HALLOWEEN RECIPES

The Big Spider Web

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup creamy peanut butter
1/2 cup margarine, softened
1 1/4 cups firmly packed light brown sugar
2 teaspoons vanilla extract
1 egg
3/4 cup milk chocolate chips, divided
1/2 cup chopped roasted peanuts
1 cup marshmallow fluff
Assorted candies and gummy creatures

Combine flour and baking soda; set aside.

In large bowl, with electric mixer at medium speed, beat peanut butter, margarine, sugar and vanilla until creamy. Beat in egg until light and fluffy; gradually blend in flour mixture. Stir in 1/2 cup chocolate chips and chopped peanuts.

Press dough into greased 14-inch pizza pan. Bake at 350 degrees for 20 to 25 minutes or until done. Cool completely in pan on wire rack. Frost top of cookie with marshmallow fluff to within 1 inch of edge.

Melt remaining chocolate chips, drizzle chocolate in circular pattern over marshmallow. Draw knife through marshmallow topping to create web effect. Decorate with assorted candies and gummy creatures. Makes 16 servings.

 

Ghoulish Mango Punch

4 large marshmallows, for garnish
1 piece black licorice, for garnish
1 small tube writing gel, either black, brown or orange, for garnish
1 (64 ounces) bottle mango guava juice drink
1 (32 ounces) bottle raspberry ginger ale
1 pint chocolate ice cream

Let marshmallows sit out to firm up for about 45 minutes. Cut licorice into 4 1-inch pieces and then in half lengthwise. Place licorice strips in marshmallows to make arms. Use writing gel to create spooky ghost faces.

Combine juice drink and raspberry ginger ale in a small punch bowl. Add ice cream using a large scoop. Place ghosts on top of ice cream or float in punch. Makes 12 8-ounce servings.

 

Boo-Licious Bars

3 tablespoons margarine (not reduced-fat or diet margarine)
1 (10 ounces) package (about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups toasted rice cereal
Vegetable cooking spray
12 wooden ice-cream sticks (available in craft stores)
Prepared frosting and candies (for decorating)

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add rice cereal. Stir until well coated.

Using buttered spatula or waxed paper, press warm mixture into 9- by 9- by 2-inch pan coated with cooking spray. Cut into twelve 2 3/4- by 2-inch pieces when cool.

Place a wooden stick into the end of each bar. Decorate as desired with prepared frosting and candies. Makes 12 bars.

Microwave Instructions: Place margarine and marshmallows in a large microwave-safe bowl. Cook on high (100 percent power) for 2 minutes. Stir to combine. Cook on high 1 minute longer. Stir until smooth. Add cereal. Stir until well coated. Press into pan as directed above.

Note: Microwave cooking time may vary. Recipe tested in 700-watt microwave oven.

 

Chocolate Litterbox Cookies

ingredients:
1/2 cup honey
2/3 cup (1 and 1/3 stick) butter or margarine
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
Mix-ins: coconut, chocolate chips, butterscotch chips, peanut butter chips

Grape-Nuts cereal

Microwave the honey until it bubbles (about 1 minute). Add the butter. Add the egg, mix well, then mix in all the other stuff. Add mix-ins of your choice to some or all of the batter. Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops. Roll logs in grape-nuts and bake at 350 degrees till done (10 to 15 minutes). Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. Garnish with melted chocolate.

 

Petrified Pumpkin

1 medium pumpkin
2 pounds of ground beef
2 cups of cooked rice or corn chips or tortilla chips
1 (10 3/4oz) can of Cream of Mushroom Soup
1 (4oz) can of sliced mushrooms (drained)
2 sliced zuchini or 2 big sliced bell peppers (orange and green colors are good)
1 (8oz) can of water chestnuts (sliced and drained)
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 medium onion, chopped

Precook your rice (if you're going to use rice) until tender.

Preheat your oven to 350 degrees. While it is heating: Cut the top of your pumpkin at an angle. Spoon out all the seeds and the pulp. (Save pulp for other recipes, and the seeds can be toasted later!) Use a permanent marker to put a happy or scary face on your pumpkin. Take the skillet and add in your chopped onions and vegetable oil. Cook over medium heat, stirring, until the onions are slightly brown and tender. Crumble up your beef and add it to the skillet, stirring until no pink remains and the meat is brown. Drain the grease from the skillet into a grease can. Open up the cans of mushrooms, mushroom soup and water chestnuts. If the chestnuts aren't sliced, slice them now. Slice your zucchini or bell peppers up. Stir soy sauce, brown sugar, mushroom soup, mushrooms, zucchini or bell-peppers and water chestnuts into the pan with your meat. Add in rice or chips.

Cook for 10 minutes, stirring.

Spoon the veggie/meat mixture into your pumpkin. Place the meat-filled pumpkin on a cookie sheet. Bake for one hour, or until the flesh of the pumpkin is tender. Put on a plate and serve. Spoon out the cooked pumpkin along with the meat. Yummy!

 

Ghosts and Goblins

2 20 oz package of refrigerated sugar cookie dough
3 oz package of chocolate pudding and pie filling
4 oz package of vanilla pudding and pie filling
1 cup powdered or confectioners sugar
4 teaspoons milk
Food coloring: red, blue, yellow
2 12 sectioned muffin pans
Pam or butter
Toothpicks

Follow the package instructions on the vanilla and chocolate puddings. Make two bowls of pudding and chill in the fridge overnight, or a minimum of two hours. Freeze the cookie dough overnight or a minimum of two hours. Preheat your oven to 325 degrees. Spray the two muffin pans with Pam or other cooking spray, or grease with butter. Slice the frozen cookie dough into 24 º inch slices. Flatten each slice of dough with your hand and press the slices into the greased muffin cups. Bake at 325 degrees for 12 to 15 minutes. The ghost cups are done when they are golden brown around the edges. Cool for a couple of minutes. Then remove the ghost cups from their pans. Let the pastries cool completely.

Frosting

Put your powdered sugar and milk into a bowl. Mix. Add another drop of milk or spoonful of sugar until the frosting is thick. Divide your frosting into smaller bowls. Color the frosting by dropping in food coloring. You can make black, red, orange or purple.

Spoon your chocolate and vanilla puddings into the pastry cups.

Invite your guests to use toothpicks to dip into the frosting and make their own ghoolish faces. Tasty!

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