Holiday-Halloween

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holiday-halloween

Candy Corn Rice Krispie Treats

1/2 cup butter
10 cups crispy rice cereal
9 cups miniature marshmallows
2 cups mixture of candy corn and Indian candy corn
3/4 cup miniature chocolate chips
Candy pumpkins
Yellow and red food coloring

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together.
To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine.

Pumpkin Pie Popcorn

1 C. Light brown sugar; packed
1/4 C Light corn syrup
1/4 C.Water
3 Tblsp. Butter
1 tsp. Pumpkin pie spice
8 C. Popped corn

In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice.
Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy
thermometer reaches 285 degrees (syrup separates into hard, but not brittle, threads when dropped into very cold water).

Gradually pour over popcorn, tossing to coatevenly.
Spread out on a lightly buttered cookie sheet.

Frozen Cranberry Salad

1 can (14 ounces) jellied cranberry sauce
3 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons reduced-fat mayonnaise
1/4 cup chopped Diamond of California® Pecans

Line a 9-in. x 5-in. loaf pan with foil; set aside.
Place the cranberry sauce, orange juice and peel in a food processor; cover and process until blended.
Transfer to prepared pan.

In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise.

Apple Pie Spice Blend

1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg*
2 tsp ground ginger
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container.
Feel free to experiment with amounts to get a blend that works for you.

*If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the
mix anyway, it is not crucial to use freshly ground here.

Pumpkin Pie Spice Blend

1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg*
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container.
Feel free to experiment with amounts to get a blend that works for you.

*If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the
mix anyway, it is not crucial to use freshly ground here

Pumpkin Crisp

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 (18.25-oz.) pkg. butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream, optional
Ground nutmeg, optional

Stir together first 5 ingredients. Pour into a lightly greased 9-by-13-inch baking dish.
Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans and drizzle with butter.

Bake at 350 degrees for 60 to 65 minutes, or until golden brown.

Witches Brew

1 qt Apple juice
1 1/2 C. Canned, unsweetened pinapple
2 tb Fresh lemon juice
3 Cinnamon sticks

Mix all ingredients together in a saucepan.
Heat over low heat until ready to serve. Remove cinnamon sticks.

Ladle brew into serving cups.

Candy Corn Fudge

1 jar marshmallow cream -- (7 oz.)
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts -- chopped
1 ounce semisweet chocolate -- chopped, optional
1 ounce white chocolate -- chopped, optional

Line an 8-inch square pan with foil; butter foil.

Combine marshmallow cream,sugar, evaporated milk and butter in a large, heavy pan.
Bring mixture to boil over medium-high heat.
Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.

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Pumpkin Mousse

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

Cranberry Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.

Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

Brandied Pumpkin Cheesecake

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.

Pumpkin Bread

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.
In a large bowl, mix together vegetable oil, sugar, and eggs.
In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts.
Pour into 2 greased loaf pans.

Bake for 1 hour.

Pumpkin Spice Muffins

1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =

Easy Pumpkin Cookies

1 box spice cake mix
1 box yellow cake mix
2 15oz cans pumpkin
1/4 teaspoon nutmeg (fresh grated, preferrably)
1/4 teaspoon cinnamon

Frosting

1 tub vanilla frosting
4 oz softened cream cheese

Place cake mixes, pumpkin, nutmeg and cinnamon in a mixer and mix until well combined.
With a cookie scoop, scoop onto a parchment or silpat lined cookie sheet.
Bake @ 350 degrees F. for 11-13 minutes or until cooked through. Let cool completely.

Mix frosting, cream cheese and butter in a large bowl, spread on cooled coookies.

Makes about 6 dozen cookies

Pumpkin Twinkamisu

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.

Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. S

Jack-O'-Lantern Burgers

1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split

Directions

In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well.
Shape into 10 patties.
Grill, broil or pan-fry until the meat is no longer pink.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o'-lantern.

Pumpkin Whoopie Pies

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Sweet Potato Casserole

Topping:
1/2 C. crushed Corn Flakes
1/2 C. chopped pecans
1/2 C. brown sugar
1/2 C. melted margarine
(You can double these ingredients to make more on the topping)

Casserole:
2 C. mashed cooked sweet potatoes
1 C. sugar (1 1/4 C. if sweet potatoes are canned)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 stick of melted margarine
1/4 C. milk

Blend it all together and pour in a buttered casserole dish.

Bake at 400 degrees for 20 minutes.

Add the topping and bake another 10 minutes and you are done!

Candied Yams

2 cans yams
2 heaping spoonfuls brown sugar
1 stick butter/margarine
Marshmallows
1/2 C. pecans

Melt butter in a cast iron skillet over low heat. Add brown sugar and stir until dissolved.

Add pecans and yams and cook until heated through.

Add marshmallows during the last ten minutes.

Serve warm.

White Chocolate Party Mix

8 C. Corn or Rice Chex
1 Jar Peanuts
1 Bag Small pretzels
1 bBag MM's
2 Bags White vanilla chips
3 Tbsp. Oil

Combine all of dry ingredients except chips in large bowl.

Melt chips and oil in microwave, stopping occasionally to stir. When melted pour over other ingredients and mix.

Pour out onto wax paper let cool.

Break up and put in a container with lid.

Harvest Spice Bars

Bars:
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting:

1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Heat oven to 350°F.

Pumpkin Pie Spice

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
big pinch of cardamom (or you can substitute mace)

Blend all spices together, working out any lumps that might occur. Store in an old spice jar.

Makes about 2 tablespoons

Pumpkin Pie Bars

1 1/2 cups flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon, divided
3/4 cup butter1 (15 ounce) can pumpkin
1 (14 ounce) can condensed milk
2 egg, beaten
1/2 teaspoon allspice
1 tablespoon flour

Preheat oven to 375.

In medium bowl, combine:1 1/2 cups flour, nuts, sugars, and 1 teaspoon cinnamon. Add butter, mix until crumbly.

Reserve 1 1/4 cup of the mixture. Put remaining mixture on bottom of ungreased 13 x 9 inch baking pan.

Sour Cream Biscuits

1/2 cup each unsalted butter, in pieces, and low fat milk
1 tbs baking powder
1/3 cup sour cream
1/4 tsp baking soda
3/4 tsp salt
2 cups flour

Mix flour, powder, salt, soda in a bowl, cut in butter. Whisk milk and sour cream in a bowl until smooth. Add to flour mixture, stir until dough forms. Shape into disk. Wrap in plastic wrap, refrigerate 30 min.

Heat oven to 425 degrees. Coat baking sheet with cooking spray. Roll dough out on floured surface 1/2" thick. Cut out biscuits with 2 1/2" cutter. Place on baking sheet. Reroll scraps, cut.

Cranberry Bread

2 cups flour
1 egg
2 1/2 teaspoons baking powder
1 cup cranberries, sliced
1 cup sugar
1 cup nuts, chopped (optional)
2 tablespoons butter
1 teaspoon baking soda
Juice and rind of 1 orange
1/2 teaspoon salt

Preheat oven to 350 degrees.

Add water to orange juice to make 3/4 cup liquid. Mix all ingredients together and pour into a greased loaf pan.

Bake for 30 minutes.

Cranberry-Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.

Make a well in the center of the batter and add the pumpkin. Stir in cranberries.

Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

Pumpkin Bread

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.

In a large bowl, mix together vegetable oil, sugar, and eggs.

In another bowl, mix together flour and baking soda. Add flour and pumpkin alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans.

Bake for 1 hour.

Pumpkin Bundt Cake -Low Calorie

1 cup each unsalted butter and milk (fat free)
3 cups cake flour
1 3/4 cups solid pack pumpkin puree
1 tsp vanilla
3 tsp baking powder
2 1/2 tsp pumpkin pie spice
1 1/2 cups sugar (Splenda)
3 eggs

GLAZE:
1/4 tsp each lemon juice and vanilla
4 oz reduced fat cream cheese
4 tbs milk (fat free)
1/2 cup sifted confectioners sugar
1 tsp lemon zest