Witches Cauldron Recipes

CAULDRON DIP

Cauldron Dip image

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

Ingredients

1 cup sour cream
1 tablespoon dried parsley flakes
1 teaspoon sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 each medium sweet red, yellow and orange pepper, julienned
10 pretzel rods, broken in half

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 :

WITCHES' CAULDRON

Witches' Cauldron image

Charishma is getting upto scaring all her Recipezaar friends', here is one recipe to send a shiver down your spine. Happy Halloween!

Provided by Charishma_Ramchanda

Categories Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 ripe avocados
1/2 small onion, finely grated
150 ml sour cream
2 tablespoons lemon juice
salt
freshly ground black pepper
2 tablespoons chopped red capsicums

Steps:

Peel, stone and roughly chop the avocados.
Place in a small bowl with the onion, soured cream and lemon juice.
Fold in chopped capsicum.
Mash well and season to taste.
Cover with clingfilm and chill until required.
Serve with vegetable sticks, snacks and crisps for dipping.

Nutrition Facts : Calories 630.8, Fat 57.5, SaturatedFat 14.6, Cholesterol 27.7, Sodium 55.4, Carbohydrate 32, Fiber 20.7, Sugar 3.6, Protein 8.3

WITCH'S CAULDRON PASTA

Witch's Cauldron Pasta image

One of my kid's favorite Halloween recipes, from either Betty Crocker or Pillsbury cookbook. A great way to sneak in spinach too!

Provided by kdemarco1

Categories Halloween

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb rotini pasta
10 ounces frozen chopped spinach
3 ounces cream cheese
1/2 teaspoon ground nutmeg
16 ounces alfredo sauce

Steps:

Thaw spinach and pat dry. Best if done the night before.
Prepare pasta according to package directions.
Combine spinach, cream cheese and nutmeg in blender or food processor; blend until smooth. Combine spinach mixture and Alfredo sauce in medium saucepan over low heat; cook and stir until heated through.
Toss hot cooked pasta with sauce in large serving bowl until evenly coated.

Nutrition Facts : Calories 517.8, Fat 9.5, SaturatedFat 4.5, Cholesterol 23.4, Sodium 127.8, Carbohydrate 89.1, Fiber 5.8, Sugar 4.3, Protein 18.7

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