MONSTER COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 18 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with both sugars in a mixing bowl until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.
- Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!
- Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, about 20 to 25 minutes, and then allow to cool on a rack.
- Serve with glasses of cold milk.
LOLLIPOP MONSTERS
Make and share this Lollipop Monsters recipe from Food.com.
Provided by Food.com
Categories Candy
Time 20m
Yield 1 Lollipop
Number Of Ingredients 11
Steps:
- Use frosting or melted sugar (see recipe - http://www.food.com/recipe/melted-sugar-houses-442917) to glue the candy together.glue-forcandy-.
- Take the large black & green gumdrops and turn upside down then slide onto lollipop stick.
- Press hard so the lollipop stick pocks through the gumdrops.
- Take the black shoestring licorice and wrap around gap between black and green gumdrop. Use frosting or melted sugar to glue it onto place.
- For the arms apply sugar glue to one of the sour green candies and attach to large green gumdrop on the right. Repeat this for the left arm.
- For the shoulders cut the tops off of two small green gumdrops and apply where the sour green candies and large green gumdrop meet.
- For the legs take the two cut small green gumdrops, turning upside down apply sugar glue and attach to the bottom of the large black gumdrop.
- For the feet take the two soft licorice drops and attach with sugar glue to the cut portions of the small green gumdrop legs.
- For the face take the remaining small green gumdrop and attach the green coated licorice mini tothe top of the gumdrop. Take two small white sprinkles and press into the small green gumdrop for eyes.
- For the mouth cut a small half inch portion of the red shoestring licorice and attach to the small green gumdrop face with sugar glue.
- Attach the head to the top of the large green gumdrop.
- Enjoy!
Nutrition Facts : Calories 516.9, Sodium 15.4, Carbohydrate 132.4, Sugar 119.1
MARSHMALLOW POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 marshmallow pops
Number Of Ingredients 8
Steps:
- Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
- One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
- Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
- Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).
MONSTER CARAMEL APPLES
Our Test Kitchen used Karen Ann Bland's delicious recipe for caramel apples and added fun ingredients to make these special Halloween treats. -Karen Ann Bland, Gove, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside. , In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. , Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool. , In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles.
Nutrition Facts : Calories 943 calories, Fat 38g fat (21g saturated fat), Cholesterol 62mg cholesterol, Sodium 411mg sodium, Carbohydrate 154g carbohydrate (119g sugars, Fiber 4g fiber), Protein 5g protein.
MONSTER BITES
A simple and yummy Halloween treat made with apples and peanut butter.
Provided by Cheryl
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 15m
Yield 32
Number Of Ingredients 3
Steps:
- Slice each wedge of apple in half the long way, making two smaller wedges. Spread about 3/4 teaspoon of peanut butter on one cut side of a small wedge, and place 5 or 6 pieces of candy corn sticking out of the peanut butter for teeth. Spread 3/4 teaspoon of peanut butter onto the cut side of second small wedge. Lightly press second wedge to the tops of the candy corn teeth, with the peanut butter to the inside, to form lips. Repeat with remaining apples, peanut butter, and candy corn.
Nutrition Facts : Calories 66.9 calories, Carbohydrate 6.6 g, Fat 4.1 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 37.5 mg, Sugar 5 g
SCARY MONSTER CUPCAKES
Cake mix, frosting and decorations make these scary cupcakes the perfect Halloween treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Divide frosting into five separate small bowls. Stir 1 teaspoon desired color gel food color into each bowl. Spoon each color frosting into separate decorating bag fitted with desired tip. Pipe frosting on cupcakes to look like monster's fur.
- Decorate each cupcake as desired using candy eyeballs and decorating gel.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 29 g, TransFat 0 g
GIANT MONSTER COOKIES
Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts :
MONSTER COOKIE BARS
These rich cookie bars are savory and sweet packed with monsterly delicious peanut butter, oats, milk chocolate chips, and candy coated pieces!
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking pan.
- Cream together butter and brown sugar. Mix in egg and vanilla.
- In a separate bowl, whisk flour, baking powder, and sea salt together. Gradually incorporate dry ingredients into the butter/sugar mixture. Mix thoroughly.
- Stir in creamy peanut butter, oats, chocolate chips, and candy-coated chocolates. Spread mixture evenly in prepared baking pan.
- Bake until set, 25 to 27 minutes. Allow to fully cool before cutting into bars.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 40.7 g, Cholesterol 42.1 mg, Fat 17.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 235.2 mg, Sugar 26.9 g
MONSTER EYEBALLS
Provided by Sharon Bowers
Categories Chocolate Dessert Kid-Friendly Quick & Easy Halloween Chill Party Butter Peanut Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Kosher Small Plates
Yield Makes about 48 eyeballs
Number Of Ingredients 7
Steps:
- 1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
- 2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
- 3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)
- 4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
- 5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.
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