Frankenstein's Bolts

Frankenstein's Bolts

Prep Time: 10 min

Total Time: 3 hr 10 min

Makes: 8 servings

1 package (16.1 ounces) JELL-O No Bake Peanut Butter Cup Dessert

1 1/3 cups cold milk

8 paper cups or frozen pop molds (5 ounces)

8 wooden pop sticks

1/2 cup Halloween sprinkles

PLACE Topping pouch in large bowl of boiling water; set aside. Prepare

Filling Mix with milk in deep medium bowl as directed on package. Gently

stir in Crust Mix. Spoon evenly into paper cups.

REMOVE pouch from water. Knead pouch 1 minute or until topping is fluid

and no longer lumpy. Squeeze topping evenly over mixture in cups. Insert

pop stick into each cup.

FREEZE 3 hours or overnight until firm. To remove pop from cup, place

bottom of cup under warm running water for 15 seconds. Press firmly on

bottom of cup to release pop. (Do not twist or pull pop stick.) Gently

roll side and tops of pops in sprinkles. Store leftover pops in freezer.

Size It Up

At 8 servings, this makes a great treat to serve at your next Halloween

party.

Note: Wooden pop sticks are sold at craft and hobby stores.

Creepy Crawler Pie

Creepy Crawler Pie

1 ready-made chocolate cookie pie crust

1/4 gallon orange sherbet

3/4 cup chocolate sauce

10 gummy worms

Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate

sauce to form "spider web" design. Freeze for at least one hour.

Decorate with "worms".

NOTE: Do not freeze pie too long or it will be difficult to cut through

the gummy worms.

Crispy Ghostly Snacks

Crispy Ghostly Snacks

Servings: Makes 10 snacks

Comments:

Use this popular rice krispies cereal and the helping hands of your little "goblins" to create a special Halloween treat in minutes.

Ingredients:

1/4 cup (1/2 stick/2 oz/56g) margarine or butter

1 package (5 cups) miniature marshmallows or 40 regular size

marshmallows

6 cups Rice Krispies cereal

12 wooden sticks

Flaked coconut

Frosting or melted chocolate chips

Candies

Instructions:

In large saucepan over low heat, melt margarine (or butter, if using).

Add marshmallows and stir until melted and well blended. Remove from

heat.

Add cereal; stir until well coated.

With slightly moistened hands, form warm cereal mixture into ghost

shapes, using a generous 1/2 cup for each. Insert wooden sticks.

Sprinkle with flaked coconut. Create eyes and mouth with icing or melted chocolate and candies. Cool completely and wrap individually in plastic wrap.

Makes 10 Crispy Ghostly Snacks.

Variation: Omit coconut. Melt about 7 oz. white chocolate wafers. Spoon over ghosts. Decorate with candies.

Microwave Directions:

In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2-4 above.

NOTE: Cooking times are for 700 watt microwave ovens; increase by 15-30 seconds for lower wattage ovens.

Pumpkin Pie Crunch

 

Pumpkin Pie Crunch 

l pkg. Moist Deluxe yellow cake mix

1 16 oz. can pumpkin

1 12oz. can evaporated milk

3 eggs

1 1/2 cups sugar

2 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. allspice, 1/2 tsp. ginger

1/4 tsp. nutmeg

1/2 tsp. salt

1 cup mini-chocolate chips

1 cup margarine melted

cool whip

Greast 13 x 9-inch pan. Combine pumpkin, milk, eggs, sugar, spices, and

salt. Mix well. Pour into pan. Sprinkle evenly with cake mix. Top with

chips, drizzle with melted margarine.

Bake at 350 degrees F, 55 minutes, or until golden.

Cool completely. Chill - serve with cool whip. Refrigerate leftovers.

Crazy Caprese Halloween Faces

Crazy Caprese Halloween Faces

From: ArcaMax Publishing's "Cheap Thrills Cuisine" (10/29/2011)

(copyright of Bill Lombardo and Thach Bui, distributed by The Washington Post Writers Group)

Ingredients:

2 tablespoons olive oil

2 tablespoons pesto

12 - 3/8 inch thick slices of tomato

12 mini-bocconcini cheese balls

freshly ground pepper

24 slices of small pimento-stuffed olives or black olives

12 slices of mini gherkins

french baquette, toasted & sliced

Directions:

1. Blend the olive oil & pesto. Set aside.

2. Arrange the twelve slices of tomato on a plate.

3. Trim the twelve mini-bocconcini cheese balls at both ends to make them flat. Slice them all in half. Place two of them on each tomato slice to make eyeballs.

4. Drizzle the pesto mixture over the tomato & cheese. Season with freshly ground pepper.

5. Cut thin slices of small pimento-stuffed olives, or black olives. Place these on the cheese slices to make irises on each eyeball.

6. Use thin slices of mini gherkins to fashion a long nose between the eyes on each tomato slice.

7. Serve to costumed guests on toasted, sliced french baquette.