.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!

.Jack o’ Lantern Stuffed Tomatoes.

Prep Time: 10–20 min­utes
Yield: 5–6 servings

.Ingredients.
5–6 large salad tomatoes
2 C chopped cooked chicken (I used First Street Chicken Thighs)
1 C cel­ery, chopped
2 T chives (or green onions), chopped
1/3 C sliv­ered almonds, chopped
1/3 C shred­ded cheese (I used freshly grated First Street ched­dar chunk cheese)
1/3 C mayo
1/3 C ranch


.Instructions.
1. If you don’t already have cooked chicken, you’ll obvi­ously need to cook that first.

2. Start by chop­ping ingre­di­ents: chicken, cel­ery, chives, and sliv­ered almonds. Then, grate cheese.

3. In a small bowl, com­bine chicken, cel­ery, chives, almonds, cheese, mayo, and ranch. Stir until well-combined.

4. Cut a thin slice off the top of each tomato. Scoop out the tomato pulp and seeds, leav­ing about a 1/4 — 1/2-inch tomato shell.

5. Then, spoon chicken salad mix­ture into the tomato shells and serve on a bed of lettuce.


.Tips.
Most people already have their own favorite way of making chicken salad, if this way doesn't sound too appealing, make it your way and stuff it into the jack'ed tomatoes! ;)


(Source: Mom Endeavors)


Enjoy!

.Puff Pastry Intestines.

This puff pastry topping has endless possibilities - you can cover pie filling or savory beef/chicken/turkey dishes!

.Ingredients.
1 package (17.3 ounces) frozen puff pastry
3 cups filling of your choice (savory or sweet)
1 egg, beaten
red food coloring
small paintbrush


.Instructions.
1. Thaw puff pastry according to package’s directions. Preheat oven to 375 degrees F and line a 9″ x 13″ baking pan with parchment paper.

2. Divide each sheet of puff pastry lengthwise into 6 strips. Lightly flour an expansive counter or other surface and lay each strip next to one another. Press and seal the seams between strips.

3. Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to pinch closed.

4. Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.

5. Carefully lift intestine onto baking sheet, seam-side down, and form an “intestine-like” pattern.

6. Brush puff pastry with beaten egg. Dip small paintbrush into red food coloring and draw ”blood” in the creases.

7. Bake about 20 minutes, or until golden brown.


(Source: The Knead for Speed)


Enjoy!

.Monster Claws with Blood Sauce.

This makes 4 servings, 2 claws per person - Increase recipe as needed.


.Ingredients.
4 small boneless skinless chicken breasts (1 lb.), cut lengthwise in half
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/4 red pepper, cut into 8 triangular pieces
1/2 cup KRAFT Original Barbecue Sauce


.Instructions.
1. HEAT oven to 400ºF.

2. COAT chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

3. BAKE 13 to 15 min. or until chicken is done.

4. MAKE 1/2-inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with barbecue sauce.


(Source: Kraft Foods)


Enjoy!

.Bloody Flesh Fillets.

.Ingredients.
3/4 cup KRAFT Original Barbecue Sauce
6 small boneless skinless chicken breast halves (1-1/2 lb.)


.Instructions.
1. HEAT oven to 375°F.

2. POUR sauce over chicken in 13x9-inch baking dish.

3. BAKE 25 min. or until chicken is done (165ºF).


.Tips.
* Use Your Grill: Do not brush chicken with sauce. Grill chicken on greased grill over medium heat 7 to 8 min. on each side or until done (165ºF), turning and brushing frequently with sauce the last few minutes.


(Source: Kraft Foods)


Enjoy!

.Sticky Black BAT Wings.

With black food coloring added, these "bat" wings look really gross, but taste absolutely wonderful. Based on a recipe for 5-spice chicken wings, they're moist, crisp, and full of flavor. They're also baked instead of fried, which makes them healthier than you'd think.


.Ingredients.
4 lbs. chicken wings

.Marinade/Sauce.
4 tbsp. soy sauce
4 tbsp. black bean sauce
2/3 C. ketchup
4 tbsp. honey
2 tsp. hot sauce, or to taste
2 tbsp. brown sugar
2 tbsp. white wine vinegar
4 cloves garlic, finely minced
1/2 tsp. Chinese five-spice powder
2 tbsp.sesame oil

.Coloring.
Black, blue, and green paste food coloring, as needed


.Instructions.
1. Combine marinade ingredients in a small mixing bowl.

2. Add black, blue, and green paste food coloring as needed to make a dark black sauce.

3. Place cleaned wings in a large ziplock bag. Pour marinade over.

4. Marinate wings 3-24 hours. Longer is tastier, of course.

5. Remove wings from fridge, line a large baking sheet with heavy-duty foil, and preheat oven to 325 degrees F.

6. Remove "bat wings" from marinade and bake one hour, till cooked through. Baste occasionally with marinade. Finish under broiler for extra crispness, if desired.


.Tips.
* If you make these as snacks for a Halloween party, be sure to make plenty-- they go fast. This recipe serves 10 as a Halloween party food, or 4-5 as a main meal.
* Also, be sure to use food coloring paste instead of liquid to avoid a bitter aftertaste.


(Source: Divine Dinner Party)


Enjoy!