I’m looking for an easy snack to take to my daughter’s preschool Halloween party. Preferably something on the healthier side, since there will be enough sugar floating around for the next week. Here are the best contenders I’ve found so far:
2-1/2 cups boiling water (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Orange Flavor Gelatin
STIR boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13×9-inch pan.
REFRIGERATE at least 3 hours or until firm.
DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.
Parsley, finely chopped
Deviled egg mixture
1 black olive and 2 asparagus tips
1. Stir chopped parsley into your favorite deviled egg mixture to give it a green tint; fill the cooked egg whites.
2. Use black-olive slices for pupils and a bit of red pepper pushed into the center for evil glint. Add asparagus tips for eyebrows.
This recipe is tried, tested and truly loved by me! It’s a fall tradition at our house now!
1 box spice cake mix
1 (15 ounce) can solid-pack pumpkin (the small can)
1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) or 1/2 cup raisins (optional)
1 cup cream cheese frosting (optional)
1. Preheat oven to 350°F.
2. Spray cookie sheets lightly with vegetable spray (Pam).
3. In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
4. Drop by large rounded spoonfuls onto the cookie sheet; they don’t flatten out much so however you place them on the sheet is pretty much how they’ll look after baking.
5. Bake for 8 to 15 minutes, depending on the size of your cookies.
6. Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
7. Frost, if desired