Vampire Blood with Bugs

Vampire Blood with Bugs Items you will need: 4 fresh or frozen strawberries 1/2 cup whipped topping or 1/4 cup milk 2 Tablespoons Strawberry syrup 1/4 cup whole Blueberries Red licorice Stick 1 Tablespoon Chocolate Sprinkles Mix all together and serve.

Creepy Crawler Pie

Creepy Crawler Pie 1 ready made chocolate cookie pie crust 1/4 gal. orange sherbet 3/4 cup chocolate sauce 10 gummy worms Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate sauce to form "spider web" design. Freeze for at least one hour. Decorate with "worms". NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.

STRAINED EYEBALLS

STRAINED EYEBALLS 6 eggs, hardcooked, cooled and peeled 6 oz whipped cream cheese 12 green olives stuffed with pimientos red food coloring or ketchup Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

SWEET POTATO MUFFINS

SWEET POTATO MUFFINS Makes 15 Make these after Thanksgiving with mashed sweet potatoes, decreasing the sugar a bit. 3 eggs 2/3 cup lightly packed brown sugar 1/2 cup butter, melted 1 1/4 cups sweet potato puree 1/2 cup milk 1/2 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Pinch of ground cloves 1/2 cup chopped walnuts or pecans Preheat oven to 400 degrees. Grease muffin tins or line with paper or foil liners. In a large bowl, combine eggs, brown sugar, butter, sweet potatoes, milk and vanilla. Mix well. In a smaller bowl, combine all remaining ingredients. Add dry ingredients to sweet potato mixture. Stir gently until just mixed. Spoon batter into prepared cups. Bake 20 minutes. Remove muffins from pan and cool on rack.

Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake 1 (15oz)can pumpkin 1 (12oz)can nonfat evaporated milk 4 eggs 1 cup white sugar 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon ground cloves 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 (18.25oz) package of yellow cake mix 1/2 cup melted butter, 1 cup chopped pecans. Preheat the oven to 350F degrees. Grease and flour your 9 X 13 baking pan. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour the pumpkin mixture into the prepared baking pan. Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the chopped pecans. Drizzle the melted butter over the mixture. Bake in a pre-heated oven for 55 minutes or until the edges are lightly browned. Allow to cool. Serves 12. you could use a spice cake mix instead of the yellow cake mix, but would need to adjust your spices according to your own liking

Cranberry-Pumpkin Cookies

Cranberry-Pumpkin Cookies 1/2 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 1 egg 1 cup solid pack pumpkin puree 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup cranberries 1 teaspoon ground cinnamon 1 tablespoon orange zest 1/2 cup chopped walnuts Preheat oven to 375 degrees Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.

Chicken Breasts in Creamy Creole Sauce

Chicken Recipes 1 bunch green onions (6 to 8, with most of the green part) 2 slices bacon 1 teaspoon Creole or Cajun seasoning 3 tablespoons butter 4 tablespoons flour 3/4 cup chicken broth 1 to 2 tablespoons tomato paste 4 chicken breast halves 1/4 to 1/2 cup half and half or milk In a saucepan, melt butter over medium low heat. Add onions and bacon, cook and stir for 2 minutes. Add flour, stir and cook for 2 more minutes. Add chicken broth; cook until thick then add tomato paste. Place chicken breasts in the slow cooker/Crock Pot; add sauce mixture. Cover and cook on low for 6 to 7 hours, stirring after 3 hours. Stir in milk about 30 minutes before done. Serve over pasta or rice. Chicken breasts recipe serves 4.

Edible Haunted House

You will need: 2 containers (16 ounce) chocolate fudge frosting* 2 empty 1 qt. milk cartons, rinsed and dried 1 large tray covered with foil. *You can use a thick homemade frosting instead. Decorations: pretzel sticks graham crackers black licorice and red twists candy corn M&Ms Foil wrapped Halloween Candy rice crackers Orange Sprinkles Colored icing for writing or decorating Tape each milk carton closed at top. Tape milk cartons together to make a house. Wrap with foil. Attach firmly to the covered tray with tape. Frost cartons with chocolate frosting. Frost the tray also to use as the lawn. Decorate with the assorted treats! Some ideas *Sprinkle orange sugar on the roof of the house. *Rice crackers make neat "attic" windows. *graham crackers for windows and doors-highlight with icing. *pretzel stick window panes *M&M "pathway stones" leading to the door. *Candy corn "icicles" under the roof After you have the house and pathway finished add details to the lawn area. Foil wrapped candy is great because you buy little mummies, ghosts or pumpkins and place them on the pathway and around the house. Buy from the bulk section of your grocery store to get a really good selection without having to buy a lot of one type of candy. After all the oohs and ahs have subsided and Halloween is over, let the kids pick off all the candy while they discuss what to do for next year's Haunted House Spectacular!

Fall Fruit Curry

Fall Fruit Curry 1 cup bouillon or water 1 teaspoon mild curry powder 1 teaspoon apple pie spice or dessert spice blend 1 tablespoon grated fresh ginger 2 tablespoons brown sugar, or sweetener to taste (optional) 4 tart apples, cored and cut in bite-size pieces 2 pears, cored and cut in bite-size pieces 2 cups fresh or frozen peaches, cut in bite size pieces 1 cup fresh or canned pineapple, bite-size 1/2 cup dried cherries, cranberries or raisins cooked barley or other whole grains (optional) Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into the grains if desired. 6-8 servings

FROSTED APPLE RAISIN PIE

FROSTED APPLE RAISIN PIE Pastry for 9 inch double crust pie 3/4 c. sugar 2 tbsp. flour 1/8 tsp. salt 1/2 tsp. ground cinnamon 6 c. peeled, sliced tart apples 1/2 c. seedless raisins 2 tbsp. orange juice 3 tbsp. butter Powdered Sugar Frosting Divide pastry into 2 parts; roll one part into a circle and line 9 inch piepan. Combine sugar, flour, salt, and cinnamon. Mix with apples and raisins; place in piepan. Sprinkle with orange juice and dot with butter. Cover with crust, seal edges, and bake at 400 degrees F. for 15 minutes. Reduce heat to 350 degrees F. and bake 40 minutes longer. Remove pie from oven and spread Powdered Sugar Frosting over hot pie. Yield: 6 servings. POWDERED SUGAR FROSTING: 1 c. powdered sugar 3 tbsp. strained orange juice 1 tsp. grated orange rind Combine sugar, juice, and rind; spread over hot pie.

Potato cookie stamp

Potato cookie stamp Cut a small raw potato in half crosswise. Using a pen or marker, sketch out the design of your stamp. Remember - everything will be reversed, so if you're using letters (like R.I.P., for instance) make sure you sketch them out backwards so that they'll come out the right way. With a very sharp knife, cut around the letters or picture - leaving the part you want to show raised, the rest cut away and discarded. You may have to practice on a couple of potatoes until you get the hang of it - fortunately potatoes are cheap. While this is a great effect for gravestone cookies, you can also do this with other holiday designs at other times of the year.

Gravestone Cookies

Gravestone Cookies This super-easy dough makes great basic cookies that you can decorate however you like. We’ve suggested using a cookie stamp to emboss the gravestones, but you can decorate them with icing, if you prefer. 2-1/4 cups (550 mL) all purpose flour 1 cup (250 mL) icing sugar 1 cup (250 mL) butter, melted 1 egg, beaten 1 tsp. (5 mL) vanilla In a bowl, stir together the flour and the icing sugar. Add the melted butter, beaten egg and vanilla and beat, using an electric mixer, until the dough is smooth. It will be very soft — this is normal. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 2 hours or overnight. Meanwhile, make a template out of cardboard in the shape of a gravestone 2 x 2-1/2 inches. Also, for an extremely realistic gravestone effect, make a cookie stamp from a raw potato (instructions follow recipe). Preheat the oven to 350° F (180° C). Line a cookie sheet (or two) with parchment paper and grease the paper lightly. On a floured surface, roll one half of the chilled cookie dough out to about 1/8-inch (1/3 cm) thickness. Cut gravestone shapes using your template and place on the prepared cookie sheet. If you’re using a cookie stamp, press it into the dough firmly enough to leave an imprint, but be careful not to tear the dough. Bake for 10 to 12 minutes or until the bottoms are lightly browned and the cookies are set. Remove from cookie sheets and let cool on a rack. Makes 2-1/2 to 3 dozen.

Great Ghost Pumpkin Cookies

Great Ghost Pumpkin Cookies 2 c Flour 1 c Quick oats; raw 1 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 1 c Butter or margerine; soften 1 c Brown sugar; packed 1 c Granulated sugar Egg; slightly beaten 1 ts Vanilla 1 c Libby's solid-pack pumpkin 1 c Semi-sweet morsels Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Yeilds 19-20 large cookies.

HOMEMADE APPLESAUCE

HOMEMADE APPLESAUCE INGREDIENTS: 8 large apples, peeled, cored and cut into thick slices 1/2 cup water 2 lemon slices 1/2 cup sugar 1/8 teaspoon nutmeg 1/4 teaspoon cinnamon DIRECTIONS: Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield: 5 to 6 cups FREEZING APPLESAUCE: Increase your spices to twice the amount since they lose some flavor during freezing. Refrigerate until chilled and pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use - - - just thaw in the refrigerator overnight or in cold water for 3 hours. This can usually be frozen for up to one year.

HOT SPICED CIDER

HOT SPICED CIDER 1 gallon apple cider 12 whole cloves 2 cinnamon sticks 1/2 lemon - sliced 1 Tablespoon honey Mix all ingredients together in pan. Simmer for 10 minutes to 1 hour. Strain Serve warm.

Meringue Bones

A plateful of these crisp and tasty bones makes a wonderfully creepy addition to your Halloween table. 3 egg whites 1/4 tsp. (1 mL) cream of tartar pinch of salt 2/3 cup (150 mL) granulated sugar 1 tsp. (5 mL) vanilla Preheat the oven to 225° F (105° C). Line two cookie sheets with parchment paper. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually — one spoonful at a time — add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla. Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches — it will deflate if it sits too long. Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp. Remove from cookie sheets carefully — you don’t want any broken bones! Makes about 4 dozen.

SWEET POTATO OR PUMPKIN MERINGUE PIE

SWEET POTATO OR PUMPKIN MERINGUE PIE 1 1/3 c. all purpose flour 1/2 tsp. salt 1/2 c. butter flavor Crisco 3 tbsp. ice water Mix up crust and roll out. Place in deep dish pan, 10 inches. NUT LAYER: 2/3 c. chopped pecans 2/3 c. brown sugar 3 tbsp. butter Microwave until soft and put in bottom of crust. FILLING LAYER: 1 1/4 c. sweet potato or pumpkin 2/3 c. sugar 3 egg yolks 1/2 c. evaporated milk 1/2 c. flaked coconut; optional 6 tbsp. butter 1 tsp. vanilla Mix above real well and pour over nut layer. Bake at 350 degrees for 40-45 minutes. MERINGUE: 3 egg whites 1/8 tsp. salt Beat stiff until peaks form. Final touch: blend 1 jar marshmallow cream with egg whites. Pour and spread over pie, sprinkle with coconut. Bake 8-10 minutes.

Southwestern Style Cornish Game Hens

Southwestern Style Cornish Game Hens 1/2 cup Fresh Lime Juice 1/4 cup Olive Oil, Extra Virgin 1 tablespoon Minced Garlic 2 teaspoon Cumin, Ground 3 tablespoon Cilantro, Chopped 1 tablespoon Mesquite Meal 3 each Cornish Game Hens Salt and Pepper to taste Lime wedges and cilantro sprigs for garnishing Combine lime juice, olive oil, garlic, cumin, cilantro and mesquite meal in a large bowl and mix well. Remove giblets from the birds, set aside for another use, and wash the birds. Place the birds into the marinade coating the birds then place them into the refrigerator for 2 hours turning the birds after 1 hour. After removing them from the refrigerator salt and pepper the cavities. Preheat oven to 350 degrees F. Place the birds on their backs and cover them baking for 1 1/2 to 1 3/4 hours. Every 15 minutes or so baste with the marinade.

Raspberry Muffins with Struesel Topping

Raspberry Muffins with Struesel Topping Ingredients 1-1/2 cups (350 ml) flour 1/2 cup (125 ml) sugar 2 tsp (10 ml). baking powder 1/2 cup (125 ml) milk 1/2 cup (125 ml) butter, melted 1 large egg beaten 1 cup (225 ml) raspberries frozen or fresh Topping: 1/4 cup (60 ml) pecans, chopped 1/4 cup (60 ml) brown sugar, packed 1/4 cup (60 ml) flour 2 tbsp (30 ml) butter, melted Preheat oven to 350 degrees (175 C.). In a large mixing bowl combine flour, sugar, and baking powder, set aside. In another bowl, beat together milk, cooled melted butter and egg. Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork. Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups. Divide half the raspberries among the muffin tin's cups and top each with remaining batter, then add the remaining raspberries. For the topping combine pecans, sugar, flour, and butter and sprinkle over batter. Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, becareful to not overcook.

Low Calorie Roast Chicken and Gravy

Low Calorie Roast Chicken and Gravy 2 carrots 2 stalks celery 1 large onion 1 small can tomatoes 2 cloves garlic Roasting chicken Chop vegetables, put in roasting pan, pour tomatoes over, season chicken and place on top of vegetables. Roast until done. Remove chicken to plate. Skim off fat from vegetables,to make gravy, put veg in blender and blend until smooth. Carve chicken and serve with vegetable gravy.

ORIENTAL CHICKEN SALAD

ORIENTAL CHICKEN SALAD 1 HEAD OF CABBAGE 3 BAGS OF RAMEN STYLE NOODLES AT LEAST ONE POUND OF CHICKEN STRIPS , CUT IN STRIPS OR CUBES GREEN ONIONS, (opt.) Dressing- mix together and then pour over salad 1 cup of oil 1/4 cup of sugar dash of black pepper 3 season pkgs from ramen noodles 6 tbsp of vinegar

Southwest Vegetable and Brown Rice Soup

Southwest Vegetable and Brown Rice Soup Serves 10 1 tbsp olive oil 1 onion, chopped 3 cloves garlic, minced 4 carrots, chopped 1 red pepper, chopped 1 zucchini, quartered lengthwise and thinly sliced 1/2 cup brown rice 2 (14.5 oz) cans low-sodium chicken broth 1 (8 oz) can no-salt added tomato sauce 1 cup salsa 2 cups water 1 tsp cumin 1 tsp leaf oregano 1/4 tsp pepper 1 (15 oz) can black beans, rinsed and drained 1 cup frozen whole kernel corn, thawed 1/4 cup minced fresh cilantro Heat oil in a large soup pot over medium-high heat. Add onion, garlic and carrots and saute, stirring frequently, until onion is tender. Stir in red pepper, and sauté 1 minute. Stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings. Cover, heat to boiling, reduce heat and simmer 30 minutes. Stir in beans and corn. Simmer 15 minutes, or until vegetables and rice are tender. Ladle into serving bowls and sprinkle each serving with minced cilantro. 158 Calories;2g Fat;0mg Chol;26g Carbs;9g Protein;230mg Sodium;5g Fiber Weblog Awards

Chili Pasta Grande

Chili Pasta Grande 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1-3/4 cups Hunt's Chunky tomato sauce (15 oz can) 2 tsps JO's Chili Seasoning 1 tbsp Brown Sugar Twin 1 tsp dried parsley flakes 1/2 cup Land O Lakes fat-free sour cream 10 ozs canned red kidney beans, rinsed and drained 2 cups cooked rotini pasta In a large skillet sprayed with olive-flavored cooking spray, saute onion and green pepper until tender, about 5 minutes. Stir in tomato sauce, JO's Chili Seasoning, Brown Sugar Twin and parsley flakes. Add sour cream and kidney beans. Mix well to combine. Lower heat. Stir in rotini pasta. Simmer about 5 minutes or until heated through, stirring often. Serves 4 (1 cup) 220 Calories;0g Fat;11g Protein;44g Carbs;743mg Sodium;6g Fiber Quotes

White Chocolate-Cinnamon Triangles

White Chocolate-Cinnamon Triangles Bars: 1 (18 oz.) pkg. Pillsbury Refrigerated White Chocolate Chunk Cookies 1/2 c. honey-roasted cashews, chopped 1/2 c. toffee bits 1 t. cinnamon Glaze: 1/2 c. powdered sugar 1/4 t. cinnamon 2 1/2-3 t. milk Heat oven to 350º. In large bowl break up cookie dough. Add all remaining bar ingredients; mix well. Press dough in bottom of ungreased 9-inch square pan. Bake at 350º for 23-27 minutes or until golden brown. Cool 30 minutes. To make glaze, combine remaining ingredients in a small bowl: stirring until smooth, adding enough milk for desired drizzling consistency. Drizzle over bars. Cool an additional 45 minutes or until its completely cooled. Cut into 16 bars. Cut each bar in half diagonally to make triangles.

Greek-Style Lemon Chicken Soup

Greek-Style Lemon Chicken Soup Ingrediants: a.. 8 cups chicken broth b.. 1/2 cup plus 1 tablespoon lemon juice c.. 1/2 cup carrot, shredded d.. 1/2 cup onion, chopped e.. 1/2 cup celery, chopped f.. 4 tablespoons concentrated chicken base g.. freshly ground black pepper h.. 1/4 cup butter, room temperature i.. 1/4 cup all-purpose flour j.. 8 egg yolks, room temperature k.. 1 cup long-grain rice, cooked l.. 1 to 1 1/2 cups cooked diced chicken PREPARATION: Combine broth, lemon juice, carrot, onion, celery, chicken base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 min. Blend butter and flour in shallow bowl until smooth. Scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer for 10 minutes, stirring frequently. Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Serves 6 to 8. Famous Quotes WeBlog Awards Inspirational Quotes

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INCREDIBLE CORNBREAD STUFFING

INCREDIBLE CORNBREAD STUFFING 1 1/2 ounces softened butter 2 cups chopped onions 1 cup chopped celery 2 tablespoons chopped garlic 1 teaspoon black pepper 1/2 teaspoon rubbed sage 12 ounces crouton bread cut into 1 x 2-inch pieces 2 1/2 cups cold chicken or turkey stock 1 skillet Bandera Cornbread Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly. Mix together cooled/sauteed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350 degrees F until hot. Remove foil and bake for an additional 5 minutes.