Top Halloween Recipes 2012

If you are looking for some fun ways to spook up your October Menu this year, this is the lens for you. Filled with Halloween Recipes both fun and ghoulish, you're sure to find exactly the right Halloween Concoction right here. In this lens you'll find step by step instructions and illustrations to prepare some spooktacular treats. Whether you are looking for a full course meal, or something special to make for a classroom of gremlins, you won't need to look any further.

from cutefoodforkids.com

1 Package Spinach Fettucini

Fresh Mozzarella Balls

Green Olives, Sliced

4 cans tomato sauce

1 lb. ground meat

1/2 cup chopped sweet onion

1/2 cup sliced green olives.

3 cloves garlic, minced

1 teaspoon oregano

1 Tablespoon Sugar

1 teaspoon pepper

Brown ground meat, with onions and garlic. Add spices. Add tomato sauce.Add sugar. Add olives. Simmer for at least 30 minutes.

Meanwhile, cook pasta according to directions.

On plates, serve pasta. Top with sauce. Add two fresh mozzarella balls and top each with an olive slice to make eyes. To make it extra creepy, drizzle sauce over the fresh mozzarella.

Ask the kids to help you make this magical treat!

INGREDIENTS

1 Bag Rod Pretzels

1 Bag White Chips

Assorted sprinkles, sunflower seeds, raisins, anything fun to roll the white chocolate dipped pretzel in.

Melt white chips over low heat.

Dip tips of pretzel rods about 2 inches or so.

Roll the white chocolate dipped pretzel rod in sprinkles and other toppings.

HELPFUL HINT:

This would make a great Halloween Craft for room mothers. Kids can make and eat their treats in the classroom.

My Mummy Used to Make These When I Was Young

EASY TO MAKE BEFORE TRICK OR TREATING

1 Package Hot Dogs

1 Package Crescent Rolls

Ketchup and mustard to decorate.

Heat oven to 375

Spray Cookie sheet with non-stick spray.

Cut each crescent into strips and wrap around hot dog. Repeat with remaining hot dogs and crescents.

Bake 8-10 minutes until crescent is golden.

remove from cookie sheet and put on plate.

Make ketchup and mustard dots for eyes.

Serve.

1 Package Frozen Meatballs

1 package Taco Shells

Shredded Lettuce

Diced Tomatoes

Shredded Cheese

Sour Cream

Sliced Black Olives

Cook meatballs in over according to directions.

Prepare tacos, leaving the meatballs, sour cream and black olive slices for last. Arrange meatballs like eyes. Dollop with sour cream and add olive slices as eyes.

6 Hard boiled eggs

1/2 cup mayonnaise

1 teaspoon yellow mustard

1/2 teaspoon white pepper

1/4 cup chopped pimento

Peel hard boiled eggs. Slice in half. Scoop yolks into bowl. Add Mayo, mustard, pepper, and pimento. Mix well. Fill egg whites. Decorate with more pimento.

Orange Swirls make this the Best Fudge To Serve at Halloween

3 cups white sugar

2/3 cup heavy cream

1 1/2 sticks butter

1 (7oz) jar Marshmallow creme

1 (12oz) pkg. white chocolate chips

3 tsp. orange extract

12 drops yellow food coloring

9 drops red food coloring

PREPARATION

Butter a 9x13-inch pan.

In saucepan over medium low heat, combine sugar, cream, and butter to boiling. Cook and stir 5 minutes more, being careful not to scorch.

Remove from heat and stir in Marshmallow creme and white chocolate chips. Mix until chips are melted.

Remove 1 cup and set aside.

To the remaining mixture add 3 tsp orange extract and food coloring. Stir well and pour into pan. Pour reserved mixture over top and swirl mixture.

Cool or chill until firm. Cut into squares.

Served In A Pumpkin Shell

1 tablespoon green onion, chopped

1 tablespoon celery, finely chopped

2 tablespoons butter

1 (16-ounce) can Pumpkin

1 cup water

1 tablespoon packed brown sugar

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon crushed red pepper

2 Chicken Bouillon Cubes, crushed

2 cups half-and-half

Oregano or Sage Leaves, for garnish

Sauté chopped green onion and celery in butter until tender.

Add canned pumpkin, water, brown sugar, salt, white pepper, red pepper, cinnamon, and crushed chicken bouillon cubes; mix well.

Heat to a simmer and cook for 5 minutes.

Stir in half-and-half and just heat through, but do not boil.

Garnish with sage or oregano leaves, if desired.

For serving in Pumpkin Shell:

You Will Need 5 small gourds with a relatively flat bottom.

Cut gourd around top, scoop out middle until clean.

Pour Bisque Into Gourds, garnish with sage or oregano leaves, if desired, and serve.

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