Halloween Delights

Yummy yummy yummy tasty but haunted treats in my tummy- JennLo 1CL

 



Since it's Halloween week 1stClassLadies are going to get right down to business and give you some recipe treats for the young and youthful as well as the mature and over 21. View,like, and support but most of all- BE SAFE!!!

Chomping Monsters

 

Ingredients:

Cookies

1 package (16 oz) Pillsbury® Ready To Bake!™ refrigerated chocolate chip cookies (24 cookies)
1 1/4 cups white vanilla baking chips                                           
1 container ready-to-spread frosting (any white variety)                             
Gel food colors, if desired

Decorations, if desired                        

Red or black string licorice                                    

Miniature semisweet chocolate chips                                      

Large marshmallows                                           

Candy-coated chocolate candies

• 1 Heat oven to 350°F. On ungreased cookie sheet, place cookie dough rounds 2 inches apart. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• 2 Meanwhile, in medium microwavable bowl, microwave 1 cup of the white vanilla baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Cool 5 minutes. Stir in frosting until well blended. Reserve 2 tablespoons of the frosting mixture to attach decorations. Use gel food colors to tint remaining frosting in desired colors. Spoon each color of frosting into resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag, and pipe on bottom of 1 cookie. Press another cookie, flat side down, on frosting at an angle, cookies touching on one side and about 1 inch apart on the other, to look like open mouth.
• 3 To decorate, press remaining white vanilla baking chips in frosting for teeth. Use reserved frosting mixture to attach eyes, using decorations as desired.

*get more recipes like this from Pillsbury.com*

 

Yummy Mummy Spinach Dip

 

Ingredients:

1 pkg. (16 oz.) frozen pizza dough, thawed

1 egg, beaten
2 sticks KRAFT or POLLY-O Mozzarella String Cheese
2 black olive slices
 

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Lite Ranch Dressing

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 green onion, sliced1/2 cup finely chopped red peppers

1/4 cup KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

WHEAT THINS Original Snacks

Make It

 

PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.

*get more recipes like this from kraftrecipes.com*

 

Halloween Candy Cane Ice Cream

Ingredients

• Perry's Vanilla ice cream
• Food coloring (or fruit - see note below)
• Whipped cream
• Candy corn or Halloween sprinkles

Directions

1. Let the ice cream soften for about 20 minutes, it needs to be quite soft for adding color (or fruit).
2. Divide ice cream into thirds into 3 separate mixing bowls. The exact amount of ice cream depends upon the size of the clear cups or glasses that you will be using and the number of servings needed. In general, you will need a minimum of 1 1/2 cups of ice cream per person.
3. Add yellow food coloring to one bowl and stir until the desired shade of yellow is achieved.
4. Add orange food coloring to the second bowl. Alternatively, use a combination of yellow and red to make orange. Use 2 drops of yellow for every 3 drops of red until the desired shade of orange is achieved.
5. Add a layer of yellow-colored vanilla ice cream to the bottom of a clear plastic cup or glass. Freeze the layer for a couple minutes (optional).
6. Next, add a layer of the orange-colored vanilla ice cream on top of the yellow layer. Freeze the layer for a couple minutes again (optional).
7. Finally, add a layer of non-colored vanilla ice cream on top of the orange layer.
8. The cups can now be placed in the freezer until ready to be served.
9. Before serving, top with whipped cream and garnish with any type of Halloween candy or sprinkles.
10. Enjoy!

Chocolate Ghost Cakes

Ingredients

1/2 (12-oz.) container ready-to-spread white frosting

1 (11-oz.) package cream-filled chocolate cake squares

1 (0.68-oz.) tube black decorating gel

Preparation

1. 1. Microwave frosting in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir until smooth. Let stand 2 minutes.
2. 2. Place 1 cup melted frosting in a gallon-size zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe frosting onto each cake square in the shape of a ghost, adding remaining frosting to bag as needed. Pipe 2 dots on each cake using black gel to form eyes.

 
*courtesy of Myrecipes.com*

 

 



Halloween Sunset Cocktail    

 

Ingredients

• 3 ounces tangerine juice
• 1 1/2 ounces white rum
• 3/4 ounce grenadine
• Ice cubes

Directions

1. Combine juice and rum in a tall glass filled with ice. Top with grenadine. Serve.

Cook's Note

This cocktail is beautifully two-toned when first poured; afterward, the ingredients start to mix together into an intense orange color.



 

Bleeding Heart Martini

 

 

Ingredients

• 2 ounces dry vermouth
• 8 ounces premium gin
• Ice cubes
• 4 Pickled Baby Beets, each placed on a cocktail skewer

Directions

1. Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses. Garnish each with a skewered pickled baby beet, and serve immediately.

 

Red Sangria

 

Ingredients

• 1 cup brandy
• 1 orange (ends cut off), thinly sliced
• 1 red apple, halved and thinly sliced
• 2 bottles well-chilled dry red wine, such as Rioja or red Zinfandel
• 1 cup club soda
• 3/4 cup fresh orange juice

Directions

1. In a large pitcher, stir together brandy, orange and apple slices. Let stand 15 minutes. Add wine, club soda, and orange juice. Serve over ice.

 

*courtesy of MarthaStewart.com for all drinks*

 

For some the best part about Halloween is none other then curving the pumpkin. For those of our readers who don't know how to do so here is a tutorial that will help!!