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GiveLife.ca

    

Tricks and Treats

Ghoulish Recipes
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Frightening treats that will add a streak of sweet to any Halloween party
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Dinner In a Pumpkin
  • Med. sized pumpkin (4 lbs)
  • 1-1/2 lbs. lean ground beef
  • 1/3 cup chopped green pepper
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup soy sauce
  • 2 Tbsp. brown sugar
  • 1 (4-oz.) can mushrooms
  • 1 can cream of chicken soup
  • 2 cups cooked rice
  • Black olives
  • Steamed carrot
  • Whole cloves
  • Fresh parsley

Directions: Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.

Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.

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Halloween Spiders
  • 12 ounces semisweet chocolate chips, melted
  • 2 cups chow mein noodles
  • 40 pieces M&M's Chocolate Baking Bits
Directions:In a double boiler, melt chocolate chips. Stir in noodles. Drop big spoonfuls onto waxed paper. Add 2 pieces chocolate baking bits for eyes.

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Halloween Witches' Hats
  • 1 ounce unsweetened baking chocolate squares, melted
  • 1 cup miniature marshmallows, melted
  • 3 tbsp corn syrup
  • 4 cups puffed rice cereal
  • 12 ounces semisweet chocolate chips, melted

Directions: Preheat oven to 350. In a saucepan, melt unsweetened chocolate and marshmallows. Add corn syrup. While chocolate is melting, place puffed cereal in a shallow pan. Bake for 10 minutes. Then, place in prepared bowl. Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly. Form into 8 cones, flattening large end to make brim. In a double boiler, melt chocolate chips. Dip cones into melted chocolate to coat. Place on waxed paper to cool and harden.

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Halloween Worms

Cooking time for Halloween Worms: about 5 min.
Prep time for Halloween Worms: 15 min., plus overnight chilling

Use:

  • A cleaned 1-quart milk or orange juice carton to hold straws
  • 1 pkg. (6 oz.) raspberry or grape flavor gelatin
  • 3 envelopes unflavored gelatin
  • 3 cups boiling water
  • 100 flexible plastic straws
  • 1 tall (same height as extended straws), slend 4 cup container
  • 3/4 cup whipping cream
  • 12 to 15 drops green food coloring

Directions: In a bowl, combine gelatins. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min. Meanwhile, gently pull straws to extend to full length; place in tall container. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.

Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temp. up to 2 hours. Makes about 100, including a few casualties.

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Witches' Brew

  • 4 cups cranberry juice
  • 4 cups apple juice
  • 1 cup chopped candied ginger
  • 3 oranges, 2 large bottles ginger ale
  • 2 cups grapes

In your "cauldron," bring one cup of cranberry juice and candied ginger to the boil over a high heat. Boil, uncovered, for about two minutes and set aside. With a vegetable peeler, peel the zest from the oranges and cut the peel into thin 2-inch-long worms. Add the peel to the cranberry mixture. Cover and chill and chill for up to two hours.

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Witches' Fingers

  • 1 Tablespoon vegetable oil 4
  • Boneless chicken breasts
  • 1 cup flour, 1 egg, beaten
  • 1 cup breadcrumbs
  • Pitted black olives, halved lengthwise
  • Shredded lettuce.

Directions: Grease a baking sheet with the oil and set aside. Cut the chicken breasts part way to create five fingers (the uncut part being the palm of the hand). Dust the chicken in flour, dip in the egg and coat in the breadcrumbs. Grill for five minutes on each side until golden and cooked through. Trim the "fingernails" and place on top.

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Eyeballs

  • 1/2 cup butter, softened
  • 1 1/2 cups peanut butter
  • 1 lb icing sugar
  • 1 tablespoon vanilla extract
  • 12 ozs white chocolate

Directions:Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1-inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs.

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Glowing Jack-O-Lantern Cookies

  • 1/2 cup Butter
  • 1 cup Granulated sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1 tablespoon Milk
  • Orange and green food coloring
  • 1 package 5.5oz of lemon drops

Directions:Preheat oven to 350~. Cover 3 cookie sheets with foil. Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Roll 1" balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets.

Roll stems out of the green dough and attach to the top of the " punkin". Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8-10 minutes or until done.

DO NOT ALLOW TO BROWN.

Allow to cool for 10 minutes and carefully peel off foil. Note; Crush lemon drops in food processor. If mixture becomes sticky, add a little powdered sugar while chopping.

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Graveyard Desert

  • 2 1/4 cups Chocolate wafer cookie crumb
  • 1/2 cup Sugar
  • 1/2 cup Butter or margarine -- melted
  • 8 ounces Cream cheese -- softened
  • 12 ounces Cool Whip -- thawed
  • 2 cups Water -- boiling
  • 1 large Orange flavor gelatin
  • 1/2 cup Water -- cold
  • Ice cubes
      Graveyard Look:
    • Rectangle-shaped cookies -- for gravestones
    • Decorator icings
    • Candy corn
    • Candy pumpkins

Directions:To make a crust, mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and the melted butter in 13" x 9" pan. Press firmly into bottom of the pan. Refrigerate. Beat the cream cheese and remaining 1/4 cup sugar in a medium bowl until smooth. Stir in 1/2 of the whipped topping. Spread evenly over crust. Add boiling water to orange Jell-O in a medium bowl; stir for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/2 cups. Add to the Jell-O, stirring until slightly thickened. Remove any remaining ice. Spoon slightly thickened gelatin over cream cheese layer. Refrigerate at least 3 hours until firm. Spread remaining whipped topping over Jell-O just before serving. Sprinkle remaining 1/4 cup cookie crumbs over whipped topping to look like the ground. Decorate the sandwich cookies with colored icings to make the tombstones. Stand the tombstones on top of dessert to resemble a graveyard. Decorate with assorted candy corn and candy pumpkins. Cut into squares. Store leftover dessert in refrigerator. Makes 15-18 servings.

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Swamp Slime

Directions:Make green Jell-O. Put some of it in clear plastic containers and put some aside. When the Jell-O starts to solidify, add various gummy bugs. Beat the rest of the Jell-O to a froth and add to the top of the slime. Let set. fingertips" with the olive "fingernails" and serve on lettuce.

Sources: Mimi's Cyber-kitchen, The Cauldron Cookery


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