Scary Halloween food from Mélange Catering & Special Events

With help from FOX 26 News contributor and food radio talk show host Cleverley Stone, Harold Kelly from Mélange Catering & Special Events demonstrates how to prepare some Halloween treats such as a Feet Loaf Feast, weenie mummy dogs and jalapeño popper mummies.

Feet Loaf Feast

Ingredients for 1 'foot'

  • 1 kg ground beef or turkey or chicken
  • 1.5 onions
  • 1 egg
  • 4 garlic cloves
  • breadcrumbs
  • salt
  • pepper
  • paprika powder sweet
  • 1 tbsp instant broth
  • ketchup
  • chili sauce or red eatable color

Directions

  1. Cut onion in half and cut from each half a 1 cm thick slice – this is the bone.
  2. From the outer layer of the onion cut toe nails.
  3. Chop the remaining onion in small cubes, garlic cloves as well.
  4. Mix ground meat with egg, spices and ketchup.
  5. On baking paper form 2 feet out of the meat.
  6. Pre-heat oven on 200 degrees C or 350 F.
  7. Add chili sauce on top (cut off part of the foot!) so it looks like blood, place on top 1 onion slice.
  8. Cut the onion in small pieces and place them as nails on top of the toes.
  9. Bake the feet for 30 minutes and 10 minutes before the end, add some more chili sauce on the top of the foot.
  10. Enjoy your feet warm or cold with baguette bread, potato salad or pasta with tomato sauce!

Jalapeño Popper Mummies

Serves: 20 Poppers

Ingredients

  • 10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed (use rubber gloves so your hands don't burn from the jalapeño). Leave the stem if you can on some or all of the halves.
  • 8 ounces cream cheese, room temperature
  • 8 ounces jack cheese, shredded
  • 1 scallion (green onion), finely chopped
  • ½ teaspoon salt
  • 1 package refrigerated crescent rolls (Pillsbury as an example)
  • 2 eggs, beaten
  • Candy Eyes (can be purchased at Michael's or you can always use a little cream cheese and piece of a black olive for the eyes)

Directions

  1. Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
  2. Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
  3. Fill each jalapeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
  4. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.

Weenie Mummy Dogs

Yields 16 appetizer servings of 2 Mummy Dogs each

Ingredients

  • 24 weenies (your favorite brand)
  • 1 can refrigerated crescent rolls
  • Mustard or ketchup (for face)
  • Black Peppercorns (for eyes)

Directions

  1. Preheat oven to 375 degrees F.
  2. Unroll dough and separate at perforations, creating 4 rectangles. Press perforations to seal.
  3. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips, making a total of 32 strips. Wrap one strip of dough around each sausage, stretching dough slightly to look like bandages. Leave tip of sausage exposed to create face. Place on un-greased cookie sheet.
  4. Bake 10 to 13 minutes or until golden brown. Draw features with mustard on tip of sausage to create face. Serve with mustard or ketchup, if desired.  You can also use black peppercorns as eyes!

Graveyard Dirt Cups
Serves: 8-10

Ingredients

  • 2 (3.9 oz) packages of instant chocolate pudding mix
  • 3½ cups milk
  • ½ cup butter, softened
  • 8 oz. cream cheese, softened
  • 8 oz. container of frozen whipped topping, thawed
  • 1 lb. 3 oz. family sized box of chocolate cream-filled cookies
  • Edible tombstones (cookies with R.I.P. on them)

Directions

  1. In a bowl, whisk together the pudding mix and milk for 5 minutes until soft set. Stir in the Cool Whip.
  2. In a large bowl, cream together the butter and cream cheese. Mix in the pudding mixture.
  3. Chop cookies finely in a blender or food processor until they resemble dirt.
  4. In serving cups, layer cookie crumbs and pudding mixture.
  5. Store in refrigerator.
  6. Decorate with cookies to have R.I.P. on them like a tombstone.
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