I’m being bad again and posting festive recipes super late. Again, I had no plan of doing a three-for-one recipe blog and then it just…happened. I was supposed to go to a Halloween party this past Saturday and I ended up not going. However, I still wanted to make my planned party dish and I went ahead and created my “Tortilla Squares” platter to eat at home.
And then I made “Zombie Floats.”
And then I made Halloween cookies.
And I did photo shoots of them all and made a big thing out of it.
So to not waste any more time and to get out these ideas I’m creeping up on you last-minute, here they are. (The first two recipes are super quick, it’s only the cookies that take a lot of time.)
Happy Halloween and Blessed Samhain, everyone.
Green Zombie Floats
– 3 (1-liter) bottles ginger ale, chilled (or a 2-liter, depending on how much you need)
– 1 container rainbow sherbet (to put a scoop in each glass)
– green food coloring
– gummy worm candy
Evenly divide ginger ale among glasses; add 1 drop green food coloring to each. Top each drink with 1/2 cup sherbet. Let stand 1 minute before serving. Garnish with gummy worms.
Recipe Source: This recipe was featured in an October 2008 issue of “Woman’s World” magazine (10/20/08)
Halloween Tortilla Squares and Chips
– 1 (15 oz.) package Sun-dried Tomato Basil tortillas
– 1 (15 oz.) package Garden Spinach Herb tortillas
– 8 oz. package cream cheese, softened
– 1 (4 oz.) can diced green chiles , drained
– 1 (4.25 oz.) can chopped black olives, drained
– green food coloring
– 1 bag blue corn tortilla chips
In a bowl, combine cream cheese, green chiles and black olives. Add in green food coloring to your desired shade and stir in well. Place a few tablespoons or so of the cream cheese mixture onto each tortilla; roll up and cut into “squares” – you should get about 4 squares out of each roll-up. Arrange squares onto a platter with black (blue corn) chips and serve with salsa.
Recipe Source: The source of the original “Tortilla Squares” recipe is unknown, but this Halloween version and platter idea came from myself.
Halloween Gingerbread Cookies
– 1 cup shortening
– 1 cup sugar
– 1 cup dark molasses
– 1/2 cup water
– 5 cups all-purpose flour
– 1 1/2 teaspoons salt
– 1 teaspoon baking soda
– 1 1/2 teaspoons ginger
– 1/2 teaspoon nutmeg
– 1/4 teaspoon allspice
– 1/2 teaspoon ground cloves
– 1/2 teaspoon cinnamon
– Halloween cookie cutters (pumpkin, witch, black cat, bat, ghost, etc.)
– 1 large bag powdered sugar, food coloring and water (for icing)
In a large bowl, cream shortening and sugar. Blend in molasses, water, flour, salt, baking soda, ginger, nutmeg, allspice, ground cloves and cinnamon. Cover; chill for 2 to 3 hours.
Heat oven to 350 degrees F. Lightly grease cookie sheets. On a floured surface, roll dough 1/8-inch thick. Cut with floured Halloween-shaped cutters.
Place cookies 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Remove from cookie sheets to cool on wire rack. Once completely cooled, decorate with colored icing and let dry.
To make the icing, mix a cup of powdered sugar with a little bit of water and add more sugar or water depending on how much you need and what consistency you’re going for – just don’t make it runny. Add in drops of food coloring to your preference. Suggested colors to make: Black, Orange, Green, Yellow, White, Red, Purple. (If you can’t find black food coloring, mix several drops of blue with some red to make a very dark violet/midnight blue that gives the illusion of black, such as the cookies in my photos.)
Feel free to cut this recipe in half; I doubled the original recipe and I made about 6 dozen cookies.
Recipe Source: I added in the ground cloves and cinnamon, but I based this recipe off the “Gingerbread Boys” from a vintage “Betty Crocker’s Cookbook” circa 1960s or 1970s.