All treat, no trick recipes

Lazarus Lynch, Contributing Writer

SUNY Buffalo State communication and individualized studies junior Lazarus Lynch, aka Son of a Southern Chef, shares a Halloween themed recipe.

“Trick or treat smell my feet give me something good to eat” may take on a whole new meaning this Halloween.

Perhaps Halloween is beloved by both the aged and aging because there is sort of a national alibi that goes out permitting us to hoard our favorite candies and indulge in the sugar. As a kid, I always looked forward to knocking on the doors of neighbors and hoping to receive my favorite candies which ranged from the classically adored chocolate-covered wafer or a Kit Kat Bar to a roll of Smarties, which I believed would make me “smarter.”

As an adult striving to enjoy to pastimes of my youth, I get how candy inclusion can be far more difficult to enjoy without being a burden. Plus, the overabundance of candy around Halloween can be overwhelming. So, I came up with a Halloween candy ritual that could enjoyably exist within a healthy lifestyle. I take those left over trick-or-treat candies and create something magical out of them.

Here are two simple recipes you could try and they only take minutes to prepare:

Candy Corn, Chocolate, Popcorn Balls

Melt 4 tablespoons butter with 4 c. mini marshmallows in the microwave. In a large bowl, mix together 1 c. candy corn, 1 c. popcorn, 1 c. Hershey chocolate pieces. Pour the marshmallow mix on top and stir until homogenous. Spray hands with cooking spray and form into mini 3-inch balls. Cool and eat. Chocolate is optional


Recess Peanut Butter Spread

In the microwave, melt together 1 tablespoon butter per each Reeses Peanut Butter Cup you want for 45 to 60 seconds. Whisk until smooth. Let it cool and spread on top of toast or on pancakes and waffles.