oh-halloween open house
With lime drink and pineapple juice, this party punch isn't scary at all–for the kids or the adults. But putting the punch in a second bowl of dry ice gives it that eerie feeling that's perfect for a spooky party.
Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.
Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl.
Add the stem from a real pumpkin in and your guests will do a double take. A broccoli stem is another ...edible... option.
Blend together the cheeses until smooth. Stir in the Worcestershire sauce, celery salt and onion salt, adding more to taste, if desired. Shape into a ball and set on a serving plate; cover and chill 2 to 3 hours or until firm.
Score cheese ball with vertical lines, if desired, to resemble a pumpkin. Toss walnuts with paprika; press into surface of cheese ball. Break a pretzel rod in half and insert in top for stem, if desired. Arrange crackers around cheese ball.
Sweet potato skins offer a tasty alternative to regular potato skins. These are loaded with spices and topped with sugary walnuts... a savory-sweet side dish for any dinner.
Pierce potatoes with a fork. Place on an ungreased baking sheet. Bake at 400° for 45 minutes to one hour or microwave on high 15 to 20 minutes, or until tender; cool.
Slice each potato in half lengthwise; scoop out pulp, keeping skins intact. Mash pulp in a mixing bowl until smooth; add cream cheese, sour cream and one teaspoon each of spices. Mix well and spoon into potato skins. Stir together nuts, brown sugar, butter and remaining spices; sprinkle over top. Place potato skins on an ungreased baking sheet; bake at 400° for 15 minutes. If desired, drizzle with warm syrup and garnish with apple slices and additional nuts.
Variation: For a savory version, mash the pulp with 1/2 cup grated Parmasean cheese, the finely grated zest juice of 1 orange, 3 teaspoons salt, 2 teaspoons ground pepper and 3 tablespoons butter; garnish with 1/3 cup lightly toasted pine nuts.
Fennel has a delicate licorice flavor and adds a pleasant note in this tangy slaw with apples. This make-ahead side dish is perfect for entertaining and easily doubled for this crowd.
Whisk together first 5 ingredients in a large bowl; slowly pour in oil, whisking constantly.
Add Fennel, apple and celery to dressing, tossing to combine. Cover and chill up to 4 hours. Toss well just before serving.
For a seated dinner, instead of using a big hollowed-out pumpkin as a soup tureen, turn smaller sugar pumpkins into individual bowls. Hollow out several, fill each with soup and replace the pumpkin "lid" to keep soup warm. Set several on a platter surrounded with real pumpkin leaves and curly vines.
Heat oil in an 8- to 10-quart pan over medium-high heat. Add sausages to pan and break into bite-size pieces. Stir occassionally until lightly browned, about 5 minutes.
Add onion, red pepper and garlic; saute over high heat until onion is soft, about 5 minutes. Stir in chili powder, cumin seed and oregano. Add broth, cover and bring to a boil over high heat. Add squash to soup. Return to a boil over high-heat.
Add squash to soup. Return to a boil. Reduce heat, cover and simmer until squash is tender when pierced, about 15 minutes, stirring occassionally.
Add hominy and peas, seperating if necessary. Bring soup to a boil over high heat and boil about 3 minutes.
Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.
Follow package directions for thawing bread dough. If making ahead, wrap cooled bread airtight and keep at room temperature up to one day or freeze to store longer. Reheat (thaw, if frozen), loosely covered with foil, in a 350-degree oven 10 to 15 minutes, or until warm.
Place the loaves in a bowl. Cover bowl with plastic wrap and let rise until doubled, 45 minutes to one hour.
Punch dough down, knead loaves together in bowl and shape into a ball.
Transfer ball to a grased 15"x12" baking sheet. With greased hands or a lightly floured rolling pin, flatten ball into a 13"x11" oval. Cut out eyes, nose, and mouth; openings should be at least 1 to 1 1/2 inches wide. (To make small loaves, divide dough into 4 equal pieces and roll into 6"x4" ovals; eye, nose and mouth openings should be at least 1 to 1 1/2 inches wide.) Lift out cut-out dough and bake on another pan or use for decoration.
Cover the shaped dough lightly with plastic wrap and let rise until puffy, about 20 minutes.
Mix egg with milk; brush over dough.
Bake at 350° for 30 to 35 minutes or until golden. Cool on a wire rack. Serve warm or cool.
In this new twist on a classic holiday dessert you get all the goodness of a traditional pumpkin pie, but without the crust.
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle with dry cake mix and nuts over top. Drizzle with butter; do not stir.
Bake at 350° for 45 minutes to one hour, or until a toothpick inserted in center comes out clean. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg, if desired.
Variation: Whipped cream is a wonderful addition to warm desserts. In a chilled bowl, use an electric mixer to beat 2 cups heavy whipping cream, gradually adding 1/4 cup sugar and beating until stiff. Make it even more special by adding 2 drops of pumpkin or hazelnut flavoring, or a dash of espresso powder.
A Great Pumpkin Cheese Ball
Maple-Topped Sweet Potato Skins
Fennel Apple And Celery Slaw
Boil And Bubble Soup Cauldron
Crustless Pumpkin Pie
Autumn nights are ideal for entertaining, and this easy supper is a divine way to revive after a night of trick-or-treating. Kids can sort candy and relive the fun while the adults relax and visit.
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