Scared Shrekless Popcorn

Tonight is the premier of Scared Shrekless, and we are so excited to watch it. My 3 yr old and I whipped up some Shrek popcorn for the big event...we are going to have so much fun.


4 quarts popped corn (go through and pick out the unpopped kernals)
1 1/2 Cups sugar
1/2 Cup light corn syrup
2 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
1 teaspoon baking soda
green food coloring (Use alot, because when you add the baking soda afterwards, it will lighten up the color...so go overboard!)

In heavy saucepan on medium heat melt butter then add sugar, corn syrup, cream of tartar and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. Once mixture boils, add in food coloring and stop stirring. Boil for 5 minutes (Do not stir). Mixture should be about 250-260 degrees. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while mixture is foamy, pour mixture over popped corn and gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet (lined with parchment paper or sprayed with cooking spray) and bake at 200° F for 1 hour, stirring every 15 minutes.

Recipe from: Skip to my Lou.org

Caramel Pumpkin Oatmeal Bars

I have 3 words for this recipe.....OH MY GOSH!!!
Enjoy!

INGREDIENTS

2 cups flour

2 cups rolled oats

1 1/2 cups firmly packed light brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons Cinnamon, Ground

3/4 teaspoon Ginger, Ground

1/4 teaspoon Nutmeg, Ground

1 cup (2 sticks) butter, melted

1 cup canned pumpkin

1 teaspoon Pure Vanilla Extract

7 ounces (1/2 of 14-ounce package) caramels, unwrapped

2 tablespoons milk

DIRECTIONS1. Preheat oven to 350°F. Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add butter; stir until mixture is well blended and forms coarse crumbs. Reserve 1/2 (about 2 1/4 cups) for the topping. Add pumpkin and vanilla to remaining mixture in bowl; stir until well blended. Press evenly into bottom of greased foil-lined 13x9-inch baking pan. Set aside.

2. Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Let stand 1 minute. Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges. Sprinkle with reserved crumb mixture.

3. Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars.

Here are the changes I made: Since I use salted butter, I only put in 1/4 tsp. of salt. I used 3/4 package of caramels instead of 1/2 bag (you can never have to much caramel....since I used 3/4 bag of caramels I used more mile and I used 3 Tbsp. milk. Instead of using the cinnamon, nutmeg and ginger, I used 1 Tbsp Pumpkin Pie Spice. Another tip I have is I never use imitation vanilla, I use PURE vanilla-you can find this in the mexican isle at the grocery store, it makes the biggest difference in your cooking.


Recipe taken from Mccormick Website

Donuts

This weekend was our annual Halloween party, and I wanted to make something really fun for the kids. So, I got this recipe in my Better Homes and Garden Magazine a couple month ago and tried em' out! They were a hit!

Ingredients
3 -1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/3 cup milk
1/2 cup butter, melted
4 eggs, beaten
2/3 cup sugar
Vegetable oil for deep-fat frying
Cinnamon-Sugar or sifted powdered sugar
Directions
1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs, and sugar; beat with electric mixer until thick (about 5 minutes). Add milk mixture; stir with a wooden spoon to combine. Add flour mixture and stir with a wooden spoon until smooth. Cover dough; chill at least 2 hours (dough will remain slightly sticky).

2. Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round cutter. Use a 1-1/4-inch cutter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)

3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees F) for 2 to 2-1/2 minutes or until brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Makes about 15 doughnuts and doughnut holes

4. Shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm (or reheat each doughnut 8 to 10 seconds in microwave on high).

Cinnamon-Sugar: Stir together 1/2 cup granulated sugar and 1 tsp. ground cinnamon.

Cream Cheese Frosted Pumpkin Squares

I made these for dessert tonight, and these are sooo yummy! The recipe called for 1/4 cup of cream cheese, and I thought if 1/4 cup is good, an entire package of cream cheese has got to be better....I was right! This is a super moist cake. I want to try to make it again but add chocolate chips and cook it in mini loaf pans, if it works I will add the recipe to my blog!



1 cup sugar
2 Large Eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


Cream cheese frosting:
3/4 cup confectioners sugar
1 pkg. cream cheese (I used the Neufchatel 1/3 less fat and it was great)
2 Tbsp. melted butter or margarine
1/2 tsp vanilla or vanilla extract (I use pure vanilla and I think it makes everything taste better).

Preheat oven to 350 degrees. Grease an 8" square pan.
To prepare cake, put sugar and eggs in bowl and beat on med. speed for 2 minutes. Beat in pumpkin and oil. At low speed add flour, cinnamon, baking soda, baking powder, and salt-beat 1 minute.

Pour batter into prepared pan. Bake 25-30 minutes. (Note: Use a toothpick to check the center, I had to cook my cake a couple minutes extra to get the center completely cooked.)

Prepare frosting and frost once cake is completely cooled.

Ham and Cheese Roll ups and Cheese Dip

Here is the recipe for the scary Skeleton Ham and Cheese Roll ups and the Orange Cheese Ball. These are so tasty!



HAM AND CHEESE ROLL UPS
1 8 oz. pkg. cream cheese, softened
1 Tbsp. Worcestershire sauce
Thinly sliced cooked ham (deli ham)
1/2 c. chopped green onions

Combine all ingredients except ham and spread thinly on the ham slices. Roll up and put flap side down. Chill atleast 2 hours, covered. Just before serving, cut across the roll into thin slices.


CHEESE PINE CONE
1 8 oz. pkg. cream cheese, softened
1/2 tsp. dill weed
1/8 tsp. pepper
1/2 cup mayo or sour cream
5 slices diced crisp bacon
1 1/4 c. whole unblanched almonds

Mix everything together except almonds. Chill overnight. Form into ball. Starting at one end, press the pine cones in at an angle.
(NOte: I don't think my brother in law added the almonds, in the picture above, he just died the cheese ball orange and put it in a cute container and sat it on dry ice.) These are great served with wheat thins or your favorite crackers.

Scary Ham and Swiss Stromboli Sandwiches

This weekend was our annual Halloween party, my brother in law makes the best food. This one is a famiy favorite. We dress up the recipe to make a scary snake, but the original recipe is a great recipe you can use year round. Enjoy!

1 tube refrigerated French Bread
8 bacon strips, cooked and crumbled
1 1/2 c (6oz.) shredded Swiss cheese
6 oz. deli ham, thinly sliced
6 sliced green onions

Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several 1/4 inch deep slits on top of loaf. Bake at 350 for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. 5-6 servings.