Halloween Treats

As Halloween is quickly approaching and themed parties are being planned, you will see recipes popping up on many different sites for wonderfully decorated treats. I have been searching for recipes for an event I am attending as well, so I’ve decided to share the recipes I hope to make for the party. Please feel free to leave a comment with your own ghoulish delights!

Scary Cerebrum

Directions:

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.

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.

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 unmold. Cover and chill until needed (up to 24 hours). Makes 12 appetizer servings.

Recipe provided by Better Homes and Gardens Magazine.

Candy Corn Cordials

Directions:

Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.

Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice, and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Recipe provided by foodnetwork.com.

Carrot Fingers and Ranch Dressing

Directions:

Place a bit of cram cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot “finger.” Repeat until all carrots are finished.

Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.

Recipe provided by foodnetwork.com.

Zombie Juice

Directions:

Combine all ingredients except the pineapple stick, cherry, rum, and sugar in cocktail shaker.

Shake very thoroughly and strain into a highball glass. Garnish with pineapple stick and cherry.

Carefully float the rum on top, and lightly sprinkle with a little sugar.

Recipe provided by epicurious.com.

Witch’s Hat Calzones

Directions:

Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.

In a small bowl, stir together chopped pepperoni, cream cheese, and the 1/4 cup Parmesan cheese until well combined. Set aside.

Preheat oven to 425° F. Lightly grease an extra large baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 Tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.

If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and / or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and / or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones.

Recipe provided by Better Homes and Gardens Magazine.