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.

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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

Thinking of Fall

Thinking of Fall, I am so ready for it. The weather here has been strange for August. This morning while driving into work it was 55 degrees and the high yesterday was only 77. Great weather for me. Wish it would stay that way. It is suppose to be cool again tonight and rain, so thinking that I might go home from work tonight and make a big pot of soup and some yummy cornbread. That sounds yummy to me. I don't do much cooking like that in the summer, but love to pull out all my soup recipes in the fall and winter. I could eat my cornbread everyday and so could Michael. Nothing better.

Pot of Vegetable Cabbage Soup
Serves 10 or more

This homemade vegetable soup recipe is very flexible. You can add more or less water, vary the amount of each vegetable, or try different vegetables added in as well.

Ingredients:

• 1 onion – ( diced)
• 1 large stalk celery with green tops – sliced thin
• 3 or 4 carrots (sliced)
  
• 4 cups fresh or frozen green beans – (sometimes I use canned)
• 2 large potatoes (diced)
  
• 1 package of frozen mixed vegetables
  
• Frozen corn (sometimes use 2 cans)
• 6 cups chopped cabbage
• 1 can tomato paste
  
• 1 teaspoon garlic
• salt & pepper to taste
  

Preparation:

In my big soup pot or dutch oven I add onion, celery, green beans, mixed vegetables, potatoes and cabbage. Cover with water, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes. Add the rest of the ingredients except salt, add more water as necessary, cover and simmer another 10 – 15 minutes. Add salt & pepper to taste.

Just thinking about it makes me hungry. :)

BTW, I mentioned the Rachael Ray magazine in my last post. I took out a subscription. She has quite a few tidbits of fun information and lots of little hints and tips.

Happy Cooking!

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