Book covers Halloween, other festive treats
Get out your party horns. The Fast & Fabulous Party Foods and Appetizers cookbook can help make entertaining easier.
Written by Gwen McKee and Barbara Moseley, who together have compiled and edited more than 90 best-selling cookbooks, the book was written with busy cook in mind.
"Today’s cook has precious little time, especially around the holidays," McKee said. "So with that in mind, we have gathered a year-round assortment of fabulous recipes that are quick and easy to prepare, use few ingredients, and don’t require a whole lot of time or a degree in chef-ology.”
In addition to the 440 party food and appetizer recipes with 24 suggested menus for year-round entertaining, this cookbook also includes 146 helpful hints, including entertaining shortcuts, guidelines, enhancements, food facts, and decorating secrets.
Here are some examples of treats for Halloween:
Circus Citrus Slush
Ready in the freezer
11⁄2 cups sugar
6 cups water, divided
1⁄2 cup fresh mint leaves
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
3 (10-ounce) bottles club soda, chilled
In a very large pot, heat sugar, half the water, and the mint leaves to boiling (save a few for garnishing glasses). Reduce heat; simmer a few minutes. Cool to let flavors blend. Strain, then add juice concentrate and remaining water, stirring to mix well. Freeze in non-metal container.
When ready to serve, spoon 2⁄3 cup slush into each glass; pour 1⁄3 cup club soda over each. Top with a mint leaf. Serves 12–16.
Bacon and Tamale Bites
6 hot tamales, shucked, cut into thirds
12 slices bacon, halved
Wrap each tamale piece with 1⁄2 slice bacon. Broil until bacon is crisp, turning frequently. Serve hot. Makes 18 bites.
Halloween Spider-Web Cake
1 (181⁄4-ounce) box white cake mix
1 (3-ounce) box orange flavor gelatin
1 cup boiling water
1⁄2 cup cold water
1 (8-ounce) tub frozen whipped topping, thawed
1 tablespoon Kahlúa
1⁄2 teaspoon yellow food coloring
1⁄4 teaspoon red food coloring
Smucker’s Magic Shell Chocolate Topping
Prepare cake as directed for 9x13-inch baking pan. Cool 15 minutes. Pierce with large fork all over.
Stir dry gelatin into boiling water until completely dissolved; stir in cold water. Carefully pour over cake. Refrigerate 3 hours.
Tint whipped topping orange with food coloring; spread on top of cake. Refrigerate at least 1 hour. Draw spider web with chocolate glaze. Serves 10–12.
Some-Like-It-Hot Crockpot Tailgate Chili
Satisfies hungry appetites.
12 ounces bulk sausage
11⁄2 pounds stew meat, cubed small
1 (12-ounce) package frozen seasoning blend
(chopped onions, celery, bell pepper)
2 (15-ounce) cans kidney beans
2 (141⁄2-ounce) cans diced tomatoes
1 (12-ounce) can tomato paste
2 tablespoons real bacon bits
2–4 fresh jalapeño peppers, seeded, chopped (optional)
4 cups water
Brown sausage and meat in large skillet; transfer to large crockpot with slotted spoon. Sauté frozen seasoning blend veggies in drippings; transfer to crockpot with slotted spoon. Add remaining ingredients. Cover and cook on low 8-10 hours or on high 4-5 hours. Serve with your choice of sour cream, sliced green onions, corn chips, or Cheddar cheese for toppings. Serves 12 or more.
Halloween Pumpkin Muffins
Don’t wait for the ghoulies, these are great anytime.
1 (181⁄4-ounce) box spice cake mix
1 (15-ounce) can pumpkin
1⁄4 cup water
1 (15-ounce) can cream cheese frosting
Halloween candies for decorations
Mix cake mix, pumpkin, and water well (no oil or eggs necessary). Line 24 muffin pans with cupcake liners and fill each 2⁄3 full. Bake in 350° oven 18-22 minutes. Remove and let cool. Frost with cream cheese frosting, and decorate with Halloween candies, if desired.
Editor’s Extra: Put a few drops of yellow and red food coloring in frosting to make orange frosting.
For additional information, contact Emily Burkett at 1-800-343-1583 or email@example.com.