Monday, August 15, 2022
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Halloween Treats

OREO JACK-O’-LANTERNS
INGREDIENTS:

Oreos

Orange Candy Melts

Black Candy Melts or black food writer
DIRECTIONS:

Melt orange and black candy melts according to package directions. Dip Oreos in orange candy and place on a wax-paper lined cookie sheet. Chill to harden. Place the black candy melts in a Ziploc sandwich bag and cut off a corner. Pipe eyes, nose, and mouth onto the hardened orange Oreos. Let dry.

CANDY CORN RICE KRISPIE TREATS

INGREDIENTS

9 Tbsp. unsalted butter, divided

12 cups miniature marshmallows, divided

9 cups Rice Krispies cereal, divided

yellow food coloring

orange food coloring

INSTRUCTIONS

Lightly coat a 9×5″ loaf pan with cooking spray. In a large saucepan, melt 3 Tbsp. butter over medium heat. Add in 4 cups marshmallows. Stir until combined. Pull pan off heat and mix in rice krispies until throughly covered with melted marshamllows. Immediately transfer to prepared pan and press firmly (I used a small spatula) to get an even layer on the bottom.

Rinse saucepan and repeat the first step: melt 3 Tbsp. butter, add in 4 cups marshmallows. Stir in orange food coloring and then rice krispies treats. When combined thoroughly, pour into pan over the first layer of cereal treats. Pat in firmly using buttered fingers or a small spatula.

Repeat the step one more time, melting the butter, adding in marshmallows and this time yellow food coloring. Stir in rice krispies and then pour and pat into the pan.

Let set for 2 hours, or until completely set. Run a knife around the outside of the pan and invert the loaf onto a cutting board. With a serrated knife, cut into 10 slices and then cut each slice in half crosswise.

Gently mold each square into a candy corn shape. Serve & enjoy!

Hotdog mummies
Ingredients

1can (8 oz refrigerated crescent dinner rolls

2 1/2slices American cheese, quartered (2.5 oz)

10large hot dogs

Cooking spray

Mustard or ketchup, if desired

Instructions

Heat oven to 375°F.

If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

Eyeball truffles
Ingredients

2 cups confectioners’ sugar, divided

1/2 cup creamy peanut butter

3 tablespoons butter, softened

1/2 pound white candy coating, coarsely chopped

24 brown Reese’s pieces or milk chocolate M&M’s

1 tablespoon water

1/4 to 1/2 teaspoon red food coloring

Directions

In a small bowl, combine 1 cup confectioners’ sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm.

In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese’s candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set.

In a small bowl, combine the water, food coloring and remaining confectioners’ sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.

CANDY CORN MILKSHAKE RECIPE

Ingredients:

1 Quart Vanilla Ice Cream

1 Quart Orange Sherbet

Whipped Cream or Cool Whip

Yellow Food Coloring

Black, Yellow & Orange Sprinkles

Directions:

Let your vanilla ice cream soften for about 25 minutes outside of the freezer. After the ice cream is softened take 1/3 of the ice cream and put it into a bowl and put the quart of vanilla ice cream back in the freezer. Add yellow food coloring to the ice cream in the bowl until the desired shade is obtained. Mix well.

Take your orange sherbet out of the freezer to allow it to start softening.

Get your mason jars, clear plastic cups, or glass drinking glasses and spoon yellow ice cream into the bottoms, filling the cups about 1/3 full. Smooth out the top as evenly as you can. Wipe down the inside of the cups with a paper towel to remove ice cream streaks. Place your cups in the freezer for 5-10 minutes to let the yellow layer harden a little.

Take your vanilla ice cream out of the freezer again to allow it to start softening.

Remove the cups from the freezer and carefully spoon in the orange sherbet now, filling the cups about 2/3 full, and again, smoothing out the top. Wipe the excess on the inside of the cups with a paper towel. Place the cups back in the freezer for 5-10 minutes.

Remove the cups from the freezer and add the final layer of vanilla ice cream, filling the cups within 1/2 inch from the top of the cup. Smooth out the tops again.

Top off your desserts with whipped cream or cool whip and sprinkles. Place in the freezer until they are ready to be served.

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