I decided to combine 3 of our Halloween creations into one blog rather than carry on with Halloween blogs into November. (Too many more November-y things to blog about!)
These are recipes that don't require exact measurements so feel free to make your own adjustments.
breakfast sausages, cooked
cream cheese, softened (about 4 oz or more)
pesto (2 - 4 Tbsp)
linguini noodles, cooked
olives, cut in tiny pieces for eyes
Carefully skewer a breakfast sausage on a skewer, being careful to go through from top to bottom without going through the sides. Skewer a meatball on top of the sausage.
This can be a little messy so make sure you get all of your mummies skewered before going to the next step.
Mix together your cream cheese and pesto until well combined. Evenly spread over sausage and meatball, thick enough that you can't see the meat through it.
Wrap linguini noodles around your mummy until he (or she) is covered. If your noodles are too wet they may not stick as well. Dry them until they are just damp and they will be more sticky.
Press olive bits onto mummies head for eyes. Enjoy!
Wrap pork tenderloin in bacon. You will have to use a lot of bacon as you want to make sure there is no tenderloin showing through. Layer your bacon strips so that one strip half covers the next strip.
Now you will want to freeze your tenderloin until it is solid. At least 6 hours.
Take out your frozen tenderloin while you preheat the oven to 350. Cook at 350 for about half hour and then up the temperature to 375 and cook until pork is done. Bacon should be fairly crispy. If your pork tenderloin is done but the bacon doesn't look crispy then place it under the broiler for just a minute or two to crisp up.
Remove from oven and cut V shaped wedges out of the thick side of the tenderloin for a mouth. Add raw spaghetti for teeth.
Remove from dish it was cooked in and place on serving platter. Decorate as desired! Salsa or spaghetti sauce make excellent blood and guts :)
1 box of puff pastry, thawed
1 can (I believe it was 15 oz) pie filling
(Cherry or Strawberry Rhubarb works well)
4 oz (approx) spreadable cream cheese
Preheat oven to 375.
Cut each square of puff pastry (Box should contain 2, joined together) lengthwise into 4 equal strips.
Roll each of the 8 strips out and place end to end, sealing by brushing dough where it connects with beaten egg.
Spread cream cheese gently down the center of the dough length. Then place pie filling on top of cream cheese, making sure not to fill too full or get too close to the edges.
Brush along one edge of dough with beaten egg to dampen. Pinch edges together, being sure to seal dough without ripping it.
Now comes the exciting part - it is easier to do with a helper but can be managed alone (with much cursing).
Gently lay dough, seam side down, into 9 X 13 pan. Twist and snake your dough so it resembles an intestine. Leave some space as dough puffs up.
Using a clean, small paint brush, or large toothpick, draw random lines on your intestine by dipping brush (or toothpick) in red food coloring.
Bake at 375 until dough has puffed up and is golden brown. About 30 minutes. (This is a complete guess... it may have been 20 minutes or it may have been 40....I wasn't keeping track....oooops!)
There you go! Three more Halloween dishes to add to your spooky food list! These were fun, easy, and very forgiving. (Click HERE for more pics of our 2011 Halloween dinner)
The intestines were a little tricky but turned out great. Sue and I made one for our dinner and it was much easier than when I did it myself the next day to bring one to work. I had some tears in mine as I tried to move the entire thing myself.....arrrg!.... fortunately intestines are not meant to be neat and tidy so the bits of pie filling that bubbled out in spots just looked like guts.
How often do you get to say that your dessert "looking like guts" is a good thing?
See, this is one of the reasons I love Halloween.