Countdown to Halloween {Day 11}

The first Halloween I made these cute eyeball tacos my kids were really small and didn't dare dig in. I soon discovered if I enlisted their help making up the "eyeballs" they actually ate them too! I make these every Halloween for my cute little creatures! Something warm, homemade, but still as easy as can be for a busy mom on Halloween.

More cute games and coloring pages for your scary creatures!

{Project 52} Making it Memorable!

http://familyfun.go.com/halloween/halloween-printables/

Halloween Countdown Recipe, Day 11

Spooky Eyeball Tacos

original recipe from kraftfoods.com

Ingredients:

1 lb ground beef

1 pkg taco seasoning mix

12 hard taco shells, or soft flour tortillas, or tortilla chips

salsa

sour cream

sliced black olives

lettuce

sliced tomatoes

warm seasoned black beans

avocado

Directions:

Preheat oven to 350 degrees. Mix meat and seasoning mix together; shape into 36 (1-inch) balls, and place on baking sheet. Bake for 15-20 minutes.

Build your taco, or salad how you prefer reserving two meatballs for the top of each taco. Spoon a small amount of sour cream on to the reserved meatballs, garnish with sliced olives to resemble eyeballs.

Happy Baking!!

Countdown to Halloween {Day 12}

Each member of my family has a cookbook filled with incredible family recipes, I think maybe printed before I was even born (alright, maybe not that old, but close). Over the many many years the pages are well worn, and even missing. Somedays I hear from a sister who has called all of the other sister, and I am the last hope to see if I still have page 28 in the family cookbook. We LOVE this book! It reminds me of the many trips to Lake Powell, Swiss Days, the laughter, the tears of loved ones passing on, and all the adventures that come from our family! It always makes me smile!! Today I share a classic recipe from my lovely Grandma Worthington, who was classic herself!

Halloween Countdown Recipe, Day 12

Grandma Worthington's Pumpkin Pie

Ingredients:

Makes enough for 2 pies

4 eggs

1 large can Libby's pumpkin

1 1/2 cups sugar

1 teaspoon salt

2 teaspoons cinnamon

3 1/3 cups evaporated milk

Directions:

Mix all ingredients together in the bowl of an electric mixer fitted with the whisk attachment. Grandma would always rinse out the pumpkin can with the evaporated milk, not to waste any; this was her secret! Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Decrease temperature to 350 degrees and bake for 45 minutes.

Happy Baking!!

Countdown to Halloween {Day 13} & {Project 52}

What could be cuter then a plate of these Gingerbread Mummies at your Halloween party! They have always been a huge hit for me! I am the biggest fan of gingerbread, so any excuse to make some nice soft gingerbread cookies works for me. So cute!! Thanks Kneaders!

Here are some links to fun printable and games for your little Mummies to play as they get ready for Halloween.

{Project 52} making it memorable!

http://holidays.kaboose.com/halloween-printables.html

http://www.atozteacherstuff.com/Themes/Halloween/

Halloween Countdown Recipe, Day 13

Kneaders Gingerbread Mummies

Ingredients:

1 cup butter

1 cup white sugar

1/2 cup dark molasses

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon ginger

2 eggs well beaten

1 teaspoon white vinegar

5 cups all-purpose flour

1 teaspoon baking soda

white chocolate chips - reserved for frosting

Directions:

In a large saucepan, cream together butter and sugar. Add molasses and spices, mix well. Stirring constantly bring to a boil. Remove from heat and allow to cool to luke warm. Stir in eggs and vinegar. Sift flour with baking soda into molasses mixture to form a smooth dough. Chill for several hours, or overnight. When you are ready to bake roll out dough to 1/2 inch thickness. Cut with gingerbread cookie cutter. Place on baking sheet lined with parchment paper. Bake 8 to ten minutes in a an oven preheated to 350 degrees. Bake only until lightly browned on the edges, do not over bake. Allow cookies to cool on baking sheet for 5 minutes before moving them to a cooling rack. Let cool completely before frosting.

Frosting Ingredients:

click here for buttercream icing recipe- tint red with food coloring, or gel.

melt down white chocolate chips until just melted, allow to cool until slightly stiff.

Frosting Directions:

With read buttercream and a #6 round tip, make one eye on right side. Then on the opposite side with a #4 round tip, pipe stitches over the heart area. Using a #47 basket weave, with textured side out, zigzag down the mummy missing the eye and the stitches. If the texture is not visible allow the white chocolate to cool a little longer until it will hold the shape of the texture, but will still come through the tip. Let dry 15 minutes in a cool place.

Happy Baking!!

Countdown to Halloween! {Day 14}

I'm a little jealous of all of you who are close to a Kneaders! Ugghhh, I'm not even close! I could sure use a loaf of Pumpkin Bread, Pumpkin Chocolate Chip Cookie, an Eclair, not to mention a slice of Carrot Cake. I guess I'll have to do with just one of the above. :)

Halloween Countdown Recipe, Day 14

Kneaders Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup brown sugar

1/2 cup sugar

1 1/2 cups butter, room temperature

2 eggs

1 15 oz can pumpkin

2 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ginger

1 cup semi sweet chocolate chips (milk chocolate will work too, if you prefer)

Directions:

Preheat oven to 400 degrees. In bowl of electric mixer fitted with whisk attachment whisk together sugars, eggs, butter and pumpkin, cream together until color lightens. Scrape down the bowl, and mix for one more minute at medium speed. In a separate bowl mix together flour, baking powder, cinnamon, nutmeg, salt, and ginger. Slowly add dry ingredients to wet ingredients mixing until incorporated. Stir in chocolate chips by hand. Using a ice cream scoop, scoop out cookie dough, onto a baking pan lined with parchment paper. Bake at 400 degrees for 12-15 minutes or until light golden brown on outside edges.

Happy Baking!!

Countdown to Halloween! {Day 15}

I love Halloween; not the scary mask, fake blood, and crime part of Halloween, but the cute pumpkins, glittery little girls, happy children, yummy food and family part of Halloween. Honestly, nothing is better! Years ago I came across a couple recipes that have become a permanent part of our celebration.

Halloween Countdown Recipe, Day 15

Boo Cups

modified from the kraftfoods.com recipe

Ingredients:

15 (6 oz) clear cups

3 1/4 cups cold milk

2 packages (4 serving size) JELL-O Chocolate Flavor Instant Pudding

2 cups heavy whipping cream

2/3 cup confectioners sugar

20 OREO Cookies, crushed

30 miniature semi-sweet chocolate chips

Directions:

Prepare pudding as directed, place in refrigerator. In the bowl of an electric mixer fitted with the whisk attachment, combine heavy whipping cream, and confectioners sugar. Whisk on low speed until sugar is incorporated. Increase speed to high and beat until stiff peaks can be formed. Stir 1/2 of whipped cream into pudding mixture. Set aside.

Spoon 1 Tablespoon of cookie crumbs into each clear cup, cover evenly with a layer of pudding, and again with a layer of cookie crumbs

Drop remaining chipped cream by spoonfuls onto desserts to resemble ghosts. Place two mini chocolate chips on the ghost for the eyes. Serve immediately. Or, refrigerate until ready to serve.

Happy Baking!!

Countdown to Halloween! {Day 16}

One day closer, how is the planning coming? The other day a friend of mine said, "for being a stay at home mom, I'm sure in the car a lot!" That's the truth! Every busy mom needs a secret : made from scratch flavor can come from a box! Holidays are meant for making memories, and not the crying, screaming, pulling your hair out memories!

Halloween Countdown Recipe Day 16

Gooey Brain Cupcakes

Basic Coconut Cupcake:

Ingredient:

1 (18.25 oz) package white cake mix (plus ingredients listed on box)

1 (7 oz) can cream of coconut ( I found mine in the drink isle)

1 (7 oz) can sweetened condensed milk

Directions:

Prepare cupcake pans with paper liners. Prepare and bake white cake mix according to package directions. While still hot, using a utility fork, poke holes all over the tops of the cupcakes.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the hot cupcakes. Cool cupcakes completely before frosting.

(Martha Stewart's idea and photo) To decorate, cover the top of cupcakes with a thin smooth layer of buttercream and let dry, use a medium round tip to pipe two lines of buttercream in the center of cupcake, then pipe a brain design on each side.

Butter Cream Frosting- click here

Happy Baking!!

Countdown to Halloween! {Day 17}

Have I told you how in love with Fall I am!?! I am in heaven, and down here in southeast Texas, it's just started to get cool at night, and the leaves have just begun turning. I just LOVE it! I figured it was time for our countdown to Halloween to begin, can you believe we only have 17 days? How are the Halloween costumes coming? I know so much to do!

Halloween Recipe Countdown, Day 17 :

Pumpkin Bars with Sinful Cream Cheese Frosting

I know I have posted this recipe before, but I am telling you, if you haven't made it you are missing out on one of the BEST pumpkin recipes you will ever find! I make these all the time!

Original recipe from Paula Deen

Ingredients:

Bar:

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

15 oz can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

Icing:

8 oz package cream cheese, room temperature

1/2 cup unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon mexican vanilla

Directions:

Preheat oven to 350 degrees F. Using an electric mixer with paddle attachment combine eggs, sugar, oil an pumpkin. Mix at medium speed until pumpkin mixture turns color, from dark orange to pale orange, (about 5 minutes). In a separate bowl, stir together flour, baking powder, cinnamon, salt, and baking soda. Add the flour mixture to the pumpkin mixture and mix at low speed until thoroughly incorporated, and the batter is smooth. Spread the batter into a greased 9 X 13 baking pan. Bake for 25-35 minutes. Let cool completely before frosting.

To make icing: Combine the cream cheese and butter in the bowl of an electric mixer fitted with the whisk attachment, until smooth. Add the sugar and mix at low speed until combined. Stir in vanilla, and spread on cooled pumpkin bars.

Happy Baking!!