Halloween Soup made easy

Halloween Soup

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Need Halloween supper in a flash? Use a cookie cutter and a slice of cheese to give instant character to a bowl of hot soup!

Prep Time: 15 Min

Total Time: 15 Min

Makes: 2 servings (1 cup each)

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INGREDIENTS:

1

slice (3/4 oz) American cheese

1

can (19 oz) Progresso® Vegetable Classics hearty tomato soup

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DIRECTIONS:

• With cookie cutter or knife, cut cheese into desired Halloween shape. Set cheese aside.
• In 1-quart saucepan, cook soup over medium heat, stirring occasionally, until hot.
• Top individual servings of soup with cheese cutout and remaining cheese slice.

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Nutritional Information:

1 Serving (1 Serving)

• Calories 160
• (Calories from Fat 40),

• Total Fat 4 1/2g
• (Saturated Fat 2g,
• Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 270mg;
• Total Carbohydrate 25g
• (Dietary Fiber 2g,
• Sugars 10g),
• Protein 5g;

Percent Daily Value*:

• Vitamin A 25.00%;
• Vitamin C 20.00%;
• Calcium 8.00%;
• Iron 6.00%;

Exchanges:

• 0 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 2 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved

Drink Recipe: Fuzzy Ghoul

Fizzy Ghoul

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Blogger Jessica Walker from Little Miss Bossy shares a ghoulish cocktail recipe. This super easy cocktail takes just two ingredients and will be a sweet and spooky treat for your Halloween guests!

Prep Time: 5 Min

Total Time: 5 Min

Makes: 1 serving

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INGREDIENTS:

1

black licorice wheel

1/4

cup (2 oz) melon-flavored liqueur

1/4

cup (2 oz) lemon-lime carbonated beverage

Ice

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DIRECTIONS:

• Place licorice wheel in bottom of martini glass.
• In chilled cocktail shaker, pour liqueur and carbonated beverage; add ice. Shake; pour into glass. Serve immediately.

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© 2011 ®/TM General Mills All Rights Reserved

Recipe: Creepy Crispy Rice Treets

http://www.wilton.com/idea/Creepy-Crispy-Rice-Treats

  *´¨)
¸.· ´¸.·*´¨)
(¸.·*  Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com

Drink Recipe: Candy Corn Cocktail

Candy Corn Cocktail

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Blogger Jessica Walker from Little Miss Bossy shares a fun Halloween cocktail recipe. Sweet candy corn makes this cocktail a delicious addition to your Halloween get-together.

Prep Time: 5 Min

Total Time: 4 Hr 5 Min

Makes: 3 servings

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INGREDIENTS:

1 1/2

cups vodka

1

cup candy corn

3/4

cup pineapple juice

Ice

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DIRECTIONS:

• To make candy corn-infused vodka, mix vodka and candy corn in jar; seal tightly. Let stand at least 4 hours.
• Strain vodka to remove candy.
• For each serving, in chilled cocktail shaker, place 1/2 cup infused vodka and 1/4 cup pineapple juice; add ice. Shake; pour into martini glass. If desired, garnish each glass with additional candy corn.

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© 2011 ®/TM General Mills All Rights Reserved

Creamy Candy Corn Puddings

Creamy Candy Corn Puddings

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Whip up this layered dessert, made with easy instant pudding and topped with Halloween sweets.

Prep Time: 30 Min

Total Time: 1 Hr

Makes: 6 servings

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INGREDIENTS:

1

box (4-serving size) butterscotch instant pudding and pie filling mix

4

cups milk

20

drops red food color

45

drops yellow food color

1

box (4-serving size) banana cream instant pudding and pie mix

1

cup whipping cream, whipped

12

pieces candy corn

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DIRECTIONS:

• Make butterscotch pudding as directed on box, using 2 cups of the milk. Stir in 20 drops red food color and 25 drops of the yellow food color. Refrigerate 30 minutes. Make banana cream pudding as directed on box, using remaining 2 cups milk. Stir in remaining 20 drops yellow food color. Refrigerate until ready to use.
• To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) martini glasses. (Cover and refrigerate remaining banana cream pudding for another use.) Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream. Garnish with candy corn.

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Nutritional Information:

1 Serving (1 Serving)

• Calories 310
• (Calories from Fat 140),

• Total Fat 15g
• (Saturated Fat 10g,
• Trans Fat 1/2g),
• Cholesterol 55mg;
• Sodium 490mg;
• Total Carbohydrate 37g
• (Dietary Fiber 0g,
• Sugars 33g),
• Protein 6g;

Percent Daily Value*:

• Vitamin A 15.00%;
• Vitamin C 0.00%;
• Calcium 20.00%;
• Iron 0.00%;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 Fat;

Carbohydrate Choices:

• 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved

Recipe: Jack-o-Lantern Gelatin Salad

Jack-o'-lantern Gelatin Salad

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Cool and fruity, these colorful Halloween treats can be served as a salad or dessert.

Prep Time: 15 Min

Total Time: 2 Hr 15 Min

Makes: 8 servings

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INGREDIENTS:

1

(6-oz.) pkg. orange flavor gelatin

2

cups boiling water

2

(8-oz.) containers low-fat vanilla yogurt

1

(11-oz.) can mandarin orange segments, well drained

1

(8-oz.) can pineapple tidbits in unsweetened juice, well drained

Orange and lemon slices, cut into triangles

Black gumdrops, flattened and cut into triangles

Spearmint leaf gumdrops

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DIRECTIONS:

• In medium bowl, combine gelatin and boiling water, stir until gelatin is dissolved. With wire whisk, beat in yogurt until mixture is smooth. Refrigerate 1 1/4 to 1 1/2 hours or just until slightly thickened. Stir in orange segments and pineapple.
• Spoon and spread mixture into ungreased 9 1/2 or 10-inch deep-dish glass pie pan. Refrigerate 30 minutes or until set.
• Just before serving, arrange candies on gelatin to resemble jack-o'-lantern.

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Nutritional Information:

1 Serving (1/8 of Recipe)

• Calories 180
• (Calories from Fat 10),

• Total Fat 1g
• (Saturated Fat 0g,
• Cholesterol 3mg;
• Sodium 95mg;
• Total Carbohydrate 37g
• (Dietary Fiber 1g,
• Sugars 36g),
• Protein 5g;

Percent Daily Value*:

• Vitamin A 6.00%;
• Vitamin C 25.00%;
• Calcium 10.00%;
• Iron 0.00%;

Exchanges:

• 2 Fruit;
• 2 1/2 Other Carbohydrate;
• 1/2 Skim Milk;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved

Hot Spiced Cider

Hot Spiced Cider

8 cups apple cider or apple juice
1/4-1/2 cup brown sugar
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
8 thin orange wedges or slices (optional)
8 whole cloves (optional)

In a large saucepan combine apple cider and brown sugar. For a spice bag, place
cinnamon, allspice, and 1 tsp whole cloves in a double thickness of cheesecloth.
Bring up corners of cheesecloth and tie with string. add spice bag to cider
mixture.

Bring to boiling; reduce heat. Cover and simmer at least 10 minutes. Meanwhile,
stud orange wedges with whole cloves. Remove and discard the spice bag. Serve
the cider in mugs with a studded orange wedge in each. Makes 8 (1 cup) servings.

Note from Lena-- Use the crock pot and don't bother with the boiling. Set it all
up and let it simmer on Low at least 4 hours. No peeking! Serve it up with the
orange wedges.

Source: 1989 BHG cookbook
Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

S'mores Apples

Rated: Submitted By: Allrecipes.com Staff Photo By: Allrecipes Prep Time: 25 Minutes Cook Time: 10 Minutes Ready In: 35 Minutes Servings: 6

"Caramel apples are studded with graham crackers and marshmallows and drizzled with chocolate for a treat you can't get enough of."

Ingredients:

6 Granny Smith apples 6 wooden sticks 1 (14 ounce) package individually wrapped caramels, unwrapped 2 tablespoons water

1/2 teaspoon vanilla extract 1 1/2 cups miniature marshmallows 1 1/2 cups crushed graham crackers 1 cup semi-sweet chocolate chips

Directions:

1.	Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2.	Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3.	Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
4.	Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 9/19/2011

Recipe: Snowballs

I first made this recipe when I was a mere seventeen years old. A neighbor got a cookie tin full as a gift, took them home, and made himself sick on them.
If you do store them in a tin, pack them in more powdered sugar. The sugar will cushion these little gems.
For the past thirty-two years, these cookies have been a tradition in our home. That is, when I could find the recipe. (Yes, I once was that disorganized.) I do recommend that all mothers and grandmothers make use of the small hands they have available to form the little cookie balls correctly. Adults have a tendency to make the balls too big. At least, that's what I told my children and now my grandchildren. (grin)
I'm sharing my most famous and beloved recipe with the world, so it will never be lost again.
Lift a glass of eggnog and wipe the powdered sugar from your lips long enough to salute. Let the holidays begin! See you after Thanksgiving!

White-as-a-Ghost Pops

Makes: 16 servings

Prep: 50 minutes Stand: 2 hours

Ingredients

• 6  tablespoons  butter
• 2  10-ounce packages  marshmallows or 4 cups tiny marshmallows
• 12  cups  crisp rice cereal
• 24  ounces  vanilla-flavored candy coating
• 8    lollipop sticks
•     Small black candies
• 1  16-ounce can  vanilla frosting
•     Green food coloring
• 2  cups  shredded coconut

Directions

1. Line a 13x9-inch baking pan and an 8- to 9-inch diameter mixing bowl with foil, extending foil over edges of pan and bowl. Butter foil; set pan and bowl aside. Melt butter in a 6-quart Dutch oven over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well-coated. Divide mixture between prepared baking pan and mixing bowl and press evenly and firmly into pan and bowl.
2. Set cereal mixture aside to cool completely, about 1 hour. Lift cereal mixture from baking pan with edges of foil. Use a 3- to 4-inch ghost-shaped cookie cutter to cut out ghost shapes. Insert lollipop sticks into ghost shapes through the bottom of cutouts.
3. In a medium saucepan melt candy coating over low heat. Place ghosts on a slotted spatula and spoon candy coating over ghost shapes, turning carefully using sticks to coat both sides and letting excess candy coating drip back into the pan. Carefully place ghosts on a sheet of waxed paper. Decorate face with candies before coating sets up. Let stand until coating is completely set, about 1 hour.
4. Stir together frosting and a few drops green food coloring; set aside. Place coconut in a resealable plastic bag. Add a few drops of green food coloring; seal bag. Shake and knead bag lightly to tint coconut.
5. Lift cereal mixture from mixing bowl with edges of foil and invert onto a serving platter; remove foil. Frost with the green frosting. Sprinkle with coconut. Insert lollipop sticks with ghost shapes into frosted cereal mixture.
6. Note: After cutting ghost shapes out of the cereal mixture, reserve your scraps for more fun shapes. Try rolling some scraps into balls and dip balls into melted vanilla- or chocolate-flavored candy coating. Sprinkle with desired candy decorations and let set on waxed paper.

Halloween Recipe: Bloody-Rimmed Martinis

Bloody-Rimmed Martinis

Start to Finish: 10 minutes

Ingredients

•     Red decorating icing writing gel
• 3/4  cup  half-and-half or light cream
• 1/2  cup  coconut-flavored rum
• 1/4  cup  vanilla vodka or vodka
• 1/4  cup  cream of coconut
•     Ice cubes

Directions

1. Carefully pipe red gel around the rim of 4 to 6 martini glasses, letting it drip down the sides. Set aside.
2. In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut. Place ice cubes in a martini shaker. Add coconut mixture. Cover and shake. Divide mixture among prepared martini glasses. Makes: 4 to 6 drinks

Recipe: Ham Breakfast Braid

Ham Breakfast Braid

Rated: Submitted By: MHFAB1 Photo By: Kelly Krocker Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 6

"Crescent roll dough is covered with ham, eggs and cheese and then the ends are brought together to form a braid shape."

Ingredients:

1/2 cup milk 4 ounces cream cheese, softened 8 eggs salt and pepper to taste

2 (8 ounce) packages refrigerated crescent roll dough 4 ounces cooked ham, thinly sliced 1 cup shredded Cheddar cheese

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
3.	Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
4.	Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
5.	Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 10/10/2011

 Note from Lena: There's a new crescent "roll" dough available that is one sheet. You could put the filling on the sheet, roll it up and flip so the seam is on the bottom, then slit the visible dough with a sharp knife. This might be easier than creating the braid effect.

  *´¨)
¸.· ´¸.·*´¨)
(¸.·*  Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com