Weatherford Living

Halloween treats guaranteed to scare away your hunger

Hand dipped caramel apple covered with multi color sprinkles.
Hand dipped caramel apple covered with multi color sprinkles. Getty Images

Halloween is such a fun time of year.

Time for your little ghost or goblin to dress up and see what kind of score they can make at the neighbors house when it comes to treats. Well, I have some sweet recipes below that are guaranteed to please your household this Halloween season.

Candy Apples

▪ 8 wooden craft sticks

▪ 8 medium Gala apples

▪ 2 (6.5-oz.) packages caramel apple wraps

▪ 1 (16-oz.) chocolate bar

▪ 16 oz. vanilla bark coating

▪ 16 oz. vanilla bark coating

▪ Orange paste food coloring

Topping:

▪ Colored sprinkles

▪ Chopped peanuts

▪ Black writing gel

1. Insert craft sticks into apples. Cover each apple with 1 caramel wrap. Microwave on high 15 to 20 seconds. Cool.

2. Melt chocolate bar in a small saucepan over low heat. Dip each apple into chocolate. Let dry.

3. Melt vanilla bark coating in a small saucepan over low heat. Stir in orange food coloring. Dip or drizzle each apple with vanilla coating mixture.

4. Decorate with desired toppings and let dry.

Yield: 8 apples. Preparation time: 40 minutes.

Makayla McLeod, Feeding the Flock North Side Baptist Church

Dip With Bone Crackers

▪ 1 (16-oz.) can chili without beans

▪ 1 (16-oz.) can refried beans

▪ 1 (8-oz.) package cream cheese

▪ 1 (8-oz.) jar chunky Pico de Gallo

▪ 1 (4.5-oz.) can chopped green chilies, undrained

▪ 1/2 tsp. ground cinnamon

▪ 1/2 tsp. ground cumin

Toppings:

▪ Shredded Cheddar or Monterey Jack cheese with peppers, chopped

▪ Black olives

▪ Sliced green onion

▪ Bone crackers

1. Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted.

2. Sprinkle with desired toppings and serve warm with Bone Crackers. Yield: 6 cups

Bone Crackers:

▪ 2 (13.5 oz.) packages 9-inch flour tortillas

▪ 1/2 c. butter or margarine, melted

▪ 1/4 tsp. garlic salt

1. Cut tortillas with 3 1/2 inch bone-shaped cutter and place on baking sheets.

2. Stir together butter and garlic salt. Brush mixture on tortillas.

3. Bake at 250 degrees for 30 minutes, or until crisp.

Yield: 60 crackers. Preparation time: 20 minutes. Tip: Flour tortillas may be cut into bone shapes using kitchen shears.

Jackson McLeod, Feeding the Flock NorthSide Baptist Church

Trash Mix

▪ 1 (16-oz.) package candy corn

▪ 1 (15-oz.) package pretzel nibblers

▪ 1 (12-oz.) package caramel popcorn and peanuts

▪ 1 (15-oz.) package banana chips

▪ 1 (15-oz.) package candy-coated chocolate pieces

▪ 1 (15-oz.) package dried mango

▪ 1 (15-oz.) package dried pineapple

▪ 1 (10-oz.) package toffee pretzels

▪ 1 (6-oz.) package sweetened dried cranberries

▪ 1 (6-oz.) package worm-shaped chewy candy

1. Stir together all ingredients.

2. Store in an airtight container.

Yield: 16 cups. Preparation time: 5 minutes.

Pumpkin Fluff Dip

▪ 1 carton (16 oz.) frozen whipped topping, thawed

▪ 1 package (5 oz.) instant vanilla pudding mix

▪ 1 can (15 oz.) solid pack pumpkin

▪ 1 tsp. pumpkin pie spice

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice.

2. Fold in thawed frozen whipped topping.

3. Chill in the refrigerator until ready to serve.

Serve with cinnamon graham crackers.

Nelline Dignum, 3 Chilies and a Bean

Pumpkin Cobbler

▪ 1 large 29 oz. canned pumpkin

▪ 4 eggs

▪ 1 small can evaporated milk

▪ 1 tsp. ground ginger

▪ 1 tsp. cinnamon

▪ 1 1/2 c. sugar

▪ 1 box yellow cake mix

▪ 1 c. chopped pecans

▪ 2 sticks butter, melted

▪ 2 T. brown sugar

1. Preheat oven to 350 degrees. In medium mixing bowl, add canned pumpkin, evaporated milk, ground ginger, cinnamon, cloves, and sugar together; beat well.

2. Pour into greased 13"x9" cake pan. Sprinkle 1 box yellow cake mix over pumpkin mixture.

3. Melt butter and drizzle over cake mix. Sprinkle with chopped pecans and brown sugar.

4. Bake 1 hour and 10 minutes.

Joan Bradshaw, 3 Chilies and a Bean

Pumpkin Carrot Cake Drop Cookies

▪ 1 box Carrot Cake mix

▪ 1 (15-oz.) can Pumpkin

1. Mix ingredients until well blended.

2. Drop by tablespoon onto sprayed cookie sheet.

3. Bake at 350 degrees for 12-15 minutes or until toothpick comes out clean.

Jackie Brown, 3 Chilies and a Bean

  Comments