Kathy's Kitchen Korner
mom
Trick or Treats??
witch
Appetizers


spacerwitch Jack-O'-Lantern Onion Dip (photo)new
spacerwitch Layered Halloween Taco Dipnew (photo)
spacerwitch Pumpkin Cheeseball
spacerwitch Pumpkin Seeds
spacerwitch Pumpkin Snack Boardnew
spacerwitch Spicy Pumpkin Dip
spacerwitch Spooky Eyes
spacerwitch Sweet ‘n’ Spicy Munch
spacerwitch Wormy Apple

ghostline

Go To Top

Beverages

spacerwitch Bobbing Apple Punch
spacerwitch Ghoul-ade
spacerwitch Halloween Witches Brew
spacerwitch Halloween Witches Brew, Too

 

Go To Top

ghostline

Main Course

spacerwitchCrispy Phyllo Wrapped Hot Dog Mummies
spacerwitchHalloween Baked Quesadillas(photo)new
spacerwitchMummy Puff Pastry Pizza Pies (photo)
spacerwitch Taco Jack-O'-Lantern Stuffed Peppers(WW)

Go To Toghostline

Cookies

spacerwitchEasy Halloween Cookies
spacerwitch Ghost Cookies I
spacerwitch Ghost Cookies II
spacerwitch Fudgy Bat Cookies
spacerwitch Halloween Cookies
spacerwitch Halloween Peanut Butter Spider Cookies (photo)
spacerwitch Icky Sticky Sugar Snakes
spacerwitch Jack-O-Lantern Cookies
spacerwitchKiller Monster Cookies
spacerwitchMake-A-Face Pumpkin Cookies
spacerwitch Scary Cat Cookies
spacerwitch Skinny Mummy Cake Balls (WW) (photo)
spacerwitch Spider Cookies
spacerwitch Witch Fingers

spacerwitch Witch Hat Halloween Cookiesnew (photo)


ghostline

Go To Top

Bars

spacerwitch Caspers Graveyard Treats
spacerwitch Jell-O-Ween Poke Brownies

 

ghostline

Go To Top

 

Cakes

spacerwitchJack-o'-Lantern "Cake" (photo)
spacerwitch Pumpkin Pinata Cake (photo)new

 

ghostline

Go To Top

Misc

spacerwitch Banana Mummies (photo)
spacerwitch Black Frosting
spacerwitch Candy Corn Treats
spacerwitch Easy Pumpkin Pretzels (photo)
spacerwitch Halloween Blueberry Mummy Muffinsnew(photo)
spacerwitch Halloween Ice Cream

spacerwitch Halloween Pizza (photo)
spacerwitchMummy Hand Pies
spacerwitch Peep-A-Boo Ghost Puff
spacerwitch Pumpkin Seeds
spacerwitchScary Eyeballs

 

 

Appetizers

Jack-O'-Lantern Onion Dip

Nonstick cooking spray, for the baking dish
1 large egg
One 13.8-ounce tube refrigerated pizza dough
All-purpose flour, for rolling
12 cubes sharp Cheddar plus 1 cup shredded, plus more for sprinkling on top
1 to 2 jalapeños, sliced 1/4 inch thick
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
1/2 cup chopped fresh chives
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
1 medium yellow onion, grated
3 blue corn tortilla chips, plus more for serving
1/4 cup black olives, sliced

Preheat the oven to 400°F. Coat a 10-inch round baking dish or skillet with nonstick cooking spray.
Beat the egg together with 1 tablespoon water in a small bowl and set aside.
Roll out the dough on a lightly floured surface. Divide and cut the dough into 12 rectangles. Brush the egg wash on top of each rectangle.
Place a Cheddar cube in the center of each rectangle. Place a couple jalapeño slices on every other rectangle (see Cook's Note).
Close the dough around the cheese cubes and jalapeños and shape the pieces into balls. Place the balls around the edge of the prepared baking dish.
Mix the shredded Cheddar, cream cheese, mayonnaise, mozzarella, Parmesan, chives, salt, pepper, garlic and onion together in a medium bowl.
Spoon the mixture into the center of the baking dish. Sprinkle additional Cheddar on top. Bake until the cheese is bubbly and golden brown, 20 to 25 minutes.
Arrange the blue corn tortilla chips and olive slices to resemble a Jack-o'-lantern. Serve hot with more tortilla chips.
Cook’s Note
To make sure the alternating of spicy and mild fillings in the bread balls is a welcomed treat, be sure to warn guests about the spicy trick before serving.

ghostline

Go To Top

Layered Halloween Taco Dip

1 pkg. (8 oz.) Cream Cheese, softened
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 can (16 oz.) Refried Beans
2 fully ripe avocados
1 Tbsp. fresh lime juice
1/2 cup Sour Cream
1 cup Shredded Mild Cheddar Cheese
1/2 cup each halved grape tomatoes and chopped green onions
3 Tbsp. each fresh cilantro leaves and sliced black olives

Mix cream cheese and taco seasoning mix until blended; spread onto large round platter. Top with layers of salsa and beans.
Mash avocados with lime juice until smooth; spread over beans.
Spoon sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream into spider web design on top of dip.
Place remaining ingredients around edge of platter.
Refrigerate 1 hour or until chilled.

ghostline

Go To Top

Smoky Treats

1 pound Hillshire Farm Litt’l Smokies
Chili sauce
Grape Jelly

In an electric skillet, place Smokies in a single layer. In a sauce pan, whisk together equal parts of chili sauce and grape jelly. Heat to a boil and immediately remove from heat. Pour over smokies and simmer for at least 30 minutes. Yield: About 12 servings
Source: Carolyn: The Recipe Lady, http://www.bellevilleredhatsociety.org/recipeexchange.html

ghostline

Go To Top

Pumpkin Cheeseball

1 8-ounce package cream cheese, softened
1/2 cup canned 100% pumpkin puree
1 8-ounce package finely shredded Sharp Cheddar cheese
1 8-ounce can crushed pineapple, drained
6 pitted black olives, cut into eyes, nose, and mouth
Celery stalk/leaves for stem
Whole grain crackers

Using an electric mixer, beat cream cheese, pumpkin, Cheddar cheese, and pineapple until smooth. For easier shaping, cover and refrigerate for 1 hour. Place on a serving plate and shape into a face up pumpkin. Score face with knife to resemble a pumpkin and then add celery stalk/leaves for stem. Place on slices of black olives for face. Cover and refrigerate before serving. Surround with whole grain crackers.
Yield: About 12 servings.

Source: Carolyn: The Recipe Lady, http://www.bellevilleredhatsociety.org/recipeexchange.html

ghostline

Go To Top

Spooky Eyes

2 cups Bisquick® baking mix
2/3 cup milk
1 package cream cheese(3 oz) softened
1 cup finely shredded cheddar cheese(4 oz)
2 slices Swiss cheese(3/4 oz ea)
16 slices ripe or pimento-stuffed green olives

Heat oven to 450°F. Stir baking mix and milk until soft dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2 inch round cutter. Cut each circle in half. Place on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Spread 1 teaspoon cream cheese on rounded edge of each biscuit. Roll in cheddar cheese. Cut 1 inch circle from Swiss cheese slices; place circle on center of each biscuit. Top with olive slice. Makes 16 biscuits - from: Bisquick/Oct 1999 #153

ghostline

Go To Top

Pumpkin Seeds

Wash the seeds and pat them dry
Soak for about an hour in soy sauce or Worcestershire sauce
(try a batch of each just to see which you like better)
Sprinkle w/ garlic powder if desired

Roast on cookie sheet @ low heat 250°-300°F.
After 1/2 hr, turn the seeds over and
continue roasting for another 1/2 - 1 hr.

Test by biting into one - they're done when they're crunchy.

Some variations:
Soak in butter instead of the soy or Worcestershire sauce.
Sprinkle with a few Italian spices - oregano for instance.

Experiment until you find a flavor you like!

ghostline

Go To Top

Sweet ‘n’ Spicy Munch

1 pound spiced gumdrops
1/2 pound candy corn
1/2 pound black and orange jelly beans
1 16-ounce can salted peanuts

In a large bowl mix all ingredients together. Store in an airtight container.
Yield: About 8 cups

Source: Carolyn: The Recipe Lady, http://www.bellevilleredhatsociety.org/recipeexchange.html

ghostline

Go To Top

Wormy Apples

Apples
Peanut Butter
Oreo Cookies
Gummy worms

Wash and dry apples;
hollow out core almost to the bottom
(need to leave a little to act as a plug).
Fill w/ peanut butter and top
w/ some crushed Oreo Cookies(dirt).
Insert a gummy worm wriggling out of the top.

ghostline

Go To Top

Beverages

Bobbing Apple Punch

1 1/2 cups orange juice
4 cups apple cider
1 cup pineapple juice
2 tbsp sugar
4 cups ginger ale, chilled
6 small red apples
1 orange -- sliced

In punch bowl mix orange juice -- apple cider, pineapple juice and sugar. Chill a couple of hours, before serving. Add ginger ale, apples, orange slices and ice cubes.

ghostline

Go To Top


Ghoul-ade

1 pkg. Kool-Aid grape unsweetened
1 pkg. Kool-Aid orange unsweetened
2 cup sugar
3 qt. water; cold
1 qt. ginger ale; chilled

Mix all together in punch bowl or large pitcher.

NOTE: This will be black as midnight and frightfully delicious!

ghostline

Go To Top

Halloween Witches Brew, Too

1 quart pineapple juice, chilled
1 quart orange juice, chilled
1/2 gallon orange sherbet, softened
1 liter lemon-lime soda, chilled
Gummy worms, optional

Just before serving, combine juices in a chilled punch bowl. Add soda and softened scoops of sherbet. Stir until sherbet is almost melted. Yield: About 20 (1 cup) servings.
Source: Carolyn: The Recipe Lady, http://www.bellevilleredhatsociety.org/recipeexchange.html

ghostline

Go To Top

Halloween Witches Brew

4 cinnamon sticks
16 allspice berries
6 inch square cheesecloth
12 inch length kitchen string
4 cups apple cider
4 cups cranberry juice
Orange slices for Garnish

Wrap cinnamon and allspice in cheesecloth, tying into bag with string. Combine cider and cinnamon packet in saucepan. Bring to simmering, reduce heat, cook at bare simmer for 10 min. Add cranberry juice. Bring to simmering. Remove cheesecloth bag, discard. Remove from heat. Let stand 10 min. before serving. Garnish with orange slices. Makes 12 servings. Source: Marla Hudgins

ghostline

Go To Top

Main Course


Halloween Baked Quesadillas

Mexican blend cheese
Flour tortillas
Spray cooking oil

Use a cookie cutter to cut shapes into flour tortillas. Make two per quesadilla.
On half of the tortillas, use a knife to cut out faces.
Spray a baking sheet with cooking spray.
Add the bottom tortillas and top with cheese. Then add the top tortillas.
Lightly spray with cooking spray.
Bake at 350°F for about 7 minutes or until cheese is melty.

Notes

We used cookie cutters, a sharp knife, and a icing tip to cut out the tortillas. The icing tip was for any round shape

ghostline

Go To Top

 

Mummy Puff Pastry Pizza Pies

1 ready rolled puff pastry
2 tbs tomato puree
1/4 bell pepper
1 spring onion
mini pepperoni slices
cheddar cheese + extra slices for the eyes
Edible marker pen or food colouring

Preheat the oven to 375°F. Line a couple of baking trays with greaseproof/baking paper.

Using a large circle cutter, cut out circles of pastry (I got seven from one sheet of pastry) and place on your lined baking trays. Spread a thin layer of tomato puree over each circle.

Prepare your toppings – de-seed and finely chop the pepper, wash and slice the spring onion, slice the pepperoni if necessary, grate the cheddar cheese.

Pile the toppings in the centre of each circle, leaving a small strip around the edges clear.

Cut the leftover pastry into strips around 1cm thick and drape over the toppings in a random way to create mummy like patterns, pushing the edges down so that they stick to the pastry circles.

Ball up and roll out any smaller pieces of pastry to cut into more strips. Don’t worry if the strips overlap the circles – once you’ve finished adding strips to each circle you can tidy them up by cutting off the excess with the same circle cutter you used to cut out the original circles.

Repeat until you have mummified all of your pizzas pies!

Bake in the oven for around 15 minutes until cooked through and golden. Remove from the oven and leave to cool for a few minutes while you create the eyes.

To make the eyes, cut small circles from the leftover cheese slices using a mini circle cutter, then dot the ‘eyes’ with an edible marker pen or if you don’t have one, use a little food colouring with a fine paintbrush.

Pop two eyes onto each mummy pie then serve immediately, or cool completely on wire racks then store in an airtight container.

ghostline

Go To Top

Taco Jack-O'-Lantern Stuffed Peppers

4 large orange bell peppers (look for peppers that sit flat when the stem ends are up)
1 lb. raw extra-lean ground beef (4% fat or less)
1 tbsp. taco seasoning mix
1 cup chopped onion
1 cup chopped mushrooms
1/2 cup canned black beans, drained and rinsed
1/3 cup reduced-fat Mexican-blend cheese
Optional toppings: reduced-fat sour cream, salsa

Preheat oven to 350°F.

Carefully slice off the top (stem end) of each bell pepper; do not discard. Remove and discard seeds. Using a small, sharp knife, cut jack-o'-lantern faces into the peppers, making triangles for eyes and noses, as well as pointy-toothed smiles.

Place peppers in a deep 8" X 8" baking pan, open halves up. If peppers do not sit flat, gently lean them against the pan sides for support. Place stem ends back on top of peppers. Bake until tender, about 25 minutes. Blot away excess moisture.

Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef and sprinkle with taco seasoning. Add onion and mushrooms. Cook, stir, and crumble until beef is fully cooked and veggies have softened, 8 - 10 minutes. Add beans, and cook and stir until hot, about 2 minutes. Remove from heat, add cheese, and stir until cheese has melted and evenly distributed. Cover to keep warm.

Remove pepper tops, and evenly distribute beef mixture into peppers. Replace tops, serve, and enjoy!

1/4th of recipe (1 stuffed pepper): 268 calories, 7.5g fat, 365mg sodium, 21g carbs, 5.5g fiber, 9g sugars, 30g protein -- PointsPlus® value 7*

ghostline

Go To Top

 

Crispy Phyllo Wrapped Hot Dog Mummies

One 16-ounce package bun-size hot dogs (8 hot dogs), each halved crosswise
2 ounces Cheddar, cut into 16 thin slices
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
8 sheets phyllo dough
4 ounces (1 stick) unsalted butter, melted
Ketchup, yellow mustard, barbecue sauce or your favorite dipping sauce, for serving and decorating

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Cut a slit in each hot dog piece and stuff with a slice
of cheese. Set aside. Combine the salt, garlic powder and pepper in a small bowl.

Working with one sheet of phyllo at a time and keeping the rest covered under a damp towel or paper towels, lay a phyllo sheet on a
large cutting board or counter and lightly brush with melted butter.
Lightly sprinkle with some of the spice mix and fold in half lengthwise.
Brush the top with more melted butter and cut into 1/2-inch-thick strips.
Using 2 pieces of stuffed hot dogs per phyllo sheet, wrap half of the strips around each piece of hot dog to create a mummy look.
Leave a small section of hot dog exposed towards the top so it looks like the top part of the face peeking out from the phyllo wrappings.
Don't worry about frayed edges or tears-- it will add to the mummy look.

Place on the prepared baking sheet and repeat with the remaining phyllo, melted butter, spice mix and hot dogs.
Remelt the butter if it cools down too much while forming the mummies.

Bake until the phyllo is crisp and golden brown, about 25 minutes.
If desired, dot ketchup or mustard eyes on each mummy using a toothpick and serve with extra sauces for dipping.
Food Network Kitchens

ghostline

Go To Top

 

Cookies

 

Witch Hat Halloween Cookies

1 ½ cups all purpose flour
2 teaspoons cornstarch
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
1 egg room temperature
1 teaspoon vanilla extract
¾ cup creamy peanut butter
purple gel food coloring
30 Hugs or chocolate kisses carefully unwrapped
Halloween sprinkles or purple sanding sugar

Get out and measure your ingredients.
Line a sheet tray with parchment paper, set aside.
In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt.
Stir until combined. Set aside.

In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment add butter and sugar.
Cream the butter with the sugar for 2 minutes.
Add the egg.
Mix until combined.
Add the peanut butter and vanilla extract.
Mix until combined, scrape down the sides as needed.

Add the dry mixture to the wet.
Stir it in until combined.

Add violet-colored gel food coloring until you achieve the color you want. I like to give a few good stirs by hand to make sure the color is evenly distributed.
Using a 1 tablespoon cookie scoop (or you can eyeball it), place scoops of the dough not touching but closer together on the prepared sheet tray. Cover with plastic wrap and place in the fridge for at least 2 hours to chill, even best overnight if you have the time.

Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.

Place the sprinkles or sanding sugar into a small bowl. Roll the cookie dough into a ball then roll it in the sprinkles/sugar.
Place the cookies 2 inches apart on the sheet trays. Bake for 9-11 minutes until puffed up and start to crack.
Let the cookies cool for 5 minutes on the sheet tray. Place a hug in the center of the cookies, pressing down until it sticks.
Place the tray directly into the freezer for 10 minutes to prevent the chocolate from melting.

Transfer to a wire rack while you bake the rest of the cookies.

 

ghostline

Go To Top

Skinny Mummy Cake Balls (WW) (photo)
5 Smart Points

16.5 oz package yellow cake mix
6 oz plain fat-free Greek yogurt (Chobani)
1 cup water
2 large egg whites
baking spray
48 oz Baker's white chocolate (20 oz calculated in n.i)*
mini chocolate chips for the eyes
1 wooden skewer

Preheat oven to 350̊F. Lightly spray a the cake pop pan with baking spray.
Combine the cake mix, yogurt, 1 cup water and egg whites in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
Place the cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
Melt some of the chocolate in the microwave according to package directions, careful not to over heat the chocolate. If it's too thick add a drop of oil to thin out.
Use the wooden skewer and insert into the cake ball, then dip in melted chocolate. Let the excess drip off then place each ball on parchment or wax paper.
Place remaining chocolate into a piping bag and drizzle onto the tops of the balls to make a criss-cross effect to resemble a mummy wrap.
Place the mini chocolate chips over the chocolate for eyes and set aside to dry.
Yield: 48 servings, Serving Size: 1 cake pop. Source: Skinnytaste.com

ghostline

Go To Top

Halloween Cookies

1 18-ounce refrigerator package sugar or peanut butter cookie dough
1/4 cup All-purpose flour
Assorted tubes of decorating gel
Orange sugar crystal sprinkles, etc.
Halloween metal cutters

Preheat oven and follow baking directions on package. Open package of prepared dough and work in flour. Cover and chill dough for about 1/2 hour. Flour board, roll out dough, and cut with shaped cutters. To prevent burning and over browning, bake on a shiny cookie sheet or parchment paper. Cool on a wire rack. Decorate when completely cool. Yield: About 2 dozen.
Source: Carolyn: The Recipe Lady, http://www.bellevilleredhatsociety.org/recipeexchange.html

ghostline

Go To Top

Ghost Cookies

6oz Vanilla flavored almond bark
15 1/2oz 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 jelly&127 beans in half and place on cookies. Cool completely before removing from rack.
Source: Gifts That Taste Good

ghostline

Go To Top

Ghost Cookies II

1/2 cup milk
6 oz. white chocolate
1 pkg. peanut nutter butter cookies
Chocolate chips

Melt white chocolate. Dip two thirds of each cookie into melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, place chocolate chip on cookie. Cool completely.

ghostline

Go To Top

Fudgy Bat Cookies

9oz Chocolate wafer cookies
4oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters. Save remaining cookies for another use. For each bat, place 2 cookie quarters 1/4" apart on waxed paper. Repeat with remaining quarters. Melt candy melts. Drop about 1/2 teaspoon of melted candy at center of each bat, connecting cookies. Use a toothpick to smooth melted candy into a uniform circle. Cool completely before removing from waxed paper.
Source: Gifts That Taste Good

ghostline

Go To Top

Halloween Peanut Butter Spider Cookies (photo)

½ cup shortening
½ cup peanut butter
½ cup brown sugar
½ cup sugar
1 egg
2 tbsp milk
1 tsp vanilla
1¾ cup flour
1 tsp baking soda
½ tsp salt
¼ cup sugar (for rolling)
48 miniature Reese's cups, unwrapped and frozen
96 candy eyes
½ cup chocolate chips

Preheat oven to 375°F.
In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
In a medium bowl, whisk together flour, baking soda, and salt.
Gradually add dry mixture to wet mixture and beat until blended.
Form into 1" balls.
Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
Bake 10-12 minutes or until golden.
Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
Place in refrigerator for 10 minutes to allow cookies to firm.
Put chocolate chips in the corner of zippered sandwich bag.
Microwave for 20 seconds, knead and repeat until chocolate has melted.
Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
Place in refrigerator for 10 minutes to allow legs to set.
Source: Pinterest

ghostline

Go To Top

Spider Cookies

12 oz. semisweet chocolate chips -- melted ***
2 cups chow mien noodles
40 pcs M&M's chocolate baking bits

In a double boiler, melt chocolate chips. Stir in noodles. Drop by spoonful onto waxed paper. Add 2 pieces chocolate baking bits for eyes.
*** If needed, thin chocolate by adding 2 - 4 tablespoons water.

ghostline

Go To Top

Jack-O-Lantern Cookies

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

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. Marla:mhudgins@alliancelink.com
ghostline

Go To Top

Killer Monster Cookies

6 eggs
2 cups packed brown sugar
2 cups sugar
1 tbsp vanilla
1 tbsp corn syrup
4 tsp baking soda
1 cup butter or margarine
2 - 2/3 cups peanut butter - 1 (18 oz) jar creamy/crunchy peanut butter
9 cups quick oats
1/2 pounds M&Ms
1/2 pounds chocolate chips

Beat eggs until foamy. Beat in sugars, vanilla and corn syrup. Add baking soda. Beat in butter and peanut butter until well blended. Stir in oats and chocolates. Shape into small hamburger sized patties. Place 2 inches apart on greased cookie sheets. Bake at 250°F for 12-15 minutes. *This recipe can be cut in half. It does make a lot of cookies with a full batch. But these are SOOOOO delicious. TishB94@aol.com
ghostline

Go To Top

Make-A-Face Pumpkin Cookies

1 1/2 cups bisquick® baking mix
1/2 cup packed brown sugar
1/2 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 egg
Assorted candies
(licorice candy, candy-coated peanut butter candies, candy coated chocolate candies)

Place waxed paper on microwavable plate. Mix all ingredients except candies until very soft dough forms. Drop dough by 2 rounded tablespoonsfuls onto waxed paper; spread to make 3-inch circles. Makes 3 cookies at a time. Decorate with candies to make monster faces. Microwave uncovered on High 1 minute. Turn plate 1/2 turn. Microwave 30 seconds to 1 minute longer, checking once or twice until cookies are puffed and dry. Slide waxed paper with cookies onto wire rack. Cool 5 minutes; remove cookies waxed paper to wire rack. Repeat with remaining dough. 9 or 10 cookies.
Calories 200 (calories from fat 55); Fat 6g (Saturated 2g); Cholesterol 25mg; Sodium 320mg; Carbohydrate 35g (Dietary fiber 1g); ProteinFrom: Bisquick Magazine Oct 1999

ghostline

Go To Top

Icky Sticky Sugar Snakes

To make dough:
8 tbl. Unsalted butter -- at room
3 tbl. Honey
1 teaspoon Vanilla extract
1 cup All-purpose flour
1/2 tsp. Salt
1/2 tsp. Vegetable oil
1/2 cup Chocolate chips

To make sticky sauce:
1/2 cup Honey
2 tbl. Sugar
2 tb Ground cinnamon

Preheat the oven to 300°F. In a medium bowl, mash the butter and honey with a fork until well blended. Gradually stir in the vanilla extract, flour and salt. The mixture should have a doughy consistency. Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil. After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls. If the dough sticks to your hands, dip them in flour. Roll out balls between your hands into snakelike shapes, about the length and thickness of your pinky.
Separate each ball into 4 smaller sections and roll each section into a snake. Place snakes 1 inch apart on cookie sheets. Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter. Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake. Set aside until completely cooled.
To prepare sticky sauce, mix honey, sugar and cinnamon in a small bowl. Drizzle over the cooled snakes and serve.
Recipe by: Creepy Cuisine, Lucy Munroe
ghostline

Go To Top

Scary Cat Cookies

2 1/4 cups Bisquick® baking mix
1/2 cup sugar
1/4 cup butter, softened
1/3 teaspoon vanilla
1 egg
black decorating gel
black rope licorice, cut into 1 inch piece

Heat oven to 350°F. Grease cookie sheets. Mix all ingredients except gel and licorice until stiff dough forms. Shape dough into thirty 1 inch balls. Pull a little bit of dough from each of 15 balls to make tails; set aside. Cut about 1/4 inch slit in same balls, using scissors. Separate dough to slit for cat's ears. Place balls about 2inches apart on cookie sheet Place remaining balls below each cat head on cookie sheet for body. Shape small pieces of dough into 15 ropes, about 2 1/2 inches long. Place end of rope under each body. Bake about 10 minutes or until light brown. Cool Make eyes and nose on cats with black gel. Add licorice pieces for whiskers. About 15 cookies Note if dough is sticky, refrigerate for 30 minutes or until it is easy to handle. These look just like the two circle drawings of cats. from:Bisquick/Oct 1999 #153

ghostline

Go To Top

Witch Fingers

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 teaspoonsful 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°F oven 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.

ghostline

Go To Top

Bars

Casper's Graveyard Treats

2 1/4 cup chocolate wafer cookie crumbs
1/4 cup sugar
1 stick margarine
8 oz. softened cream cheese
1 cup powdered sugar
8 oz. Cool Whip
2 cup boiling water
1 large package orange jello
1/2 cup cold water
ice cubes

Decorations:
Pepperidge Farm Milano Cookies as tombstones
orange icing tube
candy corn
candy pumpkins

Mix 2 cup of the cookie crumbs, sugar and margarine in 13x9" pan. Press firmly onto bottom of pan. Refrigerate.Source: 20ishparents.com

ghostline

Go To Top

Jell-O-Ween Poke Brownies

1 ( 19. 8 oz.) pkg. brownie mix
1 and 1/2 cups cold milk
1 ( 4 serving size ) package Jell-O Vanilla Flavor Instant Pudding and Pie Filling
Few drops each red and yellow food coloring

Prepare brownie mix according to package for an 8 or 9 inch square baking pan. After removing from oven, immediately use round end of a wooden spoon to poke holes at 1 inch intervals down through the brownies to the pan. Pour cold milk into a large bowl. Add pudding mix and beat with a wire whisk for 2 minutes. Stir in a few drops food colorings to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread over top of brownies to frost. Refrigerate 1 hour or until ready to serve. Cut into 2 inch squares. Cut each square diagonally into triangles. Makes 32 Source: Kraft Halloween Booklet pg. 63

Go To Topghostline

Cakes

Pumpkin Pinata Cake

2 teaspoons cocoa powder
2 boxes Betty Crocker™ SuperMoist™ lemon cake mix
Black and green food coloring, optional
2 tubs Betty Crocker™ Rich & Creamy vanilla frosting
Fondant or modeling chocolate, optional

1 cup water
1 cake cone (ice cream cone)
1 cup orange juice
Betty Crocker™ red gel food color, optional
2 teaspoons orange zest
1 cup butter, melted
Betty Crocker™ orange neon gel food color
6 large eggs
Betty Crocker™ Halloween fruit-flavored snacks

Preheat oven to 350°F for metal pans, 325°F for non-stick or dark pans.

For each cake mix, beat together 1/2 cup orange juice, 1/2 cup water, 3 eggs, 1/2 cup melted butter, and 1 teaspoon orange zest together with the cake mix. Beat on low for 30 seconds. If you want an orange colored cake, add some orange food coloring, then continue to beat for 2 minutes on medium speed.
Spray a bundt pan with non-stick cooking spray. Pour cake batter into pan and bake for 36-42 minutes until lightly golden brown or a toothpick poked into the center of the cake comes out clean.
Allow cake to cool for 15 minutes. Hold your hand over the cake, turn the pan upside down and allow the cake to drop gently onto a cooling rack. Allow cake to cool completely, for about an hour. Wash the bundt pan and repeat, making a second bundt cake.
Meanwhile, tint two tubs of Betty Crocker™ Vanilla Frosting using Betty Crocker™ Neon Orange gel food coloring. Add a few drops of Betty Crocker™ red gel food coloring for a deeper shade of pumpkin orange.
Scoop out about 1/3 cup of the orange frosting and stir in the cocoa powder, making brown frosting. Frost the outside of the ice cream cone. Allow the frosting to dry. When the first cake is cool, make the cake level, by cutting off the puffed part of the cake.
Place this bundt cake, top side down, on a small cardboard cake round. Frost around the outside and on top of the cake.
Carefully set the cake on a cake stand or plate. Fill the center of the cake with a variety of candy like Betty Crocker™ Halloween Fruit Snack, candy corn, and gummy worms.
Once the second cake is cooled, cut off the excess, and set it on top of the bottom cake. Fill the hole with a bit more candy. Fill the frosted ice cream cone with candy, and place it into the hold in the top bundt cake.
Frost the top portion of the cake. Use a metal spatula to draw the frosting up from the bottom of the cake to the top near the stem, creating the lines in the pumpkin. If desired, decorate your pumpkin cake using fondant or modeling chocolate. Cut jack-o-lantern features and leaves out using cookie cutters or a knife. Add decorations to cake. This cake is best served within a day. Store left overs in an airtight container at room temperature. Source:Pinterest

Go To Topghostline

Jack-o'-Lantern "Cake"(photo)

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
4 drops yellow food coloring
1 drop red food coloring
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
1 Tbsp. green colored sugar
5 OREO Cookies, divided
2 JET-PUFFED Miniature Marshmallows, cut in half

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared cups. Cool completely.

Beat cream cheese, butter, vanilla and food colorings in medium bowl with mixer until well blended. Gradually beat in powdered sugar until well blended.

Arrange cupcakes on large platter to resemble a stemmed pumpkin as shown in diagram; frost with cream cheese mixture. Use colored sugar to fill in the stem. Add 2 cookies for the jack-o'-lantern's eyes. Crush remaining cookies; sprinkle over cake for the mouth.
Arrange marshmallow halves in mouth for the teeth. Keep refrigerated.
Source: Kraft Foods

Go To Topghostline

Miscellaneous

Halloween Blueberry Mummy Muffins(photo)

Muffins:
2 cups fresh blueberries
Nonstick cooking spray
1 1/2 cups all-purpose flour (see Cook's Note)
1 cup whole-wheat flour (see Cook's Note)
1 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon apple pie spice
2 teaspoons kosher salt
1 1/4 cups buttermilk
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon finely grated lemon zest and 2 teaspoons lemon juice, from 1 lemon
2 teaspoons vanilla extract
1 large egg plus 3 large egg yolks, beaten to blend

Frosting:
2 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups confectioners' sugar
Eyes:
24 blueberries (about 1 cup)
24 small candy eyes

For the muffins: Position a rack in center of the oven and preheat to 425°F. Crush the blueberries in a medium bowl with a potato masher or fork until completely smashed. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, apple pie spice and salt in a large bowl.

Add the buttermilk, butter, lemon zest, lemon juice, vanilla extract, egg and yolks to the mashed blueberries and stir until combined and creamy; gently fold into the flour mixture until just combined (it's ok if there are some lumps). Divide the batter evenly among the prepared muffin cups.
Bake, rotating the pan halfway through, until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Remove the muffins and let cool completely on the rack.

For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl using an electric mixer on high speed until light and creamy, about 5 minutes. With the mixer on low speed, gradually add in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and continue to beat until stiff and creamy, about 3 minutes. Transfer to a pastry bag fitted with a 1/4-inch flat tip.
Starting from the top of a cooled muffin, leaving a small space for the eyes, pipe frosting from left to right forming crisscrossing ribbons that mimic the wrapping of a mummy. Pipe a small amount of frosting on the back of 2 blueberries and two candy eyes. Place the blueberries, frosting-side down, onto the unfrosted part of the muffin. Top each blueberry with eyes. Repeat with remaining frosting, muffins, blueberries and eyes.

Go To To

ghostline

Mummy Hand Pies

1/4 cup canned pumpkin
2 tablespoons sweetened condensed milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Kosher salt
2 refrigerated pie crusts, thawed if frozen
All-purpose flour, for dusting
1 large egg
12 raisins
1/2 cup confectioners' sugar, optional

Preheat the oven to 350° F.
Add the pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and a pinch of salt to a medium bowl and stir to combine.
Roll out 1 pie crust on a lightly floured surface with a rolling pin to form a rectangle about 9 inches by 12 inches. Square off the crust with a knife, reserving the scraps for decorating. Cut the pie crust into 6 equal rectangles, each about 3 inches by 6 inches. Transfer to a parchment-lined baking sheet.
Roll out the other pie crust to the same thickness as the first. Cut into thin strips about 1/4 inch wide and 7 inches long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet.
Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out the filling, leaving about a 1/2-inch border around the edges.
Lightly beat the egg with 1 tablespoon water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle of each strip to create a "mummy" look. Seal the edges with a fork and use a paring knife to trim the overhang. Lightly brush the tops of the hand pies with the egg wash. Add 2 raisins to each hand pie for the eyes.
Bake, rotating the pan halfway through for even color, until golden brown, 20 to 25 minutes. Cool on a baking rack slightly, about 5 minutes.
Serve as is or decorate with a simple icing. Combine the confectioners' sugar in a small bowl with 1/2 teaspoon water. Stir until smooth and glossy. Transfer the icing to a resealable plastic bag and snip off the corner. Pipe the icing onto the hand pies using the stripes of pie crust as a guide. Serve.

Go To To

ghostline

Halloween Pizza

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup chocolate chips or raisins
1/4 cup vanilla ready-to-spread frosting (from 1-lb can)

Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch-thick slices; arrange in pan. With floured fingers, press slices to form crust.

Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 30 minutes.
Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle candy corn and raisins evenly over top.

In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency. Drizzle frosting over cookie pizza. Cut into wedges or squares.
Go To Toghostline

Easy Pumpkin Pretzels

1 bag mini pretzels {you won't use the whole bag, only about 1/4}
1 bag M&M's candy, needing only the green ones {fun separating activityfor kids!}
orange food coloring, I used about 1/8th tsp of Wilton's gel colors
1 bag White Chocolate chips, melted slowly
1 TBSP shortening, to thin out chocolate

Melt chocolate slowly and thin with shortening. Color chocolate. Dip pretzel into chocolate and top with green M&M. Place on waxed paper to set. Source: Pinterest

Go To Toghostline

Banana Mummies

Cut peeled bananas in half crosswise and insert a skewer into each half. Freeze until firm, about 1 hour.

Microwave chopped semisweet chocolate (about 1 ounce per skewer) in 20-second intervals, stirring, until melted. Dip the bananas in the chocolate; press 2 candy eyeballs (available at craft and party-supply stores) into each and let set, about 10 minutes.

Microwave marshmallows (about 2 per skewer) until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around the bananas.

Transfer to a parchment-lined plate and freeze until serving.

Recipe courtesy of Food Network Magazine

Go To Toghostline

Scary Eyeballs

1 1/2 C. creamy peanut butter
1/2 C. butter, softened
1 tsp. vanilla extract
3 3/4 C. confectioners' sugar
12 oz. white candy coating, chopped
1 Tbs. shortening
20 blue milk chocolate M&M's
20 brown milk chocolate M&M's
Red decorating gel

In a small mixing bowl, cream the peanut butter, butter and vanilla. Gradually beat in confectioners' sugar.
Shape into 1-inch balls. Cover and refrigerate for at least 30 minutes.

In a microwave-safe bowl, melt candy coating and shortening; stir until smooth.
Dip peanut butter balls into coating; place on waxed paper.
Place M&M's, plain side up, on top. Let stand until set.
Use red gel to create "bloodshot" eyes.

Go To Toghostlinep

Peep-A-Boo Ghost Puff

Vanilla Pudding Cream Puff:
1/2 cup butter or margarine
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

Chocolate Glaze:
One cup semi-sweet chocolate pieces
2 tablespoons butter or margarine
3 teaspoons light corn syrup
3 teaspoons milk.

Heat oven to 400°F. In medium saucepan, melt butter, add water and boil. Add flour and salt at once and stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly for about five minutes.
Add eggs one at a time, beating with a wooden spoon after each addition until smooth. Drop batter by heaping tablespoons 3" apart onto a greased baking sheet (shape into ovals with greased fingers). Bake at 400 degrees about 30 minutes or until golden brown and puffy. Remove from oven, split and remove soft dough inside. Cool on wire rack.
Prepare vanilla pudding: Put a teaspoon of pudding and a Marshmallow Peeps® Chick into the center of the base and cover.
Prepare chocolate glaze: In a heavy medium saucepan, over low heat, heat one cup of semi-sweet chocolate pieces, 2 tablespoons of butter or margarine, 3 teaspoons of light corn syrup and 3 teaspoons of milk. Stir frequently until melted and smooth. Spoon glazes over cream puffs and refrigerates until set. Source: frugal-moms.com

ghostline

Go To Top

Halloween Ice Cream

1/2 cup evaporated skim milk
1/4 cup honey
1 cup canned or thick cooked pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups low-fat whipped topping, thawed

Combine milk and honey in a saucepan and stir over medium heat until well blended and hot. Do not let mixture boil. Stir in pumpkin, spices, and salt. Chill thoroughly. When cold, carefully fold in whipping topping. Pour into a shallow pan and freeze until solid. http://www.geocities.com/Heartland/Hills/2587/halloween.html
ghostline

Go To Top

Candy Corn Treats

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

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.

Marla:mhudgins@alliancelink.com

ghostline

Go To Top

Black Frosting

Blue food coloring
Chocolate frosting

In a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Susan's Homepage:http://home.earthlink.net/~susan926/
ghostline

Go To Top

Pumpkin Seeds

Wash the seeds and pat them dry.
Soak for about an hour in soy sauce or Worcestershire sauce (try a batch of each just to see which you like better) Sprinkle w/ garlic powder, if desired.
Roast on cookie sheet @ low heat 250°-300°F.
After 1/2 hr, turn the seeds over and continue roasting for another 1/2 - 1 hr.
Test by biting into one - they're done when they're crunchy.

Some variations:
Soak in butter instead of the soy or Worcestershire sauce.
Sprinkle with a few Italian spices - oregano for instance.
Experiment until you find a flavor you like!

ghostline

Go To Top

 

 

Back to Archives Kathy's Faves E-mail Me Home