Halloween Page (1)
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  Spooky
Recipes
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Spooky Eyeball Tacos
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
12 Taco Shells
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Thick 'N Chunky Salsa
or Taco Sauce
Sour Cream
Sliced pitted ripe olives or chopped red or green pepper
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MIX ground beef and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
BAKE at 350F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball, salsa
and other desired ingredients. Top with 2 meatballs dipped in sour cream. Garnish with olives or bell
peppers to make "eyeballs."
Prep Time:20 mins.
Ready In:40 mins.
Skill:Learning Cook
Serves:12
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Popcorn Balls
2 quarts popped popcorn
1 14-oz package light caramels
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1/4 cup light corn syrup
2 tbsps water
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Keep popcorn warm in a 200 degree oven. Melt caramels in top of double boiler over simmering water. Add
corn syrup and water and mix until smooth. Slowly pour over popcorn in a large bowl. Stir to mix well.
With greased hands, shape into balls about the size of softballs. Let cool completely before wrapping
with plastic wrap.
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Candied Apples
12 red delicious apples
12 wooden skewers
4 cups sugar
3/4 cup light corn syrup
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1 tsp red food coloring
1 cups water
1 cup chopped peanuts
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Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about
two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food colouring and water.
Cook, stirring constantly, until ingredients are dissolved and liquid boils.
Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290
degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the
apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place
on prepared cookie sheet. Let apples cool for at least an hour.
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Caramel-Dipped Apples
1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
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1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
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Other ingredients that can be used:
Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M's
and candy sprinkles)
Melted dark, milk and/or white chocolates
Whipping cream (if necessary)
Making the caramel requires the use of a clip-on candy thermometer, which should be tested for accuracy
before starting. Attach it to the side of a medium saucepan of water, and boil the water for three minutes.
The thermometer should register 212F if it doesn't; take the difference into account when reading the
temperature.
Combine first 8 ingredients (all but chopsticks and apples) in heavy 2 1/2-quart saucepan (about 3 inches
deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt
when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush,
about 15 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high, cook
caramel at rolling boil until thermometer registers 236F, stirring constantly but slowly with clean wooden
spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel
into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to
200F, about 20 minutes. While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick
into stem end of each apple. Set up decorations and melted chocolates.
Holding chopstick, dip 1 apple into 200F caramel, submerging all but very top of apple. Lift apple out,
allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds
to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and
caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add
1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using
hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted
chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated
apples and sprinkle with decorations.
Serves 12.
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Ghosts in the Graveyard
1 pkg. (16 oz.) chocolate
sandwich cookies
3-1/2 cups cold milk
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2 pkg. (4-serving size) Chocolate Instant Pudding
1 tub (12 oz.) COOL WHIP, thawed
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CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.
POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes.
Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish.
Sprinkle with remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.
TO Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones."
Stand "tombstones" on top of dessert with candy corn and pumpkins. Drop dollops of remaining
whipped topping onto dessert to make ghosts.
BOO Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate
as desired.
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Cool Spider Cupcakes
24 baked cupcakes, paper liners removed
1 tub (8 oz.) COOL WHIP, thawed
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Chocolate sprinkles
Black licorice pieces and small candies for garnish
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FROST tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles. Insert licorice
pieces into tops of cupcakes to create "spider legs". Top with candies for "eyes".
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Eyeball Potion
1 tub (8 oz.) COOL WHIP, frozen
Blueberries or raisins
1-1/2 cups boiling water
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1 pkg. (8-serving size) JELL-O, any red flavor
1 cup cold water
Ice cubes
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USING a small ice cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs."
Place a blueberry or raisin in each scoop for the "pupil." Freeze 30 minutes or until firm.
MEANWHILE, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove
any remaining ice. Pour about 1/2 cup gelatin around each "eyeball," leaving the top of the
"eyeball" exposed.
REFRIGERATE 1-1/2 hours or until firm.
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Halloween Sparkle Punch
2/3 cup TANG
4 cups cold water
one small chunk
dry ice
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2 cups chilled ginger ale
1 pint blackberry or orange sherbet
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DISSOLVE drink mix in water in punch bowl or pitcher. Refrigerate. Just before serving, stir in ginger
ale. Serve in punch cups and top each serving with small scoop of sherbet. Drop the chunk of dry ice in
the bowl or pitcher before serving to create the smoke effect.
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Goblin Goo Drink
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1 pkg. (8-serving size) JELL-O Brand Grape or Orange Flavor Gelatin Dessert
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4 cups (1 qt.) cold prepared KOOL-AID Grape or Orange Flavor Soft Drink Mix
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PREPARE gelatin as directed on package.
REFRIGERATE 4 hours or until firm.
BREAK gelatin into small flakes with fork. Spoon about 1/2 cup gelatin into each of 8 tall glasses. Pour
1/2 cup cold soft drink over gelatin in each glass. Serve immediately with a straw to sip gelatin pieces
and soft drink.
VARIATIONS: Two Color Goo: Prepare grape and orange flavor gelatin as directed on package. Refrigerate
and break into flakes as directed. Layer 1/4 cup orange gelatin flakes, 1/4 cup grape gelatin flakes and
additional 1/4 cup orange gelatin flakes in each glass. Pour orange cold soft drink over gelatin in each
glass.
FIZZY Goblin Goo: Just before serving, prepare KOOL-AID as directed, substituting cold seltzer for water.
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Halloween Pumpkin-Shaped Cake
Twice the batter for any cake recipe
(or 2 packages of cake mix, prepared)
Twice any white frosting recipe
(or 2 cans white frosting)
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Food coloring
1 Hostess Ho-Ho
(or similar cake-roll snack item)
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Prepare two cakes in bundt pans and cool completely.
Color most of the frosting a deep orange, reserving about 1/2 cup, which should be colored black (or use
dark chocolate fudge frosting).
Place one bundt cake upside down (rounded side on the bottom) on a cake plate; frost the top only. Place
the second bundt cake flat-side down on top of first cake. Frost the entire cake with orange frosting,
making up and down motions with spatula to simulate a pumpkin.
Insert the Ho-Ho in the middle of the top of the bundt cake to make the stem. Use black frosting to make
eyes, nose, mouth, etc. (Or use candies, gum drops, jelly beans, black rope licorice -- be creative!)
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Witches Broomsticks
2 1/4 cups Bisquick
2/4 cup milk
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1 egg, beaten
1/4 cup grated Parmesan cheese
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Heat oven to 350 degrees. Stir baking mix and milk until soft dough forms. Turn dough onto surface dusted
with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
Shape dough into thirty 1-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles.
Place on ungreased cookie sheet. Pat remaining balls into 1 end of each broomstick handle. Dip fork into
baking mix; press fork firmly on balls to make bristles.
Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden
brown. Serve warm. 15 broomsticks. Serve warm from the oven with bowls of steaming chili and hot apple
cider! You can shape biscuits up to 2 hours ahead of time. Cover and refrigerate, and then bake as directed.
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Halloween Cookie Pizza
3/4 cup Light brown sugar
1/2 cup Butter flavored shortening
1 Egg
1 tablespoon Water
1 teaspoon Vanilla extract
1 1/4 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Peanut butter chips
1 cup Miniature marshmallows
1/2 cup Semi-sweet chocolate chips
1/2 cup Pecans -- chopped
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Chocolate Drizzle
1/4 cup Semi-sweet chocolate chips
1 1/2 tablespoons Butter-flavored shortening
Orange Drizzle
1/2 cup Powdered sugar
1 tablespoon Water
3 drops Yellow food coloring
2 drops Red food coloring
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Preheat oven to 350 degrees. Lightly grease 12" round pizza pan. In large bowl, beat sugar and shortening
until creamy . Add egg, water and vanilla and beat well. In a separate bowl, stir together flour, baking
soda and salt; add to sugar mixture, beating on low speed until blended. Stir in peanut butter chips.
Spread batter in prepared pan to within 1/2" of edge. Bake 11 to 13 minutes or until set. Remove
from oven. Sprinkle marshmallows , chocolate chips and pecans over the top. Return to oven. Bake 5 to
7 minutes or until marshmallows are lightly browned. Cool completely Blend chocolate drizzle ingredients
and drizzle over the top; blend orange drizzle ingredients, and drizzle over the chocolate. Let stand
one hour until drizzle sets. Cut into wedges. Makes 16-20 servings.
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Pumpkin Pie Muffins
1 cup whole wheat flour
1/2 cup all-purpose flour
1/3 c packed brown sugar
2 tsps. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
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1/4 tsp. nutmeg
1/4 cup raisins
3/4 cup canned solid pack pumpkin
1/4 cup oil
1/4 cup plain yogurt
1 egg
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Preheat oven to 375 F. Line muffin tin with paper or foil cups. In a large bowl, combine 1st nine ingredients
. In a medium bowl, combine all the wet ingredients until well blended. Add all at once to the dry ingredients;
stir only until moistened. Batter will be slightly lumpy. Spoon the batter into the muffin cups. Bake
20-25 min until golden and springy to the touch. Remove muffins from the pan and let cool on a wire rack.
They taste better when hot. You can freeze them and reheat for 30 sec. in a microwave.
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Good Morning Pumpkin Pancakes
2 cups Bisquick
2 tablespoons Brown sugar, packed
2 teaspoons Cinnamon
1 teaspoon Allspice
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1 1/2 cups Evaporated milk
1/2 cup Solid pack pumpkin
2 tablespoons Vegetable oil
2 Eggs 1 teaspoon Vanilla
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In large mixing bowl, combine bisquick, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil,
eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size
you want) onto heated, lightly greased griddle. Cook until top is bubbly and edges are dry. Turn pancakes;
cook until golden. Keep warm. Serve with syrup or honey.
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Spicy Raisin Moon Bites
3 tablespoons margarine
1 package (10 oz., about 40)
regular marshmallows or
4 cups miniature marshmallows
1 teaspoon pumpkin pie spice
6 cups Kellogg's Rice Krispies cereal
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1/2 cup raisins
3/4 cup white chocolate morsels
2 tablespoons shortening
Yellow candy sprinkles
Vegetable cooking spray
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In a 4-quart saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted.
Remove from heat. Stir in pie spice.
Add Kellogg's Rice Krispies cereal and raisins. Stir until well coated.
Using spatula coated with cooking spray or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan
coated with cooking spray. Using a 2 1/4-inch cookie cutter, cut into circles when cool.
In a 1-quart heavy saucepan, melt white chocolate morsels and shortening over low heat, stirring constantly.
Remove from heat. Dip one edge of the circle into the melted chocolate mixture, tipping back and forth
so chocolate forms a crescent shape. Place chocolate dipped circles on waxed paper lined tray. Sprinkle
with yellow candy sprinkles. Let stand until chocolate is firm.
Yield: 18 Moon Bites
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WAFFLE CRISP Wicked Snack Mix
4 cups WAFFLE CRISP Cereal
1/2 cup peanuts
1/2 cup raisins
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1/2 cup candy-coated milk chocolate candies
2 Tbsp. butter or margarine
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MIX cereal, peanuts and raisins in large bowl. Drizzle melted butter over cereal mixture; toss to coat
well. Spread evenly in 15x10x1-inch baking pan.
BAKE at 350F for 10 minutes. Cool. Mix in candy-coated milk chocolate candies. Store in tightly covered
container.
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Pumpkin Torte
24 Graham Crackers
1/2 cup milk
1/3 cup sugar
1/2 teaspoon salt
1/2 cup butter or margarine
1 Tablespoon Ground cinnamon
2 eggs, beaten
1 envelope plain gelatin
3/4 cup sugar
1/4 cup cold water
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1 (8 oz.) pkg. cream cheese
3 egg whites
2 cups Libby pumpkin (small can)
1/4 cup sugar
3 egg yolks
1/2 pint Rich's Whipping Cream
1/2 cup sugar
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Mix crushed graham crackers, 1/3 cup sugar and butter. Press into a 9 X 13 inch pan. Mix beaten eggs,
3/4 cup sugar and cream cheese. Pour over crust. Bake at 350 degrees for 20 minutes. Cook pumpkin, egg
yolks, 1/2 cup sugar, milk, salt, and cinnamon until mixture thickens. Remove from heat and add gelatin
dissolved in cold water. Cool. Beat egg white, 1/4 cup sugar. Fold into pumpkin mixture. Pour over cooled
baked crust. Top with whipped cream.
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Halloween Pumpkin-Shaped Cake
Twice the batter for any cake recipe
(or 2 packages of cake mix, prepared)
Twice any white frosting recipe
(or 2 cans white frosting)
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Food coloring
1 Hostess Ho-Ho
(or similar cake-roll snack item)
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Prepare two cakes in bundt pans and cool completely.
Color most of the frosting a deep orange, reserving about 1/2 cup, which should be colored black (or use
dark chocolate fudge frosting).
Place one bundt cake upside down (rounded side on the bottom) on a cake plate; frost the top only. Place
the second bundt cake flat-side down on top of first cake. Frost the entire cake with orange frosting,
making up and down motions with spatula to simulate a pumpkin.
Insert the Ho-Ho in the middle of the top of the bundt cake to make the stem. Use black frosting to make
eyes, nose, mouth, etc. (Or use candies, gum drops, jelly beans, black rope licorice -- be creative!)
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Eyeballs
Submitted by: Lois Guffy
Location: Byron, Oklahoma
1/2 cup butter, softened
1 1/2 cups peanut butter
1 pound Confectioners sugar
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1 tablespoon vanilla extract
12 ounces white chocolate
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Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape
into small 1-inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you
can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering
all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs.
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