Witchykitten's  Kitchen

 
Halloween Food

Witches' Fingers

1 Tablespoon vegetable oil
4 Boneless chicken breasts
1 cup flour, 1 egg, beaten
1 cup bread crumbs
Pitted black olives, halved length wise Shredded lettuce.
Grease a baking sheet with the oil and set aside.
Cut the chicken breasts part way to create five
fingers (the uncut part being the palm of the hand).
Dust the chicken in flour, dip in the egg and coat in the bread crumbs.
Grill for five minutes on each side until golden and cooked through.
Trim the "fingertips" with the olive "fingernails" and serve on lettuce.


Halloween Worms

For worms:
6-7 ozs egg noodles,
cooked with 8oz spaghetti, broken into short pieces.
Toss with: plenty of butter or margarine,
1 1/2 cups of grated cheddar cheese.
Place in a greased casserole dish
For "dirt":
2 slices wholemeal bread, toasted and crumbled
Melted butter or margarine 1/4 tsp salt
Mix the dirt ingredients together and sprinkle
over worms. Place under a hot grill for five minutes.

Eyeballs
1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb icing sugar
1 tablespoon vanilla extract
12 ozs white chocolate
Cream the butter and peanut butter together.
Add the icing sugar and vanilla and blend
thoroughly.
Shape into small 1-inch balls and
refrigerate on waxed paper for half an hour. Melt
the white chocolate (you can use a microwave
for this).
With a toothpick, dip the "eyeballs"into the chocolate, covering all but a small circle on the top.
Let cool on waxed paper.
Makes around 40 eyeballs.


GIANT MONSTER COOKIES

1/2 cup mashed banana
1/3 cup vegetable oil
1/4 tsp. vanilla extract
2 eggs
1/4 cup skim milk
1 1/4 cups flour
1/4 cup cocoa powder (sweetened)
1/4 tsp. baking soda
1 cup chopped nuts (pecans, walnuts, or mixed)
2/3 cups rolled oats

Heat oven to 350 degrees F. Grease a medium-sized cookie sheet (or spray with vegetable oil spray). Beat together the banana, oil, vanilla, eggs, and milk in a bowl until creamy. Add flour, cocoa powder, and baking soda and blend. Stir in chopped nuts and rolled oats and mix well. Drop by large serving spoons onto cookie sheet to make giant cookies. Bake for 10 to 12 minutes, until just firm to the touch. Cool and serve. These may be stored in refrigerator in an airtight container or frozen until ready to use. Enjoy!