Description:
Family Recipts


Ingredients:
1/3 cup buttor or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 pkg (10 oz) frozen peas and carrots
Top and bottom pie crust




Directions:
Heat margarine over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen veggies. Place in pie crust, cut slits in top crust (die crust, die). Cook uncovered in 425 degree oven until crust is brown, 30-35 minutes.

Description:
Family Recipts

Ingredients:
1 can (4 oz) mushroom stems and pieces, drained (reserve liquid)
1 small green pepper, 1/2 cup chopped (optional)
1/2 cup margarine or butter
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. instant chicken bouillon cube (usually 1 cube)
1 1/2 cup milk
1 1/4 cup hot water
2 cups cut-up cooked chicken or turkey
1 bag o' egg noodles


Directions:
Cook chicken. Cook and stir mushrooms and green pepper in margarine over medium heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in instant bouillon, milk, woater, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through. Serve over egg noodles.

Description:
My Recipe Book - Recipes for 'Halloween'

Let your guests gaze into this Jell-O crystal ball (packed with cosmic fruit) before helping themselves to a plateful.

Ingredients:
4 3-ounce packages yellow Jell-O
2 envelopes unflavored gelatin
6 cups boiling water
Melon, cantaloupe, watermelon and blueberries


Directions:
In a large, deep bowl, mix the Jell-O and the unflavored gelatin. Pour the boiling water over the mixture and stir until completely dissolved. Refrigerate for 1 1/2 hours, or until partially set.

Meanwhile, use cookie cutters to carve the melons into stars and moons (sets of the cutters or aspic cutters are available in kitchen supply stores for about $16 and are worth the investment). Press all the fruit into the partially set gelatin, then refrigerate for 4 more hours, or until set.

Place the bowl in a pan of hot water to loosen the Jell-O from the sides, then invert onto a wizard-like platter.

Description:
My Recipe Book - Recipes for 'Halloween'

Ingredients:
20 cups popped popcorn
1 1/2 cups light-colored corn syrup
1 1/2 cups sugar
1 7-ounce jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces


Directions:
1. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300 degree F (150 C) oven while preparing marshmallow mixture.

2. In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.

3. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.

Makes 24 popcorn balls.

Variations:
Popcorn Cake: Turn popcorn mixture into a buttered 10-inch tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.

To Present This As a Gift: You will need a white glass bowl with lip, glass paint pens in black, orange, green, and silver.

Wash and dry the bowl. Avoid touching the areas to be painted. Paint "Halloween" around the rim of the bowl, drawing pumpkins for the Os and between each word as desired. Let dry. Bake the painted glassware in oven if instructed by the paint manufacturer. Let cool.
Also Try This: Use Halloween stickers in place of painted jack-o'-lanterns.

Description:
My Recipe Book - Recipes for 'Halloween'

These are especially fun to make, but of course adult supervision is needed for making these tasty treats. After dipping in chocolate; if you like, roll apples in chopped nuts and coconut flakes.

Ingredients:
1 package (14 ounces) caramels
1 tablespoon water
6 medium apples
4 ounces milk or semisweet chocolate confectionery coating, coarsely chopped
White decorating icing (optional)
6 wooden craft sticks


Directions:
Line baking sheet with waxed paper. Unwrap caramels. Combine caramels and water in medium saucepan; cook over medium heat, stirring constantly, until caramels are melted.

Rinse and thoroughly dry apples; insert wooden sticks into stem ends. Dip apples, 1 at a time, into caramel mixture, coating completely. Remove excess caramel mixture by scraping apple bottom across rim of saucepan. Place on waxed paper.

Place semisweet chocolate confectionery coating in small saucepan. Cook over low heat, stirring frequently, until coating is melted. Dip apples halfway into coating. Return to waxed paper.

Icing (optional)
Use icing to write names on apples. Use small amount of additional icing to secure desired decorations on apples (if using). Refrigerate until firm.

Description:
My Recipe Book - Recipes for 'Halloween'

Use this popular rice krispies cereal and the helping hands of your little "goblins" to create a special Halloween treat in minutes.


Ingredients:
1/4 cup margarine or butter
1 package (5 cups) miniature marshmallows or 40 regular marshmallows
6 cups Rice Krispies cereal
12 wooden sticks
Flaked coconut
Frosting or melted chocolate chips
Candies


Directions:
In large saucepan over low heat, melt margarine. Add marshmallows and stir until melted and well blended. Remove from heat.

Add cereal; stir until well coated.

With slightly moistened hands, form warm cereal mixture into ghost shapes, using a generous 1/2 cup for each. Insert wooden sticks.

Sprinkle with flaked coconut. Create eyes and mouth with icing or melted chocolate and candies. Cool completely and wrap individually in plastic wrap.

Makes 10 Ghostly Snacks.

Variation: Omit coconut. Melt about 7 oz. white chocolate wafers. Spoon over ghosts. Decorate with candies.

Microwave Directions:
In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2-4 above.

NOTE: Cooking times are for 700 watt microwave ovens; increase by 15-30 seconds for lower wattage ovens.

Description:
My Recipe Book - Recipes for 'Halloween'

Your kids will have alot of fun decorating thesee little Halloween cupcakes with you.

Ingredients:
1 package (18 ounces) carrot cake mix
1/2 cup solid pack pumpkin
1/3 cup vegetable oil
3 eggs
1 container (16 ounces) cream cheese frosting
Assorted Halloween candies, jelly beans, chocolate candies and nuts

Directions:
Make-Ahead Time up to 3 days in refrigerator or up to 1 month in freezer before serving
Final Preparation Time: 20 minutes

Preheat oven to 350°F. Prepare cake mix according to package directions, using water as directed on package, pumpkin, oil and eggs. Spoon batter into 18 paper-lined muffin cups. Bake 20 minutes or until toothpick inserted in centers of cupcakes comes out clean. Cool in pans on wire racks 5 minutes; remove and cool completely.
Frost cupcakes with frosting. Let each goblin guest decorate his own cupcake with assorted candies.

Description:
My Recipe Book - Recipes for 'Halloween'

Ingredients:
For Crust:
1 package (9 ounces) chocolate wafer cookies
6 tablespoons butter, melted

For Filling:
4 ounces bittersweet chocolate, divided
6 ounces white chocolate, divided
4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons whipping cream

Directions:
For Crust:
Preheat oven to 325°F (160°C). Process cookies in food processor until fine crumbs are formed. Add butter; process just until blended. Press crumb mixture evenly over bottom and 1-1/2 inches up side of 9-inch (23cm) springform pan. Bake 8 minutes. Cool on a wire rack 10 minutes.

For Filling:
Place 3 ounces bittersweet chocolate in small microwavable bowl; microwave at MEDIUM (50%) 1 to 2 minutes or until chocolate is melted, stirring once. Set aside. In separate bowl, melt 3 ounces white chocolate as directed above. Set aside.

Beat cream cheese and sugar in large bowl of electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time, until blended. Beat in flour, vanilla and salt just until blended.

Transfer 3 cups cream cheese mixture to medium bowl; stir in melted white chocolate. Stir melted bittersweet chocolate into remaining cream cheese mixture in mixing bowl. Pour bittersweet chocolate mixture into prepared crust. Bake 50 minutes or until center is soft and edge is set. Cool on wire rack 5 minutes. Carefully spread white chocolate mixture. Return to oven; bake 35 to 40 minutes or until center is just set. Cool on wire rack.

Place remaining 3 ounces white chocolate and whipping cream in small microwavable bowl; microwave at MEDIUM 1 to 2 minutes or until chocolate is melted, stirring once or twice. Frost top of cheesecake with melted white chocolate mixture.
For spider web decoration

Place remaining 1 ounce bittersweet chocolate in small plastic food storage bag. Microwave at MEDIUM 40 seconds to 1 minute or until chocolate is melted, turning once. Knead bag until chocolate is smooth. Cut a tiny corner off one end of bag. Drizzle chocolate in four or five concentric circles on top of cheesecake. Draw 8 to 10 lines from center to edge of cheesecake with toothpick or knife at regular intervals to form a "web" design. Cool cake completely. Cover; chill at least 4 hours or overnight.

Ingredients:
A:

10 Hotdogs
10 Satay Sticks


B: Mix Well

3 Tbsps tomato Sauce
1/2 Tbsps Mustard Cream


C: Batter

150g Flour
1 Tsp Baking Power
1 Egg
1 Tsp Sugar
100g Grated Cheeze
Water to stir


D:

2 Tbsps Flour

Directions:
Cut point off satay sticks & insert on into each hotdog. Mix batter & coat hotdogs with flour. Dig hotdogs into (C) & coat with flour again. Deep fry in hot oil till golden brown. Remove & serve with (B).

Ingredients:
CREME PUFFS:

1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. of flour
4 eggs


FILLING:

1 lg. pack vanilla instant pudding
Use only 1 1/4 c. of milk
1 1/2 c. or a little more of Cool Whip




CHOCOLATE GLAZE:

3 tbsp. of butter
2 tbsp. cocoa
1 1/2 c. confectionary sugar
2 tbsp. milk
1 1/2 tsp. vanilla



Directions:
CREME PUFFS:

Heat the water, butter and salt until butter melts and
mixture boils. Remove pan from heat. With spoon stir in
flour all at once until mixture forms a ball and leaves
side of pan.

Add eggs to flour mixture one at a time, beating after each addition until mixture is smooth. Cool slightly. Drop batter in heaping tablespoons on cookie sheet.

Bake at 400 degrees for 35 to 40 minutes until brown. Turn
off oven, let them remain in the oven for an additional 15 minutes. Remove from oven and place them on a rack to cool.



FILLING:

When creme puffs are cool slice off top and fill.



CHOCOLATE GLAZE:

Melt butter, stir in cocoa until dissolved. Then add the
other ingredients. Add more milk to thin glaze. It will
thicken as it cools. (If desired.)

If you prefer you can just sprinkle them with powdered sugar instead of using the chocolate glaze.

Ingredients:
A:

10 ripe Bananas
200g cooking Chocolate
250g Toasted Peanuts
10 Satay Sticks


B:

200g Cooking Chocolate
2 Tbsps Oil

Directions:
Double boil chocolates until melted, pour in oil until smooth.
Place peanuts on greaseproof paper. Use satay sticks to skewer bananas. Dip bananas in chocolate, using a spoon to coat evenly.
Sprinkle thickly with peanuts, place on tray, refrigerate until set.

Ingredients:
6 middle-jointed chicken wings
Coca cola
Light soya sauce

Directions:
Place chicken wings in a frying pan, add in the coca cola. The amt. of coca cola added should be above the chicken wings' level & add in some light soya sauce.
Always stir & turn the chicken wings till the coca cola turns dry & sticky.