Halloween cuisine

Halloween Zombie Meatloaf

Ingredients

1 1/2 pounds ground beef

1 small onion, finely chopped

3/4 cup buttery round crackers, crushed

2/3 cup milk

1/2 cup finely shredded sharp Cheddar cheese

2 eggs

1 tablespoon Worcestershire sauce

1 teaspoon seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend), or to taste

1 hard-boiled egg, cut in half

Sauce

1/2 cup ketchup

1/2 cup ketchup

2 tablespoons barbeque sauce (such as Stubb's®)

5 cloves garlic, cut into small pieces

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease the foil.

2. Mix ground beef, onion, crackers, milk, Cheddar cheese, eggs, Worcestershire sauce, and seasoned salt together in a bowl. Transfer beef mixture to the prepared baking sheet and form into a skull-shape, leaving holes for "eye sockets" and a "mouth". Place hard boiled egg halves into the "eye sockets", shaping the beef mixture around them to hold in place.

3. Mix ketchup, brown sugar, and barbeque sauce together in a bowl until sauce is smooth. Spread 1/2 of the sauce onto the entire beef mixture, including the "eyes" and "mouth".

4. Bake in preheated oven until no longer pink in the center, about 50 to 60. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

5. Arrange the garlic pieces in the mouth for the "teeth". Brush the remaining sauce over the meatloaf or serve on the side.

Cook's Note:

Can be molded into any desired shape. Juices from ground beef may collect in the holes while baking and can be spread with a basting brush over the head after cooking contribute to the effect of "rotting flesh".

Dehydrated garlic chips can be found in health food stores in the bulk section. You may substitute sliced almonds or anything else that resembles teeth.

You can do just one hard-boiled egg "eye", if desired.

Halloween Popcorn Pumpkins

Ingredients

5 cups popped popcorn

1 cup candy corn

1 cup chopped salted peanuts

1/2 cup butter or margarine

3 cups miniature marshmallows

4 drops red food coloring

3 drops yellow food coloring

4 sticks red or black licorice, cut into thirds

Directions

1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

3. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Leftover Halloween Candy Brownies!

Ingredients

1 cup all-purpose flour

2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup packed light brown sugar

1/3 cup butter, softened

1/2 teaspoon vanilla extract

1 large egg

1/2 cup candy-coated milk chocolate pieces (such as M&M's®)

1/2 cup chopped peanut butter cups (such as Reese's®)

1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger®)

1/2 cup chopped milk chocolate candy bars (such as Hershey's®)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.

3. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.

4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.