Dash of Class: Bring on the Halloween treats

With less than a week until Halloween, are you ready with your treats? Are your younger ones having a party or going to a party? Today I have recipes that are not only easy to make, but fun to make and delicious.

The word Halloween appeared in the 16th century and represents a Scottish variant of the fuller All-Hallows-Even, that is, the night before All Hallows Day, more commonly known in the Roman Catholic religion as All Saints’ Day. The practice of dressing up in costumes and begging for treats door-to-door on holidays dates back to the Middle Ages, but is now a much lighter occasion visiting neighbors and friends and going to church and organization-sponsored Halloween parties.

The following recipes can be found along with lots more for Halloween at www.tasteofhome.com.

Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at
408 W. Dixie Ave., Elizabethtown, KY 42701.

Marshmallow Witches

1/2 cup vanilla frosting, divided

36 miniature semisweet chocolate chips

12 large marshmallows

1 drop each green, red and yellow food coloring, optional

1/4 cup flaked coconut

12 chocolate wafers

12 miniature peanut butter cups

12 milk chocolate kisses

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen

Quick Ghost Cookies

1 pound white candy coating, coarsely chopped

1 package (1 pound) Nutter Butter peanut butter cookies

Miniature semisweet chocolate chips

In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper. Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store the cookies in an airtight container. Yield: about 3 dozen

Halloween Snack Mix

1 cup candy corn

1 cup milk chocolate M&M’s

1 cup salted peanuts or cashews

In a serving bowl, combine all ingredients. Store the mix in an airtight container. Yield: 3 cups

Pumpkin Snack Mix

3 quarts popped popcorn

4 cups Cheerios

4 cups Corn or Rice Chex

2 cups salted peanuts

1 cup packed brown sugar

3/4 cup light corn syrup

1/4 cup butter, cubed

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1 package (16 ounces) candy pumpkins

In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture; toss to coat. Bake the mixture uncovered, at 250 degrees for 1 hour, stirring every 15 minutes. Stir in candy pumpkins. Cool completely. Yield: about 5-1/2 quarts