general ebook quality health spook free halloween treats

8/8/2019 General eBook Quality Health Spook Free Halloween Treats

1/11

Whether youre hosting a Halloween party or just want to makesomething special for the holiday, you cant go wrong with these

sweet treats. Nutritious but still delicious, theyre sure to please eventhe toughest little ghosts and goblins.

Spook-Free

Halloween Treats
http://www.qualityhealth.com/?rf=49473


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Table ofContents

Halloween Orange Sherbet Tart

Peanut Butter Cupcakes

Pumpkin Pudding

Autumn Fruit Swirl

Easy Sticky Buns

Peanut Butter Marshmallow Treats

Supreme Brownie Sundaes

Coconut Pudding Squares

Oatmeal Raisin Cookies

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page 2

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page 9

Spook-Free Halloween Treats


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INGREDIENTS

1 cup frozen dessert topping, thawed

3 oz orange gelatin

1 cup orange sherbet, slightly softened cup boiling water

1 refrigerated pie crust

tsp oil

2 tbsp miniature chocolate chips

NUTRITION FACTS PER SERVING

COOKING DIRECTIONS

Preheat oven to 450F. Prepare pie crust as

directed on package for one-crust baked shell (use

a 10 inch tart pan with removable bottom or a 9 inchpie pan).

Place gelatin in medium-size bowl. Add boiling

water; stir until gelatin is completely dissolved.

Spoon in sherbet and stir until melted. Place in

freezer 5 minutes or until soft set.

Remove sherbet mixture from freezer; stir. Add

whipped topping and mix well. Spoon mixture into

cooled baked shell. In a small, resealable plasticfood storage bag, combine chocolate chips and oil.

Seal bag and place in bowl of very hot water. Flex

bag several times to melt chips.

Cut small opening in bottom corner of bag Pipe

chocolate over top of tart to form spider web design.

Refrigerate until serving time.

Halloween Orange Sherbet Tart

1

Preparation time: 20 min Cooking time: 10 min Servings: 8

Calories 170

% Calories from Fat 52.4%

Total Fat 9.9g

Saturated Fats 4.4g

Monounsaturated Fats 4.3g

Polyunsaturated Fats 0.9g

Cholesterol 0.8mg

Sodium 160mg

Total Carbohydrates 19g

Dietary Fiber 0.7g

Sugar 8g

Protein 1.9g



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Peanut Butter Cupcakes

2


INGREDIENTS

cup sugar

1 tsp vanilla extract

1 egg1 cups buttermilk baking mix

cup milk

3 tbsp peanut butter

1 cup chocolate frosting

cup peanuts, chopped

COOKING DIRECTIONS

Preheat oven to 350F. Line 12 muffin cups with

paper baking cups. Combine all ingredients, except

frosting and peanuts, in a bowl. Beat on low speed,scraping bowl frequently, for 30 seconds. Beat on

medium speed, scraping bowl occasionally, for 4

minutes.

Fill muffin cups about halfway. Bake about 20

minutes, or until a tester inserted in center comes

out clean. Cool cupcakes, spread with frosting, and

sprinkle with peanuts.


Calories 260


Total Fat 12g

Saturated Fats 3.1g


Polyunsaturated Fats 2g

Cholesterol 19mg

Sodium 290mg


Dietary Fiber 1g

Sugar 27g

Protein 4.2g


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Calories 200


Total Fat 3.9g

Saturated Fats 1.2g



Cholesterol 110mg

Sodium 210mg


Dietary Fiber 0.2g

Sugar 31g

Protein 8.3g

Pumpkin Pudding

3


INGREDIENTS

tsp ground cloves, ground

cup brown sugar, packed firmly

tsp nutmeg cup sugar

3 large eggs

tsp ground ginger

tsp ground cinnamon

3 tbsp molasses

lb solid-packed canned pumpkin

1 cups evaporated skim milk

tsp salt (optional)

COOKING DIRECTIONS

Preheat oven to 375F. Combine first 9 ingredients

in a mixing bowl. Beat with an electric mixer until

blended thoroughly. Beat in pumpkin andevaporated milk.

Pour pumpkin mixture into a buttered 1 quart loaf

dish. Place baking dish in a larger roasting pan. Add

water to come halfway up the side of baking dish.

Bake 30-35 minutes, or until tester comes out clean

when inserted in center.


8

8


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Autumn Fruit Swirl

4


INGREDIENTS

lb canned unsweetened blackberries, drained

if needed

2 lb Jonathan or Macintosh apples, peeled,cored, and sliced

oz sugar

cup water

cup plain lowfat yogurt

COOKING DIRECTIONS

Place apples, water, and sugar in a saucepan.

Cover and simmer until soft. Allow to cool.

Meanwhile, pure the blackberries in a blender or

food processor. Filter through a sieve. Pure the

cooled apple mixture. Add apple mixture to the

blackberries and fold in the yogurt.

Spoon into individual glass dishes and chill before

serving.


Calories 130


Total Fat 0.7g

Saturated Fats 0.3g



Cholesterol 1.3mg

Sodium 16mg


Dietary Fiber 3.9g

Sugar 24g

Protein 2g


3
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Easy Sticky Buns

5

Preparation time: 10 min, plus minimum of 1 hours for rolls to rise Cooking time: 30 min Servings: 18

INGREDIENTS

18 frozen white dinner rolls

cup walnuts or pecans, chopped

1 tbsp ground cinnamon1 cup brown sugar

cup melted butter (for drizzling and for sauce)

1 package butterscotch pudding

COOKING DIRECTIONS

Place frozen rolls in a 9x13 inch baking pan that

has been coated with nonstick cooking spray. For

sauce, mix nuts, cinnamon, sugar, and cupmelted butter in a bowl.

Drizzle rolls with cup melted butter; sprinkle

pudding mixture over top. Cover with plastic wrap

that has been coated with nonstick cooking spray.

Let rolls rise 1-2 hours or until doubled in size.

Preheat oven to 350F. Bake 30 minutes. Invert

onto a platter and spoon sauce over buns.



Calories 220


Total Fat 10g

Saturated Fats 4g



Cholesterol 31mg

Sodium 190mg


Dietary Fiber 1.9g

Sugar 9.4g

Protein 4.7g


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Peanut Butter Marshmallow Treats

6


INGREDIENTS

cup crispy rice cereal

4 cups mini marshmallows

cup peanut butter cup unsalted butter

COOKING DIRECTIONS

Melt butter in a saucepan over low heat. Add

marshmallows and stir until completely melted.

Cook over low heat 3 minutes longer, stirringconstantly. Remove from heat.

Stir in peanut butter and mix thoroughly. Stir in

cereal until well coated. Using a buttered spatula or

waxed paper, press mixture evenly into a buttered

9x13 inch baking pan.

Allow to cool; cut into 2 inch squares.



Calories 81


Total Fat 4.4g

Saturated Fats 2g



Cholesterol 6.8mg

Sodium 29mg


Dietary Fiber 0.2g

Sugar 6.8g

Protein 1.2g

3


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Supreme Brownie Sundaes

7


INGREDIENTS

1 package lowfat brownie mix (including pouch

of chocolate syrup)

cup water4 cups vanilla fat free ice cream

5 cups strawberries, sliced

2 eggs

2 cups light hot fudge topping

cup vegetable oil

COOKING DIRECTIONS

Preheat oven to 350F. Combine brownie mix,

chocolate syrup, water, oil, and eggs in a bowl, and

stir until well blended. Spread in a 13x9 inch panthat has been greased on bottom only.

Bake 22-26 minutes (18-22 minutes if using a dark

nonstick metal pan). Brownies are done when a

toothpick inserted 2 inches from side of pan comes

out clean or almost clean. Allow to cool; cut into

squares.

Top each serving with ice cream, strawberries, and

hot fudge topping.



Calories 260


Total Fat 9.8g

Saturated Fats 2.3g



Cholesterol 27mg

Sodium 170mg


Dietary Fiber 2.8g

Sugar 16g

Protein 3.4g


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Oatmeal Raisin Cookies

9


INGREDIENTS

1 cups all-purpose flour

1 cup butter

1 tsp vanilla extract tsp salt

cup granulated sugar

1 cup brown sugar, packed firmly

1 tsp ground cinnamon

2 eggs

1 cups raisins

3 cups old fashioned oats

1 tsp baking soda

COOKING DIRECTIONS

Preheat oven to 350F. In a large bowl, beat the

butter and sugars together until creamy. Add eggs

and vanilla extract and beat. Mix in remainingingredients, stirring well.

Drop dough by heaping tablespoons onto cookie

sheet, spacing them at least 1 inch apart. Bake

10-12 minutes, or until golden brown.

Cool 5 minutes before transferring cookies to racks

to cool completely.



Calories 210


Total Fat 8.7g

Saturated Fats 5g



Cholesterol 37mg

Sodium 170mg


Dietary Fiber 1.8g

Sugar 13g

Protein 2.9g

general ebook quality health spook free halloween treats

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