halloween appetizer recipes with pictures

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halloween appetizer recipes with pictures

Fruits, Veggies and Dips
# To make buggy apples, core four apples, any variety, and cut them into quarters. Mix together 1 cup of chunky peanut butter, 1/2 cup each of crispy rice cereal and chopped peanuts, and 1/4 cup of raisins. Fill the center of each apple slice with the mixture.

To prepare herb-seasoned pumpkin seeds, rinse 2 lbs. of raw pumpkin seeds and dry them on paper towels. In a large bowl, mix 2 tbsp. of olive oil and 1 tsp. each of salt, dried rosemary and dried basil. Add the pumpkin seeds and stir them to coat. Spread the seeds on a baking sheet and bake them at 350 degrees F for 12 to 15 minutes, until crisp. Add more salt if needed.

Make a dip for vegetables. Melt 1/4 cup butter in a frying pan and add one large chopped onion, 1 small chopped red bell pepper and 1 tbsp. of finely chopped garlic. Saute until the onion is tender. Mix in 2 tbsp. of flour and cook for one minute. Add 1/2 cup of chicken broth and 1/2 cup of heavy whipping cream, and cook until the mixture thickens, about two to three minutes. Add 1/2 cup feta cheese or 1 cup fresh Parmesan, 1/4 cup plain yogurt, 10 oz. of fresh spinach, cut into strips, and 1/8 tsp. hot sauce. Cook until the spinach is wilted. Add salt and pepper to taste and serve warm.

Create celery broomsticks by cutting celery stalks into 4-inch pieces. Trim one end of each piece to resemble a narrow handle, then slice the other end into thin "broom straws." Place the broomsticks into ice water until the sliced ends curl. Serve with dip.
Monster Meats
# Make monster claws by slicing a pound of skinless, boneless chicken breasts lengthwise into 3/4-inch strips. Make each strip narrower at one end. In a small bowl, lightly beat three eggs. In another bowl, combine 1 1/2 cups bread crumbs, 2 tbsp. onion powder and 1 tbsp. of cajun seasoning. Dip each chicken strip into the beaten egg, then roll it in the bread crumb mixture to coat. Place them on lightly greased baking sheets and bake at 350 degrees for 10 minutes. Test doneness by cutting one strip in half. If the center is still pink, continue baking until the centers are done. Cool the strips slightly, then make a small slit in the narrow end of each one and insert a small triangular-shaped piece of red bell pepper for a nail. Serve the claws with barbecue sauce.

Barbecue some "bat" wings. Boil 4 lbs. of chicken wings for 20 minutes. Make the barbecue sauce by mixing together 2 cups of ketchup, 1 1/2 cups of molasses, 1/3 cup cider vinegar, 3 tbsp. of Worcestershire sauce, 2 tbsp. of sugar and hot sauce, to taste. Add black paste food coloring. Preheat the oven to 350 degrees and bake sauce in a roasting pan for 10 minutes. Drain the wings and pat them dry with paper towels. Place them in the black sauce and toss them to coat. Prick the wings with a fork to allow the sauce to penetrate them. Bake them for 20 minutes, then remove them from the oven and increase the temperature to 450 degrees. Toss the wings again to recoat them, return them to the oven and bake for 15 minutes, until the sauce is thick. Serve hot or warm.