I’m getting into the Halloween spirit! Just got my kids’ Halloween costumes (I’m the proud parent of two butterflies- my three year old son is quite excited about his non-gender conforming costume), we picked our pumpkins, gutted them and they’re ready for carving! My favorite Halloween treat is caramel/chocolate apples! Why God didn’t make fruit fall off the tree- already wrapped in chocolate or caramel- is a mystery to me. What are your edible Halloween traditions? My Grandma makes popcorn balls every year, without fail. Wrap them in cellophane and give them to trick or treaters!
These recipes don’t center around a particular product, but I included coupons for ingredients where I could! Hope you enjoy the break from the norm– I couldn’t help myself with Halloween so close!
$0.65/2 – C&H Sugar Product – (smartsource.com)
by Country Living
12 crisp apples
1 1/3 cup dark corn syrup
1 1/3 cup granulated sugar
1 1/3 cup light brown sugar
1 1/3 cup heavy cream
1/4 tsp salt
3 T butter
3/4 tsp vanilla extract
1. Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.
2. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 degrees F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency.
3. Dip and gen
tly swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
HALLOWEEN CHEX MIX
learn how to get FREE chex mix
Combine a package of Chex Party Mix with candy corn and black and orange M&M’s. Anyone still feeling confused? If this recipe is over your head-
stop reading now . . .
“Morning Mummy!” is a breakfast treat great for halloween, or a film wrap party (get it?), or just your average dreary Tuesday. Sectioned any kind of bread dough out into small flat ovals, slit the sides, added a generous amount of nutella (hazlenut spread), wrapped each one up, and baked. I added frosting eyes once their personalities became clear and their bodies cooled down (and before the decomposition could begin).
If you don’t want to have to find nutella, just make pigs in a blanket!
$1.00/2 (IE) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (FF) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$0.50/2 – Pillsbury Crescent Dinner Rolls – (coupons.com)
$0.50/2 – Pillsbury Crescent Dinner Rolls – (smartsource.com)
ITTY BITTY “CARAMEL” APPLES
by Glass Slipper Cakery
4-inch lollipop sticks
Granny Smith OR Red Delicious apples (one apple makes about 8 mini apples)
3 oz. Peanut butter chips
2 tsp. shortening
Nonpareils OR sprinkles
Empty egg carton
- Cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier).
- Combine the peanut butter chips and shortening in a small bowl. (DO NOT use caramel. Due to the moisture of the exposed apple, it will NOT stick!!) Heat chips in the microwave 30 seconds at a time until melted. Set aside to cool down, about 10 minutes.
- Scoop a ball out of the apple with the melon baller, exposing a section of apple peel. Work ONLY one ball at a time, to prevent the yucky browning.
- Push half of a lollipop stick into the peel of the ball.
- Pat the apple dry with a paper towel.
- Dip and swirl the mini apples in the melted chips, covering the exposed apple completely, leaving only the peel showing. Set aside standing on a plate for 5 minutes.
- Roll the apple in sprinkles or nonpareils. Let stand for 15 minutes to harden.
- Place the mini “Caramel ” apples in an empty egg carton and place in the fridge.
HALLOWEEN MERINGUE BONES
by Gross Halloween Recipes
The perfect little treat that everyone will really dig are these treatalicious Meringue Bones. They are sweet and crunchy and fun to make. Guaranteed to delight and impress your guests at your next Halloween party.
3 egg whites
1/4 tsp. cream of tartar
pinch of salt
2/3 cup granulated sugar
1 tsp. vanilla
1. Preheat the oven to 225 degrees F (105 degrees C). Line two cookie sheets with parchment paper.
2. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually, just a spoonful at a time, add the sugar, beating well. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Then beat in the vanilla.
3. Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide. Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches and they will deflate if it sits too long.
4. Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
5. Remove from cookie sheets carefully or you will end up with a bunch of broken bones!
6. Serve atop a plateful of crushed oreos to make it look as if they are lying in dirt.
TRICK OR TREAT POPCORN BALLS
by Cooking Light
8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
Combine popcorn and candy corn in a large bowl.
Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.
Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.