Halloween Dinner Recipes
Halloween is a time when spooks come out to haunt the world. Therefore, if you treat the spooks with tasty delights, they 'might' leave you be!! Scary!! Small ghosts and goblins can be sent away by sweet candy. What about the ones we invite home, "unknowingly". We dine with them and provide them with delicious food. There are a few recipes here to help you do that non-violent exorcism. Help yourself now and help the world!!! Lets dig in!! Let us know some Halloween dinner recipes.
- English muffins
- Pizza sauce
- Black olives
- Red or green pepper
- Cheese sticks or slices
- Preheat the oven to 350 F
- Cut the English muffin into half
- Spread 1 table spoon of pizza sauce on each half
- Place the olives in place for eyes
- Add slices of green onion or green or red pepper for pupils.
- Lay strips of cheese across the muffin for mummy wrappings.
- Bake for 10 minutes or until the cheese melts or the pizza is roasty.
- 1 11-ounce can of refrigerated breadsticks
- 1 12-pack of hot dogs
- Yellow mustard
- Take a bread stick and using a kitchen shear or knife. Slice it length wise and create 2 thinner stripes
- Now wrap the slice around the hot dog.
- You may need just one slice or both, depending on the size ogf the hot dog.
- Leave out half inch of hot dog for face and wrap the top of the hot dog.
- Bake the wrapping on a cookie sheet at 350 °F for 15 to 18 minutes, until the wrapping is Golden Brown.
- Now remove the tray and cool the mummies off for 5 minutes.
- Use the mustard to add yellow eyes on the mummies
Pumpkin bakes Ziti: Butter, for greasing
- 1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
- 3/4 cup chopped onion
- 1 teaspoon red pepper flakes
- 1 tablespoon minced garlic
- 2 tablespoons oil
- 1 cup chicken stock
- 1 (15-ounces) can pumpkin puree
- 2 teaspoons salt
- 2 teaspoons chopped fresh sage leaves
- 1/3 cup heavy cream (omit ingredient for Richard Simons' version)
- 1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
- 1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)
- 2 tablespoons chopped fresh parsley leaves
- Pre-heat oven to 375 °F. Butter (8) 8-ounce ramekins.
- Cook the sausage in a pan over medium heat for 8 minutes.
- Remove from heat, drain the sausage on a paper towel and set aside.
- Discard and left overs on the pan.
- Add crushed red pepper flakes, onion and garlic and cook in oil on the same pan about 3 minutes.
- Now add in the pumpkin puree, chicken stock and sage. Stir the mixture.
- Add salt. Bring it to boil and then simmer in lower heat for 5 minutes.
- Now add the cream and sausage. Simmer until the sauce comes together and thickens slightly.
- Add the cooked pasta and add parsley for seasoning to the pan
- Now gently toll all the ingredients.
- Divide this rigatoni mixture among 8 prepared ramekins.
- Sprinkle the top with parmesan cheese.
- Bake for 35 minutes Until the topping is golden brown.