Halloween Treats
Chocolate-Covered Bugs
Kitty Litter Cake
Pull-Apart Brains
Edible Eyeballs
Witches' Brew
The Recipes
Chocolate-Covered Bugs
1 package red-licorice whips
24 each soft caramel candies
6 oz. chocolate chips
1 C. colored sprinkles
1 C. red hots
1 C. sliced almonds
1 C. assorted decors and dragees
Line a baking sheet with waxed paper. Cut licorice into small pieces.
Use your hands to flatten each caramel into a small oval. Press bits of licorice onto 12 of the flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking sheet.
Put chocolate in a microwave-safe bowl. Microwave on High about 1 minute. Stir and then microwave on High 1 minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.
Kitty Litter Cake
1 spice or German chocolate cake mix
1 white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
12 small tootsie rolls
1 litter box (Maybe spring for a new one
1 plastic scoop
green food coloring
Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about ¼ cup. To the ¼ cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and test it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top.
Scatter the green cookie crumbs lightly over the top; this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper or an old one for added flavor.
Pull-Apart Brains
1 package frozen Parker-House rolls (2 dozen)
1 small box butterscotch pudding mix
½ C. brown sugar
½ C. melted margarine
¾ C. pecans
candied cherries to decorate
Grease a bundt pan. Place pecans and cherries in the bottom of the pan. Place frozen rolls over the pecans (do NOT defrost). Sprinkle the pudding mix over then rolls, and then sprinkle on the brown sugar. Drizzle the melted margarine over the whole thing. Cover with waxed paper and a towel. Let stand overnight, or at least 8 hours.
Bake at 350°F for 40 minutes. Let stand 5 minutes and then invert onto a serving plate.
Edible Eyeballs
2 small packets yellow gelatin
1¼ cups boiling water
24 blueberries
Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (there should be enough mixture to fill two trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube trays in warm water for 15 to 30 seconds and run a knife around the edge of each ice cube. Turn the "eyes" out onto a serving plate and refrigerate until serving time.
Witches' Brew
Makes about 13 cups.
2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped and peeled fresh ginger
1/3 cup water
1/3 cup sugar
1 chilled bottle (25.4 ounces) sparkling cider (about 3¼ cups)
1 quart chilled cranberry juice cocktail
1 liter chilled club soda or seltzer
1 cup dark rum (optional)
In small saucepan, bring cinnamon, cloves, ginger, water and sugar to boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. (Syrup may be made ahead up to 1 week and chilled, covered).
In punch bowl, combine remaining ingredients and strain syrup through fine sieve into punch. Stir punch and add ice blocks.
Chocolate-Covered Bugs
Kitty Litter Cake
Pull-Apart Brains
Edible Eyeballs
Witches' Brew
The Recipes
Chocolate-Covered Bugs
1 package red-licorice whips
24 each soft caramel candies
6 oz. chocolate chips
1 C. colored sprinkles
1 C. red hots
1 C. sliced almonds
1 C. assorted decors and dragees
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Line a baking sheet with waxed paper. Cut licorice into small pieces.
Use your hands to flatten each caramel into a small oval. Press bits of licorice onto 12 of the flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking sheet.
Put chocolate in a microwave-safe bowl. Microwave on High about 1 minute. Stir and then microwave on High 1 minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.
Kitty Litter Cake
1 spice or German chocolate cake mix
1 white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
12 small tootsie rolls
1 litter box (Maybe spring for a new one
1 plastic scoop
green food coloring
Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about ¼ cup. To the ¼ cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and test it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top.
Scatter the green cookie crumbs lightly over the top; this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper or an old one for added flavor.
Pull-Apart Brains
1 package frozen Parker-House rolls (2 dozen)
1 small box butterscotch pudding mix
½ C. brown sugar
½ C. melted margarine
¾ C. pecans
candied cherries to decorate
Grease a bundt pan. Place pecans and cherries in the bottom of the pan. Place frozen rolls over the pecans (do NOT defrost). Sprinkle the pudding mix over then rolls, and then sprinkle on the brown sugar. Drizzle the melted margarine over the whole thing. Cover with waxed paper and a towel. Let stand overnight, or at least 8 hours.
Bake at 350°F for 40 minutes. Let stand 5 minutes and then invert onto a serving plate.
Edible Eyeballs
2 small packets yellow gelatin
1¼ cups boiling water
24 blueberries
Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (there should be enough mixture to fill two trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube trays in warm water for 15 to 30 seconds and run a knife around the edge of each ice cube. Turn the "eyes" out onto a serving plate and refrigerate until serving time.
Witches' Brew
Makes about 13 cups.
2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped and peeled fresh ginger
1/3 cup water
1/3 cup sugar
1 chilled bottle (25.4 ounces) sparkling cider (about 3¼ cups)
1 quart chilled cranberry juice cocktail
1 liter chilled club soda or seltzer
1 cup dark rum (optional)
In small saucepan, bring cinnamon, cloves, ginger, water and sugar to boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. (Syrup may be made ahead up to 1 week and chilled, covered).
In punch bowl, combine remaining ingredients and strain syrup through fine sieve into punch. Stir punch and add ice blocks.
