So Sweet...Its Spooky
We have been in the swing of Fall for a little over a week, and though the weather has not completly broken, and the trees are not fully colored; Halloween is just a few blocks away.
Pumpkins are being patched and ideas for costumes are being hatched.
It is the time of ghost and candy floating through shelves, witches and littles strangers ringing bells.
The holiday of cheer is a dark one, filled with spooky tales and imaginary fun.
Cupcakes, cookies, marshmellows, and candy;
here are 25 ways to trick your treats that are sure to come in handy.
P.S. This awesome photo is from Skiptomylou.org
The Witches Brew...
Cup cakes and pops with shoes as tops,
brooms and webs carried by Frakensteins with hair,
this witches brew is sure to scare
the sweet right out of you.
Carvings Of A Pretty Pumpkin
Ghost Scream BOO!
These Ghost rose from the oven,
to the top of the cupcake's puff,
surely they are tough,
scare children to eat so many
they often leave feeling stuffed
A scary little treat
everyone is sure to love to eat
This Year Im Going To Be...
Why do you love Halloween?
Frankenstein & Friends
I Scream! You Scream! We All Scream for Halloween
Halloween is just not complete without
The Snack Attack - when cupcakes just won't do...
You shall get
too many sweets could make you sick
so try these quick little treats
fun and easy to make
bet you can't have just one on your plate
- 1 package chicken tenders (about 9 chicken tenders)
- 6 tablespoons apricot preserves
- 2 teaspoons minced garlic
- 1 cup orange juice
- 1/2 cup soy sauce
- 3 tablespoons cornstarch
- 1/4 teaspoon ginger
- sliced or halved
- Whisk the cornstarch into the orange juice until dissolved.
- Pour into a small pot, along with the soy sauce, garlic, apricot preserves, and ginger.
- Stir/ whisk.
- Bring to a slight boil (keep stirring)
- Let boil slightly for 1 minute
- Set aside to cool.
- Once It is cool,
- pour 1 cup of the sauce into a zip-top bag and add the chicken tenders.
- Squeeze out any excess air and be sure the meat is covered with the sauce.
- Marinate in the refrigerator at least one hour.
- Refrigerate the remainder of the marinade.
- Preheat the oven to 375 degrees.
- Cover a baking sheet with aluminum foil.
- Place the chicken tenders on the foil and squeeze any excess marinade in the bag onto them.
- Slice almond and place the pointy end of each chicken tender (as a fingernail).
- Bake 15-20 minutes.
- Heat the reserved marinade and serve in little bowls as a dipping sauce.
Yummy! Caramel Apples
Healthy Haunted House
Not a fan of the candy
will thats just fine and dandy
here is how to celebrate
without all the extra cavities...
Pumpkin Seeds Please
It's Hardly A Party Without...
chillian like a villian
cooking cookies in style