Bubbling Cauldron Recipes: Dip and Witch Brew Fit for Halloween Parties

Throwing or attending a Halloween party this year and wondering what to make? Bubbling cauldrons are the dish of choice for the ghosts and witches of the night. Here are two recipes everyone in attendance is sure to enjoy.

Goblin Dip

Ingredients:

1 pkg (16 oz.) Velveeta processed cheese, cubed
16 oz shredded Swiss cheese
1 can(10 ½ oz.) cheddar cheese soup
2 cans (15 oz.) black beans (drain well)
1 jar medium or hot salsa
1 can (4 oz) diced jalapeno peppers, (drain well)
1 round loaf of pumpernickel or round marble rye bread, unsliced
2 loaves (18 ounces each) round marble rye bread, unsliced
Pretzel rods

Preparation:
Put canned soup into saucepan. Add the processed and swiss cheese into the pan. Melt cheeses over low heat, stirring often. Remove from heat. Stir in beans, salsa and jalapeño peppers, if desired. Carefully cut center out of bread, leaving 1-1/2-inch shell. Cut or tear bread center into pieces for dipping.
Fill your emptied bread bowl (cauldron) with the cheese. Take your cut or tore bread pieces that you took from your bowl and place on a serving plate. For an added extra touch, you could “assemble a campfire” of pretzel rods around the bowl. Put 1 full pretzel rod into the cheese dip and serve immediately.

Alternate Ideas for Goblin Dip

If you want more of a Mexican taste to your cheesy dip, add a package of taco seasoning into the saucepan when cooking and a can of Ro-tel tomatoes with green chilis.

Using Halloween cookie cutters (you can purchase them) and cocktail bread, cut out some decorative pieces of bread for dipping.

Witch’s Brew Recipe

Ingredients:

2 packages lime Jell-O
Ice (if needed)
Lime Kool-Aid
1 Gallon Green Punch Kool-Aid or Green Punch (any brand)
Cauldron or Punch Bowl
Ladle

Directions:

The night before, using the lime Kool-Aid prepare ice cubes. You’ll need to use the flavored ice cubes as this particular witch’s brew does not do well watered down with plain water ice cubes. It will water it down too much.

In enough time for the Jell-O to set before serving, prepare both packages of lime Jell-O. Place in fridge to set. Make one gallon of Green Punch Kool-Aid or you can purchase a gallon of any brand green punch. Chill.

When ready to serve, using a fork, mash up the set Jell-O into globs. Pour the punch into punch bowl or cauldron. Add Jell-O globs and Kool-Aid ice cubes.

Tips for serving: Because this is a Jell-O punch, do not use a pitcher to serve. The Jell-O will try and sit on the bottom. Make certain you stir the punch well and ladle it into your guests’ cups.

Boolicious Trick or Treat Smoothies

Ingredients:

2 cups orange juice
2 cups milk
2 pint orange sherbet
4 ripe bananas
2 cups whipped topping
miniature chocolate chips

Instructions:

Blend together orange juice, milk, sherbert and bananas until smooooooth. Pour into party glasses. Fill a decorator pastry bag with whipped topping (or fill a ziploc and cut off a corner tip) and squeeze out ghost like shapes on top of each drink just before serving. Use chocolate chips for eyes.

Eerie Eyed Mint Cocoa

What You Need:

8 C of milk, divided
1 C mint chocolate chips
1 C instant hot cocoa mix
16 large marshmallows
16 Crows candies
16 lollipop sticks

How to Make It:

Pour 1 C of milk into a saucepan and place the pan over low heat.
Stir in the chocolate chips and hot cocoa mix.
Cook, stirring frequently, for 5 minutes or until the chips has completely melted.
Add the remaining milk and stir to blend in well.
Cook 5 minutes or until the milk is hot.
Cut a slit into the top of each of the marshmallows.
Insert 1 piece of candy into each of the marshmallows slits.
Insert 1 lollipop stick into the bottom of each marshmallow.
Pour the hot cocoa into mugs.
Place 2 of the prepared eyes into each cup just before serving.

Halloween can be a cold gloomy nigh and a cup of hot cocoa can really hit the spot. All ages will get a kick out of these eerie cups of cocoa and they are one of the simplest Halloween treats to create.

Makes 8 servings

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

APPLE FIZZ

Beverages that go well with Mexican food are:  Beer (Mexican or
otherwise), margaritas, hot chocolate, or apple fizz. If you
choose hot chocolate, stir with a cinnamon stick.

To make Apple Fizz:  mix equal portions of cold apple juice and
ginger ale in a pitcher, or pour half apple juice and half
ginger ale over ice cubes in each glass.

ENCHILADAS II

Ingredients:

1 pkg. cheddar cheese, grated
1-1/2 to 2 lb. hamburger
1 pkg. enchilada sauce mix, dry
2 pkgs. soft-shell tortillas

Brown the hamburger. Add a dash of salt, pepper and chili
powder. Prepare the package of enchilada sauce mix on the stove
according to the directions on the package. Drain the hamburger.
Set aside.

Deep fry the tortillas in HOT oil, dipping one at a time for
only a couple seconds each. Pile the deep-fried tortillas onto
paper towels to remove excess oil. Add small amount of enchilada
sauce to hamburger, and small amount of sauce in bottom of a
9×11 glass cake pan. Set sauce aside. Spoon 1 heaping tbsp. of
hamburger mix onto flat, hot tortilla; add grated cheese. Roll
tortilla with hamburger and cheese inside and put rolled
tortilla into cake pan. Line rolled tortillas close together to
fill the cake pan.

Pour remaining sauce over top of rolled enchiladas, submerging
them. Sprinkle remaining grated cheese on top. Bake, covered, at
300 degrees for 10 minutes. Serve immediately.

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