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Halloween is upon us and I hope you have your costumes ready and your treats ready for the little ones sure to ring your doorbell. But something else might be a little more pressing if you are planning a Halloween gathering. I have selected some snacks and beverages, from Taste of Home’s website, that will leave even adults shaking in their boots. Enjoy.
Caramel Apple Dip
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup caramel ice cream topping
1 teaspoon vanilla extract
1 cup marshmallow crème
3 medium tart apples
2 tablespoons lemon juice
2 tablespoons water
In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow crème. Cut apples vertically into thin slices.
In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain.
Using Halloween cutters, cut out the center of each slice. Serve apple slices and cutouts with dip.
Yield: 2 cups-16- ½ cup servings.
Apple Cinnamon Snack Mix
3 cups Apple Jacks cereal
2 cups pecan halves
1 cup whole blanched almonds
1 cup Chow Mein noodles
1/2 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 egg white
In a large bowl, combine the cereal, nuts and Chow Mein noodles. In a small bowl, combine the sugar, cinnamon and salt; stir in egg white. Pour over the cereal mixture and toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake uncovered at 300 degrees for 45 minutes, stirring every 15 minutes.Yield: 6 cups
Batty Bark Recipe
8 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup crisp rice cereal
1/4 cup unsalted sunflower kernels
1/4 cup dried cherries, chopped
In a microwave, melt milk chocolate and semisweet chocolate; stir until smooth. Stir in the cereal, sunflower kernels and cherries. On a waxed paper-lined baking sheet, spread chocolate mixture into a 12-in. x 9-in. rectangle. Refrigerate until firm.
Let stand at room temperature for 10 minutes. Cut with a 3-1/2-in. bat-shaped cookie cutter. Re-melt scraps and cut if desired.Yield:1-1/2 dozen
Bits and Pieces Munch Mix
3 cups popped popcorn
3 cups Crispix
1/2 cup mixed nuts
3 tablespoons butter
3 tablespoons caramel apple dip
In a large bowl, combine the popcorn, cereal and nuts. In a small saucepan, combine butter and caramel dip; bring to a boil. Remove from the heat. Pour over popcorn mixture and toss to coat.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-60 minutes or until golden brown, stirring every 15 minutes. Cool completely. Store in an airtight container.
2 cups confectioners’ sugar, divided
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1/2 pound white candy coating, coarsely chopped
24 brown Reese’s pieces or milk chocolate M&M’s
1 tablespoon water
1/4 to 1/2 teaspoon red food coloring
In a small bowl, combine 1 cup confectioners’ sugar, peanut butter and butter. Shape into 1-inch balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm.
In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese’s candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set.
In a small bowl, combine the water, food coloring, and remaining confectioners’ sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.
12 gummy spiders
1 vinyl glove
1 gallon tropical fruit punch, chilled
2 liters lemon-lime soda, chilled
1 quart raspberry sherbet
Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours.
In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately.Yield: 32 servings
Nora’s Note: Make sure the vinyl glove is not powder-lined.
Witches’ Brew Punch
1 package (6 ounces) orange gelatin
1/2 to 1 cup sugar
2 cups boiling water
1 can (46 ounces) apricot nectar
1 can (46 ounces) pineapple juice
3/4 cup lemon juice
4 liters ginger ale, chilled
In a large bowl, dissolve gelatin and sugar in water. Stir in the apricot nectar, pineapple juice and lemon juice. Freeze in two 2-quart freezer containers. Remove from the freezer 2-3 hours before serving. Place contents of one container in a punch bowl; mash with potato masher. Stir in ginger ale just before serving. Repeat.Yield: about 8 quarts.
Source for all recipes: www.tasteofhome.com
Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at email@example.com by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.