Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.
Melt morsels and shortening in large, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute 30 seconds; Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).
Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil."
Repeat procedure with remaining "eyeballs" on baking sheet. Refigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.
Mix 1-1/2 cups of the shortbread crumbs, sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
Beat cream cheese in medium bowl until well blended. Add pudding mix, and gently stir in 1/2 of the whipped topping. Spread evenly over crust.
Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Spoon slightly thickened gelatin over cream cheese layer.
Refrigerate 3 hours or until firm.
Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts; make 15, one for each square. Make eyes with ends of candy corn. Sprinkle remaining 1/4 cup wafer crumbs around the ghosts. Decorate sandwich cookies with icings to make "tombstones.” Stand tombstones on top of dessert with candies to resemble a graveyard. You can write names such as RIP and HELP, or draw ghosts, bats, etc. Then spread candy corn and pumpkin candies around top of cake.
Cut into 15 squares. Store leftover dessert in refrigerator.
Witches Hot Mint-Chocolate
1 cup real mint-chocolate chips
1/2 cup water
1/8 teaspoon salt
5 1/2 cups milk
2 cups (1 pint) Half & Half
2 teaspoons vanilla
Heavy Whipping Cream, whipped, sweetened
Grated chocolate, if desired
Melt chocolate chips over low heat, stirring constantly, in 3 quart saucepan. Stir in sugar, water and salt. Cook over medium heat, stirring constantly with wire whisk, until mixture comes to a full boil (4 to 5 minutes). Boil, stirring constantly, 2 minutes. Stir in milk and half & half.
Continue cooking over medium heat, stirring occasionally, until heated through (12 to 15 minutes). (DO NOT BOIL.)
Add vanilla. Beat with wire whisk until frothy.
To serve, pour into mugs; top each serving with dollop of sweetened whipped cream. If desired, garnish with grated chocolate.
Pumpkin Cheesecake with Gingersnaps
1 - 1/4 cups gingersnap crumbs
3 Tbsp sugar
1/3 cup butter, melted
2 cups firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
1 (15-ounce) can cooked pumpkin
4 large eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Heavy Whipping Cream, whipped, sweetened, if desired
Ground nutmeg, if desired
16 (1 1/2-inch) gingersnap cookies
Heat oven to 325°F. Stir together crushed gingersnap cookies, sugar and melted butter in small bowl; sprinkle on bottom of 9-inch springform pan.
Combine brown sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until creamy. Add all remaining cheesecake ingredients. Continue beating, scraping bowl often, until well mixed.
Pour batter into prepared pan. Bake for 1 hour 20 minutes to 1 hour 40 minutes or until set. Turn off oven; leave cheesecake in oven for 2 hours. Loosen side of cheesecake from pan by running knife around inside of pan. Cool completely.
Cover; refrigerate 8 hours or overnight. Store refrigerated.
To serve, pipe sweetened whipped cream on each serving; sprinkle with freshly ground nutmeg. Garnish with gingersnaps.
Black cats are evil. In ancient Egypt, the Goddess Bast, was a black female cat. Christian priests wanted to wipe out all traces of other religions so convinced their ignorant followers to destroy the evil demons that were black cats. While they were at it, they destroyed the kindly little old ladies who cared for the cats believing them to be witches.
It's bad luck to walk under a ladder. This came from the early Christian belief that a leaning ladder formed a triangle with the wall and ground. You must never violate the Holy Trinity by walking through a triangle, lest you be considered in league with the devil. (And you all know what good Christians did to people they suspected of being in league with the devil.)
Beware of Friday the Thirteenth. Those who know about these things, inform us that Adam and Eve were expelled from the Garden of Eden on a Friday, Noah's flood started on a Friday, and Christ was crucified on a Friday. Christians also noted that twelve witches plus one devil are present at Satanic ceremonies so Friday and 13 make a deadly combination.
Don't spill the salt. Although some people believe that Judas spilt salt during the last supper, this claim can't be proven. Salt was a very precious expensive commodity in the middle ages. It was also used for medicinal purposes. If you spilled any, you must immediately throw it over your left shoulder to strike the nasty spirits in the eye, thus preventing sickness.
If you like sweet-salty cookies, then these are bewitchin!'
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups Gold Medal® all-purpose flour
1/8 teaspoon salt
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
Butterscotch-flavored chips, melted
Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.
Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.
Candied Apples I
Recipe courtesy of AllRecipes.com
"This recipe produces a very red, shiny candied apple. You can substitute a drop of cinnamon oil for the candies. After the apples are cooled, you can wrap them in colored plastic wrap and tie shut with curling ribbon. Makes a nice Halloween party treat."
Yield: 8 apples.
3 cups white sugar
1/2 cup white corn syrup
1/2 cup water
8 cinnamon red hot candies
1 teaspoon red food coloring
Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside. Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed.
Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely.
1/2 cup shortening
1 1/4 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups marshmallow creme (1 7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water
Preheat oven to 400 degrees.
In a medium bowl, blend together the egg, shortening and sugar with an electric mixer. Continue beating while adding the milk and vanilla.
In another bowl sift together remaining ingredients -- flour, cocoa, salt and baking powder.
Combine the dry ingredients with the wet ingredients and beat until smooth.
Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5-6 minutes or until the cakes are done. Cool.
In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy.
When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients. (http://www.topsecretrecipes.com)
Makes 20-24 snack cakes.
Hoot Hoot Oooooo Bars
Prep Time: 50 minutes
Cook Time: 40 minutes
Yield: 16 squares
8 tablespoons unsalted butter,
softened at room temperature
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup flour
Cream Cheese Filling
16 ounces cream cheese, softened at room temperature
2 cups granulated sugar
2 teaspoons lemon extract or lime extract
4 egg yolks
1 tablespoon cornstarch
3/4 cup sugar
1/2 cup water
1/4 teaspoon salt
1/2 cup freshly squeezed lime juice
(about 4 limes)
2 teaspoons freshly grated lime zest
2 tablespoons unsalted butter,
softened at room temperature
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and confectioners' sugar until smooth. Add the vanilla and mix. With the mixer running at low speed, add the flour and mix.Press the dough into an 8 by 8-inch baking pan. Refrigerate until firm, about 30 minutes. Preheat the oven to 325 degrees F. Prick the dough all over with a fork, then bake until golden brown, about 30 minutes. Let cool.
Cream Cheese Filling:
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese and sugar together until smooth. Add the eggs and extract and mix at medium speed until smooth.
Cover and refrigerate until ready to use.
Lime Filling: In a non-reactive saucepan, whisk the egg yolks, cornstarch, and sugar. Whisk in the water, salt, and lime juice and bring to a simmer over medium-low heat. Whisking constantly, cook until the mixture is thick enough to coat the back of a spoon. Remove from the heat, add the zest and butter, and stir until smooth. Let cool 10 minutes.
Reheat the oven to 325 degrees F.
Using a spatula, spread the cream cheese filling evenly over the cooled crust.
Spread the lime filling over the cream cheese filling.
Bake until the edges are light golden brown, 30 to 40 minutes. Let cool in the pan, on a wire rack, to room temperature. Refrigerate at least 1 hour or overnight before cutting into 16 squares with a sharp knife.
Prep Time: 3 mins.
Total Time: 3 mins.
8 KRAFT Caramels, unwrapped
16 squares Honey Grahams
16 (4 squares each) Hershey milk chocolate bars
8 JET-PUFFED Marshmallows
16 PLANTERS Pecan Halves
For each S'More do this:
PLACE caramel on 1 graham square. Microwave on HIGH 15 seconds or until caramel softens slightly. Flatten slightly with finger.
Place marshmallow on top of melted caramel.
Lay the chocolate bar on top of marshmallow. Microwave on HIGH 15 seconds or until marshmallow puffs.
TOP with pecan halves and remaining graham, pressing to flatten. Let stand for 1 minute until chocolate melts.
Now, in a double boiler, melt together 1 (12) ounce pkg. chocolate chips and 1/2 cake paraffin.
Arrange waxed paper on a cookie sheet. With a fork, dip S'More into chocolate mixture and slide onto waxed paper with a small spatula. Work quickly when dipping.
Put in refrigerator until cold.
The caramel coating is very gooey,
so refrigerate the apples
for about 15 minutes,
or until the caramel has firmed up.
You will need 6 wooden craft sticks.
Yeld: 6 caramel apples.
1 (14 ounce) package
individually wrapped caramels, unwrapped
2 tablespoons milk
Wash and dry apples.
Remove the stem from each apple and press a craft stick into the top.
Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated.
Roll in chopped pecans.
Place on prepared sheet to set.
1/2 cup butter or margarine, softened
1 cup sugar
1 cup canned or mashed cooked pumpkin
1 tablespoon grated orange rind
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped pecans
Frosting (recipe follows)
Decorative candies (optional)
Combine butter, sugar, pumpkin and orange rind in a large bowl; beat at medium speed of an electric mixer until light and fluffy.
Combine flour, baking powder, soda, salt and cinnamon; bear at low speed of an electric mixer until blended. Stir in raisins and pecans.
Drop dough by heaping tablespoonfuls 4 inches apart onto lightly greased cookie sheets. Lightly press each cookie into a 3 1/2-inch circle with fingertips dipped in flour. Bake at 375 degrees for 16 to l8 minutes or until brown. Cool cookies completely on wire racks.
Spread frosting on tops of cookies.
Decorate with raisins, candy corn, chocolate morsels and cinnamon candies, if desired.
Yield: 1 1/2 dozen cookies.
3 tablespoons butter or margarine, softened
3 cups sifted powdered sugar
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla extract
3 drops of red food coloring
3 drops of yellow food coloring
Combine butter, powdered sugar, and 3 tablespoons milk in a small bowl;
beat at high speed of an electric mixer, adding more milk, if necessary, to make a spreading consistency. Add vanilla and food colorings; beat until well mixed.
Yield: frosting for 1 1/2 dozen cookie
2 pounds chicken tenders
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sal1/2 teaspoon red pepper
1/4 teaspoon black pepper
Sauce (recipe follows)
Wash and dry chicken tenders. Combine flour and next 3 ingredients in a plastic bag; shake to mix. Place 3 or 4 pieces of chicken in plastic bag; shake well to coat. Repeat procedure with remaining chicken pieces.
Heat 1 inch of oil in a large skillet to 325 degrees; add chicken, and fry 20 minutes or until golden brown, turning once. Drain on paper towels.
Beat egg whites (at room temperature) at high speed of electric mixer 1 minute.
Gradually ad 1/4 cup sugar, l minute, one tablespoon at a time, beating until stiff peaks form. Set aside
Combine orange juice and next 4 ingredients in a large punch bowl; stir until sugar dissolves.
Add egg whites; stir gently with a wire whisk just until blended.
Sprinkle with additional ground nutmeg.
Yield: about 2 1/2 quarts.
Pumpkin Bread Pudding
6 cups French bread cubes, toasted
2 cups half-and-half
1 1/2 cups sugar
3 large eggs, lightly beaten
1 (15 ounce) can pumpkin
1/2 cup raisins
1/2 cup chopped pecans, toasted
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange rind
Place bread in a lightly greased 11x7 inch baking dish. Pour half-and-half over bread.
Stir together sugar and next 7 ingredients, and gently fold into bread
Bake at 350 degrees for 50-to 60 minutes or until set.
When ready to serve, place whipped cream in a plastic bag and drop onto dessert to resemble ghosts; make 8, one for each square. Make eyes with ends of candy corn. Sprinkle shredded coconut around ghosts to resemble cob webs or smog.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
In a medium bowl, mix together crushed cookies and softened butter.
Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, and then allow to cool.
Combine 1 cup cream, caramel, vanilla extract, and salt, in the top of a double boiler. Heat until caramel chips are fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing caramel, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, and then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
Pour caramel mixture into a bowl and cool to room temperature, stirring occasionally.
In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into caramel mixture. Pour mixture into cooled crust.
Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.
The Story of Halloween
Halloween is one of the oldest holidays with origins going back thousands of years. The holiday we know as Halloween has had many influences from many cultures over the centuries. From the Roman's Pomona Day, to the Celtic festival of Samhain, to the Christian holidays of All Saints and All Souls Days.
Hundreds of years ago in what is now Great Britain and Northern France, lived the Celts. The Celts worshipped nature and had many gods, with the sun god as their favorite. It was "he" who commanded their work and their rest times, and who made the earth beautiful and the crops grow.
The Celts celebrated their New Year on November 1st. It was celebrated every year with a festival and marked the end of the "season of the sun" and the beginning of "the season of darkness and cold."
On October 31st after the crops were all harvested and stored for the long winter the cooking fires in the homes would be extinguished. The Druids, the Celtic priests, would meet in the hilltop in the dark oak forest (oak trees were considered sacred). The Druids would light new fires and offer sacrifices of crops and animals. As they danced around the the fires, the season of the sun passed and the season of darkness would begin.
When the morning arrived the Druids would give an ember from their fires to each family who would then take them home to start new cooking fires. These fires would keep the homes warm and free from evil spirits.
The November 1st festival was called Samhain (pronounced "sow-en"). The festival would last for 3 days. Many people would parade in costumes made from the skins and heads of their animals. This festival would become the first Halloween.
During the first century the Romans invaded Britain. They brought with them many of their festivals and customs. One of these was the festival know as Pomona Day, named for their goddess of fruits and gardens. It was also celebrated around the 1st of November. After hundreds of years of Roman rule the customs of the Celtic's Samhain festival and the Roman Pomona Day mixed becoming 1 major fall holiday.
The next influence came with the spread of the new Christian religion throughout Europe and Britain. In the year 835 AD the Roman Catholic Church would make November 1st a church holiday to honor all the saints. This day was called All Saint's Day, or Hallowmas, or All Hallows. Years later the Church would make November 2nd a holy day. It was called All Souls Day and was to honor the dead. It was celebrated with big bonfires, parades, and people dressing up as saints, angels and devils.
But the spread of Christianity did not make people forget their early customs. On the eve of All Hallows, Oct. 31, people continued to celebrate the festivals of Samhain and Pomona Day. Over the years the customs from all these holidays mixed. October 31st became known as All Hallow Even, eventually All Hallow's Eve, Hallowe'en, and then - Halloween.
The Halloween we celebrate today includes all of these influences, Pomona Day's apples, nuts, and harvest, the Festival of Samhain's black cats, magic, evil spirits and death, and the ghosts, skeletons and skulls from All Saint's Day and All Soul's Day.
...witchcraft,...and such like: of the which I tell you before, as I have also told you in time past, that they which do such things shall not inherit the kingdom of God.".
from TeeterKat's Kitchen
from TeeterKat's Kitchen
"And I will
cut off witchcrafts
out of thine hand;..."
Courtest of the Candy Experts at Nestle'
2 cups Premier White Morsels
3 tablespoons vegetable shortening
12 lollipop sticks (found in craft stores)
*Assorted candies for decorating
Line baking sheets with wax paper.
Place morsels and shortening in large, microwave-safe bowl. Microwave on medium-high (70%) power for 1 minute 30 seconds; Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted; cool slightly.
Place lollipop sticks on prepared baking sheets, spacing about
6 inches apart.
Spoon melted morsel mixture halfway over lollipop sticks into ghostly shapes. Decorate with candies.
Refrigerate for 15 minutes or until set.
Wrap these in pretty cellophane paper and ribbons.
*Assorted candies for decorating (such as Spooky WONKA NERDS and/or WONKA TART N TINYS)
Skull N Bones Popcorn Balls
20 cups popped popcorn
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vinegar
1 cup candy corn, small gumdrops, raisins or salted peanuts
Place popcorn in large bowl or roasting pan; set aside.
Combine all remaining ingredients except candy in 2-quart saucepan. Cook over medium heat, stirring occasionally, until candy thermometer reaches 250°F or small amount of mixture dropped into ice water forms a hard ball (40 to 45 minutes).
Remove from heat; pour over popcorn. Stir until all popcorn is coated. Gently stir in candy. Using buttered hands and working quickly, shape about 1 cup popcorn into ball. Place onto waxed paper. Repeat with remaining popcorn. Cool completely; wrap in waxed paper or plastic food wrap.