Halloween parties will be in full swing this time of the month, so 34 patrons went to the Bartlett Library program "Spooky Treats" on Tuesday, Oct. 24 to learn tips and tricks to creating hauntingly tasty treats.
Chef Rose Deneen walked everyone through four easy recipes to really liven up those Halloween parties. Each recipe was fairly simple, and didn't take longer than ten minutes to prepare.
The first recipe Deneen showed was for a "Green Slime Body Part Treat," or some people may recognize it as a "Watergate Salad" with a spooky twist.
- 2 pkg. (3.4 oz) Pistachio instant pudding
- 2 cans (20 ox) Crushed pineapple, undrained
- 2 cups Mini marshmallows
- 1 cup Slivered almonds
- 3 cups Whipped topping, thawed
- Green food coloring
- Gummy body part candies
- In a large bowl, combine the pudding, pineapple, marshmallows and almonds. If desired, fold in additional green food coloring into whipped topping. Fold into pudding mixture. Refrigerate at least one hour.
- Spoon mixture into presentation dish and top with gummy body parts as desired.
Next it was time to learn how to make "Peanut Butter Rice Krispie Brains."
- 6 tablespoons butter
- 6 cups mini marshmallows
- ½ cup peanut butter (Creamy or chunky)
- 9 cups crispy rice cereal
- Dark chocolate cookie crumbs (dirt)
- Gummy worms
- Melted hard candy shards* (Jolly Ranchers)
- Two plastic brain molds (Party City)
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Add peanut butter and stir until well-blended and peanut butter is melted. Turn off heat and add cereal; stir until well mixed.
- Lightly spray molds with nonstick pan spray. Add cereal mixture to each mold, pressing down to compact, using lightly sprayed spatula. Let mixtures sit in molds 15-20 minutes.
- Using a large platter, spread with chocolate frosting and sprinkle with cookie crumbs. Unmold brains onto crumbs and decorate with worms and candy shards. Best made and eaten the same day.
- *To make candy shards, preheat oven to 300ᵒF. Line a sheet pan with a silicone mat. Place either individual candies onto mat or place various colors close to each other. After candies start to melt, use a toothpick to pull warm sugar into desired shapes. Place back in oven for 1-2 minutes to finish melting.
Then it was time to learn how to make a "Pumpkin Guacamole Platter."
- 1 Pumpkin, hollowed out and carved with a face as desired; create a large round mouth
- Guacamole, prepared with tomatoes and corn
- Blue tortilla chips
- Place pumpkin on large platter towards the back of the platter. Spoon guacamole coming from the pumpkin mouth out onto the tray. Fill in the tray with tortilla chips. Serve immediately.
The last recipe Deneen provided was for a "Bloody Punch," something to really thirst quenching for those party guests.
- 2 quarts Pomegranate juice
- 4 quarts Grape juice
- 2 quarts Club soda
- 1 quart Raspberry Sherbet
- ½ cup Light corn syrup, tinted with red food coloring
- Eyeball ice cubes, frozen
- In a 10-quart bowl, combine the juices and soda. Top with scoops of sherbet and ice cubes. Drizzle the corn syrup around top edge of bowl. Serve immediately.
Although she provided the ingredients and cooking instructions for all in attendance, Deneen was very open about telling them that if they wanted to substitute different ingredients, then they should do so. Deneen encouraged them to experiment in their kitchens to find out what works for them.
If you missed this program, an upcoming adult program at the Bartlett Library is "The Happiness Conundrum: How to Go from Mad to Glad" on Monday, November 13 at 7 p.m. The fast approaching holiday season is nearly upon us. We feel excited with the anticipation, joy and happiness of sharing this sacred time with our loved ones. On the other hand, it is a season marked by chaotic activities that can leave us down in the dumps. So where is the love and connection we need to truly feel happy?
For more information and a complete listing of scheduled programs, call 630.837.2855 or visit www.bartlettlibrary.org.