What You Need:

5 to 7 lb. bone in ham

1 (6 oz) can pineapple juice

1 (10 oz) jar pineapple preserves

How to Make It:

Set the oven temperature to 325 degrees and allow the oven to heat up.

Score the surface of the ham by making criss cross cuts about 1/2 in deep into the outside of the ham.

Place a baking rack in a shallow baking pan and place the ham on the rack.

Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.

Cover the ham tightly with aluminum foil and place in the oven for 1 1/2 hours.

Uncover the ham and brush the pineapple preserves all over the outside of the ham.

Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 140 degrees.

Remove from the oven and place on a serving platter. 

Allow the ham to rest 30 minutes before carving.

Serving Size:  12

Instead of using sticky gooey glazes try this with the preserves.  Any type will work including apricot or orange marmalade.  Just be sure to use the same type of juice as the preserves. 

What You Need:

1 (10 1/2 oz.) pkg. miniature marshmallows

3 T of butter

1/8 t of salt

Red and yellow gel food coloring

6 C of crisp rice cereal

6 Popsicle sticks

3 miniature Tootsie rolls, cut in half

3 miniature green apple Air Head candies, cut into thin strips

Black decorating gel

How to Make It:

Place the marshmallows, butter and salt into a large sauce pan over medium low heat.

Stirring constantly, cook 5 minutes or until completely melted and smooth. 

Remove the pan from the heat.

Stir in the red and yellow food coloring until you have reached a pumpkin orange color.

Fold in the cereal and coat well.

Lightly butter your hands and fingers and form the mixture into 6 equal size balls.

Insert 1 Popsicle stick 1/2 way up into each ball.

Place 1/2 of each Tootsie roll on the top of the ball to represent the pumpkin stem.

Roll the Air Head candy strips between your palms to form a vine.

Press the vine into the pumpkin ball as close to the stem as you can, allowing it vine over the edge of the pumpkin.

Make a face on the pumpkin using the black decorating gel.

Allow the pops to cool completely on a wire rack.

These make fun little treats to give out on Halloween.  Need more than 6 just double or triple the ingredients.  They also make great treats for that Halloween school party or as an after school Halloween snack.

Makes 6 servings

What You Need:

4 qt. popcorn, popped

2 (1 oz.) squares unsweetened chocolate

2 C of sugar

1/2 C light corn syrup

1 C of water

How to Make It:

Preset the oven to 200 degrees.

Place the popcorn into a large heat proof bowl and place in the oven to keep warm

Put the chocolate into a heavy saucepan placed over low heat.

Stirring constantly, heat the chocolate for 5 minutes or until completely melted.

Stir in the sugar and the corn syrup until blended in well.

Add the water and stir to blend in. 

Adjust the heat to medium and stirring constantly cook until it comes to a steady boil.

Continue cooking until a candy thermometer reaches 250 degrees or hard ball stage.

Remove the popcorn from the oven and pour the chocolate mixture over the popcorn stirring until the popcorn is evenly coated.

When the mixture cools enough to handle form it into 3 inch balls. 

Place the balls on a wire rack to cool.

These popcorn balls are a fun change from the classic popcorn balls most of us grew up with.  When forming these balls, dip your hands in cold water to keep the popcorn from sticking.  Wrap the popcorn balls in plastic wrap and tie the tops with a spooking Halloween ribbon. 

Makes 1 dozen

What You Need:

8 graham crackers

3/4 C of milk chocolate chips

1 1/2 C of mini marshmallows

How to Make It:

Preset the oven to broil and allow the broiler to preheat.

Break each of the graham crackers into 4 squares.

Place the graham cracker pieces in a 9 inch aluminum pie plate.

Sprinkle the chocolate chips evenly over the graham crackers.

Layer the marshmallows evenly over the chocolate chips.

Place the pie plate in the oven 6 inches from heat.

Broil 45 seconds or until the marshmallows are lightly browned and puffy.

Watch your smores closely to ensure they don’t burn under the broiler.  Never use a glass pan when making these smores as it may break under the intense heat of the broiler.

Makes 4 servings

Preparation Time:  approximately 10 minutes

Broiling Time:  approximately 45 seconds

Total Time:  approximately 10 minutes 45 seconds

Nutritional Information:  (approximate values per serving):

Calories 340; fat 12 g; sodium 190 mg; carbohydrates 55 g; sugars 40 g; protein 4 g

What You Need:

3/4 C brown sugar, packed and divided

1/3 C pecan, chopped fine

2 T butter, melted

1 (9 in) unbaked pie shell

3 eggs

1 C canned pumpkin

1 t rum extract

3/4 t cinnamon

1/2 t salt

1/4 t ginger

1 1/2 C heavy whipping cream

How to Make It:

Combine 1/4 C of the brown sugar with the pecans in a medium size mixing bowl.

Add the butter and mix until completely combined.

Press the mixture into the bottom of the unbaked pie crust.

Break the eggs into a large mixing bowl.

Stir in the pumpkin, extract, cinnamon, salt and ginger.

Add the remaining brown sugar and stir until completely combined and smooth.

Use a rubber spatula to fold in the whipping cream.

Pour the pumpkin mixture into the prepared pie crust.

Set the oven to 400 degrees and allow the oven to heat up.

When the oven is ready bake the pie for 10 minutes.

Reduce the heat and continue baking 40 minutes or until a knife inserted in the center of the pie comes out clean.

Cool the pie on a wire rack before cutting.

Garnish with extra pecans and whipped topping.

Serving Size:  8

Without the pumpkin pie autumn and especially Halloween or Thanksgiving dinner just would be the same. 

This is a new twist on an old favorite.  Remember to refrigerate any leftovers, if you’re lucky enough to have any, that is.

What You Need:

1/4 C creamy peanut butter

1 t honey

3 fresh strawberries, cleaned and stems removed

24 mini rice cakes

How to Make It:

Place the peanut butter into a small mixing bowl.

Add the honey and stir until well combined.

Cut each strawberry into 4 equal slices.

Spread the peanut butter mixture onto one side of each rice cake.

Place a strawberry onto 12 of the prepared rice cakes.

Top each strawberry with another rice cake peanut butter side down.

These are fun little snacks to set out on a Halloween table for the kids to munch on during the party.  If you prefer crunch peanut butter may be used and bananas may used in place of the strawberries.

Makes 6 servings

Total Time:  approximately 15 minutes

Nutritional Information (approximately values per 2 rounds):

Calories 11; fat 6 g; sodium 75 mg; carbohydrates 10 g; sugar 2 g; protein 3 g

What You Need:

1 (1.75 oz.) bag microwave popcorn

1 C of fruit flavored cereal

1 C of chocolate flavored cereal

1 T of edible glitter

How to Make It:

Microwave the popcorn as directed on the package. 

Dump the popcorn into a large mixing bowl.

Add the cereal and toss to combine with the popcorn.

Sprinkle the glitter of the top and toss again to coat well.

Edible glitter can be found in the cake decorating department of your local craft store. If you cannot find it use colored sugars instead.  Place this fun snack in a plastic pumpkin for the kids to munch on during the party or fill small Halloween bags and give out to those cute trick or treaters instead of candy.

Makes 8 servings

Total Time:  approximately 10 minutes

Nutritional Information (approximate values per 1 C serving):

Calories 70; fat 1 1/2 g; sodium 100 mg; carbohydrates 11 g; sugar 5 g; protein 0g

What You Need:

4 bananas, peeled and cut into bite size chunks

2 t Halloween sprinkles

2/3 C semisweet chocolate chips

2/3 C milk chocolate frosting

How to Make It:

Cover a serving plate with wax paper.

Place the banana chunks, cut side down onto the wax paper.

Place a toothpick into each banana chunk.

Place the banana chunks into the freezer for 20 minutes or until hard.

Place the Halloween sprinkles into a small cup and set aside.

Dump the chocolate chips into a microwave safe bowl.

Microwave the chips on high for 60 seconds.

Remove the melted chips and stir until smooth.

Place the frosting into the bowl with the melted chip.

Stir the mixture until blended together well.

Place in the microwave on high for 15 seconds.

Remove and stir until the mixture becomes a dip consistency.

Remove the bananas from the freezer.

Dip each banana into the melted chocolate mixture until completely covered.

Sprinkle each dipped banana with the Halloween sprinkles.

Place the banana chunks back onto the wax paper.

Put the all the dipped banana chunks back into the freezer for 1 hour or until the chocolate has completely hardened.

If the chocolate frosting mixture begins to harden before you have all the bananas coated place it back into them microwave and heat on high for 10 to 15 seconds or until soft.  Be sure to stir the mixture before you resume the dipping process.

Makes 10 servings

Preparation Time:  approximately 15 minutes

Freezing Time:  approximately 1 hour 20 minutes

Total Time:  approximately 1 hour 35 minutes

Nutritional Information (approximate values per 2 chunks)

Calories 190; fat 8g; sodium 0 mg; carbohydrates 30g; sugars 23g; protein 1g