Fun Halloween Desserts & Appetizers - KCTV5

Fun Halloween Desserts & Appetizers

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FAIRWAY, KS (KCTV) -

Courtesy of partytipz.com

MONSTER ROAD KILL COOKIES

Ingredients

1 pkg Peanut butter refrigerated cookie dough (nothing with chips or chunks in it)

1/4 cup Peanuts

Chocolate syrup or chocolate icing

Preparation: Cut the cookie dough just as you would to make round cookies, then cut the cookie circle in half. Form a long cylinder with your fingers or roll the dough between the palm of your hands to form something that looks like a fat snake or worm (great task for kids!). Arrange the cookies on a cookie sheet and if you wish, create indentations where the knuckles are. Bake according to package directions. The cookies will flatten as they bake, turning out looking as if something ran over them on the road. Once the cookies are ready and have cooled, make the gnarly fingernail by taking half a peanut and adhering it to the tip of the cookie with chocolate syrup or chocolate icing. That's it, you're done!

CANDY CORN BROWNIES

Ingredients

1 package of brownie mix

chocolate icing

2 packages of candy corn

Preparation

Prepare the brownie mix according to package instructions.  Pour the mixture in a round pan, sprayed with cooking spray, to bake (instead of a square one) and bake according to package instructions or until an inserted toothpick comes out clean.  After removing from the oven, let cool for an hour or two.

Ice the brownies with chocolate icing and arrange the candy corn in a circular pattern.

PUMPKIN DEVILED EGGS  adopted from www.Foodista.com

Ingredients

6 Eggs

2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise

2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)

1 Teaspoon ketchup

½ Teaspoon paprika plus more to sprinkle ½ Teaspoon spicy mustard ¼ Teaspoon Sriracha or other red chilli sauce Salt to taste For the pumpkin look - Paprika

1 Spring/green onion

Preparation

1. Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks.

2. Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the 'pumpkin' indentations. Sprinkle with paprika if desired. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

 

4.  DRACULA DENTURES

Ingredients: Ready made cookies (purchased or made from scratch) Red icing Marshmallows Almond pieces

Preparation: Cut the cookie in half.  spread the icing on both sides.  arrange the marshmallows (as you would teeth) on one side of the cookie.  Place the other side on top.  Stick in the almond pieces for fangs and you are done!

WITCHES HAT DIP Adopted from www.landolakes.com  

Spread

2 (8-ounce) packages cream cheese, softened

1/2 cup Land O Lakes® Butter, softened

1 (.7-ounce) package dry Italian salad dressing mix 10 ounces (2 1/2 cups)  shredded Cheddar cheese

1 (4-ounce) jar chopped pimentos, well-drained

1 (1.25-ounce) package (1/4 cup) poppy seed

Decorations

1 large carrot, peeled, sliced thin

Serve With

Crackers

Fresh cut-up vegetables

Combine all spread ingredients except poppy seed in medium bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in small bowl. Cover; refrigerate.

Divide remaining cheese mixture in half (about 2 cups each). Spread one-half into 6-inch circle in middle of serving plate to form brim of hat. Shape remaining half of cheese mixture into 4-inch ball. Wrap each in plastic food wrap; refrigerate 1 hour.

To assemble hat, center cheese ball in middle of hat brim. Shape ball into a cone to form top of witchÂ's hat. Sprinkle or press poppy seed over entire hat to cover.

Using reserved cheese mixture, attach carrot slices to form hatband.

Carefully cover with plastic food wrap; refrigerate at least 2 hours.

 Remove from refrigerator about 30 minutes before serving. Serve with assorted crackers and vegetables.

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