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!

Flourless and Sugar Free Peanut Butter and Chocolate Cookies

Makes 24 small cookies

• 2 eggs
• 1 cup Splenda granular sweetener
• 2 T Brown Sugar (or use 2 T Splenda Brown Sugar Blend or 1 T Splenda + 1 T brown sugar)
• 3 T unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. vanilla (I used Mexican vanilla)
• 1/2 cup almond meal
• 1 C natural peanut butter without added sugar

1. Preheat oven to 350F/175C.
2. Cut parchment to fit baking sheet, or spray with non-stick spray.
3. In plastic bowl, add eggs, Splenda, Brown Sugar (or substitute described above), cocoa powder, baking powder, and vanilla. Use hand beater or stand mixer to beat together about 30 seconds.
4. Add almond meal and beat 15-20 seconds. Add peanut butter and beat until well mixed., about 20 more seconds. Dough will be stiff, so scrape it off the beaters if needed.
5. Use a small spoon to measure out about 2 tsp. of dough and roll each cookie into a ball, then arrange cookies in rows on baking sheet. Leave enough room to smash down cookies with a fork when the baking sheet is full.
6. Smash cookies to about 1/2 inch thick, then bake for 15-17 minutes, or until top feels firm and cookies look done.
7. Let cool a few minutes before eating.

I found this recipe over at Kayln's Kitchen.

Cookies for a Snowy Day: No Bake Cookies

Many thanks to Amy @ The Finer Things for this quick and easy treat!

No Bake Cookies

1/2 c. butter or margarine
1/2 c. milk
2 c. sugar
3 c. oatmeal (I use old fashioned)
5 Tbsp. cocoa
1 tsp. vanilla
3/4 c. peanut butter (I like chunky)

1. Mix butter, sugar, cocoa, and milk in a sauce pan. Bring to a boil.
2. Boil for one minute, stirring constantly.
3. Remove from heat.
4. Add cocoa, oatmeal, vanilla, and peanut butter.
5. Mix well.
6. Spoon onto wax paper.

Makes about 2 1/2 dozen cookies.

*I like to use my cookie scoop for a more uniform shape. I squash them a little after scooping.
*If you’re in a hurry, place the wax paper on a cookie sheet pan. After scooping, let the cookies set up in the fridge.

Crisco Peanut Butter Cookie

From my mom!

• 3/4 c Creamy peanut butter
• 1/2 c Crisco
• 1 1/4 c Brown sugar
• 3 tb Milk
• 1 t Vanilla
• 1 Egg
• 1 3/4 c Flour
• 3/4 ts Salt
• 3/4 ts Baking soda

Directions:
1. Heat oven to 375F.
2. Combine peanut butter, Crisco, sugar, milk, and vanilla
3. Beat at medium speed until blended.
4. Add egg and beat again.
5. Combine dry ingredients. Mix in at low speed
6. Drop by teaspoonful onto ungreased baking sheet.
7. Bake 7-8 minutes or until brown.

Variation: flatten slightly in a criss-cross pattern with a floured fork. Top with sprinkles or mini semi-sweet chocolate chips.

(Taken from the back of a Crisco can in the '60's)

Peanut Butter Cereal Bars

• cooking spray
• 4 cup(s) cereal, sweetened oat flakes
• 3/4 cup(s) oats, rolled, quick cooking
• 1/2 cup(s) flour, all-purpose
• 1/2 cup(s) apples, dried
• 2 egg(s)
• 1/3 cup(s) honey
• 1/3 cup(s) peanut butter, chunky
• 1/4 cup(s) oil, cooking

1. Preheat oven to 325°F. Line a 9x9x2-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside. In a large bowl, combine oat cereal flakes, rolled oats, flour, and dried apples. Set aside.

2. In a small bowl, beat eggs with a fork; stir in honey, peanut butter, and oil. Pour over cereal mixture. Mix well. Transfer mixture to prepared pan. Using the back of a large spoon, press mixture firmly into pan. Bake for 28 to 30 minutes or until edges are browned. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars.

Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

I am not a fan of asparagus,

but this recipe sounds good to me. . .

Babe Ruth Bars (a la Momma Sharlene)

• 1 cup peanut butter
• 6 cups corn flake cereal
• 1 cup white corn syrup
• 1 cup semi-sweet chocolate chips
• 1/2 cup brown sugar
• 2/3 cup dry roasted peanuts
  1/2 cup white sugar

Directions

1. Heat sugars, syrup, and peanut butter in a heavy pan until smooth.
2. Mix cornflakes, chips, and peanuts in a buttered 9x13 pan.
3. Pour peanut butter mixture over all and mix. Press gently into pan.
4. Allow to cool and cut into bars.

Makes 18 bars.