"Halloween Party with Glenda Scarlett"

To see a clip from this show, please click on the video below:

Munchkin Pumpkin Drops

Ingredients:                                                        

1 cup butter softened

1 cup sugar

1/3 can solid pumpkin

1 egg

2 cups all purpose flour

1 tsp pumpkin pie spice

½ tsp baking powder

¼ tsp. baking soda

½ bag white chocolate chips

1 container ready to spread cream cheese frosting

1/8 cup packed brown sugar

Orange sugar sprinkles 

Directions:

Preheat oven to 375 degrees. Grease cookie sheets. Beat butter and sugar in mixer until light and fluffy. Then add your pumpkin and egg; beat this until smooth. Add four, pumpkin pie spice, baking powder, and baking soda. Beat this until well blended. Stir in chips.

Take a mini ice cream scoop so your cookies will all be the same size. Drop dough onto a lightly greased cookie sheet leaving about 2 inches between each cookie. Bake for about 16 minutes or until set and the bottoms are brown.  Cool for a minute on a wire rack. Combine frosting and brown sugar in a small bowl. Spread over warm cookies then sprinkle with some orange sugar!

Pumpkin Pocket Sandwiches

Ingredients:

1 package refrigerated pie dough

Mustard

Sliced turkey

Shredded cheddar cheese

2 egg yolks

4-6 drops red food coloring

1 egg white

2-3 drops green food coloring

Directions:  

Lightly dust a surface with flour. Roll one sheet pastry out. Using a pumpkin cookie cutter, cut out 8 pumpkins. Repeat wit remaining circle of dough. Spread mustard over eight pumpkins. Layer with the turkey and cheese.Try not to go too far to the edge so filling won't leak out.

In a small bowl beat yolks with enough red food coloring to get an orange color. In another small bowl, beat egg white with green food coloring. Brush orange mixture over edges of pastry. Top with the remaining  pumpkins. Press edges to seal with a fork.  Brush stems with green mixture and pumpkins with orange. Transfer to a greased baking sheet. Bake at 400 degrees for 15 minutes or until browned.

Caramel Coconut Popcorn Balls

 

Ingredients:

8 cups plain popped popcorn (do not use buttered popcorn)

1/2 package caramels

1/8 cup butter

Pinch of salt

1 cup shredded coconut

1/2 bag semi-sweet chocolate chips

6-8 lollipop sticks

Halloween sprinkles and decorations 

Directions: 

Place popcorn in large bowl. Place caramels and butter in medium saucepan over low heat. Cook and stir until caramels and butter are melted and smooth, about 5 minutes. Stir in salt and coconut. Remove caramel mixture from heat; pour over popcorn. With large wooden spoon, mix until is evenly coated. Let cool slightly.

Place chocolate chips in microwavable bowl. Microwave for 1 minute; stir. Keep heating until chips are smooth. When popcorn mixture is cool enough to handle, grease hands with butter or nonstick cooking spray. Shape popcorn mixture into baseball-sized balls; place 1 lollipop stick in each ball. Dip each popcorn ball into melted chocolate and roll in Halloween decorations, if desired. Place on waxed paper until chocolate is set.

Melted Witch Puddles

Directions  

1 tsp. water

4 drops yellow food coloring

1 ½ cups flaked coconut

Semi sweet chocolate chips

Chocolate Oreos or any creme filled cookie

Bugles corn chips

Vanilla or white chips

Stick pretzels

Directions: 

Amounts of ingredients will depend on how many puddles you plan on making.  In a large baggie, combine water and food coloring; add coconut. Seal bag and shake to tint coconut. Set aside. In a microwave, melt chocolate chips. If your chocolate is not melting smoothly, add a little shortening to the bowl and stir until fully smooth and melted. You can do this with the white chocolate mixture as well. 

For witch’s hats, Spoon out a small amount and put it on the top of cookie.  Dip a bugle in some of the remaining chocolate; allow excess to drip off. Place the bugle on top of cookie, forming a witch’s hat. Set on waxed paper to dry. Repeat with remaining chocolate, bugles and cookies.  For brooms and puddles, melt vanilla chips and stir until smooth. Spoon melted white chocolate onto a piece of waxed paper to form a puddle. Immediately place a witch’s hat on the puddle. Place a pretzel stick alongside the hat, sprinkle tinted coconut at the end of the pretzel stick. (Repeat with the remaining puddles, hats and brooms. Chill for 15 minutes or until set.

Perfect Peachy Punch          

Ingredients
4 cups peach nectar, chilled
1 6-ounce can frozen orange juice concentrate, thawed
1 1-liter bottle ginger ale, chilled
2 16-ounce packages frozen unsweetened peach slices
Ice cubes

Directions
In a large pitcher, combine peach nectar and orange juice concentrate. Slowly stir in the ginger ale. Stir in the frozen peach slices. Serve over ice.

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