Pumpkin Spice Ice Cream

This delicious premium homemade pumpkin ice cream makes a nice dessert finale to any festive Fall or Winter meal.

1 1/2 cups evaporated reduced 2% fat milk

1 large egg

1/2 cup packed light brown sugar

2/3 cup canned solid pack pumpkin puree

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

Large pinch ground nutmeg

Pinch salt

Directions

In a medium saucepan, bring milk to a boil.

In a large bowl, whisk together the egg and sugar. Gradually whisk in the boiling milk.

Add pumpkin, vanilla, ginger, cinnamon, nutmeg and salt; stir well.

Refrigerate ice cream mixture until thoroghly chilled.

Freeze mixture in an ice cream maker. Follow directions for your specific ice cream machine. Soften ice cream slightly before serving.

Kick it up a Notch: You can add in raisins, dried cranberries, toasted walnuts or pecans, crushed gingersnaps, swirls of maple syrup.

Melting Witch Cups

1/3 cups semisweet chocolate chips

1 teaspoon shortening

8 Bugles brand snacks

1 (4 serving size) box white chocolate pudding mix

1 (4 serving size) box chocolate fudge pudding mix

4 cups cold milk

6 drops green food coloring

8 creme filled chocolate sandwich cookies or chocolate covered mint patties

8 pretzel sticks

1 tablespoon chow mein noodles, broken in half

16 gummi worm candies

Directions

Witch Hat

Line a cookie sheet with wax paper. In a small microwaveable bowl, combine chocolate chips and shortening. Microwave on HIGH heat for 1 1/2 - 2 minutes or until chocolate is completely melted. Stir until smooth.

Dip each Bugle snack, one at a time, into chocolate; coat completely. Let excess chocolate drip off. Place hat point side up on cookie sheet. Let stand until chocolate has set.

Witch Pudding Cups

Prepare white chocolate pudding mix using 2 cups of milk according to package directions. Prepare chocolate fudge pudding mix using 2 cups of milk according to package directions.

Add green food coloring into white chocolate pudding; stir until well blended.

In 8 small, individual serving dishes, add 2 tablespoons of green pudding and on top of that add 2 tablespoons chocolate pudding. Keep adding green and chocolate pudding to form 4-layers.

Using the handle end of a spoon, gently swirl the top two layers.

Push a sandwich cookie down inside of pudding cup and top with a chocolate coated Bugle to resemble a witch's hat. Cookie forms brim of hat.

Add one pretzel stick next to hat and surround with chow mein noodles to create a broomstick.

At the other end of the dish, insert two gummy worms for the witch's legs.

Martian Cookies

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Even Marvin the Martian would have a difficult time resisting these goodie-packed cookies. Each bite is a tasty exploration of chocolate, zucchini, nuts and butterscotch.

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup quick cooking oats

1 cup grated zucchini

1 cup chopped walnuts or pecans

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, beat butter until soft, add sugar and beat until fluffy.

Add in the egg and vanilla; beat until well blended.

In a medium sized bowl, combine flour, cinnamon, baking soda and salt; stir well.

Using an electric mixer on low speed, add flour mixture to butter mixture a little bit at a time; beat until well mixed.

Stir in oats, zucchini, nuts and chocolate chips with a wooden spoon.

Drop a rounded teaspoon full of dough onto an ungreased cookie sheet, keep dough

2-inches apart. Bake 10 - 12 minutes, or until golden brown.

Cool on cookie sheet 1 minute. Transfer cookies to a cooling rack.

Marshmallow Mummies

These colorful marshmallow mummies are just waiting to be discovered by adventurous party guests.

18 large marshmallows

6 thin pretzel pieces

1 (4.5 oz.) box chewy fruit snacks, any flavor

1 (0.68 oz.) tube black decorating gel

Directions

Press 3 marshmallows down onto each pretzel stick to create 6 mummy bodies.

Unwrap the fruit snack rolls (do not unroll). Using a sharp knife or kitchen scissors, cut rolls into 1/2-inch strips. Unroll each strip and remove plastic.

Wrap each fruit roll around marshmallows to create a bandaged mummy look.

Leave a small opening to create two dot eyes with the decorating gel.

Note: You can display each mummy inside a glass "case". Take a clear drinking glass and fill bottom with small candies. Set mummy inside.

Honey Chocolate Chip Bars

1/2 cup unsalted butter

1/4 cup vegetable oil

1 1/2 pounds miniature marshmallows

1/4 cup honey

1/4 cup peanut butter

5 cups old fashioned oat

4 1/2 cup crisp rice cereal

1 cup graham cracker crumbs (16 squares)

1 cup flaked coconut

1 cup crushed peanuts

1/2 cup miniature chocolate chips

Directions

In a large saucepan, combine butter, oil, marshmallows. Cook over low heat, stirring constantly until mixture is completely melted with a smooth consistency.

Remove pan from heat. Stir in the honey and peanut butter.

In a small bowl, combine oats, cereal, cracker crumbs, coconut and peanuts.

Pour into marshmallow mixture. Stir well.

Press granola mixture into a greased 15x10x1-inch baking pan. Cool for 10 -15

minutes. Sprinkle chocolate chips on top, gently press chips into mixture.

Let granola cool completely before serving.

Volcano Cupcakes

1 batch baked cupcakes
1 c. whipping cream, whipped
M&M'S®

1. Cut conical shape from top of each cupcake and remove.

2. Place dollop of whipped cream in each cupcake and place removed pieces on top. Garnish with M&M'S®

Ghoulishly Good Cupcakes

8 oz. cream cheese
1/3 c. sugar
1 egg
Pinch of salt
2 tsp. grated orange peel
2 drops red food coloring
2 drops yellow food coloring
1 c. chocolate chips

Beat until smooth - all ingredients but chocolate chips. Stir in chips and set aside.

CUPCAKES:

1 1/2 c. all-purpose flour
1/3 c cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. water
1 tbsp. vinegar
1 tsp. vanilla

Combine ingredients, in order listed, in large mixing bowl. Blend well on low speed. Fill 24 muffin cups 2/3 full with batter. Spoon 1 tablespoon filling onto each cupcake. Bake at 350 degrees for 20 minutes.

Goblin Cupcakes

8 oz. pkg. cream cheese
1/3 c. sugar
1 egg
1/8 tsp. salt
2 tsp. grated orange peel
2 drops red food coloring
2 drops yellow food coloring
1 c. chocolate chips

Combine cream cheese, sugar, egg, salt, orange peel and food coloring in a small bowl. Beat until smooth. Add chocolate chips. Set aside.

CUPCAKES:

1 1/2 c. unsifted all purpose flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
1 c. water
1 tsp. vanilla
1 tbsp. vinegar

Combine ingredients in order listed. Blend well on low speed. Fill 24 paper muffin cups 2/3 full with batter. Spoon about 1 tablespoon cheese filling onto each cupcake. Bake at 350 degrees for about 20 minutes.

Black-Bottom Cupcakes

FILLING:

8 oz. cream cheese
1 egg
1/2 c. sugar
1/8 tsp. salt
6 oz. chocolate chips

Combine all ingredients above and blend well. Set aside.

CUPCAKE BATTER:

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. oil
1 tsp. vinegar

Combine above batter ingredients and beat together. Fill cupcake holder 2/3 full with cupcake batter. Put 1/2 teaspoon filling on top of cupcake batter. Bake at 350 degrees for 20 minutes. Makes 2 dozen.

Classic Vanilla Cupcakes

1/2 cup softened butter
3/4 to 1 cup sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk

Preheat oven to 350°F.

Bake Time: 18-24 minutes.

Yield: 12 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Spider Cupcakes

18.25 oz chocolate cake mix
2 cups sugar
1/2 cup baking cocoa
1/2 cup butter, cubed
1/2 cup milk
2 tsp vanilla extract
12 large marshmallows
chocolate sprinkles
48 M&M'S® mini baking bits
192 pieces black licorice

Prepare cake batter according package directions. Fill 24 greased or lined muffin cups. Bake at 350 degrees Fahrenheit for 21-26 minutes. Cool 5 minutes in pan; transfer to wire rack to finish cooling.

FOR FROSTING:

Combine sugar, cocoa, butter, and milk in small pot. Bring to a boil on medium heat, stirring constantly. Remove from heat, stir in vanilla. Cool to 110°F.

Beat with wooden spoon until thick and losing gloss, about 8 minutes. Cut marshmallows in half width wise; place 1/2 on each cupcake. Frost marshmallows and tops of cupcakes. Dip in sprinkles.

Place dab of frosting on each M&M and press on to look like eyes. Using skewers, poke 4 holes on each side of each cupcake. Insert a piece of licorice into each hole.

Moist Chocolate Cupcakes

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar

Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.

Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.

Santa Claus Cupcakes

Cupcakes, how many it is you need
White frosting for cupcakes
Red colored sugar
White mini marshmallows
Mini chocolate chips
Red hot candies
Coconut

Frost cupcakes with white frosting. Sprinkle red sugar across top half of cupcake. Put marshmallow to one side of red sugar for tassel. Pat on 2 chocolate chips on for eyes. Put on one red hot for nose. Sprinkle bottom 1/3 with coconut for beard.

Goblin's Delight Cupcakes

A Halloween Treat For All Ages

8 oz. pkg. cream cheese
1/3 c. sugar
1 egg
1/8 tsp. salt
2 drops each red and yellow food color
1 c. Hershey's chocolate chips

CUPCAKES:

1 1/2 c. unsifted all purpose flour
1 c. sugar
1/3 Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
1 c. water
1 tbsp. vinegar
1 tsp. vanilla

Filling: Combine cream cheese, sugar, eggs, salt, food color in small bowl. Beat until smooth. Add chocolate chips. Set aside. Cupcakes: Combine ingredients in order listed in large mixing bowl. Blend well on low speed. Fill 24 paper muffin cups 2/3 full with batter. Spoon about 1 tablespoon cheese filling onto each cupcake. Bake at 350 degrees for about 20 minutes or until toothpick inserted in cake portion comes out clean.

Devil's Food Cupcakes

2 c. sugar
3/4 c. shortening
2 eggs (one at a time)
3 c. flour
1/2 c. boiling water
1/2 tsp. salt
1/2 c. cocoa
1 c. sour milk
1 tsp. vanilla
2 tsp. soda

Cream together sugar and shortening. Add eggs one at a time. Sift together flour, salt and cocoa. Add to mixture. Add sour milk and vanilla. Beat well. Then add soda in boiling water and mix well. Bake at 325 for 235-35 minutes.

CUPCAKE FILLING:

2/3 c. Crisco (or more if needed)
1/2 c. powdered sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
1/3 c. milk (or less) use whole milk or cream

Beat at high speed of mixer in order given until fluffy for about 5 minutes. Fill a decorator tube with filling. Insert tube into center of cupcakes and squeeze until the filling comes to the top.

Chocolate Peanut Butter Cupcakes

FILLING:

2 tablespoons heavy cream (whipping cream)
2 squares (2 oz.) semisweet chocolate, finely chopped
2 teaspoons granulated sugar
1/4 cup peanut butter

An hour before baking prepare the Chocolate Peanut Butter Filling.

In a small saucepan, heat the cream to boiling. Add the chocolate and sugar, stirring until the chocolate melts.

Refrigerate the mixture until firm but not hard, about 40 minutes.

CUPCAKES:

6 squares (6 oz.) semisweet chocolate
6 tablespoons butter
2 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
confectioners' sugar (optional)

Line twelve 2-1/2 inch muffin-pan cups with paper baking cups. In the top of a double boiler, over simmering water, melt the chocolate and butter.

Preheat oven to 350°F. Divide the batter among the prepared muffin-pan cups. Using the palms of the hands, roll rounded teaspoonfuls of the chocolate-peanut butter filling into 12 balls. Push one ball into the center of the batter in each muffin-pan cup. (Make sure that the chocolate peanut butter ball is covered by the cupcake batter.)

Bake the cupcakes 15 to 20 minutes, or until the center springs back when touched lightly with fingertip. Cool the cupcakes completely in the pan on a wire rack.

These taste best after they have cooled completely.

Makes 1 dozen cupcakes.

Chocolate Chip Cupcakes

CUPCAKE:

1 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
6 tbsp. sugar
6 tbsp. firmly packed brown sugar
1/2 tsp. vanilla extract
1 egg

Preheat oven to 375°F.

In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in egg. Blend in flour mixture. Spoon mixture into paper-lined muffin cups, using 1 rounded tablespoon batter for each.

Bake at 375 degrees for 15 minutes. Remove from oven.

Increase oven temperature to 425°F and spoon 1 tablespoon of topping over each cupcake. Return to oven. Bake at 425 degrees for 10 minutes.

TOPPING:

1/2 c. firmly packed brown sugar
1 egg
1/8 tsp. salt
6 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts (optional)
1/2 tsp. vanilla extract

In small bowl, combine brown sugar, egg and salt; beat at high speed until thick (about 5 minutes). Stir in chocolate chips, nuts and vanilla extract.

Makes 16 cupcakes.

Cheesecake Cupcakes

3 lg. cream cheese, softened
4 eggs
1 c. sugar
1 tsp. lemon juice
1/2 tsp. vanilla
Foil cupcake liners
Your favorite fruit toppings

Beat cream cheese with sugar until smooth. Add 1 egg at a time, beating well after each addition. Add lemon juice and vanilla. Fill baking cups 3/4 full. Bake at 300 degrees for 30 minutes. When cool, top with fruit. Makes 18 to 24 cupcakes.

Bunny Cupcakes

Cupcakes baked in cupcake liners
White ready-to spread frosting
Flaked coconut
Red or yellow food color
Lady fingers
Red or yellow jelly beans
Red hot candies
Red licorice laces

Frost cupcake with white frosting; piling high to form a rounded top. Dip into coconut to coat frosting. Tint a portion of frosting with food color to make a light pink or yellow. Spread a thin layer of frosting on the cut sides of two lady fingers. Make two slits near the edge of the cupcake and insert lady fingers for ears.

Secure in an upright position with wooden picks. Add jelly bean (1/2) for nose and red hot candies for eyes. Cut laces into six 1 1/4 inch pieces. Add for whiskers. Refrigerate to set frosting. Remove picks before serving.

Easy Donut Holes

1 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla
3 c. flour
Dash of salt
2 tsp. baking powder
Cinnamon to taste

Mix together. Drop by teaspoon into hot oil. Fry until brown. Drain. Roll in sugar and cinnamon.