Monday, October 26, 2009
1 pkg. frozen waffles (8 waffles)
1 cup semisweet chocolate chips
16 large marshmallows
Preheat the oven to 350. Place 4 waffles on an ungreased cookie sheet. Sprinkle 1/4 cup of the chocolate chips, then 4 marshmallows on each waffle. Top each with another waffle. Bake for 12 to 14 minutes or until the chocolate chips and the marshmallows are melted and the waffles are crisp. Cut each in half land serve at once.
5 cups popped popcorn
1 cup chopped
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or , cut into thirds
Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch
Wednesday, October 21, 2009
Snickerdoodle Coffee Mix
1 cup sugar
1 cup powdered milk
1/2 cup vanilla flavored powdered non dairy creamer
1/2 cup baking cocoa
3 T. instant coffee granules
1/2 t. allspice
1/4 t. cinnamon
Combine ingredients and store in an airtight container. Attach instructions.
Makes about 3 cups.
Instructions: Add 3 T. mix to 3/4 cup boiling water; stir well. Makes one
Tuesday, October 20, 2009
3 Tbsp margarine
4 cups miniature marshmallows (or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
Orange and brown Halloween M&Ms (about 6oz)
Melt margarine in a large saucepan over low heat. Add marshmallows and
stir until completely melted. Remove from heat. Add cereal and stir
until well coated. Add the candy and mix until candy is evenly mixed.
Spray a pan with non-stick cooking spray or line with .
Using a buttered spatula or waxed paper, press the mixture evenly into
a 9x13" pan. Cut into squares when cool.
Monday, October 19, 2009
3 Mars bars
1/4 cup butter
2 cups miniature marshmallows
Cut up Mars bars. Combine in a saucepan with butter and
marshmallows. Cook and stir over low heat until melted.
You can also melt them in the microwave.
Remove from heat and stir in Rice Krispies.
Pack into a greased 9 inch square cake pan. Cool and cut in
Harvest Crunch Popcorn
3 qts. popped popcorn
1 C. dried apples cut in 1/2 inch pieces
1/2 C. each raisins and peanuts
3/4 C. packed
1/4 C. butter
3 1/2 T. corn syrup
1/4 t. salt
1 1/2 t. spice
1/2 t. ginger
1/4 t. each allspice and baking soda
Preheat oven to 350° F. Coat bottom and sides of a large with oil. Place popcorn in the roasting pan. Stir in raisins, nuts and apples.
In a heavy pan combine brown sugar, butter, corn syrup and salt. Heat to boiling over medium heat until sugar is dissolved. Continue to boil to the firm ball stage (248° F). Remove from heat, stir in spices and baking soda.
Pour the hot caramel mixture over the popcorn mixture, mix well. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and cool completely.
Break apart and store in an .
Wednesday, October 14, 2009
1/4 cup (1/2 stick) margarine or butter
30 large marshmallows or 3 cups miniature marshmallows
1/4 cup light corn syrup
1/2 cup REESE'S Creamy Peanut Butter
1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
4-1/2 cups crisp rice cereal
Line cookie sheet with wax paper. Melt butter in large saucepan
over low heat. Add marshmallows. Cook, stirring constantly, until
marshmallows are melted. Remove from heat. Add corn syrup; stir
until well blended. Add peanut butter and chocolate chips; stir
until chips are melted and mixture is well blended. Add cereal;
stir until well coated. Cool slightly. With wet hands, shape
mixture into 1-1/2 inch balls; place balls on prepared cookie sheet.
Cool completely. Store in cool, dry place. About 4 dozen bites.
Monday, October 12, 2009
4 cups confectioners sugar, sifted
2 packages (8 oz. each) cream cheese, softened
1 can (about 28 oz.) pumpkin puree (NOT pumpkin pie filling)
2 tsp. ground cinnamon
1 tsp. ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with gingersnaps, animal crackers, pretzels, apple slices, pumpkin bread slices, etc. Using a small hollowed out pumpkin is a great way to present the dip.
Makes about 7 cups of dip
1 can (14 ounces) sweetened condensed milk
Granny Smith apple slices (or any tart apple)
Remove label from can of sweetened condensed milk. Boil UNOPENED (yes! the can) for 3 hours, adding water to keep submerged throughout. Let cool. Refrigerate for 24 hours. Open both ends of can, push through. Remove lids. Roll in chopped nuts. Serve with cored slices of tart Granny Smith apples.
You can let this cool for about 3 hours, then open the can VERY CAREFULLY and use the dip warm with no nuts, if you like.
This is delicious, and always satisfies my craving for caramel apples.
It doesn't matter what brand of sweetened condensed milk you use, whatever is on sale or the generic will do.
1/2 cup margarine, softened
1 box , (1 lb)
1 can frozen concentrate, thawed, 6 oz
1/2 cup coconut
1/2 cup chopped nuts
1 box , finely crushed
Powdered sugar, or fine coconut
Mix margarine and powdered sugar on low speed. Add orange juice, nuts and coconut gradually. Blend in crushed vanilla wafers. Form 1 inch or smaller balls and roll in powdered sugar, nuts or coconut. Store in tin or covered container. Makes 4 dozen balls.
3 cups miniature marshmallows
1/ 4 cup butter
8 cups freshly popped popcorn
1/2 cup dry-roasted unsalted peanuts
Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat. Stir in the popcorn
and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in .
Friday, October 9, 2009
1/4 cup white corn syrup
1/3 cup water
3/4 cup sugar
2 tablespoons molasses
1 tablespoon butter
1 ounce unsweetened chocolate
1 teaspoon vanilla
1/2 cup popcorn: popped
1 cup roasted peanuts
In a heavy saucepan, put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280~ on a . Remove from heat and add the chocolate and vanilla. Stir to combine. Pour over the popped corn and peanuts. Form into balls
Wednesday, October 7, 2009
|Over the years this has become very popular with my family,Enjoy!|
12 POUND FRUIT CAKE, UNBAKED
2 lbs. candied cherries
1 lb. candied pineapple
1 box seedless raisins
2 lbs. shelled pecans
3 cans Eagle Brand milk
1 tbsp. cocoa
1 tsp. each of cinnamon, allspice and nutmeg
4 tbsp. whiskey
2 boxes graham cracker crumbs
Mix milk and whiskey and stir well. Mix remaining ingredients together. Pour milk over them and stir fast. Mix well and pack firm in tube pans or loaf pans. Let set for 2-3 hours. Turn out and wrap. These freeze real well.
Winter is coming and with that the windows and doors will be closed up tight and odors trapped inside. Here are some ideas to sweeten the smell of your home without harmful chemicals:
- Place a small sprinkling of ground cinnamon or ground clove on an electric stove burner and turn on the heat to the very lowest setting possible.
- Preheat oven to 350 degrees. Use a small piece of tinfoil, turn up the edges and pour a teaspoon of vanilla on top and place the foil in the oven. Turn off oven and prop the door open a bit.
- Place 1 to 2 teaspoons vanilla or vanilla extract in small cups or bowls around the home.
- Mix small amounts of lemon juice or vinegar and baking soda together and place in small cups or bowls around the home.
- To abolish cooking odors simmer 1 tablespoon vinegar with one cup of water in a small pan.
- Simmer your favorite spices, citrus rinds or fresh pine needles in a small pan of water on the stove. Experiment by mixing and matching. Also, instead of throwing out stale dated apple, cranberry or orange juice, just simmer in a small pan on the stove.Be sure to set a timer to remind you that it's time to add more water!
- In a spray bottle, add several drops of your favorite essential oil to water. Shake to mix and mist the air.
- Add a few drops of your favorite essential oil to a cotton ball and place around the home.
- Place a couple of drops of your favorite essential oil on a light bulb. Be sure to only do this on a bulb that is turned off and is cool! Once you turn the light on the heat from the bulb will slowly release the essential oil in the air.
- Place a couple of drops of your favorite essential oil inside your cardboard toilet paper roll and the scent will be released every time someone removes toilet paper.
- Place springs of fresh eucalyptus around your home.
- Don't forget fresh flowers work too.
Tuesday, October 6, 2009
Put cornstarch in bag. Put in a few drops of food coloring. Mix it up a little. Then put in green glitter. Put in essentil oil, then mix up real good.
You can use this for makeup, costume, 'magic', and as a few say, getting in touch with the fairy realm.
These fake bruised will leave your guests whincing.
Start by layering the eye shadows beginning with blue.
Add blots of grey, blue and green.
Layer the colors until you have a bruise like coloring.
Add a little green and yellow to the edges.
With a little bit of practice you can get some great results.
GREEN SLIME CAKE
1 box white cake mix
1 box instant pistachio pudding
1/4 cup oil
1 1/3 cup liquid (7-up or water)
1 box pastachio pudding
1 pkg Dream Whip
1 cup cold milk
1 teaspoon vanilla
Combine all the cake ingredients in a large bowl and beat until well blended. Bake at 350 degrees for 30 minutes in a 9"x13" pan. Whip the icing ingredients until thick and frost the cake when cool.
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened
2 tbsp. butter
2 cup. dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows
Assorted soft Halloween candy
In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Top with candy pieces. Chill until firm and cut into squares. Store at room temperature.
1/2 cup Butter
10 cup Crispy rice cereal
9 cup Miniature marshmallows
2 cup Candy corn
3/4 cup Miniature chocolate chips
(mix red & yellow if you don't have orange)
Candy pumpkins (Optional)
Melt butter and marshmallows; stir until smooth. In a large bowl,
mix cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered ; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 2 inches apart, if desired. Refrigerate and
cut into squares.
The Basics: Foundation
Regardless of the colors you need for the costume, a
basic foundation is in order. Then, you can apply any
color you want over the basic foundation and achieve
brighter, richer results. For example: If you are
painting a , you'll probably need white,
red, yellow and black colors in addition to the basic
foundation. Below is an all-purpose make up recipe
that can be used to make a basic foundation or colored
cremes. Feel free to experiment with fruit juices and
extracts to add color to the basic recipe. Make as
many different colored creamy bases as necessary to
transform your little munchkins' faces into angels,
clowns, werewolves or whatever it is the wish to
become. And when the party's over simply wash the
makeup off with mild soap and warm water.
10 teaspoons cornstarch
2 teaspoon white flour
5 teaspoons vegetable shortening
1/8 teaspoon or fresh juices
1/4 teaspoon glycerin
In a small bowl, combine cornstarch and flour. Using a
spoon, stir vegetable shortening into the mixture. At
this point add any food coloring you would like. Stir
in the ; mixing until well-combined. Use your
fingers or a make up sponge to apply large amounts.
Small brushes and fingertips will be the instruments
of choice when making detailed designs.
The Fun Stuff: Warts, Scabs and Road Rash
Want to cover yourself with moles, scars or blisters?
Experimenting with gory make up is the most excellent
aspect of Halloween - especially when you've made the
make up from scratch! Gelatin is the Allrecipes.com
substance of choice for disgusting make up creations.
To make convincing scars, moles, boogers, algae (and
more) a wide array of colored gelatin is imperative.
In effect, it is necessary to make a complete color
palate of gelatin in various stages of setting to
create the results desired.
Flavor of Gelatin Uses
Peach, Lemon, Orange, Grape: skin growths, foundation
for scabs, blisters, scars
Black Cherry or Cranberry with a teaspoon of Grape
mixed in: blood, veins, moles, road rash
Lime: boogers, pus, various marine life (algae,
Plain: create the foundation for scars, scabs and
other creations; dribble colored gelatin over the
clear, shaped foundation.
The Basic Goop Recipe
1 ounce gelatin (plain or flavored depending on
2 tablespoons boiling water
mix ins as needed: couscous, hairs, paprika, colored
4 tablespoons corn syrup
A basic how-to:
First thing first, make the gelatin! In a small bowl
or cup combine gelatin and water. Mix and let set 3
minutes. It's now time to begin experimenting with the
gelatin. There are a variety of techniques that can be
used to create special make up effects, we've laid out
our very favorite and most successful tricks.
Special Effect How To Make it Happen:
create the shapes of moles, blisters, and general
Before the gelatin sets completely make moles,
blisters, and some other skin growths by dripping the
liquid gelatin onto a ceramic plate and letting it set
completely. When set use a sharp object to carefully
peel the formations off of the plate. Stick them onto
your child's body and face by using a drop of corn
syrup as adhesive.
Apply color to the previously made growths, make
additional growths and make convincing looking blood:
Use a spoon, popsicle stick, or other make up
applicators (including your hands) to apply the
partially set gelatin to your child's body and face.
The gelatin will drip or clot depending on the
degree of set it has reached. If the gelatin sets
before you've used it as needed, reheat it briefly in
the top of a double-boiler or in a microwave for
approximately 10 seconds on HIGH until it thins out
and the setting process begins again. Use a spoon to
drip semi-liquid red gelatin over scars, scabs or out
of wounds. Once gelatin reaches the ideal setting
point for blood (about 3 to 5 minutes) it will set
completely while dripping, forming very convincing
looking drips. If the gelatin doesn't set while
running, let it sit another minute and try again.
Make algae, boogers, or other gooey, slimy, stretchy
effects: Let the gelatin set about 5 minutes.
Stretch or grab gobs of the almost-set gelatin and
string it or clop it as you desire. Attach to skin
with corn syrup.
Add texture to the makeup:
Stirring in mix-ins adds texture to the effects.
Sprinkling colored sugar into the unset gelatin will
make grainy textured effects, while sprinkling
couscous or paprika on top of the globs once
they've begun to set will make some scab wounds look
Don't be shy with the gelatin. Layering and dripping
multiple colors and set-levels onto each other creates
** Before diving into the make up application process,
be sure to test for allergic reactions by placing a
small amount of the make up on a patch of clean, dry
skin. Cover loosely and leave the make up on for 24
hours. Watch for allergic reactions, if none result
feel free to use the make up liberally.