A Collection of Halloween Recipes

Halloween Pumpkin-Head Cake

• 2 pk Cake mix, prepared
• 2 cn White frosting*
• Food coloring
• 1 Hostess Ho-Ho

*Color most of the frosting a pumpkin-orange; put aside about 1/2 c , to be colored black.
Prepare two cakes in bundt pans, cool completely.

Place one bundt cake upside down (rounded side on the bottom) on cake plate; frost top only. Place second bundt cake flat-side down on top of first cake.

Frost entire cake with orange frosting, making up and down motions with spatula to simulate pumpkin. Insert Ho-Ho in the middle of the top of the bundt cake to make the stem.

Use the black frosting to make eyes, nose, mouth, etc.

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Black Cat Halloween Cupcakes

• 1 1/4 c Oreo cookie crumbs
• 18 1/4 oz chocolate cake mix
• 24 pcs Halloween Oreo cookies
• 16 oz Chocolate frosting
• Black string licorice
• Jelly beans
• Semisweet chocolate chips

Preheat oven to 350 degrees F.

Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside.

Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups.

Bake for 25 minutes. Remove from pans; cool on wire rack.

Make cat faces on each of the remaining cookies using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes.

Frost cupcakes with remaining frosting.

Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for the cat's tail.

Flower Pot Dirt Cakes

• 1 Box chocolate cake mix
• 1 3" flower pot
• 1 Silk flower with leaves
• 1/4 c Whipped topping
• 1/4 c Vanilla pudding
• 6 Chocolate cream-filled cookies
• 3 Gummy worms

Spray a rectangular pan with vegetable spray; bake the cake mix according to package directions..

When cool, cut into bite-sized cubes. (you will have extra cake, just freeze the leftovers).

In a large bowl, mix the whipped topping with the pudding.

Place cookies in a plastic bag and crumble.

Layer the ingredients in the flower pot in this order: 1 or 2 cake cubes; 1 or 2 tablespoons of pudding/whipped cream mixture; a sprinkling of crunched up cookies.

Repeat again for the second layer.

Next, place silk flower in flower pot and arrange gummy worms all around.

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Halloween Spiders

1 (12 oz.) Pkg chocolate chips
1 md can chow mein noodles
1 pk M&Ms candies

Melt chocolate chips in microwave. Stir in chow mein noodles.

Drop by spoonfuls onto waxed paper.

Add small strips of black licorice for the 8 legs and add 2 m&m's for the eyes.

Halloween Crispy Marshmallow Ghosts

• 1/3 c Butter
• 6 c Miniature marshmallows
• 1 ts Vanilla
• 8 c Crispy rice cereal
• 2 oz Semisweet chocolate, chopped

Pallor Icing:

• 1 c Granulated sugar
• 3 tb Water
• 1 Egg white
• pinch Cream of tartar
• pinch of Salt
• 1/2 ts Vanilla

In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm.

Spread with Pallor Icing ; let stand for about 30 minutes or until set.

In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.

Ghosts can be refrigerated in airtight container for up to 3 days.

For the Pallor Icing:
In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. fold in vanilla.

Cover and refrigerate for 1 hour or until thickened.

Decorate by the ghosts by drawing faces with chocolate, or use candies and licorice strings.

Halloween Popcorn Crunch

• 8 c Popcorn
• 1/2 c Salted pumpkin seeds
• 1/2 c Raisins
• 1/2 c Dried Banana chips; broken into pieces
• 1 1/2 c Sugar
• 1/2 c Corn syrup
• 1/4 c Water
• 1/4 c Butter
• 1 ts Vanilla

In large buttered bowl, combine the popcorn, pumpkin seeds, raisins, and banana chips; set aside.

In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes.

Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 degrees F), 4 - 5 minutes. Add butter and vanilla; cook, stirring for about 1 minute.

Pour over popcorn mixture; toss quickly to coat.

Turn mixture out onto greased baking sheet and spread using buttered hands.

Cool and break into pieces.

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Squashed Frogs for Halloween

• 1 Stick margarine
• 40 lg marshmallows (10 oz. bag)
• 1/2 ts vanilla
• 2 ts green food coloring
• 5 c corn flakes cereal
• 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 well. Add corn flakes and mix until well coated and bright green in color.

Press mixture in a pan. Add the m&m candies in such a way that they appear as if the mixture is scattered with frog's eyes.

Halloween Black Cat Cookies

• 1 c crunchy peanut butter
• 1/3 c water
• 2 eggs
• 1 pk chocolate cake mix
• M&Ms Plain Chocolate Candy
• Red hots

Beat together peanut butter, water, and eggs. Gradually add the cake mix; mix well.

Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar.

Pinch out 2 ears at top of each cookie. Add M&M's for the eyes and red hots for the nose. Press fork into dough to form whiskers (to make even better whiskers you could carefully press very thin, short pieces of black licorice into the indentations from the fork).

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

Jack O Lantern Cookies

• 9 oz Chocolate wafer cookies
• 1/2 c Peanut butter; smooth
• 24 oz Vanilla flavor almond bark
• Orange food coloring
• Black licorice candy

Divide the cookies in half. 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.

Ghost Cookies

• 6 oz Vanilla flavored almond bark
• 15 1/2 oz Nutter butter cookies
• Small black jelly beans

Melt almond bark following package directions.

Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath.

For eyes, cut jellybeans in half and place on cookies.

Cool completely before removing from rack.

Impossible Pumpkin Pie

• 16 oz Pumpkin
• 12 oz Evaporated milk
• 2 tb Butter
• 2 Eggs
• 3/4 c Sugar
• 1/2 c Bisquick
• 2 1/2 ts Pumpkin pie spice
• 2 ts Vanilla

Preheat oven to 350 degrees F. Grease a 10 x 1 1/2" pie plate.

Add the pumpkin, milk, butter, eggs, sugar, bisquick, pumpkin pie spice, and vanilla to a blender and blend on high speed for about a minute or until smooth. (you could also use an electric mixer, on medium speed about 2 minutes or until smooth).

Pour into pie plate.

Bake 50 to 55 minutes or until knife inserted in center comes out clean.

Serves 8.

Strained Eyeballs

• 6 Eggs, hard boiled, cooled
• 6 oz Whipped cream cheese
• 12 Olives with pimento
• Catsup or red food coloring

Peel the eggs; halve them lengthwise and remove the yolks.

Fill the hole in the egg whites with the creamed cheese. Make sure the mixture is even with the egg white.

Press an olive into each cream cheese eyeball with the pimento up for an eerie green iris and red pupil.

Dip a toothpick in catsup or food coloring and draw broken blood vessels in cream cheese to represent bloodshot eyes.

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