- Peter Kiss leaving Quinnipiac men’s basketball for Rutgers
- Game On
- Quinnipiac splits doubleheader against Siena
- Baseball cruises to 13-1 victory over Saint Peter’s
- Rick Seeley court documents date abuse since 2009-2010
- SGA approves 2017-2018 budgets
- Quinnipiac to host 2019 Women’s Frozen Four
- Rand Pecknold named U.S. Men’s National Team assistant coach
- Allison Kuhn balances Quinnipiac women’s lacrosse schedule with SGA role
- Kei Ezaka sets Quinnipiac men’s tennis wins record
Tricks and treats: 5 easy recipes for Halloween
When you think of Halloween, you think of scary tricks and delicious treats. If you’re looking to add a creative spin to some classic Halloween fare, like caramel apples and candy corn, this list has got you covered. Not only are these recipes tasty, but they can be made in minutes for instant enjoyment. Add a little spice to your Halloween sweets this year with these super simple recipes.
Candy Corn-Marshmellow Rice Krispies Treats
¼ cup butter
6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups Rice Krispies cereal
2 cups candy corn
Directions: In a large microwaveable bowl, microwave the butter on high for 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring in food colorings after 45 seconds.
Add cereal and candy corn; mix well. Press onto bottom of 13×9-inch pan sprayed with cooking spray.
Cool completely before cutting into 12 bars. Cut each bar diagonally in half.
1 (12-ounce) package semisweet morsels
½ cup creamy peanut butter
6 cups pretzel sticks
Directions: Place parchment paper on baking sheet; set aside.
In a large glass microwave-safe bowl, combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
Stir in pretzel sticks. With clean hands, grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
Place in freezer for 5 minutes or until chocolate is hardened. Remove and serve.
Oreo Caramel-Dipped Apples:
5 apples (1-1/2 pounds,) washed, well dried
1 package (14 ounce) caramels
2 tablespoons of water
12 Oreo cookies, coarsely chopped
1 ounce white chocolate
Yellow and red food coloring
Directions: Insert wooden pop stick into stem end of each apple.
In saucepan on medium-low heat, cook caramels and water until caramels are completely melted, stirring frequently.
Dip apples one at at time in caramel, then spoon remaining caramel over apple until completely coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed-paper-covered baking sheet; let stand 25 minutes or until caramel is firm.
Melt chocolate as directed on package; stir in 4 drops yellow food coloring and 1 drop red food coloring. Cool for 15 minutes. Drizzle over apples; let stand for 10 minutes or until firm.
Pumpkin Cupcakes With Cream Cheese Frosting:
1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners sugar
24 pieces of candy corn
Directions: Heat oven to 350 F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins and bake for about 18 to 22 minutes until a toothpick inserted into the center of a cupcake comes out clean. Let cool.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
2 package (3.9 ounces each) Jell-O chocolate instant pudding
3-1/4 cups cold milk
1 tub (8 ounces) cool whip, thawed, divided
20 Oreo cookies, crushed, divided
30 (about ¼ cup) miniature semi-sweet chocolate chips
15 (6-ounce) plastic cups
Directions: In a large bowl, beat pudding mixes and milk with whisk for 2 minutes. Stir in half of the cool whip and cookie crumbs.
Spoon 1 tablespoon of the remaining crumbs into each of 15 (6 ounce) plastic cups. Cover with layers of pudding mixture and remaining crumbs.
Drop remaining cool whip by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.
Photo Courtesy: Shimelle Laine/Flickr Creative Commons