Taffy Apple Cookies
Ingrediants
½ pound plus 2 tablespoons - Butter
8 tablespoons - Powdered sugar
3 cups - Flour
2 - Egg yokes
1 teaspoon - Vanilla extract
1 bag - Caramels
1 small package - Chopped nuts or sprinkles
Pinch salt
Preparation
Cream butter and add powdered sugar, yolks, vanilla and salt. Mix well. Add flour, shape into balls and place on ungreased cookie sheet one inch apart. Bake at 375 degrees for 12 to 15 minutes. Cool and place toothpick in center.
Melt 1 bag caramels in ½ cup water. Dip each cookie into melted caramel and roll in chopped nuts or sprinkles. Place on waxed paper and let set for an hour.
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Eyeball Cookies
Ingrediants
½ cup - Butter (softened)
1 ½ cups - Peanut butter
1 pound - Powdered sugar
1 tablespoon - Vanilla extract
12 ounces - White chocolate almond bark
Preparation
Cream the butter and peanut butter together. Add the sugar and vanilla and thoroughly blend. Shape into small 1-inch balls and refrigerate on waxed paper for 30 minutes.
Melt the white chocolate in the microwave or in double boiler. With a toothpick, dip the "eyeballs" into the white chocolate, covering all but a small circle on the top. Let cool on waxed paper.
Makes 40 eyeballs.
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Halloween Spread (Fruit Dip)
Ingrediants
1 ½ cup - Solid-pack pumpkin
½ cup - Peanut butter
2 tablespoons - Honey
¼ teaspoon - Ground cinnamon
2 tablespoons - Chopped peanuts
Small carrots
Celery sticks
Apple slices
Preparation
Combine pumpkin, peanut butter, honey and cinnamon; mix well. Chill. Before serving, top with nuts. Serve with vegetable sticks and apple slices.
Makes one cup.
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Creepy Caterpillar (Cookies and Ice Cream)
Ingrediants
2 pints - Mint-chocolate or pistachio ice cream
8 - Chocolate wafer cookies
28 - Miniature marshmallows
2 pieces (3 inches each) - Red licorice
1 bag - Peanut M&Ms
1 - Red hot candy
Preparation
Scoop ice cream onto 8 cookies. Arrange in a zigzag fashion on a cookie sheet.
Place 2 marshmallows on each side of 7 scoops for feet. Insert licorice in top scoop for antennae. Use peanut M&M's for eyes.
Freeze for at least one hour. Just before serving, position red-hot for mouth
Makes 8 servings.
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Vampire Repellent (Popcorn Snack)
Ingrediants
1 bag - Microwave popcorn
2 cups - Crisp wheat square cereal
2 cups - Cheddar cheese-flavored goldfish crackers
1 (¾ ounce) can - Shoestring potatoes
1 cup - Unsalted peanuts
½ cup - Margarine or butter
1 teaspoon - Dried parsley flakes
½ teaspoon - Chili powder
¼ teaspoon - Onion powder
¼ teaspoon - Garlic powder
½ cup - Grated parmesan cheese
Preparation
Prepare popcorn as directed on the package. Remove any unpopped kernels.
In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts.
Place margarine in a 2-cup microwave-safe measuring cup. Microwave on high for 1 to 1 1/2 minutes or until melted. Stir in parsley flakes, chili powder, onion powder, and garlic powder. Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese. Toss until evenly coated.
Transfer half of mixture to ungreased 12x8 inch microwave safe dish. Microwave on high for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.
Makes 12 cups.
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