Last Minute Eats for All Hallow’s Eve

Festive, Halloween treats that are sure to scare up any appetite! Happy Halloween from Goodtaste.tv and KHOU…

BLOOD SHOT EYEBALLS

Prep time: 10 minutes

 

• 1 jar (10.2 ounces) HEB STUFF’EM SWEET & SPICY PEPPERS
• 1 tub (8 ounces) HEB JALAPENO or ONION CREAM CHEESE
• 1 quart size ZIPPER PLASTIC BAG
• 4 PITTED BLACK OLIVES, tin sliced
• 2 cups BEAN SPROUTS

Drain the peppers and place on paper towels to dry. Spoon the cream cheese into the zipper bag and clip one corner on the bottom of the bag ½ inch. Squeeze the cream cheese into each pepper and place upright on a plate.

Place a slice of black olive in the center of the cheese filled pepper to resemble an eyeball. Layer the bean sprouts on a serving platter and arrange the stuffed eyeballs on top and serve.

Makes: 16 servings

 

COFFIN SANDWICHES

Prep time: 30 minutes

 

• 1 loaf (16 oz) WHOLE WHEAT BREAD
• 1 loaf (16 oz) PUMPERNICKELBREAD
• 1 container (16 oz) PIMENTO CHEESE
• 1 pound thin sliced BLACK FOREST HAM from deli
• 1 container ALFALFA SPROUTS
• ½ cup HEB MAYONNAISE
• 10 BLACK OLIVES, thin sliced
• 1 package fresh CHIVES

Cut the crusts off of all bread slices using a serrated knife for best results. You can save crusts in a zipper bag in freezer for Thanksgiving turkey stuffing. Cut each slice of bread in half and stack. Cut the corners off one end of the bread half to resemble a coffin.

Place the whole wheat bread halves on a sheet pan and spread 1 Tablespoon pimento cheese on each. Top the pimento cheese with a Tablespoon of alfalfa sprouts (these are the worms). Place a folded slice of Black Forest ham on top. Spread 1 teaspoon mayonnaise on one side of the remaining Pumpernickel bread and top the sandwich with the mayonnaise side down.

Garnish each coffin sandwich with 2 olive slices to resemble eyes on the end of the sandwich with trimmed corners. Arrange the sandwiches on a platter and garnish with chives to resemble weeds in graveyard.

Makes: 32 servings

 

HALLOWEEN WITCHES COOKIE

Prep time: 30 minutes

Cook Time: 5 minutes

 

• 1 cup HEAVY CREAM
• 1½ cups SEMI-SWEET CHOCOLATE CHIPS.
• 2 dozen OATMEAL RAISIN COOKIES
• 24 PRETZEL STICKS
• 24 BUGLE SNACK CHIPS
• 12 MINI SHREDDED WHEAT SQUARES, break each into 2 halves lengthwise

Place the heavy cream in a 4 cup microwave safe bowl and microwave on High power for 1 minute. Add the chocolate chips and let set 1 minute. Stir the mixture until it turns into a deep chocolate Ganache sauce. Allow the sauce to cool for 15-20 minutes so it thickens. You can speed up cooling in refrigerator, stirring often for 10 minutes.

Meanwhile, line a large baking sheet pan with parchment or wax paper and arrange the cookies 1-2 inches apart. You may need 2 sheet pans.

Dip the Bugle cone into the chocolate and arrange on one side of each cookie. Spoon 1 Tablespoon chocolate sauce on each cookie and arrange a pretzel and halved shredded wheat on the side to resemble a witches broom. Cool cookies so chocolate sauce set.

Makes: 24 servings

 

PUMPKIN CHILI

Prep time: 15 minutes

Total Cook Time: 40 minutes

 

• 1 teaspoon GRAPESEED OIL
• 1 pound GROUND CHICKEN or LEAN BEEF
• 1 cup chopped SWEET YELLOW ONION
• 2 CLOVES GARLIC, chopped
• 4 cups chopped TOMATO
• 1 can (15 oz) BLACK BEANS, rinsed and drained
• 3 cups cubed fresh PUMPLIN or BUTTERNUT SQUASH
• 2 Tablespoons CHILI POWDER
• 1 Tablespoon ground CUMIN
• 2 cups LOW SODIUM CHICKEN BROTH

Heat a Dutch Oven or 4 quart soup pot over medium heat and add the oil, ground chicken or beef and chopped onion. Cook he mixture or 5 minutes, stirring often until meat is cooked and browned. Drain the fat and discard. Add the garlic and chopped tomato and cook 5 more minutes on medium heat.

Add the black beans, cubed pumpkin or squash, chili powder, cumin and broth to the meat mixture and bring to a boil. Reduce the heat to medium low, cover and cook for 30 minutes. Season the pumpkin chili to taste with ½ teaspoon each salt and pepper. Serve over cooked brown rice or fresh baked cornbread.

Makes: 6 servings (1 ½ cups each)

Note: You can also place the chili in a crock pot and cook on slow for 6 hours.

 

SPICY WITCHES FINGERS

Prep time: 15 minutes

• 1 jar (10.2 ounces) HEB STUFF’EM WHOLE JALAPENOS
• 1 pint HEB ROTISSERIE CHICKEN SALAD or your favorite CREAM CHEESE FILLING
• 24 whole HEB NATURAL ALMONDS

Drain the jalapeno peppers, slice into halves and place on paper towels cut-side down to drain and dry.

Stuff each jalapeno half with a Tablespoon of the chicken salad and place a whole almond at the tip to resemble a fingernail. Arrange the spicy witches fingers on a platter and serve.

Makes: 24 servings

 

WITCHES BUBBLY LIMY PUNCH

Prep time: 10 minutes

• 4 -6 cups ICE CUBES
• 2 bottles (1 liter each) HEB LIME FLAVORED SPARKLING WATER
• 2 bottles (1 liter each) HEB LEMON FLAVORED SPARKLING WATER
• 1 package (2 quart yield) LIME KOOL-AID
• 2 LIMES, thin sliced

Place the ice in a 2 gallon punch bowl. Add the sparkling flavored waters and the lime Kool-Aid.

Stir the punch and decorate with the lime slices.

Makes: 1 ½ gallons punch

Tip: For added surprise, add a chunk of dry ice and the punch will bubble for 15 minutes.

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