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.
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