Halloween Food 5
Creepy Cuisine 5
Are you sure you read
the recipe right?
You know the Baby
Ghouls are cooking!
Join us here for cooking with the "Baby Ghouls".They
spend plenty of time in the kitchen coming up with their
own version of some classic recipes. So Bona Appetite!
Eerie Eyeballs
3ozs. of Lemon Gelatin
1 cup of Hot Water
1/2 cup of Miniature Marshmellows
1 cup of Pineapple Juice
8ozs. of Cream Cheese (can be lowfat Neufchatel)
1 cup of Mayonnaise
I don't know but a piece of
my hand fell in there!
recipe yields approx. 9 dozen bite size balls
Dissolve lemon gelatin in one cup of water in a double boiler, add marshmellows and stir to
melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended.
Cool slightly. Fold in mayo.

If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and
leave it to set in the frig. Otherwise pour into a deep ceramic dish and chill until thickened or
firm enough for scooping into eyeballs.

Using a melonscooper, scoop full balls of mixture and set aside for decoration. To decorate
use liquid food coloring and an old detail paintbrush and get creative. You will need black
food coloring for the pupils. Also if you are in a hurry, instead of painting the colored irises,
you can cafefully dip the ball in a small pool of food coloring to approximate the iris, but
still paint the pupils. For additional "how too's" on these....here is the link to Britta's to see
how great hers look, she has the most wonderful web site!
Skeleton Bones
Cheese Straws
2 sheets (1 box) frozen puff pastry like Pepperidge Farm
defrosted in th frig overnight
flour for dusting
1 extra large egg
1 tablespoon of water
1/2 cup freshly grated Parmesian Cheese
1 cup finely grated Gruyere Cheese
1 teaspoon of minced fresh thyme leaves
1 teaspoon of kosher salt
freshly ground black pepper
Preheat the oven to 375 degrees. Roll out each sheet of puff pastry in a lightly floured board
until it is 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of
the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesian cheese, 1/2 cup of the
gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the kosher salt and some pepper.

With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet
crosswise with a floured knife into 11 or 12 strips. Twist each strip and lay on the baking
sheets lined with parchment. Don't stretch the dough with twisting and if its to warm.....stick
in frig to cool a bit and then twist.

Bake 10 - 15 minutes, or until lightly browned and puffed. Turn each straw and bake
another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room
temperature.
Here is a recipe from our Dear Morticia, she calls it
"Select Organ Cuts" and serves it for all her parties
that She and Gomez have!
Select Organ Cuts
There are a few different ways I make my cheese trays and
they all work quite well! You can do a wooden cutting
board with chunks of various cheeses or you can cube
your cheese and place it either on a tiered serving tray or
just on a party tray.

I look at how many people I am having and what other
food is on the table. I always try to use some sort of real
flowers and greenery along with grapes and other assorted
fruits.

My Dad was a chef in Chicago all of his life and he always
preached>>>>>You feed people with their eyes first and
the visual should be strong enough to entice them to have
to taste whats on the presented plate.
Cheese & Cracker Tray
The below suggestions are from my good friend "The Barefoot Contessa"......I
just love the way Ina cooks & her presentation of foods.
Assembling a stunning fruit tray and cheese platter requires no cooking. I follow a few key
principles to be sure it looks festive and is easy for guests to help themselves. First I choose an
interesting assortment of cheeses, hard sharp cheeses, soft creamy ones and very pungent blue
cheeses. I look for an interesting mix of flavors, textures and colors. For example: French
Camembert, Le Chevot, (a sharp goat cheese), Rodin with herbs (a creamy goat cheese) and
Montagnolo ( a creamy blue cheese)

Go to the best cheese shop in town and ask the person behind the counter which cheeses are ready
to serve. Taste everything....they expect you to. We all know the brie may look terrific, but it can
be under-ripe and tough or over-ripe and ammoniated. You only want the freshest cheeses that
are perfectly ripened. Take them home, refrigerate them nd then bring them to room temperature
a few hours before serving.

Second be sure to have a platter or wooden board that is flat and large enough to hold cheese
without crowding them. Arrange the cheeses with the cut sides facing out, and with several small
cheese knives, maybe one for each type.

Third, to finish the platter,add sliced breads and crackers, and green leaves. I use either lemon or
galax leaves which you can get from your florist. If you have a garden, any large flat leaf like
hydrangea looks beautiful, but be sure they aren't poisonous and are pesticide free.

Overall the simpler the design, the better the platter looks. Group each kind of cheese together
and add a large bunch of green or red grapes in the center to create a visual focal point. Fill in the
spaces with lots of crackers and small slices of bread.
Last season I bought the molds....... large eye, heart, brain, hand, and
a skeleton. Gonna start working with what I can make with these.
More to Come!
Oven Cooked Brain Pieces
Tortilla Chips layered with Beef & Your Choice of Cheeses.
Serve with Sour Cream, Guacamole & Pico de Gallo
2 lbs. of Ground Beef ( the amount is up to you)
1 large can of Pinto Beans
1 can of Refried Beans
1 medium Onion chopped
1 envelope of Taco Seasoning
1/2 to 1 whole jar of sliced Jalapenas
1 bunch of fresh Cilantro
1 lb. of grated whole Cheddar Cheese
1 bag of Tortilla Chips or freshly deep fried Corn Tortillas cut in triangles
Salt & Pepper
Chili Powder
Pre-heat oven to 350 degrees
In a large frying pan, add a little oil &
add chopped up onions. Saute onion
for a few seconds & add 2 lbs. of
ground beef ( can also use 1 lb. of
ground beef & 1 lb. of ground pork).
Add package of taco seasoning, mix in
well with the meat & onions. Cook till
meat is done.
Get a colander & dump meat mixture
into it & let meat drain well.
While your meat is draining, grate your
fresh cheese & drain your sliced jalapenas.
We always used fresh block cheese in the
restaurant & grated it ourself.

Pre-packaged grated cheeses have a lot of
preservatives added to them & the cheese
just taste different then freshly grated.
They never taste as good or melt evenly

Also be careful what kind of cheese you
select. Some cheeses have a bitter taste &
some just do not melt well.
Open your Pinto Beans & Refried
Beans. Put your meat mixture back
into the frying pan with the heat on
medium & add both cans of beans to
the meat mixture, mix in well.
Distribute chips evenly over a cookie
sheet or use your oven broiler pan. I
stack my chips on top of each other.
Now with a spoon, distribute the
meat/bean mixture evenly over the chips.
Cover the top with your grated cheese &
sprinkle the sliced jalapenas on top of the
cheese. Sprinkle chili powder over the
cheese just a bit for color. Add a dash of
dried cilantro here if you like or for a
spicier taste chop fresh cilantro real fine
and sprinkle on top of the nachos just
before serving.
Be careful with sharp cheddars, the
flavor varies. I use the Walmart
brand cheese found in their cheese
case. Its a good flavor cheese &
comes in large & small paks.It also
melts very smoothly & holds its shape
well when removed from the oven.
This cheese is available in cheddar,
colby, monteray jack & I use the
mozzarello for all my italian dishes..

You can use as much cheese as you
like but to much overpowers the
nacho. With 2lbs. of beef & chips in
the bottom of my oven pan I use
about 1 lb. of grated cheese which is
half of the large Walmart cheddar.
While grating your cheese also drain your sliced jalepenas. You can use as many jalepenas as you like, but
make sure they are drained well.
Heres what your nachos look like after
they come out of the oven. The key to
cooking crispy nachos that are not
water logged which then causes them
to be soggy is - well drained
ingredients & fast assembly, then
right into the oven to cook.

If you follow these instructions your
nachos should come out of the oven &
be able to sit at room temperature &
remain crispy & not get soggy.
Oh I love hot foods!
Bake in the oven till the cheese melts
well. This varies with different ovens
so watch your nachos. Mine cook 10 -
15 minutes.

When you remove them from the
oven let them sit a few minutes. Now
take a spatula & cut straight down
into them & remove from the pan.
Put on a plate with chopped up red
tomatoes on the side. Add a large
dollop of sour cream & guacamole on
top of the chips & add a dash of chili
powder for color. Serve pico de gallo
on the side.
Pico de Gallo
Mexican Relish
with Freshly Chopped Flesh
These are the 32 oz. paks of cheese
4 plum tomatoes, seeded & chopped
1/2 cup finely chopped onion
2 fresh chili pepppers, seeded & finely chopped
1 1/2 teasp. finely chopped fresh cilantro
1  teasp. of lime juice
Salt & pepper to taste
Garlic sate to taste
A fresh & chunky salsa with tomatoes & chili
peppers & onions.
Add everything to a bowl & mix well.
Refrigerate until you serve so your
veggies stay crisp.
Serve with chips or any mexican dish.
tomatoes, finely chopped
onion, finely chopped
fresh finely chopped cilantro
1 can of Rotel chopped tomatoes & chilis
salt & pepper
garlic salt
add some tomato juice if you like a little bit juicer
Add everything to a bowl & mix well.
Refrigerate until you serve so your
veggies stay crisp.
Please Note: This is a great recipe to serve at your parties. The recipe is from
Britta's Halloween web site. The way she makes these is fascinating considering
how life like they look. She now has a video on you tube  showing us step by
step how she creates the magic. Please tune in there for instructions for this
recipe.
Skeleton Mold Appetizer
Hand Gelatin Mold
Heart Mold
Ingredients
1 tablespoon plus 1 teaspoon of unflavored gelatin (Knox)
3/4 cup of whole milk
3/4 cup of liquid vanilla flavored coffee cream
1/3 cup Vodka
1/3 cup Kahlua
1/3 cup Irish Creme liqueur
1. Prepare mold by spraying with Pam spray and set in a cake pan
for stability.
Makes 1 hand - 2 1/2 cups
2. Pour milk & cream into a small saucepan & sprinkle gelatin
over it. Whisk mixture well. & let it sit for 3 minutes.
3. Place the pan over medium heat & bring to a simmer,
whisking frequently to insure gelatin dissolves. Immediately
remove pan from heat & pour contents into another bowl &
let mixture sit for about 20 minutes.
4. Stir in alcohol. Stir well & pour into prepared mold.
Chill until firm, at least four hours.
5. To Unmold: Dip bottomof mold into hot water. Dipping
the mold for a few minutes helps to loosen the gelatin from
the mold. Remove from the water & dry bottom of the mold.
6. Place a serving platter over the bottom of the mold (open
end) & flip both over. Carefully remove the mold.
Serve with chocolate sauce, chopped nuts and /or sweetened coconut.
Strawberries & Cream Heart Mold
Ingredients
2 cups frozen strawberries
2 tablespoons unflavored gelatin (Knox)
1/3 cup sugar
1/2 cup heavy whipping cream
3/4 cup whole milk
Ingredients for Strawberry Coulis
1 cup frozen strawberries, thawed with juice
1 teaspoon lemon juice
1 tablespoon sugar
fresh berries & whipped cream to garnish
serving platter
1. Puree thawed strawberries & juice in a food
processor until smooth. Transfer to bowl. Sprinkle
gelatin over the pureed strawberries & let stand until
softened, about 10 minutes.
2. Mix milk & cream in a heavy medium saucepan.
Bring to a simmer over low heat. Stir in sugar & cook
till it completely dissolves about 30 seconds. Stir in
strawberry/gelatin mixture & simmer until gelatin
dissolves about 1-2 minutes.
3. Remove from heat & pour the mixture into the
prepared mold & chill for at least 6 hours or
overnight. Unmold as you would any gelatin mold.
Serve with fresh berries & whipped cream &
strawberry coulis.
Starwberry Coulis
Puree all coulis ingredients in a blender. Pass
through a strainer to remove seeds & solids.
Drizzle around the serving platter and
strategically drip a bit on heart itself.
Ingredients
1 can 10oz. of condensed cream of mushroom soup
1 package 8oz. Philly cream cheese, softened
1 package unflavored gelatin (Knox)
1/4 cup of water
1 bunch green onions, chopped
2 cups shrimp, chopped
1 cup of mayo
dash of hot sauce
Human Heart mold #2
Ingredients
1/4 cup cold water
1tablespoon unflavored gelatin (Knox)
1 1/4 cup of boiling water
1 3oz. package of black cherry Jello
1/2 Vodka
1/3 cup sweetened condensed milk
10 drops blue food coloring
1. Place mold in freezer.
2. In a bowl sprinkle unflavored gelatin evenly over cold water for 2
minutes. Stir in the boiling water until gelatin begins to dissolve then stir in
the black cherry jello until all is dissolved. Stir in Vodka.
3. Pour 3/4 cup of the mixture in the food coloring to make the
mixture a blueish-purple color. Pour 1/4 of that mixture into a
small bowl & place in the frig to thicken till almost set.
4. Fill a needleless syringe or a medicine dropper with the thickened
gelatin & apply it to the veins in the mold. If the mold is cold enough the
gelatin should stick.
5. Place the mold back in the freezer & return any unused gelatin
back in the bowl with the blueish-purple gelatin & leave it at room
temperature.
6. Meanwhile in the first bowl, stir unsweetened condensed milk
until mixture is even. Refrigerate until slightly thickened. Gently
pour in mold. Refrigerate until gelatin is set but not firm (should
stick to your finger when touched).
7. Then gently pour the blueish-purple gelatin into the mold.
Refrigerate until firm.
8. To unmold dip the mold up to the rim in warm water for about 15
seconds. Cover with plate & invert.
9. Melt down some strawberry jelly in the microwave. Allow to
cool a bit so it will not melt the gelatin heart & pour jelly
around heart on the plate to make blood.
Makes 2 cups
Purple Potion Punch
Ingredients
4 cups purple grape juice
1 cup vanilla ice cream melted
1 liter lemon-lime soda
Garnish: vanilla ice cream & confetti sprinkles
2. Pour into glasses & top each with a small scoop
of ice cream & sprinkles.
1. In a large pitcher mix grape juice & melted ice cream
until blended. Just before serving add soda & stir till well
blended.
1. In a medium saucepan mix together mushroom soup &
cream cheese over low heat till smooth. Remove from the heat.
2. In a small bowl dissolve gelatin in water. When gelatin is
dissolved stir into soup mixture.
3. In a large mixing bowl stir togetheronions, shrimp, mayo &
hot sauce. Stir in soup mixture & spread evenly into mold that
has been sprayed with Pam.
4. Cover with film wrap. Chill for several hours or overnight.
Unmold by dipping in warm water for a few seconds & then  
invert onto serving platter. Surround with different kinds of
crackers. Use kale garnish .
Halloween Food 5