Jodi’s Sweet Treats
Click here to watch Jodi make her sweet treats!
Sting cheese finger
String cheese slices
Cut the cheese stings in half, and slice a piece off the end off – to create a fingernail. Put a dollop of cream cheese on the end, and place an almond sliver. Cut some knuckles into the finger.
Fudge stripe cookies
Turn cookies upside down, put icing around the center hole, and place the kiss on top of it. Make sure you used enough icing to really make the green show up.
Fun size chocolate bars (3 Musketeers or Milky Way works best- since there are no nuts to get in the way)
Broken pretzel pieces
Icing and red hots
Make the legs by sticking pretzel pieces in the side of the candy bar. Use a dollop of icing and and place red hots on top for the eyes.
Sam’s Yucky Treats
Click here to watch Sam make his yucky treats!
Earwax on Swab
Poke marshmallows on each end of lollipop stick. Over a double boiler or in microwave melt the butterscotch chips until smooth. (You can also use creamy peanut butter) Gently dip each end of the swab into the melted candy and set on waxed paper. Do not refrigerate.
Graham crackers (broken along perforations into 4 rectangles)
Red hots candy or cut up fruit roll ups.
Cut the marshmallow into 4 slices and trim edges to square them off. On each piece of marshmallow place a red hot or fruit roll up piece. Place the decorated marshmallow on top of a graham cracker rectangle. You can serve as is or microwave the grahams a few seconds to soften and spread the marshmallow.
1/2 cup smooth peanut butter
3 Tbs butter
One 10-oz bag marshmallows
Green food coloring
4 cups crispy rice cereal
Red fruit leather (fruit roll-ups)
In a large saucepan over low heat, melt peanut butter, butter, and marshmallows, stirring until smooth, about 5 minutes. Remove from heat; stir in a few drops food coloring, then add cereal. Coat a 9×9-inch pan with cooking spray, then spread mixture evenly in the pan. Let cool 20 minutes. Invert pan on a cutting board and slide out the cooled square. Cut it into about 8 long rectangles. Mold each rectangle into the shape of a snake and press in 2 raisins for eyes and a pointed sliver of fruit leather for the tongue.
Other Tricky Treats
Crescent Mummy Dogs
1 can (8 oz) crescent dinner rolls
2 1/2 slices American cheese, quartered
10 large hot dogs
mustard or ketchup, if desired
Heat oven to 375 degrees. If using crescent rolls: Unroll dough, separate at perforations, creating 4 rectangles. press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shoes through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
This recipe is from pillsbury.com
Spooky Halloween Fingers (bread sticks)
1 package refrigerated bread sticks
package of pepperoni
Unroll bread sticks (don’t twist like usual) and cut in half (a/b finger length). Put bread sticks on pan. Cut pepperoni in half to look like fingernails. Place fingernail pepperoni on the end of each “finger”. Cut 2 curved slits in the middle (knuckle) area.
Bake according to directions and serve with ketchup, marinara or spaghetti sauce (blood!).
Spooky Dirt Cake
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners’ sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces Oreos (or the generic kind)
Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in a bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in fun Halloween candy container (use the plastic pumpkin, ghost etc), but you’ll want one with a wide opening so it’s easy to serve. Start layering with cookies then cream mixture. Repeat layers. Chill until ready to serve. Put fun gummy candies in the cake like bugs and worms and put the candy critters on top of the cake! The candy critters recipe is the first one on this page.
Edible Eyeball Snackers
Life Saver – Gummis
Take your powdered donut and place a gummi saver on top of it and then an M&M as the pupil. Draw red veins on the powdered donut.
Click here to see a pic of the Edible Eyeball Snacker!
1 gallon of lime sherbet
2-2 liters of 7Up (or Sprite)
2-2 liters of ginger ale
Thaw the sherbet for about 30-40 minutes before putting it in the punch bowl. Only put about half of it when you start. You’ll want to add the rest later when punch starts running out. Pour some 7UP and ginger ale (equal amounts) on top and use the ladle to get the mixture more married – it will never be completely mixed.
As the punch runs out replace in same order. ALWAYS use ginger ale and 7UP so that the punch won’t be TOO sweet. Ginger Ale evens it all out.
Fill a kitchen glove with water and tie the end of the glove. Freeze the water filled glove. Place hand in the punch one you have the punch at a good consistency. It keeps the punch cold and makes it spooky!
Murphy Sam and Jodi’s Crocktober Fest! Make one of these meals on Halloween morning and dinner is ready when you get home – so you can worry about helping your ghouls and ghosts with their costumes and getting them to eat some dinner before all the candy gets eaten!
Sam’s Beef and Broccoli
1 pound boneless beef chuck roast, sliced into thin strips
2 cups beef broth/bouillon
1 cup soy sauce
2/3 cup brown sugar or honey
2 tablespoons sesame oil
6 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
1 can tiny corn
1 can oriental straw mushrooms
Hot cooked rice (brown or white!)
Place beef in a crock pot. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached). Add broccoli, corn and mushrooms to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). Serve over hot cooked rice.
Bacon Cheeseburger Soup
32oz bag frozen shredded hash browns
1 lb hamburger, cooked
1/2 lb bacon, cooked and chopped
2 lb Velveeta cheese
32 oz chicken broth
1 tsp pepper
2 Tbsp dried minced onion flakes
1 tsp garlic powder
2 tsp Worcestershire sauce
Combine all ingredients in 6-quart slow cooker. Cook on low for 8-10 hours. Serve with cheddar cheese and bacon, if desired.
This recipe is from Plain Chicken.
Producer Emilie’s Crock Pot Lasagna
1 lb ground beef
1 jar (regular size) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg (2 cups) Italian cheeses
1 box frozen spinach, thawed and drained (I put in strainer and pressed the water out of it)
1 container (reg size) fresh mushrooms
Brown and season meat in large skillet; drain. Put back in pan and add spaghetti sauce and water. Keep warm. In a bowl, mix ricotta, 1 1/2 cups of Italian cheese, spinach and egg. I seasoned this cheese mixture b/c ricotta can taste bland to me. I used some salt, pepper and garlic powder (I used these three to also season the meat). Spray slow cooker with non-stick spray. Spoon 1 cup meat sauce into slow cooker (just want to make sure the bottom of slow cooker is covered); top with layers of the noodles (broken to fit) and HALF of the cheese mixture. Cover with sliced mushrooms and 2 cups meat sauce. Top with remaining noodles (broken to fit), the last half of cheese mixture and meat sauce. Cover with lid.
Cook on low 3-4 hours. I have a large crock pot, so mine only need 3 hours and then I just kept it warm till we were ready to eat. Sprinkle with remaining cheese; let stand, covered 10 min or until melted.
Sam’s Spare Ribs in crock pot
3/4 – 1 cup vinegar
1/2 cup ketchup
2 tablespoons Worcestershire
1 clove garlic, minced
1 teaspoon, ground mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 lbs spare ribs
1 tablespoon oil
Lightly brown ribs in oil in a skillet. Transfer to crock pot. Mix sauce and pour over ribs. Cook on low 6 to 8 hours. Serve with mashed potatoes.
Producer Emilie’s Crock Pot Bufflo Chicken Wraps/Sandwiches
3 lbs of frozen chicken breasts, boneless
1 packet of ranch dressing powder
1 bottle Franks buffalo hot sauce
4 oz cream cheese
Put chicken in crock pot. Pour hot sauce on top of chicken and follow with ranch packet. Cook on low for 6 hours. At the end of six hours, shred the chicken with a fork in the crock pot and cut the cream cheese into small cubes and put into crock pot. Give it a quick stir and let it cook for another 30-45 minutes. I served these in a tortilla wrap with melted cheese, sauteed onions and mushrooms and a little bit of ranch dressing. YUM!
Pesto Chicken Sandwiches
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves
1 large onion, thinly sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 – 14 1/2 ounce can diced tomatoes, undrained
2 tablespoons red wine vinegar
1 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 large red, yellow, and/or green sweet pepper, cut into strips
1/ cup mayonnaise or salad dressing
2 tablespoons pesto
1 – 12 inch loaf ciabatta bread, cut in half horizontally
Fresh basil leaves
In a small bowl combine Italian seasoning, salt, and black pepper. Sprinkle mixture evenly over all sides of chicken; rub into chicken with your fingers. Place chicken in a 3-1/2- or 4-quart slow cooker. Add onion, mushrooms, and garlic. In a bowl combine tomatoes and vinegar; pour over chicken mixture in cooker. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and sweet pepper. Cover and cook on high-heat setting for 30 minutes more. Meanwhile, in a small bowl combine mayonnaise and pesto. Spread pesto mixture evenly over cut sides of bread. Transfer chicken to a cutting board. Using a slotted spoon, spoon vegetable mixture onto bread bottom. Discard cooking juices. Thinly slice chicken. Arrange chicken slices over vegetables. Add basil and bread top. Cut loaf into 6 or 8 serving-size portions.
This recipe is from BHG.com
The North family’s Beef Stew
1 1/2 lbs. stew meat
1/2 pkg. dry onion soup mix
1 tsp. horseradish
1 can mushroom gravy
1 cup tomato juice
Add meat, gravy, tomato juice, soup mix and horseradish to crock pot. Cook on high for 1 hour and turn to low for 6 more hours. Serve with mashed potatoes or rice.
Slow Cooker Ham and White Beans
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
This recipe is from Plain Chicken.
Slow Cooker Cream Cheese Chicken Chili
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts
Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
This recipe is from Plain Chicken.
Jodi’s Crock Pot breakfast casserole (Breakfast for dinner ON Halloween?! What could be better??)
1 bag frozen hash browns
1 cup milk
1 tablespoon ground mustard
1 roll sausage (orginal, hot, maple..whatever your family likes!)
salt and pepper
1 large bag cheddar cheese, shredded
Spray crock pot with non stick spray and evenly spread hash browns at the bottom. Crack 12 large eggs in a bowl and whisk. Add the milk. Sprinkle in ground mustard. Add plenty of salt and pepper. Mix well and set aside. Cook the sausage on medium to medium high heat, drain and set aside. Add sausage on top of hash browns in crock pot. Cover sausage with cheddar cheese. As much or as little as you like. Mix up the hash browns, sausage and cheese. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out. Turn the crock pot on low for 8-10 hours.
Some extras you can add – diced chiles, salsa (on top when serving), diced green onions.
Crock Pot Creamy Southwestern Chicken Nachos
1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 (16 oz) jar salsa (at least medium flavor to help season)
1 (8 oz) package of cream cheese
any other additional toppings your family likes such as olives, avocado, green onions, sliced jalapenos etc
Pour bag of frozen corn in bottom of crock pot (Can corn can be used in place of frozen. Just drain it and put the chicken in first followed by the corn.). Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks and mix in cream cheese until melted and creamy. Serve with tortilla chips and add toppings to individual servings.
This recipe is from RealMomKitchen.com
Mrs. Judy’s Crock Pot Candy
1 – 16 oz. jar unsalted roasted peanuts
1 – 16 oz. jar salted dry roasted peanuts
1 – 12 oz pkg semi-sweet choc.chips
1 – 4oz bar German choc (broken up)
3 lbs or 2 planks choc bark
Put ingredients into a 4 or 5 quart crock pot in the order listed. Cover and cook on low for 3 hrs. Do not remove lid. Turn off and cool slightly. Mix thoroughly and drop by teaspoons onto parchment paper. Let cool thoroughly. Makes about 170 pieces.
Crab Rangoon dip:
2 (8 ounce) packages cream cheese, cut into cubes
2 (6 ounce) cans lump crabmeat, drained and shredded
1 (10 ounce) can condensed cream of shrimp
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
Won Ton Chips:
1 package won ton wrappers
salt, to taste
Preheat broiler. Combine all dip ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
Change oven to bake at 375 degrees. Cut won ton wrappers in half. Spray baking sheet with non-stick spray. Put won ton wrappers on and spray the tops and sprinkle with salt. Bake 7-8 minutes.
Whip up this quick Mexican chicken dish with salsa and four ingredients. Serve over rice to take advantage of the tasty southwestern sauce.
Makes 6 servings
2 cups salsa
1 cup nonfat sour cream
1 (1-ounce) package low-sodium taco seasoning
1 1/2 pounds boneless, skinless chicken breast tenders
1/2 cup reduced-fat sharp Cheddar cheese
Cilantro or green onion, chopped, optional
Preheat oven 350°F. Coat oblong glass baking dish with nonstick cooking spray. In bowl, mix together salsa, sour cream, and taco seasoning. Place chicken into prepared dish. Pour sauce over chicken and bake 45 minutes or until chicken is tender. Sprinkle with cheese and cilantro or green onion, if desired.
Nutritional information per serving:
Calories 238 Calories from Fat 19% Fat 5g Saturated Fat 2g Cholesterol 85mg Sodium 776mg Carbohydrates 15g Dietary Fiber 0g Total Sugars 5g Protein 29g
Dietary Exchanges: 1 other carbohydrate, 3 lean meat
Terrific Tip: Look for containers of fresh salsa in the produce section of the grocery but salsa in a jar works fine.
Nutrition Nugget: Did you know that 1/2 cup of salsa equals one serving of vegetables? All the more reason to dig in!
This recipe is from Holly Clegg’s new book Eating Well to Fight Arthritis.
1 (15 oz) can Pumpkin puree
1 box spice cake mix
1 bag of chocolate chips
Preheat oven to 35o degrees. Combine the pumpkin puree and spice mix until blended. Stir in the chocolate chips. Drop by the spoonfuls onto greased cookie sheet. Bake until done – anywhere from 8 – 14 minutes, depending on the size of the cookies. Cool and serve.