Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Happy Halloween Everyone! Yes, it’s the time of the year again, when witches fly and Goblins roam the earth along with other spirits all wanting to tryout this Month’s awesome Biker Halloween delights and more! So get ready to have fun and treat yourselves to the best Biker recipes ever! Happy Halloween!!

Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.ny-biker.com/fatboy/index.htm  you’ll be glad you did and so will we!

Ride safe and always EAT WELL!

Chef Fat Boy,  Melody and Family

Veggies / Salads:

Moldy Cheese and Mashed Potatoes

Submitted by: karrottop2, Del.

Ingredients:

2 pounds red potatoes, cleaned and cut into wedges
3 tablespoons butter
1/3 cups crumbled Roquefort bleu cheese
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh parsley
Salt and pepper

Directions:

Preheat the oven to 375 degrees. Boil the potatoes for 15 minutes in a large pot of salted water. Quickly drain the potatoes and mix with the butter and roquefort until the cheese and butter melt. Toss the potatoes with the rosemary. Place the potatoes on two large ungreased cookie sheets. Bake for 15 to 20 minutes or until crisp and tender in the center. Remove from the oven and sprinkle with the parsley, salt, and pepper.

Bat Fries

Submitted by: rowbert74, Del.

Ingredients:

Oil for frying
4 large russet potatoes
Salt

Directions:

Heat the oil to 325 degrees in a deep fryer or large heavy, deep skillet. Peel the potatoes and slice lengthwise into 1/4 inch thick slices. Cut the potato slices into bat shapes with a cookie cutter. Pat the slices dry with a paper towel. Fry the slices in small batches until cooked through but not brown. Remove from the fat and let drain on the paper towels. Increase the temperature of the oil to 375 degrees and refry the potatoes in small batches until brown and crispy. Drain again on paper towels, salt, and serve hot.
Makes 6 servings.

Monster Mashed Potatoes

Submitted by: pixiepete, NC.

Ingredients:

1/2 pound cooked and mashed white potatoes
1/2 pound cooked and mashed purple potatoes
1/2 pound cooked and mashed sweet potatoes
1 pound cooked and pureed broccoli
1/2 cup butter
1/2 cup heavy cream
Salt
Pepper
Freshly grated nutmeg

Directions:

Place each vegetable in a separate bowl. Add 2 tablespoons butter, 2 tablespoons cream, and salt, pepper, and nutmeg to taste to each vegetable. In a large bowl gently swirl the four vegetable mixtures together, making sure that each color remains distinct in areas. Serve hot.

Exploding Potatoes

Submitted by: Judy Dantche, Ct.

Ingredients:

3 large baking potatoes
2 tablespoons butter
2 tablespoons half and half
Food coloring
Salt
White pepper
1/2 teaspoon freshly grated nutmeg
2 eggs, separated
Snipped chives

Directions:

Preheat the oven to 425 degrees. Scrub the potatoes well and prick thoroughly. Arrange the potatoes on a baking sheet and bake for 1 hour, or until the potatoes are tender. Slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving sturdy shells behind. Replace the shells on the baking sheet and bake for 15 minutes, or until crisp and golden brown. Meanwhile, press the potato flesh through a ricer or mash. Beat the potatoes with the butter, half and half, salt, white pepper, nutmeg, and egg yolks until smooth. In a clean bowl with clean beaters whip the egg whites until stiff. Gently fold the egg whites into the potato mixture. Spoon the potato mixture back into the potato shells. Bake for 10-15 minutes until the potato mixture rises and turns a lovely golden brown color. Sprinkle the potatoes with the snipped chives and serve hot.

Ghostly Potatoes - Stuffed New Potatoes

Submitted by: andypam99, Del.

Ingredients:

3 to 4 pounds red potatoes
8 to 9 slices American cheese
1 cup sour cream
2 teaspoons salt
1 teaspoon black pepper
1/3 cup evaporated milk
12 to 15 new red potatoes
1 stick margarine
Chopped black olives

Directions:

Boil red potatoes until fork tender, in preparation for whipping as filling. Boil new potatoes whole until done. Allow to cool slightly. Cut small slice off bottom of potato so it will sit up with flat bottom. Cut off top of potato and scoop out. Place hollowed potatoes in casserole dish. Whip the cooked red potatoes and add all other ingredients. Overstuff the new potatoes with the whipped potatoes until they resemble ghost-like figures. Make eyes and mouths on each potato with pieces of chopped black olives.

Yams with Dirt Topping

Submitted by: rayjay

Ingredients:

For Halloween Sweet Potatoes or Yams
22 ounces red-skinned sweet potatoes or yams, about 2 large , peeled, cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large fresh egg
3 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt

For Graveyard Dirt topping

1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted.

Directions:

Making the Halloween Sweet Potatoes or Yams: Then preheat your oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using your electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8 inch baking dish. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes. Remove from oven. Instructions For Topping: While the sweet potatoes are baking, prepare the dirt topping: Mix together all the dirt ingredients in a medium bowl. Spoon topping evenly over the sweet potatoes. Return to oven and bake until golden brown and crisp, about 10 minutes longer. Serves 6 to 8

Sweet Pumpkin Salad with Toasted Almonds

Submitted by: Pam Meece, FL.

Ingredients:

Pumpkin mixture*
1 cup boiled pumpkin (fresh or canned) diced*
4 tbsp brown sugar
1 cup apple cider vinegar
Salad
1 head romaine lettuce
1 head iceberg lettuce
2 tomatoes, cut into wedges
1 small onion, diced
Dressing
½ cup apple cider vinegar mixture, reserved
1 tbsp. grated orange rind
1 tsp. cinnamon
½ tsp. allspice
2 tbsp. vegetable oil
Pinch of salt to taste
Garnish
½ cup sliced, toasted almonds

Directions:

*The day before: Mix together brown sugar and one cup of apple cider vinegar. Let diced, cooked pumpkin sit overnight in the cider mixture in a deep bowl. Drain pumpkin mixture, save the liquid. Toss together salad ingredients in a large bowl, adding diced pumpkin. Set aside. In a large jar, mix together ½ cup of the reserved cider mixture, plus the remaining ingredients of the salad dressing. Close the jar lid tightly and shake for approximately two minutes, or until consistency is uniform. Toss the salad with the dressing, and place in a medium sized hollow and rinsed out pumpkin to serve. Garnish with toasted almonds

Stuffed Peppers Ghouls

Submitted by: theO, FL.

Ingredients:

6 medium bell peppers
Filling:
12 oz. ground beef
1 cup chopped onion
1 1/2 cups spaghetti sauce
1 tsp. salt
16 oz. canned black beans -- rinsed
2 cups cooked white rice
2/3 cup shredded Monterey jack cheese

Directions:

Slice the tops off the peppers. Remove seeds from bottoms. Carefully carve out eyes and a mouth on each pepper. Place the cut out pieces into a pepper of a different color to fill in the faces. Brown the ground beef and onion; drain off fat. Stir in spaghetti sauce, salt, beans, and rice. Fill pepper bottoms with mixture. Replace top slices. Place upright in a baking dish and top each pepper with cheese. Cover with foil and bake at 375ºF for 25-30 minutes. Serves 6.

Rotten Cauliflower Bake

Submitted by: Irishraindrop, Ct.

Ingredients:

1 pound coarsely chopped purple cauliflower
1 tablespoon butter
2 minced shallots
1/2 cup butter
2 tablespoons flour
1/2 cup half and half
1/4 cup chicken stock
Salt and white pepper to taste
1/2 cup dried bread crumbs
1/2 cup freshly grated parmesan cheese

Directions:

Preheat the oven to 350 degrees. Arrange the cauliflower in a shallow casserole dish. In a small frying pan, sauté the shallots in 1 tablespoon butter over medium heat until soft. At the same time melt 1/2 cup butter over low heat in a small saucepan. Once the butter is melted add the flour and mix well. While stirring constantly, increase the heat to medium high. Cook the flour mixture for 3 minutes, then add the half and half and bring to a boil. Add the chicken stock, salt, and white pepper and return to a boil. Add the shallots. Pour the sauce evenly over the cauliflower. Sprinkle with the bread crumbs. Bake for 30 minutes. Remove from the oven and sprinkle with the parmesan. Return to the oven right before serving and bake for about 5 minutes, or until the cheese melts.

Roasted Sweet Potato Wedges

Submitted by: louloupuff, Pa.

Ingredients:

2 small or one large sweet potatoes
Olive oil
Fresh thyme
Salt and pepper

Directions:

Cut potatoes into wedges. Add wedges to a bowl and coat with olive oil. Toss in thyme and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35 minutes.

Pasta with Roasted Butternut Squash, Onions and Sage

Submitted by: Fran Denver, Ky.

Ingredients:

1 pound butternut or acorn squash, peeled cut into 1-inch pieces, 1/4" thick 1 onion, peeled, thinly sliced
1 tablespoon slivered fresh sage leaves or 1 tsp dry
1 1/2 teaspoons olive oil
salt & freshly ground black pepper to taste
1 ounce Canadian bacon cut into matchsticks --1/4 cup
6 ounces dried pasta --such as bow ties or wheels
1 cup diced ripe tomatoes
3 tablespoons chopped green olives
1/4 cup freshly grated parmesan cheese

Directions:

Position rack in lower third of oven. Preheat oven to 450ºF. On a baking sheet with sides, toss squash, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 15 to 20 minutes, stirring once, or until the vegetables are beginning to brown. Toward the end of cooking, stir in Canadian bacon. Meanwhile, cook pasta in a large pot of boiling salted water until a dente, 8 to 10 minutes. Drain and return to the pot Add the roasted vegetables, tomatoes and olives; toss to combine. Serve with Parmesan cheese. Makes 2 servings.

October’s Recipes:

FatBoy’s Halloween Stuffed Pork Roast

Ingredients:

2 tablespoons olive oil
1 tablespoon butter
1 large chopped onion
6 minced scallions
4 minced cloves garlic
10 ounces bulk pork sausage
2 cups fresh bread crumbs
1 minced medium fennel bulb
Minced leaves from the fennel bulb
1/2 cup minced parsley
3 tablespoons minced fresh rosemary (or 3 teaspoons crumbled dried), divided
3 tablespoons minced fresh thyme (or 3 teaspoons crumbled dried), divided
Salt
freshly ground pepper
1 peeled and diced ripe pear
3 tablespoons lemon or orange juice
1 4 pound rolled shoulder pork roast
2 cups dry white wine
1 teaspoon crushed fennel seed

Directions:

Preheat the oven to 425 degrees. Heat a large skillet over medium high heat and add the olive oil and butter. When the oil/butter mixture is hot, add the onion and cook for three minutes. Add the scallions and cook for two minutes. Add the garlic and cook for a minute or two more. Add the sausage and crumble thoroughly. Add the bread crumbs, fennel, fennel leaves, parsley, 2 tablespoons (or teaspoons) each of the rosemary and thyme, salt, and pepper. Mix well and cook until the sausage is lightly browned and the fennel is tender, about 12-15 minutes. Add the pear and lemon juice and cook for a minute or two more to heat through. Unroll the pork roast and spread the stuffing mixture evenly on the inside of the roast. Roll it back up and tie with string. Place the roast in a roasting pan. Pour the wine over the roast and then rub in salt, pepper, the remaining rosemary and thyme, and the fennel seed all over the outside of the roast. Place in the oven and roast for 30 minutes, then reduce the heat to 350 degrees. Continue roasting until the internal temperature reaches between 160 and 170 degrees, about 1 1/2 hours to 2 hours for a more well done roast. Remove the roast from the oven, place on a platter or cutting board and untie. Let the roast rest for ten minutes before carving. If desired make the pan juices into a gravy. Slice the roast and serve with the pan juices or gravy.

Corpse loaf

Submitted by: papabearhudsen, Ky.

Ingredients:

1 1/2 pounds ground beef
1 egg -- beaten
1 cup bread crumbs
1 teaspoon ketchup
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup minced onion
1 26 ounce spaghetti sauce
2 black or green olives
Corn kernels
Pimientos

Directions:

Preheat oven to 350F degrees. Combine ground beef, egg, bread crumbs, ketchup, salt, garlic powder, pepper, and minced onion. Form into the shape of a body and place in a baking dish. Place two olives on the head for eyes. Use corn for teeth and a strip of pimento for the mouth. Pour the spaghetti sauce around the body. Bake for 1 hour 15 minutes.

Dead Man's Meatloaf

Submitted by: Gary Pappas, FL.

Ingredients:

1 1/2 pounds ground beef
1 egg -- beaten
1 cup bread crumbs
1 tablespoon ketchup
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup minced onions
26 ounces spaghetti sauce
Olives, corn kernels and pimentos garnish

Directions:

Preheat oven to 350 degrees. Using clean hands, mix together all ingredients, except for the spaghetti sauce and garnishes, in a large bowl.
To form the corpse: In an ungreased baking pan, sculpt the meat mixture into a body. (Generally, bodies have a single head, torso, 2 legs and 2 arms, but yours can have as many or as few as you like.) Using olives for eyes, corn for teeth and pimentos for a tongue, decorate your loaf. Feel free to try other vegetables, too. Pour spaghetti sauce around the corpse and bake for about 1 hour and 15 minutes. Right before serving, stick a dagger (butter knife) into the "heart" of the corpse as a garnish.

Frankenstein Stew

Submitted by: blackjacjtraveras, Fl.

Ingredients:

1 onion, diced
1/4 cup oleo
1 can creamed style corn
2 can potatoes, drained and diced
1 can tuna fish, flaked
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Sauté onion in oleo in a large saucepan. Add rest of ingredients. Cover and simmer until well heated. Serve with bread or rolls for dunking. Reheats easily in the microwave.

Freddie Krueger's Casserole

Submitted by: bayrunnerdave, NC.

Ingredients:

1 pkg. flour tortillas, torn into wedges
1 lb. hamburger meat, browned & drained
1 med. can Ranch-style beans (or plain pinto beans)
1 med. onion, chopped
2 cups shredded cheese (Longhorn, Colby, or combined w/Monteray Jack)
1 can Rotel diced tomatoes w/peppers (mild or hot, as you prefer)
1 can mushroom soup

Directions:

Spray 2 qt. casserole dish with Pam. Line with torn up tortillas. Then layer, in this order: half of meat, beans, onion, cheese. Repeat layers, beginning with tortillas. In a separate bowl, mix Rotel & mushroom soup. Pour over the layers in casserole. This will look repulsive, thus the name. You may want to add some grated cheese on top, just to make it look better. Do not stir. Bake 45 minutes to 1 hour at 350' covered. Should be bubbly and hot through & through.

Ghostbuster Delight

Submitted by: dan&Kim00, Del.

Ingredients:

1 lb. ground beef
15 oz. can tomato sauce
1 envelope taco seasoning mix
2 1/2 C. corn chips
15 oz. can refried beans
1/2 C. shredded cheese

Directions:

Brown meat in a skillet and drain. Stir in 1 1/2 cups of the tomato sauce and the taco seasoning. Line the bottom of a baking dish with 2 cups of corn chips. Spoon the meat mixture over the chips. Stir the remaining tomato sauce into the refried beans. Spread over the meat. Bake at 275°F. for 25 minutes. Crush the remaining corn chips. Sprinkle the shredded cheese and corn chips over the top and return to the oven to bake for 5 more minutes.

Ghostly Pie

Submitted by: 4by4tommyv, NC.

Ingredients:

1 lb lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups frozen mixed vegetables
1 can (14 1/2 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) home-style beef gravy
1 3/4 cups water
2 tablespoons butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Directions:

Heat oven to 375 degrees. Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender. Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well. Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Gnarled Witches Fingers

Submitted by: gg4the road, Pa.

Ingredients:

1 T. vegetable oil
4 boneless chicken breasts
1 C. flour
1 egg beaten
1 C. bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce

Directions:

Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part way to create five fingers (the uncut part will be the palm of the hand). Dust in flour, dip in beaten egg and then bread crumbs (or just use shake--bake). Broil 5 minutes on each side till golden brown and cooked through. Trim the finger tips with the halved black olives and serve on lettuce.

Goblin Fingers and Toes

Submitted By: Sharon Nobles, Va.

Ingredients:

14 manicotti shells
28 medium white mushrooms
2 tablespoons lemon juice
3 eggs
2 pounds ricotta cheese
2 cups Parmesan cheese, divided
2 cups mozzarella cheese, divided
2 teaspoons garlic powder
2 teaspoons onion powder
Salt
White pepper
3 cups favorite smooth tomato sauce

Directions:

Preheat the oven to 350 degrees and grease individual baking dishes or a large baking dish. Cook the manicotti shells according to the package directions until al dente, but not too soft. Drain well and toss to remove most of the water. While the manicotti is cooking, clean the mushrooms well and toss with the lemon juice to prevent browning. Beat the eggs, ricotta, half the Parmesan, half the mozzarella, and the spices in a medium bowl until smooth. Pour the sauce into the prepared baking dish(es). Stuff the manicotti with the ricotta mixture using a long handled small spoon or a pastry bag and tip. The filling should be packed, but not so tightly that it cracks or breaks the shells. Add a mushroom to the end of each shell and place in the baking dish. Cover and bake for 20 minutes. Remove the cover and sprinkle the remaining cheeses over the bones. Bake for an additional 15-20 minutes, or until the filling is hot and the cheese is melted. Serve hot.
Makes 6 servings.

Halloween Chili

Submitted by: Ray Konopka, Fl.

Ingredients:

1 1/4 lb. ground goblin gizzards: (ground beef 15% fat)
1 medium eye of Cyclops (onion)
15 oz. can soft shelled beetles: (kidney beans)
28 oz. can blood of bat (V-8 juice)
1/8 t. pureed wasp (prepared mustard)
1/4 t. common dried weed (oregano)
1 dash Redtailed hawk toenails (crushed red pepper)
2 t. ground sumac blossom: (chili powder)
1 t. hemlock: (honey or sugar)
1/2 C. fresh grubs (sliced celery)
1 T. eye of Newt (pearled barley)
1 T. dried maggots (uncooked rice)
Water from a stagnant pond (tap water)

Directions:

Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.

Halloween Mummy Dogs

Submitted by: Dillon McGeorge, Ga.

Ingredients:

2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 tbsp. pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tbsp. Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)

Directions:

Preheat oven to 300 degrees F. Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables. Spray cookie sheet with non-stick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends. Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce for dip

Hobgoblin Stew

Submitted by: Pat King, NC.

Ingredients:

2 tbsp. Flour
1 1/2 tsp. Salt
1/8 tsp. Pepper
1 lb. Stewing meat
3 tbsp. Vegetable oil
1/4 c Chopped onion
3 c Water
1/2 tsp. Garlic powder
1 tsp. Thyme
1 tsp. Coriander
2 Potatoes; peeled and cubed
6 Carrots; peeled and sliced into rounds
1 c Frozen peas; thawed
1/2 c Evaporated milk

Directions:

On plate, combine flour, salt and pepper; set aside. Cut meat into bite-size cubes, then roll in flour mixture to coat. Reserve flour mixture. Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water, garlic powder, thyme and coriander; bring to boil. Cover and cook over low heat for about an hour. After the hour is up, add the potatoes, carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through, but do NOT boil. To serve, pour into hollowed-out pumpkin shell which has been decorated to look like a spooky jack-o'-lantern by using a black marker pen.

 

Sausage-Rice Casserole

Submitted by: Claire, Va.

Ingredients:

2 pounds mild sausage, cooked and crumbled
4 cups Minute Rice, cooked
1 bell pepper, diced
1 dozen eggs, scrambled
Sour cream
Salsa

Directions:

Combine all ingredients. Top with sour cream and salsa (or you may combine the sour cream and salsa with the rice mixture).

Meatloaf Mice

Ingredients:

1/2 c Catsup
2 Egg whites; beaten
6 oz Ground turkey
6 oz Ground beef
1 Onion; chopped fine
2/3 c Oatmeal; uncooked
Salt and pepper to taste
Carrots **
Spaghetti noodles; uncooked
Raisins
Spaghetti sauce, canned

Directions:

First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse. Steam until they are crisp tender. DON'T OVERCOOK!!
Preheat oven to 350F. Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have them shaped to a point in the front and rounded in the back. Bake for 45 minutes in preheated oven or until desired doneness.

Take and cut little slits for the ears about 1/3 from the pointed end. Place the carrot coins in the slits for the ears. Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail. Use the raisins for the eyes. Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve.

Werewolf Burger Beans

Ingredients:

1/2 lb. ground werewolf (or beef)
2 T. chopped onion
16 oz. can pork n' beans
1 T. brown sugar
1/4 t. mustard
2 T. ketchup
1 t. vinegar

Directions:

Cook the ground meat and onion in a skillet. Drain well. Stir in remaining ingredients and continue heating in the skillet until hot and bubbly. Serve like baked beans.

Spaghetti and Eyeballs

Submitted by: tracytracyM, Ct.

Ingredients:

1 1/2 pounds ground beef
1 cup seasoned bread crumbs
1 tablespoon ketchup
1 egg
1/4 teaspoon pepper
1/2 teaspoon oregano
7 ounces olives -- pimento-stuffed
14 ounces spaghetti sauce
3 quarts water
1 teaspoon salt
8 ounces spaghetti
2 tablespoons butter or margarine

Directions:

Preheat the oven to 350 degrees. Mix the ground beef, bread crumbs, ketchup, egg, pepper and oregano in a large bowl. Then form the meat mixture into about 18 to 24 eyeball-sized balls. Press an olive into each ball, pimento side out. Place the eyeballs in a baking dish, cover them with spaghetti sauce and bake for 45 minutes. About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Set on medium heat and follow package directions to cook the spaghetti. Drain and transfer it to a serving bowl and toss with the butter or margarine. When your eyeballs are done, remove them from the oven and spoon onto the spaghetti, irises up. Spoon sauce from the pan around them. Serves 5.

Sloppy Goblins

Submitted by: ChrissyKowalski, Pa.

Ingredients:

1 pound lean ground beef
1 cup chopped onion
5 hotdogs, cut into 1/2 inch pieces
1/2 cup ketchup
1/4 cup chopped dill pickle
1/4 cup honey
1/4 cup tomato paste
1/4 cup prepared mustard
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
8 hamburger buns
Decorations: green olives, black olives, banana pepper slices, carrot curls and crinkles, red pepper, parsley springs, and pretzel sticks

Directions:

Cook beef and onion in large skillet over medium heat till beef is brown and onion is tender; drain. Stir in remaining ingredients except buns and decorations. Cook covered for 5 minutes, or until heated through. Spoon meat mixture onto bottoms of buns Serve with decorations and let each person create a goblin face, or make your own beforehand! Serves 8

Pork Chops in Cider Cream Gravy

Submitted by: evoman, Fl.

Ingredients:

6 pork chops, 3/4" thick
1 large sliced onion
1 1/2 cups apple cider
1/2 cup dry white wine
1 can cream of mushroom soup

Directions:

Sauté both sides of chops in hot skillet until nicely browned. Remove from pan and lightly sauté onion. Add chops, apple cider and wine. Simmer until tender. Add cream of mushroom soup, stir and bring to boil. Serve with hot cooked rice. Serves 6.

Deserts from Melody and Friends:

Melody’s Monster Muffins

Ingredients:

1 1/2 cups of all purpose flour
2 teaspoons of baking powder
3/4 teaspoon of salt
2/3 cup of sugar
1/4 cup of firmly packed brown sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
One 8 ounce can of crushed pineapple, drained
1/2 cup of canned pumpkin
1/2 cup of cold milk
1/4 cup of butter or margarine, melted
Creamy peanut butter
Decorations: assorted candies, pretzels, mints, pipe cleaners

Directions:

Combine the first 7 ingredients in a large bowl, make a well in the center of the mixture. Combine the egg and next 4 ingredients, add to the dry ingredients, stirring just until moistened. (Batter will be stiff.) Place the paper baking cups in muffin pans, spoon the batter into cups, filling each two thirds full. Bake at 425ºF. for 20 minutes or until golden. Remove from the pan immediately, and cool on wire racks. Decorate if desired. Makes 1 dozen. TIP: Spread the muffins with peanut butter and decorate as desired. Use assorted candies, pretzels, mints and pipe cleaners to transform these snacks into devils, cats, spiders and aliens.

Ant Hill Cake

Submitted by: megamomma, Ga.

Ingredients:

30 Oreo cookies
13 oz. bag small peppermint chocolate patties
2 pt. vanilla ice cream
20 vanilla wafers 8-10 chocolate covered almonds
8-10 round chocolate covered caramels
1 tube black gel icing
Candy corn for garnish

Directions:

Base: Place Oreo's in food processor and process to coarse texture. Add peppermint patties and process to coarse texture. Coat a 10 in. springform pan with cooking spray, add cookie mixture and press down gently to coat bottom and up 1/2 in. on the sides. By spoonful’s, add ice cream. Use back of a spoon to smooth ice cream evenly on the top. Cover with foil and freeze overnight. Anthill: Place vanilla wafers in food processor and blend until smooth. Place in a sealed bag until needed and store at room temperature. Assemble: Remove rim of springform pan and place cake on serving platter. On one side of cake, slowly pour vanilla wafer crumbs to form a mound, or "anthill." Arrange "ants" on cake using one chocolate covered almond for each body and one chocolate covered caramel for each head. Pipe on eyes and legs with gel. Garnish with candy corn.

Black Cat Pie

Submitted by: Bigmama, OH.

Ingredients:

9" deep dish pie shell
2 sticks oleo
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
6 oz chocolate chips
1 cup nuts

Directions:

Melt the 2 stick of oleo and set aside. Beat the eggs until foamy. Mix in the four and sugars. Pour in oleo and bend well. Stir in chocolate chips and nuts. Fill the pie shell and bake at 325 degrees for 1 hour.

Melody’s Black Death Cake

Ingredients:

1 pound butter, softened
3 cups sugar
6 eggs
3 1/2 cups flour
1 cup cocoa
1 cup plain nonfat yogurt
2 teaspoons vanilla
2 teaspoons baking powder

Directions:

Cream butter and sugar. Add eggs and beat well. Add two cups flour and beat well. Mix in yogurt and extract. Combine remaining ingredients and mix well. Butter 10" Bundt pan and dust with cocoa powder. Pour batter into pan. Bake at 350ºF about an hour or until cake pulls away from edges of pan. Cool in pan for 20 minutes, remove and finish cooling.

BooBerry Gobbler

Submitted by: Karen Skut, Ct.

Ingredients:

6 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup sugar
1 1/2 tablespoons finely grated lemon rind
2 cups marshmallow fluff
Prepared pie crust

Directions:

Preheat oven to 425 degrees. In a small bowl, combine fruit, flour, sugar and lemon rind. Stir to mix well. Pour into muffin pans (if available, use Halloween-related shapes). Crumble pie crust evenly over fruit mixture. Bake for about 50 minutes. Top with marshmallow fluff.

Broomstick Cake

Submitted by: omollybea, Ky.

Ingredients:

2 tbsp. butter
5 apples
1/2 c butter
1 egg, beaten
2 1/2 c flour
1 tsp. cinnamon
1/2 tsp. cloves
1 c water,hot
3/4 c brown sugar
1/2 c nuts, chopped
1/2 c sugar
1 c light molasses
1 1/2 tsp. baking soda
1 tsp. ginger
1 tsp. salt

Directions:

Coat an 8x12x2-inch pan with the 2 tablespoons of butter. Sprinkle the brown sugar evenly over the butter. Peel, core and slice apples. Arrange apples slices over the sugar mixture. Sprinkle nuts over all. Place pan on the bottom shelf of oven and let apples cook while mixing the other ingredients. Cream together butter and sugar, add egg and molasses and mix well. Sift dry ingredients and stir in to creamed mixture. Put in hot water and mix to a thin batter. Remove pan from oven and pour batter over apples. Return to oven and bake for 35 minutes. Remove from oven and loosen cake around edges. Let stand five minutes and turn out on to serving tray. Makes 8 to 10 servings.

Melody’s Butterscotch Pumpkin Cake

Ingredients:

1 package (11-oz) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Libby’s Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar, (optional)

Directions:

Preheat oven to 350° F. Grease 12-cup bundt pan. MICROWAVE 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared bundt pan. BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE:

HEAT 1/3 cup Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving. Serves 24.

Midnight Madness Pie

Submitted by: Stephanie Byrd, Ky.

Ingredients:

8 oz cream cheese, softened
1/2 c Mayonnaise
1/2 c Sugar
2 Eggs
1 pk Semi-sweet chocolate chips, melted
1 tsp. Vanilla
1 Chocolate pie crust

Directions:

Preheat oven to 350 degrees F. In a large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth; gradually beat in sugar. Beat in eggs, one at a time, beat in chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet. Bake for 30 to 35 minutes or until set. Chill 4 hours before serving.

Boo!! Brownies

Submitted by: rrrraby, FL.

Ingredients:

6 squares (1 ounce each) semi-sweet chocolate, coarsely chopped
1/4 cup (1/2 stick) plus 2 tablespoons butter, softened and divided
1 tablespoon freeze dried coffee granules
1 tablespoon boiling water
1/2 cup granulated sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup "M&M's" Chocolate Mini Baking Bits, divided
1/2 cup white frosting
Assorted food colorings

Directions:

Preheat oven to 350°F. Line 8x8x2-inch baking pan with aluminum foil, leaving 1-1/2-inch overhang on two sides. Lightly grease foil; set pan aside. In small saucepan combine chocolate and 2 tablespoons butter over low heat; stir constantly until completely melted. Remove from heat; let cool slightly. In small bowl combine coffee granules and water; set aside. In large bowl beat 1/4 cup butter, sugar and eggs; stir in chocolate mixture and coffee until well blended. In medium bowl combine flour, baking powder, cinnamon and salt; add to chocolate mixture. Stir in 1/2 cup "M&M's" Chocolate Mini Baking Bits. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Lift brownies out of pan using foil. Cut into Halloween shapes using 3-inch cookie cutters. Tint frosting desired colors. Spread frosting over each brownie shape. Decorate with remaining 1/2 cup "M&M's" Chocolate Mini Baking Bits. Store in tightly covered container.

Old Fashioned Soft Pumpkin Cookies

Submitted by: MaireJennings, OH.

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened ( recommend LAND O LAKES Butter)
1 cup Libby’s 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 Glaze (recipe follows)

Directions:

Preheat oven to 350° F. Grease baking sheets. COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Notes: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Orange and Chocolate Marble Cheesecake

Submitted by: Heidi Whitmore, Ky.

Ingredients:

1 box Chocolate Wafers - (9oz)
6 tablespoons melted butter or margarine
3 packages cream cheese -- (8oz)
1 cup sugar
1 1/2 teaspoons vanilla extract
5 eggs
2 ounces melted semisweet chocolate
2 teaspoons grated orange peel

Directions:

Mix the melted butter and the cookie crumbs. Set aside 1/2 C. of the mixture. Press the rest on the bottom and 1 1/2" up the sides of the pan. Put in the refrigerator while you do the rest. Beat the cream cheese, sugar, and vanilla in a large bowl at medium speed with mixer. Add one egg at a time. Remove 1 C of the batter and add the reserved the crumbs. Set aside. Stir the orange peel into the remaining batter and pour into the refrigerated crust. Top with spoonful’s of chocolate batter. Using a knife, swirl batter into marble. Bake at 300 degrees for 50-60 minutes or until set. Cool in the pan on a wire rack. Refrigerate for at least 4 hours. Release from spring form when ready to serve.

Caramel Apple Pudding Cake

Submitted by: bettyrose, Mass.

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons apple pie spice*
1/2 teaspoon salt
1/2 cup Butter, softened**
1/2 cup firmly packed brown sugar
1 egg
1 cup dark corn syrup
1 cup water
2 medium (2 cups) apples, chopped into 1/4-inch pieces
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup Butter, melted**
Heavy Whipping Cream, whipped, sweetened

Directions:

Heat oven to 350°F. Combine flour, baking soda, apple pie spice and salt in small bowl. Set aside. Combine 1/2 cup butter and 1/2 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; gradually add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition. Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar. Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean. Serve warm with whipped cream, if desired.*Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice. TIP: recommend using a sweet-tart apple that retains its shape during cooking such as Granny Smith, Jonathan or Braeburn. When shopping for apples, look for fruit that feels firm, with no soft spots or dark bruises. Store apples refrigerated. Makes 15 servings

Cocoa Cobweb Cupcakes

Submitted by: Doreen McKnight, Ct.

Ingredients:

2 cups unbleached all-purpose flour
3 tablespoons unsweetened cocoa, preferably Dutch-process
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
1 1/2 cups sugar
1 egg
2 teaspoons pure vanilla extract
1 cup buttermilk
For the icing:
2 egg whites
2 1/2 to 3 cups confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons fresh orange juice
Black or dark brown food coloring

Directions:

Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with the buttermilk. Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature. To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny. The icing should spread easily. If too thick, add more orange juice. If too thin, add more confectioners' sugar. Transfer one-third of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle. Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2 inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes. Follow this fun technique for creating cobwebs with two different colors of frosting. You can do this on cookies and cakes, too. Kids can line the muffin tins, mix the ingredients, spoon the batter into the muffin cups and of course, supervise the icing.

Pumpkin Brownies

Submitted by: Tiffany Cecile, FL.

Ingredients:

1 cup pumpkin purée, canned or cooked
1-1/4 C whole wheat flour
1 C brown sugar, firmly packed
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. nutmeg
1/4 C buttermilk
1/4 C vegetable oil such as canola
2 tsp. vanilla extract
2 eggs, well beaten (further reduce fat & cholesterol by substituting 1 egg + 1 egg white, or 1/2 cup Egg Beaters egg substitute )
1/2 C walnuts, finely chopped

Directions:

Preheat oven to 375°F. Coat a 13x9x2-inch baking pan with vegetable spray. Combine all ingredients and beat well. Pour into prepared pan and bake for 30 to 40 minutes. Cool on a wire rack; cut into bars.

Pumpkin Hermits

Submitted by: StellaZ. Mass.

Ingredients:

3/4 cup butter
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup canned pumpkin
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon each baking soda and salt
1 teaspoon cinnamon
1/2 teaspoon each allspice, cloves, nutmeg
1 cup each chopped dates and raisins
3/4 cup chopped nuts

Directions:

In large mixing bowl, with electric mixer, cream butter and sugar. Beat in eggs and vanilla. Beat in pumpkin. In separate bowl, mix together flour, baking powder, baking soda, salt and spices. Stir flour mixture into creamed mixture. Stir in dates, raisins and nuts. Drop by tablespoonful’s onto greased baking sheets. Bake in 375ºF oven for 12 to 15 minutes, or until lightly browned. Let cool for a few minutes on baking sheet, then remove to rack to cool completely. Store in airtight container; can be frozen.
Makes about 4 dozen cookie.