More Spooky Treats for Halloween from Edna’s Kitchen




Blood-Red Sangria Cocktail


Sangria Simple Syrup

1 cup sugar

1 cup red wine, such as Merlot or Zinfandel

1 cup dark sweet cherries, stemmed, pitted and halved

1 stick cinnamon

Strips of orange peel from 1 medium orange (orange part only)

Sangria Martini Cocktail

Ice cubes

3 Tablespoons (1 ½ oz) citron (citrus) vodka

2 Tablespoons (1 oz) clear orange-flavored liqueur

2 Tablespoons (1 oz) sangria simple syrup, chilled (above)

1 dark sweet cherry on a cocktail pick


To make simple syrup, in 1 ½ -quart saucepan, mix sangria simple syrup ingredients. Heat to boiling over medium heat. Simmer 3 minutes, stirring occasionally. Remove from heat; let cool 30 minutes. Strain mixture through fine mesh strainer; discard solids. Cover and chill sangria syrup until ready to use. Makes about 1 ½ cups.

To make cocktail, fill cocktail shaker with ice. Add vodka and orange liqueur to cocktail shaker; cover and shake. Strain into martini glass. Drizzle sangria syrup into cocktail in glass. Garnish with cherry.



Orange Cream Halloween Floats


2 pints (4 cups) vanilla ice cream, softened

1 can (6 oz) frozen orange juice concentrate, thawed 

¾ cup water

½ teaspoon vanilla

Red and yellow food color, if desired

1 bottle (2 liters) ginger ale


In large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until almost smooth.

For each serving, scoop heaping ½ cup ice cream mixture into 16-ounce glass. Pour about 1 cup ginger ale over top of each.

Tip: Make the ice cream mixture up to 6 hours before serving time and store it in the freezer. Let the mixture soften slightly at room temperature before scooping it into the glasses. Just before serving, top with the ginger ale.


Something filling before the sweets:


Sausage and Apple Cheddar Biscuit Bake


1 package (1 lb) bulk pork sausage

4 medium cooking apples, coarsely chopped (4 cups)

1 large onion, chopped (1 cup)

6 eggs

½ teaspoon salt

2 ¼ cups all-purpose flour

2 ½ teaspoons baking powder

2 teaspoons sugar 

¾ teaspoon baking soda

1 teaspoon salt

6 Tablespoons firm butter or margarine, cut into ½ -inch cubes

1 ½ cups shredded Cheddar cheese (6 oz)

2 medium green onions, finely chopped (2 Tablespoons)

1 cup buttermilk


Heat oven to 425°F. Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.

In medium bowl, beat eggs and ½ teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.

In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.

Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.



Strawberry Marshmallow Fruit Dip


4 oz (from 8-oz package) ⅓ -less-fat cream cheese, softened

1 cup marshmallow crème

1 container (6 oz) Greek Fat Free strawberry yogurt

½ cup chopped strawberries

15 fresh strawberries, stems removed, cut lengthwise in half

30 pieces cut-up melon

30 grapes


In medium bowl, beat cream cheese, marshmallow crème, yogurt and strawberries with electric mixer on high speed until smooth.

Cover; refrigerate at least 1 hour. Serve dip with fruit. Garnish with fresh mint, if desired.

Tips: You can also serve the dip with cut-up fresh pineapple.

You can make the dip up to a day ahead; refrigerate and stir before serving.


Something savory for dinner, before heading out for Trick or Treat:


Oven-Fried Ranch Drumsticks


¾ cup Original Bisquick™ mix

1 package (1 oz) ranch dressing and seasoning mix

1 teaspoon paprika

1 egg, slightly beaten

1 Tablespoon water

2 ½ to 3 lb chicken drumsticks (12 to 15 pieces)

1 cup ranch dressing, if desired


Heat oven to 425°F. Line 13×9-inch pan with foil. Generously spray with cooking spray.

In shallow dish, mix Bisquick mix, dressing mix (dry) and paprika. In another shallow dish, mix egg and water. Dip chicken into egg mixture, then coat with Bisquick mixture. Place chicken in pan.

Bake 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Serve with prepared ranch dressing.

Tips: For an easy appetizer, use 2 lb chicken drummettes instead of the drumsticks. Drummettes are chicken wings that are trimmed to resemble small chicken legs, and they make perfect bite-size appetizers.



Roasted Sweet Potato Wedges


3 medium sweet potatoes (1 lb), peeled, cut into 2-inch wedges

1 Tablespoon olive oil

2 teaspoons chopped fresh thyme leaves

½ teaspoon kosher (coarse) salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon ground red pepper (cayenne)

¼ cup shredded Parmesan cheese (1 oz)


Heat oven to 450°F. Place sweet potato wedges on ungreased cookie sheet. Drizzle with oil. Sprinkle with thyme, salt, black pepper and red pepper; toss to coat.

Roast 30 minutes, turning after 20 minutes, until lightly browned and tender. Sprinkle with cheese.

Tip: Slice sweet potatoes thinner for quicker cooking.


Sweet Dessert: 


Brownie and Fruit Kabobs


1 box fudge brownie mix

Water, vegetable oil and eggs as called for on brownie mix box

4 cups fresh pineapple chunks

5 cups halved fresh strawberries

10 large bananas, cut into 1-inch pieces

½ cup semisweet chocolate chips

¼ cup butter or margarine

21 (10-inch) bamboo skewers


Heat oven to 350° F (325° F for dark or nonstick pan). Line pan with foil, letting foil hang 2 inches over side of pan. Spray or grease bottom only of foil. Make brownies as directed on package. Spread in pan.

Bake 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely. Lift brownie from pan; remove foil. Cut brownies into 1 ¼ -inch squares.

Line cookie sheets with waxed paper. Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.

In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs.

Tips: Make kabobs your way using your favorite fruits and changing the chocolate drizzle to white chocolate or dark chocolate.

Brush the banana slices with lemon juice to keep them from turning brown.



Gooey S’mores Bars


⅔ cup sugar 

½ cup butter or margarine, softened

½ teaspoon vanilla

1 egg

2 ⅓ cups graham cracker crumbs

⅓ cup all-purpose flour

⅛ teaspoon salt

1 bag (11.5 oz) milk chocolate chips (2 cups)

1 jar (7 oz) marshmallow creme

1 cup miniature marshmallows


Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray.

In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in graham cracker crumbs, flour and salt. Reserve 2 cups graham cracker mixture. Press remaining mixture in pan for crust.

Sprinkle chocolate chips over crust; press slightly. Drop marshmallow creme by tablespoonfuls over chocolate chips. Wet back of tableware spoon and use to lightly spread marshmallow creme. Sprinkle with marshmallows. Sprinkle with reserved crumb mixture; press lightly.

Bake 17 to 22 minutes or until marshmallows are puffed and light golden brown. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

*Wishing everyone a fun and safe Halloween -Edna*

Edna’s Kitchen Presents: Fun with Food


A couple simple recipes for your dining pleasure.

Table of Contents:

Grilled Salmon with Honey-Soy Marinade

Watermelon Lemonade

Pepper Steak with Rice

Cappuccino Mousse

Mediterranean Eggs

Bacon, Tomato and Avocado Sandwich with Chipotle Aioli

Easy Sheet-Pan Beef Fajitas


Salmon Steak in Fryer

Grilled Salmon with Honey-Soy Marinade


1 Tablespoon packed brown sugar

1 Tablespoon butter, melted

1 Tablespoon olive or vegetable oil

1 Tablespoon honey

1 Tablespoon soy sauce

1 clove garlic, finely chopped

1 large salmon fillet (about 2 lb), cut into 8 pieces


  1. In small bowl, mix all ingredients except salmon.
  2. In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
  3. Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.



Watermelon Lemonade


3 lb watermelon (without rind), seeded and cut into chunks

3 or 4 medium lemons

2 medium limes

4 cups cold water

1 cup sugar

Watermelon or lemon slices, if desired


  1. In blender, place watermelon. Cover; blend on medium speed about 45 seconds or until smooth. Strain through fine mesh strainer into 2-quart or larger pitcher.
  2. Squeeze juice from lemons and limes; add to watermelon puree. Stir in cold water and sugar. Refrigerate 1 hour.
  3. Stir before serving. Serve over ice. Garnish with watermelon slice.



Pepper Steak with Rice


1 ½ -lb beef top round or sirloin steak, ¾ to 1 inch thick

3 Tablespoons vegetable oil

1 cup water

1 medium onion, cut into ¼ -inch slices

1 clove garlic, finely chopped

½ teaspoon finely chopped ginger root or ¼ teaspoon ground ginger

2 medium green bell peppers, cut into ¾ -inch strips

1 Tablespoon cornstarch

2 teaspoons sugar, if desired

2 Tablespoons soy sauce

2 medium tomatoes

6 cups hot cooked rice


  1. Remove fat from beef. Cut beef into 2×1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
  2. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
  3. Stir in water, onion, garlic and ginger root. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
  4. In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
  5. Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.



Cappuccino Mousse


1 cup milk

¾ cup cold strong coffee

1 package (4-serving size) vanilla instant pudding and pie filling mix

2 Tablespoons sugar

2 cups whipping (heavy) cream

¼ cup sugar


  1. In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
  2. In chilled large bowl, beat whipping cream and ¼ cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
  3. Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.



Mediterranean Eggs


1 teaspoon olive or vegetable oil

4 medium green onions, chopped (¼ cup)

1 medium tomato, chopped (¾ cup)

1 Tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

4 eggs

Freshly ground pepper


  1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
  2. Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
  3. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.



Bacon, Tomato and Avocado Sandwich with Chipotle Aioli


Chipotle Aioli

6 oz greek plain yogurt (from 2-lb container)

2 Tablespoons mayonnaise

2 cloves garlic, finely chopped

1 chipotle chile in adobo sauce, chopped


1 loaf (14 oz) ciabatta bread (about 12 inches), split horizontally

2 medium tomatoes, sliced

2 medium avocados, pitted, peeled and sliced

½ lb sliced pepper bacon, crisply cooked


  1. In small bowl, mix Chipotle Aioli ingredients. Cover and refrigerate until ready to serve.
  2. Spread bottom half of loaf with aioli. Top with tomatoes, avocados and bacon. Top with other half of loaf. To serve, cut into slices 2 inches thick.



Easy Sheet-Pan Beef Fajitas


2 cups sliced onion (¼ -inch slices)

1 medium red or yellow bell pepper, cut into ¼ -inch strips

2 Tablespoons vegetable oil

1 package (1 oz) original taco seasoning mix

1 lb boneless sirloin steak

8 (6-inch) flour tortillas for soft tacos & fajitas

Sour cream, thick ‘n chunky salsa, chopped fresh cilantro, if desired

Lime wedges, if desired


  1. Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
  2. Meanwhile, cut steak into ¼ -inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
  3. Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
  4. Spoon steak and veggies onto each tortilla. Serve with remaining ingredients. 


Edna has many more recipe collections for you to check out on Amazon.