can you send me special recipes for halloween?

Answer 1

Halloween Recipes
http://www.jackolanterns.net/recipes.htm
http://www.razzledazzlerecipes.com/halloween/
http://www.pillsbury.com/theme.aspx
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=halloween
http://familyfun.go.com/recipes/special/specialfeature/halloween_ms_food/
http://www.bettycrocker.com/SearchResults.aspx?searchText=halloween&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540
http://www.kraftfoods.com/jello/main.aspx?s=search&m=search/knet_search_main&u1=search&u2=halloween
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=halloween
http://www.kelloggs.com/us/recipes/
http://www.ricekrispies.com/Display.aspx?kic=1&rk_id=1622

Answer 2

See the site below for recipes for all these yummy, fun treats!

Halloween Pretzel Wands
Nuclear Waste Punch
Halloween Trail Mix
Mummy Dogs
Snakes in the Grass
Maggot Stew
Spooky Halloween Pizza
Halloween Milkshake
Witches Warts
Monster Toes
Garlic Breadstick Bones
Frightening Fingers
Halloween Popcorn Balls
S'more Eyeballs
Spicy Bat Wings
Booberry Shake
Edible Spooky Spiders
Swamp Water Punch
Brittle Merangue Bones with Radioactive Dip
How to Roast Pumpkin Seeds

Answer 3

Receipt for Halloween Barmbrack: Use the usual ingredients for a fruit cake, add strained cold tea instead of water, then the special ingredients. Wrap up well, in greased proof paper - an old shiny ring. A matchstick (remove the sulphur). A small silver coin. Place them well inside the mixture before cooking. Read on:

Halloween Barmbrack.

At Halloween we had Barmbrack,
The memory, it takes me back,
To happy days of innocence,
When a bag of sweets cost just two pence.

The dressing up, from door to door,
‘ Apples or nuts’ the children implore,
With faces black from cold burnt ash,
Still there next day, after a wash.

The Barmbrack was a special treat,
It looked too good to dare to eat,
The prizes cooked deep within,
The thought it made my young head spin.

A small brass ring that shone like gold,
The secret that its finding told,
That you would be the first to wed,
If you clung to it all night in bed.

A matchstick meant you would see the light,
That you would know wrong from right,
But best was last, a thruppenny bit,
That you’d be rich, if you found it.

Such silly things, to a small boy,
Used to bring unending joy,
Now all that’s left is the memory,
Of the beautiful times that used to be.
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Hope you have a wonderful time - whoever gets the slice with the 'prize' in it gets the message as above - enjoy the cake as the children will remember it for the rest of their lives...........

Answer 4

i do chocolate cup cakes with orange icing. And i get the Halloween sprinkles at walmart in the craft dept. They have candy pumpkins also i buy to put on them also. HEREs another one i do. GET Chinese noodles in the super market. MELT chocolate chips 1 bag. ADD about half a can of the Chinese noodles and drop on wax or foil sheet by spoon fulls, add a candy pumpkin. They are called pumpkins in a Hay stack.

Answer 5

Go to grocery store.
Proceed to the dairy section.
Get your favorite raw cookie dough in Halloween form.
Pay for it.
Then take home.
Take into your house.
Read directions on label.
Then bake as directed.
Yes I am a smart a r s s.
Seriously though why go through all that hubba bubba just go get the box they are just as good sometimes better.

Answer 6

Haunted Forest Platter
What You Need:

Go ahead, eat 'em up!
Click to enlarge.

3 stalks of broccoli
3 medium beets
Wood toothpicks
3 hard-boiled eggs
Assorted vegetables such as cherry tomatoes, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers, and shredded carrot
Ripe olives, pimiento-stuffed olives, and/or tiny sweet pickles
1 ounce spaghetti, cooked and drained
Liquid green food coloring

Instructions:
1. To make a haunted forest, first create trees. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. Break wood toothpicks in half. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. Stand broccoli upright. Cover to keep moist.

2. To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. Cover to keep moist.

3. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes.

4. Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. Hide egg ghosts in forest along with creepy creatures. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles, and/or any other desired vegetables. Add strips of red pepper to the broccoli branches.

5. To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl. Add cooked spaghetti and let stand about 5 minutes. Drain and place over broccoli trees. Keep platter covered until serving time. If necessary, spritz platter with water to keep it moist.

Rasp-Buried Apple Cider
10 cups apple cider or apple juice
1 12-ounce package frozen red raspberries (lightly sweetened)
5 inches stick cinnamon

Directions
1. In a large saucepan combine apple cider or juice, raspberries, and cinnamon. Bring to boiling, then reduce heat. Cover and simmer for 10 minutes. Remove mixture from heat.

2. Strain berries and cinnamon from cider mixture; discard solids. Serve warm. Makes 10 (8-ounce) servings.

Answer 7

Go to MarthaStewartLiving.com she is the BEST

Answer 8

no

Answer 9

Here are some ideas I found for you. There are pictures of them on the Kraft website...also if you want more ideas you can go to www.kraftfoods.com. Go to advanced search (on the left) and then choose Seasonal favorites. Halloween is a choice!! Have fun and enjoy!!


Jack-o'-Lantern

3 RITZ Crackers
1 Tbsp. KRAFT EASY CHEESE American Pasteurized Cheese Snack
1 tsp. apple peel
3 parsley springs

SPREAD crackers evenly with cheese snack.
CUT apple peel into small pieces for the jack-o'-lanterns' eyes, noses and mouths. Arrange on crackers as desired.
ADD parsley for the pumpkin stems.

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"Eyeball" Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
24 ring-shaped chewy fruit snacks
24 miniature candy-coated chocolate pieces
1 tube (19.28 g) red decorating gel

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.
PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.

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Halloween Spook Cookies

2 squares BAKER'S Premium White Baking Chocolate or BAKER'S Semi-Sweet Baking Chocolate
6 NABISCO Cookies, such as NUTTER BUTTER Peanut Butter Sandwich Cookies, OREO Chocolate Sandwich Cookies, CHIPS AHOY! Real Chocolate Chip Cookies and NILLA Wafers
Decorations, such as decorating gels, assorted candies and chewy fruit snack rolls

MICROWAVE chocolate in small microwavable bowl on HIGH 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted.
COAT cookies with melted chocolate. Place on sheet of wax paper, then decorate as desired (see Tips below).
LET stand until chocolate is set.

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Witches' Brew for Kids

2 pkg. (4-serving size each) JELL-O Brand Black Cherry Flavor Gelatin
1-1/2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin
3/4 cup boiling water
1/4 cup blueberries
3 qt. (12 cups) prepared KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix, chilled

FOR Hand: Dissolve black cherry gelatin in 1-1/2 cups boiling water, stirring 2 minutes until completely dissolved. Pour into greased 8-inch square pan. Refrigerate 2 hours or until firm.
FOR Eyeballs: Meanwhile, dissolve orange gelatin in 3/4 cup boiling water, stirring 2 minutes until completely dissolved. Pour into round or square ice cube trays. Refrigerate until thickened but not set. Insert a blueberry into the center of each gelatin eye ball. Refrigerate until completely set.
TO Assemble: Trace outline of small hand on piece of paper. Cut out pattern, then place on top of cherry gelatin. Cut around the pattern with a small sharp knife. Carefully pull hand away from pan. Place hand in punch bowl, allowing the fingers to hang over the side of the bowl. Arrange the eyeballs around the inside edge of the punch bowl. Gradually pour in the prepared drink. Serve immediately.

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I make this all the time...it's so good!! (It's not spicy at all either!)

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

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Popcorn Balls

12 cups popped popcorn
1 cup light corn syrup
1/2 cup sugar
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
1-1/2 cups PLANTERS COCKTAIL Peanuts, coarsely chopped

PLACE popcorn in large bowl.
MIX syrup and sugar in saucepan; bring to boil. Remove from heat. Add gelatin; stir until dissolved. Add peanuts.
POUR over popcorn; mix well. Cool about 5 minutes. Shape into 18 balls, each about 3 inches in diameter.

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Trick-or-Treat Banana Pops

6 medium bananas
12 wooden pop sticks
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/3 cup butter or margarine
3 Tbsp. multi-colored sprinkles

CUT bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.
MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.
DIP frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

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Caramel-Dipped Apples

5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water

INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with wax paper; grease paper with butter. Set aside.
PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.
DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftover dipped apples in refrigerator.

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OREO® Caramel-Dipped Apples

5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
12 OREO Chocolate Sandwich Cookies, coarsely chopped (about 1-1/2 cups)
1 square BAKER'S Premium White Baking Chocolate, melted
Yellow and red food coloring (optional)

INSERT wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
STIR 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.


Here are a few from Food Network...

Green Ghoulade
Recipe courtesy Sandra Lee

2 (6-ounce) cans limeade, frozen concentrate, thawed
3 cups lemon-lime soda
3 1/2 cups green sports drink
Green food coloring
Ice
Whipped cream, for topping
Candy sticks or sipping straw, optional

In a pitcher, combine limeade, soda, and sports drink. Add 5 drops of food coloring, or until desired color green, and stir. Add ice and pour ghoulade to each glass. Place whipped cream in a piping bag and pipe it on top of each glass. Garnish with a fun straw or candy stick.

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Gum Worm Cupcakes
Recipe courtesy Sandra Lee

Cupcakes:
1 box devil's food cake mix
1 1/2 cups cola
3 eggs
1/2 cup canola oil

Frosting:
2 cans ready-to-spread white frosting
20 drops yellow food coloring
10 drops red food coloring
1 1/2 teaspoons orange extract
1 cup powdered sugar, sifted

Garnish:
48 candy worms
1/2 package chocolate cookies, crushed


Preheat oven to 350 degrees F.

Place cupcake papers in muffin pans. Set aside.

In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting.

In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center.

Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.

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Witches Fingers
From Food Network Kitchens

1 cup water
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs
Pinch cayenne
1 tablespoon Dijon mustard
1 cup grated Cheddar, (about 4 ounces)
1 large egg yolk
Whole unblanched almonds
Kosher salt

Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.

Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.

Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.