Witches Brew

This recipe features a frozen red hand!

1 latex dishwashing glove

1 (10 oz.) package frozen raspberries, thawed

2 1/2 cups cranberry juice

2 envelopes unflavored gelatin

2 liters ginger ale

2 liters sparkling apple cider (non-alcoholic)

6 gummy snakes candy

Directions

How to Make Frozen Hand

Wash the outside of a brand new latex dishwashing glove; rinse thoroughly.

Turn the glove inside out and set aside.

Combine the raspberries and cranberries in a 4-cup capacity measuring cup.

Pour 2 cups of the raspberry mixture into 2-quart saucepan. Over low heat, sprinkle the gelatin over the mixture, stirring constantly until gelatin dissolves.

Pour warm mixture back into the remaining raspberry mixture in measuring cup.

Pour the entire raspberry mixture into the glove (leave inside out).

Tie top of glove (wrist part) securely with twine. Place glove in freezer.

Leave in freezer for several days before using, or if time is a factor, make sure ice is frozen solid.

How to Make Punch

With scissors, carefully cut away latex glove from frozen hand. Sit the frozen hand inside of a large punch bowl, with palm facing up, so that it leans against the side of bowl. Add ginger ale, sparkling cider and gummy bears.

Spiced Pumpkin Seeds

These roasted pumpkin seeds are easy to make and extremely delicious.

1 1/2 tablespoons butter or margarine, melted

1/2 teaspoon salt

1/8 teaspoon garlic salt

2 teaspoons Worcestershire sauce

2 cups raw whole pumpkin seeds

Directions

Preheat oven to 275 degrees.

In a small bowl, combine all ingredients and mix thoroughly.

Place seeds in a shallow baking dish.

Bake for 1 hour, stirring occasionally.

Pumpkin Spiced Butter

This pumpkin butter makes a delicious compliment to breakfast or a cup of tea.

1 (15 oz.) can solid pack pumpkin

2/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1/4 cup orange juice

1 teaspoon ground ginger

3/4 teaspoon cinnamon

Directions

Combine all ingredients in a heavy saucepan and cook over MEDIUM heat (about 25 minutes); stirring occasionally, until mixture is thick and like the consistency of spreadable jam.

Keep remainder refrigerated.

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.

Jack-o-Lantern Mini Pizzas

1 (16.3 oz.) can homestyle refrigerated buttermilk biscuits

1 pound lean ground beef

1 (15.5 oz.) can sloppy joe sandwich sauce

1 (11 oz.) can whole kernel corn, drained

8 slices American cheese

8 small pieces green bell pepper

Directions

Preheat oven to 375 degrees.

Separate biscuit dough into 8 pieces. Arrange biscuits on a large cookie sheet.

Press down on each biscuit to make a 4 1/2-inch round dough piece.

Bake 12 - 15 minutes until golden brown.

In a 12-inch non-stick skillet, cook ground beef over MEDIUM heat for

8 - 10 minutes, stirring occasionally. Drain fat. Stir in corn and sloppy joe sauce. Reduce heat to MEDIUM LOW. Cook an additional 3 - 5 minutes,

stirring occassionally.

With a knife, cut cheese into circles. Cut out eyes, nose and mouth to make a Jack-o-Lantern face.

Take biscuits out of oven. Spoon beef mixture over each biscuit round.

Lay a cheese face over the beef mixture on each round. Use bell pepper piece to create a pumpkin stem.

Return to oven and bake an additional 3 - 5 minutes, or until cheese melts.

Jack-o-Lantern Smoothies

1 tablespoon semisweet chocolate chips

4 (8 or 9 oz.) plastic cups

3 (6 oz.) containers orange or peach yogurt

1/4 cup frozen orange juice concentrate, thawed

1 (11 oz.) can mandarin orange segments, chilled and drained

1 banana, sliced

Directions

In a small microwaveable bowl, melt the chocolate chips for 1 minute, or until completely melted, on HIGH heat.

Use the tip of a knife to create two chocolate eyes, one chocolate nose, and a chocolate mouth inside each cup. It's like you are painting a face on the inside of the cup with chocolate. Refrigerate cups for 5 minutes until chocolate has set.

In a blender, combine all of the remaining ingredients. Blend until smooth and creamy. Pour smoothie into plastic cups with the chocolate faces.

Halloween Snack Mix

6 cups caramel corn

2 cups salted cashews or peanuts

1 1/2 cups candy corn

1/3 cup raisins

Directions

In a large bowl, mix all ingredients.

Makes 2 quarts.

Store in airtight container.

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.

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.

Halloween Layer Cake

Cake

1 cup unsalted butter, softened

2 cups granulated sugar

4 eggs

3 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup baking cocoa

1/4 teaspoon vanilla extract

1/2 teaspoon orange extract

1 tablespoon grated orange peel

10 drops yellow food coloring

6 drops red food coloring

Frosting

3 (3 oz.) packages cream cheese, softened

5 3/4 cups confectioners sugar

2 tablespoons milk

8 drops yellow food coloring

6 drops red food coloring

Glaze

3 (1 oz.) squares semisweet chocolate

1/3 cup heavy whipping cream

Candy corn

Directions

Preheat oven to 350 degrees.

Cake

In a large bowl, cream together butter and sugar until mixture reaches a light and fluffy consistency. Add in eggs, one at a time; beating well after each addition.

In a small bowl, combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture -- alternating with 1 cup of milk, until both flour mixture and milk are completely mixed in.

In a separate bowl, combine cocoa, vanilla, and 1/4 cup water. Stir in 2 cups of the cake batter. Pour this chocolate cake batter into a greased and floured 9-inch round cake pan.

Add orange extract, orange peel and food coloring to the remaining cake batter.

Pour this orange cake batter into 2 additional greased and floured 9-inch round cake pans.

Bake cake for 30 minutes, or until toothpick inserted in middle comes out clean.

Let cake cool thoroughly.

Frosting

In a small bowl, combine cream cheese, sugar, milk and food coloring; stir until smooth and creamy.

Place one orange cake layer on a cake plate. Frost this orange layer with 1/2 cup frosting. Add the chocolate cake layer on top. Frost chocolate layer with 1/2 cup frosting. Add the remaining orange cake layer on top and use remaining frosting to frost top and sides of cake.

Glaze

In a microwave bowl, heat chocolate squares and whipping cream for 1 1/2 minutes on HIGH, or until completely melted. Stir mixture until it reaches a smooth consistency. Let cool for 2 minutes.

Slowly pour glaze over middle of cake. Allow glaze to run down sides of cake.

Garnish with candy corn.

Halloween Cookie Pops

Cookies

sugar cookie dough
16 flat wooden popsicle sticks

Chocolate Frosting

1 cup powdered sugar

2 tablespoons unsweetened baking cocoa

1 to 2 tablespoons milk

1 tablespoon butter or margarine, softened

White Frosting

1 cup powdered sugar

1 tablespoon milk

1 tablespoon butter or margarine, softened

Decorations

Assorted candies and sprinkles

Directions

Freeze cookie dough for one hour.

Preheat oven to 350 degrees.

Cut the frozen cookie dough into 16 individual 1/2-inch slices. Roll the slices into a ball. Arrange cookie dough balls in a circle on ungreased cookie sheets, keep them 3-inches apart from each other and 2-inches from the edge of the cookie sheet.

Insert a wooden stick into each ball. Make sure end of sticks are pointing

towards the center of the cookie sheet.

Bake 10 - 14 minutes, until golden brown. Cool for 2 minutes. Place on cooling rack and cool completely (around 15 minutes).

In two separate small bowls, combine ingredients for chocolate frosting and white frosting. Mix frosting until smooth. For creamier frosting, add 1 drop of milk at a time until desired consistency is reached.

Frost half the cookies with chocolate frosting and half with white frosting.

Create halloween images using candies.

Note: To create Halloween orange frosting color, add 2 drops of yellow food coloring and 1 drop of red food coloring into the white frosting.

Green Punch

2 (3 oz.) packages lime gelatin mix

1 (48 oz.) can pineapple juice

2 (12 oz.) cans frozen orange juice concentrate, thawed

2 cups granulated sugar

2 liters ginger ale

Directions

In a large saucepan, dissolve lime gelatin in 1-quart of hot water. Let cool.

Pour cooled gelatin into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Add gingerale just before serving.

Ghosts on a Broomstick

2 rolls chewy fruit snack, any flavor

14 (2 or 3 inch) pretzel sticks

2/3 cup vanilla baking chips, melted

1 teaspoon miniature semi-sweet chocolate chips

Directions

Line a large cookie sheet with waxed paper.

Unroll fruit snacks and cut into 1-inch long strips. Using kitchen scissors,

cut edge of each fruit snack piece lengthwise to create a fringe effect.

Wrap a fruit piece around the end of each pretzel piece - this creates the broomstick. The unfringed end should face the longer piece of the pretzel.

Press the fruit snack firmly to seal. Place broomsticks onto the cookie sheet.

Drop 1/2 teaspoonful of melted vanilla chips onto each pretzel piece to form

ghostly shapes riding a broomstick.

Use the chocolate chip pieces to make the ghosts eyes and mouth.

Let sit at room temperature for 45 minutes to set. OR you can freeze them

for 5 minutes.

Peel candies off of wax paper to serve.

Ghosts and Cootie Bugs

8 oz. vanilla flavored candy coating, cut into pieces

8 oz. chocolate flavored candy coating, cut into pieces

1 package peanut butter shaped peanut butter sandwich cookies

32 miniature semisweet chocolate chips

16 regular size semi sweet chocolate chips

32 small pretzel twists

32 miniature candy coated chocolate baking bits

Directions

Line cookie sheets with wax paper.

In 2 separate saucepans, melt vanilla and chocolate candy coating over LOW heat. Stir constantly until smooth.

Dip cookies into candy coating with a fork. Let excess drip off. Place cookies on cookie sheet, coated side up. Coating will set quickly.

Ghost Cookies

Dip and coat a few cookies at a time into the vanilla candy coating.

Use miniature chocolate chips for eyes and regular size chocolate chips for the mouth (pointed tip down). Let cookies set for 10 minutes.

Cootie Bugs

Cut pretzels into several curved pieces to make legs. Cut 2 short pretzel pieces for each bug to use for antennae. Dip and coat a few cookies at a time into chocolate candy coating with a fork. Let excess drip off. Place cookies on cookie sheet, coated side up.

Dip end of each cut pretzel piece into chocolate candy coating. Attach end to cookie "body" to create bug. Three curved pieces on each side of body and 2 short pieces at front of head for antennae.

Stick two candy coated chocolate bits just behind antennae for eyes.

Let cookies set for 10 minutes.

Note: If candy coating is too thick for dipping after melting, add 1 teaspoon of melted shortening to thin out mixture. Use more teaspoonfuls as needed.

Bat Cupcakes

24 chocolate cupcakes

chocolate frosting

1 (11.5 oz.) package fudge stripe cookies

1 (6 oz.) bag milk chocolate candy kisses, unwrapped

1 tablespoon red gel icing

Directions

Prepare cake according to package directions for making cup cakes. Cool.

Frost cupcakes with chocolate frosting.

Break each fudge stripe cookie in half. Press both halves into cupcakes to make wings. The stripes on the cookies should be facing the chocolate frosting on the cupcake.

For each cupcake, place one chocolate kiss onto surface with the point facing forward to make it look like a bat body.

Use red gel icing to make two red eyes (make eyes at point of the chocolate kiss).

Creepy Cupcakes

Cupcakes

creamy vanilla frosting

1/4 teaspoon orange paste icing color - NOT food coloring

24 unfrosted cupcakes

Spider Web Topping

1 (0.68 oz.) tube black decorating gel

8 clean plastic spider finger rings

Eyeball Topping

3 tablespoons vanilla frosting

8 miniature candy coated chocolate baking bits

8 miniature semi sweet chocolate chips

1 (0.68 oz.) tube red decorating gel

Grave Topping

1 (0.68 oz.) tube black decorating gel

8 peanut shaped peanute butter sandwich cookies

1/4 cup chocolate cookie crumbs

8 candy pumpkins

Directions

Prepare Basic Cupcakes for Decorating

In a small bowl, combine 3 tablespoons of white frosting; set aside. This will be used for eyeballs.

Add orange paste icing to remaining white frosting in the container and stir well; orange frosting should have no white streaks. Frost cupcakes.

Spider Web Cupcakes (8 cupcakes)

Create a coil like circular design on top of cupcake using black decorating gel.

Drag a toothpick through the coil from center out to create spider web effect.

Press one plastic spider ring into center of cupcake.

Eyeball Cupcakes (8 cupcakes)

Drop 1/2 teaspoon of remaining vanilla frosting onto the middle of each cupcake to form eyeball. Carefully add 1 candy coated baking bit onto the center of each eyeball. Next, dip a miniature chocolate chip in frosting and position in the center of each baking bit. The results should look like an eye with a pupil.

Use red decorating gel to create red squiggly eye veins around the white eyeball.

Grave Cupcakes (8 cupcakes)

Using black decorating gel, write an epitaph (like R.I.P.) onto one end of each sandwich cookie. Carefully press cookies into cupcakes to create a gravestone.

Add a candy pumpkin on top. Arrange cookie crumbs to resemble a fresh mound of dirt in front of gravestone.

Note: To save time, order unfrosted cupcakes from your local bakery.