*Spider Cookies
Oreo cookies frosting mix red licorice ropes chocolate chips or red hots
Split the cookies and put three lengths of red rope licorice across the frosting, letting about 2 inches hang out both sides for legs. Add a little canned frosting and put the cookies back together. Put two small dollops of frosting on edge of cookie and add two chips or red hots for eyes.
............................ *Pumpkin Cookies
1/2 c Shortening 1 1/4 c Brown sugar 1 c Pumpkin puree 2 Eggs 2 c All-purpose flour 2 ts Baking powder 1/2 ts Salt 1/2 ts Ginger 1 ts Cinnamon 1 ts Nutmeg 1 c Raisins 1/2 c Chopped nuts
Combine all the dry ingredients in a bowl. In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.
Drop by spoonfuls onto an un-greased baking sheet. Bake at 375F for 10 to 15 minutes.
I like to frost with orange frosting that has a small amount of orange flavoring.
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*CHEESE EYEBALLS
2 cups grated Cheddar 1/2 cup butter 1/2 teaspoon salt 1 teaspoon paprika 1 cup flour 6 ounce bottle pimento-stuffed green olives
Combine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one ts of this mixture and form an "eyeball" around an olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes.
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*Brownie Bats
Ingredients: 1 box prepackaged brownie mix 1 can chocolate frosting 1 medium sized bat shapped cookie cutter decorations for the eyes - we uses M&Ms
Preparation:
Prepare brownie mix according to package directions. Allow brownies to cool completely. Use cookie cutter to cut out brownies straight out of the pan. You should be able to get about 5 or 6 bats from a regular sized cookie cutter. Frost brownies with chocolate frosting. Add eyes with decorations if desired!
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*TOASTED PUMPKIN SEEDS
2 tbsp. butter 2 cups washed, cleaned pumpkin seeds 1/2 tsp. garlic powder 1/2 tsp. seasoning salt
1. Heat oven to 300º. 2. Melt butter in a large saucepan. Add seeds and spices; toss to coat. 3. Spread seeds on a large cookie sheet or jelly-roll pan. Bake 40 minutes, stirring often, until they're browned and crisp. Yield: 2 cups.
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*Healthy Holloween Treats
2 cups organic crispy rice cereal 1 cup organic peanut butter Honey or Maple Syrup to taste 3 – 6 Tablespoons of Vanilla Super Sun Smoothie Mix Cinnamon, or Carob Chips or Coconut (optional)
Mix rice cereal and peanut butter. Add sweetener. Mix in Smoothie, and optional cinnamon, chips or coconut. Make into small balls with wet hands, let stand till set or roll in coconut, melted chocolate or carob chips. Enjoy!
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Crispy Rice Jack-o-lantern
Ingredients:
1 Stick Butter 2 (10 oz). Packages Marshmallows 12 C. Rice Crispy Cereal 1 tsp. Yellow Food Color 1/4 tsp. Red Food Color Green Decorating Icing in Tube Black Decorating Icing in Tube Decorating Tips 12 C. Bowl (not plastic)
Preparation:
Melt butter on low heat and add marshmallows. Stir marshmallows frequently. When marshmallows have dissolved, add food colors and mix well. When the marshmallow mixture is uniform in orange color add cereal and stir and mix until rice crispies are completely coated.
Pour mixture into the bowl that has been well sprayed with a non-stick spray. Carefully press down cereal (spray the spoon or your hands when pressing the cereal, this helps so the cereal will not stick). Place into the refrigerator until completely chilled and firm. When the pumpkin is chilled remove from refrigerator and invert onto a plate. Remove bowl and decorate with leaves and stem. A great jack o lantern smile will be the finishing touch.
The Jack-o-lantern makes a great centerpiece and a delightful trea
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*WITCHES HATS
12 striped shortbread cookies (such as Keeblers) 12 chocolate Hershey Kisses candies, unwrapped 1 tube ready-to-use orange decorating icing
Place cookies upside down (so that the all chocolate side is up). Place a small dab of orange icing on the bottom center of a Hershey Kiss. 'Glue' the kiss in the center of the cookie. With the writing tip on the orange decorating icing, make a ribbon with a bow around the bottom of the Hershey Kiss...or pipe a ring around Hershey Kiss. There you have little witches hats!
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*Grandma’s Pumpkin Bars
1 ¾ cup sugar 1 cup oil 4 eggs 2 cups pumpkin ( 1 16oz. Can of Libbys pumpkin) 2 cups flour 2 tsp. Baking soda 1 tsp. Cinnamon 1 tsp. Baking soda 1 tsp. Vanilla
Mix together and bake in a greased jelly roll cake pan at 350 degrees for 25 minutes. Let cool and frost.
Frosting
1 small (8 oz.) cream cheese softened ¾ stick margarine softened 1 tsp. Vanilla 3 cups powered sugar 2 Tablespoon milk
Mix wet ingredients together and then add the powered sugar.
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*Candy Corn Popcorn Balls
Ingredients:
1/4 cup (1/2 stick) butter or margarine 1 package (10 1/2 ounces) miniature marshmallows (6 cups) 1 package (4-serving size) JELL-O Gelatin, any flavor 12 cups (3 quarts) popped popcorn 1 cup candy corn
Directions:
Microwave butter and marshmallows in large microwaveable bowl on HIGH 1 1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.
Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated.
Shape into 15 balls or other shapes with greased or wet hands.
Wrap each ball in plastic wrap and tie with raffia or ribbon.
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*Busy Bugs
Ingredients:
1 (12 oz.) pkg. chocolate chips 1 (12 oz.) pkg. butterscotch chips 1 1/2 C. peanuts 1 large can chow mein noodles
Preparation:
Melt chips in double boiler or microwave and pour over noodles and nuts. Mix well and drop by spoonfuls on ungreased cookie sheet. Chill until firm.
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*SKELETON BONE COOKIES
4 egg whites 1 teaspoon grated orange peel 1 3/4 cups sugar 1/2 teaspon baking powder 1 3/4 cups flour 1 1/2 cups salted almonds
With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.
Lightly flour your hands and pinch off a 3 tb size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat to shape all the dough. Place bones 1 inch apart on buttered and flour-dusted 12 x 15 inch baking sheets. Bake in a 325F oven until cookies are lightly browned on bottoms, about 20 minutes.
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*GHOST COOKIES
1/2 package Nutter Butter cookies 6 ounces white chocolate chips Chocolate frosting
Melt white chocolate chips in microwave or over double-boiler. Dip cookies three-quarters way up. Make two dots with chocolate frosting for eyes.
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*Creepin' Hands
Ingredients:
16 cups popped plain white popcorn 1/4 cup margarine, melted 1/4 cup KRAFT Macaroni and Cheese Cheese Topping 1 cup peanuts Candy corn 6 clear large plastic food handlers' gloves Orange and/or black ribbon
Directions:
Toss popcorn with margarine. Sprinkle with cheese topping until evenly coated. Add peanuts; mix lightly.
Place 1 candy corn piece in the finger tip of each glove for "fingernail." Fill bags with popcorn mixture; tie closed with ribbons.
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*WITCHES FINGERS
Ingredients:
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
Preparation:
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 center 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!
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*SPIDERWEB COOKIE
Slice- and-Bake sugar cookies 1 can of white frosting Tube of chocolate decorating (you can get this in the baking aisle of your grocery store) and a toothpick
Bake cookies according to directions and let cool. Top with white frosting. Draw three concentric circles on top of frosting, using tube of chocolate gel (like drawing a target). Drag the tip of a toothpick from the center of the cookie to the outside edge. Repeat several times to make a spider's web.
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*Puppy Chow
Chex mix Peanut butter Powder Sugar
Melt down peanut butter and add the chex mix. Spread mixture onto wax paper and sprinkle on the powdered sugar. Put back into bowl and enjoy. Optional: add peanuts, raisins, pretzels, and/ or chocolate chips. -- Pamela Broom, Fort DED
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*Bloody Popcorn
Ingredients:
2 qt. popped pop corn 2 Tbsp. melted butter red food paste
Preparation:
In a large bowl add the popcorn. Add a bit of the red food paste to the melted butter, and drizzle over the pop corn. Stir gently to spread over the color red.
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*Chocolate Ghost Cookies
Ingredients:
1 lb. white chocolate coating 1 pkg. Nutter Butter Peanut Bars 1 pkg. mini chocolate chips
Preparation:
In the top of a double boiler melt white chocolate coating. Dip cookies into coating covering completely. Set on waxed paper to cool. Spread melted chocolate to areas which did not get covered. Add eyes using mini chocolate chips.
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*Pumpkin Bars
2 cups flour 2 Cups pumpkin 2 tsp. baking powder 4 eggs 1/2 tsp. salt 1 cup oil 1 tsp. baking soda 2tsps. cinnamon 2 cups sugar
Mix dry ingredients together. Mix pumpkin, oil, and eggs together. Combine all together. Bake in a greased cookie sheet @ 350* for 20-25 minutes.
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*Trick or Treat Snack Mix
Keep the kids entertained on an October afternoon by having them decorate small bags to package this terrific treay. Provide paper bags, markers, crayons and Halloween stickers and let the children do the rest.
Ingredients:
4 cups POST Halloween HONEYCOMB Sweetened Corn and Oat Cereal 2 cups caramel popcorn 2 cups small pretzels 1 cup candy corn
Directions:
Mix all ingredients in large bowl. Place in decorated bags.
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*Boo Bites
Prep Time: 30 min. Start to Finish: 1 Hr. 30 min. 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: Line cookie sheet with wax paper. Melt butter in large saucepan over low heat. Add marshmallows. Cook, stirring constantly, until marshmallows are melted. Remove from heat.
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.
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.
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*Halloween Crisp Candy Corn Treats
Ingredients:
1/2 C Butter 10 C Crispy rice cereal 9 C Miniature marshmallows 2 C Mixture of candy corn and Indian candy corn 3/4 C Miniature chocolate chips Candy pumpkins Orange food coloring
Instructions:
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.
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*Ghosts In The Graveyard
Preparation Time: 10 mins Serving: 1 Ingredients: 3 1/2 Cups Cold Milk 2 Pkgs. (4 Serving Size) Jello-Chocolate Pudding 1 Tub 12 Oz. Cool Whip Thawed 1 Pkg 16Oz. Oreo Chocolate Sandwich Cookies
Instructions:
Crush cookies in zip style bag, with rolling pin, or in food processor. Make pudding as directed on package using 3 1/2 cups milk; let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9 dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour. Decorate with candy pumpkins, candy corn, milanos and spoonfuls of whipped topping for ghosts (pipe in chocolate eyes)
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*Jack-O-Lantern Cookies
Ingredients:
9 oz Chocolate wafer cookies 1/2 c Peanut butter; smooth 24 oz Vanilla flavor almond bark Orange paste food coloring Black licorice candy
Instructions:
Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies. Cut licorice into triangles and squares to make faces. Melt almond bark following package directions. Remove from heat and tint with food coloring. Using tongs, dip each sandwich cookie in melted candy, coating completely. Gently shake each cookie to remove excess coating. Place on wire rack with waxed paper underneath. Place licorice pieces on the cookies for faces. Cool completely before removing from rack.
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*Monster Munch
Ingredients:
1 Cup Dry roast peanuts -- unsalted 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
Instructions:
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 Similar to the Rice Krispie treats, but with the apricots and raisins it definitely gives it a fall look. Another idea would be putting the mixture into cookie cutters, and letting it cool. The shapes could be pumpkins, witches, etc. A little gel piping they would look great.
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*Pus Pockets
Oven: 350 degrees Serving: 4
Ingredients:
4 sm Pitas 8 oz Mozzarella cheese -- shredded Ketchup
Instructions:
Preheat the oven to 350 degrees. Slit open each pita along 1/4 of its edge to make a pocket, and spoon 1/2 cup shredded cheese into each one. Place the stuffed pitas on an ungreased cookie sheet. Bake for 15 minutes, or until the pitas turn golden brown. Remove from the oven. With a knife, poke a hole in the top of each pita. Carefully squeeze pitas, they'll be hot, until a little melted cheese oozes out of the hole. Dab ketchup around the hole and arrange on a platter. Now you can not only pick your pimples, but you can eat them too


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