Friday, October 10, 2008

Halloween Party Menu

Halloween has always been one of my favorite holidays!!! There's something so wonderful about having spooky things all around (and yet not being scared because they're just too cute!)!!



Try some of these frightfully delicious recipes:


Spaghetti and eyeballs
By Family Fun
RECIPE INGREDIENTS:
2 lbs. lean ground beef
1 1/2 cups seasoned bread crumbs
2 tbsp. ketchup
2 eggs
1 tbsp. fresh basil or 1 tsp. dried
1 7-oz. jar pimiento-stuffed olives
1 26-oz. jar prepared pasta sauce
1 lb. spaghetti
1 tbsp. olive oil
1. Preheat the oven to 350 degrees. 2. Mix the ground beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs. 3. To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce, and bake for 45 minutes. 4. Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl. 5. Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta sauce around them. Makes 10 servings.



Tomato Soup With Goup
By Family Fun
Recipe Ingredients
One 28 oz. can crushed tomatoes or 4 large ripe tomatoes, chopped1 celery stalk, chopped1/2 large onion, chopped1 garlic clove, diced1 tbsp. chopped parsley2 tbsp. butter1 tbsp. sugar1 tbsp. all-purpose flour1 tsp. seasoned salt1/2 tsp. white pepper2 5-oz packages mozzarella string cheese, room temperature1 12- to 14-oz package chunk mozzarella, room temperature3 1/2 cups milk1 cup creamSalt and pepper to taste

Directions
Puree the tomatoes, celery, onion, garlic, and parsley in a food processor or blender until smooth and transfer to a large, nonreactive soup pot. Stir in the butter, sugar, flour, salt and pepper.
Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Lower heat. Set out warm bowls and portion out one chunk of mozzarella and one string torn into strips for each bowl.
A few minutes before serving, pour the milk and cream into the pot




Creepy Cupcakes



RECIPE INGREDIENTS:



Ghost Cupcakes
24 baked cupcakes
24 Nutter-Butter cookies
Chocolate frosting
Vanilla frosting
Tube of chocolate decorator's icing

Spider Cupcakes
2 1/2 cups semisweet chocolate chips
1/4 cup milk
1/2 cup chopped peanuts or crispy rice cereal
3/4 cup dry chow mein noodles
24 baked cupcakes
White frosting

1. Coat each baked cupcake with chocolate frosting and partially insert a Nutter-Butter cookie into the top. Frost the remaining cookie with vanilla frosting. Draw a spooky expression on each ghost with the decorator's icing. Makes 24. 2. Make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mein noodles. 3. Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.





Happy Delicious Halloween!!










1 comment:

Diva Robin said...

I love making halloween party food. All the fun stuff. Last year we did spiders out of crackers, peanut butter and pretzels. It was cute. :)

Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

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