Here are some fun and easy recipes to make with your stay-at-home trick-or-treaters this Halloween and keep them from turning into little monsters.
This holiday season, you can make Halloween costume masks from scratch for kids or adults! Here’s how:
- Bring a large pot of water to boil. Put in 4-5 medium pot tomatoes. Remove them from water. Cook a couple of minutes for them to release their starch and begin to soften, but don’t let them boil too vigorously or they could turn brown! Add some ginger, garlic and bell peppers, along with 2 tsp of oil. Cook them for another minute or two, stirring frequently. Add salt. Cook it for another couple more minutes. Add chopped onion and cook until soft. Add water, mix well, pour into an empty mug and let cool completely.
- Cut the tomatoes into cubes.
- Remove the stems from the peppers. Squeeze out the seeds.
- Slice the onion. Chop a large chunk of it then discard the rest. Heat 3 tbsp oil and fry some minced ginger until it becomes fragrant. Add the chopped onion. Stir to combine then add the crushed pepper and cook for another minute or so. This will help cook them as well as brown them.
- Add the tomatoes to the pot and cook until tender. Taste and check if all the spices are being used, but if they aren’t, add a little hot water until they are. The tomatoes will start to become translucent. Let them simmer another minute or two until they’re completely cooked.
Here’s another easy way to make Halloween mask:
- Combine the sugar in a small saucepan and heat slowly over medium-high heat. Add the water and stir to dissolve the sugar, until it’s smooth and creamy.
- Add the cream and cook the mix over low heat for 15 minutes. Do not boil. This should be just before serving because the ingredients will be thickened. Garnish generously with chopped fresh cilantro.
3 lbs. turkey bones or bones in a large baking dish
2 cups whole milk
1/2 teaspoon ground ginger
1/4 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon kosher salt, plus for garnish
2 cups chopped tomatoes, peeled, quartered
1 tablespoon chopped garlic, peeled, chopped
3 cloves garlic, peeled, minced
1/4 teaspoon salt, plus more to taste
1 pound fresh chopped pecans
3 tablespoons butter, cut into small cubes
1 cup grated parmesan cheese
1 teaspoon kosher salt, plus more to taste
Parmesan, if desired
Freshly cracked pepper, if desired (optional)
Preheat oven to 425 degrees F. In a medium bowl, whisk together the broth, milk, ginger, thyme and sage in a medium bowl and set aside. Pour the broth mixture into a saucepan and bring to a boil. Simmer the turkey bones in the broth for about 15 minutes, shaking off any steam as necessary. Remove the broth mixture from the heat, cover with foil and leave to rest at least an hour. After 1 hour, remove the foil from the foil wrapper and remove the lid. Stir in the chopped tomatoes and garlic; set aside. To assemble the turkey, season with salt, pepper, freshly cracked pepper, and freshly minced parsley before serving. For a slightly sweet finish, add a few tablespoons of the remaining chicken broth in lieu of the spices.
Roast Turkey and Chicken Bones with Cheddar, Parmesan, and Basil Soup
Amount Per Serving (1 portion)
Calories from Fat 80% Daily Value*
Total Fat 3g 5%
Sodium 707mg 31%
Potassium 984mg 25%
Total Carbohydrates 27g 15%
Dietary Fiber 5g 20%
Protein 4g 8%
Vitamin A 0.4%
Vitamin C 23.7%
- Percent Daily Values are based on a 2000 calorie diet.
Make 1 gallon freezer bags with corn husks mixed in the mixture. Fill each freezer bag to approximately 2 inches deep. The bags should be able to hold 7-8 pounds of corn.
For extra fun — or for making some extra money — consider adding in a sprinkler system. These bags of corn husks keep your monsters from getting trapped in their corn husks!
You’ll also find recipes for corn meal sprinkles, corn muffins and corn chips.
I’ve been loving this recipe on Pinterest. I love seeing everyone’s variations on it, even though the ingredients are all just a few bucks. This brownie recipe is a perfect example of a cookie-friendly fudge topping with a classic brownie flavor.
Mushrooms should be a great substitute in this recipe for the cream cheese frosting. A few minutes is all it takes to prepare the brownies and you’ll need only a few minutes to put them on the sheet pan. (The frosting may have to cook for an additional minute to melt completely, but it’ll hold together the brownies together.)
Once you’ve heated up both sides of the brownies and cooled down the pan, just pop them out the pan and place on a baking sheet lined with parchment paper. It’s best to let these brownies cool completely, but if you need them to serve immediately, let the brownies cool at room temperature for a few minutes in your refrigerator.
After the brownies are cool and frozen, place them onto parchment paper in a single layer on the baking sheet. Repeat once the brownies are all cool and set.