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Halloween Fun and Games: Penny Toss

This DYI Halloween game is easy to create by collecting 
containers and pennies to toss in them. You can use buckets and bowls you already own and it won’t cost anything. I like to tape down a piece of Halloween fabric to the floor to delineate that game area and add color. 
Make a masking tape line for the children to stand behind as they toss pennies. You might fill the containers half full with treats and let the players keep one treat from every goal they make.
For more fun and games download your
You’ll have even more fun (if that’s possible) when you tune in to BYU Sirius Radio 143 on Halloween at 3 p.m. Eastern.
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I’m a Deseret News Foodie!

Thank you Deseret News for publishing my article featuring party planning tips and pumpkin pie cake recipe in today’s edition; the food section C, page 3.

http://www.deseretnews.com/article/865588449/Tips-tricks-for-celebrating-Halloween.html

For more exciting recipes and Halloween tips, download your 
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Pumpkin Caramel Sauce!


Pumpkin Caramel Sauce 

This delicious sauce is wonderful over ice cream and granola or apple crisp or for dipping apple or pear slices. 

     Preheat oven to 350°. In a 9” x 9” pan, place

¾ C pecans, coarsely chopped

    Bake for 8 minutes. Cool. 
  
    Drain in a paper towel-lined colander 

¾ C cooked pumpkin

    In a heavy saucepan over medium high heat, melt

½ C butter

    Add

2/3 C evaporated milk

the drained canned pumpkin

3 C sugar

2 T maple-flavor syrup

¾ tsp ground cinnamon

¼ tsp ground nutmeg

1/8 tsp ground cloves

    Bring to a rolling boil and cook over medium-high heat stirring 
    constantly to 234° or soft ball stage (about 15 minutes).  
    Remove from heat and add, stirring until melted

12 oz. white chocolate chips

    Add and stir until melted

10 oz. mini marshmallows

1 tsp vanilla

Serve warm over ice cream and granola or apple crisp or dip apple slices. Refrigerate unused portion. 

Find more delicious recipes when you download your copy today!





Here’s another treat… a Halloween broadcast for you on BYU Sirius Radio 143; October 31st at 1 p.m. Mountain.
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Favorite Popcorn Balls

 My nieces Amanda Panda and Ems inspired today’s post when they requested this recipe. These buttery popcorn balls are dressed like little pumpkins so they fit it this week’s theme. For all you old-school popcorn ball fans these are the classic. The recipe is courtesy of Jolley Time Popcorn, and be sure to share. So enjoy; I’ve never eaten a better one.

Popcorn Balls

This has been a family favorite for decades. Wrap in yellow cellophane, tie with raffia and decorate with faces made of black tape.

Pop 

1 C Jolly Time Popcorn 

       Remove  unpopped kernels. Transfer popped corn to a large      
       greased baking pan or mixing bowl and set aside. Combine in 
       large heavy saucepan

2 C sugar
2/3 C light corn syrup

2/3 C water

1/2 C butter 
1 tsp salt

Cook stirring constantly to soft – firm ball stage 240- 245 degrees, you can test the syrup by dropping a small 
amount in cold water, it should be barely soft and slightly firm. Remove from heat and add 

2 tsp vanilla extract

Food coloring, if desired

With buttered hands, form warm mixture into balls, place on waxed paper to cool. Wrap in cellophane or plastic wrap. Keeps up to 2 weeks. Makes 15 generous popcorn balls. You might want to make simple tie on tags made with rubber-stamped cardstock . *Jolly Time sells popcorn ball molds for those of us who don’t like butter between our fingers and hot sticky hands!

For more delicious recipes, download 


  http://www.amazon.com/Harvest-Halloween-Handbook-Artisan-ebook/dp/B009PA8ON6/?keywords=pam+mcmurtry&qid=1374845872&ref=sr_1_1&ie=UTF8&sr=8-1

http://www.barnesandnoble.com/w/a-harvest-and-halloween-handbook-pam-mcmurtry/1116031757?ean=2940148379744


Don’t forget! A Halloween show for you on BYU Sirius Radio 143; October 31st at 1 p.m. Mountain.
Halloween art courtesy of Laurel ChaddockPhillips
Some of you dear readers have sent comments, but I, with my untechie ways, have not been able to access them yet. I apologize and will find your great responses soon, I promise!
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Bits of Fun

Artists don’t let a slow economy get in the way of creative expression. Actually we don’t let anything get in the way of creative expression. We love “found objects” and employ the divine gift of turning raw materials into something special. These Halloween icons were created with buttons, craft store $1 frames, a recycled frame, scraps of fabric and paper and embroidery floss. And bat rings, I love bat rings.

 
So create a scene and find more Halloween decorating projects and ideas when you download your
Pack up your roast turkey and pesto artisan sandwiches, monster chocolate chip cookies and head outdoors. But before you go, check out his podcast from JenningsWire:
And remember to tune on Halloween to BYU Radio 143 at 3 p.m. Eastern for a chat about (what else?) Halloween! 
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Pumpkin Spice Granola Bars

These granola bars are packed with lots of flavor and carbs for energy, my son’s swim team loved them and they make a great quick breakfast or after-soccer game snack too. You need only one pot, one pan and one spoon (plus measuring cups) to prepare them. I hope you’ll enjoy this delicious and nutritious breakfast and snack.
Pumpkin Spice Granola 
 
   Preheat the oven to 325 degrees and lightly grease a 9″ x 13″  
   baking pan. Stir together in the the baking pan
3 C rolled oats
1 C shredded coconut
1 C shelled, roasted pumpkin seeds (from a health food or produce store)

   In a saucepan, melt

2 TBSP butter
   Stir in
1/2 C canned pumpkin
1/4 C maple-flavored syrup
1/2  TBSP ground cinnamon
1/2 tsp ground nutmeg

   Pour over oatmeal mixture and mix well. Bake in a 325
   degree oven for 45 minutes, stirring once or twice. Turn off the  
   oven and leave the granola in the oven for another 10 minutes.  

   In the saucepan, stir together

1/2 C brown sugar
1/4 C light corn syrup
1/4 C maple-flavor syrup 

   Cook over medium heat, stirring constantly. Remove from heat   
   and add

1/2 C peanut butter

   Mix into the granola. Cover the baking pan with wax paper and   
   pack the granola bar mixture firmly. Cut into bars and store in an 
   airtight container.

You will find more delicious and fun recipes in 
A Harvest and Halloween Handbook
eBook from Barnes and Noble.com and Amazon.com

Here is a podcast of an interview I did with JenningsWire for you featuring ideas for fall family fun:
 
http://anniejenningspr.com/jenningswire/lifestyle/podcast-fall-fun-for-the-whole-family/

and I’ll be sharing more facts and fun on a radio talk show on Halloween:

BYU Sirius Radio 143 at 3 p.m. Eastern

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Welcome Family Focus Blog. A Recipe for Candied Spiced Pumpkin Seeds

Instead of scraping them out of your pumpkin and shelling them, you can buy shelled, roasted pumpkin seeds from health food or produce sellers. Add these delicious candied pumpkin seeds to salads or nibble them for a protein-rich snack.
Candied Pumpkin Seeds 
 
    In a medium saucepan stir together

1 1/2 C shelled, roasted pumpkin seeds (pepitas)
 3/4 C sugar
1/4 C water
1/2 tsp ground cinnamon
1/16 tsp ground cloves
1/16 tsp ground nutmeg 
1/8 tsp salt
    Stir over medium high heat until water evaporates, about 15           minutes. Spread on lightly greased baking pan to cool. 

Million Dollar Salad

            Toss together 6 C. of your favorite salad greens. Add

1 C dried sweetened cranberries

1 C crumbled feta cheese

 1 C candied pumpkin seeds

          Dress with Girard’s Light Champagne dressing. 

Get more more delicious Halloween treats when you download yours today!

Sculpture by Robin Davis Studios

Don’t forget to tune in to BYU Sirius Radio 143 for an afternoon chat on the TalkWorthy Show. Halloween at 3 p.m. Eastern.

Welcome Family Focus Blog, thanks for sharing my pumpkin pie cake recipe with your readers and featuring my book; Happy Halloween! 

http://familyfocusblog.com/easy-pumpkin-pie-cake-recipe/ 

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Pumpkin Mania!

 Pumpkin Time
For the next few days I will be featuring all things pumpkin, Pumpkin.
Pumpkins are the #1 best selling Halloween icon. You can find all sorts of pumpkin-themed products, even pumpkin spice cocoa.

Deseret News is scheduled to run my Pumpkin Pie Cake recipe in their food section next Wednesday, October 16th…
(if you can’t wait, type pumpkin pie cake into this blog’s search window at the top left.)

You’ll want to download your copy of 
A Harvest and Halloween Handbook 
for the recipe for delicious Pumpkin Purses shown above.
Check back tomorrow for the  Kettley’s Million Dollar Salad recipe with a strategic change for Halloween, see you then.
A treat for you on October 31st:
Tune in to BYU Sirius Radio 143 at 3 p.m. Eastern 
for a special chat about Halloween
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Seize Her Salad and Fairy Tale Croutons

Bread chargers are a fun gourmet solution for creative presentation.
These fancy little bread plates are inexpensive, easy to make with your children and can hold your Seize Her Salad. 

  

 Topped with frog, fairy and wand fairy tale croutons made from sourdough bread cut out with cookie cutters from TJ Maxx or a gourmet kitchen store; it’s the beginning of a magical meal. 

Save your home tip: old quilts make improvised slipcovers to protect furniture when hosting a large group for dinner or a potentially sticky group for Halloween.
French Bread Charger (or Trencher) Recipe
            Preheat oven to 400°. Place in a mixing bowl, stir and let  
            react until foam covers the surface

2 C very warm water, almost hot

2 TBSP dry active yeast

2 TBSP sugar

            Add

1 TBSP salt

2 C all-purpose flour

            Beat until smooth, add and beat again;

2 C flour

            Add and beat until a smooth elastic dough is formed

1 1/2 – 2 C whole wheat flour

            Let the dough rest for a few minutes, then roll it out 1/2″ 
            thick and form it into flat pumpkin, sun or circle shapes (I   
            cut the edges with scissors to give it interest.) Preheat oven 
   to 400°. Bake at 400° until golden.Whisk together

2 egg whites

2 TBSP of water

            When bread is golden in color, use a pastry brush to glaze 
             the bread with the egg wash and return to oven until glaze
             is dried and shiny. Remove chargers from oven, place on 
             rack to cool. May be frozen for several weeks in airtight   
             containers.

Seize Her Salad  

We love this quick and easy version of the classic. Toss together

1 bag chopped romaine lettuce 

1 generous handful Caesar croutons

 bottled light Caesar dressing such as Ken’s Steak House Lite ®

grated Parmesan cheese

Diced cooked and cooled chicken breasts (optional)
 For more magical recipes, download your 
A Harvest and Halloween Handbook
from Barnes and Noble.com and Amazon.com 

  
For more Halloween treats, please join host Kim Power Stilson and me for a Halloween chat on BYU Sirius Radio 143
October 31st at 3 p.m. Eastern.

Welcome Kerri Zane and 
 “Helping the Whole Single Mom, Inside and Out” 
See a 10 trick-or-treat alternatives article I helped with:  http://kerrizane.com/fun-alternatives-for-trick-or-treating/