The Communique

Issue date: 10/25/07 Section: Feature

Green Ghoul Punch

1/2 gallon limeade

1 liter ginger ale

1/2 gallon lime sherbet

Mix together juice and ginger ale. Scoop sherbet and add to punch. Add marshmallows and maraschino cherries to float in punch.





Caramel Apples

12 apples

12 craft sticks

4 14-ounce packages of caramels

8 tablespoons heavy cream

Crushed nuts (optional)

Rinse apples, pat dry and remove apple stems. Insert a craft stick into stem of each apple. Combine the cream and caramels in a saucepan over medium heat. Stir constantly until caramel's are melted and smooth. Dip the apples into the caramel until completely covered. Let the extra caramel drip back into the saucepan. Roll in crushed nuts.

Line a baking sheet with waxed paper. Place apples upside down on waxed paper and refrigerate.





Halloween Cookie Pizza

¾ cup light brown sugar

½ cup margarine

1 egg

1 T water

1 tsp. vanilla

1 ¼ cup flour

½ tsp. soda

¼ tsp. salt

1 cup peanut butter chips

1 cup mini marshmallows

½ cup semi-sweet chocolate chips

½ cup pecans (optional)

Lightly grease 12" pizza pan. In large bowl beat sugar and margarine, until creamy. Add egg, water and vanilla - beat. Mix together dry ingredients and add to creamed mixture, beat on low until blended. Stir in peanut butter chips Spread in pan within 1/2 inch of edge. Bake 11 -13 minutes at 350 degrees. Remove from oven and sprinkle in chocolate chips, marshmallows and pecans over the top. Return to oven for 5 -7 minutes or until marshmallows become brown. Remove and cool completely.

Choc drizzle - 1/4 cup semi sweet chocolate chips, 1 1/2 T margarine

Orange drizzle - 1/2 c powdered sugar, 1 T water, 3 drops yellow food coloring, 2 drops red food coloring. Mix and drizzle over the top. Cut into wedges.

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