What You Need:

3 C of hot water

2 T red food coloring

1 T of white vinegar

6 hard boiled eggs, cracked but not peeled

1/3 C of mayonnaise

1/4 C of green onions, chopped fine

2 T cilantro, minced

2 t Dijon style mustard

12 ripe olives, sliced

1 t ketchup

How to Make It:

Pour the water into a large mixing bowl.

Add the food coloring and vinegar and whisk to blend together well.

Add the eggs and if the water does not completely cover the eggs add more hot water.

Let the eggs stand for 30 minutes.

Remove the eggs with a slotted spoon and peel.

Cut the eggs in half. 

Remove the yolks and place in a small mixing bowl.

Place the whites on a platter and set aside.

Mash the yolks with a fork.

Add the mayonnaise, onions, cilantro and mustard and stir until well combined.

Stuff the egg whites with the egg yolk mixture.

Press 1 slice of the olive into the egg yolk mixture.

Fill the center ring of each olive slice with a dab of ketchup.

Refrigerate until ready to serve.

These devilled eggs are gruesome looking but really taste great and they will be the hit of the party.  For the best bloodshot effect serve them within 2 hours of preparation.

Makes 1 dozen

Total Time:  Approximately 25 minutes

What You Need:

2 (8 1/2 oz.) pkgs. corn bread mix

2/3 C of milk

2 eggs

1/4 t black paste food coloring

1 T of canola oil

1 sweet red pepper, sliced

1 Serrano pepper, seed and chopped very fine

1/3 C onion, chopped

2 (15 oz.) cans vegetarian chili

How to Make It:

Preset the oven to 400 degrees allowing it to preheat.

Generously spray a 9 X 5 loaf pan on the bottoms and sides with a cooking spray.

Place the corn bread mix into a large mixing bowl.

Add the milk and eggs and whisk until well blended.

Add in the food coloring and blend until well combined.

Transfer the batter to the prepared loaf pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then remove and place on a wire rack to cool completely.

When the bread has cooled slice off the top one fourth.

Gently remove the bread from the middle of the bottom piece, leaving a 1 inch shell.

Pour the oil into a skillet placed over medium heat. 

Stir in both types of pepper and the onion.  

Cook for 8 minutes or until tender. 

Remove 1/4 C of the mixture and set aside.

Stir the chili into the remaining onion mixture until blended together well.

Heat the mixture for 10 minutes or until completely heated through.

Fill the hollowed out bread with the chili mixture.

Spoon the reserved onion mixture over the top of the chili.

Cover with the top one fourth of the bread.

This coffin is a fun way to serve your chili on a cold Halloween night.  If you have remaining chili place it in a bowl next to the coffin just in case you run out of your coffin chili.

Makes 6 servings

Preparation Time:  approximately 30 minutes

Cooking Time:  approximately 18 minutes

Baking Time: approximately 30 minutes + cooling

Total Time:  approximately 1 hour 18 minutes + cooling

What You Need:

1 sweet red pepper

2 T flour

2 t + 1 T Cajun seasoning, divided

3 eggs

1 1/2 C cornflake crumbs

2 T green onion, chopped

1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips

How to Make It:

Set the oven temperature to 350 degrees allowing it to preheat.

Lightly spray a baking sheet with a non stick cooking spray.

Cut the pepper into 16 triangles and set aside.

Place the flour and 2 t of the Cajun seasoning into a plastic zip lock bag.

Close and shake the bag to combine the ingredients together well.

Place the eggs in a shallow bowl and beat lightly with a fork.

Place the cornflake crumbs in a shallow bowl.

Add the green onion and remaining Cajun seasoning to the cornflake crumbs and toss to combine.

Place a few strips of chicken into the flour mixture, close and shake to lightly cover.

Dip the coated strips in the egg shaking off any excess.

Roll in the cornflake mixture covering the strips well and place on the baking sheet.

Repeat until all the chicken strips are covered.

Place the chicken into the oven and bake for 20 minutes or until the juices run clear.

Remove and allow cooling enough to handle.

Cut a small slit into one end of each of the strips.

Insert a pepper triangle; point out, into the strips.

These claws will really “grab” your guest’s attention.  The Cajun seasoning gives these strips a bold taste while the cornflake covering helps to keep the chicken moist during baking.  The Cajun seasoning can be left out if preparing these for children.

Makes 8 servings

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 20 minutes

Total Time:  approximately 35 minutes

What You Need:

1 1/2 lbs. ground beef

1/2 C onion, chopped

2 t flour

1 C of salsa

1/2 C of chili sauce

1 C frozen corn

1 (4 oz.) can green chilies, chopped

2 T of brown sugar

1 sheet refrigerated pie pastry

1 egg

Orange paste food coloring

How to Make It:

Preset the oven to 450 degrees.

Crumble the beef into a skillet and place the skillet over medium heat.

Stir the onion into the beef. 

Cook 12 minutes or until the beef is cooked through.

Drain the beef well and return it to the skillet.

Place the flour into a mixing bowl.

Stir in the salsa and chili sauce and stir until blended together well.

Stir the mixture into the beef.

Fold in the corn, chilies and brown sugar until well combined.

Spread the mixture out evenly in an ungreased 9 inch pie plate.

Unroll the pastry and place over the top of the pie plate. 

Cut a jack o’ lantern face into the pie crust and flute the edges.

Place the egg into a small mixing bowl.

Add enough food coloring to reach the desired orange color blending into the egg well.

Brush the mixture over the pie crust.

Bake 9 minutes or until the crust is golden and the filling is bubbly.

This “pumpkin pie” makes a great main course for a sit down Halloween meal.  The kids will get a kick out of this fake but festive ‘pumpkin’ pie.

Makes 6 servings

Preparation Time:  approximately 20 minutes

Cooking Time:  approximately 12 minutes

Baking Time:  approximately 9 minutes

Total Time:  approximately 31 minutes

What You Need:

1 (16 oz.) pkg. hot dogs

1 T of canola oil

1/2 C of ketchup

2 t Worcestershire sauce

1/2 t spicy brown mustard

1 T brown sugar

6 hamburger buns

How to Make It:

Cut each of the hot dogs into 8 strips.

Place the oil in a skillet positioned over medium heat.

Stir in the hot dog strips.

Cook the hot dogs for 8 minutes or until a golden brown.

Stir the ketchup, Worcestershire sauce and mustard into the skillet.

Sprinkle the brown sugar over the top and stir until it is blended in well.

Cook the mixture 5 minutes or until heated through.

Transfer the mixture to the bottom of half of the 6 buns.

Place the tops back on the buns before serving.

These wormy sandwiches will be a big hit at any Halloween party.  The kids will love them and the parents will be talking about them for a long time.  Regular mustard may be used in place of the brown mustard if you prefer.  A dash of liquid smoke may also be added to the sauce.

Makes 6 servings

Preparation Time:  approximately 10 minutes

Cooking Time:  approximately 13 minutes

Total Time:  approximately 23 minutes