Halloween...yes, you think of FOOD! Lots of sweet treats, candy, ooey gooey goodies, and Parties!! Here are some Howlingly Good Howl-oween Treats!! Let's start with S-I-M-P-L-E... You know those little "beasts" will want to help... for a while anyway! :o) Jello Jigglers in Halloween Shapes! -2 envelopes unflavored gelatin -6 oz. pkg. Jello (any flavor but, let's use Orange for Halloween!) -2 1/2 cups water Dissolve gelatin in one cup cold water. Set aside. In saucepan, bring 1 cupwater to a boil and add Jello. Add gelatine mixture. Stir in 1/2 cup coldwater. Pour onto lightly greased pan and set in refrigerator until firm(approximately 2 hours). Use cookie cutters or a sharp knife to cut outinteresting shapes. Jello Jigglers in Halloween Shapes! - 2 - 6 oz. packages Jello (any flavor, again...use Orange for Halloween!) - 2 1/2 cups water Dissolve Jello in 2 1/2 cups boiling water. Pour into lightly greased, shallow pan and set in fridge until solid (approximately 3 hours). Use cookie cutters or a sharp knife to cut into shapes. Jello Dirt Cups! (worms optional) -2 cup Cold milk -1 pk JELL-O chocolate pudding -1 pk COOL-WHIP topping,thawed -1 pk Chocolate sandwich cookies -10 7 ounce plastic cups ------SUGGESTED DECORATIONS------ Gummy worms Gummy frogs Candy flowers Chopped peanuts 1. POUR milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1-2 minutes. Let stand 5 minutes. 2. STIR in whipped topping and half of crushed cookies. 3. PLACE 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate. Graveyard Pudding -3 1/2 cups cold milk -2 packages (4 serving size) Jello Chocolate Instant Pudding and Pie Filling -1 tub (12 ounces) cool whip -1 package (16 ounces) chocolate sandwich cookies, crushed Decorations: -Assorted rectangular shaped sandwich cookies, cake mate decorating icings and gels, candy corn and pumpkins. Pour milk into large bowl. Add pudding mixes. Beat with the wire whisk or electric mixer on lowest speed 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon into 13x9 inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Decorate rectangular-shaped sandwich cookies with icings to make "tombstones". Stand tombstones on top of dessert with candles/toothpicks to resemble a graveyard. Sweet Eyeballs -1/2 cup butter, softened -1 1/2 cups peanut butter -1 lb icing sugar -1 tablespoon vanilla extract -12 ozs white chocolate 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. Witches' Brew For spice syrup: -2 cinnamon sticks -5 whole cloves -3 tablespoons finely chopped, peeled, fresh ginger -1/3 cup water -1/3 cup sugar To mix Punch: -1 chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups) -1 chilled 1-quart bottle cranberry juice cocktail -1 chilled 1-liter bottle club soda or seltzer water Make spice syrup: In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. Syrup may be made 1 week ahead and chilled, covered. In a punch bowl combine remaining ingredients and strain syrup through a fine sieve into punch. Stir punch and add ice blocks. Makes about 13 cups. Serving Suggestion: Ice blocks in any shape! Ice blocks for punch can take any form you wish. Try rinsing out surgical gloves and filling them with water.Tie them closed. After freezing the "water balloons" on a baking sheet, the gloves peel off easily and make icy hands to chill our Witches' Brew. Witches Finger Cookies -1 cup butter, softened -1 cup icing sugar -1 egg -1 teaspoon almond extract -1 teaspoon vanilla -2 2/3 cups flour -1 tsp baking powder -1 tsp salt -3/4 cup almonds, whole blanched -1 tube red decorator gel In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape.(So the knuckle pooches out a bit on the sides.) Using paring knife, make small slashes in several places to form knuckle. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood." Remove from baking sheets and let cool on racks. Repeat with remaining dough. Ok, Mom and Dad... These are for you to make when the kids aren't around! Boy, will they be tickled when you surprise them! :o) Halloween (Graveyard) Cake Make a chocolate cake - 13x9 size. While the cake is still hot, pour a handful of chocolate chips around the top and them around with a knife. (to make them look "muddy") Use Pepperidge farm cookies (Milano type) and a small tube of decorating icing (black is best for this)to make "tombstones" by making crosses and R.I.P. and such on the cookies. Poke the cookies into the top of the cake at random locations. Use stiff icing or marshmallows for ghosts. (Icing works best because you can make it poofy.) Use the decorating icing to make eyes/mouths on the ghosts. Make sure some of the ghosts poke out from behind the tombstones. Add marshmallow bats and spiders at random locations. (You can use a small amount of icing colored black to make them stick to the tombstones and such.) Use halloween pumpkins and draw faces on them with the decorators icing to make jack-o-lanterns. Tootsie rolls make great little "logs and branches". You can also chop up some coconut and color it black and brown. Then sprinkle it around to add to the "dead leaves and branches." Halloween Pumpkin Cake -2 packages (18.25 ounces each) devil's food cake mix, batter prepared according to package directions -1/2 teaspoon red food color -1/2 teaspoon yellow food color -2 containers (16 ounces each) white frosting -One 3-inch round sugar cookie -1 chocolate candy bar (like Baby Ruth or$100,000 Bar) Bake the cake batter in two Bundt pans, according to the package directions. Let cool slightly, then remove from the pans and let cool completely on a wire rack. While the cakes are cooling, in a medium-sized bowl, combine the red and yellow food color with the white frosting, mixing until the frosting turns bright orange. Place 1 of the cooled cakes flat-side up on a serving platter and frost the top. Place the second cake right-side up on top of the first cake, lining up the edges. Place the cookie in the center of the cake to cover the hole and frost the cookie and the cake lightly with the orange frosting. (The ridges in the cake should still be visible.) Place the candy bar on top of the cake, like a stem. Serve or cover loosely until ready to serve. NOTE: Use assorted goodies like gum drops, candy corn, cookies, raisins, miniature marshmallows or chocolate chips to decorate your pumpkin to look like your favorite jack-o'-lantern! Spider Cookies (one of my all-time favorites!) Cheese Eyeballs -2 cups grated Cheddar -1/2 cup butter -1/2 teaspoon salt -1 teaspoon paprika -1 cup flour -6 ounce bottle pimento-stuffed green olives Combine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one ts of this mixture and form an "eyeball" around an olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes. For these and more Howlingly Good Howl-oween Recipes, Visit these wonderful, fun, informative sites: Hershey's Chocolate Halloween Site! The Fun Place! Lifewise Special Halloween Recipes Crumbled Cookies Halloween Index
Jello Jigglers in Halloween Shapes! -2 envelopes unflavored gelatin -6 oz. pkg. Jello (any flavor but, let's use Orange for Halloween!) -2 1/2 cups water Dissolve gelatin in one cup cold water. Set aside. In saucepan, bring 1 cupwater to a boil and add Jello. Add gelatine mixture. Stir in 1/2 cup coldwater. Pour onto lightly greased pan and set in refrigerator until firm(approximately 2 hours). Use cookie cutters or a sharp knife to cut outinteresting shapes. Jello Jigglers in Halloween Shapes! - 2 - 6 oz. packages Jello (any flavor, again...use Orange for Halloween!) - 2 1/2 cups water Dissolve Jello in 2 1/2 cups boiling water. Pour into lightly greased, shallow pan and set in fridge until solid (approximately 3 hours). Use cookie cutters or a sharp knife to cut into shapes. Jello Dirt Cups! (worms optional) -2 cup Cold milk -1 pk JELL-O chocolate pudding -1 pk COOL-WHIP topping,thawed -1 pk Chocolate sandwich cookies -10 7 ounce plastic cups ------SUGGESTED DECORATIONS------ Gummy worms Gummy frogs Candy flowers Chopped peanuts 1. POUR milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1-2 minutes. Let stand 5 minutes. 2. STIR in whipped topping and half of crushed cookies. 3. PLACE 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate. Graveyard Pudding -3 1/2 cups cold milk -2 packages (4 serving size) Jello Chocolate Instant Pudding and Pie Filling -1 tub (12 ounces) cool whip -1 package (16 ounces) chocolate sandwich cookies, crushed Decorations: -Assorted rectangular shaped sandwich cookies, cake mate decorating icings and gels, candy corn and pumpkins. Pour milk into large bowl. Add pudding mixes. Beat with the wire whisk or electric mixer on lowest speed 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon into 13x9 inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Decorate rectangular-shaped sandwich cookies with icings to make "tombstones". Stand tombstones on top of dessert with candles/toothpicks to resemble a graveyard. Sweet Eyeballs -1/2 cup butter, softened -1 1/2 cups peanut butter -1 lb icing sugar -1 tablespoon vanilla extract -12 ozs white chocolate 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. Witches' Brew For spice syrup: -2 cinnamon sticks -5 whole cloves -3 tablespoons finely chopped, peeled, fresh ginger -1/3 cup water -1/3 cup sugar To mix Punch: -1 chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups) -1 chilled 1-quart bottle cranberry juice cocktail -1 chilled 1-liter bottle club soda or seltzer water Make spice syrup: In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. Syrup may be made 1 week ahead and chilled, covered. In a punch bowl combine remaining ingredients and strain syrup through a fine sieve into punch. Stir punch and add ice blocks. Makes about 13 cups. Serving Suggestion: Ice blocks in any shape! Ice blocks for punch can take any form you wish. Try rinsing out surgical gloves and filling them with water.Tie them closed. After freezing the "water balloons" on a baking sheet, the gloves peel off easily and make icy hands to chill our Witches' Brew. Witches Finger Cookies -1 cup butter, softened -1 cup icing sugar -1 egg -1 teaspoon almond extract -1 teaspoon vanilla -2 2/3 cups flour -1 tsp baking powder -1 tsp salt -3/4 cup almonds, whole blanched -1 tube red decorator gel In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape.(So the knuckle pooches out a bit on the sides.) Using paring knife, make small slashes in several places to form knuckle. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood." Remove from baking sheets and let cool on racks. Repeat with remaining dough.
Halloween Index