Day to Day With Mom

1. Mix the strawberries and lemonade concentrate in a blender until smooth and thick
2. Gradually add ginger ale
3. Transfer the beverage to a punch bowl
4. Stir in any remaining ginger ale and the raisins
5. Place the gummy worms on the rim of the bowl for a swampy effect

” Ghoulish Zombie Meatloaf Recipe”

1/2 pound Henry’s Organic Spaghetti, cooked 3 sheets lasagna, cooked
1 cup bread crumbs
3/4 cup Henry’s Organic Milk
4 pounds natural ground beef
3 Henry’s Eggs
3/4 cup parmesan cheese, grated
3 cloves garlic, minced
2 tablespoon Henry’s Organic Ketchup
1 tablespoon Henry’s Yellow Mustard
2 tablespoons Worcestershire sauce
1 (1/8 inch) slice green olive with pimento (for eye)
10 toothpicks
2 tablespoons Henry’s Organic Extra Virgin Olive Oil
1 cup Henry’s Marinara sauce
 

Preheat oven to 350 degrees F.

Cook spaghetti and lasagna noodles to al dente, set aside. Place milk and breadcrumbs in a large bowl. Allow to sit for 5 minutes. Add beef, eggs, cheese, garlic, ketchup, mustard and Worcestershire sauce. Mix with hands until just combined.

Line a large baking dish with parchment paper. Take half the meat mixture and form the torso. Form the arms and the legs. Scoop out a cup or two of meat from the “stomach” area and mix with the remaining meat to form the head. Adjust “sculpture,” if necessary, to make it look like a zombie. Slice off “frilly” edges of lasagna, and then slice each sheet into four lengthwise pieces. Poke toothpick into back of olive and position it where the eye should be. Wrap pasta pieces around the “head” and secure (discreetly) with toothpicks, leaving part of the eye visible. Brush pasta with olive oil.

Bake zombie for 1 hour and 30 minutes, or until the internal temperature reaches 160 degrees F. Remove from oven. Heat marinara sauce in sauté pan, add pasta and toss to coat evenly. Using tongs swirl pasta and place in “stomach cavity”- the more gruesome this looks the better. Lift zombie with parchment paper and move to serving platter or on top of a large piece of cardboard. Decorate with parsley. Add a cardboard tombstone for an extra ghoulish effect.

Serve immediately! This zombie makes a fabulous centerpiece.

“Gnarled Witches Fingers”

• 1 tb oil 4 Boneless chicken breasts
• 1 c Flour
• 1 Egg beaten
• 1 c Bread crumbs
• Pitted black olives halved lengthwise
• Shredded lettuce

1. Grease cookie sheet with oil, set aside.
2. Carefully cut chicken breasts part way to create five fingers (the uncut part will be the palm of the hand).
3. Dust in flour, dip in beaten egg and then bread crumbs.
4. Broil 5 minutes on each side till golden brown and cooked through.
5. Trim the finger tips with the halved black olives and serve on lettuce.

“Marshmallow Ghosts Recipe”

12 ounces white candy coating
1 1/2 cups miniature marshmallows
Chocolate decorating gel or assorted candies

In a microwave, melt candy coating; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes. Decorate with gel or candies for eyes. Cool completely. Store in an airtight container.

“Skeleton Bone Cookies”

• 4 egg whites
• 1 teaspoon

  

• grated orange peel
• 1 3/4 cups sugar
• 1/2 teaspon baking powder

  

• 1 3/4 cups flour
• 1 1/2 cups salted almonds

1. With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed.
2. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.
3. Lightly flour your hands and pinch off a 3 tb size piece of dough.
4. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch long rope.
5. Cut rope in half; roll each half out again to 8 inches.
6. Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes.
7. Repeat to shape all the dough.
8. Place bones 1 inch apart on buttered and flour-dusted 12 x 15 inch baking sheets

   

9. Bake in a 325F oven until cookies are lightly browned on bottoms, about 20 minutes

I hope these recipes seem as yummy and fun to you as they did me.