Preschool Halloween Theme

    Page 3

    In the Kitchen

    Boogers on a Stick

    Take an 8 oz. jar of Cheese Whiz and melt in the microwave according to jar directions allow the cheese to cool slightly. Carefully stir in 3 or 4 drops green food coloring, using just enough to turn the cheese a pale snot green. To form boogers, dip and twist the tips pretzel sticks into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach a boogerish size, set pretzels on wax paper to cool until you're ready to eat.

    Swamp Slime

    Prepare some green jello according to package directions, when it starts to solidify, divide it into two containers. Stir in various gummy bugs to the first container. Beat the rest of the jello with some whipped cream or cool whip and add to the top of the slime. Let set.

    Demonic Jello

    Regular green food coloring does interesting things to orange Jello. Make a bowl and when it's semi-solid drip several drops of green coloring onto the surface and stir in gently. They'll swirl into dark funnel clouds.

    Halloween Cookie Pizza

    3/4 cup Light brown sugar
    1/2 cup Butter flavored shortening
    1 Egg
    1 tablespoon Water
    1 teaspoon Vanilla extract
    1 1/4 cups Flour
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    1 cup Peanut butter chips
    1 cup Miniature marshmallows
    1/2 cup Semi-sweet chocolate chips
    1/2 cup Pecans, chopped

    Chocolate Drizzle
    1/4 cup Semi-sweet chocolate chips
    1 1/2 tablespoons Butter-flavored shortening

    Orange Drizzle
    1/2 cup Powdered sugar
    1 tablespoon Water
    3 drops Yellow food coloring
    2 drops Red food coloring

    Preheat oven to 350 degrees. Lightly grease 12" round pizza pan. In large bowl beat sugar and shortening until creamy. Add egg, water, and vanilla and beat well. In a separate bowl, stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until blended. Stir in peanut butter chips. Spread batter in prepared pan to within 1/2" of edge. Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows chocolate chips and pecans over the top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely Blend chocolate drizzle ingredients and drizzle over the top; blend orange drizzle ingredients, and drizzle over the chocolate. Let stand one hour until drizzle sets. Cut into wedges.Makes 16-20 servings

    ~Submitted by Nicole from Iowa

    Magical Brew

    This is a fun recipe for the kids to brew up, we put the ingredients in separate jars and gave the kids clues to find the jars. We then mixed the magical brew. They had a lot of fun!:)

    Blood drops (red hots)
    Chicken toes (candy corn)
    Colored flies (M&M's)
    Chicken Gizzards (shoestring potatoes)
    Cat's claws (sunflower seeds)
    Owl eyes (peanuts)
    Bat Bones (straight pretzels sticks)
    Dead Flies (raisins)
    Ghost noses (mini-marshmallows)
    Dried knuckles (popcorn)

    ~Submitted by Kathy in IA, Hand-in-Hand Home Daycare

    Scarecrow and Spider Cupcakes

    PREP: 30 min; BAKE: 20 min
    Makes 16 cupcakes
    Bake ahead and freeze the unfrosted cupcakes for up to three months, then frost and decorate when needed. Frozen cupcakes are also easier to frost!

    1 1/2 cups Bisquick Original baking mix
    1/2 cup sugar
    1/2 cup milk or water
    2 tablespoons shortening
    1 teaspoon vanilla
    1 egg
    1 tub Betty Crocker Rich & Creamy vanilla or buttercream ready-to-spread frosting
    8 fudge-dipped flat-bottom ice-cream cones
    Betty Crocker Fruit Roll-Ups strawberry fruit snack rolls
    Shredded whole wheat cereal biscuits, crushed
    Assorted candies (candy corn, red string licorice, small gumdrops)
    32 candy eyes
    1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
    48 large black gumdrops
    Black string licorice, cut into 4-inch pieces

    1. Heat oven to 375 degrees. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
    2. Beat baking mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
    3. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.

    To Decorate:
    Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with a bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for a hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.

    Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through a garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.

    High Altitude (3500-6500 ft): Use paper baking cups. Increase milk to 2/3 cup. Bake 20-25 min.

    ~Submitted by Wendy Hollands, Chesterville, Ontario, Canada

    Monster Claws

    2 tbsp flour
    1 tbsp plus 2 tsp cajun seasoning -- divided
    1 lb boneless skinless chicken breasts --cut lengthwise into 3/4-inch strips
    1 1/2 c cornflake crumbs
    2 tbsp chopped green onions
    3 eggs -- lightly beaten
    1 red, yellow or orange bell pepper -- cut into triangles
    Barbecue sauce

    Preheat oven to 350F. Lightly grease baking sheets. Place flour and 2 teaspoons Cajun seasoning in a large resealable plastic food storage bag. Add chicken and seal. Shake bag to coat. Combine cornflake crumbs, green onion and remaining 1 tablespoon Cajun seasoning in a large shallow bowl; mix well. Place eggs in a shallow bowl. Dip each chicken strips into eggs and then into crumb mixture. Place coated chicken strips on a prepared baking sheet. Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center. When chicken is cool enough to handle, make a 1/2-inch slit in thinner end. Place bell pepper triangle into the slit to form claw nail. Serve claws with barbecue sauce for dipping. Makes about 30 strips.

    Haunted HInt: A bewitching way to garnish a Halloween dish is with vegetable cutouts! Use a small metal cookie cutter or sharp knife to cut Halloween shapes from bell peppers, carrots, parsnips, squash, eggplant or tomatoes.

    ~Exported from MasterCook, Submitted by Karen in NY

    Halloween Chicken Pizza Masks

    1 lb. ground chicken
    1/2 c chopped onion
    1 tsp salt
    1 tsp dried oregano leaves
    1/2 tsp ground black pepper
    6 English muffins -- split
    1 1/2 c prepared pizza sauce
    1 large green or red bell pepper
    1 c shredded Cheddar cheese (4-oz)
    1 c shredded mozzarella cheese (4-oz)
    1 can slice black olives (2 1/4 oz) -- drained

    Heat a large skillet over medium-high heat until hot. Add chicken, onion, salt, oregano, and black pepper. Cook and stir about 6 minutes or until chicken is no longer pink; set aside. Cover 15 1/2 x 10 1/2-inch baking pan with foil. Arrange muffins in a single layer on prepared pan. Spread 2 tablespoons pizza sauce on each muffin half. Cover generously with chicken mixture, dividing evenly. Cut 12 silver bell peppers into "smiling" mouth shapes; set aside. Chop remaining bell pepper; sprinkle over mini-pizzas. Combine Cheddar and mozzarella cheeses in small bowl; sprinkle generously over mini-pizzas. Bake at 450F 12 minutes or until cheese is light brown. Make face on each pizza by using 2 olive slices for "eyes" and 1 pepper shape for "mouth". Makes 12 mini-pizzas

    ~Exported from MasterCook, Submitted by Karen in NY

    Grilled Cheese Jack-O-Lanterns

    3 tablespoons butter or margarine -- softened
    8 slices bread
    4 slices Monterey jack cheese
    4 slices sharp cheddar cheese

    Preheat oven to 350F. Spread butter on one side of each bread slice. Place bread buttered-side-down on ungreased cookie sheet. Using a small sharp hors d'oeuvre cutter or knife, cut out shapes from 4 bread slices to make jack-o-lantern faces. On remaining bread slices layer 1 slice Monterey Jack and 1 slice Cheddar. Bake 10 to 12 minutes or until cheese is melted. Remove from oven; place jack-o'-lantern bread slice on sandwiches and serve. Makes 4 servings.

    ~Exported from MasterCook, Submitted by Karen in NY

    Eyes of Newt

    2 cans sliced ripe olives (2 1/4 oz each) -- divided
    1/4 c chopped roasted red pepper -- divided
    1 package cream cheese (8-oz) -- softened
    1 clove garlic -- minced
    8 flour tortillas (6- to 7-inch)
    16 slices deli roast beef

    Reserve 48 olive slices, 48 pieces red pepper and 1 tablespoon cream cheese. Chop remaining olives. Combine remaining cream cheese, olives, red pepper, and garlic in small bowl; mix well. Spread about 2 tablespoons cream cheese mixture on each tortilla. Top each tortilla with 2 beef slices, overlapping slightly. Roll up tortillas, jelly-roll fashion. Trim off uneven ends of each tortilla; discard. Slice each tortilla roll into 8 (3/4-inch) pieces. Using reserve cream cheese, attach reserved olives and red peppers to make roll-ups look like eyes. Make 4 dozen pieces.

    ~Exported from MasterCook, Submitted by Karen in NY

    Bat & Spook Pizza

    4 Italian bread shells (6-inch) 2/3 c pizza or spaghetti sauce 1 package pepperoni slices (3 1/2 oz) 4 slices mozzarella cheese (1 oz each)

    Preheat oven to 375F. Place baking shells on an ungreased baking sheet. Spread pizza sauce evenly on bread shells; top evenly with pepperoni slices. Cut out ghost and bat shapes from cheese slices with cookie cutters; place on pizza sauce. Bake 10 to 12 minutes or until cheese is melted. Makes 4 servings.

    ~Exported from MasterCook, Submitted by Karen in NY

    Halloween Fun Popcorn Crunch

    8 c Popcorn
    1/2 c Salted pumpkin seeds
    1/2 c Dried cranberries or raisins
    1/2 c Banana chips; broken into pieces
    1 1/2 c Sugar
    1/2 c Corn syrup
    1/4 c Water
    1/4 c Butter
    1 tsp Vanilla

    In a large buttered bowl, combine first 4 ingredients; set aside. In a medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches a hard-ball stage, 4-5 minutes. Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn mixture; toss quickly to coat. Turn mixture out onto the greased baking sheet and spread using buttered hands. Cool and break into pieces.

    ~Submitted by Nicole from Iowa

    Goo-lish Caramel Apple Slices

    Drizzle apple slices with melted caramels and chocolate for a Halloween treat.

    1 14-ounce bag vanilla caramels (about 48)
    3 tablespoons water
    3 apples, cored, peeled, and sliced
    1 cup semisweet chocolate pieces (6 ounces)
    1 tablespoon shortening
    1/4 cup nut topping

    1. Put unwrapped caramels and the water in a medium saucepan. Cook until caramels are melted and smooth, stirring constantly. Remove from heat.

    2. Arrange apple slices on a pizza plate or pan. Use a spoon to drizzle caramel mixture over apples.

    3. Put chocolate pieces and shortening in a small saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring constantly. Use another spoon to drizzle the chocolate mixture over the caramel- covered apples. Sprinkle with nut topping. Let stand at room temperature for up to 10 minutes. Makes 6 to 8 servings.

    ~Submitted by Nicole in Iowa

    Monster Munchies

    1 cup Dry roasted peanuts -- unsalted
    1/3 cup Butter or margarine
    1 pound Marshmallows
    1/2 cup Peanut butter
    3 cups Puffed rice cereal
    1 cup Apricots -- chopped
    1 cup Raisins

    In a large bowl, combine cereal, apricots, raisins, and peanuts. In a microwave safe 13"x9" dish, melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter, cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about 1/2 cup of mixture per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired, the mixture may be spread in unbuttered 13"x9" dish and cooled and cut into bars.

    Yield: 1 dozen balls or 2 dozen bars

    ~Submitted by Nicole in Iowa


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