If you have a Halloween gathering at your home and if your kids have invited some of their friends for a small party, then you can make use of these recipes to add to the Halloween spirit.
Double layered coffin sandwich
- A large loaf of sandwich bread
- 2 cups of Parmesan cheese (aged)
- 2 cups of alfalfa sprouts
- 1 cup toasted almonds
- 1 apple, cored, sliced and de-seeded
- Pesto sauce
Cut the sandwich bread into half inch slices. Now, make them into coffin shapes. Apply a layer of mayonnaise, pesto sauce, a generous amount of almonds, apples and alfalfa sprouts. Finally, add apples and top it with shaved cheddar cheese. Place one coffin layer of bread over this and repeat the toppings. Then top it off with another coffin bread slice. Your coffin sandwich is ready.
Bloody and cheesy baked potatoes
- 4 large potatoes (for baking)
- 3 balls mozzarella cheese (fresh and diced)
- 2 tablespoons of tomato ketchup
You must first preheat the oven to 450 degrees F. Use a fork and prick the potatoes randomly and then place them on the wire rack in the oven. You need to bake them for 1 to 1 ½ hours, depending on the size. Once done, remove the potatoes from the oven and allow it to cool a little so that you can handle them. Now, cut each potato into 2 halves. Scoop out the fluffy potato flesh into a bowl. You should not discard its skin. Now, add the diced mozzarella cheese and ketchup in the bowl and mix it using a fork.
Spoon the potato mixture into the skin of the potatoes. Now place the potatoes on a baking sheet and add a teaspoon of tomato ketchup over the filling. Place the baking tray back in the oven and cook for 15 more minutes. Now, remove it from the oven and transfer the potatoes to the serving plate. If you are looking at some interesting Halloween drinks to go with these snacks, then you need to visit this link Drinks for Halloween Monsters.
Witch finger cookies
- 2 2/3 cups of flour
- 1 cup sugar
- 1cup softened butter
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ¾ cup almonds with or without skin
- 1 teaspoon almond essence or extract
- Red decorating gel
Add the butter, vanilla and almond extract, sugar and egg in a bowl and beat with electric mixer for about 2 to 3 minutes. Now add baking powder, salt and gradually add the flour and beat it till it becomes smooth. Refrigerate this mixture for about 20 to 30 minutes. Remove from fridge and take a teaspoon of the dough and place it in a piece of waxed paper. Roll the dough to a thin finger cookie size. Press an almond into the cookie on one end to make it look like a long nail. And use knife to give cuts on the long dough to make it look like a finger. Once done, place the cookies on the baking tray and then bake it in a preheated oven at 165ºC for 20 to 25 minutes. Remove from oven and take off the almond and squeeze a generous amount of red decorating gel in the cavity and then fix the almond on it so that the gel oozes out.