Rutherford Weekly - Shelby NC
Issue link: http://www.epageflip.net/i/740661
Page 18 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, October 20-October 26, 2016 Banner-News Funny Paper BC By MASTROIANNI & HART DOGS OF C-KENNEL by MICK & MASON MASTROIANNI "everything was going great... then my better half walked out." LOOSE PARTS By DAVE BLAZEK WIZARD OF ID by PARKER, MASTROIANNI & HART FUNDAY MORNING By BRAD DILLER CRANKY GIRL by Crystal Jones Amazin' Funny Page TOMMY HICKS Does your organization have a cookbook? Contact Allison Flynn at allison@rutherfordweekly.com to find out how your cookbook could be featured in our weekly column! Rutherford Weekly Cooking By Allison Flynn Monster Truffles 1 package (16 ounces) regular Oreos 1 package (8 ounces) cream cheese, at room temperature 1 bag (12 ounces) Lavender Candy Melts Light purple sprin- kles 18-20 Large Edible eyes Pulse the full oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs. Using a hand held mixer, beat the Oreos and cream cheese together until well combined. Roll the mix- ture into balls. Chill the balls, covered tightly, for an hour in the fridge. Once the balls are chilled, melt the candy melts according to package directions. (This is technical- ly another ingredient, but you may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until it coats the oreo truffles well.) Place a ball on a fork and then spoon the melted choco- late evenly over the ball. Tap the fork holding the ball to remove excess chocolate. Slide the ball carefully onto parchment paper and immediately (it hardens quickly) press and hold an edible eye into the center. Sprinkle the sprinkles on top of the ball. Allow to dry. Hootin' Halloween Fudge 3 pkg. (4 oz. each) BAKER'S White Chocolate, bro- ken into pieces 3/4 cup canned sweetened condensed milk yellow and red food coloring (10 drops yellow, 2 drops red) 12 fun-size candy bars (1/2 oz. each), coarsely chopped (about 1 cup) 1 Tbsp. Halloween sprinkles Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate and milk in microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted; stir until completely melted. Stir in food colorings until well blended. Spread half the white chocolate mixture onto bottom of prepared pan; sprinkle with chopped chocolate bars. Immediately top with remaining white chocolate mixture and sprinkles. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares. HALLOWEEN POPCORN 2 packages microwave popcorn, popped (about 9 cups popcorn)/ 1/3 cup unpopped kernels 1 stick butter (1/2 cup) 1 cup granulated sugar 1/3 cup heavy whipping cream 3 or 4 different types of Halloween themed candy Pop your popcorn and remove any un-popped kernels. Put popcorn in a large bowl and set aside. Combine the butter, sugar and whipping cream in a medium sauce- pan.** Bring to a boil over medium heat and boil for about 5 minutes, stirring often. Pour over popcorn and stir to combine. Add in Halloween candy- our favorites were candy corn and M&M's- and stir to combine. It's best when served immediately. With the With the Classifieds, you Classifieds, you can still afford can still afford those little those little luxuries that keep luxuries that keep life interesting… life interesting… Splurge a little, for a lot less, in SHOP LAPTOPS, Desktops, Stereos, MP3 Players, Speakers & Other Electronics for a Fraction of the Retail Cost! RutherfordWeekly.com • 828-248-1408 RutherfordWeekly.com • 828-248-1408