Cut bun-length hot dogs lengthwise into quarters. Place on grill rack crosswise, and grill uncovered to desired degree ot doneness. They’ll curl into “worms” on their own as they cook. Serve alone or in buns with mustard and ketchup. In addition to red, offer colored ketchups such as green and purple.
prep: 30 min.. chill: 4 hrs. 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded 1 (8-ounce)
package cream cheese, softened
1 (8-ounce) container chive-and- onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges
COMBINE Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.
SHAPE mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.
CUT florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.
NOTE: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Aiiaeh sialk before serving,
PREP: 30 M1N., STAND: 1 HR.
For a festive look, serve in decorative Halloween cupcake liners.
6 cups hot water
1 (0.3-ounce) bottle yellow
liquid food coloring
1/2 (0.3-ounce) bottle blue liquid food coloring
1/2 (0.3-ounce) bottle green liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked
eggs, with shells cracked
1/2 cup instant potato flakes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
STIR together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to reveal pattern on whites.
CUT eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in potato flakes and next 5 ingredients until blended.
SPOON the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.
Use fall leaves and twigs to landscape a backdrop for a group of unique candle holders. Elevate some of the oranges on boxes and urns for height variation.
This Halloween, scare up a batch of bewitching little candle holders to add a ghostly glow to a table or mantel. Made from oranges, these little jack-o’-lanterns are so small that you can use them in multiples for big impact. To create a seasonal centerpiece, cluster them among leaves on a platter or cake stand or simply use individual candle holders to mark place settings at a Halloween supper.
It lakes just minutes to make each one. First. cut a slice from the top of an orange, and scoop out the contents, saving the fruit for cooking or a salad. Cut out spooky eyes, a nose, and mouth from each orange with a craft knife. For the candles, use tea lights, the type of small candle that’s enclosed in aluminum to contain the melting wax. Use dried leaves and berries in combination with the jack-o’-lanterns, being careful to keep all flammable materials well away from the heat of the candles. To prevent the lightweight oranges from being tipped over, place a piece of sticky florist clay on the bottom of each one.
Step 1: Use the top of a spice jar as a guide for drawing a circle around the top of an orange. Then draw a face onto one side, (A pen or felt-tip marker works best.) Slice off the top of the orange. Scoop out the contents with a melon ball cutter, using a knife to cut the fruit away from the sides of the orange.
Step 2: Place the curve of a large spoon inside the orange, against the drawn face. Using a craft knife, cut out the features of the jack-o’-lantern. (The spoon gives a surface to cut against and protects your fingers from the knife.)
Step 3: Set a tea light candle inside the orange. Use a small piece of florist clay to keep the jack-o’-lantern fixed to the spot where you’re displaying it.
Country & Victorian Times 