Quick and Easy Pampered Chef Recipes for Halloween

Candy Corn Fudg

INGREDIENTS

3 cups (750mL) white chocolate morsels

1 can (14 oz/300 mL) sweetened condensed milk

drops yellow food coloring

drops red food coloring

DIRECTIONS

Microwave chocolate and condensed milk in (3 cup) Silicone Prep Bowl, uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. Line Loaf Pan with waxed paper and pour in one third of the fudge mixture into pan, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds. Add yellow food coloring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls.

Add red food coloring to mixture in one of the prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes. Pour yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows with Pizza & Crust Cutter. Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator.

Mini Mummy Pizz

1 pkg (8 oz or 250 g) refrigerated seamless crescent dough 1/4 cup (50 mL) pizza sauce 4 oz (125 g) block mozzarella cheese 12 black olives

1.

Preheat oven to 400°F. Remove dough from package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake 8-10 minutes or until golden brown. Spoon about one tsp of sauce over each crust. Shave thin ribbons from the side of the cheese using the Serrated Peeler. Layer cheese at angles over the sauce to form the “wraps” of the mummy face. Slice olives into rounds using Egg Slicer Plus® and place on each pizza to make the eyes. Remove from pan and serve.

Mummy Cookie Piz

Spooktacular Pizz

Oil to grease stone

1 16 oz (450 g) ball fresh pizza dough

½ cup (125 mL) pizza sauce

1 pkg (8 oz/226 g) low moisture part skim mozzarella cheese block

1 2.5 oz (75 g) can sliced ripe olives, drained (about ¼ cup / 50 mL)

2 basil leaves, thinly sliced

DIRECTIONS

1. 2. 3. 4. 5.

Preheat oven to 425°F (215°C). Brush the Rockcrok® Grill Stone with oil. Place the dough in the center of the stone. Roll the dough to the edges with the Baker’s Roller®, pressing with fingers as needed. Pierce the entire dough with the pastry tool. Bake crust 14 18 minutes or until the edges are light golden brown. Meanwhile, cut the cheese block in half crosswise. Stand the cheese half up and slice the cheese into planks using the Quick Slice. Repeat with the other half.

To create the ghost shape, place the narrow loop end of the Scoop Loop over the cheese slice. Use the Kitchen Paring Knife to cut around the Scoop Loop to create the ghost shape. Repeat with all slices. Remove par baked crust from the oven. Spread with pizza sauce and top with cheese ghosts. Use the sliced olives to create the ghost faces. Sprinkle basil around the ghosts.

Hot Apple Cider with Shrunken Hea

(3 78 L)

(125

Preheat oven to 250°F (121°C)

(optional)

the Large Sheet Pan with parchment paper and set aside

the cinnamon sticks in the Herb Infuser. Using the Serrated Peeler, peel the rind of the

Place as much of the rind as possible into the infuser, then close the lid

the apples and cut in half lengthwise Using the Core ‘N More, scoop out the seeds and core. Then carve the rounded side of each apple half using the Core ‘N More and a paring knife to create faces Juice the lemons into a small bowl Dip apples in the juice and then transfer to paper towels to drain. Reserve remaining juice.

Place apples face side up on the prepared sheet pan. Press cloves into the “eye” sockets or as noses, if desired Bake 1 hour, 30 minutes or until apples are dry and begin to brown around the edges.

Meanwhile, place the Herb Infuser in the bottom of the Rockcrok® Dutch Oven XL Add apple cider and maple syrup. Heat the cider, covered, on low heat while the apples are baking. (Do not let the mixture come to a boil; otherwise turn off heat).

ready to serve, remove the Herb Infuser and stir in the reserved juice and optional rum or whiskey. Add the shrunken “skulls” to the cider. For each serving, top with one shrunken “skull.”

Monster Munch Popcorn

½ cup (125 mL) white or yellow popcorn kernels, divided ½ tsp (2 mL) salt, divided 1½ cups (375 mL) mini pretzel twists, divided ½ cup (125 mL) bear shaped honey or chocolate graham snacks, divided ½ cup (125 mL) lightly salted, dry roasted peanuts (optional), divided ½ cup (125 mL) candy corn, divided ½ cup (125 mL) candy coated chocolate pieces 2 oz (60 g) vanilla flavored almond bark Purple concentrated food gel (optional)

Add ¼ cup (50 mL) popcorn kernels into the Microwavable Popcorn Maker. Microwave, covered, on HIGH 2 2½ minutes. Place the popcorn in the Large Serving Bowl, being careful not to add unpopped kernels Sprinkle with ¼ tsp (1 mL) of the salt Top popcorn with half of the: pretzels, graham snacks, peanuts, candy corn, and chocolate candy. Place almond bark in 1 cup (250 mL) Silicone Prep Bowl Microwave, uncovered, on HIGH 1 minute; stir. Continue microwaving 30–60 seconds, stirring after 30 seconds until the bark is melted and smooth. Add food coloring until the desired color is reached. Drizzle half of the melted bark over the popcorn mixture Microwave the remaining popcorn kernels. Add popcorn to the bowl and sprinkle with the remaining salt. Top with remaining pretzels, graham snacks, peanuts, candy corn, and chocolate candy Drizzle with the remaining almond bark Let stand 5 10 minutes or refrigerate until set.

Frankenstein Cheese Spread

Cheese

½ large

pkg (8 oz/250

(45

(60 g)

(15 mL)

(5 mL)

For the

each)

fat

Herb Rub

(½ cup/125

a 2” (5-cm)

the

of the carrot; set aside remaining

Add the carrot, bell pepper and onions to a medium mixing bowl. Add remaining cheese spread ingredients to the bowl and mix until well blended

Place a large sheet of plastic wrap in a container

7” x 5” / 17.5 cm x 12.5 cm).

wrap the top of the spread with plastic wrap

the cheese mixture evenly in the container

at least 1 hour or overnight

When ready to decorate, unwrap the cheese spread and invert onto the Stone Serving Tray or Large Entertaining Platter Spread the top and sides of the rectangle with the guacamole Spiralize the remaining carrot piece using the spaghetti blade on the Veggie Spiralizer. Top one short end of the rectangle with carrots to create “hair

the sides of the rectangle for “ears.” Break pretzel rod in half; add 2 olives to each end of the pretzel

Cut bell pepper in half lengthwise. Place bell pepper

into bottom sides of the head for “bolts”.

Slice two pieces from the cucumber and use for the eyes

the end of the cucumber for the nose.

balsamic glaze, to create “brows, mouth and

crackers and

if desired.

Chai Spice Pumpkin Seeds

to

(150°C).

in a

onto a

in the

until

for

and toss with the oil and

them in a single

minutes

every 5-10

from the oven to a cooling rack, and let the

remove the

cool on the

in a

at room temperature.

Hocus Pocus Buns

1 pkg (8 oz. or 235 g) refrigerated crescent rolls 8 marshmallows, regular sized ¼ cup (60 mL) butter

cup (60 mL) sugar

1 tsp (5 mL) ground cinnamon or Cinnamon Plus® Spice Blend Halloween Sprinkles

Preheat oven to 375°F (190°C). Melt butter in a bowl. In another bowl, combine sugar and cinnamon. Line a baking sheet with a silicone baking mat or parchment paper. Unroll the crescent rolls. Take 1 triangle and lay it out on a flat surface. Dip a marshmallow in the melted butter and roll it around until covered. Dip buttered marshmallow into the cinnamon sugar mixture. Place the cinnamon sugar covered marshmallow into the center of the large part of the crescent roll triangle base.

Bring in triangle tips to the marshmallow and wrap them around. Roll the marshmallow into the crescent roll. Tuck ends under making sure that the marshmallow is completely enclosed in the crescent roll. dough. Dip the bottom of the ball into melted butter and place it onto the baking sheet. Repeat with remaining rolls.

Sprinkle each bun with cinnamon and sugar and then with Halloween sprinkles if using sprinkles.

Bake in a preheated oven for 10 12 minutes or until golden brown.

Spider Web Cookies

3/4 cup (175 mL) milk 1/2 cup (125 mL) plus 1 tbsp (15 mL) light corn syrup 2 tsp (10 mL) vanilla 10 cups (2.4 L) powdered sugar 1/2 tsp (2 mL) food coloring (measure carefully; using too much will affect the detail of the design)

For colorless icing, whisk milk, corn syrup and vanilla in large mixing bowl. Add powdered sugar; whisk until smooth. If icing becomes too thick, add additional milk, <I>1 tbsp (15 mL) </I> at a time

Remove ½ cup (125 mL) icing; place in separate bowl. Add food coloring. Transfer icing to Decorator Bottle fitted with a writing tip or fill a resealable plastic bag and cut a small piece off the corner, and set aside Place cookies on Stackable Cooling Rack with waxed paper underneath to catch drippings. Using Medium Scoop, place 1 level scoop of colorless icing onto centers of cookies (working with 12 cookies at a time) Icing will spread Immediately decorate cookies using colored icing with the following designs. (Icing sets within 3 4 hours.).

For spider web design: Use black food coloring, draw a swirl pattern on top with black tinted icing, starting in the center and working outward. Using the tester end of the Cake Tester & Releasing Tool, start at the center point and drag it outward through the icing to the edge of the cookie Repeat this process around the entire cookie until you weave your web.

Mummy Cookies

Green Apple Monsters

Process

in the

Wedgers and slice off the core and seeds. Carefully cut out a v-shape into the center of the apple

to create the mouth of the monster. Repeat with all the apple pieces.

Spread a thin

of

butter into the monster mouths. Repeat with all apple slices.

Press several

or sunflower seeds onto the top of the mouth along the edge to form teeth. Repeat with all apple slices.

a triangular piece of cheese into each monster mouth. Using the remaining peanut butter, spread a small amount onto the back of the candy eyes and place them on top the the apple slices.

Boo Bark

INGREDIENTS

two 4 ounce semi sweet chocolate bars (226g), coarsely chopped two 4 ounce white chocolate bars (226g), coarsely chopped festive Halloween candy such as eyeball sprinkles, Halloween sprinkles, and Halloween M&Ms

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Melt the semi-sweet chocolate You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth

Melt the white chocolate following the same melting process in step 2. Pour the melted semi sweet chocolate onto the prepared baking sheet and spread out into a large rectangle (anywhere around 8×12 inches is great) Drizzle the white chocolate mixture on top. Use a knife or a toothpick to swirl the layers together. Decorate the top of the bark with candies. Allow the chocolate to completely set uncovered at room temperature or in the refrigerator, about 45 minutes. Once hardened, break into pieces as large or small as you want.

Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week or in the refrigerator for up to 2 weeks.