20 Halloween Treats for Kids

Halloween Treats for kids1

Halloween Treats for Kids

It’s that time of year when there are so many fun things to do with kids.  Making spooky and fun foods gets them so excited and if you sneak some fruits and veggies in with it they might actually eat it. ;-)

Check out this great list of Halloween Treats for kids

1.  Ghost Pudding Cups from Sea of Savings 

Ghost Pudding Cups

 

 

 

 

 

 

 

 

 

 

 

 

 

2.  Yummy mummy treats from Crazy Little Projects

3.  Spooky Oreo eyeballs from 100 directions

4.  Oreo Spiders from Mom.me

5.  Mini donut spiders from It’s Always Autumn

6.  Glow in the Dark Lemonade

7.  Boonana pops from Skinny Taste

8.  Candy corn marshmallow people from Knead to Cook

9.  Pumpkin rice krispies from Yummy Healthy Easy

 

10.    Spooky Salty Sweet Pretzel Toffee 

 

11.  Pumpkin Spice Spiderweb Cookie Pizza 

12.    Mummy Calzone 

 

13.    Dracula’s Dentures 

14.  Witch brooms from Make and Takes

 

15.  Zombie marshmallows from The Decorated Cookie

 

16.  Witch hat surprise cookies from This Mama Loves

 

17.  Spider pops from Spoonful

18.  Gooey monster eyes cookies from Lil’ Luna

 

 

 

19.  White chocolate ghosts from Crazy Little Projects

20.  pooky bones from Simple Designing

 

Happy Halloween!!!

 

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Ghost Pudding Cups Recipe!

Ghost Pudding CupsGhost Pudding Cups Recipe

If you’re looking for something fun and spooky to serve up as we get closer to Halloween check out these adorable Ghost Pudding Cups! These are quick and simple to make and the kids are going to LOVE it!

Ghost Pudding Cups

Recipe yields 8 servings

Ingredients:

  • 35 Oreos (about 2/3 of package), fillings removed
  • 1 8 oz. container Cool Whip
  • 2 packages vanilla instant pudding mix
  • 4 cups of milk (2 per package of pudding)
  • Orange food coloring
  • *For eyes, options can include: chocolate chips, black gel icing, or M&M’s

Ghost Pudding Cups_Ingredients

Directions:

1. Make pudding according to the directions on package. Add orange food coloring and place in refrigerator to cool.
2. Place Oreos (with fillings removed) into a plastic bag and crush until all pieces are broken into small chunks.
3. Divide amount in half, and distribute first half in bottom of cups. Add 1⁄2 cup of pudding to each cup, and top with remaining Oreos.
4. Fill a large Ziploc bag with Cool Whip and snip off a corner to pipe on the ghost toppers.
5. Use chocolate chips, black gel icing or M&M’s to add eyes.

 

Ghost Pudding Cups_InProcess3

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Perfect Pumpkin Pie Recipe

Perfect Pumpkin Pie1

Fall is here and that means I am super happy because it’s time for  pumpkin everything!!! :-)  Pumpkin Pie is one of my favorites and there is nothing like filling up your home with the delicious smell of perfect pumpkin pie.  This pumpkin pie recipe is one that you can serve up for a great fall dessert or use for the smorgasbord of desserts at Thanksgiving.   The crust has a perfect buttery flavor and you will be pleased with a burst of pumpkin deliciousness in every bite.

Perfect Pumpkin Pie Recipe

Ingredients:
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Directions:

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

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Copycat Wendy’s Chili Recipe!

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What’s better on a cold day than some delicious Wendy’s chili?  It’s super simple to make and it makes for lots of full belly’s at our house.  Not many places serve up chili and Wendy’s chili is one you must try.  It’s one of my favorites and if your dining in you’ll notice even people ordering the popular Wendy’s Chili on warm days too!  Yes it’s that delicious

The mix of Onion and green pepper, raw instead of sauteed with the beef, goes right in the crock pot to simmer the flavor into the mix.  The seasoning is easy and most of the ingredients you probably already have on hand.  Simple ingredients, but it makes an amazing chili that is just like Wendy’s Chili. :-)

Wendy’s Chili

Ingredients:

2 pounds ground beef
One 29 ounce can tomato sauce
One 29 ounce can kidney beans, with liquid
One 29 ounce can pinto beans, with liquid
1 cup diced onion (1 medium onion)
½ cup diced green chili (2 chilies)
¼ cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 Tablespoons chili powder
1 ½ teaspoons black pepper
2 teaspoons salt
2 cups water

Directions:

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

4. Cook, stirring every 15 minutes, for 2 to 3 hours.

5. For spicier chili, add ½ teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. For super hot spicy, add 5 or 6 sliced jalapeño peppers to the pot.

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Halloween Fruit Dip!

This might be a great way to get the kids to eat their fruit!  Check out this adorable Halloween Fruit Dip from Kitchen Fun with my 3 sons.

 

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Easy Chinese Fried Rice Recipe

Chines Fried Rice2

Weeknights are crazy at our house and Chinese food is always a hit so instead of ordering carryout I found this Delicious Easy Chinese Fried Rice Recipe.  Most likely you already have the ingredients on  hand and my family devoured this in less than 10 minutes.  I think you’re gonna love it too! :-)

Easy Chinese Fried Rice Recipe

Ingredients
3 cups cooked white rice (day old or leftover rice works best!)

3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce

Directions:
  1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
  2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
  3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

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DIY: Make your own Half & Half

Half&Half_Blog

We are not coffee drinkers in our house so half and half is not something we have on hand unless a recipe calls for it.  I usually have to buy a pint of it and only use 1 cup, leaving the other part of it to go to waste.  So I was pretty excited to see how simple it is to make your own half & half.

Half & Half Recipe Substitute:

Ingredients:
  • Milk
  • 1 Tbsp butter or margarine, melted
Preparation:

Melt 1 Tbsp of melted butter and pour it into the measuring cup.  Fill the remaining part enough to make 1 cup. :-) How simple is that?!  I used it in a soup recipe this week and it worked awesome!

 

Note: This substitute works well in baked goods, soups and other cooked dishes. It will not whip, and therefore should not be used in any recipe that calls for the half and half to be whipped.

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Ham & Pasta Skillet Dinner

Ham & Pasta Skillet Dinner_Blog

I came across this recipe when I was looking for ways to use up Easter ham and I was a little skeptical at first but it’s now become one of my family’s favorite recipes!  It’s so super simple to put together, you can make it in one pot and it’s a light comfort food that now has me buying ham from the deli counter just to make this. ;-)

Ham & Pasta Skillet Dinner

  • 1 pound small tube or shell pasta
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cups fully cooked ham, diced
  • 1 large sweet red pepper, diced
  • 1/2 medium onion, chopped
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/2 tsp dried oregano
  • 1 1/2 cups chicken broth or chicken stock
  • 1 T freshly squeezed lemon juice
  • 3/4 cup shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions – only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet.
  2. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to “brothy” but never fear, if you are patient, it will reduce!).
  3. Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.

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Recipe adapted from: Mel’s Kitchen Cafe

 

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Baked Corn & Black Bean Taquitos Recipe

Taquitos

If you are looking for a quick and healthy dinner idea or some fun foods for the game you are going to LOVE this Baked Corn & Black Bean Taquitos recipe!  It’s super simple to put together on nights when you need something fast and these freeze great so make up a big batch and save yourself so time later. ;-)

Baked Corn & Black Bean Baked Taquitos

(Makes 12 taquitos)

Ingredients:

1 cup corn kernels
3 tablespoons vegetable oil
1 cup minced red onion
3 teaspoon minced garlic
1 1⁄2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 cup canned black beans, rinsed
3 tablespoons minced picked jalapenos
2 tablespoons freshly squeezed lime juice
3⁄4 cup Mexican blend cheese, finely shredded
12 (6-inch) corn tortillas
Kosher salt

Taquitos2

Directions:

1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.

2. Heat 2 tablespoons vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.
3. Transfer mixture a medium bowl, stir in jalapeños and lime juice.
4. Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
5. Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons of filling and1 tablespoon of cheese onto the lower third of each tortilla and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas.
6. Use remaining tablespoon of vegetable oil to brush the tops of the taquitos lightly, and sprinkle with kosher salt. Bake 14-17 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.

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