HALLOWEEN RECIPES - 10/26/2010
 
GHOUL-AID PUNCH
 
INGREDIENTS:
DIRECTIONS: Cover openings of a Halloween mask with duct tape. Line inside of mask with plastic wrap. Set mask in a bowl and fill with water, freeze overnight. Combine ½ c. each water and sugar, zest of orange, 6 cloves and 1 cinnamon stick, bring to a boil. Remove from heat; let stand 5 minutes. Strain and chill. Mix 1 quart cranberry juice and chilled syrup in a punch bowl. Stir in 1 (25.4 oz.) bottle sparkling cider and 1 liter club soda. Remove ice from mask and float it face up in punch.
 
 
MONSTER EYES
 
INGREDIENTS:
DIRECTIONS: Combine in a large bowl until blended: 3 c. Bisquick mix, 1 lb. ground hot pork sausage and 1 (8 oz.) block Muenster cheese, shredded. Shape sausage mixture into 1-1/4-inch balls and place on lightly greased baking sheets. Press 1 pimiento-stuffed Spanish olive (you’ll need (1) 7 oz. jar) deeply into center of each ball. Bake at 400 degrees for 15 to 18 minutes or until lightly browned. Makes about 4-1/2 dozen
 
 
BITE-SIZE POPCORN BALLS
 
INGREDIENTS: 20 cups air-popped popcorn (from 2/3 to 1 c. kernels), 1-1/4 c. butter-cut into chunks plus more for your hands, 1-1/4 c. honey, ¾ tsp. salt, 2 tsp. vanilla
DIRECTIONS: Preheat oven to 325 degrees. Put popcorn in large roasting pan. Line a large baking sheet with waxed paper. In medium saucepan heat, use a heatproof spatula or wooden spoon to stir together 1-1/4 c. butter, the honey and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla. Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes. Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1-1/2-inch balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften. Put popcorn balls on prepared baking sheet and let cool completely. Store in airtight container at room temperature for up to 2 weeks. NOTE: If you don’t have an air popper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag. Do not add oil. Fold the bag’s opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily). Be careful when opening bag; it will release steam.
 
 
FESTIVE FALL COOKIE BARS
 
INGREDIENTS: ½ c. old-fashioned oats (can use quick), 1 c. brown sugar-packed, 2 c. Bisquick, 1 egg, 1 stick butter or margarine-melted, 1 tsp. vanilla, 1 tsp. cinnamon, 1 c. butterscotch chips , candy corn
DIRECTIONS: Combine first five ingredients in large mixing bowl. Mix until well blended. Stir in remaining ingredients. Pat into greased 8x8” pan and bake @ 350 degrees for 25-30 minutes. Remove from oven. Sprinkle top with candy corn. Return to oven, for two to three minutes, just to allow the candy corn to warm enough to stick. Watch carefully so candy corn doesn’t melt. Remove from oven and allow to cool completely before cutting into bars.
 
 
HALLOWEEN ICE CREAM WITCHES
 
INGREDIENTS:
DIRECTIONS: Place a large scoop of orange sherbet onto a dessert dish. Make eyes, nose and mouth with pieces of nuts and raisins and top with a pointed ice cream cone (sugar cone) hat. Freeze until time to serve.
 
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN AND FLOOR DÉCOR, AMUNDSON’S APPLIANCES