Peppermint White Chocolate Pretzels

Peppermint white chocolate pretzels...hello amazing Christmas treat! Only 3 ingredients- pretzels, white chocolate bark and crushed peppermints! Just melt the bark over low heat, dip the pretzels and sprinkle with crushed peppermints, place on wax paper lined cookie sheets to set. 

Praline Crunch

Praline Crunch
1- 16oz. box Quaker Oatmeal Squares Cereal (with a hint of brown sugar)
2 c. whole pecans, raw
½ c. light corn syrup
½ c. firmly packed brown sugar
¼ c. butter
1 t. vanilla
½ t. baking soda
Preheat oven to 250. Combine cereal and pecans in a large mixing bowl. Set aside. Combine corn syrup, brown sugar and butter. Over medium heat bring to a boil, stirring constantly. Turn off heat and stir in vanilla and baking soda. Pour over cereal and pecans and coat evenly. Transfer into lightly greased 13x9 baking dish and place in preheated oven for 1 hour. Be sure to gently stir mixture every 20 minutes while baking.

*Spray the utensil with Pam and it won't be so hard to stir the mixture. Pour on wax paper on the counter and spread the baked praline crunch evenly so it cools doesn’t clump.

Candy Corn Fudge

They're at it again, the Evil Candy Corn... tempting me, mocking me, they know I have no self control when it comes to Halloween Mix. Just the whiff of candy corn gets me all a tither! Everywhere I look is Pumpkin Latte/bread/muffins/ice cream/gelato. Don't get me started on the Cinnamon Cheesecake or the Apple Dumplings or Warm Cider... that has to be served with Pumpkin Deliciousness. If you are weak like me, turn away... click and go back home. Do not read any further...

I warned you!

Candy Corn Fudge (Pillsbury Halloween Magazine, October 2005)

Ingredients:
1 bag (12 oz) white vanilla baking chips (2 cups), melted
2 cans (16 oz each) vanilla ready-to-spread frosting
1 bag (10 oz) butterscotch chips (1 3/4 cups), melted
Yellow food color
Red food color
48 pieces candy corn (or pumpkin candy as shown here)

Directions:
Line 13×9-inch pan with foil; butter foil. In large bowl, mix melted vanilla baking chips and 1 can of the frosting until well blended. Spread 1/3 of mixture evenly in pan.

In another large bowl, mix melted butterscotch chips and second can of frosting until well blended. Stir in 1/2 teaspoon yellow and 1/2 teaspoon red food color until mixture is orange and well blended. Spread orange mixture over white layer in pan.

If remaining 2/3 of white mixture has set up, heat in microwavable bowl in microwave on medium-high for 1 minute until melted and smooth, stirring occasionally. Stir in 1/4 teaspoon yellow food color until mixture is bright yellow and well blended. Spread over orange layer in pan. Refrigerate until firm, about 1 hour.

Use foil to lift fudge from pan. Turn white side up; peel off foil. Cut into 8 rows by 6 rows. Press 1 piece of candy in center of each square. Store in refrigerator.

PRINT RECIPE

Old Fashioned Halloween Treats

I don't think my Mom ever bought a bag of Halloween candy when I was a kid. She, like so many Moms of the 1950's made treats for the little Goblins! One of our neighbors, the Rathbone's would invite Trick or Treaters into their home for a little "Sweets Buffet" complete with punch! Mrs. Rathbone was so nice and truly enjoyed seeing the neighborhood kids in their costumes. Mrs. Freeman, another elderly neighbor would make pumpkin bread and serve slices of that at the door. Another neighbor set a big bowl of apples on their front porch!

Can you imagine doing that now?Mom would make popcorn balls or candy apples, then wrap them up in the little wax paper bags that she used for packing my lunches. I made a new Popcorn Ball recipe for the "Ladies of Windcrest" this week. It was simple, with few ingredients and they really enjoyed them. It's a twist on the tried and true Rice Krispie Treats and wasn't too hard to bite like the traditional popcorn balls.

Candy Corn Popcorn Balls

1/4 cup(1/2 stick) butter or margarine
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
1 pkg. (4-serving size) JELL-O Gelatin, any flavor
12 cups (3 qt.) popped popcorn
1 cup candy corn
MICROWAVE butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
POUR marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
SHAPE into 16 (2-inch) balls or other shapes with greased or wet hands.

This one sounds good too...

Butterfinger Popcorn Balls

6 cups popped popcorn
3 (2.1-oz. each) NESTLÉ® BUTTERFINGER Candy Bars, chopped
1/4 (1/2 stick) cup butter or margarine
3-1/2 cups miniature marshmallows
Nonstick cooking spray
COMBINE popcorn and chopped Butterfinger in large bowl.MELT butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.POUR over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on wax paper to cool. Store in airtight container.

Printable Recipes

Halloween Worms

Recipe Zaar has a creepy recipe that would be great for Halloween. This takes a little time to prepare but it would be worth all the work when you see the faces on your favorite

Trick or Treaters!

Halloween Worms

By: Linda Johansen Oct 3, 1999
Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws
makes 100 worms
Ingredients(6 ounce) package raspberry gelatin powder or grape flavor gelatin
3 (1/4 ounce) envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall slender 4 cup container (same height as extended straws)
3/4 cup whipping cream
12-15 drops green food coloring
Directions1. In a bowl, combine gelatins.
2. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
3. Meanwhile, gently pull straws to extend to full length; place in tall container.
4. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
5. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
6. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
7. Cover and chill until ready to use, at least 1 hour or up to 2 days.
8. Worms will hold at room temperature up to 2 hours
Printable Recipe

Happy Halloween!