Halloween S’Mores Kits

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The other day I was reading through my Facebook wall and saw these kits posted by Mommy’s Kitchen and I thought they were just adorable.  They are super easy to make and she includes a link to print the directions that are stapled to the top of the bag.  I made 18 of the kits and some I will take to the dog park and some I’ll send to work with Mr. Meat Eater since sailors need treats, too.

There really is no recipe ~ all you need are graham crackers, Halloween ghost peeps and Hershey bars.  I would think you could use a couple of the small Hershey bars but I liked the idea of the large bar.

So check out Mommy’s Kitchen for complete directions.  I would think these would be great made with Christmas Peeps and on any holiday!

Happy Cooking!

Witches Fingers

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These are super cute to serve for Halloween dinner.  They are easy to make and the only thing that takes a bit of time is cutting the pouch to stick the end of the red pepper in.  I tried just laying a few on instead of cutting the pouch and that worked fine, too, so do whatever is easier for you.

The recipe I found originally called for Shake & Bake for chicken but I didn’t want to use that so I just used a recipe for regular chicken nugget coating.  I didn’t dip in the butter before coating to try and save a few calories and they will brown up more if you use the butter or you can spray them with Pam before baking.  Make sure you spray the pan before placing the chicken on it.  You can also increase the number of chicken breasts easily, too, if you need to make more.

Witches Fingers

3 skinless, boneless chicken breast halves
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1 tsp thyme
1 tbsp basil
1/2 cup butter, melted
1 small red sweet pepper, cut into small triangles

Preheat the oven to 400º.

Cut chicken breasts into long strips and tapered a little on one end.

In a bowl or on a plate, mix all ingredients except the butter. Put the butter in a bowl big enough for dipping.

Dip chicken into butter then into the crumb mixture and place on a lightly greased cookie sheet.

On one of the tapered ends, make a small slice and fit the red pepper triangle in it or you can just place on the end and it should stick while baking.

Bake for 20 minutes or until the chicken is thoroughly cooked through.

Serve with barbecue sauce or your favorite sauce.

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Candy Corn Cookies

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These cookies are just so adorable and I knew I had to try them when I saw them on the Betty Crocker site.  They take some time to make so be prepared for that but they are not in the least bit hard to make.

If the directions aren’t clear ~ there is a Youtube video that shows how to make them and I’ll link it at the end.

Candy Corn Cookies

1 pouch sugar cookie mix
1/3 cup butter, melted
1 egg
orange gel food coloring
1/4 cup chocolate chips, melted and cooled

Line an 8×4 loaf pan with parchment or waxed paper, making sure it extends over the sides of the pan.

In a medium bowl, stir the cookie mix, butter and egg together until a soft mix forms.

Place dough on work surface and divide into thirds. Take 1/3 and sort of shape it into the shape of the pan and place it in the pan; patting so that it covers the entire bottom of the pan as evenly as possible.

Take 1/3 of the dough and work the cooled chocolate  into it with your hands, making sure the color is as even as possible. Shape into the shape of the pan and place on top of the white layer already in the pan, smoothing as much as you can.

Take the last 1/3 of the dough and work the orange gel coloring into it, shape into the shape of the pan and put on top of the chocolate layer, making as smooth as possible.

Cover the pan and place in the refrigerator for about 2 hours or until the dough is firm to the touch.

Heat oven to 375º.

Remove dough from pan and cut crosswise into 1/2 inch slice. Cut each slice into 5 wedges. Place on ungreased cookies sheet about 1 inch apart.

Bake 7-9 minutes or until set and lightly golden brown. Cool on pan for 1 minute then move to a cooling rack to cool completely.

Makes about 9 dozen small cookies.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Recipes for Halloween

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If you are looking for some recipes for Halloween, here are a few that I have posted previously:

Candy Apples

 

Halloween Sugar Cookies

 

Halloween Krispie Treats

 

Peanut Butter Cups

 

Treats for the Canine Crowd

 

Easy Caramel Corn

Happy Halloween!

Ribbon of Pumpkin Coffee Cake

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This coffee cake is just one of the best I have ever had.  A layer of pumpkin pie is nestled between two layers of cake!  It would be perfect for the holidays or anytime you need a special coffee cake.

Pumpkin Cake

Ribbon of Pumpkin Coffee Cake

Filling
1 (16 ounce) can pumpkin
1 egg
1/3 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves

Streusel Topping
1 cup packed brown sugar
2 tbsps flour
2 tsps cinnamon
1/3 cup butter, diced
1 cup chopped pecans

Cake
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream

To make the filling: Combine all filling ingredients in a medium bowl and stir to combine. Set aside.

To make streusel: Combine the brown sugar, flour and cinnamon in a bowl, mix well. Cut in the butter until mixture is crumbly. Add pecans and stir to combine.

To make the cake: Cream the butter, and sugar with a mixer until light and fluffy. Add the eggs, one at a time and beat well after each. In another bowl, sift together the flour, baking powder and baking soda. Add flour mixture to butter mixture alternately with the sour cream; mix well after each addition.

Pour half the cake batter into a greased 13×9 pan. Sprinkle with half the streusel. Spread all of the filling mixture over the streusel. Top with the remaining cake batter. Sprinkle the rest of the streusel over the top.

Bake at 325º for 50 minutes.

Makes 12 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

My Signature

Candy Apples

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A Halloween/County Fair staple when I was a kid, I much prefer candy apples over caramel apples.  Something about the hard, sweet coating and the tart apple underneath.  These aren’t hard to make but you do need a candy thermometer.  I made 6 smallish apples with this recipe (I used McIntosh).

Candy Apples

Candy Apples

6 smallish apples
6 skewers (I used cookie pop sticks by Wilton)

2 cups sugar
1 cup light corn syrup (I used the less sugar kind)
1/2 cup hot water
1/2 cup cinnamon candies such as Red Hots

Line a baking sheet with parchment paper.

Using clean apples, stick the skewer in the stem end.

Combine the sugar, corn syrup and hot water in a medium saucepan over medium-high heat. Stir until the sugar dissolves and then continue to cook until the thermometer reaches 250º. Add the cinnamon candies, stir briefly, and continue to cook until the thermometer reaches 280º.

Remove from the heat and stir so that the candy is smooth. Hold an apple by the skewere and dip in the candy and swirl to coat, tilting the pan as needed. Hold apple over pan so that excess candy can drip back in the pan. Repeat until all apples are covered.

Cool at room temperature. After about 24 hours they start to get a little wimpy so try to enjoy within 24 hours or store in the refrigerator for longer storage.

Makes 6 apples.

NOTE: The candy is HOT and will burn. This is really NOT A RECIPE FOR CHILDREN to help make.

To get the candy out of your pan, boil some water in the pan and then let it soak and the candy should melt and come right out.

VIEW PRINTABLE RECIPE HERE!

Happy Halloween!

My Signature

Halloween Sugar Cookies

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I found this recipe in Everyday Food magazine and found it to be a super easy recipe and one that doesn’t make a ton of cookies.  I doubled the recipe and got 3 dozen ~ which is perfect for us.  The version I am putting here is the DOUBLED version.

Halloween Sugar Cookies

Halloween Sugar Cookies

8 tbsps butter, very soft
1 cup sugar
2 egg yolks
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
about 36 candy corns

Preheat oven to 350º.

In a medium bowl, mix butter and sugar until well combined. Add yolks, vanilla,  baking powder and salt. Add flour and mix until dough forms.

Scoop out level tbsps of dough and roll into balls in your hands. Place balls on ungreased cookie sheets, about 2 inches apart.

Bake until edges are  firm and just beginning to turn light brown, about 10 to 12 minutes.

Remove from the oven and gently press a candy corn into the center of each cookie. Cool cookies on sheets for 1 minute and then transfer to a rack to cool completely.

Makes about 36 cookies.

Happy Halloween!

My Signature

Halloween Krispie Treats

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This recipe is just a take-off on standard rice krispie treats.  You can’t tell in the picture but I tinted the marshmallows orange.  I think these would work for Thanksgiving, too, by leaving off the candy corn.  I found the recipe on the Land O’Lakes website and adapted it to suit me.

Halloween Rice Krispie Treats

Halloween Rice Krispie Treats

1/2 cup butter, melted
2 (10 oz. pkgs.) large marshmallows
3 drops orange food coloring or 2 drops read and 3 drops yellow
10 cups rice krispie cereal
1/2 cup chocolate chips
1 tsp shortening (Crisco)

Lightly grease a 15×10 jelly roll pan and set aside.

In a large pot, melt the butter over low heat. Add both pkgs. of marshmallows and continue to heat over low heat until marshmallows are melted. Remove from heat and stir in food coloring. Mix until the coloring is spread out evenly throughout the melted marshmallow mixture.

Add the cereal and mix until well combined.

Pat cereal mixture into prepared pan. Use greased wax paper to even it out so it won’t stick to your hands.

Melt chocolate chips and shortening in microwave and stir to combine. Place chocolat emixture in a sandwich bag, cut a bit of the bag’s corner off, squeeze chocolate in the bag and decorate the treats. Add candy corn if desired.

Let the treats sit for about 30 minutes before cutting so the chocolate can set up.

Makes about 40 bars depending on how large you cut them.

Happy Halloween!

My Signature

Pumpkin Squares

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Alice of simply decorated had a delicious-sounding recipe on her blog for pumpkin squares and I decided to give a try this afternoon.  I subbed Splenda blend sugar and Splenda blend brown sugar and fat free evaporated milk.  They are WONDERFUL!!!!  Sometimes the Splenda leaves a nasty aftertaste but with the blend, I don’t have it.  The brown sugar blend melted a little more than I would have liked but it tastes good and that’s all that matters.  Thanks for posting, Alice!

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Happy Cooking!

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