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Halloween Recipes Page 1
BLOODY BUG JUICE
CHOCOLATE GANACHE ICING
CRISP CANDY CORN TREATS
CRISPY LITTLE PUMPKINS
CRITTERS IN THE HAY
GOBLIN DIP WITH BONE CRACKERS
HALLOWEEN SNACK MIX
ICKY STICKY SUGAR SNAKES
IMPOSSIBLE PUMPKIN PIE
ORANGE TINTED CREAM CHEESE FROSTING
PEANUT BUTTER POPCORN BALLS
PREPARE PUMPKIN FOR CANNING
PUMPKIN DUMP CAKE
PUMPKIN-CHOCOLATE CHIP CHEESECAKE
TAFFY APPLE COOKIES
Crisp Candy Corn Treats Back to Top
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Candy corn
3/4 c Miniature chocolate chips
Orange food coloring*
Black licorice, cut into small pieces
*Mix together red and yellow food coloring to make orange. Melt butter and marshmallows; stir until smooth.
In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine.
Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 2 inches apart.
Refrigerate and cut into squares. Add pieces of licorice to the tops
Halloween Pie Back to Top
1/2 stick margarine
8 oz cream cheese
1 c powdered sugar
3 1/2 c milk
2 (3 1/2 0z) instant French vanilla pudding
12 oz cool whip
1 (12-oz) pkg oreo cookies
red and yellow food color to make orange color
Cream together, butter, cream cheese and powdered sugar until real smooth. Add milk and pudding; cream together. Add whipped cream. To this yo uadd your color last. In a plastic bag, crush the Oreos. Put a layer of Oreos in bottom of bowl. Add a layer of pudding mix 1/2 of pudding and another layer of Oreos. Add another layer of pudding mix, ending with Oreos on top. For decorations with cool whip with food color.
Pumpkin-Pear Cake Back
1/2 cup packed brown sugar
1/4 cup margarine or butter, melted
1 teaspoon cornstarch
1 16-ounce can pear halves in light syrup
1-1/2 cups all-purpose flour
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon baking powder
4 egg whites
1 cup sugar
1 cup canned pumpkin
1/2 cup cooking oil
Combine brown sugar, melted margarine or butter, and cornstarch in a small bowl. Drain pears, reserving 3 tablespoons syrup. Stir reserved syrup into brown sugar mixture. Pour mixture into a 10x2-inch round
bakingpan or a 9x9x2-inch baking pan.
Cut pears into fans by making three or four lengthwise cuts from the bottom of the pear to 1/2 inch from the top. Arrange pears, small ends in the center and rounded sides down, on syrup in pan.
Combine flour, pumpkin pie spice, baking soda, and baking powder in a small bowl; set aside. In another mixing bowl beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Using low speed, beat in pumpkin and
Fold flour mixture into pumpkin mixture just until moistened. Carefully spoon over pears. Spread mixture evenly with back of spoon.
Bake in a 350 degree F. oven for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool about 5 minutes. Loosen from side of pan; invert onto serving plate. Serve warm. Makes 10 to 12 servings.
Nutrition facts per serving: 354 calories, 16 g total fat, 3 g saturated fat, 0 mg cholesterol, 236 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein, 59% vitamin A, 2% vitamin C, 4% calcium, 10% iron.
Wormy Apples Back to Top
Grownups think these are gross, but kids love these ghoulish snacks.
By the way, gummy worms make anything you serve for Halloween look extra yucky.
8 red apples
1 cup peanut butter
1 cup raspberry or strawberry jam
8 gummy worms
Preheat the oven to 350 degrees. Ask a grownup to help you remove the apple cores, being careful to leave the bottom of each apple intact.
In a small bowl, stir together the peanut butter and jam. Spoon and stuff this mixture into the center of the apples. Place the apples into cupcake tins and set the tin in a large, rectangular baking pan that is half full of water. Place the pan in the oven. Bake for 1/2 hour, until the apples are tender.
Cool for 20 minutes.
Place apples onto serving plates. Put a gummy worm halfway into a hole, with the rest hanging over the side. Serve warm. Serves 8
Eyeball Cookies Back to Top
Can be refrigerated in a rigid airtight container with wax paper between layers up to 1 day or frozen up to 1 month.
3 Tbsp all-purpose flour
1/2 an 18-oz roll refrigerated sugar-cookie dough
12 miniature peanut butter cups (Reese's)
Red liquid food color
1 tube (.75 oz) blue writing gel (optional)
Have a large baking sheet ready.
Knead flour into dough until well blended. Remove 1/4 tsp dough, roll into 12 tiny balls (for pupils); reserve.
Roll remaining dough into an even 12-in. log. Cut in twelve 1-in. pieces. Place pieces cut side up. Insert your thumb in center of each and make an indentation large enough to hold a peanut butter cup; insert cup.
Roll dough between palms of your hands to rise up and around sides of cup. Put a pupil in center of cup. Place 2 in. apart on ungreased baking sheet.
Put a few drops red food color into a small cup. Dip in end of toothpick; draw veins from center to edge of each cookie. Refrigerate 15 minutes to firm dough.
Meanwhile heat oven to 350°F.
Bake cookies 12 min or until pale golden around edges. Remove to a wire rack to cool. If desired, pipe blue gel around pupils of some of the cookies.
Pumpkin Dump Cake Back
3 cups canned pumpkin
3 beaten eggs
1 5-ounce can evaporated milk
1 cup sugar
1 tablespoon vanilla
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 package spice cake mix
1 cup chopped pecans
1 cup (2 sticks) melted butter or margarine
whipped cream or vanilla ice cream
Preheat oven to 350 degrees and coat a 9- by 13-inch glass dish with nonstick cooking spray. Combine the pumpkin, eggs and evaporated milk, then add the sugar, vanilla and spices and mix thoroughly. Pour the mix into the prepared glass dish. Spread the dry cake mix evenly over the top of the pumpkin mixture. Sprinkle with the chopped pecans and then pour the melted butter evenly over the top. Do not mix. Bake for 35-40 minutes. Serve with the whipped cream or vanilla ice cream.
TAFFY APPLE COOKIES Back to Top
1/2 lb. plus 2 T. butter
8 T. powdered sugar
3 cups flour
2 egg yolks
1 tsp. vanilla
Cream butter and add powedered sugar, yolks, vanilla and salt. Mix well. Add flour, shape into balls and place on ungreased cookie sheet one inch apart. Bake at 375 degrees for 12 to 15 minutes. Cool and place toothpick in center.
MELT: 1 bag Kraft caramels in 1/2 cup water.
Dip each cookie into melted caramel and roll in chopped nuts. Place on waxed paper and let set for an hour. Do these when you have some extra time. They take a while but they are cute and taste great.
White-Chocolate Eyeballs Back to Top
1/2 cup butter
1-1/2 cup peanut butter
1 lb. powdered sugar
1 Tbs. vanilla extract
12 oz. white chocolate or coating
40 miniature chocolate chips
red food gel
Cream the butter and peanut butter together, then add the powdered sugar and vanilla extract and blend thoroughly.
Form one-inch balls and refrigerate until firm. Melt white chocolate in the microwave and with a toothpick, dip the eyeballs, covering all but a small circle (right on top). Place on wax paper until cool and firm.
Place a mini chocolate chip in the center of each eyeball, and decorate with red food gel as blood shot eyes.
Impossible Pumpkin Pie Back to Top
16 oz Pumpkin
12 oz Evaporated milk
2 tb Butter or margarine
3/4 c Sugar
1/2 c Bisquick
2 1/2 ts Pumpkin pie spice
2 ts Vanilla
Preheat oven to 350F.Grease pie plate, 10 x 1 1/2".
Beat all ingredients in blender on high speed 1 minute or until smooth. (you could also use an electric mixer, on medium speed about 2 minutes or until smooth.
Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8.
Toadstools Back to Top
1 Saltine cracker
1 Small piece of Hershey bar
1 ts Peanut butter
1/2 Large marshmellow
Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmellow. Microwave 20 seconds.
Grown ups will love these as much as the kids do. They are addicting!!
PUMPKIN BISQUE Back
Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 cups pumpkin puree
4 cups chicken stock
1/3 tsp curry powder, or to your taste
2 cups half-and-half
Salt and pepper
Slowly saute onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning.
Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.
Yield: 4 Servings
Spider Sandwiches Back to Top
For each spider sandwich you want to prepare, place a slice of bread on a work surface. Cut each slice in a circle shape, and spread each circle with peanut butter.
Put two raisins near the top of the circle (spider eyes); stick on some long, thin licorice or chocolate sticks for antennae, and use 8 cheetos for legs. It might be good to place each spider onto a flattened cupcake paper.
Use licorice for the whiskers (black or chocolate).
For legs use Cheetos for the 8 legs and there you go a nice treat before trick or treat.
Pumpkin squares Back to Top
4 eggs, beaten
2 c pumpkin, 1 can
3 c sugar
3/4 c oil
2 c flour
1 tsp soda
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/4 tsp ground clove
pinch of ginger
pinch of nutmeg
Mix all ingredients. Bake at 350 for 25 minutes in greased and floured 11 x 16-inch sheet pan. Cool.
1 stick butter or margarine
1 ( 8-oz) pkg cream cheese
2 tsp milk
2 tsp vanilla
3 c powdered sugar
Let cream cheese and butter soften, them mix all ingredients. Frost cooled cake.
Crispy Little Pumpkins Back to Top
Make up to 1 week ahead. Store tightly covered at room temperature.
3 Tbsp stick butter or margarine
1 bag (10 to 10 1/2 oz) fresh, white marshmallows (any size)
20 drops yellow liquid food color
12 drops red liquid food color
6 cups toasted rice cereal (such as Kellogg’s Rice Krispies)
Stems and features:
Black licorice twists, mini M&M’s and sticks Fruit-Stripe gum
Black licorice lace cut in 6-in. pieces
Have ready a 1-cup measure. Melt butter in a 4- to 6-qt pot (preferably nonstick) over low heat. Add marshmallows; stir until melted. Add food color; stir until mixture is orange. Remove from heat, add cereal and stir until well-coated. Let stand just until cool enough to handle. (If mixture cools too much, scrape onto wax paper and microwave a few seconds at a time, just until malleable.)
For each pumpkin: Coat hands and cup measure with nonstick spray or vegetable oil. Pack cup with cereal mixture. Immediately turn out onto work surface, form into a pumpkin shape and insert your thumb into top for stem. Let stand 30 minutes or until firm.
To decorate: Cut licorice twists into 2-in. pieces for stems and in tiny triangles for eyes and noses. Firmly press in place. Cut gum into smiling mouths. Firmly press gum and/or M&M’s in place for mouths. Make holes for handles with a toothpick; insert handles.
Halloween Cupcakes Back to Top
These spooky Halloween cupcakes are almost as fun to make as they are to eat, and kids will love to join in. Use any one of the following decorating ideas on its own, or put several together to create a tray of different treats. Easy to bake, all of these cupcakes are based on the same devil's-food cake recipe.
To make a cupcake cemetery, spread devil's-food cupcakes with chocolate-ganache icing (all recipes follow). Dip the top of each frosted cupcake in crushed chocolate wafers to create the look of dirt, then insert shortbread-cookie tombstones, piping them with scary messages like "Boo!" or "R.I.P." in royal icing.
Top more devil's-food cupcakes with chocolate ganache and chocolate-wafer "dirt," make a hole in the center of each cupcake with your finger, and position half a Gummi worm to look like it's slithering out of the hole.
Enlist your kids to draw scary Halloween figures, or copy Halloween images out of books. Cut the pictures out, tape them to cocktail straws (you can cut the straws shorter, if necessary), and insert them into cupcakes you've decorated with orange-tinted cream-cheese frosting.
Decorate more devil's-food cupcakes with orange cream-cheese frosting, then spell out words or phrases like "Happy Halloween" by forming one to three letters out of thin black licorice on top of each cupcake.
Serve your cupcakes on a tray covered with candy corn.
CHOCOLATE GANACHE ICING Back to Top
Makes 1 2/3 cups
8 ounces semisweet chocolate, chopped into bits
1 cup heavy cream
Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.
Transfer mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.
Using a handheld mixer, beat on high speed until thick and creamy.
SHORTBREAD TOMBSTONES Back to Top
Makes about 25 tombstones
6 tablespoons unsalted butter, softened
5 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 ounce bittersweet chocolate, grated
Cream together butter and sugar. Stir in vanilla.
Sift together flour and cornstarch. Stir thoroughly into the creamed mixture. Stir in grated chocolate. Place dough on a sheet of plastic wrap, and form into a flat disk. Wrap the dough, and chill it for at least 2 hours.
Heat the oven to 325°. Line a baking sheet with a Silpat baking mat. Roll out the dough on a lightly floured surface to a 1/8-inch thickness. Trim to a large rectangle. Using a pizza cutter, cut into smaller rectangles, approximately 1 by 2 1/2 inches in size. Chill until firm, about 20 minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer tombstones to a wire rack, and cool.
ORANGE TINTED CREAM CHEESE FROSTING Back to Top
Makes about 3 cups
1 pound cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, room temperature
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Orange food-coloring paste
In the large bowl of an electric mixer, beat cream cheese and butter until smooth. Gradually add sugar and vanilla, and beat on low speed for several minutes until smooth. Using a wooden toothpick, add food-coloring paste to achieve desired color.
GOBLIN DIP WITH BONE CRACKERS
Back to Top
1 (16-ounce) can chili without beans
1 (16-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin
Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
COOK first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers. Yield: 6 cups.
Prep: 10 min., Cook: 15 min.
2 (13.5-ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt
CUT tortillas with a 3 1/2-inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas.
BAKE at 250° for 30 minutes or until crisp. Yield: 60 crackers.
Prep: 20 min., Bake: 30 min.
NOTE: Flour tortillas may be cut into bone shapes using kitchen shears.
FRANKENSTEIN EYES Back to Top
2 cups finely crushed chocolate cookies
1/2 cup finely chopped walnuts
3/4 cup raisins plus 42 raisins
1 1/2 cups powdered sugar
1/3 cup maraschino cherry juice
3 tbsps. light corn syrup
2 cups white vanilla chips
2 tbsps. vegetable oil
Assorted decorator gel icings (red green and black)
n In a large bowl, combine cookie crumbs, walnuts, raisins and powdered sugar; mix well. Add cherry juice and syrup; mix well to form a stiff dough. Shape into 1-inch balls. Place on waxed paper. Refrigerate 1 hour to set.
In small, microwave-safe bowl, combine chips and oil. Microwave on high setting 30 to 45 seconds or until melted, stirring once during cooking. Dip balls into melted chips; set aside on waxed paper until
set. Decorate with gel icings and extra raisins to look like blood-shot eyes.
Makes 42 eyeballs.
Back to Top
8 oz Cream cheese; softened
1/3 c Sugar
Yellow and red food coloring
6 oz Chocolate chips
3 c Flour
2 c Sugar
1/2 c Cocoa
2 ts Baking soda
1/2 ts Salt
2 c Water
1/2 c Plus 2 tablespoons vegetable oil
2 tb Cider vinegar
2 ts Vanilla
Preheat oven to 350 F. Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.
When done, wear oven mitts to remove pan from oven and turn off oven.
If desired, frost with orange icing--or just let the orange filling ooze out as a surprise.
C-0-0-L Critters Back to Top
12 oz Cool Whip -- thawed
2 c Half and half or milk
1 pk 4-serving size Vanilla or Chocolate Instant Pudding Pie Filling
2/3 cup crushed chocolate-covered English toffee bars
1 cup pureed fruit (strawberries, peaches or raspberries)
3/4 cup Baker's semi-sweet real chocolate chips.
*Stir in all or only 1 of the following ingredients.
Spoon whipped topping into large bowl; refrigerate. Rinse and dry tub. Pour half-and-half into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 3-1/2 cups of the whipped topping and Stir in ingredients. Spoon pudding mixture into tub; cover with plastic wrap.
Freeze 6 hours or overnight. To unmold, run small spatula or knife around edge of tub. Place serving plate on top of tub. Invert; shake gently to loosen. Carefully remove tub.
Frost top and sides of frozen pudding mixture with remaining whipped topping. Decorate with assorted cookies and candies to resemble desired critter. Serve immediately. Cut into slices to serve.
Any one of these playful critters is sure to bring a smile to anyone's face. Let your imagination go wild.
Use chocolate sandwich cookies for ears; black licorice for whiskers; gumdrops for nose and paws; jelly beans for eyes; round candies for tops of paws.
Tint remaining whipped topping pink with red food coloring; use to frost unmolded frozen pudding mixture. Use marshmallows and red cinnamon candies for nose; flatten gumdrops for ears; string licorice for mouth; multicolored coated candies or gumdrops for eyes.
Tint remaining whipped topping green with green food coloring. Use chocolate-covered candy bar pieces for head and legs; miniature nonpariel candies for eyes; grated Bakers semi-sweet chocolate for shell.
Use oval vanilla sandwich cookies for ears; Funmallows Marshmallows for tail; licorice bites for teeth; string licorice for whiskers; multicolored coated candies for eyes.
Critters in the Hay Back to Top
1 1/2 c Sugar
1 c Light corn syrup
2 tb Butter
1 1/2 ts Pumpkin pie spice
1 ts Vanilla
1/2 ts Salt
1/2 ts Green food color(optional)
3 1/2 qt Popped popcorn; remove any unpopped kernels
1 c Candy corn
Licorice ropes; black
Small black gum drops or other small black candies
Red decorating icing
Tiny red jaw-breakers candy
In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 1/2 minutes. Stir in pumpkin pie spice, vanilla, salt and food coloring (if desired); mix until evenly colored. Add popcorn and toss until evenly coated.
Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl; set aside.
To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs. Repeat cuts at opposite end. Leave about 1/2 inch in center uncut. Gently pull legs apart and curl down.
Push wooden pick through center of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto exposed pick to make a body. Using writing tip of decorating icing, squeeze two small dots of icing into gumdrops. Press jaw-breakers into icing to make eyes.
Place"spiders" and worm-shaped candies in popcorn. Remove wooden picks before eating. Makes 4 quarts.
MONSTER MUNCHIES Back
1 cup Dry roasted peanuts -- unsalted
1/3 cup Butter or margarine
1 pound Marshmallows
1/2 cup Peanut butter
3 cups Puffed rice cereal
1 cup Apricots -- chopped
1 cup Raisins
In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13"x9" dish, melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter, cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about 1/2 cup of mixture per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired, mixture may be spread in unbuttered 13"x9" dish and cooled and cut into bars.
Yield: 1 dozen balls or 2 dozen bars
Sewer Soda Back
1 quart Chocolate chocolate chip ice cream
3/4 cup Chocolate syrup
1 liter Club soda
lg Spoon 4 Tall glasses Straws Iced tea spoons
Let ice cream sit at room temperature unti lit is easy to scoop.
Spoon ice cream into glasses until it is aboiut halfway full. Pour or squeeze about 3 tablespoons chocolate syrup into each glass.
Slowly fill almost to the top with club soda and stir well with a spoon.
Serve with a straw and tall spoon for excavating those luscious brown lumps.
Sicko serving suggestion: To make this slop especially discusting, plop an unwrapped tootsie roll into each glass.
Eyeball Potion Back to Top
8 oz Frozen whipped topping; -thawed
Blueberries or raisins
1 1/2 c Boiling water
1 lg Pkg gelatin - any red flavor
1 c Cold water
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 two 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 the two "eyeballs" in each dish, leaving the top of the "eyeballs" exposed.
Refrigerate 1-1/2 hours, or until firm.
Pumpkin-Chocolate Chip Cheesecake
Back to Top
2# Cream Cheese
1# Pumpkin Pie Filling
1# Semi-sweet choc chips
Zest and juice of 1 lemon
Cream your cheese with a wire whip blender or with a paddle attachment with sugar, lemon juice and zest along with the vanilla. When nice and gooey and creamy add your pumpkin pie filling, again make it nice and gooey and creamy add your eggs, one at a time, and blend until incorporated then add your next egg.
In a food processor put in a good amount of Oreo cookies and process into crumbs. Put in a bowl. Add enough butter to the Oreos to so that the mix holds together in a ball when squeezed in the ball of your fist. Form into a crust on the bottom of a spring form pan. Bake at 300 for 10 mins.
Fold 1# of choc chips into your cheesecake batter, more or less depending on preference. Preheat oven to 375. Place a pan with water, large enough to hold your spring form pan in the oven.
When oven is preheated place your spring form pan in the water pan, just so the water comes about halfway up the spring form.
Bake for 45 mins. Reduce heat to 300. Bake for additional 20 mins. Shut off oven. Prop door ajar and allow the oven to cool. After the oven is cooled, place your cheesecake in the fridge and allow to cool for at least 4 hours, preferably overnight.
Pumpkin Fudge Back to Top
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
Butter or grease one 8x8 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.
Halloween Spiders Back to Top
1 (12 Oz.) Pkg chocolate chips
1 md Can chow mein noodles (may not need all of them)
1 pk MMs. Plain Chocolate Candy
Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto waxed paper. Add 2 M M's for spider eyes.
NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.
Skeleton Bones Back to Top
4 lg Egg whites
1 3/4 c Sugar
1 ts Grated orange peel
1/2 ts Baking powder
1 1/2 c Salted almonds
1 3/4 c Flour
With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.
Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough.
On a lightly floured board, use the palms of both hands to evenly roll an 8 inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends.
Bake at 325 for 7-10 minutes. Watch carefully.
Prepare Pumpkin for Canning
Back to Top
With a large chef's knife, cut the pumpkin into 6 or 8 wedges, depending on its size.
The easiest way to remove the pith, seeds, and pulp is to use a filleting knife along the inside of the wedges. With a little practice, this will leave little or no scraping needed.
Arrange them in a large roasting pan and bake, uncovered, for about one hour at 325°F, and two more hours at 300°F.
The meat should be tender all throughout, and not watery under the dry skin that forms. Remove from the oven (or turn off oven and leave the door cracked for ventilation) and let the pumpkin cool and continue to dry for a couple more hours.
Remove the skin and any exceptionally dry or leathery parts, and puree thoroughly. Note that most of the dry surface of the meat is still sufficiently tender to be used, but probably not the stem corners.
Because the pulp is so dry, it will take several minutes with the food processor, and a number of stirs and scrapes, before the pulp liquefies enough to turn over by itself and puree properly. Once it does this, a good minute or more of pureeing will result in a wonderfully smooth, pumpkin-y paste.
Jello Candy Back
6 3-ounce packages or 3 6-ounce packages Jell-O
1/4 teaspoon salt
1 cup boiling water
Mix all ingredients in a saucepan and simmer for 5 minutes. Pour mixture into an 8- by 8-inch pan. Chill until firm. Cut into 1-inch pieces. Dip in powdered sugar and place on sugared wax paper.
For a Halloween treat use orange Jell-O. Makes about 16 pieces.
BLOODY BUG JUICE Back to Top
24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries -- fresh or frozen
Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd's thirst, double or triple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect!
FLUFFY GHOSTS Back
4 egg whites
1/2 tsp. cream of tartar
2/3 cup granulated sugar
1/2 tsp. vanilla or lemon extract
2/3 cup powdered sugar
1/2 cup raisins or currants
Line two lightly greased baking sheets with parchment or brown papers; set aside.
In a small mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until mixture forms small peaks. Add sugar, 1 tablespoon at a time, beating constantly at high speed until stiff but still glossy. Beat in vanilla or lemon extract. Sift powdered sugar, about 1 tablespoon at a time, over top and fold in by hand.
In pastry bag fitted with decorator tip, spoon in meringue and fold over end to enclose. Squeeze slowly onto paper-lined baking sheets to make short, thick shapes (to avoid breakage) of ghosts, bats and other scary creatures. Decorate with raisins or currants for eyes and teeth.
Bake at 200F for 1 to 1 1/2 hours or until dry. Remove from pan with metal spatula and place on flat surface to cool. Store in an airtight container.
Makes 25 3-inch shapes.
Spooky Cups Back to Top
4 cups cold milk
1 package (4 serving size) chocolate fudge instant pudding mix
10 to 12 7 oz. plastic cups
1 package (4 serving size) vanilla instant pudding mix
12 chocolate sandwich cookies
Red and Yellow food coloring
Pour 2 cups of the milk into a large bowl. Add chocolate fudge flavor pudding, beat with wire whisk for 2 minutes. Fill glasses about 1/2 full with pudding mixture.
Pour remaining 2 cups of milk into another large bowl. Add vanilla pudding mix, beat with wire whisk for 2 minutes. Stir in a few drops of red and yellow food color to make orange. Spoon mixture evenly over chocolate mixture. Top with crushed cookies.
Refrigerate until ready to serve. garnish with Halloween sprinkles
Peanut Butter Popcorn Balls Back to Top
6 cups popped corn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup crunch-style peanut butter
1/2 tsp. vanilla
Lightly salt popcorn; keep warm. In medium saucepan, combine sugar and corn syrup; cook and stir over medium heat, just 'til mixture comes to a full rolling boil, 3-4 minutes. Remove from heat; stir in peanut butter and vanilla until all is combined. Immediately pour over warm popcorn, mixing gently 'til all is coated. With well buttered hands, form into balls using about 1/2 cup mixture for each. Wrap individually in clear plastic.
Halloween Snack Mix Back to Top
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).
ICKY STICKY SUGAR SNAKES Back to Top
To make dough:
8 tb Unsalted butter -- at room
3 tb Honey
1 t Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Vegetable oil
1/2 c Chocolate chips
To make sticky sauce:
1/2 c Honey
2 tb Sugar
2 tb Ground cinnamon
Preheat the oven to 300 degrees.
In a medium bowl, mash the butter and honey with a fork until well blended. Gradually stir in the vanilla extract, flour and salt. The mixture should have a doughy consistency. Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil. After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls. If the dough sticks to your hands, dip them in flour. Roll out balls between your hands into snake like shapes, about the length and thickness of your pinky.
Separate each ball into 4 smaller sections and roll each section into a snake. Place snakes 1 inch apart on cookie sheets. Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter. Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake. Set aside until completely cooled.
To prepare sticky sauce, mix honey, sugar and cinnamon in a small bowl. Drizzle over the cooled snakes and serve.
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