Halloween Recipes

Tortilla Hands and Salsa

YIELDS: 24 servings
TOTAL TIME: 0 hours 35 mins

INGREDIENTS
1 8-oz package 8-inch red pepper flour tortillas
1 8-oz package 8-inch spinach flour tortillas
2 tbsp. vegetable oil
1 16-oz jar salsa

DIRECTIONS
1. Preheat oven to 375°F. Have baking sheets ready.
2. Brush tortillas on both sides with oil. Using a 3-inch hand-shaped metal cookie cutter, cut as many shapes as you can from tortillas.
3. Arrange hands on pans in a single layer. Bake 10 minutes, then remove pans from oven and turn hands over. Switch pans from one rack to the other and bake another 5 or 10 minutes, until light golden and crisp. Transfer to a wire rack to cool completely.
4. Serve hands with salsa.

Air Fryer Apple Pie Egg Rolls

Total Time
Prep: 25 min. Cook: 15 min./batch

Makes 8 servings

Ingredients

3 cups chopped peeled tart apples
1/2 cup packed light brown sugar
2-1/2 teaspoons ground cinnamon, divided
1 teaspoon corn starch
8 egg roll wrappers
1/2 cup spreadable cream cheese
Butter-flavored cooking spray
1 tablespoon sugar
2/3 cup hot caramel ice cream topping

Directions

1. Preheat air fryer to 400°. In a small bowl, combine apples, brown sugar, 2 teaspoons cinnamon and corn starch. With one corner of an egg roll wrapper facing you, spread 1 scant tablespoon cream cheese to within 1 in. of edges. Place 1/3 cup apple mixture just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)

2. Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.

3. In batches, arrange egg rolls in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking. Cook golden brown and crisp, 5-6 minutes longer. Combine sugar and remaining 1/2 teaspoon cinnamon; roll hot egg rolls in mixture. Serve with caramel sauce.

Pumpkin Cinnamon Rolls

Yield: 24 servings
Total: 3 hr 5 min (includes cooling, standing and rising times)


Ingredients

Dough:
1 1/2 cups whole milk

1/2 cup vegetable oil

1/2 cup granulated sugar

1 package (2 1/4 teaspoons) active dry yeast

1 cup pumpkin puree

4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon (heaping) baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Melted butter, for buttering pans

Filling:
1 stick (1/2 cup) butter, melted

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup finely chopped pecans

Frosting:
8 ounces cream cheese, softened

1 3/4 cups to 2 cups powdered sugar

1/4 cup whole milk, plus more if needed

2 tablespoons butter, melted

Dash of salt

Directions

1. For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

2. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

3. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

4. Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

5. Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

6. For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

7. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

8. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

9. For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.

10. Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

11. Delicious!

Creamy Pumpkin Hummus

Total Time
Prep/Total Time: 25 min.

Makes
3 cups

Ingredients
1 can (15 ounces) garbanzo beans, rinsed and drained
1 cup canned pumpkin
1/3 cup tahini
1/4 cup olive oil or pumpkin oil
3 tablespoons orange juice
1 tablespoon toasted sesame oil
1 teaspoon ground cumin
1 teaspoon minced garlic
1/4 teaspoon salt
2 tablespoons pumpkin oil or olive oil, optional
1/4 cup salted pumpkin seeds or pepitas
Baked pita chips, sliced apples and pears, optional
1/4 cup pomegranate seeds, optional

Directions

1. In a food processor, combine the first nine ingredients; cover and process until smooth. Transfer to a serving platter or bowl. Garnish with pumpkin oil, pomegranate seeds and toasted pumpkin seeds. Serve with pita chips, apples and pears.

Halloween Bloody Baked Rats

Prep
15 m

Cook
1 h 15 m

Ready In
1 h 30 m


Ingredients

2 pounds ground beef
1/2 onion, chopped
White Onion, Large
1 egg, beaten
1 cup dry bread crumbs
1 (1.25 ounce) packet meatloaf seasoning mix
1 cup cubed Cheddar cheese
3 (10 ounce) cans tomato sauce
1 cup white sugar
1 tablespoon Worcestershire sauce
1 ounce uncooked spaghetti, broken into fourths
1/2 carrot, cut into 1/8-inch thick slices
1 tablespoon frozen green peas

Directions

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1 egg, beaten1 cup dry bread crumbs1 (1.25 ounce) packet meatloaf seasoning mix1 cup cubed Cheddar cheese3 (10 ounce) cans tomato sauce1 cup white sugar1 tablespoon Worcestershire sauce1 ounce uncooked spaghetti, broken into fourths1/2 carrot, cut into 1/8-inch thick slices1 tablespoon frozen green peasAdd all ingredients to list

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Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.

3. In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.

4. Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.

5. While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.

6. Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

Slow Cooker Vampire Punch

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 16 1 cup servings

Ingredients

64 ounces Hawaiian Punch 'Fruit Juicy Red'
2 liter Ginger Ale
3 ounce Red Hot Candies

Instructions

1. Add all ingredients in a 6-7 quart slow cooker and cook on LOW for 3 hours.