Bloodshot Red Ghoul Eyes (Spooky Deviled Eggs)

What You Need:

3 C of hot water
2 T red food coloring
1 T of white vinegar
6 hard boiled eggs, cracked but not peeled
1/3 C of mayonnaise
1/4 C of green onions, chopped fine
2 T cilantro, minced
2 t Dijon style mustard
12 ripe olives, sliced
1 t ketchup

How to Make It:

Pour the water into a large mixing bowl.
Add the food coloring and vinegar and whisk to blend together well.
Add the eggs and if the water does not completely cover the eggs add more hot water.
Let the eggs stand for 30 minutes.
Remove the eggs with a slotted spoon and peel.
Cut the eggs in half.
Remove the yolks and place in a small mixing bowl.
Place the whites on a platter and set aside.
Mash the yolks with a fork.
Add the mayonnaise, onions, cilantro and mustard and stir until well combined.
Stuff the egg whites with the egg yolk mixture.
Press 1 slice of the olive into the egg yolk mixture.
Fill the center ring of each olive slice with a dab of ketchup.
Refrigerate until ready to serve.

These devilled eggs are gruesome looking but really taste great and they will be the hit of the party.  For the best bloodshot effect serve them within 2 hours of preparation.

Makes 1 dozen

Total Time:  Approximately 25 minutes

Creepy Fingers Recipe: Perfect for a Child’s Halloween Get Together

These are most fun to make, most fun to eat and the kids just love them! They add a nice touch to a school treat or just to have when having friends over.

I’m going to give you the tips first. I’ve found that if the tips are before the recipe I am more apt to read them and not be at the end of my recipe and wonder why or where something went wrong.

Some people omit the egg white brush. The only reason I like it is because it seems to add an old, weathered, yellowish dead look. I don’t think it makes much difference in taste. However, it may help in solidifying the almond into the finger.

You must roll these cookies thin. Believe me; they will spread out in the oven. Also, take them from the oven a few minutes early and reshape them the way you want them and then finish cooking.

The recipe doesn’t call for it, but if you wanted to slip a few slivers of almond into the fingers at random spots you can get that exposed dead bone look. You might also want to put fine lines of red icing to resemble blood in various spots onto the cooked fingers.

Ingredients:

2 tablespoons red food coloring
30 sliced almonds
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup softened butter
1/2 cup confectioners’ sugar
5 T. sugar
Pinch of salt
1 2/3 cups flour
Couple drops of almond extract

Directions:

1. Heat your oven to 350 degrees Fahrenheit.
2. Line 2 baking sheets with parchment paper. Set aside.
3. Put food coloring in a shallow bowl and add the slivered almonds into the bowl. Leave them set until they are as deep red as you’d like. Every so often, stir them around to make sure they are getting completely covered.
4. Separate 1 egg, sitting the white aside in a separate bowl. In a different bowl, take the entire 2nd egg with the yolk of the first egg and whisk it together; add vanilla and set aside.
5. In large bowl, combine softened butter, confectioners’ sugar, sugar, and salt. Beat on medium speed until well combined. Add egg mixture and almond extract, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until put together. Wrap the dough in plastic, and chill until firm, about 30 minutes.
6. Once firm enough divide the dough into two halves. Keep the one you’re not working with covered in the plastic wrap and chilled. Separate the dough you’re working with into fifteen pieces. Lightly flour your counter or work space. Roll each piece back and forth with palms into finger shapes about 3 and a half to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to the previously prepared baking sheets. Repeat with remaining dough.
7. After you have formed all your fingers, using a pastry brush, brush lightly with the egg white from the first egg in step 4.
8. Position almonds into nails and push into dough to keep firm.
9. Bake until lightly browned, about 12 minutes, however, you will remove them at about 9 minutes and reshape them the way you want them to look. Cool completely.

Kids love these icky fingers. Even more fun than eating them is making them, so don’t be afraid to let them join in the process. You’ll all have fun and the kids will learn a few life skills at the same time.

Frankenstein’s Coffin Surprise

What You Need:

2 (8 1/2 oz.) pkgs. corn bread mix
2/3 C of milk
2 eggs
1/4 t black paste food coloring
1 T of canola oil
1 sweet red pepper, sliced
1 Serrano pepper, seed and chopped very fine
1/3 C onion, chopped
2 (15 oz.) cans vegetarian chili

How to Make It:

Preset the oven to 400 degrees allowing it to preheat.
Generously spray a 9 X 5 loaf pan on the bottoms and sides with a cooking spray.
Place the corn bread mix into a large mixing bowl.
Add the milk and eggs and whisk until well blended.
Add in the food coloring and blend until well combined.
Transfer the batter to the prepared loaf pan.
Bake 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes then remove and place on a wire rack to cool completely.
When the bread has cooled slice off the top one fourth.
Gently remove the bread from the middle of the bottom piece, leaving a 1 inch shell.
Pour the oil into a skillet placed over medium heat.
Stir in both types of pepper and the onion.
Cook for 8 minutes or until tender.
Remove 1/4 C of the mixture and set aside.
Stir the chili into the remaining onion mixture until blended together well.
Heat the mixture for 10 minutes or until completely heated through.
Fill the hollowed out bread with the chili mixture.
Spoon the reserved onion mixture over the top of the chili.
Cover with the top one fourth of the bread.

This coffin is a fun way to serve your chili on a cold Halloween night. If you have remaining chili place it in a bowl next to the coffin just in case you run out of your coffin chili.

Makes 6 servings

Preparation Time: approximately 30 minutes
Cooking Time: approximately 18 minutes
Baking Time: approximately 30 minutes + cooling
Total Time: approximately 1 hour 18 minutes + cooling

Ice Spider Punch

What You Need:

12 gummy spiders
1 vinyl glove
1 gallon green fruit punch, chilled
2 (1 liter bottles) ginger ale
1 qt raspberry sherbet

How to Make It:

Fill an ice cube tray 2/3 full of water.
Add a gummy spider to each second of the ice cube tray.
Place in the freezer for 4 hours or until completely frozen.
Fill the vinyl glove with water and tie the end closed.
Freeze the glove for 4 hours or until solid.
Pour the fruit punch into a 7 qt. punch bowl.
Stir in the ginger ale until well combined.
Add the raspberry sherbet.
Place the frozen spider cubes into the punch.
Lay the frozen hand in the middle.

Kids love the scary aspect of this punch along with its great taste. Use any type of fruit punch you like and lemon lime soda can be used in place of the ginger ale if you prefer.

Makes 32 servings

Preparation Time: approximately 10 minutes
Freezing Time: approximately 4 hours
Total Time: approximately 4 hours 10 minutes

Walking into Spider webs Brownies

Ingredients:

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 (7 ounce) jar marshmallow creme
1 (1 ounce) square semisweet chocolate

Instructions:

Stir unsweetened chocolate and butter over low heat until melted and smooth. Remove from heat and beat in the sugar while still hot. Let it cool off for about ten minutes then add eggs and vanilla, blending well. Next you’ll gradually stir in the flour and nuts. Pour into a 13 x 9 inch baking pan and bake at 350 degrees F for 30 minutes, or until toothpick stuck in the middle comes out clean. As soon as you take the brownies out of the oven drop spoonfuls of marshmallow creme on top! Spread it out evenly like frosting a cake. Time to make some webs. You can grab a premade squeezable tube of decorator chocolate if you have a shop nearby that sells cake decorating supplies. If not, you can make one up yourself.
Melt semisweet chocolate and pour into a Ziploc bag. Snip a tiny corner at an angle and use the bag like a decorating bag to drizzle web designs over the brownies.

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