Bats, Rats, Witches, and Cats Cookies

By Better Homes
Oct. 31, 2009

Start to Finish: 1 hour

Ingredients

• 1 18-ounce roll refrigerated sugar cookie dough or peanut butter cookie dough
• 1 16-ounce can vanilla frosting
•  Paste food coloring in desired colors
• Large and small purple, black, orange, or green gumdrops
• Small decorative candies
• Black and purple coarse sugar
• Black string licorice
• Red, green, and purple edible writing gel

Acorn Pumpkins

By Family Fun
Oct. 31, 2009

Total Time Needed:

30 Minutes or less

Want a festive decoration that won’t clutter up your porch? Try a patch of mini pumpkins small enough to fit in your child’s hand.

Materials

• Acorns
• Orange acrylic paint
• Brown acrylic paint
• Black permanent marker

Instructions

1. Remove the caps from a handful of acorns.
2. Coat each one with orange acrylic paint, adding a bit of brown to the acorn’s point for a stem.
3. Let the paints dry, then add a jack-o’-lantern face with a black permanent marker.

Tips:

Warning:
As several FamilyFun readers who made this craft found out, some acorns are infested with weevils. The weevils feed on the nutmeat while they develop over the summer, and when the acorns hit the ground in the fall, these insects know it’s time to start chewing their way out and into the ground — or your home. Reader Janie Foster offers a solution: before you start the project, bake the acorns in a slow oven to kill the weevils. Just be careful not to burn the acorns!

Source: Family Fun

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Witch’s Hat Calzones

By Better Homes
Oct. 31, 2009

Prep: 35 minutes
Bake: 8 minutes

Ingredients

• 1 3.5-ounce package sliced pepperoni
• 1/2 of an 8-ounce package cream cheese, softened
• 1/4 cup finely shredded or grated Parmesan cheese
• 2 8-ounce packages (16) refrigerated crescent roll dough
• 1 egg, lightly beaten
• 1 tablespoon water
• Finely shredded or grated Parmesan cheese (optional)
• Dried Italian seasoning (optional)
• Crushed red pepper (optional)
• Pizza sauce, warmed (optional)

Directions

1. Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.

2. In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.

3. Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.

4. If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones

Source: Better Homes

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Spider Hatchlings

By Family Fun
Oct. 29, 2009

Total Time Needed:

2-3 Hours

This is one egg that trick-or-treaters will scramble to get away from: an orb of hatching spiders hanging from an entryway ceiling or a door frame.

Materials

 

• White glue (we used a 7 5/8-ounce bottle)
• 2 bowls
• Plastic spoon
• Balloon (we used an 11-inch size)
• Cheesecloth cut into 12 or so 3- by 18-inch strips
• Pin
• Clear fishing line
• Plastic spiders (available at www.orientaltrading.com)

 

Instructions

1. Empty the glue bottle into a bowl. Then fill the bottle halfway with water, shake it to dilute any remaining glue, and add the contents to the bowl. Stir the mixture well.

2.Inflate the balloon to about 9 inches tall and set it aside in another bowl.

3. Individually dip the cheesecloth strips into the glue, gently squeeze out the excess fluid, and spread the strips flat on the balloon. Cover the balloon this way, leaving 3 or 4 small gaps (as shown) and a 1 1/2-inch opening around the knot for tying on the spiders later. Let the glue dry, rotating the balloon occasionally to speed the drying process.

4.  Pop the balloon with a pin and remove it.

5. Tie a loop for hanging the egg at one end of a long piece of fishing line. Near the top of the egg, insert the other end of the line through the cheesecloth, then reach inside and pull it out through a nearby gap and tie a spider to it. Gently pull the line back until the spider comes to rest against the inside of the egg, thereby securing the line.

6. Use more fishing line to create strings of spiders. To tie them to the egg, thread one end of the line through the cheesecloth and out a gap, knot the line, and pull the knot back inside the egg. Attach more spiders directly to the egg simply by poking 2 or 3 legs through the cheesecloth.

Source: Family Fun

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Italian Chicken

By Better Homes
Oct. 22, 2009

Prep: 20 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
 

Ingredients

• 1/2  of a medium head cabbage, cut into wedges (about 12 ounces)
• 1  medium onion, sliced and separated into rings
• 1  4 1/2-ounce jar (drained weight) sliced mushrooms, drained
• 2  tablespoons quick-cooking tapioca
• 2  to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2  cups purchased meatless spaghetti sauce
•   Grated Parmesan cheese
•   Hot cooked pasta (optional)

Directions

1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
 

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.

 

Nutrition Facts

• Calories 300,
• Total Fat (g) 9,
• Saturated Fat (g) 3,
• Cholesterol (mg) 94,
• Sodium (mg) 662,
• Carbohydrate (g) 24,
• Fiber (g) 4,
• Protein (g) 35,
• Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Dutch Pumpkin Bars

 

By This Little Piggy
Oct. 23, 2009

A yummy alternative to pumpkin pie, and you can jazz it up with vanilla ice cream or whipped cream if you wish. An ideal finale for a festiv

 

Servings:         18

Prep time:       15 minutes

Cook time:      1 hour

Total time:       1 hour, 15 minutes

 

Ingredients:

1 pkg. yellow cake mix
3/4 c. butter
4 eggs
1 15 oz. can of pumpkin
1/4 c. sweetened condensed milk
1 c. brown sugar
1 1/2 tsp. cinnamon

 

Directions:

Preheat oven to 350 degrees.

Grease bottom only of 9″ x 13” baking dish.

Measure out 1 cup of yellow cake mix and set aside in a small bowl.

Melt 1/2 c. of butter in the microwave, then mix with the remaining cake mix and 1 egg. Pour into bottom of greased baking dish and spread evenly in a thin layer.

Mix the pumpkin, 3 eggs, sweetened evaporated milk, 1/2 c. of brown sugar and cinnamon. Pour into baking dish on top of the yellow cake layer and spread evenly.

Mix the remaining 1 c. cake mix with 1/2 c. brown sugar and 1/4 c. softened butter to create pea-sized streusel crumbs. Scatter streusel crumbs over the pumpkin layer.

Bake for 1 hour. When cool, cut into squares.

Garnish with whipped cream or ice cream.

 

Source: Mixing Bowl

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Frank ‘n’ Friends

 By Family Fun
Oct. 16, 2009

Dried citrus rinds give this seasonal squash — and his companions — their un-natural good looks.

 

 

 

Materials

• Craft knife
• Hole punch
• Glue dots
• Spaghetti squash
• Two limes
• Black craft foam
• Duct tape
• Toothpicks
• Large bolts
• Black permanent marker

Instructions

1. Use a craft knife to cut a circle of rind from the top and bottom of an orange or lime for the eyes (a parent’s job). Cut a slit in the remaining peel and remove it intact to use for ears, teeth, and other features. If you’re making the witch, reserve the larger pieces of orange peel for the hair.

 

2. Clean the fruit from the rinds, then use scissors to snip out your character’s facial features, as shown. Cut them a little larger than you want; they will shrink as they dry. To dry the pieces, bake them on a foil-lined cookie sheet at 175 degrees for 20 minutes, then allow them to air dry for about 1K hours (or until glue dots will stick to them).

 

3. Use a hole punch to make a pair of pupils from the craft foam, then adhere them to the white side of the rind eyes with glue dots.

 

4. Attach all the pieces with glue dots, as pictured. To make the ears stick out (for Frank and the Count), tape a toothpick to the back, leaving about 1K inches of the toothpick exposed, then insert it in place.

 

5. Finishing touches for Frank: Cut the hair from craft foam following the diagram at right and attach it with glue dots. Bore a hole on each side of the squash with a pencil, then insert the bolts. Use a permanent marker to draw the teeth.

 

 

 

6. Finishing touches for Witch: Cut a small mouth from the craft foam. To make a hat, cut the shapes shown at right from a piece of black craft foam. Roll the half-circle into a cone with a base slightly larger than the center of the ring, and secure the edge with glue dots. Tuck the cone’s base into the center of the ring. For the buckle, double-fold a sheet of foil to create a square shape. Snip out the center, then adhere it to the hat with glue dots.

 

 7. Finishing touches for the Mummy: Wrap the pumpkin in gauze, using glue dots to attach the fabric as you go.

 

8. Finishing touches for the Count: Cut a collar and hair from the craft foam, following the diagram at right. Wrap each around the pumpkin and attach them with glue dots, as shown.

 

 

 

 

Variations:
 

 

 

 

Source Family Fun

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

 

Easy to Make: Chocolate Nut Pie with Brandied Cherries

By Better Homes
Oct. 17, 2009
Editor’s Note: We would love to hear from you on Recipes that you do with your children. dan@youngchronicle.com

 

Ingredients

• 3/4  cup dried tart red cherries
• 1/2  cup brandy or orange juice
• 1  Recipe Single-Crust Pie Pastry or 1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust)
• 1/3  cup butter, melted and cooled
• 1-1/2  cups sugar
• 3  eggs
• 1/8  tsp. salt
• 1  cup chopped walnuts
• 3/4  cup all-purpose flour
• 3  oz. bittersweet chocolate, chopped
•   Sweetened Whipped Cream (optional)

 

Directions

 

1. In small bowl combine dried cherries and brandy. Cover and let stand for 1 hour. Drain and reserve 1 tablespoon of the brandy.

2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.

3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and 2 ounces of the chopped chocolate just until combined. Stir in drained cherries and the 1 tablespoon reserved brandy. Spoon filling into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Sprinkle with remaining chopped chocolate. Cool on a wire rack.

4. To serve, top with Sweetened Whipped Cream. Makes 10 servings.

 

Pastry for a Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time (total of 4 to 5 tablespoons cold water) until all the flour is moistened. Form pastry into a ball.
On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond the edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not pick pastry.

 

Sweetened Whipped Cream: In chilled large mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form. Makes about 2 cups.

 

Nutrition Facts

• Servings Per Recipe 10 servings
• Calories 507,
• Total Fat (g) 25,
• Saturated Fat (g) 9,
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 8,
• Cholesterol (mg) 80,
• Sodium (mg) 155,
• Carbohydrate (g) 63,
• Total Sugar (g) 39,
• Fiber (g) 3,
• Protein (g) 7,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 0,
• Calcium (DV%) 3,
• Iron (DV%) 14,
• Percent Daily Values are based on a 2,000 calorie diet

 

Source: Better Homes

Quick and Easy Garden Vegetable Soup

By Cheryl Lock
Oct. 17, 2009 

Editor’s Note: Wolfgang Puck is Owner of Spago in Beverly Hills
Kids: Cameron, 19, Byron, 14, Oliver, 4, and Alexander, 2
On Austrian Food: “Many families rely on vegetable gardens for their produce. I ate this soup growing up — and often make it for my boys.” 

We would love to hear from you on Recipes that you do with your children. dan@youngchronicle.com

 

Ingredients

 

• 1  leek, white part only
• 1/2  of a large potato, peeled
• 1  small onion
• 1  stalk celery
• 1/2  of a medium zucchini
• 6  green beans
• 1  medium carrot, peeled
• 3  Tbsp olive oil, divided
• 1-1/2  Tbsp. water
• 4  cups no-salt-added chicken stock
• 3  ripe tomatoes, peeled and seeded
• 15  fresh basil leaves, washed and dried
• 2  medium garlic cloves

 

Directions

 

1. Cut all the veggies into 1/4-inch pieces. In a large pot, mix half the olive oil with the water. Add veggies; sauté on medium-low until the water evaporates. Don’t let the veggies brown.

 

2. Add stock; bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes. Meanwhile, puree tomatoes, basil, garlic, and remaining oil. Stir puree into soup. Don’t let it return to a boil. Season with salt and pepper.

 

Makes: 6 (1-cup) servings

Prep: 15 minutes
Cook: 30 minutes

Source:  Parents

 

Family Fun Shrimp Nests

By Family
Oct. 11, 2009

Editor’s Note: We would love to hear from you on Recipes that you do with your children. dan@youngchronicle.com

 

 

 

Ingredients

4  ounces dry angel hair pasta

1  clove garlic, minced

1  red bell pepper, chopped

3  tablespoons olive oil, divided

1  cup cooked baby shrimp

2  tablespoons lemon juice

1/4  teaspoon salt

1/8  teaspoon pepper

1  tablespoon fresh basil, chopped

 

 

Directions

1. Cook pasta according to package directions. Meanwhile, saute garlic and pepper with 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Stir in shrimp, lemon juice, salt, and pepper. Cook for 1 to 2 minutes more to heat through.

2. Drain pasta and return to pan. Toss with 2 tablespoons oil and basil. Use a fork to twirl the pasta into nests on each serving plate. Spoon some of the shrimp mixture into each nest.

Nutrition Facts

Servings Per Recipe 4 servings

• Amount Per Serving
• Calories 242
• Total Fat (g) 11
• Saturated Fat (g) 2
• Sodium (mg) 228
• Carbohydrate (g) 24
• Fiber (g) 2
• Protein (g) 12
• Vitamin A (DV%) 0
• Vitamin C (DV%) 0
• Calcium (DV%) 3
• Iron (DV%) 13

Percent Daily Values are based on a 2,000 calorie diet

Source: Family

 

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