FORTUNE TELLING PUMPKIN

*Halloween Collection*

Make this Halloween game by writing fortunes in milk on strips of paper. Place fortune slips in a cauldron, have guests draw of the seemingly blank pieces of paper. The hostess plays fortune teller by saying magic words and holding strips over flame of a candle-lit jack-o-lantern. Watch the fortunes magically appear!! (The milk is scorched by the flame, making writing visible.) NOTE: Lemon juice works as well.

(Source: Dorothy Dean & kappboom wallpaper photo also)

CHOCO-PEANUTTY GOBLIN COOKIES

*Halloween Collection*

1-1/2 cups unsifted flour
1/2 cup backed brown sugar
1/2 tsp soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 TB milk
+Chocolate Cream Filling

Combine flour, brown sugar, soda, and salt in large mixer bowl; cut in butter and peanut butter until mixture resembles coarse meal. Blend in corn syrup and milk. Chill dough about 1 hour. Shape into 12-inch roll; wrap in waxed paper. Chill until firm. Slice into 1/4-inch slices, place half of slices on ungreased cookie sheet. Drop Chocolate Cream Filling by teaspoonfuls in center of each slice; top with remaining cookie slices. Press edges together with fork. Cut goblin face in tops of cookies. Bake at 350 degrees for 18 minutes. Cool 5 minutes on cookie sheet; complete cooling on rack. YIELD: 2-1/2 dozen.
CHOCOLATE CREAM FILLING: In top of double boiler, melt 1 cup chocolate chips over hot water. Cool 10 minutes. Gradually blend in 1 3-oz package softened cream cheese and 2 TB powdered sugar; beat until smooth and creamy. Stir in 1/2 cup chopped nuts.

(Source: Dorothy Dean & kappboom photo also)

Spiced Cider

*Halloween Collection*

1 quart apple cider
+Zest of 1 lemon
1 cup dark rum (optional)
+Thinly sliced apples (for garnish)
+Cinnamon sticks (for garnish)

Pour apple cider into a large saucepan. Add cinnamon sticks and lemon zest. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and strain. Add dark rum. Serve warm in coffee mugs and garnish with an apple slice and a cinnamon stick.

(Source: Jill Novatt of Food Network Kitchens & kappboom wallpaper photo)

HALLOWEEN STACKS

*Halloween Collection*

1 14-oz can sweetened condensed milk
4 cups flaked coconut
1 TB vanilla
1 cup cut-up dates
1/2 cup chopped walnuts

In bowl combine sweetened condensed milk, coconut and vanilla. Stir in dates and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350 degrees for 5-7 minutes or until lightly browned. Cool on rack.YIELD: About 2-1/2 dozen.

(Source: Dorothy Dean & kappboom wallpaper photo)

(photo-kappboom wallpaper)

THE STORY OF THE JACK-O'-LANTERN

*Halloween Collection*

DID YOU KNOW that according to an old Irish fable, the Jack-o'-lantern derives it's name from a miser named Jack who was denied entry into heaven because of his selfishness, and hell because he had played practical jokes on the devil. He was sentenced to walk the earth with his lantern until Judgement Day.

(Source: Dorothy Dean & kappboom wallpaper photo also)

SPOOKY HOOT OWLS

*Halloween Collection*

3/4 cup butter
1 cup packed brown sugar
1 egg
2-1/4 cups sifted flour
2 tsps baking powder
1/4 tsp soda
1 TB water
1/4 cup cocoa
1-1/2 tsp vanilla
+Peanut butter chips
+Whole cashew nuts

Cream butter, brown sugar, egg and vanilla. Sift flour and baking powder, stir into creamed mixture. Reserve 2/3 of dough. Combine soda and water, blend into remaining dough along with cocoa. On lightly floured board roll reserved dough into two 10 by 4-inch rectangles. Shape chocolate dough into two 10-inch rolls, place on rectangles. Mold plain dough around chocolate rolls. Wrap in waxed paper, chill overnight. Cut into 1/8-inch slices. Place two slices side-by-side on greased cookie sheet. Punch one corner on each slice to form ears. Place a peanut butter chip in center of each slice for eyes and a cashew between slices for beak. Bake at 350 degrees for 8-10 minutes or until set. Cool on wire rack. YIELD: About 6-1/2 dozen cookies.

(Source: Dorothy Dean & kappboom wallpaper photo also)

PUMPKIN DOUGHNUTS

*Halloween Collection*

2 TB shortening
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1 tsp vanilla
3-1/2 cups sifted flour
3 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Blend shortening and sugar. Add eggs, one at a time, beating well after each. Stir in pumpkin and vanilla. Sift dry ingredients; stir in. Chill dough. Roll out on floured board to 1/2-inch thickness. Cut with floured doughnut cutter. Fry in deep hot fat, 375 degrees, until golden, about 3 minutes. Drain on absorbent paper. Dust with sugar or frost, if desired. YIELD: About 2 dozen.

(Source: Dorothy Dean & kappboom wallpaper photo)

HALLOWEEN SPOOKS

*Halloween Collection*

You'll need: White facial tissues, marshmallows, white thread, 2 whole cloves per Spook and 1 gnarled tree branch.

To make each Spook, tie a marshmallow in one corner of facial tissue using a long piece of white thread. Insert cloves for eyes. Suspend Spooks from tree branch.

(Source: Dorothy Dean & kappboom wallpaper photo also)

Olive Cheese Pumpkins

*Halloween Collection*

2 cups shredded sharp cheddar cheese,  1/2-pound
1 8-oz package cream cheese,   divided
2 TB melted butter
1 tsp Worcestershire sauce
1 cup finely chopped ripe olives
1/4 cup finely chopped walnut
+Orange food coloring

Let cheeses stand at room temperature to soften. Blend cheddar cheese with half of cream cheese, butter and Worcestershire sauce. Stir in ripe olives and nuts. Chill until easy to handle. Divide into three equal portions. Make each portion into a pumpkin shape. Beat remaining cream cheese until smooth; tint with a few drops of orange food coloring. Spread over pumpkins. To make ridges, lightly draw spatula from bottom to top of pumpkins. Make faces and stems with additional ripe olive pieces.

(Source: Dorothy Dean & kappboom wallpaper photo)

WITCHES' BREW

*Halloween Collection*
(Mulled Apple Cider)

6 cups cider
1-1/2 tsps cinnamon
1/2 tsp allspice
1/4 tsp powdered cloves
1/2 cup brown sugar
+Whole cinnamon sticks

Heat cider, spices and sugar over low heat about 10 minutes, stirring to dissolve sugar. Serve in hot mugs with cinnamon stick stirrers (or, add 1 TB grated lemon rind and chill before serving). YIELD: 6 servings.

HALLOWEEN NOTE: Ask assembled guests to assist in making brew for all to drink. Line up guests and blindfold them. Pass down the line a hot baked potato, peeled grapes, a handful of cooked long spaghetti, a dried chestnut burr, an old leather glove, wet and full of soft mush, and an ice cube. Have each one guess what's going into the witches' brew. After the blindfolds are removed, serve mugs of this hot cider from the pot into which they have assumedly dropped the items passed from hand to hand while blindfolded.

(Source: Dorothy Dean & kappboom wallpaper photo)

300 POSTS ON MY BLOG!!!

(Source: photo-kappboom wallpaper)

TRICK-OR-TREAT TIDBITS

*Among candy corn fans, 43% prefer eating the narrow white end first.

(Source: American Profile magazine & google+ photo)

Halloween Pizza Pie

*Halloween Collection*

1/2 cup minced onion
2 TB butter
1 cup rice
2 chicken bouillon cubes
3/4 tsp salt
2 cups water
2 cups grated cheddar cheese, divided
1 egg, slightly beaten
2 TB minced green pepper
1/4 pound thinly sliced salami
3/4 cup chopped ripe olives
1 6-ounce can pizza sauce
+Pitted ripe olives

Cook onion in butter until soft; add rice, bouillion cubes, salt and water. Bring to a boil; cover and cook over low heat for 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup cheese and egg. Turn into buttered 11-inch pizza pan. Top with green pepper, salami and chopped olives. Spoon on pizza sauce; sprinkle remaining cheese over top. Bake at 350 degrees 15-20 minutes until cheese is melted. Remove from oven; make jack-o-lantern face on pizza with whole olives. YIELD: 6 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

TRICK-OR-TREAT TIDBITS

*About 81% of parents acknowledge sneaking goodies from their kids' trick-or-treat bags.

(Source: American Profile magazine & kappboom wallpaper photo)

JACK-O'-LANTERN PASTIES

*Halloween Collection*

2 potatoes, pared
1 medium onion
1 pound ground beef
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
1 tsp crushed basil
1/2 cup melted butter
+Pastry for two double crust pies

Cut potatoes and onion into 1/2-inch cubes. Combine with beef, seasonings and butter. Roll out pastry 1/8-inch thick; cut into 24 4-inch circles. Place half on ungreased rimmed baking sheet. Cut slits for jack-o'-lantern faces in remaining circles. Place about 4 TB meat mixture on each plain circle; brush edge with water. Place "face" circle over filling; seal edge with fork. Bake at 375 degrees for 30 minutes until browned. Served hot or chilled. YIELD: 12 pasties.

(Source: Dorothy Dean & photo kappboom wallpaper)

TRICK-OR-TREAT TIDBITS

*72% of Americans prefer chocolate treats for Halloween.

(Source: American Profile magazine  & Kappboom wallpaper photo)

BUBBLING ORANGE PUNCH

*Halloween Collection*

2 3-ounce packages orange gelatin
2 cups boiling water
2 6-ounce cans frozen lemonade concentrate
1 quart cold water
2 cups pineapple juice
2 tall bottles ginger-ale
+Ice block

Dissolve gelatin in boiling water. Stir in lemonade concentrate, cold water and pineapple juice. Do not refrigerate. At serving time pour over ice in punch bowl; slowly add ginger ale. YIELD: 40 punch cup servings.

(Source: Dorothy Dean & Cool Background wallpaper)

TRICK-OR-TREAT TIDBITS

*When they return home, about 30% of trick-or-treaters report sorting their candy; 16% share with others; and 7% swap candy with others.

(Source: American Profile magazine & Cool Background wallpaper)

Halloween Apple Float

*Halloween Collection*

3 quarts chilled apple juice
1 quart orange sherbet

Fill 16 8-ounce glasses 3/4 full with juice. Float a scoop of orange sherbert in each glass, top with a whole clove to simulate a pumpkin stem. YIELD: 16 servings.

(Source: Dorothy Dean & Cool background  photo)

TRICK-OR-TREAT TIDBITS

*About 74% of U.S. Households plan to hand out candy this Halloween.

(Source: American Profile magazine & Cool Background wallpaper)

BAKED WITCHEROOS

*Halloween Collection*

2 cups shredded cheddar cheese, 1/2-pound
1 cup ground cooked Ham
1/2 cup chopped onion
2 TB chopped green pepper
1/2 cup tomato sauce
1/4 cup melted butter
8 brown and serve rolls
8 thin slices green pepper
1 hard-cooked egg, chopped

Combine cheese, Ham, onion, chopped green pepper, tomato sauce and butter. Cut thin slice from top of each roll; scoop out center. Fill rolls with cheese mixture; place green pepper strip diagonally across top of each. Place on baking sheet. Bake at 400 degrees for 12-15 minutes until rolls are browned. Top with egg; serve hot. Yield: 8 servings.

(Source: Dorothy Dean, kappboom photo also)

HALLOWEEN RECIPES ARE COMING SOON!!!

(Photo-kappboom wallpaper)

Fruit Jellies

*Fun Foods Collection-ABOUT 64 candies, 30 minutes, plus 1-1/2 hours to cool.

Cooking-oil spray
1-1/2 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime or lemon), strained
3 cups granulated sugar
6 oz. liquid pectin, (you'll need 3-oz packs)
2 TB fresh lemon juice
+Coarse sugar, or use granulated

1. Line an 8-inch square baking pan with microwave-safe plastic wrap, pressing it up the sides and leaving a 1-inch overhang. Spray plastic wrap with cooking spray.

2. Pour citrus juice and granulated sugar into a 6-qt pot and stir to combine. Clip a candy thermometer to inside of pan.

3. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238 degrees (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly.

4. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1-1/2 hours.

5. Lift from pan using plastic wrap and cut into 1-inch squares, circles, 3/4 by 1-1/4-inch rectangles, or 3/4-by 2-inch half moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary ( particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Package in clear boxes, if desired.

NOTE:  To ensure that the colors are bright, we've used store-bought, pasteurized juice instead of fresh-squeezed in some cases. Note that the lime jellies turn pale orange as they cook.

(Source: Sunset magazine & photo also)

S'MORES APPLES

*Fun Food Collection-A perfect fall treat!!!

+Granny Smith Apples
1 bag of chocolate chips, melted
1 package graham crackers, crushed
1 package mini marshmallows
1 package popsicle sticks

1. Insert popsicle sticks into the Granny Smith Apples.

2. With the melted chocolate chips, dip the apples into the melted chocolate (over half way), so the apple is covered well.

3. Sprinkle graham cracker crumbs over the chocolate. Let set for awhile.

4. Garnish with mini-marshmallows, or you can melt the marshmallows and drizzle over chocolate and graham crackers (optional).

Garnish with yellow ribbon, if desired.

(Source: Google+ & photo also)

FUN FOODS CONTINUE!!!

(photo-Kaboom Wallpaper)

CHEESE-STUFFED MEATBALL SUBS

*Fun Food Collection-HANDS-ON: 1 hour *TOTAL: 1 hour *MAKES: 4

1-1/2 cups fresh bread crumbs (from 2 slices bread)
1/4 cup milk
1 TB extra-virgin olive oil
8 cloves garlic, minced, divided
10 plum tomatoes, cored and chopped
+Kosher salt and freshly ground pepper
1/2 onion, very finely chopped
2 TB minced fresh flat-leaf parsley, plus more for serving
1 tsp dried oregano
1 large egg, beaten
1-1/2 lb lean ground beef
1/4 lb fresh mozzarella, cut into 12 cubes
4 (6-inch) sub rolls, split horizontally
4 slices provolone cheese

1. Preheat oven to 450 degrees.

2. Soak bread crumbs in milk 5 minutes.

3. Meanwhile, warm oil in a Dutch oven over medium-high heat. Add half the garlic and cook until golden, about 1 minute, then add tomatoes. Season with salt. Bring to a boil over high heat and cook, stirring, about 5 minutes. Decrease heat to medium and simmer, stirring occassionally, until tomatoes break down and sauce thickens, 35-45 minutes.

4. Meanwhile, combine onion, parsley, and oregano with remaining garlic in a bowl. Mix in egg, then ground beef and soaked bread crumbs. Add 1/2 tsp salt and 1/4 tsp pepper.

5. Divide meat into 12 balls. Make a deep indentation in each with your thumb and insert a mozzarella cube; pinch and pat meat to seal. Place on a parchment-lined baking sheet. Repeat with remaining meatballs and cheese.

6. Roast until golden, about 12 minutes, then decrease temperature to 375 degrees and roast until crusty on bottom and cooked through, 8-10 minutes. (With a knife, check center of a meatball for doneness.) Let rest 5 minutes.

7. Divide meatballs among rolls and top with sauce and provolone. Toast sandwiches on a baking sheet in oven until cheese melts, about 3 minutes. Sprinkle with parsley and serve with more sauce on the side.

Homemade sauce is great on these subs, but for a shortcut, use 1 cup jarred sauce and skip step 3.

(Source: dash magazine & photo also)

Rainbow Sandwiches

*Fun Food Collection-These are sweet little sandwiches :)   A kid-friendly snack in Australia and New  Zealand!!!

Simply cut white bread into squares or shapes with a cookie cutter, butter each slice on one side, and cut out a shape from the center of half the slices. Coat whole slices with your favorite sprinkles, sparkling sugar, or non-pareils, then lay cutout slices on top.

(Source: dash magazine & photo also)

GRILLED GLAZED DONUTS

*Fun Food Collection - Make or purchase any kind of glazed  donut and GRILL them!!!  Serve  them with any fruit or minty dip if desired!!!

(Source: Better Homes & Gardens magazine & photo also)

FALL COLORS AND MORE FUN FOODS!!!

(photos-kaboom wallpaper)

Coney Island Chili Dogs

*Fun Food Collection-SERVINGS 8 PREP TIME 15 minutes COOKING TIME 25 minutes

1 pound ground beef (can use ground turkey or chicken)
1 bottle (12-oz) chili sauce
1 packet (1.48-o z) chili seasoning
1/2 cup water
1 tsp Worcestershire sauce
1 TB yellow mustard
1/2 tsp onion powder
8 beef hot dogs
8 hot dog buns
+Shredded cheddar cheese
+Chopped white onion

1. In a large pot over medium heat,brown ground beef. Add chili sauce, chili seasoning, water. Worcestershire sauce, mustard, and onion powder. Bring to a boil. Lower heat and simmer for 30 minutes.

2.  Meanwhile, cook hot dogs according to package instructions.

3. Place hot dogs in buns; top with chili, cheddar cheese, and chopped onion.

(Source: Sandra Lee- Semi-Homemade Cooking & photo also)

BANANA S'MORES

*Fun Food Collection-MAKES 3 bananas PREP TIME 10 minutes COOKING TIME 10 minutes

3 whole large bananas, unpeeled
1/4 cup mini chocolate morsels
1/4 cup mini marshmallows
1/4 cup crushed graham crackers

1. Preheat oven to 350 degrees.

2. Place each banana on a flat surface; peel back 1-1/2-inch wide section of the peel (do not peel completely off; just create a flap, stopping near end of the banana). Use a spoon to scoop out lengthwise grooves in the fruit. Fill the grooves evenly with chocolate morsels. Add marshmallows and top with crushed graham crackers.

3. Replace the peeled sections on top and wrap the bananas in foil. Bake about 10 minutes.

(Source: Sandra Lee Semi-Homemade Cooking & photo also)

Corn Dogs

*Fun Food Collection-MAKES-12 corn dogs PREP TIME-10 minutes COOKING TIME-12 minutes

+Vegetable oil
1 package (10-ounce) hush puppy mix
1-1/2 cups milk
2 packets (1.42 oz each) spaghetti sauce mix
1/2 cup all-purpose flour
12 wooden sticks
12 reduced-fat beef Franks

1. Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with oil. Preheat oil in fryer or pot to 360 degrees.

2. Meanwhile, in a large bowl, combine hush puppy mix, milk, and 1 of the seasoning packets. In a separate shallow dish, mix the remaining seasoning packet and flour.

3. Insert wooden sticks halfway into beef franks. Dredge each beef frank in the flour-seasoning mixture, dusting off excess flour. Dip each beef frank into the hush puppy batter. Fry 2-3 corn dogs at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs warm.

(Source: Sandra Lee-Semi-Homemade Cooking & photo also)

FUNNEL CAKES

*Fun Food Collection-MAKES-4 cakes PREP TIME-10 minutes COOKING TIME-20 minutes

+Vegetable oil
3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid French vanilla coffee creamer (or substitute other creamer flavors)
Powdered sugar

1. Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with oil. Preheat oil in fryer or pot to 375 degrees.

2. In a large mixing bowl, combine baking mix, eggs, milk, and coffee creamer. Beat with electric mixer until combined, about 3 minutes.

3. Spoon batter into a self sealing plastic bag. Snip the corner from the bag and pipe batter over oil, moving in a spiral motion.

4. Fry funnel cake for 2-3 minutes on each side or until golden brown on both sides. Drain on paper towels and dust with powdered sugar.

(Source: Sandra Lee-Semi-Homemade Cooking & photo also)