HALLOWEEN DOUGHNUTS

THRIFTYFUN.COM RECIPE

Ingredients:

• glazed ring doughnuts
• plastic vampire teeth
• chocolate chips

Steps:

1. Squeeze the plastic teeth shut and insert them into the center of the doughnuts.
2. Push chocolate chips into the doughnuts for eyes

Pumpkins craft

http://www.thriftyfun.com/Large-Yo-Yo-Fabric-Pumpkins.html

Milk Jug Halloween crafts

http://www.thriftyfun.com/Halloween-Decorations-Made-From-Milk-Jugs.html

Carving Pumpkins

This site has all kinds of information about jack o'lanterns, carving instructions and more
:

http://www.pumpkincarving101.com/

This takes a long time to load but the spider design is cute:

http://www.pumpkinmasters.com/freepatterns.html

This site has 400 pumpkin patterns:

http://www.carvingpumpkins.com/

Some of these are pretty awful (definitely not for the faint at heart or young children) but if you want some really strange ideas for pumpkin carving plus some tips and stencils:

http://www.extremepumpkins.com/

Halloween Labels for your Party

Vintage Halloween 
Poison
Labels to Print 
Found HERE

Great Halloween tags

Great Halloween tags found

HERE

Mummy Pork Yummys

Ingredients

• 3/4 cup heavy whipping cream
• 1/4 cup Dijon mustard
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 pork tenderloin (about 1 pound)
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 sheets phyllo dough (14 inches x 9 inches)
• 6 tablespoons butter, melted
• 1 medium apple, peeled

Directions

• In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.
• Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.
• Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.
• Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.
• Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.
• Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce. Yield: 4 servings.

Originally published as Yummy Pork Mummy in Taste of Home Halloween Food & Fun 

Halloween recipes for a party

Rum Punchkin:

Makes 2 quarts

1/2 cup lemon juice

3/4 cup sugar

1 cup cranberry juice

1 cup orange juice

1 cup strong tea

1 fifth rum

12 whole cloves

1 pumpkin, hollowed out for serving

Mix all ingredients together. Serve the punch in the pumpkin with ice

Stroganoff Sausage Dip:

1 lb. hot bulk pork sausage

1/2 cup finely chopped onion

1/2 lb. mushrooms, thinly sliced

2 tablespoons all-purpose flour

1 cup sour cream

1 cup milk

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon paprika

Large corn chips

In a large skillet, cook the sausage, crumbling with a fork until well browned. Remove sausage with a slotted spoon and set aside. Add onion and mushrooms to fat in skillet and cook rapidly so mushrooms do not give off liquid. Stir often, until onion is golden. Drain fat and return sausage to skillet.

In a small bowl, gradually whisk flour into sour cream. Add milk, Worcestershire, soy sauce and paprika. Whisk to blend well. Add this to meat mixture in skillet. Cook over moderate heat until thickened. Serve immediately with large corn chips.

Tangy Shrimp Spread:

7 ounces salad shrimp, cooked, cleaned, and mashed

1/2 small onion, minced

3 tablespoons lemon juice

1 (8 oz) pack cream cheese

Blend all ingredients. Cover and refrigerate for a few hours or overnight. Let stand at room temperature before serving with crackers.

Ginger Chicken Rumaki:

12 ounces boneless skinless chicken breasts

1/4 cup orange marmalade

2 teaspoons soy sauce

1 garlic clove, minced

1/2 teaspoon ground ginger

12 slices bacon

1 (8 oz) can whole water chestnuts, cut in half

Cut the chicken into 24 bite-size pieces. Combine the marmalade, soy sauce, garlic and ginger in a bowl and mix well. Add the chicken and stir to coat well. Marinate, covered, in the refrigerator for 30 minutes, drain. Broil the bacon for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into halves crosswise. Wrap 1 piece of bacon around each chicken piece and a water chestnut half; secure with wooden toothpicks. Broil 4 to 5 inches from the heat source for 3 to 5 minutes or until the chicken is cooked through.

Veggie Bars:

2 packs (rolls) crescent rolls (refrigerated as in Pillsbury)

2 packs 8 oz cream cheese

1 cup mayonnaise

1 pack Hidden Valley Ranch Dip Mix

Chopped veggies

Cover baking pan with dough. Use a size to make them fit and push together the seams. If they don’t fit perfectly it’s ok. Bake according to directions on package. Let cool. Combine the cream cheese, mayonnaise and ranch mix. Spread it on the crust. Top with finely chopped veggies such as broccoli, red pepper, green onions, grated carrots, mushrooms, olives, and cauliflower. The more colorful veggies you choose the better this will look. These can be refrigerated then cut into squares to serve.

Cajun Artichoke Balls:

1 6-ounce jar marinated artichoke hearts, drained and finely chopped (reserve marinade)

1 14-ounce can artichoke hearts, packed in water, drained and finely chopped

2 eggs

1 tablespoon garlic juice

1 tablespoon Worcestershire sauce

1/2 -1 teaspoon liquid smoke

1/2 teaspoon Tabasco

1 1/2 cups Italian seasoned breadcrumbs

3 oz grated Parmesan cheese (Can used canned) Yuck!

In a large bowl, beat eggs with reserved marinade and blend with garlic juice, Worcestershire sauce, liquid smoke, and Tabasco. Add artichokes and breadcrumbs. Form little balls and roll each ball in grated cheese. Refrigerate. Place on lightly greased baking sheet and bake in a 300 degree preheated oven 7 to 10 minutes. Serve immediately. Can be refrigerated for up to one week.

Spider Cake Recipe

INGREDIENTS

MARBLE CAKE:

• 2 1/4 (7 1/8 ounces) cups sifted cake flour - sift it into the measuring cup
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups granulated sugar

• 2 large eggs, room temperature
• 3/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons milk
• 3 tablespoons cocoa powder

NUTELLA AND CHOCOLATE BUTTERCREAMS:

• 1 cup egg whites (about 8 large egg whites)
• 2 cups sugar
• 1 1/2 pounds unsalted butter, softened
• pinch salt

• 1/2 cup nutella
• 4 ounces bittersweet chocolate, melted
• 1 teaspoon vanilla extract

CHOCOLATE GANACHE FOR SPIDER BODY AND WEB:

• 2 ounces bittersweet chocolate

• 4 tablespoons (2 ounces) unsalted butter, cut into 4 pieces

CHOCOLATE SPIDER LEGS:

2 ounces bittersweet chocolate, melted

am together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time and mix after each, until well combined. Add the sour cream and vanilla.

Add the dry mixture in 3 batches, alternating with the milk. Split the batter in half and sift the cocoa powder over one half. Stir gently to combine.

Place some of the white batter in the bottoms of the two 8-inch cake pans. Add the chocolate batter in blobs. Very carefully stir the white batter into the chocolate, to achieve a marble pattern. Bake for about 25-30 minutes or until a cake tester comes out clean. Once baked cool on a rack.

While the cake is cooling, prepare the buttercream:
In the bowl of a stand mixer combine the egg whites and sugar. It will be very thick and grainy. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted.

Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed. Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. If the egg whites are not cooled off sufficiently it will melt the butter when you add it.

Once the egg whites are whipped and cooled, add the butter, 2 tablespoons at a time on medium speed. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter.

Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream will be creamy and glossy looking again. Add the salt, and vanilla. Divide the buttercream in two bowls, 1/3 in one bowl and 2/3 in the other. Add the nutella to the bowl with 2/3 of the buttercream. Add the cooled, melted chocolate to the other.

Unmold the cooled cakes and cut each later in half. Spread about 3/4 cup of the chocolate buttercream on the first layer. Repeat with the next two layers of cake and buttercream. Top with the final layer of cake.

Top the cake with 1 cup of the nutella buttercream. Spread it smooth with a metal spatula. Put more nutella buttercream on the sides of the cake, using enough to cover all the crumbs. Once the whole cake is covered, smooth the icing with the spatula, until it is nice and flat.

To make the ganache spider web:
In a double boiler melt the chocolate and the butter together, gently whisking until smooth.

Use a parchment bag to pipe a thin spiral around the cake. Use a toothpick or skewer to draw lines from the center of the spiral out to the edge to create the web. Use the chocolate ganache to draw a line down the side of the cake and pipe a smaller spiders body there. Repeat with as many spiders as you like.

Cover the rest of the chocolate ganache and allow it to cool to room temperature. Once the chocolate ganache is set up - this may take an hour or two - place it in a pastry bag fit with a round tip. Pipe a large ball of the ganache to create the spider's body.

Chocolate spider legs:
Fill another paper pastry bag about 1/3 full with the melted chocolate and pipe out the chocolate in the shape of the number 7 onto a silpat, waxpaper or parchment paper. Make sure you do a size that will fit the size of the spider body you intend to have. Pipe several extra in case you have breakage. Place the sheet into the freezer to set the chocolate.

Remove the spider legs from the freezer and using a small spatula, lift up the legs and place them on the spider, 4 on each side. Work quickly so the chocolate doesn't warm up too much. You may have to return the legs to the freezer if you are doing several spiders.

From The Cooking Channel 

Halloween Pumpkin Carols

From Linda Cicero’s Cook’s Column
Perfect Pumpkin Cupcake with Vanilla Bean Butter Cream

For the cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Seeds from 1 vanilla bean, split and scraped

For the vanilla bean butter cream:
8 ounces cream cheese
1 stick unsalted butter
Seeds from 2 vanilla beans, split and scraped
2 teaspoons vanilla
4 cups confectioners’ sugar


Note:

After you scrape the seeds from the split vanilla beans, you can put the empty pods into a
container of sugar to make vanilla sugar for another use.
Heat oven to 325 degrees. Line two cupcake tins with paper liners In a saucepan, melt the
butter over medium-low heat and continue to cook, swirling occasionally, until butter turns
golden brown. Skim foam from top. Remove butter from heat, pour into bowl and let cool.
Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl,
whisk together the pumpkin puree, both sugars, eggs, vanilla seeds, vanilla and
brown-butter mixture, Add the flour mixture, and whisk until just combined. Divide batter
evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through,
until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire
racks to cool completely before removing cupcakes. Frost with Vanilla Bean Buttercream.
Makes 24 cupcakes.

To make frosting: Cream butter and cream cheese together. Add vanilla seeds and vanilla
and mix thoroughly. Add confectioners’ sugar one cup at a time and whisk until fluffy.

Per serving: 288 calories (47 percent from fat), 15.3 g fat, (9.3 g saturated fat, 3.9 g monounsaturated fat), 56 mg cholesterol, 2.4 g protein, 36 g carbohydrates, 0.6 g fiber, 130 mg sodium.


Read more: http://www.miamiherald.com/2011/11/10/2493945/perfect-pumpkin-cupcake-with-vanilla.html#ixzz1dM5NBjzq
 
I made these today and they are soo good.
If you like pumpkin try out Linda's Recipe

Carmal Spiders Recipe Link

Great sweet treat from the food network.
Check out the recipe HERE

Halloween Lawn spider to build

Found this easy project on the DIY network.

Check it out

Recipe card Blanks

Old Lady Pumpkin Muffin Recipe on Card

Halloween Fun

Paper Pumpkin

Paper Pumpkin
This fun paper mache pumpkin is not difficult to make but does require adult help.


Materials
Paper Mache Paste
Balloons (any size)
Newspaper
String
Paint
Construction paper
Googly eyes (optional)

General Instructions
Make Paper Mache Paste.

Paper Mache Paste

1 cup water
1/4 cup flour
5 cups lightly boiling water
Mix flour into one cup water until mixture is thin and runny, stir into boiling water. Gently boil and stir for 3 minutes. Cool before using. (Use with newspaper/newsprint strips for Paper mache).

Cut newspaper or newsprint into 2" wide strips.
Blow up balloons (as many as you like) and tie off. Attach string to tied end of balloon.
Once paper mache paste is cool, dip individual strips of newsprint into paste.
Apply strips to balloon one at a time. Repeat process until balloon is completely covered. The more layers the firmer your finished work will be.
Hang balloon by string in warm, dry area for at least 24 hours or until completely dry. Be sure to us a drip cloth to protect area.
**if you are making pumpkins - take a 1-2" piece of a paper towel or toilet paper roll. Hold on top of balloon and attach with newspaper strips to form stalk for pumpkin.

Paper Pumpkin

Once paper mached balloon is dry:
Gently insert sharp needle into base of balloon - you should hear a pop and balloon pull away from sides of hardened shell.
Gently push in bottom of shell to form a dent - or base for the pumpkin to sit.
Do not force. If dent will not form, use a cardboard strip, about 1" wide, stapled into a circle as a base.
Paint body of pumpkin orange. Paint stalk green.
To decorate paint eyes, nose and mouth on pumpkin in desired "look". You can use googly eyes if you wish. You can cut out green leaves from construction paper and use green floral wire to form vines.

You can also cut out eyes, nose and mouth using a sharp bladed knife. Then cut a circle in the back and shine a flashlight inside. Do NOT use a candle or flame. These pumpkins are paper and will immediately burn.

From visitors to Kids' Turn Central: "My kids and I made the paper mache jack o'lantern a few years back, but what we did with it was cut the top

Simple Prim Pumpkins

This was the brainchild of franklin over on the forum board.
The great Prim Pumpkin collection.
She gives simple instructions on how to make these little cuties.
HERE

Devield Eyeball Recipe and Printable Card

Swamp Dip Sauce Recipe on Halloween Card