The most terrifying month of the year is upon us! (No need to nervously check your calendar, it isn’t April yet.) Fortunately your taxes can wait…but have you decided what you will prepare for your Halloween party?
Halloween is a wonderfully imaginative time of year that provides many opportunities for families to flex their creative muscles. From designing beautiful costumes to transforming your home into a creepy haunted mansion, there are so many ways to be inspired in October. You can even bring your creativity to the kitchen!
Check out this list of inventive and thoroughly delicious Halloween meal recipes you are sure to have just as much fun concocting as your kids!
Halloween Mummy Meatloaf
Ingredients
Combine 2 lbs Five Star lean ground beef with:
1 egg
1/2 cup shredded cheese
1/2 tsp of salt and pepper
I box of stovetop stuffing mixed with 3/4 cup water
Preparation Directions
1. Mold the meatloaf into a rough skull shape. Don’t worry about a mouth, just make sure the eye sockets are deep and wide. Place it in a shallow greased baking sheet or a pie plate.
2. Bake for about 30-40 minutes at 350F
3. While it is initially baking prepare your pie pastry (about enough for one pie). Roll it out to about 1/8″ thickness and cut into 1/2″ strips.
4. Wrap the partially baked skull with the strips, leaving nice wide eye holes.
5. Continue to bake at 350F until center of meatloaf reaches 160F. (About an hour and a half total baking time including baking before wrapping.)
Tip: Try using boiled egg whites, olive slices and capers for eyes and serving it with homemade spicy ketchup!
Halloween Stuffed Peppers
Serves: 4
Ingredients
1 ½ cups cooked brown rice
4 medium bell peppers
¾ pound Five Star ground sirloin
1 cup chopped onion
½ cup chopped fresh parsley
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon ground allspice
1 cup bottled tomato-and-basil pasta sauce, divided
½ cup (2 ounces) grated fresh Parmesan cheese
½ cup chicken broth
Preparation Directions
1. Preheat oven to 350°F
2. Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.
3. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.
4. While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.
5. Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.
Beef Stew with Ghoulish Mashed Potatoes
Total Time:
Prep: 30 min.
Cook: 8 hours
Yield: 6 servings
Ingredients
2 pounds Five Star beef stew meat, cut into 1-inch cubes
1 pound fresh mushrooms, halved
2 cups fresh baby carrots
2 medium parsnips, peeled, halved lengthwise and sliced
2 medium onions, chopped
1-1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground cloves
1/4 teaspoon pepper
8 medium potatoes (2-1/3 pounds), peeled and cubed
2/3 cup sour cream
6 tablespoons butter, cubed
1 teaspoon salt, divided
1 cup frozen peas
2 tablespoons all-purpose flour
2 tablespoons water
Preparation Directions
1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
3. Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
4. Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings.
Candy Corn Quesadillas
Total Time:
Prep: 25 min.
Cook: 10 min.
Yield: 24 servings
Ingredients
1 Five Star rotisserie chicken, cut up
1 jar (16 ounces) salsa
1 cup frozen corn, thawed
1/4 cup barbecue sauce
1/2 teaspoon ground cumin
1/2 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15-1/2 ounces) salsa con queso dip, warmed
4 cups (16 ounces) shredded Mexican cheese blend
2-2/3 cups crushed nacho-flavored tortilla chips
1/2 cup sour cream
Preparation Directions
1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
2. Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
3. Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2 dozen.
Shrimp Brain Spread
Prep Time: 10 mins
Total Time: 15 mins
Servings: 10-12
Ingredients
1 (10 3/4 ounce) cans cream of mushroom soup
8 ounces cream cheese, softened
1 (1/4 ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onion, finely chopped
3 lb Five Star cooked shrimp
1 cup mayonnaise
1 tablespoon lemon juice
Tabasco sauce or creole seasoning, to taste
Preparation Directions
1. Heat soup, undiluted, and mix in the cream cheese.
2. Stir in softened gelatin, and blend well.
3. Fold in remaining ingredients, and pour into a lightly-oiled brain mold. (Pour some oil in and swirl it around, then pour out excess).
4. Chill until firm, and serve with your favorite crackers, pita or bagel chips or scoops.
Do you love preparing special Halloween meals?
Tell us about them! And don’t forget to include pictures!
