Fun Halloween Ideas

I got this emailed to me from a Pampered Chef Consultant and I really liked a lot of the ideas in here so I had to save them. I hope you enjoy some of these too!


The following are some fun Halloween recipes

Gummy Worms
You take your apple peels (from the Apple Peeler/Corer/Slicer) and throw them in a zip lock bag (do this while they are still real moist) then pour in your favorite flavor of DRY Jell-O. Close it up and shake real well, so the peels are well coated. Then lay them out on a flat stone and bake at 250 for 30-45 minutes (depending on the amount of peels) These are the best gummy worms and they are nutritious since they are made with apple peels and not just sugar. Also, when you peel the apple, you throw away most of the nutrition, this way you don't. This is the only way I can get my kids to eat apple peels.

Tarantula Cake
Bake 1 Devil's Food Cake Mix in the 2-qt (Classic) Batter Bowl and about half of another in the 1-qt (Small) Batter Bowl. Turn them upside down (after they have baked and cooled.) The 2-qt is the "body" part and 1-qt is the "head" part. Use brown sprinkles for "hair" and black licorice strips for legs. Use black gumdrops for eyes.

Spider Web Brownies
Make brownies in the Rectangular Baker according to package directions. Frost with whipped topping using the Easy Accent Decorator and Large Spreader. Drizzle melted chocolate (your Micro Cooker will make this easy) in circles over the Cool Whip. Drag the Cake Tester through chocolate to look like a spider web.Witch's Hats A Bag of Hershey kisses and a Bag of Fudge Stripe Cookies (the kind with a chocolate side and stripes on the other side) If desired, a tube of orange frosting (the small tube with a fine tip works best) Unwrap a kiss. Turn over a cookie so that the plain chocolate side is face up. Either use a dab of fluff or peanut butter on the center of the bottom of the kiss (or frosting) Place kiss in the middle of the cookie. Add a band and bow with orange frosting. There you have it, a Witch's Hat!

Fruity Witches' Brew
Mix grape and orange Kool-Aid in Quick Stir Pitcher, float gummy worms on top.Witch's Brew:Pour green or orange punch or soda in a plastic cauldron. And then add the witch's icy-cold hand. Fill a plastic glove (like the ones used for serving food) with punch or water, freeze, and then carefully peel the glove off before placing the ice in the punch.

Goblin Frosties
Using the V-Shaped Cutter, cut off the top 1/3 of an orange crosswise to make a hat. Scoop out pulp with Small Stainless Scoop; make a face on the orange with black licorice or fruit roll-ups. Fill shells with lime sherbet, mounding above rim. Place "hats" on top of sherbet at an angle. Stick maraschino cherry with stem in hat with toothpick. Place in freezer until ready to serve.

Jack 'o Lantern Cake
Mix 1 spice cake mix according to package directions. Bake in Small Batter Bowl. (1 box will make two small batter bowl cakes). Put 2 batter bowl cakes together with orange frosting, making a pumpkin shape. Ice the entire cake using Large Spreader. Make pumpkin face using licorice. Decorate with candy corn, licorice and assorted Halloween candies.

Scary-Face Pizza
Using your own or refrigerated pizza dough, bake on Large Round Stone. Using Ultimate Slice and Grate, cut pepperoni slices, green pepper and onion. Slice black olives using Egg Slicer Plus. Make zucchini slices withThe Crinkle Cutter. Use sliced meats & veggies to decorate to look like a Halloween Scary-Face. Or, use pita pocket rounds and everyone can decorate their own Scary-Face Pizzas!

Finger Sandwiches
Using the Utility Knife, remove crust from two slices of thinly sliced firm-textured bread. Spread some of your favorite chicken salad onto one of the slices with the All-Purpose Spreader. Top with the other slice of bread. Cut lengthwise into 3/4-inch wide logs. With the Utility Knife taper one end of each log to form a point. Attach a sliced almond to this end with some softened cream cheese, making fingernails.

Roasted Pumpkin Seeds4-1/4 cups raw pumpkin seeds1 tablespoon cooking oil1 teaspoon saltIn the Small Batter bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined Bar Pan. Let stand for 24 to 48 hours or till dry, stirring occasionally. Remove waxed paper Bar Pan Toast seed in a 325º F oven for 35 to 40 minutes, stirring once or twice. Let cool slightly. Pat seeds with paper towels to remove excess oil.


Pumpkin Chiffon Torte

Ingredients:

Crust20 ginger snap cookies,
finely chopped1 tablespoon fat-free margarine
Filling1/2 cup skim milk
2 envelopes (approximately .25 ounce each) unflavored gelatin
1/2 cup sugar
1 can (16 ounces) solid pack pumpkin
1 container (8 ounces) thawed, frozen light whipped topping
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1. Lightly spray Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.2. Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.3. Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®.