A Few Tricks and Treats

I'm a big fan of the treat bag for Halloween. Mostly because I'm a push over for kiddos in costumes and would probably give out all the candy to the first 10 kids! I mean how much is enough??? Three pieces, ten pieces??? A treat bag solves all of those problems.

My "go to" treat bag for the last few years has been the spider bag featured below (you can find out how to make them here)...

Better Homes and Gardens

But this year, I would like to add something new to the mix! Here is what I'm thinking...these cute ghost bags! I've had this page torn out for a while, and since my scanner was not cooperating, you'll have to settle for an iphone pic. Clear vellum bags, googly eyes, and black ribbon and your set! Actually, they used black licorice strings!

Better Homes and Gardens

Another option, might be these cute bags! Although, brown paper bags can be quite large. Don't think I need to hand out that much candy! But I still like them, and they look easy to make. Read about them here. What can I say. Martha always has something fun to make!

Martha Stewart

I've also had this little recipe on my mind lately...Southern Living's Caramel Pecan Pumpkin Bread Pudding. It's fabulous for dessert, but it's even great for breakfast! You'll have to give it a try!

Ingredients
BREAD PUDDINGS:
4 large eggs
2 (15-oz.) cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
CARAMEL-PECAN SAUCE:
1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Preparation
1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

TRY THIS TWIST
One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.