Chocolate Eclair Cake

Chocolate Eclair Cake

Ingredients

3 box french vanilla instant pudding
8 oz cool whip
1 can(s) chocolate fudge icing
4 c milk
1 box graham crackers (honey graham or chocolate)

Directions

1 Beat pudding and milk until thick. Fold in cool whip. Line a 9 x 13 pan with graham crackers. Pour 1/2 of the pudding mixture over crackers. Add another layer of crackers, then cover with remaining pudding. Add another layer of graham crackers.

2 Then microwave the icing for about 30-45 seconds. You want it to be able to pour. Then pour over the graham crackers. Refrigerate for about 4 hours.

Funnel Cake

Funnel Cake

Ingredients:

The Batter:

There are a few different recipes for funnel cakes, but they all share one crucial ingredient: FUN! Seriously, you and your loved ones will have a blast making these cakes. You will need a deep fryer to properly make these treats.

2 Cups of milk
1 egg, beaten
1 tsp vanilla
2 Cups of all-purpose flour
1 tsp salt
1 tsp baking soda
1 tbsp sugar
1/2 stick of butter, melted

Directions:

Combine milk, egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and fluffy.

The Toppings:

The traditional topping for funnel cake is plain 'ol powdered sugar. But if you're going to make these treats from scratch, you may as well up the ante and top them with some holiday cheer. Here are a few ideas for some toppings:

Caramel Topping:

2 cups brown sugar
1 cup dark corn syrup
1 can sweetened condensed milk
1/2 cup margarine
1 teaspoon vanilla extract

Directions:

Combine sugar and syrup. Cook until soft ball stage. Remove from heat. Add remaining ingredients. Bring to a boil and remove from heat. Pour over funnel cake.

Cranberry Topping:

2 teaspoons cornstarch
1/4 cup freshly squeezed orange juice
1 16-oz can organic whole-berry cranberry sauce

Directions:

In a small saucepan whisk together the cornstarch and orange juice to combine, making sure there are no large clumps. Pour in cranberry sauce, stir, and bring mixture to a boil over medium to medium-high heat for one minute. Cool for 10 minutes. Pour over funnel cake.

Cinnamon Apple Topping:

2 tbsp. bottle lemon juice
1/3 c. water
7 c. thinly sliced, peeled, Granny Smith apples
3 c. sugar
3/4 tsp. Cinnamon

Directions:

In a 6-8 quart saucepan, heat lemon juice for 1 minute over medium -high heat. Add water, apples, sugar and cinnamon. Bring to a full rolling boil, stirring constantly. Continue boiling for 3 minutes, stirring constantly. Remove from heat. Spoon out over funnel cake.

Note:

*If you don't have a deep fryer, you can make them in a cast iron skillet.one of the deeper ones like a chicken fryer. You can also do it in a dutch oven. It doesn't matter as long as you can put about 3" of oil in the pan and that it's wide so the batter has room to spread out. Also, you can put the ingredients in a zip bag and knead it until the batter is smooth. Then cut the corner off the bag and pour into the pan. I found it easier to control than a funnel. It seemed the opening in the funnel was too big and the batter came out too fast. We made them at our ballpark one year and didn't have a mixer.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling

1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze

1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

halloween chex® mix

                    halloween chex® mix

ingredients
8   ounces
white chocolate baking bars, coarsely chopped

4   cups
Corn Chex® or Rice Chex® cereal

2   cups
bite-size pretzel twists

1/2  cup
raisins


1   cup
candy corn

1/4  cup
Betty Crocker® orange and black candy decors


directions
1.
In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
2.
Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3.
Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Great Pumpkin Cake

Great Pumpkin Cake

• 1
• pkg.  (2-layer size) yellow cake mix
• 
  
• 1
• pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
• 
  
• 1/4
• cup  butter, softened
• 
  
• 4
• cups  powdered sugar
• 
  
•  Few drops each green, red and yellow food coloring
• 1  COMET Cup

PREPARE cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.

MEANWHILE, beat cream cheese and butter in medium bowl with mixer until well blended. Gradually beat in sugar until well blended. Spoon 1/2 cup frosting into small bowl; stir in green food coloring until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining frosting for later use.

ADD red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

Halloween Mummy Spinach Dip

what you need

1

pkg.  (16 oz.) frozen pizza dough, thawed

1

 egg, beaten

2

sticks  KRAFT or POLLY-O Mozzarella String Cheese

2

 black olive slices

1

cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4

cup  KRAFT Lite Ranch Dressing

1

pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1

 green onion, sliced

1/2

cup  finely chopped red peppers

1/4

cup  KRAFT Grated Parmesan Cheese

1/4

tsp.  ground black pepper

 WHEAT THINS Original Snacks

make it

PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.

HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.

MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS. 

Bats & Cats Chocolate Halloween Cookies

what you need

3

cups  flour

1-1/2

tsp.   Baking Powder

1/2

tsp.  salt

1

cup  butter or margarine, softened

1-1/2

cups  granulated sugar

2

 eggs

1-1/2

tsp.  vanilla

1

pkg.  (4 oz.) BAKER'S Unsweetened Chocolate, melted

2

tubes  (0.68 oz. each) decorating gel, any color

make it

HEAT oven to 350°F.

MIX flour, baking powder and salt until well blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture. Add chocolate; mix well. Divide dough in half; wrap tightly in plastic wrap. Refrigerate 2 hours.

PLACE half the dough on lightly floured surface; roll into 1/8-inch thickness. Cut into bat and cat shapes with 3-inch cookie cutters, rerolling scraps as necessary. Place, 2 inches apart, on baking sheets. Repeat with remaining dough.

BAKE 10 to 12 min. or until firm around the edges. Cool on baking sheets 2 min.; transfer to wire racks. Cool completely. Decorate with gel.