*~*~*~* Happy Halloween *~*~*~*

~ Chef ~

~*~ Halloween Treats - Part 3 ~*~

Today, Eerie Eyeballs!

Ingredients:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips
red food coloring (optional)
Directions: Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes. Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator. Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." If you want them to be extra spooky given them a bloodshot look. Take a toothpick dipped in red food coloring and make squiggly lines on the eye. Yields: approximately 30. Now you are set to be the Best Treater in the entire Neighborhood! ~ Chef ~

~*~ Halloween Treats - Part 2 ~*~

Continuing with the Spirit of Halloween ... today we are going to talk about Ghoulish Caramel Apples. These are time consuming so pull up a chair. Ingredients:
3 packages (14 ounces each) caramel candies
2 tablespoons water
6-8 large Granny Smith apples
6-8 heavy wooden skewers or sticks
melted white chocolate - see directions below for amounts
Black cookie icing
cellophane wrap and waxed paper

Directions: Line a large cookie sheet with heavily buttered waxed paper then set aside. Wash and completely dry the apples. Insert a stick through the stem section. Sometimes it helps to use two sticks as these Apples become quite heavy during the dipping process. Combine caramels and water in medium size saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. Dip each Apple in the caramel mixture, coating evenly, use a spoon to help cover the top part of the Apple. Allow the caramel to set slightly and then dip in the caramel again. Once caramel has stopped dripping set Apple on the buttered wax paper. Once all Apples are coated place them in the refrigerator for 30 minutes. Next melt the chocolate either in a double boiler or the microwave. Use 3 ounces of chocolate per Apple. Dip the bottom of the caramel apple in the chocolate first. Then dip the entire Apple in the chocolate completely encasing the Apple completely. Lastly using a spoon pour chocolate over the top of the Apple allowing it to run down giving it a sheet look. Once the chocolate subsides in dripping place the Apple back onto the buttered wax paper. Place in the refrigerator for 45 minutes to set. Take them out and use the black cookie icing to paint on their faces. Please them back in the refrigerator for 30 minutes to set the icing before wrapping them in cellophane. Keep Apples stored in the refrigerator until ready to hand out. ~ Chef ~

~*~ Halloween Treats - Part 1 ~*~

In the Spirit of Halloween ... for the next 3 days I am going to post Halloween Treats that you can make at home. These are guaranteed to make you the Top Treater on the Block! Today we start with The Great Pumpkin Rice Krispy Treats.

Ingredients: 3 tablespoons butter or margarine ~ 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups of miniature marshmallows ~ 6 cups of Kellogg's Rice Krispies ~ orange food coloring ~ green cookie icing ~ black cookie icing ~ Tootsie Rolls ~ Pumpkin shaped pan
Directions: In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add orange food coloring. Now add the rice krispies. Stir until well coated. Firmly press enough mixture into the pumpkin shaped pans until even with the top of each cup. Once the molded treats have cooled place two of them together to create a pumpkin shape. (If you do not have a pumpkin shaped pan just roll baseball shaped balls with your hand.) Use a little green cookie icing to draw on some vine squigglies. Now squish a tootsie roll and place on top for a great looking stem. You can leave them plain -or- use the black cookie icing to draw on faces. NOTE: These are best if served the same day. If you store them make sure it is at room temperature in an airtight container or wrap them in cellophane wrap for now more than two days. Always use fresh marshmallows. ~ Chef ~

~*~ Pumpkin Bites ~*~

Ingredients:
2 refrigerated ready-to-use (rolled) pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Directions: Preheat oven to 350 degrees. Use pumpkin shaped cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Make sure the muffin tray is cooled before reusing. Makes 24 mini-pies. Keep refrigerated. ~ Chef ~

~ National Bologna Day ~

What used to be a Poor Man's meat has skyrocketed to a price that now makes it a Rich Man's meat. Bologna is generally made from low-value scraps (trimmings from steaks, roasts or other meat cuts). Such may be the origin of the slang word baloney, meaning "nonsense". Bologna is usually served in round uniform slices pre-cut in a package or sliced at a deli. Bologna is a popular breakfast food in Newfoundland, served fried as a substitute to ham slices. It is sometimes grilled, as well. In either case, it is referred to as "Newfie Steak". In Pittsburgh, bologna is sometimes referred to as "jumbo". Bologna is constitutionally much the same as hot dogs, just larger and sliced. German Bologna also known as Garlic Bologna, is typically distinguished by adding garlic to the recipe. Despite the name, bologna in Germany – where it is very common and known as Fleischwurst or, for better varieties, Lyoner ("Lyon sausage") – does not usually contain a noticeable amount of garlic. Lebanon Bologna named for Lebanon County, is the Pennsylvania Dutch variety and distinguished by its smokey taste and dark, coarse appearance, this is one of the more extreme flavors of bologna. So make yourself a simple bologna sandwich today. ~ Chef ~

~ A Classic ... Peanut Butter Cookies ~

OK, OK I know you are tired of Peanut Butter recipes by now. One more and then we are on to something else.

Ingredients: 1 1/4 cup all purpose flour, sifted * 1/4 cup creamy peanut butter * 1/4 cup shortening * 1/4 cup unsalted butter, softened * 1/4 cup granulated sugar * 1/4 cup brown sugar * 1/4 teaspoon salt * 1 large egg * 1/2 teaspoon baking powder * 3/4 teaspoon baking soda * 1/4 cup roasted peanuts, chopped ultra fine (optional)
Directions: Combine shortening, butter, peanut butter, sugar, brown sugar and egg. In a separate bowl, sift together flour, baking powder, baking soda and salt. Mix dry ingredients into peanut butter mixture. Add chopped peanuts and stir. Chill batter. Shape into 1-inch balls and put on baking sheet. Flatten with a fork, making a criss-cross pattern. Bake at 375 degrees for 10-12 minutes until golden brown. Yields: 2 dozen ~ Chef ~