Delicious stuff for the kids is only a simple recipe away

By LISA LOSASSO BELL

October is the month for bonfires, hayrides, haunted houses and Halloween parties. No matter what your plans, it’s always fun to make quick and tasty treats to share with friends on a cool autumn evening.

There will be plenty of candy to go around for the trick-or-treaters. So if you’re planning a party for friends or neighborhood children, there are many traditionally inspired Halloween treats you can make that your guests will remember long after the candy’s gone.

For children, the highlight of any Halloween party was always bobbing for apples. Apples, as well as pumpkins, are synonymous with Halloween. There are many ways to incorporate apples, both sweet and healthful, into fall festivities.

A good any-day treat is a cored apple stuffed with peanut butter. Apples can also be sliced into wedges with peanut butter on the side for dipping.

Apple cider is another favorite, and it’s easy to find fresh locally. A good source is Haus Apple Farm and Cider Mill on Calla Road in Canfield.

Caramel and candy apples are also a fall favorite. They can be garnished with nuts and drizzled with chocolate. Not only is it a delectable treat, but it also can be a fun project for the whole family and everyone can make their own apples with their favorite toppings.

The Ohio State University Extension, in its Backpack Mail, 2006, suggested English Muffin Pizzas in place of cookies. “Have children make Jack-O-Lanterns with whole grain English muffins and pizza sauce.” They can then be decorated with black olives, green and red peppers, mushrooms and shredded cheese. Pop them in the microwave for a few minutes, and they’re ready. To make it even more appealing, set the toppings out and let children decorate their own. They’re more likely to eat it if they make it themselves.

Another fun Halloween treat is popcorn. By itself it’s quick and easy and if you feel like spending a little extra time you can add nuts and caramel. It stores well and tastes wonderful.

Cereal mix is another quick snack that everyone likes to munch on. There are so many different varieties of cereal mixes. Popcorn, raisins and nuts are all ingredients that many people keep in their cupboards because they make a nice healthy snack even by themselves, but they’re versatile because they can be thrown together in many different combinations. Snack mixes are fun to make and so easy to improvise.

If you’ve just got to have cookies, Halloween cut-outs are always fun to make and decorate. If you want something even simpler, then pumpkin cookies are usually a hit.

The Ohio State University Extension suggests giving guests healthful options. For example, if you serve four items at a party, make three of them healthful by offering fruits, vegetables and low calorie snacks.

Ohio Health Online suggests keeping fruits, vegetables and low-fat dip handy during trick-or-treat to prevent snacking on the candy.

According to the Ohio State University Extension, there are also plenty of lower-fat, lower-calorie options for trick-or-treaters. Lauren Melnick, program specialist for the Expanded Food and Nutrition Education Program (EFNEP) said some good options include string cheese or cheese and cracker combination packs; granola bars; pre-packaged raisins; sunflower seeds; individually wrapped graham cracker packs; baked chips, pretzels, or popcorn; fresh fruit; 100 percent juice boxes; baby carrot snack packs; and trail mix.

Sweet Cereal Mix

2 (12-ounce) boxes of Crispix cereal

1 cup whole almonds

1 cup cashews

1 cup pecans

14 tablespoons margarine or butter

2 cups brown sugar

1 cup light corn syrup

11‚Ñ2 tablespoons vanilla

Preheat oven to 250 degrees. Mix first four ingredients in a large container and set aside. In a small saucepan heat the next three ingredients. Boil 1 minute, stirring constantly, remove from heat and add vanilla. Pour over cereal mixture and stir until well coated. Spread into a large roasting pan coated with cooking spray. Bake for 1 hour. Stir every 15 minutes. Spread on wax paper to cool.

Recipe submitted to ourohio.org by Lisa Peterson, Sabina.

Pumpkin Cookies

1‚Ñ2 cup butter or margarine

1 cup sugar

1 egg

1 cup pumpkin

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

1‚Ñ2 cup nuts, optional

Preheat oven to 375 degrees. Put all ingredients into bowl and mix. Drop from teaspoon onto a greased baking sheet. Bake 10-12 minutes.

Recipe submitted to ourohio.org by Sally Clay, Westerville.

Baked Caramel Corn

Vegatable cooking spray

6 quarts popped corn

1 cup butter

2 cups brown sugar, packed firmly

1‚Ñ2 cup light or dark corn syrup

1 teaspoon salt

1‚Ñ2 teaspoon baking soda

1 teaspoon vanilla

Preheat oven to 250 degrees. Coat bottom and sides of large roasting pan with vegetable coating spray. Place popped corn in pan. In a heavy saucepan, melt butter over low heat. Stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in baking soda and vanilla. Gradually pour over popped corn and mix well. Bake 60 minutes, stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in tightly covered container.

Recipe submitted to ourohio.org by Mrs. Richard Shaferly, Alvada.

Holiday Caramel-Covered Apples

6 apples – use three Granny Smith and three red apples for holiday color

1 (14-ounce) package individually wrapped caramels, unwrapped.

2 tablespoons milk

6 craft sticks, chopsticks or other interesting sticks

3 ounces white chocolate

3 ounces semi-sweet chocolate, finely chopped

1‚Ñ4 chopped nuts or small decorative candies

Butter baking sheet or waxed paper to set dipped apples on. Remove apple stems and press in a craft stick or other stick. Place caramels and milk in a microwave-safe bowl. Microwave on high for 2 minutes, stirring once. Allow caramel to cool briefly. Roll each apple quickly in caramel until well coated. Chill apples on prepared sheets until caramel is partially set, about 15 minutes. Meanwhile, melt white and semi-sweet chocolate in double-boiler or microwave. Drizzle melted chocolate over the caramel with a spoon. Roll gently in nuts, sprinkles or decorative candies.

Halloween Cereal Bites

1‚Ñ4 cup margarine

1 (10-ounce) package marshmallows

2 tablespoons orange-flavored, sugar-free gelatin

6 cups crisp rice cereal

1‚Ñ2 cup candy corn

Combine margarine and marshmallows in 2-quart glass bowl. Microwave (high), uncovered for 21‚Ñ2 to 3 minutes or until marshmallows are puffed. Add orange gelatin; mix until combined. Stir in cereal until well coated. Mix in candy corn. Cool enough to handle.

With buttered hands, form mixture into 24 balls. Place on waxed paper until cool. Wrap tightly in plastic wrap for storage.

Tips: Pieces of cut black licorice can be substituted for candy corn. Mixture can be pressed into greased 13x9 inch baking pan and cut into squares for serving.

Contains 85 calories per ball.

Recipe from the EFNEP courtesy of Lauren Melnick, program specialist and registered dietician.