Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

CHEESE EYEBALLS

CHEESE EYEBALLS

2 cups grated Cheddar Cheese
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives

Combine cheese and butter.
Add salt, paprika, and flour and mix well.
Measure approximately one teaspoon of this mixture and form an “eyeball” around an olive.
Turn the olive in the “eyeball” so that it is “staring” outward.
Line up the eyeballs on an ungreased cookie sheet.
Bake in 400F oven for 15 minutes.

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October 27, 2006 Posted by | Cheese, Cooking and Food, Events, Famous Recipes, Food, Halloween, Halloween Recipes, Recipes | Leave a comment

STRAINED EYEBALLS

STRAINED EYEBALLS

6 eggs, hardcooked, cooled and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup

Half eggs widthwise.
Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.
Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.
Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

October 27, 2006 Posted by | Cheese, Condiments, Events, Famous Recipes, Food, Halloween, Halloween Recipes, Ingredients | Leave a comment

Cranberry-Pumpkin Cookies

Cranberry-Pumpkin Cookies

1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts

Preheat oven to 375 degrees
Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in vanilla, egg and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
Cut the cranberries in half and stir into mixture along with the orange zest and walnuts.
Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.

October 24, 2006 Posted by | Dessert, Events, Famous Recipes, Fruits, Halloween, Pumpkin, Pumpkin Recipes, Thanksgiving | Leave a comment

Eyes and Ears in Blood

Eyes and Ears in Blood

TO MAKE THE EARS:

1 1/cup cake flour (not self-rising)
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons olive oil
1/4 cup water
3 drops Red food coloring

Mix all of the dry ingredients together in a mixing bowl. In another bowl, mix the wet ingredients together.
Add the wet ingredients to the dry ingredients and mix. Depending on the humidity, you may need to add a little more flour. Dump the dough out onto a floured counter and knead well. If the dough is still too sticky, add more flour. Knead the dough about 5 minutes. Let the dough sit while preparing the eyeballs

TO MAKE THE EYEBALLS:

1-1/2 of Ground Chicken or more
1/8 teaspoon Salt
1/8 teaspoon Pepper (white if you have it but black will do)
1/8 teaspoon Garlic
Pitted Medium Green Olives
Pitted Medium Black Olives

Dump the ground chicken in a mixing bowl, add the spices, and mix well. Make little balls of chicken about 1-1/2 inches in diameter and place on a cookie sheet. To make the iris of the eye, take a green olive and cut in half and remove the pimento if you bought that type. To make the pupil, cut a black olive into small pieces. Now insert the black olive piece into the half of green olive. Stick the green olive onto the ground chicken eyeball. When you cook the eyeballs, you do not want them to brown, so steam them. Steam the eyeballs just like you would steam vegetables. It should take about 20 minutes over medium heat.

BACK TO THE PREPARATION OF THE EARS:

Roll out the dough on a floured counter with a rolling pin. The dough should end up about 1/8 inch thick.
Cut out round pieces of dough using a glass about 3 inches in diameter. Cut a small hole in the middle of the 3 inch piece of dough to form the ear canal. Roll up the edge of the round piece of dough and form into an ear shape. It helps to have a picture of an ear since you cannot look at your own. Put the finished ears on a dishtowel and let dry overnight if possible. If you do not have time, an hour or two will suffice.
Cook the ears in boiling water and 1 tablespoon of olive for about 2 minutes or until they float to the top of the water. Drain the ears in a colander.

TO MAKE THE BLOOD:

Simply take a small jar of spaghetti sauce and mix in some red food coloring.

ASSEMBLE THE DISH:

In a crock-pot or dish, pour the “blood” into bottom. Arrange the cooked “eyes” and “ears” and your done.
It can be easily microwave or heated in a crock pot.

October 19, 2006 Posted by | Chicken, Events, Famous Recipes, Food, Halloween, Halloween Recipes, Meals, Recipes, Slow Cooker | Leave a comment

CARAMEL APPLE CRUMB PIE

CARAMEL APPLE CRUMB PIE (WITH PECANS)
MAKES: 12 SERVINGS

11 oz pkg pie crust mix
1/2 cup chopped pecans
1 1/4 cup flour
1 cup sugar
3/4 tsp cinnamon
1/2 cup butter, melted
3 pounds apples, cut into slices
1/3 cup caramel sauce

Place baking sheet in oven. HEAT OVEN TO 375°. Combine crust mix, 1/4 cup
pecans, and 1/3 cup water until dough forms. Shape into disk. On floured
surface, roll dough into 11 inch circle, fit into 9 inch pie pan. Trim and
flute edges. Prick bottom with fork and refrigerate 10 min. In bowl, combine
1 cup flour, 1/4 cup sugar, 1/4 tsp cinnamon, and remaining pecans. Stir in
butter, toss mixture until crumbs form. Set aside. In another bowl, combine
apples with remaining sugar, flour and cinnamon. Spoon filling into pie
shell, top with pecan crumb mixture. Bake on hot baking sheet 1 hour 45 min.
or until filling bubbles. Cool. DRIZZLE WITH CARAMEL SAUCE JUST BEFORE
SERVING.*

October 17, 2006 Posted by | Apple Recipes, Apples, Christmas, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Fruits, Halloween, Pie Recipes, Thanksgiving | Leave a comment

Edible Crawlies for Kids

Edible Crawlies for Kids

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Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!

Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.

Ants in the Sand

graham crackers, crushed
chocolate sprinkles
snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Bugs on a Log

celery stalks
peanut butter
raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders

black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Muenster Beetles

crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.

Peanut Butter Caterpillars

bananas
peanut butter
grapes
chow mein noodles

Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

October 14, 2006 Posted by | Apple Recipes, Apples, Banana Recipes, Bananas, Candy Recipes, Cheese, Chocolate, Dessert, Dessert Recipes, Events, Famous Recipes, Fruits, Halloween, Halloween Recipes, Vegetables | Leave a comment

Edible Haunted House

Edible Haunted House
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Here’s a fun Halloween project for the whole family. Use your imagination to decorate this house any way that you desire. Watch out for ghouls and goblins, they may just devour your masterpiece early!

You will need:
2 containers (16 ounce) chocolate fudge frosting*
2 empty 1 qt. milk cartons, rinsed and dried
1 large tray covered with foil.
*You can use a thick homemade frosting instead.

Decorations:
pretzel sticks
graham crackers
black licorice and red twists
candy corn
M&Ms
Foil wrapped Halloween Candy
rice crackers
Orange Sprinkles
Colored icing for writing or decorating

Tape each milk carton closed at top. Tape milk cartons together to make a house. Wrap with foil. Attach firmly to the covered tray with tape. Frost cartons with chocolate frosting. Frost the tray also to use as the lawn. Decorate with the assorted treats!

Some ideas

*Sprinkle orange sugar on the roof of the house.
*Rice crackers make neat “attic” windows.
*graham crackers for windows and doors-highlight with icing.
*pretzel stick window panes
*M&M “pathway stones” leading to the door.
*Candy corn “icicles” under the roof

After you have the house and pathway finished add details to the lawn area. Foil wrapped candy is great because you buy little mummies, ghosts or pumpkins and place them on the pathway and around the house. Buy from the bulk section of your grocery store to get a really good selection without having to buy a lot of one type of candy. After all the oohs and ahs have subsided and Halloween is over, let the kids pick off all the candy while they discuss what to do for next year’s Haunted House Spectacular!

October 14, 2006 Posted by | Candy, Candy Recipes, Dessert Recipes, Halloween, Halloween Recipes, Ingredients, Recipes | Leave a comment

Gravestone Cookies

Gravestone Cookies

This super-easy dough makes great basic cookies that you can decorate however you like. We’ve suggested using a cookie stamp to emboss the gravestones, but you can decorate them with icing, if you prefer.

2-1/4 cups (550 mL) all purpose flour

1 cup (250 mL) icing sugar

1 cup (250 mL) butter, melted

1 egg, beaten

1 tsp. (5 mL) vanilla

In a bowl, stir together the flour and the icing sugar. Add the melted butter, beaten egg and vanilla and beat, using an electric mixer, until the dough is smooth. It will be very soft — this is normal. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 2 hours or overnight.
Meanwhile, make a template out of cardboard in the shape of a gravestone 2 x 2-1/2 inches. Also, for an extremely realistic gravestone effect, make a cookie stamp from a raw potato (instructions follow recipe).
Preheat the oven to 350° F (180° C). Line a cookie sheet (or two) with parchment paper and grease the paper lightly.
On a floured surface, roll one half of the chilled cookie dough out to about 1/8-inch (1/3 cm) thickness. Cut gravestone shapes using your template and place on the prepared cookie sheet. If you’re using a cookie stamp, press it into the dough firmly enough to leave an imprint, but be careful not to tear the dough.
Bake for 10 to 12 minutes or until the bottoms are lightly browned and the cookies are set. Remove from cookie sheets and let cool on a rack.
Makes 2-1/2 to 3 dozen.

October 14, 2006 Posted by | Cooking and Food, Dessert, Dessert Recipes, Famous Recipes, Halloween, Halloween Recipes, Ingredients | Leave a comment

Great Ghost Pumpkin Cookies

Great Ghost Pumpkin Cookies

2 c Flour
1 c Quick oats; raw
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margerine; soften
1 c Brown sugar; packed
1 c Granulated sugar
Egg; slightly beaten
1 ts Vanilla
1 c Libby’s solid-pack pumpkin
1 c Semi-sweet morsels

Preheat oven to 350 degrees. Combine flour, oats, baking soda,
cinnamon and salt; set aside. Cream butter; gradually add sugars,
beating until light and fluffy. Add egg and vanilla; mix. Alternate
additions of dry ingredients and pumpkin, mixing well after each
addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto
lightly greased cookie sheet; spread dough into a ghost shape using a
thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2
or three poses for realism.
Bake 20-25 minutes, til cookies are firm and lightly browned. Remove
from cookie sheets; cool on racks. Spread with white royal icing. Trim
brown face features with tube-icing. Yeilds 19-20 large cookies.

October 14, 2006 Posted by | Cooking, Dessert, Dessert Recipes, Halloween, Halloween Recipes, Pumpkin, Pumpkin Recipes | Leave a comment

Meringue Bones

Meringue Bones

A plateful of these crisp and tasty bones makes a wonderfully creepy addition to your Halloween table.

3 egg whites

1/4 tsp. (1 mL) cream of tartar

pinch of salt

2/3 cup (150 mL) granulated sugar

1 tsp. (5 mL) vanilla

Preheat the oven to 225° F (105° C). Line two cookie sheets with parchment paper.
In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually — one spoonful at a time — add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.
Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches — it will deflate if it sits too long.
Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
Remove from cookie sheets carefully — you don’t want any broken bones!
Makes about 4 dozen.

October 14, 2006 Posted by | Candy, Dessert, Dessert Recipes, Events, Famous Recipes, Halloween, Halloween Recipes | Leave a comment