Monster Popcorn Balls

Monster Popcorn Balls

Monster Popcorn Balls

Ingredients

12 cups Popcorn
¼ cup Butter
11 Miniature Marshmallows
Ghoulish Grape Red Vines
Candy Eyeballs

Directions

In a dutch oven or nonstick pot over low heat, melt ¼ cup of butter

Add in marshmallows and stir until smooth

Stir in popcorn until evenly coated in the creamy marshmallow mixture

Coat hands in butter or oil, and scoop out popcorn to form balls

Place popcorn balls on a cookie sheet lined with parchment paper

For the monster decoration, cut Ghoulish Grape Red Vines in half and stick both pieces to the top of the popcorn ball

Bloody Vanilla Popsicles

Bloody Vanilla Popsicles

Bloody Vanilla Popsicles

Ingredients

Bloody Drip
10 Orange Red Vines
1 cup Water
Red food coloring
Vanilla Popsicle Base
cup Whole Milk
½ cup Heavy Cream
3 tbsp Sugar

Directions

Bloody Drip

Chop the Red Vines into ½” pieces.

In a saucepan, combine the Red Vine pieces and water.

Cook over low heat, stirring occasionally, until the Red Vines have melted and you have a smooth syrup.

Add red food coloring if desired.

Refrigerate the syrup, stirring occasionally, until it has cooled to room temperature.

Once cool, use a spoon to pour a little syrup into the top of each popsicle mold.
a. If your popsicle molds lay flat (like these), use the spoon to nudge the syrup into a drippy shape in the top half of the mold.
b. If your popsicle molds stand up (like these), spoon syrup into all of the cavities and then flip the molds upside down once you’ve spooned in syrup to let the syrup drip down the sides.

Place the popsicle molds in the freezer and freeze until firm – at least an hour. Meanwhile, make the vanilla popsicle base.

Vanilla Popsicle Base

Combine all the ingredients in a bowl and whisk to combine.

Remove the popsicle molds from the freezer. Place them on a tray that will fit in your freezer.

Pour the mixture into popsicle molds on top of the frozen Red Vine drip. Fill the molds to the very top.

Insert popsicle sticks into the molds.

Transfer molds to the freezer and freeze overnight.

Rudolph the Red Nose Reindeer Cookies

Rudolph the Red Nose Reindeer Cookies

Make a sweet festive treat using Red Vines California Collection! The reindeer sugar cookies are sure to be a hit at any holiday party.

Ingredients

1 slice and bake sugar cookies
½ cup Chocolate frosting
½ cup Vanilla frosting
32 Candy eyeballs
16 Red bites from the Red Vines California Collection
Black icing (optional)

Directions

Preheat your oven according to the cookie package directions.

Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

Rudolph Cookies in progress 1

Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

Rudolph Cookies in progress 2

When the cookies have cooled, spread a spoonful of frosting on top of each one. Press two antlers onto the top of each cookie, followed by two candy eyeballs and a red licorice bite for the nose. If you’d like, use black icing to draw mouths beneath the noses.

Rudolph Cookies in progress 3

Red Licorice Cranberry Sauce

Red Licorice Cranberry Sauce

Impress your Thanksgiving guests with an unexpected twist on a holiday staple. Try something new this year with this cranberry sauce with a sweet twist.

Ingredients

20 oz Cranberries, fresh or frozen (5 cups)
1 cup Orange Juice
½ cup Water
¾ cup Sugar
1 Cinnamon stick
10 RED VINES® Original Twistschopped into ½-inch pieces

Directions

Rinse and drain the cranberries and pick out any undesirable pieces.

Place a large skillet over medium heat and pour in the orange juice, water, and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Add the cinnamon stick and turn heat to medium-low.

Add the cranberries to the skillet and simmer for 15 to 20 minutes, until most of the cranberries have broken down and the mixture has thickened. In the last 3 minutes of cooking, add the Red Vines Original Twists to the skillet. Remove from heat and discard the cinnamon stick.

Transfer the Red Licorice Cranberry Sauce to a serving bowl and garnish with orange zest. Cover and refrigerate until ready to serve.

Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

It’s finally pumpkin spice season and we’re ready to celebrate with this delicious Pumpkin Spice Milkshake! Try a fun take on that pumpkin spice flavor that we all love so much. And it’s even better with Red Vines Black Licorice.

Ingredients

2 tsp Pumpkin spice mix, plus more for dusting
2 cups Vanilla ice cream
cup Pumpkin puree
1 tbsp Maple syrup
½ cup Milk
Whipped cream
For the pumpkin spice mix:
1 tbsp Cinnamon
½ tsp Nutmeg
½ tsp Ginger
Pinch of cloves
Pinch of allspice

Directions

Make the pumpkin spice mix by combining all of the ingredients in a small jar. Place the lid on and shake to combine.

Add the vanilla ice cream, pumpkin, maple syrup, 2 teaspoons of pumpkin spice mix, and milk to your blender. Blend on low until thick and smooth. Add more maple syrup for extra sweetness or more pumpkin spice mix for more pumpkin spice flavor.

Pour the milkshake into a glass. Top with whipped cream, dust with additional pumpkin spice mix, and garnish with a Red Vines Black Licorice straw.