Scary Cerebrum Shrimp Cocktail

Scary Cerebrum Shrimp Cocktail
Photo by Better Homes & Gardens

Yield: 12 Servings

Ingredients:

  • 3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
  • 1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
  • 1 cup chicken broth
  • 1 teaspoon unflavored gelatin
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1/4 cup lemon juice
  • 3 tablespoons tomato paste
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper

Directions:

  1. In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming “blood vessels”. (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
  2. In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl. Cover and chill at least 5 hours or overnight.
  3. To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to un-mold.  Cover and chill until needed (up to 24 hours).

Spicy Vampire Bat Wings

Recipe from Kraft™Kitchens

Pair these wings with cut-up fresh vegetables.

Yield: 12 Servings

Spicy Vampire Bat Wings
Photo by Kraft

1 Tbsp. chili powder
1 Tbsp. minced garlic
1 tsp. ground red pepper (cayenne)
6 Tbsp. lime juice, divided
6 Tbsp. chopped canned chipotle peppers in adobo sauce, divided
12 whole chicken wings (3 lb.)
2/3 cup KRAFT Original Barbecue Sauce
1 cup sour cream
1 green onion, sliced
2 tsp. lime zest

Directions: 

  1. MIX chili powder, garlic, ground red pepper, and 5 Tbsp. each lime juice and chipotle peppers until blended; pour over chicken in large shallow dish. Turn to evenly coat both sides of wings. Refrigerate 30 min. to marinate, turning wings after 15 min. Meanwhile, mix remaining chipotle peppers and barbecue sauce until blended.
  2. HEAT oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
  3. BAKE wings 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
  4. COMBINE sour cream, onions, zest and remaining lime juice. Serve with the wings.

 

Pillsbury® Crescent Mummy Dogs

Yield: 10 Servings

Pillsbury™ Crescent Mummy Dogs
Photo by Pillsbury.com

Ingredients: 

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 1/2 slices American cheese, quartered (2.5 oz)
  • 10 large hot dogs
  • Cooking spray
  • Mustard or ketchup, if desired

Directions:

  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half)
  4. wrapping the mummy dogs
    Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages.”

    Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

Pumpkin-Shaped Cheese Ball

Pumpkin Cheese Ball
Photo by Sam Kaplan
Recipe courtesy Michelle Buffardi for Cooking Channel
 

Yield: 1 Cheeseball

Ingredients:

  • 16 ounces cream cheese (room temperature)
  • 1-1/2 cups shredding cheddar
  • 3 Tbsp. minced onion
  • 2 Tbsp. salsa
  • 2 tsp. ground cumin
  • 1 tsp. minced jalapeño
  • Tortilla chips or crackers
  • Bell pepper

 

Directions:

  1. With a mixer, blend room-temperature cream cheese with shredded cheddar, minced onion, salsa, ground cumin and minced jalapeno.
  2. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours.
  3. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

 

Franklin Pierce Mexican Cheese Dip

Reportedly, the 14th United States President Franklin Pierce enjoyed this appetizer.   The recipe is below so you can judge for yourself if it is good.

U.S. President Franklin Pierce

The 14th President of the United States of America, Franklin Pierce

Ingredients: 

  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 Tbsp. olive oil
  • 1 or 2 medium Jalapeño peppers, seeded and finely chopped
  • 3 1/2 c. cooked tomatoes, peeled, seeded, chopped
  • 5 c. Cheddar cheese, grated
  • 1 tsp. celery salt
  • Thin slices of toasted French bread

Directions:  In a frying pan, cook onions and garlic in oil until translucent. Add Jalapeño peppers and tomatoes.  Simmer 10 minutes. Drain excess cooking liquid.

Add cheese and celery salt.  Continue to simmer 10 minutes more.

Serve warm or chilled with toasted French bread.

Yield: 14 servings (about 1/2c. each)

Calories: 195 per serving

Lemon Meat Balls

Girl Scouts of America Image

On March 12,1912, Juliette Gordon Low officially registered the organization’s first 18 girl members in Savannah, Georgia. It is celebrated as Girl Scout birthday.

This recipe can be found in the Cadette Handbook of the Girl Scouts of the United States of America, copyright 1963.  

Ingredients:

  •  1 1/2 lbs. ground beef
  • 1 egg slightly beaten
  • 1 tsp. grated lemon rind
  • 3 Tbsp. lemon juice
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. thyme
  • 1/4 tsp. marjoram
  • 3 Tbsp. finely chopped onion
  • 1/3 c. uncooked rice
  • 1 can (10 1/2 oz.) tomato soup
  • 2 c. boiling water

Directions:  Mix all but last two ingredients. Shape mixture into balls about 1 1/2 inches in diameter. The mixture will be soft, but makes   tender meat balls. Brown a few at a time in a little hot fat and remove from skillet. When all are browned, pour excess fat from skillet and return meat balls to pan. Cover with tomato soup-boiling water mixture. Cover pan. Simmer 50 to 60 minutes. Remove meat balls.  Spoon excess fat from sauce. Pour sauce over meat balls and serve. (4-6 servings)