The recipes below are fun activities to do with your kids, build memories and you still get to monitor the ingredients.
I1 (12 oz.) pkg. chocolate chips; 1 medium can of chow mein noodles (use only the amount you need and freeze the rest); 1 pkg. M&M's candy. Melt chocolate chips in microwave (if needed, add 2 to 4 tablespoons water to thin chocolate). Stir in noodles. Drop by the spoonful onto waxed paper. Add two M&M's for the spider eyes.
1 pkg. lime gelatin; 1 cup sugar; 4 cans or more (up to 2 quarts) 7-Up; 4 cups boiling water; 3 cups pineapple juice; 1 bottle of maraschino cherries (just add a few cherries - not the whole bottle). Mix all ingredients together except 7-Up. Place in container with a lid. Freeze four to five hours. Remove from freezer when mixture is slushy. Fill glasses one-half full of slush. Fill remainder of glass with 7-Up. Or add the 4 cans for a larger serving size for a party treat in a glass punch bowl or pitcher. Add cherries for added spooky effect.
1/2 cup candy corn; vegetable cooking spray; 4 cups miniature marshmallows (use the colored ones for cool colors); 8 cups popped corn (use the kind without butter). Lightly coat 13x9 glass or metal pan with cooking spray. Cut each piece of candy corn in half lengthwise. In double boiler on low heat, or microwave, melt marshmallows, stirring constantly. Remove from heat. Add popcorn and stir to coat evenly. Slowly add candy corn and stir. Using wax paper, press mixture evenly into pan; let cool about one hour. Cut into 24 squares.
Black Kitty Kats:
1 cup crunchy peanut butter; 1/3 cup water; 2 eggs; 1 chocolate cake mix (I make it from scratch with wheat flour); M&M's (plain - or peanut if you choose to use plain peanut butter); red-hots; 1 small jar or can of coconut pieces (choose the coconut or the candy pieces below for kitty whiskers); 1 small jar or can of orange cake-decorating candy pieces. Beat together peanut butter, eggs and water. Gradually add cake mix. Mix well. Roll and form cookie dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar - a jelly jar will suffice. Pinch out two ears at top of cookie. Add M&M's (eyes) and redhots (nose). Press fork into dough to form whiskers and fill with coconut pieces or cake-decorating candy pieces after cookies come out of the oven. Bake at 375 degrees for eight to 10 minutes. It should make 4 1/2 dozen.
1 tsp. cornstarch; 1/2 tsp. water; 1/2 tsp. cold cream; 2 drops food coloring. In a small mixing bowl, combine all ingredients, mix well. Place in fridge for two hours and apply to dry face. Let set at least 20 minutes before going outdoors. (This is not an edible recipe but will not cause a health risk should it somehow end up in the mouth.)
Chocolate Halloween Eyeballs:
1 pkg. seedless grapes; 1 to 2 cups of chocolate chips; 1 pkg. red-hots; wax paper; different-colored toothpicks. Wash seedless grapes and drain. Spread out onto paper towel and pat dry. Transfer onto wax paper. Melt chocolate chips and cool slightly. Pour onto room-temperature grapes and/or dip them into chocolate mix. Within one minute, stick a red-hot into the middle of a chocolate-covered grape. For better eyeball effects, make a circle around the red-hot with vanilla frosting. Insert toothpicks into the side of the treat. Eat right afterward or share chilled eyeballs with friends and family.
NOTE: As always, supervise younger children by cutting portions into appropriate bite size.
Remember, most kids will get these snacks and treats somewhere, so you might as well have fun for this one night by getting creative and preparing and serving them yourself!
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