Make Sugar Skulls to Celebrate Day of the Dead

Sugar Skulls are a traditional folk art from Southern Mexico used to celebrate Day of the Dead. Mounds of colorful sugar skulls are sold by Indian vendors in open air village markets during the week preceding the holiday. Spirits of the dead are welcomed back to their homes with beautifully decorated altars made by their loved ones. Sugar skulls, marigolds, candles, incense and special foods adorn home altars.

Families take the flowers and sugar skulls to the cemetery to decorate the tombs on November 2. Sugar skulls are colorfully decorated with icing, pieces of bright foil, colored sugars and usually bear the name of the deceased loved one being honored. They are easy to make by children and adults, and if kept dry, they can last a year.

Angela Villalba founder of Mexican Sugar Skull.com

MexicanSugarSkull.com’s Angela Villalba is the creator of the original sugar skull mold. They have 13 wonderful high quality molds – and all the right supplies that you need to create your own fabulous skulls. Check out their kits for large groups.

Make sugar skulls as part of your family tradition to remember your dear, departed loved ones.

 

Click here to see the Angela Villalba’s video on how to make Sugar Skulls.  And, here to find step-by-step instructions  on how to make your own sugar skull.

For More Sugar Skulls – Check out this website: Celebrate the Day of the Dead.

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Michael Jackson’s “Thriller” featuring Vincent Price

Halloween wouldn’t be complete without “Thriller, “ directed by John Landis, featuring the voice of actor Vincent Price, best known for his horror films.

 

The lighter side of Vincent Price

 

Happy Halloween!

Best witches on this Halloween night!  Have a fun and safe holiday!  

Happy Halloween from Garfield the Cat

by Jim Davis/www.imagesbuddy.com

Color your favorite lasagna-eating Ginger Cat. ‘Course, Garfield would never turn down candy.

Good thing Halloween isn’t on a Monday! As you know, Garfield HATES Mondays. 

Halloween by the Numbers from History.com

Illustration/Facts provided by History.com

The Count of Sesame Street – Coloring Page

Count how many bats are with the Count. Color them all.  Click here to visit the Count’s web page.

Slow-Cooker Corn Chowder

Recipe provided by Better Homes & Gardens™

Photo credit: BHG.com

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup finely chopped carrots (2 medium)
• 1/2 cup finely chopped celery (1 stalk)
• 1/3 cup finely chopped onion (1 small)
• 3 cups peeled and cubed russet potatoes (about 1 pound)
• 3 cups reduced-sodium chicken broth
• 1 bay leaf
• 3/4 teaspoon salt
• 3/4 teaspoon dried thyme, crushed
• 1/8 teaspoon paprika
• 4 cups frozen whole kernel corn
• 2 cups milk
• 3 tablespoons cornstarch
• 2 tablespoons dry white wine
• 1 tablespoon snipped fresh thyme
• 4 slices bacon, crisp-cooked, drained, and crumbled
• Cracked black pepper

 

Directions:

1. In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
2. Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
3. In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
4. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.

 

Nutrition Facts (Slow Cooker Corn Chowder)
Per serving: 290 kcal cal., 7 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 12 mg chol., 724 mg sodium, 46 g carb., 3 g fiber, 12 g sugar, 11 g pro.  Percent Daily Values are based on a 2,000 calorie diet

Orange Chipotle-Spiced Pecan Mix

Recipe from Cooking Light/Laura Zapalowski, November 2008

 

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Yield: 2-1/2 cups (Servings size: 2 Tablespoons)

Ingredients:

• 1 tablespoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 large egg white
• 2 cups pecan halves
• 1 tablespoon dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground chipotle chile pepper
• Cooking spray
• 1/2 cup sweetened dried cranberries

Directions: 

1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

Witches’ Brew Ice Cream Soda

Photo by Hershey’s Kitchens.®

Yield: Makes two 8-oz. servings.

Ingredients:

• 4 tablespoons HERSHEY’S Syrup
• 16 fluid-ounces Cold club soda, seltzer or ginger ale
• 4 scoops (about 1 cup) orange sherbet
• TWIZZLERS Strawberry Twists(optional)

Directions:

1. Combine syrup with small amount of club soda in 16-ounce soda glass.
2. Add sherbet; fill glass with club soda. Garnish with candy. Serve immediately.

 

“The Spider and The Fly” Poem and Maze

by Mary Howitt (Author), Tony DiTerlizzi (Author, Illustrator)

The Spider and The Fly

by Mary Howitt (1799-1888)

“Will you walk into my parlor?” said the spider to the fly;
“‘Tis the prettiest little parlor that ever you may spy.
The way into my parlor is up a winding stair,
And I have many curious things to show when you are there.”
“Oh no, no,” said the little fly; “to ask me is in vain,
For who goes up your winding stair can ne’er come down again.”

“I’m sure you must be weary, dear, with soaring up so high.
Well you rest upon my little bed?” said the spider to the fly.
“There are pretty curtains drawn around; the sheets are fine and thin,
And if you like to rest a while, I’ll snugly tuck you in!”
“Oh no, no,” said the little fly, “for I’ve often heard it said,
They never, never wake again who sleep upon your bed!”

Said the cunning spider to the fly: “Dear friend, what can I do
To prove the warm affection I’ve always felt for you?
I have within my pantry good store of all that’s nice;
I’m sure you’re very welcome – will you please to take a slice?”
“Oh no, no,” said the little fly; “kind sir, that cannot be:
I’ve heard what’s in your pantry, and I do not wish to see!”

“Sweet creature!” said the spider, “you’re witty and you’re wise;
How handsome are your gauzy wings; how brilliant are your eyes!
I have a little looking-glass upon my parlor shelf;
If you’d step in one moment, dear, you shall behold yourself.”
“I thank you, gentle sir,” she said, “for what you’re pleased to say,
And, bidding you good morning now, I’ll call another day.”

The spider turned him round about, and went into his den,
For well he knew the silly fly would soon come back again:
So he wove a subtle web in a little corner sly,
And set his table ready to dine upon the fly;
Then came out to his door again and merrily did sing:
“Come hither, hither, pretty fly, with pearl and silver wing;
Your robes are green and purple; there’s a crest upon your head;
Your eyes are like diamond bright, but mine are dull as lead!”

Alas, alas! how very soon this silly little fly,
Hearing his wily, flattering words, came slowly flitting by;
With buzzing wings she hung aloft, then near and nearer grew,
Thinking only of her brilliant eyes and green and purple hue,
Thinking only of her crested head. Poor, foolish thing! at last
Up jumped the cunning spider, and fiercely held her fast;
He dragged her up his winding stair, into the dismal den –
Within his little parlor – but she ne’er came out again!

And now, dear little children, who may this story read,
To idle, silly flattering words I pray you ne’er give heed;
Unto an evil counselor close heart and ear and eye,
And take a lesson from this tale of the spider and the fly.

 

Can you get the spider to the fly?