Pumpkin Pie Punch from Delish©

Love the Autumn season?  Enjoy the taste of pumpkin?  Well, this adult beverage is for you!

Recipe by Lena Abraham

Pumpkin Pie Punch

Knock their socks off with this tasty cocktail, Pumpkin Pie Punch, at your Halloween party!

 

Yield: 10-12 Servings

 

Ingredients: 

  • 1/2 gallon Apple Cider
  • 2 cups Ginger Ale
  • 1 can Pumpkin pie mix
  • 1 cup Vanilla Vodka
  • 2 cups whipped topping (i.e.: Cool Whip®)
  • Pumpkin Pie spice for garnish

 

Directions: 

  1. Combine cider, ginger ale, pumpkin pie mix and vodka in a pitcher. Stir until fully combined.
  2. Pour into glasses, top with Cool Whip®, sprinkle with pumpkin pie spice, and serve.

Halloween Chocolate Chip Cookies

A classic goes wild!

Here’s a twist on the classic chocolate chip cookie that will leave you spellbound this Halloween.

Spider Cookies with Chocolate Chips

by Colleen Riley for Real Simple.com

Chocolate Chip Spider Cookies

Photo: Philip Friedman; Styling: Colleen Riley

Yield: 24 Cookies

Ingredients: 

  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, at room teperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup, plus 24, chocolate chips
  • 1 teaspoon canola oil

Directions:

  1. Heat oven to 350°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat the butter and sugars in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in ¾ cup of the chocolate chips.
  3. Drop mounds of the dough (about 1 ½ tablespoon each) 2 inches apart onto the baking sheets. Press one chocolate chip, pointed-side down, into the top of each cookie. Bake, rotating the sheets halfway though, until golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  4. Place the remaining 1/4 cup chocolate chips and oil in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Dip a toothpick in the melted chocolate and draw legs around the exposed chip.

 

Just a Note: To make the spiders even spookier, press red Nonpareils into the chocolate chip (you may need to use tweezers) when the cookies first come out of the oven.

 

I want my Mummy!

Pillsbury™ Offers a Fast Easy Way to Make Halloween Tasty

Mummy Chocolate Chip cookies

Photo by Pillsbury™

 

Ingredients:

  • 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
  • 1 container (1 lb) vanilla creamy ready-to-spread frosting
  • Neon orange and green food colors
  • Candy eyes

Directions: 

  1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely.
  2. Separate frosting into 2 small bowls; add food colors to make desired neon orange and neon green colors.
  3. Spoon colored frostings into decorating bags fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.
  4. Be creative with any color you choose to decorate your mummies. If you don’t have food color on hand, use vanilla or chocolate frosting. Don’t have candy eyes? Use miniature candy-coated chocolate candies instead.

    how to make mummy cookies

    Wrap it Up! Use colored frosting to create the “mummy” look and add candy “eyes.”

Don’t have decorating tips or bags at home? Instead, spoon frosting into a resealable food-storage plastic bag, and cut about 1/4 inch off corner of bag to pipe mummy bandages onto the cookies.

 Chocolate Chip Werewolf Cookies

 Get creative with these cookies that will leave your guests howling for more.

Werewolf Chocolate Chip Cookies

Halloween party guests will go barking mad over these Werewolf Cookies.

Ingredients:

  • 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
  • 1- 1/2 cups ready-to-spread chocolate frosting (from 16-oz. can)
  • Assorted small candies

Directions:

  1. Bake cookies as directed on package. Cool completely, about 10 minutes.
  2. Meanwhile, spoon frosting into resealable plastic bag; seal bag. Cut tiny hole in bottom corner of food storage plastic bag.
  3. Pipe frosting onto cooled cookies to resemble hair. Attach candies with small amount of frosting to decorate face as desired.

 

 

Spooky Recipe – Severed (Meat) Hand

Megan of Not Martha© blog has created a macabre main dish for your Halloween party, sure to make an impact — and possibly convert folks to vegetarianism.

Severed (Meat) Hand

Photo by Not Marta© Blog 

Ingredients: 

  • Meatloaf*
  • Cheese
  • Ketcup
  • Onion
  • Mashed Potatoes

Click here how she made this creation.

 

 

 

Recipe for Meatloaf from Mark Bittman, author of How to Cook Everything:

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup bread crumbs, preferably fresh
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • Salt and pepper
  • 2 ounces Parmesan cheese (1/2 cup grated)
  • 1 garlic clove or 1 tsp. minced garlic
  • 1 tsp. chopped fresh sage leaves or 1 “pinch” dried
  • 1 egg, lightly beaten
  • 1/4 cup ketchup
  • onion

 

Cooking Directions: 

Preheat oven to 350 degrees.  Soak the bread crumbs in the milk until the milk is absorbed, about 5 minutes.

Mix together all ingredients. Shape the meat (click here).  Bake 45 to 60 minutes.  When done, meat loaf will be lightly browned and firm.

 

 

 

Witches’ Brew Ice Cream Soda

witches brew ice cream soda
Photo by Hershey’s Kitchens.®

Yield: Makes two 8-oz. servings.

Ingredients:

  • 4 tablespoons HERSHEY’S Syrup
  • 16 fluid-ounces Cold club soda, seltzer or ginger ale
  • 4 scoops (about 1 cup) orange sherbet
  • TWIZZLERS Strawberry Twists(optional)

Directions:

1. Combine syrup with small amount of club soda in 16-ounce soda glass.
2. Add sherbet; fill glass with club soda. Garnish with candy. Serve immediately.

 

Witches’ Brew with Broomsticks

Yield: 8 Servings

Witches' Brew with Broomsticks
Photo by Taste of Home

Ingredients:

  • 8 orange candy slices
  • 8 cinnamon sticks (5 inches)
  • 8 pieces black shoestring licorice (10 inches)
  • 1/2 cup water
  • 1/3 cup red-hot candies
  • 6 cups milk
  • 3/4 cup instant chocolate drink mix

 

Directions: 

  1. For broomsticks, on a lightly sugared surface, roll each orange slice into a 1/4-in.-thick triangle. With wet scissors, snip bottoms of triangles to resemble broom bristles. Wrap pointed end of each around a cinnamon stick. Coil a licorice piece around the top of each orange slice to secure to cinnamon stick; set aside.
  2. In a large saucepan, bring water and red-hots to a boil, stirring frequently until dissolved. Whisk in milk and chocolate drink mix. Cook, uncovered, over medium heat until hot. Pour into cups or mugs. Serve with broomstick stirrers.
Originally published as Witches’ Brew with Broomsticks in Taste of Home’s Holiday & Celebrations Cookbook Annual 2007, p244

 

Beef Stew with Ghoulish Mashed Potatoes

Beef Stew with Ghoulish Mashed Potatoes Recipe
Photo by Taste of Home™

Yield: 6 Servings

Ingredients:

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound fresh mushrooms, halved
  • 2 cups fresh baby carrots
  • 2 medium parsnips, peeled, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1-1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 8 medium potatoes (2-1/3 pounds), peeled and cubed
  • 2/3 cup sour cream
  • 6 tablespoons butter, cubed
  • 1 teaspoon salt, divided
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Directions:

  1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
  2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
  3. Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
  4. Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.
Originally published as Beef Stew with Ghoulish Mashed Potatoes in Halloween Party Favorites 2009

 

Witch’s Broomstick Bread Recipe

Yield: 16 Servings

Witch's Broomstick Bread - Taste of Home
Photo by Taste of Home

Ingredients: 

  • 2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted, divided
  • 1/2 cup shredded Italian cheese blend
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1 jar (24 ounces) meatless spaghetti sauce, optional

 

Directions:

  1. In a large bowl, dissolve yeast in warm water. Add the olive oil, sugar, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface. Remove a third of the dough; cover and set aside. Roll remaining dough into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
  4. Brush 1 tablespoon butter over bottom half of circle to within 1/4 in. of edges. Sprinkle with Italian cheese blend, 1/4 cup Parmesan cheese, poppy seeds, garlic powder, oregano and pepper flakes. Fold dough over filling. Using scissors or a pizza cutter, cut dough into 1/2-in.-wide strips to within 1/2 in. of fold; twist and curl strips into a brush.
  5. Shape remaining dough into an 12-in. rope. Twist dough and place above brush for a handle. Brush remaining butter over dough. Sprinkle with remaining Parmesan cheese.
  6. Bake at 350° for 30-35 minutes or until golden brown. Serve with spaghetti sauce if desired.

 

Originally published as Witch’s Broomstick Bread in Taste of Home’s Holiday & Celebrations Cookbook Annual 2009, p243