GLO-Ball Pumpkins

"These pumpkins are an easy treat to make for your little trick-or-treaters or better yet for your little ones to make themselves.  Just set out all of the ingredients and let the kids make their own BOO-tiful creations!  What a fun addition to any Halloween party or family/classroom activity."

 

Hostess GLOBalls (I bought a box of 6 Individually wrapped cakes-You will need 2 GLOBalls for each pumpkin)*
Assorted candies (I used candy corn for the faces and green fruit slices for the stems, but you can use a combination of any candy for your decorations)
1 tub of frosting (I used chocolate, but you can use any flavor)

On a plate or platter (I used a small paper plate), spread frosting to create a base for the pumpkin to sit on.  Use frosting to 'glue' the bottoms of two GLOBalls together to form a round pumpkin.  Place pumpkin on top of frosting base on plate.  Use frosting to stick candy onto pumpkins to make jack-o-lantern faces.  Have fun, ENJOY and Happy Halloween!  

*Hostess GLOBalls are coconut and marshmallow covered chocolate cakes with a creamy filling

Heart's Delight Bites

"These little gems would be a perfect Valentine dessert for your Sweetie or an easy treat for your child's classroom Valentine's Day party.  The best part of this recipe is that it only takes three ingredients.  However you enjoy them this Valentine's Day, eat them to your Heart's Delight!!!" 

1 (15.24 ounce) package of chocolate snack cakes (I used Hostess Chocolate Zingers.)
1 (15.6 ounce) container of ready-made frosting (I used Duncan Hines cherry flavored frosting.)
Valentine's candy (like conversation hearts) and/or Valentine's themed sprinkles

Cut each chocolate snack cake into thirds.  Pipe or spoon on desired amount of frosting.  Place a conversation heart into frosting and top with sprinkles.  To serve, I placed each bite into mini baking cups.

Peanut Butter Chip Brittle

"This is one of my favorite Christmas candy recipes.  I request that my sister make it every year!"

 

1-(10 ounce) package of peanut butter chips

1 1/2 cups or 3 sticks  of butter

1 3/4 cup sugar

3 Tablespoons light corn syrup

3 Tablespoons water

 

On a 15x11 jelly roll pan that has been buttered, sprinkle 1 cup of the peanut butter chips.  In a saucepan, melt the butter; stir in sugar, corn syrup and water.  Bring to a boil.  Cook over medium heat until mixture reaches 300 degrees.  Remove from the heat and pour mixture over the peanut butter chips.  Sprinkle remaining chips over the top.  Allow to cool.*  Break into pieces.  Store in an airtight container.

*TIP:  After allowing the brittle to cool, you can place the pan into the refrigerator for 5-10 minutes.  This will make it easier to break the brittle into pieces.   

 

 

Candy Cane Fudge

"My Sister makes this peppermint fudge every Christmas.  It is so yummy and sooo addictive!  I love it and I'm sure you will too!"

 

1 (12 ounce) package of white chocolate chips

1 can vanilla frosting

1/2 teaspoon peppermint extract

4 drops red food coloring

2 Tablespoons of crushed peppermint candy canes (I used 2 regular sized candy canes.)*

 

Place white chocolate chips in a saucepan over medium-low heat.  Stir until completely melted.  Add frosting and stir to combine.  Remove pan from the heat and add extract.  Pour into an 8x8 pan that has been sprayed with non-stick cooking spray.  Squeeze one drop of food coloring into each corner of the pan.  With a butter knife, swirl food coloring into white chocolate mixture.  Sprinkle crushed candy canes over fudge.  Cover with plastic wrap and chill until fudge has hardened.  Cut into 1 inch squares.  

 

*TIP:  You can crush candy canes by placing them in a large plastic storage bag and using a hammer, mallet or even a rolling pin crush them into the desired size.   

 

 

Sweet and Spicy Mixed Nuts

   

"The name says it all.  These nuts are a little bit sweet, a little bit spicy and a whole lot of yummy!  They would be a wonderful snack food while watching the game, a perfect appetizer at your next party or a sweet Christmas gift."

1 egg white

1/2 cup sugar

1/4 teaspoon cinnamon

1/2 teaspoon chili powder

2 cups salted mixed nuts

Preheat oven to 350 degrees.  Whisk together egg white, sugar and spices with a fork.  With a wooden spoon, toss together egg mixture and nuts.  Spread on a cookie sheet that has been sprayed with non-stick cooking spray.  Bake for 10 minutes.  Stir and continue baking for 5 minutes.  Allow to cool and store in an airtight container.

Marshmallow Popcorn Balls

"This recipe was handed down to me by my Aunt.  It makes the yummiest popcorn balls!  They would be great to hand out to Trick-or-Treaters this Halloween!!!"

2-(10 ounce) packages of marshmallows (You can also use 2 large jars of marshmallow cream.)

1/4 cup butter

desired food coloring (I mixed red and yellow to make orange.)

2 bags Microwave popcorn, popped with unpopped kernels removed (*According to the package directions, each bag of microwave popcorn makes about 10 cups popped corn.  I used the equivalent of air popped popcorn when I made this recipe.)

In a large saucepan, heat butter and marshmallows until melted.  Add desired color and amount of food coloring and mix well.  Add popped corn and stir until completely covered.  *Using greased hands, form into popcorn balls and allow to cool completely.  Wrap in waxed paper that has been sprayed with non-stick cooking spray. 
 

*TIP:  This is very messy, so make sure to grease your hands often to keep them from sticking to the popcorn balls.  I sprayed my hands with non-stick cooking spray several times.

Candy Corn White Chocolate Bark

"I made this yummy candy and packaged it in cute little take out containers and decorated them for Halloween.  They turned out SO CUTE!"

2-(12 ounce) bags white chocolate chips
1 teaspoon orange extract
red food coloring + yellow food coloring
1-(11 ounce) package of candy corn (I used Brach's.)

Melt chocolate chips in a saucepan over low heat.  Remove from the heat and add orange extract.  Stir until well incorporated and smooth.  Pour onto a waxed paper lined cookie sheet.  Spread chocolate out with an off-set spatula until it's about 1/4 inch thick.  Drop food coloring onto chocolate and swirl around with off-set spatula or a butter knife.  (I used 4 drops of red and 6 drops of yellow food coloring.  I mixed the food coloring into the white chocolate with an off-set spatula to make a light orange color, but you could use orange and yellow food coloring and just swirl it around to make a tri-color bark.)  Sprinkle candy corn on top.  Allow to set up.  (TIP:  You can place in the refrigerator to speed up the set up time.)  Break into pieces. 

Use an off-set spatula to mix in food coloring and spread to about 1/4 inch thickness.

Sprinkle on candy corn.

Break into pieces of candy corn covered bark.

Caramel Corn

"My Aunt shared this recipe with me.  She makes this yummy caramel corn for the holidays.  This year I am going to make it for Halloween treats."  

1-(12 ounce) can of evaporated milk
2 cups brown sugar
2 sticks or 1 cup butter or margarine
1 cup Karo light corn syrup
3 bags of microwave popcorn, popped with unpopped kernels removed (According to the package directions, each bag of microwave popcorn will make about 10 cups of popped corn.  When I made this recipe, I used the equivalent of air-popped popcorn.)

In a saucepan over medium heat, cook milk, brown sugar, butter and Karo syrup until mixture reaches *220 degrees on a candy thermometer, stirring constantly to prevent burning.  (TIP:  Be Patient-This will take about 30-45 minutes.  Don't be tempted to turn the heat up to speed up the cooking time, because the caramel will burn easily!)  Pour over popcorn and stir to coat popcorn completely.  Spread out on a large piece of waxed paper that has been sprayed with non-stick cooking spray and allow to cool and air dry.  Store in a covered bowl.

Most caramel corn recipes produce a dry, crunchy popcorn.  This caramel corn has a soft and  chewy texture and that's why my husband and I love it!

*Note:  The elevation where I live is approx. 6,500 feet above sea level.  It is very important to adjust the cooking temperature according to where you live in order for the caramel to turn out. Adjust as follows:

-For every 1,000 feet LOWER in elevation that you live, ADD 2 degrees to the cooking temperature.  For example, if you live at 1,500 feet, you would add 10 degrees and cook the caramel to 230 degrees F.

-For every 1,000 feet HIGHER in elevation, SUBTRACT 2 degrees from the cooking temperature.  For example, if you live at 8,500 feet, you would subtract 4 degrees and cook the caramel to 216 degrees F.

Apple Pie Caramel Apples

"I love any caramel apple, but I must admit this is my new favorite!  It tastes just like apple pie and it's a new twist on an old favorite!"

4-5 large apples (I used Honey Crisp, but you can use your favorite apple.)
Popsicle sticks
1-(14 ounce) package of Kraft caramels, wrappers removed
1-(12 ounce) package of Nestle Premier white chocolate morsels
desired amount of cinnamon and sugar, combined

Wash and dry apples.  Insert Popsicle sticks into bottoms of apples and set aside.  In a medium-sized saucepan over medium-low heat, melt caramels with 2 Tablespoons of water according to package directions.  In another medium-sized saucepan, melt white chocolate chips following package directions or you can melt in the microwave at 30 second intervals until melted.  When caramels are melted, dip apples, using a spoon to help you cover apple completely.  Place apples on waxed paper that has been sprayed with non-stick cooking spray.  Allow to cool slightly and drizzle with melted white chocolate.  Sprinkle with cinnamon and sugar mixture.  Refrigerate until ready to serve.  ENJOY!