Halloween

Deli

Enjoy a

TREAT

Kitty Litter Cake Recipe

From Diana Rattray,  

This funny cake. It's made to look like a kitty litter tray, tootsie rolls and all!

INGREDIENTS:

1 German Chocolate Cake Mix

1 White Cake Mix

1 package White Sandwich Cookies

1 Large package Vanilla Instant Pudding Mix

Green food coloring

12 Small Tootsie Rolls

1 *NEW* kitty litter box

1 *NEW* kitty litter box plastic liner

1 *NEW* pooper scooper

PREPARATION: Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often.   Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.   When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine.  

Line new, clean kitty litter box. Put mixture into litter box.   Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.   Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Now spread 5 of the remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkling it lightly with cookie crumbs.   Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve kitty litter cake with a *new* pooper scooper.  

Shared by Mitzi (MIZZTUCKER)

Better Than Sex Cake  

A popular chocolate cake with loads of chocolate, caramel topping, candy bars and whipped topping.

INGREDIENTS:

1 German chocolate or other chocolate cake, baked,

13x9x2-inch

3/4 cup fudge topping

3/4 cup caramel or butterscotch topping 3/4 cup sweetened condensed milk

6 chocolate covered toffee bars

1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

PREPARATION: Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next.   Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!

Serves 12

Rocky Mountain

Oysters

Rocky Mountain Oysters (steer nuts) are a great low-fat all-beef treat.  On the range, the cowboys look forward to nipping the calves and fire-up the frying pan for some nice hot Rocky Mountain Oysters.

The "oyster" in Rocky Mountain Oysters originates from the shape and appearance of the gonads, but Rocky Mountain Oysters are sliced, breaded and deep fried, like meat sticks. Rocky Mountain Oysters are tender, fat free and delicious.

Fry Some Up Today

Slice up 6 nads

Bread using flour

Deep Fry

Pecan-Caramel Spiders

1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or jimmies, optional

Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans!Xabout 3 or 4 pecans each?o spaced a couple inches apart on the pan. Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes. Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute. Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes. Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.) Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.