BH&G Kids' Cook Book Makes Halloween Fun
Scary snacks are key to a successful Halloween Party for kids. They're also an integral part of a new kids' cookbook by Better Homes and Gardens called Silly Snacks.
Editors of the new book wanted to help partents get kids into the kitchen for holidays and any day. ''We heard from our readers that they want snacks that their kids can participate in after school,'' they told the Denver Post.
Here are some sample recipes:
Slobber gobs: Slice an apple, leaving the skin on. Spread the apple slices with peanut butter. Place chocolate pieces, peanuts, raisins, candy corn or something similar on the peanut butter to look like teeth, topping with a second apple slice so that the teeth appear to be protruding from the apple lips.
Witch's warts: Cut a jumbo turkey hot dog into half-inch-thick slices. Place the hot dog on a microwave-safe plate. Spread on a dollop of ketchup or mustard, if desired, and sprinkle with finely shredded cheese, chopped onion, chopped green pepper. Cover the plate with microwaveable waxed paper and microwave on high about 30 seconds.
Ghost Pops Peel 3 ripe bananas and cut in half widthwise. Insert popsicle stick in each half through the cut end, wrap each half in plastic wrap and freeze for 3 hours. Melt 2 cups white chocolate and frost the whole banana halves (apply with butter knife). Set on waxed paper and press in minichocolate chips for eyes and mouth. Freeze until ready to serve.
Graveyard Pudding Fill clear plastic cups with chocolate pudding. Crumble chocolate cookies on top to look like dirt. Stick Chiclets in to look like gravestones. Add sugar skeletons and tiny candy pumpkins.
Extraterrestrial PB&Js: Cut the crusts from bread and cut each slice into an alien-shaped head. Spread peanut butter on top. Top with jelly. On a second slice of bread, cut out eye holes in odd shapes, using cookie cutters for an alien appearance. Place cut-out slice on top of peanut butter-covered slice and squeeze slightly, so the jelly oozes through.
Wacky Wizard Hats: Cover a baking sheet with waxed paper. Soften ice cream in a bowl and fill ice-cream cones all the way to the top. Level off. Place a chocolate-fudge-striped cookie against the ice cream so it will stick. Stand cones, cookie side down, on baking sheet. Freeze for three hours. Drizzle chocolate-fudge ice cream coating over the cone. Decorate with decorative candies, working quickly before coating firms.
Monster mash: Stir up body bits (give each item a name, such as gizzards) - crushed blue corn chips, corn nuts, pretzel sticks, peanuts, canned shoestring potatoes.
HALLOWEEN COOKIE PIZZA
Serves 16 to 24 1 20-ounce package refrigerated sugar cookies 1/2 cup
creamy peanut butter 1 cup candy corn 1/2 cup raisins Glaze: 2 to 4
tablespoons canned vanilla frosting, melted* Heat oven to 350 degrees. Line
12-inch pizza pan with foil; grease foil. cut cookie dough into 1/4-inch
slices; press slices in bottom of foil-lined pan to form crust. Bake at 350
degrees for 15 to 20 minutes or until deep golden brown. Cool completely.
Carefully remove foil from cookie; place on serving tray or large plate.
Spread cookie with peanut butter; sprinkle evenly with candy corn and
raisins. Drizzle glaze over pizza. Cut into wedges or squares to serve. *
Tip: To melt frosting in microwave oven, place in small microwave-safe bowl.
Microwave on high for 10 to 15 seconds or until thin; stir. Or, melt
frosting in small saucepan over low heat until thin, stirring constantly. -
Pillsbury Classic Cookbooks
