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HALLOWEEN RECIPES LINKS Halloween Recipes-Southern US Cuisine Mary's Halloween Food Hallowe'en Recipes Pillsbury Mealtime Ideas:Holiday & Special Occasion Recipes A PastryWiz Halloween Jody's Haunted Halloween Recipes Food for Halloween Parties Food:Frightful Fare Roasted Pumpkin Seeds Goosebumps Terrorific Treats Halloween Recipes Sorted Alphabetically Goolish Recipes New Halloween Recipes Hersheys Halloween 1998 Holiday:Halloween Recipes Try some of these Treats for your Halloween Party....They are Ghoulishly Good! Fiddle Faddle Preparation Time: 15 minutes Cooking Time 25 minutes Serves: about 4 quarts Ingredients: 3/4 C (150g) Granulated sugar 1/4 C (~57G) Brown sugar 1/2 C (115g) Butter 1/2 C (1dL) Corn syrup 1/2 C (1dL) Water 1/2 tsp. Salt 1/2 tsp. Real Vanilla 1 1/3 bags Plain or natural-flavored microwave popcorn 1/2 C (~60g) Roasted Almonds Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over. While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better. When your candy has reached the hard ball stage, add the vanilla. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot. When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out. PEOPLE CHOW Pour one box CHEX cereal in a large brown paper bag. Melt 1 stick of butter, one 12 ounce package chocolate chips, and 3/4 cup peanut butter together. Pour over cereal and "SHAKE" good. Add 1 box powered sugar and "SHAKE" really good again. Store tightly in air tight container, if you have enough to keep after tasting it. Chocolate Marshmallow Crispy Bars 2 T. butter or margarine 1/2 cup creamy peanut butter 4 cups miniature marshmallows 5 cups crispy rice cereal 1 cup semi-sweet chocolate chips In a large pot, melt margarine(or butter), peanut butter, and marshmallows over low heat, stirring occasionally, until mixture is smooth and ingredients are melted (approx. 4-5 mins.). Add crispy rice cereal, stiring to coat. Then add the semi-sweet chocolate chips and stir. The chocolate chips can also be added with marshmallow mixture to melt throughly, but we prefer to have the chips not melted all the way so it is like a marbled effect. Spread mixture into a greased 9X13 pan. Refrigerate for about 1 hour to set. Cut into bars. Yeild: 24 bars Options: 1/2 cup salted peanuts, chopped You can also microwave in a 1- 1/2 quart microwave safe bowl to melt ingredients on medium for 2 minutes, stir, then microwave 2-3 more minutes and stir, until melted. Candy Apples 12 red apples 3 c granualted sugar 1 c corn syrup 1 c water 1/2 t cinnamon 1/4 t red food coloring Wash and dry apples. Then firmly insert a wooden meat skewer or stick in stem end. Lightly grease a baking sheet. In a saucepan, combine the sugar, corn syrup and water. Heat, stirring constantly, until sugar dissolves. Cover and bring to boil. Boil, uncovered and without stirring, until a few drops in cold water separate into threads (300 F on a candy thermometer). Blend in cinnamon and red food coloring. Remove from heat. Tip saucepan and dip apples in syrup turning to coat evenly. Place on prepared baking sheet to harden. Makes 12. Halloween Face Paint 1 ts cornstarch 1/2 ts water 1/2 ts cold cream 2 dr food coloring In a small mixing bowl, combine all ingredients, mix well. Bloody Hands Yield 6 - Ice molds Ingredients: ½ GALLON RED FRUIT PUNCH 6 SURGICAL GLOVES TWIST TIES Fill a glove with the fruit punch. Twist the wrist portion of the glove then wrap tightly with a twist tie. Freeze over night. Options: Use orange, cranberry, or grapefruit juices as substitutes. Free Stuff and Fun A Special page for my Nephews Newspaper Article about Maxwell Fun Links and Online Gifts Lisa's Joke Page Free Lottery, Sweepstakes, and Contests Halloween Links and Fun HALLOWEEN GREETINGS Samples and Coupons by Mail Make Money or Earn Points
Halloween Recipes-Southern US Cuisine
Mary's Halloween Food
Hallowe'en Recipes
Pillsbury Mealtime Ideas:Holiday & Special Occasion Recipes
A PastryWiz Halloween
Jody's Haunted Halloween Recipes
Food for Halloween Parties
Food:Frightful Fare
Roasted Pumpkin Seeds
Goosebumps Terrorific Treats
Halloween Recipes Sorted Alphabetically
Goolish Recipes
New Halloween Recipes
Hersheys Halloween 1998
Holiday:Halloween Recipes
PEOPLE CHOW Pour one box CHEX cereal in a large brown paper bag. Melt 1 stick of butter, one 12 ounce package chocolate chips, and 3/4 cup peanut butter together. Pour over cereal and "SHAKE" good. Add 1 box powered sugar and "SHAKE" really good again. Store tightly in air tight container, if you have enough to keep after tasting it.
Chocolate Marshmallow Crispy Bars 2 T. butter or margarine 1/2 cup creamy peanut butter 4 cups miniature marshmallows 5 cups crispy rice cereal 1 cup semi-sweet chocolate chips In a large pot, melt margarine(or butter), peanut butter, and marshmallows over low heat, stirring occasionally, until mixture is smooth and ingredients are melted (approx. 4-5 mins.). Add crispy rice cereal, stiring to coat. Then add the semi-sweet chocolate chips and stir. The chocolate chips can also be added with marshmallow mixture to melt throughly, but we prefer to have the chips not melted all the way so it is like a marbled effect. Spread mixture into a greased 9X13 pan. Refrigerate for about 1 hour to set. Cut into bars. Yeild: 24 bars Options: 1/2 cup salted peanuts, chopped You can also microwave in a 1- 1/2 quart microwave safe bowl to melt ingredients on medium for 2 minutes, stir, then microwave 2-3 more minutes and stir, until melted.
Candy Apples 12 red apples 3 c granualted sugar 1 c corn syrup 1 c water 1/2 t cinnamon 1/4 t red food coloring Wash and dry apples. Then firmly insert a wooden meat skewer or stick in stem end. Lightly grease a baking sheet. In a saucepan, combine the sugar, corn syrup and water. Heat, stirring constantly, until sugar dissolves. Cover and bring to boil. Boil, uncovered and without stirring, until a few drops in cold water separate into threads (300 F on a candy thermometer). Blend in cinnamon and red food coloring. Remove from heat. Tip saucepan and dip apples in syrup turning to coat evenly. Place on prepared baking sheet to harden. Makes 12.
Halloween Face Paint 1 ts cornstarch 1/2 ts water 1/2 ts cold cream 2 dr food coloring In a small mixing bowl, combine all ingredients, mix well.
Bloody Hands Yield 6 - Ice molds Ingredients: ½ GALLON RED FRUIT PUNCH 6 SURGICAL GLOVES TWIST TIES Fill a glove with the fruit punch. Twist the wrist portion of the glove then wrap tightly with a twist tie. Freeze over night. Options: Use orange, cranberry, or grapefruit juices as substitutes.
