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chefkim
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HALLOWEEN RECIPES...
http://www.britta.com/HW/HWr.html
:jack
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9/27/2007, 6:52 pm
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chefkim
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WITCH'S BREW PASTA SALAD
WITCH'S BREW PASTA SALAD
With all of the sweets this holiday provides,
you'll want to serve a healthy dish as well.
Ingredients:
Pasta - (combination 3 or 4 types)
Rainbow, Bow-ties, Shells, Fusilli, Radiatore, Wagon Wheels
Black Olives
Cherry Tomatoes
Diced Red, green, yellow pepper
Raw Broccoli Pieces
Sliced Carrots
Sliced Zucchini
Chunks of pepperoni or salami
Crumbled Feta Cheese
Raisins and nuts (optional )
Bernstein's Italian Dressing
Cook (aldante) and drain the pasta.
Chop the veggies, salami etc. Combine pasta and all other ingredients. Toss with dressing and chill.
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9/29/2007, 6:10 pm
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Blue Jeanz
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Registered: 04-2006
Location: Pennsylvania, USA
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Re: HALLOWEEN RECIPES...
Dirt Cemetery
1 package Oreo cookies
8 oz package cream cheese
2 packages instant chocolate pudding
3 1/2 cups milk
12 oz cool whip
1 package Milano cookies
--Grind up Oreos until they look like dirt. Set aside.
Blend cream cheese, milk, and pudding (no need to make the
pudding first, just pour in the powder ingredients). Then, fold in the
cool whip. In a see-through bowl, alternate a layer of choc. mixture
and then a layer of cool whip. Make sure the top layer is crushed Oreo
"dirt." Place Milano oblong flat cookies into the dirt vertically, so
that just the top halves of the cookies show and look like tomb stones.
Add little flowers if you like!
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10/1/2007, 9:42 pm
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chefkim
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chocolate jack a lanterns
Chocolate Jack-o-Lanterns
Depending on how many people you are making Chocolate Jackolanterns for, all you need is six to
ten oranges and chocolate ice cream (ice cream can be substituted with other favorite ice creams)
a knife or pumpkin carving kit and a spoon.
1. Cut top off oranges as you would a top of a pumpkin.
2. With spoon clean out inside of orange the best you can.
3. Carve out your favorite funny or scary jackolantern face.
4. Fill your orange/jackolantern with chocolate ice cream.
5. Put your "Chocolate Jack-o-Lanterns" in the freezer until you are about to eat them.
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10/2/2007, 5:34 pm
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chefkim
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halloween snack mix
HALLOWEEN SNACK MIX
1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds)
or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden
Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry punch).
:jack
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10/3/2007, 10:22 am
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chefkim
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Halloween Spiders
HALLOWEEN SPIDERS
1 (12 oz.) pkg. chocolate chips
1 med. can of chow mein noodles (may not need all of them)
1 pkg. M & M candy
Melt chocolate in microwave. Stir in noodles. Drop by spoonfuls onto waxed paper. Add 2 M & M's for spider eyes. NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.
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10/7/2007, 5:06 pm
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chefkim
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Re: HALLOWEEN RECIPES...
Barbecued Bat Wings
4 pounds chicken wings
2 cups ketchup
1 1/2 cups molasses
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons sugar
Hot sauce to taste
Salt
Black pepper
Black paste food coloring
Blue paste food coloring
Green paste food coloring
Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot.
While the wings are cooking, prepare the sauce. Whisk together the ketchup, molasses, vinegar, Worcestershire sauce, sugar, hot sauce, salt, and pepper until smooth in a large roasting pan. Add enough black, blue, and green food colorings to the sauce to make a dark black sauce. Place the pan in the oven and bake for 10 minutes, stirring once.
Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork.
Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 15 minutes. Serve hot or at room temperature.
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10/8/2007, 1:14 pm
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chefkim
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Re: HALLOWEEN RECIPES...
Halloween Slush
1 package of lime gelatin
1 cup of sugar
7-Up or ginger ale
4 cups of boiling water
3 cup of pineapple juice
Mix all ingredients together except 7-Up. Place in container and freeze 4 to 5 hours. Remove from freezer when mixture is slushy. Fill glasses 1/2 full of slush.
Fill remainder of glass with 7-Up. This can also be used in punch bowl.
Place all slush in (12 inch) serving bowl and add 2 quarts 7-Up or ginger ale.
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10/8/2007, 1:16 pm
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geegeefox
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Registered: 02-2007
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Re: HALLOWEEN RECIPES...
CARAMEL COVERED APPLES
40 - Caramel cubes
5 - Apples
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper
Preparation
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple.
In a small double boiler over low heat, melt the caramels with the water, stirring constantly until smooth.
Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased wax paper.
Storage & Serving
Store your caramel covered apples in the refrigerator.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.
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10/14/2007, 4:11 pm
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geegeefox
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Re: HALLOWEEN RECIPES...
Creepy Crunchy Donut Eyeballs
Makes 20 servings.
2 (12 ounce) bags white chocolate morsels, Nestle®
2 teaspoons vegetable shortening, Crisco®
20 glazed donut holes, Entenmann’s®
20 round jellied candies, Gummi Savers®
20 milk chocolate candies, M&M’s®
Red food coloring, Schilling®
Line a cookie sheet with parchment paper or wax paper and set aside.
Melt chocolate morsels with vegetable shortening in a stainless steel bowl by setting bowl over a pan of simmering water and stirring until smooth.
Cut two 1/8-inch-slices from opposite sides of each donut hole. Drop the donut holes into the chocolate, one at a time. Using a fork, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. Place on prepared cookie sheet, cut side down.
Repeat with remaining donut holes.
Reserve unused chocolate.
Place the jellied candies on top surface of donut holes. Refrigerate until set.
Re-heat chocolate if necessary. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies. Refrigerate until set, about 10 minutes.
In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate.
Use a toothpick to draw "veins" on the eyeballs. Refrigerate until ready to serve.
Last edited by geegeefox, 10/14/2007, 4:14 pm
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10/14/2007, 4:11 pm
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