Have ready 4 quarts popped popcorn. In saucepan combine 1/2 cup sugar and 1/2 cup light corn syrup. Heat this to a good rolling boil and remove from heat. Stir into this 1/2 cup peanut butter, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Pour over corn, stirring until well coated. Shape into balls.

BANANA OAT CHOCOLATE FUDGE BARS !
2 cups all purpose flour
1 cup quick-cooking oats
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 1/4 cups (packed) golden brown sugar
2 large eggs
1/3 cup mashed ripe bananas (about 2 large)
2 teaspoons vanilla extract
4 2.6-ounce bars mild sweet chocolate (such as Hershey’s Special Dark), cut into 3/4-inch pieces
1 cup pecans, toasted, chopped
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PreparationPreheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Blend first 4 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.

Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into 3×2-inch bars and serve.( You can chill them , and wrap them in plastic wrap , than hand them out !

http://familyfun.go.com/recipes/special/specialfeature/halloween_ms_food/

1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration

Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!

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Peanut butter and banana roll up and tie a lickerish string around it for a mummy bundle.

1 cup of pretzel sticks or mini pretzel twists
1 cup of reduced-fat cheese crackers (such as Reduced Fat Cheese Nips)
1 cup unsalted peanuts
1 cup orange or black dried fruit (raisins or dried apricots or dried peaches)
1/2 cup orange, yellow and brown M&M’s

Combine all the ingredients in a big bowl and toss to mix well.

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Boo-Naners

Take small bananas, put on a stick or skewer, roll in dried coconut, use black icing for eyes.

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Ants on a Log

Spread celery sticks with cheeze whiz or peanut butter, Top with raisins or dried cranberries.

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Monster Claws with Dipping Sauce

4 small boneless skinless chicken breasts cut in 2 inch strips
1 pouch shake n bake Extra Crispy Original Coating Mix
1/2 cup red pepper triangles (about 1/4 cup)

1/2 cup BarBQ Sauce or ketchup

Directions

Heat oven to 400ºF.

Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

Bake 13 to 15 min. or until chicken is done.

Make 1/2-inch slit in one end of each chicken strip; insert red pepper triangle in slit for the monster’s claw. Serve with sauce.

Picture:
http://www.kraftcanada.com/en/recipes/monster-claws-dipping-sauce-114455.aspx

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Spooky Breadstick Fingers

3 Tbsp. non-hydrogenated margarine, melted
1/2 cup 100% Parmesan Grated Cheese
1 can (311 g) refrigerated soft breadsticks
24 small red pepper triangles (about 3 Tbsp.)

Heat oven to 350°F.

Place margarine and cheese in separate shallow dishes. Separate breadsticks; cut each lengthwise in half. Dip, 1 at a time, in margarine then in cheese, turning to evenly coat each piece. Place, 2 inches apart, on baking sheet.

Press 1 pepper triangle into end of each breadstick to resemble a fingernail. Score breadsticks in center using sharp knife to resemble knuckles.

Bake 13 to 15 min. or until golden brown.

Serve with pizza suce for dip.

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Veggie Skeleton with Brain Dip

http://www.kraftcanada.com/en/recipes/skeleton-brain-dip-87642.aspx

Make Your Own Halloween Treats: http://www.recipe4living.com/articles/make_your_own_halloween_treats.htm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Frozen strawberries — thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries — fresh or frozen

Place the strawberries in a bowl and mash with a
fork. In a large pitcher, mix the strawberry mash,
lemonade and ginger ale. Place handfuls of raisins and
blueberries (bugs) into tall glasses. Pour the liquid
over the bugs, then sit back and watch the bugs and
scum rise to the top of each glass. To quench a
creepy crowd’s thirst, double or triple this recipe
and serve in a punch bowl. Drape some gummy worms
over the rim of your bowl for a particularly
swampy-looking effect!
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BLOODY EYEBALLS ON THE ROCKS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Halloween
Kids Treats And Crafts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Radishes
1 7 Oz Jar pimento-stuffed
Olives
1 46 Oz Can tomato juice

You can “ see” this drink is eye-deal on a hot day !This is a recipe for older Kids to make with an Adult’s help.

What you will need. Vegetable peeler ice cube tray tall glasses

1. Prepare these bloody eyeballs the day before you plan to serve them. With an adult’s help, peel 12 radishes, leaving thin streaks of red skin on them for blood vessels.

2… Using the tip of the vegetable peeler or small knife, carefully scoop out a small hole in each radish. Stuff a green olive, pimento side out, in each hole. Place 1 radish in each section of an empty ice cube tray. ( You may need to pare your eyeballs down a bit to fit the ice cube tray.)

3… Fill the tray with water and freeze overnight.

4… Pout tall glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass. Cheers !! This bloods for you !
Serves 6 thirsty creeps.
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Caramel Apple Witches

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
49 Caramels
2 tablespoons Water
5 medium Apples
Wooden sticks
Miniature marshmallows
Candy corn

Melt caramels with water in 1 1/2 quart saucepan over low heat, stirring until sauce is smooth. Wash and dry apples; insert stick into stem end of each apple. Dip into hot caramel sauce; turn until coated. Scrape off sauce from bottom of apples. Place on greased waxed paper. Create eyes and mouth with miniature marshmallow halves. Create nose with candy corn. Make hat from construction
paper, leaving opening for wooden stick.
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FINGER JELLO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Kids
Jello Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-
3 pk Jello — (any flavor) (3oz)
1 c Whipping cream
2 1/2 c -Boiling water

Boil water. Add gelatin and jello,
stirring until
dissolved very well. Add whipping cream
and continue
stirring. Pour into 8×8 pan and chill
well. (You could
adapt this recipe for any holiday. For
Halloween I
suggest using orange jello, and use
pumpkin shaped
cookie cutters. The little ones really
like this recipe).
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Squashed Frogs For Halloween
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
40 Large marshmallows (10 oz. bag)
5 Cups corn flakes cereal
1/2 Teaspoon vanilla (optional)
2 Teaspoons green food coloring
M&Ms. Plain Chocolate Candy

Preparation :
Melt margarine in large saucepan. Add marshmallows and cook over low heat,
stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix.Add corn flakes and mix until well coated and bright green.
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Spooktacular Chocolate Cupcakes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups all-purpose flour
2 Cups sugar
3/4 Cup cocoa
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon baking powder
3/4 Cup shortening
3/4 Cup buttermilk
3/4 Cup water
2 eggs
1 Teaspoon vanilla extract
Assorted candies (optional)
Peanut Butter Cream Filling:
2 3 Oz Package cream cheese — sofrened
2/3 Cup creamy peanut butter
1/4 Cup milk
1 Teaspoon vanilla extract
3 Cups powdered sugar

Heat oven to 350 degrees. Line muffin cups which are 2 1/2? in diameter
with paper baking cups.

Stir together dry ingredients in a large bowl. Add shortening, buttermilk,
water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl
occasionally. Fill muffin cups 1/3 full with batter. Bake for 20 minutes
or until wooden pick inserted in center comes out clean. Remove from pan to
wire rack. Cool completely.

Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in
a large bowl until well blended. Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth. Add additional milk, 1
tsp. at a time, until desired consistency.

Place peanut butter cream filling into a pastry bag, fitted with a large
star tip. Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling. Decorate with candies if desired. Cover; refrigerate leftover
cupcakes. Yields about 3 dozen cupcakes.
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