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Ghoulash and Other Spooky Autumn Meals

Halloween Recipes
Written by Health Journal

The cool, crisp days of autumn require food to heat up your insides and soothe the soul. Try these recipes to get you in the mood for Halloween, or fix up a batch of our hearty stew and serve while the kids are trick-or-treating. Have some spooky kid-friendly snacks ready when they return!

GHOULash Soup
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Ingredients
  1. 1½ pounds stew beef
  2. 3 diced bacon strips
  3. 1 small green pepper, diced
  4. 2 medium onions, diced
  5. 1 large garlic clove, minced
  6. 1 14-ounce can diced tomatoes
  7. 3 cups beef broth
  8. 2 tablespoons paprika
  9. 1½ teaspoons salt
  10. Pepper to taste
  11. Dash sugar
  12. 1½ teaspoon caraway seeds
  13. 2 tablespoons red wine vinegar (to taste)
  14. 2 large peeled and diced potatoes
Instructions
  1. In large pot, cook bacon until crisp. Remove, reserving 2 tablespoons drippings.
  2. Add beef to pot and brown on all sides.
  3. Add green pepper and onions; cook until tender.
  4. Add garlic and cook 1 minute longer.
  5. Stir in tomatoes, broth, wine vinegar, paprika, salt, pepper, sugar and caraway seeds.
  6. Cover and simmer for about 1½ hours or until beef is tender. (Can also put in crockpot and cook on high for 3 hours).
  7. About 30 minutes before serving, add the potatoes and reserved bacon and drippings.
  8. Cook until potatoes are tender.
  9. Garnish with a dollop of sour cream, if desired.
  10. Serve with bread or cooked egg noodles.
Notes
  1. For a more healthy version, substitute lean turkey for beef and use turkey bacon.
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Mummy Fingers
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Ingredients
  1. 1 can refrigerated crescent rolls
  2. 3 slices American cheese
  3. 10 hot dogs
Instructions
  1. Heat oven to 375°F.
  2. Unroll crescent rolls and separate at perforations, creating 4 rectangles. Press perforations to seal.
  3. If using dough sheet: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
  4. Slice cheese slices into strips.
  5. Put a slice of cheese under each hot dog and wrap four pieces of dough around each to look like “bandages,” stretching dough slightly if needed.
  6. On large ungreased cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  7. Bake about 15 minutes or until dough is light golden brown and hot dogs are hot.
  8. Serve with mustard and ketchup.
Health Journal https://www.thehealthjournals.com/
Rosemary Cheddar Squash Bread
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Ingredients
  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1/4 teaspoon black pepper
  6. 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried and chopped)
  7. 2 tablespoons diced chives
  8. 1 cup shredded cheddar cheese
  9. 2 eggs
  10. 1/4 cup olive oil
  11. 1/2 cup milk
  12. 1 cup shredded and packed squash or zucchini
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl combine the dry ingredients (flour, baking powder, baking soda, salt and pepper).
  3. Stir in rosemary, chives and cheddar cheese.
  4. In a separate bowl, use a whisk to beat together the eggs, oil and milk.
  5. Place the shredded squash in a cheese cloth or kitchen tea towel and squeeze any extra moisture out.
  6. Add the squash to the liquid mixture and stir.
  7. Add the liquid mixture to the dry ingredients and stir until just combined.
  8. Pour batter into a greased loaf pan.
  9. Bake for 45 minutes, or until a toothpick comes out clean.
  10. Cool on a wire rack before cutting.
Health Journal https://www.thehealthjournals.com/
Wormy Dirt Pudding
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Ingredients
  1. 2 small vanilla instant pudding boxes (3.4 ounce)
  2. 3 cups milk
  3. 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  4. 1 cup powdered sugar
  5. 1/4 cup butter, softened
  6. 1/2 teaspoon vanilla
  7. 12 ounces whipped topping
  8. 1 package of Oreos, crushed
  9. Gummy worms
Instructions
  1. Whisk together the instant pudding and milk in a medium bowl for 2 minutes.
  2. Chill until set.
  3. Cream the cream cheese, powdered sugar, butter and vanilla together in a large bowl.
  4. Fold the pudding mixture and whipped topping into the cream cheese mixture.
  5. In a clear serving dish, layer the pudding, cream cheese and whipped topping mixture with the crushed Oreos, or serve in individual clear cups (it looks great in mason jars).
  6. Top with gummy worms.
Notes
  1. Make sure the cream cheese and butter are at room temperature before mixing.
  2. For a super easy “dirtier” version, prepare a package of instant chocolate pudding according to directions. Crush a package of Oreos and add half to the pudding, along with the whipped topping. Spread in pan or divide in cups, then top with the rest of the crushed Oreos. Garnish with gummy worms.
Health Journal https://www.thehealthjournals.com/

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