WITCHES HAT

Ingredients
2 ounces semisweet chocolate
Chocolate-rolled sugar ice cream cone
Candy pumpkins ( flat little cake toppers halloween shapes)
Waxed paper
Purchased unfrosted plain or chocolate cake doughnut
Canned chocolate icing
Nonpareils or sprinkles
Orange, yellow, and green Starburst candy or candy-coated gum (we used mini Chiclets)

Directions
1. Melt semisweet chocolate according to the package instructions. Holding the open end of the cone, dip the bottom or pointed top half at an angle into the melted chocolate. Immediately press candy pumpkins into the chocolate. Place the cone on waxed paper and let sit until the chocolate sets.

2. Frost the top and side surfaces of a doughnut with icing. If you purchase chocolate cake donuts instead to save time, dip the hat in chocolate frosting and put on top of chocolate donut. 
Sprinkle icing with nonpareils or sprinkles on if you frost a plain cake donut .Center the open end of the cone on the frosted doughnut. Use a sharp knife to cut candies or gum pieces into quarters and adhere them around the bottom of the hat with icing

You may find little chicklet gum that you don't have to cut, or any candy that would look cute for the rim of the hat.

CARAMEL APPLES

A different twist to your caramel apples is to find some sturdy twigs to use for the handles. Makes them more "goolish" I think.

MINI CARAMEL APPLES

Ingredients


4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups


Instructions


First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.


Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.

EDIBLE EYEBALLS

Ingredients 3.4-ounce box vanilla pudding mix (instant)Jelly beans (black)LifeSavers Gummies Plastic eggs (the small size)2 empty egg cartons Instructions Prepare the pudding according to the package directions. For each eye, fit a jelly bean into the center of a LifeSavers Gummies candy and place it in the bottom of a plastic egg half.Fill the egg cup with the pudding, then place the egg halves in an egg carton in the freezer until they're firm (about 3 hours).Remove the egg halves from the freezer and let them sit at room temperature for about 3 to 5 minutes.With the back of a fork, gently press down on the edge of the pudding, rolling the frozen ball out of the egg cup. If you're not serving them right away, place the eyes in a freezer-safe dish in the freezer until you're ready.Recipe makes 24 eyeballs.

FRANKENSTEIN CUPCAKES

Surprise your little goblins with monster-headed cupcakes filled with a slimy surprise-green   pudding.

Ingredients
2 dozen cupcakes from your favorite recipe
3.4-ounce box of vanilla-flavored instant pudding
green food coloring
1 cup of green melting candy (we used Wilton Candy Melts)
24 large marshmallows
skewers (the wooden ones and break in half if they are real long)
waxed-paper-lined baking sheet
M&M's Minis
small serrated knife
chocolate frosting (canned or your own recipe)
black gel decorating tube
2 green Tic Tac mints

Instructions
Bake and cool 2 dozen cupcakes from your favorite recipe. Prepare a 3.4-ounce box of vanilla-flavored instant pudding. Stir in drops of green food coloring until you have a shade you like, then place it in the refrigerator to chill.

Next, microwave 1 cup of green melting candy (we used Wilton Candy Melts, available at party supply stores) for 1 minute at 50 percent power, then stir. If necessary, heat in 15-second intervals until completely melted. One at a time, spear 24 large marshmallows with a skewer and roll them in the melted candy, coating the sides. Set them on a waxed-paper-lined baking sheet

Add M&M's Minis for eyes, and place them in the refrigerator to chill.

With a small serrated knife, remove a 1-inch-wide chunk from the center of each cupcake. Fill each hole with a tablespoon or so of the pudding, then spread chocolate frosting around each pudding hole.

Cover each pool of pudding with a chilled marshmallow. Add black gel facial features and 2 green Tic Tac mints for bolts.

Finally, top each monster head with a bit of frosting and muss with your finger or a fork. Keep the cupcakes chilled until serving time.

HOT DOG MUMMIES

Ingredients

1 11-ounce can of refrigerator breadsticks
1 12-pack of hot dogs
Yellow mustard  


Instructions
For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.
Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.

Pineapple Pumpkin Loaf

With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors

Ingredients:


Non-stick cooking spray
2 1/2 cups sugar
1 stick (8 tablespoons) butter, softened
1 can (15 ounces) solid-pack pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice (juice reserved)
4 large eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup chopped walnuts or pecans- 1/2 cup more if you sprinkle on top before baking.
Confectioners' sugar (optional)
Preparation Time: Approximately 15 minute
Cook Time: Approximately 60 minutes


Preparation:


Heat oven to 350°F. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. I spray my pans and then line with wax paper, then spray again. I've not had good luck with sweet breads coming out of the pan in one piece with just spray.
Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
Combine flour, baking soda, pumpkin pie spice, nuts and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.


Servings: 16

Casserole In A Pumpkin

Having dinner in a pumpkin has always been fun and the kids love it. If they are not big squash fans they will love the casserole and the fact that it is in a pumpkin makes it cool! You can draw a face on the pumpkin with black magic marker before baking to make it even more Spooky for the kids. Great idea for a Halloween pot luck!

I medium size pumpkin for serving 6-8 or small pumpkin to serve 4  (just half the recipe.)

Cut a lid in the pumpkin and clean out all seeds and slime(of course)

1 1/2-2 lb. hamburger
1 med. onion chopped
Brown the onion with the burger, drain any fat.
Salt and pepper to taste.

Add 1 1/2 cups cooked rice
2 Tlb spoons brown sugar
2 Tlb soy sauce
1 cup sliced fresh mushrooms or 1 can mushrooms drained (optional)
1 cup chopped water chestnuts.
1 can cream of chicken soup
Draw a face on your pumpkin with permanent black magic marker.

Place on cookie sheet. Put lid on pumpkin and bake at 350 degrees for 1 1/2 hours or until done (poke the side with a fork and if it slides in easy it's done.

Serve by scooping some of the pumpkin out with the casserole. We like butter and sprinkle some brown sugar on the squash.

Ghost Treats

Ingredients
3 Tlb butter
1 pkg (10 oz . about 40 regular) or 4 cups mini marshmellows
6 cups Rice Krispies
bag flake coconut
can white frosting
tube black decorating gel

In large pot melt butter over low heat.
Add marshmellows and stir til melted and smooth. Not too hot or they will burn on bottom. Remove from heat

Add Rice Krispies
Stir until well coated.

Using a 1/2 cup measuring cup sprayed with cooking spray, divide cereal into portions. Using buttered hands shape portions into ghosts shapes. Cool. Dip bottom of ghosts into frosting and then into coconut. Dot on eyes

CHOCOLATE PEANUT BUTTER BROWNIE BITS

I found this recipe looking for chocolate treats for a wedding I'm helping with. They looked delicous. They would be great to share with neighbors for the holidays.

Chocolate Peanut Butter Brownie Bites

1 brownie mix such as Pillsbury


2 Cups semi sweet chocolate chips


1/4 Cup peanut butter



Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but even still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.


2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.


They are very delicious but VERY rich. You might want to add more peanut butter because the semi-sweet chocolate really dominated.