BUBBLING CAULDRON (HOT CHEESE DIP)
A "must" for Halloween parties and a bewitching appetizer for any occassion. A spicy cheese dip, served hot in marble rye bread "cauldrons"
Provided by Lorac
Categories Grains
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Melt cheese in medium saucepan over low heat, stirring occasionally.
- Remove from heat, stir in beans and salsa.
- Carefully cut center out of bread, leaving 1-1/2-inch shell.
- Cut bread center into pieces for dipping.
- Reserve 1 pretzel rod, arrange remaining pretzel rods on serving plate to resemble campfire logs.
- Place bread cauldron on pretzels, fill with cheese dip, allowing some to spill over top of bread cauldron.
- Arrange bread pieces and cocktail bread around cauldron.
- Place reserved pretzel rod in cheese dip and serve immediately.
BUBBLING CAULDRON PUNCH
Provided by Food Network Kitchen
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Stir together the limeade concentrate, 3 1/2 cups cold water and 1 can ginger beer in a punch bowl. Add the rum, if using.
- Scoop the ice cream into the punch. Pour the remaining 2 cans ginger beer over the top to create foam.
CAULDRON OF BUBBLING CHEESY BEAN SOUP
Steps:
- Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.
CAULDRON DIP
This witch's cauldron doesn't hold a spooky brew--just a Halloween snack that's frightfully fun! Our Test Kitchen formed a pot by toasting a slice of rye bread, then filled it with a creamy dip that's perfect with the pretzel "logs" and sweet pepper "flames" that are placed underneath.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Refrigerate at least 1 hour to allow flavors to blend. Serve with pepper strips and pretzels.
Nutrition Facts :
WHITE CHOCOLATE BUBBLING CAULDRONS
These white chocolate lava cakes take on a Halloween transformation with a little candy coating and imagination. I use Wilton Candy Melts® in Halloween colors, but if you can't find green or black, gel food coloring added to white melts works great.
Provided by Loa Ledbetter
Categories Desserts Chocolate Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously butter six 8-ounce ramekins and place on baking sheet.
- Melt 1 pound chopped bittersweet chocolate in a plastic or glass bowl in microwave oven on low, stirring every 30 seconds, or in the top of a double-boiler over gently simmering water. Remove melted chocolate from heat and set aside to cool. It should be room temperature but still fluid.
- Melt black confectioners' coating in a separate large plastic or glass bowl in microwave oven on low, stirring every 30 seconds, until coating is melted, warm, and smooth. Keep candy warm.
- Beat butter and sugar in a bowl using an electric mixer fitted with a whisk attachment on high speed until mixture is light and fluffy, about 5 minutes. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in egg yolks one at a time. Continue mixing until batter is thick and lemon-colored, about 3 minutes.
- Pour cooled melted chocolate into butter mixture and mix on low speed, stopping to scrape down sides of bowl, until fully combined. Beat flour, ground pecans, and vanilla extract into chocolate mixture and continue to mix just until batter comes together. Divide batter among prepared ramekins.
- Bake in preheated oven for 15 minutes. Remove tray from oven. Carefully place 2 or 3 green candy pieces and 1 white candy piece (or more white than green, if desired) in the center of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean (do not pierce the centers). Let cakes cool in ramekins for 10 minutes.
- Melt 2 or 3 pieces of the green candy in a small microwave-safe bowl in microwave set on low, stirring every 30 seconds, until green candy is warm and smooth. Let cool until room temperature but still fluid. Whip the heavy cream in a bowl and gently fold cooled green candy melts into the whipped cream.
- Gently unmold cakes onto baking sheet. Carefully dip cakes into black candy coating, or pour it over the cakes to coat. Sprinkle grated chocolate onto a serving platter and place cakes onto the grated chocolate. Spoon a dollop of green whipped cream on top of each cake. Pierce each cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons to ooze their green and white candy filling. Serve immediately.
Nutrition Facts : Calories 2117.8 calories, Carbohydrate 193.1 g, Cholesterol 356.9 mg, Fat 141.7 g, Fiber 9.2 g, Protein 25.4 g, SaturatedFat 80.2 g, Sodium 275.1 mg, Sugar 156.5 g
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