halloween_recipes

INGREDIENTS:

1/2 Gallon of Rainbow (mixed flavors)sherbet
2 2-liter bottles of 7-up or Ginger Ale
1 pkg. green Kool-aid

DIRECTIONS:
Put the sherbet in a 2-3 gallon bowl. Sprinkle the Kool-Aid across the top. Slowly pour the soda around the sides of the sherbet. The soda will lift the Kool-Aid leaving delightful color streaks and sour flavors.

CAKE INGREDIENTS:
1 Box white cake mix
1 Box instant pistachio pudding
4 eggs
1/4 cup oil
1 1/3 cup liquid (7-Up or water)

ICING INGREDENTS:
1 Box pastichio pudding
1 pkg Dream Whip
1 cup cold milk
1 tsp. vanilla

DIRECTIONS:
Combine all the cake ingredients in a large bowl and beat until well blended. Bake at 350 degrees for 30 minutes in a 9"x13" pan. Whip the icing ingredients until thick and frost the cake when cool.

INGREDIENTS:
6 Slices raisin bread
2 cups milk
2 tbsps butter or margarine
2 eggs
1/4 cup sugar
2 tsp. salt
nutmeg or cinnamon sugar

DIRECTIONS:
Slice raisin bread into 3/4 inch pieces. Place in shallow, buttered 1 quart baking dish. Heat milk and butter until hot and butter is melted (don't let this mixture boil!). Beat eggs with sugar, vanilla and salt. Add hot milk mixture, stirring constantly. Pour over the bread pieces and let stand 5 minutes. Sprinkle with nutmeg or cinnamon sugar. Set baking dish in pan filled with hot water that goes halfway up the baking dish. Cook uncovered at 350 degrees about 50 minutes or until custard is set. Serve warm or cold.

INGREDIENTS:
1 German chocolate cake mix
1 1/2 sticks oleo
1/3 cup canned evaporated milk
1 cup chocolate chips
1 cup chopped nuts
6 oz. jar carmel sauce

DIRECTIONS:
Mix together the cake mix, oleo and canned milk. Spread 1/2 the mixture in a greased 9"x13" pan and bake for 5 minutes at 350 degrees. Sprinkle the chocolate chips and nuts over the top. Pour the carmel sauce over the chips and nuts. Spread the remaining batter over the top of everything and press down with your fingers. Continue baking at 350 degrees for 20 more minutes. Cut into bars when cool. Great frozen too!

INGREDIENTS:
1 pkg. frozen Parker-House rolls (2 doz.)
1 small box butterscotch pudding mix
1/2 cup brown sugar
1/2 cup melted margarine
3/4 cup pecans
Candied cherries to decorate

DIRECTIONS:
Grease a bundt pan. Place pecans and cherries in the bottom of the pan. Place frozen rolls over the pecans (do NOT defrost). Sprinkle the pudding mix over the rolls, then sprinkle on the brown sugar. Drizzle the melted margarine over the whole thing. Cover with waxed paper and a towel. Let stand overnight, or least 8 hours. Bake at 350 degrees for 40 minutes. Let stand 5 minutes and then transport to a serving plate.