Halloween treats for youngsters - DC News FOX 5 DC WTTG

Halloween treats for youngsters

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Skin & Bones; With Spicy Blood Dip

(Chicken Drummettes)


· 12 chicken drumettes, skin on

· 1 teaspoon sea salt

· ½ tsp. fresh ground black pepper

· Generous pinch of cayenne

· Freshly ground black pepper

· 4 slices sourdough bread , trim crusts trimmed, tear into pieces and let stale for at least an hour.

· 1 clove garlic roughly chopped

· 1/4 cup chopped fresh Parsley

· 2 scallions, green and white part, chopped

· 2 & 1/2 tablespoons unsalted butter melted

· 1/3 cup honey mustard

· Hot sauce, optional


1. Preheat the oven to 450 degrees F or a convection oven  to 425 degrees F.

2. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season with sea salt and pepper and set aside.

3. Pulse the bread in a food processor

4. Combine the garlic, parsley, scallions 1 teaspoon sea salt, pepper, to taste, and continue to pulse until finely chopped but not a paste and then gently toss in melted butter

5. Brush each drumette with honey mustard. Then press and roll in the bread crumb mixture, pressing firmly to coat well

6. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes.

7. Serve drumettes hot or at room temperature with spicy blood dipping sauce.

 2U Dirt and Worms

· 1 cup organic ketchup

· 1 Chipotle pepper diced fine or ½ tsp cayenne

· 8 hot dogs

· ¼ cup ketchup or BBQ sauce

· 1 can refried beans or whole black beans drained


1. Bring a pot of water to a boil.

2. Meanwhile slice each hot dog lengthwise into 8 strips.

3. .Boil hot dog strips until they begin to curl.

4. Drain and toss with ketchup until mixed thoroughly. Set aside. Warm refried beans or whole beans and toss with sliced hot dogs.


Chef Jackie's Candy Corn Pizza Yield: 8 slices

Oven Temperature: 350°F

· 1 pre-made crust such as Bobilio

· 1 1/2 cups Colby jack or yellow shredded cheese

· 1 cup shredded cheddar, orange

· 1 cup shredded mozzarella

· 1-2 cups pizza sauce or spaghetti sauce


1. Ladle sauce on to crust and spread leaving a 1 inch outer crust.

2. Sprinkle yellow or Colby jack cheese on the outer edge in a circle followed by the cheddar (orange cheese) and sprinkle the center with the mozzarella.

3. Bake in a 350 degree oven until cheese is melted. Let cool five minute then slice into wedges to make candy corn slices.

2U Bloody Brain Dip

· 16 oz your favorite dip

· 1 head cauliflower

· blue and red fruit roll ups or fruit leather

· Blue corn chips


1. Remove the leaves and the stem from the cauliflower. Remove floret's from the middle, keeping the cauliflower intact to form a bowl.

2. Place cauliflower in a small bowl to keep it stable but allowing most of the head to be showing.

3. Fill with dip of your choice.

4. If desired decorate the white brain with red and blue fruit roll ups by weaving strands between the floret's to make veins and arteries.


Candy Corn Cupcakes

Yield: 24 cup cakes Oven Temperature: 350°F

· 1 cup butter

· 1 1/2 cups white sugar

· 4 eggs

· 3/4 cup sour cream

· 1 1/2 tsp vanilla extract

· 2 cups cake flour

· 2 tsp baking powder

· 1/2 tsp salt

Yellow and orange food coloring

1. Preheat oven to 350 degrees F (175 degrees C). Line cupcakes tins with paper liners. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

3. Divided batter in two. Color half with a few drops of yellow food coloring and the other half with a few drops of orange food coloring. Fill cupcake liners 1/3 full with yellow batter then another 1/3 full with orange batter.

4. Bake in the pre-heated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Cool.

5. Top cooled cupcakes with a large swirl of white butter cream and top with a candy corn garnish.

 Butter Cream Icing

· 1 14-ounce can evaporated milk

· 1 Tbs vanilla extract

· ½ Tbs almond extract

· 2 lbs powdered sugar

· 1 lb butter

· 1 lb sweetex or shortening


1. In the bowl of a kitchen aide mixer combine ½ can evaporated milk, extracts and powdered sugar. Mix with the paddle attachment until sugar is smooth and not grainy. About 15 minutes.

2. Add softened butter and shortening or sweetex. Mix until smooth and glossy. About 15 minutes.

3. Add the other half can of evaporated milk. Beat until icing covers the paddle shoulders and icing is very smooth and shiny.

 Bewitched Baby Cakes

· 1 box your favorite chocolate cake mix

· Green icing (make your own or store bought)

· Brown M&M's

· Candy Corn

· Black Licorice strings

· Chocolate ice cream cones


· 2 2/3 cup powdered sugar

· 2 Tb milk

· 1 & ½ sticks unsalted butter , softened


1. In mixing bowl, cream butter until smooth.

2. Gradually add confectioners' sugar; beat until smooth. If to thick to spread ad another tsp. or two of mil or water. Color with a few drop of green food coloring add more to darker green if you wish


1. Frost cupcake with green icing

2. Place licorice strands on top to resemble hairs

3. Stick cone on top with a little tilt

4. Decorate face; 2 m&ms for eyes, candy corn pointing out for nose, licorice eyeball's


Pure Food 2U & 2Unique Caterers




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