Friday, October 28, 2011

Last Minute Plans for Halloween! Treats

Free Orkut and My Space Cute Halloween Graphics Glitters

Are you in the last stages of planning your Halloween and need some quick tips for just about "everything Halloween?"  This is a great place to get some ideas and share some ideas!


Trick or Treat, Smell my feet, Give me something Good to Eat!   Most of us have said that once in our lifetime or our children or neighbor's children will be saying that very soon.  So what do you have to give your own family, the children and the neighbor's children this year?  I have some ideas for you that I've gathered from my own recipe files, the files of others, the internet, email, you name it!

Prep Time: 20 mins.  Cook Time: 20 mins  Ready In: 1 hr. 30 mins.


  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 211 | Total Fat: 8.7g | Cholesterol: 56mg

[This is not my typical HEALTHY RECIPE and neither will be the rest of them!]



Servings:  12

Prep Time:  35 mins.  Cook Time: 1 hour  Ready In: 1 hr. 35 mins. 



  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted


  1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
  3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.


We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.

S'mores Apples

 "Caramel apples are studded with graham crackers and marshmallows and drizzled with chocolate for a treat you can't get enough of."

Prep Time: 25 mins.  Cook Time: 10 mins   Ready In:  35 mins.  Serves: 6


  • 6 Granny Smith apples
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups miniature marshmallows
  • 1 1/2 cups crushed graham crackers
  • 1 cup semi-sweet chocolate chips


  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
  3. Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
  4. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 579 | Total Fat: 15.8g | Cholesterol: 5mg

 Next: Halloween Meals



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