31934 snickers snack use that halloween Recipes

light butter , i use keller s light stick butter, splenda brown sugar blend, splenda brown sugar blend, pasteurized liquid egg-whites, bananas , overly ripe, mashed, all-purpose flour, whole wheat flour, baking soda, salt

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

creamy peanut butter , plus, creamy peanut butter, butter flavored crackers (ritz), chow mein noodles, raisins

candy corn (lizard scales), raisins (dead bugs), marshmallow (ghost droppings), pretzel stick (mouse bones), red m &m (blood clots)

caramel corn, salted cashews or peanuts, candy corn, raisins

honey-nut cheerios, chow mein noodles, honey-roasted peanuts, raisins, orange and black m&m s brand chocolate candies, peanut butter chips, vanilla or white chips

you will need a rack that fits inside your dutch oven. we find it easiest to use tongs and a sturdy, flat spatula to transfer the ramekins into and out of the pot. the eggs can overcook quickly so check them often after 5 minutes of cooking. if you are serving this dish for company, you may want to practice once or twice to get your timing down.

halloween oreo cookies, divided, butter or margarine, melted, semi-sweet baking chocolate, vanilla instant pudding mix, cold milk, black string licorice (10 inch), cut into 1-1/4-inch pieces, candies, ready-to-spread frosting, halloween sprinkles

eggs, sweet pickle relish, mayonnaise, celery salt, prepared yellow mustard, drops green food coloring, or as needed, sliced black olives, drained

margarine, rice-a-roni , spanish rice flavor (not the mexican flavor 1 as its a little different and you need the spanish rice flavor 1 fo), salsa (or you can use 2 tomatoes chopped or 1 14.5 oz can of diced tomatoes in juice, undrained), white chunk chicken from canned tyson chicken, pinto beans, drained, corn, drained, flour tortillas, warmed, shredded cheddar cheese , sour cream and avocado for topping

frying chicken (cut up , or 3 lbs. chicken breasts (split), butter, noodles (we use whole grain egg , or spaetzle works great too), boiling salted water, chopped onion (we use red), flour, paprika, salt, chicken broth, sour cream , dairy, worcestershire sauce

french fries, diced, milk, butter, salt, pepper, nutmeg, onion, finely diced, celery, finely diced, carrot, finely diced, seafood (clam, shrimp, mouselle, squid, crab meat, ... using 1 kind or mixing a few kinds is both okay)

leftover cooked chicken breasts, leftover cooked pork loin chops (any combo works here, you could also throw beef or ground turkey, or even taco meat or tofu into the), barbecue sauce (i used the trader joe s brand, which has a kick to it!), chili beans (i used bush s- it comes in a spicy sauce), brown sugar

minestrone soup, undiluted (i use campbell s healthy request minestrone 31.5 oz of soup-do not add water), chili beans (i ve tried other brands of , but my family definitely prefers mrs. grime s), tomatoes, undrained (i use del monte diced tomatoes with basil, garlic, and oregano-see note), whole kernel corn, drained (total of 30 oz of corn)

cream cheese , can use neufchatel, softened butter, honey, vanilla, grated lemon peel or 1 tsp orange peel, omit if using vanilla extract

top round steaks (or other inexpensive cut of beef), stir-fry oil, flavored with oriental spices, frozen stir fry vegetables , slightly defrosted so that ice crystals melt,drain, green onions, with tops,sliced, white mushrooms, quartered, carrot, sliced, onion , cut into eight sections, gingerroot, grated, lo mein noodles, la choy brown sauce, water (or use liquid from the pressure pan), soy sauce, cornstarch

halloween oreo cookies, divided, butter, melted, sugar, vanilla ice cream, softened, thawed cool whip, assorted halloween candy , colored sprinkles and cake decorator gel for decorating, chocolate ice cream, softened

orange-flavored gel dessert snack (such as snack pack juicy gels), peach schnapps