Ok, with only 5 days left before Halloween, here are the recipes from last week's cooking club!
From Angela Evertsen:
Pumpkin Pie Bars
Bottom Layer:
1 can (29 oz) pure pumpkin
1 C. milk
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
Top Layer:
1 yellow cake mix
3/4 C. walnuts, chopped
1-1/2 sticks butter, melted
preheat oven to 350 degrees.
In a large bowl, mix together all ingredients for the bottom layer. Spread mixture into a glass 9X13 pan. Pat yellow cake mix over bottom layer. Spread walnuts over dry mix. Cover dry mix with melted butter. Bake 45-55 minutes, or until golden brown.
From Sis Kohl:
Halloween Candy Corn Cookie Bark
Source: YourHomeBasedMom
14 whole Oreos, broken up (use Halloween Oreos if you can find them)
1 1/2 cups pretzels - any shape, broken into pieces
16 ounces almond bark or white chocolate melts
1 cup candy corn
brown and orange colored sprinkles
Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces - it's really rich. Makes around 20-24 pieces. Store in air tight container.
Anna Despain made yummy Halloween mummys!
Little smokies wrapped in cressent rolls-- so very cute
Joni Lynn brought yummy Pumpkin cookies:
Pumpkin Spiced and Iced Cookies
By: LIBBY'S PUMPKIN
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
VANILLA GLAZE (recipe below)
Directions
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
Sister Anderson made a wonderful fruit dip made with mixing nutella and whipped cream together!! It was bewitching!! She served it with monster size strawberries, but also suggested dipping graham crackers in it is incredible!-- she was right!!
I served salsa and chips -- the chips were cut out of corn tortillas in Halloween shapes.
I also made Monster fingers by dying some sugar cookie dough green and rolled tablespoonfuls of the dough into finger shapes. Using a knife, mark knuckle lines across the center of each finger. Lightly flatten the end of each finger. Press whole or sliced almonds on flattened areas for fingernails.
Place finger shapes on ungreased baking sheets. Bake cookies until they are firm and bottoms begin to turn golden. You can also attach the almond after baking by "glueing" it to the cookie with a bit of jam.
We washed all this down with some Ghoul-Aide:
Ghoul-Aide
Ingredients:
1 package grape kool-aid
1 package orange kool-aid
3 quarts cold water
2 cups sugar
1 (1 liter) bottle ginger ale
Directions:
Mix all together, will be dark brown, black in color.
Refrigerate.
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