Sunday, Oct 31st, 2010

Wow! It's been a week! Let's see, I didn't cook dinner on Thursday, Friday, or Saturday!! On Thursday, I honestly thought I was going to have dinner at home before we went out, but Gerald had to work late at the last minute and that screwed up the schedule. Fortunately, they were serving hot dogs and chips at the event. I knew that wasn't going to fill my kids up and yup, by the time we got home at 8pm, the kids were starving!! So I whipped out some beef raviolo's and buttered bread.
Friday Gerald and I went to an adult Halloween Party and my sister-in-law took the kids to our church for their Halloween party. We ate VERY well and the kids convinced my sister-in-law to take them to Pizza Hut.
Saturday, we went to my other sister-in-law's house for dinner. They made ribs and mashed potatoes and I brought cornbread muffins and a chocolate cake. I also brought carrots with ranch dressing and popcorn and she had cheese and crackers. We pretty much ate and drank all day!! Need days like those!
Then came Sunday, Halloween Day. I saw this recipe for mummy meatloaf on the Family Fun website and knew I HAD to make this. It was very good and very cute, but don't leave it in the oven too long or your cheese will melt too much to look like it's suppose to.

Mummy Meatloaf

Mummy Meatloaf

Before heading out with your kids for a night of trick-or-treating, put a chilling spin on some classic comfort foods. Serve our Mummy Meatloaf, and your little tricksters won't be able to stop ogling their food! (Or will it be ogling them?)

  • Meatloaf from your favorite recipe (ours used about 2 pounds of meat)
  • American cheese
  • Olive slices
  1. Make your favorite meatloaf recipe and shape the loaf to resemble a mummy's body with crossed arms. Bake the loaf until it's cooked through.

  2. Let it rest about 3 minutes, then lay 1-inch-wide strips of American cheese across the body as shown, leaving a narrow space on the head for the olive slice eyes. Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese, about 1 minute


Things You'll Need:

  • 6 medium potatoes (about 2 pounds)
  • 1 tsp. salt, plus more to taste
  • 1/2 cup milk or cream
  • 4 tbsp. butter
  • 1 cup Cheddar Cheese (optional)
  • Black sesame seeds
  • Large saucepan
  • Pastry bag or 1-gallon zipper storage bag
  • Cookie sheet
  • Food processor, blender or mixer

    Make the Mashed Potatoes

  1. Peel and quarter the potatoes, then add them to a large saucepan. Cover with water and add 1 tsp. salt.
  2. Bring the water to a boil and simmer, covered, for about 30 minutes. Preheat the oven to 400 degrees Fahrenheit.

  3. When the potatoes are tender, drain and return them to the pan. Allow them to dry while you heat the milk and butter in a small saucepan.

  4. If you have a ricer or food mill, pass the potatoes through it, then stir in the warm milk and butter. Fold in cheddar cheese.

  5. If you have a food processor, add the potatoes to the work bowl with the milk and butter. Pulse just until the potatoes are smooth. Fold in cheddar cheese.

  6. If you have a standing mixer or electric mixer, put the potatoes in a work bowl or mixing bowl and beat with the milk and cream until smooth. Fold in cheddar cheese.

  7. Season the mashed potatoes to taste with salt and pepper.

  8. Make the Ghosts

    1. Spoon the mashed potatoes into a pastry bag fitted with a large, open tip. If you don't have a pastry bag, use a 1-gallon zippered storage bag and cut 1/2 inch from the bottom corner of the bag.
    2. Squeeze the mashed potatoes out of the pastry bag or plastic bag onto a greased cookie sheet, making wide-bottomed ghosts that taper at the top.
    3. Add 2 black sesame seeds to each mashed potato ghost for eyes. Spread the seeds out on a plate and use a slightly moist finger to pick up only two at a time.
    4. Bake the ghosts for 12 to 15 minutes, until they are slightly golden. Serve immediately.
Tips: Black sesame seeds have the mildest flavor, but you can also use black peppercorns, coriander seeds or any other small edible seeds.

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