(((((( THESE AIN'T GREAT GRANDMA'S RECIPES )))))))



WORMY POPS

You'll need:
3 oz plastic cups
White grape juice
Gummy worms
Food coloring
Popsicle sticks

Coil brightly colored gummy worms into the 3 oz. plastic cups. Add a few drops of food coloring to a bottle of white grape juice. Fill each cup almost to the top with juice. Cover each cup with a square of aluminum foil. Make a small slit in the foil. Poke a popsicle stick through the slit so it stands upright in the center. Freeze for several hours until solid. To serve, gently squeeze the bottom of each cup. The frozen Wormy Pops will slide right out.



SPIDER PUNCH

You'll need:
Plastic spider rings (sold in pkgs of 10-20)
Orange Hi-C or orange soda pop
Ice cube tray

Drop a spider ring in each section of an ice cube tray. Fill the tray with water and freeze. Put orange Hi-C or orange pop in a punch bowl and float the ice cubes in the orange drink. Each person gets a spider in their drink, and when the ice melts they have a ring to wear.






~Candy Corn Popcorn Balls~

1/4 cup (1/2 stick) butter or margarine;1 package 10-1/2 ounces miniature marshmallows (6 cups);1 package (4-servings size) jello,any flavor;12 cups (3 quarts) popped popcorn;1 cup candy corn

Microwave butter and marshmallows in large microwavable bowl on high 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed. Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.


~Candy Corn~

1 C sugar;2/3 C white corn syrup;1/3 C butter;1 t. vanilla;2 1/2 C powdered sugar;1/4 t salt;1/3 C powdered milk;food coloring (optional)

Combine sugar,butter,and corn syrup in pan and bring to a boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape. Makes 1 3/4 pounds of candy.


~Baked Stuffed Jack-O-Lantern~

3 pounds pumpkin;1 1/2 cups diced apple Granny Smith;1 cup dried cherries;1 cup raisins;1/2 cup pecan halves coarsely chopped;1/2 cup walnuts coarsely chopped;1/3 cup light brown sugar;1/2 teaspoon ground cinnamon;1/2 teaspoon grated nutmeg;1 tablespoon fresh lemon juice;1 teaspoon vanilla.

Preheat the oven to 350 degrees.Carefully cut open the top of the pumpkin as for a Jack-O-Lantern. Discard seeds and membrane.Combine all ingredients and fill pumpkin. Cook any left-over in a baking dish. Place lid on the pumpkin and put in a 3-inch-deep baking dish.Fill the dish with about 2 inches of water.Put in preheated oven,bake with the lid on for 45 minutes then carefully remove. With a small paring knife, carve a Jack-O-Lantern face in the pumpkin.  But be sure "ONLY" to carve the face through the outer skin of the pumpkin. "NOT" through meat or the stuffed interior.  Remove lid,bake an additional 30 minutes.Don't over-cook or let it collapse in the center.  Place the pumpkin with lid,on a platter.Tastes great with ice cream or just whipped cream.





~Freezing Pumpkin Puree~


Buy small pumpkins. Fresh uncut pumpkin will keep in the refrigerator about three months.

Heat oven to 350 degrees F. Lightly grease cookie sheet or baking dish. Cut pumpkin in half and scoop out all seeds and fibers. Place cut side down,bake until flesh is tender. (Time will vary depending upon the size.) Cool,scoop into a food processor,and puree. Freeze for later use.