ADVERTISEMENT
- Real Recipes from Real People -

Halloween treats

Misc.

I don't mind handing out Halloween candy to the little ones but what irks me is when the middle schoolers and high schoolers start ringing the doorbell holding out a pillow case and wearing no costume. I believe in an age cut off. The malls around here have an age cut off. I also don't approve of kids coming from outside their own neighborhood in car loads. I think that is pure greed. One year we were moving at Halloween to a new city so I just bought my kids each their own favorite bag of candy and we stayed in the hotel that night. Keep your sanity and be safe that way. I shut my light off at 8 p.m. Anyone after that is too late. I would go broke if I had to provide candy for 1000 trick or treaters like someone else posted here. We have between 35-50 and that is plenty for me.



MsgID: 131236
Shared by: Nancy K
In reply to: We don't give candy at Halloween, we giv...
Board: What a Great Idea! at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Basic Guidelines for Making Vegetable Stock
  • BASIC GUIDELINES FOR MAKING VEGETABLE STOCK 2 quarts cold water vegetables,* cut into 1-inch pieces fresh or dried herbs** First choose the ingredients to reflect the soup in which the broth is being used. A general ...
  • Gratin de Pommes de Terre (Potatoes Au Gratin)
  • GRATIN DE POMMES DE TERRE 1 egg 1 cup crème fraîche 1 cup whole milk 1 garlic clove, peeled & cut in half 6 Tablespoons butter 1 lb. potatoes salt and freshly ground black pepper pinch of freshly grated nutmeg Prehe...
  • Baked Acorn Squash with Sausage and Maple Syrup
  • BAKED ACORN SQUASH WITH SAUSAGE AND MAPLE SYRUP "This simple dinner is easy and delicious. My mother usually served Waldorf salad with baked squash - the crunchy apple-celery-nut salad was a good companion to the bake...
  • St. Patrick's Day Cake Pops
  • LUCK O' THE IRISH CAKE POPS 1 (18 1/4 ounces) package yellow cake mix 2 teaspoons McCormick Green Food Color 3/4 cup marshmallow creme (or 1/2 cup canned vanilla...
ADVERTISEMENT
  • Broccoli Cheese Bites (deep-fried) (repost)
  • Broccoli Cheese Bites (deep-fried) Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Halyna - NY 4-18-2005 Broccoli Cheese Bites (like TGI Fridays) - Don't forget the bacon...
  • Whole Wheat Spiced Bread (Dolores Casella)
  • WHOLE WHEAT SPICED BREAD 2 cups milk, scalded 1/3 cup butter, softened 1/4 cup brown sugar 1/4 cup honey 1 tsp salt 2 cakes yeast 1/4 cup warm water 1 large egg, beaten 1/3 cup orange juice, room temperature 2 1/2 cup...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Halloween treats
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!