1 slice of favorite Gluten-Free Bread per ghost
Whipped cream cheese
Currants for eyes and mouth
For each, toast a slice of gluten free white bread and then cut a ghost shape from it. You can do this freehand using a knife, or you can use gingerbread-girl cookie cutter. When the cutouts have cooked, spread on a generous coating of whipped cream cheese. For eyes and mouth, add currants.
Pumpkin Pie Tortilla Rolls
1 Package gluten free tortillas (large size)
1 (15 oz.) can of 100% Pure Pumpkin
1 (8 oz.) package cream cheese, room temp
1/2 cup sugar
1 Tbs. pumpkin pie spice
3 Tbs. butter, melted
In a small bowl or sugar shaker mix together:
1/4 cup sugar
1 tsp. pumpkin pie spice
In a large bowl, cream sugar and cream cheese together. Next, add pumpkin puree and pumpkin spice. Use an electric mixer on medium speed and mix for approximately 90 secs until smooth. Set aside. Preheat oven to 350°F. Generously butter a 9x13 baking dish. Take tortillas, one at a time, and brush one side with butter and sprinkle with sugar/spice mixture. Flip tortilla over to the non-buttered side, place approximately 1/3 cup of the pumpkin pie filling mixture in the middle of tortilla and spread evenly. Roll tortillas and place them seam down in baking pan. Place in oven on middle rack and bake for 15 minutes. Remove, allow to cool for approximately 20 minutes and place in fridge to chill. Serve cold topped with whipped cream. (Yield: 8-10 tortilla rolls)
Pumpkin Belgian Waffles
1-1/2 cups Namaste Foods Organic Perfect Flour Blend
1 Tbs. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1 tsp. ground ginger
1 dash of salt
1/4 cup packed brown sugar
1 cup pumpkin puree
1-2/3 cups milk
1/4 cup (1/2 stick) butter, melted
Preheat the waffle iron. Combine flour, baking powder, baking soda, spices and salt in a large bowl. In a separate bowl, whisk together eggs, brown sugar, pumpkin, milk and butter. Gradually fold the wet mixture into the dry mixture until combined. Cook the batter according to the directions on the waffle iron.
White Chocolate Covered Strawberry Ghosts
Strawberries, washed & allowed to dry
1 package gluten free white chocolate or almond bark
Gluten free chocolate sprinkles or chocolate chips
Line a baking sheet with wax paper. Slice the tops off all strawberries evenly so the strawberries can sit upright. Melt chocolate as directed on package. Dip the pointed end of the strawberries in the chocolate and set them, flat end down, on to the baking sheet. Apply sprinkles or chocolate chips for the eyes and mouth.
Gluten free hummus
Cut carrots into thick coin shapes and spear on the center of an edge with a toothpick. Add a parsley leaf to the top of the carrot (through the toothpick), and then cut a small piece of scallion and thread it onto the toothpick to use as the pumpkin stem. Spread hummus on a platter, dish, or tray to create the field, and arrange pumpkins sitting on top.
Eyeball Taco Salad
2 1/2 lbs. lean ground beef
1/2 cup water
1 can (8 oz.) tomato sauce
1 envelope gluten free taco seasoning
1 package Tortilla Chips
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup sour cream
10 whole pitted ripe olives, halved
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Place tortilla chips in a greased 15-inch x 10-inch x 1-inch baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325 degrees for 25-30 minutes or until bubbly. Top with lettuce and onion. Cut into 10 5-inch x 3-inch pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half.
2 cups Orange juice
2 cups milk
2 pints Edy's Sherbet- Orange Cream
4 ripe bananas
2 cups whipped topping
18 miniature chocolate chips
In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.
1 pizza crust made with Namaste Foods Pizza Crust Mix
1/2 bottle Contadina Pizza Squeeze
1 can pitted ripe olives, drained and halved
1 medium sweet red pepper
1 small green pepper
1 cup Pizza Cheese
Make pizza according to package directions. Place pizza on a pizza pan. Top with sauce and cheese. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth from red pepper. Cut a stem and eyebrows from green pepper. Make a jack-o-lantern face on pizza with peppers. Bake according to package directions.
2 (14 oz.) cans diced fire roasted tomatoes
2-3 cups chicken stock
1/2 teaspoon of Italian seasoning
Coarse salt and fresh ground black pepper, to taste
fresh mozzarella, to make into balls
Green olives with pimentos, the smallest you can find
In a medium saucepan, set over medium-high heat, pour tomatoes, and 1 cup of chicken stock. Bring to a boil and add Italian seasoning. Remove from heat and place soup in a blender. Blend until pureed, and pour back into saucepan. Add as much additional stock and salt and pepper as desired. To make eyeballs, use a small melon baller to scoop the cheese into a ball and a sharp paring knife to carefully carve out a hole for an olive. Gently press the olive in. Make enough eyeballs for each bowl of soup to have 2 or 3. Place eyeballs in shallow bowls, and carefully pour soup into bowls. (Serves: 6)
Halloween Witch Hats
24-36 Joy Cone-Gluten Free Sugar Cones
1 package Gluten Free Yellow Cake Mix
24-36 gluten free chocolate wafers
Gluten free vanilla frosting
McCormick orange food coloring, as desired
Laffy Taffy sour apple chews, cut into buckles for hat
Preheat oven to 350?F. Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a gluten free cone into each hole, leaving the top 1 inch of cone above the foil. Prepare gluten free cake batter according to package directions. Spoon 1 Tbs plus 1 tsp batter into each cone. Bake in preheated oven for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Repeat with remaining cones and additional batter. In a large bowl, beat vanilla frosting and food coloring. Spread about 1 tsp. frosting onto the center of each gluten free chocolate wafer. Top with cone, cake side down and point up. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. (Yield: 24-36 hats)
Spiced Pumpkin Seeds
1 1/2 Tbs. butter or margarine, melted
1/4 tsp. salt
1/8 tsp. garlic salt
2 tsp. Lea & Perrin's Worcestershire Sauce –Original
2 cups raw whole pumpkin seeds
Preheat oven to 275?F. Combine all ingredients. Mix thoroughly and place in a shallow baking dish. Bake 1 hour, stirring occasionally.
Honey Chip Granola Bars
1/2 cup unsalted butter
1/4 cup vegetable oil
1 1/2 lbs. miniature marshmallows
1/4 cup honey
5 cups Bakery On Main Organic Happy Rolled Oats
4 1/2 cups gluten free crisp rice cereal
1 cups gluten free graham cracker crumbs
1 cup flaked coconut
1 cup crushed peanuts
1/2 cup miniature chocolate chips
In a large saucepan, combine the butter, oil and marshmallows. Cook and stir over low heat until mixture is melted and smooth. Remove from heat; stir in honey, and peanut butter. Combine oats, cereal, cracker crumbs, coconut and peanuts. Add to marshmallow mixture; mix well. Press into a greased 15x10x1 inch pan. Cool 10-15 minutes. Sprinkle with chocolate chips and gently press into top. Allow the mixture to cool completely. Cut into bars and serve, or wrap individually in plastic wrap. (Yield: 4 dozen bars)
Candy Corn Cupcakes
1 box gluten free Vanilla Cake Mix
1 cup regular sour cream
1/3 cup vegetable oil
1/2 cup water
Food coloring, yellow and orange
Jelly Belly Candy Corn
Combine cake mix, sour cream, vegetable oil, milk and eggs in a large bowl. Mix according to package directions. Divide batter evenly into 2 separate bowls. Color half of the batter with a few drops of orange food coloring or 1 drop of red to 2 drops of yellow. Color the other half with a few drops of yellow food coloring. Place cupcake liners into cupcake tins. Fill each cupcake liner with 1/4 of the yellow batter then top with the orange batter so cupcake liner is 1/2 full. Bake cupcakes according to package directions. Allow cupcakes to cool completely. Just before serving, top each cupcake with a dollop of Reddi wip and a piece of candy corn.
Canned or fresh fruit salad
Green plastic spoons
To make one lantern, use a small knife to slice the top off a navel orange and cut around its interior to hollow it out. Scoop out the orange segments, chop them, and mix them with the fruit salad. Carve small “pumpkin” face features on one side of the orange, then cut a slit in the lid to accommodate the handle of a green plastic spoon. Fill the lantern with the fruit salad. Insert the spoon and set the lid in place.
Salted Caramel Microwave Popcorn
1/2 cup unpopped popcorn
1/4 cup butter
1/4 cup corn syrup
1/4 cup brown sugar
1 tsp. gluten free vanilla
Pinch baking soda
Pinch good quality sea salt
1/2 cup Jelly Belly candy corn
Pour unpopped corn into a large, brown grocery bag. Fold the bag down tightly several times. Microwave for 3-5 minutes, or until the popping slows down to 2-4 seconds between pops. Remove from microwave and gently open the bag allowing popcorn to cool slightly. After popcorn cools enough to touch, pick up large handfuls of the popcorn and transfer it to a large bowl leaving all of the unpopped kernels at the bottom of the bag. Place butter, corn syrup, and brown sugar into a large, microwave-safe bowl. Microwave for 60 seconds, whisk together, then microwave for an additional 2-3 minutes, or until the mixture begins to boil. Remove from microwave and whisk in the vanilla, baking soda, and salt. Drizzle over popcorn. Toss to coat. Serve and enjoy!
This recipe provided by Tito's Handmade Vodka
Tito's Caramel Apple Cocktail
1.5 oz. Caramel infused Tito's Handmade Vodka (see recipe)
0.25 oz. real maple syrup (don’t use the fake pancake stuff please)
0.5 oz. cranberry juice cocktail
0.75 oz. spiced or mulled apple cider (we recommend mulling your own cider, but if you are short on time, grab a jar or jug of pre-made spiced cider)
Combine all ingredients in a shaker glass, fill with ice, shake, and serve in a rocks glass with the bruised ice. Garnish with a dried apple wheel (see recipe), or a fresh apple wheel if you don’t want to spend time dehydrating apples.
For a punch bowl, add the vodka and maple syrup first, stir to dissolve the maple syrup, then add the other ingredients. Add ice last.
Caramel-infused Tito’s Handmade Vodka Ingredients
750 ml bottle of Tito’s Handmade Vodka
10 small gluten free caramel squares (the individually wrapped, chewy ones)
In a non-reactive vessel (glass, ceramic, or hard plastic), combine the caramels with the bottle of Tito’s. Cover, and let infuse at room temperature overnight, stirring or shaking periodically. The caramels will dissolve in the vodka within 24hrs or so. The result is a slightly creamy vodka that tastes like…you guessed it…caramel.
Garnish: Dried apple wheels: Preheat your oven to the lowest possible setting (175 or lower is best). Cut a small apple as thin as you can into horizontal slices. Put the slices into a water bath containing 6 cups water and .5 cups lemon juice (to prevent browning) for 30 min. Pat dry and place on a piece of parchment paper in your oven. Bake (dry) the apple slices for 2 hours on one side, then 2 hours on the other side, or until they’re completely dry and crisp, not soft.
*This can be batched for a Halloween party and is fun to make. For a punch bowl, simply multiply the ingredients by how many cocktails you plan on serving.