Baked Apple Halloween Pizza:
Serves 4 to 6 prep time: 10 minutes, cook time: 30 minutes
1 refrigerated, ready to cook piecrust
1/2 cup seedless raspberry jam
3 or 4 medium Granny Smith, Rome, or Fuji apples, peeled, cored and thinly sliced
1 to 2 tbs. sweet butter
2 to 3 tbs. sugar
1/4 tsp cinnamon
1/4 cup raisins (opt)
vanilla ice cream.
Heat oven to 350 degrees. Flatten piecrust on a 9 or 10 inch pizza pan. Spread
raspberry jam on crust, leaving 1in. border uncovered. Place apples over jam and dot them
with butter.
In a small bowl, mix sugar and cinnamon, then sprinkle over apples. Sprinkle on
raisins, if desired. Bake for 30 minutes. Serve warm with vanilla ice cream.
Brain Salad for Halloween
1- 3 oz package tapioca pudding
1- 3 oz package vanilla pudding
1- 4 oz-size Cool Whip
2 cups seedless green grapes
2 cups miniature marshmallows
1 - 6-ounce jar maraschino cherries
green food coloring
Make the puddings. Tint the vanilla pudding with green food coloring. Mix the cooled
puddings together in a large mixing bowl. Stir in the Cool Whip, marshmallows, grapes, and
most of the cherries. Spoon the salad into individual serving bowls, alternating with
spoonfuls of cherry juice.
Top with extra cherries.
Halloween Candied Apples
12 red delicious apples
12 wooden skewers
4 cups sugar
3/4 cup light corn syrup
1 tsp red food
coloring
1 cup water
1 cup chopped peanuts
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 colouring 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.
Halloween Candy Corn Popcorn Balls:
1/4 cup butter or margarine
1 bag (10 1/2oz) mini marshmallows
1 pkg Jell-O
3 qts. (12 cups) popped popcorn
1 cup candy corn
Microwave: butter and marshmallows in a large microwavable on HIGH 1 1/2 to 2 min.
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.
Halloween Candy Critters
Create "spooktacular" critters by using products such as York peppermint
patties, Mounds Miniatures candies or Reese's peanut butter cups as bodies. Then add
Twizzlers candy legs, Pull-n-Peel candy whiskers and Reese's Pieces candy eyes.
Halloween Candy Pumpkins
For each pumpkin you will need:
5 orange jelly slices (i.e. Chuckles)
1 small green jelly bean
White frosting
Pipe a line of frosting on the narrow side of the orange slice and press to next
one, continue on until they are all together on a pumpkin shape, then set the jelly bean
on top with small amount of frosting for stem.
Halloween Caramel Marshmallow Apples:
1 pkg (14oz) caramels
1 cup mini marshmallows
1 Tbsp water
5-6 small apples
wooden skewers
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.
Halloween Cat Cookies:
Chocolate sandwich cookies
white frosting
candy corn
mini baking bits
red/black licorice lace
Spread each cookie on one side with frosting. Dab some frosting on the bottom of 2
pieces of candy corn and place on top of cookie for ears. You many have to hold for a
minute. Decorate the "face" of the cat with mini baking bits for eyes and red
licorice for nose and black for whiskers.
Halloween Chocolate Spiders
4 cups semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water until water
is cool, about 10 minutes.
Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted
with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders.
If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10
minutes. When hard peel off wax paper. Store in refrigerator laid flat.
Halloween Instant Pumpkin Pie:
Any crust you like although graham cracker crust is the best with this.
2 cups instant vanilla pudding
1 1/3 cup milk
2 cups cool whip
16 oz pumpkin
spices
Mix and pour into crust, chill in fridge for 2 hours
Halloween Jack-O-Lantern Centerpiece:
Make a double batch of crispy rice treats. You need slightly less than one batch for
lid and a full batch for bottom. Lid: Line a small mixing bowl with wax paper. With
buttered fingers, press about half of the warm mixture into the bowl, making the sides 1/2
to 3/4 inch thick. When completely cool, remove it from the bowl, loosening the sides with
a knife. Trim the lid to the desired height. For the stem, "glue" on half of a
chocolate cake roll with chocolate frosting. Bottom: Tape a long piece of aluminum foil,
folded double, around the outside of the same (clean) mixing bowl. It should extend
2" above the rim. Line the bowl with waxed paper. Press the mixture into the bowl and
about 1 1/2" up the foil. The bottom should be about 1 1/2" thick and the sides
about 1" thick. Let the shape cool, then remove it from the bowl. To finish, cut a
jack-o-lantern's face into the bottom. Don't cut the mouth all the way through. Fill the
centerpiece with popcorn, candy, and other small treats. Jack-o-Lantern
Jell-O: Slice the
top off an orange and scoop out pulp. Cut eyes, nose and mouth in orange so that it looks
like a jack-o-lantern. Fill with orange Jell-O.
Crispy Marshmallow Ghosts
For the Crispy Marshmallow Ghosts use a ghost cookie cutter to cut out the shape.
The icing looks like "fluffy white icing" when it is being made. Unlike the
"fluffy white icing", however, this icing is not sticky.
Icing:
1 c sugar
3 tbs. water
1 egg white
1/8 tsp cream of tartar
1/8 tsp salt
1/2 tsp vanilla
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Ghosts:
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1/4 c reduced fat margarine -- melted
6 c miniature marshmallows
1tsp vanilla
8 c crispy rice cereal
1/3 c semisweet chocolate chips -- melted
To prepare icing, combine sugar, water, egg white, cream of tartar, and salt in a
the top of a double boiler. Heat to a boil. With electric mixer, beat at high speed for
seven minutes or until stiff glossy peaks form. Fold in half teaspoon vanilla. Cover and
refrigerate for one hour or until thickened.
To prepare ghosts, combine margarine and marshmallows. Mix until smooth. Stir in
remaining vanilla. Place mixture into a mixing bowl. Add in cereal. Mix until well coated.
Set bowl over saucepan of boiling water.
Using rubber gloves, shape cereal mixture into four inch ghost shapes. Let stand for
30 minutes or until firm. Spread with icing. Let ghosts stand for 30 minutes or until set.
In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto
ghosts to make faces.
NOTES : Variation: Jack-O-Lanterns: Add orange food coloring with vanilla extract.
Shape into 2" balls. Create face with currants, red fruit leather, and licorice
shoestrings and twists. Ghosts can be refrigerated in airtight container for up to 3 days.
Dirt:
Put chocolate pudding in clear plastic containers and imbed a gummy worm or two.
Cover the top of the pudding with crushed chocolate cookie crumbs. It looks good if a worm
is peeking out of the dirt.
Eyeball Potion:
1 tub Cool Whip, thawed
blueberries or raisins
1 large pkg cherry or grape Jell-O
1 cup cold water
Ice cubes
Using a small ice cream scoop, place 2 scoops whipped topping into each of 10
dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the
"pupil". Freeze 30 minutes or until firm.
Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Mix cold water and ice cubes to make 2 1/2 cups. Add to gelatin,
stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin
into each dish around eye balls, leaving the tops of the eyes balls exposed. Refrigerate 1
1/2 hours or until firm.
Eyeballs:
Make Rice
Krispies Treats and form the treats into balls, about 1-2 inches across.
Add a pastel M&M or other small round candy for the iris and dot the candy with
frosting or gel for the pupil. Fingers: Cut wedges out of circus peanuts candies. Cut red
jelly bean fingernails to fit. Press in place!
Ghost Poop:
(Put a handful of miniature marshmallows in a baggie and add this poem)
I hear that you've been playing tricks, So listen, here's the scoop...... I'm
running short on candy treats, So this year you get Ghost Poop!
Ghosties & Ghoulies!!
Use your creativity or use; for eyes, Mini baking bits (M&M's) work well, as do any
small candies. Also have ready tubes of piping gel (use red, green and black), red, blue
and orange food color and a bit of light corn syrup as "GLUE" to stick on
candies.
Ghostly Snack
Using a tube of refrigerator biscuits, let the children separate biscuits and shape
each like a ghost. They can roll the biscuits in butter and then in cinnamon and sugar
mixture. Bake biscuits as directed and watch the goblins gobble them down.
Ghosts:
Pull and press regular or mini marshmallows into ghost shapes. Dot eyes with black
food color w/ toothpick.
Grave Yard Dessert Crust:
2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
1 stick (1/2 cup) margarine, melted
Filling:
8-oz package cream cheese
12-oz tub whipped topping thawed
2 cups boiling water
2 (4-servings) packages orange gelatin
1/2 cup cold water
Ice cubes
Decorations: 1/4 cup chocolate wafer cookie crumbs, 7 rectangular shaped sandwich
cookies, 7 oval shaped sandwich cookies, Decorator icing brown, green, orange, white,
Candy corn, Candy pumpkins
Preheat oven at 350 degrees F. Prepare a 9 x 13 x 2" pan with cooking spray and
flour. To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and margarine in a
small mixing bowl. Press firmly into prepared pan. Bake for 10 minutes and then chill. To
prepare filling, combine cream cheese, remaining sugar, and 1/2 cup Cool Whip in a mixing
bowl. In another mixing bowl, combine boiling water into gelatin until completely
dissolved. Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water into
gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese
layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin layer.
Sprinkle with remaining 1/4 cup cookie crumbs. Decorate as a "grave yard" by
poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the
decorator icing. Scatter candy and pumpkins around the surface.
Gumdrop Spiders
Cut two black pipe cleaners into eight pieces. Buy black licorice gumdrops. Insert
four pipe cleaner spider legs on each side of a gumdrop.
Hairy Head:
Cut a regular size marshmallow in half crosswise. Pipe a thin line of red gel on
edge of half the cut side. Press lightly against one end of another marshmallow. Pipe
green gel stitches across red line. Glue on candy eyes (mini M&M's) and ear bolts
(tiny tarts). Insert red licorice lace hair.
Hershey's Hugs and Hershey's Kisses Pumpkins Hershey's Hugs and Hershey's Kisses
chocolates, Hershey's Miniatures chocolates and Hershey's Nuggets chocolates to make
'jack-o-lantern faces on paper plates or placemats. Kids will love designing, then
devouring, their personal creations!
