Halloween Treats: Halloween Finger Foods & Halloween Party Treats

If you are thinking of organizing a gala Halloween party this year, then it is high time to start planning on this. One of the important parts of this celebration would be to serve exotic Halloween finger foods and Halloween party treats to your guests. Here you will find some brilliant Halloween food ideas to make your party more entertaining.

Fingers in Blood
Boil cocktail sausages in multiples of 3, by giving 3 shallow horizontal cuts on one side for each of them to look like fingers. Once they are done, cut a small flat space at the top of each sausage and put small triangle of yellow bell pepper on that space creating a nail for the finger. Now, take a small bowl with some amount of tomato sauce and put 3 sausages together to make it look like a hand with 3 fingers. To make it more spooky, you can sprinkle little bit of tomato sauce on the sausage fingers.

Mummy Pizza
Take the English muffins, cut them into half and toast the open sides. Now use the pizza sauce to spread over the toasted part of the muffins and then put long and thin slices of mozzarella cheese to form a bandage like thing over the muffins. Make eyes with sliced black olives on every muffin. Bake these mummy pizzas for another 10-15 minutes until the cheese melts and the pizza turns crispy.

Mummy Dogs
Take hot dogs to prepare this creepy looking finger food. First of all wrap the hot dogs with cheese slices by leaving a small space free to design the face. In the face portion, make eyes with mustard seeds or sesame seeds and slit a little in the place of mouth. Now, take breadstick dough and wrap bandages on the hot dogs to look like mummies. Place these hot dogs in a baking sheet and allow them to bake for 10-15 minutes.

Tapeworm Sandwiches
Take hot dog to cut into long strips, so that it looks like tapeworm. Now put these strips into simmering water and wait a little till they get curled. Thoroughly drain the excess water and put them in a large bowl to coat with tomato ketchup. Slit the hot dog buns in the middle and put couple of strips inside to prepare this weird party treat.

Ghost Sticks
Use pretzel sticks and white chocolate to prepare this spooky recipe. First you need to melt the white chocolate. Now take each pretzel stick to dip into the melted chocolate and keep them aside on a wax paper for drying. When the chocolate is about to dry take small chocolate scrapes to make the eyes and mouth over the head portion of the sticks.

Monster Toes
Take cocktail sausages to cut a slice on the top to make a place for the nails. Now cut soft tortillas in strips to wrap around the remaining part of the sausages. Use a small toothpick to secure the end. Now bake the sausages in the oven for 8-10 minutes. Bring them out and fill the open nail portion of the sausages with ketchup. Remember to remove the toothpicks before serving.

Caramel Apple Monsters
Take caramel candies in an oven-safe glass bowl and after adding milk to this put into the oven for melting. You will need to stir the mixture quite often. When it is ready, take fresh apples to insert sticks on one side. Now holding that stick coat the apple evenly with melted caramel. When the caramel is about to set, then use candies to put on one side to make monster face.

Creepy Eyeballs
Use peeled, hard boiled eggs to half them on the vertical side and take the yolk part out in another bowl. Now put minced onion, dried parsley flakes, dry ground mustard, garlic powder, salt and paprika in the yolk part and combine thoroughly with a fork. Put few drops of blue food color to make the yolk looking light green. Fill the cavity of the white part with this mix and add 1 sliced black olive to each of the eggs. Make red pupils of the eyes with a small piece of red pepper or tomato.

Salty Bones
Use the breadstick dough to cut into small pieces. Now for each piece of dough cut a slit at both ends and round the flaps in such a way that they look like small bones. Sprinkle coarse salt over the bones and then put them over an ungreased baking sheet to bake for 10-12 minutes or until they are lightly browned.

Pretzel Spiders
Take two round crackers to make a sandwich using peanut butter as the filling. Now take thin pretzel sticks to make 8 legs around the cracker sandwich, so that it looks like a spider. Use little bit of peanut butter in the place of eyes and stick raisins or black olive slices to make eerie eyes of the spider.

Article written by yummytummy

Image Courtesy: fitnessgurusam.com


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The Well-Stocked Pantry -- A Cook's Secret Weapon

Doing any job is easier when you have the right tools on hand. One of a cook's best tools -- and secret weapons -- is having a well-stocked pantry.

Cooking is much simpler if you know that you've already got what you need on hand, and aren't going to have to run to the corner market every time you want to fix a meal.

Having a well-stocked pantry is also the secret weapon of every "Hostess with the Mostest" especially when unexpected guests drop by.

You'll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation -- and your sanity -- will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.

Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you'll be able to save money as well!)

Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family's likes and dislikes.

Herbs, Spices, Extracts and Sauces:
- Salt (Sea and Iodized)
- Pepper (Whole Peppercorns, Black, White and Red)
- Nutmeg (Ground and Fresh)
- Cinnamon (Ground and Sticks)
- Pumpkin Pie Spice (Ground)
- Allspice (Ground)
- Cardamom (Whole and Ground)
- Ginger (Whole and Ground)
- Curry (Ground)
- Garlic (Fresh and Ground for Emergencies)
- Mustard (Ground)
- Bay Leaves (Dried)
- Rosemary (Fresh and Bottled)
- Thyme (Fresh and Bottled)
- Sage (Fresh and Dried)
- Sweet Basil (Fresh and Dried)
- Parsley (Fresh and Dried for Emergencies)
- Cumin (Ground)
- Oregano (Dried)
- Onions (Flakes for Emergencies)
- Vanilla Extract
- Maple Extract
- Almond Extract
- Lemon Extract
- Orange Extract
- Soy Sauce
- Cooking Wine or Cooking Sherry
- Rice Wine Vinegar
- Sesame Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Citrus Vinegar
- Teriyaki Sauce
- Barbecue Sauce
- Sweet and Sour Sauce
- Tabasco or Other Hot Sauce
- Chili Sauce
- Steak Sauce
- Packages of Salad Dressing Mix
- Packages of Dried Onion Soup Mix (Or Other Flavors)
- Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)

For Baking:
- All Purpose Flour
- Self-Rising Flour
- Whole Wheat Flour
- Pancake Mix
- Yeast
- Sugar
- Confectioner's Sugar
- Brown Sugar
- Sugar Cubes
- Molasses
- Baking Powder
- Baking Soda
- Yeast
- Cornstarch
- Honey
- Cocoa Powder
- Unsweetened or Semi-Sweet Chocolate
- Semi-Sweet Chocolate Chips
- Butterscotch, Caramel and other flavored "chips"
- Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
- Marshmallow Cream
- Vegetable Shortening (Regular and Butter-Flavored)
- Sunflower Oil
- Maraschino Cherries

For Appetizers or Adding "Something Special" to Meals:
- Peanuts in the Shell
- Salted Peanuts
- Mixed Nuts
- Extra Virgin Olive Oil
- A Variety of Crackers
- Black and Green Olives
- Canned Mushrooms
- Palm Tree Hearts
- Bottled Asparagus
- Sun-dried Tomatoes
- Bottled Salsa
- A Variety of Chips and Dips
- Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)

For Everyday Meals:
- Bullion Cubes and Powders (Chicken, Beef and Vegetable)
- White Rice
- Long Grain and Wild Rice
- Brown Rice
- A Variety of Pastas
- Barley
- Bread Crumbs
- Croutons
- Tomato Sauce
- Tomato Paste
- A Variety of Canned Tomatoes
- A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
- Dried Beans (Pinto, Chili and Kidney)
- Canned Tuna, Chicken, Crab and Clams

For Desserts:
- Canned Pineapple (Chunks and Slices)
- A Variety of Canned Fruits
- A Variety of Jams or Jellies
- A Variety of Cake Mixes, Brownies and Frostings
- A Variety of Packaged Puddings
- All the fixings for Ice Cream Sundaes or Banana Splits
- Applesauce

In the Refrigerator:
- Milk
- Eggs (Or Egg Substitutes)
- Cream (A staple for many Mediterranean Dishes)
- Butter or Margarine
- Yellow Mustard
- Brown Mustard
- Dijon Mustard
- Ketchup
- Mayonnaise or Salad Dressing
- Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
- Cottage Cheese
- Sour Cream
- Green Onions
- Tomatoes
- Cilantro
- Salad Fixings

In the Freezer:
- Whole Chicken
- Steaks
- Boneless, Skinless Chicken Breasts
- Beef or Pork Roast
- Stew Meat
- Hamburger
- Pork Chops
- Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
- Frozen Bread Dough (Make your own or store bought)
- Frozen Rolls (Make your own or store bought)
- Frozen Pizza Dough (Make your own or store bought)
- Frozen Baguette
- Broccoli
- Spinach

With these ingredients in your kitchen, the only thing you'll have to worry about when it's time to cook is which recipe you want to try!

You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com

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Cupcakes Take the Cake!

From California to New York, cupcakes are showing up at more and more events. Let's face it, cupcakes are in! And with the new cupcake shops popping up all over the country, there is no doubt cupcakes are in high demand. But you maybe wondering; can I create an attractive display with cupcakes? Are they really better than cake? Would cupcakes be cheaper than cake? Would the little wonders work for my event? Are cupcakes acceptable to serve at a wedding?

When thinking of weddings or wedding cakes, the two words that come to mind are beautiful & elegant. On the other hand, when thinking of birthdays, baby showers, or graduation cakes, the words fun or cute come to mind. Cupcakes are perfectly suited for all occasions, because they can be both beautiful & elegant but at the same time they are always so cute! There's just something fun or special about having your own mini-cake.

The versatility of cupcakes is amazing, which may be one reason why their popularity is on the rise. Cupcakes offer an endless number of ways to mix and match flavors, frostings, liners, as well as a number of different ways they maybe displayed. Tiered cakes on the other hand don't seem to have as many display or decorating options, unless you spend thousands of dollars for a designer cake. With the number of different shapes, sizes and styles of cupcake displays that are available, finding a way to display your cupcakes is not a problem.

You may be thinking, who cares what it looks like, will it taste good? The answer is, Yes! Generally speaking, any flavor or type of cake can also be baked as cupcakes. It is not uncommon for a stacked or tiered cake to have two or three different flavors, but here is where cupcakes can have a great advantage. With cupcakes one would be more easily able to offer a larger variety of flavors. In addition, cupcakes can make it much easier to identify the different flavors than with a standard cake. Plus, there is no waiting to get to the flavor on the bottom; and who wants to deal with all that mess from cutting and serving?

Speaking of mess, which one of the two would be easier to serve? In this, I am certain cupcakes are hands down, the winner. There is no need to have someone cut and serve, no waiting for all the pieces to be cut, no need to worry about cutting the right size or number of pieces, also no need for dessert plates & forks. Cupcakes make it easy for your guests to serve themselves. They could even be placed individually at everyone's seat, making cupcakes a great wedding or party favor for your guests. Still, some prefer a smaller center cake or cupcake display at each table. This idea can be a money-saver, because it eliminates the need for a floral centerpiece on each table. Cupcakes are also easier to divvy up and send home with family and friends; that is if there are any left!

This brings us to one final question. Which of the two is cheaper? Unfortunately, there is no easy answer to this. Here are a few variables to take into account when figuring up the cost for either. How many servings do you need? What does your baker/caterer charge per cupcake? What do they charge per slice of cake? Do they charge more for a variety of flavors? How do you want your guests to be served? How do you want to display your cake or cupcakes? Can you rent a cake or cupcake stand? Would it be more cost affective to purchase a cake or cupcake stand?
In general, the opinion seems to be that cupcakes are cheaper!

If you are planning on doing it yourself, the price would probably be about the same for either one. However, unless one has experience in cake decorating, most would probably find it a lot easier to decorate cupcakes than to assemble and decorate a tiered cake. In short, it all boils down to three main questions. Which one do you prefer? When, where and how would you like your guests to be served? And what is the best way to accomplish this?

To summarize, no matter what your occasion or needs may be, Cupcakes take the cake!

Please feel free to ask the author any additional questions at http://www.cupcakeweddingstands.com Or
Browse the wide selection of Cake & Cupcake Stands; great for Weddings, Baby showers, Birthdays, Graduations or any Occasion!

Designer cupcakes picture by justincreateblog.com

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Triple-layer Chocolate Pumpkin Pie

Just in time for thanksgiving!

Here's a pumpkin pie that will get rave reviews for both taste and appearance. With layers of plain and chocolate-flavored pumpkin filling plus a sweet sour-cream topping, it takes a bit longer to make--but it's well worth it.

Ingredients

Foolproof Pie Shell
2 tablespoons unsalted butter
4 ounces semisweet chocolate, coarsely chopped
12 ounces cream cheese, softened
1 1/2 cups sugar
2 large eggs, at room temperature
1 cup canned pumpkin
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream

Instructions

Prepare, chill, and prebake a Foolproof Pie Shell. Reduce the oven temperature to 350º.
Melt the butter in the top of a double boiler set over, not in, barely simmering water. Add the chocolate and leave it over the heat until melted (5 to 7 minutes), and then whisk it until smooth. Set aside the top of the double boiler to partially cool the chocolate.
Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended. Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.
Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for about 35 to 40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.
Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan. Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving. Makes 8 to 10 servings.

Recipe and picture from familyfun.go.com



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