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Chocolate Sweetens Mood For Halloween Creativity

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By JEFF HOUCK, The Tampa Tribune

Published: October 10, 2007

Jean Gween recently moved to Brooksville from Ohio. As it happens during any move, things got misplaced.

'Of all things to lose, I lost my recipe file box,' Gween e-mails 'The only one I haven't been able to replace is for Lemon Drop Cookies made with Country Time Lemonade Mix (the dry kind). It's sort of like a sugar cookie but has the lemonade mix in the dough and is rolled in it before baking. I would really appreciate it if any readers could help me.'

Peggy Kaspar of Lutz writes, 'The Piccadilly Cafeteria serves a hamburger rice that is very tasty. Would someone perhaps have the recipe for that dish?'
Halloween Recipes
We're still looking for creative and fun Halloween recipes from readers to share before the holiday.

To get you in the mood, here are smoothie and pudding recipes from dietitian Liz Weiss. The mother of two and co-author of 'The Moms' Guide to Meal Makeovers' has created recipes that families can enjoy.

YUMMY MUMMY CHOCOLATE MILK BANANA SMOOTHIE
2 cups low-fat chocolate milk
2 ripe bananas
2 tablespoons peanut butter

1 cup ice cubes (about 10 cubes)

Place the chocolate milk, bananas, peanut butter and ice cubes in a blender, and process until smooth. Pour into four individual glasses, and serve with a fun straw.

Makes 4 servings (1 cup each).

FRANKENSTEIN'S FRIGHTENING CHOCOLATE MILK RASPBERRY PUDDING

2 cups low-fat chocolate milk, divided

1 cup frozen raspberries

3 tablespoons cornstarch

2 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar

1/4 teaspoon salt

1 egg yolk
Fresh raspberries, optional

Place 1 1/2 cups chocolate milk and raspberries in a blender, and process until smooth. Strain the mixture into a medium saucepan. Bring to a boil.

Whisk together the cornstarch, cocoa powder, sugar and salt in a large bowl until well-combined.

Whisk together the remaining 1/2 cup chocolate milk and egg yolk, and add to the cornstarch mixture, stirring well.

Slowly add half the hot milk to the egg yolk mixture, stirring with a whisk. Return the milk mixture to the pan and bring back to a boil. Reduce the heat and simmer, stirring constantly, for 1 minute or until thick.

Spoon the pudding into 6 small bowls, cover surface with plastic wrap, and chill in the refrigerator. Serve with fresh raspberries on top as desired.

Makes 6 servings.

Looking for a recipe? Have one to share? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or jhouck@tampatrib.com. Recipes are not tested.

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