Our Favourite Spooky Recipes

 

Pumpkin Bread:

~ 1 C brown sugar, packed
~ 1/3 C shortening
~ 1 C canned pumpkin
~ 1/4 C milk
~ 2 C flour
~ 2 eggs
~ 2 tsp. baking powder
~ 1/2 tsp. salt
~ 1/4 tsp. baking soda
~ 1 tsp. cloves
~ 1/2 C walnuts, chopped

Cream together brown sugar and shortening. Beat in the eggs, and then add the pumpkin and the milk. In another bowl, mix flour, baking soda & powder, salt and cloves. Add flour mixture to pumpkin mixture, and mix well. Stir in the nuts. Place dough in a greased loaf pan, and bake at 350 degrees for one hour.

Bloodshake:

~ 1 quart + 2 C buttermilk
~ 1 quart + 2 C vanilla ice cream
~ 3/4 C brown sugar
~ 3/4 C unsweetened pineapple chunks (reserve juice)
~ 3/4 C maraschino cherries

Combine first three ingredients, and put reserved pineapple juice in a blender. Blend until smooth and creamy. Add more ice cream for a thicker drink. Add pineapple and cherries, and blend until cherries are chopped. Serve!

 

Eyeballs:

~ 12 hard-cooked eggs
~ 1 can (4 1/2 oz) deviled ham
~ 1/3 C mayonnaise
~ 2 tsp. prepared mustard
~ 1/4 C drained sweet pickle relish
~ 12 pimento-stuffed olives, halved

Cut eggs lengthwise into halves. Remove yolks; place in a small bow. Mash egg yolks with a fork, and then mix in deviled ham, mayonaisse, mustard and pickle relish. Season with salt and pepper. Spoon the filling into the egg halves. Garnish with the olive halves to make the "eyeballs."

To make extra-scary bloodshot "eyeballs", use leftover ketchup packets to drizzle over the eggs to make the "eyeballs" more bloodshot.

Monster Eyes:

~ 1 container (8 oz) cream cheese
~ 6 mini bagels, split & toasted
~ 6 mini sweet pickles
~ decorative red icing

Spread cream cheese onto toasted bagels, leaving the center hols in the bagels unfrosted. Cut the mini-pickles crosswise in half; insert (cut sides up) into the bagel holes. Use red icing to add "veins" and "pupils" on top of the cream cheese. Dot the pickles with the icing as well.

Spiders:

~ 1/4 C butter
~ 1 pkg. (12 oz) semisweet chocolate chips
~ 1 C butterscotch chips
~ 1/4 C creamy peanut butter
~ 4 C rice crispies cereal
~ Chow Mein noodles and red hot candies

Cover baking sheet with waxed paper. Combine butter, chocolate & butterscotch chips in a saucepan. Stir over medium heat until the chips are melted and the mix is well-blended. Remove from heat. Add the peanut butter and mix well. Add the cereal, and stir to coat.

Drop mixture by rounded teaspoonfuls onto baking sheet. Insert the chow mein noodles for legs, and add red hot candies for eyes.

Pumpkin Empanadas:

FILLING:
~ 16 oz pumpkin (canned or fresh)
~ 1 C sugar
~ 2 tsp. cinnamon
~ 1/2 tsp. nutmeg
~ 1/2 tsp. ginger
~ 1/2 tsp. anise
~ 1/4 tsp. cloves

DOUGH:
~ 2 C flour
~ 1 tsp. salt
~ 1 tsp. baking powder
~ 1/3 C shortening
~ 1/2 C hot water
~ 1 tsp. anise seed (crushed)

Preheat oven to 350 degrees.

Mix the filling ingredients in a sauce pan, and cook for about 20 minutes over medium heat (stirring frequently). Set aside and make the dough.

Mix the first three ingredients for the dough in a bowl, then cut in little pieces of shortening until all of it is used up. In boiling water, add the anise seed and cook for a few minutes. Then slowly add the anise water to the flour mixture, mixing with a fork. Knead the dough for a bit, then pinch off 14 to 16 small dough balls (use all the dough).

Roll out each ball on a floured surface (medium thickness), into a 3 1/2" circle. Sppon equal amounts of the pumpkin filling into the center of the dough circles, using all of the pumpkin mixture. Fold the circles in half, and pierce the edges to make a good seal (using the fork works well). Brush the top of each empanada with a beaten egg. Place on ungreased cookie sheet (or use some non-stick spray if you wish), and bake for 30 minutes or until a golden brown.

 

Halloween Ghosts on Broomsticks:

        1 lb White chocolate chips
      1/2 c  Tiny red cinnamon candies
       12    Wooden sticks

Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler.
Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat.
Cover 2 cookie sheets with waxed paper.
Arrange the wooden sticks on the waxed paper, 6 to a sheet.
Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes.
Freeze ghosts for 15 minutes, or until hard.

 

Halloween Spiders@

        1    (12 Oz.) Pkg  chocolate
  :          chips
        1 md Can chow mein noodles (may
  :          not need all of them)
        1 pk M&Ms. Plain Chocolate Candy

Melt chocolate in microwave. Stir in noodles.
Drop by spoonful onto waxed paper.
Add 2 M&M's for spider eyes.
NOTE:  Add 2 to 4 tablespoons water, if needed, to thin chocolate.

 

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