Kids are getting ready for one of their favorite times of the year and it’s hard to decide which they like more, trick-or-treating or eating the goodies they collected after they return home.
It’s also a time for Halloween parties! I remember when I was a kid and my Sunday school teacher invited the class to her home for a Halloween party. We had fun playing old games, like pin the tail on the donkey, musical chairs and spin the bottle, but the highlight of the evening was bobbing for apples. We got to keep any of the apples we were able to nab. But, since I couldn’t swim, I wasn’t about to put my face underwater to retrieve one.
I also remember that the party was the first time I’d ever seen popcorn balls, which became a favorite. Since then, though, I found a recipe for peanut butter balls and like them even more! So, whenever Halloween rolls around, I usually make both Jell-O Popcorn and Crispy Peanut Butter Balls. Jell-O Popcorn can be made into balls as well, but I just spread it out on wax paper until it dries and then put into bowls.
All you need for Jell-O Popcorn are nine cups of popped popcorn and a couple of other ingredients. Once you pop the corn, you boil together 1/2 cup sugar and 1 cup of white corn syrup, add a regular size package of orange Jell-O and let it blend in with the liquid till it boils again and then pour it over the popped corn. You can just toss it with a handful of peanut m&m’s, or lightly butter your hands and make into balls. It adds a lot of color to your snack table!
CRISPY PEANUT BUTTER BALLS
4 cups rice crispy cereal
1-3/4 cups m&m’s mini-baking bits
4 cups mini marshmallows
1/2 cup creamy peanut butter
1/4 cup butter or margarine
1/8 teaspoon salt
Combine cereal and m&m’s baking bits in lightly greased baking pan; set aside. Melt marshmallows, peanut butter, butter and salt in heavy saucepan over low heat, stirring occasionally until mixture is smooth. Pour melted mixture over cereal mixture, tossing lightly until thoroughly coated.
With buttered fingers, gently shape into 1 1/2-inch balls. Place on waxed paper; cool at room temperature until set. Store in tightly covered container. Makes about 3 dozen.
Note: I have used regular-size m&m’s and they work OK as well; the only difference is the smaller ones stick together with the rice crispy cereal better.
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