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Halloween Recipes Page 2

 

A HALLOWEEN HAUNTED HOUSE

BEST EVER POPCORN BALLS

BLOODSHOT EYEBALLS

BUTTERCREAM FROSTING

CANDY CORN CHOCOLATE CAKES

CARAMEL APPLES 2

CARAMEL APPLES

CARAMEL CORN

CHOCOLATE MICE

CLASSIC PUMPKIN-PECAN PIE

COBWEB COOKIES

CRANBERRY-PUMPKIN COOKIES

CREAM OF PUMPKIN SOUP

CRITTERS IN THE HAY

EYEBALL POTION

EYEBALLS

GHOSTS IN THE GRAVEYARD

GNARLED WITCHES

GUMMY BEARS

HALLOWEEN COFFIN CAKE

HALLOWEEN CRISP CANDY CORN TREATS

HALLOWEEN DIRT CAKE

HALLOWEEN HAYSTACKS

HALLOWEEN TRAIL MIX

HALLOWEENIES

HAUNTED GINGERBREAD HOUSE

HAUNTED HOUSE COOKIES

HERSHEY'S BROWNIE CEMETERY CAKE

HOBGOBLINS' MUD PIE

HOW TO MAKE YOUR OWN PUMPKIN PUREE

ICED PUMPKIN COOKIES

JACK-O'-LANTERN COOKIES

KITTY KRACKERS

LIPSMACKING LUNATICS

MINI CUPCAKE FRIGHT BITES

MONSTER HEAD APPLES

MONSTER MUNCH

NIGHTCRAWLERS

ORANGE SMOOTHIE

PEPPERONI PUMPKIN

PRALINE PUMPKIN PIE

PUMPKIN CRÈME BRULÉE

PUMPKIN MUFFINS

PUMPKIN PIE CRUNCH

SALTED TOASTED PUMPKIN SEEDS

SPICED PUMPKIN SEEDS

SPIDER CAKE

SPIDER SURPRISE

TRIED AND TRUE PUMPKIN PIE

WHITE-CHOCOLATE EYEBALLS

WITCHES' BREW

WITCHES FINGERS

 


Haunted House Cookies   Back to Top

2 cups sugar
1/2 cup milk
1 cup margarine
1 teaspoon vanilla
3 cups quick-cooking oats
1/2 cup peanut butter
1 cup nuts

Combine sugar, milk, and margarine in saucepan; bring to a rolling boil.

Boil for 1 minute; remove from heat. 

Add vanilla, oats, peanut butter and nuts; stir until peanut butter melts. 

Drop on waxed paper by spoonfuls; cool. 

Yield : 3 dozen.

 


Monster Munch   Back to Top

1 Cup Dry roast peanuts -- unsalt 
1/3 Cup Butter or margerine 
1 Pound Marshmallows 
1/2 Cup Peanut butter 
3 Cups Puffed rice cereal 
1 Cup Apricots -- chopped 
1 Cup Raisins 

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13x9", melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. 

Working quickly with greased hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired , mixture may be spread in unbuttered 13x9" dish and cooled and cut into bars. 

Makes 1 dozen balls or 2 dozen bars, This is very similar to the Rice Krispie treats, but with the apricots and raisins it definitely gives it a fall look. I saw another idea of putting the mixture into cookie cutters,and letting it cool there so the shapes could be pumpkins, witches, etc. 

With a little gel piping they would be great. 






Haunted Gingerbread House  Back to Top

1/2 cup packed brown sugar 
1/4 cup shortening 
3/4 cup full-flavor molasses 
1/3 cup cold water 
3 1/2 cups Gold Medal® all-purpose flour or unbleached flour 
1 teaspoon baking soda 
1 teaspoon ground ginger 
1/2 teaspoon salt 
1/2 teaspoon ground allspice 
1/2 teaspoon ground cloves 
1/2 teaspoon ground cinnamon 
Decorating Frosting (below) 
Assorted candies and cookies 

Heat oven to 350ºF. Grease square pan, 9x9x2 inches, and jelly roll pan, 15 1/2x10 1/2x1 inch. 

Stir together brown sugar, shortening and molasses in large bowl; stir in water. Stir in remaining ingredients except frosting and candies. Press one-third of the dough into square pan; press remianing dough into jelly roll pan. 

Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; turn upside down onto large cutting surface. Immediately cut as shown in diagram (cut windows if desired). Cool completely. 

Decorate front of house as desired using Decorating Frosting and assorted candies and cookies. For windows as shown in photo, cut yellow tissue paper slightly larger than outline of windows. Brush paper with vegetable oil and "glue" to back side of windows, using frosting. Use frosting to attach supports to back of house, sidewalk to front of house, door and sign to front of house and fence to sidewalk. Complete decorating as desired. 



Decorating Frosting  

1 1/2 to 2 cups powdered sugar 
1/3 cup butter or margarine, softened 
1/4 teaspoon vanilla 
1 tablespoon milk 
1 tablespoon full-flavor molasses 

Mix 1 cup of the powdered sugar and the remaining ingredients until smooth. Stir in enough remaining powdered sugar to make stiff frosting. (If frosting becomes too stiff, stir in additional milk.) 


1 Serving: Calories 155 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 110mg; Potassium 250mg; Carbohydrate 28g (Dietary Fiber 0g); Protein 2g 
% Daily Value: Vitamin A 2%; Vitamin C 0%; Vitamin D 4%; Calcium 8%; Iron 12%; Folic Acid 4% 
Diet Exchanges: 1 Starch; 1 Fruit; 1/2 Fat 

Special Touch
Invite neighborhood kids over for a “house decorating” party. Have the cookie base made and assembled, and set toppings out in separate bowls. Make a batch of gingersnaps to serve to your crew. Decorating a house can be hard work! 

Makes 30 servings 

 


A Halloween Haunted House  Back to Top

2 containers (16 ounce) chocolate fudge frosting*
Decorations:
pretzel sticks
graham crackers
black licorice and red twists
candy corn
M&Ms
Foil wrapped Halloween Candy
rice crackers
Orange Sprinkles
Colored icing for writing or decorating
2 empty 1 qt. milk cartons, rinsed and dried
1 large tray covered with foil.
*You can use a thick homemade frosting instead.

Tape each milk carton closed at top. Tape milk cartons
together to make a house. Wrap with foil. Attach firmly
to the covered tray with tape. Frost cartons with chocolate frosting. Frost the tray also to use as the lawn. Decorate with the assorted treats! Some ideas-

*Sprinkle orange sugar on the roof of the house.
*Rice crackers make neat "attic" windows.
*graham crackers for windows and doors-highlight with icing.
*pretzel stick window panes
*M&M "pathway stones" leading to the door.
*Candy corn "icicles" under the roof

After you have the house and pathway finished add
details to the lawn area. Foil wrapped candy is great
because you buy little mummies, ghosts or pumpkins
and place them on the pathway and around the house.
Buy from the bulk section of your grocery store to get
a really good selection without having to buy a lot of
one type of candy. After all the oohs and ahs have
subsided and Halloween is over, let the kids pick off
all the candy while they discuss what to do for next
year's Haunted House Spectacular!

 

 


Nightcrawlers  Back to Top

12 large apples
1 8-ounce jar boysenberry jam
4 tablespoons butter
12 gummy worms

Preheat oven to 350 degrees.

Core apples from the stem end to 1/2 inch from the bottom. Do not push through. Stuff each hole with 1 teaspoon each jam and butter.

Place in a pan and bake uncovered for 35 to 45 minutes, depending on the size of the apples. When done, the apple should be tender but not mushy. Remove the apples from the oven. Let cool 15 minutes.

Now set each apple in a bowl and spoon syrup from the baking pan around it. In top of each apple, insert a gummy worm with at least half of its body protruding.

Makes 12



SPIDER CAKE  Back to Top

CAKE Bake a two-layer round cake and frost with white frosting. Draw various size circles, one inside the other, on cake with thin chocolate frosting; drag toothpick over frosting from center outward several times to create the look of a web. For spider body, place two chocolate doughnuts side by side to form a figure-eight. For legs, use black licorice or black chenille stems. For eyes, use candy corn. 



GHOSTS IN THE GRAVEYARD  Back to Top

Pour cold milk into a large bowl; add pudding mixes. Beat with wire whisk 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies. Spoon into a 13x9-inch baking dish. Sprinkle with the remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator. Makes 15 servings. 

Decorate with cookies (tombstones), candy and remaining whipped topping dropped by spoonfuls (ghosts) and add little chocolate candies for ghost eyes. 

Ingredients: 3 1/2 cups cold milk, 2 pkgs. (4 serving size) "Jello Chocolate Flavor Instant Pudding & Pie Filling", 1 tub (12 oz.) "Cool Whip Whipped Topping" - thawed, 1 pkg. (16 oz.) chocolate sandwich cookies - crushed, tombstone shaped cookies, and small chocolate candies. 


 


Jack-o'-Lantern Cookies  Back to Top
 

3/4 cup butter (softened) 
1/2 cup brown sugar 
1/2 cup pumpkin-pie filling 
1 egg yolk 
1 teaspoon vanilla 
2 1/4 cups flour 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
Pinch of salt 

Preheat the oven to 375 degrees Fahrenheit. Cream together the butter and brown sugar. When the mixture is blended, add the pumpkin-pie filling, the egg yolk and the vanilla. Blend thoroughly and set aside. In a separate bowl, combine the flour, cinnamon, ginger, nutmeg and salt. 

Gradually add the dry ingredients to the wet ingredients and stir until mixed. Place the mixture in a sealed plastic container and refrigerate for 30 minutes. Then roll out the dough to a thickness of about 1/8 inches. Cut into shapes using cookie cutters or make a giant jack-o'-lantern-shaped cookie by using your hands. Make a jack-o'-lantern face by pushing M&M's into the uncooked dough and then bake for 10 to 15 minutes. 

 


Chocolate Mice  Back to Top

4 (1 ounce) squares semisweet chocolate 
1/3 cup sour cream 
1 cup chocolate wafers, finely crushed 
1/3 cup confectioners' sugar 
24 silver dragees (small silver, edible balls for eyes) 
1/4 cup sliced almonds 
12 licorice strings (for tails) 

Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate wafer crumbs. Mix well. Cover and refigerate until firm. 

Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). 

Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail. 

Refrigerate for at least two hours until firm. 

 



Cobweb Cookies  Back to Top

3/4 cup All purpose flour
1/2 cup Sugar
1/4 cup Cooking oil
1/4 cup Milk
1/2 teaspoon Vanilla
2 large Eggs

Powdered sugar

Beat together the flour, sugar, vegetable oil, milk, vanilla and eggs until smooth. Pour batter into a plastic squeeze bottle with a narrow opening.

Heat a large (preferably non-stick) skillet over medium heat until hot; grease lightly. Working quickly, squeeze batter to form 4 straight, thin lines which intersect at a common center point to form a "star" shape. To form cobweb, squeeze thin streams of batter to connect lines. Cook 30-60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool. Sprinkle with powdered sugar.

Makes about 2-1/2 dozen (4-5") cobweb cookies.

 



Hobgoblins' Mud Pie  Back to Top

12 ounces Chocolate fudge sauce
1 9" graham cracker pie crust
1 1/2 pints Orange sherbet
1/2 cup Mini chocolate chips


Using a rubber spatula, spread the chocolate fudge sauce evenly over the pie crust. Set it in the freezer to harden. Remove the sherbet from the freezer to soften. In a medium bowl, combine the sherbet and the chips with a large spoon. Remove the crust from the freezer. Spoon the sherbet mixture on the crust. Smooth the top with spatula. Return to the freezer until ready to serve.



Witches Fingers  Back to Top


1 cup butter, softened
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel

In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for
each cookie. Press almond firmly into one end for nail.

Squeeze in centre to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes.

Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!

 




Eyeballs  Back to Top

1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb icing sugar
1 tablespoon vanilla extract
12 ozs white chocolate

Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1-inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs

 

Tried and True Pumpkin Pie  Back to Top

2 C. cooked pumpkin
1 1/2 c. condensed milk (one can)
1/4 C. brown sugar
1/2 C. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 eggs

Blend milk and pumpkin together. Mix sugar and spices and blend together. Add to pumpkin mixture. Add eggs blend well. Pour into unbaked pie crust. Bake at 425 for 15 min. Reduce heat to 350 and bake 45 min. or until knife or toothpick comes out clean.

 



Witches' Brew  Back to Top

4 cups cranberry juice
4 cups apple juice
1 cup chopped candied ginger
3 oranges, 2 large bottles ginger ale
2 cups grapes

In your "cauldron," bring one cup of cranberry juice and candied ginger to the boil over a high heat. Boil, uncovered, for about two minutes and set aside. With a vegetable peeler, peel the zest from the oranges and cut the peel into thin 2-inch-long worms. Add the peel to the cranberry mixture.

Cover and chill for at least four hours or overnight. Juice the oranges and put juice into a large pan or heavy bowl. Sir in the cranberry-ginger mix, the remaining 3 cups of cranberry juice, apple juice and grapes. Cover and
chill for up to two hours.

 


Pumpkin Pie Crunch   Back to Top

l pkg. Moist Deluxe yellow cake mix 
1 16 oz. can pumpkin 
1 12oz. can evaporated milk 
3 eggs 
1 1/2 cups sugar 
2 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. allspice, 1/2 tsp. ginger 
1/4 tsp. nutmeg 
1/2 tsp. salt 
1 cup mini-chocolate chips 
1 cup margarine melted 
cool whip 

Greast 13 x 9-inch pan. Combine pumpkin, milk, eggs, sugar, spices, and salt. Mix well. Pour into pan. Sprinkle evenly with cake mix. Top with chips, drizzle with melted margarine. 

Bake at 350 degrees F, 55 minutes, or until golden. 

Cool completely. Chill - serve with cool whip. Refrigerate leftovers.

 

 



Critters in the Hay  Back to Top

1 1/2 cups sugar
1 cup light corn syrup
2 tablespoon butter
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon green food color (optional)
3 1/2 quart popped popcorn; remove any unpopped kernels
1 cup candy corn
black licorice ropes
wooden picks
small black gum drops or other small black candies
red decorating icing
tiny red jaw-breakers candy
worm-shape candies

In sauce pan bring sugar, corn syrup and butter to a boil. Boil for 2 1/2 minutes. Stir in pumpkin pie spice, vanilla, salt and food coloring (if desired). Mix well until evenly colored. Add popcorn and toss until evenly coated.

Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl. Set aside.

To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs. Repeat cuts at opposite end. Leave about 1/2 inch in center uncut. Gently pull legs apart and curl down.

Push wooden pick through center of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto exposed pick to make a body. Using writing tip of decorating icing, squeeze two small dots of icing into gumdrops. Press
jaw-breakers into icing to make eyes. Place spiders and worm-shaped candies in popcorn. Remove wooden picks before eating.

Yield: 4 Quarts

 



Classic Pumpkin-Pecan Pie   Back to Top

pie pastry for a 9-inch pie plate 
3 eggs 
1/2 cup dark brown sugar 
1/2 cup dark corn syrup 
1 teaspoon cinnamon 
1 teaspoon freshly grated nutmeg 
1 teaspoon ground ginger 
pinch ground cloves 
1 1/2 cups pumpkin puree 
1 cup heavy cream 
1/2 cup toasted pecans (optional) 
1/2 cup heavy cream, whipped (optional) 

Preheat the oven to 425 degrees. Beat the eggs in a large bowl with an electric mixer until they are light and frothy. Add the brown sugar and corn syrup and beat until they are well incorporated. Mix in the spices. Beat in the pumpkin puree and cream and mix until smooth. Fold in the pecans if desired. Pour the batter into the prepared pie crust. Bake for 1 hour and cool on a rack. Serve with the whipped cream.

 



PUMPKIN CRÈME BRULÉE  Back to Top

4 large eggs
1 1/2 cups heavy cream
1/2 cup cooked and pureed fresh pumpkin (or use canned)
1/4 cup sugar, plus more for sprinkling
1/4 teaspoon salt
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon

Preheat the oven to 300 degrees. In a mixing bowl, whisk together the eggs, cream, pumpkin, sugar, salt, ginger, and cinnamon.

Place six 6-ounce ramekins in a shallow roasting pan. Pour the egg mixture into the ramekins, filling to ½ inch from the top. Pour hot water into the pan to come halfway up the ramekins. Bake until the mixture is set, but still a little wobbly, about 1 hour. Remove from pan, let cool for 1 hour, then refrigerate until well-chilled, 2 hours or up to 24 hours.

To finish the custards, preheat the broiler. Sprinkle about 1 teaspoon of sugar over the top of each ramekin. Run under the hot broiler until melted and caramelized, about 30 seconds. Watch carefully so the sugar does not burn. Serve at once.

Servings: 8.



Mini Cupcake Fright Bites  Back to Top

Decorate regular-size cupcakes with larger gumdrops and marshmallows.

Yields: about 90 mini cupcakes

1 package (18 1/4 ounces) yellow cake mix, plus ingredients called for on
package
1 can (16 ounces) white frosting
Red and yellow food coloring
Black and orange gumdrops
Black licorice laces
Chocolate chips
Miniature marshmallows

Preheat oven to 350 degrees F. Line mini muffin tins with paper liners.

Prepare cake mix according to package directions to make mini cupcakes. Cool in pan on wire rack.

Divide frosting evenly between two medium bowls. To one of the bowls, add 6 drops red food coloring and 6 drops yellow food coloring. Stir to make orange frosting. Frost some of the cupcakes with the orange frosting and
some with the white frosting, reserving at least 1/4 cup of the white frosting.

To make cat decoration: Slice a gumdrop horizontally into 3 pieces. Cut ears from the middle piece. Use the bottom piece for the body, the top piece for the head, and a licorice piece for the tail.

To make spider decoration: Use a slice of gumdrop for the body, a chocolate chip for the head, and 8 pieces of licorice for the legs.

To make ghost decoration: "Glue" 2 marshmallows together with white frosting and place on top of cupcake. Cover with more frosting and add 2 bits of licorice for the eyes.

 

CANDY CORN CHOCOLATE CAKES   Back to Top

2 cups sugar
2 cups all-purpose flour
1 cup cocoa
1 cup vegetable oil
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
2 teaspoons vanilla extract
Buttercream Frosting (see below)


BEAT first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
STIR together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cakepans.

BAKE at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

FREEZE layers 30 minutes. Cut each layer into 8 wedges. 
PIPE frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end. Yield: 16 servings.
Prep: 40 min., Bake: 40 min., Freeze: 30 min.

BUTTERCREAM FROSTING

1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Orange paste food coloring
Yellow paste food coloring


BEAT butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla.

STIR orange food coloring into 1 1/2 cups frosting. Stir yellow food coloring into 1 1/4 cups frosting. Yield: 3 1/2 cups.

 



Halloween Crisp Candy Corn Treats  Back to Top

24 servings
1/2 c reduced fat margarine -- melted
10 c crispy rice cereal
9 c miniature marshmallows
3 drops orange food coloring
2 c candy corn
3/4 c semisweet chocolate chips
24 pcs candy pumpkins


In a saucepan, melt margarine and marshmallows. Mix until melted and smooth.

Add food coloring. Stir until until desired shade. In a mixing bowl, combine cereal, candy corn, and chocolate chips. Add marshmallow mixture to cereal mixture, stirring quickly. Spread on a large buttered jelly roll pan; press
with buttered hands. While still warm, press on candy pumpkins spaced two inches apart. Refrigerate until ready to serve.

 

 


HOW TO MAKE YOUR OWN PUMPKIN PUREEBack to Top

Take a 2-pound pumpkin:

Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
the rest.

 


Caramel Apples   Back to Top

6 apples 
1 (14 ounce) package individually wrapped caramels, unwrapped 
2 tablespoons milk 

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. 

Place caramels and milk in a microwave safe bowl and microwave 2 minutes, stirring once. Allow to cool briefly. 
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set. 

Makes 6 caramel apples 


Nutrition: Servings Per Recipe: 6 amount 
per serving 
Calories 333 
Protein 3g 
Total Fat 6g 
Sodium 163mg 
Cholesterol 5mg 
Carbohydrates 72g 
Fiber 5g 


Cream of Pumpkin Soup  Back to Top

3 tablespoons margarine, softened 
1 tablespoon brown sugar 
1/4 teaspoon ground cinnamon 
4 slices whole wheat bread 
1 cup chopped onion 
2 tablespoons butter, melted 
2 (14.5 ounce) cans chicken broth 
1 (15 ounce) can pumpkin puree 
1 teaspoon salt 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground ginger 
1/8 teaspoon ground black pepper 
1 cup heavy whipping cream 

Preheat oven to 400 degrees F(200 dgrees C). Combine butter, brown sugar, and cinnamon.Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. 

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. 

Transfer broth mixture into the container of a blender or processor. Process until smooth. 

Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger,and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.. 
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. 
Makes 6 servings 

Nutrition: Servings Per Recipe: 6 
per serving 
Calories 330 
Protein 5g 
Total Fat 26g 
Sodium 1372mg 
Cholesterol 65mg 
Carbohydrates 21g 
Fiber 4g 

 


Praline Pumpkin Pie  Back to Top

1/3 cup butter or margarine 
1/2 cup chopped Pecans 
1/3 cup firmly packed brown sugar 
1 Graham Cracker Pie Crust (6 oz.) 
1 cup cold milk 
1 can (16 oz.) pumpkin 
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 
1-1/4 tsp. pumpkin pie spice 
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 

Melt butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Simmer, 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.

Pour cold milk into large bowl. Add pumpkin, pudding mixes and spice. Beat with wire whisk until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.

Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Garnish with finely chopped nuts. Store leftover pie in refrigerator.

 

Spiced Pumpkin Seeds  Back to Top

1 1/2 tablespoons margarine, melted 
1/2 teaspoon salt 
1/8 teaspoon garlic salt 
2 teaspoons Worcestershire sauce 
2 cups raw whole pumpkin seeds 

Preheat oven to 275 degrees F (135 degrees C). 

Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. 

Bake for 1 hour, stirring occasionally. 

Makes 2 cups 

Nutrition: Servings Per Recipe: 8 
per serving 
Calories 90 
Protein 3g 
Total Fat 5g 
Sodium 229mg 
Cholesterol 0mg 
Carbohydrates 9g 
Fiber 0g 

 


GUMMY BEARS  Back to Top

1 package sugar free Jello, any flavor
6 packages gelatin powder, unsweetened, unflavored
1/2 cup cold water

In a small saucepan, mix flavored and unflavored gelatin. Stir it up. Pour cold water in, stir with spatula until you have a messy blob. Turn heat on medium, melt blob. Stir until blob is melted. Pour into bear molds. Stick in freezer for 10 minutes to cool. 

If you don't have bear molds, take the rack out of your toaster oven and put it on the counter. Place a big sheet of aluminum foil over it. Shove the aluminum foil down into the gaps, leaving strip-like molds. Presto! Gummy worms.


 

Best Ever Popcorn Balls  Back to Top

5 quarts popped popcorn 
3/4 cup light corn syrup 
1/4 cup margarine 
2 teaspoons cold water 
2 5/8 cups confectioners' sugar 
1 cup marshmallows 


In a saucepan over medium heat, combine the corn syrup, margarine, 
cold water, confectioners' sugar and marshmallows. Heat and stir 
until the mixture comes to a boil. Carefully combine the hot mixture 
with the popcorn, coating each kernel. 

Grease hands with vegetable shortening and quickly shape the coated 
popcorn into balls. 

Makes 20 popcorn balls 

 

 

Halloweenies   Back to Top

3 (6 ounce packages) semi-sweet chocolate chips 
1 14 ounce can sweetened condensed milk 
2 Teaspoons vanilla extract 
1/2 cup chopped, salted peanuts 
1/2 cup candy corn 
1/2 cup candied cherries, chopped 
pinch of salt 

Line the bottom of an 8 or 9 inch square pan with waxed paper. In a saucepan put the chocolate chips, milk and salt. Melt over low heat stirring constantly or zap in your microwave till completely melted. Add the vanilla and all the other ingredients. 

Mix really well. Press into the bottom of the lined pan using a spatula to spread it evenly. Chill for a couple of hours or overnight. Dump upside down onto a cutting board and cut into small squares.

 


Caramel Corn  Back to Top

1 cup popping corn 
2 tablespoons vegetable oil 
1 cup white sugar 
1 pinch salt 
2 tablespoons butter 
1/2 cup dark corn syrup 
1/2 cup water 
1/2 tablespoon distilled white vinegar 
1/2 teaspoon baking soda 

Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over 
high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan 
moving constantly. When corn stops popping, remove from heat. Repeat 
until all corn has been popped. Place popped corn into a buttered 
bowl. 

In a 3 quart saucepan, combine sugar, salt, butter, dark corn 
syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil 
sugar mixture to hard ball stage, 248 degrees F (118 degrees C). 
Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve 
the soda. 

Pour hot caramel over popcorn, and quickly stir into popcorn; work 
quickly for the caramel sets up fast. Spread out on wax paper to 
cool. Store in a tightly covered container. 

Makes 2 quarts 

 

Caramel Apples 2   Back to Top

6 apples 
1 (14 ounce) package individually wrapped caramels, unwrapped 
2 tablespoons milk 

Remove the stem from each apple and press a craft stick into the 
top. Butter a baking sheet. 

Place caramels and milk in a microwave safe bowl and microwave 2 
minutes, stirring once. Allow to cool briefly. 

Roll each apple quickly in caramel sauce until well coated. Place 
on prepared sheet to set. 

Makes 6 caramel apples 

 

 

 

SPIDER SURPRISE    Back to Top

Pretzel sticks
Squeeze cheese
Round crackers
Pepperoni slices
Olives, sliced into small circles
Mustard (optional)

Break 4 pretzel sticks in half. Put a small amount of squeeze cheese on top of cracker. Insert ends of eight pretzel halves in cheese, arranging them like spider legs. Cover with a pepperoni slice. Place olive slice at base of pepperoni; add squeeze cheese or mustard on pepperoni for antennae, or decorate as you wish.

 

 


Cranberry-Pumpkin Cookies    Back to Top

1/2 cup butter, softened 
1 cup white sugar 
1 teaspoon vanilla extract 
1 egg 
1 cup solid pack pumpkin puree 
2 1/4 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup cranberries 
1 teaspoon ground cinnamon 
1 tablespoon orange zest 
1/2 cup chopped walnuts 

Preheat oven to 375 degrees F. Grease cookiesheets. 

In a large mixing bowl, cream butter and sugar until light and 
fluffy. Beat in vanilla, egg and pumpkin. 

Sift together the flour, baking powder, baking soda, salt and 
cinnamon and add to mixture. Mix until until well blended. 

Cut the cranberries in half and stir into mixture. Add orange peel 
and nuts. 

Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. 

Makes 3 dozen 

 



Iced Pumpkin Cookies   Back to Top

2 1/2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
2 teaspoons ground cinnamon 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cloves 
1/2 teaspoon salt 
1/2 cup butter, softened 
1 1/2 cups white sugar 
1 cup canned pumpkin puree 
1 egg 
1 teaspoon vanilla extract 
2 cups confectioners' sugar 
3 tablespoons milk 
1 tablespoon melted butter 
1 teaspoon vanilla extract 

Preheat oven to 350 degrees F (175 degrees C). Combine flour, 
baking powder, baking soda, cinnamon, nutmeg, ground cloves, and 
salt; set aside. 

In a medium bowl, cream together the 1/2 cup of butter and white 
sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, 
and beat until creamy. Mix in dry ingredients. Drop on cookie sheet 
by tablespoonfuls; flatten slightly. 

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then 
drizzle glaze with fork. 

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon 
melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve 
drizzling consistency. 
Makes 3 dozen

 

 

KITTY KRACKERS   Back to Top

Pepperoni slices (whole and cut into quarter-pieces)
Square or round crackers
Chives
Sliced olives
Cheddar cheese, cut into small wedges
Cream cheese

Place whole pepperoni slice on cracker. Use 1/4 slice of pepperoni 
for ears, chives or sliced olives for eyes, and a Cheddar cheese 
wedge for nose. Use two small dollops of cream cheese as cheeks, then 
place 3 (1-inch) pieces of chives in each cheek as whiskers.

 

 

 

PEPPERONI PUMPKIN   Back to Top

Pepperoni slices
Six-sided crackers
Cheddar cheese or processed cheese, cut into
triangles and crescents
Green onion

Place pepperoni slice on cracker.

Use cheese shapes to create eyes, nose and mouth. Use a piece of green onion between pepperoni slice and cracker for the stem.

 

 

 

BLOODSHOT EYEBALLS   Back to Top

1 (18-ounce) package refrigerated sugar cookie dough
Green ring-shaped hard candies (such as Life Savers)
Thin black licorice whips
1 tube chocolate decorating icing
1 small tube red glossy decorating gel

Preheat oven to 350 degrees. Cut 3/4-inch slices of dough. Place on 
ungreased cookie sheets; gently pinch corners to form shape of a 
human eye.

Place 1 raisin in the center of each hard candy. Place candy in the 
center of each cookie. Press short lengths of licorice on top of each 
cookie to make lashes.

Bake for 10 to 12 minutes. Let cookies cool on pan for 1 minute, then 
transfer to a wire rack and let cool completely.

When cool, use chocolate icing as eyeliner on top of each eye. Use 
decorating gel to draw bloodshot veins running through eyes.

Yield: About 18 cookies.

 

 

 

LIPSMACKING LUNATICS  Back to Top

1 (18-ounce) package refrigerated sugar cookie dough
Round, flat wafer candies (such as Necco Wafers)
Thin black licorice whips
16 to 18 tiny red cinnamon candies
1 tube blue decorating icing

Preheat oven to 350 degrees. Cut dough into 1-inch rounds. Form dough 
into balls; place on plate or cookie sheet and freeze for 5 minutes.

With your hands, flatten balls to form the shape of a head. Place on 
ungreased cookie sheets. Place 2 candy wafers on each cookie for the 
eyes. Place short lengths of licorice on top of head for hair.

Bake 10 to 12 minutes or until done. Transfer cookie sheets to wire 
rack. Immediately use cap from a 2-liter soda bottle to cut out 
mouth. Insert cinnamon candy at top of mouth (this is the uvula, also 
known as the dangly thing that hangs down the back of your throat).

When cookies are cool, squirt dots of blue icing onto eyeballs.

Yield: About 12 cookies.

 

 

Monster Head Apples   Back to Top

8 sturdy plastic forks or flat wooden sticks with round ends
8 small apples
1 (16 oz) can vanilla frosting
1/4 tsp food coloring - any color

fruit-flavored, ring-shaped hard candies
fruit-flavored, gummy candy
tiny, tart fruit-flavored candies
candy corn
wax lips or monster teeth
chewy fruit snack rolls (Roll-Ups) - cut in half crosswise
hard, Chinese noodles
licorice - cut into 1/4 inch, 1/2 inch and 1 inch pieces
waxed paper or small plates


Cut waxed paper into eight (8 x 6 inch) pieces. Insert fork or stick into stem end of each apple for handle, then place on wax paper.

Microwave frosting on high for 20 to 30 seconds or until frosting can be stirred smooth. Stir in food coloring until well blended. (If more than one color of food coloring is used, split frosting into separate bowls before microwaving.

Holding one apple over large bowl (to catch drips) spoon melted frosting over apple to coat. Place coated apple on piece of waxed paper. Repeat with remaining apples and frosting.

Press candies into frosting to decorate as desired. Decorate one apple at a time, so frosting does not cool before you finish.

Suggestions for decorating:

Face:
Press ring-shaped candies into apple for eyes. Press tart candies into center of ring candies. Add wax lips and half gummy candy for nose.

Press tart candies into apple for eyes. Cut ring-shaped, gummy candy in half, use as eyebrows. Press candy corn in for nose. Use 3 (1/4 inch) pieces of licorice for mouth.

Press ring-shaped candies into apple for eyes. Press tart candies into center of ring candies. Press gummy candy in for mouth. Use 2 gummy candies for ears.


Hair:
With a snack roll cut fringe on one long side. Wrap fringed snack roll pieces around top of apples for hair.

Cut licorice into 1/2 and 1 inch, angled pieces. Press into frosting around stick at different angles.

Press ends of hard, Chinese noodles into frosting around stick.


Arms:
Use 1 inch pieces of licorice for arms. Hands can be added by gluing gum drops to ends of licorice with frosting.


Horns:
Press gummy candy in top of apple. Glue candy corn into center of gummy candy with frosting.


Gel frosting can be used to create scars, blood or stitches (depending on how gory you want your monsters).


NOTE: If you use tooth picks to hold any part of your monster together, please remember to tell the person you give the monster to.


Makes 8 servings.

Nutritional information per serving: 1 apple = 1 serving.
Calories 310; Calories from fat 90; Total fat 10g; 
Saturated fat 3g; Cholesterol 0mg; Sodium 115mg; 
Total Carbohydrate 54g; Dietary Fiber 3g; Sugars 49g; 
Protein 0g.

Dietary Exchanges: 
3 1/2 Fruit, 2 Fat 
OR 3 1/2 Carbohydrate, 2 Fat

 

 

 

EYEBALL POTION   Back to Top

8 ounces frozen whipped topping, thawed slightly
Blueberries or raisins
1 1/2 cups boiling water
1 large package gelatin, any red flavor
1 cup cold water
Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the "pupil." Freeze 30 minutes or until firm.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice cubes to make 2 1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the 2 frozen "eyeballs" in each dish, leaving the top of the "eyeballs" exposed. Refrigerate 1 1/2 hours or until firm.

Yield: 10 servings.

 

 

 

Halloween Dirt Cake   Back to Top

1 (20 oz) package chocolate sandwich cookies with creme filling
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
4 (3 oz) packages instant chocolate pudding mix
6 cups milk
1 (12 oz) container whipped topping
20 gummy worms

Finely chop the chocolate cookies in a food processor or blender.

Combine the butter, cream cheese, powdered sugar, and vanilla.
Mix on low speed until smooth. Add the chocolate pudding and milk. Blend until mixed through.

Fold the whipped topping into the pudding mixture.

In either a 9x13 ungreased pan, a litter pan or a flower pot, alternate layers of chopped cookies and pudding mixture. Start with a layer of about 1/3 of the cookies, followed by 1/2 of the pudding mixture, then 1/3 of the cookies, then 1/2 of the pudding mixture, then lastly, 1/3 of the cookies.

Carefully arrange the gummy worms in the top layer of the cookies.
You might want to bury some of them in the "dirt" and leave some of them poking out of the dirt. You might even want to make some of them look like they are escaping from the pan.

This is a perfect recipe for your Halloween party at home, work or school. If you're feeling creative, this recipe can be prepared in either a cat litter pan (new and unused, please!) and then served with a pooper scooper rather than a spatula. Or, it can be made in a large flower pot, decorated with small plastic flowers and then served with a small trowel. 

 

HALLOWEEN HAYSTACKS   Back to Top

1 1/2 quarts popped popcorn
1 cup chow mein noodles
12 ounces butterscotch morsels
1/3 cup creamy peanut butter

Combine popped popcorn and chow mein noodles in large bowl. Melt butterscotch morsels in a double boiler over hot, not boiling water, stirring constantly until smooth, about 3 to 5 minutes.

Blend in peanut butter. Pour mixture over the popcorn; stir to coat well. Drop by heaping tablespoon onto waxed paper-lined pan. When firm, store in tightly covered container.

Microwave directions: Pop microwave popcorn according to package directions. Mix with chow mein noodles in large bowl. In a 4-cup glass measure, combine butterscotch morsels and peanut butter. Microwave on high 2 minutes or until soft. Stir until smooth. Pour over popcorn; stir to coat well. Shape according to directions.

Yield: 24 haystacks.

 

 

 

 

PUMPKIN MUFFINS   Back to Top

6 tablespoons butter 
1 cup flour 
1/4 cup sugar 
1 teaspoon baking powder 
pinch salt 
3/4 cup milk 
1 egg 
2 tablespoons maple syrup 
1 cup pumpkin puree 
1/4 cup dark raisins 

Preheat the oven to 400 degrees. Place cupcake liners into the cups of a 10-cup muffin pan and set aside. Melt the butter over low heat. Sift the flour, sugar, baking powder, and salt into a large bowl. In another bowl, whisk the melted butter, milk, egg, maple syrup, and pumpkin puree. Add to the flour mixture and blend. Stir in the raisins. Pour into the muffin cups. Bake on middle shelf for 18 to 20 minutes, until golden brown. Remove and serve warm. Serves 10. 

 

 

GNARLED WITCHES   Back to Top

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 cup all-purpose flour
1 egg, beaten
1 cup bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce

Grease cookie sheet with oil; set aside.

Carefully cut chicken breasts part way to create five fingers (the uncut part will be the palm of the hand). Dust with flour; dip in beaten egg and then bread crumbs. Broil 5 minutes on each side until golden brown and cooked through. Top fingertips with the halved black olives (for nails) and serve on lettuce.

Yield: 4 servings.

 

 

HALLOWEEN TRAIL MIX   Back to Top

1/4 cup unsweetened grated coconut 
1/2 cup mini chocolate chips 
1/2 cup dried apricots, chopped 
1 cup raisins 

Mix all the ingredients and store in a cool, dark spot. Will keep for 5 days. Makes about 2 cups. 

 

 

 

ORANGE SMOOTHIE   Back to Top

1/2 cup fresh (or canned) pineapple, drained and cut into chunks 
1/2 cup orange sections, seeded and cut into chunks 
2 tablespoons orange juice (fresh, preferably) 
1/2 cup plain or vanilla low-fat yogurt 
2 tablespoons chocolate syrup (optional) 

Place the pineapple, oranges, and orange juice in a food processor (or blender) and puree. Add the yogurt and puree until smooth. Serve in tall, chilled glasses. Drizzle in the chocolate syrup, if desired. Serves 2. 

 

 

Salted Toasted Pumpkin Seeds   Back to Top

Heat oven to 250 degrees. 

2 cups washed and dried pumpkin seeds
1 teaspoon. Olive oil
¼ teaspoon. Salt

Put washed and dried pumpkin seeds in a jelly-roll pan. Toss with olive oil and salt. Spread in a single layer and bake, stirring occasionally, 50 to 60 minutes until toasted. 

Chili-Coated Toasted Pumpkin Seeds

Proceed as Salted Toasted Pumpkin Seeds recipe, adding to the salt. 
1 teaspoon. Chili powder
¼ teaspoon. Ground red pepper

Parmesan Toasted Pumpkin Seeds

Proceed as Salted Toasted Pumpkin Seeds recipe, adding to the salt. 
2 Tablespoons. Parmesan cheese
¼ teaspoon. Garlic powder

 

 

Hershey's Brownie Cemetery Cake   Back to Top


1 package (about 19 ounces) brownie mix
1 can (16 ounces each) vanilla ready-to-spread frosting
1 tablespoon Hershey's cocoa
4 Hershey's Hugs chocolates
4 Hershey's Kisses chocolates
9 Hershey's Cookies 'n' Creme candy bars (1.55 ounces each) divided
5 Kit Kat wafer bars (snack size)
1 tube orange decorator icing
1 cup Mounds sweetened coconut flakes
Green food color
Reese's Pieces candy

Line 8-inch square baking pan completely with foil, allowing foil to extend over sides. Grease foil. To prepare, bake and cool brownie mix as directed on package. 

Invert brownie onto large tray. Remove foil. In small bowl, stir frosting and cocoa until well blended. Frost sides and top of brownie. Press one unwrapped Hug upside down in all 4 corners of brownie. Place Kiss on top of each Hug. Unwrap 2 Cookies 'n' Creme bars. Break into 12 pieces. 

Press each upright piece, near edge, around outside of brownie to resemble a fence. Unwrap Kit Kat bars. Holding upright, cut top of each bar at angles on both ends to resemble tombstones. Pipe letters "R. I. P." on flat side of each bar with orange icing. 

In small bawl, combine coconut, 1/2 teaspoon water and a few drops green food color. With fork, toss until evenly tinted. Spread over top of brownie. Press tombstones into brownie. Sprinkle top with Reese's Pieces candy. Unwrap remaining Cookies 'n' Creme bars. Break and arrange to fit around base of brownie, making steps and door to cemetery.

 

 

Halloween Coffin Cake   Back to Top


2 boxes (16 ounce each) pound cake mix
1 roll (1 pound 2 ounces) slice and bake refrigerated sugar cookies
3/4 cup all-purpose flour
2 cans (16 ounces each) vanilla ready-to-spread frosting
2 tablespoons Hershey's cocoa
8 Hershey's Cookies 'n Crhme candy bars (1.55 ounces each)
Reese's peanut butter cups (miniatures)
York peppermint patties (miniatures)
Rolo caramels in milk chocolate
Hershey's Kisses chocolates
Hershey's Hugs chocolates
Peter Paul Mounds and Almond Joy candy bars (snack size)
Twizzlers candy
Kit Kat wafer bars
Reese's Pieces candy
Twizzlers Pull-n-Peel candy

Heat oven to 350 degrees. Grease one 13 by 9 by 2-inch baking pan. Prepare and bake both pound cake mixes together in one pan as directed on package for 13 by 9 by 2-inch baking pan. (After baking cake, leave oven on to bake cookie "lid"). 

Cool cake 10 minutes on wire rack; invert cake onto wire rack and remove pan. Cool completely. With clean hands or wooded spoon, stir together cookie dough and flour until well combined. 

On lightly greased cookie sheet, roll out cookie dough to 12x8-inch rectangle. Bake 15 to 20 minutes or until lightly browned. Cool slightly. With large spatula,  carefully remove cookie to wire rack. Cool completely. 

Place cake on large tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out center of cake to within 1-inch from sides and bottom. Unwrap Cookies 'n'Creme bars. Line inside of "coffin" with bar pieces. 

Place frosting in bowl. Stir in cocoa until well blended. Frost entire outside of coffin and top of cookie lid. Fill center of coffin with assorted wrapped candies. Unwrap some candies and decorate lid. Prop up one side of lid with wooded skewer or popsicle sticks wrapped with Pull-n-Peel candy

CANDY CRITTERS Create "spooktacular" critter by using products such as Hershey's Nuggets candy. York peppermint patties miniatures. Hershey's Kisses chocolates or Reese's peanut butter cups as bodies. Then add Twizzlers candy legs. Pull-n-Peel candy whiskers and Reeses's Pieces candy eyes


White-Chocolate Eyeballs   Back to Top

1/2 cup butter
1-1/2 cup peanut butter
1 lb. powdered sugar
1 Tbs. vanilla extract
12 oz. white chocolate or coating
40 miniature chocolate chips
red food gel 

toothpick
wax paper 

Cream the butter and peanut butter together, then add the powdered sugar and vanilla extract and blend thoroughly. 

Form one-inch balls and refrigerate until firm. Melt white chocolate in the microwave and with a toothpick, dip the eyeballs, covering all but a small circle (right on top). Place on wax paper until cool and firm. 

Place a mini chocolate chip in the center of each eyeball, and decorate with red food gel as blood shot eyes.



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