Your Halloween celebration can include much more than just costumes and Trick-or-treating. These simple Halloween activities will help you host the best Halloween party ever!

Halloween Safety

Halloween!

  
Basic Trick-or-Treat safety rules:
  • During Trick-or-Treat, a parent or responsible adult should always accompany young children.
  • Children of any age should never trick-or-treat alone; they should have at least two buddies with them.
  • Stay in familiar neighborhoods. Trick-or-treaters should plan their route before leaving home and tell an adult what the route is. Adults should set a curfew. Send a cell phone along with older ghouls and goblins who go out by themselves. Make sure the battery is charged and make sure an adult is available to if trick-or-treaters need to call home.
  • Trick-or-treaters should wait until they get home and their parents can check their candy before they indulge.
  • Adults going with trick-or-treaters should clearly point out a meeting place for in case they get separated. Tell the child where you'll be: will you walk with them to each door, or wait on the sidewalk in front of each home?
  • Discard homemade treats.

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Pumpkin & Apple Pies Recipe

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Pumpkin Apple PieHow to Make Homade Pumpkin Pie from Real Fresh Fruits !

 
Ingredients:
  • One 16 ounce can of solid packed pumpkin. (If you use fresh pumpkin, it is a bit stringy and contains too much water unless dried out in the oven).
  • 1/4 to 3/4 cup of sugar. This can be brown sugar or white. (White sugar is brown sugar with the molasses removed. Feel free to use less sugar and enjoy the low sugar dessert.
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 2 to 4 tablespoons of Molasses
  • 1 teaspoon of ground cinnamon (more is not better)
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground nutmeg
  • 1 to 1 1/2 teaspoons of grated fresh ginger. (Buy the ginger root and wrap it in a few baggies and store it in your freezer. It will last for many months.)
  • 12 ounce can of evaporated milk plus 2 ounces of regular or skim milk
  • 2 eggs (or 3 eggs for a more custardy texture) 1 premade pie crust (These are available in your freezer or refrigerated section of the supermarket. They are quick and efficient) or make your own. I make a poor pie crust and I am the first to admit it.

Preparation:
  • Put all the ingredients in the bowl except the eggs and mix well. Beat the eggs gently in a separate bowl and then add to the main bowl. Mix gently. The object is to incorporate the eggs without overbeating them.
  • Preheat oven to 425 degrees, then when it is up to temperature, pour the mixture in the piecrust and put the pie in the center of the oven. After 15 minutes, lower the temperature to 350 degrees and cook for about 30 or 40 minutes or until a knife or toothpick inserted in the middle comes out clean.
  • That's it. Here is a tip to keep it tasting great. After it cools, cover it with Saran wrap and leave it on the counter. Do not refrigerate it. It will last for at least 4 days at room temperature. These pumpkin pies do not stay around that long unless we make 3 at a time.
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