This issue "Halloween"   10-15-2012

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Graveyard Guacamole with Cheese Tombstones
2. Graveyard Sandwich Tray
3. Homemade Gummy Worms
5. Monster Mix
6. Pumpkin Crack Cake-Gluten Free
7. Simple, Slurpable Pumpkin Soup
8. Spiderlicious Punch
9. Swamp Soup with Mud Balls
10. Very Bloody Mary
1. Graveyard Guacamole with Cheese Tombstones

Don't bury this recipe where you can't find it, 'cause our Graveyard Guacamole is the perfect healthy dip for our crunchy Cheese Tombstone Twills. This deadly delicious party dish is sure to turn heads.

Serves: 12
Cooking Time: 5 min

What You'll Need:
1 (14-ounce) container ready-made guacamole
1 ripe tomato, diced
1/4 cup diced onion
1 (5-ounce) package shredded Parmesan cheese
What To Do:
In a medium bowl, combine guacamole, diced tomatoes and diced onions, mix well. Place in serving dish. Cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F. Coat a large rimmed baking sheet with cooking spray.

Sprinkle cheese over baking sheet, forming one large sheet of cheese. Bake 5 to 6 minutes, or until cheese is golden and melted.

Let cheese cool slightly then cut into tombstone shapes (see photo). Let cool completely before using as desired.
Decorate guacamole with cheese tombstones, and serve.

2.Graveyard Sandwich Tray
Wow your guests and family with one of the coolest Halloween recipes you can find. A Graveyard Sandwich Tray, what an idea! It makes a fabulous display and is pretty healthy too.

Serves: 12


For Chicken or Turkey Sandwich Filling:
4 cans (5-ounce each) chunk breast of chicken or turkey in water, drained
1/8 teaspoon poultry seasoning
1/2 cup light mayonnaise

For Tuna Sandwich Filling:
4 cans (6-ounce each) chunk light tuna in water, drained
1 teaspoon celery seed
1/2 cup light mayonnaise

For Ham Sandwich Filling:
4 cans (5-ounce each) chunk lean ham in water, drained and finely chopped
1/8 teaspoon pumpkin pie spice
1/2 cup light mayonnaise

For Sandwiches and Tray:
24 slices white sandwich bread
1 head lettuce, finely shredded

1. To make any of the sandwich fillings break the canned chicken, turkey, tuna or ham into flakes in a mixing bowl.
2. Add the seasoning and mayonnaise and mix to combine.
3. Homemade Gummy Worms

Start your own gummy worm farm! That's right, with just a few off-the-shelf ingredients, you and the kids can make your very own gummy worms. They're fun to make and even more fun to eat!

Makes: 2 1/2 dozen gummy worms

What You'll Need:
2 (4-serving size) packages sugar-free gelatin (any flavor)
2 (0.3-ounce) envelopes unsweetened drink mix (any flavor)
3 (1-ounce) envelopes unflavored gelatin
1 cup boiling water

What To Do:
Coat an 8-inch square baking dish with cooking spray.
In a medium bowl, combine all ingredients until dissolved. Pour into prepared baking dish, cover, and chill 2 to 3 hours, or until completely set.
Cut into 1/4-inch strips to form thin "worms" for serving as is or decorating other treats.

Preparation Tip: If you're a real candy connoisseur, you might want to make these in fun candy molds for fancier gummy candy. 


preheat oven to temperature called for on 1-18 1/4 ounce package chocolate cake mix. In a small bowl, combine 8 ounces cream cheese (softened), 3/4 cup granulated sugar, 1 egg and a dash of salt. Stir in 1/2 cup finely chopped walnuts and 1-6 ounce package chocolate chips. Set aside. Mix cake according to directions on the package. Place paper liners in muffin pan. Fill each liner half full of cake batter. Drop a heaping teaspoons of the cream cheese mixture into each batter-filled cup. Bake according to package directions. Let cupcakes cool to room temperature before frosting. Decorate with candy spiders or worms. 
5. Monster Mix

Monsters will flock to your spirited gathering when the word gets out that you're serving our crunchy Monster Mix. This spooky snack mix filled with salty favorites will leave them spellbound!

Makes: 8 cups

Cooking Time: 45 min

What You'll Need:
2 cups oven-toasted corn cereal (see Options)
2 cups miniature pretzel twists
2 cups cheese crackers
2 cups peanuts
3 tablespoons canola or vegetable oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

What To Do:
Preheat oven to 300 degrees F.
In a large bowl, combine cereal, pretzels, cheese crackers, and peanuts. 
In a small bowl, combine remaining ingredients; mix well. Pour seasoning mixture over cereal mixture; toss until cereal mixture is thoroughly coated then spread onto rimmed baking sheets.
Bake 45 minutes, stirring every 15 minutes. Remove snack mix from oven and cool completely. Store in an airtight container until ready to use.

Options: Oven-toasted cereals are available in many different brands. Go ahead and add raisins or other dried fruit if you'd's your snack mix!

6. Pumpkin Crack Cake-Gluten Free

By: Nicole @ Gluten-Free on a
Recipe type: Dessert

Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins

Serves: 8
Gluten-free Vanilla Cake with Sweet Pumpkin swirl


7½ ounces canned pumpkin puree
7 ounces sweetened condensed milk
2 eggs, at room temperature
½ cup sugar
2½ teaspoons pumpkin pie spice
1 15-ounce box gluten-free yellow cake mix
8 tablespoons (1/2 cup) unsalted butter, melted and cooled
½ cup semi-sweet chocolate chips (or chopped pecans)


Preheat the oven to 350 degrees F. Grease a 9-inch square or round baking pan and set it aside.
In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined.
Pour the pumpkin mixture into the prepared pan. Sprinkle ? of the dry cake mix over the top and swirl it into the wet ingredients with a knife (see photo).
Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with chips. Cover the top of the pan with foil.
Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes, or until it has begun to brown around edges.
Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.

Doubling the recipe is a cinch, with a hitch. Double all of the ingredients — except the cake mix. Just sprinkle that thinner if you double the recipe, but still use just the one box of mix. That’s just how it works. Don’t ask me. I’m just the [hired] help.

Source: Gluten Free On A Shoestring
7. Simple, Slurpable Pumpkin Soup
By: Cherie Mercer Twohy

Having some soup is a great way to warm up and get food in the tummy before you attack all the sugary treats. This Simple, Slurpable Pumpkin Soup is one of the most delicious homemade soup recipes and goes great with the Halloween and Fall season.

Preparation Time: 5 min
Cooking Time: 15 min

2 teaspoons olive oil
1/2 (4-ounce) package chopped pancetta
3 tablespoons chopped onion and shallot combination
1 can (15-ounce) organic pumpkin purée
2 cups chicken or vegetable broth
2 tablespoons dry sherry (optional)
1 1/2 cups Swiss and gruyere cheese blend, shredded
salt, pepper, and red chile pepper flakes

1. In a saucepan, heat the olive oil and sauté the pancetta until browned.
2. Remove with a slotted spoon and set aside.
3. In the same pan, sauté the onion and shallots until fragrant, 2 to 3 minutes.
4. Add the pumpkin purée and broth. Bring to a boil, reduce the heat, and simmer 10 minutes.
5. Add the sherry (if using), and warm through.
6. Off the heat, stir in the shredded cheese to melt.
7. Adjust seasoning with salt, pepper, and red chile pepper flakes. Garnish with reserved pancetta.
8. Spiderlicious Punch

What a creepy drink idea for your Halloween party! The kids will love both the look and taste of this spooky green punch. And, you can easily add your favorite liquor for your adults-only party!

Serves: 6 (see Note)

Preparation Time: 5 min

What You'll Need:
3 (6-ounce) cans pineapple juice, chilled
1 cup cold water
1/4 cup lemon juice
1/2 cup sugar
1 (4-serving) package lime-flavored gelatin
1 liter lemon-lime soda, chilled
1/4 cup maraschino cherry juice

What To Do:
In a large pitcher, combine the pineapple juice, water, lemon juice, sugar, and gelatin mix, stirring until the sugar and gelatin have dissolved.
Add the soda and cherry juice; mix well. Serve in individual glasses over ice. 

Note: If you're making this to serve in a punch bowl, double the quantity of all the ingredients. 

9. Swamp Soup with Mud Balls
By: Dawn M. Viola
Kids are sure to gobble up the Swamp Soup with Mud Balls thanks to its fun name and yummy flavor! As for gross recipes for Halloween, the name might sound gross but the taste will have them coming back for more. It's healthy too!

Serves: 6

For the Mud Balls:
3 pieces Italian or sour dough bread
1 tablespoon olive oil
1 teaspoon dried oregano
1/4 cup yellow onion, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 large freshly cracked black pepper
1/2 pound lean ground beef
1 egg, lightly beaten
1 tablespoon fresh minced parsley
1 tablespoon fresh minced parsley
Oil for searing the mud balls

For the Swamp:
4 slices thick-cut bacon, finely chopped (1/4-inch pieces)
1 medium yellow onion, finely chopped (1/4-inch pieces)
2 carrots, finely chopped (1/4-inch pieces)
1 head escarole, sliced into thin ribbons
3 garlic cloves, crushed
Pinch red pepper flakes
4 cups (32-ounce) chicken stock
1 hard-cooked egg, chopped
Kosher salt and freshly cracked black pepper to taste

Make the breadcrumbs:
1. In the bowl of a food processor, pulse bread slices until a fine crumb is produced.
2. In a medium skillet, heat oil over medium, add oregano, onion, salt and pepper; sauté until onions soften, about 1 minute.
3. Add breadcrumbs and garlic; cook until bread begins to toast in the pan, about 5 minutes, stirring occasionally.
4. Remove from heat and allow to cool for 10 minutes.

Make the mud balls:
1. Season ground beef with salt and pepper.
2. In a large bowl, add seasoned ground beef, egg, parsley, cream and breadcrumbs.
3. Mix with hands until well combined. Form into 1/2-inch meatballs (mud balls) and place on a tray or plate.
4. Chill in refrigerator for 10 minutes to firm up.
5. In the pot being used to make the soup, heat enough oil to just cover the bottom of the pan over medium-high heat.
6. Remove meat balls from the fridge and place a single layer in the hot oil.
7. Swirl the pan to prevent the meatballs from sticking.
8. Brown the meatballs on all sides, remove from pan and set aside.
9. Repeat until all meatballs have been browned.

Make the swamp:
1. Drain meatball oil from pan, keeping any brown bits.
2. Add bacon and render fat. Remove bacon when crisp and set aside.
3. Add onions and carrots; sauté for 2 minutes.
4. Add escarole; sauté until wilted. Add garlic and red pepper flakes; stir to incorporate and add chicken stock.
5. Add meatballs to the pot, cover and bring to a boil. Immediately reduce to a simmer and cook for 20 minutes.
6. Season with additional salt and pepper to taste.
7. Serve in clear cups or bowls with chopped hard-cooked egg and crumbled bacon.
10. Very Bloody Mary

Don't be surprised if you find a few vampires lurking about when you mix together a pitcher of our recipe for a Very Bloody Mary. These are frightfully good for your blood-thirsty ghouls and guests.

Serves: 4

What You'll Need:
1 (46-ounce) can vegetable juice
1 tablespoon prepared white horseradish, drained
1 teaspoon hot pepper sauce
3/4 teaspoon celery salt
1/2 teaspoon black pepper
3/4 cup vodka (optional)
4 celery stalks
Ice cubes

What To Do:
In a large pitcher, combine all ingredients except celery and ice. Mix until evenly blended.
Place a celery stalk and a few ice cubes in individual tall drink glasses.
Pour the Bloody Mary mixture over the ice cubes and serve. 

Notes: For that extra vampire bloody taste, before adding Bloody Mary mixture to the glasses, try combining some coarse salt and coarse black pepper in a shallow bowl. Wet the rim of each glass then dip the rim into the salt and pepper mixture.



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