View Full Version : Halloween Recipes
With Halloween just over a month away, I thougth we could start sharing our favorite Halloween ideas!!
Mine is to eat as much candied corn as possible and not get sick!! I sure hope you have better ideas!!!
Haystacks (my favorite cookie)
Simple, easy, and only 3 ingredients (I omit the peanuts)
Easy enough for the kiddos to make!!
1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup peanuts
2 cups chow mein noodles
Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.
09-20-2004, 01:32 PM
I love Halloween!!! :D
I jsut decorate and make cookies and stuff....I have a great recipe for these little pumpkin shaped cookies I make for my daughter's class every year!
I'll post it when I get home tonight!!
I am almost tempted to dress in some kind of costume on my visit because Halloween falls on a Sunday...but I think my boyfriend would probably think I was being dorky and get embarassed!!! :D :p
09-20-2004, 03:45 PM
LOL yea I am in love with Haystacks!!!! They are soooooo good!!!
Cottontail, I am visiting for that entire weekend and I was gonna dress up but my babe would laugh too so I wont! LOL
I recently saw this in a magazine. Have no idea what magazine...
Make deviled eggs.
Cut whole black olive in half, place one half on top of deviled egg for the spider body.
Cut the remaining half of the olive into 8 little legs, place 4 on either side of body.
09-25-2004, 01:29 AM
1 (18 ounce) package NESTLE® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
Decorator candies and icing (optional)
Melted chocolate (optional)
PREHEAT oven to 325 degrees F. Grease large baking sheet.
SHAPE dough into 8-inch-pumpkin shape on prepared baking sheet.
BAKE for 16 to 18 minutes or until light golden brown. Cool on baking sheet for 2 minutes; carefully loosen cookie with spatula. Cool completely on baking sheet on wire rack.
DECORATE as desired.
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 212°F if it doesn't, take the difference into account when reading the temperature.
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
1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 medium Granny Smith apples
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)
Combine first 8 ingredients 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.
Adapted from Christmas Cookies and Candy, Gramercy Books, 1995
6 cups popped corn
2 cups Spanish or dry roasted peanuts
1-1/2 tablespoons unsalted butter
1-1/2 cups firmly packed brown sugar
6 tablespoons water
Put wax paper on a cookie sheet and set aside.
Put popped corn in large bowl or pot. Add peanuts and mix well. Set aside.
In heavy saucepan, melt butter over low heat. Add sugar and water and continue cooking over low heat. Constantly stir until soft-ball stage or 238 degrees F. on candy thermometer is reached.
Slowly pour hot syrup over popped corn and peanuts. Turning and mixing with long-handled spoon to coat kernels and nuts.
As soon as mixture is cool enough to handle, with buttered hands, shape into balls. Place on cookie sheet.
Some of these titles crack me up!!!
Something's always cooking with GOOSEBUMPS®--and now you can have your horror and eat it, too! Swallow your fear and try these terrifyingly tasty recipes.
BLOODY BRAIN SALAD (http://www.scholastic.com/goosebumps/games/printables/grub/brains.htm)
SPICY DEVILED EYEBALLS (http://www.scholastic.com/goosebumps/games/printables/grub/eyeballs.htm)
WORM GUTS (http://www.scholastic.com/goosebumps/games/printables/grub/guts.htm)
PUTRID PUNCH (http://www.scholastic.com/goosebumps/games/printables/grub/punch.htm)
GOOSEBUMPS GOURMET: TERRIFYINGLY TASTY INSECTS! (http://www.scholastic.com/goosebumps/games/printables/grub/02.htm)
SNEAK SNACK ATTACK! (http://www.scholastic.com/goosebumps/games/printables/grub/03.htm)
GO EAT WORMS SANDWICH (http://www.scholastic.com/goosebumps/games/printables/grub/04.htm)
MONSTER BLOOD POPS (http://www.scholastic.com/goosebumps/games/printables/grub/05.htm)
GO EAT WORMS DELIGHT (http://www.scholastic.com/goosebumps/games/printables/grub/06.htm)
MONSTER BLOOD: THE REAL RECIPE (http://www.scholastic.com/goosebumps/games/printables/grub/07.htm)
VAMPIRE BREATH PUNCH (http://www.scholastic.com/goosebumps/games/printables/grub/08.htm)
09-14-2005, 09:26 AM
Boogers on a stick
Take an 8 oz. jar of Cheese Whiz and melt in the microwave according to jar
directions allow cheese to cool slightly. Carefully stir in 3 or 4 drops
green food coloring, using just enough to turn the cheese a pale snot green.
To form boogers, dip and twist the tips pretzel sticks into the cheese, lift
out, wait twenty seconds, then dip again. When cheese lumps reach a boogerish
size, set pretzels on wax paper to cool until you're ready to eat.
Dishwater Halloween Punch (alcohol-free)
1 pk Grape Koolaid*
2 pk TuttiFruiti Koolaid*
1 pk Tropical Punch Koolaid*
1 1/2 pk Strawberry Koolaid*
11 qt Water
1 can Pineapple juice
1/2 quart Apple juice
* Make sure koolaids are pre-sweetened.
Mix all the different koolaids together. Add the water and juices; stir well.
09-14-2005, 09:28 AM
3 tablespoons margarine or butter
1 package (10 oz., about 40) regular marshmallows
or 4 cups miniature marshmallows
6 cups KELLOGG'S? COCOA KRISPIES? cereal
or KELLOGG'S? RICE KRISPIES? cereal
1. Melt margarine in large saucepan over low heat. Add marshmallows
and stir until completely melted. Remove from heat.
2. Add KELLOGG'S COCOA KRISPIES cereal. Stir until well coated.
3. Measure 1/2 cup warm mixture and make into a cat shape.
4. Create eyes, nose, mouth, ears and whiskers with candy. Best if
served the same day.
In a microwave save bowl, heat margarine and marshmallows at HIGH for
3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps
2 thru 4 above.Microwave cooking times may vary.
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 in
09-14-2005, 05:54 PM
Goofy Spooks Cake
1 box chocolate or yellow cake mix (ingredients needed will vary per brand, usually eggs, oil, and water)
cinnamon red hots
Cherry Heads (or other round red candies)
licorice vines; cut into two inch lengths
miniature chocolate chips
orange jellied candies
6 tbsp butter or margarine
3/4 cup unsweetened cocoa powder
2 2/3 cups confectioner's sugar, sifted
1 tsp vanilla
1/3 cup milk
Prepare cake as package directs. While cake is baking, prepare frosting and decorations (below).
Cream butter and vanilla in a small bowl with mixer and medium-low speed. Mix until completely creamed together. Alternating, add cocoa and confectioner's sugar, beating at medium speed until creamy. Add some of the milk with the remaining sugar and cocoa until you reach desired consistency. You will use all the cocoa and sugar, but may not use all the milk, depending on your desired consistency. Set aside.
Decorating the Cake:
When cake is completely cooled, pour the frosting on top and spread evenly. Carefully place your critter decorations (below) on top of the frosting and press down gently to set. Get ready for some happy faces!
Preparing the Decorations:
The key here is to use your imagination. We have given you a few examples, but create whatever critters you like
Using 5 gumdrops and two cinnamon hots per worm, line up the gumdrops, one in front of the other. Use a toothpick to create indentations in the leading gumdrop. Insert cinnamon hots for eyes.
Place two large marshmallows next to each other, on end. Place a cinnamon hot in the center of each marshmallow for eyeball. Using two 2-inch long licorice vines, create angry eyebrows over the cinnamon hots.
Use miniature marshmallows for the eyes and miniature chocolate chips for the eyeballs. Use a toothpick to create a little hole in each marshmallow top, then insert the pointed side of the chocolate chip into the marshmallow.
Using a toothpick, poke three holes completely through the sides of an orange jellied candy. Insert licorice vines for legs, poking through the other side and pulling them through. Use toothpick to create small holes in "head" and insert two miniature chocolate chips as eyes.
Stand two large marshmallows on end, top with cinnamon hots or raisins for eyeballs, in cross-eyed fashion.
Place large marshmallow on it's side. Use a toothpicks to poke three holes on each side of marshmallow to insert legs. Use licorice vines for legs, gently press into the holes. Use two miniature chocolate chips for eyes.
Stand two large marshmallows on end, top with Cherry Heads for eyeballs.
Using a pair of kitchen shears, cut a large marshmallow in half lengthwise. Cut triangular slits out of sides to create jawbone effect. Use toothpick to insert holes for eyes, use miniature chocolate chips. Cut a small piece off of a licorice vine for straight mouth, and a tiny piece for nose. Use a miniature marshmallow for the neck.
MUMMY IN A COFFIN
Using a pair of kitchen shears, cut a large marshmallow in half lengthwise, but not completely. Unfold the marshmallow and lay it down, open side up to create the coffin. Use a miniature marshmallow for the head, and body. Cut up a miniature marshmallow for the arms and legs. Use small pieces of licorice vine for the mouth and eyes.
09-14-2005, 05:55 PM
Butter Cookie Dough (recipe follows)
Cookie Glaze (recipe follows)
Yellow and orange food colorings
1. Prepare Butter Cookie Dough.
2. Preheat oven to 350°F. Roll dough on floured surface to 1/4-inch thickness. Cut out 3-inch candy corn shapes from dough. Place cutouts on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire racks to cool completely. Prepare Cookie Glaze.
4. Place racks over waxed-paper-lined baking sheets. Divide Cookie Glaze into thirds; place in separate small bowls. Tint 1/3 glaze with yellow food coloring and 1/3 with orange food coloring. Leave remaining glaze white. Spoon glazes over cookies to resemble candy corn as shown in photo. Let stand until glaze is set.
Cookie Glaze Combine 4 cups powdered sugar and 4 tablespoons milk in small bowl. Add 1 to 2 tablespoons more milk as needed to make medium-thick, pourable glaze.
Bat Cookies Omit yellow and orange food colorings. Prepare recipe as directed except use bat cookie cutter to cut out dough. Bake as directed. Color glaze with black paste food coloring; spoon over cookies.
Butter Cookie Dough
3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1. Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well.
2. Cover; refrigerate about 4 hours or until firm.
09-14-2005, 05:58 PM
1 C. tiny marshmallows
1/2 C. peanuts
1/2 C. candy corn
1/2 C. large milk chocolate pieces
20 plain, colored and/or chocolate ice cream cones
6 (2 oz.) squares chocolate- or vanilla-flavored candy coating, melted
20 (2- to 3-inch) chocolate cookies
Assorted small candies
In a medium bowl stir together marshmallows, peanuts, candy corn and chocolate pieces. Set mixture aside.
Place ice cream cones on the wax paper-lined baking sheet. Spread outside of cones with melted chocolate or vanilla coating. If desired, sprinkle small candies on the cone before the coating dries completely.* Let coating dry.
Turn cones upside down and fill with about 2 tablespoons of the marshmallow mixture.
Place the cones upside down inside a mug and brush a generous amount of melted chocolate or vanilla coating along the bottom edge of the cone. Press a cookie against the coating and let dry.
Carefully turn the cone right side up onto the wax-paper-lined baking sheet.
*If desired, leave some cones plain and decorate after filling. Decorate the outside of the plain cones with small candies, using the melted coating to stick the candies onto the cone.
09-14-2005, 05:59 PM
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)
1. Have a large baking sheet ready.
2. 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.
3. 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.
4. 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.
5. Meanwhile heat oven to 350°F.
6. 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.
09-14-2005, 06:01 PM
Hard Red Candy Apples
8-10 small to medium apples, washed and dried
wooden skewers or popsicle sticks, for apples
1 cup water
3 cups sugar
1/2 cup white corn syrup
1/4 cup red hot candies
1/2 teaspoon red food coloring
Insert wooden skewers into the stem end of each apple.
In a large (at least 2 quarts) aluminum heavy pot, stir the candy syrup mixture together until sugar dissolves. On medium heat, bring mixture to boiling without stirring. Do not stir, and let boil until mixture reads 290-300 F on a candy thermometer (or when a drop makes hard threads in cold water). This takes about 20 minutes, depending on type of pan and amount of heat.
Remove pan from heat and immediately tilt pan and swirl each apple quickly to coat. Allow a second for excess to drip, then set apples on a greased cookie sheet to cool and harden. If syrup in pot thickens too fast, return pot to low heat, then continue.
Let apples cool at least one hour before serving. Wrap each apple in a square of clear plastic wrap to keep moist air from making them sticky. (Don't use waxed paper!)
Caution: Do not ever double the recipe; it works best when made in single batches.
09-14-2005, 06:02 PM
Teeny Weeny Witch's Hats
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 squares (1 ounce each) semisweet chocolate, melted
36 milk chocolate candy kisses, unwrapped
Preheat oven to 350°F. Lightly grease cookie sheets.
Combine flour, baking powder and salt in medium bowl. Combine butter and powdered sugar in large bowl; beat until well blended. Add egg and vanilla; beat until blended. Stir in melted chocolate until blended. Gradually stir in flour mixture until well blended.
Shape dough into 36 balls; place 2 inches apart on prepared cookie sheets. Flatten each ball to 1/4-inch thickness; press chocolate candy into center. Bake 6 to 7 minutes or until cookies are set. Cool completely on wire rack.
Makes 3 dozen.
09-14-2005, 06:04 PM
2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped and peeled fresh ginger
1/3 cup water
1/3 cup sugar
1 chilled bottle (25.4 ounces) sparkling cider (about 3 1/4 cups)
1 quart chilled cranberry juice cocktail
1 liter chilled club soda or seltzer
1 cup dark rum (optional)
In small saucepan, bring cinnamon, cloves, ginger, water and sugar to boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. (Syrup may be made ahead up to 1 week and chilled, covered).
In punch bowl, combine remaining ingredients and strain syrup through fine sieve into punch. Stir punch and add ice blocks.
Makes about 13 cups.
09-14-2005, 06:04 PM
Rocky Road Halloween Squares
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
2 cup. dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows
Assorted soft Halloween candy
In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Top with candy pieces. Chill until firm and cut into squares. Store at room temperature.
09-14-2005, 06:14 PM
Night Of The Living Popcorn Balls
5 qt. popcorn
2 C. sugar
1 1/2 C. water
1/2 t. salt
1/2 C. light corn syrup
1 t. vinegar
1 t. vanilla
Keep popcorn hot and crisp in a slow 300 degrees oven. Combine sugar, water, salt, corn syrup and vinegar. Cook to hard boil stage (250 degrees). Add vanilla. Pour slowly over popcorn. Mix well to coat and form into balls.
Makes 15 to 20 Night of the living popcorn balls
09-14-2005, 06:15 PM
Little Goblin's Treats Cups
Reynolds Wrap® Heavy Duty Aluminum Foil
3 cups toasted whole grain oat cereal
3 cups miniature pretzel twists
2 cups miniature cinnamon flavored bear–shaped graham snacks
1/2 cup maple–flavored pancake syrup
2 tablespoons melted margarine or butter
1 teaspoon ground cinnamon
1 package (14. 5 oz.) candy coated plain chocolate candies
18 Reynolds® Halloween Baking Cups
Reynolds® Spooky Prints® Printed Plastic Wrap
PREHEAT oven to 275°F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.
COMBINE cereal, pretzels and graham snacks and in a large bowl. Combine syrup, butter and cinnamon. Pour over cereal mixture; tossing to coat. Spread cereal mixture in foil–lined pan. Bake 45 minutes. Cool mixture in baking pan on wire rack. Lift foil to break mixture apart. Stir in chocolate candies.
PLACE a heaping 1/2 cup mixture into Reynolds Halloween Baking Cups. Individually wrap each treat cup with Reynolds Spooky Prints Printed Plastic Wrap and tie each with black ribbon.
Number of Servings: 18
09-14-2005, 06:16 PM
Brain Cookies with Blood Glaze
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring
2 cups confectioners' sugar
35 to 40 drops red food coloring
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)
Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.
To make the "blood glaze," in a small bowl, combine the confectioners' sugar with the food coloring to make a thick glaze, whisking together. Drizzle the "blood" onto the cookies and serve either warm or at room temperature
09-14-2005, 06:17 PM
Bewitching Cocoa Balls
5 cups of rice krispies
6 Tbsp margarine
3 cups mine marshmallows
1 2/3 cups peanut butter
1/3 cup cocoa
1/3 cup light corn syrup
Measure cereal and set aside
In a large saucepan and over low heat. Melt margarine. Add marshmallows, peanut butter, butter and cocoa.
Cook over low heat, stirring constantly, until marshmallows are melted. Remove from heat.
Stir in corn syrup. Add cereal. mix until well coated.
Using buttered hands. Shape into 1 1/2 inch balls. Place on cookie sheet. cool completely. Store in cool dry place.
09-14-2005, 06:18 PM
Kitty Litter Cookies
1/2 c. honey
2/3 c. butter or margarine
1 tsp vanilla or peppermint extract
2 c whole wheat flour
1/3 c cocoa powder
chocolate, peanut butter, &/or butterscotch chips
Microwave the honey until it bubbles (approx 1 minute).
Add the butter and the egg, mix well
Mix in extract, flour, and cocoa powder.
Add optional items of your choice.
Chill 1 hour in the freezer or several hours in the fridge.
Roll dough into logs of random length, approximating the diameter of cat poops.
Roll logs in grape-nuts and bake at 350 degrees for 10 to 15 minutes.
Serve in a disposable cat litter box on a bed of grapenuts, with a kitty litter scoop.
For an extra yukky experience, drizzle the litter box and the scoop with chocolate syrup or pudding. You can also surround the box (or decorate the table) with little plastic flies.
09-14-2005, 06:20 PM
Edible Eyeballs Recipe
2 small packets yellow gelatin
1 1/4 cups boiling water
Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (there should be enough mixture to fill two trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube trays in warm water for 15 to 30 seconds and run a knife around the edge of each ice cube. Turn the "eyes" out onto a serving plate and refrigerate until serving time.
10-02-2005, 12:42 PM
Bewitching Cocoa Balls
My daughter and I made this recipe today and they turned out good. It makes A LOT of them and they taste like Reese cups with crunch from the cereal. Thanks for sharing! :)
10-02-2005, 04:16 PM
1 pound chocolate confectioners' coating
1 (8.5 ounce) package chow mein noodles
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 onto waxed paper. Let cool completely before storing or serving
1 cup semisweet chocolate chips
1 teaspoon butter
24 large marshmallows
1 (6 ounce) package chow mein noodles
1 (12 ounce) package mini candy-coated chocolate pieces
In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside.
Line a cookie sheet with wax paper. Stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
10-04-2005, 04:54 PM
Here is a link to FoodTV's Halloween recipes for sweets & treats!
10-14-2005, 07:07 AM
Here is a link to Better Homes & Gardens Pumpkin webpage. They have info on carving & decorating pumpkins.
This next link is for Halloween food and recipes.