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Spicy Orange Glazed Chicken Wings
Ingredients:
3 lb. (1.5 kg) chicken wings
2 clove garlic, crushed
1 Tbsp. (15 mL) worcestershire sauce
1/4 cup (50 mL) frozen orange juice concentrate
3 Tbsp. (45 mL) liquid honey
1 Tbsp. (15 mL) soy sauce
1 tsp. (5 mL) hot sauce (add more or less to taste)
Salt and fresh-ground pepper to taste
Directions:
Preheat the oven to 400‘ F (200‘ C). Wash, clean and pat-dry the wings. Cut into portions by slicing through the joints. Discard wing tips (use for soup stock).
Line a baking sheet with aluminum foil and arrange chicken wings evenly. Season with salt and pepper and bake for 20 minutes.
Combine garlic, worcestershire sauce, orange juice, honey, soy and hot sauce in a small saucepan. Bring to a boil then remove from heat and cool slightly.
Remove wings from oven and brush with orange mixture. Return to oven and bake for 10 minutes. Remove wings and turn over, brushing with remaining sauce. Return to oven and bake for another 10 minutes. Serve.
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Turkey Patties in Salsa Sauce
Ingredients for Patties:
1 lb. (450 g) lean ground Alberta Turkey
1/2 cup (125 mL) soft bread crumbs
1 Tbsp. (15 mL) fresh parsley, chopped
2 Tbsp. (30 mL) soy sauce
1 tsp. (5 mL) minced garlic
1 tsp. (5 mL) Cajun spice
1 Tbsp. (15 mL) oil for frying
Salt and fresh-ground pepper to taste
Ingredients for the Sauce:
1 Tbsp. (15 mL) Canola olive oil
1/2 yellow pepper sliced
1 green jalapeno chopped fine
1/2 cup (125 mL) yellow onion, sliced
1 cup (250 mL) mushrooms, sliced
4 roma tomatoes, chopped
1/2 cup (125 mL) dry white wine
Salt and fresh-ground pepper to taste
Directions:
In a glass bowl, combine the turkey, bread crumbs, parsley, soy sauce, garlic, Cajun spice, salt and fresh-ground pepper to taste. Form into small sized patties, approximately 11/2-inches (4 cm) across and 1/2-inch (1 cm) thick.
Heat a large non-stick skillet to medium high. Add oil, when hot add patties and saut‘ until nicely browned, turning frequently. Remove from pan and keep warm.
Add the oil to the pan and saut‘ the peppers, jalapeno, onions and mushrooms until soft. Add the chopped tomatoes and white wine and bring to a boil.
Return the turkey patties to the pan and continue to cook until the sauce reduces to the consistency of salsa. Correct the seasoning and serve with the rice.
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Scary Sandwich
Ingredients:
Toastie bread
Egg mayonnaise (or a healthy filling of your choice)
Butter
Sultanas for decoration
Directions:
Take a piece of card and draw a scary sandwich template in the shape of a ghost. Remember, the simpler the design is, the easier it will be to create.
Place the template on top of double slices of Warburtons Toastie bread. Children must ask an adult for help when cutting out the scary shape. Carefully cut around the template using a pair of kitchen scissors or an appropriate knife.
Spread a thin layer of butter onto the bread. Add a healthy filling of your choice. A helpful hint is that a moist filling, such as egg mayonnaise, will hold the sandwich together well. Decorate the top of the ghost sandwich using sultanas for the ghost's eyes to complete the scary effect.
Finally, enjoy eating your Scary Sandwich.
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Warty Witch's Hands
Ingredients:
To make four witches hands:
Four chicken breasts
Plain flour
One egg
Breadcrumbs made from four slices of bread
Pitted black olives, halved lengthwise
Directions:
Cut the chicken breasts part way to make five fingers.
Dust the chicken in flour.
Dip in the egg.
Coat in breadcrumbs.
Grill for five minutes on each side.
Trim the 'fingertips' with olives for 'fingernails'.
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Scary Spiders in Blood Sauce
Ingredients:
Quick cook spaghetti
Large button mushrooms
Red pepper
Tomato and basil pasta sauce
Black food colouring
Directions:
Cook the spaghetti, adding black food colouring to the boiling water.
Meanwhile, grill the mushrooms, then dip them in black food colouring.
Spiders! Cut two small slits in each mushroom and insert a small piece of red pepper into each slit to make eyes. These are the 'spiders' heads'.
Heat the tomato and basil sauce and place in a large bowl.
Add the black spaghetti to the sauce.
Arrange the 'spiders' heads' on top of the spaghetti.
Best to eat without looking.
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Pumpkin Soup
Ingredients:
1 6 lb. pumpkin (approximate)
1/3 cup (85 mL) butter
1 cup (250 mL) onions, chopped
1 tsp. (5 mL) Italian herb mix
4 cloves garlic, minced
2 Tbsp. (30 mL) tomato paste
1 tsp. (5 mL) ground cinnamon
1 Tbsp. (15 mL) orange zest
1 Tbsp. (15 mL) fresh ginger, minced
1 tsp. (5 mL) Worcestershire sauce
6 cup (1.5 L) chicken broth
2 Tbsp. (30 mL) lemon juice
1/4 cup (60 mL) plain yogurt
Salt and fresh-ground pepper to taste
fresh chopped chives for garnish
Directions:
Remove the skin and seeds from the pumpkin and cut into small dice.
In a large heavy bottom stock pot, melt the butter, add the onions and herb mix, saut‘ until the onions turn transparent. Add the pumpkin, garlic, cinnamon, orange zest, ginger and tomato paste, cook covered for five minutes.
Add the chicken broth, Worcestershire sauce and seasoning, bring to a boil. Simmer for 30 minutes or until pumpkin is tender.
Puree in food processor until smooth. Return to pan and bring to a boil, add lemon juice, and correct seasoning. Serve with a teaspoon of yogurt in the center of each bowl sprinkled with chives.
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Halloween Grub - Warm Witch's Blood
Ingredients:
Cranberry juice
Apple juice
Orange juice
Teaspoon of cloves
Stick of cinnamon
Sugar to taste
Cubes of green jelly to garnish
Directions:
Put all the ingredients into your 'cauldron'.
Bring to the boil.
Reduce heat and simmer gently for 15 minutes.
Mutter any magic words that you feel appropriate.
Serve in goblets and garnish with a cube of green jelly.
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Pus Pockets
Ingredients:
Small pitta breads
Mozarella cheese
Tomato ketchup
Directions:
Place a slice of mozarella cheese on a small pitta bread.
Microwave for about 10 seconds or until the cheese has melted enough to shape.
With a knife, cut a small slit in the pitta bread and push one end of the mozarrella into it. This gives the effect of pus oozing out.
Drizzle tomato ketchup down the sides of the cheese to make it look like it is oozing too!
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Jerk Pork with Papaya Salsa
Ingredients for Jerk Pork:
4 to 5 fresh scotch bonnet peppers
1 Tbsp. (15 mL) garlic, minced
1/4 cup (60 mL) fresh-squeezed lime juice
2 Tbsp. (30 mL) soy sauce
2 Tbsp. (30 mL) Pepperheads wild garlic hot sauce
3 Tbsp. (45 mL) canola oil
2 Tbsp. (30 mL) sea salt
1 Tbsp. (15 mL) packed brown sugar
1 Tbsp. (15 mL) fresh thyme leaves
2 tsp. (10 mL) ground allspice
2 tsp. (10 mL) black pepper
3/4 tsp. (4 mL) freshly grated nutmeg
1/2 tsp. (2 mL) cinnamon
2 - 3 lb. (1.3 Kg) pork tenderloins
Ingredients for Papaya Salsa:
2 cups (500 mL) papaya, peeled, seeded and cut into 1/4-inch dic
1 1/2 cups (375 mL) pineapple, peeled and cut into 1/4 inch dice
2 green onions, finely chopped
1 Tbsp. (15 mL) cilantro, chopped
1 small garlic clove, minced
2 Tbsp. (30 mL) fresh lime juice
Salt and fresh-ground pepper to taste
Directions:
To make the Jerk Pork:
Discard stems, seeds, and ribs from 2 chiles and coarsely chop in a food processor. Add remaining peppers including seeds (for a less-spicy dish, seed half of peppers before chopping). Blend in the garlic, lime juice, soy sauce, hot sauce, canola oil, sea salt, brown sugar, thyme, allspice, pepper, nutmeg and cinnamon and process until the mixture forms a paste.
Cut several very shallow, 1-inch-long slits into each pork tenderloin, and then rub paste all over tenderloins, rubbing it into slits. Marinate, covered and chilled, at least 2 hours.
Preheat the barbecue or broiler to 375 F (190 C). Lightly oil grill racks with vegetable spray. Place pork on grill, and cook for 10 minutes or until nicely charred, turning occasionally until cooked through - 20 to 30 minutes.
Serve with papaya Salsa.
To make the Papaya Salsa:
In a large-sized glass bowl, combine all ingredients and stir to incorporate. Refrigerate for one hour to allow flavours to blend. Serve with jerk pork.
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Halloween Cookies
Ingredients:
3/4 cup butter
1 1/2 cups light brown sugar, firmly packed
2 eggs
1/2 cup canned pumpkin pur‘e
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans or other nuts
Browned Butter Icing, below
Directions:
In a large mixing bowl, cream butter and brown sugar until light and smooth. Beat in eggs, pumpkin pur‘e, and vanilla. In another bowl, stir together flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Add to the first mixture and stir until smooth. Stir in chopped pecans or other nuts. Drop cookie dough but spoonfuls onto lightly greased cookie sheets, or use Silpat-type sheets or parchment paper to line baking sheets. Bake pumpkin cookies at 375‘ for 10 to 15 minutes, or until lightly browned. Cool cookies on racks then spread with browned butter icing (below).
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The Devil‘s Salsa
Ingredients:
2 ears corn, kernels shaved from the cob
3 tablespoons olive oil, plus 1 teaspoon for baking sheet
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeded and finely diced, or more to taste
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon salt
Directions:
Heat oven to 450‘. Place corn on a baking sheet brushed with 1 teaspoon olive oil, and roast until the kernels begin to brown, about 10 minutes. Set kernels aside to cool. Place pepper directly on a lit gas burner; roast, turning with tongs, until charred on all sides. Transfer to a bowl; cover with plastic wrap. When cool enough to handle, wipe off charred skin with a paper towel, and remove stem and seeds. Chop into 1/4-inch dice; place in a large bowl. Add corn, beans, half the diced mango, hot red pepper, onion, lime juice, remaining 3 tablespoons oil, and salt; toss to combine. Finely chop remaining mango until a thick pur‘e forms; stir into salsa.
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Halloween Cake
Ingedients:
2 tablespoons butter
5 apples
1/2 cup butter
1 egg, beaten
2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup water, hot
3/4 cup brown sugar
1/2 cup nuts, chopped
1/2 cup sugar
1 cup light molasses
1 1/2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon salt
Directions:
Coat an 8x12x2-inch pan with the 2 tablespoons of butter. Sprinkle the brown sugar evenly over the butter. Peel, core and slice apples. Arrange apples slices over the sugar mixture. Sprinkle nuts over all. Place pan on the bottom shelf of oven and let apples cook while mixing the other ingredients. Cream together butter and sugar, add egg and molasses and mix well. Sift dry ingredients and stir in to creamed mixture. Put in hot water and mix to a thin batter. Remove pan from oven and pour batter over apples. Return to oven and bake at 350‘ for 30 to 35 minutes. Remove from oven and loosen cake around edges. Let stand five minutes and turn out on to serving tray. Makes 8 to 10 servings.
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Haunted Pizza
Ingredients:
18 ounce roll refrigerated sugar-cookie dough
3.5-ounce containers vanilla pudding
2 cups chocolate cookie crumbs or 20 chocolate sandwich cookies with white filling, finely crushed
Assorted whole vanilla wafers, graham crackers, and/or chocolate-filled oval shortbread cookies
Black, green, red, and white decorator gel icing
Assorted candies, such as fruit-flavored jelly worms, candy-coated, chocolate-covered peanuts, and gumdrops
Directions:
Preheat oven to 350 degree F. Grease a 12-inch pizza pan or 3 baking sheets. With lightly floured hands, pat the cookie dough into prepared pizza pan. If using baking sheets, divide dough into thirds and pat each third into a 7-inch circle onto the prepared baking sheets. Bake for 10 to 12 minutes for pizza pan or 8 to 10 minutes for smaller circles of dough, or until edges are lightly browned. Cool on wire rack. Spread vanilla pudding over baked cookie. Sprinkle with cookie crumbs. Cover and chill. Meanwhile, decorate cookie tombstones. Press cookies into pudding layer of pizza. If necessary, support back of cookies with some of the candies. Decorate "graveyard" with candies. Create peering eyes with candy-coated chocolate peanuts; make shoes, feet, and hands with gumdrops; and arrange jelly worms. Cover and chill up to 4 hours before serving. Makes 16 to 20 servings.
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Gelatin Eyeballs
Ingredients:
3 oz lemon gelatin
1 cup hot water
1/2 cup minature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise
Directions:
Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in whipped cream and mayo. Chill until thickened or firm for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use food coloring and an old paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils.
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Pumpkin Ice Cream
Ingredients:
2 large eggs
3/4 C sugar
2 cups heavy cream
1 cup milk
1 cup unsweetened pumpkin pulp
1 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
Directions:
Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar a little at a time, and whisk about 1 minute, until blended nicely. Whisk in 1 cup cream and all of the milk. To remaining cream add pumpkin, nutmeg, cinnamon, and vanilla. Whisk until smooth. Whisk into egg mixture. Freeze according to ice cream freezer manufacturer's instructions. Makes 1 quart.
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