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Great Low Calorie Halloween Recipes

Published by Shondra Hickle

Halloween recipes for Halloween parties.
Apple Crisp 4 cups of Apples-Sliced and Peeled
1/2 cup of Brown Sugar
1/2 cup of Old-Fashion Oats
1 teaspoon of Ground Cinnamon
1/2 teaspoon of Ground Ginger
1/2 teaspoon of Ground Nutmeg
1/2 cup of Pecans-Chopped
1/3 cup of Butter or Margarine
9 x 9 glass baking dish
Preheat the oven to 350 degrees. In a large bowl mix the Cinnamon, Ginger, Nutmeg, and Pecans in together. Arrange Apples in the baking dish and add your ingredients. Fold the mixture into the apples in the baking dish. Melt your butter and combine the Brown Sugar and Old-Fashion Oats. Then sprinkle over the apples. Cover with tin foil and bake with the tin foil for about 30 minutes until apples are tender. Remove the tin foil and bake for about 12 minutes until the top is crispy.

Apple Spiced Iced Tea
3 cups of Apple Cider
3 cups of Boiling Water
6 Green Tea Bags
1/4 teaspoon of Ground Allspice
1/3 cup of Honey
Cinnamon Sticks
Add tea bags to the boiling water. Let stand in the pan for 10 minutes. Add the allspice, honey and cider. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice. Serves 6. [For adults only, you can add a lacquer or rum. Please drink alcohol responsibly.]

Apple Spread1 cup of Apples-Peeled and Chopped
8 ounces Light Cream Cheese-Softened
1 cup of Cheddar Cheese-Grated
1/4 cup of Light or non-fat Mayonnaise or Miracle Whip
1/2 cup of Celery-Chopped
1/2 cup of Pecans-Chopped
In a mixing bowl, combine the Cream Cheese and Cheddar Cheese and blend well. Next, add the Apples, Mayonnaise, Celery, and Pecans and mix well. Serve with Crackers or Fresh Cut Vegetables that can be shaped into Halloween decorations. 0

Bloody Popcorn
Prepare the popcorn according to the package. Then, add Red Food Coloring to the Butter and then, pour over the Popcorn in a large bowl.

Cheese Fingers
Preheat oven to 400 degrees. Remove the crusts from 3 slices of white bread and discard crusts. With your hands, break bread into small pieces and drop into a medium bowl. Add 3/4 cup grated cheddar cheese, 3 tablespoons grated parmesan cheese and 3 tablespoons milk. Mix well with hands, kneading the bread into the cheese, until dough will hold the shape of a ball. Roll heaping teaspoonfuls of mixture into 15 fingers and arrange on an ungreased cookie sheet. Then, place in a conventional oven and bake for 10 to 12 minutes or until fingers begin to turn brown.

Halloween Punch
4 cups of Apple Cider
1 1/2 cup of Orange Juice
1 1/2 cup of Pineapple Juice
2 tablespoons of Granulate Sugar
4 cups of Ginger Ale
Ice Cubes-CrushedStir together the apple cider, orange juice, pineapple juice andsugar in a punch bowl. Pour in the ginger ale. Add ice cubes. Makes 10-1/2 cups.

Pumpkin Muffins1 cup of All Purpose Flour
2 teaspoons of Baking Powder
2/3 cup of Granulated Sugar
1/4 cup of Virgin Olive Oil
2 tablespoons of Skim Milk
1 Large Egg
1/2 cup of Mashed Pumpkin
1/4 teaspoon of Ground Cinnamon
In a mixing bowl, combine the Flour, Baking Powder, and Sugar and mix well. In another mixing bowl, combine the Sugar, Oil, and Cinnamon and mix well. Then, add the Egg and Pumpkin and mix well. Then, add the Milk and mix well. Slowly add the Flour mixture and blend well. Use a lined muffin pan and fill cups about two-thirds of the way full. Place in a conventional oven for 20 minutes on 350 degrees. Remove and allow muffins to cool. Serve with a red Jam or Jelly. [Use Halloween paper cups for the muffin liners.]

Spicy Pumpkin Scones
2 cups of All Purpose Flour
1/2 cup of Granulated Sugar-Divided
2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 teaspoon of Ground Cinnamon
1/2 teaspoon of Salt
5 tablespoons of Butter-Divided
1 large Egg
1/2 cup of Pumpkin-Cooked and Mashed
1/4 cup of Sour Cream-Light
1/2 teaspoon fresh Ginger Root-Grated
Preheat conventional oven to 425 degrees F. Reserve 1 tablespoon of the sugar for later use. Combine the remaining sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl. Cut in 4 tablespoons butter until the mixture resembles coarse crumbs. Beat the egg in a bowl. Add the pumpkin, sour cream and ginger; beat until well blended. Add the pumpkin mixture to the flour mixture; stir until a soft dough forms. Turn out the dough onto a well-floured surface; knead gently 10 times. Roll or gently pat out the dough into a 9 x 6-inch rectangle.
Cut the dough into 6 squares with a very sharp, serrated knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an un-greased baking sheet.
Melt the remaining tablespoon butter. Brush the dough with butter and sprinkle with the reserved sugar. Bake for 10 to12 minutes, or until golden brown. Test with a toothpick to
make sure they are done. Cool on a wire rack for 10 minutes. Serve warm or cool completely.

Use a prune for the body, licorice slivers or stick pretzels for the legs, and two red candies for the eyes.

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