Monday, October 31, 2011

Gummy Worm Punch

I was able to try several punches out of my Halloween magazines and they were all so delish. But this was defianetly the funnest one to do for Halloween with the frozen ring of gummy worms.
Gummy Worm Punch
4 cups unsweetened apple juice

4 cups orange juice
2/3 cup thawed lemonade concentrate
2 cups water
20 gummy worms
4 cups lemon-lime soda, chilled
In a punch bowl, combine the apple juice, orange juice and lemonade concentrate. Pour water and 1 cup juice mixture into a 5-cup ring mold; add gummy worms. Freeze until solid. Meanwhile, refrigerate juice mixture until chilled.

Just before serving, add soda to juice mixture. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place worm side up in punch bowl. Yield: 3 quarts.

Frankenstien Jello Salad

Frankenstein Jello Salad
2 packages (6 ounces each) lime gelatin

2-1/2 cups boiling water
1 cup shredded coconut
12 orange jelly beans
6 red jelly beans
3 tablespoons frosting
12 miniature marshmallows
In a bowl, dissolve gelatin in water. Pour into an 8-in. square pan that has been coated with cooking spray. Refrigerate for 4 hours or until firm. Cut into six rectangles; place each on a plate. Decorate with coconut for hair, orange jelly beans for eyes an a red jelly bean for nose. Fill a small plastic bag with frosting; cut a small hole in the corner of the bag. Pipe a jagged smile on face. Place marshmallows on side of head for bolts.

The Great Pumpkin Brownie


The Great Pumpkin Brownie
1 package fudge brownie mix (13-inch x 9-inch pan size)

1 can (16 ounces) vanilla frosting
Orange paste food coloring
16 green milk chocolate M&M's
22 yellow milk chocolate M&M's
13 orange milk chocolate M&M's
8 dark brown milk chocolate M&M's
20 pieces candy corn
Prepare brownie batter according to package directions for fudge-like brownies. Spread on a greased 12-in. pizza pan to within 1 in. of edges.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tint frosting orange; frost entire top of brownie. For stem, arrange green M&M's in a square pattern at top of pumpkin. For each eye, arrange 11 yellow M&M's in a triangle. For nose, arrange orange M&M's in a triangle. For mouth, place brown M&M's in a horizontal line; surround with candy corn, tips pointing out. Cut into squares to serve

Creepy Crawly Bugs

Creepy Crawly bugs
1 tube (11 ounces) refrigerated breadsticks

8 smoked sausage links or hot dogs
1/2 to 3/4 cup potato sticks
Ketchup and/or mustard
Separate dough into strips. Unroll and cut eight strips in half widthwise; set remaining strips aside. Cut sausages in half widthwise. Wrap one piece of dough around each sausage, leaving the rounded end showing. Place seam side down on an ungreased baking sheet. Place reserved breadsticks on baking sheet.

Bake at 350° for 15-17 minutes or until golden brown. Remove bugs to a serving plate and cool for 2 minutes.

Insert potato sticks into baked dough to resemble legs and antennae. Decorate with ketchup and/or mustard. Serve warm. Save remaining breadsticks for another use.

Tuesday, October 18, 2011

Ribbon Pumpkin Bread

Ribbon Pumpkin Bread
6 oz. cream cheese
1/4 cup sugar
1 Tbsp. all-purpose flour
2 egg whites
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 Tbsp. vegetable oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/3 cup chopped walnuts
For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, slat, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Pretzel Pumpkin Grahams

I'm not a fan of pretzels, but these were so cute I HAD to make them. I hate our small town grocery stores, I couldn't find chocolate graham crackers, so I went with regular instead. It was just as good, but in the magazine, they look so much cuter on the darker colored graham crackers. I prefered the pumpkins filled in, but I ran out of candy coating.

Pretzel Pumpkin Grahams
12 whole chocolate graham crackers
1/2 pound white candy coating, chopped
24 miniature pretzels
Orange colored sugar or sprinkles
6 green gumdrops, cut into four lengthwise slices
Cut graham crackers in half, making square. In a microwave, melt white candy coating; stir until smooth. Dip one pretzel in candy coating; let excess drip off.

Place on a graham cracker square. If desired, fill pretzel holes with candy coating. Decorate with orange sugar or sprinkles. For stem, dip the back of one gumdrop piece into candy coating; place above the pumpkin. Repeat. Let stand until set, about 30 mins.

Spooky Citrus Punch

I served this drink at my Pampered Chef party. By the end of the event, there wasn't a drop left. It was so good! It says the sugar is optional, so I made it without. After a quick taste test, I decided it was too tart and added the sugar. That made it much better.

Spooky Citrus Punch
1 can (12 oz.) frozen limeade concentrate, thawed
3/4 cup lemonade concentrate
2 cups water
1/4 cup sugar, optional
2 liters ginger ale, chilled
Food coloring of your choice, optional
ice cubes
In a large punch bowl, combine the limeade and lemonade concentrates. Stir in water and sugar if desired. Stir in the ginger ale and food coloring if desired. Serve immediately over ice.

Thursday, October 6, 2011

Chocolate Ice Cream Roll

One of the ladies I work with brought this to work one day. It was so GOOD! I got a copy of the recipe from her, but then buried it in my drawer. I think its been in there for well over 2 years now. Seems like its time to finally get around to trying out this recipe myself.

Chocolate Ice Cream Roll
5 eggs
5 Tbsp. water
2 tsp. vanilla
1-1/4 cup sugar
1-3/4 cup flour
1/2 tsp. salt
1-1/2 tsp. baking powder
3-4 Tsp. cocoa
1/3 cup oil
Beat the eggs, water, vanilla and sugar until foamy. In a separate bowl, mix the flour, salt and baking powder well. Then add to egg mixture. Combine the cocoa and oil and then mix into the egg mixture.

Flour and grease pan. Bake 10 minutes at 350°. Turn out on towel sprinkle with powdered sugar. Roll up in towel. Let cool. Slice ice cream and lay on unrolled cake. Re-roll. Cover with foil and freeze.

Cornbread Stuffing

Each year work has their own Thanksgiving dinner. Its required that you either bring a dish to go with the meal or pay some money to eat. Either way, its worth it because there is always enough food to last for at least 2 days. Most of the men just pay the money and of course most of the women bring a dish. There are a select few in the office who have no choice. Before the sign up list even gets to the break room, their names are already on it with their specialty dish. Carrot Supreme is one of those dishes (made by one of the men in my department). This stuffing is another one of those "you have no choice" dishes. I guess one year the lady did not bring this dish and there was almost a riot. Ok, maybe I exaggerate a little. But ever since then she has none she has no choice on what she brings. She has to bring this dressing or not come at all. Or I'm pretty sure the cry would be, "even if you can't come, you are still required to provide this stuffing for our enjoyment."

Cornbread Stuffing
3 boxes Jiffy cornbread muffin mix
2 cups chopped green onions
1 cup chopped green pepper
3/4 cup chopped celery
3 cans chicken broth
3/4 tsp. salt
3/4 tsp. black pepper
1/2 to 1 tsp. red pepper (depending on how hot you want it)
Make cornbread according to package directions. Best to do it the day before, but can be done the day of. Break cornbread up in large bowl. Add rest of the ingredients. Put in cake pan and bake at 325° for 1-1/2 hours or until golden brown on top.