M&M Cookies

1 c. (2 sticks) butter or margarine, softened
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 c. flour
1/2 tsp. baking soda
1/8 tsp. salt
1 (12-oz) package M&M'S Chocolate Mini Baking Bits
3/4 c. chopped nuts (optional)

Preheat oven to 350 degrees. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M'S & Chocolate Mini Baking Bits and nuts. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes about 3 dozen cookies.

M&M Rainbow Blondies

1 c. (2 sticks) butter or margarine
1 (12-oz) package M&M'S Semi-Sweet Chocolate Mini Baking Bits
1 c. chopped walnuts or pecans
1/2 tsp. baking soda
2 c. all-purpose flour
1 tsp. vanilla extract
1-1/2 c. firmly packed light brown sugar
1 large egg

Preheat oven to 350 degrees (325 degreesfor glass pan). Cream butter and sugar until light and fluffy; add egg and vanilla extract. Combine flour and baking soda; add to creamed mixture just until combined. DOUGH WILL BE STIFF. Stir in M&M's Chocolate Mini Baking Bits and nuts. Spread dough into a greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out slightly moist with crumbs. Cool completely before cutting. Store in tightly covered container. Makes 32 bars.

Ghost Cookies

Using peanut shaped cookies (Nutter Butter), spread with white frosting or marshmallow fluff, add chocolate chips for eyes and nose.

OR Dip Nutter Butter cookies in melted white chocolate and let completely dry. Then let the kids decorate the face with frosting and chocolate chips.

Ghoul-Ade

1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 c. sugar
3 quarts cold water
1 (1-quart) bottle ginger ale, chilled

Mix Kool Aid's together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale.

Candied Apples

12 red delicious apples
12 heavy wooden skewers
4-1/2 c. sugar
3/4 c. light corn syrup
1 tsp. red food coloring
1-1/2 c. water
1 c. chopped peanuts or 1 c. toasted coconut
waxed paper

Line a large cookie sheet with buttered waxed paper.

Wash and completely dry apples. Insert a stick through stems. If you plan on using peanuts or coconut to coat the candies apples, get them ready now by placing in a small bowl.

In a saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes.

Remove syrup from heat and, woking quickly, dip the apples, one at a time, coating them evenly. If desired, roll in peanuts or coconut to coat then place on prepared cookie sheet. Let apples cool for at least an hour.

The Ultimate Chocolate Covered Caramel Apples

3 (14 oz) packages Kraft caramels
2 tablespoons water
6-8 large Granny Smith apples
6-8 heavy wooden skewers or sticks
Melted chocolate and/or white chocolate
Any of the following: Chopped peanuts, toasted coconut, candy sprinkles, Oreo crumbs, chopped candy bars
waxed paper

Line a large cookie sheet with buttered waxed paper, set aside.

Wash and completely dry apples. Insert a stick through stems. Sometimes it helps to use two sticks or even a fork, as these apples become quite heavy during the dipping process and a single stick may break. If you plan on using nuts coconut or any of the other optional coating ingredients get them ready by placing in a small bowl.

Combine caramels and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. You can also use your slow cooker to melt the caramel, like we did in the photo (we were making a lot of apples). Dip each apple in caramel mixture, coating evenly, use a spoon to help you cover the top part of the apple as in photo 1. Allow caramel to set slightly and then dip in caramel again.

After the second caramel dip, while the caramel is still liquid, roll the apple in the nuts or coconut or other coating ingredients (not shown). Coating the apple with one of these ingredients helps to keep the apple from sticking to the waxed paper, as well as give texture and flavor, but the apples are still great without this step.

     

Next melt the chocolate either in a double boiler, a microwave or in a glass bowl set inside a slow cooker which is filled part way with hot water. The amount of chocolate you melt depends on how decadent you want the apple to be (usually about 3 oz. of chocolate per apple, mixed white and dark).

Dip the bottom of the caramel apple in chocolate. Use a spoon to drizzle melted chocolate over the top, completely encasing the apple in chocolate. Using two different types of chocolate gives the apple a more decorative effect. Allow chocolate to set before wrapping in cellophane.

     

Options for gourmet apples are endless. Roll your caramel dipped apple in chopped toasted nuts or coconut, cookie crumbs, candy bits, whatever sounds good to you, before coating with melted chocolate. Each of these apples feeds about 6 people just slice into wedges. Wrap finished apples in cellophane, tie with a ribbon and you've got a spectacular gift for gourmet gift-giving.



(If you are looking for more main course meals for your All Hallows Eve get-together,
just CLICK HERE

Return to Halloween Pages     

Return to Cheddarbay Sitemap