halloween recipes?

Question

Do you know of any halloween dessert/ snack recipes

Answer 1

http://www.razzledazzlerecipes.com/halloween/

http://www.britta.com/HW/HWr.html

http://www.customcatering.net/hallowee.html

http://familyfun.go.com/recipes/special/specialfeature/halloween_ms_food/

Answer 2

Harvest Moon Lollipops:

These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.

Materials:
12 (10- to 12-inch-long) lollipop sticks
1 (24-ounce) package Chocolate Flavor MoonPies
1 (14-ounce) package orange candy melts
1 zip-top plastic bag
Scissors
Wax paper
Halloween candies
Halloween sugar cake decorations
Decorator icing
Ribbon (optional)

Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.

Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.

Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.

Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.

Yield: 1 dozen

Answer 3

Check out this Halloween cooking blog. It has recipes for everything from snacks, treats and desserts to elegant Halloween dinners and cocktails. Lots of good stuff here.

http://bigoven.com/cs/blogs/halloween/default.aspx

Answer 4

Sounds like you got a good start on some excellent recipes for Halloween! Here is another one!

Sweet Skull

What you need:
12 marshmallows
Confectioner's sugar (powdered sugar)
24 unfrosted cupcakes (white or yellow works best) in liners
white frosting
Junior Mints, chocolate chips, and slivered almonds

Cut the marshmallows in half width wise using kitchen shears dipped in confectioner's sugar (this keeps them from sticking). Carefully pull each cupcake liner partially away from the cake and tuck half a marshmallow between the paper and the cupcake to create the skull;s jaw. Frost each cupcake and marshmallow, then add Junior Mints with white frosting dots for eyes,a chocolate chip nose, and slivered almond teeth.

*******************************************************************
For a craft idea, find different size and shapes of small rocks (river rocks are especially best). Spray paint with orange paint, let dry well. Draw triangle eyes,noses, and a scarey mouth on them with a permanant marker. Attach a small piece of a twig to the top for a stem to make a cute pumpkin.
(We tried using a hot glue gun to attach stem, but when it cooled, it came off, so we finally wound up using a dab of super glue.)

We also made ghosts and pumkins doing basically the same thing only using small acorns without their caps.

*******************************************************************
Boa Bats

What you Need:
Black card stock
double sided tape
black feather boa
white paper and marker
fishing line

For each bat, trace and cut a wing shape from black card stock (find a printable template at www.familyfun.com/magazine). Use a piece of double-sided tape to stick one end of an 8-inch length of the boa to the center of the card stock. Wrap the boa tice around the wing shape, then stick the free end to the double sided tape. Use more double sided tape to attch a pair of white paper eyes with black marker details, then hang the bats overhead with fishing line.
These can be given out as party favors at the end of a party.
We used elastic thread to hang ours so they would bounce.

HAVE FUN!!!!!!

Answer 5

Cheese Pumpkins
8 tablespoons smoked Cheddar cold pack cheese food (from 8-ounce container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves
Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins.
Dip bottoms of cheese balls in chopped peanuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.
Makes 8 servings.

Nutritional Information: 1 Serving, Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 15mg; Sodium 270mg; Total Carbohydrate 3g (Dietary Fiber 0g; Sugars 2g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 0%.

Exchanges: 1/2 High-Fat Meat, Carbohydrate Choices: 0

Recipe and photograph provided courtesy of General Mills, Inc.

Answer 6

Swamp Slime
Prepare green jello according to package directions. Place in refrigerator and let it begin to set. Remove from refrigerator and stir in gummy worms, gummy bugs and gummy fish. Return to the refrigerator to finish setting.


Buggy Pudding

Prepare chocolate pudding according to package directions. Place prepared pudding in small containers. Crush Oreos over the top of each serving. Finally, add gummy worms and gummy bugs to the top

Answer 7

Bake a cake in the shape of a skull or make jellies with crazy and slimy colors...

Answer 8

Orange jello

Answer 9

All you will need is at Kraft Foods.
Take a look!!!!

http://www.kraftfoods.com/kf/ff/Halloween04/HalloweenFavoriteRecipes.htm

Answer 10

Try these!!

Ghost Cookies
Yield: 2 dozen

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups powdered sugar
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
16-ounce can pre-made vanilla frosting
colored sugars, for decoration
mini-morsels, for decoration
candy sprinkles, for decoration
black or brown decorating frosting, for decoration

Preheat the oven to 375ºF

Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.

Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.

Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.

Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. .
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Ghost Meringues
(makes 12 ghosts)

3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants

Preheat oven to 200°F (130°C).

Line two large, heavy baking sheets with parchment paper.

Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.

Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.

Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.

Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Ghosts in the Graveyard
Serves: 15 to 18

1 pkg. (16 oz.) chocolate sandwich cookies
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping , thawed

Preparation:
CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.

POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.

REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.

To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make "ghosts."

Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Graveyard Cups

24 clear 12-oz. plastic cups
2 pkgs. Oreo cookies
2 recipes of chocolate pudding
whipped cream
24 Pepperidge Farms Milano Cookies
brown or black cake decorating gel
24 gummi worms

Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half "RIP" with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones.

Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Jack O' Lantern Cookies
Makes 18 to 20 large cookies

3/4 cup dark molasses
3/4 cup paked brown sugar
1/4 cup water
3 tbsp. butter, melted
3 cups flour
1 tsp. baking soda
1 tsp. ginger
1/2 tsp. each salt, ground allspice and cinnamon
1/4 tsp. cloves
Orange icing (recipe follows)
2 cups seedless grapes

Preheat the oven to 350ºF

Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 - inches in diameter and place on lightly greased cookie sheet.

Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces.

ORANGE ICING

Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency.

Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Pumpkin Swirl Cheesecake
12 servings

3/4 Cup Graham Cracker Crumbs
2 Tbsp Unsalted Butter, melted
1 (8 oz pkg.) Cream Cheese
1/2 Cup Sugar or Sugar Substitute = 1/2 Cup
1/2 Cup 2% Milk
2 Tsp Vanilla Extract
1/2 Tsp Orange Zest, finely chopped
2 (8 oz pkg.) Cream Cheese
1 (15 oz can) Pumpkin
1 Tsp Pumpkin Pie Spice
1 Envelope Unflavored Gelatin
1/4 Cup Orange Juice

Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.

White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.

Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.

In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.

Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.

To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.