Simply Spooky Halloween Treats 297

With Halloween around the corner you may have already had your fill of spooky hayrides, corn mazes.  If you don’t feel like getting into costume for a night out or if weather decides not to cooperate you can have plenty of fun making these Halloween-themed treats at home.

Severed Finger Cookies

Severed Finger Sugar Cookies

 

 

Ingredients
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food color

Directions
1.  Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
2.  In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough  crumbs together tightly to form small log or “finger.” Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
3.  Bake 15 minutes. Cool completely, about 30 minutes.
4.  Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of “finger” with fork to give it a severed look. Dip base of finger into jam.

The longer and thinner you shape the fingers, the more lifelike they will be.
Since the dough does spread out a little, shaping longer fingers will work out better.

Super Easy Witches Brooms 

How easy is this!  Simply insert a pretzel stick into a Reese’s cup and that’s it!   If you want to jazz them up a little more, you can pipe some black icing around the bottom of the sticks where they go into the chocolate.  Make them your own and everyone will love them!

No Bake Witches Hat

Ingredients
1 14.3 ounce pkg Chocolate Creme Oreo Cookies
36 Hershey Kisses
1 package Wilton Candy Melts (yellow)
1 tube Orange Icing

Directions
1.  Take one Oreo cookie and one Hershey Kiss
2.  Squirt some orange icing on the bottom of the Hershey Kiss and press it down onto the Oreo
3.  Cut the candy melts into little squares and place in the icing that is mushing out from under the Hershey Kiss.

Silly Oreo Spiders
Just a warning, you might have a hard time eating these sweet chocolate cookie spiders, they’re just too cute!

Ingredients:
• 1 package of Oreo cookies (or another similar chocolate sandwich cookie)
• 1 package of black lace licorice
• 1 package of candy eyeballs
• 1 cup white candy coating

Directions: Begin by preparing the package of candy coating you purchased according to the specific directions on the box then set aside. Next, start cutting your licorice lace into 4 inch pieces. Then gently twist your Oreo cookie until the two halves come apart. Place the 4 inch licorice lace onto the side of the cookie with the most filling, and press them down into the filling. There should be licorice hanging out of the cookie, these are the legs!

Next use about a teaspoon or so of the white candy coating you prepared, place it on top of the licorice lace and filling to act as an extra adhesive. Then use a little bit of that candy coating to stick the eyes on top of your cookie. Repeat this process until you have as many cute spider cookies as you need!

Magic Pretzel Wands
The perfect treat for your little witch or wizard!

Ingredients:
• 1 package of pretzel rods
• 1 container of vanilla frosting (prepared)
• Multicolored variety pack of sprinkles

Directions: Dip each pretzel rod into the frosting container, covering a little less than half of your rod with frosting. Then roll your coated section of pretzel rod into the colored sprinkles of your choice! You can make wands of all different colors with all different types of sprinkles!

Popcorn Pumpkins
You’ll have your very own sweet & salty pumpkin patch of tasty treats by the time you’re done with this recipe!

Ingredients:
• 1 cup candy corn
• 5 cups popcorn (popped)
• 3 cups miniature marshmallows
• 1 cup chopped peanuts (salted)
• 4 drops of red food coloring
• 3 drops of yellow food coloring
• ½ cup butter
• 4 sticks of black licorice

Directions: Start off by greasing a muffin pan, and set aside. Next combine popcorn, peanuts and candy corn into a large bowl, then set aside. Melt your butter into a large saucepan on medium heat. Stir in your marshmallows and food coloring, you may need to adjust to make the color more orange.

Once the marshmallows are totally melted pour the sticky concoction over the popcorn, peanuts and candy corn that you set aside earlier. Mix well so that all of the ingredients are distributed as evenly as possible. Using a greased spoon, fill the muffin cups with your concoction. Lastly add in your licorice to act as a stem and mold your pumpkin around the stem. Let sit until firm then pull out your pumpkin by the stem and enjoy!

Apple Teeth Treats
These funny looking fruity treats are a great healthy alternative, and a nice break from all that candy and chocolate!

Ingredients:
Red apples
Peanut butter
Mini marshmallows

Directions:
Cut apple slices into flat wedges.
Dip in lemon juice if making ahead of time.
Spread the butter of your choice on the bottom wedge.
Stand mini marshmallows upright on bottom wedge.
Spread the butter of your choice on the bottom side of top wedge.
Place top wedge on top of the marshmallows.

Source: Allrecipes.com

Updated10.2019

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Bellport High School Robotics Team Attends First LI TECH Challenge Qualifier 50

Bellport High School’s Bellport Clippers Team 12899 participated in the FIRST Long Island TECH Challenge qualifier, a robotics competition, held at William Floyd High School on Jan. 11. Under the direction of high school technology teacher Jaime Canjura and alumnus Brian Larkin, the 11-member robotics team competed against 21 Long Island teams from Suffolk and Nassau counties.

FIRST Tech Challenge teams are challenged to design, build, program and operate robots to compete in a head-to-head challenge each year. The team’s next competition will be held on Feb. 2 at the Long Island School for The Gifted in Huntington.

Since the 2018-19 school year, the team has doubled in size and hopes to continue growing due to the interest of incoming eighth grade students participating in the Bellport Middle School FIRST Lego League.

“The team’s philosophy is to inspire students to be and do their best,” Mr. Canjura explained. “We follow the concept of Gracious Professionalism, a way of doing things that encourages high-quality work, emphasizes the value of others, and respects individuals and the community.”

The South Country Central School District extends team members Joseph Balsamo (lead software engineer and programmer), Jake D’Esposito (programmer and IT), Robert Gronenthal (secretary and robot chassis designer), Isaiah James (team president and lead designer), Chris Lannon, Thomas Miller (treasurer), Ainesis Reid (media, marketing and programming), Soteria Reid (media and marketing specialist), Antonio Suarez (mechanical hardware technician and designer trainee), Jack Stark (mechanical hardware technician and designer trainee) and Michael Vengroski (team captain and lead designer) best wishes for success.

Photo caption: Members of Bellport High School’s Bellport Clippers Team 12899 held their robot designed for the FIRST robotics competitions.

Photo courtesy of the South Country Central School District

 

Raise Your Bar Serving These New Year’s Eve Cocktails 578

Blood Orange Gin Punch Recipe

Get the party started with this simple cocktail, this modern take on a classic screwdriver is an easy-drinking crowd-pleaser. To keep the party moving, put it in a punch bowl and let your guests serve themselves.

Recipe Serves 10

Shopping List
⅓ cup cane sugar
5 sprigs organic fresh rosemary
11 or 12 organic blood oranges
1¾ cups gin
1¼ cups prosecco
5 cups ice

Tools
Peeler, punch bowl, small sauce pot

1. Make the simple syrup
In a small sauce pot, combine 1½ cups water and sugar and cook over medium heat, stirring until the sugar dissolves. Add 3 rosemary sprigs and bring to a boil (set aside the remaining 2 sprigs for serving). Remove from the heat and let steep until cool, about 30 minutes.

Discard the rosemary. Measure ½ cup simple syrup; save any remaining simple syrup for another use.

2. Prep the orange wheels and twists; mix the cocktail

  • Cut 1 blood orange in half, then cut one half crosswise into thin slices. Do not remove the peel; discard any seeds. Reserve the other orange half for juicing.
  • Using a peeler, remove the zest in 2-inch-long strips from the blood oranges, being careful to remove only the outermost orange layer and leave behind the bitter white pith. You’ll want 1 strip per serving, or 8 to 10 total.
  • Juice enough oranges to measure 3¾ cups.
  • Cut the remaining rosemary sprigs into 1-inch pieces and set aside for garnish.
  • In a punch bowl, combine the orange juice, gin, prosecco, simple syrup, and 1 cup ice. Stir until well incorporated, then add blood orange rounds.

Serve
Set out rocks glasses and the remaining ice and invite everyone to make their own cocktail, garnishing with an orange twist and a rosemary sprig.

Tip: To save time, make the simple syrup the night before; let cool and refrigerate in an airtight glass jar. If you prefer a nonalcoholic cocktail, skip the gin and prosecco, increase the amount of orange juice, and add a splash of soda water or iced tea just before serving.

Recipe & Photo courtesy of SunBasket

 

Giggle Juice

Giggle Juice is delicious combination of moscato, lemonade, and vodka that is sure have all your family and friends laughing.

Recipe Serves 8

Shopping List

Ice
Lemons
Sugar
1 (750-ml) bottle moscato
3 c. pink lemonade
1 can lemon-lime soda
1 c. vodka
2 c. sliced strawberries

Tools
Pitcher, stirrer, glasses, knife, plate for sugar
1. Rim glasses with lemon wedge and dip in sugar.
2. In a large pitcher, stir together moscato, pink lemonade, soda, vodka, and fruit. Add ice and stir to combine.
3. Divide among glasses and serve
Recipe & Photo courtesy of Delish

 

Kombucha-Campari Spritz 

The fermented tea everyone’s drinking has recently made its debut as a cocktail mixer. When you think about, that makes a lot of sense. Kombucha is tart, fizzy, and a little bit funky, just the thing to mix with your favorite spirits. Here pair ginger kombucha with Campari for a low-alcohol drink you can sip all night.

Recipe Serves 2

 

Shopping List
1 organic lemon
2 ounces Campari
2 cups ice
4 ounces ginger kombucha

Tools
Cocktail shaker, medium frying pan

1. Char the lemon garnish
Cut the lemon in half crosswise, then cut half into thin rounds; save the remaining half for another use. In a dry medium frying pan over medium-high heat, add the lemon rounds and cook, turning once, until fragrant and lightly charred, 1 to 2 minutes. Transfer to a plate.

2. Make the Campari spritz 
In a cocktail shaker, add the Campari and half the ice. Shake well, about 30 seconds.

Serve
Fill two rocks glasses with the remaining ice. Strain the Campari into the glass and top off with as much kombucha as you like. Garnish each glass with a charred lemon slice and serve.

Recipe & Photo courtesy of SunBasket

 

Moscow Mule Recipe

A Moscow mule is actually very easy to make. It only has three ingredients: vodka, ginger beer, and lime. We like to garnish it with mint, but it’s not necessary.

Recipe Serves 2

 

Shopping List

Ice
2 oz. vodka
1 oz. fresh lime juice
1 oz. (12-oz.) can ginger beer
Lime wedges, for garnish
Mint (optional for additional garnish)

 

Tools
Cooper mugs, Stirrers, knife

1.Fill two copper mugs with ice. Pour 1 ounce vodka and 1/2 ounce lime juice over ice in each mug. Pour ginger beer into each cup until mostly full. Stir.
2. Garnish with mint and lime wedge to serve.

Throwing a Party and don’t want to play bartender all night?  Serve this Moscow Mule punch- which is basically one giant Moscow mule.

Shopping List
4 c. ice
4 c. ginger beer
3 c. vodka
1 c. freshly squeezed lime juice
1 c. mint leaves, plus more for garnish
limes, sliced, plus more for garnish
Tools
Punch bowl, Ladle, Cooper mugs, Stirrers, knife

1. In a large punch bowl, combine ice, ginger beer, vodka, lime juice, lime slices, and mint
2. Ladle punch into glasses or copper mugs and garnish with more mint.

Recipe & Photo courtesy of Delish

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