Welcome to Cheddar Bay's
Halloween 2007


Coffin Sandwiches

Slices of whole wheat bread
Slices of ham
Slices of cheese
Miracle Whip or mayonnaise
Lettuce leaves

Layer bread with sliced meat, cheese, dressing and lettuce. Spear each sandwich with plastic toothpick to hold it together, if desired.

Cut bread slices into coffin shapes, using a sharp knife. Write scary messages on sandwiches with decorating gel, yellow mustard or ketchup.

Butterfinger Caramel Apples

6 wooden craft sticks
6 tart apples - washed, dried and stems removed
1 (14 ounces) pkg. caramels
2 T. water
2 Butterfinger candy bars, chopped

Line the tray or baking sheet with wax paper. Insert 1 wooden craft stick into the stem end of each apple

Microwave the caramel and water in a large, microwave-safe bowl on high for 2 minutes and stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip each apple in melted caramel and scrape excess caramel from the bottoms of the apple. Quickly roll bottom half of apples in chopped Butterfinger and then place the apple on a prepared tray. Refrigerate for 45 minutes. Store apples in the refrigerator in an airtight container.

Baked Caramel Apples

4 to 5 large apples
1/2 cup caramel topping
1 cup chopped walnuts

Heat coals, gas grill to medium heat or oven at 350�. Fold four 18 x 18 ~ inch pieces heavy ~ duty aluminum foil crosswise in half; spray with cooking spray. Cut apples in half; remove cores. Cut each half into 4 wedges.

Place 6 to 8 apple wedges in center of each piece of foil. Drizzle 2 to 3 tablespoons caramel topping and 2 tablespoons of walnuts over apple wedges on each piece of foil. Wrap foil securely around apples.

Grill or bake foil packets, seam sides up, 8 to 10 inches from medium ~ low heat 10 to 12 minutes or until apples are crisp ~ tender. Open packets carefully to avoid steam; CARAMEL WILL BE HOT!!! Serve immediately. Serves 4 to 8 depending on size of apples.

Perfect Popcorn Balls

2-1/2 quarts popped popcorn
1 (14-oz) pkg. light caramels
1/4 c. light corn syrup
2 T. water

Keep the popped corn warm in a 200-degree oven. Melt the caramels in the top of a double boiler over simmering water. Add the corn syrup and water and mix until smooth. Slowly pour over the popcorn in a large bowl or pan. Stir to mix well. With greased hands, shape the mixture into balls about the size of softballs.

Let the balls cool and dry completely before wrapping (you can make them the day before). Wrap in plastic wrap or in corsage bags, available at any florist, and tie with orange and black ribbons. Yield: 15 popcorn balls

Mummy Cookies

2/3 c. butter or margarine, softened
1 c. sugar
2 tsp. vanilla extract
2 eggs
2-1/2 c. all-purpose flour
1/2 c. Hershey's Cocoa
1/4 tsp. baking soda
1/2 tsp. salt
1 c. mini Semi-Sweet Chocolate Chips
1 to 2 packages (12 oz. each) Premium White Chips
1 to 2 T. shortening (NOT butter, margarine, spread or oil!)
Additional mini Semi-Sweet Chocolate Chips

Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup small chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.

Heat oven to 350-degrees. For mummy body, roll 1 tablespoon dough into 3-1/2 inch long carrot shape; place on ungreased cookie sheet. For head, roll 1 teaspoon dough, roll into ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.

Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Microwave 2 cups (12-oz. pkg.) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl at HIGH (100%) 1 minute; stir until chips are melted.

Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper. (If mixture begins to thicken, return to microwave for a few seconds.) Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use toothpick to score lines in body and on face to resemble mummy. Place two small chocolate chips on each for eyes. Store, covered, in cool dry place. About 30 cookies.

Peanut Butter 'n' Chocolate Pie

1-1/3 cups mini Hershey's Kisses, divided
2 T. milk
1 (6 oz) packaged crumb crust
1 (8 oz) brick cream cheese, softened
3/4 c. sugar
1 c. creamy Peanut Butter (or crunchy Peanut Butter)
1 (8 oz.) container Cool Whip topping, thawed

Place 2/3 cup chocolates and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or just until melted and smooth when stirred; spread evenly on bottom of crumb crust. Cover; refrigerate.

Beat cream cheese in medium bowl until smooth; gradually beat in sugar. Stir in peanut butter and whipped topping until blended; spoon evenly into crust over chocolate mixture. Cover; refrigerate 4 to 6 hours or until set.

Just before serving, place remaining 2/3 cup chocolates around edge of filling. Serve cold; cover and refrigerate leftover pie. 8 servings.

Brownie Cemetery Cake

1 (about 19 oz.) pkg. brownie mix
1 (16 oz.) can vanilla ready-to-spread frosting
1 T. Cocoa
4 Hershey's Hugs
4 Hershey's Kisses
5 (1.55 oz. each) Hershey's Cookies 'n' Creme Bars, divided
5 (Snack Size) Hershey's Kit Kat Wafer Candy Bars
1 (4.25 oz.) tube orange decorating icing
1 c. sweetened coconut
Green food color

Line 8-inch square baking pan with foil, allowing foil to extend over sides; grease foil. Prepare, bake and cool brownie mix as directed on package.

Invert brownie onto large tray; remove foil. Stir frosting and cocoa in small bowl until well blended. Frost sides and top of brownie.

Press unwrapped Hershey's hugs upside down in all 4 corners of brownie. Place Hershey's Kisses on top of each Hershey's Hugs. Unwrap 2 Cookies 'n Creme bars; break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence.

Unwrap Kit Kat bars; holding upright, cut top of each bar at angle on one end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar with orange icing.

Combine coconut, 1/2 teaspoon water and a few drops green food color in small bowl. Toss with fork until evenly tinted. Spread over top of brownie. Press tombstones into brownie.

Unwrap remaining Cookies 'n Creme bars; break and arrange to fit around base of brownie, making path and steps to cemetery.

Return to Halloween Pages