posted by 9 years ago

Ghost Toasts


1 slice of Rudi's Gluten-Free Original Bread per ghost

Whipped cream cheese

Currants for eyes and mouth


For each, toast a slice of gluten free white bread and then cut a ghost shape from it. You can do this freehand using a knife, or you can use gingerbread-girl cookie cutter. When the cutouts have cooked, spread on a generous coating of whipped cream cheese. For eyes and mouth, add currants.

Pumpkin Pancakes

This recipe provided by Namaste Foods


1 cup Namaste Organic Pumpkin Baking Mix

2 Eggs

¾ cup Milk, any kind


Blend all ingredients in a medium bowl. (Feel free to add more milk if you like your batter thinner.) Cook on sprayed griddle preheated to medium low. Flip when underside is brown. Cook through. Makes about 6-8 pancakes.

Witches’ Brew


2 cinnamon sticks

5 whole cloves

3 Tbs. finely chopped peeled fresh ginger

1/3 c. water

1/3 c. sugar

A chilled 25.4 oz. bottle sparkling cider (about 3 ¼ c.)

A chilled 1-quart bottle cranberry juice cocktail

A chilled 1-liter bottle club soda or seltzer water


In a small saucepan bring 1st five ingredients of syrup to a boil, stirring until sugar is dissolved, and simmer covered, 5 minutes. Cool syrup. Syrup may be made 1 week ahead and chilled, covered. In a punch bowl, combine remaining ingredients and strain syrup through a fine sieve into punch. Stir punch and add ice blocks. Makes about 13 cups.

Eyeball Taco Salad


2 ½ lbs. lean ground beef

¾ c. water

1 can (8 oz.) tomato sauce

1 envelope gluten free taco seasoning

1 package Tortilla Chips

2 c. shredded Monterey Jack cheese

2 c. shredded cheddar cheese

4 c. torn iceberg lettuce

1 medium red onion, finely chopped

10 slices tomato, halved

1 c. sour cream

10 whole pitted ripe olives, halved

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Place tortilla chips in a greased 15-inch x 10-inch x 1-inch baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325 degrees for 25-30 minutes or until bubbly. Top with lettuce and onion. Cut into 10 5-inch x 3-inch pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half.

Boo Beverage


2 c. Orange juice

2 c. milk

2 pints Edy's Sherbet- Orange Cream

4 ripe bananas

2 c. whipped topping

18 miniature chocolate chips


In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.

Halloween Pizza


1 pizza crust made with Namaste Foods Pizza Crust Mix

½ bottle Contadina Pizza Squeeze

1 can pitted ripe olives, drained and halved

1 medium sweet red pepper

1 small green pepper

1 c. Pizza Cheese


Make pizza according to package directions. Place pizza on a pizza pan. Top with sauce and cheese. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth from red pepper. Cut a stem and eyebrows from green pepper. Make a jack-o-lantern face on pizza with peppers. Bake according to package directions.

Eyeball Soup


2 (14 oz.) cans diced fire roasted tomatoes

2-3 cups chicken stock

1/2 teaspoon of Italian seasoning

Coarse salt and fresh ground black pepper, to taste

fresh mozzarella, to make into balls

Green olives with pimentos, the smallest you can find


In a medium saucepan, set over medium-high heat, pour tomatoes, and 1 cup of chicken stock. Bring to a boil and add Italian seasoning. Remove from heat and place soup in a blender. Blend until pureed, and pour back into saucepan. Add as much additional stock and salt and pepper as desired. To make eyeballs, use a small melon baller to scoop the cheese into a ball and a sharp paring knife to carefully carve out a hole for an olive. Gently press the olive in. Make enough eyeballs for each bowl of soup to have 2 or 3. Place eyeballs in shallow bowls, and carefully pour soup into bowls. (Serves: 6)

Halloween Witch Hats


24-36 Joy® Cone-Gluten Free Sugar Cones

1 package Gluten Free Yellow Cake Mix

24-36 gluten free chocolate wafers

Gluten free vanilla frosting

McCormick orange food coloring, as desired

Laffy Taffy sour apple chews, cut into buckles for hat


Preheat oven to 350°F. Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a gluten free cone into each hole, leaving the top 1 inch of cone above the foil. Prepare gluten free cake batter according to package directions. Spoon 1 Tbs plus 1 tsp batter into each cone. Bake in preheated oven for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Repeat with remaining cones and additional batter. In a large bowl, beat vanilla frosting and food coloring. Spread about 1 tsp. frosting onto the center of each gluten free chocolate wafer. Top with cone, cake side down and point up. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. (Yield: 24-36 hats)

Spiced Pumpkin Seeds


1 ½ Tbs butter or margarine, melted

½ tsp salt

1/8 tsp garlic salt

2 tsp Lea & Perrin's® Worcestershire Sauce –Original

2 cups raw whole pumpkin seeds


Preheat oven to 275° F. Combine all ingredients. Mix thoroughly and place in a shallow baking dish. Bake 1 hour, stirring occasionally.

Honey Chip Granola Bars


¼ cup unsalted butter

¼ cup vegetable oil

1 ½ lbs. miniature marshmallows

¼ cup honey

5 cups Bakery On Main Organic Happy Rolled Oats

4 ½ cups gluten free crisp rice cereal

1 cups gluten free graham cracker crumbs

1 cup flaked coconut

1 cup crushed peanuts

½ cup miniature chocolate chips


In a large saucepan, combine the butter, oil and marshmallows. Cook and stir over low heat until mixture is melted and smooth. Remove from heat; stir in honey, and peanut butter. Combine oats, cereal, cracker crumbs, coconut and peanuts. Add to marshmallow mixture; mix well. Press into a greased 15x10x1 inch pan. Cool 10-15 minutes. Sprinkle with chocolate chips and gently press into top. Allow the mixture to cool completely. Cut into bars and serve, or wrap individually in plastic wrap. (Yield: 4 dozen bars)

Candy Corn Cupcakes


1 box Namaste Foods-Pure Vanilla Cake Mix

1 c. regular sour cream

1/3 c. vegetable oil

1/2 c. water

2 eggs

Food coloring, yellow and orange

Reddi wip®

Jelly Belly Candy Corn


Combine cake mix, sour cream, vegetable oil, milk and eggs in a large bowl. Mix according to package directions. Divide batter evenly into 2 separate bowls. Color half of the batter with a few drops of orange food coloring or 1 drop of red to 2 drops of yellow. Color the other half with a few drops of yellow food coloring. Place cupcake liners into cupcake tins. Fill each cupcake liner with 1/4 of the yellow batter then top with the orange batter so cupcake liner is 1/2 full. Bake cupcakes according to package directions. Allow cupcakes to cool completely. Just before serving, top each cupcake with a dollop of Reddi wip and a piece of candy corn.

Batty Bark


8 squares (1 oz. each) milk chocolate

4 squares (1 oz. each) semisweet chocolate

1 c. Erewhon Crispy Brown Rice Cereal

¼ c. unsalted sunflower kernels

¼ c. dried cherries, chopped

In a microwave, melt milk chocolate and semisweet chocolate; stir until smooth. Stir in the cereal, sunflower kernels and cherries. On a waxed paper-lined baking sheet, spread chocolate mixture into a 12-in. x 9-in, rectangle pan. Refrigerate until firm. Let stand at room temperature for 10 minutes. Cut with a 3 ½ in. bat-shaped cookie cutter. Re-melt scraps and cut if desired.

Caramel Apple Dip


1 package (8 oz.) cream cheese, softened

½ c. packed brown sugar

¼ c. gluten free caramel ice cream topping

1 tsp. gluten free pure vanilla extract

1c. Marshmallow Fluff

3 medium Granny Smith apples

2 Tbs. lemon juice

2 Tbs. water


In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in Marshmallow Fluff. Cut apples vertically into thin slices. In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain. Using Halloween cutters, cut out the center of each slice. Serve apple slices and cutouts with dip.



Navel oranges

Canned or fresh fruit salad

Green plastic spoons


To make one lantern, use a small knife to slice the top off a navel orange and cut around its interior to hollow it out. Scoop out the orange segments, chop them, and mix them with the fruit salad. Carve small “pumpkin” face features on one side of the orange, then cut a slit in the lid to accommodate the handle of a green plastic spoon. Fill the lantern with the fruit salad. Insert the spoon and set the lid in place.

Salted Caramel Microwave Popcorn


1/2 cup unpopped popcorn

1/4 cup butter

1/4 cup corn syrup

1/4 cup brown sugar

1 tsp. gluten free vanilla

Pinch baking soda

Pinch good quality sea salt

1/2 cup Jelly Belly candy corn


Pour unpopped corn into a large, brown grocery bag. Fold the bag down tightly several times. Microwave for 3-5 minutes, or until the popping slows down to 2-4 seconds between pops. Remove from microwave and gently open the bag allowing popcorn to cool slightly. After popcorn cools enough to touch, pick up large handfuls of the popcorn and transfer it to a large bowl leaving all of the unpopped kernels at the bottom of the bag. Place butter, corn syrup, and brown sugar into a large, microwave-safe bowl. Microwave for 60 seconds, whisk together, then microwave for an additional 2-3 minutes, or until the mixture begins to boil. Remove from microwave and whisk in the vanilla, baking soda, and salt. Drizzle over popcorn. Toss to coat. Serve and enjoy!

Vampire Elixir

Ingredients per Cocktail

1-1/2 oz. Tito’s Handmade Vodka

Splash of brandy

1 oz. fresh lime juice

Club soda

Splash of pomegranate juice


Pour vodka, brandy and lime juice over ice in a highball glass. Top off with club soda. Garnish with a splash of pomegranate juice at the end to give the drink a bloody look. (Serves: 1)

Vodka Caramel-Apple Cider


36 oz. apple juice

6 tsp. ground cinnamon

2-3 oz. Natures Flavours’ Organic Caramel Syrup

6 oz. Tito’s Handmade Vodka

Reddi wip®, optional

Caramel sauce, optional


In a saucepan, bring the apple juice, cinnamon, and caramel syrup to a boil. Reduce heat, and add vodka. Let simmer for 5-7 minutes. Pour into mugs, top with whipped cream, another dash of cinnamon, and/or caramel sauce if desired.

** If beverage is too sweet, omit the caramel syrup. (Serves: 6)

tags:  olivia's oven, witches, ghost, candy corn, salad
1. posted by:   9 years ago

So are marshmallows,marshmallow fluff, and peeps gluten free? I'm new at this, and trying to find a way I can recreate rice krispy treats. Can anyone out there help?

2. posted by: alleen   9 years ago

I have been told by KRAFT that their marshmallow Fluff and marshmallows are gf. I have used them in my gf cooking for years. I use the Milnot milk recipe, which uses the Fluff, for fudge for Christmas, YUM.

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