Now that you have a little one...are you ready for Halloween?
Halloween is a fantastic time to have fun with food! So, we each shared our favorite Halloween recipe in preparation of this fun filled holiday. Below you will find a collection of kid friendly treats and then some ghoulish adult treats.
Ghastly Toddler Treats:
Bugs in the Mud
12 small plastic cups
2 pkgs instant Chocolate pudding
3 1/2 c milk
1/2 pkg Oreos
12 Gummi Worms
12 plastic bugs ( I use the bug/spider rings)
1. Combine pudding mix and milk. Mix. Fill each cup with approximately the same amount of pudding.
2. Put the Oreos in the food processor and disperse between the cups. Add a plastic bug and gummi worm to each cup.
Edible Eyeballs
1 tub of Vanilla Yogurt (Greek yogurt is super yummy)
1 small pkg gummi lifesavers
24 raisins
2 styrofoam egg carton (cleaned)
1. Stuff each gummi savers with a raisin and place at the bottom of each egg hole in the egg carton. Then, fill with yogurt and freeze. Serve cold!
**Variations: Instead of yogurt, you can use jello or pudding.
Kitty Litter Cake
1 spice or German-chocolate cake mix
1 white cake mix
2 large packages instant vanilla pudding
1 large package of vanilla or lemon sandwich cookies
Green food coloring (optional - blue food coloring)
1 dozen small Tootsie Rolls®
1 new kitty litter pan
1 new kitty litter scoop
1. Prepare the cake mixes, using any size or shape of pan, according to package directions and allow to cool to room temperature. Then, Prepare pudding mix according to package directions and chill until ready to assemble the cake.
2. Crush the sandwich cookies in small batches into a food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup of cookie crumbs, add a few drops of green food coloring.
3. When the cake is cooled to room temperature, crumble into a large bowl. Add 1/2 of the uncolored cookie crumbs and the chilled pudding. IMPORTANT: mix in just enough pudding to moisten and hold the mixture together. Too much pudding will render the finished cake too soggy. Gently fold to combine.
4. Spoon the cake/pudding/cookie mixture into the litter box and smooth the top. Heat three Tootsie Rolls® in the microwave until soft and pliable. Shape the ends so they're no longer blunt, but rounded and slightly curved. You know the effect you're trying to achieve! Repeat with three more Tootsie Rolls® . Stick these six Tootsie Rolls® in the cake/pudding/cookie mixture.
5. Sprinkle the remaining uncolored cookie crumbs over the top of the cake/pudding/cookie mixture. Scatter the green cookie crumbs lightly over the top - the idea is to make it resemble the colored chlorophyll / deodorizer particles found in kitty litter.
6. Heat five Tootsie Rolls® in the microwave until almost melted, then scrape them onto the top of the cake and drag through and/or sprinkle with some of the cookie crumbs. Heat the last Tootsie Roll® in the microwave until pliable, then stick it over the side of the litter box and sprinkle lightly with the cookie crumbs.
7. Place a sheet of newspaper on your serving table, place the kitty litter box in the center and sprinkle with some of the cookie crumbs on the newspaper. Place the kitty litter scoop on or next to the little box.
Mummy Dogs
1 pkg crescent rolls
1 pkg hot dogs
mustard
Hot dogs wrapped in Pillsbury crescent dough. Wrap dogs to look like mummies covered in bandages then dot two eyes out of mustard. The look and taste fantastic!
Mud Pie
16 Oreo Cookies or Chocolate Graham Crackers
4 Tbsp butter, melted
1 pint icecream
5-10 gummy worms
1 cup fudge
Whipping cream, optional
1. Crush cookies in a plastic bag with a rolling pin. Empty into a bowl and combine with melted butter. Press the mixture into a 9" pie pan to form shell. Freeze for 20 minutes.
2. Remove icecream from the freezer and allow to soften. Drop a few gummi worms into the icecream and spoon into pie shell. Top with a thick layer of fudge sauce and freeze for atleast 1 hour before serving. Decorate the top with a few left overgummi worms. Serve with whipping cream.
Witches Hats
10 Chocolate Chocolate chip cookies or Keebler Fudge stripped cookies
1 bag of Hershey Kisses
1 tube of orange icing
Use the icing to to cement the Kiss to the cookie (if using Keebler striped cookies, place striped side down). Then put a decorative ring around the hat where the kiss and the cookie connect.
Ghoulish Adult Treats
Halloween Caramel Pumpkin Cheesecake Bites
8 whole Oreos, finely ground in food processor
1 1/2 Tbsp melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree (I used Libby’s)
1 large egg
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp fresh ground nutmeg
3 Caramel Sauce (I used just a jar of carmel topping)
12 Pumpkin Spice Hershey Kisses, unwrapped
1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.
Sweet Popcorn Balls
12 cups popped popcorn (or 3 bags of microwave popcorn)
3 cups mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs
2 cups sunflower seeds
1 1/4 cups granulated sugar
3/4 cups brown sugar
1 cups corn syrup
1/2 cups water
1/2 tsp cinnamon
1/2 tsp cayenne
1.Toss popcorn and dried fruit together in a large, lightly oiled, heatproof bowl. Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside.
2.Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer. Reduce heat to medium and cook until mixture reaches 260 degrees F.
3.Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
4.With well-oiled hands, form 3-inch balls, place on pans, and cool completely. Store in an airtight container for up to 4 days.
Pumpkin Bread
1 ½ cup sugar
½ cup shortening
2 eggs
1 2/3 cups of flour
½ tsp baking powder
1 tsp baking soda
¾ tsp salt
½ tsp cinnamon
¼ tsp ground cloves
½ cup water
1 cup canned pumpkin
½ c chopped walnuts
Blend together first nine ingredients. Add water, pumpkin and walnuts. Bake in a loaf pan at 350 degrees for 55 minutes or until a wooden toothpick inserted in the center comes out clean.
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