Food and Beverage Recipes

It's Halloween time if you need unique Halloween Recipes you can see them as below.
I hope they will help you. Source http://www.tasteofhome.com/Top-10-Recipes/Top-10-Halloween-Recipes

Marshmallow Witches

Get ready for an assembly line because these no-bake marshmallow witches from our Test Kitchen are easy to prepare, and kids will love helping. They're perfect for gatherings because a dozen can be put together in just 30 minutes.
TIP: Whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors.

Ingredients

1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Cheesenstein Recipe

This creamy, fun dip will be the hit of every Halloween party! "I've done several variations of this cheese ball. My daughters really love it!" Nila Grahl, Gurnee, Illinois

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) whipped cream cheese
Moss-green paste food coloring
1 can (4-1/4 ounces) chopped ripe olives, drained
2 pepperoncinis
3 colossal ripe olives
2 slices peeled parsnip
Black decorating gel
1 pretzel rod
1 small cucumber
Assorted fresh vegetables

Directions

In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
Add chopped ripe olives for hair and pepperoncinis for ears. Cut one colossal olive in half; add parsnip slices and olive halves for eyes. With black decorating gel, pipe the brow, mouth and stitches.
Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.

Strawberry Ghosts Recipe

Kids will gasp in delight at these adorable ghosts from Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success!

Ingredients

30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips

Directions

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

Bat Cupcakes Recipe

“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”

Ingredients

1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies
24 milk chocolate kisses
Red decorating icing

Directions

Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing. Yield: 2 dozen.

Quick Ghost Cookies Recipe

Field editor Denise Smith of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she comments.

Ingredients

1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
miniature semisweet chocolate chips

Directions

In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.

Spooky Spider Cake Recipe

Get ready to wow the crowd with this appetizing arachnid. By using different frosting techniques and traditional Halloween candy, you too can create this fun creepy crawler! Gina M. Feger, Louisville, Kentucky

Ingredients
CHOCOLATE CAKE:

1 package (18-1/4 ounces) chocolate cake mix
1-1/2 cups water
2 eggs

WHITE CAKE:

1 package (18-1/4 ounces) white cake mix
1-1/3 cups water
2 eggs

FROSTING:

2 cups shortening
1/4 cup plus 2 tablespoons water, divided
2 teaspoons clear vanilla extract
2 pounds confectioners' sugar
2 tablespoons meringue powder
Purple and black paste food coloring
3/4 cup baking cocoa
1/4 teaspoon light corn syrup

ASSEMBLY:

2 wooden dowels (2 inches x 1/4 inch)
1 cardboard cake circle (6 inches)
16 wooden toothpicks
8 black twist licorice ropes
20 pieces candy corn

Directions

In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.
For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake.
Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake.
With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake.
For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake.
Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting.
For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn. Yield: 18-20 servings.

Boneyard Cookies Recipe

"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.

Ingredients

1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped

Directions

In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.

Ogre Eyes Hot Cocoa Recipe

Here's looking at you! Halloween guests of all ages will get a kick out of this eerie “vision” staring back at them. It couldn't be easier to make—thanks to the easy recipe from Jeannie Klugh in Lancaster, Pennsylvania.

Ingredients

8 cups milk, divided
1 cup mint chocolate chips
1 cup instant hot cocoa mix
16 large marshmallows
16 Crows candies
16 lollipop sticks

Directions

In a large saucepan, combine 1 cup milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips are melted. Stir in remaining milk; heat through.Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy.
Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately. Yield: 8 servings.

Frankenstein Cupcakes Recipe

For your Halloween party, these cupcakes are sure to impress all of your guests. They will disappear as soon as you set them out! —Taste of Home Food Styling Team

Ingredients

1 to 2 cans (16 ounces each) chocolate frosting
Cupcakes of your choice
Large marshmallows
Corn syrup
Green and black sprinkles
M&M's miniature baking bits
Candy coated licorice

Directions

Spread frosting over cupcakes. Lightly coat marshmallows with corn syrup. Roll sides of marshmallows in green sprinkles; dip tops in black. Carefully place a marshmallow in the center of each cupcake.
For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired. Yield: Varied.

Dracula Cookies Recipe

Come late October, friends and family in Parkville, Missouri can “count” on Christy Hinrichs to re-introduce them to her easily recognizable, darling Dracula cookies.

Ingredients

6 hazelnut truffles
5 ounces white candy coating, chopped
1 green or red Fruit Roll-Up
6 cream-filled chocolate sandwich cookies
1 can (6.4 ounces) black decorating icing
6 slivered almonds, cut in half

Directions

Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.
Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again;
immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies.

Ingredients

250g self-raising flour
175g butter
175g light muscovado sugar
½ tsp cinnamon
2 rounded tbsp demerara sugar
1 small eating apple , such as Cox's, quartered (not cored or peeled)
2 large eggs , beaten
1 orange , finely grated zest
1 tsp baking powder
225g blackberries

Method

Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

(source: http://www.bbcgoodfood.com/recipes/1967/blackberry-and-apple-loaf)