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Halloween Party Mix

From Taste of Home Halloween Mini Book

Serves 16 cups

1 pkg. (11 oz) bowtie or stick pretzels

1 pkg. (10-12 oz.) mini peanut butter- filled Ritz crackers

1 C. dry roasted peanuts

1 C. sugar

½ C. butter

½ C. light corn syrup

1 t. baking soda

2 t. vanilla extract

1 pkg. (10 oz.) M & M’s                 (Use these two ingredients in

1 pkg. (18 oz.) candy corn            whatever quantities you like)

In large bowl, combine pretzels, crackers, and peanuts.

In large saucepan, combine sugar, butter, and corn syrup.  Bring to boil, and boil 5 minutes.  Remove from heat.  Stir in vanilla and baking soda.  Mix.   This will foam.  Pour over pretzel mixture and stir until coated. Bake in greased 15 x 10 at 250 for 45 minutes, stirring every 15 min.  Break apart while warm. 

Add M & M’s and candy corn before serving.

Pastry: double crust pie crust recipe

6 medium tart cooking apples (if they are large apples, I cut them in half and use half in each crust)
1 1/2 cups sugar
2 cups water
1/4 cup butter
1 3/4 tsp ground cinnamon

Roll pastry to a little less than 1/8" thin and cut into six 7 inch squares.

Peel and core apples.

Bring to boil 1 cup sugar, water, 3 tblsp butter and 1/4 tsp cinnamon. Put an apple on each square of pastry.

Mix remaining sugar and cinnamon; fill apple cavities. Dot with remaining butter. Bring opposite points of pastry
up over apple. Overlap, moisten and seal. Lift carefully and put a few inches apart in baking dish. Pour hot syrup
around each dumpling.

Bake in preheated oven (400) for 40 min, until crust is well browned and apples are cooked through. Serve warm with whipped cream or ice cream.

Enjoy!!!

This is SOOO yummy. My mom gave me this recipe and I don't think I've had better! And thanks Mom, these berrries came from her blackberry patch, they are perfect....thornless and the size of your thumb nuckle!

2 pie crust to fit 9 x 13

Mix enough berries for a 9 x 13 dish with:
2 2/3 cup sugar
1/2 cup tapioca
1 tablespoon vanilla

Dot with 2 tablespoons of butter. Fold over the dough around the edges and sprinkle with sugar. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until it's bubbly about 2/3 the way into the middle.

Monster Cookies

3 Eggs
1 t Vanilla
1-1/4 c Brown Sugar
1 c Sugar
1 t White Corn Syrup
2 t Baking Soda
1/2 c Margarine
1-1/2 c Peanut Butter
4-1/2 c Oatmeal
1/4 lb Chocolate Chips
1/4 lb M & M's

Preheat oven to 350 degrees.
Mix in bowl in the order given.
Drop by large spoonfuls (or use an ice cream scoop), and flatten.
Bake about 12 minutes.
Do not overbake.

1 4 oz package butterscotch pudding (cook and serve)
1/2 c light corn syrup
1/3 c peanut butter
4 c Captain Crunch Peanut Butter Cereal

Butter 9x9x2 inch pan.
In large sauce pan heat pudding mix and corn syrup to boiling over medium heat, stirring constantly.
Boil 1 minute.
Remove from heat.
Blend in peanut butter.
Stir in cereal till evenly coated.
Spread in pan.
Cool 30 minutes in refridgerator.
Cut into squares.