CLOSED $31 Best Halloween Recipe Contest- FREE for members!

Posted:15.10.2008, 22:56

Quick Ghost Cookies

These cookies are quick and easy and great for kids. They can help you decorate them too.

Serving: 24
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

1 pound white confectionery coating cut into chunks
1 package (1 pound) Nutter Butter Peanut Butter Cookies
mini chocolate chips

1. In top of double boiler over simmering water, melt confectionery coating, stirring occasionally.

2. Dip cookies into coating, covering completely. Set on waxed paper to cool.

3. Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes.

Based on individual serving.
Calories: 126
Total Fat: 5 g
Carbohydrates: 20 g
Protein: 2 g

Posted:15.10.2008, 22:57

Black Cat Cupcakes

These cupcakes look adorable and are fun to decorate. Perfect for dessert on Halloween!

Serving: 24
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

1 1/4 cup reduced fat Oreo cookie crumbs
18 1/4 ounces reduced fat chocolate cake mix
24 pieces Halloween Oreo cookies
16 ounces reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips

1. Preheat oven to 350 degrees.

2. Prepare 24 2 1/2-inch muffin cups with cooking spray and flour. Set aside.

4. Prepare cake mix according to package directions. Stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.

5. Remove from pans; cool on wire rack.

6. Make cat faces on each of the remaining 24 cookies. Using some frosting, attach 4 1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes.

7. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake, and place 3-inch piece licorice string on back half of each cupcake for tail.

Based on individual serving.
Calories: 231
Total Fat: 6 g
Carbohydrates: 41 g
Protein: 2 g

Posted:15.10.2008, 23:03

Swamp Slime Candy-filled Jell-O

The kids will love this recipe. They can help hide the gummy bugs in the jello. It is great for Halloween.

Serving: 5
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

green Jell-O
gummy bugs

1. Make green Jell-O.

2. Put some of it in clear plastic containers and put some aside.

3. When the jello starts to solidify, add various gummy bugs.

4. Beat the rest of the jello to a froth and add to the top of the slime. Let set.

Based on individual serving.
Calories: 95
Total Fat: 5 g
Carbohydrates: 23 g
Protein: 1 g

Posted:15.10.2008, 23:04

Swamp Punch

This punch is so refreshing. The scoops of sherbert and fruit slices add a great taste and make the presentation attractive.

Serving: 10
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

2 cups boiling water
1 large package lime flavored gelatin
2 cups cold orange juice
1 cold seltzer
ice cubes
1 pint orange sherbet, slightly softened
1 orange, thinly sliced
1 lime, thinly sliced

1. Stir boiling water into gelatin in large bowl for at least 2 minutes until completely dissolved.

2. Stir in orange juice. Cool to room temperature.

3. Just before serving, pour into punch bowl. Add cold seltzer and ice cubes. Place scoops of sherbet and fruit slices in punch.

Based on individual serving.
Calories: 140
Total Fat: 1 g
Carbohydrates: 32 g
Protein: 2 g

Posted:15.10.2008, 23:37

I wish I could contribute but Betty Crocker I am not - but these recipes are great. Neat contest. I like the witches hats - it's a chocolate thing.

Posted:16.10.2008, 01:08

I Think you will like this it is real good. Pumpkin Marble Cheesecake
Yield: 10 servings

1 1/2 cups gingersnap crumbs
1/2 cups finely chopped pecans
1/3 cup margarine, melted
16 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Combine crumbs, pecans and margarine, press onto bottom and 1 1/2 inches up the sides of a 9-inch cheesecake pan. Bake at 350 degrees F° for 10 minutes.
Combine cream cheese, 1/2 c sugar, vanilla and mix at medium speed with an electric mixer until well blended and smooth. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter and refrigerate. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.

Bake at 350 degrees F for 55 minutes or until done. Cool before removing from pan.

Decorate Halloween style using Halloween Picks and keep refrigerated until serving.

Posted:16.10.2008, 02:05

This one looks good and not too much work.

8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

1. Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
2. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
3. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Posted:17.10.2008, 08:04

Ghosts on Broomsticks
1 roll (0.75 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack in 3-foot roll (any flavor), unwrapped
14 pretzel sticks (2 to 3 inches long)
2/3 cup white vanilla chips, melted
1 1/2 teaspoons miniature semisweet chocolate chips (52 chips)

1. Line large cookie sheet with waxed paper or parchment paper. Unroll fruit snack roll. With kitchen scissors, cut 3/4-inch-long fringe on one long side of snack roll. Cut fringed roll into 2-inch pieces.
2. To make each "broomstick," wrap piece of fringe around one end of pretzel; press to seal. Place "broomsticks" on waxed paper-lined cookie sheet.
3. Drop rounded 1/2 teaspoonfuls of melted white vanilla chips crosswise onto pretzels; shape to resemble "ghosts" seated on "broomsticks."
4. Press 3 miniature chocolate chips into each "ghost" for eyes and mouth. Let stand at room temperature for about 45 minutes or in freezer for about 5 minutes or until set. Peel candies from waxed paper.

Posted:17.10.2008, 08:05

Pecan-Caramel Spiders
1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or jimmies, optional

Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.

Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

**Moderator**

Wow!! These sound super scary and good!!!

Posted:21.10.2008, 14:15

Boisson Dégoulinante pour Halloween
Recette pour Halloween une boisson baveuse à l'ananas pour 4 petits diables

Les Ingrédients :

* 80 g de gélatine en poudre
* 30 cl d'eau
* 50 g de sucre
* 25 cl de jus d'ananas
* 60 cl de boisson sprite
* 20 gouttes de colorant alimentaire jaune

La Recette :

1. Dans une casserole, portez l'eau jusqu'à ébullition, versez la gélatine, le sucre, le colorant alimentaire et le jus d'ananas. Mélangez pour que la gélatine prenne partout. Laissez légèrement tiédir.

2. Disposez dans votre freezer pendant environ 3 heures. Sortez dès que vous avez une consistance semi-liquide, à l'allure gluante.

3. Versez dans un bol. Chaque diablotin, se servira à l'aide d'une louche dans son verre la boisson gluante d'halloween du Pro de la Cuisine

Posted:22.10.2008, 10:59

18.25-ounce) package devil's food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped
Gummy bugs or worms
PREPARE cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).
WRITE spooky words such as "RIP" or "BOO" on Crunch bars using tube icing. Let sit for a few minutes to dry.
PRESS Crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake.
Makes 12 servings. GRAVE YARD CAKE

Preparation - 30 min | Cooking - 28 min | Cooling Time - 30 min cooling

Posted:24.10.2008, 13:50

I don't like hassles's esp. in the kitchen AND on holidays-this is an easy recipe & KIDS think it looks "COOL"

Blood soup
You will need a can of tomato soup and a pack of musksticks. First, cook the soup in a pan over a stove. Then break up the musk sticks and put them into the soup to create...blood soup with delicious fingers!
HINT: USE A CLEAR GLASS BOWL & ADD RED FOOD COLOR

Posted:26.10.2008, 11:15

Cheesenstein

2 packages (8 ounces each) cream cheese, softened
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) whipped cream cheese
Moss-green paste food coloring
1 can (4-1/4 ounces) chopped ripe olives, drained
2 pepperoncinis
2 slices peeled parsnip
4 colossal ripe olives
Black decorating gel
1 pretzel rod
1 small cucumber
Assorted fresh vegetables
Directions:
In a large mixing bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
Add ripe olives for hair, pepperoncinis for ears, and parsnip slices and two colossal olives for eyes. With black decorating gel, pipe the brow, mouth and stitches.
Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.
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Jack-o'-Lantern Cream Puffs
1/2 cup water
1/4 cup butter, cubed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
2 eggs
FILLING:
4 ounces cream cheese, softened
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice
3/4 cup whipped topping
FROSTING:
1/2 cup confectioners' sugar
2 teaspoons butter, softened
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Green and orange food coloring
1 tablespoon baking cocoa
Directions:
In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a small mixing bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 tablespoon whipped topping; replace tops.
For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting. Yield: 12 servings.
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Strawberry Ghosts
30 fresh strawberries
8 squares (1 ounce each) white baking chocolate
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips
Directions:
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.
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Posted:26.10.2008, 11:17

hello nln,,, the best recipe you can have for HOWL-O-WEEN is . Your,Family Children Grandchildren,and Friends .mix all togather in a big room ,have lots of treats and games for e1, and have a wonderful time,Thats the best along with fun for e1. HAPPY HOWL-O[WEEN, NLN AND ALL YOU WONDERFUL PEOPLE. HAVE FUN AND BE SAFE