Lifestyle expert Ross Sveback shows you how to make two fun Halloween recipes sure to spook and satisfy any party guest.
2 packages from Ritz cracker box – roughly 3 c. finely crushed
1 onion, finely chopped
1 1/2 c. milk
2 tbsp. minced garlic
2 tsp. salt
1 tsp. pepper
1 tsp. rubbed sage
3 lbs. 75% lean ground beef
I place the crackers in a food processor and blend until finely crushed, then place into a bowl. I then place the onion in the food processor and repeat, until finely chopped, placing into the bowl with the crackers. I then mix these two together well. Add eggs to cracker/onion mixture and stir again, followed by adding the milk, salt, pepper, rubbed sage and stir to combine.
Add the ground beef and use forks to break up beef and stir together with the wet mixture. Set aside
First, you will want to place a cooling rack into a half-sheet pan. Spray the hand mold with Bak-klene, then using a silicone spatula fill the mold making sure there are no air pockets. Turn the mold over onto the cooling rack and the meatloaf should slowly begin to release. If it does not easily release, pull the thumb end up higher and it should allow gravity to help coax it out. Half of the meatloaf mixture will fill the mold up fully, so don't worry about measuring it equally.
Once you have the meatloaf hands onto the parchment, then use a butter knife to cut between the fingers Starting with the thumb and forefinger, cut right by the thumb, move the thumb gently away from the forefinger. Then cut by the forefinger – you will have some excess meatloaf to pull away, I take this and add it to the area by the ‘wrist' forming it to the meatloaf. Then cut the pinky/ring finger, gently moving the pinky away from the ring finger – followed up with between the ring and middle finger, gently moving the ring finger away from the middle finger. Cut between the index and middle finger gently pulling the index finger away from the middle finger. The main point here is you want some space between the fingers, yet it does not need to be a massive amount since the percentage of beef used in this recipe will make the meatloaf shrink. Repeat with other hand.
Brush hands with a mixture of
1 c. ketchup
1/2 c. packed brown sugar
1 tsp. Worcestershire sauce
You will not use all of the sauce, probably 2/3 – you will baste the meatloaf with the remaining third halfway through baking.
Place into a 350 degree oven and bake for 60 minutes, basting with the remaining sauce half way through. Remove from oven and allow to rest for 30 minutes – covering with foil so it can rest.
Place onto a bed of mashed potatoes – ENJOY!
CANDY CORN, OREO & PRETZEL BARK
This bark won't scare you much, you'll be wanting to bite it! A few key ingredients here make this recipe easy, yet I believe they are essential to having the best quality results. First, Jelly Belly Candy Corn – it's the only candy corn made in the USA and it amazing. Second, white chocolate – not white baking chips, and third are the Butter Snap Pretzels – there is just something about them that I cannot resist. While you can easily make this in a 9X13 pan, to truly ‘gild the lily, use the faux bois mat to make your bark truly memorable.
1 c. Jelly Belly Candy Corn
12 Oreo cookies, roughly crumbled
1.5 c. Butter Snap Pretzels, roughly crumbled
1/4 c. Autumn-colored Jimmies
1 lb. real, white chocolate
1 tsp. canola oil
Prepare a 9X13 pan by laying parchment paper with an overhang on the long sides. Mix candy corn, broken Oreo cookies, pretzels and jimmies together in a bowl.
Melt white chocolate in a double boiler over simmering water and when fully melted, remove from heat and stir in canola oil.
If you are going to use the faux bois mat, spray lightly with Bak-klene then using a silicone spatla smear top of mat with a thin coating of melted chocolate then lay down on top of parchment in pan. Mix candy/cookie pieces in with the white chocolate and place into pan making sure to distribute it evenly. Take a second piece of parchment and press down to ensure the bark is solid. Place into refrigerator to chill for one hour.
Remove from refrigerator and pull off top piece of parchment, then invert bark onto a cutting board and pull of other parchment. If you have used the mat, grab the corner edge of the mat and slowly pull upward – it should easily release. Break apart and enjoy!
For more recipes and fabulous tips from Ross, visit http://www.rosssveback.com