Give Me Something Good to Eat

Posted by WinterKids on Thursday, October 23, 2014

Halloween Ghost Pretzels

• Microwave the white chocolate chips for 1 minute on half power, stir and heat for 10 second intervals until smooth.
• Dip the pretzels and lay on parchment paper or stick into a bowl filled with grains or rice to keep upright.
• Allow to cool and harden.
• Head the semi-sweet chocolate chips for 10 second on half power, stir and heat again for 5 second or until melted and smooth.
• Using a toothpick, dip into melted chocolate and form eyes and a mouth.
• Let harden and serve.

Pumpkin Cake Pops

• Line a baking sheet with aluminum foil or waxed paper.
• 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.
• Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, and then press them down slightly so that they're squat balls, similar to a pumpkin shape. Once all of the pumpkins are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.
• After the pumpkin cake pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.
• Use a skewer to poke a hole in the top of a pumpkin, 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.
• After all of the pumpkins have been skewered, dip a pumpkin 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. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.
• Once all of the pumpkins are dipped and the coating has hardened, melt chocolate chips and put the melted chocolate in a plastic bag. Snip a corner off the bag and use it to pipe on their eyes and mouths. An easier alternative is to use a food-safe marker to draw faces on the pumpkins.
• Store pumpkin cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.

Ghost Candied Apples

• Rinse apples, wipe dry, and firmly insert a stick into stem end of each fruit until secure.
• In a 1-quart glass measure or small deep microwave-safe bowl, combine candy and shortening. Place in a microwave oven and heat at half power (50%) until chips are soft, 2 1/2 to 3 minutes. Stir until smooth. If still lumpy, return to microwave and heat for 20-second intervals until candy is smooth.
• Quickly dip apples, 1 at a time, into coating to cover, letting excess drip back into bowl. Set apples, sticks up, in a 10- by 15-inch pan lined with waxed paper or cooking parchment. If desired, make ghost faces by pressing licorice slices into soft coating. If coating on apple is too firm, use melted coating to glue licorice in place. If coating gets too thick, reheat it briefly in the microwave at 50% power and stir.
• Let apples stand until coating is firm to touch, at least 30 minutes at room temperature or 10 minutes if chilled.

Spider Deviled Eggs

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Categories: Family Fun

Tagged: Family Fun, Halloween, kid-friendly recipes, holidays