Halloween-Fall Recipes

[SeansMom]

Chocolate spiders

1 pound chocolate confectioners' coating
1 (8.5 ounce) package chow mein noodles
-optional red hot candies

Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size (1 heaping spoonful) onto waxed paper. Optional place 2 red hots (or any small round red candy) on each lump as eyes. Let cool completely before storing or serving.


`````````````````````````````````````````````````` ````````````````````
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

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

Preheat oven to 350°. 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.


.................................................. .........................................
Dirt Pie with Worms

Pre-made Graham cracker crust
1 envelope chocolate pudding
Gummy worms
Granola

Make the chocolate pudding and place it in the graham cracker crust. Top with granola and add gummy worms.
.................................................. ....................
Bloody Punch
4 cups Hawaiian punch
1 ½ cups of Sprite
3 scoops of sherbet
4 fake vampire fangs
ice cubes

Mix punch, Sprite, ice cream. Then add the fake fangs and some ice and it
looks like bloody punch.

.................................................. .........
Eye Wash

16 large marshmallows
16 black licorice candies
2 quarts milk
1 cup hot cocoa mix (powder)
1 cup semisweet chocolate chips
16 lollipop sticks

Make a small cut in the middle of each marshmallow. Press the licorice candy
into the cut. Insert the lollipop stick into the side of each marshmallow. Combine the milk and hot cocoa mix in a saucepan over medium heat.
Stir in the chocolate chips and stir until melted and heated through. Fill mugs with hot cocoa mixture. Float two eyeballs in each mug. Serve hot.
.................................................. ....................
Gnarled Witches Fingers
Yield: 4 Servings
1 T. oil
4 Boneless chicken breasts
1 c Flour
1 Egg beaten
1 c Bread crumbs
Pitted black olives halved lengthwise
Shredded lettuce
Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part
way to create five fingers (the uncut part will be the palm of the hand).
Dust in flour, dip in beaten egg and then breadcrumbs. Broil 5 minutes on
each side till golden brown and cooked through.
Trim the fingertips with the halved black olives and serve on lettuce
.................................................. ...............................

PUMPKIN DROP COOKIES

Yield: 4 dozen.

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. ground nutmeg
½ cup butter
1 cup packed brown sugar
1 egg
1 cup canned pumpkin*
1 tsp. vanilla
1 cup raisins (optional)
½ cup chopped walnuts (optional)

* The canned pumpkin works best in this recipe as it has a denser
consistency.

Set oven for 375°. Grease a cookie sheet or line it with parchment paper. Stir together flour, baking powder, cinnamon, soda, and nutmeg. In a mixer
bowl beat butter for 30 seconds; add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Stir in raisins and walnuts. (Dough will be soft). Drop from a teaspoon 2 inches apart onto a greased cookie sheet. Bake for about 8 to 10 minutes. Cool on a wire rack


`````````````````````````````````````````````````` ```````````````````
Black Halloween Punch


Servings: 32

INGREDIENTS:
1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale

DIRECTIONS:
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.


Black Magic Cake
Servings: 24

INGREDIENTS:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350°. Grease and flour two 9 inch
round cake pans or one 9x13 inch pan.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350° fr 30 to 40 minutes, or until
toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as
desired.


`````````````````````````````````````````````````` ````````````````````
FESTIVE CARMEL CORN

3.5 bag microwave popcorn
1 c. pecan halves, toasted*
3/4 c. firmly packed brown sugar
1/2 c. margarine or butter
1/2 t. vanilla

Prepare popcorn as directed on package. Remove any unpopped kernels. In
large bowl, combine popcorn and pecans. Place brown sugar and margarine in
4 cup microwave safe measuring cup or bowl. Microwave on HIGH for 1 1/2 to
2 minutes or until mixture comes to a boil, stirring occasionally.
Microwave on HIGH for an additional 2 minutes, stirring after 1 minute.
Stir in vanilla. Quickly pour syrup over popcorn mixture; toss until evenly
coated. Transfer half of mixture to a 12x8 inch (2 quart) microwave safe
dish. Microwave on HIGH for 2 to 4 minutes or until popcorn begins to
crisp, stirring every minute. Spread on waxed paper to cool. Repeat with
remaining mixture.

*To toast pecans, spread in thin layer in mcrowave safe pie pan. Microwave on HIGH for 4 to 6 minutes or until light golden brown, stirring frequently.

HOT APPLE CIDER

1 gal. apple cider
1 sm. can frozen orange juice
1 sm. can frozen lemonade
1 t. whole allspice
1 t. whole cloves
1/4 c. brown sugar

Mix together and heat. Serve in mugs with cinnamon sticks.




`````````````````````````````````````````````````` ````````````````````
Caramel Apple Squares

3/4 cup butter, softened
1 cup packed brown sugar
1 cup all purpose flour
1 cup old-fashioned oats
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup finely chopped pecans
3 cups chopped unpeeled apples (2 medium)
3/4 cup purchased caramel topping
1/4 cup all purpose flour

Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9 inches, with butter or shortening. Beat butter and brown sugar in large bowl with mixer on medium speed until well mixed. Beat in 1 cup of the flour, the oats, cinnamon, baking soda and pecans until well blended and crumbly. Press half of the crumbly mixture in bottom of the pan. Reserve the remaining mixture for topping.

Spread apples over crust in pan. Heat 3/4 cup of the caramel topping and 1/4 cup flour to boiling in a 1-qt. saucepan, stirring constantly. Boil about 1 minute, stirring constantly until slightly thickened. Drizzle over the apples. Sprinkle with the reserved crumbly mixture.

Bake 35-45 minutes or until top is golden brown. Cool 30 minutes before serving. Top with vanilla ice cream and additional caramel topping.

Sugar and Spice Pecans

1 cup sugar
2 teaspoons pumpkin pie spice
2 teaspoons orange zest
1/4 teaspoon salt
2 egg whites
1/4 cup butter, melted
4 cups pecan halves

Stir together first 4 ingredients.

Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar mixture, beating at high speed until soft peaks form. Fold in melted butter and pecan halves. Spread coated nuts in a single layer on a large jellyroll pan lined with nonstick aluminum foil or parchment paper.

Bake at 250° for 45 minutes or until nuts are toasted, stirring every 15 minutes. Remove from oven, let cool completely on pan. Remove from pan. Store in an airtight container up to 2 weeks. Yield: 4 cups.


`````````````````````````````````````````````````` ````````````````````
Frosted Pumpkin Bars
4 eggs
1 cup salad oil
2 cups sugar
1 cup pumpkin
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
2 cups flour
1 cup each nuts and raisins
Grease and flour sheet cake pan. Preheat oven to 350°
Beat together eggs, oil, sugar, pumpkin and salt until smooth. Mix together in a separate bowl flour, spice, baking soda and powder. Gradually add to wet ingredients. Add nuts and raisins last. Bake from 20 25 minutes or until finger touch in the center springs back. Frost onto warm bars the following recipe.

Cream Cheese Frosting

3 oz cream cheese
1 tsp vanilla
6 tbsp margarine
3/4 of box powdered sugar
1 tsp milk, as needed to make fluffy.


`````````````````````````````````````````````````` `````````````
HUNGARIAN BEEF GOULASH
Serves 4

1/4 c. vegetable oil
1 large onion, finely chopped
1 large red bell pepper, deseeded and finely chopped
6 lg. cloves of garlic, chopped
1 lb. stew meat
2 tbsp. Hungarian paprika
1 tsp. black pepper
1 tsp. crushed Italian pepper
1 tsp. caraway seeds
1 (28 oz.) can tomatoes, crushed by hand
2 bay leaves
Salt to taste
Nutmeg
Fresh lemon zest

1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and sauté for 3 minutes.

2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.

3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about 1 and 1/2 hours.

4. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm.

5. Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg. Top with Lemon zest.

`````````````````````````````````````````````````` ````````````````````

Pumpkin Bread

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

Directions

Heat the oven to 350° In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide
the batter between the two pans. Bake for 60 to 70 minutes or until a
toothpick inserted into the center comes out clean. Cool for 10 to 15
minutes. Then remove from pans by inverting them onto a rack and tapping the
bottoms. Slice and serve plain, buttered or with cream cheese.

**I always add a Cup of Semi Sweet Chocolate Chips to the Batter. Just sprinkle a bit of Flour on them and they won't rise to the top!**


Caramel Apple Dip

8 oz. Pkg Cream Cheese softened
3/4 C. Brown Sugar packed
1/2 C. Butter melted
1 Tsp. Vanilla Extract

Combine all ingredients and mix well. Refrigerate for 2 hours. Makes 2 Cups.

[SeansMom]

deleted

[Kitchen Witch]

Pumpkin Gobs


Cookie:
2 c. shortening
2 c. sugar
2 c. canned pumpkin
2 eggs
4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt

Frosting:
1 Tbsp. vanilla
1 lb. powdered sugar
1 stick butter, softened
8 oz. cream cheese, softened

Cream shortening, sugar and pumpkin together. Add eggs and mix well. Add sifted dry igredients. Drop from spoon onto cookie sheet. Bake at 375° for 10-12 minutes.

Beat frosting ingredients until smooth. Frost cookies after they have cooled.


`````````````````````````````````````````````````` ``````````````````
Pumpkin Crunch Cake

Serving Size : 12 Preparation Time :1:00

1 15 0unce Canned pumpkin
1 large evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 eggs
1 boxed yellow cake mix -- use dry
1 cup pecans -- chopped
2 sticks margarine -- thinly sliced

Preheat oven to 350°. Into a large mixing bowl put: canned pumpkin, milk, sugar, pumpkin pie spice, salt and eggs. Mix well. Grease a 13x9 pan and pour pumpkin mixture into it. Sprinkle yellow cake mix over. Sprinkle pecans over. Lay thinly sliced margarine over all. Bake 350° for 50-55 minutes.



`````````````````````````````````````````````````` ```````````````````
Haystacks

2 cups semisweet chocolate chips
2 cups butterscotch chips
(For a more fall like color just use 4 cups of butterscotch and omit
chocolate)
12 ounces peanuts
5 (5 ounce) cans chow mein noodles
Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles. Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool and then store covered in the refrigerator.


`````````````````````````````````````````````````` `````````````````````
Pumpkin Spread

4 c. powdered sugar
16 oz. softened cream cheese
1 can pumpkin pie mix (solid pack)
2 tsp. cinnamon
1 tsp. ground ginger

Combine sugar and cream cheese until well blended. Add remaining ingredients and mix well. Refrigerate in air tight container. Serve with ginger snap cookies.

Apple Pie Bars

Crust:
2 1/2 cups flour
1 Tbs. sugar
1 tsp. salt
1 c. shortening
1 egg yolk in 2/3 c. (fill with milk)

Filling:
apples
1 1/2 cups sugar
1 tsp. cinnamon
2-3 TBS. flour


Topping:
egg white

Combine 4 ingredients, then add milk mixture. Divide in half and roll out and put in a jelly roll pan. Cover with apples, sliced. Mix 1 1/2 cups
sugar (may need to use less depending on apples), 2-3 Tbs. flour and 1 tsp. cinnamon. Mix and sprinkle over apples. Add second crust. Beat egg white and brush on top. Bake at 350° for 1 hour. When it comes out of oven, drizzle with a powdered sugar glaze.

Pumpkin Dessert

1 cup flour
1/2 c. oatmeal
1/2 c. brown sugar
1/2 c. soft butter

Mix until crumble, Press into 9x13 pan. Bake at 350 for 15 minutes.

1 can pumpkin
1 can evaporated milk
2 eggs
3/4 c. sugar
pinch of salt
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of all spice

Mix well and pour on crust and bake 20 minutes at 350°

Topping
1/2 c. chopped pecans
1/2 c. brown sugar
2 TBS. butter

Sprinkle over filling and return to oven and bake 20 minutes. Serve with whipped cream or ice cream.

.................................................. .............................................
Easy Apple Dumplings

1 tube (8 ounces) refrigerated crescent rolls
2 medium apples, peeled and quartered
1 cup sugar
1 cup 7 up/Sprite/Mt. Dew
1/2 cup butter or margarine
1/4 tsp. nutmeg
1/2 teaspoon cinnamon
1 TBS. sugar

DIRECTIONS

Unroll crescent dough and separate into eight triangles. Roll up one apple wedge in each triangle; pinch edges to seal. Place in a greased 8-in. square baking dish.
In a small saucepan, bring sugar, soda pop and butter to a boil. Pour over dumplings (dumplings will float to the top). Sprinkle with cinnamon
mixture Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Serve warm. Yield: 8 servings


`````````````````````````````````````````````````` ````````````````````
FALL HAVEST CAKE

1-1/2 CUPS SUGAR
1/2 CUP FIRMLY PACKED BROWN SUGAR
2 TSP CINNAMON
1/2 TSP SALT
1/4 TSP NUTMEG
1/4 TSP GROUND GINGER
2 TSP BAKING SODA
1 CUP OIL
1/2 TSP VANILLA EXTRACT
4 EGGS
2 CUPS FLOUR, SIFTED
1 CAN PUMPKIN
1 LARGE APPLE, PEELED AND CHOPPED
1/2 CUP PECANS, CHOPPED
ICING:
3-1/2 CUPS CONFECTIONER'S SUGAR, SIFTED
1/2 CUP BUTTER, SOFTENED
1 (8OZ) PKG CREAM CHEESE, SOFTENED
2 TSP VANILLA EXTRACT
MIX SUGARS, SPICES, BAKING SODA, OIL, VANILLA AND EGGS. ADD FLOUR, 1/2 CUP
AT A TIME. BEAT AFTER EACH ADDITION. MIX IN PUMPKIN. STIR IN APPLE AND NUTS BY HAND. POUR INTO A GREASED AND FLOURED BUNDT PAN. BAKE 70 MINUTES AT 350 DEGREES. COOL, 20 MINUTES IN PAN, THEN REMOVE AND COOL ON RACK UNTIL COOLED COMPLETELY. FROST WITH ICING.
TO MAKE ICING; COMBINE VANILLA, BUTTER AND CREAM CHEESE. BEAT WELL. ADD CONFECTIONER'S SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. FROST COOLED CAKE. REFRIGERATE UNTIL JUST BEFORE SERVING
.................................................. ......................

BLACK BEAN SOUP

2 CANS BLACK BEANS, RINSED AND DRAINED
1 CAN STEWED TOMATOES OR MEXICAN STEWED, CUT UP
1 CAN DICED TOMATOES OR DICED WITH GREEN CHILIES
1 CAN CHICKEN BROTH
1 CAN MEXICORN, DRAINED
2 CANS CHOPPED GREEN CHILIES
4 GREEN ONIONS, THINLY SLICED
2-3 TBSP CHILI POWDER
1 TSP GROUND CUMIN
1/2 TSP DRIED MINCED GARLIC
IN A SLOW COOKER, COMBINE ALL INGREDIENTS. COVER AND COOK ON HIGH FOR 4-5
HOUR OR UNTIL HEATED THROUGH.
.................................................. ...........


Beef & Black Bean Soup

1 pound ground beef
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced

2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans 915 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

In a skillet over medium heat, cook beef until no linger pink, drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on
high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated
through. YIELD: 10 servings (2-1/2 quarts).

`````````````````````````````````````````````````` ````````````````````
HOT MULLED WINE

3 cups water
14 whole cloves
2 cups sugar
Zest from one lemon **see note
2 cinnamon sticks, broken into pieces
2 bottles of semi dry red wine

Boil water, sugar, lemon zest, cloves and cinnamon sticks for 10 minutes.
Strain out the spices and add the 2 bottles of wine. Heat gently and do not boil. At this point, I like to add mine to a crockpot set on the lowest setting. Serve warm in mugs or Iris coffee classes.

**notes: you can also squeeze some of the fresh lemon juice in the mixture if you prefer a more citrus flavor.



`````````````````````````````````````````````````` `````````````````````
Indiana Corn Casserole

1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley


Step 1 Heat the oven to 350°. Cook the bacon, then chop it into bite-size pieces and set it aside.
Step 2 Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and
pepper.
Step 3 Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

AMISH PUMPKIN PANCAKES

1 c. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet potato, cooked

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar.


`````````````````````````````````````````````````` ````````````````````
Halloween Snack Mix
This tastes like a PayDay Candy bar when you eat a handful!

1 jar of dry roasted nuts (16 oz)
1 bag Candy Corn or Indian Corn (24 oz)
Pour into a large bowl and mix. Serve in small bowls. I put 2 cups into snack bags and hand out to office staff. They love this.