halloween baking treats?

Question

and good recipes

Answer 1

Butterfinger "Eyeballs"
http://www.verybestbaking.com/recipes/detail.aspx?ID=134764
Halloween Baking Recipes
http://www.hersheys.com/recipes/recipes/search-results.asp
http://www.verybestbaking.com/recipes/results.aspx?keyword=halloween&x=3&y=5
http://www.bettycrocker.com/SearchResults.aspx?searchText=halloween&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540
Trick or Treat Halloween Candy Recipes.
http://www.razzledazzlerecipes.com/halloween/trick_or_treat_candy.htm
Goulish Treats Recipes
http://www.razzledazzlerecipes.com/halloween/goulish.htm

Answer 2

Stained-Glass Spooks
RECIPE INGREDIENTS


Halloween cookie cutters such as pumpkin, ghost, cat, and bat

Heavy-duty aluminum foil

Canola or safflower oil

Small hard candies in assorted colors, such as Jolly Ranchers (the best) or LifeSavers

Wooden skewer

Satin baby ribbon, 1/8-inch wide





RECIPE METHOD


Preheat an oven to 350 degrees.


Line the bottom and interior sides of the cookie cutters with aluminum foil and brush the foil lightly with the oil. Set on a baking sheet.


Arrange the hard candies in a single layer on the foil bottom of the cookie cutter. Bake until the candies melt, about 10 minutes.


Remove from the oven, let cool for 1 minute, then poke a hole in the top with the wooden skewer. Cool; then pop out the stained glass shapes from the cookie cutter and peel off the aluminum foil. Thread the ribbon through the hole. Hang in a sunny window.

Then eat!

Answer 3

Any cookie would be good. Popcorn balls. I like to make mine with miniature marshmallows. I take a whole package and melt with 1 stick of oleo pour over the popcorn and mix until all the popcorn is coated then form the balls.
Another neat treat is surgical rubber gloves or vinyl gloves You can buy at dollar general. Put candy corn in the ends for fingernails the fill with buttered popcorn and tie the ends. They look like spooky hands.
Another treat would be home made donuts.

In these crazy times, even though I live in a small town, and i am known by a lot of people, I always put an address label on any homemade treats. That way, the parents know that they are safe,

Answer 4

Green Jello and a plastic brain.

You will need :

1 clear plastic or glass bowl.
1 plastic brain you can find in the halloween section. Or eyeballs or whatever is plastic.
Green Jello

Make green jello then drop in whatever plastic body part you chose and put in fridge to set as usually.

It's easy and quick.

Answer 5

Chocolate chip cookies all the way. Best recipe EVER is on the package of chip morsels but instead of butter use Crisco

Answer 6

you can make tons of gooey and gross haloween snaks.check out this site they have lots of fun things to make...http://ww5.bhg.com/bhg/category.jhtml?categoryid=/templatedata/bhg/category/data/Halloween_FoodAndEntertaining.xml&ordersrc=google9halloweenrecipes_cgy&s_kwcid=halloween%20food|353912782

Answer 7

spice cookies and snicker-doodles
and pumpkin pies

Answer 8

I like to use www.kraft.com
They have alot of ideas:)

Answer 9

cookies!!!!

Answer 10

Here's some cute ideas that are simple and yummy. My goddaughter absolutely loved them too :) Here they are

Spider Web Brownies (picture at http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=54517)

4 squares BAKER'S Unsweetened Baking 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 PLANTERS Pecans (optional)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 square BAKER'S Semi-Sweet Baking 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.

Skull Cakes (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=94566)

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (about 4 to 4-1/2 cups)
12 JET-PUFFED Marshmallows, cut in half widthwise
72 semi-sweet chocolate chips
96 candy corn

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
BEAT cream cheese, butter and vanilla with electric mixer on medium speed 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 for the "eyes" and "nose" and candy corn for the "teeth."

Monster Coffin Cake (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=94577)

1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix
2 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup thawed COOL WHIP Whipped Topping
4 OREO Chocolate Sandwich Cookies, divided
1 pkg. (10.75 oz.) frozen pound cake, thawed
10 JET-PUFFED Miniature Marshmallows
1 JET-PUFFED Marshmallow
Black decorating gel
3 worm-shaped chewy fruit snacks

PLACE drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside.
CRUSH 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.
PLACE remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.

Ghosts in the Graveyard (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=54472)

15 OREO Chocolate Sandwich Cookies, crushed
3 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, divided
Assorted decorations: 3 CAMEO Creme Sandwich Cookies, decorating gel, 5 candy pumpkins, 10 pieces of candy corn

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
REFRIGERATE at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

Spider Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
2 Tbsp. hot water
1 can (16 oz.) ready-to-spread white frosting
24 OREO Chocolate Sandwich Cookies
12 pieces black string licorice (32 inch each)
48 miniature candy-coated chocolate pieces

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
DISSOLVE drink mix in hot water. Stir into frosting until blended. Frost cupcakes, reserving some frosting for attaching candies.
CUT each licorice piece into sixteen 2-inch pieces; set aside. Place 1 cookie on top of each cupcake. Insert 4 licorice pieces into each side of each cookie for the "spider's legs." (Eight licorice pieces for each cookie.) Add 2 candy-coated chocolate pieces to top of each cookie using some of the reserved frosting for the "spider's eyes."

Great Pumpkin Cake (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=65453)

1 pkg. (2-layer) cake mix (any flavor)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food colorings
1 COMET Cup

PREPARE and bake cake mix in 12-cup fluted tube pan as directed on package. Cool 10 min. in pan. Remove from pan to wire rack; cool completely.
BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Set remaining green frosting aside for later use.
ADD red and yellow food colorings to remaining white frosting to tint it orange. Place cake, rounded-side up, on serving plate. Spread with orange frosting to resemble pumpkin. Invert ice cream cone in hole in top of cake for the "pumpkin's stem." Pipe the reserved green frosting in vertical lines down side of cake (see Tip).