I love making food for any holiday but Halloween allows you to be really creative. Try making these treats for the hungry goblins at your home.
Bloodshot Eyes aka Deviled Eggs
Boil the eggs as usual, and after they are cool enough to handle, gently crack the shells while leaving them intact. Place the cracked eggs back in the water along with a tablespoon of vinegar and plenty of red food dye. Let the eggs soak in the red water for twenty or thirty minutes. When the eggs are peeled, they'll be covered with cracks that resemble the veins in bloodshot eyes. Prepare your favorite deviled egg recipe and add blue or green food coloring to the deviled egg filling. Create the eyes by filling egg white halves with the colored mixture. Cut the ends off whole black olives, and center the corneas in the colored yolk mixture. These bloodshot eyes are sure to gross out everyone at the party!
Peanutty Pumpkin Spread
1 ½ c. solid-pack pumpkin
½ c. peanut butter
2 Tbsp. honey
¼ tsp. ground cinnamon
2 Tbsp. chopped peanuts
Combine pumpkin, peanut butter, honey and cinnamon; mix well. Chill. Before serving, top with nuts. Serve with vegetable sticks and apple slices. Makes one cup. Fun to serve the spread in little individual paper cups with the fruit and vegetables.
Dem Bones Sandwiches
1 package (6 oz.) sliced ham ¾ c. shredded Swiss cheese
½ c. mayonnaise 1 Tbsp. sweet pickle relish
½ tsp. mustard ¼ tsp. black pepper
6 slices white bread
Place ham in bowl of food processor or blender; process until ground. Combine ham, cheese, mayonnaise, relish, mustard and pepper in small bowl until well blended. Cut out 12 bone shapes from bread using 3 ½ - inch bone-shaped cookie cutter or sharp knife. Spread half of "bones" with 2 Tbsp. ham mixture; top with remaining "bones".
Celery stalks-trim roots and cut off leaves of celery; separate stalks and wash. Cut into 4-inch lengths. Taper narrow end for broom handle. Cut other end into many fine strips, 1 inch long to make brush part. Chill in ice water until brush strips separate and slightly curl. Use to scoop up your favorite dip or spread with peanut butter.
Vegetable dip softened cream cheese
4 long carrots slice almonds
1 medium carrots baby carrots
To prepare them, just fill a serving bowl with your favorite vegetable dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb. With a paring knife, cut a flat, shallow notch in the tip of each carrot. Then use a dab of dip or softened cream cheese to glue a sliced almond fingernail atop each notch. Stick the fingers in the dip forming a hand sticking up out of the dip and serve with plenty of peeled baby carrots for dipping.
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