02-15-10
Halloween Punch
Ingredients:
12 oz orange juice concentrate, frozen
12 oz white grape juice
2 liters 7-up
1 pint orange sherbet
Suggested Alcohol: Vodka
Directions:
Mix together all ingredients.
02-15-10
Ghosts in a Graveyard
Makes 18 Servings, 1/2 cup each
Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13×9-inch dish; sprinkle with remaining crumbs.
REFRIGERATE 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.
NUTRITION INFORMATION: Per serving: 190 calories; 7 g fat; 1 g fiber; 30 g carbohydrates
02-15-10
Graveyard Crunch
Makes 18 Servings, 1/2 cup each
Ingredients:
Directions:
PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15×10x1-inch baking pan.
BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
NUTRITION INFORMATION: Per serving: 220 calories; 8 g fat; 2 g fiber; 33 g carbohydrate
02-15-10
Mini Halloween Pumpkin Cupcakes
Makes 24 Cupcakes
Ingredients:
1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
Chopped crystallized ginger (optional)
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Special Equipment
Mini muffin pans
1 3/4×1-inch paper liners
Directions:
Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4×1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.
Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.
Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.
Frost cupcakes; decorate using candy and sugar crystals as desired.
NUTRITION INFORMATION: Per serving: 164 calories; 10 g fat; 0.4 g fiber; 18 g carbohydrates
01-10-10
Turtle Pumpkin Pie
Makes 10 Servings
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
NUTRITION INFORMATION: Per serving: 320 calories; 15 g fat; 2 g fiber; 48 g carbohydrates
10-29-09
Milky Way Martini
Makes 1 Drink
Ingredients:
1 1/2 oz. Cream Liqueur
1 oz. Chocolate vodka
1/2 oz. cream
Directions:
Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass.
10-29-09
Almond Joy Martini
Makes 1 Drink
Ingredients:
1 oz. Chocolate vodka
1 oz. Frangelica
1 oz. coconut rum
Directions:
Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass.
10-29-09
The Brain
Makes 1 Drink
Ingredients:
1-1/2 oz. peach schnapps
1-1/2 oz. Baileys Irish cream
Dash of grenadine
Directions:
Pour peach schnapps into a glass. Slowly add the Baileys Irish cream. Top with a dash of grenadine.
10-29-09
Vampire Cocktail
Makes 1 Drink
Ingredients:
1 scoop vanilla ice cream
1 oz. triple sec
1/2 oz. white creme de cacao
Drizzle of grenadine
Directions:
Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top.
10-29-09
Liquefied Ghost
Makes 1 Drink
Ingredients:
2 oz. vodka
1 oz. vanilla simple syrup
1 oz. cream
2 oz. soda
Directions:
Mix vanilla simple syrup, cream, vodka and soda and serve in a martini glass.