Saturday, October 24, 2009

creamy clam chowder

perfect on a cold day!
5 slices bacon, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) chopped clams
3 tablespoons flour
2 cups half-and-half
1 cup milk

Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

hell's fire bacon-cheese dip

2 (8 oz.) pkgs cream cheese
4 shredded cheddar cheese
1 cup whole milk or half-and-half
2 tsp. Worcestershire sauce
1 tsp. onion powder
1 tsp. hot mustard
1/8 tsp. cheyenne pepper (optional for extra spice)
16 slices of bacon
tortilla chips

Place all ingredients (except bacon) in crock pot and stir every 20 minutes or so. Fry and crumble bacon. When smooth add crumbled bacon to cheese mixture and cook on low for 2 hours. Serve right out of the crock pot to keep warm if desired with tortilla chips or crusty french bread.

Perfect for a game day!

Friday, October 23, 2009

easy baked apples

Simply delicious...the perfect compliment to any holiday meal!!

12 Red Delicious or another good baking apple
1/2 cup firmly packed brown sugar
3/4 cup butter
1 cup chopped candied nuts, I like pecans
1 t. nutmeg
1 t. ground cinnamon

Heat oven to 375° F. Peel upper half of each apple. Core to within 1/2 inch of bottom. Place apples in ungreased baking dish. In a small bowl, combine the nuts, sugar, butter and spices. Divide the mixture among the apples. Bake 30-40 minutes, basting occasionally. To test for doneness, pierce with fork; they should be tender. Serve with fresh whipped cream or vanilla ice cream or plain...YUMMY!!!

renee's praline sweet potatoes

4 C. mashed sweet potato
1/2 C. white sugar
2 T. vanilla extract
4 eggs - beaten
1/2 pint heavy cream
1/4 lb. butter or margarine
1 C. brown sugar
1/2 C. flour
1 1/4 C. chopped pecans

Butter one 2 quart casserole dish. Preheat oven to 350° F. In a mixing bowl, combine potatoes, sugar, vanilla, eggs, and cream. Blend well. Spread into casserole dish evenly. Prepare the topping by combining the butter, brown sugar, flour, and pecans. Mix until crumbly and sprinkle over top sweet potato mixture. Bake for 30 minutes. Serves about 6.

Thursday, October 22, 2009

cranberry pecan bars

Nothing says it holiday season like cranberries!!
1 C. flour
2 t. sugar
1/4 C. butter, cut into pieces
2 T. water
1/2 t. vanilla extract

1/3 C. whipping cream
1/2 C. light brown sugar
2 T. honey
3/4 C. dried cranberries
1 C. finely chopped pecans

Preheat oven to 350°F. Grease an 8-inch square baking pan and set aside. Combine flour, sugar and butter in a food processor. Process until mixture resembles coarse cornmeal. Add water and vanilla; pulse again. Press dough into prepared pan and freeze for 15 minutes. Bake dough for 15 minutes, until golden.

In a small saucepan over medium heat, combine whipping cream, brown sugar and honey. Bring to a boil and continue boiling for 1 minute. Remove from heat. Stir in cranberries and chopped pecans. Spoon filling over crust, spreading evenly. Bake for 20-25 minutes until bubbling. Remove from oven and cool completely on wire rack. Cut into squares.

Wednesday, October 21, 2009

pumpkin gingerbread

Your family will thank you for this!

1 c. unsalted butter, melted
2 1/2 c. flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp nutmeg
1 tsp. salt (if butter is salted use less 1/8 tsp. approx)
1 c. sugar
1 c. brown sugar
1 (15 oz.)can pumpkin puree ( 1 3/4 c.)
3 eggs

Preheat oven to 375 F. Butter and flour two loaf pans; set aside. In large bowl, whisk together flour, baking powder, ginger and salt. In medium bowl, whisk together, sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir just until combined. Pour into the two loaf pans. Bake 45-50 minutes. Let cool for 10 minutes then transfer to wire rack to cool completely.

1 1/2 c sugar

In small bowl mix sugar with 2-3 tbsp. water until mixture is smooth but thick(don't mess this up). Drizzle over loaves and wait 15 minutes.

TIP: Place wax paper underneath bread for easy clean up.

great grandma's sweet potato gratin

The perfect sweet potato!!
4 to 5 sweet potatoes
1 C. coarsely chopped pecans
1/2 C. lightly packed dark brown sugar
2 t. ground ginger
1 t. ground cinnamon
Pinch of freshly ground nutmeg
4 T. unsalted butter plus more for dish
2 C. miniature marshmallows

Place sweet potatoes in a large saucepan of cold water, then bring to a boil. Reduce heat and simmer until potatoes are just tender, 20 minutes. Drain. Place potatoes in a bowl of cold water until skins begin to loosen. Peel cool potatoes; set aside.

In a small bowl, combine pecans, dark brown sugar, ginger, cinnamon, nutmeg and butter, using your fingers to blend. Slice reserved potatoes 1/4 inch thick.

Preheat oven to 450ºF. Butter an 8-inch-square baking dish. Layer one-third of the potatoes on the bottom. Sprinkle with 1/3 of the nut mixture. Repeat, adding another 1/3 of the potatoes, another 1/3 of the nut mixture, then the remaining potatoes and nut mixture.

Cover with foil, and bake until heated through, about 40 minutes. Remove dish from oven, and raise temperature to broil. Top gratin with a layer of marshmallows, and heat just until browned, 30 to 60 seconds. Serve hot.

renee's pumpkin chowder

Fun fall twist on an old favorite!!

1/2 pound thick-cut bacon, diced
2 cups chopped onion
2 teaspoons curry powder, preferably Madras
2 tablespoons flour
1 pound pumpkin (eating or sugar type) peeled, seeded, and cut into 1-inch chunks
2 large potatoes, peeled and cut into 1-inch chunks
4 cups chicken stock
1 cup half and half cream
Kosher salt and freshly ground pepper
Garnish: toasted pumpkin seeds
Garnish: chopped green onion

Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in curry powder and flour and cook, stirring for 5 minutes. Add the pumpkin, potatoes, and stock. Increase the heat to medium-low and cook until the pumpkin and potatoes are tender, 10 to 15 minutes. Add the half-and-half and season with salt and pepper to taste. Simmer for 5 minutes, or until heated through. Do not allow to boil. Serve the soup in warm bowls, garnished with pumpkin seeds and a sprinkle of green onions. Serves about 6.

egg nog fudge

3.5 cups sugar
1/2 cup light corn syrup
1.25 cups egg nog
4 ounces (1 stick) butter, cut into small pieces
1 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg

Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Combine the sugar, corn syrup, eggnog, salt, and butter in a medium saucepan over medium-high heat. Stir constantly until the sugar dissolves. Insert a candy thermometer and continue to cook the candy, stirring occasionally, until it reaches 240 degrees. Remove the pan from the heat and stir in the vanilla, nutmeg and cinnamon. Allow the candy to sit and cool at room temperature until it is lukewarm, about 45 minutes. Once the candy is barely warm to the touch, place it in the bowl of an electric mixer fitted with the paddle attachment. (Candy can be beaten by hand or with a hand-held mixer, but the process will take two or three times as long). Beat the candy until the fudge becomes thick and creamy and loses its shine. Do not overbeat, or the fudge will be grainy. Pour and scrape the fudge into the prepared pan, and smooth it into an even layer. Allow the fudge to set at room temperature or in the refrigerator. Once set, cut it into small squares and serve at room temperature. Store remaining fudge in an airtight container or bag at room temperature for up to a week, or refrigerated for 2-3 weeks.

grandpa's favorite candy corn fudge

Candy Corn is a favorite around the Cundick house, so how can you make it better....make it into FUDGE!!!

1 12 oz pkg of white vanilla chips, melted
2 16 oz pkg creamy supreme vanilla frosting
1 10 oz pkg butterscotch chips, melted (1 3/4 cup)
Yellow Food Color
Red Food Color
48 Candy Corn

Line 13x9 pan with foil; butter foil. IN large bowl combine melted vanilla chips and 1 can of frosting and mix well. Spread 1/3 of mixture in buttered foil lined pan.

In another large bowl, combine melted butterscotch chips and second can of frosting; mix well. Add 1/2 tsp yellow and 1/2 tsp red food color; stir until mixture is orange and well blended. Spread orange mixture over white layer in pan.

If remaining 2/3 of white mixture has set up, heat in micro until melted and smooth; stirring occasionally. Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan. Refrigerate 1 hour until firm. Use foil to lift fudge from pan. Turn white side up and peel off foil. Cut into 48 pieces. Press 1 candy corn in center of each piece. Store in refrigerator.

spooky halloween treats

Witches Warts
1/4 C. butter, cubed
8 oz. Semi-sweet chocolate
1/2 C. heavy cream
2 bags 3 MUSKETEERS® FUN SIZE® Bars, chopped into small pieces

Melt butter. Remove from heat and add the semi-sweet chocolate. Cover and let rest for about 3 minutes to melt the chocolate, then stir until smooth. Add the heavy cream gradually, stirring until totally incorporated and chocolate loses its shine. Refrigerate until slightly firm (approx. 20 - 30 minutes). Roll into balls and then into chopped 3 MUSKETEERS® Bars, pressing gently to adhere.
Indian Corn on a Stick
3/4 cup margarine
60 large marshmallows
3 quarts popped popcorn
1/4 cup peanuts (or other coarsely chopped nuts)
1/4 cup shredded coconut
1 cup chopped dried fruits (cranberries, apricots, pineapple, apples, raisins, etc.)

Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts, coconut, and dried fruits. When cool enough to handle, butter hands and mold popcorn mixture into ear of corn shapes approximately 6 inches long. Place on a greased cookie sheet or waxed paper to set. Immediately while marshmallow is still sticky, place a few pieces of nuts, and dried fruits on the shape to resemble colorful kernels of corn. Insert a skewer or a wooden stick or dowel in the end of each. Let cool. When marshmallow is set, wrap with cellophane and tie with raffia bow if desired. Makes approximately 6-7 servings.

Harvest Moon Lollipops
12 (10- to 12-inch-long) lollipop sticks
1 (24-ounce) package Chocolate Flavor MoonPies
1 (14-ounce) package orange candy melts
1 zip-top plastic bag
wax paper
Halloween candies
Halloween sugar cake decorations
decorator icing
ribbon (optional)
Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.

Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal. Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm. Pipe a fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.

Bonfire Toffee
1 lb sugar
1/3 pint water
1 ¼ ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar

Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.

Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. To test for the hard crack stage drop about half a teaspoon of the mixture into a cup of cold water, if it is hard then it is done, if still soft and chewy cook for a little longer and test again. Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.

Cockroach Clusters
12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels. Drop mixture by tablespoons onto wax paper. Let stand until firm. Makes about 35 clusters.
Coconut Brains
3 1/2 cups sweetened, flaked coconut
1/4 cup softened butter
1/4 cup half & half or light cream
2 cups confectioners sugar
1 teaspoon vanilla extract

In a large mixing bowl, combine all the ingredients and mix well.

Using a large spoon, scoop out the mixture onto a cookie sheet lined with waxed paper. Plop each spoonful down to form large oval brain shapes. Using a sharp knife or toothpick, draw a line down the center of each brain. Then draw some wavy lines on both sides. Place brains in the refrigerator for at least one hour to chill and set. Gently remove brains with a spatula to serve.

Cool Ghoul Treats
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 Oz.) can sweetened condensed milk
1 (12 Oz.) milk chocolate chips
1 cup peanut butter chips

Preheat oven to 350 F. In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

Tuesday, October 20, 2009

pumpkin ravioli with gorgonzola sauce

for the ravioli:

1.25 cups canned pumpkin
2 tablespoons panko bread crumbs
2 tablespoons grated parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 wonton wrappers (i could only find square)
1 tablespoon corn starch
cooking spray

Spoon pumpkin onto several layers of paper towels and spread to 1/4 inch thickness. cover with more paper towels and allow to sit for five minutes. Scoop pumpkin into a bowl. mix with break crumbs, parmesan, salt, sage, pepper, and nutmeg. Working with one wonton wrapper at a time, scoop a small amount of filling into the center. wet the edges and seal, crimping shut as best you can as you go. place each completed ravioli on a piece of foil sprinkled with corn starch. continue to fill wontons until all wrappers are used are all filling is gone. Fill a large pot with water, bring water to a simmer and place half of the ravioli into the water and cook until they start to float but do not boil. Remove with a slotted spoon and place on a plate. spray with cooking spray. cook remaining ravioli and follow the procedure, keeping all cooked ravioli warm as you go.

for the sauce:

1 cup half and half
1 tablespoon all-purpose flour
1.5 tablespoon butter
1/2 cup crumbled gorgonzola
3 tablespoons chopped toasted hazelnuts

whisk together milk and flour in a saucepan and bring to a boil and cook for about a minute, stirring constantly. Remove from heat. Stir in butter until it is melted, stir in gorgonzola. Place desired amount of ravioli into a bowl. spoon sauce on top. sprinkle on hazelnuts d you'd like...Enjoy!!

pumpkin stew in a pumpkin

This Pumpkin Stew recipe is baked and served in the pumpkin. It's a fun way to cook and serve pumpkin stew. Your family and friends will love it!

1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt and Pepper to taste

Carve a hole in the top of the pumpkin and remove seeds, and stringy insides. Set pumpkin aside. In a dutch oven brown 2 lbs of stew meat in oil. Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes. Add salt and pepper to taste. Add 2 - 3 cups of water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.

chocolate-orange layer cake

This is heavenly and fun to make in the fall!
1 1/2 pkg. (8oz each) cream cheese softened
6 Tbsp. butter softened
6 cups powdered sugar
1 Tbsp. orange zest
12 drops orange food coloring
2 baked chocolate layers (8 inch) cooled
3 squares BAKERS semi-sweet baking chocolate
1/2 of 80z tub of cool whip whipping topping (do not thaw)

Beat first 5 ingredients with mixer until will blended. Cut each cake horizontally into 2 layers. Stack on plate, spreading 3/4 cup of frosting between each layer. Frost top and sides with remaining frosting. Microwave chocolate and cool whip on high for 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 minutes and then spread over the top of cake, allowing the excess to drizzle down the sides. keep refrigerated.

renee's perfect homemade pumpkin pie

Nothing is better than a perfect homemade pumpkin pie!!!
a pie pumpkin
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
1/2 teaspoon of pure vanilla extract
one half teaspoon salt
4 large eggs
3 cups cooked pumpkin
1.5 cans (12oz each) of evaporated milk

Choosing your pie pumpkin...
"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. In some parts of the country, they are also called sugar pumpkins. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). Look for a pumpkin that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or two 9 inch shallow pies!

Preparing your pumpkin...
Wash the exterior of the pumpkin in cool or warm water, no soap. Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape out the insides. You want to get out that stringy stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast. Click here for roasting instructions :)

There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven.

Microwave...remove the stem, put pumpkin in a microwaveable bowl and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards. Put a couple of inches of water in the bowl, cover it, and put in the microwave.
Steam on the stove takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it.
Cook your pumpkin until it is soft. Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.

Scoop out the cooked pumpkin...Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
Puree the pumpkin...To get a nice, smooth consistency, I use a hand mixer. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. With the hand mixer, it just takes 2 or 3 minutes!
Make the pie here for perfect pie crust!
It is also time to start preheating the oven to 425 F
make your filling...
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt
4 large eggs
3 cups pumpkin
1.5 cans (12oz each) of evaporated milk

Mix well using a hand blender or mixer. Pour into the pie crust. I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. Don't panic if your filling is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven!
Bake at 425F for the first 15 minutes, then turn the temperature down to 350 Fand bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Enjoy...Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!

Monday, October 19, 2009

mary lynn's pumpkin muffins

This is one of my favorite things grandma Olson makes when we are in town.
These are great year round!
1 1/4 c. oatmeal
1 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
3/4 c. brown sugar
1/2 c. oil
1 c. canned pumpkin
1/4 c. milk
1 egg
1 tsp. vanilla
Combine dry ingredients (first seven). Add wet ingredients (next six), stirring just until moistened. Heat oven to 400 F. Grease 18 muffin cups or use cupcake papers in them. Fill with batter. Top with streusel. Bake 15-20 minutes.

Streusel Topping-mix until crumbly
1/4 c. oatmeal
1/4 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. softened margarine

I also have the recipe for a large batch if anyone wants it leave a comment.

candy corn slices

1 package (13.8 ounces) refrigerated pizza crust dough
1/2 cup shredded mozzarella cheese
2 cups (8 ounces) shredded Cheddar cheese, divided
1/3 cup pizza sauce

Preheat oven to 400°F. Spray 13-inch round pizza pan with nonstick cooking spray. Fit pizza dough into pan, shaping as needed. Sprinkle mozzarella in 4-inch circle in center of pizza dough. Using 1 cup cheese, sprinkle 3-inch ring of Cheddar around center circle; spoon pizza sauce over Cheddar cheese. Create 1-1/2-inch border around edge of pizza with remaining 1 cup Cheddar cheese. Bake 12 to 15 minutes or until edge is lightly browned and cheese is melted and bubbling. Cut into wedges.

Sunday, October 18, 2009

fall squash soup

Yummy Fall Harvest Soup!
I made this for lunch for my family and it was so good.
2 T butter
1 medium onion, chopped
2 lbs (1 squash is about right) butternut squash--peeled, seeded and cubed (it helps to put it in the microwave for a minute to soften before trying to cut)
2 c water (more if it is too thick)
1/2 t dried marjoram
1/4 t pepper
1/8 t cayenne pepper
4 chicken boulion cubes
8 oz cream cheese (this is what makes it so yummy!)

Add a toasted baguette on top for extra zap!

Saute onion in butter. Put onions and all other ingredients, except cream cheese into the crockpot and cook on low for 6-8 hours. Puree squash mixture in blender with cream cheese, you may need to do a couple batches to get it all mixed up without overflowing. Put everything back in the crockpot and heat through.


michelle's ooey gooey rice krispy treats

1 10 oz bag of marshmallows
7-8 cups of Rice Krispy cereal. (7 cups for really gooey treat squares)
1/2 a stick of butter

First gather all of your measured out ingredients. The process is quick, so you must have all of your ingredients ready. Make sure your grease your pan first, so once you are finished mixing the ingredients you can pour warm mixture onto cookie sheets or pan.

Start by melting your butter or margarine into a large pot on low heat. Allow to mostly melt down. Add 1 10 oz bag of marshmallows to pot when butter is mostly melted. Mix the butter and marshmallows. Coat all of the marshmallows with the butter. Let the marshmallow melt slowly, but NOT completely. The melted marshmallow and butter should still have marshmallow lumps.
When marshmallows are mostly melted, turn off stove and immediately add 7-8 cups of Rice Krispy cereal. (7 cups for really gooey treat squares). Mix cereal into melted marshmallows. Mix from the bottom up, evenly coating the cereal with the marshmallows. Quickly pour onto greased cookie sheet. Spread out the mixture onto the cookie sheet evenly. DO NOT PRESS DOWN. Pressing down the mixture will result in hard square treats.

Allow to cool for an hour before cutting squares. The squares will stay soft and gooey for several days. Store in greased tupperware for freshness.

halloween popcorn balls

1-1/2 cup Candy-Coated Milk Chocolate Pieces
1-1/2 cup Light-Colored Corn Syrup
17 ounce Marshmallow Creme
20 cups Popped Popcorn
1 tsp Vanilla Extract
1 1/2 cups Sugar
2 tbsp Butter

Remove all unpopped kernels from popped popcorn. Place them in a buttered 17x12x2-inch baking pan or roasting pan heated at 300 degree F. Now add corn soup and sugar in a large saucepan and bring it to boil. Remove the pan from heat and stir in marshmallow creme, butter, and vanilla until combined. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. Now with damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap and store at room temperature up to 1 week. Your Halloween Popcorn Balls are ready to savor.

spider dip

1 (16 oz) can refried black beans
1 (1 1/4 ounce) envelope taco seasoning
1 (4 oz.) can diced green chilies, drained (or jalapeños if you like it hot)
1 C. salsa
1 C. sour cream
1 C. guacamole
1 1/2 C. shredded cheese
2 green onions, sliced
2 C. shredded lettuce
1 C. chopped fresh tomato
A couple large bags of tortilla chips

In a small mixing bowl, stir together the refried beans and taco seasoning. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over. Garnish with a creepy spider and serve with lots of tortilla chips!

barbecued bat wings

If you like chicken wings you will LOVE this fun Halloween twist!

4 pounds chicken wings
2 cups ketchup
1 1/2 cups molasses
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons sugar
Hot sauce to taste
Black pepper
Black paste food coloring
Blue paste food coloring
Green paste food coloring

Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot. While the wings are cooking, prepare the sauce. Whisk together the ketchup, molasses, vinegar, Worcestershire sauce, sugar, hot sauce, salt, and pepper until smooth in a large roasting pan. Add enough black, blue, and green food colorings to the sauce to make a dark black sauce. Place the pan in the oven and bake for 10 minutes, stirring once. Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork. Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 15 minutes. Serve hot or at room temperature.

rotten apple punch

Don't forget the punch!
1 gallon Apple cider
(adjust the amount for the number of people you plan to serve)
Five 1/2-cup containers
(I use Pyrex glass dishes; other small containers or cups will also work)
Red and green food coloring
10 to 15 gummy worms
Punch bowl

Pour apple cider into all 5 small dishes, stopping about 1/2 inch from the top. Add 2 drops of red and 1 drop of green food coloring to each dish and stir until the colors have blended. Hang 2 or 3 gummy worms around the edge of each dish and place the dishes in the freezer. If you use more than 3 worms, the rotten apples won't float as well. Freeze until the rotten apples are solid. Just before serving, slip the frozen wormy apples out of the dishes by setting them briefly in a few inches of warm water in your sink. Float the rotten apples in a large punch bowl filled with untinted cider. For added creepiness, drape the gummy worms over the edges of your serving bowl.

Tip: Do steps 1 and 2 the day before serving the punch.

salty bones

It wouldn't be Halloween without a skeleton -- in this case, one that's been reassembled into a pile of tasty bones to pick. I found this recipe in Family Fun and it became a Halloween favorite in our house!!

1 tube of refrigerated bread stick dough (we used an 11-ounce tube to make 12 bones)

Coarse salt

Unroll a tube of refrigerated bread stick dough and separate the rectangular pieces. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.

halloween trash mix

this is an easy and yummy snack for any Halloween get together!

1 (16-ounce) package candy corn
1 (15-ounce) package pretzel nibblers
1 (12-ounce) package caramel popcorn and peanuts
1 (15-ounce) package banana chips
1 (15-ounce) package candy-coated chocolate pieces
1 (15-ounce) package dried mango
(15-ounce) package dried pineapple
1 (10-ounce) package toffee pretzels
1 (6-ounce) package sweetened dried cranberries
1 (6-ounce) package worm-shaped chewy candy

Stir together all ingredients. Store in an airtight container.

bean dip with bone crackers

1 (16-ounce) can chili without beans
1 (16-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin

Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions

Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.

Bone Crackers
2 (13.5-ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt

Cut tortillas with a 3 1/2-inch bone-shaped cutter or kitchen shears, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas.

Bake at 250° for 30 minutes or until crisp.

monster eyes

This is a festive and yummy Halloween appetizer that you and your guests will ghoul over.

Combine 3 cups all-purpose baking mix (I loke to use Bisquick); 1 lb. ground pork sausage (I like Jimmy Dean); and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets. Press 1 pimiento-stuffed Spanish olive (you'll need 1 7-oz. jar) deeply into center of each ball. Bake at 400° for 15 to 18 minutes or until lightly browned.n Make about 4 dozen!