Make some fun and festive treats this
Halloween with your little goblins. But don't leave yourself out in the graveyard
with nothing to munch. Here are some Halloween recipes that are not only
for the kids. We've included some for hungry parents as well!
FOR THE KIDS
-----------------------
Marsh-Mummy Yummies
1 10-1/2 oz. bag of marshmallows
3 tablespoons of butter or margarine
5-6 large handfuls of potato chips, coarsely crushed
Melt together marshmallows and butter or margarine over low heat, stirring
occasionally. Pour mixture over crushed potato chips and stir until chips
are thoroughly coated. Spread mixture into well-greased 8x8 pan. Refrigerate
for at least one hour then cut into bars to serve. Or, shape into ghosts
or pumpkins before refrigerating for fun individual treats.
Pop O'Lanterns
1 bag caramel candies
4-5 cups popped popcorn
Assorted nuts for garnish
Melt caramels over low heat, stirring occasionally. Mix a little bit at a
time with popcorn, until popcorn just sticks together. With well greased
hands, shape into balls. Add assorted nuts for stem, eyes, nose, mouth, etc.
to make your Pop O'Lantern!
FOR THE PARENTS
-------------------------------
Vampire-Away Garlic Dip
Frighteningly good with ridged or regular potato chips.
1/2 cup skim milk
1 cup low-fat cottage cheese
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/8 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon onion salt
Blend all ingredients in blender until smooth. Yields 1-1/2 cups.
Creature From the Black Bean Lagoon Dip
Scoop this one up with tortilla chips.
1 15 oz can of black beans, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 cup tomato, chopped
1 cup red bell pepper, finely chopped
Reserving 2 tablespoons of the liquid from the can, rinse and drain beans.
Place in blender, and add 2 tablespoons reserved liquid, cumin, chili powder,
oregano and garlic powder. Blend until beans are coarsely chopped. Spoon
into saucepan and cook over low to medium heat for five minutes, stirring
occasionally. Add tomato and red pepper and cook an additional five minutes.
Yields 1-1/2 cups.
Midnight Delight
Watch out! In the wee hours, this one will call you to the kitchen.
1-1/2 cups low-fat cream cheese
1/2 cup reduced-fat cheddar cheese, grated
1/2 cup salsa
4 jalapeños, seeded and chopped
Mix ingredients and serve with potato chips.
Pumpkin Pleaser
A cornucopia of flavors makes it a favorite for fall.
1/2 cup cucumber, peeled, shredded and drained
1 tablespoon green onion, minced
1/2 cup plain low-fat yogurt
1/4 cup pumpkin rind, peeled and shredded
2 tablespoons celery, finely chopped
Dash of salt and pepper
Mix ingredients and scoop into hollowed-out pumpkin bowl. Serve with potato
chips.
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