.Halloween Werewolf Chicken Claws.

Do you have a photo of this recipe? Please send it to capturedbyjess@ymail.com

.Ingredients.
Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce, shredded


.Instructions.
1. Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.

2. Place the flour, beaten eggs and bread crumbs into three separate bowls.

3. Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.

4. Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.

5. To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.

6. Serve the claws on a head (of shredded lettuce, of course). Makes 10 servings.


(Source: Spoonful)


Enjoy!

.Chicken Potpie with Newt Eyes and Bat Tongues.

Do you have a photo of this recipe? Please send it to capturedbyjess@ymail.com

.Ingredients.
FILLING:
2 tbsp. olive oil
2 medium onions, minced (about 1 cup)
2 to 3 stalks celery, minced (about 1 cup)
1 1/2 cups frozen corn
2 cups frozen baby peas
7 carrots, peeled, sliced on the diagonal and cooked (about 2 cups)
2 medium potatoes, peeled, cubed and cooked (about 2 cups)
4 cups diced cooked chicken
4 tbsp. sweet butter
1/2 cup all-purpose flour
3 cups low-sodium chicken stock
1/2 tsp. pepper
Salt to taste

PASTRY:
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut into small chunks


.Instructions.
1. In a skillet, sauté onions and celery in oil for 5 to 8 minutes over medium heat until soft. Combine onions, celery, corn, peas, carrots, potatoes and chicken in a large bowl and set aside. In a large saucepan, melt butter over medium heat. Whisk in flour and cook 2 to 3 minutes. Slowly whisk in stock until smooth. Bring gravy to a boil, whisking constantly, then reduce to a simmer, stirring occasionally for 5 minutes. Add salt and pepper to taste. Pour gravy over chicken and vegetables (the filling can be refrigerated for up to 4 days at this point). When ready to bake, transfer mixture to a 13- x 9- x 2-inch dish.

2. In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and shortening until the mixture resembles coarse meal. Sprinkle with water and pulse until the dough starts to come together. Be careful not to let the dough form a ball. Remove the dough and press into a rectangle. Cover with plastic wrap and refrigerate.

3. Roll pastry dough on a lightly floured surface into a 1/4-inch rectangle about 14- x 10-inches (or a 1/2 inch larger on all sides than the dish you are using). Cover the pie with dough, fold under the outer edge and crimp. Use leftover dough scraps to cut out newts, snakes or bats with a small sharp knife. Lightly brush the egg onto the pie crusts and place the newts and snakes on top.

4. Place the baking dish on a cookie sheet or jelly roll pan (to catch drips) and bake in a preheated 400° oven for 40 to 50 minutes or until the crust is browned and the filling bubbles up around the edges. If the filling has been refrigerated, the cooking time may be greater. Serves 10 to 12.


(Source: Spoonful)


Enjoy!

.Spaghetti and Eyeballs.

Do you have a photo of this recipe? Please send it to capturedbyjess@ymail.com

.Ingredients.
2 lbs. lean ground beef
1 1/2 cups seasoned bread crumbs
2 tbsp. ketchup
2 eggs
1 tbsp. fresh basil or 1 tsp. dried
1 7-oz. jar pimiento-stuffed olives
1 26-oz. jar prepared pasta sauce
1 lb. spaghetti
1 tbsp. olive oil


.Instructions.
1. Preheat the oven to 350 degrees.

2. Mix the ground beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs.

3. To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce, and bake for 45 minutes.

4. Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl.

5. Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta sauce around them. Makes 10 servings.


(Source: Spoonful)


Enjoy!

.Troll Snot Pasta.

.Ingredients.
2 or 3 whole garlic cloves, peeled
1/4 cup pine nuts or walnut pieces
1/2 teaspoon salt, plus 2 teaspoons for the cooking water
2 cups packed fresh basil leaves (about 3 ounces), plus extra for garnish
1/2 cup olive oil, plus 1 tablespoon for the cooking water
2/3 cup freshly grated Parmesan cheese, plus more for garnish
1 to 2 tablespoons butter, softened
3/4 pound angel hair pasta
1 19-ounce can chickpeas, drained and well rinsed


.Instructions.
1. Combine the garlic, nuts, and 1/2 teaspoon of salt in the bowl of a food processor and process the ingredients until they are finely chopped. Add the basil and olive oil and process again until the herb is finely chopped, stopping to scrape down the sides of the bowl several times.

2. Transfer the mixture to a bowl, then stir in the cheese and softened butter. Spread half of the pesto in the bottom of a shallow pasta serving bowl and reserve the rest.

3. Now prepare the pasta by bringing 4 to 5 quarts of water to boil in a large pot. Add 1 tablespoon of olive oil and 2 teaspoons of salt to the boiling water. Gradually add the pasta and cook it according to the package directions. Add the chickpeas for the last minute of cooking.

4. Once they've cooked, immediately drain the pasta and chickpeas and transfer them to the pesto bowl without delay to keep the cooked angel hair from clumping together. Spoon the remaining pesto onto the pasta and toss well. Serve at once, garnishing each portion with grated Parmesan cheese and fresh basil leaves. Makes 4 to 5 servings.


(Source: Spoonful)


Enjoy!

.Goblin Tongues.

.Ingredients.
Mini bagels
Cream cheese
Bologna slices


.Instructions.
1. For each Goblin Tongue sandwich, spread cream cheese between the top and bottom of a mini bagel.

2. Use a butter knife or kitchen shears to cut a tongue shape from a half slice of bologna. Then gently press the base of the tongue into the bagel hole.


(Source: Spoonful)


Enjoy!

.Pumpkin Roll-ups.

.Ingredients.
Cream cheese or American cheese
Sun-dried-tomato tortillas
Toothpicks
Cilantro or parsley sprigs


.Instructions.
1. Spread cream cheese or lay American cheese slices on sun-dried-tomato tortillas.

2. Roll them up, then cut them into 1-inch sections. Secure with a toothpick topped with a cilantro or parsley sprig.


(Source: Spoonful)


Enjoy!

.Rats Baked in Blood.

.Ingredients.
For the rats:
1-1/2 lbs. lean ground beef
1/2 cup uncooked long grain white rice
1/2 medium onion, finely chopped
1 egg, beaten
uncooked spaghetti, broken into quarters
thinly sliced raw carrots
black peppercorns, cooked black beans

For the sauce, um, blood:
1 can (19 oz.) crushed or ground tomatoes
1-1/2 cups water
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper


.Instructions.
1. In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoon of the salt. Mix well.

2. Now make the rats. Using a measuring cup, scoop out 1/4 cup of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape -- pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.

3. When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoon of salt and 1/4 teaspoon pepper. Pour over the rats. Bake at 350 degrees F for 40 minutes, basting occasionally with sauce. Then cover the dish with foil and bake for another 15 minutes, or until the rice is tender and the rats are fully cooked.

4. Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails -- they're fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.


.Tips.
This dish goes nicely with pasta or mashed potatoes.


(Source: Spoonful)


Enjoy!

.A Mwa-ha-ha-ha Sandwiches.

.Ingredients.
Sandwich
Red pepper



.Instructions.
1. Use a paring knife to cut a sandwich into a skull or bite-size fingers, as shown. For the latter, add red pepper nails.


(Source: Spoonful)


Enjoy!

.Mummy Fingers.

.Ingredients.
1 package cocktail weiners
1 package phyllo dough
1/2 cup grated Parmesan cheese
Almond slivers
Prepared tomato or pizza sauce
Italian seasoning


.Instructions.
1. Preheat the oven to 375 degrees. Start with cocktail wieners. (Healthy tip: You can also use mini turkey dogs. They're better for you and have a lot of protein.) First, slice into the top of the dog to make a small opening that will form the cuticle once nails are added. Slide a sliced almond into each opening to form a nail. It's okay if they look sloppy: Mummies never get good manicures.

2. Next, wrap the fingers in mummy bandages (also known as phyllo dough.) Spray the dough with oil, and sprinkle with parmesan cheese.

3. Next, wrap the fingers in mummy bandages (also known as phyllo dough that you've cut with a pizza roller.) Spray the dough with oil, and sprinkle with parmesan cheese.

4. Pop the fingers in the oven for 12 minutes while you work on the dipping sauce. To make it, add some Italian seasoning to some pizza or tomato sauce. Heat it up and you've got a bloody good dipping sauce!


(Source: Spoonful)


Enjoy!

.Cheesy Mummy Meatloaf.

.Ingredients.
Meatloaf from your favorite recipe (ours used about 2 pounds of meat)
American cheese
Olive slices


.Instructions.
1. Make your favorite meatloaf recipe and shape the loaf to resemble a mummy's body with crossed arms. Bake the loaf until it's cooked through. 2. Let it rest about 3 minutes, then lay 1-inch-wide strips of American cheese across the body as shown, leaving a narrow space on the head for the olive slice eyes. Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese, about 1 minute.


(Source: Spoonful)


Enjoy!

.Demon Dip.

.Ingredients.
6 ounces Emmentaler or Swiss cheese, shredded (1-1/2 cups)
6 ounces Gruyere cheese, shredded (1-1/2 cups)
2 teaspoons cornstarch
1 clove garlic, halved
3/4 cup plus 2 tablespoons dry white wine
1 1/2 teaspoons Kirsch or other cherry brandy (optional)
Dash ground black pepper
Dash freshly grated nutmeg
Cooked, Chopped Bacon


.Instructions.
1. In a medium bowl, combine Emmentaler and Gruyere cheeses. Let stand at room temperature for 30 minutes. Add cornstarch; toss gently to combine. Set aside.

2. Rub the inside of a Dutch oven or fondue pot (whichever you use to serve the fondue) with the halved garlic clove. Discard garlic.

3. In the same Dutch oven, heat wine over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheeses, a little at a time, stirring constantly and making sure cheese melts before adding more. Stir until mixture bubbles gently. Stir in Kirsch (if desired), pepper, and nutmeg.

4. If using a fondue pot, transfer cheese mixture to fondue pot. Keep mixture bubbling gently over an outdoor grill, open flame, or a fondue burner. (If mixture becomes too thick, gradually stir in a little additional wine.)


.Tips.
Basic cheese fondue becomes Demon Dip when served in a witch's cauldron. Use breads, vegetables, and tortilla chips as dipping options for this savory Halloween appetizer.


(Source: Better Homes and Gardens)


Enjoy!

.Broomstick Bites.

.Ingredients.
American cheese slices
Green onions
Cream cheese, softened
7-inch pretzel rods


.Instructions.
1. Cut a cheese slice into 1/4-inch strips about 3 inches long.

2. Remove the white end from a green onion. Cut the green end lengthwise into strips about 3 inches long. Place in a bowl and pour on boiling water; let stand 2 minutes or until limp. Drain.

3. Spread about 1/2 teaspoon of cream cheese on 1-1/2 inches of the end of a pretzel rod. Press on strips of cheese. Wrap a green onion strip near the top of the cheese forming a broom.

4. Cover and keep refrigerated for up to 2 hours.


(Source: Better Homes and Gardens)


Enjoy!

.Witch's Hat Calzones.

Yield: 8 calzones
Prep: 35 mins
Bake: 425°F 8 mins to 10 mins

.Ingredients.
1 3 1/2 ounce package sliced pepperoni
1/2 8 ounce package cream cheese, softened
1/4 cup finely shredded or grated Parmesan cheese
2 8 ounce package (16) refrigerated crescent roll dough
1 egg, lightly beaten
1 tablespoon water
Finely shredded or grated Parmesan cheese (optional)
Dried Italian seasoning (optional)
Crushed red pepper (optional)
Pizza sauce, warmed (optional)


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

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

3. Preheat oven to 425 degrees 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.

4. 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.


(Source: Better Homes and Gardens)


Enjoy!

.Oozing Brie.

Makes: 20 servings
Prep: 20 mins
Chill: 30 mins to 5 hrs
Bake: 350°F 12 mins to 15 mins

.Ingredients.
3/4 7 - 8 ounce jar oil-packed dried tomatoes
1/2 medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15 ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick


.Instructions.
1. Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.

2. In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute. Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.

3. Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.

4. Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices. Makes 20 servings.


(Source: Better Homes and Gardens)


Enjoy!

.Night Eyes.

.Ingredients.
Parsley, finely chopped
Prepared deviled egg filling
Black olives
Red sweet pepper
Asparagus tips
Pimento-stuffed green olives
Cornichons


.Instructions.
1. Stir chopped parsley into your favorite deviled egg filling mixture to give it a green tint; spoon or pipe into cooked egg whites.

2. Version 1: Use black-olive slices for pupils and a bit of red pepper pushed into the center for evil glint. Add asparagus tips for eyebrows.

3. Version 2: Use green-olive halves for eyes and cornichons for eyelids. Cut tiny triangles of red pepper for eyelashes.


(Source: Better Homes and Gardens)


Enjoy!

.Slithering Snakewich.

Makes: 8 servings
Prep: 20 mins
Rise: 1 hr 30 mins
Cool: 2 hrs
Bake: 350°F 35 mins

.Ingredients.
1 16 ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3 1/2 ounce package sliced pepperoni
1 8 ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives


.Instructions.
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.

2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.

3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.


(Source: Better Homes and Gardens)


Enjoy!

.Cheesy Goblin Head.

Makes: 20 servings
Prep: 40 mins
Chill: 4 hrs to 24 hrs
Stand: 30 mins

.Ingredients.
2 8 ounce package cream cheese
1 8 ounce package shredded taco-flavored cheese
1/4 cup margarine or butter
2 tablespoons milk
2 8 ounce package cream cheese, softened
Tortilla chips
Pickled pepper
Pimiento-stuffed olives
Red pepper-stuffed olives
Shredded beets
Carrot sticks
Assorted crackers
Green sweet pepper


.Instructions.
1. Place 2 packages of cream cheese, taco-flavored cheese, and margarine in a mixing bowl. Let stand at room temperature for 30 minutes. Add milk to the cheese mixture in the mixing bowl. Beat with an electric mixer on medium speed until combined, stopping the mixer occasionally to scrape the bowl with a rubber spatula. Cover bowl and chill 4 to 24 hours.

2. Form cheese mixture into a head shape and place on a serving plate. In a bowl, stir the remaining cream cheese until smooth. Spread head with softened cream cheese. Press in tortilla chips for ears. Using wooden toothpicks, attach a pickled whole pepper for nose, pimiento-stuffed olives for eyes, and pepper-stuffed olives for toes. Cut zigzag pieces of sweet pepper for eyebrows. Use shredded beets for hair and press in carrot sticks for teeth. Serve with assorted crackers.


(Source: Better Homes and Gardens)


Enjoy!

.Meaty Mummies.

.Ingredients.
Pre-Made or Home-Made Meatballs
4-inch pieces of Summer Sausage
2 pkg 8 oz cream cheese
pre-made or home-made pesto
cooked fettuccine noodles
capers
pasta sauce
6 inch wood skewer


.Instructions.
Wrap a legion of scary mummies for a Halloween dinner or party appetizer. To make, skewer a purchased meatball and a 4-inch piece of summer sausage stick with a 6-inch wooden skewer. Combine 8 ounces of cream cheese and 1 teaspoon of purchased pesto. Spread some of the mixture over the meat skewer and wrap with cooked fettuccine noodles. For a more bulky body, spread with additional cream cheese mixture and wrap with another layer of cooked fettuccine. Add capers for eyes. Serve with pasta sauce for dipping.


(Source: Better Homes and Gardens)


Enjoy!

.Scary Cerebrum.

.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


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


(Source: Better Homes and Gardens)


Enjoy!

.Moldy Cheese Balls.

.Ingredients.
1 8 ounce package cream cheese 1 cup finely shredded Gouda cheese (4 ounces)
1/4 cup butter
1 tablespoon milk
1/2 teaspoon Worcestershire sauce for chicken
2 tablespoons thinly sliced green onion (1)
2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
1/2 cup chopped toasted almonds
Assorted crackers and/or flatbread


.Instructions.
1. In a large bowl let cream cheese, Gouda, and butter stand at room temperature for 30 minutes. Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and dill. Cover and chill for 4 to 24 hours.

2. Before serving, shape cheese mixture into a ball. Roll ball in nuts and let stand 15 minutes. Serve with crackers or flatbread. Makes about 30 (1-tablespoon) servings.


.Tips.
Prepare as above in Step 1. Shape cheese mixture into a ball; wrap in plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in the refrigerator overnight. Unwrap and roll in nuts. Let the cheese ball stand at room temperature for 15 minutes before serving.

Variation Prosciutto-Basil Cheese Ball:Prepare as above, except substitute finely shredded fontina cheese for the Gouda cheese; stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil with the green onion and omit the dill. Substitute chopped toasted pine nuts for the almonds. If desired, serve with apples, crackers, or flatbread.

Variation Spicy Taco Cheese Ball:Prepare as above in Step 1, except substitute finely shredded taco cheese for the Gouda cheese, stir in 2 tablespoons bottled chopped jalapeno chile peppers with the green onion, and omit the dill. Substitute 1/2 cup crushed corn chips for the almonds.

Variation To make logs:Divide recipe into 4 portions and shape accordingly.


(Source: Better Homes and Gardens)


Enjoy!

.Chicken Fingers.

Yield: 40 fingers

.Ingredients.
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika

Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil


.Instructions.
1. Romesco Dipping Sauce: For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.

2. Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).


.Tips.
You can prepare the sauce ahead of time. Cover and chill up to 3 days.


(Source: Better Homes and Gardens)


Enjoy!

.Red-Handed Punch.

Ghoul's Punch
.Ingredients.
6 cups unsweetened pineapple juice, chilled
3 cups cold water
1 6 ounce can frozen lemonade concentrate
4 blood orange or orange slices
1 recipe Frozen Hands (see recipe below)


.Instructions.
For punch, in a punch bowl stir together pineapple juice, water, and lemonade concentrate. Float orange slices and Frozen Hands in punch. Makes 8 (about 10-ounce) servings.

Frozen Hands
.Ingredients.
cranberry juice cocktail
2 - 3 clear plastic gloves
2 - 3 rubber bands


.Instructions.
Carefully pour cranberry juice cocktail into 2 or 3 clear plastic gloves.* Fill the gloves so that the fingers can move easily. Tightly seal the gloves with rubber bands. Place on a baking sheet lined with paper towels. Freeze until firm. Use scissors to cut the gloves off the frozen hands. If any fingers break off, add them separately to punch.


.Tips.
Be sure to use gloves without powder. Or, rinse powdered gloves thoroughly before using.


(Source: Better Homes and Gardens)


Enjoy!

.Mad Science [nonalcoholic] Martini.

Makes: 10 to 12 servings

.Ingredients.
2 3 ounces packages lime-flavored gelatin
1 3 ounce package orange-flavored gelatin
1 3 ounce package cherry-flavored gelatin
3 12 ounces cans or bottles lemon-lime carbonated beverage, chilled
1 10-ounce jar red maraschino cherries, drained and stemmed
Rubber frogs (optional)


.Instructions.
1. Prepare each package of gelatin according to package directions, except add only the boiling water called for; stir to dissolve the gelatin. Do not add any additional water.

2. Prepare lime-flavored gelatin in a 4-cup container; prepare orange- and cherry-flavored gelatins in separate 2-cup containers. Cover the containers and chill at least 2 hours or until set.

3. Cut gelatin into 1/2-inch cubes. Place about one-third of each flavor of gelatin in a blender container. Add one can or bottle of lemon-lime carbonated beverage.

4. Cover and pulse with 2 to 3 on/off turns or until the gelatin and broken up into smaller pieces. Stir in one-third of the cherries. Pour into serving glasses.

5. Repeat with the remaining gelatin and carbonated beverage. If desired, garnish with rubber frogs.


(Source: Better Homes and Gardens)


Enjoy!

.Batty Cranberry Apple Drink.

Makes: 8 to 10 servings
Start to Finish: 15 mins

.Ingredients.
5 cups apple cider or apple juice
5 cups cranberry juice
1 1/2 cups guava juice or mango nectar
1/4 cup lime juice
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Honey (optional)


.Instructions.
1. In a 4-quart Dutch oven combine apple cider, cranberry juice, guava juice, lime juice, ginger, cinnamon, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. If desired, sweeten to taste with honey.

2. To serve, pour into mugs. Makes 8 to 10 servings.


.Tips.
A quick trip to the deli counter gives you the tools to make this batty vampire garnish. Salami wings, a gherkin body, and clove eyes are held together with a red wooden skewer.


(Source: Better Homes and Gardens)


Enjoy!

.Bloody-Rimmed Martinis.

Makes: 4 to 6 servings
Start to Finish: 10 mins

.Ingredients.
Red decorating icing writing gel
3/4 cup half-and-half or light cream
1/2 cup coconut-flavored rum
1/4 cup vanilla vodka or vodka
1/4 cup cream of coconut
Ice cubes


.Instructions.
1. Carefully pipe red gel around the rim of 4 to 6 martini glasses, letting it drip down the sides. Set aside.

2. In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut. Place ice cubes in a martini shaker. Add coconut mixture. Cover and shake. Divide mixture among prepared martini glasses. Makes 4 to 6 drinks.


(Source: Better Homes and Gardens)


Enjoy!

.Gremlin Lemonade.

.Ingredients.
Margarita mix (Tequila optional) or lemonade (optional)
Grenadine
Skewer
1 Kiwi
1 lemon
1 lime
1 orange
Maraschino cherry with stem
Toothpicks


.Instructions.
1. Serve chilled margarita mix on the rocks and add a splash of grenadine.

2. Skewer a slice of kiwi for the face. Cut a cherry in half and attach with pieces of toothpick for eyes. Slip the skewer into the beverage glass. Add the cherry stem for a smile and twists of lemon, lime, and orange peel for hair.


(Source: Better Homes and Gardens)


Enjoy!

.Blood Green Brew.

.Ingredients.
lemon-lime soda pop
green food coloring
tool: red dimensional paint


.Instructions.
1. Use red dimensional paint to drip "blood" from the rim of a beer mug. Leave a small open area so that your guest's lips won't touch any paint.

2. This blood green brew is actually a thirst-quenching purchased lemon-lime pop in disguise (just add extra food coloring for a gruesome green). The bloody mug only adds to the fright level of this Halloween beverage.


(Source: Better Homes and Gardens)


Enjoy!