Pumpkin Poptarts

Pumpkin Poptarts: Make Your Own Edible Jack-O-Lanterns

Posted by Brooke McLay on October 7th, 2010 at 4:19 pm

 

My kids love pumpkin pie. So do I. But, pumpkin pie takes so long to make from scratch, and the storebought versions just don’t do it justice. Thank goodness for poptarts. Inspired by their speedy, must-have-pie-now format, the kids and I conjured a cookie sheet full of our own palm-sized pumpkin pies in less than 20 minutes.
Half the fun of these pumpkin poptarts, of course, is carving your own designs into the top crust before placing it over the filling. I used a small paring knife to do the carving, and found that a prepared pie crust pulled straight out of a cold fridge made carving a super simple task. If your kids are too young to do the carving themselves, invite them to draw a face into their pumpkins with a toothpick before you carve out their artsy hallodreams. I sprinkled our poptarts with sugar before baking, but the poptarts are equally delicious when glazed fresh out of the oven.

Pumpkin Poptarts
1 cup pumpkin puree
1/4 cup sugar
1 egg
1 package refrigerated pie crust
Glaze:
1 cup powdered sugar
2 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crusts, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2″ x 3″). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.
http://blogs.babble.com/family-kitchen/2010/10/07/make-your-own-edible-jack-o-lanterns-pumpkin-poptarts/

Halloween Ghost Cookie Stacks

How to Make Halloween Ghost Cookie Stacks

 

Posted By Deborah Harroun www.tasteandtellblog.com October 11, 2012

 

Celebrate Halloween with these can’t-miss cookie stacks. They’re a quick and easy treat everyone will love!
Halloween is one of my favorite holidays. I’m not really into the blood and gore, but I love the decorating, the trick-or-treating and, of course, the Halloween parties!

I have this fascination with fondant. And although I’ve tried using it on cakes a few times, my results are never the best. Then I came up with this easy cookie idea that uses fondant...and you definitely don’t have to be a fondant expert to make them. They are super simple.

To start, you will need a Betty Crocker® sugar cookie mix, butter, an egg, prepared fondant and an edible marker.



Mix up the cookie dough according to the package for drop cookies.



Use about a teaspoon of dough for each cookie and drop onto an ungreased cookie sheet. Bake until golden on the edges, about 5 minutes. Let the cookies cool.



Make your cookie stacks by using frosting to “glue” the cookies together. You’ll want 5 cookies for each stack.



Lightly grease your work surface. After kneading the fondant to soften it up, roll it out on the work surface. You’ll want it pretty thin, but it doesn’t have to be perfect.



Using a bowl that is about 5 inches in diameter as a guide, cut out circles from the fondant.



Add another layer of frosting to the top of each cookie stack. Drape the fondant circle over the cookie stack. Use an edible marker to draw a face on the ghost.

How easy is that?
http://www.bettycrocker.com/menus-holidays-parties/all-holidays/halloween/halloween-ghost-cookie-stacks

Easy Halloween Eyeball Recipe

Easy Halloween Eyeball Recipe for Your Halloween Party

Marshmallow Eyeball Recipe

By Denise Witmer, About.com Guide

 

Halloween eyeballs for fun at your Halloween party.

Denise D. Witmer

You'll need:

• 20 marshmallows
• 20 cranraisins
• Red icing writer

Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party. Repeat the process with the rest of your marshmallows. Makes 20 eyeballs.

Pumpkin Fudge

Pumpkin Fudge

Prep: 10 min., Cook: 15 min., Stand: 2 hrs.

4.214285714285714Yield: Makes about 3 pounds

Ingredients

• 3/4 cup melted butter $
• 3 cups sugar
• 2/3 cup evaporated milk $
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup $
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Mary McClure, Barboursville, West Virginia, Southern Living
OCTOBER 20053/4 cup melted butter3/4 cup melted butter

Monster Mash-Mellows

Monster Mash-Mellows

Kids love everything served on a stick, so enlist their help when making these colorful pops.
1/4 cup green melting wafers
1 cup orange melting wafers
1 cup purple melting wafers
Lollipop sticks
24 large marshmallows
Sprinkles, candy corn, and candy icing decorations
1/4 cup chocolate chips, melted

1. Place melting wafers in separate small bowls. Microwave for 15-second intervals, stirring in between, until melted. Insert one end of lollipop sticks into melted green wafers. Push green-colored end of each stick into a marshmallow. Let set 3 minutes.
2. Dunk marshmallows into orange or purple melted wafers, shaking off any excess coating. Place on a sheet of wax paper, and top with assorted sprinkles or decorations.
3. To make faces, place melted chocolate in a resealable plastic bag, and snip off one tiny corner. Pipe face designs onto marshmallows.
Choking Hazard Alert: Remove any decorations or small pieces of candy before giving treats to children 3 years old or younger.

Apple candy treat

Leftover snickers bars from Halloween can make a delicious dessert.
Simply chop them up with the food chopper.
Peel, core and slice a few apples.
Place them in a baking dish and sprinkle the chopped candy bars over the apples.
Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

Ghoulade Recipe

Ghoulade Recipe
Ingredients:

•4 (6 oz.) cans of frozen concentrate limeade
•6 cups of Sprite
•7 cups of green Gatorade
•Green food coloring
•Whipped cream

Directions:

Combine thawed limeade, Sprite, and Gatorade in a punch bowl. Add drops of green food coloring until you've reached the desired shade of green. Place a dollop of whipped cream in each cup, and add cherry "eyeballs" as a garnish.

Glo-Worm (Serves 12 guests)

Glo-Worm (Serves 12 guests)

2 liters Mountain Dew®
1 qt. Pineapple Juice

*I wonder if you could substitute something else besides Mountain Dew and get the same effect.

Worm Ice For Any Punch

Worm Ice For Any Punch:

Tin Foil
Water
Plate

Form worm or snake shapes from tin foil. Crinkling the foil will give an awesome texture to the ice. The easiest way to make the shapes is to tear foil into squares and fold in half. Open back up and begin shaping an oval-type shape, adding "legs" and such, if desired. Place the foil pieces on a plate then add water. When frozen, simply pop the worm-shaped ice out and put in a bowl for serving later. Drop them into punch, so the worms float on top, or use them as ordinary ice cubes.

Eerie Eyeball Punch

Eerie Eyeball Punch:

64oz Hawaiin Punch
2-liter bottle of 7up
peeled grapes

Mix 64 oz of Hawaiian Punch with a 2-liter bottle of 7up. Drop in peeled grapes and you've got a bloody eyeball punch that's spooky and delicious.

Green Witch's Brew

**I made this for our halloween work party 10/29/10 it was really good & foamed. It really does look like Witch's Brew. EASY will make again!***

Green Witch's Brew:
1/2 gallon lime sherbert
2 liter bottle lemon-lime soda

Soften a half-gallon of lime sherbet for an hour or so, then remove it from the carton and place it in a punch bowl. Pour a 2-liter bottle of cold lemon-lime soda over the sherbet and stir until the sherbet is completely melted. The green liquid is delicious and inexpensive.