(BUSINESS WIRE)--Go all out this Halloween weekend with FoodNetwork.com’s favorite recipes for freaky party foods and ghoulishly great treats — no tricks necessary. Plus, go pumpkin crazy with Alton Brown's roasted pumpkin seeds, Paula Deen's Gooey Pumpkin Cakes and Duff Goldman's outrageous pumpkin "slashing." (www.foodnetwork.com/halloween)
Bakery Chef Duff, star of Food Network’s Ace of Cakes, is the Halloween hooligan this season and FoodNetwork.com’s cauldron is boiling up web-exclusive “Tales from the Bakery” with the cake master himself. Visitors to the site will be thrilled to see Duff:
* Create an angry 3-D pumpkin cake in a spooky patch.
* Bake up pumpkin chocolate chip mini Halloween cakes with some ghostly icing.
* Test and terrify his bakery staff with his favorite spooky Halloween foods like slimy spaghetti intestines and brains รก la tofu.
* Share a monster mash-up list of his favorite creepy Charm City Cakes, from the spinning-head exorcist to the zombie bride and groom.
Semi-Homemade’s Sandra Lee is all dolled up and ready for this All Hallows’ Eve. Get caught in her web-exclusive semi-homemade Halloween videos featuring a compilation of her crazy costumes from Halloweens gone by, themed recipes with ghoulish garnishes and even some spooky entertaining tricks.
Done carving the pumpkin? Don’t toss those seeds! Learn how to roast them for a fabulous fall snack with Alton Brown. Also, use them in snacks and desserts, or toss them in decorative baggies for the perfect party favor.
Want to make homemade costumes for the kids? The site even features step-by-step instructions for making fun food-themed kiddie costumes. For more Halloween thrills and chills, and all manner of devilishly delightful October 31st recipe and menu ideas, check out FoodNetwork.com.
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Showing posts with label halloween. Show all posts
Showing posts with label halloween. Show all posts
Tuesday, October 6, 2009
Sunday, October 19, 2008
Halloween Party Recipes So Delicious They're Scary!
PRNewswire -- Just as you can count on Count Dracula showing up on your doorstep on Halloween, you can count on the cooks at Cabot Creamery Cooperative to whip up some fiendishly delicious recipes for the witches and warlocks dancing to "The Monster Mash" at your Halloween party.
"Most people are pretty good at pulling together a fun and scary Halloween party," says Cabot senior vice president of marketing, Roberta MacDonald. "But you don't want to frighten your guests with ghoulish recipes," she added with a laugh. "So our favorite Cabot cook has created some frightfully delicious recipes that are sure to be a big hit with ghosts and goblins of every age. There's no trick to making these treats, and best of all, they're easy to make, and good for you, too."
Cabot's Reduced Fat Butternut Squash Soup is the perfect Halloween party starter, and Cabot's delicious Pumpkin and Habanero Cheddar Souffles are sure to add some spice to your dinner menu. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped 3/4 ounce bars of Cabot's award-winning cheddar (available in Sharp Cheddar and 50% Reduced Fat Cheddar), and you have a bewitchingly tasty party combo sure to please everyone.
For these and a host of other delicious Cabot recipes, please visit Cabot's website at: http://www.cabotcheese.com/recipes
Reduced Fat Butternut Squash Soup
Makes 4-6 servings
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.
Pumpkin and Habanero Cheddar Souffles
Makes 8 servings
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water;
cover tightly with foil and bake for 40 minutes, or until tender. Let
cool.
3. Reheat oven to 375 degrees F.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds,
then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs,
stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon
souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed
and set.
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"Most people are pretty good at pulling together a fun and scary Halloween party," says Cabot senior vice president of marketing, Roberta MacDonald. "But you don't want to frighten your guests with ghoulish recipes," she added with a laugh. "So our favorite Cabot cook has created some frightfully delicious recipes that are sure to be a big hit with ghosts and goblins of every age. There's no trick to making these treats, and best of all, they're easy to make, and good for you, too."
Cabot's Reduced Fat Butternut Squash Soup is the perfect Halloween party starter, and Cabot's delicious Pumpkin and Habanero Cheddar Souffles are sure to add some spice to your dinner menu. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped 3/4 ounce bars of Cabot's award-winning cheddar (available in Sharp Cheddar and 50% Reduced Fat Cheddar), and you have a bewitchingly tasty party combo sure to please everyone.
For these and a host of other delicious Cabot recipes, please visit Cabot's website at: http://www.cabotcheese.com/recipes
Reduced Fat Butternut Squash Soup
Makes 4-6 servings
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.
Pumpkin and Habanero Cheddar Souffles
Makes 8 servings
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water;
cover tightly with foil and bake for 40 minutes, or until tender. Let
cool.
3. Reheat oven to 375 degrees F.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds,
then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs,
stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon
souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed
and set.
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Sunday, October 5, 2008
Tricked-Out Popcorn Treats
(NAPSI)-Halloween is the one time of the year you have the pleasure of eating candy corn, of pulling slimy innards from a pumpkin and roasting its seeds afterwards, and of throwing a costume party to exercise your creative genius.
If you celebrate the season, the following recipe may appeal to your inner child since it includes both candy corn and popcorn. Popcorn is another fall favorite, so well loved that October is officially National Popcorn Poppin' Month.
You can conjure up the spirit of Halloween past with this recipe for Halloween Heaven. Reminiscent of the popcorn ball--a onetime Halloween staple--this recipe builds on the basic marshmallow and popcorn structure by adding peanut butter for a little flavor and protein kick and then just the right amount of candy corn for holiday pizzazz.
Halloween Heaven
8 cups air-popped popcorn
7 ounces marshmallow cream
½ cup reduced-fat peanut butter
1 cup candy corn
Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
Stir in popcorn and candy corn and mix until coated evenly.
Drop by heaping spoonfuls on wax paper or nonstick surface and allow to cool. Store in airtight container.
Looking for a quick, healthful alternative to handing out candy this year?
Try your hand at creating these festive treats featuring healthful, whole grain popcorn.
Haunted Popcorn Hands
Clear polyethylene food-service gloves
Candy corn
Popcorn
Ribbon or yarn
Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn.
For tasty recipes, fun facts, popcorn trivia and more, visit www.popcorn.org.
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If you celebrate the season, the following recipe may appeal to your inner child since it includes both candy corn and popcorn. Popcorn is another fall favorite, so well loved that October is officially National Popcorn Poppin' Month.
You can conjure up the spirit of Halloween past with this recipe for Halloween Heaven. Reminiscent of the popcorn ball--a onetime Halloween staple--this recipe builds on the basic marshmallow and popcorn structure by adding peanut butter for a little flavor and protein kick and then just the right amount of candy corn for holiday pizzazz.
Halloween Heaven
8 cups air-popped popcorn
7 ounces marshmallow cream
½ cup reduced-fat peanut butter
1 cup candy corn
Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
Stir in popcorn and candy corn and mix until coated evenly.
Drop by heaping spoonfuls on wax paper or nonstick surface and allow to cool. Store in airtight container.
Looking for a quick, healthful alternative to handing out candy this year?
Try your hand at creating these festive treats featuring healthful, whole grain popcorn.
Haunted Popcorn Hands
Clear polyethylene food-service gloves
Candy corn
Popcorn
Ribbon or yarn
Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn.
For tasty recipes, fun facts, popcorn trivia and more, visit www.popcorn.org.
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