HOW-TO HALLOWEEN: These Halloween recipes will set a spooky mood for your celebration
October 29, 2009
Bavarian Meatballs (beer meatballs)
– 1 package (38 ounces) frozen cooked Italian meatballs
– « cup chopped onion
– ¬ cup packed brown sugar
– 1 envelope onion soup mix
– 1 can (12 ounces) beer
– Optional- hoagie buns and mozzarella cheese
In 3 qt. slow cookers combine ingredients. Cover and cook on low for 31/2 to 41/2 hours. If you don’t have a slow cooker, ingredients can be cooked in covered pot on low, but remember to stir occasional for even cooking.
Meatballs can be served on hoagie bun with cheese as a sandwich or on platter with toothpicks as an appetizer.
Pumpkin pie shot
– 2/3 oz. Goldschlager
– 2/3 oz. Bailey’s Irish Cream
– 2/3 oz. Kahlua
– Whipped cream
Mix in shaker with some ice and top with whipped cream
Carmel apple shot
– 1 oz. Apple Pucker
– 1 oz. Butterscotch Schnapps
– Whipped cream
Mix in shot glass and top with whipped cream.
Brain Hemorrhage
– 1/2 – 3/4 oz. Peach Schnapps
– 1 to 2 tbsp. Baileys Irish Cream
– 1 tsp. grenadine
Pour Peach Schnapps into glass and slowly pour Baileys on top so it floats. Drop grenadine through Baileys.
Dracula Drink
-1 bottle of vodka
– « cup Triple Sec
– 6 cups of red fruit punch (Kool Aid)
– 6 cups of apple juice
– 6 cups of cranberry juice
– 2 liters of ginger ale
Mix together and garnish with candy corn at the bottom.
Non alcoholic- Warm Witch’s Blood
– 4 cups Apple-cranberry juice
– 2 cups Orange juice
– 1 tsp. whole Cloves
-1 stick Cinnamon
– 3 to 4 Allspice berries
– 1 to 2 tbsp Sugar to taste
Bring to a boil in a saucepan and simmer for 15 minutes. Let the drink cool some and then enjoy.
– Pamela Crimbchin