Tasty Halloween Recipes | Return
to Halloween Recipes
Main Entry Page |
- Monster Munch
1 cup dry roast peanuts-unsalted
1/3 cup butter or margarine
1 pound marshmallows
1/2 cup peanut butter
3 cups puffed rice cereal
1 cup apricots-chopped
1 cup raisins
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.
BOBBING APPLE PUNCH
Ingredients :
1 ½ cups orange juice
4 cups apple cider
1 cup pineapple juice
2 tablespoons sugar
4 cups ginger ale, chilled
6 to 8 small red apples
1 orange, sliced
Preparation :
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.
Bread of the Dead
The most traditional form of this Mexican holiday bread is made into a round shape with a cinnamon or anise flavored star shape on top, tinted red, blue or purple and sprinkled with sugar. But you can also make the dough into shapes. Serve with milk or hot chocolate, and offer some to your departed ancestors so they may breathe in its essence and be nourished, before you gobble it up yourself!
2 cups flour
2 teaspoons baking powder
2 Tablespoons sugar
1/4 tsp. salt
1 egg
2/3 cup milk
1/4 cup vegetable oil
10 drops anise extract
Mix all of the above until smooth. Heat the oven to 400 degrees and grease a cookie sheet. With clean hands, mold the dough into a round shape with a knob on the top (which will be a skull) or into smaller round shapes, animals, faces or angels. Place dough on cookie sheet.
1/4 cup brown sugar
1 T. flour
1 tsp. ground cinnamon
1 T. melted butter
Mix together brown sugar, flour, cinnamon and melted butter for the topping. Sprinkle topping on dough and bake for 20 to 25 minutes. When cool, decorate the skull shaped knobs, animals or faces with icing sugar to make eyes, nose and mouth.
BUGS IN DIRT SANDWICHES
For this you will need white bread, a pack of mixed bug shaped lollies and milo. First, spread your slices of bread withmargarine or butter. Then, sprinkle the buttered slices with milo until completely coated. Carefully stick the bugs firmly into the milo and place remaining slice of bread on top. Voila! you have bugs in dirtsandwiches!
CANDIED APPLES
Ingredients :
12 red delicious apples
12 wooden skewers
4 ½ cups sugar
3/4 cup light corn syrup
1 tsp red food coloring
1 ½ cups water
1 cup chopped peanuts
Preparation :
Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In 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.
Caramel Apples
40 - Caramel cubes
5 - Apples
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks
into the stem hole until about half the stick is in the apple. In a small saucepan,
over low heat, melt the caramels with the water, stirring constantly until smooth.
Now dip the apples into the hot caramel sauce, coating the apple completely. Place
on greased, wax paper.
Store your caramel covered apples in the refrigerator. Before serving, remove them from
the refrigerator and allow them to stand for about fifteen minutes. We like to serve our
caramel covered apples on a large black platter and use extra caramels as a garnish.
COFFEE CAN PUMPKIN BREAD
4 eggs
2 (16 oz.) cans pumpkin
2/3 c. cold water
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp.salt
3 c. sugar
2 1/2 c.flour
1 c. salad oil
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
Beat eggs,add sugar, beat well. Add pumpkin, water, oil and beat. Add dry ingredients which have been sifted together. Fill 1 pound coffee can 3/4 full. Bake at 325 degrees for 1 1/2 hours or until top springs to touch. Can be frozen IN CAN.
Crockpot CarAmel Apples
Serving Size: 8
Notes:
These are easy to make. The extras you can add on are only limited by your imagination.
Ingredients:
2 pkg. (14 oz.) caramels
1/4 C. water
8 apples
8 sticks
optional
nuts
M&M\'s
mini chocolate chips
candy decorations
Preparation:
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. Once thecaramel has set you may wish to roll the apples in the toppings of your choice.
Ghoulish Cream Pie
23 Halloween chocolate sandwich cookies (Oreo) (divided)
1/4 cup butter or margarine, melted
28 caramels
2 cups milk, divided
1 (4-serving) pkg. vanilla or chocolate pudding & pie filling (cooked variety)
1-1/2 cups prepared whipped topping, tinted orange if desired
1-1/2 cups marshmallows
Finely crush 22 cookies. Mix crushed cookies and butter or margarine in
small bowl. Press mixture firmly onto bottom and side of 9" pie plate; set
aside. Melt caramels with 1/4 cup milk in heavy saucepan on low heat,
stirring constantly, over medium heat until mixtures comes to a boil. Pour into prepared crust; cover surface of pie filling with plastic wrap. Refrigerate at least 2 hours or until completely set and chilled. Before serving, remove plastic wrap, spread pie with whipped topping and garnish with reserved cookie and marshmallows. Makes 8 servings.
- Spider Web Parfaits
16 Halloween chocolate sandwich cookies, divided
1 cup marshmallows, divided
2 cups prepared whipped topping, divided
1 (4-serving) package chocolate instant pudding & pie filling
2 cups milk
Chocolate-flavored syrup
12 black jelly beans
Prepared chocolate frosting
lack shoestring licorice
Chop 10 cookies; fold chopped cookies and 1/2 cup marshmallows into 1-1/2
cups whipped topping. Set aside. Prepare pudding mix according to package
directions using milk. Spoon about half the pudding mixture into 6 (6-oz)
parfait glasses. Top with whipped topping mixture. Repeat pudding layer.
Refrigerate 2 hours or until well chilled.
Decorate tops with remaining whipped topping. Drizzle with chocolate
syrup in circular pattern; cut through with toothpick to create web effect.
Serve immediately garnished with Cookie Spiders and remaining marshmallows.
Cookie Spiders: Insert 1-1/2" pieces of black shoestring licorice into cream
filling around sides of each Halloween chocolate sandwich cookie for legs
using frosting as "glue". Using additional frosting, attach 2 jelly beans to each
spider for "eyes". Makes 6 servings.
Pumpkin Patch Cupcakes
24 Halloween chocolate sandwich cookies (Oreo)
1 pkg. yellow cake mix, batter prepared
1 can prepared vanilla frosting
Flaked coconut tinted green with food coloring (if desired)
Black decorator frosting or gel2 cups milk
Split cookies, leaving filling on 1 side of each cookie. Coarsely chop plain
split cookies; set aside. Fold chopped cookie pieces into prepared cake
batter; spoon into 24 paper-lined 2-1/2" muffin pan cups. Bake according
to package directions or until toothpick inserted in center comes out clean.
Remove from pan; cool completely on wire racks.
Frost cupcakes with prepared frosting. Immediately sprinkle with green
tinted coconut. (Frost and sprinkle a few at a time so frosting does not
harden before adding coconut.)
Decorate orange filling on split cookies with black decorator frosting or gel
to resemble pumpkin faces. Allow to dry. Stand one pumpkin face on edge
into frosting on each cupcake. Makes 24 cupcakes.
CARAMEL MARSHMALLOW APPLES
Ingredients :
1 package (14 oz) caramels
1 cup miniature marshmallows
1 tbsp water
5 or 6 small apples
Wooden skewers
Preparation :
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.
CHOCO LANTERNS
Ingredients :
12 miniature pumpkins
1 cup sugar
2/3 cup cocoa powder
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups milk
1 teaspoon vanilla
Preparation :
Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside. In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens. Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins. Chill until ready to serve. Makes 12
DELICIOUS PUMPKIN COOKIES
For recipes that call for cooked pumpkin, save your pumpkin scraps from the carving, cut them from their rinds and steam or boil until they are soft.
1/2 cup butter
1 1/2 cup sugar
Cream butter and sugar together, then add egg and blend well.
1 egg
1 cup cooked pumpkin
1 teaspoon vanilla
Blend in pumpkin and vanilla.
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. cinnamon
Blend together dry ingredients: flour, powder, soda, salt and spices, and add to pumpkin mixture.
1/2 c. walnuts
1 cup chocolate chips
Stir in nuts and chips, and drop by spoonfuls onto baking sheet. Bake at 350 degrees for fifteen minutes, cool and eat!
FROG\'S EYE SALAD
1 cup Acini De Pepe
2 cups mandarin oranges
1 cup pineapple tidbits
1 1/2 cups marshmallows
3 egg yolks
3 Tbsp. flour
1 cup sugar
1 reg. size Cool Whip
Boil Acini De Pepe in salted water til tender, but not soft (about 10 minutes) and drain. Drain fruit.
Thicken fruit juice, egg yolks, flour and sugar. Add drained Acini De Pepe while dressing is still hot,
then let the whole mixture cool. When cooled, fold in marshmallows, fruit, and Cool Whip. Chill.
GINGERBREAD GHOSTS
Ingredients :
1/2 cup sugar
1/2 cup butter or margarine, softened
1/3 cup molasses
2 1/2 cups sifted all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
Preparation :
In a large bowl, blend together the sugar and butter. Add the molasses. Fold in the sifted flour, ginger, baking soda, cinnamon, and salt. Refrigerate for at least 2 hours. Preheat oven to 350 degrees. Lightly grease a largebaking sheet. On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookie with a ghost-shaped cookie cutter and place on the baking sheet. Bake for 6 to 8 minutes, until lightly browned. Remove form the oven and let coolthoroughly on a wire rack before decorating with Frosting.
Gruesome Brew
1/2 c. lemon juice
1 quart apple cider
5 cloves
1 tsp. nutmeg
2 cinnamon sticks
toads and salamanders
1.Mix lemon juice and cider in a saucepan.
2.Put spices in a tea ball and add to cider.
3.Bring mixture to a boil over low heat and simmer for 5 - 10 minutes.
4.Cool slightly, remove tea ball, and serve. Also good cold.
Honeyed Popcorn And Peanuts
1 package (3 1/2 ounces) salt-free microwave popcorn
1 1/2 cups roasted salted peanuts
2 tablespoons butter
2 tablespoons honey
1/2 teaspoon ground cinnamon
6 small paper bags (optional)
Prepare popcorn according to package instructions. Place in bowl. Add peanuts and set aside. In a 1-cup microwave-safe measuring cup, combine butter, honey and cinnamon. Microwave on high (100 percent) until butter is melted (30 to 60
seconds). Stir to combine. Drizzle butter mixture over popcorn mixture. Toss to coat, pour into bowl and serve warm. Or divide popcorn among 6 small paper bags; set filled bags in a microwave-safe dish and reheat in the microwave on high until warm (1 to 2 minutes). Just before serving, add plastic-wrapped party favor to each bag, if desired. Makes 5 to 6 cups.
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.
NASTY SPIDER CAKE
1 Cake mix
1 pk Green Jell-O prepared
Black frosting
8 Licorice sticks
8 Gumdrops
(once made as a tease for a woman who HATED spiders)
Take your average cake mix. Bake it up in 2 metal bowls--1 bigger
than the other. Once unmolded, cut the bigger one (the "body") in
half, horizontally. CAREFULLY scoop out an adequate cavity in each
half. FILL with well-whipped set green Jell-O, and reattach the
halves. Frost black, arrange on serving platter. Use licorice sticks as
legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the
cake is cut into, it spurts green goop, just like a real spider when
stepped on.
Why not add a red hourglass to the back and make it toxic? ;-)
Now you got to realize a man sent this one to us. ~S~
POPCORN BALLS
Ingredients :
2 ½ quarts popped popcorn
1 14-oz package light caramels
1/4 cup light corn syrup
2 table spoons water
Preparation :
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.
PUMPKIN BREAD
Ingredients :
1/3 cup vegetable oil
1/2 teaspoon ground cloves
1 cup fresh or canned pumpkin puree
3 eggs 1 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/3 cups Bisquick
Pinch of ground nutmeg (optional)
Preparation :
Preheat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan. In a large bowl, mix all the ingredients together with a wooden spoon. Pour the mixture into the prepared pan. Bake for 45 minutes. Test with a knife-if the knife comes out clean, the bread is ready. If not, put back in the oven for another 5-10 minutes. Cool before removing from the pan. Keep in a plastic bag, in a cover dish in a cool location or in the refrigerator. When you are ready to serve, cut into slices, then cut out slices with a pumpkin-shaped cookie cutter and spread with cream cheese or jam. Serves 12 to 18
PUMPKIN ICE CREAM
Ingredients :
1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation :
In a bowl, mix together all of the ingredients. Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the instructions for your ice cream machine. Makes 1 quart (4 cups)
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten
HOT CIDER SYRUP:
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Serves 6.
PUMPKIN PIE
3 eggs, slightly beaten
2 c. pumpkin
1/2 c. Sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies.
PUMPKIN ROLL
3 eggs
2/3 c. cooked, mashed pumpkin
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
1 1/4 c. powdered sugar, divided
1 c. sugar
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 c. butter
1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
Beat eggs 5 minutes at high speed. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin mixture and blend well. Spoon into a greased and floured 15 x 10 x 1 inch pan. Spread evenly. Bake at 375 degrees for 15 minutes. turn cake onto a towel sprinkled with 1/4 cup powdered sugar. Roll up cake and towel together. Cool. Combine 1 cup powdered sugar, cream cheese, butter and vanilla; beat until smooth and creamy. Unroll cake and spread with filling. Roll cake again and chill, seam side down.
Serves 12.
SOUR CREAM PUMPKIN COFFEE CAKE
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 (16 oz.) can pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice
Cream together butter, sugar and vanilla. Add 3 eggs, beating well. Combine flour, baking powder and baking soda, add to butter mixture alternately with sour cream. Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice. Spoon half of batter into 13"x9"x2" baking dish, spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. STREUSEL: Cut 1 cup packed brown sugar, 1/3 cup butter, 2 teaspoons cinnamon until blended. Stir in 1 cup chopped nuts.
SUGAR COOKIE PUMPKINS
Ingredients :
1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cookie decorator (in a 4 1/2 -ounce pressurized can)
Preparation :
In a large bowl with an electric mixer, blend together the butter and sugar. Add the eggs, vanilla, and 1 cup flour and mix well. By hand, fold the remaining flour, the baking soda, and the baking powder. Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Lightly grease a large baking sheet. On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookies with a pumpkin shaped cookie cutter and place them on the baking sheet. Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and let cool thoroughly before decorating. Makes 2 to 3 dozen cookies
SURPRISE PUNCH
Ingredients :
Ice cube tray
raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
sugar to taste
Preparation :
Place raisins in ice cube trays. Add water. Freeze. This will make them look like they have insects in them. Keep the juices refrigerated until you are ready to use them. In a punch bowl, combine all the juices. Add the ice cubes and serve. Makes 20 cups
PUMPKIN BREAD
Ingredients :
1/3 cup vegetable oil
1/2 teaspoon ground cloves
1 cup fresh or canned pumpkin puree
3 eggs 1 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/3 cups Bisquick
Pinch of ground nutmeg (optional)
Preparation :
Preheat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan. In a large bowl, mix all the ingredients together with a wooden spoon. Pour the mixture into the prepared pan. Bake for 45 minutes. Test with a knife-if the knife comes out clean, the bread is ready. If not, put back in the oven for another 5-10 minutes. Cool before removing from the pan. Keep in a plastic bag, in a cover dish in a cool location or in the refrigerator. When you are ready to serve, cut into slices, then cut out slices with a pumpkin-shaped cookie cutter and spread with cream cheese or jam. Serves 12 to 18
PUMPKIN CAKE
Bake 2 cakes in Bundt pans. Place the 2 cakes together bottom to bottom. Frost with orange frosting
made from food coloring. The pumpkin face is pieces of a Hershey Chocolate Bar cut into triangles, etc for eyes, nose, etc. And finally set a chocolate frosted cupcake at the top as the stem.
Note: This ends up being a whole lot of cake.
Pumpkin Patch Cupcakes
24 Halloween chocolate sandwich cookies (Oreo)
1 pkg. yellow cake mix, batter prepared
1 can prepared vanilla frosting
Flaked coconut tinted green with food coloring (if desired)
Black decorator frosting or gel2 cups milk
Split cookies, leaving filling on 1 side of each cookie. Coarsely chop plain split cookies; set aside. Fold chopped cookie pieces into prepared cake batter; spoon into 24 paper-lined 2-1/2" muffin pan cups. Bake according to package directions or until toothpick inserted in center comes out clean.
Remove from pan; cool completely on wire racks.
Frost cupcakes with prepared frosting. Immediately sprinkle with green
tinted coconut. (Frost and sprinkle a few at a time so frosting does not
harden before adding coconut.)
Decorate orange filling on split cookies with black decorator frosting or gel to resemble pumpkin faces. Allow to dry. Stand one pumpkin face on edge into frosting on each cupcake. Makes 24 cupcakes.
PUMPKIN SEEDS
2 cups pumpkin seeds
2 tablespoons salt
2 tablespoons melted butter
vegetable oil
1.Separate pumpkin seeds from the pulp but don\'t wash the seeds.
2.Mix seeds, butter, salt, and stir.
3.Grease baking tray with oil and pour on buttered seeds. Gently shake the pan to even out the seeds.
4.Bake seeds at 200 degrees F. for 45 mins.
Spider Salad
1.Place one half of a canned peach on a plate, flat side down.
2.Cut eight curls off of a carrot with a vegetable peeler.
3.Tuck the curls under the peach to make spider legs.
4.Put raisins on top of peach for eyes.
5.Put a small piece of maraschino cherry under the raisins for the mouth.
SPIDER WEB PARFAITS
16 Halloween chocolate sandwich cookies, divided
1 cup marshmallows, divided
2 cups prepared whipped topping, divided
1 (4-serving) package chocolate instant pudding & pie filling
2 cups milk
Chocolate-flavored syrup
12 black jelly beans
Prepared chocolate frosting
lack shoestring licorice
Chop 10 cookies; fold chopped cookies and 1/2 cup marshmallows into 1-1/2
cups whipped topping. Set aside. Prepare pudding mix according to package
directions using milk. Spoon about half the pudding mixture into 6 (6-oz)
parfait glasses. Top with whipped topping mixture. Repeat pudding layer.
Refrigerate 2 hours or until well chilled.
Decorate tops with remaining whipped topping. Drizzle with chocolate
syrup in circular pattern; cut through with toothpick to create web effect.
Serve immediately garnished with Cookie Spiders and remaining marshmallows.
Cookie Spiders: Insert 1-1/2" pieces of black shoestring licorice into cream
filling around sides of each Halloween chocolate sandwich cookie for legs
using frosting as "glue". Using additional frosting, attach 2 jelly beans to each
spider for "eyes". Makes 6 servings.
TOMB STONED BISCUITS
This recipe is a nice treat. First, you will need icing sugar, rectangular biscuites and a toothpick. Take
your icing sugar and mix it with hot water until fairly runny. Dip each of your biscuits into the mixture
and place onto a foiled tray. Take your toothpick and carve "R.I.P" out of the icing on every biscuit.
Place in fridge for a few hours and presto! Your very own mini tombstones!
VAMPIRE PUNCH
Ingredients :
8 cups cranberry juice
6 cups sparkling apple cider
6 orange slices
Preparation :
Put all ingredients in a punch bowl. Add ice cubes just before serving.
Makes 14 cups
We hope you enjoyed our tasty Halloween Recipes ideas.
Please visit our Halloween Recipes associates at Expressively Yours Greetings where you can get a free guest book for your website.
If your Halloween Recipes website would like to be listed on this Halloween Recipes website as our Halloween Recipes Sponsor that promotes or uses one of our Halloween Recipes websites pages relating to your Halloween Recipes websites, please Email Us for details and let us know the exact Halloween Recipes advertising page of ours you relate to and we send you details. We provide a text link (and description) to your Halloween Recipes web site page that you provide a reciprocal 2 way text link (and Description) to this Halloween Recipes web site and our Halloween Recipes advertising home. NOTE: Your Halloween Recipes site has to be an associate of our Halloween Recipes site.
Coming soon our Halloween Recipes Sponsor!
Return to Halloween Recipes Main Entry Page Halloween Fun Ideas and Greeting Cards |