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

Fruity Ghosts on a Stick

It just turns out that pears are just the right shape for making spooky ghost treats! These are an interesting alternative to the traditional candy apples.

Ingredients:

Wooden craft sticks, like for a popsicle
6 medium sized pears
10 – 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers

Instructions:

Line a cookie sheet or other flat serving tray with waxed paper, we aren’t actually putting in the oven so any moveable flat surface is good for this treat. Line up the cupcake papers across the sheet. Melt almond bark following the package directions. Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear. Place each one in a cupcake paper, standing up as much as you can get it to. Place mini chocolate candies for face decoration. You can use any leftover almond bark to spoon ghost tails into the paper cups. Refrigerate until ready to eat.

Ghoulish Squirm Sandwiches

What You Need:

1 (16 oz.) pkg. hot dogs
1 T of canola oil
1/2 C of ketchup
2 t Worcestershire sauce
1/2 t spicy brown mustard
1 T brown sugar
6 hamburger buns

How to Make It:

Cut each of the hot dogs into 8 strips.
Place the oil in a skillet positioned over medium heat.
Stir in the hot dog strips.
Cook the hot dogs for 8 minutes or until a golden brown.
Stir the ketchup, Worcestershire sauce and mustard into the skillet.
Sprinkle the brown sugar over the top and stir until it is blended in well.
Cook the mixture 5 minutes or until heated through.
Transfer the mixture to the bottom of half of the 6 buns.
Place the tops back on the buns before serving.

These wormy sandwiches will be a big hit at any Halloween party. The kids will love them and the parents will be talking about them for a long time. Regular mustard may be used in place of the brown mustard if you prefer. A dash of liquid smoke may also be added to the sauce.

Makes 6 servings

Preparation Time: approximately 10 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 23 minutes

Trick-or-Treat Ice Cream Cones

What You Need:

1 (4 oz.) pkg. German sweet chocolate
1/4 C of butter, cubed
3/4 C of sugar
2 eggs
1/2 C of flour
1 t vanilla extract
24 (3 inch) ice cream cones
24 scoops orange sherbet
Black sprinkles

How to Make It:

Preset the oven temperature to 350 degrees.
Place the chocolate and butter into a microwave safe bowl.
Microwave on high for 1 minute then stir until very smooth.
Cool the mixture for 5 minutes.
Pour the chocolate mixture into a large mixing bow and add the sugar.
Break the eggs into the mixture and mix until completely blended together.
Fold in the flour until well blended.
Add the extract and stir well.
Place the ice cream cones, standing straight up, into muffin tin cups.
Fill each cone 2/3 full of the batter.
Bake 20 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs, being careful not to over bake.
Remove the cones from the oven and allow them to cool to room temperature.
Place one scoop of sherbet on top of each cone.
Sprinkle the top of the cones with the black sprinkles and serve immediately.

What a fun twist to an ice cream cone. Kids will love this special Halloween treat. If you can’t find black sprinkles use chocolate sprinkles instead.

Makes 24 cones