CyberMoon's Spell Book

Samhain/Halloween Ghoulish Recipes



Samhain/Halloween Spells

The Halloween Witch

COLCANNON 4 cups mashed potatoes 2 1/2 cups cabbage, cooked & chopped 1/2 cup butter 1/2 cup evaporated milk 3/4 cup onion, chopped fine & sauteed 1/4 teaspoon salt 1/8 teaspoon white pepper Sautee onions. Boil potatoes and mash (don't use instant potatoes) Place all ingredients except cabbate in large pan. Cook over low heat while blending together. Turn heat to medium. Add cabbage. Mix will turn pale green. Stir occasionally until mix is warm enough to eat. Drop in a thimble, button, ring and coin. Stir well and serve. Exercise *caution* when eating! Yield: 8 servings. Irish tradition: Ring for a bride, Button for a bachelor, Thimble for a spinster, Coin for wealth, Any other item decreed with local custom for divination. Blue Witch's Brew 2 1/2 cups fresh or frozen, thawed blueberries 1 1/4 cups apple juice 1 cup vanilla ice cream 1/4 cups milk 3/4 teaspoon gound cinnamon Mix all ingredients together in blender until smooth. Werewolf Claws 10 chicken cutlets 2 cups all-purpose flour 2 eggs, beaten 2 cups seasoned bread crumbs 1 12-oz. can large pitted black olives, drained Ketchup 1 head of lettuce, shredded Nonstick cooking spray Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger. The more crooked the better. Place the flour, beaten eggs and bread crumbs into three separate bowls. Dust the chicken strips with flour, dip them into the eggs and roll them in the bread crumbs. You probably won't use all the flour or crumbs. Place the strips on the cookie sheet and broil about 5 minutes on each side until brown. To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue. Serve the claws on a head (of shredded lettuce, of course). Makes 10 servings. Roasted Ghosts 4 cups chopped white potatoes 1/4 cup milk 1 crushed garlic clove 2 tablespoons cream cheese or grated cheddar cheese 1/2 tsp salt 1/8 tsp pepper 1 19-oz can black beans, drained Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24. Monster Brains 2 ripe, dark-skinned avocados (must be soft to the touch) 5 oz. shredded cheddar cheese 10 sprigs fresh cilantro (washed and chopped) 4 tablespoons medium-spicy chunky salsa Salt and freshly-ground pepper Cut the avocados in half lengthwise and remove the pits. Using a spoon or a fork, scoop out the meat from the skin and place it in a large mixing bowl. Use a fork to mush the avocado meat until only a few lumps remain. Stir in the cheese, cilantro and salsa. Add salt and pepper to taste. Makes enough for 10 small brain-eaters or 5 large ones. SKULLS TO DIE FOR: For gastronomic ghoulishness, serve Monster Brains (guacamole), sour cream and salsa in three separate skulls carved out of medium-sized squashes (spaghetti, butternut, acorn) or small green pumpkins. Use a spoon to scoop out the insides, then carve monster faces in the front of the squashes or offer your kids toothpicks and smaller vegetables (such as corn kernels, broccoli florets, baby carrots and green peas) to create creepy eyes, crooked teeth, pointy ears and gory scars. Cut the bottom of each squash so that it stands upright, then fill with Monster Brains. Witches' Granola 4 cups rolled wheat 1 cup rolled oats 1/2 cup bran 1 cup chopped nuts 1 cup hulled sunflower seeds 11/2 cups shredded coconut 1 cup raisins 1/2 cup sesame seeds 1/2 cup oil 1 cup honey 2 teaspoons vanilla extract Mix together the rolled wheat, oats, bran, chopped nuts, sunflower seeds, coconut, raisins and sesame seeds. Heat the oil, honey and vanilla. Comdine with the dry ingredients and mix. Bake on an oiled cookie sheet for 30 minutes in a 375 degree oven, turning frequently. Hobgoblins' Mud Pie 12 ounces Chocolate fudge sauce 1 9" graham cracker pie crust 1 1/2 pints Orange sherbet 1/2 cup Mini chocolate chips Using a rubber spatula, spread the chocolate fudge sauce evenly over the pie crust. Set it in the freezer to harden. Remove the sherbet from the freezer to soften. In a medium bowl, combine the sherbet and the chips with a large spoon. Remove the crust from the freezer. Spoon the sherbet mixture on the crust. Smooth the top with spatula. Return to the freezer until ready to serve. Spooky Spiders 1 cup. semi-sweet chocolate chips or butterscotch chips (6 oz.) 2 cup. chow mein noodles 1/2 cup. pecans or walnut pieces Cover a baking sheet with waxed paper. In a small saucepan over very low heat, melt chips. Stir until smooth. Remove from heat. Stir in noodles and nuts until coated. Drop by spoonfuls onto waxed paper. Chill for 15 minutes or until firm. Remove from refrigerator. Store loosely covered in a cool place. Kitty Litter Cake 1 spice or German chocolate cake mix 1 white cake mix 1 large pkg. vanilla instant pudding mix 1 pkg. vanilla sandwich cookies Green food coloring 12 small Tootsie Rolls 1 new (and definitely unused) kitty litter pan 1 new plastic kitty litter pan liner 1 new Pooper Scooper Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using 5. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. (Mix in just enough of the pudding to moisten it. You don't want it soggy. Combine gently). Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top. (This is supposed to look like the chlorophyll in kitty litter.) Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Bloodshot Eyeballs 7 oz Sweetened flaked coconut 1 c Chopped white chocolate or white chocolate chips 2 tb All purpose flour 2 tb Light corn syrup 8 Red gumdrops, cut in half crosswise 2 Tubes (.68 oz) red glossy decorating gel Place coconut, white chocolate and flour into the bowl of the food processor and process until finely chopped. Add the corn syrup and process again for about 30 seconds. Be careful not to overprocess or the dough will become oily. Spooky Gloved Munch Mix 6 cups POST ALPHA-BITS Wholesome Sweetened Oat & Corn Cereal 4 cups popped popcorn 2 cups JET-PUFFED Miniature Marshmallows 1 cup dried mixed fruit 1 cup candy-coated chocolate pieces 100 candy corn pieces (about 1 cup) 10 clear large plastic food handlers' gloves 10 pieces raffia, each about 8 inches long TOSS cereal with popcorn, marshmallows, dried fruit and chocolate candies in large bowl or toy witch's cauldron. PLACE 1-1/4 cups of the snack mix in each of 10 small plastic bags. Give one to each child along with 10 pieces of candy corn, a plastic glove and piece of raffia. Have each child place 2 pieces of candy corn, with the white tips down, in each thumb and finger section of the plastic glove to resemble fingernails. FILL gloves evenly with snack mix; tie closed with raffia. ....from Kraft Foods Skull Cakes 1 pkg. (2-layer size) white cake mix 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup (1/2 stick) butter, softened 1 tsp. vanilla 1 pkg. (16 oz.) powdered sugar, sifted (about 4 to 4-1/2 cups) 12 JET-PUFFED Marshmallows, cut in half widthwise 72 semi-sweet chocolate chips 96 candy corn PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely. BEAT cream cheese, butter and vanilla with electric mixer on medium speed until well blended. Add sugar gradually, beating well after each addition. PULL each cupcake liner partially away from cake. Place a marshmallow half between paper and cupcake to create skull's "jaw." Frost cupcakes with cream cheese mixture. Decorate with chocolate chips for the "eyes" and "nose" and candy corn for the "teeth." ....from Kraft Foods Graveyard Crunch 1/4 cup maple-flavored or pancake syrup 2 Tbsp. butter or margarine 1/4 tsp. ground cinnamon 4 cups POST Cocoa, Fruity or CINNA-CRUNCH PEBBLES Cereal 1 cup PLANTERS Dry Roasted Peanuts 2 cups JET-PUFFED Miniature Marshmallows 1 cup candy corn 1 cup candy-coated chocolate pieces PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan. BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl. ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature. ....from Kraft Foods Ghosts in the Graveyard 15 OREO Chocolate Sandwich Cookies, crushed 3 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided Assorted decorations: 3 CAMEO Creme Sandwich Cookies, decorating gel, 5 candy pumpkins, 10 pieces of candy corn POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs. REFRIGERATE at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use. INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator. ....from Kraft Foods Monster Coffin Cake 1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix 2 Tbsp. hot water 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 cup thawed COOL WHIP Whipped Topping 4 OREO Chocolate Sandwich Cookies, divided 1 pkg. (10.75 oz.) frozen pound cake, thawed 10 JET-PUFFED Miniature Marshmallows 1 JET-PUFFED Marshmallow Black decorating gel 3 worm-shaped chewy fruit snacks PLACE drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside. CRUSH 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture. PLACE remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks. INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator. ....from Kraft Foods Subscribe to our Announcements List! "CyberMoon News"

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