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Zombie gingerbread men

Warning: These Aren't Your Normal Gingerbread MenWhen you think of gingerbread men, you probably think of the adorable cookies that adorn your Christmas dessert platters. Well, let us warn you, these aren't those sweet cookies you decorate with the kids. These gingerbread men have fallen prey to a serious virus, leaving them hungry for the flesh of their fellow men. In other words, they are zombies!

They may look kind of cute with their little chocolate buttons, but don't let them fool you. These gingerbread men are anything but innocent. Make these spooky cookies for your Halloween parties and soirees for a unique treat this Oct. 31. However, you've been warned. We can't say that one bite won't leave you infected!

Zombie gingerbread men

Recipe adapted from All Recipes

Yields about 10 cookies

Ingredients:3-1/4 cups all-purpose flour1/2 cup brown sugarDash of salt1 teaspoon baking soda1/2 teaspoon pumpkin pie spice1/2 teaspoon ground ginger3/4 cup molasses1/4 cup milk or water1/2 cup (1 stick) butter, soft (or shortening)Decorative icing gelDirections: 

In a large bowl, beat butter (or shortening) with sugar until creamed. In another bowl, sift together the flour, baking soda, pumpkin pie spice, ginger and salt. Carefully mix the dry ingredients into the wet ones, alternating with the molasses and milk until just combined. Cover mixture with foil or plastic wrap and chill for at least an hour.Once mixture has chilled, preheat oven to 375 degrees F. Grease a baking sheet with butter or nonstick cooking spray.On a lightly floured surface, knead the gingerbread for about one minute. Using a floured rolling pin, roll the dough to about one-quarter-inch thickness. Using a lightly floured gingerbread man cookie cutter, cut out shapes. On every four cookies, remove the head, leg or arm (to make them appear as zombies). You can also shape some of the dough into axes or knives for props.Place the men and appendages onto the baking sheets. Bake for about 10 to 12 minutes, or until golden brown. Remove from sheets and let cool completely before you decorate.Once cookies have cooled, decorate with icing gel to make them appear as zombies. Use a ton of the red to make blood and green so they appear infected!

More Halloween recipes

Wicked witch cake
Super scary spider cake
Bloody severed fingers

Vegetarian meals save money

Vegetarian
Miserly MealsVegetarian meals are great for the budget and can offer a low-fat, high-protein alternative to meat. Including them in your menu once in awhile can be a healthy and frugal move.

The meal below is incredibly low cost. And the main dish offers a sensible amount of protein by using an ingredient called TVP (texturized vegetable protein). It's a soy product that is high in protein, low fat, has no cholesterol, and costs only around 40 cents per pound.

It comes in many sizes; granules like ground beef and small chunks like beef cubes. It is very versatile and can be used anywhere meat is used. It has no flavor of its own, yet it assumes the flavor of the seasonings you add. It is sold dried at most health food stores and is reconstituted with equal parts of hot water and TVP.

Frugal Vegetarian Recipes

Meatless Sherpherd's Pie
Serves 6

Ingredients:
1 cup TVP granules
1/4 cup salt-free broth powder
2 1/2 cups hot water
1/2 onion, diced
1 carrot, diced
1 celery rib, diced
3 tablespoons flour
1 tablespoon Worcestershire sauce
1 tablespoon salt-free Italian Seasoning
1/4 teaspoon pepper
1/2 cup cheddar cheese, grated
3 cups mashed potatoes

Directions:
In a mixing bowl, combine the TVP, broth powder, 2 cups of the water, onion, carrot, and celery. Let rest for 15 minutes. Transfer to a large skillet and turn on low heat. In a small bowl combine the flour, Worcestershire sauce, 1/2 cup of the water, and seasonings. Mix into a paste and add to the TVP mixture. Simmer until it thickens, stirring constantly. Spread mixture evenly in a greased 2-qt. baking dish.

In a separate mixing bowl, combine the cheese with the mashed potatoes and mix well. Spread the mashed potatoes over the TVP mixture. Bake uncovered at 350 degrees F for 15 to 20 minutes, or until the mashed potatoes are golden brown.

Cost per serving (1 cup): 37 cents. Preparation time: 25 minutes. Cook time: 20 minutes

Nutritional analysis per serving
Calories 212; Fat 5 grams; Cholesterol 13 mg; Carbohydrates 30 grams; Fiber 4 grams; Protein 14 grams; Sodium 434 mg.

Honey Mustard Salad
Serves 4

Ingredients:
1/2 head Romaine lettuce
1/4 cup honey-mustard salad dressing (see recipe below)
3 green onions, thinly sliced
1/2 cup salted peanuts, chopped
Salt and pepper to taste

Directions:
Rinse and drain the lettuce leaves. Tear into 1-inch pieces and place the lettuce in a large mixing bowl. Pour the dressing over the lettuce. Sprinkle the green onions and peanuts over the lettuce. Toss well to evenly distribute the ingredients. Serve immediately.

Variation: To make this a main dish, add one cup of cooked diced chicken to the salad.

Cost per serving (1 1/2 cups): 21 cents. Preparation time: 10 minutes.

Nutritional analysis per serving
Calories 142; Fat 9 grams; Cholesterol 3 mg; Carbohydrates 14 gm; Fiber 4 grams; Protein 5 grams; Sodium 153 mg

Honey Mustard Dressing
Serves 10

Ingredients:
2 tablespoons honey
1 tablespoon prepared mustard
1/3 cup vegetable oil
1/2 cup low-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon minced onion
1 1/2 teaspoon chopped fresh parsley
1/8 teaspoon Worcestershire sauce
Pinch of salt

Directions:
Place all of the ingredients in a mixing bowl and whisk together for 30 seconds, or until smooth. Refrigerate in a tightly covered container. Serve over salad or steamed vegetables, use as a dip, or even as a marinade for grilled chicken.

Cost per serving (2 Tablespoons): 8 cents. Serves: 10 (Makes 1 1/8 cups). Preparation time: 10 minutes.

Nutritional analysis per serving
Calories 92; Fat 8 grams; Cholesterol 5 mg; Carbohydrates 5 grams; Fiber 0 grams; Protein 0 grams; Sodium 115 mg.

Cookie decorating party for the whole family

Tips For Your
Holiday Baking!When baking with the whole family, there are many people to please. To ensure a stress-free and fun-filled cookie decorating party, try these tips!

Cover the table

It may seem like a small thing, but it can be easy to get preoccupied over the mess. Sprinkles go flying, frosting drips, food dyes stain, cookies have so many crumbs and with lots of hands all reaching and grabbing for the same items, a spill or two is bound to happen. Consider wrapping your cookie-decorating surface. In just a few minutes, you can cover the table in anything from aluminum foil to newspaper. When it comes time to clean up the mess, all you have to do is lift the cover right off! If your painted sugar cookies get messy, it won't be any trouble! If you want to be extra festive, consider wrapping your kitchen tabletop with wrapping paper. It'll add to the festivities and keep your table clean!

Consider cookie dipping

Children of all ages don't have the dexterity to use a knife when spreading frosting. Consider having some cookie options that can be dipped, like these Christmas spice cookies with white chocolate ginger frosting. Chocolate or sugar glazes are easy for smaller children to work with. Even if they drop the cookie, there is no real harm in a little extra chocolate! Dipping cookies also can create an ideal and flat surface for decorating with sprinkles or piped frosting. If you are working with large quantities of cookies, it's very quick. Simply dip one side or the whole cookie in glaze and move on to the next! To dry cookies that you only dip on one side, set them atop a cookie cooling rack, so that excess glaze can drip off. Be sure to cover the surface beneath! For cookies that are dipped on both sides, set them atop a wax paper and allow to set. Dipping a full cookie works best with chocolate glazes, so if you need them to set faster, you can always move them into the fridge or freezer to speed up the process!

Start with the cookie cutters

One family member might rather be watching football than decorating cookies (you know who he is). Why not let him decorate a football? Find a tutu-shaped cookie cutter for your ballet child, or a bear for your camping enthusiast or an airplane for your aspiring pilot. Even if you want your cookies to be all holiday themed, having a few cookies that are theirs will help each member of the family feel included and interested in the project! Cookie cutters of every shape and size are readily available in cooking stores and online and can make the cookies a more personalized experience. For a real treat, why not have an ugly Christmas sweater cookie competition, similar to these plaid sweater cookies! Whoever makes the best ugly Christmas sweater wins!

Sprinkles, sprinkles, sprinkles

You cannot have enough, and need to know your types. If you don't know the difference between a dragée, jimmy, confetti and sugar crystal, now is the time to learn! Consider also looking into non-traditional sprinkles, such as small candies. If you'd use them for a gingerbread house, there is no harm in using them for cookies! Perhaps Rudolph's red nose is a small, red, candy-coated piece of chocolate, and your snowman's buttons are made of licorice? Since candies come in flavors and sprinkles don't, it's a great opportunity to change up the flavor profile! A sugar cookie covered in your favorite candy could never go wrong!

More family meal ideas

5 Bento box lunch ideas for boys
5 Bento box lunch ideas for girls
Frozen banana bites

Pumpkin cheesecake recipe

The Best Dessert
In All The LandGive your dessert table a boost this Thanksgiving by combining two popular favorites. The result is creamy, festive and an all-around delicious pumpkin cheesecake recipe.

Many times if you combined two amazingly delicious things together, the results would be far from anything you'd actually want to eat. Every once in a while though, it works out and the combination is even better than the original versions on their own. Case in point -- pumpkin cheesecake. Pumpkin pie is one of my favorite desserts and somewhere in the top ten lies cheesecake, but pumpkin cheesecake, well, it knocks all other contestants out of the running. Leave it to the mother of all things saturated in butter, Paula Deen, to create a version that is not only delicious but easy, too.

Pumpkin cheesecake

Serves 8

Ingredients:

Crust:

1-3/4 cups graham cracker crumbs3 tablespoons light brown sugar1/2 teaspoon ground cinnamon1 stick melted salted butter

Filling:

3 (8 ounce) packages cream cheese, at room temperature1 (15 ounce) can pureed pumpkin3 eggs plus 1 egg yolk1/4 cup sour cream1-1/2 cups sugar1/2 teaspoon ground cinnamon1/8 teaspoon fresh ground nutmeg1/8 teaspoon ground cloves2 tablespoons all-purpose flour1 teaspoon vanilla extractDirections:

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.Pour into crust. Spread out evenly and place in oven for one hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for four hours before serving.

More pumpkin desserts

3 Non-pie Thanksgiving pumpkin desserts
Classic pumpkin pie with maple whipped cream
Pumpkin tiramisu

Tonight's Dinner Lobster and corn fritters recipe

Try Lobster Instead Of WhitefishFish and chips are a delicious dinner option when you're looking for something fun, fast and a guaranteed kid fave. But instead of the standard whitefish, why not upgrade those fritters with some lobster instead.

Getting the kiddies to eat their fish is a little like pulling teeth. They see the fish and automatically think blech... at least my son does. It seems that unless I grind it up and either fry it into sticks or turn it into little patties, my son will never eat one of the healthiest proteins out there. It's not just your standard bass or salmon either. He feels the same way about all shellfish. And while I do like crab cakes, every so often I want something a little more elite, something like lobster. But I still have the issue of getting my son to eat it. Thankfully, Food & Wine magazine suggested taking that lobster and turning it into little doughy fritters. Not only were they easy to make, my son, who hates fish, gobbled down two of them, and anytime my son eats his fish, that's a success in my house.

Lobster and corn fritters

Serves 10

Ingredients:1/2 cup fresh basil, chopped1/2 cup mayonnaiseSalt and pepper to taste1 cup flour1/2 teaspoon baking powder1/2 teaspoon baking soda3/4 cup buttermilk1 egg, separated1/2 pound lobster meat1 ear of corn, kernels cut from the cob2 tablespoons chives, minced1 tablespoon butter, meltedVegetable oil, for fryingDirections:

Place the basil and mayonnaise in a food processor and puree until smooth. Transfer the basil mayonnaise to a bowl and chill.Whisk together the flour, baking powder, baking soda and one-half teaspoon of salt in a large bowl.Whisk together the buttermilk and egg yolk in a small bowl. Pour the buttermilk mixture into the flour mixture and stir until just combined. Fold in the lobster, corn, chives and melted butter and set aside.Beat the egg white until soft peaks form. Fold the egg white into the lobster batter.Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Drop dollops of the batter into the hot oil and fry, turning once, until golden brown, about two minutes. Transfer the fritters to a paper towel to drain and season with salt. Repeat with the rest of the batter. Serve immediately with the basil mayonnaise.

More Tonight's Dinner recipes >>Other fritter recipes

Classic corn fritters with salsa
Oyster fritters
Veggie fritters

Classic Hanukkah Challah recipe

Bread gets twisted

This rich, slightly sweet challah is the perfect bread to serve during Hanukkah.

Learning how to properly mix, shape, proof and score is key in baking breads, as well as the importance of dough temperatures and techniques for accurate calculation. For a perfect loaf every time, measure in grams when baking bread.

The braids of this traditional challah bread symbolize the interweaving of heaven, earth and mankind with God. It is perfect to serve at a holiday meal during Hanukkah and would even be great to eat with honey or jam in the morning.

Classic Hanukkah: Challah recipe

Recipe from Fundamental Techniques of Classic Bread Baking by the French Culinary Institute

Makes 4 loaves

Ingredients:964 grams all-purpose flour289 grams cold water164 grams whole egg, at room temperature116 grams egg yolk, at room temperature39 grams honey12 grams instant yeast21 grams salt67 grams sugar111 grams vegetable oilButter for greasing bowlsFlour for dusting1 large egg for egg washDirections:

In the bowl of an electric mixer fitted with a dough hook, combine flour, water, whole egg, egg yolk, honey, yeast and salt.Mix on low speed for about 5 minutes, or until the dough starts to become shaggy (mixed, but not smooth in texture).Add the sugar, mix for 3 more minutes, and then increase mixer speed to medium and mix for 5 more minutes. Decrease mixer speed to low and add the oil in a slow stream, mixing until fully incorporated.Lightly butter a large bowl and scrape dough into the prepared bowl. Cover the bowl with plastic wrap and set aside to rise for 45 minutes.Uncover dough, fold and gently punch down. Cover with plastic wrap and set aside to rise for 45 more minutes.Lightly flour your work surface. Uncover the dough and divide it into twelve 150-gram/5.25-ounce logs for 3 strand braids. Cover with plastic wrap on work surface and let rest for 15 minutes.Line two sheet pans with parchment paper. Uncover the dough and flour work surface if necessary. Carefully roll each piece of dough into a neat cigar-shaped log about 14 inches long. (Work quickly to keep dough from drying out.)To make a 3-strand braid, place 3 strands parallel to each other. Starting at the center, bring one outside strand over the center of the middle strand. Grab the other outside strand and fold it over the new middle strand. Repeat this process until you reach the end of the strands. Pinch ends together. Flip the braided strands over so that finished section is away from you. Continue braiding as before to completely braid the loaf. Roll each end gently to seal.Make an egg wash by whisking the egg with 1 tablespoon water in a small bowl. Place two loaves on each of the prepared sheet pans. Lightly brush the top of each loaf with the egg wash. (Do not discard the remaining egg wash.) Cover sheet pans with plastic wrap and proof for 1-1/2 hours. About an hour before you are ready to bake the loaves, preheat the oven to 350 degrees F.Uncover the dough and again lightly brush the top of each loaf with the remaining egg wash.Transfer the pans to the preheated oven. Bake for 35 minutes or until the crust is golden brown and shiny and sides feel firm to the touch. Remove from oven and transfer to wire racks to cool.

More bread recipes

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Irish soda bread recipe two ways
Eggnog quick bread