1. NUTTER BUTTER BOOS
12 Nutter Butter Cookies
2 c Almond Bark or White chocolate finely chopped
1/2 c Chocolate finely chopped
Place almond bark or white chocolate in a microwavable bowl or mug.
Lay your cookies out on a piece of wax or parchment paper, or prop them up using a cooling rack by putting each cookie in between the bars of the cooling rack.
Microwave for 30 seconds at a time, stirring in between, until it has melted smoothly.
Put the melted bark in a sandwich baggie and snip a little bit off of one corner to make a hole.
Squeeze melted bark over the top arc of the cookie then gently tape the bottom of the cookie against a flat surface to make the melted candy begin to ooze down the cookie. Shift it from side-to-side to create uneven edges on the bottom of the ghost.
Let the almond bark dry then pipe on eyes by melting chopped chocolate, adding it to a sandwich baggie, and cutting a hole in one corner.
Pipe three circles on each ghost cookie, 2 eyes and a mouth.
Let dry completely then store in an airtight container until ready to serve.
1 lb of Kramer Foods Guacamole
1 handful of blue tortilla chips
2 tablespoons of sour cream
1/4 cup sliced olives
To assemble Frankenguac:
Spoon guacamole onto a rectangle platter, using a flat edged scraper to shape into a rectangle.
Place chips near the top of his head, with triangle tip pointing down.
Add two dollops of sour cream for the whites of the eyes and top each with a sliced olive end piece (without the hole)
For the mouth, push sliced olives with rounded edges facing up into the guacamole, shaping it like Frankenstein's mouth.
3. ORANGE JACK-O-LATERN FRUIT CUPS
3 Medium Navel Oranges
1 cup Mixed Fruit – Your choice, I prefer berries
Slice off the tops of the oranges.
Using a spoon, scoop out the pulp of the oranges.
Cut out faces on each orange to resemble a Jack O Lantern.
Fill each orange with mixed fruit and serve.
4. HALLOWEEN CHEX MIX WITH CANDY CORN AND MAPLE PEANUTS
1 1/2 cups unroasted, unsalted peanuts
2 tablespoons pure maple syrup (I like Grade B)
1 teaspoon oil (canola, extra light olive or melted and cooled coconut oil)
3/4 teaspoon kosher salt
1 large egg white
3 cups cinnamon rice cereal squares (Cinnamon Chex)
1 1/2 cups mini pretzel twists
1 cup candy corn
Prepare the Salted Maple Peanuts: Preheat oven to 250°F. In a small bowl, combine the peanuts, maple syrup, oil, and salt, stirring until peanuts are fully coated. Spread the peanuts on a baking sheet covered in parchment paper. Roast for 10-12 minutes, stirring once half way through. Remove from oven and let cool slightly, until comfortable to touch. Break apart while peanuts are still warm.
Prepare the party mix: Coat a large baking sheet with cooking spray, line with parchment paper, then coat with cooking spray once more. Set aside.
In a large mixing bowl, beat the egg white until foamy, then stir in the cereal and pretzels to evenly coat. Spread the cereal and pretzels in a single layer on the prepared baking sheet. Bake for 1 hour, stopping to stir twice once every 20 minutes. Remove from the oven when dry to the touch, then let cool completely (the mixture will continue to crisp as it cools). Stir together with the roasted peanuts and candy corn, then serve.