Easy Halloween Recipes

Planning a Halloween feast? There is nothing more fun to have on hand than easy Halloween recipes. It’s great to watch partygoers partake in halloween treats such as brains, eyeballs, and toes. It not only makes the party fun, but it makes it memorable as well.

Here’s one of my favorite Halloween recipes – Yummy Brains.

What you'll need:

2 3 oz. packages Berry Blue flavored gelatin

2 cups boiling water

1 16 oz. package frozen mixed berries

1 cup crushed pineapple, with juice

1 teaspoon black gel food coloring

2 cups heavy whipping cream, whipped to stiff peaks

2 brain molds (try WalMart)

Dissolve the gelatin in the boiling water, stirring until no sugar crystals appear.

Place the berries in a food processor and pulse until the berries are very fine. Stir in the pineapple and mix with the gelatin. Stir in the black food coloring and place in the refrigerator (or the freezer if you're in a hurry) until syrupy and beginning to set. Fold in the whipped cream. Spray the inside of the mold or bowl with non-stick spray and pour the gelatin mixture into the molds. Refrigerate 3-4 hours until set.

To unmold, place the molds in a bowl of hot water; let sit a minute or two, then place a plate on top of the mold and invert. The brains will fall onto the plate and will be ready to serve. MMMM!

You'll need a supporting cast for the brains. So how about trying out some deviled eyeballs? Basically, these are deviled eggs with a green or black olive in the middle. In the event you do not know how to make deviled eggs, here’s what you'll need:

12 eggs, hard-cooked, cooled and peeled

24 green or black olives stuffed with pimientos

Miracle Whip or mayonnaise

Mustard

Red food coloring

Tabasco (optional)

Slice eggs in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill egg white halves with yolk mixture, rounding and smoothing the top of each.

Push a whole pimiento-stuffed green or black olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food coloring to draw tiny wiggly red lines on whites, to simulate capillaries. You now have some eyeballs ready to eat!

Another of my favorite Halloween recipes is Monster Toes. This easy Halloween recipe should cover your table from head to toe.

You’ll first need cocktail wieners. Cut a wedge into the end of each wiener to make a place for the toenail. Cut flour tortillas into 4 inch long by ¾ inch wide strips. Roll each wiener into a tortilla strip. Secure with a toothpick and place on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. After removing from oven, fill the toenail with ketchup and serve. Ewww, but yummy – all at the same time!

Halloween recipes are fun to make and even more fun to eat. There are a lot of creative ways to make easy Halloween recipes – just use your imagination and then enjoy watching your guests eat their scary treats!

About the Author: Get more easy Halloween recipes for your Halloween feast. Simply visit http://halloweenfunfactory.com/books/halloween-crafts.htm, where you can also get access to a FREE Halloween Planning & Decorating Guide.

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Cook That Chicken

By David Fishman
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.

Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.

Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.

Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.

There are so many people barbequing today because everything taste better when cooked on an open flame.

About the Author: David Marc Fishman is the owner of tipsquad.com. Tipsquad is a new advice website. It gives tips by showing by video.

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Health by Chocolate: Why Dark Chocolate May Be Good For You

By Jason Flintstone

It's that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.

But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.

According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.

The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.

According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".

Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.

So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.

About the Author: LIFamilies.com - Family community for Long Island, NY

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Chocolate Heaven: Discover the Hidden Treasures of Chocolate

By Pat Lock

Nowadays there are so many different types of chocolate on the market, that we are literally ‘spoilt for choice’.

With so much publicity on what we should and should not eat, many people are turning to plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of coca solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.

The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.

Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need to be melted with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.

Chocolate drops (or nibs, as they are sometimes called) are easy to melt. The can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.

Some firms sell chocolate for use in a current favorite ‘chocolate fountains’. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall – just ready for guests to dip marshmallows, strawberry’s and other small fruits, into the ‘fountain’. It is a good idea to have plenty napkins around to catch the drips!

Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.

Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps to give the flake its crumbly consistency

Some specialist shops sell blocks of cocoa butter. This can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.

Vermicelli is yet way another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!

A current fashion is to decorate a wedding cake with curls of chocolate like tall rods standing around the sides of the cake. They can be home made but it is a time-consuming job and not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when they will all be an equal length and thickness

Another type of coating which is bought by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating.

Alternatively, it can be left to firm and piped

Modelling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.

And finally, we come to a type of ‘so called chocolate’ which can cause confusion. Packaged under various headings it is often called Chocolate flavor cake covering, or chocolate flavoured coating. They all have one thing in common - although they contain cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.

The addition of vegetable fat makes the ‘chocolate’ easier to melt and work with. But it has a drawback – because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.

© Pat Lock 2007

About the Author: Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake-Decorating-Tips.com website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.

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A Picture-Perfect Turkey

By: Stacey Moore

The first step to roasting a picture-perfect turkey, say the experts, is to start with a quality roaster. Here are some tips to help you choose one:

• Avoid flimsy disposable pans. Instead, choose a heavyweight roaster with strong handles.

• Dark-colored roasters absorb the oven's energy and evenly distribute it.

• Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware.

• Roast your turkey at a constant 325° to 350° F. A 16 to 24 pound turkey takes approximately 12 to 15 minutes per pound.

• Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes.

• Use a meat thermometer to insure thorough cooking. The deepest portion of the breast shold read 170° F, the thigh, 180° F.

• Once finished, let the bird rest for about half an hour so the juices settle before carving.

Choose a heavy roaster that is designed to accommodate the weight of a turkey.

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Deep-Frying Your Turkey

Deep-Frying a Turkey

By: RecipeCove.com

Deep-fried turkeys have become very popular over the past few years. Done properly, deep-fried turkeys can be delicious, but preparing them can be dangerous if not done properly. Proper equipment and proper precautions are necessary for a good result.

Deep-frying whole turkeys should always be done outside using proper equipment. A deep-fryer specifically designed for turkeys should be used. The fryer should have a solid base that holds the pot securely in place. A number of models come with tripod (3) legs. These should be avoided as they are not stable. The pot should be large enough to hold the size turkey you plan on cooking.

The pot must be filled with oil but care should be taken to not overfill. Remember, when you place the turkey in the hot oil the oil level will rise. If the oil level is too high this could cause the oil to spill over the side and catch on fire. In addition, the temperature of the oil should be monitored closely. If the oil becomes too hot it may ignite.

The turkey should be completely thawed before immersing it in the oil. Immersing a frozen or partially thawed turkey into hot oil may cause excessive splattering or cause the oil to spill over the pot. In addition to making sure the turkey is thawed also make sure that the turkey is as dry as possible before placing it in the oil.

The oil should be heated to 390 degrees prior to placing the turkey in the oil. Once the turkey has been immersed the oil should be maintained at a temperature of 365 degrees.

As the turkey cooks, move it around in the oil occasionally. Whole turkeys take approximately 3 to 4 minutes per pound to fry. When the turkey is done it will float to the surface of the oil and the skin should be crispy and brown. Make sure to check the internal temperature with a good meat thermometer. The internal temperature of the breast meat should be 180 degrees.

Keep the deep-fryer as far away from combustible items as possible. The deep-fryer should not be placed on a deck, on a table or near any building. In addition, never leave the deep-fryer unattended and NEVER allow children or pets near the deep-fryer.

Once cooking is complete, let the oil cool COMPLETELY before transferring it to a container for disposal. This may take several hours so please be patient.

Cooking Your Turkey

Cooking Your Turkey

By: RecipeCove.com

While cooking a turkey seems like a pretty simply job, it’s amazing how many times it doesn’t come out quite right. Here are some tips that will help you cook that perfect turkey.

First, turkeys should be cooked in an oven at a temperature from 325 to 350. Higher temperatures might cook it a little faster, but you will most likely end up with drier meat. Cooking at a temperature lower than 325 prevents the inside of the turkey from cooking properly and can lead to serious cases of food poisoning.

Second, NEVER partially cook a turkey, place it back in the refrigerator and then finish cooking it later. Partially cooked turkeys are breeding grounds for bacteria.

Third, even if your turkey comes with a pop-up timer, use a real meat thermometer to check for doneness. A turkey is cooked properly when the interior of the breast meat reach 170 degrees and the interior of the thigh meat reaches 180 degrees. Another check (although this should only be used as a secondary method of checking for doneness) is to pierce the turkey with a fork and see if the juices run clear.

We occasionally run into that situation where the turkey is finished cooking before we think it will be and the rest of the dinner is not ready. It is safe to leave it in a warm (200 degree) oven for a short period of time until the rest of the dinner is done. To keep the turkey from drying out, cover it with aluminum foil.

Turkey Handling and Food Safety

Turkey Handling and Food Safety

By: RecipeCove.com

Holiday dinners can create fabulous memories. Here are some basic guidelines which will help ensure that those holiday memories do not include a bout of food poisoning.

Cleanliness:

The first concern when dealing with raw turkey is cleanliness. Following the preparation of your turkey all work surfaces, dishes and utensils should be washed with hot soapy water. Bleach is a great disinfectant for cutting boards. Don’t use washcloths or sponges as they can transfer bacteria to other surfaces. Disposable wipes/cloths or paper towels are much safer. Frequent hand washing also helps eliminate the possibility of contamination.

Cutting boards are a particular source of concern. Separate cutting boards should be used for meat and fruits and vegetables. While many people are fans of wooden cutting boards they are difficult to clean and can be a breeding ground for bacteria. Tempered glass cutting boards are great for raw meat as they are extremely easy to clean.

Thawing:

Properly thawing a frozen turkey goes a long way in preventing contamination. Ideally, frozen turkeys should be thawed in the refrigerator. Of course, this can take a few days and many people forget to start the process in time. The next best alternative is to thaw the turkey in cold water. The water must be extremely (icey) cold and the turkey should remain in the original package (as long as the package does not have any holes). The water should be changed every 30 minutes to ensure that it stays cold.

Turkeys can be thawed in the microwave but it must be cooked immediately after removal from the microwave. Do not defrost it in the microwave and then put it back in the refrigerator to cook later.

Stuffing:

Stuffing a turkey can lead to all kinds of problems. While many experts will advise us not to stuff our turkeys, most of us cannot imagine a turkey dinner without the stuffing from the bird. There are a few things you can do to reduce the possibility of contamination when stuffing your turkey. First, NEVER stuff the turkey in advance. Stuff the turkey immediately before placing it in the oven. Remember, a stuffed turkey takes longer to cook than an unstuffed turkey. Second, use a meat thermometer to check the turkey AND the temperature of the stuffing. The stuffing should reach a temperature of 165⁰F. Finally, enjoy the leftover stuffing but use it without 2 days and make sure that it is thoroughly reheated when serving. Never freeze leftover stuffing.

How Big a Turkey Do You Need?

How Big a Turkey Do You Need?

By: RecipeCove.com

Every Thanksgiving the same question arises – how big a turkey do I need? There are some basic guidelines for choosing the right size turkey. The basic rule of thumb is to allow one pound of uncooked turkey per person. Now, of course, not everyone is going to eat that much (especially if they are saving room for that delicious pie!), but some people will eat more. And don’t forget that you want leftovers for the next day.

The one pound per person rule applies to unstuffed turkeys. What if you want to cheat a little bit and buy a pre-stuffed bird? In that case you should allow 1 ¼ to 1 ½ pounds per person.

Many of us tend to over-estimate the size turkey we need to feed our holiday crowd. While leftovers are always welcome the day after Thanksgiving or Christmas, they are not so welcome three or four days later. Buying the right size turkey will ensure plenty of food for that great holiday dinner as well as just the right amount of leftovers.