What kid doesn't love Rice Krispies, here are some wonderful treats using this favorite cereal.
KELLOGG'S* RICE KRISPIES* Halloween Cats
INGREDIENTS (Nutrition)
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)
DIRECTIONS
1. In large microwave safe bowl, melt margarine and marshmallows on HIGH for about 2 minutes, stirring after 1 minute. Stir mixture until smooth.
2. Add vanilla and KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated. Allow to cool.
3. Shape half cups of mixture into balls. Best if served same day.
FOOTNOTES
* Stove Top Method:
* Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Follow steps 2 and 3 above.
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
This is from the AllRecipes.com website
KELLOGG'S* RICE KRISPIES* Witch's Hat
KELLOGG'S* RICE KRISPIES*
INGREDIENTS (Nutrition)DIRECTIONS
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)
* 1 cup chocolate chips
* Orange tinted coconut
* Candy corn
* Jellied orange slices
* Prepared icing
1. In large microwave safe bowl, melt margarine, one cup of chocolate chips, and marshmallows on HIGH for about 2 minutes, stirring after 1 minute.
2. Stir vanilla into mixture until smooth. Add KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated.
3. To form the brim of the witch's hat, pour two cups of the mixture into a 15 cm circle and press to flatten. Place on a 12.5 cm cardboard base. Form the remaining mixture into the pointy part of the hat, 10 cm wide at the base and 15 cm tall. Place crown on brim, securing with toothpicks. Sprinkle brim with orange tinted coconut, and decorate crown with jellied oranges sliced lengthwise in two and candy corn, secured with prepared icing.
FOOTNOTES
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
Pin It
Thursday, October 23, 2008
Wednesday, October 22, 2008
Goodies Galore
Some more ghostly recipes....
Dracula's Eyes
1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing
In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth. Dip balls, one at a time, into coating, letting excess drip off. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. ) Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black gel, you can make the eyes "look" in different directions.)
Spooktacular Chocolate Cupcakes
Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 3/4 cup shortening
* 3/4 cup buttermilk or sour milk*
* 3/4 cup water
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM FILLING(recipe follows)
* Assorted candies(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.
PEANUT BUTTER CREAM FILLING
2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.
Graveyard Cupcakes
Tombstones:
12 oval sandwich cookies
1 (.68-ounce) tube red or black writing gel
Trees:
6 black licorice twists
Cupcakes:
12 unfrosted cupcakes, homemade or purchased
1 (16-ounce) container vanilla frosting
Green food coloring
12 candy pumpkins (similar to candy corn)
1. For tombstones: Cut 1/3 off each cookie; pipe "RIP" (Rest in Peace) on large pieces with writing gel; set aside.
2. For trees: Cut each licorice twist in half crosswise. Starting at cut end, cut 6 to 8 "branches" to about halfway down twist; set aside.
3. Tint frosting to desired shade of green. Frost cupcakes. Insert tombstone in center, tree behind and a candy pumpkin in front.
Serves 12. Pin It
Dracula's Eyes
1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing
In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth. Dip balls, one at a time, into coating, letting excess drip off. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. ) Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black gel, you can make the eyes "look" in different directions.)
Spooktacular Chocolate Cupcakes
Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 3/4 cup shortening
* 3/4 cup buttermilk or sour milk*
* 3/4 cup water
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM FILLING(recipe follows)
* Assorted candies(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.
PEANUT BUTTER CREAM FILLING
2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.
Graveyard Cupcakes
Tombstones:
12 oval sandwich cookies
1 (.68-ounce) tube red or black writing gel
Trees:
6 black licorice twists
Cupcakes:
12 unfrosted cupcakes, homemade or purchased
1 (16-ounce) container vanilla frosting
Green food coloring
12 candy pumpkins (similar to candy corn)
1. For tombstones: Cut 1/3 off each cookie; pipe "RIP" (Rest in Peace) on large pieces with writing gel; set aside.
2. For trees: Cut each licorice twist in half crosswise. Starting at cut end, cut 6 to 8 "branches" to about halfway down twist; set aside.
3. Tint frosting to desired shade of green. Frost cupcakes. Insert tombstone in center, tree behind and a candy pumpkin in front.
Serves 12. Pin It
Monday, October 20, 2008
Spider and Scarecrow cupcakes
I think these are simply adorable.Ingredients:
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1.Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2.Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3.Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes. Pin It
Sunday, October 19, 2008
Pumpkin Spice Latte made at home
Don't you just love a good pumpkin spice latte. I know I do, but at 4.00 a whack it can get expensive. I found this recipe at a year of crockpoting.
Ingredients:
2 cups milk (I used 2%)
2 T canned pumpkin
2 T white sugar
2 T vanilla (not a typo. it asks for tablespoons)
1/2 tsp pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)
This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.Cover and cook on high for 2 hours if everything is cold. Whisk again.Ladle into mugs, and garnish with whipped cream and additional cinnamon. Pin It
Ingredients:
2 cups milk (I used 2%)
2 T canned pumpkin
2 T white sugar
2 T vanilla (not a typo. it asks for tablespoons)
1/2 tsp pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)
This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.Cover and cook on high for 2 hours if everything is cold. Whisk again.Ladle into mugs, and garnish with whipped cream and additional cinnamon. Pin It
A sweet treat
While doing some research for some new ideas for Halloween, I came across this wonderful idea of S'mores in a jar. The below is taken from Organized Christmas.
Ingredients
- 1 canning jar, quart-size with lid and ring
- 1 sleeve graham crackers (about 10 crackers or 1 1/2 cups of crushed crackers)
- 1 large package seasonal peeps ® brand marshmallow candies
- 1⁄3 c brown sugar, packed
- 1 1⁄4 c chocolate chips or seasonal m&ms brand milk chocolate candies
Instructions
1. Place graham crackers in a zipper freezer food storage bag. Use a rolling pin or meat tenderizer to crush crackers into crumbs. (You'll need about 1 1/2 cup of crushed crumbs: one "sleeve" of graham crackers, or about 10 whole crackers equals 1 1/2 cup when crushed.)
2. Place graham cracker crumbs into quart-sized canning jar. Use a meat tenderizer to pack crumbs tightly into the bottom of the jar.
3. Place Peeps candies against the glass on all sides of the canning jar. Press lightly to create a well in the center of the jar. (You'll use approximately 2/3rds of the package; our Halloween recipe used 6 of a 9-pack package of Ghost Peeps.)
4. Add brown sugar to the space in the center of the Peeps, pressing gently to pack.
6. Embellish jar with fabric circle, ribbon or raffia.
7. Print a free printable gift tag, or create your own tag with the recipe below:
Notes
Print free printable gift tags for S'Mores In A Jar:
Halloween S'Mores In A Jar Gift Tag
Harvest S'Mores In A Jar Gift Tags
S'Mores In A Jar Recipe
Empty jar into large bowl. Remove marshmallows and combine remaining ingredients, mixing well.
Snip marshmallows into small pieces with scissors. Return to bowl; stir into dry mix.
Melt 1/2 cup butter, and add melted butter, 1 teaspoon vanilla extract and 1/3rd cup buttermilk to bowl. Mix well.
Press lightly into greased 9-by-9 inch pan. Bake at 350 degrees for 15 minutes.
Pin ItTuesday, October 14, 2008
Pie Making season is upon us
so wanted to share a recipe to make a master pie crust. This makes life abit easier around holiday time when you have to make/bake lots of pies. What would Thanksgiving and Christmas be without our pies.
Master Pie Crust Mix
List of Ingredients
6 c. all-purpose flour
2 tsp. salt
4 tsp. sugar
2 c. shortening
Recipe
Mix all dry ingredients together. Blend in shortening
with pastry blender. When mixture is a pebble consistency,
store it in a covered container in the refrigerator and it
will keep for weeks. When needed, measure out amount needed and mix with enough water to hold dough together. Roll out on
floured board. Makes about 8 cups of mix.
For Single Crust:
8-inch use 1 to 1 1/4 cups mix.
9-inch use 1 1/2 cups mix.
10-inch use 1 3/4 cups mix.
12 tart shells use 2 3/4 cups mix.
For Double Crust:
8-inch use 2 to 2 1/4 cups mix.
9-inch use 2 1/2 cups mix.
10-inch use 2 3/4 cups mix.
Happy Cooking!
Cindy Pin It
Master Pie Crust Mix
List of Ingredients
6 c. all-purpose flour
2 tsp. salt
4 tsp. sugar
2 c. shortening
Recipe
Mix all dry ingredients together. Blend in shortening
with pastry blender. When mixture is a pebble consistency,
store it in a covered container in the refrigerator and it
will keep for weeks. When needed, measure out amount needed and mix with enough water to hold dough together. Roll out on
floured board. Makes about 8 cups of mix.
For Single Crust:
8-inch use 1 to 1 1/4 cups mix.
9-inch use 1 1/2 cups mix.
10-inch use 1 3/4 cups mix.
12 tart shells use 2 3/4 cups mix.
For Double Crust:
8-inch use 2 to 2 1/4 cups mix.
9-inch use 2 1/2 cups mix.
10-inch use 2 3/4 cups mix.
Happy Cooking!
Cindy Pin It
Monday, October 13, 2008
Master Brownie Mix
If your family is anything like mine then you love brownies. This is such a great recipe because it allows you to make up your mix and then make a dozen at a time. Love that.
I have a great cookie one too that I have used too for years. Enjoy!
List of Ingredients
6 c. plain flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
18 oz. can cocoa
1 lb. Crisco or shortening of choice
Recipe
Mix flour, baking powder, salt, sugar and cocoa in Fix
'n Mix bowl. Cut in Crisco. Store 3 months on shelf or 5 to 6
months in icebox. You may store in 10 (20 ounce) containers.
Dozen At A Time:
1 doz. brownies
2 c.brownie Master Mix
2 eggs
1 tsp. vanilla
Mix with wooden spoon in small Fix 'n Mix bowl. Grease
8 x 8-inch pan. Cook at 350 degrees for 25 minutes. Pin It
I have a great cookie one too that I have used too for years. Enjoy!
List of Ingredients
6 c. plain flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
18 oz. can cocoa
1 lb. Crisco or shortening of choice
Recipe
Mix flour, baking powder, salt, sugar and cocoa in Fix
'n Mix bowl. Cut in Crisco. Store 3 months on shelf or 5 to 6
months in icebox. You may store in 10 (20 ounce) containers.
Dozen At A Time:
1 doz. brownies
2 c.brownie Master Mix
2 eggs
1 tsp. vanilla
Mix with wooden spoon in small Fix 'n Mix bowl. Grease
8 x 8-inch pan. Cook at 350 degrees for 25 minutes. Pin It
Sunday, October 12, 2008
Fall = Casseroles
I don't know about you,but when I think about Fall cooking, I think about soups and casseroles. I ran across a recipe for creating your own casserole. I actually haven't tried this one yet, but plan too. Let me know if you do and how it goes.
Build your own casserole
unknown
List of Ingredients
1 cup milk
1 cup water
1/2 tsp salt
1/4 tsp pepper
Choose one sauce maker:
10-1/2 oz Cream of Celery soup
10-1/2 oz Cream of Chicken soup
10-1/2 oz Cream of Mushroom soup
29 oz Italian-style diced tomatoes
Choose one frozen vegetable:
10 oz broccoli
10 oz corn
10 oz peas
10 oz spinach
16 oz yellow squash
Choose one pasta/rice:
4 cups egg noodles, uncooked
2 cups elbow macaroni, uncooked
3 cups shells, uncooked
1 cup rice, uncooked
Choose one fish/meat/poultry:
12 oz tuna, drained & flaked
1 lb ground beef, browned & drained
2 cups ham, cooked & chopped
2 cups chicken, cooked & chopped
2 cups turkey, cooked & chopped
Choose one or more extras:
1/4 cup bell pepper, chopped
1/4 cup black olives, sliced & drained
1/2 cup celery, chopped
2 cloves garlic, chopped
4-1/2 oz green chilies, chopped
3 oz mushrooms, drained
1/4 cup onion, minced
1 pkg taco seasoning mix
Choose one or more toppings:
1/2 cup bread crumbs
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded
1/2 cup parmesan, grated
1/2 cup swiss, shredded
Recipe
Preheat oven to 350F.
Lightly grease 13"x9" baking dish. Combine sour cream, milk, water,salt, and pepper with sauce maker (omit sour cream and milk when using tomatoes); stir in frozen vegetable, pasta/rice, fish/meat/poultry, and extra(s).
Spoon into prepared baking dish and sprinkle with topping(s).
Bake, covered, for 70 minutes; uncover and bake an additional 10
minutes
Happy Cooking!
Cindy
Pin It
Saturday, October 11, 2008
Halloween Goodies
Old Fashion Popcorn Balls
10 cups popped popcorn
1 1/2 cups white sugar
1/2 cup water
2/3 cup molasses
1 teaspoon white vinager
1/2 teaspoon salt
3 tablespoons butter
Combine sugar, water, molasses, vinager and salt in a saucepan and
bring to a slow boil without stiring until mixture reaches 270F or
until "hard ball" stage. (forms hard balls when dropped into cold water)
Remove from heat and melt in butter. Pour over popcorn in a large bowl
and mix together. "butter" hands and form into balls and place on wax
paper to cool. Caution mixture will be VERY hot and butter on your
hands will help with the heat and the stickiness.
Wrap popcorn balls into clear plastic wrap or cool Halloween bags
topped with ribbons.
For more Halloween ideas, recipes or goodies:
http://groups.yahoo.com/group/
10 cups popped popcorn
1 1/2 cups white sugar
1/2 cup water
2/3 cup molasses
1 teaspoon white vinager
1/2 teaspoon salt
3 tablespoons butter
Combine sugar, water, molasses, vinager and salt in a saucepan and
bring to a slow boil without stiring until mixture reaches 270F or
until "hard ball" stage. (forms hard balls when dropped into cold water)
Remove from heat and melt in butter. Pour over popcorn in a large bowl
and mix together. "butter" hands and form into balls and place on wax
paper to cool. Caution mixture will be VERY hot and butter on your
hands will help with the heat and the stickiness.
Wrap popcorn balls into clear plastic wrap or cool Halloween bags
topped with ribbons.
For more Halloween ideas, recipes or goodies:
http://groups.yahoo.com/group/
Caterpillar Cocoons
INGREDIENTS:
1 8-oz. tube refrigerated crescent rolls
8 breakfast sausages
1 squeeze bottle yellow mustard
PREPARATION:
Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Remove from frying pan and allow to cool ten to fifteen minutes. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. Place one sausage on each, squeeze a thin line of mustard on each. Roll and close all ends. Bake according to package instructions.
Creepy Crawly Spider Cookies
2 cups (12-ounces) semisweet chocolate chips, divided use
1/2 cup crispy-rice cereal
1/4 cup sweetened shredded coconut
1 1/2 cups chow mein noodles
1 small tube decorator frosting (optional)
Place 1 cup of chocolate chips in a 2 to 4 cup glass measure. Heat on HIGH in the microwave for 1 minute. Remove, stir, and heat on HIGH for 1 minute. Let set for 1 minute and stir until chips are melted. Or melt chocolate chips in a heavy saucepan over low heat until melted.
Mix in the cereal and the coconut. Drop by teaspoonfuls onto waxed paper for the spider bodies.
Melt the second cup of chocolate chips. Gently stir in chow mein noodles (being careful not to break noodles up). Pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).
Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be spooned onto waxed paper for additional treat.
2 cups (12-ounces) semisweet chocolate chips, divided use
1/2 cup crispy-rice cereal
1/4 cup sweetened shredded coconut
1 1/2 cups chow mein noodles
1 small tube decorator frosting (optional)
Place 1 cup of chocolate chips in a 2 to 4 cup glass measure. Heat on HIGH in the microwave for 1 minute. Remove, stir, and heat on HIGH for 1 minute. Let set for 1 minute and stir until chips are melted. Or melt chocolate chips in a heavy saucepan over low heat until melted.
Mix in the cereal and the coconut. Drop by teaspoonfuls onto waxed paper for the spider bodies.
Melt the second cup of chocolate chips. Gently stir in chow mein noodles (being careful not to break noodles up). Pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).
Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be spooned onto waxed paper for additional treat.
Friday, October 10, 2008
More Halloween Goodies
I just wanted to share a few more Halloween goodies. Enjoy!
Vampire's Blood Shake
This blood-red shake is healthy and fun for your kids at Halloween.
INGREDIENTS:
2 cups plain yogurt
1/2 teaspoon vanilla extract
1 package frozen strawberries or raspberries, thawed
ice cubes
1 pint strawberry ice cream
PREPARATION:
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes and top with a large spoonful of strawberry ice cream.
Chocolate Party Cake
1 pkg. (18 oz) devil's food cake mix
1 (3 oz) pkg.cook and serve chocolate pudding mix
1 envelope whipped topping mix
1 C. water
1/4 C. vegetable oil
4 eggs
Mocha Rum Icing:
2 T. butter softened
2 C. confectioners sugar
1/3 C. baking cocoa
2 T. refrigerated nondairy creamer
1/2 t. rum extract
2-3 T. brewed coffee
chopped pecans, optional
In a large mixing bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10" fluted tube pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the butter, confectioners sugar cocoa, creamer, extract, and enough coffee to achieve desired consistency. Drizzle over cake. Garnish with pecans if desired.
Makes 12 servings.
Halloween Snack Mix
1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry punch)
Halloween Caramel Apples
From Taste of Home
A chocolate drizzle sprinkled with crushed candy makes ordinary
caramel apples especially yummy-like the fancy ones in some candy
shops. Be sure to start with the apples at room temperature so the
caramel won't slip off like it tends to on chilled apples.
SERVINGS 8
METHOD Microwave
PREP 15 min.
TOTAL 15 min.
INGREDIENTS
1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
2 packages (14 ounces each) caramels
1/4 cup water
8 large tart apples, room temperature
8 Popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed
DIRECTIONS
In a microwave-safe bowl, melt chocolate chips and shortening; stir
until smooth and set aside. In another microwave-safe bowl, microwave
the caramels and water, uncovered, on high for 1 minute; stir. Heat
30-45 seconds longer or until caramels are melted; stir until smooth.
Line a baking sheet with waxed paper and grease the paper; set
aside. Wash and thoroughly dry apples. Insert a Popsicle stick into
each; dip into caramel mixture, turning to coat. Place on prepared
pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars.
Refrigerate until set. Remove from the refrigerator 5 minutes before
serving; cut into wedges. Yield: 8 servings.
This blood-red shake is healthy and fun for your kids at Halloween.
INGREDIENTS:
2 cups plain yogurt
1/2 teaspoon vanilla extract
1 package frozen strawberries or raspberries, thawed
ice cubes
1 pint strawberry ice cream
PREPARATION:
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes and top with a large spoonful of strawberry ice cream.
Chocolate Party Cake
1 pkg. (18 oz) devil's food cake mix
1 (3 oz) pkg.cook and serve chocolate pudding mix
1 envelope whipped topping mix
1 C. water
1/4 C. vegetable oil
4 eggs
Mocha Rum Icing:
2 T. butter softened
2 C. confectioners sugar
1/3 C. baking cocoa
2 T. refrigerated nondairy creamer
1/2 t. rum extract
2-3 T. brewed coffee
chopped pecans, optional
In a large mixing bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10" fluted tube pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the butter, confectioners sugar cocoa, creamer, extract, and enough coffee to achieve desired consistency. Drizzle over cake. Garnish with pecans if desired.
Makes 12 servings.
Halloween Snack Mix
1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry punch)
Halloween Caramel Apples
From Taste of Home
A chocolate drizzle sprinkled with crushed candy makes ordinary
caramel apples especially yummy-like the fancy ones in some candy
shops. Be sure to start with the apples at room temperature so the
caramel won't slip off like it tends to on chilled apples.
SERVINGS 8
METHOD Microwave
PREP 15 min.
TOTAL 15 min.
INGREDIENTS
1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
2 packages (14 ounces each) caramels
1/4 cup water
8 large tart apples, room temperature
8 Popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed
DIRECTIONS
In a microwave-safe bowl, melt chocolate chips and shortening; stir
until smooth and set aside. In another microwave-safe bowl, microwave
the caramels and water, uncovered, on high for 1 minute; stir. Heat
30-45 seconds longer or until caramels are melted; stir until smooth.
Line a baking sheet with waxed paper and grease the paper; set
aside. Wash and thoroughly dry apples. Insert a Popsicle stick into
each; dip into caramel mixture, turning to coat. Place on prepared
pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars.
Refrigerate until set. Remove from the refrigerator 5 minutes before
serving; cut into wedges. Yield: 8 servings.
Boo-licous recipes
As a child we all love Halloween and a way that mom can make it more special for them it to make some yummy halloween treats. Over the next several days I will post some fun recipes to make your night fun and festive. (Recipes gathered from a wonderful online group that I belong too)
Ghoul-Ade
This Halloween punch recipe is made with Kool-Aide and ginger ale.
INGREDIENTS:
1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle(quart) ginger ale -- chilled
PREPARATION:
Mix Kool Aid's together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale.
Bug Juice
If you are looking for a special beverage to serve at a teen Halloween party, try this recipe.
INGREDIENTS:
1 Can HiC Ecto Cooler(the green kind)
2-2 liter Sprite
1 container green sherbert
PREPARATION:
Mix first two ingredients in large punch bowl, add sherbert to keep the mix cool. This recipe can be doubled, tripled, etc. Pin It
Ghoul-Ade
This Halloween punch recipe is made with Kool-Aide and ginger ale.
INGREDIENTS:
1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle(quart) ginger ale -- chilled
PREPARATION:
Mix Kool Aid's together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale.
Bug Juice
If you are looking for a special beverage to serve at a teen Halloween party, try this recipe.
INGREDIENTS:
1 Can HiC Ecto Cooler(the green kind)
2-2 liter Sprite
1 container green sherbert
PREPARATION:
Mix first two ingredients in large punch bowl, add sherbert to keep the mix cool. This recipe can be doubled, tripled, etc. Pin It
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