Halloween Oz Recipes

What recipe is perfect for an Oz Halloween party? We may not be able to pass a plate and sample in a virtual event, but we can share recipes. Have your food or drink recipe ready as text so you can copy and paste it into the chat feature on Zoom when it’s your turn.

You can also post it as a reply to this blog if you’d like.

11 Responses

  1. The Boozy Woozy

    Any brand of cinnamon whiskey will do, but the Woozy recommends you pick one that will put fire in your eyes. You can adjust the water/whiskey balance to taste but keep at least a cup of water in the mix.

    * 2 cups boiling water
    * 1/2 cup cinnamon whiskey
    * 4 each 3 oz packages of blue Jello

    Boil the water and whiskey. Pour the boiling mixture over the Jello in a medium bowl. Stir for 3 minutes to dissolve. Pour into something like an 10×10 baking pan.* If there are bubbles on the surface, pop them with a toothpick. If you leave them they are likely to pop themselves later leaving unattractive craters on the top of your jello.

    Chill for at least 3 hours. Overnight would be better.

    Once solid, warm the pan slightly by submerging the bottom in hot water for about 15 seconds. This melts the outside layer and makes it easier to get the layer of gelatin out. Once it’s just a bit loose, put a cutting board over the top of the pan and flip it over. Lift off the pan leaving the jiggling gelatin free to cut.

    Cut into 1-inch squares with a sharp knife. Be careful to keep the knife clean for the cuts to be clean. These are “finger food” so serve with space enough around them to be easily picked up. If you happen to have a square serving dish, use it to add to the blockiness of your presentation. Chinese soup spoons also make a nice individual serving option.

    If you make these in advance and need to refrigerator prior to serving, layer them with wax paper so they’ll be easier to separate.

    *Woozies need to be cubes, so use a pan that will ensure the gelatin is reasonably deep. Metal will warm more quickly than glass at removal time. If you happen to own a Japanese nagashikan pan, use it! For the rest of us, just remember you are going to cut squares, so a square or rectangular pan will create the least waste. Of course since you get to eat the Scraps, too….

  2. Tip’s Dip
    Tip originally whipped this up to avoid wasting the spare parts he’d cut from Jack’s head— you know, to give his new friend a face. But canned pumpkin is more readily available to most of us, so I’m listing it as the ingredient. .

    * 16 ounces cream cheese, at room temperature
    * 15 ounces canned pumpkin
    * 2 cups powdered sugar, sifted
    * 1 teaspoon ground cinnamon
    * 1 teaspoon ground ginger

    If you like nutmeg, clove or similar spices in your pumpkin recipes, add them to taste. You can also use 2 teaspoons of “pumpkin pie spice” as a shortcut.

    Beat cream cheese and pumpkin in large bowl until smooth. Add sugar and spices, mixing thoroughly. Cover; refrigerate for 1 hour. Serve with graham crackers, gingersnaps, Belvita cinnamon cookies or something along those lines.

  3. Nome King’s Limestone Pies
    These frozen mini-key lime pies are made in standard muffin tins, flipped over and garnished. The recipe makes a dozen. I’ve not tried it in mini-muffin tins, but I don’t know why it wouldn’t make perfect bite-sized treats.

    5 tablespoons unsalted butter, melted
    1 tablespoon honey
    1 cup graham cracker crumbs (about 8 crackers if you crush your own)
    8 ounces of cream cheese, softened
    14 ounces condensed milk
    3 tablespoons grated key lime zest
    1/3 cup fresh squeezed key lime juice
    2 tablespoons fresh lemon juice
    3/4 cup chilled whipping cream
    2 tablespoons powdered sugar
    Optional, a few drops of green food coloring

    Stir honey into melted butter; drizzle all over the graham cracker crumbs and mix thoroughly until it’s like wet sand. Set aside.

    Using an electric mixer or beaters, beat the cream cheese on high for three minutes until smooth and creamy. Beat in the condensed milk. Add lime and lemon juices; beat until smooth. Add 2 tablespoons of the zest, beating to blend it in. (You’ll use the remaining zest as a garnish.) If you’re going to add green food coloring, this is when you’d do it.

    Beat whip cream on medium-high to soft peaks. Add powdered sugar gradually, continuing to beat until it reaches still peaks. Fold half the whipped cream into the key lime mixture. Cover remaining whip cream and refrigerate.

    Place a dozen muffin papers into muffin pan. Use a pastry bag or spoon carefully to fill each mold with lime mixture; leave space for a layer of graham cracker crumbs. Top each cup with graham cracker crumb mixture, pressing it down into the lime a bit to adhere. Freeze for three hours.

    To serve, remove from pan and flip cracker-side-down on plate. Remove paper liner. Top with a dollop of the remaining whipped cream and sprinkle with lime zest.

  4. Bring Me the Broomstick, contributed by Karyl Carlson

    You will need:
    Braided or twisted Pretzel sticks
    A small amount of pie crust pastry

    Roll pastry into a fairly thin rectangle on a well floured surface. Cut strips 2 1/4″ wide. With a knife cut into the sides of the strips about 1 1/2″ . Cut the strips into small pieces the right size to wrap around the end of the pretzel sticks. 
    Bake at 375* until the pastry is lightly browned.

  5. Melted Witches Hats, contributed by Karyl Carlson

    You will need:
    Candy melts in light green and dark chocolate
    Thin mint Oreo cookies
    Bugles Corn Snacks

    Melt the candy separately, according to package instructions.
    Put a dab of green on wax paper or foil. 
    Dip one side of an Oreo in chocolate and lay it, candy side up, on the green candy. Choose a nicely shaped Bugle, dip it in chocolate until well coated and place it upright on the Oreo.
    Allow to cool and harden.

  6. Melted Witch Punch
    you will need
    12 liter Bottle Lemon-Lime Soda
    1. Packet Lime Kool Aid (unsweetened \
    1 Large Bottle Perrier or soda water
    1 Container Lime Sherbert
    In a large Punch Bowl empty the Kool-aid into the punch bowl and then add the Perrier and lemon – Lime Soda. Next Add the Sherbert scoop by scoop. Add enough scoops to cover the top of the bowl with froth. Stir gently to make more froth if needed.

  7. Over the Rainbow Drink
    Food coloring

    To create the colored water, lay out 6 cups with 1/2 cup of water in each one. Add drops of food coloring to create the following colors: Red, Orange, Yellow, Green, Blue, and Purple. Make sure the water is very bright for each color, esp the Orange and Yellow.
    Evenly divide the water among the sections in ice cube trays and let freeze.
    Start to assemble you drink by placing the colored ice cubes into a tall glass. Use 2 ice cubes each in this order: Red, Orange, Yellow, Green, Blue, and lastly Purple in your glass. Pour

  8. Melted Witch Cookies
    Sugar Cookies, Frosting
    Stick Pretzels
    Shredded Wheat Cereal
    Dipping Chocolate You can whip up some of your favorite sugar cookies Frosted them with your favorite Butter Cream Icing, Dip one half of an Oreo Cookie with out the middle of the Oreo frosting, in chocolate set it on a pice of wax paper or parchment paper, dip a bugle in the chocolate so that it is covered fully and place it on the top of the Oreo you just dipped. let them set fully. when set place the witch hat on the frosted cookie, add the witches brooms by placing pretzel stick on the cookie with a piece of Shredded Wheat for the brooms bristles.

    Contributed by Josh D. Smith

    * 1 
cup butter, softened
    * 3⁄4
 cup sugar
    * 1 
    * 1 
teaspoon vanilla extract
    * 2 
cups all-purpose flour
    * 1⁄2
 cup almond flour
    * 1⁄2
 cup poppy seeds
    * 1⁄4
 teaspoon salt
red colored crystal sugar
    (for rolling)

    * Cream the butter
    * Add the sugar, egg, and vanilla and mix well
    * In a separate bowl mix together the flour, almonds, poppy seeds and salt.
    * Gradually add the to the butter mixture and beat well.
    * Divide the dough in half and roll into logs.
    * Roll the logs in colored sugar if desired.
    * Wrap in wax paper and chill for a few hours.
    * Preheat oven to 325°
    * Slice the logs about 1/4 inch thick and bake at 325° for about 12 minutes or until the edges start to brown.

Leave a Reply