Halloween Treats

We make a traditional "Eye Ball Cake" every Halloween, a big, round chocolate cake with chocolate icing, covered with candies and icing creatively utilized to look like monster eyeballs. This year we are trying some new holiday recipes. These would be so great for trick or treat bags or a Halloween themed party.


Halloween Cake Pops

Yield: about 50 cake pops

• 1 package Wildtree Yellow Cake Mix
• 1 ½ cups Wildtree Vanilla Frosting, prepared
• 2 pounds chocolate and/or vanilla candy coating
• Halloween sprinkles, candy, chopped nuts, coconut, and edible markers
• Lollipop sticks
• 1 large Styrofoam block

Prepare cake mix following package directions and bake as directed in a 9x13-inch cake pan. Let cake cool completely. Break cooled cake into crumbs (you shouldn’t see any large pieces of cake). Stir in frosting and roll into 1 1/2 -inch balls(about 50). Melt the candy coating in a microwave safe bowl, following package directions. Dip a ½-inch of the tip of the lollipop sticks in candy then insert into cake balls and place on a wax paper lined baking sheet. Freeze for 15 minutes to set. Dip pops in melted candy to coat and decorate as desired. Press the sticks in the Styrofoam block to dry. (Let candy dry completely before drawing on faces with an edible marker.)




Ghoulish Brain Dip - Serves 10

• 2 avocados
• ½ cup Wildtree Roasted Tomatillo Sauce
• ¾ cup canned black beans
• Salt
• 1 large head cauliflower
• 1 (9 ounce) bag blue corn tortilla chips

Slice the avocados in half. Remove the pits and scoop the avocado flesh out of the skin into a bowl. Mash with a fork and stir in the Tomatillo Sauce, and black beans. Season with salt to taste. Remove the leaves and trim the stem of the cauliflower. Cut florets from the top of the cauliflower until there’s a hollow space for the dip. If the cauliflower starts to fall apart, hold it together with toothpicks. Place “brain” on a large platter and fill with the avocado dip. Serve with tortilla chips.




Icky Sticky Popcorn Balls Serves 18

• 2 cups sugar
• 1 1/3 cups water
• 1/2 cup light corn syrup
• 1 teaspoon apple cider vinegar
• 18 cups popped corn
• 1 cup pumpkin seeds
• 1 cup pistachios
• 3 tablespoons Wildtree Popcorn Seasoning of your choice

In a medium saucepan, combine sugar, water, syrup, and vinegar. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Meanwhile toast pumpkin seeds in a skillet over medium heat for about 4 minutes or until golden. Add pumpkin seeds and pistachios to the popcorn. Once syrup mixture has reached 255 degrees F, pour over
popped corn, sprinkle with Popcorn Season, and toss gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.




Fiery Eyeballs Serves 12

Chicken Meatballs:

• 2 pounds ground chicken breast
• 1 egg
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1/2 cup freshly grated parmesan cheese
• 1-2 tablespoons Wildtree Hot Chili Pepper & Garlic Blend
• Salt and pepper to taste
• 1 can or jar of pitted black olives

Sauce:

• 1 28 ounce can of crushed tomato
• 1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
• 1 tablespoon Wildtree Hot Chili Pepper & Garlic Blend

Preheat oven to 375 degrees F. Grease a large rimmed baking sheet. Combine all the chicken meatball ingredients except theolives in a large bowl, and set aside. Form eyeball sized balls with the chicken and shove an olive into the center of each one.Make it look as much like an eyeball as you can. Arrange finished eyeballs on the baking sheet and bake until cooked through (165 degrees F), about 15-20 minutes. Meanwhile combine ingredients for the sauce in a saucepan and cook over medium heat until sauce is bubbling. Serve the eyeballs over the sauce.