Halloween Bar, Candy and Ice Cream Recipes

Halloween Bars | Halloween Crisp Candy Corn Treats | Quesadillas | Pumpkin Ice Cream

Halloween Bars

Ingredients:

1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. milk chocolate chips
1 c. peanut butter chips

Instructions:

  1. Preheat oven to 350 degrees (325 degrees for glass dish).
  2. In 13 x 9 inch baking pan, melt margarine in oven.
  3. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs.
  4. Top with chips; press down firmly.
  5. Bake 25 to 30 minutes or until lightly browned.
  6. Cool and Cut into bars.

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Halloween Crisp Candy Corn Treats

1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (can be bought at cake decorating suppliers)

Instructions:

  1. Melt butter and marshmallows; stir until smooth.
  2. In a large bowl, mix rice cereal, candy corn and miniature chips together.
  3. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl.
  4. Add marshmallow mixture to cereal mixture; stir quickly to combine.
  5. Spread on a large buttered jelly roll pan; press with buttered hands.
  6. While warm, press on candy pumpkins spaced 1 to 2 and 1/2 inches apart.
  7. Refrigerate and cut into squares.

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Quesadillas

Ingredients:

5 jalapeno peppers, chopped
1 pound jack cheese, grated
1 cup chopped parsley
16 tortillas

Instructions:

  1. Combine the peppers, cheese, and parsley.
  2. Place a portion of the mixture in the middle of a flat tortilla. Fold over and press the edges together.
  3. Spray a large skillet with vegetable spray and fry the tortillas over medium heat, or toast in a toaster oven.
  4. The quesadilla is ready when the cheese has melted.
  5. Keep warm until ready to serve or reheat in toaster oven for 5 minutes. Do not reheat in the microwave.
  6. You may want to make some without the peppers for those who don't like them hot.
  7. Makes 16.

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Pumpkin Ice Cream

Ingredients:

1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon

Instructions:

  1. In a bowl, mix together all of the ingredients.
  2. Pour the mixture into an electric ice-cream maker.
  3. Freeze for 20 minutes, or follow the instructions for your ice cream machine.
  4. Makes 1 quart (4 cups)

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