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Mad Scientist Punch Recipe

Mad Scientist Punch Recipe
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Ingredients
  1. 2 cans (12 ounces each) frozen pineapple-orange juice concentrate, thawed
  2. 2 cups water
  3. 1 envelope unsweetened orange Kool-Aid mix
  4. 2 liters lemon-lime soda, chilled
  5. 1 pint orange sherbet, softened
Instructions
  1. In a punch bowl, combine the juice concentrate, water and Kool-Aid mix; stir in soda. Top with scoops of sherbet. Serve immediately. Yield: 16 servings (4 quarts).
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Halloween Poke Cake

Halloween Poke Cake
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Ingredients
  1. 1
  2. pkg. (2-layer size) white cake mix
  3. 1
  4. cup boiling water
  5. 1
  6. pkg. (3 oz.) JELL-O Orange Flavor Gelatin
  7. 1/2
  8. cup cold water
  9. 1
  10. tub (8 oz.) COOL WHIP Whipped Topping, thawed
  11. 1/2
  12. tsp. yellow food coloring
  13. 1/4
  14. tsp. red food coloring
  15. Halloween sprinkles
Instructions
  1. PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
  2. ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
  3. TINT COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.
Notes
  1. How to Thaw COOL WHIP
  2. Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
  3. Substitute
  4. Prepare using COOL WHIP LITE Whipped Topping.
  5. Substitute
  6. If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
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Leftover Halloween candy cookies

Leftover Halloween candy cookies
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Ingredients
  1. 1 cup butter, softened
  2. 1/2 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1 Eggland's Best Egg
  5. 1 teaspoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1-1/2 cups quick-cooking oats
  10. 1 cup flaked coconut
  11. 5 milk chocolate candy bars (1.55 ounces each)
Instructions
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.
  3. Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks. Yield: 5 dozen.
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Harvest Snack Mix Recipe

Harvest Snack Mix Recipe
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Ingredients
  1. 2 cups pretzel sticks
  2. 1 cup mixed nuts
  3. 1/2 cup sunflower kernels
  4. 6 tablespoons butter, melted
  5. 1/2 teaspoon ground cinnamon
  6. 1/8 teaspoon ground cloves
  7. 8 cups popped popcorn
  8. 1 cup candy corn
  9. 1 cup chocolate bridge mix
Instructions
  1. In a large bowl, combine the pretzels, nuts and sunflower kernels. Combine the butter, cinnamon and cloves. Drizzle a third of butter mixture over pretzel mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 15 minutes.
  2. Place popcorn in a large bowl; drizzle with remaining butter mixture and toss to coat. Stir into pretzel mixture. Bake 15 minutes longer or until heated through. Cool; transfer to a large bowl. Add candy corn and bridge mix; toss to combine. Yield: 3 quarts.
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Halloween Soup

Halloween Soup
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Ingredients
  1. 1
  2. slice (3/4 oz) American cheese
  3. 1
  4. can (19 oz) Progresso® Vegetable Classics hearty tomato soup
Instructions
  1. 1 With cookie cutter or knife, cut cheese into desired Halloween shape. Set cheese aside.
  2. 2 In 1-quart saucepan, cook soup over medium heat, stirring occasionally, until hot.
  3. 3 Top individual servings of soup with cheese cutout and remaining cheese slice.
Holiday Cottage http://www.holidaycottagepage.com/



Halloween Soup

Halloween Soup
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Ingredients
  1. 1
  2. slice (3/4 oz) American cheese
  3. 1
  4. can (19 oz) Progresso® Vegetable Classics hearty tomato soup
Instructions
  1. 1 With cookie cutter or knife, cut cheese into desired Halloween shape. Set cheese aside.
  2. 2 In 1-quart saucepan, cook soup over medium heat, stirring occasionally, until hot.
  3. 3 Top individual servings of soup with cheese cutout and remaining cheese slice.
Holiday Cottage http://www.holidaycottagepage.com/



Melted Witch Cookies

Melted Witch Cookies
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Ingredients
  1. 1
  2. pouch Betty Crocker® peanut butter cookie mix
  3. 3
  4. tablespoons vegetable oil
  5. 1
  6. tablespoon water
  7. 1
  8. egg
  9. 30
  10. Bugles® snacks
  11. 1
  12. bag (12 oz) light cocoa candy melts, melted
  13. 15
  14. pretzel sticks, broken in half
  15. 1
  16. large shredded whole wheat cereal biscuit, crushed
Instructions
  1. 1 Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart.
  2. 2 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  3. 3 Line cookie sheet with waxed paper. Dip snacks in melted candy; tap off excess. Place on cookie sheet. Refrigerate until firm.
  4. 4 Reheat remaining candy melts, if necessary. Frost each cookie with melted candy to look like a puddle. Immediately attach 1 pretzel piece to each cookie; sprinkle shredded cereal onto bottom of pretzel to look like broom bristles. Dip wide end of each chocolate-coated snack in melted candy; place upright in center of each cookie for hat. Let stand until set.
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Melted Witch Cookies

Melted Witch Cookies
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Ingredients
  1. 1
  2. pouch Betty Crocker® peanut butter cookie mix
  3. 3
  4. tablespoons vegetable oil
  5. 1
  6. tablespoon water
  7. 1
  8. egg
  9. 30
  10. Bugles® snacks
  11. 1
  12. bag (12 oz) light cocoa candy melts, melted
  13. 15
  14. pretzel sticks, broken in half
  15. 1
  16. large shredded whole wheat cereal biscuit, crushed
Instructions
  1. 1 Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart.
  2. 2 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  3. 3 Line cookie sheet with waxed paper. Dip snacks in melted candy; tap off excess. Place on cookie sheet. Refrigerate until firm.
  4. 4 Reheat remaining candy melts, if necessary. Frost each cookie with melted candy to look like a puddle. Immediately attach 1 pretzel piece to each cookie; sprinkle shredded cereal onto bottom of pretzel to look like broom bristles. Dip wide end of each chocolate-coated snack in melted candy; place upright in center of each cookie for hat. Let stand until set.
Holiday Cottage http://www.holidaycottagepage.com/



Mask Cookie Pops

Mask Cookie Pops
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Ingredients
  1. 3/4
  2. cup butter, softened
  3. 1
  4. cup granulated sugar
  5. 1
  6. package (7 oz) almond paste, crumbled
  7. 2
  8. eggs
  9. 1
  10. teaspoon vanilla
  11. 3
  12. cups Gold Medal® all-purpose flour
  13. 1
  14. teaspoon baking powder
  15. 1
  16. teaspoon baking soda
  17. Dash salt
  18. 35
  19. craft sticks (flat wooden sticks with round ends)
  20. 4
  21. pouches (7 oz each) Betty Crocker® Decorating Cookie Icing (black, brown, orange and yellow)
  22. 1/4
  23. cup sparkling sugar
  24. 1/4
  25. cup Betty Crocker® Decorating Decors candy sprinkles
Instructions
  1. 1 In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until creamy. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour, baking powder, baking soda and salt until blended. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
  2. 2 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 4x1-inch mask-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart; insert craft stick in bottom of each cutout. Repeat with remaining dough.
  3. 3 Bake 10 to 12 minutes or until golden. While warm, reshape or cut out eyes again, if necessary. Remove from cookie sheets to cooling racks; cool completely.
  4. 4 Decorate cookies as desired with cookie icing, sparkling sugar and candy sprinkles. Let stand until set.
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