Dead Grasshoppers
In a medium saucepan, melt 1-6 ounce package butterscotch chips over low heat, stirring constantly. [To microwave, place pieces in a micro-wave safe dish and cook on medium-low heat for about 1 minute. Stir well. If necessary, continue to heat chips, 20 seconds at a time, until they are melted. Be sure to stir chips each time you heat them.] Remove chips from the heat and stir in 1 cup salted peanuts and 3 cups chow mein noodles. Drop by teaspoons onto waxed paper and cool.
Makes: 30-40 grasshoppers
Hidden Treasures Ingredients: 2/3 cup Golden Crisco Shortening 3/4 cup granulated sugar 1 egg 1 tbsp milk 1 tsp vanilla 1-3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda 48 Maraschino cherries, well drained White Dipping Chocolate: 1 cup white melting chocolate, cut in small pieces 2 tbsp Golden Crisco Shortening Dark Dipping Chocolate: 1 cup semi-sweet Hershey's Chipets 2 tbsp Golden Crisco Shortening Finely chopped pecans Shaved white chocolate 2/3 cup Golden Crisco Shortening Directions: Pre Heat oven to 350°F (180°C). 2. Cream Golden Crisco Shortening, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. 3. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. 4. Press dough in very thin layer around well-drained cherries. Place 2 inches (5 cm) apart on ungreased baking sheet. 5. Bake at 350° F (180°C) for 10 minutes. Cool one minute on baking sheet. Remove to cooling rack. Cool completely. 6. For dipping chocolate, melt chocolate of choice and Golden Crisco Shortening on very low heat or 50% (Medium) power in microwave. Stir until smooth. 7. Transfer chocolate to glass measuring cup. Drop one cookie at a time into chocolate. Use fork to turn. Cover completely with chocolate.* Lift cookie out of chocolate on fork. Allow all excess to drip off. Place on wax paper-lined baking sheet. 8. Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle white chocolate on dark chocolate cookies while chocolate is wet. 9. Chill in refrigerator to set chocolate. Hint: Dip pretzels or potato chips in any leftover melted chocolate for a special treat | ||||||||||
Magic Center Cupcakes Preheat oven to temperature called for on 1-18 1/4 ounce package chocolate cake mix. In a small bowl, combine 8 ounces cream cheese (softened), 3/4 cup granulated sugar, 1 egg and a dash of salt. Stir in 1/2 cup finely chopped walnuts and 1-6 ounce package chocolate chips. Set aside. Mix cake according to directions on the package. Place paper liners in muffin pan. Fill each liner half full of cake batter. Drop a heaping teaspoons of the cream cheese mixture into each batter-filled cup. Bake according to package directions. Let cupcakes cool to room temperature before frosting. Decorate with candy spiders or worms. Caterpillar Sandwich Preheat oven to 375 degrees. In a small bowl combine 1/4 cup mayonnaise, 2 teaspoons parsley, 2 teaspoons dry mustard, and 1/4 teaspoon onion powder. Stir well and set aside. Cut 1 loaf Italian bread into 10 slices without cutting all the way through the loaf. Spread mayonnaise mixture between every other slice. Fold luncheon meat in half and tuck a slice of cheese in between. Insert folded meat and cheese into every other slot that has the mayonnaise mixture in it. Wrap the loaf in foil and bake for 25 minutes. Use thin sliced celery stalks for antenna. Use olive slices with pimento in center on toothpicks for caterpillar eyes. To serve, cut the loaf in slices at the cuts you didn't fill. Cheese Fingers Preheat oven to 400 degrees. Remove crusts from 3 slices of white bread and discard crusts. With your hands, break bread into small pieces and drop into a medium bowl. Add 3/4 cup grated cheddar cheese, 3 tablespoons grated parmesan cheese and 3 tablespoons milk. Mis well with hands, kneading the bread into the cheese, until dough will hold the shape of a ball. Roll heaping teaspoonfuls of mixture into 15 fingers and arrange on an ungreased cookie sheet. Bake for 10 to 12 minutes or until fingers begin to turn brown. Goblin Goodies Ingredients: 3/4 cup Golden Crisco Shortening 1-1/4 cups firmly-packed brown sugar 1 egg 1/3 cup milk 1-1/2 tsp vanilla 1 tsp finely-chopped orange rind 1/2 tsp orange extract 3 cups quick oats, uncooked 1 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 1 cup raisins 1 cup coarsely-chopped walnuts 1 cup orange and brown chocolate-covered candies Directions: 1. Heat oven to 375°F (190°C). Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. 2. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Stir in orange rind and extract. 3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, nuts and chocolate candies. 4. Drop by rounded measuring tablespoonfuls of dough 3 inches apart onto prepared baking sheet. 5. Bake one baking sheet at a time at 375°F for 10 to 12 minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 2-1/2 dozen cookies Candied Apples Halloween Ingredients: 2 C granulated sugar 2 C corn syrup 1/3C cinnamon candy 1C water 3/4 Tsp cinnamon 1/2 Tsp vanilla 1/4 Tsp cloves 3/4 Tsp red food coloring 6-7 Med apples Directions: Remove stems from apples, wash, and pat dry. Insert a wooden skewer In each apple, running through the apple from stem end to base without Protruding all the way through the bottom end. Combine sugar, corn Syrup, cinnamon candies, and water in medium-sized saucepan. Cook Until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300 degrees using a candy thermometer without Stirring. While mixture is boiling, generously prepare a baking sheet With cooking spray so it's ready ahead of time. As soon as mixture Reaches 300 degrees, remove it from heat and quickly dip each Apple-one by one-into the mixture until it is thoroughly coated. Set Coated apples, standing on their bottoms with skewer pointing up, on Baking sheet until mixture hardens. Let apples reach room temperature before eating. Serving Size: 6
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