Halloween Ghosts On Broomstick

Today's recipe is...

Halloween Ghosts On Broomstick

1 pound white chocolate chips
1 rope black licorice
12 Popsicle sticks

Place the white chocolate chips in a smaller pot and set it over a larger pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from heat.

Cover 2 cookie sheets with wax paper. Arrange the wooden sticks on the wax paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 licorice pieces into each ghost for the eyes. Freeze ghosts for 15 minutes or until hard.

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Halloween Candy Corn Popcorn Balls

Today's recipe is...

Halloween Candy Corn Popcorn Balls

1/4 cup butter or margarine
1 (10-1/2 ounce) bag miniature marshmallows
1 small box gelatin, any flavor
12 cups popped popcorn
1 cup candy corn

Microwave butter and marshmallows in large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.

Yields 15 popcorn balls

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Halloween Boo Cups

Today's recipe is...

Halloween Boo Cups

3-1/2 cups cold milk
2 small boxes Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 (12 ounce) container Cool Whip Whipped Topping, thawed
1 (16 ounce) package chocolate sandwich cookies, crushed

Pour cold milk into large bowl; add pudding mixes.

Beat with wire whisk for 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies.

Ghosts in the Graveyard
Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator.

Makes 15 servings.

Decorate with Milano cookies placed perpendicular (like tombstones), candy and remaining whipped topping dropped by spoonfuls (to make ghosts).

Boo Cups
Spoon mixture and remaining crushed cookies into 12 to 16 individual cups, and decorate as suggested above


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Halloween Ghouls Breath Dip

Today's recipe is...

Ghouls Breath Dip

1 pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) diced
1/4 cup (59 ml) finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 tablespoons (45 ml) minced fresh cilantro
3 tablespoons (45 ml) fresh lemon juice
1/8 teaspoon (0.625 ml) hot pepper sauce, or to taste
1 cup (236 ml) fat-free sour cream

In a medium bowl, combine all ingredients except sour cream.

Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables.

Per 1/4-cup serving: 24 calories (4% calories from fat), 1 g protein, trace total fat (0.0 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges: 1 vegetable


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