Halloween Party 2011 Menu

This year, we planned a somewhat impromptu Halloween Party for a few of my daughter’s friends. We had some yummy treats…Pumpkin Krispy Treats (see recipe below), Candy Corn Sugar Cookies (I used my favorite recipe for the dough and just doubled the vanilla and almond flavorings since there is no frosting on the cookies. At a minimum, I also recommend dipping each cookie in the coarse sugar before baking. The white candy melt or almond bark on portions of some of the cookies was quite tasty, too. I’ll do more of these next time), and No Bake Cookies transfigured into cute spiders.

There were Mummy Dogs and Candy Corn Pizza for our main course. We agreed that hot dogs wrapped in crescent dough are WAY tastier than hot dogs in a bun. We’ll be having these more often. I didn’t get around to dotting the eyes on the faces, but I think everyone still got the point.

Boo Brew. One of the comments on this recipe suggested using Peeps Ghosts instead of creating your own using whipped cream and mini chocolate chips as the recipe instructed. I went with the time saving tip and was happy with the outcome.

I also made this Caramel Toffee Dip and served with Winesap and Granny Smith apple slices from our apple picking trip the previous day. Somehow missed getting the photo. It is seriously so incredibly delicious. We made it again over the weekend, and it vanished quickly.

Pumpkin Krispy Treats
Modified from Little Family Fun

  • approximately 6 cups of crispy rice cereal (white or brown puffed rice cereal)
  • 1 package of marshmallows (I think minis are easier to melt)
  • 1/2 c. butter
  • 2 (3 oz) envelopes of orange Jell-O or Kool Aid (I used Jell-O)
  • Tootsie Roll midgets or large pretzel sticks
  • baking spray
  • wax paper
  • green icing, optional

Directions:

Melt the marshmallows and butter in microwave or on stove top. Once melted, remove from heat and stir in the Jell-O or Kool-Aid. If it is not “orange enough” for you, you can add some red and yellow food coloring to enhance the color. (I didn’t need to do this). Add the crispy rice cereal and stir well.

Spray your hands with baking spray and roll the mixture into balls and place them on wax paper. Make a dent into the top of the pumpkin and insert pretzel or tootsie roll. Mold pumpkin around the stem. Cool before piping on leaves.

Yield: approximately 2 dozen pumpkins

Fruit and Dip

My cousin Tracy made this fruit dip years and years ago for a family get together around Christmas time. It made quite the splash.

Since then, I’ve made it for numerous parties, brunches, etc. I ALWAYS have lots of requests for the recipe. It is so easy and so mouth-wateringly delicious!

fruit-dip

Fruit Dip

1 – 8 oz cream cheese, softened
1 – 7-oz jar Marshmallow Creme

Mix well. Serve with fruit (i.e., strawberries, blueberries, bananas, mandarin oranges, pineapple, apples, grapes, etc.).

Peanut Butter Dip

This is another of my Grandma M’s recipes and is a family FAVORITE! Even my hubby, who claims he’s “allergic” to apples & isn’t a “sweets guy,” couldn’t get enough. I’ve finally found a way to get him to eat an apple! It’s a miracle!

Peanut Butter Dip

1 cup peanut butter
1 cup brown sugar
8 oz cream cheese, softened
1/4 – 1/2 cup milk

Mix together until smooth.  Dip your favorite apple slices and ENJOY!!!