Keeping The Little Goblins Happy

I am absolutely amazed that it’s time for Halloween treats – where has this year gone? Anyway, it’s time to treat the little goblins in your life (the big ones, too!). Hope you enjoy!

Ghost Toast

Bread slices
Margarine
Shredded coconut
Raisins
Chocolate chips

Spread margarine to make faces on toast then sprinkle on coconut. Put raisins or chocolate chips for eyes and mouth. (Cut toast into ghost shapes before decorating, if desired.)

Bat Wings

1 dozen chicken wings
1 cup soy sauce
1/3 cup honey
1 tsp. ginger, crushed and chopped

Mix together soy sauce, honey, and ginger. Marinate chicken overnight. Bake in oven or grill until done.

Kool Witches Brew

1 envelope of orange Kool-Aid - unsweetened
1 envelope of grape Kool-Aid - unsweetened
2 cups sugar
1 qt. (bottle) chilled Sprite, 7-UP, or ginger ale
3 qt. of cold water

Mix the Kool-Aid packets together with the sugar and water in a large pitcher(s). Before serving, add the Sprite. Serve over ice cubes.

Tip - Serve the drink in a large black bowl to simulate a cauldron. Add a “frozen hand” ice cube to creep out your guests! (Freeze some of the punch or mountain dew in a plastic food service glove and tie tightly with bread wrapper tie. Or use water tinted with your choice of food coloring to make it really stand out in the punchbowl. Carefully cut iced “hand” from glove after frozen and place into punch bowl when ready to serve.)

Magic Wands

1 cup semisweet chocolate chips
12 pretzel rods
3 oz. white chocolate baking bars or confectionery coating
Red and yellow food colorings
Assorted sprinkles
Ribbon

Line baking sheet with waxed paper. Melt semisweet chocolate in top of double boiler over hot, not boiling, water. Remove from heat. Dip pretzel rods into chocolate, spooning chocolate to coat about ¾ of each pretzel. Place on prepared baking sheet. Refrigerate until chocolate is firm.
Melt white chocolate in top of clean double boiler over hot, not boiling, water. Stir in food colorings to make orange. Remove from heat. Dip coated pretzels quickly into colored white chocolate to coat about ¼ of each pretzel.
Place on baking sheet. Immediately top with sprinkles. Refrigerate until chocolate is firm.
Tie ends with ribbons.
Makes 12

Halloween Spiders

2 Tbs. smooth peanut butter
2 Tbs. powdered sugar
2 Tbs. graham cracker crumbs
2 Tbs. coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other. Roll balls in coconut and place smaller ball on top of larger one. The smaller ball with be the head, the larger one the abdomen.
Add 8 licorice legs and 8 raisin eyes.
Makes 1 Halloween spider.
Multiply ingredients to make as many as you need.

Spider Web Dip

1 (16-oz.) jar black bean dip
1 (12-oz.) container guacamole
¼ cup sour cream
1 cup shredded lettuce
1 cup cheddar Cheese, shredded
½ cup chopped tomato
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole. Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design. Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.