Sue's Spooktacular
Snackables!
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BLOODY POPCORN
Add some red food colouring to the butter you are melting. Incidentally, to
get true red or black colours, buy paste food colouring from a craft or cake
decorating supply store. No matter how many drops of liquid red you add,
it'll always be some shade of pink. When the red butter is melted, pour it
over the popcorn as usual.
SWAMP SLIME
Make green jello. Put some of it in clear plastic containers and put some
aside. When the jello starts to solidify, add various gummy bugs. Beat the
rest of the jello to a froth and add to the top of the slime. Let set.
DIRT
Put chocolate pudding in clear plastic containers and imbed a gummy worm or
two. Cover the top of the pudding with crushed chocolate cookie crumbs. It
looks good if a worm is peeking out of the dirt.
SLUG GUTS
Use any dip you like for chips or veggies.
WITCHES BREW
This makes a nice foaming drink. In a clear punch bowl mix equal parts blue
kool-aid and lemon-lime pop. Add some crushed dry ice, and continue to add
more every half hour or so. Caution! Don't let kids serve themselves,
because dry ice can cause lips and tongue to freeze. Scoop it out yourself
and leave the dry ice in the bottom.
DRINK DECAY
Add black paste food colouring to any drink you enjoy. Mix well.
WOBBLIE GHOBBLIES
2 pk (85 gram) jello Strawberry-jelly powder
Spray 2 baking sheets with no stick vegetable spray. Mix the jello powder
and the cornstarch together. Stir in 3/4 cup water and 1/2 cup applesauce.
Microwave on high for 5 minutes. (stir after 2-1/2 minutes) Stir again
after cooking is complete. Spoon 1 cup of mixture on each of the baking
sheets. Refrigerate 20 minutes, or until set. Cut strips of Wobblie
Gobblies with sharp knife and pull of baking sheets. Place on lightly
greased tray or baking sheets. Store, uncovered at room temperature on
lightly greased tray or baking sheets. Makes 4-6 servings.
Origin: What's Cooking Magazine, by Kraft, 8 th issue. Shared by:
Sharon Stevens, May/94.
LIZARD'S EYES
1/2 c Peanut butter Source:
Healthy Treats and Super Snacks for Kids
ORANGE WORMS
2 cn Apricot halves packed in-light syrup
Wiggle these worms any way you want on your plate. If you like, give them
'eyes' made from licorice bits.
Place apricots in colander and let drain. Place drained apricots in food
processor, cover, and whirl until well blended. Place gelatin in 3 quart
pan, add orange juice, and let5 stand for 5 minutes to soften gelatin. Place
pan on burner and bring to a boil over med/high heat,stirring with whisk.
Turn off burner and remove pan to rack. Add apricots and mix with whisk
until well blended. Pour into baking pan,cover with plastic wrap, and
refrigerate for about 4 hours, until
set. Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide
strips. (you should have about 13 strips) Use pancake turner to remove
strips to serving plate. Use your hands to twist
strips into worm shapes. Makes 13 worms.
CARAMEL APPLE CRUNCH
8 oz Cream cheese, softened
Blend all ingredients with mixer. Serve with apple slices. Tastes
like caramel apples, but doesn't stick to the roof of you mouth or your
teeth.
TAFFY APPLES
2 c White sugar
In heavy saucpan, combine sugar, corn syrup and cinnamon candies with
1 cup cold water. Cook over medium heat until sugar and cadies are
dissolved, but do not boil. Add the food coloring and the cinnamon
and bring up to boil. Boil until it reaches 300 F on a candy
thermometer. Meanwhile, wash and dry apples, remove stem and insert
wooden sticks firmly enough into the apple that you can hold them
firmly. Remove syrup from heat when it reaches 300 and dip each apple
into syrup. Swirl to coat apple. Place coated apples onto greased
cookie sheets to cool and harden. Let stand at room temperature until
ready to serve. Makes 6 taffy apples.
JACK-O-LANTERN COOKIES
2/3 c Margarine
Thoroughly cream margarine. Add sugar and blend until light. Add
vanilla. Add egg; beat until fluffy. Stir in milk. In another bowl
put flour, baking powder and salt; blend with a whisk or a spoon until
thoroughly mixed. Gradually add flour mixture to creamed mixture;
blend well. Scoop dough out onto plastic wrap, cover with wrap and
press down to make a thick, flat round. Chill in refrigerator
over-night.
1/2 cup margarineor butter
Cream margarine with electric mixer. Add powdered sugar
gradually. Add vanilla and 2 1/2 tablespoons milk; blend well. If
necessary, add more milk gradually to achieve desired spreading
consistency. For Hallowe'en Jack-o-lantern cookies, add red and
yellow food coloring to make desired shade of orange.
GHOST COOKIES
Melt almond bark following package directions. Dip 2/3 of each
cookie in melted candy, shaking gently to remove excess coating.
Place on wire rack with waxed paper underneath. For eyes, cut jelly
beans in half and place on cookies. Cool completely before removing
from rack.
FUDGY BAT COOKIES
9 oz Chocolate wafer cookies
Use a serrated knife to carefully cut 18 of the cookies into
quarters. Save remaining cookies for another use. For each bat,
place 2 cookie quarters 1/4" apart on waxed paper. Repeat with
remaining quarters. Melt candy melts. Drop about 1/2 teaspoon of
melted candy at center of each bat, connecting cookies. Use a
toothpick to smooth melted candy into a uniform circle. Cool
completely before removing from waxed paper.
TAFFY APPLE PIZZA
20 oz Sugar cookie dough roll
Preheat oven to 375. Remove 1/2 cup of cookie dough and reserve for
another use. Add flour to remaining dough and knead with hands to
combine. Press dough to 14" circle on the 15 inch baking stone. Bake
for 15 to 20 minutes or until cookie is lightly browned. Let cool
for 10 minutes then loosen cookie from the stone. Cool completely.
Blend cream cheese, peanut butter, brown sugar and vanilla together
until smooth. Spread on cooled cookie. Peel, core and slice apples.
Dip apple slices in lemon lime soda to prevent browning. Arrange
apple slices on cream cheese mixture. Sprinkle lightly with
cinnamon. Heat caramel toppping slightly and drizzle over apples.
Sprinkle chopped nuts over pizza. Cut into pieces and serve.
CHOCOLATE SPIDERS AND WEBS
1 sm Package (6 oz or 1 cup)
In the top of a double boiler over barely simmering water, stir the
chocolate until melted; remove from heat. Let stand over water until
chocolate is cool but still fluid, about 10 minutes. Or melt
chocolate in microwave. lay pattern on a 12x15-inch baking sheet and
cover with waxed paper.
Put chocolate into a pastry bag fitted with 1/4-inch diameter tip or a
paper cone; fold top edge down to seal.
Squeeze chocolate out of pastry bag onto waxed paper, tracing spider
or web designs that show through from the pattern underneath. If
chocolate is too runny to hold lines, let cool a little more. As pan
is filled, transfer pattern to another 12x15-inch, cover with waxed
paper and continue.
Chill spiders or webs on pan until firm, about 10 minutes. Gently peel
paper away from chocolate. Spiders and webs are delicate and melt
fast, so handle gently and quickly. If made ahead, arrange in single
layers, separated by waxed paper; store airtight in the refrigerator
up to 2 weeks. Serve as candy or to top desserts. Makes about 2 dozen
spiders or 1 dozen webs.
On a 12x15-inch sheet of light-colored paper, boldly draw at least 1
pattern for spider and web. You can either repeat the pattern as you
pipe the chocolate onto the waxed paper, or you can draw a pattern
that includes designs for multiple items.
Start with spider legs: draw a half circle that is 1-1/2 inches
across. Inside and about 1/4 inch parallel to it, draw another half
circle. Back to back to the big half circle, repeat the 2 curved
lines; you now have 8 legs. Where the lines curve together, draw a
small circle to intersect all 4 lines to make the body. Draw a small
circle for the head on top the first circle.
For the web, draw a 4-inch long cross. Draw diagonal lines to bisect
the quadrants. Connect these spokes with concentric loops.
PUMPKIN PATCH
1 c Pumpkin; canned puree
Combine ingredients in blender and whirl until smooth. Pour into
carved out pumpkin to serve.
KID'S POPCORN BALLS
1/2 c Molasses
From: San Diego Tribune, Saturday Aug. 3
Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt. Have the
popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape
the popcorn into balls. Make them the size you want. Set them on wax
paper and let them harden. Wrap the ones you don't eat with wax paper.
FROZEN JACK-O-LANTERNS
Yield: 12 servings
12 Navel oranges
Cut off tops of oranges. Gently hollow out pulp (reserve for another
use), leaving a thick shell; hollow out pulp off tops also. Cut
Jack-O-Lantern faces into each orange. Pack chocolate ice cream into
shells, avoid letting ice cream come out of holes. Cut a hole into
top of orange top. Set tops back on, over ice cream, and inset
cinnamon stick stem through the hole. Place in freezer for at least 3
hours, or until serving time.
JACK-O-LANTERN CANDY
1/2 c Peanut butter
Combine peanut butter and butter in medium bowl. Micrwave at High
45-60 seconds till melted. Stir till blended. Gradually add icing
sugar and cocoa alternaternately with evaporated milk till smoothly
blended. Stir in peanut. Chill till firm enough to shape into balls.
Colour coconut with red and yellow food colouring to desired shade of
orange. (Shake coconut and food coluring together in jar with tight
lid.) Form spoonfuls (about 1 Tbsp) of chocolate mixture into balls.
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[Halloween Safety for Kits and Kids] [The Witches' Kitchen]
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