Hungry Girl's 2010 Halloween Candy Guide

From our friends over at Hungry Girl

It's our 2010 Halloween Candy Guide... Read on to check out the calorie and fat counts on your favorite bite-sized treats BEFORE you chew. Happy Halloween!!!




Guilt-Free Classics!

Tootsie Caramel Apple Pop - 60 calories, 0.5g fat (POINTS® value 1*)

Charms Blow Pop - 60 calories, 0g fat (POINTS® value 1*)

Dum Dum Pop - 25 calories, 0g fat (POINTS® value 1*)

Lik-m-aid Fun Dip 0.5-oz. Pouch - 50 calories, 0g fat (POINTS® value 1*)

Jolly Rancher Hard Candy (3 Pieces), Original - 70 calories, 0g fat (POINTS® value 1*)

Jolly Rancher Lollipop - 60 calories, 0g fat (POINTS® value 1*)

Laffy Taffy Miniature - 30 calories, 0.4g fat (POINTS® value 1*)

Peeps Ghosts & Pumpkins (2 Pumpkins or 1 Ghost) - 28 - 37 calories, 0g fat (POINTS® value 1*)

Pixy Stix (7 Straws) - 60 calories, 0g fat (POINTS® value 1*)

Smarties Candy Roll - 25 calories, 0g fat (POINTS® value 1*)

Tootsie Pop Miniature (3 Pops) - 50 calories, 0g fat (POINTS® value 1*)

Tootsie Pop - 60 calories, 0g fat (POINTS® value 1*)

Tootsie Roll Midgee (About 1-Inch Long) - 23 calories, 0.5g fat (POINTS® value 1*)

Tootsie Roll Snack Bar (0.5 oz., About 3-Inches Long) - 50 calories, 1.25g fat (POINTS® value 1*)

Twizzlers Strawberry Individually Wrapped Twist - 40 - 47 calories, 0 - 0.3g fat (POINTS® value 1*)

Read on here!

Sweet Potato Biscuits

I made these for the first time this week and my family RAVED about them! They are great served with pork and wonderful right out of the oven with a cup of coffee! Thanks Kim!

Sweet Potato Biscuits
From the Kitchen of Kim Carper

• 4 - 5 c. self-rising flour (start with 4 cups and add as needed)
• 4 c. cooked and mashed sweet potatoes (if canned, drained)
• 1 ½ c. butter-flavored Crisco
• ½ c. granulated sugar
• ½ c. light brown sugar
• 3 tsp. cinnamon
• Milk – if needed to moisten

Mix sweet potatoes, Crisco, sugars, and cinnamon.
Work in flour and knead until ingredients are blended. Add small amount of milk (1-2 tablespoons as needed) for lighter biscuits.
Pinch small amount of dough and roll into biscuits.
Roll ball of dough in flour as needed & pat flour onto hands to prevent sticking.
Bake at 425 degrees for 20-25 minutes.
Serve hot with butter.

Makes about 35 biscuits

Cranberry Orange Scones

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup dried cranberries
• 2 teaspoons grated orange rind
• 1/2 cup buttermilk
• 1 egg
• 1 cup powdered sugar
• 2-3 tablespoons orange juice

1. Preheat oven to 400 degrees F.
2. Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in cranberries and orange peel.
4. In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
5. On a floured board, knead gently a few times, but not too much.
6. Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
7. Bake at 400 degrees F.
8. for 15-25 minutes or until light golden.
9. Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
10. Separate scones and serve warm.

From Recipezaar.

Dairy- and Nut-Free Meatloaf

• 1 onion, chopped
• 1 Tbsp. nut-free vegetable oil, plus extra for pan
• 1 lb. ground beef
• 8 oz. pork or sausage meat
• 1 Tbsp. Worcestershire sauce (optional)
• 2 cloves garlic, crushed
• 1 1/2 cups bread crumbs
• 1 tsp. chopped fresh thyme or 1/2 tsp. dried
• 6 Tbsp. chopped fresh parsley
• 3 Tbsp. tomato puree
• 3 Tbsp. ketchup
• salt and pepper
• 1 large egg, beaten

1. Preheat oven to 350°F. For a soft-sided loaf that is crusty on top, line a 9-by-5-inch loaf pan with waxed paper. If you prefer the meatloaf crusty all the way around, line a baking sheet instead.
2. Fry onion in oil until softened and golden, about 4 minutes.
3. In a bowl, mix beef, pork, Worcestershire sauce (if using) garlic, bread crumbs, thyme, parsley, ketchup and tomato puree. Season with salt and pepper. Stir in beaten egg to bind.
4. Transfer mixture to prepared pan or shape into a loaf roughly 9 inches by 5 inches on baking sheet.
5. Bake until browned on top and sides are beginning to shrink away from pan, 1 hour to 1 hour and 15 minutes.
6. Turn out onto a warm plate. Pour any juices in pan over loaf. Slice and serve.

Make it egg-free: Substitute 1 tablespoon of potato flour mixed with 2 tablespoons of water in place of the beaten egg and stir into the mixture in step 3.

Gluten- and Nut-Free Southern Skillet Cornbread

• 1 Tbsp. bacon drippings or vegetable oil
• 2 cups stone-ground cornmeal
• 2 Tbsp. superfine sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 large eggs, beaten
• 2 1/4 cups buttermilk

1. Preheat oven to 450°F and place a rack in top third of oven.
2. Put the bacon fat in a large cast-iron skillet or a 9-inch baking pan and place in oven.
3. Mix cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
4. In a separate bowl, whisk together eggs and buttermilk; add to cornmeal mixture. Beat until smooth.
5. Pour batter into hot pan. Bake until top is browned and center springs back when gently pressed, 20 minutes. Cut into wedges and serve hot.