Lemon Drop Cake

1

box Betty Crocker® SuperMoist® lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

1

cup powdered sugar

1/4

cup fresh lemon juice (1 large lemon)

1

container Betty Crocker® Rich & Creamy lemon frosting

Lemon drop candies, crushed, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
• 2 Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
• 3 In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
• 4 In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

Yoi can use two 9-inch cake pans

 

               

Jack-o-Lantern Cheese Ball

.Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup canned or cooked pumpkin
• 1 (8 ounce) can crushed pineapple, well drained
• 2 cups shredded sharp Cheddar cheese
• 1 (2 ounce) package dried beef, finely chopped
• 1 tablespoon finely chopped onion
• Celery leaves
• Crackers or raw vegetables

Directions

1. In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem. Serve with crackers and/or vegetables.            

                           

Nutritional Information

Pumpkin Cheese Ball

Servings Per Recipe: 24
Amount Per Serving
Calories: 139

• Total Fat: 9.8g
• Cholesterol: 24mg
• Sodium: 261mg
• Total Carbs: 8g
• Dietary Fiber: 0.5g
• Protein: 5.1g

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Gooey Halloween Bars

PREP TIME

35 Min

TOTAL TIME 3 Hr 30 Min

SERVINGS 32

1 1/2

cups quick-cooking oats

1 1/2

cups all-purpose flour

1

cup packed brown sugar

3/4

teaspoon salt

1

cup butter, melted

1

cup chopped pecans

1

can (14 oz) sweetened condensed milk

1

cup semisweet chocolate chips (6 oz)

2

tablespoons butter, softened

3/4

cup orange and brown plain M&M's

       

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2 In large bowl, mix oats, flour, brown sugar, salt and 1 cup butter with spoon. Stir in pecans. Remove 1 cup; set aside for topping. Press remaining mixture into pan.
• 3 In 2-quart saucepan, cook condensed milk, chocolate chips and 2 tablespoons butter over medium heat, stirring constantly, until chips are melted and mixture is smooth. Spread chocolate mixture over crust. Sprinkle with candies and reserved oat mixture; press into chocolate mixture.
• 4 Bake 23 to 25 minutes or until set.. Cool completely. Cut into squares and serve.

 

 

 

 

                

Pumpkin Smoothie

Recipe Ingredients

1/2 cup canned pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes

Directions

Combine ingredients in blender and puree until smooth.

Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping. For a fun touch, add a pinch of cinnamon or a few colored sprinkles. Serves 2 or 3

Pumpkin Cheesecake

FOR THE CRUST:2 boxes of gluten free graham crackers
1/2 cup of butter, melted
  Yes,  they do sell graham style crumbs or you can crush them yourself.  If you are using the crackers use a mixer to crush them and mix with the butter. Press the crust into your pan. I used two pie pans.

FOR THE FILLING:4 eight ounce packages of cream cheese, softened
1 cup sugar
15 oz pumpkin (fresh or canned)
1 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
4 eggs
Preheat your oven to 325. Use mixer to blend cream cheese and sugar. Add pumpkin, cinnamon, nutmeg and vanilla and continue blending. One at a time, add the eggs until fully  blended. Pour the filling over your crust. Bake in the oven for 1 hour and 20 minutes or until the center is set. You can  put a pan of water on the bottom rack of the oven to create some moisture for the cheesecake as it is baking. Top  with Cool Whip (optional)

Trick or Treat Critter Cups

Supplies:

• 6 oz or smaller black and green plastic cups
• Black pipe cleaners or chenille stems
• 1 white chenille stem
• Black, white and green craft foam
• Scissors
• Low temperature hot glue gun and glue sticks
• Wire cutters
• Orange and Pink pony beads
• Wiggle eyes
• Rubber band
• 1 sheet of paper towel
• 1 green pompom
• Black marker
• A variety of Halloween chocolates and candies from HERSHEY'S

Instructions:

1. Black Cat
2. Using the wire cutters, cut a white pipe cleaner (chenille stems) into 4 equally sized pieces.
3. Thread three of the cut white chenille stems through the pink pony bead. Spread the chenille stems out like whiskers.
4. Set the cup upright. Glue the pink pony bead on the cup for the nose.
5. Cut two small triangle shapes out of the black craft foam for the ears.
6. Glue the ears to the inside - the front of the cup.
7. Glue the wiggle eyes above the nose and whiskers.
8. Cut the black chenille stem to a suitable length and curl it like a cat's tail. Glue the last piece of chenille stem to the back of the cup.
9. Let it dry completely.
10. Fill with treats.
11. Baby Bat
12. Cut a single bat wing out of black craft foam, and using the glue gun, glue to the back of the cup. Let dry.
13. Cut two triangles out of the black foam for the bat's ears. Glue to the inside front of the cup.
14. Glue two wiggle eyes to the front of the cup near center.
15. Cut two small triangles out of the white foam sheet for teeth and glue these to the front of the cup below the eyes.
16. Let it dry completely.
17. Fill with treats!
19. Monster - Little Franky
20. Cut a jagged hair line from the black craft foam sheet below a straight edge. Glue the hairline to the top of the cup, with the straight edge at the top. Wrap a rubber band around the hair to hold in place while it dries.
21. Cut a two inch piece of black chenille stem below the hair for your monster's eye brow.
22. Below the eyebrow, glue two wiggle eyes close together.
23. Glue an orange pony bead below the eyes for a nose.
24. Cut two bolt shapes out of the white foam sheet and glue them on the back of the cup. Position them so that they stick out and are easily visible from the front of the cup.
25. Let it dry completely.
26. Fill with treats!
28. Mummy
29. Cut out a "T" shape from the green craft foam. Glue the "T" shape to the front of the cup.
30. Cut out a set of lips from the green craft foam. Using a black marker, draw a line to create the illusion of two lips. Glue the lips below the "T" shape on the front of the cup.
31. Tear a sheet of paper towel into small strips. Using glue, attach the strips of paper to the cup, but only partially cover the "T" shape. Be sure to leave the lips uncovered.
32. When the entire cup is covered with the paper towel "bandages," glue two eyes to the top of the "T" shape.
33. Next glue a green pompom onto the front for a nose.
34. Fill the cup with treats!

 

 

Black Martini

Ingredients:

• 3 1/2 oz gin or vodka
• 1/2 oz blackberry brandy or black raspberry liqueur
• lemon twist for garnish

Preparation:

1. Pour the ingredients into a cocktail shaker with ice.
2. Shake well.
3. Strain into a chilled cocktail glass or serve on the rocks in an old-fashioned glass.
4. Garnish with a lemon twist

Total Time:

23 min

Prep

15 min

Cook

8 min

Yield:

4 servings, serving size - 1 wrap

Ingredients

• 2 medium zucchini, cut lengthwise into 1/4-inch slices
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 cup store-bought hummus
• 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
• 1/4 cup pine nuts, toasted
• 1 medium red bell pepper, thinly sliced
• 2 ounces baby spinach leaves (2 cups lightly packed)
• 1/2 cup red onion thinly sliced into half moons
• 1/4 cup fresh mint leaves

Directions

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal

Caramel Apple Dip

Ingredients 1/2 cup sugar 3 Tbsp light corn syrup 2 Tbsp margarine 1 cup vanilla-flavored milk alternative

Instructions Boil soy milk over medium-low heat until reduced to 1/2 cup. Heat sugar, corn syrup, margarine and 1/4 cup of the reduced soy milk over medium heat until boiling, stirring constantly. Add remaining soy milk and continue to boil over medium low heat, stirring frequently, until it turns a caramel color, about 10-15 minutes. Cool slightly before using as a dip for apple slices or spooning over whole apples. Makes enough for about 2 apples.

Caramel Apples

This is a great fall classic..

• 6 apples
• 14 oz caramels (unwrapped)
• 2 Tbsp milk

Directions:

1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Herbs to grow indoors this winter

Basil
 Start basil from seeds and place the pots in a south-facing window—it likes lots of sun and warmth.
Bay
 is a perennial that grows well in containers all year long. Place the pot in an east, or west, facing window, but be sure it does not get crowded—bay needs air circulation to remain healthy.
Chervil
 Start chervil seeds in late summer. It grows well in low light but needs 65 to 70 degrees F temperatures
Chives
 Dig up a clump of chives from your garden at the end of the growing season and pot it up. Leave the pot outside until the leaves die back. In early winter, move the pot to your coolest indoor spot (such as a basement) for a few days, then finally to your brightest window
Oregano
 Your best bet is to start with a tip cutting from an outdoor oregano plant. Place the pot in a south-facing window
Parsley
 You can start this herb from seeds or dig up a clump from your garden at the end of the season. Parsley likes full sun, but will grow well on a sunny window sill.

                                                                                                                                                                                                                           Rosemary Start with a cutting of rosemary, and keep it in moist soil less mix until it roots. It grows best in a south-facing window
Sage
Take a tip cutting from an outdoor plant to start an indoor sage. It tolerates dry, indoor air well, but it needs the strong sun it will get in a south-facing window.
Tarragon
A dormant period in late fall or early winter is essential for tarragon to grow indoors. Pot up a mature plant from your outdoor garden and leave it outside until the leaves die back. Bring it to your coolest indoor spot for a few days, then place it in a south-facing window for as much sun as possible. Feed well with an organic fertilizer.
Thyme
You can start thyme indoors either by rooting a soft tip cutting or by digging up and potting an outdoor plant. Thyme likes full sun but will grow in an east, or west, facing window.
                         

Peanut Butter Pumpkin Lollipop Cookies

Ingredients:

• REESE'S Peanut Butter Pumpkins(1.2 oz. ea.)*
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1/2 cup REESE'S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Wooden ice cream sticks
• ROYAL ICING(recipe follows)
• Pastry bags with decorating tips
• Small candy garnishes(optional)

Directions:

1. Heat oven to 350°F. Remove wrappers from desired number of peanut butter pumpkins. (Recipe will make up to 34 pumpkin lollipop cookies.) Set aside.

2. Beat butter, sugar and peanut butter in large bowl until smooth and well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended.

3. For each pumpkin lollipop shape 1 level tablespoon dough (about 1/2 oz. dough or #70 scoop) into ball. Place about 6 balls spaced about three inches apart on ungreased cookie sheet. Insert wooden stick about three-fourths of the way into side of each ball. Flatten balls into oblong disks about 1-1/2 inches long and 1/2 inch high.

4. Bake 11 to 13 minutes or until cookie is set and edges are golden brown. Cool 4 minutes. Gently press unwrapped pumpkin on surface of cookie. (Pumpkin bottom will melt enough that it will stick to cookie when cool.) Remove from cookie sheet to wire rack. Cool completely. (Do not attempt to pick up cookie by the stick until cookie is cool and chocolate pumpkin has set up. Bake any extra dough following above directions. Cookies can be baked with or without sticks and decorated if desired.)

5. Prepare ROYAL ICING. Decorate pumpkins as desired with prepared icing and garnishes. Use icing to "glue" small candies or garnishes to pumpkins. Allow icing to harden. (If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging the surface of the pumpkin.) Store decorated cookies in a cool, dry place. About 34 cookies.*

* If using snack size (.6 oz.) pumpkins decrease dough ball to 1 teaspoon and bake 8 minutes.

ROYAL ICING: Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some icing garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.) 1 cup icing.

 

Halloween Rice Crispy Jack-O-Lantern Pumpkin Recipe

Ingredients:

1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
12 C. Bowl (not plastic)

Preparation:

In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved.

Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color.

Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.

Spray your circular bowl with non stick spray to make sure we will be able to remove the pumpkin shape later.

Pour the mixture into the bowl and press down on the cereal with either your hands or a spoon.

Place the bowl in the refrigerator and leave there until is has become completely chilled and is form.

Once firm, remove the bowl from fridge place then place the bowl face down on to a plate

Using the black and green icing, decorate your Jack O Lantern with a face, leaves and a stem.

Halloween Cake Pops

recipe time: 2 hours

Total Time: 2 hours

Ingredients:

• One 9 x 13 cake, any flavor
• One can (16 oz) prepared frosting, any flavor
• 1 lb white candy coating
• About 48 lollipop sticks
• Food-safe markers or 2 tbsp chocolate chips

Preparation:

1. Prepare a baking sheet by lining it with waxed paper.
2. Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture.
3. Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, then roll them into an elongated cylinder. Press your fingers in the middle of the cylinder to form an indentation. You're trying to create a shape that has a distinct head and body. Once all of the ghost shapes are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.
4. After the ghost cake pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.
5. Use a skewer to poke a hole in the bottom of a ghost, then dip the tip of a lollipop stick in the candy coating and press it into the hole. This will help anchor the stick into the cake pop.
6. After all of the ghosts have been skewered, dip a ghost fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Either hold it until the coating sets, place the wet ghost back on the baking sheet to set, or stick it in Styrofoam to let it set upright.
7. Once all of the ghosts are dipped, use a food-safe marker to draw faces on the ghosts. If you don't have these markers, you can melt chocolate chips and use a toothpick to give them faces, or put the melted chocolate in a plastic bag and use that to pipe on their eyes and mouths.
8. You can store  cake pops in an airtight container in the refrigerator for up to a week.

Jack-O-Lantern Brownie

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Yellow and red food color
• 1 can (16 oz.) canned vanilla frosting
• Garnishes: HERSHEY'S MINI KISSES Brand Milk Chocolates, Twizzlers Nibs Licorice Bits, Twizzlers Pull-n-Peel, HEATH English Toffee Bits, HERSHEY'S assorted baking pieces

Directions:

1. Heat oven to 350°F. Grease 12-inch round pizza pan. If using a disposable pan, place on baking sheet to bake.

2. Beat melted butter, sugar and vanilla with spoon in large bowl. Beat in eggs. Stir in dry ingredients; beat with spoon until well blended. Spread in pan.

3. Bake 20 to 22 minutes or until top springs back when touched lightly in center. Cool completely. Add yellow and red food color to frosting for desired shade of orange. Frost brownie; garnish to resemble a jack-o-lantern. 12 to 16 servings.

 

REESE'S Peanut Butter Pumpkin Spider

Ingredients:

• REESE'S Peanut Butter Pumpkins(1.2 oz. ea.)
• Large pretzel twists(2-1/2 to 3 in.)
• 1/4 cup HERSHEY'S Milk Chocolate Chips, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips*
• White YORK PIECES Candies

Directions:

1. Line tray or cookie sheet with waxed paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.

2. Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.

3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and white candy "eyes" to spider with melted chocolate; place dot of melted chocolate on each eye. Allow chocolate to set before moving spiders.

* This amount of chocolate will make about 8 spiders.

 

 

Pumpkin Pie

Prep Time:
20 Min

Cook Time:
45 Min

Ready in:
1 Hr 5 Min

Servings: 2 9 inch pies

               

          

Ingredients

• 3 eggs
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (14 ounce) can sweetened condensed milk
• 2/3 cup half-and-half
• 1 (29 ounce) can pumpkin puree
•  2 9 inch pie crust

Directions

1. Brown the pie crusts ahead of time, and cool.
2. Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.               
3. Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.

Pineapple Salad

INGREDIENTS:

2 small boxes of orange jello
2 cups hot water
1 1/2 cups of cold water
1 med sized can of crushed pineapple
3 cups sliced bananas
1 small bag of minature marshmellows
**1 cup pineapple juice
2 Tbsp. cornstarch or flour
1/2 cup of sugar
2 Tbsp. butter
1 Lg. container of Cool Whip


Dissolve jello in water.  Drain pineapples and set aside juice.  Add pineapples, bannans and marshmellows into jello mixture and pour into a 9x13 inch pan.  Put into refrigerator and chill for at least 1 hour.

Combine pineapple juice, cornstarch, sugar and butter and cook over low heat until mixture thickens, stirring occasionally to prevent sticking.  Set mixture aside on rack to cool.  After mixture has cooled, spread evenly on top of jello and then top with Cool Whip.  Keep refrigerated.

** If you don"t have a whole cup of pineapple juice, finish it out with water.

Easy Coleslaw

Ingredients

• 2 large broccoli stalks, sliced into smaller pieces
• 3 medium carrots, peeled and cut into large chunks
• 1/4 small head red cabbage
• 1 Tbs. minced fresh chives or 1 scallion, thinly sliced
• 1 small yellow squash , sliced thin
• 1/2 C. natural prepared or homemade dressing
• salt and pepper to taste

Directions

Grate broccoli, carrots, and cabbage in a food processor using a coarse grating blade. Combine veggies with remaining ingredients and toss together. Let stand for 10 to 15 minutes before serving