Top 5 Recipe's for Halloween
Black Cupcake
1-1/4 cup Reduced Fat Oreo® cookie crumbs
18-1/4 ounces reduced fat chocolate cake mix
24 pieces Halloween Oreo® cookies
16 ounces reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips
Preheat oven to 350o F. Prepare 24 (2-1/2-inch) muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4 (1-1/2-inch) licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3-inch piece licorice string on back half of each cupcake for tail.
Pumpkin Cheese Ball Recipe
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) spreadable chive and onion cream cheese
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons paprika 1/2 teaspoon cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers
In a small bowl, beat cream cheese until smooth. Stir in the
cheddar cheese, paprika and cayenne. Shape into a ball, wrap in plastic wrap.
Refrigerate for 4 hours or until firm. With a knife, add vertical lines to the
cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for
the stem. Serve with apples and crackers. Yield: 2-1/2 cups.
Worm Salad Recipe
8 ounces uncooked bucatini pasta or thick spaghetti
1/2 cup hoisin sauce
1/3 cup rice vinegar
3 tablespoons orange juice concentrate
3 tablespoons soy sauce
1 tablespoon sesame oil
4 ounces fresh snow peas
1/2 cup julienned carrot
1 small onion, cut into thin wedges
1 tablespoon canola oil
1 garlic clove, minced
Break bucatini into thirds; cook according to package directions.
Meanwhile, in a large bowl, whisk the hoisin sauce, vinegar, orange juice concentrate, soy sauce and sesame oil. Drain pasta. Add to hoisin sauce mixture; toss to coat. Set aside.
In a large skillet, saute the snow peas, carrot and onion in canola oil for 2 minutes. Add garlic; saute 1 minute. Add to pasta mixture; toss to coat. Serve warm or chilled. Refrigerate leftovers. Yield: 8 servings.
Jack-o'-Lantern Oranges Recipe
8 small navel oranges
1 small apple, chopped
1/2 cup halved seedless red grapes
Slivered almonds and whole cloves
Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside.
Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns. Yield: 8 servings.
Roasted Vegetable Quesadillas Recipe
1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Guacamole, sour cream, salsa and sliced ripe olives, optional
In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°. Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.
Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.
