UNTIL HALLOWEEN

HORS D'OEUVRES & SNACKS

  • cinnamon_pumpkin_seeds

    CINNAMON SUGAR PUMPKIN SEEDS

  • sweetsour_pumpkinseed

    SWEET & SPICY PUMPKIN SEEDS

  • witchesbrooms

    WITCHES’ BROOMS

  • vpopcornl

    VANILLA CARMEL POPCORN



  • mummydogsl

    LIT’L SMOKIES MUMMY DOGS

  • eyeballs

    DEVILED EGG EYEBALLS

  • sandwiches

    JACK-O’-LANTERN SANDWICHES

  • bats_wings

    BATS’ WINGS WITH DRIP SAUCE





cinnamon_pumpkin_seeds

Cinnamon Sugar Pumpkin Seeds

Yields: 4

Prep Time: 5 mins

Ingredients:

1 1/2 cups pumpkin seeds, rinsed and patted dry with paper towels
2 tablespoons butter, melted
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon


Directions:

1. Heat oven to 325°F.

2. In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.

3. Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.

sweetsour_pumpkinseed

Sweet & Spicy Pumpkin Seeds

Yields: 10

Prep Time: 10 Mins, Start to Finish: 1 Hour 10 Mins

Ingredients:

1/4 Cup sugar
1 1/2 Teaspoons salt
1 Teaspoon ground chiptole chile pepper
1/2 Teaspoon chili powder
1/2 Teaspoon ground cumin
1 Egg white
1 Cup raw unsalted hulled pumpkin seeds (pepitas)
1 Cup pecan halves (optional)
3/4 Cup slivered almonds (optional)
3/4 Cup unsalted peanuts (optional)


Directions:

1. Heat oven to 325 degrees. Line 17×12-inch halfsheet pan with cooking parchment paper.

2. In small bowl, mix sugar, salt, chipotle chile pepper, chili powder and cumin. In large bowl, beat egg white with wire whisk until foamy. Add pumpkin seeds, pecans (optional), almonds (optional), and peanuts (optional); toss well to coat. Sprinkle with sugar mixture; toss until evenly coated. Pour mixture into pan; spread in single layer.

3. Bake 15 minutes, stirring once, until toasted. Turn oven off; stir mixture. Let mixture remain in oven 15 minutes longer (do not stir). Cool completely in pan on cooling rack, about 30 minutes. Break mixture apart. Store tightly covered at room temperature.

© Women's Day Magazine Vol.XVIII, No. 1, 2008
witchesbrooms

Witches’ Brooms

Yields: 32 servings

Prep Time: 20 Mins | Total time: 35 Mins

Ingredients:

1 Can (8 0z) Pillsbury refrigerated breadsticks
4 teaspoons olive oil
1/2 cup grated parmesan cheese
2 cups marinara sauce, heated


Directions:

1. Heat oven to 350F. Spray 2 cookie sheets with cooking spray

2. Unroll breakstick dough on work surface. Cut dough in half crosswise. Separate to make 16 strips; cut each strip in half lengthwise to make 32 thin strips. On cookie sheets, place strips 1 inch apart. Using small paring knife or kitchen scissors, make 4 thin cuts, 2 inches long, on 1 end of each strip. Spread out cut ends to look like broom bristles. Brush dough with oil; sprinkle with Parmesan cheese.

© Simple 1-2-3 Halloween Food, Fun &; Crafts 2005
vpopcornl

Vanilla Carmel Popcorn

Yields: 7 quarts

Ingredients:

3 Packages (3.3 ounces each) butter-flavored microwave popcorn
1 1/3 Cups packed brown sugar
1/2 Cup light corn syrup (see notes at bottom)
2/3 Cup sweetened condensed milk
1/2 Cup butter, cubed
1 Teaspoon vanilla extract


Directions:

1. Pop popcorn according to manufacturer’s directions. Transfer to two very large bowls, discard any unpopped kernels.

2. In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil.

3. Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15-in. x 10-in. x1-in. baking pans.

4. Bake at 250° degrees for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

My Notes:

If corn syrup seems a little too scary (even for Halloween) you can substitute it with the following recipe from food.com

© Taste of Home, Halloween Food and Fun, October 2010
mummydogsl

Lit’l Smokies Mummy Dogs

Yields: 12 (2 each)

Prep Time: 20 min | Baking time 10 min

Ingredients:

32 Hillshire Farm Lit’l Smokies
1 8-Ounce can refrigerated crescent dough rolls
Mustard or Ketchup, if desired


Directions:

1. Preheat over to 375° degrees
2. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
3. With a knife of pizza cutter, cut each rectangle lengthwise into 8 strips, making a total of 32 strips. Wrap one strip of dough around each Litl’l Smokies, stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
4. Bake 10-13 minutes or until golden brown. Draw features with mustard on tip of sausage to create face. Serve with mustard of ketchup, if desired.

© Hillshire Farm (gomeat.com)
eyeballs

Deviled Egg Eyeballs

Yields: 12 servings

Ingredients:

12 hard cooked eggs, peeled
1 can (4 1/2 ounces) deviled ham
1/3 cup mayonnaise
1/4 cup drained sweet pickle relish
4 teaspoons prepared mustard Salt and black pepper
12 pimiento stuffed olives, halved
ketchup (optional)


Directions:

1. Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, pickle relish, and mustard. Season to taste with salt and pepper.

2. Spoon filling into egg halves. Garnish with olive halves to make “eyeballs.”

3. To make extra scary bloodshot “eyeballs,” spoon ketchup into small resealable plastic food storage bag. Cut off very tiny corner of bag; drizzle over eggs.

© Simple 1-2-3 Halloween Food, Fun & Crafts 2005
sandwiches

Jack-o’-Lantern Sandwiches

Yields: 8

Ingredients:

1/2 cup mayonnaise
2 teaspoons Italian salad dressing mix
16 slices whole wheat or white bread
8 slices process American cheese
1 pound shaved deli chicken or turkey
8 lettuce leaves
4-in pumpkin shaped cutter


Directions:

1. In a bowl, combine the mayonnaise and salad dressing mix; spread on each slice of bread. Top half of the slices with cheese, chicken and lettuce. Top with remaining bread.

2. Cut the sandwiches with a 4-in pumpkin-shaped cutter. Remove top slice: cut out eyes and nose with a small triangle cutter. Use cutout pieces for the mouth.

© Halloween Food & Fun 2005
bats_wings

Bats’ Wings with Drip Sauce

Yields: 8 Servings and 1 1/3 cups sauce

Ingredients:

24 Chicken wings (3 to 4 pounds)
1 cup low sodium soy sauce
3/4 cup un-sulfured molasses
1/2 cup beef broth
1/2 teaspoon ground ginger

Drip Sauce
Needed:
1 cup ketchup
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon sesame oil
1 teaspoon hot sauce


Directions:

1. Preheat over to 375°F

2. Stretch out each chicken wing to resemble bats’ wings. Arrange wings, skin side down, in roasting pan large enough to accommodate single layer.

3. Combine soy sauce, molasses, broth, and ginger in small saucepan; heat over low heat until mixture is smooth and well blended. Pour evenly over wings. Bake wings 30 minutes; turn and bake 30 minutes more or until sauce is thick and sticky.

4. Meanwhile for drip sauce, combine all ingredients in small sauce pan. Heat over medium heat until bubbly, stirring occasionally. Let cool slightly before serving.

© Simple 1-2-3 Halloween Food, Fun & Crafts 2005