WITCHES BREW
Provided by Food Network Kitchen
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Puree the cucumbers, jalapeños, sugar and ? cup water in a blender until smooth. Strain through a fine-mesh sieve into a large pitcher. Add 1 cup lime juice to the pitcher and stir. Refrigerate until ready to serve.
- Pour the remaining 2 tablespoons lime juice on a plate. Combine 2 tablespoons salt and the chile powder on another plate. Dip the rims of 8 glasses into the lime juice, then into the salt mixture. Add ice to the glasses.
- Add the soda to the pitcher and stir, then divide the punch among the glasses. Garnish with gummy candies.
WITCHES' BROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 12 brooms
Number Of Ingredients 4
Steps:
- Cut each piece of string cheese in half so you have 2 shorter sticks. Working one at a time, make 4 cuts vertically in one end of the cheese sticks, stopping about 3/4 inch from the top. Roll the cheese so the cuts are not parallel to the cutting board, and make 2 or 3 more cuts to form the bristles of the broom. Press a pretzel stick into the uncut end of the cheese stick to make the handle. Tie a chive in the middle of top (uncut) end of the cheese stick; this holds the broom head together. Repeat for the remaining brooms.
- Spread the mustard haphazardly on the bottom of a black or white plate. Stand the brooms up on their bristles as if they are sweeping up the mustard.
WITCHES' BREW
A fun Halloween attention-getter. Great for parties. A fake hand is frozen in a disposable glove and then slipped into the punch bowl!
Provided by MOMMYGABS
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time P7D
Yield 16
Number Of Ingredients 6
Steps:
- To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
- Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
- Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
- To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 37.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.9 g, Sodium 31.3 mg, Sugar 33.7 g
WITCHES' FINGERS
You don't need a cauldron to conjure these frightening fingers. They're a sweet-and-salty treat that's spooky easy to make. -Beth Tomkiw, Chief Content Officer, Taste of Home
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 3
Steps:
- In a microwave, melt candy coating; stir until smooth. Dip broken ends of pretzel rods in coating; allow excess to drip off. Place on waxed paper; press a jelly bean half onto dipped end of each pretzel to resemble a fingernail. Let stand until candy coating is almost set. Using a toothpick, make lines on each pretzel to resemble knuckles.
Nutrition Facts : Calories 155 calories, Fat 7g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 131mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
DRAGON'S BREATH DIP WITH WITCHES' TOENAILS
For the adult Halloween party, mix up a cauldron of this fire-breathing dip that gets heat from sriracha chile sauce added to a base of cream cheese and chopped black olives.
Provided by bdweld
Categories Cheese Dips and Spreads
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix cream cheese, black olives with liquid, chile-garlic sauce, and garlic salt together in a bowl until well combined. Refrigerate 1 hour. Serve with tortilla chips.
Nutrition Facts : Calories 368 calories, Carbohydrate 35.7 g, Cholesterol 31.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 7.9 g, Sodium 773.1 mg, Sugar 0.6 g
WITCH'S FINGER BREAD STICKS WITH MAPLE MUSTARD DIP
Provided by Gina Marie Miraglia Eriquez
Categories Bread Mustard Bake Vegetarian Kid-Friendly Halloween Almond Fall Maple Syrup Gourmet
Yield Makes 4 dozen fingers and 1 1/4 cups dip
Number Of Ingredients 17
Steps:
- For dough:
- Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
- Beat in 1 cup of flour on low speed until combined.
- Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
- Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
- For fingers:
- While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
- Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
- Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
- Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
- Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
- Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
- Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
- Repeat forming and baking in batches with remaining dough.
- For dip:
- Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.
CHIP 'N' DIP BREAD WITCH
Who needs tricks with a treat as bewitching as this appetizer? This ghoulish beauty is sure to steal center stage on your table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 1 witch (1-1/2 to 3 cups dip).
Number Of Ingredients 9
Steps:
- Let dough rise according to package directions. For witch's face, on a lightly floured surface, roll one loaf into an 8-in.-high x 6-in.-wide oval. Cut a 3-in. piece off the top and set aside. Place rolled piece on a large greased baking sheet. Pull lower left side of dough down and to the left, forming a chin. , For hat, roll remaining loaf into a 9-1/2-in.-high x 6-1/2-in.-wide triangle; place above face. Divide reserved dough into thirds. Roll two pieces into 12-in.-long ropes; twist together. Place over bottom of hat for brim. , Shape two-thirds of remaining dough into a nose. Cut a 1-in. slit at an angle 1 in. below brim; insert nose. Roll remaining dough into a 4-in. piece; fold in half for lips. Cut a 2-in. slit below nose; insert lips., Divide egg whites among three custard cups; with food coloring, tint one portion black, one green and one red. Brush black over hat. Brush green over face and nose. Brush red over lips. , For eye, place almond and olive between nose and brim. For wart, lightly press raisin into nose. Sprinkle Parmesan cheese over dough for hair. , Let rise in a warm place for 20 minutes. Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool. , Hollow out center of hat; fill with dip, adding more as needed. Serve with tortilla chips.
Nutrition Facts :
WITCHES' BREATH DIP
Make and share this Witches' Breath Dip recipe from Food.com.
Provided by Millereg
Categories Fruit
Time 50m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients except sour cream.
- Cover and refrigerate for at least 1 hour.
- Fold in sour cream and let stand for at least 30 minutes.
- Serve with raw vegetables.
Nutrition Facts : Calories 26.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 4.2, Sodium 7.2, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 0.6
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