Yummy Mummy Calzone
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/2 cup pizza sauce
- 50 slices pepperoni
- 1/2 cup chopped green pepper
- 1 large egg, lightly beaten
- 1 pitted ripe olive, sliced and cut in half
- Roll out each piece of dough into a rounded triangle shape, about 14-in. high and 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom.
- On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.
- Inside the scored rectangle in the center, layer the cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.
- Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use.
- Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing.
Recipe Courtesy of Tasteofhome.com
Halloween Worm Sandwich
- 8 Chicken Hotdogs
- Hamburger Buns
- 2 tbsp banana ketchup+1 tsp soy sauce OR 3 tbsp barbecue sauce
- 1 tbsp cooking oil
- Cut each hotdog lengthwise into 4. If you want thinner worms, you can cut into 6.
- Heat oil in a non-stick skillet and fry hotdog strips until it curls.
- Mix ketchup and soy sauce, and gently stir into curled hotdogs. Or if you’re using barbecue sauce, just gently stir the sauce with the hotdogs
- Toast hamburger buns in the oven for a few minutes, you can put sliced cheese then put some of your curled hotdogs.
- It would seem like they were worms and would shock the kids..or your guests.
Courtesy of Thepeachkitchen.com
Feet of Meat
- 2-1/2 pounds ground beef
- 1 clove garlic, minced
- 1/2 cup bread crumbs or oatmeal
- 1/2 cup milk or water
- 1 egg
- 1 envelope (1 ounce) dry onion soup mix
- 8 Brazil nuts or almonds
- 2 tablespoons barbecue sauce or ketchup
- Preheat oven to 350°F. Combine ground beef, garlic, bread crumbs, milk, egg and onion soup mix in large bowl; stir until well blended. Reserve 1 cup meat mixture.
- Divide remaining meat mixture in half; shape each half into 7X4-inch oval. Place ovals on rimmed baking sheet. Divide reserved 1 cup meat mixture into 8 balls; place 4 balls at end of each oval for toes. Press 1 nut into each toe for toenails. Brush meat loaves with barbecue sauce; bake 1-1/2 hours or until meat thermometer registers 160°F.
Tip: When shaping feet, form “ankles” that have been “cut off” and fill with dripping ketchup before serving for an especially gruesome effect!
Courtesy of Howstuffworks.com
- 1/2 tsp Black Food Paste Colorant or any other color of your choice.
- 1 16 oz Box of Spaghetti
- 4 Quarts of water
- 1 tsp. Salt
- In a large pot put 4 quarts of water, 1/2 tsp. food coloring and 1 tsp. salt for each pound of dry spaghetti.
- Bring the water to a boil.
- Add spaghetti and return to boil.
- Cook uncovered approximately 10-12 minutes, or until tender, stirring occasionally. Avoid overcooking.
- Remove from heat and drain.
- Top with meat sauce and olives!
Courtesy of The36thAvenue.com
- 8 ground beef patties (4 oz each)
- 8 burger buns, split
- 8 slices (3/4 oz each) American cheese
- 8 thin slices cooked ham
- 16 slices dill pickle
- Set oven control to broil. Place ground beef patties on broiler pan. Broil with tops 3 to 4 inches from heat 10 to 12 minutes or until thoroughly cooked, turning once.
- Place bottom halves of buns on serving platter. For each monster burger, place 1 cooked patty on bottom half of bun. Cut cheese slice in half in zigzag pattern to look like teeth. Place half of cheese slice on burger, with “teeth” hanging off 1 side of patty.
- Loosely fold ham into tongue shape; place on top of “teeth.” Place remaining cheese “teeth” on top of “tongue.” Top with top half of bun. Place 2 pickle slices on top for eyes. Dot “eyes” with ketchup for pupils.
Spooky Shepherd’s Pie
- 4 large potatoes, peeled and cubed
- 1/4 cup (4 Tablespoons) butter
- 1/4 cup sour cream
- 1/4 cup milk
- 1/4 cup shredded Cheddar cheese
- salt pepper to taste
- 1 onion, chopped
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1 teaspoon steak seasoning
- 2 tablespoons Worcestershire
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 3/4 cup beef broth
- 1 cup frozen peas and carrots
- 1/4 cup shredded Cheddar cheese for topping
- Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes. Drain and mash. Place in a large bowl or Kitchen Aid bowl and mix in butter, sour cream, milk, cheese, and salt and pepper to taste. You can add more milk to your desired consistency. This yields about 4 1/2 cups of mashed potatoes. Set aside.
- While potatoes are boiling, heat the oil in a large frying pan. Add onion and cook until clear. Add the garlic and cook for 30 seconds. Add ground beef, steak seasoning, and Worcestershire and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, beef broth, and frozen carrots and peas. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. For spooky mashed potato ghosts spoon the mashed potatoes into a large Ziploc back and cut a large hole in one corner. Pipe mashed potato ghosts and place two peas as eyes. Sprinkle the remaining cheese around the ghosts.
- Bake in the preheated oven for 20 minutes, or until golden brown.