Leftover Halloween Candy Tips

Here are some tips for using all of that extra Halloween Candy!

• To prevent sugar shock, have a big bag of popcorn waiting when everyone comes back from Trick or Treating. It’s easy to fix and will counteract some of the sweet stuff.

• You can freeze candy up to a year in the freezer.

• Don’t forget to buy discounted Halloween candy for Christmas stockings and parties. Most kids don’t care if their Christmas candy is orange and black or if it has silver and gold wrappers instead of red and green.

• Use leftover Halloween candy in Christmas baking and for making gingerbread houses.

• Use grated or chopped chocolate in place of chocolate chips in cookies.

• It is easier to cut candy into pieces if you freeze it first.

• Break Butterfinger candy bars into peanut butter cookie dough.

• Sprinkle chopped chocolates on a white or chocolate frosted cake or use them to top ice cream and cheesecake.

• Mix leftover chopped chocolates into cake mixes.

• When making cupcakes, decorate the tops with one Hershey’s kiss or a mini candy bar.

• Pour some leftover candy into a basket or pretty bowl to give to someone for a special gift.

• Even a Christmas bag full of an assortment of candies would be a gift that would delight anyone – kids, adults, co-workers or neighbors.

• When making apple butter, instead of your usual spices use 1/2 cup red cinnamon candies and 1 Tbsp. cinnamon for every 10 cups apples and your regular amount of sugar.

We talk a lot about what to do with leftover candy but don’t forget you can also do nothing with it but eat it! …my favorite thing! Stockpile bags of candy to use for school parties, birthday parties and so on. In my case, I have a huge candy jar I keep full for when the grandkids come to visit. I can go through pounds of it that way. It keeps forever so don’t feel that you have to hurry and use it.

Jill

From Karen:

After the kids are done halloweening, I grab 24 candies for each child (I have 4) to save for a countdown to Christmas instead of buying the calendars in the stores. I usually keep them in a bag but you can get the kids to decorate shoe boxes or stick the candy to a calendar with tape.

Here are some leftover candy recipes for you to try:

Stained Glass Cookies

Cut a hole in the center of rolled out sugar cookie dough. Place a hard colored candy into the center. Bake as usual. The candies will create a stained glass look.

Candy Bar Milk Shakes

1 cup mini candy bars, chopped
2 cups (1 pint) ice cream (chocolate or vanilla)
1/2 cup chocolate syrup
1 1/4 cups milk

Chop candies in a food processor. They are easier to chop if they are partially frozen. Add the rest of the ingredients. Mix until blended. This makes a thick shake. Add 1/4 cup milk for a thinner shake. Makes 2 milkshakes.

Chocolate Chip Candy Bar Cookies

45 mini Hershey’s candy bars
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups flour
Preheat oven to 325°. Chop candy bars. Cream butter and sugars in a bowl. Beat in eggs and vanilla. Add the rest of the ingredients and blend well. Fold in candy bar pieces. Scoop batter onto a greased cookie sheet with a teaspoon. Bake 9-11 minutes until golden. Let rest on cookie sheet 2 minutes before moving to a cooling rack. Cool completely. Makes 2-3 dozen.

Photo By: i eated a cookie

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Halloween is going to be here before you know it! Here are some yummy tips to use for your Halloween party or on Halloween night.

• For some cute and tasty ghosts, dip Nutter Butter cookies in melted white chocolate. Use mini chocolate chips or M&M’s for eyes. Use a toothpick to touch up the area where you held it while dipping.
• Mix up your favorite Chex Mix recipe and when you are done baking it, add some candy corn to it.
• Mix equal parts of peanuts and candy corn for a different snack.

  The Chex Mix and the peanuts in these tips helps with the overload of sweets that will inevitably happen.

• Use leftover Halloween candy in Christmas baking and for making gingerbread houses.
• Place a plastic spider or a pair of plastic teeth at the bottom of everyone’s punch cup for an unexpected surprise.
• Serve your punch in a large plastic pumpkin instead of the usual punch bowl.

Halloween Orange Punch

1 can (46 oz.) pineapple juice
3 cups lemon – lime soda
3 cups orange drink
2 liters ginger ale
1/2 pkg. (half gallon) orange sherbet

Mix first three ingredients and chill. When ready to serve, pour in ginger ale and drop-in scoops of sherbet.

Jack O Lantern Juice
(This is a twist on the usual Orange Julius.)

1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (46 oz.) can pineapple juice, chilled
1 (2 liter) bottle orange soda, chilled
Orange sherbet, optional

Mix all together in a large punch bowl. Top with a scoop of sherbet. Refrigerate leftovers.

For a fast dessert or for those school treats your kids forgot to tell you about until the night before, grab your favorite brownie mix and bake it.

Jack O Lantern Brownies

When brownies are cooled, cut with a large pumpkin cookie cutter. Then frost with orange butter cream frosting. If using canned frosting just add a little orange food coloring to vanilla. Decorate as much or as little as you like.

Jack O Lantern Eggs

Hard boil eggs. Dye with orange food coloring:

1. Put a couple of teaspoons of vinegar in a mug and several drops of food coloring. Remember if you don’t have orange food coloring, red and yellow mixed make orange.
2. Fill mug with boiling water and place egg in mug. You can let the water cool slightly before putting the eggs in if kids are doing this.
3. Use black markers to decorate with faces and other fun designs!

Jack O Lantern Pizza

English muffins
Spaghetti sauce
Cheddar cheese, grated
Black olives

Spread muffins with sauce and then cheese. Slice olives in different shapes to make eyes, nose and mouth. Broil or bake long enough to melt cheese.

Need more creative Halloween Ideas? Halloween On A Dime shows you practical and creative ways to make your own decorations, costumes, party games and more! Buy Halloween On A Dime e-book now!

Photo By: Crystl

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Roasting Pumpkin Seeds and Pumpkin Recipes

Peter Piper Picked a Profoundly Plump Pumpkin — Now What does he do with it?

Every fall I get many questions about what to do with pumpkins. Many people find curious fascination in imagining what it would be like to grow these versatile little gems, as if growing something that produces a large fruit is somehow more respectable than growing, say, a Serrano pepper. Many people eventually venture into pumpkin experimentation. Some succeed and many fail. Much like a dog that chases a car, many people never give thought to what they would do if they actually succeeded in successfully raising a patch of these fall favorites.

Whether you have found yourself with more pumpkins than you know what to do with or you are one of the people who had to buy pumpkins and duct tape them to the vine, these tips for roasting and using pumpkins are sure to help you make the most out of them (no matter how you acquired them)!

How To Roast A Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

A 5 lb pumpkin makes about 4 1/2 cups of mashed (pureed) pumpkin.
a 15-16 oz can of pumpkin equals about 2 cups of mashed pumpkin.
So if the recipe calls for a 15-16 oz can of pumpkin use 2 cups.

Roasted Pumpkin Seeds

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.

*Squash seeds may also be used.

Pumpkin Pancakes

2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)

Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce

1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice

Mix everything together until well blended.

For even more great pumpkin recipes including an easy homemade pumpkin muffin recipe, check out part 2, Easy Pumpkin Recipes – Muffins and More!

Photo By: John Leach

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Dairy Queen Freeze Recipe

From: Cheryl

My kids love the Dairy Queen freezes. We make them at home for much cheaper than buying them at the restaurant… I am bad about not measuring things so I just go by sight or taste… everyone likes theirs a little bit different.

In a blender put about:

1/4 cup milk
1 cup of ice

Blend until crushed. Add:

1 cup ice cream
Add sugared drink mix – the amount and flavor you like. Blend.

You may have to add a bit more milk if it is too thick to blend… This will taste like the DQ freezes from DQ. If you are unfamiliar with this old favorite, it is a Mr. Misty blended with ice cream, into a creamy drink…

Photo By: Simon Welsh

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Leftover Hot Dogs, Hamburgers And Peach Smoothies

I’m not sure why but every time we barbecue there are always a few hot dogs and hamburgers left, not to mention leftover baked beans. It’s like a Murphy’s Law of barbecuing. You’ll always have leftovers just like you always have leftovers at Thanksgiving.

Unlike Thanksgiving, where you can find lots of recipes explaining what to do with leftover turkey and gravy, the pickins are slim for leftover hot dog recipes. Today’s menu not only uses the hot dogs but also hamburgers and baked beans in one fell swoop.

Tips:

• Buttering corn on the cob can be a challenge but to have to do it for four or more kids can really wear you out. To make buttering corn easier, spread butter on a piece of bread (the heel works best).Then wrap the bread around the corn and quickly rub. Add more butter to the bread as you need it.
• For a fast and easy fruit pie or crisp topping, sprinkle a 9 oz. box of cake mix on top of the fruit. Then drizzle with 1/3 cup melted butter and bake as usual.
• Use leftover grilled veggies in soups, stews and casseroles for extra flavor.
• If your butter tends to burn when frying foods in it, add 1 tsp. of oil in with the butter.

Menu:

Hot Dog Pie*
Tortilla Chips
Corn on the Cob
Peach Smoothies*

Hot Dog Pie

2-3 (about 1/2 lb.) hamburger patties, crumbled
4 hot dogs, sliced
2 cups baked beans*
2 oz. Velveeta, cubed
1 unbaked deep dish pie crust**
4 slices American cheese

Combine first 4 ingredients and heat either on the stove or microwave, just until cheese is melted. Prick pie crust with fork. Bake at 400 degrees for 10 minutes. Fill with hot bean and meat mixture. Cut each slice of American cheese into 4 strips and make lattice work on top of pie. Bake 5-10 minutes until cheese is melted.

*If you don’t have leftover baked beans, you can use canned baked beans (16 oz. can) or make your own. Just be sure to use a little brown sugar in them.

**If you don’t have a pie crust, bake without the crust in a greased casserole dish or pie pan until cheese is melted and serve on top of leftover hot dog or hamburger buns.

Peach Smoothies

2 cups frozen peaches, sliced and thawed
1 cup milk
1 can (6 oz.) frozen orange juice concentrate, thawed
1/4 tsp. almond extract
1 pint vanilla ice cream
3 drops each red and yellow food coloring, optional

In a blender combine first 4 ingredients. Add ice cream and blend till smooth. Add food coloring. Makes 4 servings.

Photo By: Steven Depolo

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Delicious Mother’s Day Breakfast!

You discreetly open one eye and scan the room. Maybe if you don’t move they will think you are still sleeping. Crash! The door flies open, the scrambled eggs go airborne and you know they have found you out! There they stand in the doorway – your family, grinning from ear to ear. It’s another Mother’s Day and once again they are treating you like a goddess- bringing you a tray full of burnt offerings (known in our culture as breakfast in bed).

There’s blackened toast, large brown lumps you think may be scrambled eggs, coffee "paste", and oh, are these strips of bacon, beef jerky or dog treats? Then of course you look at their smiling faces full of love and you are reminded how blessed you are. Gratefully, you pick up your fork and start eating. Has anything ever tasted more like manna from heaven?

If you’d rather be able to identify your Mother’s Day breakfast this year, then discreetly slip these recipes to your husband or children so that he can make sure that this heartwarming moment is also a tasty memory for you!

Recipes:

Pancakes

2 eggs
2 cups flour, all-purpose or wheat
1 1/2 cups milk
2 Tbsp. sugar
1/4 cup vegetable oil
5 tsp. baking powder
1/2 tsp. salt

In a bowl, mix ingredients just enough to moisten dry ingredients. Mixture will be thick and lumpy. Heat a griddle or frying pan over medium heat and lightly grease. Cook on a hot greased griddle. Flip when bubbles break on the surface and the edges begin to dry. Makes 15-18 medium pancakes.

Scrambled Eggs

8 eggs
4 Tbsp. milk or water (optional)
1 tsp. salt
1/4 tsp. pepper
4 tsp. margarine (or bacon grease)

Stir all the ingredients except margarine in a bowl until well blended. Heat a skillet on medium heat. Add margarine to the skillet. Pour egg mixture into skillet. Stir constantly about 4 minutes until eggs are fluffy and set. Serves 4.

Country Fried Potatoes

6 Tbsp. bacon grease or margarine
6 potatoes, peeled and sliced
salt and pepper

Melt bacon grease or margarine in a frying pan. Add the potatoes in the pan and cook over medium heat. Flip potatoes and cook until golden brown. Remove from pan. Salt and pepper to taste. Serves 4-6.

Creamy Orange Shake
(like Orange Julius)

1/3 cup frozen orange juice concentrate
1/2 cup milk
1/4 cup sugar
1/2 cup water (optional)
1/2 tsp. vanilla
5-6 ice cubes
2 scoops vanilla ice cream

Combine ingredients in a blender until smooth. Serves 4.

For more money saving recipes check out our Dining On A Dime Cookbook.

photo by: agizienski

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&

Easy Hot Apple Cider

Here is a great hot apple cider recipe someone gave me.

1 bottle apple juice
handful of cinnamon candy (red hots)

Heat in a crock pot or on the stove on low till dissolved. Then enjoy!

Thank you, Jennings

If you don’t have red hot candies, here is the hot apple cider recipe from Dining on a Dime.

You can adjust these ingredients to suit your own taste. I love mine sweet, so I add almost twice as much sugar. You can adjust the other spices too.

I put my hot apple cider on the lowest setting my burner will go and simmer the cider for hours just because it makes the house smell good. You can put it in a crock pot and leave it on low for the same effect.

Wassail or Mulled Cider

8 cups apple cider
1/4 cup brown sugar
1 tsp. whole cloves
1 tsp. whole allspice
1 cinnamon stick

Heat all the ingredients to boiling; reduce heat. Cover and simmer 20 minutes. Strain and pour into a punch bowl. Serves 8.

photo by: wlayton

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I have served Strawberry Lemonade for two or three wedding rehearsal dinners.  I made up the lemonade and dropped in frozen strawberries to keep the lemonade cool without diluting it.  You can also freeze the strawberries in a mold with lemonade to do the same thing.  It is so simple and people like to have their own strawberries in their cups.

I buy the lemonade mix at Smart and Final in the gallon size, that makes up 6 gallons and I make 7 gallons with it.  I get complements on how refreshing my lemonade tastes because it is not as sweet as full strength.  I have an empty gallon jug marked where to fill the concentrate to before adding water for one gallon of lemonade.

Here’s a trick to keep the lemonade cold when serving in the 5 gallon cooler jug (like an Igloo).  Freeze a clean gallon milk jug with water.  Drop that in the lemonade and keep another milk jug with water in the freezer for when the first one melts, then keep switching them out until the lemonade is gone.  The lemonade stays cold and it doesn’t get diluted.  And…I don’t outrun my ice maker!

Where we live, it’s nice to have something cold on tap outside.  Since we don’t snack between meals and only have water to drink between meals, this is an occasional treat, especially when we have guests.  It makes everyone feel special and gets them outside when the temperatures are in the 100′s.  We have plenty of shade and water play to keep them cool too.  There are just times when they have to go out to play!

Thank you for your ideas!

Sheri

photo by: nickharris1

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Ah June! –In the spring we think of a mouth-watering strawberry patch. Now it has turned into a forest with enough strawberries to feed most of the U.S. Undaunted by the mounds of berries in our kitchen, we have visions of row after row of beautiful jars of strawberry jam on our shelves. Then it happens! The first pot boils over leaving a red mess all over the stove, up on the walls and on the counters and floor. Hours later after the kitchen looks like World War III was fought in it we stand in our kitchen and proudly display our 2 pints of strawberry jam. Don’t despair. Canning isn’t the only way to use excess strawberries. Here are some other suggestions:

• Think small. Don’t plant too many plants in your garden. Plant just enough for what you need.



• File all your recipes for fruits and veggies in order by the name of the fruit. Then when you need to find recipes for all the extra produce you can easily find several recipes.
• To freeze berries: Throw extras into a bag and freeze. Don’t waste time freezing them on a tray, they do just as well thrown in a bag.
• Use extra strawberries in milkshakes, homemade smoothies, homemade popsicles, and fruit gelatin.
• Top on cereal or oatmeal; add milk for a cream flavor.

Strawberry Leather

3 cups fresh or frozen strawberries*
1 Tbsp. lemon juice
1 Tbsp. light corn syrup

Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and corn syrup. Line a 15×10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan; be sure it is spread thin on the pan. Dry in an oven at 150° or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs
*Any other fruit may be used in place of the strawberries.

From Dining on a Dime

Photo By: ~MVI~

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