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It’s Time for a Frightful Feast! You won’t be booed away by this year’s Taste of Home Holidays: Halloween. Celebrate the wickedly fun holiday with 50+ haunting Halloween recipes ranging from savory soups to sweet desserts. Start off your spooky soiree with some creepy crawly appetizers and bizarre beverages. Enchant guests with festive side dishes, breads and more. If you aren’t afraid yet, continue making your way towards the mysterious main dishes. Some of these include freaky flying creatures that will keep your guests on the edge of their seats! If you’re looking for recipes on the sweeter side, you’ll also find monstrous munchies and other tasty treats that will put a spell on kids and adults alike. Don’t be surprised if guests (or zombies!) come knocking on your door at nightfall for more. You’re still not spooked? Simply whip up your own boo-tiful party to find out what all the scary ghostly chatter is about!
Contents Bewitching Appetizers & Drinks Supernatural Side Dishes & Salads Scary Good Soups & Breads Spooky Main Dishes & Sandwiches Haunting Cakes & Cupcakes Magical Desserts Indexes
Bewitching Appetizers & Drinks
BEWITCHING APPETIZERS & DRINKS
Spider Sliders We’re always trying to do fun things with food to make meals more memorable. Grab one of these sandwiches before it crawls away! —FRANK MILLARD EDGERTON, WI PREP: 20 MIN. • COOK: 25 MIN. MAKES: 12 SERVINGS
2 large sweet potatoes (about 12 ounces each) ¹₂ teaspoon salt ¹₄ teaspoon ground cumin ¹₄ teaspoon dried thyme ¹₈ teaspoon ground cinnamon ¹₈ teaspoon pepper ¹₄ cup canola oil 1 pound ground beef ¹₄ cup dried minced onion ¹₂ teaspoon seasoned salt 6 slices process American cheese 12 dinner rolls, split 24 pimiento-stuffed olive slices 1. Adjust oven racks to upper-middle
and lower-middle position. Preheat oven to 400°. Peel and cut sweet potatoes into ¼-in. julienne strips. Place in a greased 15x10x1-in. baking pan. Mix salt, cumin, thyme, cinnamon and pepper. Drizzle sweet potatoes with oil; sprinkle with spice mixture. Toss to coat. 2. Bake on the bottom oven rack 25-30 minutes or until golden brown and tender, turning once. Meanwhile, in a large bowl, combine the beef, onion and seasoned salt, mixing lightly but thoroughly. Press onto bottom of a greased 13x9-in. baking dish. Bake on top oven rack 15-20 minutes or until a thermometer reads 160°. 3. Drain fat from baking dish; place the cheese slices evenly over meat. Bake 2-3 minutes longer or until cheese is melted. Cut into 12 patties. Place one patty on each roll bottom; arrange eight fries to form spider legs. Replace tops. Press two olive slices onto the cheese to form eyes.
Lemon Lime Punch I’ve been making this frothy refresher topped with lime sherbet for years. It’s fast, festive and adds color to a Halloween buffet. —MARY RAY RACCOON, KY PREP: 10 MIN. + CHILLING • MAKES: 6 QUARTS
2 quarts water 2 cups sugar 2 envelopes unsweetened lemon-lime soft drink mix 1 can (46 ounces) unsweetened pineapple juice
1 liter ginger ale, chilled 1 quart lime sherbet
In a punch bowl, combine water, sugar and soft drink mix; stir until dissolved. Stir in pineapple juice. Refrigerate until
chilled. Just before serving, stir in ginger ale and top with scoops of sherbet.
BEWITCHING APPETIZERS & DRINKS
Frankenguac Play the mad scientist this year and bring a monster to life. He’s frightfully fun and delicious! —TASTE OF HOME TEST KITCHEN START TO FINISH: 10 MIN. MAKES: 2 CUPS
3 medium ripe avocados, peeled and cubed ¹₄ cup finely chopped onion ¹₄ cup minced fresh cilantro 2 tablespoons lime juice ¹₈ teaspoon salt Tortilla chips Sour cream, refried black beans and ripe olives, optional 1. In a small bowl, mash avocado with a
fork. Stir in the onion, cilantro, lime juice and salt. 2. Spoon the guacamole onto a platter; shape into a rectangle. Place chips near the top of the head. Decorate face as desired with sour cream, refried black beans and olives.
Ogre Eyes Hot Cocoa Here’s looking at you! Guests of all ages will get a kick out of this eerie drink staring back at them. —JEANNIE KLUGH LANCASTER, PA START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
8 1 1 16 16 16
cups milk cup mint chocolate chips cup instant hot cocoa mix large marshmallows Crows candies lollipop sticks
1. In a large saucepan, combine 1 cup
milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips
are melted. Stir in the remaining milk; heat through. 2. Meanwhile, cut a slit in the top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy. 3. Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately.
NOTE If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and ¼ teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
BEWITCHING APPETIZERS & DRINKS
Slithering Hummus Bites Friends often ask me to make my hummus dip for parties. One year at Halloween, I decided to add on by piping it into phyllo shells and topping it with olives and roasted red peppers to make creepy creatures. —AMY WHITE MANCHESTER, CT START TO FINISH: 20 MIN. MAKES: 2¹ ₂ DOZEN
1 jar (7¹₂ ounces) roasted sweet red peppers, drained 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1 garlic clove, halved 3 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons tahini ¹₂ teaspoon salt 2 packages (1.9 ounces each) frozen miniature phyllo tart shells 30 pitted ripe olives 1. Cut one roasted pepper into 30 strips;
place the remaining peppers in a food processor. Add beans and garlic; pulse until chopped. Add lemon juice, oil, tahini and salt; process until blended. 2. Pipe into the shells. Stuff a strip of red pepper into each olive; press into filled shells.
Li’l Lips My kids just loved helping put the marshmallow “teeth” between the apple slices when I made these years ago. I usually made them with red apples but green apples would be a playful alternative. —AGNES WARD STRATFORD, ON START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS
1 medium red apple 1 teaspoon lemon juice ¹₄ cup chunky peanut butter 2 tablespoons reduced-fat cream cheese ¹₈ teaspoon ground cinnamon Miniature marshmallows, optional
1. Cut apple into 16 wedges; toss with
lemon juice. 2. In a small bowl, mix peanut butter, cream cheese and cinnamon until blended. Spread about 2 teaspoons onto one side of half of the apple slices; top each with a second slice, pressing to form
lips. If desired, press marshmallows onto peanut butter for teeth. Refrigerate until serving.
BEWITCHING APPETIZERS & DRINKS
Vampire Killer If you’re going to hang with vampires, you’re going to need a strong drink. A little garlic helps, too! —TASTE OF HOME TEST KITCHEN PREP: 5 MIN. + STANDING MAKES: 8 SERVINGS
1 serrano pepper, seeded and quartered 2 garlic cloves, crushed 1 lemon peel strip (2 inches) 1¹₂ cups vodka Ice GARNISH
Pickled baby beet 1. Place pepper, garlic, lemon peel and
vodka in a large glass or plastic container. Cover and let stand at room temperature for 1 week. 2. For each serving, fill a shaker threefourths full with ice. Add 1½ ounces infused vodka to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled martini glass. Garnish with a beet.
Fluffy Orange Spread With its pleasant orange flavor, this simple spread goes perfectly with a variety of crackers and fruit. Each bite has just the right amount of sweetness. —RUTH HASTINGS LOUISVILLE, IL START TO FINISH: 5 MIN. • MAKES: 1 CUP
6 ounces cream cheese, softened ¹₄ cup orange juice
1 tablespoon sugar 1 tablespoon grated orange peel Bread, apples, bagels or crackers
In a small bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange peel; mix well. Serve with bread, apples, bagels or crackers. Store leftovers in refrigerator.
BEWITCHING APPETIZERS & DRINKS
MummyWrapped Brie My baked Brie appetizer is good enough to wake the dead. You can assemble it in advance and bake it right before the party if you have lots of prep to do. —MARION LOWERY MEDFORD, OR START TO FINISH: 30 MIN. MAKES: 10 SERVINGS
1 package (17.3 ounces) frozen puff pastry, thawed ¹₄ cup apricot jam 1 round (16 ounces) Brie cheese 1 large egg 1 tablespoon water Apple slices 2 dried cranberries or raisins 1. Preheat oven to 400°. Unfold one
sheet of puff pastry. On a lightly floured surface, roll pastry into a 14-in. square. Cut off corners to make a circle. Spread jam into a 4½-in. circle in center of pastry. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. Beat egg and water; brush over pastry. 2. Place on an ungreased baking sheet, seam side down. Roll remaining pastry into a 14-in. square. Cut four 1-in. strips; cut strips in half crosswise. Wrap strips around Brie, trimming as necessary. Discard scraps. Bake 10 minutes; brush again with egg wash. Bake until golden brown, 10-15 minutes more. For eyes, cut two circles from apple slices; place on top of Brie. Top each circle with a dried cranberry. Serve warm with apple slices.
Supernatural Side Dishes & Salads
SUPERNATURAL SIDE DISHES & SALADS
Gouda Mixed Potato Mash Can’t decide what type of spuds to serve? Make both by preparing this casserole featuring Yukon Gold and sweet potatoes. The Gouda cheese is an unexpected twist. —SHELBY GODDARD BATON ROUGE, LA PREP: 20 MIN. • COOK: 15 MIN. MAKES: 12 SERVINGS (² ₃ CUP EACH)
6 medium Yukon Gold potatoes, peeled and cubed 2 medium sweet potatoes, peeled and cubed ¹₂ cup 2% milk 1 cup (4 ounces) shredded Gouda cheese 1 teaspoon paprika ¹₂ teaspoon salt ¹₂ teaspoon pepper 1. Place Yukon Gold and sweet potatoes
in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. 2. Mash potatoes, gradually adding milk. Stir in cheese, paprika, salt and pepper.
Roasted Butternut Tossed Salad This salad tastes great on an autumn day, and it’s packed with nutritious veggies, almonds, berries and squash. —KATHERINE WOLLGAST FLORISSANT, MO PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
4 cups cubed peeled butternut squash (about 1 pound) 1 large onion, chopped 1 tablespoon honey ¹₂ teaspoon salt ¹₂ teaspoon garlic powder ¹₄ teaspoon pepper 1 package (6 ounces) fresh baby spinach 2 cups coarsely chopped iceberg lettuce ¹₂ cup shredded fat-free cheddar cheese 6 tablespoons reduced-fat poppy seed salad dressing, divided
¹₂ cup seasoned stuffing cubes ¹₂ cup dried cranberries ¹₄ cup slivered almonds, toasted
4 bacon strips, cooked and crumbled 1. Preheat oven to 400°. In a large bowl,
toss squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly.
2. In another bowl, combine spinach,
lettuce, cheese and squash mixture. Just before serving, drizzle with 4 tablespoons dressing and toss to coat. Divide salad among eight plates; top with stuffing cubes, cranberries, almonds and bacon. Drizzle with remaining dressing. NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
SUPERNATURAL SIDE DISHES & SALADS
Brown SugarGlazed Baby Carrots When things get hectic during Halloween prep, these delicious glazed carrots are my “rescue me” side dish because they cook while I’m preparing other parts of the meal. Also, it frees up my oven for other dishes. —ANNDREA BAILEY HUNTINGTON BEACH, CA PREP: 10 MIN. • COOK: 6 HOURS MAKES: 6 SERVINGS
2 pounds fresh baby carrots 1 celery rib, finely chopped 1 small onion, finely chopped ¹₄ cup packed brown sugar 3 tablespoons butter, cubed ¹₂ teaspoon salt ¹₂ teaspoon pepper
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until carrots are tender.
Sweet Potato Patties with Orange Relish For something other than sweet potato casserole, we serve sweet potato patties as a unique side dish. They’re easier to make than you would think, and the relish can be prepared ahead and served chilled. —RADELLE KNAPPENBERGER OVIEDO, FL PREP: 20 MIN. + CHILLING • BAKE: 25 MIN. • MAKES: 12 SERVINGS
4 2 2 2 1 1¹₂
cups mashed sweet potatoes large eggs, lightly beaten tablespoons brown sugar tablespoons butter, melted teaspoon salt cups finely chopped walnuts
RELISH ²₃ cup dried cranberries ¹₂ cup orange juice ¹₄ cup packed brown sugar
3 medium navel oranges, peeled and chopped ¹₂ cup chopped walnuts, optional 1. In a large bowl, combine the sweet
potatoes, eggs, brown sugar, butter and salt. Refrigerate for 1 hour. Shape into 12 oval patties; flatten to ½-in. thickness. Place walnuts in a shallow bowl; coat patties in nuts.
2 tablespoons honey
2. Place on greased baking sheets. Bake,
uncovered, at 425° for 25-30 minutes or until golden brown. 3. Meanwhile, in a small saucepan, combine the cranberries, orange juice, brown sugar and honey. Cook and stir over medium heat until thickened, about 5 minutes. Stir in oranges and, if desired, walnuts. Serve with patties.
SUPERNATURAL SIDE DISHES & SALADS
Roasted Pumpkin and Brussels Sprouts While traveling to Taiwan, we visited a restaurant where fresh vegetables, including pumpkin, were served. That inspired me to roast pumpkin with Brussels sprouts for special occasions. —PAM CORRELL BROCKPORT, PA PREP: 15 MIN. • BAKE: 35 MIN. MAKES: 8 SERVINGS
1 medium pie pumpkin (about 3 pounds), peeled and cut into ³₄-inch cubes 1 pound fresh Brussels sprouts, trimmed and halved lengthwise 4 garlic cloves, thinly sliced ¹₃ cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon sea salt ¹₂ teaspoon coarsely ground pepper 2 tablespoons minced fresh parsley 1. Preheat oven to 400°. In a large bowl,
combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat. 2. Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.
Autumn Beans Long ago, Johnny Appleseed passed through this part of the country. Now, nearly every hill is crowned with ancient apple trees. Cider is abundant in the fall, and my family looks forward to including it in this bean dish! —MARA MCAULEY HINSDALE, NY START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
8 bacon strips, chopped
1. In a skillet, lightly fry bacon. Remove
2. Stir in the remaining ingredients.
¹₄ cup finely chopped onion
bacon to paper towel to drain. Set aside 2 tablespoons drippings. Saute onion in the drippings until tender.
Bring to a boil; reduce the heat and simmer, uncovered, 20-25 minutes, stirring occasionally.
1 cup apple cider 2 cans (16 ounces each) baked beans, undrained ¹₄ to ¹₂ cup raisins ¹₂ teaspoon ground cinnamon
SUPERNATURAL SIDE DISHES & SALADS
Broccoli Boo Salad This refreshing salad will round out your next Halloween party spread. Ghost and goblins alike will enjoy this crunchy salad delight. —VICKI SCHLECHTER DAVIS, CA PREP: 10 MIN. + CHILLING MAKES: 10-12 SERVINGS
1 cup Miracle Whip ¹₄ cup sugar
2 tablespoons vinegar 8 cups broccoli florets 1 can (11 ounces) mandarin oranges, drained ¹₂ cup chopped red onion 6 to 8 bacon strips, cooked and crumbled ¹₂ cup raisins
In a bowl, whisk the Miracle Whip, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Rainbow Vegetable Skillet Even my kids eat their veggies when I serve this spiced-up skillet. It’s pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in pieces of cooked chicken. —JENNIFER SCHMIDT DICKENS, TX START TO FINISH: 30 MIN. • MAKES: 9 SERVINGS
1 medium butternut squash (about 2 pounds) ¹₄ cup reduced-fat butter, melted 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon minced fresh cilantro 1 teaspoon salt ¹₂ teaspoon pepper ¹₄ teaspoon ground cinnamon 1 medium green pepper, cut into 1-inch pieces 1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges 1 tablespoon olive oil 2 cups grape tomatoes 1. Cut the squash in half; discard seeds.
Place the cut side down in a microwavesafe dish; add ½ in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender. 2. Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to
handle, peel and discard rind. Cut flesh into ½-in. pieces. 3. In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add the butter mixture and toss to coat. NOTE This recipe was tested with Land O’Lakes light stick butter in a 1,100-watt microwave.
SUPERNATURAL SIDE DISHES & SALADS
Loaded TwiceBaked Potato Casserole My husband is a meat-and-potatoes guy, so I try new combos for variety. In this dish, twice-baked potatoes and potato skins make an irresistible casserole. —CYNTHIA GERKEN NAPLES, FL PREP: 1¹ ₂ HOURS • BAKE: 30 MIN. MAKES: 8 SERVINGS
4 large baking potatoes (about 3¹₄ pounds) 1 tablespoon olive oil ³₄ teaspoon salt, divided ³₄ teaspoon pepper, divided ¹₄ cup butter, cubed ²₃ cup heavy whipping cream ¹₄ cup sour cream 2 cups (8 ounces) shredded cheddar cheese, divided 6 bacon strips, cooked and crumbled, divided 2 green onions, sliced, divided Additional sour cream, optional 1. Preheat oven to 375°. Scrub potatoes;
pierce several times with a fork. Brush with the oil; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1¼ hours or until tender. Cool potatoes slightly. 2. In a small saucepan, melt butter over medium heat. Whisk in whipping cream and ¼ cup sour cream. Add 1½ cups cheese; stir until melted. Remove from heat; cover to keep warm. 3. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut two potato skin shells into 1-in. pieces; save remaining skins for another use. 4. Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half of the
bacon and 2 tablespoons green onion. Transfer to a greased 1½-qt. baking dish. Top with cut-up potato skins. Sprinkle with remaining cheese and bacon.
5. Bake 30-35 minutes or until heated
through and lightly browned. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Scary Good Soups & Breads
SCARY GOOD SOUPS & BREADS
Beer Brat Chili My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can’t think of a better way to use up leftover brats. —KATRINA KRUMM APPLE VALLEY, MN PREP: 10 MIN. • COOK: 5 HOURS MAKES: 8 SERVINGS (2 ¹ ₂ QUARTS)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15 ounces) Southwestern black beans, undrained 1 can (14¹₂ ounces) Italian diced tomatoes, undrained 1 can (10 ounces) diced tomatoes and green chilies, undrained 1 package (14 ounces) fully cooked beer bratwurst links, sliced 1¹₂ cups frozen corn 1 medium sweet red pepper, chopped 1 medium onion, finely chopped ¹₄ cup chili seasoning mix 1 garlic clove, minced
In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours.
Garlic Cheese Breadsticks Breadsticks complement so many dishes. I have found that the texture is better when I use bread flour instead of all-purpose. —ANN VOLNER MARYVILLE, MO PREP: 45 MIN. + RISING • BAKE: 10 MIN. • MAKES: 32 BREADSTICKS
1 package (¹₄ ounce) active dry yeast 1¹₂ cups warm water (110° to 115°) ¹₂ cup warm 2% milk (110° to 115°) 3 tablespoons sugar 3 tablespoons butter, melted 1¹₂ teaspoons salt ¹₂ teaspoon baking soda 4¹₂ to 5¹₂ cups all-purpose flour TOPPING ¹₂ cup butter, melted
1 cup grated Parmesan cheese 4¹₂ teaspoons Italian seasoning 1 teaspoon garlic powder
1. In a large bowl, dissolve yeast in warm
water and milk. Add the sugar, butter, salt, baking soda and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. 3. Turn onto a lightly floured surface; cover and let rest for 10 minutes. Divide
dough into 32 pieces. Shape each into a 4½-in. rope. 4. Place ½ cup melted butter in a shallow bowl. Place cheese in a separate shallow bowl. Dip ropes in butter before coating with cheese. Place 3 in. apart on lightly greased baking sheets. Combine Italian seasoning and garlic powder; sprinkle over breadsticks. Cover and let rise until doubled, about 30 minutes. 5. Bake at 375° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
SCARY GOOD SOUPS & BREADS
Black Bean & Pumpkin Chili This is my kind of chili—thick and hearty. Try sweet potato or butternut squash instead of pumpkin, and serve over quinoa, barley, brown rice or farro. —JEAN ECOS HARTLAND, WI PREP: 20 MIN. • COOK: 1 HOUR MAKES: 8 SERVINGS (2¹ ₂ QUARTS)
1 tablespoon olive oil 1 medium sweet yellow pepper, chopped 1 medium onion, chopped 3 garlic cloves, minced 3 cups reduced-sodium chicken broth 1 can (15 ounces) solid-pack pumpkin 1 can (14¹₂ ounces) diced tomatoes, undrained 2 teaspoons chili powder 1¹₂ teaspoons ground cumin 1¹₂ teaspoons dried oregano ¹₂ teaspoon salt ¹₂ teaspoon smoked paprika 2 cans (15 ounces each) black beans, rinsed and drained 1¹₂ cups shredded cooked chicken ¹₄ cup chopped fresh cilantro or parsley 1. In a 6-qt. stockpot, heat oil over
medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. 2. Stir in the broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add the mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce the heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.
Cornmeal Dinner Rolls A robust sidekick to chili, soups and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. —BRYNN RADER OLYMPIA, WA PREP: 35 MIN. + RISING • BAKE: 15 MIN. • MAKES: 2¹ ₂ DOZEN
2 cups whole milk cup sugar cup butter, cubed cup cornmeal teaspoons salt 1 package (¹₄ ounce) active dry yeast ¹₄ cup warm water (110° to 115°) 2 large eggs 4³₄ to 5³₄ cups all-purpose flour ¹₂ ¹₂ ¹₃ 1¹₄
2 tablespoons butter, melted 1 tablespoon cornmeal
1. In a large saucepan, combine milk,
sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110°-115°. 2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 3. Turn onto a floured surface; knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. 4. Punch the dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes. 5. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm.
SCARY GOOD SOUPS & BREADS
Spiderweb Squash Soup Roasting the squash really adds a wonderful flavor to this delightful pureed soup. Want to make it vegetarian? Simply substitute vegetable stock for the chicken broth. —KIM PETTIPAS OROMOCTO, NB PREP: 45 MIN. • COOK: 40 MIN. MAKES: 9 SERVINGS (ABOUT 3 QUARTS)
4 pounds butternut squash, peeled and cubed (about 8 cups) 6 teaspoons olive oil, divided 1 large onion, chopped 2 tablespoons butter 1 tablespoon minced fresh gingerroot 2¹₂ teaspoons curry powder ³₄ teaspoon salt ¹₄ teaspoon pepper 3 large potatoes, peeled and cubed 6 cups chicken broth 1¹₂ cups milk Sour cream, optional 1. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4½ teaspoons
oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. 2. In a soup kettle, saute the onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. 3. Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to pan. Stir in milk; heat through. Garnish with sour cream if desired.
Bread Machine Pumpkin Monkey Bread I love making this pumpkin bread straight from my bread machine. Leftovers reheat well on busy weekdays, and any extra sauce makes an excellent pancake or waffle syrup. —EMILY MAIN TONOPAH, AZ PREP: 45 MIN. + RISING • BAKE: 20 MIN. + COOLING • MAKES: 18 SERVINGS
1 cup warm 2% milk (70° to 80°)
1 teaspoon ground cinnamon
³₄ cup canned pumpkin
¹₂ teaspoon ground ginger ¹₄ teaspoon ground nutmeg ¹₄ teaspoon ground cloves
2 tablespoons butter, softened ¹₄ cup sugar
1 teaspoon salt 1 teaspoon ground cinnamon ¹₂ teaspoon ground ginger ¹₄ teaspoon ground cloves ¹₄ teaspoon ground nutmeg 4 to 4¹₄ cups all-purpose flour 2 teaspoons active dry yeast SAUCE
1 cup butter, cubed 1 cup packed brown sugar 1 cup dried cranberries ¹₄ cup canned pumpkin
1. In a bread machine pan, place the first
11 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed. 2. Meanwhile, in a large saucepan, combine sauce ingredients; cook and stir until blended. Remove from heat. 3. When the dough cycle is completed, turn dough onto a lightly floured surface.
Divide into 36 portions; shape into balls. 4. Arrange half of the balls in a greased 10-in. fluted tube pan; cover with half of sauce. Repeat, being sure to thoroughly coat the top layer with sauce. 5. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. 6. Cool in the pan 10 minutes before inverting onto a serving plate. Serve bread warm. NOTE We recommend you do not use a bread machine’s time-delay feature for this recipe.
SCARY GOOD SOUPS & BREADS
Turkey Gnocchi Soup My 8-year-old daughter always asks for more of this hearty soup. If you don’t have leftover turkey, a rotisserie chicken works just as well. —AMY BABINES VIRGINIA BEACH, VA PREP: 15 MIN. • COOK: 25 MIN. MAKES: 6 SERVINGS (2 QUARTS)
1 3 4 6 3 ³₄
1 2 1 ¹₂ ¹₂
tablespoon butter medium carrots, chopped garlic cloves, minced cups water teaspoons reduced-sodium chicken base teaspoon Italian seasoning package (16 ounces) potato gnocchi cups cubed cooked turkey breast cup frozen peas teaspoon pepper cup shredded Parmesan cheese
1. In a Dutch oven, heat butter over
medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer. 2. Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce the heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese. FREEZE OPTION Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Autumn Bisque I like cozy comfort soups that taste creamy without the actual cream. This one’s full of goods like rutabagas, leeks, fresh herbs and almond milk. —MERRY GRAHAM NEWHALL, CA PREP: 25 MIN. • COOK: 50 MIN. • MAKES: 14 CUPS (3¹ ₂ QUARTS) BUTTER-HERB BALL ¹₄ cup buttery spread
2 teaspoons minced chives 2 teaspoons minced fresh parsley ¹₂ teaspoon grated lemon peel BISQUE
2 tablespoons olive oil 2 large rutabagas, peeled and cubed 3 medium leeks (white portion only), chopped 1 large celery root, peeled and cubed 1 large carrot, cubed 3 garlic cloves, minced
7 2 1¹₂ 1
cups vegetable stock teaspoons minced fresh thyme teaspoons minced fresh rosemary teaspoon salt ¹₂ teaspoon coarsely ground pepper 2 cups almond milk 2 tablespoons minced chives
1. Combine buttery spread, chives,
parsley and lemon peel; shape into 14 balls. Freeze in a single layer on a baking sheet; transfer to a freezer-safe container. May be frozen up to 2 months.
2. For the bisque, heat oil over medium
heat in a Dutch oven. Add rutabagas, leeks, celery root and carrot; cook and stir 8 minutes. Add garlic; cook 2 minutes longer. Stir in stock and seasonings; bring to a boil. Reduce the heat; cover and simmer until the vegetables are tender, 30-35 minutes. 3. Cool slightly. In a blender, pulse soup in batches until smooth. Return to pan. Stir in almond milk; heat through. To serve, sprinkle each portion with chives; top with a butter-herb ball.
SCARY GOOD SOUPS & BREADS
Best Dinner Rolls If you can’t decide which enticing topping to use, just make them all! —CHRISTINA PITTMAN PARKVILLE, MO PREP: 35 MIN. + RISING • BAKE: 10 MIN. MAKES: 2 DOZEN ¹₄ cup sugar
1 1¹₄ 4¹₂ 1 ¹₂
2 2 1
package (¹₄ ounce) active dry yeast teaspoons salt to 5 cups all-purpose flour cup milk cup water tablespoons butter large eggs large egg, lightly beaten
FOR EVERYTHING DINNER ROLLS
1 1 1 1 1
teaspoon kosher salt teaspoon dried minced garlic teaspoon dried minced onion teaspoon poppy seeds teaspoon sesame seeds
FOR PARM-GARLIC DINNER ROLLS
2 tablespoons grated Parmesan cheese ¹₂ teaspoon dried minced garlic
FOR ALMOND HERB DINNER ROLLS
2 tablespoons chopped sliced almonds ¹₂ teaspoon kosher salt ¹₂ teaspoon dried basil ¹₂ teaspoon dried oregano
1. In a large bowl, mix sugar, yeast, salt
and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to the dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 3. Punch down the dough. Turn onto a lightly floured surface; divide and shape
dough into 24 balls. Place in two greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. 4. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks; serve warm. CLOVERLEAF ROLLS Make dough as directed; divide into 24 portions. Divide each into three equal pieces; shape into balls. Place three balls in each greased muffin cup. Let rise; top and bake as directed.
TWISTS Make dough as directed; divide into 24 portions. Shape into balls; roll each into a 10-in. rope. Fold in half and twist two or three times, holding both ends. Pinch rope ends to seal. Let rise; top and bake as directed. ROSETTES Make dough as directed; divide into 24 portions. Shape into balls; roll each into a 10-in. rope. Tie loose knot in the center of rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Let rise; top and bake as directed.
Spooky Main Dishes & Sandwiches
SPOOKY MAIN DISHES & SANDWICHES
Candy Corn Quesadillas Celebrate the season with a savory touch. These candy corn triangles will be a smash hit. Let kids join in the fun by using a rolling pin to crush a bag filled with nacho tortilla chips while you do the rest. —MARIE PARKER MILWAUKEE, WI PREP: 25 MIN. • COOK: 10 MIN. MAKES: 2 DOZEN
1 rotisserie chicken, cut up 1 jar (16 ounces) salsa 1 cup frozen corn, thawed ¹₄ cup barbecue sauce ¹₂ teaspoon ground cumin ¹₂ cup butter, melted 8 flour tortillas (10 inches) 1 jar (15¹₂ ounces) salsa con queso dip, warmed 4 cups (16 ounces) shredded Mexican cheese blend 2²₃ cups crushed nacho-flavored tortilla chips ¹₂ cup sour cream 1. In a Dutch oven, combine the first five
ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla. 2. Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla. 3. Spread ½ cup queso dip over each quesadilla; carefully sprinkle shredded cheese along outer edge. Cook, covered, 1-2 minutes or until the cheese begins to melt. 4. Remove to a cutting board. Sprinkle the crushed chips over queso dip. Cut the quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with the remaining ingredients.
Flying Bat Pizzas Pizza is always a classic way to bring kids to the dinner table. My kids love to help add the toppings and decorate the pizzas before setting them in the oven. —ANGELA HANKS ST. ALBANS, WV PREP: 30 MIN. • BAKE: 10 MIN. • MAKES: 2 PIZZAS (8 SLICES EACH)
1 package (16 ounces) frozen corn, thawed 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 medium sweet red pepper, finely chopped 1 tablespoon chili powder 1 tablespoon cider vinegar 2 teaspoons olive oil 1 teaspoon ground cumin 2 prebaked 12-inch pizza crusts
2 cups (8 ounces) shredded cheddar cheese 2 spinach tortillas (10 inches) 1 can (4¹₄ ounces) chopped ripe olives Sour cream, optional 1. Preheat oven to 450°. In a large bowl,
combine the first eight ingredients. Transfer half of the mixture to a food processor. Process until blended; spread over crusts. Top with remaining bean mixture; sprinkle with cheese.
2. For bats, cut three 7-in. strips from
edges of each tortilla. Using kitchen shears, cut scallops along the straight edge of each strip. From each center portion, cut three bat faces. Assemble three bats on each pizza. Arrange olive pieces on bats to make eyes and mouths. Sprinkle remaining olives over pizzas. 3. Bake 10-15 minutes or until cheese is melted. If desired, serve with sour cream.
SPOOKY MAIN DISHES & SANDWICHES
Machete Shredded Beef Sandwiches Beef sirloin tip roast is the start for these tangy sandwiches. A hit of brown sugar gives the extra touch everyone adores. —TASTE OF HOME TEST KITCHEN PREP: 10 MIN. • COOK: 8 HOURS MAKES: 12 SERVINGS
1 beef sirloin tip roast (2¹₂ pounds) ¹₂ teaspoon salt ¹₄ teaspoon pepper
1 tablespoon canola oil 1 cup ketchup 1 cup water ¹₂ cup chopped onion ¹₃ cup packed brown sugar 3 tablespoons Worcestershire sauce 2 tablespoons lemon juice 2 tablespoons cider vinegar 2 tablespoons Dijon mustard 2 teaspoons celery seed 2 teaspoons chili powder 12 kaiser rolls, split 1. Sprinkle roast with salt and pepper. In
a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. 2. Transfer roast to a 5-qt. slow cooker. Combine the ketchup, water, onion, brown sugar, Worcestershire sauce, lemon juice, vinegar, mustard, celery seed and chili powder; pour over roast. 3. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and return to slow cooker. Spoon ½ cup meat mixture onto each roll.
Supernatural Spaghetti I got the idea for my pizza-flavored spaghetti when I saw someone dip a slice of pizza into a pasta dish. My wife and kids love it and so do my friends! —ROBERT SMITH LAS VEGAS, NV PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 6 SERVINGS ¹₂ pound lean ground beef (90% lean) ¹₂ pound Italian turkey sausage links, ¹₂
4 3 1 ¹₂ ¹₂
casings removed cup chopped sweet onion cans (8 ounces each) no-salt-added tomato sauce ounces sliced turkey pepperoni tablespoon sugar teaspoon dried parsley flakes teaspoon dried basil ounces uncooked whole wheat spaghetti tablespoons grated Parmesan cheese
12 fresh mozzarella cheese pearls 12 slices pimiento-stuffed olives 1. In a large nonstick skillet, cook beef,
sausage and onion over medium heat 6-8 minutes or until the meat is no longer pink, breaking up meat into crumbles; drain. 2. Stir in the tomato sauce, pepperoni, sugar, parsley and basil. Bring to a boil. Reduce the heat; simmer, uncovered, 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
3. Drain spaghetti; toss with sauce.
Sprinkle with Parmesan cheese. Top each serving with two cheese pearls and two olive slices to resemble eyes. FREEZE OPTION Do not cook or add spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
SPOOKY MAIN DISHES & SANDWICHES
Autumn Torte Rustica The appearance alone of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it. The butternut squash adds a subtle sweetness that’s irresistible. —TASTE OF HOME TEST KITCHEN PREP: 30 MIN. • BAKE: 40 MIN. + COOLING MAKES: 12 SERVINGS
1 small butternut squash (1¹₂ pounds), peeled, seeded and cut into ¹₄-inch slices 3 large eggs 3 cups ricotta cheese 1 cup grated Romano cheese 1 teaspoon rubbed sage 1 teaspoon water 1 small onion, chopped 2 tablespoons olive oil 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 2 garlic cloves, minced ¹₄ teaspoon ground nutmeg 1 package (17.3 ounces) frozen puff pastry, thawed 1. Preheat oven to 400°. Place squash
slices on a baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender. 2. Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside. 3. In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside. 4. Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up sides of a greased 9-in. springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture. 5. Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll
out the remaining pastry into a 10-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture.
6. Place the pan on a baking sheet. Bake
at 400° for 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.
Spooky Joes Dressing up an old favorite for the occasion, I made hearty spooky joes, served open-faced so everyone could see slices of cheese cut into Halloween shapes on top. The sandwiches were accompanied by orange cheese curls and jack-o’-lantern gelatin cutouts. —DARLA WESTER MERIDEN, IA START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS
2 pounds ground beef 2 cans (10³₄ ounces each) condensed tomato soup, undiluted 1 teaspoon onion salt 2 cups (8 ounces) shredded cheddar cheese
8 hamburger buns, split 8 slices cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup and onion salt; heat through.
Stir in shredded cheddar cheese until melted. Spoon about ½ cup onto the bottom of each bun. Cut cheese slices with 2½-in. Halloween cookie cutters; place over beef mixture. Serve bun tops on the side.
SPOOKY MAIN DISHES & SANDWICHES
Ham & Cheese Potato Casserole This hammed-up spin on cheesy hash browns makes two hearty casseroles you can use as main or side dish. Serve one today and save the other for a busy night. —KARI ADAMS FORT COLLINS, CO PREP: 15 MIN. • BAKE: 50 MIN. + STANDING MAKES: 2 CASSEROLES (5 SERVINGS EACH)
2 cans (10³₄ ounces each) condensed cream of celery soup, undiluted 2 cups (16 ounces) sour cream ¹₂ cup water ¹₂ teaspoon pepper 2 packages (28 ounces each) frozen O’Brien potatoes 1 package (16 ounces) process cheese (Velveeta), cubed 2¹₂ cups cubed fully cooked ham 1. Preheat oven to 375°. In a large bowl,
mix soup, sour cream, water and pepper until blended. Stir in the potatoes, cheese and ham. 2. Transfer to two greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving. FREEZE OPTION Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing the time as necessary to heat through and for a thermometer inserted in the center to read 165°.
Spooky Shepherd’s Pie Don’t worry, these ghosts are the friendly kind. Ready-to-go veggies and gravy make this meal prep fast. —PAULA ZSIRAY LOGAN, UT PREP: 10 MIN. • BAKE: 30 MIN. • MAKES: 8 SERVINGS
2 pounds ground beef 2 cups frozen peas and carrots 2 cans (12 ounces each) home-style beef gravy 2 cups frozen corn 2 teaspoons dried minced onion 6 cups mashed potatoes
1. Preheat oven to 350°. In a Dutch
3. Place the mashed potatoes in a
oven, cook the beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. 2. Set aside 16 carrot pieces for eyes; add remaining frozen peas and carrots to pan. Stir in gravy, corn and onion. Spoon into two greased 2-qt. baking dishes or eight greased ovenproof 2-cup baking dishes.
large resealable plastic bag; cut a 2-in. hole in corner of bag. Pipe ghost-shaped potatoes onto beef mixture; add carrot pieces for the eyes. Bake, uncovered, 30-35 minutes or until heated through.
SPOOKY MAIN DISHES & SANDWICHES
Meatless Stuffed Peppers These flavorful meatless peppers are an updated version of my mom’s, which were a favorite when I was growing up. Whenever I make the recipe now, I’m reminded of home. —MELISSA MCCABE VICTOR, NY PREP: 30 MIN. • COOK: 3¹ ₂ HOURS MAKES: 6 SERVINGS
2 3 1 1 ³₄ ¹₃ ¹₃ ¹₃
4 3 1 ¹₂
6 ³₄ ¹₂
cups cooked brown rice small tomatoes, chopped cup frozen corn, thawed small sweet onion, chopped cup cubed Monterey Jack cheese cup chopped ripe olives cup canned black beans, rinsed and drained cup canned red beans, rinsed and drained fresh basil leaves, thinly sliced garlic cloves, minced teaspoon salt teaspoon pepper large sweet peppers cup meatless spaghetti sauce cup water tablespoons grated Parmesan cheese, divided
1. Place the first 12 ingredients in a large
bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. 2. In a small bowl, mix the spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add the filled peppers. Top with the remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. 3. Cook, covered, on low 3½-4 hours or until heated through and peppers are tender. Sprinkle with the remaining Parmesan cheese.
BAKED VEGETARIAN STUFFED PEPPERS Preheat oven to 350°. Fill peppers as directed. Spoon half of the sauce mixture into an ungreased 3-qt. baking dish. Add peppers; top with remaining sauce mixture. Sprinkle with the cheese as directed. Bake, covered, 30-35 minutes or until heated through and peppers are tender. HALLOWEEN VERSION Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut tops from sweet peppers; remove seeds. Using a paring knife, cut
jack-o’-lantern faces into peppers as desired. Fill peppers with rice mixture. If desired, replace tops. In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. If desired, place sprinkle with 2 tablespoons Parmesan cheese. Cook, covered, on low 3½-4 hours or until heated through and the peppers are tender. Sprinkle with remaining Parmesan cheese.
Haunting Cakes & Cupcakes
HAUNTING CAKES & CUPCAKES
Eyes On You Look out! This crazy cupcake only has eyes for you. Don’t worry though, he’s delicious! —KAREN TACK RIVERSIDE, CT START TO FINISH: 30 MIN. MAKES: 6 CUPCAKES
1 can (16 ounces) vanilla frosting Neon green food coloring 6 prepared vanilla or chocolate cupcakes, baked in liners ¹₄ cup purple sprinkles 1 tube (4.25 ounces) brown decorating frosting 8 to 10 large marshmallows 25 miniature marshmallows 35 M&M’s minis 1. Tint vanilla frosting with neon green
food coloring. Spread a generous mound of frosting on each cupcake. Before frosting dries, top with purple sprinkles. 2. Pipe a small dot of brown decorating frosting onto a marshmallow. Lightly press an M&M into frosting dot to resemble an “eye.” Repeat with the remaining marshmallows; let dry. 3. Pierce marshmallow “eyes” with toothpicks; insert opposite ends of toothpicks into cupcakes in any pattern desired.
Giant Cupcake Pumpkin Make a smiley statement by decorating a whole tray of chocolate-spice cupcakes. Once everyone’s seen the big picture, they can each take a treat. —GENA LOTT OGDEN, UT PREP: 35 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 26 CUPCAKES
package spice cake mix (regular size) cup solid-pack pumpkin cup water large eggs cup (6 ounces) miniature semisweet chocolate chips 2 cans (16 ounces each) vanilla frosting 1 teaspoon maple flavoring Orange food coloring Reese’s pieces
1 1 1 2 1
1. Preheat oven to 350°. Line 26 muffin
cups with paper liners. 2. In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full. 3. Bake cupcakes 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes
before removing to wire racks to cool completely. 4. In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese’s pieces as desired.
HAUNTING CAKES & CUPCAKES
Frankenstein Cupcakes For your Halloween party, these cupcakes are sure to impress all of your guests. They will disappear as soon as you set them out! —TASTE OF HOME TEST KITCHEN PREP: 45 MIN. MAKES: VARIED
1 to 2 cans (16 ounces each) chocolate frosting Cupcakes of your choice Large marshmallows Corn syrup Green and black sprinkles M&M’s miniature baking bits Candy coated licorice 1. Spread frosting over cupcakes. Lightly
coat marshmallows with corn syrup. Roll sides of the marshmallows in green sprinkles; dip tops in black sprinkles. Carefully place a marshmallow in the center of each cupcake. 2. For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired.
Spiderweb Cheesecake The trick to this tempting treat is pulling a toothpick through rings of melted chocolate to create the web effect. This no-bake cream cheese pie comes together quickly and tastes delicious. —JAN WHITE PLAINVIEW, NE PREP: 30 MIN. + CHILLING • MAKES: 6-8 SERVINGS
1 envelope unflavored gelatin
1. In a small saucepan, sprinkle gelatin
¹₄ cup cold water
over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into the crust. 2. In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small
2 packages (8 ounces each) cream cheese, softened ¹₂ cup sugar ¹₂ cup heavy whipping cream 1 teaspoon vanilla extract 1 chocolate crumb crust (8 or 9 inches) 2 tablespoons semisweet chocolate chips 1 tablespoon butter
hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about ½ in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.
HAUNTING CAKES & CUPCAKES
Halloween Layer Cake This holiday cake isn’t scary, just special! I make it every year for my husband and three children. —KAREN WIRTH TAVISTOCK, ON PREP: 20 MIN. • BAKE: 30 MIN. MAKES: 12-16 SERVINGS
1 2 4 3 1 ¹₂
1 ¹₄ ¹₄ ¹₂ ¹₂
1 10 6
cup butter, softened cups sugar large eggs cups all-purpose flour tablespoon baking powder teaspoon salt cup milk cup baking cocoa cup water teaspoon vanilla extract teaspoon orange extract tablespoon grated orange peel drops yellow food coloring drops red food coloring
9 ounces cream cheese, softened 5³₄ cups confectioners’ sugar 2 tablespoons milk 8 drops yellow food coloring 6 drops red food coloring GLAZE
3 ounces semisweet chocolate ¹₃ cup heavy whipping cream
Candy corn for garnish 1. In a bowl, cream butter and sugar until
light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter. 2. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool
for 10 minutes before removing from pans to wire racks. 3. In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with ½ cup frosting. Top with chocolate layer; spread with ½ cup frosting. Top with second orange layer. Frost sides and top of each.
4. Microwave chocolate and cream on high 1½ minutes or until blended,
stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn.
Chocolate Candy Corn Cupcakes My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. —NICOLE CLAYTON PRESCOTT, AZ PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
1 package fudge marble cake mix (regular size) 1 cup (8 ounces) sour cream 2 large eggs ¹₂ cup 2% milk ¹₃ cup canola oil Orange paste food coloring 1 carton (8 ounces) frozen whipped topping, thawed Chocolate candy corn
1. Line 24 muffin cups with paper liners. 2. Reserve cocoa packet from cake mix.
In a large bowl, combine the cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint batter orange with food coloring. To the other half of batter, stir in contents of cocoa packet.
3. Divide chocolate batter among
prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs. Top cupcakes with whipped topping and candy corn. Refrigerate leftovers.
HAUNTING CAKES & CUPCAKES
Jack-o’Lantern Cake I pieced two bundt cakes together to make this gap-toothed grinner that will make the best-ever centerpiece at your Halloween party. —JULIANNE JOHNSON GROVE CITY, MN PREP: 35 MIN. • BAKE: 30 MIN. + COOLING MAKES: 12-16 SERVINGS
2 packages spice cake mix (regular size) 1 ice cream cake cone (about 3 inches tall) 4 cans (16 ounces each) Pillsbury Happy Birthday Funfetti Orange All Star Vanilla frosting 1 package (24 ounces) ready-to-use rolled black fondant 2 Oreo cookies 1. Prepare and bake cakes according to
package directions, using two 12-cup fluted tube pans. Cool. 2. Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to form a pumpkin shape. 3. Place a ball of foil in the center of the cake to support the “stem.” Top with an ice cream cone. Frost cake with frosting. TO DECORATE FACE Roll out fondant to ⅛-in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut out half circles in filling for eyes. Press cookies and fondant onto cake to make the face.
Halloween Poke Cake Our cute cake will make your favorite trick-or-treaters smile with delight. It features a buttery frosting and fun candy pumpkins on top. —TASTE OF HOME TEST KITCHEN PREP: 20 MIN. • BAKE: 35 MIN. + CHILLING • MAKES: 12-15 SERVINGS
1 package fudge marble cake mix (regular size) 2 packages (3 ounces each) orange gelatin 1 cup boiling water ¹₂ cup cold water ¹₂ cup butter, softened 3¹₂ cups confectioners’ sugar ¹₃ cup baking cocoa ¹₄ cup milk
1 teaspoon vanilla extract 12 to 15 candy pumpkins 1. Prepare and bake cake according to
package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 1 hour. 2. In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes
in cake about 2 in. apart. Slowly pour gelatin over the cake. Refrigerate for 2-3 hours. 3. For frosting, in a small bowl, cream butter until fluffy. Beat in confectioners’ sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving.
HAUNTING CAKES & CUPCAKES
White Fright Cake Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed white cake mix into a sinister delight. —CYNTHIA FORD POWDER SPRINGS, GA PREP: 15 MIN. • BAKE: 30 MIN. + COOLING MAKES: 12-15 SERVINGS
package white cake mix (regular size) ounces cream cheese, softened cup confectioners’ sugar cup heavy whipping cream, whipped carton (16 ounces) strawberry glaze ¹₂ cup water 2¹₂ cups fresh or frozen unsweetened raspberries 1 4 1 1 1
1. Prepare and bake cake according to
package directions, using a 13x9-in. baking pan. Cool on a wire rack. 2. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. 3. Just before serving, combine the strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.
Crazy Halloween Blondies I have a real sweet tooth, so Halloween is my favorite holiday. I came up with these bars for my kids, but I think I like them even more than they do! —NANCY HEISHMAN LAS VEGAS, NV PREP: 20 MIN. • BAKE: 20 MIN. + COOLING MAKES: 2 DOZEN
1 2 2 2 2 ¹₂ ¹₄
1 ²₃ ²₃ ²₃ ²₃ ²₃
cup butter, melted cups packed brown sugar large eggs teaspoons vanilla extract cups all-purpose flour teaspoon baking powder teaspoon salt cup chopped pecans, divided cup milk chocolate M&M’s, divided cup chopped candy corn, divided cup coarsely chopped miniature pretzels, divided cup miniature semisweet chocolate chips, divided cup butterscotch chips, divided jar (12 ounces) hot caramel ice cream topping
1. Preheat oven to 375°. Line a 13x9-in.
baking pan with parchment paper, letting ends extend up sides; grease paper. 2. In a large bowl, beat the melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to the brown sugar mixture, mixing well. Stir in half of the pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips. 3. Spread into the prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. 4. Spread caramel topping over bars; sprinkle with the remaining pecans,
M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with
parchment paper, remove from pan. Cut into bars.
Mini Pretzel Pumpkins Folks are sure to share some tricks in order to get some of these sweet pumpkin-shaped treats. —TASTE OF HOME TEST KITCHEN PREP: 30 MIN. + STANDING • MAKES: 2 DOZEN ¹₂ pound white candy coating, coarsely
1. In a microwave, melt candy coating;
chopped 24 miniature pretzels Orange colored sugar or sprinkles 6 green gumdrops, cut into four lengthwise slices
stir until smooth. Dip one pretzel in candy coating; let excess drip off. 2. Place on wax paper-lined baking sheets. If desired, fill pretzel holes with candy coating. Decorate with orange
sugar or sprinkles. For stem, dip the back of one gumdrop piece into candy coating; place above the pumpkin. Repeat. Let stand until set, about 30 minutes.
Spiced Chocolate Truffles I make truffles for family events and as gifts. Someone once asked me to add pumpkin spice, and now my recipe is legendary. —GERRY COFTA MILWAUKEE, WI PREP: 45 MIN. + CHILLING • COOK: 5 MIN. MAKES: ABOUT 2 DOZEN
12 ounces milk chocolate baking bars, divided ¹₂ cup heavy whipping cream 2 tablespoons canned pumpkin ¹₄ teaspoon ground cinnamon ¹₄ teaspoon ground ginger ¹₄ teaspoon ground nutmeg Dash ground cloves Baking cocoa Candy eyeballs, optional 1. Finely chop 10 ounces chocolate;
place in a small bowl. In a small heavy saucepan, combine the cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes. 2. Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours. 3. Finely grate the remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.) 4. If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator. NOTE This recipe was tested with Ghirardelli Milk Chocolate Baking Bars; results may vary when using a different product.
Shattered Crystal Ball Kids love the sweet gelatin and whipped topping dessert here. Use different flavors of gelatin for fun color variety. —TASTE OF HOME TEST KITCHEN PREP: 25 MIN. + CHILLING • MAKES: 12-15 SERVINGS
2 packages (3 ounces each) lime gelatin 6 cups boiling water, divided 2 packages (3 ounces each) orange gelatin 2 envelopes unflavored gelatin ¹₃ cup cold water 1¹₂ cups white grape juice 1 carton (12 ounces) frozen whipped topping, thawed 1. In a bowl, dissolve the lime gelatin in
3 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In
another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or until very firm. 2. In a small saucepan, sprinkle the unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping.
3. Cut green gelatin into ½-in. cubes and
orange gelatin into 1-in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13x9-in. dish coated with cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.
Halloween Chocolate Cookie Pops Our children look forward to making these cute cookies each year. They’ve become experts at making silly faces with little candies. —KATHY STOCK LEVAY, MO PREP: 25 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: 2 DOZEN
1 2 2 3 3 1 ¹₂ ¹₂ ¹₂
cup butter, softened cups sugar large eggs teaspoons vanilla extract cups all-purpose flour cup baking cocoa teaspoon baking powder teaspoon baking soda teaspoon salt lollipop sticks Prepared vanilla frosting Food coloring Black decorating gel Optional decorations: candy corn, regular M&M’s, M&M’s minis and cinnamon hearts
1. Preheat oven to 350°. In a large bowl,
beat butter and sugar until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, cocoa, baking powder, baking soda and salt; gradually beat into the sugar mixture. Shape dough into 1½-in. balls. Place 3 in. apart on greased baking sheets. 2. Insert a lollipop stick into each cookie. Flatten with a glass dipped in sugar. Bake 10-12 minutes or until cookies are set. Remove from pans to wire racks to cool completely. Tint frosting; frost cookies. Decorate with gel and optional decorations as desired.
Colorful Candied Apples The glossy candy coating on these old-fashioned apples is hard, so it’s best to lick them like a lollipop or cut them into wedges to serve. Be sure your apples are clean and dry before dipping. —AGNES WARD STRATFORD, ON PREP: 10 MIN. • COOK: 30 MIN. + STANDING • MAKES: 4 SERVINGS
4 medium apples 4 wooden pop sticks or decorative lollipop sticks 2 cups sugar 1 cup water ²₃ cup light corn syrup 1 tablespoon white food coloring 1 teaspoon orange food coloring
1. Wash and thoroughly dry apples;
remove stems. Insert pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside. 2. In a large heavy saucepan, combine sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Stir in food colorings. Bring to
a boil. Cook, without stirring, until a candy thermometer reads 290° (softcrack stage). 3. Remove from heat. Working quickly, dip apples into hot sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.
Tombstone Treats My brother loves Rice Krispies squares, and my mom loves sugar cookies. To please both of them, I came up with a cute treat they agree on! —JILL WRIGHT DIXON, IL PREP: 45 MIN. • BAKE: 10 MIN. + COOLING MAKES: 16 SERVINGS
3 4 7¹₂ 1 ²₃
1 4 1¹₂
tablespoons butter cups miniature marshmallows cups crisp rice cereal tube (16¹₂ ounces) refrigerated sugar cookie dough cup all-purpose flour teaspoon water drops green food coloring cups flaked coconut Black paste food coloring Vanilla frosting Brown decorating icing cup (6 ounces) semisweet chocolate chips, melted Candy pumpkins
1. In a large saucepan over low heat,
melt the butter. Stir in marshmallows until melted. Remove from the heat. Stir in the cereal until well coated. With a buttered spatula, press into a greased 13x9-in. pan. Cool. 2. Beat cookie dough and flour until combined. On a lightly floured surface, roll out dough to ¼-in. thickness. Trace tombstone pattern onto waxed paper; cut out 16 tombstones from dough. Place 2 in. apart on ungreased baking sheets. 3. Along bottom edge of each cookie, insert two toothpicks halfway into dough. Bake at 350° until edges are golden brown, 8-10 minutes. Remove to wire racks to cool. 4. In a large resealable plastic bag, combine water and green food coloring. Add coconut; seal bag and shake to coat. Toast coconut; set aside. Using black
paste food coloring, tint frosting gray. Frost sugar cookies; decorate with brown decorating icing. 5. Cut cereal bars into 3x2-in. rectangles; spread with melted chocolate chips.
Using toothpicks, insert cookies into cereal bars. Decorate with coconut and candies as desired.
Halloween Party Cutout Cookies I’ve been making these sugar cookies for about 40 years for my children—and now grandchildren and all their friends, too. I make about 20 trays a year to give away to trick-or-treaters. —PAMELA SHANK PARKERSBURG, WV PREP: 1 HOUR + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 2 DOZEN ¹₂ cup butter, softened ³₄ cup sugar
1 1 1¹₂ 1
large egg teaspoon vanilla extract cups all-purpose flour teaspoon baking powder ¹₂ teaspoon salt
3³₄ cups confectioners’ sugar ¹₄ cup shortening 4 to 6 tablespoons water Yellow, orange, green and black paste food coloring, optional
1. In a large bowl, beat butter and sugar
until light and blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into two portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll. 2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to ¼-in. thickness. Cut with floured 2½ in. Halloween-shaped cookie cutters. Place 2 in. apart on ungreased
baking sheets. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely. 3. In a large bowl, beat confectioners’ sugar, shortening and enough water to reach spreading consistency. Tint frosting and decorate as desired. Let stand until set.
Mummy Brownies Watch these mummified fudgy brownies pull a disappearing act at your Halloween get-together. —TASTE OF HOME TEST KITCHEN PREP: 15 MIN. • BAKE: 35 MIN. + COOLING MAKES: 32 BROWNIES ¹₂ cup butter, cubed
4 ounces unsweetened chocolate, chopped 4 large eggs 2 cups sugar 1 teaspoon vanilla extract ¹₂ cup all-purpose flour ¹₂ teaspoon salt 2 cups chopped pecans, optional 2 cans (16 ounces each) vanilla frosting Candy eyes 1. Preheat oven to 350°. Line two 8-in.
square baking pans with foil, letting the ends extend up sides; grease foil. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and the chocolate mixture. In another bowl, mix flour and salt; gradually add to chocolate mixture, mixing well. If desired, stir in pecans. 2. Spread into prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. 3. Lifting with foil, remove brownies from pans. Cut into bars. Using a #46 pastry tip, pipe frosting over brownies. Decorate with candy eyes.
Halloween GENERAL INDEX APPETIZERS & SNACKS Fluﬀy Orange Spread Frankenguac Li’l Lips Mummy-Wrapped Brie Slithering Hummus Bites Spider Sliders APPLES Colorful Candied Apples Li’l Lips AVOCADOS Frankenguac BACON Autumn Beans Broccoli Boo Salad Loaded Twice-Baked Potato Casserole BEANS Autumn Beans Beer Brat Chili Black Bean & Pumpkin Chili Meatless Stuﬀed Peppers Slithering Hummus Bites BEEF & GROUND BEEF Machete Shredded Beef Sandwiches Spider Sliders Spooky Joes Spooky Shepherd’s Pie Supernatural Spaghetti BEVERAGES Lemon Lime Punch Ogre Eyes Hot Cocoa Vampire Killer BREADS Best Dinner Rolls Bread Machine Pumpkin Monkey Bread Cornmeal Dinner Rolls Garlic Cheese Breadsticks BROCCOLI Broccoli Boo Salad BRUSSELS SPROUTS Roasted Pumpkin and Brussels Sprouts
BUTTERNUT SQUASH Roasted Butternut Tossed Salad Spiderweb Squash Soup CAKES, CHEESECAKES & CUPCAKES Chocolate Candy Corn Cupcakes Eyes On You Frankenstein Cupcakes Giant Cupcake Pumpkin Halloween Layer Cake Halloween Poke Cake Jack-o’-Lantern Cake Spiderweb Cheesecake White Fright Cake CANDY & CANDY COATING Crazy Halloween Blondies Mini Pretzel Pumpkins CARROTS Brown Sugar-Glazed Baby Carrots CHEESE & CREAM CHEESE Autumn Torte Rustica Candy Corn Quesadillas Fluﬀy Orange Spread Flying Bat Pizzas Garlic Cheese Breadsticks Gouda Mixed Potato Mash Halloween Layer Cake Ham & Cheese Potato Casserole Loaded Twice-Baked Potato Casserole Mummy-Wrapped Brie Spiderweb Cheesecake Supernatural Spaghetti CHICKEN Candy Corn Quesadillas CHOCOLATE Chocolate Candy Corn Cupcakes Crazy Halloween Blondies Frankenstein Cupcakes Giant Cupcake Pumpkin Halloween Chocolate Cookie Pops Halloween Layer Cake Mummy Brownies Ogre Eyes Hot Cocoa Spiced Chocolate Truﬄes Spiderweb Cheesecake Tombstone Treats
COOKIES, BARS & BROWNIES Crazy Halloween Blondies Halloween Chocolate Cookie Pops Halloween Party Cutout Cookies Mummy Brownies Tombstone Treats CORNMEAL Cornmeal Dinner Rolls DESSERTS (also see Cakes, Cheesecakes & Cupcakes; Cookies, Bars & Brownies) Colorful Candied Apples Mini Pretzel Pumpkins Shattered Crystal Ball Spiced Chocolate Truﬄes GARLIC Garlic Cheese Breadsticks GELATIN Halloween Poke Cake Shattered Crystal Ball HAM Ham & Cheese Potato Casserole HERBS Autumn Bisque LEMON & LIME Lemon Lime Punch MAIN DISHES Autumn Torte Rustica Candy Corn Quesadillas Flying Bat Pizzas Ham & Cheese Potato Casserole Meatless Stuﬀed Peppers Spooky Shepherd’s Pie Supernatural Spaghetti MARSHMALLOWS Eyes On You Ogre Eyes Hot Cocoa NUTS & PEANUT BUTTER Li’l Lips Sweet Potato Patties with Orange Relish
ORANGES Fluﬀy Orange Spread Sweet Potato Patties with Orange Relish PASTA Supernatural Spaghetti Turkey Gnocchi Soup PEPPERS Meatless Stuﬀed Peppers POTATOES Gouda Mixed Potato Mash Ham & Cheese Potato Casserole Loaded Twice-Baked Potato Casserole Spooky Shepherd’s Pie PRETZELS Crazy Halloween Blondies Mini Pretzel Pumpkins PUFF PASTRY Autumn Torte Rustica Mummy-Wrapped Brie PUMPKIN Black Bean & Pumpkin Chili Bread Machine Pumpkin Monkey Bread Giant Cupcake Pumpkin Roasted Pumpkin and Brussels Sprouts
RASPBERRIES White Fright Cake RICE CEREAL Tombstone Treats SALADS Broccoli Boo Salad Roasted Butternut Tossed Salad SANDWICHES Machete Shredded Beef Sandwiches Spooky Joes SAUSAGE Beer Brat Chili SIDE DISHES Autumn Beans Brown Sugar-Glazed Baby Carrots Gouda Mixed Potato Mash Loaded Twice-Baked Potato Casserole Rainbow Vegetable Skillet Roasted Pumpkin and Brussels Sprouts Sweet Potato Patties with Orange Relish
SOUPS & CHILI Autumn Bisque Beer Brat Chili Black Bean & Pumpkin Chili Spiderweb Squash Soup Turkey Gnocchi Soup SWEET POTATOES Spider Sliders Sweet Potato Patties with Orange Relish TOMATOES Supernatural Spaghetti TORTILLAS Candy Corn Quesadillas Flying Bat Pizzas TURKEY & TURKEY SAUSAGE Supernatural Spaghetti Turkey Gnocchi Soup VEGETABLES (also see specific kinds) Autumn Bisque Rainbow Vegetable Skillet
SLOW COOKER RECIPES Beer Brat Chili Brown Sugar-Glazed Baby Carrots Machete Shredded Beef Sandwiches Meatless Stuﬀed Peppers
ALPHABETICAL INDEX A Autumn Beans Autumn Bisque Autumn Torte Rustica
G Garlic Cheese Breadsticks Giant Cupcake Pumpkin Gouda Mixed Potato Mash
R Rainbow Vegetable Skillet Roasted Butternut Tossed Salad Roasted Pumpkin and Brussels Sprouts
B Beer Brat Chili Best Dinner Rolls Black Bean & Pumpkin Chili Bread Machine Pumpkin Monkey Bread Broccoli Boo Salad Brown Sugar-Glazed Baby Carrots
H Halloween Chocolate Cookie Pops Halloween Layer Cake Halloween Party Cutout Cookies Halloween Poke Cake Ham & Cheese Potato Casserole
S Shattered Crystal Ball Slithering Hummus Bites Spiced Chocolate Truﬄes Spider Sliders Spiderweb Cheesecake Spiderweb Squash Soup Spooky Joes Spooky Shepherd’s Pie Supernatural Spaghetti Sweet Potato Patties with Orange Relish
C Candy Corn Quesadillas Chocolate Candy Corn Cupcakes Colorful Candied Apples Cornmeal Dinner Rolls Crazy Halloween Blondies E Eyes On You F Fluﬀy Orange Spread Flying Bat Pizzas Frankenguac Frankenstein Cupcakes
J Jack-o’-Lantern Cake L Lemon Lime Punch Li’l Lips Loaded Twice-Baked Potato Casserole M Machete Shredded Beef Sandwiches Meatless Stuﬀed Peppers Mini Pretzel Pumpkins Mummy Brownies Mummy-Wrapped Brie O Ogre Eyes Hot Cocoa
T Tombstone Treats Turkey Gnocchi Soup V Vampire Killer W White Fright Cake
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