MILWAUKEE (WITI) -- From drinks with a splash of scary to chips with creepy smothered on top -- we have you covered on what to serve up this Halloween. Mark Hagen from Taste of Home joins Studio A with a preview of some of the dreadfully delicious dishes you can find in the magazine's Halloween edition -- which is now on stands.
Prep: 30 min. + chilling
- 3/4 cup sugar, divided
- 1/4 cup water
- 1/4 cup sliced fresh gingerroot
- 2 envelopes unflavored gelatin
- 1-1/2 cups cold water
- 1-1/2 cups chilled Champagne
- 2 cups fresh strawberries, hulled and quartered
- Red food coloring
- In a small saucepan, combine 1/4 cup sugar, water and ginger. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from heat; cool to room temperature. Drain and discard ginger.
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in remaining sugar; cook and stir until sugar is dissolved. Remove from heat; stir in Champagne. Pour into eighteen 2-oz. tall shot glasses. Refrigerate until partially set, about 25 minutes.
- Meanwhile, place strawberries in a food processor; process until blended. Transfer to a small bowl; stir in 2 tablespoons cooled simple syrup (discard or save remaining syrup for another use). Tint red if desired.
- To form blood in gelatin, fill a clean eye dropper with strawberry mixture. Insert into partially set gelatin and squeeze to release strawberry mixture while pulling dropper upward. Refrigerate until firm.
Yield: 18 servings
Prep: 15 min. Bake: 35 min.
- 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (13 ounces) tortilla chips
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) salsa
- 3 cups (12 ounces) shredded Mexican cheese blend
- Optional toppings: minced fresh cilantro, sliced green onions and hot pepper sauce
- Preheat oven to 400°. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
- Reduce oven setting to 350°. On a greased 15x10x1-in. baking pan, layer half of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake 8-10 minutes or until cheese is melted. Add toppings of your choice; serve immediately.
Yield: 12 servings.
Prep: 25 min. Bake: 15 min.
- 1 tube (16.3 ounces) large refrigerated flaky biscuits
- 3 tablespoons pizza sauce
- 16 slices pepperoni
- 1/4 cup pineapple tidbits, drained
- 1/4 cup sliced ripe olives, drained
- 1/2 cup shredded pizza cheese blend
- 1 egg yolk, beaten
- Assorted food coloring
- On a lightly floured surface, roll each biscuit into a 4-in. circle. Transfer four biscuits to an ungreased baking sheet; spread pizza sauce to 1/2 in. of edges. Top each with pepperoni, pineapple, olives and cheese.
- With Halloween cookie cutters, lightly press a different design into each of the remaining biscuits. Place over filling; pinch seams to seal.
- Divide egg yolk among three custard cups; tint each portion with a different color. Brush over Halloween shapes. Bake at 350° for 15-20 minutes or until golden brown.
Yield: 4 servings.
Nutrition Facts: 1 pizza equals 496 calories, 27 g fat (8 g saturated fat), 68 mg cholesterol, 1,478 mg sodium, 49 g carbohydrate, 2 g fiber, 13 g protein.