Pumpkin Chex

9 cups rice chex cereal
1 bag of pumpkin Hershey Kisses                                                                              
1 1/2 cups of powdered sugar

 

1. First, prep your powdered sugar and cereal.

 

2. Second, using a double broiler method, melt your Hershey Kisses, stirring constantly. The kisses will reach a nice creamy consistency.

 

3. Pour your melted kisses over your cereal in a bowl and mix and stir.

 

4. Once you feel your chex are covered, dump into a bag with your powdered sugar and shake. I just stirred.

In my opinion: These were good, but would have been better with more kisses or less Chex.

Caramel Apple Dipping Bar

Ingredients:
apples
melted caramel (I buy a bag of caramels, unwrap, and place in a slow cooker with a little water on low. Stir every 10 minutes until melted)
sprinkles
other items such as chopped nuts, crushed Oreos, etc....
sticks for apples

Directions:
1. Dip apples in caramel
2. Roll in sprinkles
3. Eat!

Ghost, Frankenstein, and Jack O Lantern Pudding

Well, this didn't go as planned, but they turned out cute anyway. I've been dying to make some Frankenstein pudding cups and I had this great idea that I'd divide the pudding into three bowls and make ghosts and Jack O Lanterns. Well, one BIG box of Jello only made 4 small cups. Another lesson I learned was: DO NOT pour the pudding into the cups until it is cooled!!! The cups will start to change shape.

Instructions:
1. Buy several big boxes of vanilla pudding (pistachio for green if your guests don't have nut allergies).
2. Follow package directions.
3. Let cool and then pour into cups you've decorated with a black Sharpie.

Mummy Face Pizzas

 

 

We had our 3rd annual Halloween get-together with The Duhons last night. I LOVE planning for this special night. I have such fond memories of Halloween as a kid. We had the best neighborhood ever. All the girls were the same age and our brothers were the same age, too. Our parents dressed up and the teenage kids put together little haunted houses for us. Good times!

 

Anyway, I want my kids to have extra special memories, too. I have tons of fun food recipes that I really enjoy preparing for our annual fun night. Here's how easy it is:

 

All you need is:

bagels or a can of biscuits

pizza sauce

favorite toppings

string cheese

 



You can use bagels if your kids can bite through them. We have some younger kids so I rolled out biscuits in advance. Then just spread some pizza sauce on. Let the kids add their toppings before putting on some string cheese that has been peeled. Then bake according to biscuit directions!

Pumpkin Pie French Toast

                                                                                                    
 •14 slices whole wheat sandwich bread ($1.50)
 •3 eggs ($.30)
 •1/2 cup milk ($.05)
 •3/4 cup canned pumpkin ($.75ish)
 •1 tsp homemade pumpkin pie spice ($.05)
 •Butter and syrup for serving ($.50)

1•Set out the bread for dipping.
2•In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
3•Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
4•Once all are cooked, serve with butter and maple. And a side of fresh fruit.
5•If freezing, let cool completely to reduce freezer burn.

In my opinion: This was a great fall breakfast. I think there was really only a hint of pumpkin flavor,  next time I'll add more pumpkin pie spice. Also, the mixture soaked into 10 pieces of bread for me, not 14 as stated in the recipe.

Halloween Treats

My hubby made these hot dog mummies. Just cut strips out of crescent roll dough and wrap them around the dog. Bake according to directions.

Aren't these the cutest little juice boxes?

The best way to make these witch's hats is to use some icing to place a ring of icing onto the perimeter of the kiss and pressing it down on the the cookie.

Mummy Taco Loaf

2012

 

1 lb ground beef

1 packet taco seasoning

cheddar cheese

can crescent rolls

1. Brown meat and add seasoning according to directions.

2. Roll out cresent dough into a rectangle on cookie sheet (for best results, use Pampered Chef baking stone).

3. Spread the meat down the middle.

4. Sprinkle cheese on top.

5. Using a knife, cut strips working from the meat outward.

6. Fold strips over to resemble a mummy.

7. Add sliced black olive eyes if desired.

8. Cook according to crescent roll directions.

Breadstick Bones by Pillsbury

The original recipe can be found here, but I found it much easier to buy a package of garlic breadsticks and do it my own way. Plus, the garlic breadsticks makes 16.

can of Pillsbury garlic breadsticks
pizza sauce for dipping
Creamy Italian dressing for dipping

1. Preheat oven to 350.
2. Open can of breadsticks. Roll out on baking sheet and cut in half, horizontally, making 16 sticks.
3. Pick up one breadstick, stretch out the ends so the dough will be thinner and cook evenly. Tie each end in a knot. Place on baking sheet.
4. Follow can directions for baking.
5. Serve with desired sauces.

In my opinion: These were a huge hit with my kids. I chose the Creamy Italian dressing because I used to work in a family run Italian restuarant and they served Creamy Italian with their breadsticks. Yummy!
In my opinion

Witch's Finger Cookies by Woman's Day

1 can (8 oz) almond paste
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
Pinch salt
1 cup each green, orange and violet melting wafers (Wilton Candy Melts)
2 tsp vegetable oil
1/2 cup sliced almonds
Recipe Preparation
1. Heat oven to 350°F. Have baking sheets ready.

2. In large bowl, with electric mixer, beat almond paste and sugar until well blended. Add butter; beat until blended. Beat in egg, vanilla and almond extracts. With mixer on low speed, beat in flour and salt just until blended.

3. Divide dough into three equal pieces. On lightly floured work surface, roll each piece into a 24-in. long rope. Cut each rope into six 4-in.-long pieces. Place about 1 in. apart on baking sheets. NOTE from Aggieland Mommy: I did not roll each piece into a 24" long rope. I just pulled off pieces that were smaller than a ping pong ball and rolled them out. They worked fine. I made 38 3" fingers.

4. Bake 16 minutes or until lightly browned. Remove sheets to wire rack to cool 5 minutes, then remove cookies to rack to cool completely.

5. To decorate:Line baking sheet with wax paper. Melt candy melts according to package directions. Stir in oil and transfer to narrow glasses or cups. Hold cookie by one end and dip into candy melts. Let excess drip off then place on baking sheet and attach sliced almond for fingernail. Chill in refrigerator 5 to 10 minutes, until firm

Note: I am not sure why you have to use the oil. I have used these melts hundreds of times. Also, when the candy is just about set, you can use a toothpick or fork to score little wrinkle lines in the knuckle areas. So cute!

Caramel Apples in the Crock Pot by A Year of Slow Cooking Blog

--caramel candies. This time of year in the produce section, there should be bags of soft caramel complete with popsicle stick handles.
--apples (one bag of caramel makes 4 large apples)
--nuts/sprinkles
--2 T water

The Directions.

1. Use a 1.5 quart or larger crockpot---I used a 4 quart.

2. Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily. Note from Aggieland Mommy- Definitely check the caramel often. I took a nap and let the caramel cook too long. The kids didn't know the difference, but I did.

3. Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.

4. Let cool on parchment paper or Release foil. This is important...if you use regular foil, spray it first!

Classic Pot Pie

 

 by Pillsbury

15 oz pie crust, softened
1/3 butter
1/3 c chopped onion
1/3 c a.p. flour
1/2 t salt
1/4 t pepper
1 1/2 c chicken broth
2/3 c milk
2 1/2-3 c shredded cooked chicken
2 c frozen mixed veggies, thawed

1. Heat oven to 425. Make crusts as directed for 2 crust pie using 9" pan.
2. In med. saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended.
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Add chicken and veggies; mix well. Removefrom heat. Spoon into crust. Top with 2nd crust; seal edges and flute. Cut slits or shapes in top crust.
5. Bake 30-40 minutes until crust is golden brown. Let stand 5 minutes before serving.

4-26-10 I am going to try making 2 and freezing one before it is cooked.