|
|
Halloween Recipes
They're frightfully delicious.
Spooky Hot Chocolate with Ghosty Marshmallows
6 to 8 large marshmallows
5 T unsweetened Dutch-process cocoa
3 T sugar
1/3 cup water
4 cups milk
1 cup half-n-half
Directions
Place one marshmallow horizontally on a work surface.
Using a rolling pin or soup can, flatten the marshmallow by
rolling it back and forth over it. Using Halloween-themed
mini cookie cutters, cut into desired shapes.
In a saucepan over medium heat, combine the cocoa, sugar, and the water.
Bring slowly to a boil, stirring, until the sugar and cocoa dissolve,
about 2 minutes. Add the milk and the half-n-half and continue to cook,
stirring, until bubbles appear along the edges of the pan, about 5 minutes;
do not allow to boil. Pour into mugs and garnish with the marshmallow spooks.
Serve immediately while the spooks hold their shape.
Teeth-rotting crispies
This recipe is sure to make your kids hyper and your dentist happy!
Ingredients
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Candy Corn
3/4 c Miniature chocolate chips
Candy pumpkins
Yellow and red food coloring
Directions
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.
Zombie Brains Delight
Servings: 6
Ingredients:
1 pk (6oz) blueberry jello mix
1 ct (16oz) small curd cottage Cheese
1 cn (16 1/2oz) can blueberries in syrup
Directions:
Prepare jello according to package directions. Chill until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add food coloring to turn the cottage cheese a nice grayish color when blended. To serve put a couple of spoonfuls of jello (congealed brain fluid) on a plate, some of the syrup on that, and a scoop of the cottage cheese & blueberry mix(brain matter) on top. Serves six.
Montrous Cookies
Servings: 8
Ingredients:
4 eggs
3/4 cup margarine
2 cups sugar
1 1/2 cups brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
3 teaspoons baking soda
1 teaspoon salt
7 cups rolled oats (quick)
3/4 cup milk chocolate chips
3/4 cup pecans, chopped
3/4 cup M and M candies
Directions:
Beat together eggs, margarine, sugars, vanilla and peanut butter.
In a separate bowl, mix together baking soda, salt, and oatmeal. Mix into peanut butter mixture. Add chocolate chips and pecans and stir until well blended.
Drop golfball-sized balls of dough onto an ungreased cookie sheet and flatten each cookie into a circle shape with the bottom of a small glass.
Press M and M candies on the top of unbaked cookies. Bake at 350 F for 10-12 minutes. Allow to cool for 5 minutes on cookie sheet before removing. Makes 2 to 3 dozen large cookies.
Tip: If dough seeems too moist, add 1/2 to 1 cup all-purpose flour to the dough.
|
