Halloween Food

Try these 18 Halloween recipes which are sure to give you more treat than trick!

1. Fake Blood
2. Worm Juice
3. Worm Ice Cubes
4. Halloween Spiders
5. Kitty Litter Cake
6. Pumpkin Pancakes
7. Jiggly Pumpkins
8. Candied Apples
9. Mashed Potato Ghosts
10. Witches' Brew
11. Caramel Marshmallow Apples 
12. Pumpkin Pie Squares
13. Dinner In A Pumpkin - 3 Versions!
14. Pumpkin Cake in a Jar
15. Easy Caramel Apple Pie
16. Autumn Noodle Bake
17. Snicker Bar Salad
18. Crock Pot Apple Butter
    

Let's have some fun and make some weird concoctions for a Halloween party. We can have a lot of fun doing this. Our friends will freak out when they see what we have to offer.

Fake Blood

What you will need:

• 6 tablespoons cornstarch
• 2/3 cup corn syrup
• 1/3 cup water
• 2 tablespoons red food coloring
• 2 or 3 drops of green food coloring.

What to do:

1. Mix the cornstarch with water. Stir well.
2. Add the corn syrup. Stir well until everything is smooth and mixed.
3. Add red food coloring and mix well again.
4. Add 2 or 3 drops of green food coloring to change the bright red color to blood red.
5. Use your imagination and use your concoction to create a ghoulish effect. Be sure to ask your parents if it is okay to spread the blood in the yard or bathroom.

Worm Juice

What you will need:

• 2 large cans of pineapple juice
• 1 - 2 liter bottle of Sprite, 7Up or Ginger ale
• 1 container of green sherbet
• 10 candy worms

What to do:

1. Pour both cans of pineapple juice into a punch bowl.
2. Add Sprite, 7Up or Ginger ale
3. Add green sherbet
4. Add candy worms frozen in ice cubes

Worm Ice Cubes

What you will need:

• Ice cube trays
• Candy worms 
• Water

What to do:

1. Fill the ice cube trays half full of water.
2. Freeze!
3. Lay candy worms on top of ice
4. Fill ice cube trays to the top with water 
5. Freeze! 

Halloween Spiders

What you will need:

• 1 package of chocolate chips
• 1 cup of spaghetti
• 1 package of M&M's or Smarties

What to do:

1. Ask an adult to help you melt the chocolate chips in the microwave
2. Add spaghetti to the chocolate
3. Drop with a teaspoon onto waxed paper
4. Add candy for eyes

All of these recipes are easy and fun to make. Please ask an adult for permission to make them, and then have fun making and enjoying them. Author: Mary M. Alward.

Kitty Litter Cake - by Stephanie Manley

This is actually a very tasty cake that can be made for birthdays or even Halloween.  It is sure to gross out some, and amuse others.

Serving Size: 24

Ingredients:
1 (18 oz.) box spice or German chocolate cake mix
1 (18 oz.) box white cake mix
1 pkg. white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
green food coloring

Preparation:
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Halloween Happenings - by Arleen M. Kaptur

Jack-O-Lanterns, black cats, ghosts, goblins, and a full moon - all add up to a lot of fun and enjoyment for family, friends, and neighbors. Safety-of course should be "preached" well before Halloween as well as safety precautions to insure that little ones and "scary monsters" enjoy themselves but are safe and sound.

Reflective tape on shoes, jackets, the back and front of costumes, and on treat bags is one way of keeping safe when the day turns into night. Also, "going together" is more fun than going alone.

Little children should be shown that make-believe is part of this Holiday, and they should not be given a "scare."

Having a home/school/or town party? Decorations are fun and let the kids help. It's always nice to pack away something this year that a child makes, and watch their eyes light up when you unpack it a year later and use it again - they made it - and their pride will show. Even teen-agers (but they may not show it) enjoy a little "remembering" when old items are pulled out.

Pick a theme for your Holiday Get-together. It could be a Monster Bash, a Ghostly Encounter, or a Pumpkin Extravaganza. If you are inviting a wide range of ages - consider "no-win" games for the younger set and hand out those prizes freely. Older children enjoy a little friendly competition and adults should have a combination of both.

Pumpkins, yarn-tied ghosts just hanging around, or a bit of dry ice in a home-made cauldron (safely away from little fingers and curious adutls) will go a long-way with effect.

Prizes and treats could be stickers, pencils, erasers, notebooks, coloring or puzzle books, glow-in-the-dark anything (necklaces, bracelets, etc.) and other items that are a great substitute for way too much candy and sweets. But sweets are a part of the Halloween Bash so here's a few suggestions:

Start your morning out with Pumpkin Pancakes
A Jack-O-Lantern pan helps but you could improvise.
2 cups biscuit mix, 2 tbs. light brown sugar, packed, 2 tsp. ground cinnamon, 1-1/2 cups (12 ozs.) undiluted evaporated milk, 1/2 cup solid pack pumpkin, 2 tbs. vegetable oil, and 2 eggs

Place your pan in oven and preheat it (450). In bowl, combine biscuit mix, sugar, cinnamon, evaporated milk, pumpkin,oil and eggs. Whisk until smooth. Spray your heated pan with non-stick spray. Pour 2 cups of batter in the pan. Return to oven and bake 8 mins. or until top is dry and edges are brown. Cut butter pats in triangles for eyes, nose, and happy teeth. Or use your favorite pancake mix, prepare in a frying pan or griddle and decorate. Place a small stem on the top.

Serve with sausage links, orange juice, and a lot of giggles.
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Whatever food items you prepare for the day should be given appropriate names, of course.
Your family can feast on Boo Salad, Ghoul Hands (a clear plastic glove with a candy corn placed in the fingertips for a nail, and filled with popcorn, tied on the top with orange or black yarn), Scary cupcakes, Witches' Brew, Bewitching ice cream sundaes, and Marshmallow or Mashed Potato Ghosts.

Serving cheeseburgers: cut out triangles for eyes, nose and make a silly grin in the cheese just before serving. A Jack-O-Lantern burger instantly. Gummy worms can crawl out from under plates and hang leisurely on cups.
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Jiggly Pumpkins
Use a pumpkin cookie cutter:
2 pkgs. (6 ozs. each) orange-flavored gelatin, 2-1/2 cups boiling water, 1 cup cold milk, 1 pkg. (3.4 ozs.) instant vanilla pudding mix, candy corn, and black licorice.
Dissolve the gelatin in water, set aside for 30 mins. Whisk milk and pudding mix until smooth, about a minute or two. Pour into an oiled pan and chill until set.
Using your pumpkin cookie cutter, cut into shapes and decorate.
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Menu Ideas:
Hot turkey sandwich
Ghostly white potatoes and gravy
Pineapple witches' brew
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Halloween Macaroni and Cheese
Monster teeth (green peas)
Graveyard surprise (chocolate pudding with whipped cream ghosts swirled on top)
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Candied Apples
12 apples
3 cups sugar
1/4 tsp. cream of tartar
2/3 cup water
1 tsp. lemon juice
15 cloves
1-2 tsp. red food coloring

Place sticks in apples. Combine sugar, cream of tartar, water, lemon juice and cloves in pan. Stir over heat until sugar is completely dissolved. Add the food coloring. Boil, without stirring to hard-crack stage. Remove from heat; remove cloves. Twist apples in syrup and place on buttered cookie sheet to dry.
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Mashed Potato Ghosts
2 lbs. potatoes, peeled and cut into chunks
3/4 cup milk, heated
2 tbs. butter
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup grated sharp Cheddar cheese
2 tbs. freshly chopped parsley or dill

Place potatoes in pot and add enough water to cover. Cook 15 mins. or until very tender. Drain and mash, adding in the hot milk, butter, salt, and pepper. Stir in the cheddar and parsley.

To make a ghost:
Create your ghost shapes on waxed paper or foil. Cut out your shape to use as a guide.
Use 1/2 to 1 cup mashed potatoes for each ghost. Place the stencil on top of the mashed potatoes, cut around shape, and remove excess. Use olives for eyes and mouth or raisins, if you prefer.

To reheat: place ghosts on a cookie sheet and bake at 350 for 6-7 mins. loosely covered with foil.
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Witches' Brew
1/4 cup cocoa powder
1/2 cup hot water
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3tsp. salt
3-1/2 cups milk
dash of vanilla
dash of cloves
cinnamon sticks

Combine cocoa, sugar, cinnamon, nutmeg, and salt in pan; add the 1/2 cup hot water slowly. Heat to boiling, stirring and cook 2 mins. Add milk; but do not boil. Remove from heat, add vanilla and cloves. Beat with mixer until frothy and serve in mugs with cinnamon stick.
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Have some old sheets - taking a black marker, draw eyes and a mouth. Hang on a broomstick and place on patios and porches.

Change the light bulbs in your lamps to green or orange for Halloween night.
If you have "door" duty on Halloween night, join in the fun - dress up, play some Halloween tapes in the background, and open the door slowly and at first, just let your hand reach around - of course, check to see if little ones are knocking, then greet them with a smile and a treat.

Use colored plates, cups, and cupcake paper cups for treats or for a meal. Getting into the "spirit" of the day, is just as much fun as visiting that Pumpkin Patch and waiting for the Great Pumpkin to arrive.
Have fun and
ENJOY!

Author: ©Arleen M. Kaptur 2002 September
(Excerpt from Arleen's book - Halloween Happenings). Books, articles, gift ideas, and newsletters:
http://www.Arleens-RusticLiving.com, http://www.arleenssite.com, http://www.webspawner.com/users/rusticliving

Autumn Recipe Collection - by Brandie Valenzuela

Autumn is my most favorite season. My family and I get so excited when it comes, and we enjoy celebrating the season everywhere in our home...from the decor to meals! Here are some of the most favorite Autumn recipes in our home.

Caramel Marshmallow Apples 

1 package (14 oz.) caramels
1 cup miniature marshmallows
1 tablespoon water
5-6 small apples
Wooden skewers

Line a baking sheet with buttered wax paper; set aside. Combine caramels, marshmallows, and water in a medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples. Rinse and dry apples. Insert skewers into apples. Dip each apple in caramel mixture, coating apples. Place on prepared sheet. Refrigerate until firm. For a fun change, roll apples in crushed peanuts or drizzle with melted chocolate.

Pumpkin Pie Squares 

1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

FILLING:
2 cans (15 oz. each) pumpkin
2 cans (12 oz. each) evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves

TOPPINGS:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tablespoons butter or margarine, softened

Combine the first four ingredients until crumbly; press into a greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans, and butter; sprinkle over top. Bake 15-20 minutes longer or until knife inserted near center comes out clean. Cool. Cut into squares. Store in refrigerator.

Dinner In A Pumpkin - 3 Versions!

Dinner in a Pumpkin (version #1)
1 medium pumpkin
2 lbs. ground beef, cooked
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushroom, drained
1 tablespoons garlic salt
1 celery stalk, sliced
2-3 potatoes, diced
1 tablespoon Worcestershire sauce
salt and pepper to taste

Bring all ingredients (except pumpkin) to a boil in a pot. Boil 10 minutes. Place pumpkin in sturdy baking pan. Fill pumpkin with hot mixture. Bake at 350 degrees, for approximately 45 minutes, until pumpkin is tender and brown.

Dinner in a Pumpkin (version # 2)

1 medium sized-pumpkin
2 lbs. ground beef
6 oz. ground sausage 
6 oz. can tomato sauce
2 1/2 tsp. salt
1/4 cup chopped onion
3/4 cup raisins
1/2 green bell pepper, chopped
2 tsp. oregano
1 tsp. vinegar
3 eggs, beaten
1/3 cup chopped stuffed green olives
1tsp. pepper

Brown ground beef and sausage. Combine meats with all other ingredients. Fill in a medium cleaned pumpkin. Bake in 1 inch of water of 350 degrees for 1 hour. Serve in pumpkin, scraping sides for the vegetable.

Dinner in a Pumpkin (version # 3)

1 small-med. sized pumpkin
1 onion, chopped
2 tablespoons oil
1 1/2 - 2 lbs. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 oz. can sliced mushrooms, drained
10 3/4 can cream of chicken soup
1 1/2 cups cooked rice
1 8oz. sliced water chestnuts, drained

Cut off top of pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350 degrees. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin with filling, on a baking sheet. Bake 1 hour or until inside meat of pumpkin is tender. Put pumpkin on a plate. Remove lid and serve. Scoop cooked pumpkin from sides for vegetable. Serves 6.

Pumpkin Cake in a Jar

2/3 cup shortening 
2 2/3 cups sugar 
4 eggs 
2 cups canned pumpkin 
2/3 cup water 
3 1/3 cups flour 
1/2 tsp. baking powder 
1 1/2 tsp. salt 
1 tsp. ground cloves 
1/2 tsp. ground allspice 
1 tsp. ground cinnamon 
2 tsp. baking soda 
1 cup chopped walnuts 
8 pint-size wide mouth canning jars with lids and rings 

Preheat oven to 325 degrees. Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin, and water; set aside. In another bowl, stir together flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Grease jars well and fill each jar about half full. Place jars on baking sheet and bake for approximately 45 minutes. When done, remove jars, and wipe the sealing edge of the jars. Place lids on jars and close tightly with the ring. 

Notes:
Proper sealing of cakes in a jar: After the cake is cooked be sure to wipe the sealing edge of the jar clean. Place the lids on and close them tightly with the ring. You should here a "plinking" sound as the jar cools, meaning 
that they are sealed. You can also press on the lids after the jars have cooled -- if they are properly sealed, they should not move at all. 

How to serve a cake in a jar: Open jar and slide knife around the inside of the jar to loosen the cake, and then slide the cake out. Slice and serve alone, with whipped cream, or even some ice cream! A 1-pint jar equals approximately 5 slices. 

How long they keep: A cake in a jar that has been properly sealed will keep for up to a year. 

Easy Caramel Apple Pie

1 frozen 9" pie crust
10 caramel candies; quartered
1/3 cup flour
2 teaspoons lemon juice
3 cups Jonathon apples; unpeeled; cut into 1/2" cubes
2/3 cup caramel ice cream topping
1/2 cup pecans; chopped

Preheat oven to 375 degrees. In a medium sized bowl, combine caramels and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust; top with pecans. Bake on baking sheet at 375 degrees for 40-45 minutes or until crust has browned. Cool.

Autumn Noodle Bake

1 16-oz. package egg noodles, cooked & drained
1 16-oz. sour cream
1 16-oz. cottage cheese
1 16-oz. jar of your favorite salsa
2 lbs. turkey or chicken, cooked & cubed
1 lb. cheddar cheese, shredded

Preheat oven to 375 degrees. In a bowl, mix together sour cream, cottage cheese, salsa and meat. In a 13"x9" baking pan, layer cooked egg noodles, then meat mixture, and then a layer of shredded cheese. Continue with layers until near the top of pan -- top layer must end up with cheese. Bake at 375 degrees for 20-30 minutes or until cheese is melted and bubbly.

Snicker Bar Salad

6 full-sized Snickers candy bars, cut into small pieces
6 apples, cored & cut into bite-sized pieces
1 small container whipped topping
1 small box of instant vanilla pudding (do not prepare)

Mix dry pudding into whipped topping thoroughly. Add Snicker and apple pieces to whipped topping/pudding mixture. Chill.

Crock Pot Apple Butter

7 cups applesauce, unsweetened
2 cups apple cider 
1 1/2 cups honey
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves
1/2 teaspoon allspice

In a crock pot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Makes 4 pints.

Author: Brandie Valenzuela is married and a mother of three children. If you like these recipes, then be sure to subscribe to her FREE daily ezine called "Daily Holiday Recipe!" Visit her site: http://members.aol.com/BMValen/index.html or send a blank email to: http://members.aol.com/BMValen/index.html .