PUMPKIN SPOOKAMOLE

Ingredients:
2 avocados, halved, pitted and peeled
1/4 cup minced onion, divided
1 tablespoon chopped jalapeno
2 tablespoons chopped fresh cilantro, divided
3/4 teaspoon salt
1/2 cup finely chopped plum tomato
2 teaspoons freshly squeezed lime juice

Instructions:
1.In a medium bowl, place 2 tablespoons of the chopped onion, the chiles, 1 tablespoon of the cilantro and the salt.

2.With the back of a wooden spoon, mash until the mixture becomes a juicy paste.

3.Add avocados; with a fork, coarsely mash avocados; stir to combine with the paste.

4.Fold in the tomatoes, lime juice and remaining onion and cilantro.

5.Serve with tortilla chips, if desired.

For more fun recipes, be sure to check out Mom Smart.com!

WORM DOGS

I found this creepy crawlie recipe from Joy's Life.com. It's super high on the gross-out factor for the kids, and super simple on the party-hostess-scale, to make.

You won't believe how easy this is..... Cut the hot dogs in long strips and boil 'em, and they’ll curl up like you see above. Yup. That's it.

Pile up the worms on toasty buns, but don't forget to coat 'em in ketchup and relish for added disgusting”ness”.

Bon appetit!

BLOODY BAND-AID GRAHAM CRACKER TREATS

How great is this idea? This will definitely get the thumbs up from all the kiddo's, cuz it's extremely high on the "eeeeeeewwwwwww" factor! And it's one of those great ideas that I wish I would have thought of!

Band-Aid Treats are super-easy and super-fast to make. (I promise)

All you need to do is get some cinnamon graham crackers, a can of white frosting, and some red gel-icing.

For a project like this, doing everything in assembly-line-fashion might be the best way. Snap the graham crackers into Band-Aid size pieces. Lay them side-by-side in your work area.

Get the frosting and a butter knife. Spread a square in the center of all the graham crackers. (It also might be a good idea to have a wet paper towel on hand. This way if you smear your design, or are having trouble making the square the correct size, you can wipe it off, without too much difficulty.)

Once all the graham crackers have had the frosting put on, go down the line, using the red gel-icing, making a glob in the center to look like a bloody Band-Aid.

Don't forget when setting out your treats, to include the Band-Aid box on your display. And for more great gross-out food ideas, check out Katherine Marie's Gross-Ology Menu!

Now stand back and wait for the screams to follow!

GREASY, GRIMEY, GOPHER GUTS STEW

Essentially this Halloween recipe comes from the fine folks at Still Blonde After All These Years.... and will remind you of a Wonderful Chicken Tortilla Stew with Avocados, but for Halloween imaginations…we have Gopher Gut Stew!!!

This recipe is so easy, you can whip it up in a shake of a warewolf's tail.... Prep time: 30 min. Cook time: 1 hour. Total time: 1 hour 30 min.

Ingredients:
–Shredded skinless boneless Chicken breast:1 pound (Can use a roaster or canned chicken breast)
–Stock, Chicken:8 cups (Make your own or use Prepared)
–Juice of limes:3
–Tomato juice:1 cup
–Chopped Red bell pepper:1/2 cups
–Chopped and cleaned Jalapeno:(1)
–Chopped cilantro:1/4 cups
–Worcestershire sauce:4 tsp
–Chopped green onions:(3)
–Uncooked Rice:1/2 cups
–Per bowl, Avocados from Mexico: (1)
–Shredded Mexican Cheese: 1 cup
–Minced Garlic:1 tsp.
–Ground black pepper:1/2tsp
–Salt to Taste
–Tortilla Strips (Red and Blue If possible)

Yield: (4 servings)

Directions:

1. In a large soup pot, simmer the chicken stock, tomato juice, Worcestershire sauce, and lime juices with the jalapeno, cilantro for 45 minutes.While simmering; grill the chicken until cooked all of the way through, then shred (optional–use canned chicken breast.)

2. Strain simmered stock mixture and add green onion, chilies, red bell pepper, rice, corn, garlic to the remaining strained stock and simmer for 20 minutes. The mixture will have the consistency of a soupy stew.

3. Mash up the avocados and then pipe them on top of the stew to create a “Gopher Gut” look, add a teeny bit of lime juice if not serving immediately to keep avocado from turning brown. Artfully, place the tortilla strips and shredded cheese on top of the “Guts” .

SWAMP MONSTERS MAC & CHEESE

Have a spooky Halloween dinner with these creepy, cheesy, critters! Every little monster loves mac and cheese, right? These are so easy to make and you little gobblins will gobble 'em up!

Ingredients:

• Macaroni and Cheese (made according to package directions or homemade)
• Sauteed spinach
• Sliced black olives

Directions:

1. Mix up a batch of mac & cheese
2. Spoon into greased muffin cups and bake at 300 degrees until firm (about 15-25 minutes depending on your oven)
3. Sautee spinach over medium-high heat until cooked throughly, coer and set aside
4. Remove tins from oven. Let the creatures rest for about 10 minutes, then gently remove from tins
5. Place upside down on a swamp of sauteed spinach
6. Add olive slice eyes

Now you've got a spooky side dish... AND you'll get the kids to eat their spinach!

For more family firendly recipes check out Disney Family Fun!

YUMMY MUMMY

Here's a fun Halloween party food for the kids.....they all love hot dogs, right? Well, this is super easy and easy for little goblins to handle. It's MUMMY DOGS! These yummy mummies only take minutes to make, and will look great piled up on a spooky platter.

Ingredients:

~1 (11 oz) can refrigerated breadstick dough
~2 slices cheddar cheese, quartered (optional)
~8 hot dogs
~Squeeze-bottle of yellow mustard
~Ketchup, mustard and bar-b-q sauce for dipping

Instructions:
1. Preheat oven to 375 degrees F.
2. If desired, place one cheddar cheese slice on your hot dog. Then wrap each dog to look like a mummy, leaving a open area for the eyes.
3. If you'd like to give your mummies entire faces, you can cut a little slit for a mouth, which will gape open a bit during cooking.
4. Place mummy dogs on an ungreased baking sheet and bake around 15 minutes, until golden.
5. Use squeeze-bottle mustard to make eyes (or faces) on your mummies.

Serve with plenty of ketchup, mustard and bar-b-q sauce for dipping. Then listen to the kids screech with Halloween delight! Yummy!

MONSTER TACOS

One of the things my kids liked when they were little, was "Halloween Week".  That week, we hung paper bats all over the house, would do craft projects and I'd try and make something creepy or gross for dinner....

This  is a great idea and it doesn't really take much prep at all. You could even get one of the pre-packaged "Taco Kits" that has most of the ingredients that you'll need.

Also be sure to pick up some flour tortillas, cheddar cheese slices, black olives, sour cream and salsa, you'll need it to decorate the tacos.

I'm sure you'll hear lots of crunches and giggles from your little monsters around the dinner table!

A SPOOKTACULAR HALLOWEEN DINNER

Jack-O'-Lantern Chicken Taco Cups

INGREDIENTS

~8 slices (3/4 oz each) American cheese

~1can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

~1container (20 oz) refrigerated taco sauce with seasoned shredded chicken

~1 1/2cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

~1can (4.5 oz) Old El Paso® chopped green chiles1/2cup sour cream

~1medium tomato, cut into 8 thin slices

~Shredded lettuce

DIRECTIONS

1. Heat oven to 375°F. With top edge of custard cup as a pattern, cut out round from each cheese slice. In each round, cut out small triangles for eyes and nose, and small shape for mouth to resemble jack-o'-lantern. Set aside. Spray outside bottom and sides of eight 6-ounce custard cups lightly with cooking spray.

2. Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch round. Place biscuit rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10-inch pan with sides.

3. Bake 15 to 20 minutes or until deep golden brown.

4. Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles over medium heat 10 to 15 minutes, stirring occasionally, until mixture is thoroughly heated. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, just until thoroughly heated.

5. Remove pan from oven. Carefully remove biscuit cups from custard cups; place biscuit cups, right side up, in same baking pan. Spoon chicken mixture evenly into each biscuit cup. Top each with tomato slice and jack-o'-lantern cheese slice.

6. Return to oven; bake 2 to 4 minutes longer or until cheese is melted. Sprinkle tops of cheese with shredded lettuce to resemble hair.

Click here for more recipe ideas from Pillsbury!

AND DON'T FORGET ABOUT DESSERT!

This is a fun treat from Kellogg's that only takes about 30 minutes and the kids will love it!

INGREDIENTS
3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows

6 cups Rice Krispies®
6 pretzel rod sticks, broken in half or 12 wooden ice cream sticks
1 cup semi-sweet chocolate morsels
1 tablespoon shortening
Multi-colored sprinkles

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.

3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Push one pretzel piece into each. Cool.

4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip tops of balls into chocolate.Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

Microwave Directions:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on HIGH for 1 minute or until melted, stirring every 15 seconds. Continue with recipe as directed above. Microwave cooking times may vary.

For best results: Use fresh marshmallows.-One jar (7 oz.) marshmallow creme can be substituted for marshmallows.-Diet, reduced calorie or tub margarine is not recommended.-Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Makes 12 servings.

HAPPY HALLOWEEN!

FRANKEN-RONI AND CHEESE

Before all of the frightful sugary treats, fill your little one’s bellies with wholesome goodness of Macaroni and Cheese. This simple stovetop recipe can be whipped up as fast as a cauldron of goo and it’s the perfect night to coerce kids into something green. While pasta is cooking, make your sauce and assemble when ready to serve. It’s just that simple! A faithful follower found this recipe from the Dairy Farmers of Canada and says it's a favorite all year long with the kids. Check it out....


Ingredients
~3 cups macaroni or other small pasta
~2 tbsp butter
~2 cups broccoli florets
~¾ cup chopped onion
~½ tsp nutmeg (or to taste)
~1-½ cup 2% milk
~1 cup 35% whipping cream
~2 cups packed spinach or Arugula leaves
~3 cups shredded extra sharp white Cheddar cheese
~1 cup freshly grated Parmesan cheese
~Salt and pepper
~Green food coloring

Directions
1. In large pot of boiling salted water, add several drops of green food coloring, and cook pasta for 8 min or according to package directions, until tender; drain well.

2. Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 min. Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.

3. In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Cheddar and Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving.

For more fun for the kids, just add cooked hotdog slices (about 3-4 regular size hot dogs) before stirring in the cheese in the final step. Makes 6 servings.

EYE POPPING (tomato) SOUP

Ingredients
~2 tablespoons unsalted butter
~1 onion, finely chopped
~3 garlic cloves, minced
~1/2 cups dry white wine
~2 cans (28 ounces each) crushed tomatoes
~1 quarts homemade or low-sodium store-bought chicken stock
~3 sprigs oregano or marjoram
~1/2 cups half-and-half
~Coarse salt and freshly ground pepper
~6 pitted black Kalamata olives
~2 sprigs fresh rosemary
~4 fresh chives, cut into 1-inch pieces
~1 pounds (about 30) bocconcini (bite-size mozzarella balls)
~1 jar small pimiento-stuffed olives

Directions
1.Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.

2.Add wine and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes.

3.Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

4.Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

5.Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

6.Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on rim of each bowl.

Once again, another great recipe from Martha Stewart!

DEVILED EYEBALLS

Here's a twist on the classic deviled eggs recipe for your upcoming party! Why not make them gruesome BLOODSHOT deviled eyeballs. You can do it in a few easy steps... Start off with the Deviled Eggs Recipe:


INGREDIENTS:
~6 large hard boiled Eggs
~3 tablespoons mayonnaise
~1 tablespoon sugar
~1 teaspoon honey mustard
~1/2 teaspoon vinegar
~1/2 teaspoon salt
~1/4 teaspoon pepper
~1/4 teaspoon paprika
~sliced black olives

DIRECTIONS:
1. Put eggs in a pan and add water enough to cover eggs completely.
2. Add a teaspoon of salt to the water. This will prevent the whites from running if a shell breaks during cooking.
3. Bring water to a boil, and cook eggs at a MEDIUM BOIL for about 12 minutes.
4. Chill eggs in ICE WATER.
5. Remove shells from eggs.
6. Cut each egg in half lengthwise.
7. Carefully remove the yolks, and place them in a medium bowl.
8. Mash yolks with a fork.
9. Add remaining ingredients, blending until rather smooth.
10. Very carefully spoon mixture back into the egg whites.

TO MAKE THE DEVILED EYEBALLS:
Step 1: Follow the recipe for DEVILED EGGS.
Step 2: If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.
Step 3: Slice some green or black olives crosswise.
Step 4: Place an olive slice in the middle of each egg.
Step 5: Give the eyeballs a bloodshot look by dripping beet juice onto the white of each egg, starting from the center and moving outward toward the edge.
Step 6: Enjoy your bloodshot eyeballs!

This recipes makes 1 dozen eyeballs.

JUST DESSERTS

Well I was hoping to show off a fabulous cake with many layers of orange and black frosting with a cake topper of dancing skeletons......but... it didn't quite work out that way. I'm so disappointed.

Since we are entertaining the in-laws at the Manor, this pre-Halloween weekend, I decided to go the "quick and easy" route, that I've bragged about so many times before.

With the Manor needing a good dusting and cobwebs that needed to be hung.....I just opted for a store bought cake and dressed it up with some drizzled chocolate and a nicely placed yummy skull on top!

HOW SWEET IT IS

Keeping with my pumpkin theme today, I saw this idea from Martha Stewart and I think it's great! What fun to greet the little goblins at the Halloween party this year. Add a candy station at the party!

Grab a few glass mason jars and glass containers (so you can show off all the treats and pretty colors) and decorate different sized pumpkins for the lids. (Make sure the pumpkins all have "stems" so little hands can lift the "handle" to get to the goodies)

All you'll need is some candy to make faces on your pumpkins, and your hot glue gun!

Who wouldn't want to dig into this fantastic candy bar?!
Way to go Martha!

HEADS UP!

My in-laws are coming for a visit this weekend (a little pre-Halloween celebration) so I decided that I wanted to make something memorable. Well, here's my attempt at candy making.

My friend Amy (Amy Cakes!) is a fabulous cupcake and candy maker, so she inspired me....and here's what I did so far. With a little help from Wilton and the candy-making section at Michael's..... it was a snap!

Here's what you need to pick up..... and just follow the instructions! Ok, I'm working on the design today and tomorrow, and baking on Friday. Wish me luck! I'll keep ya posted!

GOBLIN GRUB

Here's what I did over the weekend..... I decided to really get in the "spirit" of the Halloween season, while I was in the kitchen whipping up some Goblin Grub (a.k.a. queso dip)!

Here's what you'll need:
~1 lg. lean ground chuck
~1 regular size package of Velveeta
~1 car of Pace Picante sauce
~1 cup of milk
~green food coloring

Here's what you do:
1. In a skillet, brown the ground chuck, cook well, drain off excess fat. Set aside.
2. Pour milk into large sauce pan.
3. Slice Velveeta in to cube size, put in sauce pan.
4. Cook on medium-high, stirring as the cheese melts. (Do not let sit, stir to keep cheese from sticking to bottom of pan)
5. Once cheese has completely melted, add ground chuck, mix well.
6. Turn heat down to low.
7. Add picante sauce, mix well.
8. Add several drops of green food color (to desired shade of green)
9. Simmer for 10 minutes.

Add a sprinkle of cheddar cheese and a scoop of picante on top and serve with tortilla chips!

CHEEZY ZOMBIE

This Halloween party recipe is just too funny for words-- and with a minimal amount of work. You can put him together out of whatever ingredients you like. Soft goat cheese, plain cream cheese. With this silly Halloween recipe, it's all about presentation. Just place this poor cheese guy on a festive Halloween tray and watch your guests crack up, and feel guilty for digging in!

Ingredients:

~3 (8 oz.) packages soft goat cheese or cream cheese
~1/3 C. chopped parsley or chives
~1/3 C. finely chopped nuts
~2 tbsp. poppy seeds (optional) 2 small button mushrooms
~3-4 broccoli florets
~1 slice from a narrow red bell pepper

Instructions:
1. On your serving platter, form your cheese into a man shape, like that pictured. If the legs and arms are at odd angles, it's gives the impression that he's writhing in pain.
2. Gently press chopped parsley or chives into cheese from the "waist" down to make pants. Make poppy seed "shoes" if desired.
3. Press the finely chopped nuts from the waist to neckline, to make a nut shirt. Leave "hands" bare.
4. Chill until firm, 2-3 hours at least.
5. Decorate the head with button mushrooms for eyes, broccoli hair, and a screaming red pepper mouth.
6. Allow to soften slightly before serving. Surround with your preferred combination of cheese, meats, veggies, and crackers.

This is one of the most easily adjustable easy Halloween recipes you can make. Want to make a smaller Zombie for a small dinner party? Use less cheese. Want a larger one? Simply buy more cheese. Since the rest is just decorating, it's easy to adjust your ingredients. This recipe makes a medium-sized Zombie, enough to feed about 15 people.

Click here for more freaky recipe ideas!

MUMMY MEATLOAF & CHEESY SWAMP CREATURES

Here's a great dinner idea from the same people who brought you the original "Haunted Mansion".  Nobody does it better than Disney! So before heading out with your kids for a night of trick-or-treating, put a chilling spin on some classic comfort foods. Serve our Mummy Meatloaf and a side of cheesy Swamp Creatures, and your little tricksters won't be able to stop ogling their food! (Or will it be ogling them?)

MUMMY MEATLOAF

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

Instructions:
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.

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.

SWAMP CREATURES

Ingredients:
~Macaroni and cheese
~Sautéed spinach
~Olive slices

Instructions:
Mix up a batch of macaroni and cheese, then spoon it into greased muffin cups and bake until firm, about 25 minutes.

Let the creatures rest for about 10 minutes, then gently remove them from the tins. Place them upside down on a swamp of sautéed spinach and add olive slice eyes.

Check out more creeepy-yummy ideas from Disney Family Fun!

CHEESY SNAIL STEW

Well, almost....it's really Hot Dog Mac & Cheese Soup. You'll need a few ingredients, and it only takes about 20 minutes, start to finish! I promise the kids will love it!

Prep Time: 10 min. Cooking Time: 8 min.

Ingredients:
~4 - ounces ( 1-1/2 cups) uncooked dried small macaroni shells
~2 - Tablespoons butter
~2 - Tablespoons all-purpose flour
~1 - teaspoon Dijon-style mustard
~1 - can (14-ounces) chicken broth
~1-1/2 - cups Fat Free Half & Half or milk
~1/2 - pound slice (1 inch thick) Deli American Cheese, cubed 1-inch
~1 - cup chopped or sliced hot dogs
~Salt and pepper, if desired

Directions:
Cook pasta according to package directions. Set aside.

In a 3-quart saucepan, you want to melt butter until sizzling and stir in flour and mustard.

Add broth and half & half. Cook over medium-high heat, stirring constantly, for 4 to 5 minutes or until mixture comes to a boil.

Reduce heat to low and stir in cheese until melted.

Next, stir in macaroni and hot dogs.

Cook for 4 to 5 minutes or until heated through. Salt and pepper to taste.

COOKIE PIZZA

Try this cookie pizza recipe made with refrigerated sugar cookies, it'll only take you about an hour and I think the kids will go bonkers over it!

INGREDIENTS:

~1 roll (16.5 oz) Pillsbury refrigerated sugar cookies

~1/2 cup creamy peanut butter

~1cup candy corn

~1/2 cup raisins

~1/4 cup vanilla ready-to-spread frosting (from 1-lb can)

DIRECTIONS:
1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch-thick slices; arrange in pan. With floured fingers, press slices to form crust.
 
2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 30 minutes.
 
3. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle candy corn and raisins evenly over top.
 
4. In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency. Drizzle frosting over cookie pizza. Cut into wedges or squares.
 
Check out the Pillsbury site for more recipes!