Halloween Chex Mix Recipe

Halloween Chex Mix Recipe

Trick or treat? Surprise little witches and goblins with this fruit, candy and cereal mix. They’ll be "goblin" it up!

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex or Rice Chex cereal
2 cups bite-size pretzel twists
1/2 cup raisins1 cup candy corn
1/4 cup orange and black candy decors

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Halloween Recipe - Meatball Creepy Crawlers

Meatball Creepy Crawlers

Meatballs:
1 can (12 oz) Pillsbury Golden Layers refrigerated flaky original biscuits
20 frozen cooked beef meatballs, thawed (from 16-oz bag)
1/4 cup shoestring potatoes (from 1 3/4-oz can) or chow mein noodles
Sliced olives, pickles and carrots, as desired

Dips:
1/4 cup ketchup
1/4 cup mustard
1/2 cup cheese dip

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.

2. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Wrap 1 biscuit piece around each meatball; seal. To make 1 crawler, line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each is touching, to make a curved line. Poke shoestring potatoes in both sides of each ball for legs, at head for antennae and tongue, and end for tail. Repeat with remaining 10 wrapped meatballs to make second crawler.

3. Bake 13 to 16 minutes or until golden brown. Garnish with olives for eyes and mouth. Top every other section with layer of sliced pickle, carrot and olive. In small bowl, mix ketchup and mustard. Serve crawlers with ketchup mixture and cheese dip.

Halloween Recipe - Bewitched Double-Crust Cheese Pizza

Bewitched Double-Crust Cheese Pizza

Trick or treat! Cookie cutters make fun, quick work of uncovering the cheesy filling in a celebratory pizza.

3 cups Original Bisquick mix
2/3 cup very hot water
1 can (8 oz) pizza sauce
2 cups shredded Mexican cheese blend (8 oz)
1/2 teaspoon spicy pizza seasoning

1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.

2. In large bowl, stir Bisquick mix and hot water with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Press half of the dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Spread pizza sauce over dough. In medium bowl, mix cheese and pizza seasoning; sprinkle over pizza sauce.

3. Place remaining dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 14-inch circle. Use cookie cutters in Halloween shapes to cut shapes from dough (leave 1 inch of dough between cutouts and leave 1 inch of edge of dough uncut). Fold dough circle in half; place over pizza and unfold. Seal edges. Place dough cutouts on top of pizza if desired.

4. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

Halloween Recipe - "Scary Night" Caramel Brownies

"Scary Night" Caramel Brownies

Don't be afraid to bake and decorate rich chocolate brownies as a special Halloween treat!

Brownies:
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
3/4 cup butterscotch-flavored chips, if desired
1/3 cup water
1/3 cup vegetable oil
2 eggs

Caramel Frosting and Decorations:
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Pretzel sticks
Assorted Halloween candies, gumdrops or shaped marshmallow pieces, such as bats, moons, pumpkins, ghosts

1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving edge of foil above rim of pan; grease bottom only of foil. In medium bowl, stir brownie mix, chocolate syrup, butterscotch-flavored chips, water, oil and eggs, using spoon, until well blended. Spread in pan.

2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool about 1 hour before frosting.

3. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool about 45 minutes or until lukewarm. Gradually stir in powdered sugar. If frosting is too thin, place saucepan of frosting in bowl of cold water. Beat frosting until smooth and thick enough to spread. If frosting becomes too thick, stir in additional milk, 1 teaspoon at a time.

4. Lift out foil and uncut brownies from pan; carefully remove foil. Spread frosting over brownies. Arrange pieces of pretzel sticks to make tree and fence designs. Add candies to complete the "scary night" landscape. For brownies, cut into 6 rows by 4 rows. Store tightly covered.

Halloween Recipe - Cinnamon Roll Bats

Cinnamon Roll Bats

Think you're going batty? Well, don't be selfish! Invite everyone to join in the fun of creating and serving up the little creatures for breakfast!

1 can (1 lb 1.5 oz) Pillsbury Grands! cinnamon rolls with cream cheese icing
5 tablespoons chocolate candy sprinkles
5 chocolate wafer cookies
10 gummy ring candies (3/4 inch)
10 miniature candy-coated chocolate baking bits
10 candy corn
5 large or small black gumdrops

1. Heat oven to 350°F. Separate dough into 5 rolls. Cut each in half crosswise. For each flying bat, arrange 2 halves, round sides together, on ungreased cookie sheet.

2. Bake at 350°F. for 17 to 22 minutes or until golden brown. Reserve 1 tablespoon frosting. Frost warm bats with remaining frosting. Immediately sprinkle each bat with 1 tablespoon candy sprinkles.

3. With small amount of reserved frosting, attach wafer cookie to each bat for head. Use remaining frosting and candies to decorate faces as desired.

Halloween Recipe - Caramel-Dipped Apples

Caramel-Dipped Apples

5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water

INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; grease paper with butter. Set aside.

PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.

DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftovers in refrigerator.

Cooking Know-How:

Wash and dry apples thoroughly so that caramel adheres to the apple peel.

Special Extra:

Prepare as directed, rolling bottom of each freshly dipped apple into one of the following: 10 coarsely chopped OREO Cookies; 1-1/2 cups JET-PUFFED Miniature Marshmallows mixed with 1/4 cup sprinkles; or 1/2 cup PLANTERS COCKTAIL Peanuts, chopped. Or, drizzle dipped apples with 2 melted squares BAKER'S Semi-Sweet Baking Chocolate.

Halloween Recipe - Monster Pops Cookies

Monster Pops Cookies

1 package (18 oz.) refrigerated sugar cookie dough
8 wooden popsicle sticks
1 can (16 oz.) creamy vanilla ready-to-spread frosting
8 drops yellow food color
4 drops red food color
Assorted Halloween Candy

1. Heat oven to 350°F. Grease cookie sheets.

2. Remove wrapper from dough; cut about 1/2 inch off both ends of roll. Cut each end into 4 pieces; set aside. Cut remaining dough into eight equal slices.

3. Press each slice of dough into 3-1/2-inch circle on floured surface. Using a large spatula, carefully transfer circles to prepared cookie sheets. Lightly press 2 inches of popsicle stick onto each circle; seal onto dough with reserved small pieces of dough.

4. Bake 8 to 10 minutes or until cookies are lightly browned. Cool 2 minutes; remove from cookie sheets to wire racks. Cool completely. (Do not pick up cookies using stick until completely cooled.)

5. Mix frosting with red and yellow food color to make orange-colored frosting; frost cookies to resemble pumpkins. Decorate with assorted candy pieces to form monster faces. 8 large cookies.

Halloween Recipe - Giant Glowing Pumpkin Cookies

Giant Glowing Pumpkin Cookies

1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
2/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
4 butterscotch hard disk candies, crushed
4 cinnamon hard disk candies, crushed

1. Heat oven to 350°F. Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.

2. On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.

3. Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.)

4. Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Halloween Recipe - Cobweb Cookies

Cobweb Cookies

It's frightening how simple it is to create these creepy Halloween cookies right on your stove top!

3/4 cup all-purpose or unbleached flour
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
1/2 teaspoon vanilla
2 eggs
Powdered sugar

1. Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth. Pour batter into plastic squeeze bottle with narrow opening. Heat 8-inch skillet over medium heat until hot; grease lightly.

2. Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape. To form cobweb, squeeze thin streams of batter to connect lines.

3. Cook 30 to 60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool on wire rack.

4. Heat oven to 325ºF. Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp (cookies will become crisp as they cool). Remove from cookie sheet; cool. Sprinkle with powdered sugar. Store cookies in container with loose-fitting cover.

Halloween Recipe - Easy Ghost Cookies

Easy Ghost Cookies

1 pkg. (6 oz.) BAKER'S White Chocolate
18 NUTTER BUTTER Peanut Butter Sandwich Cookies
decorating gels and/or assorted small candies

MICROWAVE chocolate in medium microwavable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.

SPREAD chocolate onto one side of each cookie for the ghost's "body." Cool slightly.

DECORATE with gels and/or candies to create "faces." Cool until chocolate is set.

How to Make Just a Few Ghosts:

If you want to make only a few ghosts, remember that 1 melted chocolate square is enough to frost about 3 cookies.

Halloween Recipe - Halloween Cookie Pizza

Halloween Cookie Pizza

INGREDIENTS:

1 (18-oz.) roll Pillsbury Refrigerated Sugar Cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup semisweet chocolate chips
Icing
1/4 cup vanilla ready-to-spread frosting (from 16-oz. can)

DIRECTIONS:

1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil. Cut cookie dough into 1/4-inch-thick slices; arrange in bottom of greased foil-lined pan. With floured fingers, press slices to form crust.

2. Bake at 350°F. for 15 to 20 minutes or until deep golden brown. Cool 30 minutes or until completely cooled.

3. Using foil lining, lift crust from pan; carefully remove foil from crust. Place crust on serving platter or tray. Spread peanut butter evenly over crust. Sprinkle evenly with candy corn and chocolate chips.

4. Melt 1/4 cup frosting in small saucepan over low heat, stirring constantly until thin and of drizzling consistency. Drizzle icing over cookie pizza. Cut into wedges or squares.

Halloween Recipe - Halloween Trick or Treats Monster Cupcakes

Halloween Trick or Treats Monster Cupcakes

Ingredients:

30 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 container (16 oz.) creamy vanilla ready-to-spread frosting
Red and yellow food color
Assorted HERSHEY'S Candies

Directions:

1. Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.

3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.

4. Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes.

Halloween Recipe - Skull Cakes

Skull Cakes

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted
12 Marshmallows, cut in half
3/4 cup semi-sweet chocolate chips

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined 2-1/2-inch muffin cups. Bake as directed on package for cupcakes. Cool completely.

BEAT cream cheese, butter and vanilla with mixer until well blended. Add sugar gradually, beating well after each addition.

PULL each cupcake liner partially away from cake. Place a marshmallow half between paper and cupcake to create skull's jaw. Frost cupcakes with cream cheese mixture. Decorate with chocolate chips.

Halloween Recipe - Spooky Spider Cookies

Spooky Spider Cookies

Create creepy crawly spooky spiders from creme-filled sandwich cookies and a couple of candies. Have some silly fun!

Black string licorice
20 orange creme-filled chocolate sandwich cookies
1 teaspoon chocolate ready-to-spread frosting (from 16-oz container)
40 miniature candy-coated chocolate pieces

1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
2. With frosting, attach 2 miniature chocolate pieces to top of each cookie for eyes.

Halloween Recipe - Spider Web Brownies

Spider Web Brownies

4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped Pecans (optional)
1 jar (7 oz.) Marshmallow Creme
1 square BAKER'S Semi-Sweet Chocolate, melted


LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.

MICROWAVE unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.

BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly over top of brownies. Cool in pan. Lift out of pan onto cutting board using foil handles. Remove foil. Place on serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into 32 brownies just before serving.

Halloween Recipe - Haunted Gingerbread House

Haunted Gingerbread House

Create a creepy gingerbread house decorated with your favorite candies and cookies. It's a fun project for the entire family!

Gingerbread and Decorations:

1/2 cup packed brown sugar
1/4 cup shortening
3/4 cup full-flavor molasses
1/3 cup cold water
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Assorted candies and cookies

Frosting:

1 1/2 to 2 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon vanilla
1 tablespoon milk
1 tablespoon full-flavor molasses

1. Heat oven to 350°F. Grease 9-inch square pan and 15x10x1-inch rectangular pan. In large bowl, mix brown sugar, shortening and molasses until well blended. Stir in cold water. Stir in remaining gingerbread ingredients except candies. Press one-third of dough into square pan; press remaining dough into rectangular pan.

2. Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; turn upside down onto large cutting surface. Immediately cut as shown in diagram below (cut windows if desired). Cool completely, about 25 minutes.

3. In medium bowl, mix 1 cup of the powdered sugar and remaining frosting ingredients until smooth. Stir in enough remaining powdered sugar to make stiff frosting. (If frosting becomes too stiff, stir in additional milk.)

4. Decorate front of house as desired using frosting and assorted candies and cookies. For windows as shown in photo, cut yellow tissue paper slightly larger than outline of windows. Brush paper with vegetable oil and "glue" to back side of windows, using frosting. Use frosting to attach supports to back of house, sidewalk to front of house, door and sign to front of house and fence to sidewalk. Complete decorating as desired.

Halloween Recipe - Bug Juice

Bug Juice

2 10-oz. pkgs. frozen strawberries, defrosted
1 6-oz. can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
6 gummy worms







1. Mix the strawberries and lemonade concentrate in a blender until smooth and thick.
2. Gradually add ginger ale.
3. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect.

Halloween Recipe - Scary Pudding Cups

Scary Pudding Cups

1 square BAKER'S Semi-Sweet Chocolate

2 cups cold milk

6 drops green food coloring

1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding

8 OREO Chocolate Sandwich Cookies, crushed

MELT chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.

ADD milk and food coloring to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Immediately pour into prepared cups.

TOP with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.

Halloween Recipe - Halloween Chex Mix

Halloween Chex Mix

Trick or treat? Surprise little witches and goblins with this fruit, candy and cereal mix. They’ll be "goblin" it up!

8 oz white chocolate baking bars, coarsely chopped

4 cups Corn Chex or Rice Chex cereal

2 cups bite-size pretzel twists

1/2 cup raisins

1 cup candy corn

1/4 cup orange and black candy decors

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Halloween Recipe - Eyeball Cupcakes

Eyeball Cupcakes

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (4-serving size) Chocolate Instant Pudding

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tsp. vanilla

1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)

24 ring-shaped chewy fruit snacks

24 miniature candy-coated chocolate pieces

1 tube red decorating gel

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.

PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.