Food and Recipes 


Here are a few dishes we've made over the years
Werewolf Cupcakes

Tortilla Cut-Outs

Graveyard Cake

Frightful Finger Cookies


WEREWOLF CUPCAKES

  Werewolf CupcakesWerewolf Cupcakes


The cupcakes themselves are easy. Just take your favorite cake mix and make cupcakes instead of a cake! We used Devil's Food Cake. Once the cupcakes are baked and cooled, you will need the following ingredients to make the werewolf faces: Red mini M&M's (eyes), Regular size Brown M&M's for the nose, Mini Marshmellows, Red Gum Drops, White Icing, Milk Chocolate and Dark Chocolate Frosting, such as Betty Crocker frosting.
Separate out all the red mini M&M's put aside, do the same with the brown M&M's, if you are using small gum drops, separate all the red ones and roll them flat with a rolling pin.   If you are using the large gum drops, cut them in half then roll them out.  Set aside.
Frost cupcakes with a thin layer of frosting. Center a mini marshmellow on the cupcake. Fill half of a pastry bag with the milk chocolate frosting and, in the same bag, fill the other half with the dark chocolate. This was the hardest step in making the cupcakes. You don't want to mix the frostings. Having the two slightly different colored chocolates gives the fur effect. Once your pastry bag is loaded, start by covering the mini marshmellow from the top down to the top of the cupcake. Once the nose is covered continue to frost the rest of the cupcake.   Now take your red mini M&Ms and place them into the frosting sideways, not flat, just above the nose.  As you can see by the pictures I ran out of red and had to use other colors.  Place the brown M&M on topof the frosted mini marshmellow.  Place the flattened gum drop just below the nose.  Put a couple of drops of the white icing over the frosting above the "tongue" for your werewolf teeth.  And you're done!
TORTILLA CUT-OUTS

Tortilla Cut-Out
To make the Tortilla Cut-Outs you will need flavored tortilla wraps and your favorite Halloween cookie cutters.  Cut as many shapes as you want out of the tortillas.  Place the cut tortillas on a cookie sheet and bake in a 350 degree oven until crisp.  Serve with your favorite salsa.
GRAVEYARD CAKE

Graveyard Cake
Ingredients:
2 packages Chocolate Instant Pudding (4 serving size)
3 1/2 cups Milk
1 8 oz. tub of whipped topping
2 Chocolate cookie pie shells - 3 if you want a lot of chocolate crumbs
1 package of Milano Cookies
Black Frosting - NOT Icing
Optional:
Gummy Worms
Candy Corn
Candy Pumpkins

Crush the chocolate cookie pie shells in a zip lock bag.   Set aside.  In a large bowl make the pudding according to the directions but using the 3 1/2 cups of milk.  Let stand for 5 minutes.  Mix the pudding, tub of whipped topping and half of the chocolate crumbs.  Spread in a 13 x 9 pan, spread the remaining chocolate crumbs over the top and refridgerate for an hour.   Use the Milano cookies to make tombstones.  You can decorate them with the black frosting.  Through trial and error, I found out that the icing will run down the cookie and not hold it's shape.  You can decorate the graveyard to your own liking.  As you can see above I kept it simple that particular year by just using the candy corn as a "fence" and having a few pumpkins scattered around.  In other years, I've had gummy worms coming up through the graveyard.  I've tried to make ghosts out of the whipped topping but was never successful. 


FRIGHTFUL FINGER COOKIES
From: fbnr spooktacular recipes & party ideas Halloween

Cropped Fingers        Cropped Cupcakes and Fingers


Ingredients:
1 cup unsalted butter
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 cup ground pecans
Red icing and slivered almonds (optional)

Preheat oven to 300 degrees.  Beat butter and sugar in bowl of heavy-duty mixer until light and fluffy.  Add vanilla and salt.  Add flour, 1/4 cup at a time, blending after each addition.  Stir in pecans.  Dough will be heavy.
Using 1 heaping tablespoon per cookie, shape dough into "fingers" about 3 inches long and 3/4 inch in diameter.
Place cookies on parchment paper-lined cookie sheet.  Using a knife, lightly score "fingers" a few times across the center and near the top to resemble knuckles.  Bake for 25 minutes or unitl lightly brown.
As soon as cookies come out of the oven, before they are completely cooled, take a slivered almond, put red icing on the back of it and press it into the warm cookies for the "finger nails".

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