Creepy Recipes for Your Spooky Holiday

This week on What’s for Dinner Joe and Barbara talk about Halloween and offer some creepy recipes for your spooky holiday festivities.



Mummy Dogs

1 package refrigerated bread sticks
12 hot dogs
Ketchup and mustard

Preheat oven to 375 degrees. Unwrap breadsticks. Stretch each bread stick.
Wrap dough around hot dog, the hot dog should show slightly through the bread.
Press the capers in for eyes.
Bake in the oven for about 12 minutes or until bread is golden brown.
Serve with ketchup and mustard.

Shrimp Cocktail Brain

3 pounds frozen cooked medium shrimp (with tails), thawed and drained
1/4 cup roasted red sweet peppers, cut into strips
1 cup chicken broth
1 Tsp. unflavored gelatin
1 1/2 Tsp. shredded lemon peel
1/4 cup lemon juice
3 Tbl. tomato paste
1 Tbl. honey
3 cloves of garlic, minced
1/2 Tsp. salt
1/2 Tsp. ground ginger
1/4 Tsp. cayenne pepper

In a glass bowl, start arranging shrimp with the tails toward the center, in a circle to make a flat layer in the bottom of the bowl. Continue layering shrimp in this pattern until bowl is full.
As the bowl fills up, begin to tuck strips of the roasted red pepper in and around shrimp. When the bowl is full, press the shrimp down with a plate. Set the bowl aside.

In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until all ingredients are combined. Pour this mixture over the bowl of shrimp. Cover and chill for at least 5 hours or overnight.

Once the bowl has chilled it is time to unfold. Set the bowl in a sink filled with warm water for about 30 seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and lift the bowl slowly. Cover and chill until needed.



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Spooky Deviled Eyes

Parsley, finely chopped
Prepared deviled egg filling
Black olives
Red sweet pepper
Asparagus tips

Stir chopped parsley into your favorite deviled egg filling mixture to give it a green tint; spoon or pipe into cooked egg whites.
Use black-olive slices for pupils and a bit of red pepper pushed into the center. Add asparagus tips for eyebrows.


Finger Sandwiches

Cream Cheese, softened
Almonds, finely chopped and toasted
Green Onions, chopped
Parsley, minced
Lemon Juice
Salt and Pepper
White sandwich bread, crusts removed and sliced thin
Carrots, peeled
Almond slices

In a small bowl, combine the cream cheese, chopped almonds, onions, parsley, lemon juice, salt and pepper until blended. Spread the cream cheese mixture over bread slices. Cut each into three 1-in.-wide strips.
Cut carrots in half widthwise, then cut in half lengthwise. Using a vegetable peeler, shape carrot pieces into fingers. Using a small amount of additional cream cheese, attach an almond slice to the tip of each finger for finger nail. Place a finger on top of each sandwich.


Human Cheese Ball


1 plastic face mask
2 pimento-stuffed green olives
24 ounces cream cheese, softened
6 oz. shredded Cheddar cheese
6 oz. shredded Havarti cheese
1/2 cup pitted green olives, chopped
1/4 cup roasted red peppers, drained and chopped

Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, be sure to Set aside two or three slices of prosciutto. Tear the remaining prosciutto into strips and lay the strips into the mask. Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
Combine the softened cream cheese, Cheddar and Havarti cheeses in a bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer and mix until thoroughly combined.
Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, repeat for the second eye. Carefully spread spoonfuls of the cheese mixture all around the mask. Press the cheese down to fill in all of the crevices. Once the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes.
Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a creepy face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it.


Goblin Dip

Chili without beans
1 can refried beans
1 package cream cheese
1 jar chunky pico de gallo
1 can of chopped green chiles, undrained
1/2 Tsp. ground cumin
Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions

Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, until the cream cheese is melted. Sprinkle with desired toppings, and serve warm with crackers.


Joe offers us a recipe for donuts, a seasonal tradition in his family.

Old Fashioned Donuts

3 cups All Purpose Flour
1 Cup Sugar
3/4 Cup Butter Milk
2 Eggs
2 Tbl. Shortening
2 Tbl. Double Acting Baking Powder
1 Tsp. Baking Soda
1 Tsp. Salt
1/2 Tsp. Cinnamon
Vegetable Oil
Confectioners Sugar

In a bowl combine all ingredients except for the oil and the confectioners sugar. Using a hand mixer, mix all ingredients at a low speed until smooth. Then scrape the bowl and mix at medium speed.
Cover surface with a dusting of flour. Use a pizza cuter to cut the dough and form into knots. Heat your oil to 370 degrees and then fry on both sides. Sprinkle with the confectioners sugar.


Pumpkin Cream Puffs
(A recipe from our listener Sally, in Barnegat)

Cream Puffs
Canned Pumpkin
Heavy cream
Whole Cloves

Make the pastry using your favorite cream puff pastry recipe.
In a bowl combine the canned pumpkin with heavy cream and mix together.
Cut the pastry in half and fill with the pumpkin cream.
Add a clove on top to imitate the top of the pumpkin.


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