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Treats for family entertaining



Published: Wed, October 9, 2013 @ 12:00 a.m.

Family Features

Halloween is the sweetest holiday of the year, making it a favorite for giddy children who dream of giant bags of candy. Before they rush out the door on Halloween night, make sure your kids and their fellow trick-or-treaters are filled up with something other than candy.

Serve your ghouls and goblins a sweet, salty and colorful snack with this recipe for Spooky Snack Mix. Made with peanuts, pretzels, marshmallows and chocolate chips, it’s a perfect after-school snack. For more seasonal recipes and baking tips, visit www.Karosyrup.com and www.Breadworld.com.

For a tried-and-true kid favorite, serve them this recipe for classic Pepperoni Pizza. It’s the perfect dinnertime solution for busy families who crave the gooey, cheesy goodness of homemade pizza.

Spooky Snack Mix

Makes: 18 cups

Prep Time: 25 minutes

Chill Time: 30 minutes

5 cups crispy corn cereal squares

2 cups cinnamon-flavored bear-shaped graham crackers

2 cups salted peanuts

2 cups tiny twist pretzels

1 cup sugar

1/2 cup Karo Light Corn Syrup

1/2 cup butter or margarine

2 teaspoons Spice Islands Pure Vanilla Extract

3/8 teaspoon yellow food coloring plus 1/8 teaspoon red food coloring, or 1/2 teaspoon orange paste food coloring

2 cups mini marshmallows

2 cups small candies such as candy corn, candy coated chocolate pieces, etc.

1/2 cup white OR semi-sweet chocolate chips

2 teaspoons Mazola Corn Oil

Mix together cereal, crackers, peanuts and pretzels in large bowl sprayed with cooking spray.

Combine sugar, corn syrup and butter in saucepan over medium-high heat. Stirring frequently, bring to boil and cook for 1 minute. Remove from heat and add vanilla and food colorings (mixture will bubble). Drizzle glaze over snack mix and toss to coat. Gently stir in marshmallows and candy; immediately spread on baking sheet sprayed with cooking spray.

Melt chocolate chips and oil until smooth. Drizzle over snack mix and refrigerate for 30 minutes to set chocolate.

Store mix in air-tight container.

Pepperoni Pizza

Makes: 1 (12-inch) pizza

Prep Time: 15 minutes

Bake Time: 12 to 15 minutes

Crust:

13/4 to 21/4 cups all- purpose flour

1 envelope Fleischmann’s Pizza Crust Yeast or RapidRise Yeast

11/2 teaspoons sugar

3/4 teaspoon salt

2/3 cup very warm water (120 degrees to 130 degrees)*

3 tablespoons Mazola Corn Oil

Toppings:

1/2 to 1 cup pizza sauce

1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Pepperoni slices

Preheat oven to 425 degrees.

Combine 1 cup flour, undissolved yeast, sugar and salt in large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

Gradually add enough remaining flour to make soft dough. Dough should form a ball and will be slightly sticky. Knead on floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet. Or, roll dough on floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form rim by pinching edge of dough.

Spread with pizza sauce. Top with pepperoni and sprinkle with cheese.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*If you don’t have a thermometer, water should feel very warm to the touch.


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