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.
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