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
*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
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.
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
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
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.