Need Fresh and Fabulous Ideas for Your Halloween Bash? Look No Further...
Who doesn’t love October or Halloween? This time of year is always welcome in our house, 31 fun-filled days and nights of scary, creepy and disturbing movies and books is how I celebrate. If I’m honest, these are my past-times throughout the year too, but it sounds more socially acceptable when it’s October!
If you’re throwing a big Halloween bash this year or just staying in and giving out candy, I’ve collected a few recipes that you’re sure to enjoy and I KNOW your friends and guests will too!
Delish Jello Candy Corn
1 Lemon Jell-O Gelatin (3 oz)
1 Orange Jell-O Gelatin (3 oz)
8 oz thawed Cool Whip
1 1/3 cups boiling Water
Any glass will do, but a shot glass is best
Place lemon gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of yellow and place in refrigerator.
Place orange gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of orange and place in refrigerator.
Top each portion with whipped topping and garnish with a piece of candy corn.
Refrigerate until ready to serve
Gross Slimy Worms
2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)
1) Combine gelatin in bowl and add boiling water.
2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3) Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the gelatin mixture to the straw-filled container and let it set until firm.
5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.
Krispy Pumpkin Treats
¼ cup butter
1 bag large marshmallows (approximately 40 marshmallows)
6 cups Rice Krispies
Red & Yellow Liquid Food Coloring
¼ cup cooking oil in a small bowl (to keep it from sticking to your hands)
In a large pot, melt the butter over low heat.
Add the marshmallows and stir until completely melted and combined with the butter.
Remove from the heat. Add several drops of yellow food coloring, mix it together, then add red food coloring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired color. (I used about 4 drops red and 12 drops yellow). Mix well.
Add the Rice Krispies and stir to combine.
Coat both sides of your hands with a generous amount of cooking oil, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil to your hands after each ball.
While the balls are still warm, gently press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you're finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)
Allow to cool until firm.
Halloween Muddy Buddies
9 cups Rice Chex cereal
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 teaspoon vanilla extract
1 ½ cups powdered sugar
1 cup Kit Kats cut into small pieces
½ cup candy corn Hershey’s fun size
In a large bowl, microwave chocolate chips, peanut butter and butter for 1 minute; stir. Return to microwave for 30 seconds or until mixture is smooth.
Stir in vanilla extract.
Combine chocolate mixture with Chex cereal. Stir until evenly coated.
Combine cereal and powdered sugar; mix until well coated.
Add candy, sprinkles and eyeballs.
Store in airtight container
12 baby Granny Smith apples
12 wooden candy apple sticks or dowels
1 1/2 c. sugar
1/2 c. light corn syrup
1 tsp. black gel paste food coloring
Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
1 1/2 c. Sliced almonds
2 c. all-purpose flour
Zest of one lemon
1/2 tsp. fine sea salt
1 c. unsalted butter
1 c. confectioners' sugar
3/4 tsp. almond extract
1/4 c. chocolate chips
1/4 c. Whole Almonds
2 tbsp. shelled sunflower seeds
Heat oven to 350 degrees F. Use a coffee grinder or food processor to grind 3/4 cups sliced almonds into a fine meal. In a large bowl, whisk ground almonds with flour, zest, and salt; set aside.
Combine butter, sugar, and extract in a large bowl and beat, using an electric mixer, until smooth. Add flour mixture, and stir until combined. Divide dough in half. Flatten each piece into a 1/2-inch-thick slab and wrap tightly with plastic wrap; refrigerate 1 hour or until firm.
Cut circles out of dough using a 2 1/2-inch diameter round cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets. Use scraps of dough to make 1/4 teaspoon rounded balls of dough for the eyes. Lightly press two balls onto the top of each circle and place a whole almond on its side between them for the beak. Insert a chocolate chip in each dough ball to make the pupil. Use sunflower seeds to make the owls' toes. Overlap 3 sliced almonds on each side for wings.
Bake about 20 minutes, rotating baking sheets halfway through baking, until the edges of cookies are lightly golden. Let cool on baking sheet for about 5 minutes; transfer to a wire rack to cool completely.