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#2583 Mix 'N Chop  This wonderful tool will also cut Strawberries.  Use the Core 'N More to take out the stem, then turn it point up. Then put the Mix 'N Chop on the point and press down.  So cool.  Doesn't mash the strawberry.  These 5 pieces are perfect for Trifles, strawberry shortcake or just a bowl of strawberries.

#2576 Garlic Press   There's no need to remove the peel before pressing! Add fresh garlic to pizza, breads, sauces, stir-fry, dips, and more with this exclusive garlic press. Cleaning tool attaches inside the handle, making storage a cinch!  Also, minces fresh ginger. Which makes great salad dressings and stir fry.

#1105 Microplane® Adjustable Grater  Stainless steel Microplane® blade finely grates citrus rind for zest, hard cheese, nuts, chocolate, ginger and garlic. Grater handle adjusts to be used in either standing or extended position. Features easy grip handle and nonskid feet. Also, if you just need the juice from the onion instead of pieces, grate the onion.

    Pizza Soup pg 37
    Creamy Sourdough Snack (Rice Cooker) **** pg 64
    Goblin Eyeballs (eggs)    pg 113
    Mummies on a Stick
    Potato Wedges pg 18
    Dinner in Pumpkin (325° for 2 hours
    7 Layer Salad (trifle bowl)
    Hamburgers with cheese slices, with jack o’ lantern cutouts
    Sloppy Joes
    Spooky Monster Sandwiches

    Wormy Orange Punch *** pg 14


    Mice Creams pg 18
    Caramel Peanut Butter Dip
    Marshmallow Witches
    Jack-O’-Lantern Brownies (pg 147)
    Pretzel Pumpkin Grahams (pg148)
    Spiderweb Cheesecake (pg 162)
    Jack-O’-Lanterns (prep bowls) ***(pg 165)
    Pumpkin-Face Ice Cream Sandwiches (pg 168)
    Bloodshot Eyeballs


    Ghostly Tabletop (pg 176)
    Can Lanterns
    Mason Jar Votives
    Treat Holders (clay pot painted Frankenstein) (pg 177)

Games: Identify what you Feel (eyeballs-peeled grapes, brains-damp coarse sponge, veins-cold cooked spaghetti,  cut-off fingers-cocktail sausages, skin-soft flour tortillas with oil)
    Pin the Tail on the Black Cat or the Stem on the Pumpkin, or the nose on the pumpkin,
    Balloon sweep relay – obstacle coarse with two teams
    Scavenger hunt
    Build a Scarecrow
Place a pumpkin in the middle of the table, spread a white sheet or tablecloth evenly over the pumpkin.  Using white string, gather the fabric at the base of the pumpkin to resemble a ghost.
To make the face, cut out eyes and mouth from black felt and glue them on.  If you wish, cut out felt bats, spiders, etc.  to scatter on the table.

Jack-O-Lantern Casserole—a delicious, festive Halloween dinner!!!
1 medium pumpkin
1 chopped onion
1-2 pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4oz) can mushrooms (optional)
1 can cream of chicken soup
1 ½ - 2 cups cooked rice
1 (8oz) can sliced water chestnuts

Clean out pumpkin and decorate outside with black permanent marker, if desired. Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on cookie sheet.  Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350F or until pumpkin is tender.  Ladle onto plates out of the pumpkin!! YUMMY!!

Spooky Eyeball Tacos
1 pound ground beef
1 pkg. Taco Seasoning mix
12 taco shells
¾ cup chunky salsa
¾ cup sour cream
1 can sliced pitted ripe olives
Chopped lettuce

Mix meat and seasoning mix. Shape into 36 (1 inch) balls.  Place on stoneware bar pan.  Bake at 350F for 15-20 minutes or until cooked through.  Fill each taco shell with 1 meatball and chopped lettuce; drizzle with salsa. Top with two meatballs dipped in sour cream and garnished with olives to make “eyeballs,” Kids will LOVE this!!

Butterfinger Carmel Apples
6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples-firm
1 package caramels (about 50)
2 tablespoons water
2 Nestle Butterfinger Candy Bars

Line tray with wax paper.  Insert 1 wooden stick into stem of each apple.

Microwave caramels and water in large, microwave safe bowl on HIGH power for 2 minutes. Microwave at additional 10-20 second intervals, stirring until smooth. Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, and then place on prepared tray.  Refrigerate for 45 minutes or until set.  Store apples in the refrigerator in airtight container.  Apples are best if they are served the same day as they are prepared.
NOTE: If caramel becomes firm, return to microwave oven for 20-30 seconds or until dipping consistency. 
Cook’s Tip: Be sure apples are completely dry before dipping---otherwise the caramel will not stick to the apple.
--Be creative—you can roll your caramel apples in all kinds of toppings:  Chopped CRUNCH bars, pretzels, Oreos, Heath (toffee) bars…etc, etc. 

Spiced Pumpkin Tartlets 
1 package (15 ounces) refrigerated pie crusts (2 crusts) 
1 can (15 ounces) solid pack pumpkin 
2 cups thawed, frozen whipped topping 
1 teaspoon Cinnamon Plus Spice Blend 
1 package (3.4 ounces) cheesecake instant pudding and pie filling 
Powdered sugar (optional) 
1/4 cup pecans, chopped 
1 small orange (optional) 

1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. 

3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired

Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend, if desired. 
Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

Pumpkin Pie a la Easy 
1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
OR use 3 ½ t. of Pampered Chef Pantry Cinnamon Plus—YUM!
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

   Preheat oven to 350 degrees. 
   In CLASSIC BATTER BOWL, combine flour, oats and brown sugar. Chop pecans using FOOD CHOPPER. Add to Batter Bowl. 
   Melt butter in MICRO-COOKER on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of STONEWARE BAR PAN. Bake 15 minutes. 
   Meanwhile, lightly beat eggs in Batter Bowl using STAINLESS STEEL WHISK. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. 
   Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using MINI SERVING SPATULA. 
   Garnish each serving with whipped topping using EASY ACCENT DECORATOR, pecan halves and additional ground cinnamon (or Cinnamon Plus), if desired. Refrigerate any leftover pie squares. 

Yield: 24 servings

1 ½ cups sour cream (12 oz)
2 pkgs (3 oz) cream cheese
½ cup green onions , chopped
1 tsp Worcestershire sauce
2 cups shredded sharp cheddar cheese (8oz)
1 ½ cups cooked ham (cubed)
1 round loaf sourdough bread (1 lb)
Chopped Fresh parsley

In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended.  Add cheese and ham; cook and stir until cheese is melted and ham is heated through.
Cut off top of loaf; carefully hollow out top and bottom, leaving a ½ inch shell.  Cut bread into cubes.  Pour dip into shell; sprinkle with parsley if desired.  Serve with bread cubes.  Yield 3 ½ cups

1 lb ground beef
1 small onion, chopped
1 cup sliced fresh mushrooms
1 medium green pepper, cut into strips
1 can (28 oz) diced tomatoes undrained
1 cup beef broth
1 cup sliced pepperoni
1 tsp dried basil
Shredded Mozzarell cheese

In a large saucepan, cook the beef, onion, mushrooms, and green pepper over medium heat until the meat is no longer pink and the vegetables are almost tender; drain.  Stir in the tomatoes, broth, pepperoni and basil.  Cook until heated through.
Ladle into ovenproof bowls; top with cheese.  Broil or microwave until cheese melts and is bubbly.  Yield: 4-6 servings

1 gallon orange sherbet, softened
1 qt pineapple juice, chilled
1 liter lemon-lime soda, chilled
Gummy worms

Combine sherbet and pineapple juice in punch bowl; stir well.  Add soda; stir until sherbet is almost dissolved.  Decorate bowl with gummy worms.  Serve immediately.  Put a worm in each cup.  Yield 20 (1 cup) servings.

1) 1 head iceberg lettuce, shredded
2) ½ cup celery, chopped
3) ½ cup red bell pepper, chopped
4) ½ cup green onions, chopped
5) ½ cup frozen green peas, thawed and drained
7)  1 ½ cup mayonnaise
8) 2 Tbsp sugar
9) 2 cups shredded cheddar cheese
10) 1 can (3oz) bacon bits

Layer in the given order.  Spread mayonnaise to seal the edges.  Sprinkle sugar over top, then layer cheese, and bacon.  Cover bowl and refrigerate 24 hours before serving.  DO NOT MIX UP!

2 Tbsp vegetable oil
¼ cup Italian-seasoned bread crumbs
2 Tbsp Parmesan cheese, grated
1 tsp Italian Seasoning
1 tsp Crushed Peppercorn & Garlic Rub
4 med unpeeled potatoes

Spread oil over the bottom of Large Bar Pan.  Combine the next five ingredients in a large plastic bag.  Cut each potato lengthwise into eight wedges.  Place half of the potatoes in the bag; shake well to coat.  Place in a single layer on the stone.  Repeat with remaining potatoes.  Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.  Yield 6-8 servings.

1 pint vanilla ice cream
1 package (6-count) single-serve graham cracker crusts
12 chocolate-covered mint cookies
3 chocolate twigs, halved or 6 pieces (3 inches each) black shoestring licorice
18 brown M&M’s
2 tsp chocolate sprinkles

Place one round scoop of ice cream into each crust.  Tuck two cookies for ears and twigs or licorice for tail into ice cream.  Press M&M’s in place for eyes and nose.  Place chocolate sprinkles around nose for whiskers.  Yield: 6 servings.

1 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring
¼ cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Place 3 tablespoons of frosting into 1 cup Prep Bowl; tint orange with red and yellow food coloring.  Set aside.  Using Decorator Bottle Set; fill one bottle with white frosting using the writing tip.
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in 1 Cup Prep Bowl; add coconut and shake well.  Squirt a small amount of white frosting on sides of marshmallows; press coconut hair into frosting. 
For hats, fill Decorator Bottle with orange frosting.  Squirt frosting on center of wafer; press peanut butter cups upside down into frosting.  Lightly squirt frosting on bottom of chocolate kiss; place on peanut butter cups.
Using the rosette tip on the orange frosting, pipe stars around the base of each peanut butter cup.  Secure a hat to each witch with a dab of white frosting.  Yield 1 dozen.

12 whole chocolate graham crackers
½ lb white candy coating, chopped
24 miniature pretzels
Orange colored sugar or sprinkles
6 green gumdrops, cut into four lengthwise slices

Cut graham crackers in half, making squares.  In a microwave, melt white candy coating; stir until smooth.  Dip one pretzel in candy coating; let excess drip off.
Place on a graham cracker square.  If desired.  Fill pretzel holes with candy coating.  Decorate with orange sugar if holes are open.  Decorate with orange sprinkles if holes are closed.  (Sugar makes it look like a jack-‘o-lantern, Sprinkles make it look like a pumpkin).  For stem, dip the pack of one gumdrop into candy coating; place above the pumpkin.  Repeat.  Let stand until set; about 30 minutes.  Yield 2 dozen.

12 eggs
Red food coloring
¾ cup mayonnaise
1 tbsp mustard
1 tbsp pickle relish
½ tsp paprika
12 large stuffed olives, halved widthwise

Using the Cool & Serve Square Tray; freeze the two green inserts.
Place eggs in a single layer in a large saucepan; add enough cold water to cover eggs by 1 inch.  Add 2 tsp salt.  Bring to a boil over high heat.  Reduce heat; cover and simmer for 15 minutes.  Drain; let stand until cool enough to handle.  Gently crack eggs (do not peel).
Fill a large batter bowl with hot water; add food coloring to tint water a dark red.  Add eggs, making sure they are completely covered by water; let stand for 30 minutes.  Remove eggs from water; peel (eggs should have a veined appearance).
Cut eggs in half widthwise; place yolks in a bowl.  Set whites aside.  Mash yolks with a fork; stir in the mayonnaise, mustard, pickle relish, salt and pepper. 
Take green inserts from freezer; place in Cool & Serve Tray with the egg  wells up.  Place egg whites in the trays.  Using the Small Stainless Scoop, fill the egg whites with filling.  Place an olive half in the center of each to resemble an eyeball.  Yield 2 dozen.


Spritz the bottom of the Large Bar Pan.  Mix 2 boxes of brownie mix in the Large Batter Bowl, following box directions.  Spread brownie batter in the bar pan.  Bake according to directions on the box. 
In Small Batter Bowl mix frosting with red & yellow food coloring to make frosting orange. 
Cool brownies on Stackable Cooling Rack for 10 minutes.  Invert brownies onto Parchment paper on workstation.  Cut brownies using a 3-inch pumpkin cookie cutter.  Save scraps for a small trifle.  Frost brownies.  Using green gel, create the pumpkin stems and leaves.  Using black gel, decorate faces.  Yield 1 doz.  

SPIDERWEB CHEESECAKETo make spiderweb…melt 2 tbsp semisweet chocolate ships and 1 tbsp butter in Small Batter Bowl in microwave.  Stir until smooth.  Transfer to a heavy-duty resealable bag; cut a small hole in the corner of bag.  Pipe circle of chocolate in center of cheesecake.  Pipe evenly spaced thin concentric circles about ½ inch apart over filling.  Beginning with the center circle, gently pull a toothpick through circles toward outer edge.  Wipe toothpick clean.  Repeat to complete web pattern.  Cover and refrigerate for at least 2 hours before cutting.  Place a plastic spider on before serving. 

PUMPKIN-FACE ICE CREAM SANDWICHESFrost sugar cookies with orange frosting.  Using Decorator Bottle Set, pipe red or yellow frosting for the mouths and green frosting for the vines.  Use raisins or chocolate chips for eyes and nose.  Let dry completely
Using Ice Cream Dipper, place a scoop of softened vanilla ice cream on bottom cookie.  Gently flatten slightly.  Top with frosted cookie.  Place in individual plastic bags.  Freeze until serving.

SWEEET JACK-O’-LANTERNSFollow directions on yellow cake mix.  Fill greased 1 or 2 cup Prep Bowls 2/3 of the way full.  Bake at 350° for 15-18 minutes or until toothpick comes out clean.  Cool on Stackable Cooking Rack for 5 minutes before removing from Prep Bowls.  Completely  cool on Cooling Rack.  Make frosting, turn orange.  Frost cakes, decorate faces using black spice drops, cut into shapes.  Use green spice drops for the stem.

1 ½ cups sour cream (12 oz)
1 pkg (8 oz) cream cheese
1 bunch green onions
Worcestershire sauce
1 ½ cups cooked ham
1 round loaf sourdough bread (1 lb)
Fresh parsley

1 gallon orange sherbet, softened
1 qt pineapple juice, chilled
1 liter lemon-lime soda, chilled
Gummy worms,  small pkg