Monster Bites

Monster Bites

 

 

Halloween is becoming my favorite holiday. No giant meal to prepare, no pressure to buy just the right present and you can dress up any which way you want. And you get candy too. What’s not to love?

These crisped rice Monster Bites are what you should really love though.  Easy to make, kid friendly and so much fun to pop in your mouth. In fact, these are so kid friendly, my 9 year old kid did all the decorating. I mean food styling.

Monster Bites

 

 

These bite sized treats are perfect for a Halloween party buffet, or for taking to the office to share. Since they are only a couple bites, you can’t feel guilty eating one. Seriously, how many calories can be in a bite or two? And they’ll make you smile while eating them, so that will surely burn a few calories.

Monster Bites

 

Monster Bites

Servings 45 pieces

Ingredients

  • 4 tablespoons butter
  • 1 bag (10 ounces) mini marshmallows
  • 2 teaspoons vanilla extract
  • 6 cups crisped rice cereal
  • green food coloring
  • candy eyeballs
  • Halloween sprinkles

Instructions

  1. Spray a mini muffin pan with non stick cooking spray.

  2. In a medium saucepan over low heat, melt the butter and marshmallows, stirring frequently.

  3. When the marshmallows are melted, stir in the vanilla and cereal. Turn off the heat, but leave the pan on the stove to keep warm.

  4. Drop in the food coloring until the desired color is reached.

  5. Using buttered fingers, press the cereal into the mini muffin pan. When the pan is full pop the bites out onto a silicone mat or parchment paper lined sheet pan. Repeat until all the monster bites are formed.

  6. Decorate the monster bites with the candy eyeballs and sprinkles as desired.

  7. Keep in an airtight container.

Recipe Notes

Candy eyeballs and Halloween sprinkles can be found at grocery stores, specialty stores and Amazon.com.

Monster Bites

S’Mores Martini

S'Mores Martini | Black Girl Chef's Whites

S’Mores Martini you say? Have I lost my mind, you say?

As much as I would love to tell you I came up with the idea for this fantastic cocktail, it is the brainchild of one of my favorite QVC hosts David Venable. In his latest cookbook Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie. This is his second book, almost guaranteed to be a bestseller like his first book.

Back Around the Table Cover

In October 2012, he released his first cookbook, In the Kitchen with David: Comfort Foods That Take You Home, which contains 150 hearty, easy-to-make recipes designed with the home cook in mind. It was the third best-selling cookbook of 2012. This new book is chock full of recipes for tasty treats, including Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac’ n’ Cheese, and Mimi’s Blackberry Cobbler–can be found in his second comfort food cookbook. QVC’s resident foodie shows you how to transform recipes you know and love into exciting new dishes that still remind you of home.

I actually have a few appliances in my kitchen that I bought from QVC, probably while watching David Venable on In the Kitchen with David. My pressure cooker and huge 18 quart roaster oven are wonderful appliances. I’ve cooked my 20 pound Thanksgiving turkey in that roaster oven, because not only does it come out so tender and juicy I pulled the leg off just trying to pick it up but also because it leaves your oven free for all the side dishes. You can’t beat that.

I’ve been a QVC shopper for so long I can’t remember. I cannot tell you how many times I was wearing an outfit or a beautiful piece of jewelry, and had someone approach to ask where I got it. I would always proudly say QVC! My friends would laugh at me because I said QVC so often! Whatever, I know where to buy the good stuff.

I chose to make this cocktail from the book, even though there are so many other recipes that sounded delicious. The Smoked Gouda, Bacon and Pea Risotto is calling my name, as is the Asian Pulled Pork. Both recipes are for the pressure cooker, which I happen to have, because I bought it on QVC!

A S’Mores Martini is like drinking adult chocolate milk. It is is sweet and smooth and oh so tasty. Too tasty, because I sucked one down in mere moments. Then I just sat there giggling for a bit. Lesson learned.

S'Mores Martini | Black Girl Chef's Whites

 

S'Mores Martini
 
Prep time
Total time
 
Author:
Serves: 2 Martinis
Ingredients
  • ¼ cup chocolate syrup
  • 2 graham crackers, finely crushed
  • 2 marshmallows
  • ¼ cup marshmallow vodka
  • ¼ cup Adult Chocolate Milk
  • ¼ cup heavy cream
Instructions
  1. Put 3 tablespoons of the chocolate syrup on a small plate.
  2. Place the crushed graham crackers on another small plate.
  3. Dip the rims of two martini glasses in the chocolate syrup, then dip the rims into the graham cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup in a spiral design on the insides of the glasses.
  4. Put the glasses in the freezer for 1 hour to let the chocolate harden.
  5. Remove the glasses from the freezer.
  6. Heat a small nonstick skillet over medium-high heat.
  7. Put each marshmallow on the end of a skewer.
  8. Place the skewers in the skillet with a flat side of the marshmallows facing down, until the marshmallows turn golden, about 45 seconds.
  9. Remove the skewered marshmallows from the pan and, using the tines of a fork, push 1 marshmallow into each martini glass.
  10. Fill a cocktail shaker halfway with ice, half of the marshmallow vodka, half of the Adult Chocolate Milk, and half of the cream.
  11. Shake well and strain the mixture into one of the glasses.
  12. Repeat for the second drink.

 

If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!

This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.

Candy Corn Popcorn Balls

Candy Corn Popcorn Balls | Black Girl Chef's Whites

All Hallows Eve approaches. Little ghouls and goblins and witches and Star Wars characters emerge from the dark for tricks and treats. All across America, children on sugar highs terrorize their parents and siblings.

Yes, Halloween is here again.

As a child, I remember making popcorn balls with my mother for a Halloween party. Sitting on a kitchen stool, I shaped the sticky popcorn into rather irregularly shaped balls, stopping to eat stray pieces of popcorn when my mom wasn’t looking. Popcorn balls are perfect for making with children. Once the adult stirs together the popcorn mixture, all that is left is the ooey, gooey fun of making shapes.

 

Candy Corn Popcorn Balls | Black Girl Chef's Whites

 

Candy Corn Popcorn Balls | Black Girl Chef's Whites

 

Recipe: Candy Corn Popcorn Balls

Ingredients

  • 1/2 stick butter + more for forming the balls
  • 1 bag (10 ounces) marshmallows
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • orange food coloring (optional)
  • 12 cups popped popcorn
  • candy corn for decorating

Instructions

  1. In a medium saucepan, melt the butter and marshmallows together, stirring constantly.
  2. Stir in the maple syrup, vanilla extract and salt, until incorporated.
  3. If using, add enough food coloring to make the mixture orange.
  4. Place the popcorn into a large bowl.
  5. Pour the candy corn onto a flat surface.
  6. Pour the melted marshmallow over the popcorn, gently stir to coat with the marshmallow.
  7. Rub butter onto clean hands, then form the balls into the size you like. To prevent sticking, reapply a little butter after each ball is formed.
  8. Roll the balls in the candy corn, and gently press the candy into the popcorn balls.
  9. Place the finished popcorn balls onto a baking sheet lined with parchment so the balls do not stick.

Preparation time: 20 minute(s)

Cooking time: 5 minute(s)

Copyright © Cheryl D Lee.

Candy Corn Popcorn Balls | Black Girl Chef's Whites