Thursday, October 28, 2010

Cooking Thursday~~Halloween Fun Food


Halloween Fun Recipes

Although we do not go all out with Halloween, I do like to make a fun meal for us.  So Saturday we are having Wormy Sandwiches, Fiery Potato Chips and Ghostly Custards to end our meal.  I will post about our meal when we actually eat it.

All these recipes and photos I got from Taste of Home.  You have to love them!!



Squirmy Wormy Sandwiches
1 package (16 ounces) hot dogs
1 tablespoon canola oil
1/2 cup ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon spicy brown mustard
Dash Liquid Smoke, optional
6 hamburger buns, split

Cut each hot dog into eight strips. In a large skillet, saute hot dogs in oil until golden brown.
Stir in the ketchup, brown sugar, Worcestershire sauce, mustard and Liquid Smoke if desired; heat through. Serve on buns.  6 servings.



Fiery Potato Chips
4 medium unpeeled potatoes
4 teaspoons salt, divided
4 cups ice water
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon cayenne pepper
Oil for deep-fat frying

Slice potatoes into very thin lengthwise strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes; drain.  Place potatoes on paper towels and pat dry. In a small bowl, combine the chili powder, garlic salt, parsley, cayenne and remaining salt; set aside.

In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 2-3 minutes or until deep golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with reserved seasoning mixture. Store in an airtight container. 10 cups.



Ghostly Custard
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1/3 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
2 eggs
2 cups whipped topping
Miniature semisweet chocolate chips

In a bowl, combine the first seven ingredients; beat on low until smooth. Place eight ungreased custard cups in two 8-in. square baking pans. Fill each cup with 1/2 cup of pumpkin mixture. Pour hot water around cups into the pans to a depth of 1 in. Bake at 325° for 40-50 minutes or until a knife inserted near the center comes out clean. Remove from pans to cool on wire racks. Before serving, top each with dollops of whipped topping in the shape of a ghost; add chocolate chips for eyes. 8 servings.

To see other Cooking Thursday posts visit Diary of a SAHM.

4 comments:

Blessed Beyond said...

Halloween themed food is always so fun!!! Thanks for sharing.

rmboys2 said...

Sounds like a fun meal. Happy Halloween!

Sandra said...

OH that is so neat, I love Halloween food, thank you Jen ;)

Kiley said...

ha! i have to admit, i have a really hard time with the words worm and food mixed together, but i'm sure the kids would love it. i'd just have to hang out in the other room while they eat ;o) !!!