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Gross Grub

~ grossness degree 1 ~

Index

Popcorn Balls -- versions 1, 2, 3
Chocolate Spiders
Witches' Hats
Mulled Apple Cider
Pumpkin Cookies
Halloween Apple Pizza
Caramel Apple Crunch
Taffy Apple
Eye Of Newt
Wobblie Gobblies
Ghost Toast
Pumpkin Ice Cream Glop
Frozen Jack-O-Lanterns
Lolly Pop Ghosts
Jack-O-Lantern Candy
Pumpkin Cake -- versions 1 & 2
Pumpkin Seeds
The Classic Apple Dunking

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POPCORN BALLS -- version 1

You Need:

- 8 cups popcorn (popped)
-1/2 cup dark corn syrup
-1/2 cup brown sugar (packed)
- 1/2 tsp salt
1/4 cup margarine or butter

Recipe
Combine brown sugar, corn syrup, margarine and salt in large pot. Heat over medium-high heat, stirring constantly. Add popped corn folding it into the caramel mixture until well coated (2-3 min.).
Cool a little while, till safe to handle.

Dip hands in cold water and shape popcorn into balls about 2" in diameter. Place on parchment or waxed paper and cool. When done place balls in plastic wrap or bags to store. Makes about 6.

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POPCORN BALLS -- version 2

Yield: 6 servings

1/2 cup Molasses
1/2 cup Corn syrup
1 1/2 sticks butter (3/4 cup)
1/4 teaspoon Salt
8 cups of Popped Popcorn

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

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POPCORN BALLS -- version 3

Add some red food colouring to the butter you are melting. Incidentally, to get true red or black colours, buy paste food colouring from a craft or cake decorating supply store.
No matter how many drops of liquid red you add,
it'll always be some shade of pink.
When the red butter is melted,
pour it over the popcorn as usual.

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CHOCOLATE SPIDERS

You Need:

- 12 oz. semi-sweet chocolate chips
- 5-1/4 oz. mini marshmallows (half a bag)
- waxed paper
- thin licorice whips (black, brown or purple)

Recipe:
Melt chocolate in either microwave or double boiler until just melted. Stir until smooth. Add marshmallows. Place by spoonfuls on waxed paper. Decorate with licorice "legs". Let dry.

Try variety. Add raisins or nuts or both, even m&m's work well. Try different kinds of spider legs too. Potato Sticks or pretzel sticks. Think of even more. Be creative and have fun. Also spiders set much faster if put in the freezer for just a few minutes.

Makes about 16 spiders.

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WITCHES' HATS

You Need:

- Bugles brand snack
- spread cheese
- round crackers

Spread cheese on crackers.
Top each cracker off with a bugle to complete the effect.
Make plenty, they go fast!

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MULLED APPLE CIDER

You will need:

- 1 quart apple cider
- 7 whole allspice
- 7 whole cloves
- 1 cinnamon stick
- 1/4 cup brown sugar (packed)

Pour all ingredients into large saucepan. Slowly heat to a boil. Remove from heat and strain.
Serve hot.

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PUMPKIN COOKIES

You Need:

- 2/3 cups margarine or butter
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
- orange food color (or mix red and yellow)
- roll of premade sugar cookie dough


Roll out cookie dough on floured surface. Cut out cookies in pumpkin shapes. Bake cookies according to package directions. Cool completely. With mixer, beat margarine to soften. Add powdered sugar, milk and vanilla. Stir in coloring to get desired shade of orange. Frost cookies, decorate as desired. Makes approx. 2 cups of frosting.

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HALLOWEEN APPLE PIZZA

Yield: 20 servings

20 oz Sugar cookie dough (roll)
3 tablespoons Flour
8 oz Cream cheese; softened
1/4 cup Peanut butter; creamy
1/2 cup Brown sugar
1/2 teaspoons Vanilla
2 medium Apples, granny smith
1 cup Lemon lime soda
Cinnamon
1/4 cup Caramel ice cream topping
1/2 cup Peanuts; chopped

Preheat oven to 375. Remove 1/2 cup of cookie dough and reserve for another use. Add flour to remaining dough and knead with hands to combine. Press dough to 14" circle on the 15" inch baking stone. Bake for 15 to 20 minutes or until cookie is lightly browned. Let cool for 10 minutes then loosen cookie from the stone. Cool completely. Blend cream cheese, peanut butter, brown sugar and vanilla together until smooth. Spread on cooled cookie. Peel, core and slice apples. Dip apple slices in lemon lime soda to prevent browning. Arrange apple slices on cream cheese mixture. Sprinkle lightly with cinnamon. Heat caramel topping slightly and drizzle over apples. Sprinkle chopped nuts over pizza. Cut into pieces and serve.

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CARAMEL APPLE CRUNCH

8 oz Cream cheese, softened
1/2 cup brown sugar
1/2 teaspoon Vanilla
1/2 teaspoon Caramel Flavoring

Blend all the ingredients together with a mixer. Serve mixture with apple slices. You can put the topping on the apples and serve it, or you can dunk the apple slices in the mixture. They taste like caramel apples, but they don't stick to the roof of you mouth or your teeth. Yumeeee!

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TAFFY APPLE

Yield: 6 servings

2 cup White sugar
2 cup Light corn syrup
1/3 cup Cinnamon candies (hearts)
1 cup Cold water
1/2 tbs Red food coloring
1/2 tbs Cinnamon
6 Red apples McIntosh or Delicious
6 Popcycle Sticks

In heavy saucepan, combine sugar, corn syrup and cinnamon candies with 1-cup cold water. Cook over medium heat until sugar and candies are dissolved, but do not boil. Add the food coloring and the cinnamon and bring up to boil. Boil until it reaches 300 F on a candy thermometer. Meanwhile, wash and dry apples, remove stem and insert wooden sticks firmly enough into the apple that you can hold them firmly. Remove syrup from heat when it reaches 300 and dip each apple into syrup. Swirl to coat apple. Place coated apples onto greased cookie sheets to cool and harden. Let stand at room temperature until ready to serve. Make 6 taffy apples.

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EYE OF NEWT

Yield: 16 servings

16 Raisins
1/2 cup Peanut butter
12 ounces of marshmallows
4 drops Green food coloring
4 cups Rice krispies; cheerios or-corn flakes

Heat peanut butter with marshmallows in a large saucepan over low heat until melted. Add green food coloring and mix in. Pour in cereal and stir quickly. Spray 8" pan with pam or grease lightly then pour contents into pan. Allow to cool in fridge, then cut into long thin strips, about 1" x 4". Cut each raisin in half and stick on one end of each strip to make the lizard's eyes.

Source: Healthy Treats and Super Snacks for Kids

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WOBBLIE GOBBLIES

Yield: 4 servings

2 packs (85 gram) Strawberry-jello powder
4 teaspoons Cornstarch
3/4 cup Water
1/2 cup Applesauce

Spray 2 baking sheets with no stick vegetable spray. Mix the jello powder and the cornstarch together. Stir in 3/4 cup water and 1/2 cup applesauce. Microwave on high for 5 minutes. (stir after 2-1/2 minutes) Stir again after cooking is complete. Spoon 1 cup of mixture on each of the baking sheets. Refrigerate 20 minutes, or until set. Cut strips of Wobblie Gobblies with sharp knife and pull of baking sheets. Place on lightly greased tray or baking sheets Store, uncovered at room temperature on lightly greased tray or baking sheets. Makes 4-6 servings.

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GHOST TOAST

You will need:
Bread
Margarine
Coconut
Chocolate Chips or Raisins
Ghost Shaped Cookie Cutter

Let the children use the ghost shaped cutters to make a ghost shape. Spread on margarine then sprinkle coconut on it. Put raisins or chocolate chips for eyes and mouth. Toast. YUM!

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PUMPKIN ICE CREAM GLOP

Yield: 6 servings

1 cup Pumpkin; canned puree
1/2 cup Brown sugar
1/4 cup Honey
1 teaspoon Cinnamon
1/2 ts Nutmeg
1/2 c Ginger Ale
1 qt Frozen vanilla Ice Cream

Combine ingredients in blender and whirl until smooth. Pour into pumpkin shaped cups to serve.

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FROZEN JACK-O-LANTERNS

Yield: 12 servings

12 Navel oranges
1/2 gal Dark chocolate ice cream
12 Cinnamon sticks

Cut off top 1/4 of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also. Pack chocolate ice cream into shells. Cut a hole into top of orange top. Set tops back on, over ice cream, and inset cinnamon stick stem through the hole. Place in freezer for at least 3 hours, or until serving time.

Here are some other good recipes that you could also use as a conversation starter.

L. Turn sandwiches into jack-o-lanterns! Cut eyes, nose, and mouth into the top layer of bread and let the top layer (preferably much darker--or much lighter--than the bread show through.

2. Make edible spiders for Halloween treats: a marshmellow for the body, licorice slivers or stick pretzels for the legs, and two "red-hots" candies for the eyes.

3. Turn apples into jack-o'-lanterns! Using a sharp knife, carefully cut portions of the skin away to make eyes, nose, and mouth. .

4. For a Halloween dessert, make an edible with's hat using a large, flat, dark cookie for the brim and an ice-cream sugar cone for the crown. Fill the cone with ice cream even to the rim and center it on top of the cookie. To enhance the illusion, consider giving the to of the cookie, a thin layer of chocolate frosting.

5. A plain sour-cream based chip or vegetable dip can quickly be transformed into a delightfully ghoulish Halloween dip by adding a few drops of green food coloring to the dip itself, and then scattering small bits of red and yellow bell pepper across the top.

6. Serve fruit salad in a large, hollowed-out, and well-scrubbed pumpkin. Or serve it in a small pumpkins: one for each diner. If desired, draw a jack-o'-lantern face on the pumpkin shell.

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LOLLYPOP GHOSTS

You will need the following:

Tissue Paper
Lolly Pops (any size or color)
Rubber bands
String

Take a tissue paper and cover the top of a tootsie pop and tie a string around or rubber band around the "head" of Ghost! Hang the "Lolly Pop Ghosts" with the string from the ceiling or rafters. Makes a cute (QUICK) snack!

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JACK-O-LANTERN CANDY

Yield: 1 serving

1/2 c Peanut butter
2 tbs. Butter
1.25 c Icing sugar - sifted
1 c Cocoa; unsweetened - sifted
1/2 c Milk; Evaporated
1 c Peanuts; chopped
2/3 c Coconut; shredded
Red & yellow food coloring
Pretzel sticks or-Licorice whips

Combine peanut butter and butter in medium bowl. Microwave at High 45-60 seconds till melted. Stir till blended. Gradually add icing sugar and cocoa alternately with evaporated milk till smoothly blended. Stir in peanut. Chill till firm enough to shape into balls. Color coconut with red and yellow food coloring to desired shade of orange. (Shake coconut and food coloring together in jar with tight lid.) Form spoonfuls (about 1 Tbsp) of chocolate mixture into balls. Roll into coconut and insert small piece of pretzel or licorice into top for stem. Chill well before serving. Store, covered in refrigerator. Make about 2 dozen.

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PUMPKIN CAKE -- version 1

This tastes like pumpkin!

1/2 c. sugar
1/2 c. butter
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1 egg
3/4 c. dark molassses
3/4 c. milk
2 c. flour
1 tsp. baking soda

Mix together sugar, butter, ginger, cinnamon, and salt. Add one egg and beat until fluffy. Add molasses and milk. Combine flour and basking soda and add to wet mixture. Bake in a round pan at 325 degrees F. for 35 minutes. When cooled frost with orange icing.

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PUMPKIN CAKE -- version 2

Bake 2 cakes in Bundt pans. Place the 2 cakes together bottom to bottom. Frost with orange frosting made from food colouring. The pumpkin face is pieces of a Hershey Chocolate Bar cut into triangles, etc for eyes, nose, etc. And finally set a chocolate frosted cupcake at the top as the stem.

Note: This ends up being a whole lot of cake.

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PUMPKIN SEEDS

2 cups pumpkin seeds
2 tablespoons salt
2 tablespoons melted butter
vegetable oil


Separate pumpkin seeds from the pulp but don't wash the seeds.

Mix seeds, butter, salt, and stir.

Grease baking tray with oil and pour on buttered seeds. Gently shake the pan to even out the seeds.

Bake seeds at 200 degrees F. for 45 mins.

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THE CLASSIC APPLE DUNKING

Apples
Water
A deep pan or a half barrel
Lots of kids

You can blindfold the players or not. Put the water and apples in the barrel. Without using hands the players must pick up an apple with their teeth! (If you wear glasses then don't forget to take them off.)

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