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.
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