Pistachio Chewy Bite Popcorn Balls Recipe

Pistachio Chewy Bites Popcorn Balls

Popcorn balls are a very traditional Halloween snack, so here’s a great version to whip up for your little ghouls and goblins tomorrow, courtesy of Spork Foods:

Pistachio Chewy Bite Popcorn Balls

Recipe by Jenny Engel and Heather Goldberg of Spork Foods.


Ingredients:

5 cups popped popcorn

1/4 cup non-hydrogenated buttery spread (Earth Balance)

2 cups vegan marshmallows (Dandie’s brand)

1/4 teaspoon ground cinnamon

1/8 teaspoon sea salt

1 teaspoon vanilla extract

1 bag Setton Farms Pistachio Chewy Bites, 6 pieces, roughly chopped


Directions:

In a 4-6 quart heavy pot, add buttery spread, marshmallows, cinnamon and sea salt. Cook for 3 to 4 minutes. Turn off heat and add vanilla extract and Pistachio Chewy Bites. Stir well, mixing until uniform.

Use a 1/2 cup measuring cup to portion out the mixture into 10 balls and place on a parchment or wax paper lined baking sheet.

Enjoy when cooled.

(C) Spork Foods, 2014

Pumpkin Cheesecake Graveyard Recipe

Pumpkin Cheesecake Graveyard

Samples provided.

This year, I am officiating a wedding for my dear friends on Halloween, and throwing a spooktacular Halloween-themed bachelorette party the night before. One of the most important parts of any party is the menu, so I’ve been whipping up all kinds of ghastly goodies to delight my guests tomorrow. One of my creations is this Pumpkin Cheesecake Graveyard, made using a handy ready-to-go mix from Krusteaz! I followed the directions on the back of the Pumpkin Pie Bar Mix to make a cheesecake, adding in my own spooky flair to turn it into a Halloween conversation piece. Check it out:

Pumpkin Cheesecake Graveyard

Ingredients:

1 box Krusteaz Pumpkin Pie Bar Mix
6 TBSP margarine
16 oz cream cheese, softened
4 eggs
8 oz sour cream
3 TBSP sugar
1 tsp lemon juice
Green food coloring
Tombstone Cookies – get the recipe here!

Directions:

In a large bowl, blend together the pouch of Krusteaz Crust Mix found inside the box with 3 tablespoons of melted margarine. Pat into the bottom of a greased 9″ round pan and bake at 350 degrees for five minutes.

While the crust heats up, mix together the cream cheese, Filling Mix pouch from inside the Krusteaz box, and four eggs; pour into the hot crust, then return to the oven until set – between 28 and 40 minutes.

As the cheesecake bakes, blend together the final topping by mixing the sour cream, sugar, lemon juice, and some green food coloring to create the “Grass” in the graveyard. Once the topping is mixed and the cheesecake is set, remove from the oven, cover with the topping, and then return to the oven for a final 5 minutes.

Once the cheesecake has cooled, insert a few of your tombstone cookies and a few Halloween cupcake toppers, such as skeletons and pumpkins, to create your final boo-tiful scene!

Tombstone Cookies Recipe

Tombstone Cookies

Product coupon provided.

The countdown has begun for the fabulous Halloween-themed bachelorette party that I’m hosting tomorrow! I’ve been in the kitchen baking up a storm today in anticipation of the shindig. Our friends at Darigold sent over some coupons for their dairy staples, so I picked up some butter to whip up a batch of sugar cookies using my favorite recipe from my mom’s 1963 Betty Crocker Cooky Book.

Tombstone Cookies

Recipe slightly adapted from “Ethel’s Sugar Cookies” recipe in the Betty Crocker Cooky Book.

Ingredients:

1/2 C Dairgold Salted Sweet Cream Butter
4 TBSP shortening
1 C sugar
2 eggs
1/2 tsp. lemon juice
2 1/2 C flour
1 tsp. baking powder
Tube of black icing

Directions:

Blend the wet ingredients together in a large bowl, then add in the dry ingredients. Mix completely and chill for one hour.

Sprinkle flour on a board and roll out the dough, adding flour to your hands and rolling pin as needed. (Betty Crocker recommends rolling 1/8″ thick; I just eyeball it.) If you have trouble with the consistency of the dough, continue to work it over and knead it to smooth it out.

Once rolled out, use a sharp knife to cut the dough into tombstone-shaped cookies. Place on a cookie sheet and bake at 400 degrees for around 6 minutes – you’ll know they’re done when the edges start to brown gently. The cookies don’t expand too much, so you can space them fairly close together.

After the cookies are baked, place them on a wire rack to cool, then use your icing to write the letters “RIP” for full tombstone effect. Eat and enjoy! Happy Halloween!

Zombie Slime Shooters Recipe

Zombie Slime Shooters

I absolutely love this cocktail recipe created by Andrea Correale of Elegant Affairs catering – it looks like a cocktail straight out of Ghostbusters!

Zombie Slime Shooters

Recipe by Andrea Correale

Ingredients:

1 oz vodka
1 oz peach schnapps
1 oz DeKuyper® Sour Apple Pucker schnapps
1 oz coconut rum
1 oz sweet and sour mix

For Blood Slime:

3 Tablespoons Corn Starch
½ Teaspoon Red Food Coloring

For the Blood Slime Rim:

Mix three tablespoons of corn syrup with ¼ teaspoon of red food coloring. Dip the rim of each cocktail glass into the mixture, and slowly spin the glass to coat it. Turn the glass upright and the blood will begin to drip slightly. Set Aside.

For the shooters:

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and pour into prepared glasses.

Autumn Pumpkin Bread Recipe

Autumn Pumpkin Bread

Pumpkin bread is so yummy – during a Halloween party one year, I remember making pumpkin bread and using it to mop up pumpkin soup. Why yes, I do love pumpkin! ;) So this recipe from Andrea Correale of Elegant Affairs looks great to me:

Autumn Pumpkin Bread

Recipe by Andrea Correale

Ingredients

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
2 cups chopped walnuts (optional)

Directions

1. Heat oven to 350.
2. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3. Beat until well mixed.
4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Stir in the walnuts.
6. Grease two 9 x 5 inch loaf pans and dust with flour.
7. Evenly divide the batter between the two pans.
8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

Haunted Cookie Cups Recipe

Haunted Cookie Cups

Every baker has a bag of Nestlé Toll House Chocolate Chips in the pantry – well, assuming you haven’t snacked on them right out of the bag! ;) Just in time for Halloween, here’s a spooktacular recipe for some adorable ghostly cookie cups:

Haunted Cookie Cups

Recipe courtesy Nestlé Toll House

Ingredients:

1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 container (8 oz.) frozen light whipped topping
1 gallon-size plastic food storage bag
48 (about 1 teaspoon) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
24 (about 1 tablespoon) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.

BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan. Arrange on serving platter.

FILL plastic bag with whipped topping; seal. Cut ½-inch from corner of bag. Squeeze bag lightly to pipe whipped topping on top of cookie cup to form ghost shape. Position two mini morsels as eyes and one regular size morsel as a mouth on each ghost. Serve immediately or store refrigerated for up to 2 hours.

Perfect Bloody Mary Recipe

Perfect Bloody Mary

The first time I ever had a Bloody Mary was the day after my 21st birthday, when a friend took me out to dinner to celebrate and told me I should order one with my meal! It certainly wasn’t my last time enjoying one, and now I have an easy recipe for this classic drink to share thanks to Powell & Mahoney, just in time for creepy Halloween celebrations:

Perfect Bloody Mary

Recipe by Tad Carducci, courtesy Powell & Mahoney

In a martini shaker, mix 4 oz P&M Bloody Mary and 1 ½ oz vodka. Gently shake and strain into a pint glass packed with ice. Garnish with a celery stalk, slice of lemon, pickled long beans, olives, salami, grilled shrimp or a slice of crispy bacon.

Jack-O’-Lantern Cocktail Recipe

Jack O' Lantern Cocktail

Andrea Correale, owner of the catering company Elegant Affairs, knows a thing or two about throwing a fabulous Halloween shindig! Check out this lovely Jack ‘O Latern cocktail perfect for All Hallow’s:

Jack-O’-Lantern Cocktail

Recipe by Andrea Correale

Ingredients:
-1 oz Cognac
-.5 oz Grand marnier
-1.5 oz Orange Juice
-.5 oz Ginger Ale
-Orange wheel and lime twist for garnish

Directions:
Combine all ingredients in a cocktail shaker. Shake well and strain into an ice-filled rocks glass. Garnish with an orange and lime “pumpkin top.”

12 Smoothie Recipes Perfect For Fall

12 Fall smoothie recipes

Here are 12 Smoothie Recipes Perfect For Fall

  1. PUMPkin Up Your Health!
  2. The Perfect Vanilla Pumpkin Smoothie: A Quick & Nutritious Recipe
  3. Pumpkin Cheesecake Breakfast Smoothie
  4. CARAMEL APPLE SMOOTHIES
  5. Carrot Ginger Date Smoothie
  6. Apple Cider Smoothie-
  7. Pumpkin-Apple Breakfast Smoothie
  8. Butterscotch Apple Pie Shake
  9. Banana Pumpkin Spice Milkshakes
  10. Apple Orange Peach Slushie
  11. Pumpkin Spice Green Smoothie
  12. Apple Pie Smoothie