Halloween

Halloween Fun #12

Posted on October 29, 2011. Filed under: Brownies, Cakes, Cheese, Chocolate, Chocolate Chip, Cupcakes, Dairy, Desserts, Halloween, Halloween Krispie Treats, Halloween Munchies, Halloween Pizza, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Marshmallows, My Ramblings, Oranges, Peanut Butter, Pears, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , , |


We can find a reference to a stepmother as an evil witch as far back as 1500 BCE in an Egyptian folktale in which a wicked stepmother persecutes her blameless stepson. In the nineteenth century, 345 variations of “Cinderella” were identified in cultures as diverse as China, India, Japan, and France. And the wicked stepmother persists today.[1]

The notion of the word stepmother being descriptive of an intrinsically unkind parent is suggested by peculiar wording in John Gamble’s “An Irish Wake” (1826). He writes of a woman soon to die, who instructs her successor to “be kind to my children.” Gamble writes that the injunction was forgotten and that she “proved a very step-mother.”[2]

The stepmother may be identified with other evils the characters meet. For instance, both the stepmother and the witch in Hansel and Gretel are deeply concerned with food, the stepmother to avoid hunger, the witch with her house built of food and her desire to eat the children, and when the children kill the witch and return home, their stepmother has mysteriously died.[3]

This hostility from the stepmother and tenderness from the true mother has been interpreted in varying ways. A psychological interpretation, by Bruno Bettelheim, describes it as “splitting” the actual mother in an ideal mother and a false mother that contains what the child dislikes in the actual mother. However, historically, many women died in childbirth, their husbands remarried, and the new stepmothers competed with the children of the first marriage for resources; the tales can be interpreted as factual conflicts from history. In some fairy tales, such as The Juniper Tree, the stepmother’s hostility is overtly the desire to secure the inheritance of her children.[4]

In these articles it is acknowledge that in a very few instances in literature throughout the ages do we find good stepmothers.  As a stepmother myself, I have told my stepchildren that I’m the wicked stepmother.  I’m sure at times they believe this to be true.  I think it’s just easier to get mad at a stepmother than with a natural mother.  Even the terms “stepmother” and “natural mother” seem definitive.  Wouldn’t it be kinder to call us stepmothers “second mothers?”  Perhaps it’s time to change our image!  Stepmothers of the world unite!!!

Anyhow, to show my sweet side, here are some recipes for more sweet treats.

Black Magic Pie

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Ingredients

* 42 Oreo cookies

* 2 tablespoons margarine; melted

* 1 quart chocolate ice cream

* 1 pint vanilla ice cream; melted

* 1/2 cup whipped topping

* chocolate fudge sauce

Method

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.

Brownie Bites With Magic Frosting

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3/4 cup HERSHEY’S Cocoa

2/3 cup vegetable oil

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1-2/3 cups (10-ounce package) REESE’S Peanut Butter Chips OR 1 2/3 cup HERSHEY’S Premier White Chips, divided use 36 pecan halves (optional garnish)

1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.

3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.

4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.

Let stand several minutes to soften; swirl melted chips with knife or spatula.

5. Garnish with pecan half, if desired.

Makes about 3 dozen brownies.

Pear Witch Project Recipe

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A Halloween edible craft from Family Fun. However, we might do this on a snow day now.

By seesko

15 min | 15 min prep

SERVES 1

* 1 fresh green pear (makes 2 heads and noses)

* 2 raisins (eyes)

* chocolate chips (1 for wart)

* red apple (mouth)

* canned chocolate frosting

* ice cream, cone (hat)

* soft chocolate cookies, we used an Archway Dutch Cocoa Cookie (hat)

* carrot, and grater (hair)

1. Cut the pear in half lengthwise and remove the core (a parent’s job). Place one pear half on a plate as shown.

2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch’s face to hold it, and set it in place.

3. Attach the eyes and wart by carving small circles in the face to hold them.

4. Cut a grin from the red apple.  Carve out an area on the face to hold the grin, and put it in place.

5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.

6. Grate lengths of carrot hair and tuck them underneath the hat.

7. Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.

Nutrition Facts

Serving Size 1 (317g)

Recipe makes 1 servings

Calories 99

Calories from Fat 1          (1%)

Amount Per Serving       %DV

Total Fat 0.2g     0%

Saturated Fat 0.0g           0%

Monounsaturated Fat 0.0g

Polyunsaturated Fat 0.0g

Trans Fat 0.0g

Cholesterol 0mg               0%

Sodium 1mg       0%

Potassium 205mg             5%

Total Carbohydrate 26.5g             8%

Dietary Fiber 5.2g             20%

Sugars 16.9g

Protein 0.7g        1%

Vitamin A 38mcg              0%

Vitamin B6 0.0mg             2%

Vitamin B12 0.0mcg         0%

Vitamin C 6mg   11%

Vitamin E 0mcg                 2%

Calcium 15mg    1%

Iron 0mg              1%

Witches’ Hats Treats

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3 tablespoons Margarine; or butter

40 large Marshmallows; 10 ounce or 280 g

1/2 cup Peanut butter; 125 ml

6 cups Rice Krispies?; 1.5 liter

1-1/2 cups Semisweet chocolate chips; 375 ml

White decorator icing

Assorted candies

Melt margarine in large micro-wave safe bowl on high for 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Cook on high 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into greased 9×13″pan. Cook chips in small micro-wave safe bowl on high for 2 minutes, or until smooth when stirred, stirring every minute. Spread melted chips on marshmallow and rice cereal mixture. Cool. Cut into tall triangles so that the treats look like witches’ hats. (You may want to leave a thin base along the bottom of the triangle to resemble the brim of a witch’s hat.)

Decorate with decorator icing and candies, if desired.

NOTES : In the picture for these hats they have outlined the hat and brim with white icing and then across the middle draw 2 lines with a little orange square to look like a buckle above the brim.

Recipe by:  The Daily Gleaner – October 97

Posted to MC-Recipe Digest V1 #858 by “Linda G.” on Oct 21,

Servings: 24

Wicked Cupcakes

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From Food Network Kitchens

Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Lemon,

Photo: Wicked Cupcakes Recipe

Rated 4 stars out of 5

Total Time: 2 hr 10 min

Prep 45 min

Inactive 1 hr 0 min

Cook 25 min

Yield: 12 cupcakes, 2 cups frosting

Level: Intermediate

Cupcakes:

1-1/2 ounces fine-quality semisweet chocolate, chopped

1/4 cup prune juice

3/4 cup all-purpose flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/3 cup buttermilk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup peanut butter (smooth or chunky)

4 ounces cream cheese, at room temperature

4 cups confectioners’ sugar

2 tablespoons milk

1 drop food coloring (green), optional

Chocolate wafer cookies

Licorice strips

Toasted coconut

Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

Directions

For the cupcakes:

Position a rack in the middle of the oven and preheat to 300 degrees F.

Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined.

Add the flour mixture and beat until just combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.

Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.

Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes:

For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.

Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

Witch’s Hat Chocolate Cupcakes

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3/4 cup butter or margarine, softened

1 2/3 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2/3 cup HERSHEY’S Cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 1/3 cups water

ORANGE CREAM FILLING (recipe follows)

Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes.

Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Remove from pan to wire rack. Cool completely.

Prepare ORANGE CREAM FILLING.

Cut 1 1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.

Makes 2  1/2 dozen cupcakes.

ORANGE CREAM FILLING:

1/2 cup butter or margarine, softened

1 cup marshmallow creme

1 1/4 cups powdered sugar

1/2 to 1 teaspoon freshly grated orange peel

1/2 teaspoon vanilla extract

2 to 3 teaspoons orange juice

Red and yellow food color (optional)

Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.

Gradually add orange juice and food color, if desired, beating to desired

consistency. Makes about 1 1/3 cups filling.

Witch Hat Cake

==============

Five layers of round cakes support a pointed ice cream cone to make this Towering witch hat.

Witch Hat Cake

1 (18.25-ounce) package 2-layer white cake mix

Green or orange food coloring (optional)

8 inch wooden skewer

1 rolled sugar ice cream cone

2 (16-ounce) cans chocolate fudge frosting

Halloween candies and/or large yellow and white gumdrops

Grease and flour one 9 x 1 1/2-inch round baking pan and one 9 x 9 x 2-inch square baking pan.

Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5-inch circle,    3 1/2-inch circle, 2 1/2-inch circle, 2-inch circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate.

Place the 9-inch round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5-inch circle. Place the 5-inch round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3 1/2-inch round of cake. Spread more frosting and add the 2 1/2- and 2-inch cake rounds. Insert an 8-inch wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.

Makes 1 cake (12 servings).

Gumdrop Moons and Stars: Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.

To spread frosting more easily onto sides of cake: Fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.

ABRACADABRA Hats!

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They are super simple to make; just a can of Crescent rolls, some pizza sauce, a dash of herbs, a few  pepperoni and YUM!

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HALLOWEEN FUN #10

Posted on October 26, 2011. Filed under: Candy, Chocolate, Coconut, Comfort Foods, Dairy, Halloween, Halloween Candy, Halloween Snacks, My Ramblings, Nuts, Party Ideas, Rainy Day Foods, Recipes, Rochester, Snacks | Tags: , , , , , , , , , , , |


Now for what I call the “real” candy!  I wonder, is your sweet tooth aching yet from all of these sweets?  Oy!  I love candy, especially if it is chocolate.  I think my  favorite is a tie between 5th Avenues and 3 Musketeers bars.  My favorite penny candies, and they  were penny candies in my day, were Mary Janes and the Candy Buttons that you ate off a strip of paper.  I used to go to Mueller’s Grocery Store on Field Street before school to get some treats when I was in grammar (elementary) school.  Then when I began going to Hebrew school after regular school, I would go to Doughty’s Grocery Store on Monroe Avenue.  They had a bigger collection than Mueller’s had.

Now these were worth every penny!

When my sister and I went Trick or Treating, we would come back with a haul, just going down our little dead-end street and maybe a couple houses down the block.  We’d come back with apples and money and all kinds of penny candies and snack-size candies such as Dots, 3 Musketeers and Snickers.  I think we liked the money the most, although if we collected $1.00 we thought we were doing good!  That $1.00 bought a lot of candy in those days!  You have to remember, regular-sized candy bars sold for only a nickel!

Trick or Treat?

My Mom has been on a “don’t eat this, don’t eat that kick” for the past two weeks.  She’s been reading books and articles that tell you the truth about the conditions in manufacturing factories and restaurants.  I don’t think she will ever touch a hamburger again.  I feel that it’s all propaganda!   If they, whoever they are, have decided one or two items in our diet is not good, then I would be more of a believer.  But every other day it seems they are adding to the list o no-no’s and then they contradict each other’s findings and soon we won’t be able to eat anything!  So, I choose to be blind and eat what I want, wherever I want.  The only place I refuse to eat is Burger King due to an incident that happened in our neighborhood not long ago.  It is a story I don’t wish to repeat here.  But, if you do choose to listen to “them,” then going back to “scratch” cooking and baking is the way to go.  So here are some copy cat recipes for candy bars.

All for one and one for all!

3 Musketeers Candy Bar Copycat Recipe

=====================================

Ingredients

3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

1/8 teaspoon salt

3 egg whites

1/3 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

Directions

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.

Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this.

When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.

Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.

At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.

When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9×9-inch pan.

Refrigerate until firm, about 30 minutes.

With a sharp knife, cut the candy in half down the middle of the pan.  Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.

Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1 to 2 hours.

Yield:  14 bars

Baby Ruth Candy Bars

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Ingredients

1-1/3 cups Margarine

2 cups Brown Sugar

1/3 cup White Corn Syrup

8 cups Oatmeal

2 teaspoons Vanilla

1/2 cup Peanut Butter

Topping:

6 oz. package Chocolate Chips

1 6 oz. package Butterscotch Chips

2/3 cup Peanut Butter

1 cup chopped nuts/peanuts

Directions

Melt margarine.  Add brown sugar, syrup, peanut butter, oatmeal and vanilla.  Put in 9×13 cake pan.

Bake 350 for about 15 minutes.

Melt topping ingredients together and spread on top.  Cut into bars when cool.

Chocolate Billionaires Recipe

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Ready in: 1-2 hrs

Difficulty: 3 (1=easiest: hardest=5)

Serves/Makes: 48

INGREDIENTS:

1 package (14 ounce) caramels

3 tablespoons water

1-1/2 cups chopped pecans

1 cup coarsely crushed crisp rice cereal

1 tablespoon shortening

2 cups semi sweet or milk chocolate chips

PREPARATION:

In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm.

Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store candies in an airtight container.

This recipe from CDKitchen for Chocolate Billionaires serves/makes 48

Recipe ID: 25345

SUBMITTED BY: Priscila

Copycat Pay Day Candy Bars

==========================

From lanacountry

30 minutes to make

Serves 8

DELICIOUS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Level (estimated) Intermediate to Advanced

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients

5 caramel squares

1/4 cup milk

1 teaspoon peanut butter

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/2 teaspoon salt

1-1/4 cups powdered sugar

20 caramel squares

1 tablespoon water

2 cups dry roasted peanuts (slightly crushed)

How to make it

Combine the first six ingredients in a sauce pan. Cook over low heat until the caramel has melted and stirs smooth. Add 3/4 cup powdered sugar and stir to mix in. Reserve the remaining sugar. Turn heat to medium high. Using a candy thermometer, cook caramel mixture until exactly 230F while stirring often. Remove from heat, let cool for a few minutes, and add remaining powdered sugar.

Use a hand mixer to beat in the sugar for a couple minutes. Let candy cool for 20 minutes.

Divide candy into eight equal pieces and form each into 4 inch logs.

Place on wax paper and let cool for one hour.

In a double boiler, add remaining caramels and water. Melt until smooth. Remove from heat, but keep hot water under the caramel so it doesn’t firm up. Use a pastry brush to coat one of the logs with hot caramel. Roll in peanuts in a shallow dish. If any spots are not completely covered in peanuts, apply more caramel and stick back in peanuts. Repeat with the remaining logs. Allow to cool completelybefore eating. Not lovin’ it?

Copycat Snickers Bars

=====================

Craving delicious Snickers bars? Why not try making some copycat candy bars at home? It’s a fun recipe to make with the kids, and these really do taste like the real thing…

1/4 cup light corn syrup

2 tablespoons butter

1 tablespoon vanilla extract

1/8 cup peanut butter

1 dash salt

3 cups powdered sugar

35 unwrapped Kraft caramels

1 cup dry-roasted unsalted peanuts

1 bag milk-chocolate chips, (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar.

When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9×9-inch pan. Put in the refrigerator.

Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.

When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes.

Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2×1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.

Makes about 2 dozen bars.

Nutterfingers Candy Bar

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By Elizabeth LaBau, About.com Guide

“These candy bars are covered with chocolate and filled with a light peanut center that shatters into thin, crispy layers when you bite into it. They resemble the popular Butterfingers candy bar. This recipe yields 10 4-inch bars, but can be easily doubled and made in a 9×13 pan.”

Ingredients:

1 cup chunky peanut butter

1 teaspoon vanilla extract

2 cups granulated sugar

1/2 cup water

3/4 cup light corn syrup

3/4 teaspoon baking soda

1 pound chocolate candy coating

Preparation:

Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the peanut butter, baking soda, and vanilla in a small bowl and set aside for now.

Place the sugar and water in a medium saucepan over medium-high heat.

Stir constantly until the sugar dissolves. Bring the sugar syrup to a boil, and stir in the corn syrup. Insert a candy thermometer.

Continue to cook the syrup, boiling it without stirring, until it reaches 300 degrees on the thermometer. Watch the pan carefully, as the sugar can quickly rise in temperature and burn at such high heat.

Once it candy reaches 300 degrees, immediately remove it from the heat.

Quickly stir in the peanut butter, baking soda, and vanilla and stir until it is smooth.

Pour the candy into the prepared 8×8 pan, and allow it to sit for about two minutes minutes. While it is still warm and pliant, take a large knife and score it into ten pieces: make a cut down the center, then cut each half into five pieces, for a total of 10 candy bars. Allow the candy to set at room temperature, for at least 4 hours or overnight.

Once the peanut candy is completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.

Line a baking sheet with foil and set it nearby.

While the chocolate is cooling, carefully cut or break the peanut candy into bars along the scored lines.

Using two forks or dipping tools, submerge one bar in the melted chocolate. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Store remaining bars in an airtight container at room temperature for up to a week.

Butterfinger “Eyeballs”

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Wax paper

1 cup creamy peanut butter (not all-natural)

2 tablespoons butter or margarine

2 cups powdered sugar

1 NESTLÉ BUTTERFINGER Candy Bar

2 cups NESTLÉ TOLL HOUSE Premier White Morsels

3 tablespoons vegetable shortening

2 pkg. NESTLÉ BUTTERFINGER BB’S Candies

1 small tube red decorator icing

Wooden pick or skewer for dipping

Line 2 baking sheets with wax paper.

Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch “eyeballs.  Place on prepared baking sheets. Freeze for 1 hour.

Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Remove one baking sheet of frozen “eyeballs” from freezer (keep other sheet in freezer until ready to use).

Dip one “eyeball” into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of “eyeball” to make a “pupil.” Repeat procedure with remaining “eyeballs” on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of “eyeballs” and coating. You may find it necessary to reheat morsel mixture before dipping second batch.

Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

“M&M/Mars Caramel Twix Bars”

==========================

35 unwrapped Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread cookie, (40)

2 bags milk-chocolate chips, (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat.

Place the shortbread cookies side by side on an ungreased cookie sheet.

Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap ’em for another minute.

Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Makes 40 bars.

NOTES : M&M/Mars Peanut Butter Twix Bars substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.

“Milky Way”

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2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

2 tablespoons water

1 pinch salt

2 egg whites

35 unwrapped Kraft caramels

1/4 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Stir often until the mixture begins to boil, then continue to cook, using a candy thermometer to monitor the temperature.

While the candy boils, beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this.

When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending with a mixer set on low speed. Continue to mix for 20 minutes or so. The mixture will thicken as you mix, until it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips. Be warned; the mixture will not get any thicker after the chocolate is added, so be sure the candy is very thick and fluffy before adding the chips. When the chocolate chips are completely blended into the candy, press the mixture into a greased 9×9-inch pan and refrigerate until cool, about 30 minutes.

Heat the caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy. While the candy cools, melt the milk chocolate chips in the microwave for 2 minutes on medium power. Stir halfway through the heating time. Melt completely, but be careful not to overheat. When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bowl to knock off the excess chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours.

Makes 14 candy bars.

Copycat Oh Henry Bars

=====================================

By * Pamela *

Added March 03, 2004 | Recipe #85597

Categories: Candy Dessert Lunch/snacks

Photo by * Pamela *

Total Time: 1 hr. 10 mins.

Prep Time: 10 mins.

Cook Time: 1 hr.

Pamela’s Note: “This is my Mother in law’s recipe for mock Oh Henry Bars. It was a recipe that she submitted for our church’s fundraising cookbook.

Ingredients:

2 cups milk chocolate chips

2 tablespoons shortening

30 vanilla caramels, unwrapped

3 tablespoons butter

2 tablespoons water

1 cup chopped peanuts

Directions:

1 In a double boiler, melt chocolate and shortening.

2 Stir until smooth.

3 Remove from heat.

4 Pour 1/2 into a foil lined 8 inch square pan.

5 Refrigerate until firm.

6 Combine caramels, water and butter.

7 Place mixture on low heat until smooth.

8 Stir in nuts.

9 Pour into chocolate lined pan.

10 Spread evenly and top with remaining melted chocolate.

11 Refrigerate until firm, about 1 hour.

12 Cut into bite sized pieces.

Nutritional Facts for Copycat Oh Henry Bars

Serving Size: 1 (883 g) Servings Per Recipe: 1

Amount Per  Serving % Daily Value

Calories 78.3 Calories from Fat 4355%Total Fat 8 g7%Saturated Fat 1.5 g7%Cholesterol 3.5 mg1%Sodium 29.4 mg1%Total Carbohydrate 8.0 g2%Dietary Fiber 0.4 g1%Sugars 6.4 g25%Protein 1.5 g3%

Detailed Nutrition ValuesAbout Nutrition Info Food.com Store

Almost Almond Joy Bars

========================

Thursday, December 11, 2008

5 ounces sweetened condensed milk

1 stick butter (1/2 cup) – real butter (softened)

1 teaspoon vanilla Extract

2 cups powdered Sugar

1 – 14 oz bag sweetened flaked Coconut

24 ounces milk chocolate almond bark or milk chocolate chips

1 cup whole dry roasted almonds.

Blend the sweetened condensed milk, butter and vanilla extract. Add the

powdered sugar a little at a time, stirring until smooth. Stir in the coconut, the mixture should be firm. Pat firmly into a 9 x 13 x 2 inch pan. Chill in the fridge until firm. (we put ours in the freezer).

While the mixture chills go ahead and dry roast the almonds. We had a bunch of almonds but they need to be roasted.

To Roast Almonds – Spread in an un greased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

In a double boiler over hot, not boiling water, melt the chocolate chips or milk chocolate almond bark, stirring often. This can also be done in the microwave. (use the defrost setting on the microwave and melt the chocolate in 3 minute intervals.)

Remove coconut mixture from the refrigerator/freezer and cut into 1 x 2 inch bars. Put 2 whole almonds on top of each bar. Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate.

Lay bars on waxed paper after dipping until firm. You can also place them into the refrigerator as well.

Source:  Recipe by Tina at Mommy’s Kitchen at 7:33 AM

Softa123’s Note:  I originally was going to post a different version of the Almond Joy recipe; however, Tina’s version sounds so much better.  Please visit her website for other great Halloween recipes!

Clark Bars

==========

Submitted By: mom2frankandy

Photo By: Jon

Servings: 24

“These bars are EASY to make. They require no baking and are full of scrumptious chocolate and peanut butter.”

INGREDIENTS:

1 (16 ounce) package graham

Crackers, crumbled

1 cup melted butter

2-1/2 cups peanut butter

2-1/2 cups confectioners’ sugar

2 cups semisweet chocolate chips

1 (14 ounce) can sweetened

Condensed milk

DIRECTIONS:

Grease a 9×13 inch pan.

Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.

In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours.

Cut and serve.

Nutrition Information Servings Per Recipe: 24 Calories: 450 Amount Per Serving Total Fat: 26.2g Cholesterol: 19mg Sodium: 311mg Amount Per Serving Total Carbs: 49.8g Dietary Fiber: 3g Protein: 10g

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Halloween Fun #9

Posted on October 25, 2011. Filed under: Autumn, Candy, Cheese, Chocolate, Chocolate Chip, Coconut, Comfort Foods, Dairy, Desserts, Halloween, Halloween Candy, Halloween Recipes, Kosher Recipe, MINT, Party Ideas, Rainy Day Foods, Recipes, Recipes with Pumpkin, Snacks, Uncategorized | Tags: , , , , , , , , , , , , , |


Today I have to go to the doctor, so my time is very limited.  I am sorry to say this article may have to be posted in two parts, but the end result will be lots of fun recipes for candy making.  I love to make candy and Halloween is the best time to make it.  It is interesting the number of holidays that must have candy to help celebrate it…Halloween, Valentine’s Day, Chanukah, Christmas, Mother’s Day, Father’s Day…and to think we complain about our holidays being manipulated by Hallmark Cards!  LOL

When I make candy, I like to make the molded chocolates, but I am not going to explain how-to’s for those in this article.  Instead, we will look at fun Halloween specific candy recipes and Copykat recipes for our favorite candy bars.  So hang on tight while we begin our journey through “The Candy Shoppe!”

Step Right Up For The Best Candy Anywhere!

Today we will begin with Halloween specific candy bars with such goodies as Candy Ghosts to keep with our ghost theme, pumpkin mints, and marshmallow witches to name a few.  Scroll down and drool!

Aren't I Just The Cutest?

Candy Ghosts

============

4 tablespoons of evaporated milk

3 cups confectioners’ sugar

Black or red string licorice

Measure the milk into the bowl then add the sugar slowly using a fork to mix it in until all the sugar has been added. It will be thick and you will be able to knead it with your hands. Knead it until the mixture is very smooth and easy to work with, like play dough.

Tear off bits of the mixture and shape into little ghost shapes. Cut bits of the licorice to use as eyes and mouths. Chill.

Makes about 10 ghosts depending upon how big you make them. This can also be rolled out and cut with cookie cutters.

Why Are You Afraid of Me?

Marshmallow Witches

===================

1/2 cup vanilla frosting, divided

36 miniature semisweet chocolate chips

12 large marshmallows

1 drop each green, red and yellow food coloring, optional

1/4 cup flaked coconut

12 chocolate wafers

12 miniature peanut butter cups

12 milk chocolate kisses

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each  marshmallow.

For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring.   Set aside.

For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups.

Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.

Makes 1 dozen.

Marzipan Pumpkins

=================

By Elizabeth LaBau, About.com Guide

“Marzipan pumpkins are easy to make and look beautiful on top of pastries, or as part of a fall display. You can modify the recipe and vary the size of the pumpkins to suit your needs.

You can make your own marzipan, or purchase it from most large grocery stores. Marzipan most commonly comes in 7-ounce tubes (the quantity called for here) but you can use more or less depending on what you have available.”

Ingredients:

7 ounces (1 roll) marzipan

Red and yellow food coloring

Dark-colored jimmies (optional)

Preparation:

Coat your hands with powdered sugar, or wear plastic gloves.  Knead the marzipan until it has softened slightly. Flatten the marzipan into a disc, and add a few drops of red and yellow food coloring to the middle, using a ration of 1 drop red to 2 drops yellow. Fold the marzipan into a ball and begin to knead the color throughout the dough,adding more food coloring if desired, working until the marzipan is one uniform color.

Roll the dough into small balls about 1 inch in diameter. Flatten the balls slightly so that they have a pumpkin shape. Place a toothpick vertically against the side of a marzipan ball, and press the side of the toothpick into the candy, creating an indentation extending vertically from top to bottom. Repeat at regular intervals along the ball, to create the familiar pumpkin creases. Repeat with remaining pumpkins.

If desired, poke small holes in the top of the pumpkins, and push in a dark-colored candy jimmy to form the “stem.” Edible sprigs of herbs can also be used.

Store marzipan pumpkins in an airtight Tupperware container for up to two weeks, or freeze well-wrapped marzipan pumpkins for up to three months.

How realistic can you get?

Mummy Truffles

==============

By Elizabeth LaBau, About.com Guide

“Making Halloween candy is a wrap with these Mummy Truffles! Chewy, soft coconut balls are wrapped in fondant “bandages” to form adorable mini mummy candies.

Don’t miss the video showing how to make mummy  truffles!  Click on the word “video” to view the video.”

Yield: about 24 1-inch candies

Ingredients:

4 ounces cream cheese, softened to room temperature

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

3 cups powdered sugar

1 cup shredded coconut

1/8 teaspoon salt

8 ounces white fondant

2 tablespoons chocolate chips

Preparation:

Place the cream cheese,vanilla, and coconut extract in the bowl of a large electric mixer. Mix them on medium speed until the cream cheese is smooth and entirely soft.

Stop the mixer, add 2 cups of powdered sugar, and mix on low speed until the powdered sugar is incorporated. Stop the mixer and add the remaining powdered sugar and mix just until combined.

Scrape down the sides and bottom of the bowl and add the coconut and salt. Turn the mixer to low and mix until the candy is homogeneous and well-mixed. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.

Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Place the ball on a foil-lined baking sheet and repeat with remaining candy. Chill until the balls are firm, about 2 hours.

Once the balls are firm, roll the fondant out on a powdered sugar-dusted workstation until it is a thin rectangle about a foot long. Roll the fondant as thin as possible, because you don’t want the fondant layer to overwhelm the candy. Use a pizza cutter or sharp knife to cut very thin strips of fondant, about 1/8-1/4 inch thick. At this point, you can use a rolling pin to roll the individual strip of fondant even thinner to get a paper-thin strip.

Take one thin strip and wrap it around one of the coconut balls, criss-crossing it in the front to make the mummy’s bandages. If it breaks, just start wrapping again–it doesn’t have to be perfect. You can use a little water or corn syrup to get it to stick to the coconut ball if it has trouble sticking. Wrap it around 3-4 times total–it is okay if some of the coconut is showing through. Repeat with remaining fondant and coconut balls, re-rolling the fondant scraps as necessary until all of the balls are covered with mummy bandages.

Melt the chocolate chips and use a toothpick to dot the chocolate onto the mummies to form eyes. Alternately, you can stick on mini chocolate chips or M&Ms for the eyes.

Store Mummy Truffles in an airtight container in the refrigerator for up to a week.

Pumpkin Mints

=============

1/4 cup milk

4 tsp. butter

3-1/2 cups confectioner’s sugar

2 drops oil of peppermint

Yellow food coloring

Green food coloring

Red food coloring

Heat milk and butter and stir till butter has melted.  Add confectioner’s sugar. Mix thoroughly and add the oil of peppermint.

Knead with hands until fondant is smooth. Take out about 1/6 and color it green. Knead to mix color evenly. Cover with damp cheesecloth to prevent drying. Add enough yellow and red coloring to the rest of the fondant to make it a nice orange pumpkin color. Cover with damp cheesecloth.

Work with small amounts of the orange-colored fondant at a time and roll into small balls in the palms of your hands.

Break a toothpick in 2 and make grooves in the fondant like those in a pumpkin, using the broken end of the toothpick.

Roll a bit of the green fondant in thin cylinders and cut in short stem like pieces. Press on top of the pumpkins.

YIELD: 40 mints

These are a must try!

Pumpkin Spice Truffles

======================

By Elizabeth LaBau, About.com Guide

“Pumpkin Spice Truffles are pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isn’t overwhelming, but it does give these Pumpkin truffles a bit of a pumpkin cheesecake flavor–which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins.

Yield: 24-30 truffles

Ingredients:

6 ounces white chocolate, chopped (or uses chips)

2 ounces cream cheese, room temperature

1/4 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon pumpkin pie spice

3/4 cup powdered dry milk

3/4 cup powdered sugar

1-1/2 cups graham cracker crumbs (I recommend using cinnamon grahams)

1 pound orange colored candy coating

3 ounces green colored candy coating

Preparation:

In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now. Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.

Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.

Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.

The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.

When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.

Melt the orange candy coating in a microwave-safe bowl until melted and fluid.

Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.

To make them look more like pumpkins, add a bit of melted chocolate tothe remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.

Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.

Refrigerate the truffles to set the coating, for about 10 minutes, before serving.

Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.

Pumpkin Chocolate Bark

======================

By Elizabeth LaBau, About.com Guide

“Pumpkin Chocolate Bark has a gorgeous swirl of orange pumpkin-flavored chocolate running through rich semi-sweet chocolate. This beautiful treat makes a perfect Halloween candy, and it couldn’t be easier to make.

You will need orange oil-based candy coloring and oil-based candy pumpkin flavoring for this recipe–water-based colorings and flavorings will not mix well with the chocolate. The flavoring can be found in many specialty cake or candy stores, or purchased online by searching for “pumpkin flavoring.”

Ingredients:

2 cups semi-sweet chocolate, chopped, or chocolate chips

1 teaspoon pumpkin-flavored candy oil

1-1/2 cups white chocolate, chopped, or white chocolate chips

Orange candy coloring

Preparation:

Prepare a baking sheet by lining it with aluminum foil or waxed paper.

If you would like to store this candy at room temperature, you should temper the chocolate by following these instructions. (Note that you cannot temper chocolate chips). If you are fine with storing the candy in the refrigerator, it can simply be melted as described in the following instructions. Place the semi-sweet chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Once the chocolate is melted and smooth, stir in ½ tsp of the pumpkin flavoring and stir until smooth. Scrape the melted chocolate onto the prepared baking sheet and spread it into a thin layer, about ¼ inch thick, with a knife or offset spatula. Set aside at room temperature while you prepare the white chocolate.

Place the white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted, add the remaining ½ tsp of pumpkin flavoring, and a few drops of orange candy oil. Stir until well-mixed, and add more coloring if necessary to achieve the shade of orange you’d like.

Take a large spoon and drop spoonfuls of the orange all over the chocolate on the baking sheet. Use a toothpick or the tip of a knife to swirl the orange and chocolate together. Try not to swirl too much, or the color will become muddy and the swirls indistinct.

Refrigerate the tray to set the chocolate, about 15 minutes. Once set, break the bark into small irregular pieces with your hands. If the chocolate has been tempered, you can store it in an airtight container at room temperature, but if not, you should keep Pumpkin Chocolate Bark in an airtight container in the refrigerator to prevent it from becoming too soft.

Vampire Blood Fudge

===================

1-1/2 C. granulated sugar

1 tsp. salt

2 T. butter or margarine

1/2 C. evaporated milk

1 small box cherry-flavored gelatin

2 to 3 T. raspberry jam

2 C. semisweet mini chocolate chips

1-1/2 tsp. vanilla extract

Butter an 8-inch square pan.

Mix sugar, salt, butter or margarine and milk in a saucepan. Place the mixture on the stove, and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring, the mixture will rise in the pan and burn. If the mixture is too near the top of the pot, the heat is too high and should be lowered.

Prepare gelatin according to package directions, using only 1 cup water. While gelatin is still liquid, add it and raspberry jam to fudge mixture. Boil for 3 minutes, stirring constantly.

Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately, and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.

When fudge is hard, turn the pan over and run hot water over the bottom so you can remove the fudge easily. Cut into 16 squares.

So you vant to eat me, huh!

Werewolf Truffles

=================

By Elizabeth LaBau, About.com Guide

Werewolf Truffles may be the best Halloween candy you’re too scared to eat! A delicious chocolate-peanut butter mixture is dipped in chocolate and decorated to look like spooky werewolves. This recipe yields 16-18 werewolf truffles.

Don’t miss the video showing how to make werewolf truffles!  Just click the word “video” to go to see this wonderful video.

Ingredients:

1.5-2 cups powdered sugar

3 ounces (about 1/2 cup) chocolate chips, melted

2 ounces cream cheese, softened

1/2 teaspoon vanilla

1 tablespoon hot water

3 tablespoons peanut butter

1/8 teaspoon salt

1 pound chocolate candy coating

1 graham cracker

2 tablespoons red hots candy

2 tablespoons miniature chocolate chips

Cooling rack with small grid pattern

Preparation:

Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt, and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well-mixed and homogeneous.

Stop the mixer and add an additional 1/2 cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.

Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Now pinch a bit of it in front to elongate it about ½ inch–this is the werewolf’s “snout.” Repeat with remaining candy until you have 16-18 werewolf heads on a foil-lined baking sheet.

Melt the candy coating in a large microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.

While you are melting the coating, cut the graham cracker into small triangles between 1/4-1/2 inch tall. These will be your werewolf ears.

Once the coating is melted, dip the bottom of a graham triangle in the coating and press it into the top of the werewolf’s head. Repeat with a second triangle to form a pair of ears, and continue until every werewolf has two ears sticking from the top of its head. Refrigerate the werewolves to set the coating, about 5 minutes.

Once the coating holding the ears in place is set, remove the tray from the refrigerator. Using forks or dipping tools, dip a werewolf head in the melted candy coating, submerging it completely. Remove it from the coating and tap the fork against the side of the bowl to remove excess coating. Place the head back on the baking sheet and repeat with remaining candies and coating.

To create the texture of the werewolf’s fur, the candy coating needs to set just a little bit–you want it to be tacky to the touch but not liquidy. So either let the tray of dipped candies sit at room temperature for 5-10 minutes, or place it in the refrigerator for 15-30 seconds. Once the werewolves are tacky to the touch, place several of them on a cooling rack with a small grid pattern. Use a fork to roll them around the rack. Some of the candy coating will come off and stick to the rack, and the rest will start to get textured and look “furry.”

Repeat with remaining truffles. If you don’t have a cooling rack that works, you can try using fork tines to create a waved or hair-like pattern on the truffles.

To finish your werewolves, press a miniature chocolate chip into the top of the snout to be the wolf’s nose. Cut a red hot in half, and press the two halves into the head to be the eyes. Refrigerate the truffles to set the coating completely.

Store Werewolf Truffles in an airtight container in the refrigerator for up to a week, and allow them to come to room temperature before serving for best taste and texture.

I will post part two of this article tomorrow.  I hope you and I both get a chance to try our hand at some of these great recipes.  I especially love the werewolves, don’t you!  Let me know what you think!

 

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HALLOWEEN FUN #8

Posted on October 24, 2011. Filed under: Autumn, Candy, Cheese, Cherries, Chocolate, Comfort Foods, Dairy, Halloween, Halloween Munchies, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Munchies, Nuts, Party Ideas, Popcorn, Rainy Day Foods, Recipes, Snacks, Tried and True Recipe | Tags: , , , , , , , , , , , , , |


When I go to parties, I like to munch.  So today’s article is all about Halloween munchies.  Most can be used at anytime of the year.  Before I begin though, I’d like to give a special thanks to MadLantern  Arts for most of the Halloween clipart used here.  Please visit their website and let them know we appreciate them!  If there is no mention of an artist or website where I got the art, then it’s by Mad Lantern Arts.  I love their  work!  Nice and sharp and clean!  Here is the link for their website:  MadLantern Arts .  I would also like to thank Free Clipart Pictures for their clipart.

MOM’S M&M MIX

My mother used to mix peanuts (out of the shell, of course!), M&Ms (buy Halloween colors) and raisins.  I always loved that mixture, the sweet of the raisins with the chocolate sweet of the M&Ms combined with the saltiness of the peanuts is just perfect!  Mix the amounts to your own taste.  I like everything equal…well, maybe a bit more of the M&Ms.

Halloween Party Treat (Candy Corn And Peanut Mix)

=================================================

By Kim D.

Added May 16, 2002 | Recipe #28603

Categories: Lunch/snacks Snacks Fruit More

Photo by Bonnie G #2

Total Time: 10 mins.

Prep Time: 10 mins.

Kim D.’s Note: “Great little snack you can easily throw together for your next Halloween party!”

Ingredients:

1 cup candy corn

1 cup salted peanuts

Directions:

Mix the Candy Corn and peanuts together.  Serve in a bowl.

I loved it when my Mom would make us roasted pumpkin seeds.  They were always a treat because we only got them once a year.  Mom would make hers in a skillet with melted margarine and a bit of salt, then she would roast them in the oven.  Here is a grown up version of pumpkin seeds that I think might even be better!

Roasted Pumpkin Seeds Recipe

============================

Photo by: Taste of Home

“To enjoy the seeds from a pumpkin you hollow out, spice ’em and bake ’em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren, Minnesota.”

8 Servings

Prep: 20 min. Bake: 50 min.

Ingredients

2 cups fresh pumpkin seeds

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon Worcestershire sauce

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil.

In a small bowl, combine all ingredients; spread into prepared pan.

Bake at 250° for 45-50 minutes, stirring occasionally. Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned.

Serve warm, or cool before storing in an airtight container.

Yield: 2 cups.

Roasted Pumpkin Seeds published in Taste of Home October/November 2007, p19.

This next recipe has been around as long as I can remember and is kid-friendly!

Photo by:  Mama’s Kitchen (Hope)

Bumps On A Log

==============

1 celery rib, washed, ends trimmed

2 tablespoons creamy or chunky peanut butter

10 NESTLÉ ® RAISINETS ® Milk Chocolate-Covered Raisins

FILL celery with peanut butter.  Press RAISINETS into peanut butter.

LITTLE KITCHEN HELPER HINTS:

Even the littlest hands can press RAISINETS into the log. Help the children count out the nut and raisin pieces or make little piles of 5 each. It’s fun math! For those who are still hungry, spread peanut butter on small round crackers and have the kids make eyes, nose and mouths with RAISINETS. Have small baby carrots and apple wedges on hand for hungry kids to dip in the peanut butter jar.

Critter Munch

=============

1-1/2 cups animal cracker cookies

1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)

1 cup dried tart cherries

1 cup plain candy-coated chocolate pieces

1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.

Makes 6 cups.

Recipe provided courtesy of the Cherry Marketing Institute.

Halloween Party Mix

===================

By ratherbeswimmin’

Added July 15, 2002 | Recipe #34045

Categories: Lunch/snacks Snacks Chocolate More

Photo by lets.eat

Total Time: 1 hr. 25 mins.

Prep Time: 40 mins.

Cook Time: 45 mins.

Ingredients:

1 (11 ounce) package pretzels

1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers

(I use Ritz)

1 cup dry roasted peanuts

1 cup sugar

1/2 cup butter or 1/2 cup margarine

1/2 cup light corn syrup

2 teaspoons vanilla extract

1 teaspoon baking soda

1 (10 ounce) package M&M’s

1 (18 1/2 ounce) package candy corn

Directions:

1 In a large bowl, combine first 3 ingredients.

2 In a large saucepan, combine sugar, butter and corn syrup.

3 Bring to a boil over medium heat; boil for 5 minutes.

4 Remove from the heat; stir in vanilla and baking soda (mixture will

foam).

5 Pour over pretzel mixture and stir until coated.

6 Pour into a greased 15×10 inch baking pan.

7 Bake at 250 degrees for 45 minutes, stirring every 10 minutes.

8 Break apart while warm.

9 Cool completely.

10 Toss with M&M’s and candy corn.

11 Store in airtight container.

This next recipe sounds great to me, but then I do like my sweets.  It may be more appropriate for the younger set.

Halloween Snack Mix

===================

1/2 cup blood drops (red hots)

1/2 cup cats eyes (blanched almonds) or (gum drops)

1/2 cup cats claws (sunflower seeds)

1 cup chicken toenails (candy corn)

1 cup colored flies (M & M’s)

1 cup butterfly wings (corn chips)

1 cup ants (raisins)

1 cup earthworms (cheese curls)

1 cup cobwebs (Triscuits) or (Golden Grahams)

1 cup snakes eyes (peanuts)

1 cup bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch).

GOBLIN GOOD GORP

================

PREP TIME: 5 mins.

START TO FINISH TIME: 5 mins.

SERVINGS: 10

INGREDIENTS:

2 cups Peanuts

1 cup Miniature Creme-Filled Chocolate Sandwich Cookies (like Oreos)

1 cup Candy Corn

1/2 cup Cheese-Flavored Tiny Fish-Shaped Crackers

1/2 cup Raisins

DIRECTIONS:

In a 1 1/2-2 quart container with cover, mix all ingredients, cover tightly.  Store at room temperature.

SERVING TIP:  “Make cute-take-home treat bags from small snack-size paper bags and black pipe cleaners.  At the party, serve the gorp in waffle cones and call them upside-down wizard hats!

NUTRITIONAL INFORMATION:  Per 1/2 cup serving:

Calories 330, Total Fat 17 g (Saturated Fat 2.5 g); Sodium 75 mg, Total Carbohydrates 36 g (Dietary Fiber 3 g), Protein 9 g.

Exchanges:  1 Starch, 1 1/2 Other Carbohydrates, 1 High-Fat Meat, 1 1/2

Fat; Carbohydrate Choices:  2 1/2

This recipe comes from my 2011 “Pillsbury Easy Halloween Treats, Cupcakes & More” cookbook. ~Softa123 aka Marilyn

You have to have popcorn on Halloween.  It’s fine if you want the plain ordinary stuff, but if you want to kick it up a notch try these recipes:

Anti-Vampire Popcorn

====================

Posted by philocrates at recipegoldmine.com May 13, 2001

“You could also call it anti romance popcorn…”

1 bag Pillsbury Microwave Popcorn

2 cups crisp wheat square cereal

2 cups Cheddar cheese-flavored goldfish crackers

1 (1 3/4 ounce) can shoestring potatoes

1 cup unsalted peanuts

1/2 cup margarine or butter

1 teaspoon dried parsley flakes

1/2 teaspoon chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Prepare popcorn as directed on the packaged. Remove any unpopped kernels.

In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts.

Place margarine in a 2-cup microwave-safe measuring cup. Microwave on HIGH for 1 to 1 1/2 minutes or until melted.

Stir in parsley flakes, chili powder, onion powder, and garlic powder.

Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese.

Toss until evenly coated.

Transfer half of mixture to ungreased 12 x 8-inch microwave safe dish. Microwave on HIGH for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.

Makes 12 cups.

Halloween Munchie Mix

=====================

By Jolene Green

Added November 28, 2007 | Recipe #268679

Categories: Dessert Lunch/snacks Snacks More

Total Time: 10 mins.

Prep Time: 5 mins.

Cook Time: 5 mins.

Jolene Green’s Note: My kids love this!

Ingredients:

1 cup mini marshmallows

1 cup orange and black plain M&M’

1 cup peanuts

1 cup candy corn

2 cups popped popcorn

Directions:

Mix ingredients together in bowl. Serve in plastic pumpkin or witch’s cauldron.

Graphic by ChocolatePug

Monster Mash

============

“This Monster Mash Recipe Is A Great “Munchie” Food For Any Haunted Halloween Party.

There are several ways you can serve this ghoulish munchie:

1 ) set it up already measured out in paper cups

2 ) package it up into zip-loc baggies to give as a party favor

3 ) (our favorite) set it out in a large bowl with a spoon

This is an extremely easy and quick recipe.”

Ingredients

10 cups popped popcorn

16 ounces bag of M&M’s

14 ounces bag of chocolate covered peanuts

(You can use the chocolate covered peanut M&M’s)

1 cup candy corn

1 cup peanut butter chips

Preparations

Mix all into one big bowl.  It’s ready!

This next recipe is my favorite recipe for caramel corn!  It is very easy to make and even easier to eat!

Clipart by http://www.free-clipart-pictures.net

DOUBLE CARAMEL MUNCHIN’ MIX

===========================

3 tablespoons Margarine OR Butter

3 tablespoons Caramel Topping

3 cups Double Chex Cereal

1 cup POPPED Popcorn

1/2 cup Honey Roasted Peanuts

In a SMALL MICROWAVE SAFE BOWL, melt margarine and caramel topping on HIGH for 1 minute; mix well.

Pour cereal, popcorn and peanuts into a LARGE RESEALABLE PLASTIC BAG.

Pour topping over cereal mixture inside the plastic bag.  SEAL the bag and shake until all pieces are evenly coated.

Pour contents into LARGE MICROWAVE SAFE BOWL.  Microwave on HIGH for 1-1/2 to 4 minutes, stirring EVERY MINUTE.

Spread on WAXED PAPER to cool.  Store in AIRTIGHT container.

This is a wonderful recipe!!!  I got it  from the Prodigy Food Forum

Bulletin Boards.~Softa123 aka Marilyn

Halloween Popcorn Pumpkins

==========================

By: ALETA1314

“Popcorn balls are colored orange and made to look like pumpkins. These are a fun Halloween treat for kid and adult parties. Very versatile!”

Prep Time: 5 Min

Cook Time: 5 Min

Ready In: 20 Min

Yield 12 pumpkins

Ingredients

5 cups popped popcorn

1 cup candy corn

1 cup chopped salted peanuts

1/2 cup butter or margarine

3 cups miniature marshmallows

4 drops red food coloring

3 drops yellow food coloring

4 sticks red or black licorice, cut into thirds (SOFTA123’S AKA MARILYN’S NOTE: I would use green licorice.)

Directions

Grease a muffin pan and set aside.

Place popcorn, candy corn and peanuts into a large bowl and set aside.

Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.

When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Nutritional Information

Servings Per Recipe: 12

Amount Per Serving

Calories: 328

Total Fat: 15g

Cholesterol: 20mg

Sodium: 221mg

Total Carbs: 45.4g

Dietary Fiber: 1.4g

Protein: 3.8g

Clip art by http://www.free-clipart-pictures.net

Halloween Snack Mix 2

=====================

Photo by Susan Hunter [skhunter51]

Categories: Snacks, Candies, Nuts, Popcorn, Other Snacks, Quick & Easy, For Kids, Healthy

Collections: Halloween Treats

Keywords: Treats, pretzels, halloween

Serves: 16

Prep Time: 20 Min

Cook Time: 30 Min

Ingredients

2 cups pretzel sticks

1/2 cup sunflower seeds

8 cups popped popcorn

1 cup candy corn

20 hershey kisses (unwrapped)

1 cup walnuts

1 cup candy pumpkins

2 cups cinnamon chex mix

6 tablespoons butter

3/4 teaspoon pumpkin pie spice

1 cup chocolate covered peanuts or raisins

Susan’s Notes: This is a cinnamon treat that your party cannot go without. You can double the batch because it will not last long.

This is a semi-healthy treat that should be at every Halloween party.

It is savory, sweet, crunchy and chewy.

ENJOY

Directions

1 Preheat oven to 300 degrees. In the microwave melt the butter mixed with the pumpkin pie spice.

In a large bowl mix the pretzel sticks, walnuts and the sunflower seeds. Pour half of the butter over the mixture. After combining well spread on a baking sheet and bake for 15 minutes.

2 In another bowl mix together the popcorn and the chex mix and pour the remain butter over that mixing well.

3 Mix the popcorn and the pretzels mixture together and bake for 15 more minutes.

4 Let cool and add candy corn candy, pumpkins, chocolate covered peanuts or raisins and Hershey kisses, and serve to all those Halloweeners.

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HALLOWEEN FUN #7

Posted on October 22, 2011. Filed under: Autumn, Crafts, Halloween, Pumpkin Carving, Pumpkin Painting | Tags: , , , , |


More Halloween fun for me and you!

We can’t forget to carve and/or paint our pumpkins!  Here are some great ideas from around the net. On TLC How Things Work, you will find a great tutorial on the basics of pumpkin carving along with some carving ideas.  The definitive site for pumpkin carving is Pumpkin Masters.  They offer some of their incredible patterns for free downloading and also give carving tips.

Now, for the finished product!

The Pumpkin Lady boasts 500 carving patterns, some are free, some are not.  More patterns and how-to’s can be found at Stoneykins.  At Stoneykins  you will find many celebrity faces to carve!

Martha Stewart is my favorite go-to for everything Halloween.  She even has carve-by-number patterns.  Who knew?  LOL!  Of course carve-by numbers is based upon paint-by-numbers, what a great segue to painting patterns!

Capture The Beauty Of Simplicity

e-How says that for painting a pumpkin, you should look for a pumpkin that is uniform in size without any major imperfections. This makes painting easier. Wash and dry the pumpkin completely before painting. Download free pumpkin stencil designs from the Internet to use as a pattern. Consider sealing the painted pumpkin to prevent scratches and chips in the paint.  To create a Ghostly Faces:

  •  Paint the entire pumpkin white. Once the paint has dried, use black paint to create ghost faces over the white paint. Depending on the look you want to achieve, you can create friendly or spooky ghost faces.

I'm Dressed to the 9s and Ready to Haunt!

There are two really cool blogs that I just came across, Think Crafts where I copied the directions for a Henna Pumpkin that is beautiful, abstract and unusual, and for crafters Think Crafts is just a wonderful site to run to!  The other site is Tip Junkie which had a link to Think CraftsTip Junkie is a great site for all kinds of tips.  Check these sites out!  Here is the download link for the directions for the Henna Pumpkinhttp://www.4shared.com/file/G8fULKK8/Henna_Pumpkins.html

I think these sites will keep you busy!  If you are running out of time, you can always go to craft stores and find the ready-mades.  I found a beautiful silver carved-out fake pumpkin last year that I will be putting out again this year.

Patterns for you to download:

Treats 4 Me? By Pumpkin Masters can be downloaded from  here: http://www.4shared.com/document/e5_wXGV_/treats-4-me_pumpkin_pattern.html

Oh My Ghost by Pumpkin Lady can be downloaded from here:  http://www.4shared.com/document/F3toGyD7/OhMyGhost.html

Download Haunt Con here:  http://www.4shared.com/document/vP3lyZCP/HauntCon_CO.html

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HALLOWEEN FUN #6

Posted on October 21, 2011. Filed under: Autumn, Candy, Cheese, Comfort Foods, Dairy, Desserts, Dinner/Supper, Fudge, Ghost Stories, Halloween, Halloween Recipes, Kosher Recipe, Meat, My Ramblings, Recipes, Rochester, Snacks, Stew, Vegetables | Tags: , , , , , , , , , , , , , |


So, what else do we need for a ghostly themed Halloween party?  What else!  Ghost stories, especially if you have a fireplace and know how to use it!  Before I put the stories from the internet on, or the links, I have to tell you a favorite Halloween memory of mine.

Autumn at The Genesee Country Village

There is a great restored 19th-century village in Mumford, New York which is about 40 miles from my house.  It is called “The Genesee Country Village and Museum.”  When we first moved into our house we took out yearly memberships to the Museum and every year they would have a Halloween themed day.  I think it was our second year in the house; we invited some friends of ours with kids to join us for a fun-filled day at the Genesee Country Museum.  In total, there were 14 of us.  They kids had a ball and we adults had one watching them.  They were allowed to go trick or treating within the museum, thus giving them a head start on everyone who didn’t go to the Museum.  Oh, everyone had to wear costumes, including adults, if they wanted a treat.  Then they had set up in a large barn structure, bobbing for apples and donuts on a string.  You could buy a pumpkin there for the kids to paint.  Every so often you would see the headless horseman go by.  Then they had a ghost story time.  This was done in the school house, if I remember correctly.  Anyhow, they told a story about a woodcutter whose wife had died and he remarried.  His kids were very afraid of their step-mother and they had heard tales that she would take children into the woods, kill them and then she would chop up them up and cook them in a stew and call it “veal” stew.  If anyone recognizes this story and can tell it better, please email me or post a reply to this article!  Anyhow, you get the picture.  I laughed to myself as I had invited everyone back to our house for dinner.  Everyone knew I was a step-mother.  And guess what I had cooking in my crock pot for dinner that night!…Veal Stew!…I thought it would be perfect for a chilly autumn day and when I got home I thought it was perfect in light of the ghost story we had all heard…not one of the kids touched it!  LOL…I forgot what I served them instead.  I probably served hot dogs.  But even the kids who knew me best, Fernando and Nicholas, would not touch it!  LOL!  Please share your Halloween stories with us!  Just reply to this post!

Trick or Treats at the Genesee Country Village

The most famous ghost story in our area is The White Lady.  I saw her just once when I was in my 20s and my two best friends at that time, Estelle and Joyce, and I were driving to Sodus Point to go bar-hopping.  I was driving.  When we reached the Durand Eastman Park area, I slammed on the bricks as I thought I saw something cross the path of the car and look at us.  I told the girls what I had seen.  They saw it too.  I had never heard the legend at that point, so Joyce told Estelle and I that it was The White Lady and she told us the tale.  Here is a version of it that I found on the internet that sounds like the tale I was told that night.   I am working on illustrating a version of “The Headless Horseman” that I found on the internet.  When I am finished, I will post it as a downloadable file for you.  I will also put some links to other ghost stories that I found that I thought were good for your enjoyment and at the end of those, I will post some Halloween fudge recipes because I am craving some fudge!  Of course, I will also post my recipe for veal stew!

White Lady

A New York Ghost Story

retold by  S. E. Schlosser

In the early 1800s, the White Lady and her daughter were supposed to have lived on the land where the Durand Eastman Park — part of Irondequoit and Rochester — now stands. One day, the daughter disappeared. Convinced that the girl had been raped and murdered by a local farmer, the mother searched the marshy lands day after day, trying to discover where her child’s body was buried. She took with her two German shepherd dogs to aid in her search, but she never found a trace of her daughter. Finally, in her grief, the mother threw herself off a cliff into Lake Ontario and died. Her dogs pined for their mistress and shortly joined her in the grave.

After death, the mother’s spirit returned to continue the search for her child. People say that on foggy nights, the White Lady rises from the small Durand Lake which faces Lake Ontario. She is accompanied by her dogs and together they roam through the Durand Eastman Park, still searching for her missing daughter.

The White Lady is not a friendly spirit. She dislikes men and often seeks vengeance against the males visiting the park on her daughter’s behalf. There have been reports of the White Lady chasing men into the lake, shaking their cars, and making their lives miserable until they leave the park. She has never touched any females accompanying these unfortunate fellows.

SOFTA123’S NOTE:  I hadn’t heard about the dogs.  That is interesting.   I didn’t see any dogs, just The White Lady.

Source:  http://americanfolklore.net/  – I suggest going there for more great ghost tales!  Very comprehensive website for ghost stories!

Other Links for Ghost Stores: 

http://www.ghoststories.ws/

http://themoonlitroad.com/

http://theshadowlands.net/ghost/

http://www.halloweenishere.com/ghost_stories.html

http://www.horrormasters.com/

Double, Double Toil and Trouble! Bubble Bubble, Stew Bubble!

Mom’s and Marilyn’s Stew

=========================

Course | Main Meals

Serves:  6

Ingredients:

1 cup Heinz Tomato Ketchup

1 pound Baby Carrots

3 large stalks of Celery

4 medium Parsnips

4 medium Onions

6 large Potatoes

3 drops Tabasco Sauce

3 drops Hot Pepper Sauce

2 drops Worcestershire Sauce

2 Bay Leaves (SOFTA123’S AKA MARILYN’S NOTE:  2 large Bay Leaves.  After the stew is cooked discard the bay leaves before serving.)

2 cups Frozen Green Peas

2 medium Green Peppers

3 pounds uncooked cubed Lean Beef OR Veal

1/8 cup wine

Instructions:

Wash, peel and cut up all veggies except peas and green peppers (Cut the veggies about same size as your stew meat). Place in soup pot. Add cubed beef (stew meat) to soup pot.   Add the bay leaves.

In a 12 ounce glass, put 1 cup of Ketchup, a few dashes of Tabasco Sauce and a few dashes of Hot Sauce. If you like, add a splash of wine (or up to 1/8 cup). Fill rest of glass to almost top with water. Stir then pour over everything in pot.

Bring to a boil then cook on low for at least 2 hours covered. Add green peas and green peppers last 1/2 hr. of cooking.

SOFTA123’S AKA MARILY’S NOTES:

I’ve been making this recipe since I was 8 years old and it’s a family favorite and original from my Mom. You can use veal stew meat instead of beef if you wish, which is my Halloween Dinner tradition which has a great story behind it.  (The story I just told you.)

Halloween Fudge

===============

For an easy spin on a Halloween-theme, this yummy cream cheese and white Chocolate fudge is tinted pumpkin-orange.

1 (8-ounce) package cream cheese, softened

1 (16-ounce) package powdered sugar (about 4 cups)

1 (12-ounce) package white chocolate chips, melted

1 cup toasted chopped nuts

2 teaspoons vanilla extract

8 drops yellow food coloring

4 drops red food coloring

Line an 8-inch square pan with foil, grease with butter; set aside. In a large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Add melted white chocolate, nuts, vanilla and food colorings; mix well. Spread into prepared pan. Refrigerate 1 hour or until firm.

Cut into 48 squares. Makes 24 servings.

Halloween Gravel Fudge Candy

Halloween Gravel (Fudge Candy)

==============================

By NorthwestGal on September 07, 2008

Photo by SweetsLady

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Serves: 80, Yield: 2.25 pounds

About This Recipe

“I got this recipe from the Better Homes and Gardens website. I placed the fudge “rock” candies in a crystal centerpiece, and then scattered a few pastic Spiders for a quick Halloween decoration. I didn’t eat the candy myself, but my kids said they were pretty good (and they were gone in a matter of hours, so they must have been pretty good). Even if you don’t eat them, these are a handy treat to use for enhancing your Halloween decorating.

Cooking time includes Minimum chilling time.

The recipe makes about 2 1/4 pounds of candy, or about 80 rock-shaped fudge candies.”

Ingredients:

3 cups semi-sweet chocolate chips

14 ounces sweetened condensed milk

2 tablespoons butter

1-1/2 teaspoons vanilla

1 dash salt

2 cups miniature marshmallows

1/2 cup unsweetened cocoa, power ( for coating)

1/2 cup powdered sugar ( for coating)

1 -2 cup crushed chocolate cookies (optional)

Directions:

Line a 9×9-inch pan with foil; set aside.

In a medium saucepan, stir chips, canned milk, butter, vanilla and salt together over medium heat until melted. Remove pan from heat; stir in marshmallows just until blended. Spread mixture in foiled pan. With a thin metal spatula, swirl marshmallows through fudge until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.

After adequately chilled, scoop pieces of fudge with a small spoon and shape into small rocks. (The fudge will be sticky). Roll some of the fudge “rocks” in cocoa powder mixture and some in powdered sugar and store rock candy in airtight container for up to 3 days.

For a spooky graveyard scene, spread chocolate cookie crumbs on a platter. Arrange the rock candy on top, to resemble rocks in soil.

Nutrition Facts Serving Size: 1 (14 g) Servings Per Recipe: 80

Amount Per Serving% Daily Value

Calories 57.0 Calories from Fat 2442%Amount Per Serving% Daily Value Total Fat 2.6g4%Saturated Fat 1.6g8%Cholesterol 4mg0%Sugars 7.6g Sodium 12.1mg0%Total Carbohydrate 8.7g2%Dietary Fiber 0.5g2%Sugars 7.6 g30%Protein 0.7g1%

Halloween Layered Fudge

Halloween Layered Fudge

=======================

Here’s an easy and foolproof fudge recipe that screams “Halloween!” thanks to the brown and orange colors. You can also try making the fudge with mango flavoring.—Taste of Home Test Kitchen

64 Servings

Prep: 15 min. + chilling

Ingredients:

1 teaspoon butter

2 cups (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk, divided

8 ounces white candy coating

1/4 teaspoon orange extract

2 to 4 drops orange paste food coloring

Directions:

Line an 8-in. square pan with foil; butter foil and set aside. In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. Chill for 1 hour or until firm.

Using foil, remove fudge from pan. Cut into 1-in. squares.

Yield: about 2 pounds.

This recipe was tested in a 1,100-watt microwave.

SOFTA123’S AKA MARILYN’S NOTE:  I would use a couple of drops of Orange Candy Oil for the flavoring instead of Orange Extract.

 

Pumpkin Fudge

=============

Submitted By: Ginger

Photo By: angelaBBf

Servings: 36

“Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat.”

INGREDIENTS:

3 cups white sugar

1 cup milk

3 tablespoons light corn syrup

1/2 cup pumpkin puree

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1-1/2 teaspoons vanilla extract

1/2 cup butter

1/2 cup chopped walnuts (optional)

DIRECTIONS:

Butter or grease one 8×8 inch pan.

In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

When mixture registers 232 degrees F (110 degrees C) on candy  thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts.

Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

Beat mixture until it is very thick and loses some of its gloss.

Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Nutrition Information Servings Per Recipe: 36 Calories: 108 Amount Per Serving Total Fat: 3.8g Cholesterol: 7mg Sodium: 46mg Amount Per Serving Total Carbs: 18.8g Dietary Fiber: 0.2g Protein: 0.5g

Pumpkin Fudge 2

===============

3 cups sugar

3/4 cup butter

1 can evaporated milk (2/3 cup) (5-1/3-ounce)

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 package butterscotch-flavored pieces (12-ounce) (2 cups)

1 jar marshmallow creme (7-ounce)

1 cup chopped pecans

1 teaspoon vanilla

Butter a 13x9x2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.

Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234° (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).

Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature.

Cut into squares. Wrap tightly and store in refrigerator.

Makes 3 1/4pounds.

Now this sounds boolicious!

Spooky Fudge Treats Recipe

==========================

Ready in: 2-5 hrs

Difficulty: 2 (1=easiest : hardest=5)

Serves/Makes: 36

INGREDIENTS:

18 ounces semi-sweet chocolate chips

1 can (14 ounce size) sweetened condensed milk

1 tablespoon vanilla extract

**Topping***

Flaked coconut

Sprinkles

Assorted candies

PREPARATION:

In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla.

Chill 2 hours or until firm. Roll into balls or Halloween shapes and decorate. Chill 1 hour or until firm. Store tightly covered.

For Pumpkin: Roll fudge in orange sprinkles, carve out face designs. Use green jelly candy for leaves.

For Cool Cat: Use taffy cut into triangles for ears. Red hot candies for eyes and nose. Sprinkles for mouth. Finish with licorice pieces for whiskers.

For Scary Ghost: Roll fudge in flaked white coconut. Add candy eyes.

For Spider: Roll big and smaller pieces of fudge into body/head shapes. Add red hots for eyes and mouth. Use licorice pieces for legs. Top with sprinkles on head and body.

NUTRITION: 104 calories, 5 grams fat, 15 grams carbohydrates, 1 grams protein per treat.

This recipe is low in sodium.

makes 36

Recipe ID: 65368

SUBMITTED BY: f1sh1962

Servings: 36

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HALLOWEEN FUN #5

Posted on October 20, 2011. Filed under: Dinner/Supper, Fun, Halloween, Halloween Games, Halloween Recipes, Meat, Party Ideas, Recipes | Tags: , , , , , , |


I can’t believe I did it!  I didn’t save today’s article which I had almost finished last night.  So, now, back to square one, but never fear I’ll get this article done!

The theme today is Halloween games.  I suggest we begin our party with an ice breaker.  Then pick two or three games to play.  Don’t over-do it.  You need to give people time to chat, eat and relax also.

Prizes can be anything from a candy bar to Halloween decorations for the winners to add to their Halloween collections.  Try to make the prizes unisex.  Hunt the dollar stores and craft supply shops for the best deals on prizes.

Monster Mash!

MONSTER MATCH-UP (ICEBREAKER AND TEAM-MAKER)

From  Ghoul Friday

Most of us have played a version of this game at one point or another, at some team-building seminar or drama class. Personally, I have never used it at my party (my friends would get mad at me if I made them play this) but I could see how other people might enjoy it. It would be effective to mix up your groups and get people talking to guests they don’t know.

You will need slips of paper and a pen to prepare the slips before your guests arrive.

Game Play

  1. Make a list of Halloween categories or themes for your team names (for example, Dracula, Werewolf, the Mummy, etc). Let your guests know the names of the teams.
  2. Write down a list of words associated with each theme (for Werewolf, it might have the words silver bullet, full moon, howling, and fur. For Dracula you might have Bat, blood, fangs, Transylvania). The amount of guests you have, and the size of your teams, will affect how many pieces of paper you need.
  3. Write each of the words on separate pieces of paper and place them in a container.
  4. Have guests pick one piece of paper each. Their job is to find people with words that match their theme. They are then in the same group. This can be the aim of the game, or you can now lead them into a second game using the teams you have created.

Say "Boo!"

HALLOWEEN CAMERA SCAVENGER HUNT

Supplies: Digital camera, list of items to record (Note from Softa123:  You may want to call a few of your guests to ask them to bring their digital cameras with them, or put a note on the invitation to bring digital cameras!  You could, if your budget allows it, purchase enough disposable digital cameras so each team has one, but then you can’t download the pictures to play through the night.)

Team people up in groups of 8 -10 people and send them out in their Halloween costumes with a list of things them must get photos of. These items are in different order so that the teams are not doing the same thing at the same time.

Each team dressed in Halloween costumes races around town to get photos at landmarks, with police officers, bouncers, next to funny signs, at a restaurant, etc… Once they get everything completed they return to the house with the photos. First team to return with everything completed (photos taken) is the winner.

As the teams return download the photos and create a slide show and let it run on my computer throughout the evening. Everyone loves it and they all share and tell stories about their adventure.

If you want to make things more difficult, make the list clues as to where they need to go to take the photo rather than just saying go to this place to take a photo. Adapt for your crew and have fun.

HALLOWEEN TRIVIA

You can play this wonderful version of Halloween Trivia by GhoulFriday by downloading the game by clicking the link below.  You will need pens or pencils for each guest and paper for them to write their answers on and you will need to print out the download which is the questions and answers for the game.

http://www.4shared.com/document/9laWkc6v/Halloween_Trivia_Ghoulfriday.html

Now Playing At Your Local Movie Theater

HAVE YOU LEARNED ANYTHING FROM HORROR MOVIES?

Another great sounding team game from GhoulFriday is called “Have You Learned Anything From Horror Movies?”   You can download by the link below for a list of questions, but here are the general rules of the game:

Break the party guests into equal groups. Explain that you will be offering standard examples of horror movie situations. Each team should nominate one person to be their speaker. They can change this speaker at any time, but note that only one person can answer the question.

Once the question is asked to the entire group, each team will work together with their members to come up with an original and resourceful response to the question. They must explain why they chose this answer (sometimes it is the explanation that can make or break a winning answer).

They have 30 seconds to brainstorm with their team (you can adjust this time limit for certain questions if needed, but 30 seconds generally is enough time). You may wish to give each team a pen and paper to take notes. When time is up, there is no more talking or writing (especially if the other teams have started giving their answer). Any team caught talking or writing after time is up is disqualified from that round.

Each team representative answers the question. Rotate which team gets to answer first. The most creative, horror-movie-knowledge-based answer wins the point.

http://www.4shared.com/document/ws67b8SZ/Have_You_Learned_Anything_From.html

 

For more wonderful Halloween games and ideas you can follow this link to Ghoulfriday’s website:  http://www.ghoulfriday.com.  Her website is awesome!!!!!

Instead of Saying "Bingo," Say "Boo!"


HALLOWEEN FUN BINGO

I created this Halloween Fun Bingo game just for you!  You will need to print out one bingo card per person.  Print and cut out the word list from your copy of the board (make sure no one else has the list!) and put the words in a bag or plastic pumpkin or a witch’s cauldron, folded up so you can pick them at random.  Use candy corn or pennies as markers.  If you want, you can have the players just cross-off the words on their cards that have been called.

Softa123’s Note:  If you want the children’s version of bingo, click the graphic of the bingo card and it will take you to the site to download that version of bingo.

http://www.4shared.com/document/KPozOtuT/bingo-cards.html



HALLOWEEN WORD SCRAMBLE

This is for those of us who love word scrambles!  Just download the file by clicking on the link below.  Make sure you have a copy of the scrambles for each player and a pen or pencil for everyone.

http://www.4shared.com/file/xGHp2ZXW/Halloween_Word_Scramble.html

The recipe of the day is:  (drum roll)

YUMMY!

Hand-Burger Dripping In Blood

=============================

“This ‘hand-burger’ is made from a mixture of crumbled bread, milk, garlic, ketchup and ground sirloin.”

SOFTA123’s NOTE:  To make this kosher, substitute water for the milk.

Ingredients:

1 slice white bread, crust removed

1-1/2 tablespoons milk

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 small clove garlic, minced

1 tablespoon ketchup

1 pound ground sirloin

Non-stick cooking spray

6 small dinner rolls, sliced in half

Ketchup

Special Equipment Needed:

Hand shaped cookie cutter

Indoor grill pan or skillet

Directions:

Preheat oven to 275 degrees. Set a wire cooling rack on a baking sheet and spray with cooking spray.

Break bread into small pieces. Place in a mixing bowl. Pour milk over bread and mash with a fork until it forms a paste. Stir in salt, pepper, garlic, and ketchup. Add ground sirloin and stir, just to combine.

Spray a hand shaped cookie cutter with non-stick cooking spray. Press 1/6th of the mixture into the cookie cutter, being careful to press the meat into the finger area. Remove the cutter and use a spatula to transfer the Hand-Burger to the prepared rack. Repeat for remaining burgers.

Bake for 12 minutes.

Spray an indoor grill pan (or skillet) with non-stick cooking spray.

Heat over high heat. Remove Hand-Burgers from oven and place them onto grill pan. Sear on both sides. Cook to medium (140-145 degrees) or medium well (150-155 degrees).

Serve on dinner rolls with ketchup.

Number of Servings: 6

Source :  This recipe is excerpted from Hungry Halloween.

Hungry Halloween’s Notes:

Using ground sirloin will ensure that your Hand-Burgers remain in the shape of a hand when cooked. Fattier meats will lose their shape.

Baking the burgers before grilling them allows for even cooking of the fingers. You can cook the burgers to order at your party, or cook them ahead of time and keep them in a chafing dish. They will stay moist and delicious for hours in a covered chafing dish. Fill your chafing dish with a small amount of liquid (water or beef broth) before adding the Hand-Burgers. The steam will keep them from sticking and will help keep them moist.

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HALLOWEEN FUN #4

Posted on October 19, 2011. Filed under: Cookies, Dairy, Desserts, General Crafts, Halloween, Halloween Outdoor Decorations, Halloween Recipes, Kids, My Ramblings, Party Ideas, Recipes, Snacks | Tags: , , , , , , , |


Ok, back to Halloween, but before I do, I want to wish everyone a Gut Yom Tov!  We got great news last night, after a couple of years out of work, my step-daughter got a job.  We are all thrilled for her!  Shows you what perseverance can do!  Never give up!  So, Mazel Tov, Rhona!

I am continuing out ghost theme with our outdoor decorations.  I tried to find decorations to make as cheaply as possible and as easy as possible.  I will be decorating with my store-bought years ago decorations.  I know it won’t be as cool as these, but time is short.  I need to do lots of things, including going to Election Inspector School in about an hour.

BOO!


Flying Monsters Of Ghosts

If you have trees in your front yard, or something where you can hang mannequins, this Halloween decoration will look fantastic, and it will be pretty cheap to make it. You will need to buy the scariest costume mask you can find. It must be one of the rubber masks, with the complete head. Fill it with newspaper, cotton, or whatever material you have at hand. For the body you will use fabric, and here is where you can let your imagination fly. You find at Wal-Mart pieces of black or white fabric pretty cheap, what you have to do is break them to make them look old and dirty. To make them look as a gown, you only have to make the form and secure it with headpins. I use a cloth hanger to introduce the round part on the mask, and attach it to the fabric, making the gown take its shape. All that you have to do now is to hang the flying monster of ghost in a tree or in one wall of the house, the wind will move it.

A variation of this Halloween decoration can be made with little plastic skulls, small pieces of fabric and some yarn for the hair. We don’t need to use hangers for these, we only need to attach the fabric to the skulls with safety pins and hang them in trees’ branches.

Source:  Associated Content.com

Have A Safe Halloween!

Spirit Jugs

Total Time Needed:  1 Hour

Stationed on a walkway or porch, these homemade lanterns will extend a ghostly greeting and good-bye to all your holiday visitors.

Materials:

Clean plastic gallon milk jugs

Black permanent marker

Craft knife

String of 50 clear low-wattage holiday lights

Instructions:

Draw ghost eyes and mouths on the jugs. Tip: Leave the caps on while you do this, so the jugs don’t dent.

Use the craft knife to cut a half-dollar-size hole in the back of each jug (a parent’s job).

Arrange the ghosts near each other and string the lights between them, stuffing several bulbs into each of the jugs.

Source:  http://familyfun.go.com/crafts/spirit-jugs-673388/

Zombie Nights

=============

You’ll need; Cardboard, old shoes, gray paint, black paint, fake skeleton hands or gloves.

Make a gravestone out of the cardboard, paint gravestone gray then write a name etc. on the stone with the black paint.

Cut the old shoes in half the short way.

If you’ve got gloves, stuff the gloves.  Set the tombstone, hands, and 1/2 shoes so it looks like something is trying to get out of the ground.

Source:  Submitted by:  Kellee, 12, of Minnesota on  A Girl’s World.com

Faceless Ghost

Faceless Ghost

==============

“I saw this ghost in a catalog called Grand Inroad. They called there for purchase decoration  the faceless specter. It runs for $80. We made ours for about $7. “

Take a milk jug and cut out part of one side. With the jug’s spout up, add a large nut tied to a string, so the ghost will hang. Get some padding and cheesecloth and dip the cheesecloth in liquid starch. Now surround the jug with the cheesecloth, being sure to leave the hole in the milk jug  showing. This will later be his face.

Use some PVC pipe, and joints to form the arms. We cut holes in the milk jugsand glued the PVC into place. We used 2 small skeleton hands we got off some Halloween glasses. But any that are small will do. Glue these into the PVC.

Once the starch has dried and made the fabric solid, you can cover the opening of the milk jug, that forms the face, with paper and spray paint the inside of the milk jug black. You can do this before you add the cheesecloth too if you prefer. Now you have saved $73 and made a very neat prop.

Source:  motomom.tripod.com

(King’s Home Halloween Decorating Ideas)

And here is a sweet treat idea for today:

 

 

These are so bootiful that they look good enough to eat!

 

Coconut Ghost Treats™

=====================

Submitted By: Kellogg’s® Rice Krispies®

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 12

“The little goblins at your house will love these ghostly delights.”

INGREDIENTS:

3 tablespoons butter or margarine

1 (10 ounce) package regular

Marshmallows

6 cups Kellogg’s® Rice Krispies

12 wooden ice cream sticks

Flaked coconut

Canned frosting or decorating gel

Assorted candies

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Using 1/2-cup measuring cup coated with cooking spray, divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Decorate with coconut, frosting and/or candies. Best if served the same day .

FOOTNOTES: MICROWAVE DIRECTIONS In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Nutrition Information Servings Per Recipe: 12 Calories: 348 Amount Per Serving

Total Fat: 12.1g

Cholesterol: 8mg

Sodium: 254mg

Amount Per Serving

Total Carbs: 61.4g

Dietary Fiber: 0.7g

Protein: 1.9g

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HALLOWEEN FUN #3

Posted on October 16, 2011. Filed under: Appetizers, Cakes, Cheese, Cherries, Chocolate, Comfort Foods, Dairy, Desserts, Fondue, Freebie, Giveaways, Halloween, Halloween Pizza, Menu, Party Ideas, Pizza, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , |


Before I begin today’s article on Halloween, I want to take a few minutes to let you know about the new links I have posted under my blogroll.  I know you will like them!

Jereme’s Kitchen –  This is a great site for recipes written with a great sense of humor.  If you like to laugh, this is the site to go to, hands down!

Savory Simple – This website has some gorgeous photos and same wonderful autumn recipes.  What I like most is her cooking lessons such as Salad 101.  This site you definitely want to visit!

Hungry Happenings – This is the definitive site in cooking creativity.  Do not miss it! I may get lost in it, there is so many of Beth’s creations that I want to try out!  Check out her Black Cat Cheese Ball recipe in this post!

Today we are going to concentrate on our menu.  My give away for today is a printable copy of the menu that you see pictured here.  You can put it in a frame, cut it out, glue it to cardboard and make an easel back on the cardboard or reduce the size and put several around the table and/or the house.  Here is the link for the original that I made as an 8×8” graphic:  http://www.4shared.com/photo/RRsHnwXw/Menu_1.html

And here are all the recipes for you.  Hope you enjoy!

APPETIZERS

Better make at least two batches of this pizza recipe!

 

Candy Corn By The Slice

=======================

YIELD Makes 8 slices

INGREDIENTS

1 package (13.8 ounces) refrigerated pizza crust dough

1/2 cup shredded mozzarella cheese

2 cups (8 ounces) shredded Cheddar cheese, divided

1/3 cup pizza sauce

PREPARATION:

Preheat oven to 400°F.

Spray 13-inch round pizza pan with nonstick cooking spray.

Fit pizza dough into pan, shaping as needed. Sprinkle mozzarella in 4-inch circle in center of pizza dough.

Using 1 cup cheese, sprinkle 3-inch ring of Cheddar around center circle; spoon pizza sauce over Cheddar cheese. Create 1-1/2-inch border around edge of pizza with remaining 1 cup Cheddar cheese.

Bake 12 to 15 minutes or until edge is lightly browned and cheese is melted and bubbling. Cut into wedges.

Black Cat Cheese Ball

Black Cat Cheese Ball

=================================================

Serves 12-18

Ingredients:

8 oz. softened cream cheese, divided

4 oz. shredded Havarti cheese

4 oz. shredded Gruyere cheese

3 roasted red peppers, drained, patted dry and seeds removed

1 small clove of garlic, minced

2 oz. blue corn tortilla chips

1 black olive

Crackers

Special Equipment Needed:

Food processor

Plastic wrap

Disposable pastry bag or heavy duty zip top bag

Instructions:

In food processor, combine 7 oz. cream cheese, Havarti cheese, Gruyere cheese, roasted red peppers, and garlic. Pulse until creamy and smooth. You will need 1 heaping teaspoon of this cheese for the cat’s nose.

Wrap it in plastic wrap and refrigerate until needed. Place the remaining cheese mixture on a large piece of plastic wrap. Use the plastic wrap to mold the cheese mixture into a flattened ball.

Reserve two whole blue corn tortilla chips for the cat’s ears. Place remaining chips in the cleaned food processor bowl and pulse to fine crumbs. Pour onto a large piece of plastic wrap. Set cheese ball round size down on crumbs. Use the plastic wrap to press the crumbs all over the surface of the cheese ball. Set cheese ball on a serving platter.

Put remaining 1 oz. cream cheese into pastry bag or zip top bag. Snip off the tip of the bag. Pipe three whiskers onto cat’s face. Remove the reserved cheese mixture from the refrigerator and mold it into a triangular shape for the nose; place in the middle of the cat’s face, on top of the middle of the whiskers.

To create the eyes I suggest you scoop out the crushed tortilla chips and a bit of the cheese ball in two circles above the nose. Pipe cream cheese into these holes. Smooth it out into a nice circle. Cut olive in half and lay on top of the eyes for pupils.

Press the two reserved blue corn tortilla chips into top of head for ears.

Refrigerate until needed. Let sit at room temperature for at least 30 minutes before serving with crackers.

I'd serve this in plastic pumpkins!

Critter Munch

=============

1-1/2 cups animal cracker cookies

1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)

1 cup dried tart cherries

1 cup plain candy-coated chocolate pieces

1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.

Makes 6 cups.

BEVERAGES

Leave it to Martha Stewart and her crew to design this spooky Halloween drink!


Pina Ghoulada

=============

“A frothy drink is tempting enough, but one served in a red-rimmed glass is  Particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve.

Drinkers’ lips may be stained pink, much like those of a sated vampire.”


Martha Stewart Living Special Issues, 2000

Serves 10 to 12

Ingredients

FOR THE “BLOOD”

3 tablespoons corn syrup

1/4 teaspoon red food coloring

FOR THE DRINK

20 ounces pineapple juice

1 can (15 ounces) cream of coconut

1/2 cup heavy cream

1 cup orange juice

10 ounces good-quality rum


Directions

Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

SOURCE:  Martha Stewart.com

A Exclusive Drink for Adult Ghosts Only!



GHOSTINIS

=========

PREP TIME: 5 minutes

TOTAL TIME: 5 minutes

Ingredients:

1/2 cup SMALL Ice Cubes OR Shaved Ice

1/2 cup Vanilla Vodka

1/2 cup Whipping Cream

1/4 cup White Chocolate-Flavored Liqueur

1/4 cup Hazelnut-Flavored Liqueur

Directions:

Place ice in martini shaker or pitcher.

Add remaining ingredients; shake OR stir until blended.

Pour into 4 (3-oz.) CHILLED STEMMED Glasses, STRAINING OUT ICE.

MAKE AHEAD TIP:  For a party, quadruple this dessert drink recipe and refrigerate in a pitcher until ready to serve.  Chill the glasses in the freezer.

Nutritional Information:  Per Serving

Serving Size:   about 1/2 cup

Calories  350

Total Fat  11 g (Saturated Fat 7 g)

Sodium  11 mg

Total Carbohydrates  31 g (Dietary Fiber 1 g)

Protein  1 g

Exchanges:  2 Other Carbohydrates, 2 Fat

Carbohydrate Choices:  2

Source:  Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.


Servings: 4

I think the non-alcoholic crowd would love this drink! I know I would!



CANDY CORN SMOOTHIES

====================

PREP TIME: 20 minutes

TOTAL TIME: 20 minutes

Ingredients:

1 pint (2 cups) Coconut Sorbet; slightly softened

6  tbsps. Milk

1 pint (2 cups) Orange Sherbet; slightly softened

1 pint (2 cups) Lemon Sorbet; slightly softened

4 drops Yellow Food Color

Candy Corn; if desired

1.  In blender, place coconut sorbet and 2 tbsps. of the milk.  COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Divide evenly among 8 glasses.  PLACE GLASSES IN FREEZER.

2.  RINSE blender.  In blender, place orange sherbet and 2 tbsps. milk. COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Pour over coconut mixture in glasses, dividing evenly.  RETURN GLASSES TO FREEZER.

3.  RINSE blender.  In blender, place lemon sorbet, yellow food color and remaining 2 tbsps. milk.  COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Pour over orange mixture in glasses, dividing evenly.

Garnish with candy corn.

SERVE OR FREEZE UNTIL SERVING TIME.

NUTRITIONAL INFORMATION:  Per Serving

Calories  189

Total Fat  4.5 g (Saturated Fat 3.5 g)

Sodium  51 mg

Total Carbohydrates  36 g (Dietary Fiber 0.5 g)

Protein  1 g

EXCHANGES:  2 Other Carbohydrates, 1/2 Fat

CARBOHYDRATE CHOICES:  2

Source:  Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.

Servings: 8

DESSERTS

Fondues always help parties be more fun!

GHOSTS AT THE WATERING HOLE

===========================

YIELD:   Makes about 2 cups (12 servings)

INGREDIENTS

1 package (12 ounces) chocolate chips

1/2 cup whipping cream

2 tablespoons light corn syrup

1 tablespoon butter

Pinch salt

Marshmallows

PREPARATION:

Combine chocolate chips, cream, corn syrup, butter and salt in small saucepan. Heat over low heat until chips are melted and mixture is smooth. Pour into fondue pot; set over low heat. Place marshmallows in serving bowl. Serve with fondue forks for dipping.

Donuts – Purchased at Your Favorite Place For Donuts

A Cake That Befits All Elegant Ghostly Feasts

GHOST CAKE

==========

“For a perfect centerpiece at your next Halloween party, try making this cake. Guests will think it is more cute then scary with its decorative ghost on Top!”—Doree Tateoka, Salt Lake City, Utah

8 Servings

Prep: 3 hours Bake: 30 min. + cooling

Ingredients

1 package (18-1/4 ounces) white cake mix

2 eggs

1-1/3 cups water

FROSTING:

3-3/4 cups confectioners’ sugar

1 tablespoon meringue powder

1 cup shortening

3 tablespoons water

1 teaspoon clear vanilla extract

1 package (24 ounces) plain ready-to-use rolled fondant

Orange, black, red, brown and green paste food coloring

Additional clear vanilla extract

Directions

PREHEAT oven at 350° F.

GREASE AND FLOUR two 6″ round baking pans.

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, combine confectioners’ sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff).

Using a serrated knife, level tops of cakes.

Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake.

Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use.

On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter.

For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black.

Form three small dots; attach to face of ghost.

For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick.

For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter.

For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry.

To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake.

Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake.

Yield: 8 servings.

Editor’s Note: Meringue powder and fondant are available from Wilton Industries. Call 1-800/794-5866 or visit http://www.wilton.com.

Nutrition Facts: 1 slice equals

920 calories, 34 g fat (9 g saturated fat), 48 mg cholesterol, 397 mg sodium, 148 g carbohydrate, 1 g fiber, 4 g protein.

Source:   Taste of Home

CLIP ART “Ghost In A Cemetery” is from a great website called “Halloween Clipart.Com.”   Click on the graphic for a link to their website.  They said if I didn’t link back they would haunt me!  Ouch!

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HALLOWEEN FUN #2

Posted on October 15, 2011. Filed under: Balloon Crafts, Balloons, Fun, General Crafts, Halloween, Halloween Costumes, Party Ideas | Tags: , , , , |


Now that you have your invitations filled out and mailed, it’s time to think about your costume(s).  After reading this article for ideas, go to Martha Stewart’s website for more ideas.  There are 19 no-sew costumes there for you to check out.

Ideas that I have used in the past:

Jelly-Beans-Bag of Balloons

SOFTA123’S NOTE:  The sign on this precious young lady’s reads “Jelly Beans,” mine said “Bag of Balloons.”

Bag of Balloons: 

Materials:

Large see-through trash bag

1 large package of small colorful balloons

Curling ribbon and/or heavy string

1 Piece of Cardboard

1 Black Marking Pen

Hole Puncher

Instructions:

Blow up the balloons and tie a knot in them as normal.

Make Sign:  In black marker write “BAG OF BALLOONS.”  Let it dry.  Punch a hole in each of the top corners of the sign.  String ribbon through so that you can wear it around your neck.

Step into the bag, making holes for the legs and arms out the side. Fill the bag with different color balloons and curling ribbon or heavy string to tie around the top of the bag.   Put on your sign and you are good to go!

This hobo is a clown!

SOFTA123’S NOTE:  Hobos DID NOT wear makeup!!!!

Hobo:

This idea is as old as Methuselah!  But it is cheap and easy and I haven’t seen anyone dressed as a hobo in years.  I’m not sure if this costume is politically correct, but to me there is a big difference between the hobos of yesterday and the homeless of today.

Materials:

1-2 Corks

Bandana

Old Battered Flannel Shirt

Old Battered Jeans

1 fairly long Stick

Instructions:

Lay the bandana flat on a table.  Fill the middle with old stockings, fiber fill, candy, whatever you wish to put in it.  Don’t over-fill it though!!!  Bring up the bandana on all sides and make  a knot in it.  Then tie bandana onto the stick.  Lay aside.

Get dressed in your battered jeans and battered flannel shirt.

Take your cork and strike a match to burn a bit of the bottom of the cork and then when warm to the touch, rub over your face.  Repeat as often as necessary or as often as you would like so that the overall effect is a face that is dirty.

Give me all your Fritos!

Frito’s Bandito


Materials:

1 Mexican hat preferably with a strap

1 Poncho preferably Mexican

Instructions:

Enough Snack-Size Bags of Frito’s Corn Chips to fairly well cover the poncho at least on the front

Large Safety Pins (one for each bag of corn chips)

Fake Mustache OR Black Eyebrow Pencil

Instructions:

Pin Fritos onto Poncho.  Get Dressed and then put on your mustache or draw one on with the black eyebrow Pencil.

The Living Dead

SOFTA’S NOTE:  This is the closest picture to what I looked like although I didn’t put on any makeup.  Also, a friend of ours made a coffin for me.  It was for a teen Halloween party that I was in charge of for our community.  The kids loved it!

Mummy

Materials:

1 set of WHITE Thermal Long Johns (Long Underwear)

5 yard roll of 3” Gauze

60 yard roll of 1 ½” Masking Tape

1 Brown or Black Eyebrow Pencil

White Clown Face Makeup

Instructions:

Take a 5 yard role of 3 inch gauze and dip it in weak tea the day before and hang it out to dry. This will be your head wrapping. You will need a 60 yard roll of 1 1/2 inch wide masking tape for your body wrapping. Start with your ankles and work up. Overlap the tape slightly and stop at the knee. Continue right above the knee and go to the top of your thigh. Do both legs. Then start in the middle of your stomach and run it down between your legs, crisscrossing over your hips and between your legs in a diaper fashion. Break off the tape. Just below your hipbones wrap around your body until you get to your underarms. Crisscross over your shoulders to cover your upper chest and back. Start at your shoulder and move down your arm. Stop at the elbow and start again on the other side of your elbow. Do both arms. Now switch to gauze for your head. Tape down the end of the gauze under your collarbone and move upwards to do your neck and your head. Make sure it’s not too tight around your neck! Keep your eyes and mouth free. Tape down when you’re finished. Rub some dirt on the tape so that you look sufficiently old and moldy. With a black or brown eye pencil circle each eye and smudge outfor that hollowed out eye look. Whiten the rest of your face so that it matches your wrappings. This is a very visible costume!


Portrait of an Artist

SOFTA123’S NOTE:  In this take on the Artist Costume, they must have used white poster board to make their pallet out of.  I think I like the looks of this pallet more than I would a cardboard pallet.  I like how they took an inexpensive plastic paint brush and glued it to the board!  The young lady’s long hair makes it perfect…but of course, that is real!  Isn’t she cute!

Artist – Painter Costume

By Sherri Osborn, About.com Guide

Materials Needed:

  • Dark Colored Pants
  • Over-Sized White Shirt
  • Paint
  • Cardboard
  • Paint Brush

Instructions:

Wear any pants you want and an over-sized white shirt or smock, splattered with paint. You can also smudge some paint on your face, hands, etc.

Using a piece of cardboard cut out a paint palette shape. Use paint to make 4 or 5 circles of paint on the palette. Glue an old paintbrush to the palette. Let dry.

For a finishing touch, use eyeliner to draw a small mustache and goatee, and don’t forget a beret!

For more wonderful costume ideas, make-up hints and advice go to http://www.familymanagement.com/holidays/halloween/costumes.html

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