2 cups pumpkin seeds
2 tablespoons salt
2 tablespoons melted butter
Separate pumpkin seeds from the pulp but leave seeds unwashed. Combine seeds, butter and salt. Oil baking tray and spread on buttered seeds. Bake at 200˚ for 45 minutes. Or, sauté rinsed seeds in frying pan with olive oil and butter until golden brown. Add salt, curry or other spices to taste.
Attach a Hershey’s Kiss to a Keebler fudge-striped cookie using orange decorator frosting in a tube.
Follow the directions on the box to make Rice Krispie treats. Form into one-inch balls. Decorate, press an M & M into each eyeball and dot with black frosting to make a pupil.
Green Eye Pie
Prepare no-bake cheesecake according to directions. Stir in two cups of whole green grapes and pour into graham cracker crust.
Bone Sandwiches Cut the crusts off white bread. Spread peanut butter and jam on the bread. Roll the sandwiches up and secure with toothpicks. Note the realistic “marrow” oozing from the bones.
The Big Rock Candy Mountain What do you do with all that candy? After the kids have gorged on Halloween night, many parents dole out daily rations of candy. A successful Halloween haul can mean a supply of candy corn until springtime. Here are a few creative ways to make a dent in that mountain of sweets:
– Crumble candy bars into brownie batter or cookie dough
– Create your own mix-ins for ice cream, using crushed candy
– Bring it to work
– Freeze it
– Cook up some Movie Candy Caramel Corn
(For this and other cool Halloween ideas, see the Web site, Kid Exchange, at www.kid exchange.about.com):
16 cups popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup unsalted butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
2 cups favorite movie candy, such as candy-coated milk chocolate pieces, candy corn, chocolate-covered raisins, miniature chocolate mints.
Preheat the oven to 200˚. In a roasting pan large enough to hold all ingredients, combine the popcorn and pretzels; set aside. In a medium saucepan, combine the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a full boil, about 12 minutes.
Continue cooking, stirring occasionally, until the temperature reaches 238˚on a candy thermometer or a small amount of the mixture dropped in ice water forms a soft ball (4 to 6 minutes). Remove from heat, then stir in baking soda. Pour the hot caramel mixture over the popcorn and pretzels. Sprinkle the peanuts over the caramel mixture. Stir until all ingredients are coated with caramel. Bake for 20 minutes, then stir. Continue baking for 25 minutes more.
Remove from the oven and stir in favorite candy. Immediately place the mixture on waxed paper and cool completely. When cool, break into pieces. Store in a tightly covered container.