Along with mouthwatering recipes and pictures of Sandra Lee's spooky desserts, Sandra Lee Semi-Homemade also offers a helpful haunted Halloween party guide.
Here are just a few of Sandra Lee's not-too-creepy tablescape tips:
Plan your party well in advance, making sure you get those invitations to your guests before they are lured to another ghoul's Halloween party.
All recipes are reprinted with permission by Hoffman Media, LLC. Visit www.semihomemademag.com for more creepy crawly Halloween recipes and tips.
Makes 12 (3-ounce) servings
1 (8-ounce) package cream cheese, softened
3⁄4 cup plus 3 tablespoons confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream, divided
3 tablespoons Kahlua or coffee liqueur, divided
3⁄4 cup espresso or strong-brewed coffee, cooled to room temperature
1 (3-ounce) package soft ladyfingers
Cocoa powder for garnish
1. In a medium bowl, combine cream cheese, 3⁄4 cup confectioners' sugar, and cocoa powder. Beat at medium speed with an electric mixer until smooth. Add 1⁄2 cup heavy cream and 2 tablespoons Kahlua, beating until blended and smooth.
2. In a small bowl, combine espresso and remaining 1 tablespoon coffee liqueur.
3. Fill bottom of 12 (3-ounce) espresso cups with 1⁄4 teaspoon espresso mixture. Line the bottom of each cup with ladyfingers, tearing them to fit the cups. Drizzle with 1 teaspoon espresso mixture.
4. Spoon about 1-1⁄2 tablespoons cream cheese mixture over ladyfingers. Repeat layers with ladyfingers, 2 teaspoons espresso mixture, and about 1-1⁄2 tablespoons cream cheese mixture in each cup.
5. In a small bowl, combine remaining 1⁄2 cup heavy cream and 3 tablespoons confectioners' sugar. Beat at high speed with an electric mixer until soft peaks form.
6. Carefully spoon whipped cream evenly over cream cheese mixture in cups. Garnish with additional cocoa powder, if desired. Store, covered, in refrigerator until ready to serve.
Note: For a nonalcoholic version, substitute espresso or strong-brewed coffee for coffee liqueur.
Makes about 10 cups
1 (16-ounce) package vanilla-flavored candy coating
1 (6-ounce) package Planter's nuts, seeds, and raisins trail mix
1 cup dry-roasted almonds
1 cup dry-roasted peanuts
1 cup shelled sunflower seeds
1 (5-ounce) bag SmartFood white cheddar popcorn
1 cup bittersweet chocolate morsels
1. Line a jelly-roll pan with wax paper.
2. In a medium, microwave-safe bowl, melt candy coating in microwave according to package directions.
3. Spray a large bowl with nonstick cooking spray. Add trail mix, almonds, peanuts and sunflower seeds. Drizzle one-third of melted candy coating over trail mix mixture, tossing to coat.
4. Add popcorn and drizzle with one-third of candy coating, tossing to coat. Stir in chocolate morsels.
5. Spread popcorn mixture in a single layer in prepared pan. Drizzle with remaining one-third of candy coating. Let stand at room temperature until candy coating is set. Store in an airtight container.
Makes 12 treats
1 (13-ounce) box Little Debbie chocolate-coated cream filled cake rolls
1 (12-ounce) container Betty Crocker whipped chocolate frosting
1 cup chocolate cookie crumbs
12 Pepperidge Farms dark chocolate-filled vanilla wafer sandwich cookies
Betty Crocker black decorating gel
1. Cover the top and sides of cake rolls with chocolate frosting, and roll in chocolate cookie crumbs. Cut 1 rounded end of cookies to make tombstone shapes.
2. Decorate rounded tops of cookies as desired. Using chocolate frosting, attach decorated cookies, straight ends down, to one end of covered cake rolls.
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