Skeleton Graves

I love to go wandering around craft stores and look at all the cool stuff that they have. Earlier this month I went to JoAnn’s Fabric store (they have a lot more than just fabric) and wandered around all of their Halloween stuff when I came across different Wilton chocolate molds they had. They had chocolate pop molds, molds for chocolate covers pretzel molds, and regular candy molds. I saw a chocolate mold for skeleton pieces and it suggested that you make a brownie or cake skeleton graveyard and I just had to try it. This was my second attempted at using chocolate molds and I still think it’s a easy and fun thing to do.

Recipe Review:

This is not really a recipe just a fun thing to do with food :)

What you need:

Skeleton Piece Wilton Chocolate Mold
Melting Chocolate (chocolate chips)
Brownie or Cake

Directions:

Make your chocolate skeleton pieces using the mold. Then lay the piece out on a piece of brownie or cake to make a grave.

Serving Suggestions:

Would be ideal for food fun at an October sleepover or served at a Halloween party.

Halloween Candy Corn Cereal Popcorn Balls

Right before October I went on a hunt for Halloween recipes. I searched every magazine I could get my hands on and I looked all over the internet to pick recipes. I came across this recipe online and thought it was a cute idea for popcorn balls and had to try it (with a few changes).

Recipe Review:

Ease: The popcorn balls we not hard to make, but they can be messy if not careful.
Taste: Sugary, but not much flavor.
Pros: Quick, easy, and Cheap.
Cons: Not much flavor

What you need:

2 cups Reeses Puff cereal
4 cups cooked popcorn
2 cups candy corn
4 tablespoons butter
10 oz marshmallows
4 tablespoons jell-o (orange for Halloween)

Directions:

Premix the cereal, popcorn, and candy corn. You could use whatever cereal you think would work best. In a large pot melt butter over a medium to low heat. Add marshmallows and stir until melted; then add jell-o.

Turn off the heat and add cereal, popcorn, candy corn mix. Mix well.

Let the mix cool for about 10 minutes. The coat your hands with butter or put sandwich bags over them and form popcorn balls out of the mix.

Serving Suggestions:

These would be okay to be served at a kids Halloween party.

Chocolate and Pretzel Skeleton Fingers

What you need:

Melting Chocolate or chocolate chip
Pretzel Sticks/Rods
Skeleton Finger Mold (I used Wilton’s)

Directions:

Melt the chocolate. You can do this 2 different ways: 1) pour the chocolate in a double boiler and stir over a low heat until melted or 2) pour chocolate in microwave safe dish and melt in 15-30 second intervals until melted (if microwaving chocolate it is best to use a plastic dish because it does not get as hot as ceramic and does not burn the chocolate as quickly). Next, pour melted chocolate into molds. Put a pretzel in the chocolate and continue filling as needed. Last, let the chocolate cool and harder. You can put it in the refrigerator to cool it faster.    

Ham Chowder

What you need:

2 packages cream cheese
6 cups water
8 chicken bouillon cubes
1 package of hash browns with green pepper and onions
1 package of ham sandwich meat or 1 slice of ham cut into bite size pieces
dash of onion flakes
1 teaspoon garlic powder

Directions:

Boil water and bouillon cubes until dissolved. Add cream cheese (softened). Stir occasionally and break up cheese until it is evenly mixed.
Add hash browns and cook and stir for about 20 minutes.
Add ham, onion flakes, and garlic. Cook on low heat about 30 minutes.

Popcorn Balls

What you need:

1 cup packed brown sugar
1 cup corn syrup
½ cup (1 stick) of butter
1 teaspoon salt
3-4 bags of popped popcorn

Directions:

Mix and heat brown sugar, corn syrup, butter and salt to simmering in a saucepan.

Boil rapidly for 2 minutes.

Pour over popcorn and stir until all the popcorn is covered.

You might want to start with 3 bags and add more as needed. Mix well and do not leave a lot of the brown sugar sauce in the bottom of the bowl or popcorn balls will be too gooey to form balls. Allow to rest until cool enough to handle 30 mins to a hour.

Cover hands with sandwich bags or butter and form into balls.

Cool completely. Wrap individually in plastic.