Deviled Spider Eggs

Classic Deviled Egg Recipe:

6 hard boiled eggs cut lengthwise

1/4 c mayo

1/2 tsp white vinegar

1/2 tsp mustard

1/8 tsp salt

1/4 tsp black pepper

black olives

paprika for garnish

Pop egg yolks out into a small bowl and mash with fork. Add mayo, mustard, salt, vinegar and pepper. Mix horoughly. Fill the empty egg white shells with the mixture using a pipe bag and sprinkle lightly with paprika. Next cut your olives in half like shown below. Cut lengthwise just like your eggs. Use one half for the spider body and cut up the other half in strips for the legs.

Aaaaaand WA LA! Spider eggs!



Hot pink zebra peanut butter kiss cookies

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup peanut butter

1/4 cup shortening (I prefer Crisco baking sticks, butter flavor)

1/4 cup butter, softened

2 tablespoons milk

1 egg

1 1/4 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

Cream together the butter, shortening, and peanut butter. Mix in sugars, egg and milk. Add the remaining ingredients. Preheat oven to 375 degrees. Roll the dough into 1 1/2 - 2 inch balls and place on an ungreased cookie sheet at least three inches apart. Using a fork make a crisscross pattern by pressing down on the cookie. Dip the fork in flour between cookies to prevent the dough from sticking. Bake between 9-10 minutes. Let cookies cool several minutes before removing them from cookie sheet.

Make your balls then roll in pink sugar crystals. Next flatten them all out on the baking sheet. Not too flat though, you don't want them thin!!!

After the cookies are finished baking, immediately place a Hershey Hug in the middle of the cookie, pressing it down about 1/2 way. The Hug will keep it's shape as long as it's not touched (the chocolate will half melt from the heat of the cookie). Once the cookie and the chocolate cool completely, the Hug will become solid again and the cookies can be packaged or placed in an airtight container to store.

Aren't they beautiful?! They sparkle too! Their so cute I don't even want to eat them. This is by far the best peanut butter cookie recipe I have tried. I am sure they would have been much more better if I used Reeses peanut butter, but the store I went to did not have any. I used Jif reduced fat creamy. Honestly I do not know why I got reduced fat. With all the sugar and chocolates on these cookies a calorie less or two does not matter :/

Hamburger Pie - YUM!

Ok so this is actually a good recipe from the vintage recipe box I posted yesterday with all the gross ones. This is one of those "budget casseroles." The only thing I changed from this recipe are two things. First off I NEVER use that potatoe buds crap. Fucking gross. That's just as bad as that dry milk shit. I had made mashed potatoes with fresh chives the day before so I used those on top. The recipe also calls for potatoe buds mixed in the meat. Instead I used bread crumbs. The same amount as directed. I used fresh onion too. Not the dry onion the recipe calls for. I used half of a medium sized onion.

Hamburger Pie:

1 lb ground beef

8 oz potato buds instant puffs

1 egg

1 tsp salt

1/8 tsp pepper

1 tbs instant minced onion

1/4 c ketchup

1 c milk

1/2 c shredded sharp cheddar cheese



Heat oven to 350. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg, salt, pepper, onion, ketchup and milk. Spread in ungreased pie pan, 9x1 1/2 in. Bake uncovered for 35-40 mins.

Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3-4 mins longer or until cheese melts.



Chocolate Mousse Torte

What you will need for this is Nilla Wafers, 4 semi sweet chocolate bakers squares, 2 3.9 oz. pks jello chocolate instant pudding, 2 cups + 2 tbs cold milk, 1 8 oz. tub cool whip, 1 8 oz. pkg Philadelphia cream cheese, 1/4 cup sugar, 3/4 fresh raspberries

Stand wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

         

Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup cool whip; pour into prepared pan.

Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.         

Shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining cool whip, berries and chocolate curls.  

How to Make Chocolate Curls:

Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate square.

Isn't it beautiful? Yes....yes it is!

And it tasted AWESOME! Thumbs up to moi.



5 layer scarecrow dip

I had no time to post these yesterday so I am posting it today. Foe last nights festivities I made a 5 layer scarecrow dip from my Betty Crocker Halloween cook book.

What you need for this is 8 oz cream cheese, taco seasoning (optional), 1 can of beans, shredded lettuce, olives, shredded cheese, triangle shape tortilla chips, salsa, cherry tomatoes.

Mix the cream cheese with the taco seasoning (which I did not do. I forgot I had used it to make tacos) and spread it on the plate. Cover the cream cheese layer with salsa and top with olives as shown above.

Sprinkle with cheese and spread the beans over the cheese.

Put your shredded lettuce all around the bean dip with shredded cheese on top and bottom.

Lastly cut a cherry tomato in half and use for eyes. Cut 2slices of olives and place them on the cherry tomato eyes. Take another cherry tomato and use for a nose. Make the mouth with 2 slices of olives and cut those slices in half to shape the mouth. Use the triangle tortilla chips to make the hat. Refer to the first picture.



Cheese filled eyeballs

Another recipe out of my Halloween cook book. For this recipe you will need: 2lbs ground beef, black olives, 8 sticks string cheese, 3 eggs, 1 cup bread crumbs, 1 tsp salt, 1 tsp pepper, marinara sauce.

Set oven to 375 degrees and spray a pan or baking dish with cooking spray to place the meatballs in. Now take your sticks of string cheese and cut each one into 6 pieces.

Mix all the ingredients listed above. Place the olives aside. You will use those at the end for the finishing touch. Once all your ingredients are mixed together, roll your meatballs and stick a piece of cheese into each one like so...

Bake for 20-25 minutes until fully cooked and place a olive slice in the center of each eyeball! Serve with marinara sauce!



Spooky spiderweb pizza

I made this recipe from my Betty Crocker Halloween cook book. Very easy and took practically no time at all. For this you will need the following: Refrigerated roll out pizza crust, pizza sauce, black olives, alfredo sauce, pepperoni, mozzarella cheese.

Preheat oven to 400 degrees.

Spray your pizza pan with cooking spray and then roll out your dough. Then pop it in the oven for 8 minutes.

After it has baked for 8 minutes take it out and place your pepperoni and olives all over the pizza about 1 inch away from the crusts edge. Sprinkle with mozzarella cheese.

Then pour your pizza sauce on top of all the toppings.

 

Next get a piping bag or plastic ziplock bag and fill it with the alfredo sauce.

Cut the tip off the bag.

Then start in the middle by making circles all inside the pizza all the way around.

Take your knife and drag it through starting from the center. This creates the web look.

Do it all around the pizza until it looks like this.

Lastly place olive slices all over as to create the look of spiders!

Place in the oven for another 10-12 mins.



Zombie lady fingers

What you will need

1 cup sugar

1 cup Butter, softened

1 Egg

1 tsp Almond extract

1 tsp Vanilla extract

2 2/3 cups Flour

1 tsp Salt

3/4 cup whole Almonds

Red or neon pink food coloring (I used neon because its more brighter)

Green and blue food coloring (I added the blue make streaks of different colored greens)

If you don't have one of the two extracts above no worries just double up on whichever one you have.

Instructions

Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Next add your food coloring into the dough mixture. I added neon green and neon blue and kneaded the dough around to create a streaking effect. DO NOT over knead or the colors will all mix into one. You want streaks. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.

Preparing the almonds

Get your whole almonds and place them in a bowl. I used a teacup. If you do not have a paint brush then use a marinating brush like I did. I used a rubber bristle one. If you do not have one then just use a spoon and toss them around with the red food coloring. Remember a little dye goes a long way so don't drown them or the skin of the almond will get too soggy and wrinkle to where it peels off. When all the almonds are coated place them on a paper towel to dry.

Shaping the cookies

When you’re ready to shape the cookies, only take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail

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Place on a cooking sheet lightly coated with no-stick cooking spray. I really don't think you need to spray the pan because these cookies are loaded with butter so their already lubed up for easy transfer when done. I normally use a sheet of wax paper every time anyway so you can also do that if you don't have cooking spray. Bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown on the bottom. Let the cookies cool on a drying rack.

This is what the dough should look like if you want the different shades of green in it.

Dying the almonds a little at a time with only a few drops for each batch.

Setting to dry on the paper towel.

TA DA!!!!!!

I'm bitchin' in the kitchen. Rockin' my monster kitchen apron about to bake me up a batch of zombie fingers.