Halloween Night

We look forward to Halloween night every year, and our family dinner is one of our favorite traditions.  I serve up homemade soups, bone breadsticks and our special black Halloween punch.....









Black Halloween Punch
2 vinyl gloves
1 pkg. unsweetened grape Kool-Aid
1 pkg. unsweetened orange Kool-Aid
2 cups white sugar
3 quarts cold water
1 liter ginger ale
1 liter Coke

Fill the gloves 3/4 full with cold water.  Tie the end in a knot.  Lay one flat on a small pan.  Arrange the other palm down over a shelf ledge or other container so the fingers hang down the side.  Freeze overnight.  These are very fragile, so I always make two sets..... just in case.

Combine the drink mixes, sugar and water in a large punch bowl.  Stir until completely dissolved.  Stir in ginger ale and Coke.  Briefly run the hands under cool water and cut away the gloves.  Add to the punch.

















Bone Breadsticks
1 tube refrigerated breadstick dough
Butter
Course salt

Unroll breadstick dough and separate into rectangular pieces.  Use the full length, or cut in half to make smaller bones.  Cut a 1 inch slit in the center of each end.  Roll or shape the flaps to look like the ends of bones. Stretch out as needed.  Place on an ungreased cookie sheet.  Brush on a small amount of melted butter and sprinkle with a little course salt.  Bake at 350 degrees for 12-14 minutes, or until golden brown.



I like to make at least two different soups every year, and keep them warm all night in case any of our visitors need to come in and warm up for a bit.  This year I made Vegetable Beef and Chicken Enchilada.....


Vegetable Beef Soup
1 pound beef top round steak, cut into 1 inch chunks
1 large onion, chopped
3 carrots, chopped
3 cloves garlic, minced
2 slices turkey bacon, cooked and crumbled
3 14 oz. cans reduced sodium beef broth
1 14 oz. can diced tomatoes (fire roasted, if you can find them)
1/2 cup long-grain rice
3 cups small broccoli florets
1/4 tsp freshly ground pepper

Spray a large pan with non-stick spray and cook beef over medium-high heat, stirring frequently, until browned on all sides. About 10 minutes.  Transfer to a bowl and set aside.  Add the onion, carrots, garlic, and bacon.  Reduce heat to medium, cook, stirring frequently until the vegetables are softened.  About 10 minutes.

Add enough water to the broth to make 6 cups.  Place in a large stock pot with beef and vegetables.  Add tomatoes and bring to a boil.  Reduce heat and simmer, covered, for 30 minutes.  Stir in the rice and bring to a boil.  Reduce heat and simmer for 15 minutes.  Add the broccoli and pepper; return to a boil.  Reduce heat and simmer, covered, until broccoli is tender, about 6 minutes.

* I like to triple this recipe when I make it and freeze the leftovers.  It's not much more work, it re-heats really well and make for an easy dinner another time.

Chicken Enchilada Soup
2 10 oz. cans green enchilada sauce
2 10 oz. cans red enchilada sauce
2 10 oz. cans cream of chicken soup
2 15 oz. cans tomato sauce or pureed tomatoes
1 14 oz. can white beans
1 14 oz. can black beans
1 cup sour cream
3/4 cup dried onion
1 cup Mexican shredded cheese
2 tsp. garlic powder
2 tsp. cumin
4 grilled (or cooked) chicken breasts, diced.

Mix all ingredients in a crock pot and slow cook all day.  Garnish with a little sour cream and cheese.

Once dinner is done, we get all dressed up in our costumes, light our jack-o-lanterns, add dry ice to our giant cauldron, turn on the fog machine, and crank some spooky tunes.  Did I mention we LOVE Halloween?