Spiced Bone Chips and Apple Entrails (Apple Pie Dip and Cinnamon Chips)

NFLfemale.com

 

Deconstructed apple pie equals awesome chip and dip. This stuff tastes like the filling of an absolutely perfect apple pie. Spiced homemade chips are the perfect shovel for getting all that apple goodness into your mouth. Yuuuuuum!

Spiced Bone Chips and Apple Entrails - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Spiced Bone Chips and Apple Entrails

Spiced Bone Chips and Apple Entrails
adapted slightly from The Peach Kitchen

for the apple pie dip

2 cups peeled, cored, and diced apple
2 tbsp fresh lemon
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water

for the chips

5 (6-inch) corn tortillas
½ teaspoon cinnamon
1½ tablespoons sugar

Directions

You can either cook this on the stove-top or the microwave.
Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.
Heat for a few minutes until it’s boiling and has extracted juice from the apple.
Add cornstarch-water mixture to the “sauce”
Put back in the microwave/stove top until boiling and the sauce has thickened.
Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.
Cut tortillas into desired size. {wedges}
Put in a slightly greased baking pan.
Spray the tortillas with a canola oil spray (or you can brush with butter)
Sprinkle with cinnamon and sugar, and bake at 210º C {410ºF} until golden brown, about 5-8 minutes.
Let them cool before serving and serve with the Apple Pie Dip

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Mixed Booger Salad with Snot and Scabs (Twisted Chicken Caesar Salad)

This simple twist on a Caesar salad gets a hit of gag inducing grossness from the name. I’m very proud of it. It’s pasta tossed with romaine lettuce, Parmesan cheese and (if desired) chicken. I rip up a rotisserie and throw it in there. I leave the dressing on the side (labeled “snot) so the salad doesn’t get soggy during the party – and everyone can decide how much gooey grossness to pile on. Tee-hee!

Mixed Booger Salad with Snot and Scabs - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Twisted Caesar Salad

Twisted Chicken Caesar Salad

5 cups romaine lettuce
2 cups chicken breasts, cooked and sliced (or just use a rotisserie chicken)
1/2 cup parmesan cheese, shredded
1 1/2 cups penne pasta, cooked, drained and cooled
Caesar Salad dressing
Croutons (if desired)

Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing.

Witch’s Elixir (The Best Party Punch EVER)

No Halloween party would be complete without a powerful punch. This Witch’s Elixir is deadly good. You’ll need a GIANT cauldron or will need to scale down the recipe to fit it in a normal punch bowl. I recommend the cauldron, it really lends to the atmosphere of a good Halloween party. At every shindig I’ve ever made it for, the entire batch of this punch has disappeared.

Witch's Elixir (The Best Party Punch EVER) - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Witch’s Elixir

Witch’s Elixir
adapted from Festivals

4 (48-oz) cans Pineapple Juice
1 (96-oz) bottle Orange Juice
3 (2-liter) bottles Lemon-lime Soda
1 (1.75-liter) bottle Vodka
1 (1.75-liter) bottle Rum
1 (1.75-liter) bottle Coconut Rum

Mix all the ingredients well

Flayed Witches Fingers (Ham and Asparagus Roll Ups)

One of my favorite party appetizers involves pickled veggie wrapped in cheese and meat. These Flayed Witches Fingers are easy to whip together with all store-bought ingredients. I used a jar of pickled green beans I got from my mom-in-law, but you can easily use jarred asparagus from your local supermarket. Slap some softened cream cheese on deli ham and roll it around your veggie. They are sure to thrill all your ghosts and goblins!

Flayed Witches Fingers - Bakerlady

If you cut each finger into fourths and remove the gross sign, these are a great appetizer for any party. I’ve made them for football games and New Year’s Eve. They are always a big hit!

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe For Flayed Witches Fingers

Flayed Witches Fingers2 (6 oz.) pkg. sliced cooked ham
1 (8 oz.) pkg. cream cheese, softened
1 pkg. pickled asparagus spears (or pickled green beans)
Spread each ham slice with about 1 tablespoon cream cheese. Place 1 asparagus spear along the lengthwise edge of ham slice. Roll up jellyroll style. Wrap; refrigerate until ready to serve.

Pumpkin Spice Deathcakes (Pumpkin Spice Cupcakes with Cream Cheese Frosting)

 

Spice cupcakes have been a Halloween tradition for me since childhood. These “deathcakes” are full of cinnamon and pumpkin topped with a glorious cream cheese frosting. Delicious.

Pumpkin Spice Deathcakes - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Pumpkin Spice Deathcakes

Pumpkin Spice Deathcakes
from Cake Central

1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
3 eggs
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract

Directions

Whisk together dry ingredients then add wet and beat on low speed for 2 minutes.
Bake at 325 for 20-25 minutes. Makes about 36 cupcakes.

Cream Cheese Frosting

1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 T vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt

Directions

Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated.

Moldy Maggot Stew (Black Bean and Sausage Chili)

Next on the mwuh-ha-ha menu for your perfect Halloween party, Moldy Maggot Stew. I know, it looks sooooo hideous. It’s a great party dish, full of hearty goodness that will keep your guests warm, toasty and disgusted all night long. Maggot Stew is a glorious sausage and black bean chili recipe from one of my favorite blogs. The maggoty mess in the middle is created by whipping up some Minute Rice, tossing it with a little olive oil to make it glisten and dumping it in the middle of your chili. Fabulously freaky! Again. Signs make all the difference for grossing your guests out. Maggots. (shudder)

Moldy Maggot Stew - Bakerlady

I make this chili frequently without the maggots too. It’s an easy dish you can just throw into a crock pot on a chilly fall day and enjoy with a chunk of french bread while watching the rain pour down your windows.

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe For Moldy Maggot Stew

Moldy Maggot Stew
from Rumbly in my Tumbly

1 pound sausage (you can also use ground beef)
3 large garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onions
1 15oz can black beans, rinsed and drained
1 can of whole kernel corn, drained
1 14oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 cup water
1 tablespooons chili powder
2 teaspoons Italian Seasoning
1 teaspoon salt
1/4 teaspoon of pepper

DIRECTIONS:

Brown sausage.  Add to crock pot along with all other ingredients.  Simmer on low at least 4 hours and serve.To add the maggots, make 1 1/2 cups Minute Rice and toss finished rice with oil to make glisten. Dump into the middle of your chili.

Roasted Zombie Eyeballs (Sweet and Spicy Meatballs)

I know it’s not even October yet, and you may be thinking “Nooooo! I’m not ready for holiday posts!”. I won’t tell you that there’s less than 100 days until Christmas. Nope. Not gonna share that info. But, for the next month I will be sharing my favorite Halloween party foods. Halloween is on a Friday this year, so there’s sure to be ghoulish parties galore. I always plan parties way in advance and the menu is the first thing I get settled. All the party recipes I’ll be sharing have gross names – perfect for Halloween party food. However, take away the little disgusting name cards and you have terrific appetizers for your next non-Halloween party too! If you can’t wait a full month to get your food all settled, you can check out my great big Halloween post from a few years ago, but be aware that there are no easily printable recipe links there — just links back to the places I originally found the recipes.

To start off our devily delicious party food, we have Roasted Zombie Eyeballs. You can make your own meatballs, or just buy some packaged/frozen ones. The secret is in the sauce. You’d never guess that grape jelly and chili sauce would combine into such a devilishly delightful combination! The spicy kick in your eyeballs depends greatly on what brand of chili sauce you use. Start with half the called for amount and adjust to taste. I keep mine warm in a crock-pot on the food table. Good food signs are absolutely essential when renaming for maximum grossness.

Roasted Zombie Eyeballs - Bakerlady

These meatballs (sans gross sign) make a great appetizer for football parties as well. Everyone loves a spicy and sweet meatball!

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe For Roasted Zombie Eyeballs

Roasted Zombie Eyeballs
from Food.com

3 -5 lbs frozen cooked small meatballs or 3 -5 lbs Little Smokies sausages
1 (32 ounce) jars grape jelly
2 (12 ounce) jars chili sauce ( I use Heinz Chili Sauce. Remember to start with half the amount and increase to taste.)
1 pinch cayenne pepper (optional)

Directions

In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.

Fabulously Freaky Halloween Fodder

I love throwing Halloween parties. Mostly because I get to make delicious food and give it disgusting names. Here’s a round-up of all the deliciousness I made this year and the nastiness I called it. Most of these items are easy to make (and can be done ahead of time) so you won’t be slaving away in the kitchen while your guests are having a goulishly good time! My hot hubby and I dressed up as Johnny and June Cash this year. We had a blast!

[Read more…]

Leprechaun Rainbow Cupcakes

If you’ve seen any pictures of me, you know why I have to make special things for St. Patrick’s Day. Pale skin, green eyes and freckles freckles everywhere. I missed out on the red hair though (darn you genetics!). In actuality I think I’m about an eighth Irish, but it is the heritage I associate most with. I’d love to visit the Emerald Isle someday. Photos of the verdant (my super smart husband taught me that word) rolling hills of Ireland are more beautiful to me than all the sandy beaches and turquoise waters in the world. I know. I’m odd. [Read more…]

Pumpkin Puree

This is one of my favorite memories of Halloween growing up. Every year, we carved our pumpkins the day of Halloween as a family. We  lined them up like little soldiers on the pathway of my parents house to light the way for the hoards of trick-or-treaters. Then, first thing the next morning, my mom would start slicing them down the middle and roasting them in the oven. Pumpkin roasting began the season of homemade pumpkin pies and pumpkin bread from the fresh pumpkin puree. I continue the tradition today.

Silky Pumpkin Puree

[Read more…]

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