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Halloween Recipe Ideas
Nutter Butter Ghost Cookies
(Photo submitted by Shell)
Dip Nutter Butter cookies in white chocolate
almond bark. Add mini chocolate chips for the
eyes and a normal size chocolate chip for the mouth before the white
chocolate hardens. In
the above photo, I used only the normal sized chocolate chips b/c I didn't
have the minis on hand.
Chocolate Spiders
Melt 4 cups semisweet chocolate baking
chips in top of double boiler.
Let stand over the water until water is cool, about 10
minutes. Place
wax paper on cookie sheet. Pour chocolate into a pastry bag
that is
fitted with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax
paper in the shape of spiders. If chocolate is runny it needs to be
cooled
longer. Chill the spiders for about 10 minutes. When hard
peel off wax
paper. Store in refrigerator laid flat.
Devil Dogs with Blood
Hot dog buns, Hotdogs, Ketchup. Cook hot dogs as normal,
either boiled or
grilled. With scissors cut out little triangles
in top part of bun facing
outward. The bun should look like a
mouth. Place a hotdog in a bun and add
ketchup for blood affect.
Cockroach Clusters
12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces
Place chocolate in a microwave-safe bowl. Microwave on high power
for 2
minutes. Stir. Continue to microwave in 15 second increments
until
chocolate is almost melted. Remove from microwave and stir
grated
chocolate into melted chocolate. Add raisins and pretzels and stir.
Drop mixture using a tablespoon onto waxed paper. Let stand until firm.
Makes about 34 clusters.
Vampire Punch
8 cups cranberry juice, 6 cups sparkling apple juice, 6 orange slices. Put
all ingredients in a punch bowl. Add ice cubes before serving.
Digging Up Ghost Treat
Ingredients needed:
3 1/2 cups cold milk
2 pkgs. (4 serving size) Jell-o chocolate instant pudding and pie
filling
1 tub (12 oz.) Cool Whip whipped topping, thawed
1 pkg. (16 oz.) chocolate sandwich cookies, crushed
Pour cold milk into large bowl; add pudding
mixes. Beat with wire whisk
for 2 minutes. Stir in 3
cups of the whipped topping and 1/2 of the cookies.
Spoon
two tablespoons of cookie crumbs and 1/2 cup pudding into 15
individual cups. Top with remaining crumbs. Decorate
with
remaining whipped topping dropped by spoonful (ghosts)
and
candy (eyes). Watch the ghosts disappear.
Witchy Fingers
(Photo submitted by Shell)
Cut Mozzarella cheese sticks in half. Slice one top off in a
slant to place the
almond slice "fingernail" and cut little marks to create the bend of the
finger.
Nightcrawlers
Ingredients needed:
12 large apples, Boysenberry jam, 4 tbsp. Butter, 12 gummy worms.
Preheat
oven to 350 degrees. Core apples from stem end to « inch from bottom.
Stuff
each hole with 1 tsp jam and butter. Place in a pan and bake
uncovered for
35-45 minutes. Remove apples let stand for 15 minutes.
Set each apple in a
bowl and spoon syrup from baking pan around it.
Insert a gummy worm with
half its body protruding.
Roasted Pumpkin Seeds
Pumpkin seeds, Water, Salt, Melted butter, Vegetable spray. Preheat oven to
350 degrees. Rinse seeds well. For every 2 cups of seeds, put 4 cups of
water and 2 tbsp. of salt into saucepan. Add the seeds and simmer over low
heat for 10 minutes. Drain well in strainer. Place on paper towels and pat
dry. Toss the seeds with melted unsalted butter in a large bowl until evenly
coated. Spray cookie sheet with vegetable spray. Spread seeds over tray and
bake for 30 minutes, stirring, and tossing occasionally. When seeds are
golden brown they are ready. Store in airtight container in cool place.
Ghostly Snack
Using a tube of refrigerator biscuits let the children separate and shape
each like a ghost. They can roll the biscuits in butter and then in cinnamon
and sugar mixture. Bake biscuits as directed and watch the goblins gobble
them down.
Witches Brew
This activity works well in the month of October. On the first of the month,
bring in a large, black pot that resembles a witch's pot. Inside the pot
there is a slip of paper that reads: "I am the Witch of the West and I am
out gathering ingredients for our Halloween brew." On designated days, place
the bags containing ingredients in the pot. The ingredients should be placed
in a pot, inside a plastic bag so that no smell escaped. Place plastic bags
within brown paper lunch bags and have appropriate names printed on the
outside of the bag. On Halloween, empty all the bags and stir the brew.
This
recipe is a guarantee for perfect attendance.
1 C. Blood Drops - Red Hots
1 C. Owl Eyes - Peanuts
1 C. Cats Eyes - Peanut M&Ms
1 C. Chicken Toenails - Corn Candy
1 C. Colored Flies - M&Ms
1 C. Butterfly Wings - Fritos
1 C. Earthworms - Corn Curls
1 C. Cat Claws - Sunflower Seeds
1 C. Ants - Raisins
1 C. Snake Eyes - Chocolate Chips
1 C. Cobwebs - Triscuits
1 C. Gizzards - Shoestring Potatoes
1 C. Bat Bones - Pretzels
Mummy Dogs
(Photo submitted by Shell)
Cut crescent roll dough
into thin strips and wrap around hot dogs.
Bake according to crescent package directions and use ketchup or
mustard for eyes. I cut my hot dogs in half to make them bite-sized.
Monster Toes
4 drops green food coloring
2 ¼ C Bisquick
16 cocktail beef franks
8 canned black pitted olives
halved lengthwise
Preheat oven to 350 F. Combine
food coloring with 2/3 C water. In medium bowl,
combine Bisquick with water to
form soft dough. On well-floured surface roll out
dough into 12” square about ¼
“ thick. Cut into 16 squares. Place one frank on
each square. Wrap dough
around each frank; pinch ends together to seal. Place
seam side down on ungreased baking sheet. Trim I nd of each olive piece to
resemble a toenail;
press onto each “toe”. Bake 20 minutes or until golden brown.
Chili Graveyard Swamp
4lbs ground beef
2 envelopes Sloppy Joe seasoning
2 cans tomato paste
8 oz sharp cheddar, shredded
8oz sour cream
green, yellow, red food coloring
mustard from a squeeze bottle
1 box melba toast rectangles
oval crackers (TownHouse)
8 oz whipped cream cheese
black food coloring
In large skillet over medium
heat brown the meat in two batches. Drain the fat.
Reserve four cups of meat.
Return the remaining meat to same skillet over
medium heat. Stir in seasoning,
tomato paste, and 2 cups water. Bring
to boil. Reduce heat to low; simmer 5
minutes. Stir in cheese until melted.
For the swamp, tint the sour cream
green, spread along the inside edge
of a 12” round plate. Squeeze mustard onto
sour cream; using a toothpick
swirlslightly. Mound sloppy joe mixture in the
middle of the plate over the
edge of the swamp. Sprinkle mound with remaining
ground beef mixture to
cover completely. For the tombstones, spread some cream
cheese over
the melba and oval crackers. Tint ¼ cup cream cheese black;
transfer to
a plastic pastry bag fitted with a small writing tip. Pipe spooky
saying on
tombstone. Arrange on the mound Serve with remaining toast and
crackers.
Bloody Eyeballs
2 C. smooth marina sauce
Red food coloring
q-Tips
24 bocconcini (mini mozzerella
balls)
or use a melon baler to make balls from 2 1lb. Bricks)
½ green pepper cut into ¼”
squares
8 large canned pitted black
olives, sliced crosswise into 1/8” rounds
Spread marina sauce on serving
plate. Place three TBS water in bowl; tint water
bright red. Place cheese in
sauce in pairs. Using a Q-Tip and diluted food
coloring paint bloodshot veins
on the cheese. Place pepper squares
inside olive rings for pupils and place on
cheese balls.
Spiders
Use Oreo cookies lift top put three strands of licorice across
cookie
and put top back on. Use two dots of icing to anchor red hots for
eyes.
OR
Use Ritz crackers and cheese
whiz (in a can) add chow mein noodles for the legs
and m&ms for the eyes. Attach the eyes to the crackers by using the
cheese whiz.
See photo below.
(Photo submitted by Anndell)
Popcorn Balls
2.5 quarts popped popcorn, 1 14-oz package light caramels, 1/4 cup light
corn syrup, 2 tbsp. Water. Keep popcorn warm in a 200 degree oven. Melt
caramels in top of double boiler over simmering water. Add corn syrup and
water and mix until smooth. Slowly pour over popcorn in a large bowl. Stir
to mix well. With greased hands, shape into balls about the size of
softballs. Let cool completely before wrapping with plastic wrap.
Candied Apples
12 red delicious apples, 12 wooden skewers, 4 cups sugar, 3/4 cup light corn
syrup, 1 tsp red food coloring, 1.5 cups water, 1 cup chopped peanuts.
Grease a large cookie sheet and set aside. Wash and dry apples. Insert a
stick through stem, leaving about two inches sticking out. In a saucepan
over medium heat, combine sugar, corn syrup, food coloring and water. Cook,
stirring constantly, until ingredients are dissolved and liquid boils. Set a
candy thermometer in mixture and continue cooking, without stirring until
temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped
peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to
coat evenly. Work quickly. As you dip each apple roll in peanuts to coat
then place on prepared cookie sheet. Let apples cool for at least an hour.
Bobbing Apple Punch
1.5 cups orange juice, 4 cups apple cider, 1 cup pineapple juice, 2 tbsp.
Sugar, 4 cups ginger ale (chilled), 6-8 small red apples, 1 orange, sliced.
In punch bowl mix orange juice, apple cider, pineapple juice and sugar.
Chill of a couple hours. Before serving add ginger ale, apples, orange
slices and ice cubes.
Ghosts on Broomsticks
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks
Heat 2 inches of water to simmering, not boiling, in the bottom of a double
boiler. Place the white chocolate chips in the smaller pot and set it over
the pot of simmering water. Cook on low heat, stirring constantly until the
chocolate is fully melted. Remove from the heat.
Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the
waxed paper, 6 to a sheet.
Spoon ghost-shaped blobs of chocolate onto the paper, partially
covering each
stick. Press 2 candies into each ghost for eyes.
Freeze ghosts for 15 minutes, or until hard.
Toadstools
1 Saltine cracker
1 Small piece of Hershey bar
1 tsp Peanut butter
1/2 Large marshmallow
Spread peanut butter on saltine cracker. Top with Hershey
bar piece and
marshmallow. Microwave 20 seconds.
Grown ups will love these as much as the kids do. They are addicting!!
Squashed Frogs for Halloween
1 Stick margarine
40 lg marshmallows (10 oz. bag)
5 c corn flakes cereal
1/2 ts vanilla (optional)
2 ts green food coloring
M&Ms Plain Chocolate Candy
Melt margarine in large saucepan. Add marshmallows and cook
over low heat,
stirring constantly until melted and mixture is syrupy.
Remove from heat. Add vanilla and food color. Mix. Add
corn flakes and mix
until well coated and bright green.
Halloween Snack Mix
1/2 c blood drops (red hots)
1/2 c cats eyes (blanched almonds) or (gum drops)
1/2 c cats claws (sunflower seeds)
1 c chicken toenails (candy corn)
1 c colored flies (M&M's)
1 c butterfly wings (corn chips)
1 c ants (raisins)
1 c earthworms (cheese curls)
1 c cobwebs (Triscuits) or (Golden Grahams)
1 c snakes eyes (peanuts)
1 c bats bones (shoestring potatoes)
Mix everything together in a large bowl.
Serve with several pints of (cherry punch).
Caramel Marshmallow Apples
1 pkg (14 oz) caramels, 1 cup mini marshmallows, 1 tbsp. Water, 5-6 small
apples, Wooden skewers. Line baking sheet with buttered waxed paper; set
aside. Combine caramels, marshmallows and water in medium saucepan.
Cook
over medium heat, stirring constantly, until caramels melt. Cool slightly
while preparing apples. Rinse and dry apples. Insert skewers into apples.
Dip each apple in caramel mixture, coating apples. Place on prepared sheet.
Refrigerate until firm. For variety roll apples in crushed peanuts or
drizzle with melted chocolate.
Phantom Punch
1 qt. Orange Juice, 1 qt. Seltzer Water or Club Soda, 1/2 gal Sherbet, Apple
Pieces, Raisins, Tangerine Slices, Grape Juice. Combine the liquid
ingredients in a large bowl. Using a muffin tin, make 6 phantom faces by
freezing apple pieces, raisins, and tangerine slices in grape juice. Float
these on the mixture. Complete by slicing sherbet into small squares and
float on top. Serves 8-10 thirsty ghosts!
The Cats Meow Cake
Ingredients Needed:
12 eggs
5 bars of sweet chocolate
2 tablespoons water
4 packages of ladyfingers
Directions:
In two bowls, separate the eggs. In a glass bowl, melt the
chocolate
bars together with the water in a microwave. Add
the unbeaten egg
yolks to the melted chocolate and immediately
stir until smooth.
Let cool. In another bowl, beat the
egg whites until stiff and fold
onto the cooled chocolate
mixture. Line the bottom and sides of a
12 inch springform
pan with split ladyfingers (be sure to cut the
bottoms of the
ladyfingers so they will stand better.) Use small
pieces to fill
in the spaces on the bottom of the pan. Now pour
one-third
of the chocolate mixture over the ladyfingers.
Peanut Butter & Jelly Filled
Spiders
3 tbsps reduced fat peanut butter
3 tbsps strawberry jam
1 lb Frozen Bread Dough -- thawed
Prepare two baking sheets with cooking
spray; set aside. In a small bowl, combine
peanut butter and jam; set aside.
Divide dough into sixteen equal pieces. It takes
two pieces of dough to make
one spider. To make spider, take one piece of dough,
on a lightly floured
surface, divide this piece into four equal pieces for spider's legs.
Roll
each of these pieces into thin ropes, each being eight inches long. Lay each
of these ropes, parallel and equal in length to each other, half inch apart
onto prepared baking sheet. For the spider's body, divide a second piece of
dough, one twice as large as the other. On a floured surface, pat larger
piece of dough with the palm of your hand to flatten. Place two teaspoons
peanut butter and jam mixture onto center of circle. Bring ends of dough up
together and seal seams. Gently roll this piece of dough into a ball; set
aside. Roll smaller piece of dough in a round ball (this will be the spider's
head). Place peanut butter filled body and head centered on top of the four
ropes of dough. The spider should now have eight legs. Finish with remaining
pieces of dough to make eight spiders. Let rise until doubled in size, one
hour. Bake in a 375 degree oven for ten minutes, or until golden brown. NOTES:
The Peanut Butter & Jelly Spiders are so cute and very good! They rise and
turn a nice light brown while baking. They will make a hit with kids because
of the shape and the filling.
Magical Brew
Blood drops (red hots)
Chicken toes (candy corn)
Colored flies (M&M's)
Chicken Gizzards (shoestring potatoes)
Cat's claws (sunflower seeds)
Owl eyes (peanuts)
Bat Bones (straight pretzels sticks)
Dead Flies (raisins)
Ghost noses (mini-marshmellows)
Dried knuckles (popcorn)
Witchy Treats
On a cookie sheet freeze place full, round scoops of lime sherbet. Freeze.
When ready to decorate and serve, place a sugar cone on each scoop of
sherbet. Poke short pieces of shoestring black licorice for hair up under the
hat. Use small orange candies for the eyes, and a cashew for a crooked nose.
You can eat the melting creations right away or refreeze before serving.
Witch's Hats
(Photo submitted by Shell)
Use a large, flat, dark cookie for the brim and an chocolate ice-cream
sugar cone for the crown. Fill the cone with ice cream even to the rim
and center it on top
of the cookie. You can use icing to decorate the
hat. You could also use a tube of green or orange colored icing to
create a small "ribbon" around the base of the hat to complete the
look.
I used the chocolate drumstick ice cream treats and a fudge
striped cookie.
Chop the ice cream top off the drumstick and eat it first then
flip
the cone over and place on top of the bottom of the fudge striped cookie.
Swamp Slime
Make green jell-o. Put some of it in clear plastic containers and put some
aside. When the jell-o starts to solidify, add various gummy bugs. Beat the
rest of the jell-o to a froth and add to the top of the slime. Let jell-o set.
Scarecrow and
Spider Cupcakes
PREP: 30 min; BAKE: 20 min
Makes 16 cupcakes
Bake ahead and freeze the unfrosted cupcakes for up to three months, then
frost and decorate when needed. Frozen cupcakes are also easier to frost!
1
1/2 cups Bisquick® Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or
butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker Fruit Roll-Ups® strawberry fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies (candy corn, red string licorice, small gumdrops)
32 candy eyes
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black string licorice, cut into 4-inch pieces
1. Heat oven to 375°. Place
paper baking cup in each of 16 regular-size
muffin cups, or grease and flour
muffin cups.
2. Beat baking mix, sugar, milk, shortening, vanilla and egg in large bowl
on
low speed 30 seconds, scraping bowl constantly. Beat on medium speed
4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan; cool completely.
Frost and decorate
cupcakes as directed below for Scarecrows and Hairy Spiders.
To Decorate: Scarecrows:
Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream
cone with bow made with fruit rolls. Place ice-cream cone upside down on each
cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn
for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.
Hairy Spiders:
Frost 8 cupcakes with chocolate frosting. Squeeze large black
gumdrops, one at a time, through garlic press to form hair; arrange on
cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy
eyes on large black gumdrops for eyes. High Altitude (3500-6500 ft): Use
paper baking cups. Increase milk to 2/3 cup. Bake 20-25 min.
Monster Claws
2 tbsp flour
1 tbsp plus 2 tsp cajun seasoning -- divided
1 lb boneless skinless chicken breasts --cut lengthwise into 3/4-inch strips
1 1/2 c cornflake crumbs
2 tbsp chopped green onions
3 eggs -- lightly beaten
1 red, yellow or orange bell pepper -- cut into triangles
Barbecue sauce
Preheat oven to 350F. Lightly grease baking sheets. Place
flour and 2 teaspoons cajun seasoning in large resealable plastic food
storage bag. Add chicken and seal. Shake bag to coat. Combine cornflake
crumbs, green onion and remaining 1 tablespoon cajun seasoning in large
shallow bowl; mix well. Place eggs in shallow bowl. Dip each chicken strips
into eggs and then into crumb mixture. Place coated chicken strips on
prepared baking sheet. Bake chicken strips 8 to 10 minutes or until chicken
is no longer pink in center. When chicken is cool enough to handle, make
1/2-inch slit in thinner end. Place bell pepper triangle into slit to form
claw nail. Serve claws with barbecue sauce for dipping. Makes about 30 strips.
Haunted Hint: A bewitching way to garnish a Halloween dish is with
vegetable
cutouts! Use a small metal cookie cutter or sharp knife to cut
Halloween
shapes from bell peppers, carrots, parsnips, squash, eggplant or
tomatoes.
Halloween Chicken Pizza Masks
1 lb. ground chicken
1/2 c chopped onion
1 tsp salt
1 tsp dried oregano leaves
1/2 tsp ground black pepper
6 english muffins -- split
1 1/2 c prepared pizza sauce
1 large green or red bell pepper
1 c shredded Cheddar cheese (4-oz)
1 c shredded mozzarella cheese (4-oz)
1 can sliced black olives (2 1/4 oz) -- drained
Heat large skillet over
medium-high heat until hot. Add chicken, onion, salt, oregano
and black
pepper. Cook and stir about 6 minutes or until chicken is no longer pink;
set
aside. Cover 15 1/2 x 10 1/2-inch baking pan with foil. Arrange muffins in
single layer on prepared pan. Spread 2 tablespoons pizza sauce on each muffin
half. Cover generously with chicken mixture, dividing evenly. Cut 12 sliver
bell peppers into "smiling" mouth shapes; set aside. Chop remaining bell
pepper; sprinkle over mini-pizzas. Combine Cheddar and mozzarella cheeses in
small bowl; sprinkle generously over mini-pizzas. Bake at 450F 12 minutes or
until cheese is light brown. Make face on each pizza by using 2 olive slices
for "eyes" and 1 pepper shape for "mouth". Makes 12 mini-pizzas
Grilled Cheese Jack-O-Lanterns
3 tablespoons butter or margarine -- softened
8 slices bread
4 slices Monterey jack cheese
4 slices sharp cheddar cheese
Preheat oven to 350F. Spread butter on one side
of each bread slice. Place bread
buttered-side-down on ungreased cookie
sheet. Using a small sharp hors d'oeuvre
cutter or knife, cut out shapes from
4 bread slices to make jack-o-lantern faces.
On remaining bread slices layer
1 slice Monterey Jack and 1 slice Cheddar.
Bake 10 to 12 minutes or until
cheese is melted. Remove from oven; place
jack-o'-lantern bread slice on
sandwiches and serve. Makes 4 servings.
Eyes of Newt
2 cans sliced ripe olives (2 1/4 oz each) -- divided
1/4 c chopped roasted red pepper -- divided
1 package cream cheese (8-oz) -- softened
1 clove garlic -- minced
8 flour tortillas (6- to 7-inch)
16 slices deli roast beef
Reserve 48 olive slices, 48 pieces red pepper and 1
tablespoon cream cheese.
Chop remaining olives. Combine remaining cream
cheese, olives, red
pepper and garlic in small bowl; mix well. Spread about 2
tablespoons
cream cheese mixture on each tortilla. Top each tortilla with 2
beef
slices, overlapping slightly. Roll up tortillas, jelly-roll fashion.
Trim off
uneven ends of each tortilla; discard. Slice each tortilla roll into
8 (3/4-inch) pieces. Using reserve cream cheese, attach reserved olives
and
red peppers to make roll-ups look like eyes. Make 4 dozen pieces.
Bat & Spook Pizza
4 Italian bread shells (6-inch)
2/3 c pizza or spaghetti sauce
1 package pepperoni slices (3 1/2 oz)
4 slices mozzarella cheese (1 oz each)
Preheat oven to 375F. Place baking shells on ungreased baking sheet. Spread
pizza sauce evenly on bread shells; top evenly with pepperoni slices. Cut out
ghost and bat shapes from cheese slices with cookie cutters; place on pizza
sauce. Bake 10 to 12 minutes or until cheese is melted. Makes 4 servings.
Monster Cookies
12 eggs 1 lb. oleomargarine
2 lbs . brown sugar 3 lb peanut butter
4 c. white sugar 18 c. oatmeal
1Tbsp. vanilla 1 lb chocolate chips
1 Tbsp syrup (any kind) 1 lb M & M's
8 tsp soda
Mix in dish pan in order given. Drop by spoonfuls on cookie sheet
and flatten. Place 6 to a cookie sheet. Bake at 350 degrees
for 12 mins. do not overbake. Let set 1 min. before removing
from cookie
sheet.
This makes 22 1/2 dozen medium-size cookies.
Creepy Candies
1 bag large marshmallows 1 bag chocolate chips
1 can crunchy Chinese
noodles
Give each child a sheet of wax paper to work on. Have children
stick
Chinese noodles into the
marshmallows to make the shape of a
spider or other bug.
Then melt the chocolate chips, and pour the
chocolate over your
children's creations. When the
chocolate hardens, you have a deliciously creepy Halloween treat.
If you'd like to try something a little
more nutritious, use a round
cookie cutter to cut sections from a
slice of bread. Smear the bread with
orange colored cheese spread, and make a jack-o-lantern face with
raisins.
Ghost Cookies
Take a Nutter Butter Cookie and put white frosting
on the outside.
Add
chocolate chips for the eyes and you have ghost cookies!
Special Pumpkin Snack
Spread soft
cream cheese on a graham cracker.
Arrange pretzel sticks on the cream cheese to
create a fence. Add three small candy pumpkins on top of the fence.
HERSHEY'S Spider Web Caramel Apples
Ingredients
6 wooden popsicle sticks
6 medium-size apples, rinsed and stems removed
60 HERSHEY'S Classic Caramels (Traditional or Chocolate Creme-Filled), unwrapped
2 tablespoons water
20 HERSHEY'S KISSES Milk Chocolates, unwrapped
1 teaspoon shortening
Instructions
1. Generously butter or spray with vegetable cooking spray 6 foil or
paper
muffin cups (2-1/2 inches in diameter). Insert wooden
popsicle stick into stem
end of each thoroughly dried apple.
2. Place caramels and water in medium microwave-safe bowl.
Microwave at HIGH
(100%) 1 minute; stir. If necessary,
microwave additional 30 seconds at a time,
stirring after each
heating, until caramels are melted and mixture is smooth.
3. Dip apples into warm mixture, turn until coated. Scrape off
excess coating;
place into prepared papers. If necessary,
warm coating by microwaving additional
15 seconds
at a time. Refrigerate until firm (about 30 minutes).
4. Place chocolates and shortening in microwave-safe measuring
cup. Microwave at
HIGH (100%) 1 minute; stir. If necessary,
microwave additional 15 seconds at a
time, stirring after each
heating, until chocolates are melted and mixture is
smooth.
5. Drizzle melted chocolate over caramel-coated
apples. Refrigerate until
serving time.
Boo Bites
Ingredients:
. 1/4 cup (1/2 stick) margarine or butter
. 30 large marshmallows or 3 cups miniature marshmallows
. 1/4 cup light corn syrup
. 1/2 cup REESE'S Creamy Peanut Butter
. 1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
. 4-1/2 cups crisp rice cereal
Instructions:
1. Line cookie sheet with wax paper.
2. Melt butter in large saucepan over low heat. Add marshmallows.
Cook, stirring
constantly, until marshmallows are melted.
Remove from heat.
3. Add corn syrup; stir until well blended. Add peanut butter and chocolate
chips; stir until chips are melted and mixture is well blended.
Add cereal; stir
until well coated. Cool slightly.
4. With wet hands, shape mixture into 1-1/2 inch balls; place balls on prepared
cookie sheet. Cool completely. Store in cool, dry place. About 4 dozen bites.
Graveyard Cups
24 clear 12-oz. plastic cups
2 pkgs. Oreo cookies
2 recipes of chocolate pudding
whipped cream
24 Pepperidge Farms Milano Cookies
brown or black cake decorating gel
24 gummi worms
Crush all Oreos in food processor. In the bottom of each cup,
place
about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture,
holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo
mixture over pudding. Poke one gummi worm down in dirt, still
showing on top. On each Milano cookie, write on top half "RIP"
with
cake decorating gel, and stick them down in the back of the cup.
They resemble tombstones.
Note: Can also do in a sheet cake pan with
lots of tombstones and
worms for a home party.
BOO! Spoon Pops
½ cup white chocolate morsels
8 plastic spoons
Mini M&M'S (for eyes)
Black and orange curling ribbons
Halloween stickers
Reynolds® Spooky Prints® Plastic Wrap
PLACE white morsels in a small microwave-safe bowl.
MICROWAVE on HIGH power 1 minute; stir. then MICROWAVE on
HIGH 30 to 45 seconds longer; stir until smooth.
DIP spoons into melted morsels to coat; let excess
drizzle off.
Add candies for eyes and mouth.
Place spoons on a tray covered with a sheet of Reynolds®
Cut-Rite®
Wax Paper; refrigerate until hardened.
WRAP each spoon in a sheet of printed plastic wrap. Gather at
base
of spoon; tie with ribbons. Trim ends of printed plastic wrap,
if
desired. Add stickers to handle of spoon for decoration!!
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for educational reference only!
No copyright infringement is intended.
I do not claim any of these as my own ideas.
They are shared from friends and fellow group
members.
Thanks for sharing all your great ideas!
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