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.