Halloween Is Coming!

[Southern Belle 2067]

MONSTER EYES

Combine 3 cups all-purpose flour baking mix, 1 lb. ground hot pork sausage and 1 (8-oz.) block Muenster cheese shredded in a large bowl until blended. Shape sausage mixture into 1-1/4-in. balls and place on lightly greased baking sheets. Press 1 pimiento-stuffed Spanish olive ( you'll need 1 (17-oz.) jar) deeply into the center of each ball. Bake at 400* for 15 - 18 minutes or until lightly browned.

NOTE: I used Pioneer all-purpose baking mix and Rudy Farms Hot ground sausage.

[Kitchen Witch]

It's nice to involve the kiddies in your Halloween preparations.

Make chocolate slice cookies - slice 1/4" or a bit more and bake - immediately stick pretzel sticks in sides of cookies for "legs"; allow to cool. Melt chocolate - any color will work for this and a variety of colors is even better. Drizzle with chocolate and place 1 or 2 red cinnamon candies on for an eye or eyes.

Or - make refrigerator cookies (any flavor or use food coloring of choice) and when cool, place bottoms together to make sandwich cookies using frosting, filling, marshmallow creme, melted chocolate, etc. as the filling. Pretzel sticks can be placed on filling before topping with second cookie to make the sandwich. Use frosting or melted chocolate to attach antenna made from string licorice, candy pieces for eyes, mouths, etc.

[Kitchen Witch]

GRAVEYARD PUMPKIN MOUSSE (HALLOWEEN)

12 chocolate sandwich cookies
1 cup heavy cream
8 ounces reduced-fat cream cheese
(Neufchatel style), softened
3/4 cup granulated sugar
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice
3 medium bananas, cut into 1/4-inch-thick slices
For garnish: long gummy worms, clean
plastic skeletons or spiders

In food processor, process cookies to form
fine crumbs; set aside.

In mixer bowl, beat cream to form stiff peaks;
set aside.

In separate mixer bowl, beat cream cheese and
sugar until creamy. Add pumpkin and pumpkin
pie spice; mix well. Fold in whipped cream
and banana until blended.

Spoon 3/4 cup of pumpkin mousse into each
of 8 stemmed dessert glasses or large custard
cups; spread to make top even. Sprinkle 2
tablespoons cookie crumbs over the top to make
"dirt" surface. Cover and refrigerate until
serving time.

To garnish: Arrange gummy worms, skeletons
and spiders on "dirt" layer, with worms appearing
to be crawling over the edge of the glass or dish.

Serves 8.

[Kitchen Witch]

WEREWOLF HANDS (HALLOWEEN)

4 boneless, skinless chicken breasts
1 beaten egg
1 cup Triscuit crumbs

Cut each chicken breast into 4 fingers
and a thumb, leaving them attached at
the bottom like a palm. Dip in beaten
egg, then dredge in crumbs. Sauté in
hot oil, spreading out the fingers
as it cooks.

Use black olives for finger nails.

Serve on black or green pasta tossed
with spaghetti sauce.

Serves 4

[Kitchen Witch]

MUMMY DOGS (HALLOWEEN)

2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Nonstick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tablespoon Italian herb seasoning mix

Serves 4 to 8.


Preheat oven to 300 degrees F. Open package of pizza dough. Grate cheese, and dice vegetables. Spray cookie sheet with nonstick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends. Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce or pasta sauce for dip.

[Kitchen Witch]

HOWLIN CANDY CORN COOKIE BARK (HALLOWEEN)


16 Halloween Oreos, chopped
1 1/2 cups mini pretzels broken in pieces
1/3 cup raisins
1 (12 ounce) package white chocolate chips
Candy corn
Milk chocolate to drizzle

Melt chips and pour over mixture of cookies,
pretzels, raisins and candy corn in a
13 x 9-inch pan lined with foil that
has been sprayed. Drizzle with chocolate.

[Southern Belle 2067]

HALLOWEEN BRAIN DIP

2 avocados
1/2 cup prepared salsa
1 head cauliflower
6 thin slices red and blue fruit leather

Slice avocados in half. Remove the seeds and set aside. Scoop out avocado out of the skin into a bowl. Mash with fork or whisk and stir in salsa. Set aside. Slice off one side of each pit to make it flat and exposed the cores of the pits. They will look eyes.

Remove all of the leaves from the cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Use toothpicks to hold together if it starts to fall apart.

Place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower in up out the bowl. The bowl is just for stability. Fill with the avocado dip and arrange the pits as eyes. Decorate the white "brain" by weaving thin strands of red and blue fruit leather between the florets to make veins and arteries. Wrap the bowl with cheesecloth and decorate with red food coloring to make it even more horrific.

[Southern Belle 2067]

HALLOWEEN POPCORN PUMPKINS

5 cups popped popcorn
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into thirds.

Grease a muffin pan and set aside. Place popcorn, candy and peanuts into a large bowl and set aside.

Melt butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallows.

Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as a stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch.

Yield 12 servings

[Southern Belle 2067]

BLACK HALLOWEEN PUNCH

1 (.13 oz.) envelope unsweetened grape soft drink mix
1 (.13-oz.) envelope unsweetened orange soft drink mix
2 cups sugar
3 quarts cold water
1 liter ginger ale
1 frozen hand

To make the frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.

Stir together grape and orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Yield 32 servings

[Southern Belle 2067]

CUPCAKE GRAVEYARD

1 (18.25-oz.) pkg. chocolate cake mix
2 (16-oz.) pkgs. vanilla frosting
3/4 cups chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies

Prepare and bake cake mix as per package directions for cupcakes.

In a medium bowl stir 1 pkg. of frosting with the cookie crumbs. Frost cooled cupcakes.

Fill a pastry bag, fitted with a plain tip, with remaining frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcake on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve.

Yields 24 servings.

[Southern Belle 2067]

GREAT PUMPKIN DESSERT


1 (15-oz.) can pumpkin puree
1 (12 fluid oz.) can evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin spice
1 (18.25-oz.) pkg. yellow cake mix
3/4 cup melted butter
1-1/2 cups chopped walnuts
Whipped Cream

Preheat the oven to 350*F. Grease a 9x13" baking pan.

In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into 9x13" pan.

Sprinkle dry cake mix over top, then drizzle with melted butter. Top with walnuts.

Whip the cream and serve with the cake.

Yields 24 servings.

Bake for 1 hour or until a knife, inserted near the center comes out clean.

[Southern Belle 2067]

HALLOWEEN LAYER CAKE

1-3/4 cups cake flour
1 tsp. baking powder
1 tsp. salt
1-1/2 cups sugar
1/3 cup shortening
1 cup buttermilk
3 egg whites
4 (1-oz.) squares unsweetened chocolate, melted
1 tsp. butter
3/4 cups butter, softened
1-1/2 Tbsp. orange zest
1 tsp. lemon zest
1/4 tsp. salt
1 egg yolk
4 cups sifted confectioners sugar
1 Tbsp. orange juice
2 Tbsp. lemon juice

Preheat the oven to 350*F. Line the bottoms of two 8 or 9" round pans with parchment paper.

siff together flour, baking soda, salt and sugar.

Beat the shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites , melted chocolate and remaining buttermilk, beat well and pour batter into prepared pans.

Bake for 30 minutes. When cake is cool, frost between layer, top and over sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a brush, fill in the outlines with the chocolate mixture.

To make Golden Orange Frosting: Cream together butter, orange zest, lemon zest and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange and lemon juice, beating well after each addition. Makes 2 cups frosting or enough to cover tops and sides of two 9" layers.

Yield 24 servings.

[Kitchen Witch]

Fouled Mutilated Pig with Slime Maggots

Yield 1-1/2 Gallons



OK, OK, OK, so what! this is my JAMBALAYA recipe, so what!! BUT for a Halloween party you need to feed plenty of guys and ghouls. SOOOO, feed them out of a Witch's Caldron!! (Dutch Oven!) And lets face it all Halloween Recipes are just everyday cooking with a "Scary" name!



2 LBS MILD SMOKED PORK SAUSAGE (Sliced 1/4 inch thick) (or any lean high quality smoked pork sausage)
2-1/2 LBS BONELESS- SKINLESS CHICKEN THIGH MEAT
1-1/2 LBS ONIONS (Diced)

2 TBSP MINCED FRESH GARLIC

1 LB TASSO (Cubed)

3/4 TBSP WHOLE THYME LEAFS
3/4 TBSP SWEET BASIL
1/2 TBSP COARSELY GROUND BLACK PEPPER
1/2 TBSP WHITE PEPPER
1/2 TBSP CAYENNE RED PEPPER FLAKES
1 TBSP CURLY PARSLEY (Chopped)

1/3 GALLON CHICKEN STOCK (See Recipe)

1-1/4 LBS LONG GRAIN RICE




The most important thing is to use the right equipment so I would suggest getting the following; a 2 gallon cast iron Dutch Oven, and a large stainless steel Chef's spoon. Use high heat to preheat the Dutch Oven and add the sausage. Use the Chef's spoon, and constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. It is good to use a type of sausage that has little fat, if not at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.

Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.

Lower the heat to medium and add the onions and garlic; sauté for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the ?graton?. This is where the jambalaya gets its distinct brown color and taste.



Add the tasso, thyme, basil and peppers; simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.



At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially, it allows the seasonings to marry.)

When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Taste the "soup". You can adjust seasonings at this point. Important SEE Chef's Notes below! If all is well, add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot, this is very important!



After about 5 minutes, fold in the parsley. Continue to scrap the bottom of the pot to insure that no rice sticks. When the jambalaya returns to a boil, reduce heat to the lowest possible setting (you can even turn the heat off) and simmer covered for at least 25 minutes. DO NOT REMOVE THE COVER, Allow the rice to steam.

Alternate Method
Any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.

For a richer jambalaya substitute turkey stock for the chicken stock called for above.



IF, NO stocks are available, then chicken soup base can be used. Be careful, bases are usually full of salt.

Plate Presentation
The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently, fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.



Also note, I do not add salt to my jambalaya. This is because I like to use herbs tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of pepper sauces, like Tabasco, Louisiana Red Ball or Crystal.

Notes:

Not all tassos are created equal! Tasso is smoked ham with Cajun seasonings rubbed on the outside, and some are hotter than others.

Before adding the rice, I would suggest to taste a piece of chicken and the "soup"; it should be a little over seasoned but not burning hot with spice. Because of this I have purposely called for a little less peppers than needed. BTW, many people have asked me which tasso do I use, it is Poche's Market out of Breaux Bridge, LA. This is not intended to be an advertisement, but they are great!

[Kitchen Witch]

Frog?s Eyes
Yield - ½ gallon

½ LB PEPE PASTA
½ LB SMALL RINGS PASTA
¼ TSP GREEN FOOD COLORING
1 CUP SUGAR
1 TBSP FLOUR
1/4 TSP SALT
2 EGGS
2 CANS MANDARIN ORANGES (reserve juice)
2 CUPS COOL WHIP


Cook pasta separately, drain. Use the food coloring to color the small rings green, set both pastas aside.

Beat eggs until frothy and combine with sugar, flour, salt and juice from the mandarin oranges. Place this egg/sugar/juice mixture in a saucepan, and heat until thick and frothy.

Pour this concoction over the pastas and mix well. Refrigerate until well chilled. Blend in Cool whip and mandarin oranges.

Plate Presentation
Serve in a large bowl or platter as a dessert or use as an "icing" for a sheet cake.

[Kitchen Witch]

"Dem Bones"
Yield - 24 - 26 enchiladas

Sauce
2/3 CUP PEANUT OIL
2 TBSP CHILE POWDER
2 TBSP SPANISH PAPRIKA
1 TBSP CUMIN
½ TSP WHITE PEPPER
½ TSP CAYENNE PEPPER

Stuffing
3 CUPS YELLOW ONIONS (Finely diced)
2 LBS CHEDDAR CHEESE (Shredded)
1 LBS ROASTED ANAHEIM PEPPERS (Chopped)
6 OZ BLACK OLIVES (Chopped)

30 CORN TORTILLAS *


In a shallow bowl mix the sauce ingredients, whip with a whisk or hand blender. Also combine the stuffing ingredients in a stainless steel bowl.
Microwave the wrapped tortillas for 30 to 40 seconds. This will soften them and make them pliable. Dredge a tortilla through the sauce, then place about a ¼ cup of stuffing on top of the sauced tortilla. Roll the tortilla into the traditional enchilada shape. Place the enchilada widthwise and 2 abreast on a parchment lined ½ sized baking sheet. When finished spread any additional sauce on top of the "bones". The tray can be wrapped with film and refrigerated for future use.
When ready to serve, bake uncovered in a 350F oven for 15 minutes. Remove from oven when done and allow to cool to the touch.

Alternate Method
¼ CUP JALAPEÑOS PEPPERS (Chopped fine)
For a spicier stuffing.

Plate Presentation
Use a "Jack-o-Lantern" for a head and arrange the "bones" as ribs on a serving tray.

Notes:
A great Halloween party treat, that can be eaten with just a paper napkin.
* Additional tortillas are called for since quite often some tortillas are broken or dried out, and are difficult to use.

[Kitchen Witch]

Voodoo Witch?s Hands
Yield - 12 Dinner party servings

12 CHICKEN BREAST (Boneless and skinless)

Marinade
2 -12 OZ CANS BEER
2 TBSP MINCED FRESH GARLIC
2 TBSP EXTRA VIRGIN OLIVE OIL
2 MEDIUM ONIONS (Cut into rings)
1 TSP WHITE PEPPER

1 CUP WHITE FLOUR
3 MEDIUM EGGS (Beaten)
3 CUPS ITALIAN SEASONED BREAD CRUMBS
LOT BLACK OLIVES (Pitted halved lengthwise)


Use a heavy mallet and pound breast flat, carefully cut chicken breasts to create four fingers and a thumb (the uncut part of the breast will be the palm of the hand). Slice them a little crooked for effect. Marinade breasts, refrigerated and covered for 2 to 3 hours.

Dust in flour, dip in egg, then coat in bread crumbs. Arrange on a parchment lined baking sheet.
Bake in a preheated 350F oven for 25 minutes or until golden brown and cooked through.

Meanwhile, over medium high heat, reduce the marinade in a sauce pan until thick and glossy.

Plate Presentation
LOT RED LEAF LETTUCE
Trim the tips with the olive fingernails and serve on lettuce. Place the sauce in a finger bowl to allow for dipping or spooning on top of the breasts.

Notes:
Great Halloween party entree that can be prepared in advance and held warm in the oven.

[Kitchen Witch]

Blood-shot Eyeballs
Yield 12 Eyeballs

6 MEDIUM EGGS (Hard-boiled, cooled, and peeled)
6 OZ WHIPPED CREAM CHEESE
12 GREEN OLIVES STUFFED WITH PIMENTOS
LOT RED FOOD COLORING OR KETCHUP


Half eggs widthwise. Remove yolks (reserve for other dishes), fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

Plate Presentation
Serve on a bed of lettuce.

[Kitchen Witch]

Bloody Hands
Yield 6 - Ice molds


½ GALLON RED FRUIT PUNCH
6 SURGICAL GLOVES
LOT TWIST TIES


Fill a glove with the fruit punch. Twist the wrist portion of the glove then wrap tightly with a twist tie. Freeze over night.

Alternate Method
Use orange, cranberry, or grapefruit juices as substitutes.

Plate Presentation
When ready to serve cut small holes in the gloves with a scissors and float the "hands" in your favorite punch bowl.

[Kitchen Witch]

Halloween Black Cat Cookies



1 c crunchy peanut butter
1/3 c water
2 eggs
1 pk chocolate cake mix
M&Ms; Plain Chocolate Candy
Red hots

Beat together peanut butter, eggs, and water. Gradually
add cake mix. Mix well.

Form dough into 1-inch balls. Place on ungreased cookie sheet.
Flatten balls with bottom of glass dipped in sugar.

Pinch out 2 ears at top of cookie. Add M& M's for the eyes and red hots for the nose. Press fork into dough to form whiskers.

Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen.

[Kitchen Witch]

Chocolate-Covered Bugs


1 x Red-licorice whips
24 ea Soft caramel candies
6 oz Chocolate chips

FOR DECORATIONS

1 x Colored sprinkles
1 x Red hots
1 x Sliced almonds
1 x Assorted decors and dragees

Line a baking sheet with waxed paper.

Cut licorice into small pieces.

Use your hands to flatten each caramel into a small oval.

Press bits of licorice onto 12 of the flattened caramels to make
legs. Top each with a second caramel and press edges to seal.

Put on prepared baking sheet.

Put chocolate in a microwave-safe bowl. Microwave on High about
1 minute. Stir and then microwave on High 1 minute longer.

Remove from oven and stir until melted.

Spoon melted chocolate over each candy. Decorate with nuts and candy.

[Kitchen Witch]

Safety Tips for Trick-or-Treating:

* Costume Capes: Capes are a big part to many of the Halloween Costumes that children and adults pick out to wear. Many times we forget the danger of having a cape that reaches all the way to the ground. An important thing to remember is that capes can "catch on fire." We don't usually think about this happening but many houses will line their walk walk on Halloween night with lit candles and pumpkins. If a cap is long it is really easy to brush by a candle and catch the cape on fire.

* Flashlights: Flashlights, Flashlights, Flashlights! If your sending your children off to trick-or-treat, send them off with a small flashlight as well. Even adult chaperons carry one and so should your children. Not only does this help your children to see their footing, but it helps the public see your children. A popular thing to do is take a plastic colored tumbler cup and tape it to the head of the flashlight. Draw a face on the cup so when the flashlight is turned on.... the face will show through the cup. Try using different colored tumbler cups to give off a different colored light for each child. Children may not like using a boreing flashlight but they will jump at the change to use a Halloween Flashlight.

* Florescent Paint: Glow in the dark florescent paint is a fantastic thing to put on your clothes and your children's clothes. You can buy glow in the dark paint that is made just for material at your local craft stores. This will help the cars to see you and your kids.

* Candy: Only eat candy from people that you know. If you are new to a neighborhood and only know a few people, but would still like to take your children trick-or-treating, takes these easy tips. Give your children a different bag when you go to houses that you don't know. Have a rule that know one can eat from the bag. When the rounds are over simply trash the candy that the kids got from the houses that you didn't know and keep the candy from the people that you did know. Better safe than sorry and teach your children right then about why you have to do that. If the kids are to young to understand, simply fool the kiddies by replacing the tossed candy for candy that you bought yourself.

* Masks: For some reason most all masks seem to have opening for the eye area that is way to small. Try cutting the holes larger so it will be easier to see out.

* Safety Lesson: Before leaving for trick-or-treating give a safety lesson to your children. Sometimes in the excitement children don't think about what they are doing. This is the perfect time to remind them about not running between cars at night and to only walk on the sidewalks etc.

* Safety in numbers: There's always safety in numbers so only allow your children to trick-or-treat with others. This is even a rule to live by for adults as well.

[Kitchen Witch]

Halloween Household Safety Tips

* Candles: Never leave candles unattended.

* Doors: Never leave doors open if you are home alone. It's a lot of fun to watch the ghosts and goblins walk up your door steps but if you are alone it's best to keep the door closed until you hear the door bell ring. If you leave the door open you give someone with not so good intentions a open door to sneak in your house when your not looking.

[Kitchen Witch]

Scary Pudding Cups
Makes: 4 servings


1 square BAKER'S Semi-Sweet Baking Chocolate
2 cups cold milk
6 drops green food coloring
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, crushed

MELT chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.
ADD milk and food coloring to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Immediately pour into prepared cups.
TOP with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.

[Kitchen Witch]

"Dem Bones"
Yield - 24 - 26 enchiladas

Ingredients
Sauce
2/3 CUP PEANUT OIL
2 TBSP CHILE POWDER
2 TBSP SPANISH PAPRIKA
1 TBSP CUMIN
½ TSP WHITE PEPPER
½ TSP CAYENNE PEPPER
Stuffing
3 CUPS YELLOW ONIONS (Finely diced)
2 LBS CHEDDAR CHEESE (Shredded)
1 LBS ROASTED ANAHEIM PEPPERS (Chopped)
6 OZ BLACK OLIVES (Chopped)

30 CORN TORTILLAS *

Method
In a shallow bowl mix the sauce ingredients, whip with a whisk or hand blender. Also combine the stuffing ingredients in a stainless steel bowl.
Microwave the wrapped tortillas for 30 to 40 seconds. This will soften them and make them pliable. Dredge a tortilla through the sauce, then place about a ¼ cup of stuffing on top of the sauced tortilla. Roll the tortilla into the traditional enchilada shape. Place the enchilada widthwise and 2 abreast on a parchment lined ½ sized baking sheet. When finished spread any additional sauce on top of the "bones". The tray can be wrapped with film and refrigerated for future use.
When ready to serve, bake uncovered in a 350F oven for 15 minutes. Remove from oven when done and allow to cool to the touch.

Alternate Method
¼ CUP JALAPEÑOS PEPPERS (Chopped fine)
For a spicier stuffing.

Plate Presentation
Use a "Jack-o-Lantern" for a head and arrange the "bones" as ribs on a serving tray.

[Kitchen Witch]

Black Oil Cake (very moist)


1 tsp. Vanilla
1 cup Oil
1 cup Buttermilk

Beat above ingredients together well. In another bowl, sift together 3
times onto waxed paper.

2 cups Flour
2 cups Sugar
1/2 cup Cocoa
1 Tbsp. Baking Soda
1/4 tsp. Salt

When all above are mixed together well, add 1 cup boiling water, mix
until well blended. Makes a very thin batter.

Bake 1 hour at 325 degrees in 13x9x2" baking dish you have lightly
sprayed with non-stick spray. If tooth pick inserted in center comes
out clean cake is done.

Frost anyway you want.


Using a 13 X 9 pan makes a great graveyard scene! Round tins for a nice pumpkin or try using a set of stainless steels bowls in various sizes for different designs.

[Crystalia]

WOW !!!! So many good recipes for Halloween. I'm having a Halloween party this year and was looking for some recipes to use. Well, needless to say I found lots here to choose from. Thank you, Kitchen Witch, PIA, aggiejac, and Southern Belle 2067.