I don’t know how many times I’ve heard that friends buy candy they know their husbands like. This way, what’s leftover, they know it’ll still get gobbled up. If my husband didn’t have such a sweet tooth, I wouldn’t have to keep it around throughout the year.
Perhaps you’re planning a Halloween party and getting all dressed up, or simply using the holiday as a good time to plan an event. Here are some devilish drink ideas, sweets and appetizers to help with the menu.
Sludgy Chocolate Martini
1 T. chocolate syrup
3 Halloween OREO cookies, finely crushed (about ¼ c.)
½ c. chilled strong brewed coffee
1 c. vodka
¼ c. chocolate flavored liqueur
1 c. light vanilla ice cream
Pour syrup onto small plate; place crushed cookies on separate small plate. Dip rims of 2 martini glasses in syrup, then cookie crumbs.
Spoon any remaining cookie crumbs into prepared glasses, if desired. Blend remaining ingredients in blender until smooth; pour into prepared glasses.
Vampire Sangria
2 c. cold water
2 c. red wine
1 pkt. (2 qt. size mix) Crystal Light Lemonade Flavor Drink Mix
1 navel orange, sliced
1 apple, sliced
1 lime, sliced
2 c. cold club soda
Add water and wine to drink mix in a 2-qt. pitcher; stir until mixture is completely dissolved. Stir in remaining ingredients, except club soda. Refrigerate several hours or until chilled.
Add club soda just before serving; stir. Serve over ice.
Witches’ Brew
1 1/2 qts. Apple juice
3 c. pineapple juice
5 cinnamon sticks
6 cloves
10 whole allspice
Combine all ingredients and heat slowly over medium-low heat 15 to 20 minutes; stirring occasionally. Strain. Serve hot. Makes 10 servings.
Amanda Weekes
Sausage and Beef Dip
1 lb. bulk sausage (hot)
1 lb. hamburger (can use 1 ½ lbs. if using very hot sausage)
1 lb. Velveeta Cheese
1 lb. Cheddar cheese
1 can Rotel or other brand diced tomatoes & chilies
Brown sausage and hamburger. Drain grease. Cube Velveeta and shred Cheddar cheese.
In crock pot or saucepan, add all ingredients. Heat until all cheese is melted, stirring occasionally. Serve with corn or tortilla chips and veggies.
Amber Sagester
Pumpkin Cookies
1 c. granulated sugar
½ c. vegetable shortening
1 c. pumpkin
1 t. vanilla
2 c. flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 t. ground cinnamon
1 c. raisins
Orange Icing:
2 c. confectioners’ sugar
1 T. butter, softened
Orange juice
Cream granulated sugar and shortening. Add pumpkin and vanilla. Add flour, baking powder, soda, salt and cinnamon. Add raisins. Drop dough by spoonful onto greased cookie sheets.
Bake at 375 degrees for 10 to 12 minutes. Cool completely. Frost with Orange Icing.
Orange Icing: Combine confectioners’ sugar and butter. Add enough orange juice to moisten and make of spread consistency.
Debbie Luffy
Please share your recipes!
Thanksgiving will be here before we know it. That means lots of turkeys will be prepared while kitchens everywhere will be filled with that unmistakable aroma. While my family and I just love turkey with all the trimmings, I’m all about the turkey leftovers.
Each year I get comments (friendly ones) from my family because one of the first things I do after that wonderful meal, is start working on the turkey carcass. Well, you know it’s easier to do while it’s still warm! And who doesn’t love turkey leftovers?
Please send in to the Independent your recipes for turkey leftovers so we can share them with our readers. Also, in preparation for my “12 Cookies of Christmas” article, I’d love to hear from you about favorite cookie recipes you enjoy baking for your family and friends. Thanks so much! Anita
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