Some frightful inspiration for this Halloween Season!

You do not always need to use pumpkins for spooky carvings, try this out of the box idea instead:

Fruit Frights

Put a fresh twist on jack-o’-lantern centerpieces. Cut a 1-in. (2.5-cm) slice off the bottom of a cantaloupe or honeydew melon to form a flat base. Use the Large Scoop to clean out the melon. Create a dastardly face design with the V-Shaped Cutter. Invert the melon over a lit votive candle on a heat-safe platter.


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I wanted to take a break from the Halloween Treat recipes, tips/tricks because I made some of the most delicious Peach Cobbler last night in my "Magic Pot".  For those of you who do not know what my Magic Pot is, well it is just the best darn cooking utensil I have in my kitchen..my Deep Covered Baker!

Ok, well I love all of my kitchen toys...but I have to say, this one has wowed me on more than one occasion.  You can literally make anything in this sucker, and better yet...you can make food in the oven -OR- microwave! Yep you heard that right...I made some fab chicken and rice that tasted like I spent all afternoon making, however it only took two steps...put the ingredients in my DCB and microwave for 25 minutes. Sadly I did not get any photos of that delicious meal, it was actually my first meal to be made in my handy, dandy DCB.  Since I have made a TON of other yummy things: Whole chickens, chicken fajitas, chocolate lava cake, cinnamon rolls....the list goes on!

I will have to share photos of those cinnamon rolls btw, they were also delicious...and better yet only took 4 minutes in the microwave....yes FOUR minutes!

Anywho, without further distraction...let me share this awesome cobbler I made.

 

Can I just say that this was absolutely delicious and soooooo super yummy!? Just a few simple steps and some time in the oven, and I was in Heaven! 

Here is the recipe:

Ingredients 

1 - cup flour 

1/2 cup butter -or- margarine

1 - cup sugar

1 tsp. baking powder

1/2 cup milk

29 oz. can sliced peaches w/ juice

Preheat oven to 375 degree. Place butter in bottom of baker.  Place in over just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter.  Pour the batter over the melted butter.  Heat the fruit and juice. Pour the warm fruit and juice over the batter.  DO NOT STIR.  Bake at 375 degrees for 30-40 minutes. The butter will creep through the fruit and make a crust on top. Note: Any desired fruit or berry will work. 

** I had to add a dash more milk to create a batter consistency, use your better judgment on this one.  The batter came out a little thick using the measurements above, so I just added a tad more milk to make it a little thinner.

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Fudge the Rules

This sweet treat isn’t just for Christmastime anymore. Prepare a batch or two of this candy corn-themed fudge for a new take on Halloween candy.


Recipe

3 cups white chocolate morsels
1 can (14 oz) sweetened condensed milk
15 drops yellow food coloring
10 drops red coloring

Yield: 72 pieces

Microwave chocolate and condensed milk in (3-cup) Silicone Prep Bowl, uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. Line Loaf Pan with waxed paper and pour in one-third of the fudge mixture into pan, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds. Add yellow food coloring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls. Add red food coloring to mixture in one of the prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes. Pour yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows with Pizza Cutter. Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator.

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Today I am taking a break from the spooky Halloween inspired treats and celebrating my youngest daughters 3rd Birthday! Our sweet little girl, Adalynn Skye, was born 3 years ago today at 3:26PM PST.  She was perfection in a pink blanket, 8lbs 0oz and 20inches long with a full head of black hair!

I cannot believe how fast time has seemed to fly by...it seems like just yesterday I was holding my precious new bundle of joy in my arms...and now today she is running around, talking to me in full sentences and maneuvering an iPad better than her father!

Happy Birthday my beautiful little girl <3 Mommy loves you to the moon and back, forever and always! 

 

 

Mmmummy Dogs

After-school snacks get a spooky makeover. These Mummy Dogs are a fun, Halloween-themed take on a traditional corn dog. Plus, they’re not just for kiddos — they’re perfect for toting to your next costume party.

Recipe

8 hot dogs
1 package (8 oz) refrigerated seamless crescent dough
Yellow mustard

Yield: 8 mummy dogs

Preheat oven to 350°F. Unroll dough and use Pizza Cutter to cut 8 even strips. Wrap one strip around each hot dog to resemble mummy wraps, leaving one small space at the top for the eyes. Place on Small Sheet Pan; bake 12-14 minutes or until golden brown. Squeeze 2 small dots of mustard onto hot dog for "eyes".

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Spider Snacks

Show off a new use for the Microwave Egg Cooker — spider cakes! Serve them up at a costume party. Trust us, they only look creepy.

Recipe

 Vegetable oil
½ pkg (15.25-16.5 oz) devil’s food cake mix (about 1 2/3 cup cake mix)
½ cup sour cream
1 egg
1 cup semi-sweet chocolate morsels
1 tsp vegetable oil
64 pretzel sticks

Yield: 4 spider cakes

Brush Microwave Egg Cooker with vegetable oil. Combine cake mix, sour cream and egg in Classic Batter Bowl; mix until blended. Using Medium Scoop, place 3 rounded scoops of batter into each well of Egg Cooker. Microwave, uncovered, on HIGH 2-2 ½ minutes or until centers are firm and spring back when pressed. Carefully loosen sides with releasing tool of Single Servings Pan. Invert cakes onto Stackable Cooling Rack. Wipe out wells of Egg Cooker with damp paper towels. Repeat with oil and remaining batter. Cool cakes completely. Microwave chocolate and 1 tsp oil in Coating Tray, uncovered, on HIGH about 60 seconds, stirring halfway through. To make 32 spider legs, coat all pretzel sticks in chocolate. Arrange 2 pretzels at a time, on Large Sheet Pan lined with waxed paper, in a “V” shape so that the ends of two pretzels dry together. Place in freezer until chocolate sets. Insert four legs into each side of cakes to form a spider.


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Spooky Tooth

These scary fun “applewiches” are a simple, healthy, Halloween snack.

Recipe

1 medium apple
¼ cup creamy peanut butter
25 mini marshmallows

Yield: 5

Cut apple into wedges using Apple Wedger and discard core. Using Scoop & Spread, spread peanut butter along one side of each apple slice. For “teeth”, place five marshmallows in the peanut butter on five of the apples (closer to the skin side of the apple). Press the remaining five apple slices down onto the marshmallows to form a “sandwich” resembling a mouth.

Tip: For scary vampire teeth, substitute whole blanched almonds for marshmallows.

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It's an Alien Invasion!!!

 

These tasty cheese ball invaders with personality come together at light speed. Make funny faces with slices of string cheese, olives and pretzels. They’re out of this world!
 

Recipe

1 pkg (8 oz) cream cheese
8 oz cheddar cheese
4 slices bacon, cooked, crumbled
1 stick mozzarella string cheese, cut into thirds
½ cup black olives
10 pretzel sticks

Yield: 10 cheese balls

Microwave cream cheese in Classic Batter Bowl, uncovered, on HIGH 30-60 seconds until or softened. Grate cheddar using Microplane® Adjustable Coarse Grater. Add bacon and half of the cheddar to batter bowl; mix well. Place remaining cheddar in Coating Tray. Using Medium Scoop, form cheese mixture into balls and coat each one in shredded cheese. Slice string cheese and olives into rounds using Egg Slicer Plus®. For the eyes, cut a few olives into quarters and “glue” to the cheese rounds using some of the cheese mixture in the batter bowl. Break pretzel sticks in half and glue to the back of the eyes. Insert two pretzel halves into cheese ball to form the eyes. For the mouth, cut an olive slice in half and glue to the face.


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Here is a festive recipe surely to get you in the trick-or-treat spirit....

Pepper Pumpkins

Use the V-Shaped Cutter to put a little Halloween twist on classic stuffed peppers (a tasty combo of onion, cheese and ground beef) so that they resemble jack-o-lanterns.

Recipe

* 1 medium onion, chopped
* 3 tbsp Tex-Mex Rub
* 1 lb 90% lean ground beef
* 4 oz grated Colby and Monterey Jack cheese blend (about 1 cup shredded)
* 4 medium orange bell peppers

Yield: 4 servings

Preheat oven to 400°F. Place onion, rub and beef in Classic Batter Bowl. Microwave, uncovered, on HIGH 4-5 minutes, breaking meat into crumbles using Mix ‘N Chop. Drain, if necessary. Stir in cheese. Cut tops off peppers and set aside; remove seeds from pepper bottoms. Using V-Shaped Cutter, cut through each pepper to create the eyes and nose. Using Petite Paring Knife, complete the cut at the bottom of each triangle to finish the eyes and nose. Cut a straight line and a curve below joining with it to make a thin half-moon for the mouth. Place peppers on prongs of BBQ Veggie Rack and place rack on Large Sheet Pan. Using Medium Scoop divide filling evenly between peppers. Place tops on peppers and secure with a toothpick. Bake 20-22 minutes or until peppers are softened.


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