Ingredients:
1 1/4 cup Reduced Fat Oreo. cookie crumbs
18 1/4 oz. reduced fat chocolate cake mix
24 pieces Halloween Oreo. cookies
16 oz. reduced fat milk
chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips
Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.
Ingredients:
1 egg
8 ounces softened cream cheese
1/3 cup sugar
red food coloring or frosting tint
6 ounces white chocolate chunks
1 recipe homemade or boxed cake batter
Preheat the oven to the specified temperature in your cupcake recipe. Line muffin tins with foil or paper liners. Mix together the filling before mixing together the batter. Beat the egg in a medium bowl. Beat in the softened cream cheese and mix until smooth. Add the sugar and mix until smooth. Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes. Fold in the white chocolate chunks. Prepare the cupcake batter. Fill the cups 2/3 full with the cake batter. Place about 1 1/2 teaspoonful of the filling in the center of each cupcake. Bake, cool, and frost as directed in the cupcake recipe.
Ingredients:
12 miniature pumpkins
1 cup sugar
2/3 cup cocoa powder
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups milk
1 teaspoon vanilla
Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside.
In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens. Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins. Chill until ready to serve.
Ingredients:
1 prepared 9 x 13 cake
White Frosting
black lidorice
2 clean egg shells
2 sugar cubes
small amout of brandy
Make a 9"x13" cake. When cool, cut the 2 upper corners of the cake, not straight, but sort of rounded. The curvature adds to the shape of the ghost's head and the corner pieces become the ghost's arms. You can also "carve" the body so it has a more ghost-like shape (bell-shaped?). Place the arms on the body so it looks like the ghost is raising its arms, then frost. Traditionalists will want to use white frosting. Use thin licorice to form a mouth, and use 2 clean egg shell halves for the eyes.
Soak the sugar cubes in brandy, for about 5 - 10 minutes. Place the soaked sugar cubes in the egg shells. Turn off the lights and then light ignight the sugar cubes and serve.
Ingredients:
24 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole
cinnamon sticks
Cut off the top of the oranges. Gently hollow out the pulp, leaving a thick shell; hollow pulp out of cut-off tops too. Cut Jack-O'Lantern faces into each orange. Pack scoops of ice cream into shells (try to avoid letting ice cream ooze out of eyes or mouth). Cut a small hole in the top of each orange. Set tops back on over the ice cream and insert a cinnamon-stick stem through the hole. Place in the freezer for at least 3 hours or until serving time.
Note: It works best if you freeze the hollowed-out oranges BEFORE filling them with ice cream. (Otherwise, the ice cream begins to melt as soon as it is in the orange shell and can run out the holes that are cut in the face.)
Ingredients:
2 1/4 C.-chocolate wafer cookie crumbs, divided
1/4 C.-sugar, divided
1/2 C.-margarine, melted
1-8oz- pkg. cream chesse, softened
1-12oz- cool whip, thrawed
2-C.- boiling water
1-8 serving size Jell-O orange gelatin
1/2 C.- cold water
ice cubes
assorted rectangle shaped sandwich cookies
decorating icing, candy corn, & candy pumpkins
Preheat oven to 350F. Prepare a 9 x 13 x 2" pan with cooking spray and flour. Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar & margarine in a 13x9 pan. Press firmly onto bottom of prepared pan. Bake for 10 minutes, then remove from oven and cool. Refrigerate until needed. To prepare filling, combine cream cheese and 1/2 cup Cool Whip in a mixing bowl. In another mixing bowl, combine boiling water into gelatin until completely dissolved. Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water into gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining cookies crumbs. Decorate as a "grave yard" by poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy and pumpkins around the surface.
Ingredients:
1 box white cake mix
1 pkg. green jello
blue food coloring
chocolate frosting
4 back licorice strips
2 big green gumballs
6 little gumballs
Prepare cake and gelatin according to package directions. Except use the 9" round cake pans for the cake. Cut a smaller circle out of one cake using it as the head. Fill the hole left over with the gelatin. Place the other layer on top and trip to shape. To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost cake black. Then use the black licorice as leggs and gumballs as eyes. NOTE: When cake is cut into, it spurts green goop.
Ingredients:
11 cleaned 1-quart milk or orange juice carton
1 pkg. (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (same height as extended straws), slend 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring
In a bowl, combine gelatins. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min. Meanwhile, gently pull straws to extend to full length; place in tall container. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temp. up to 2 hours.
Ingredients:
1 spice or german chocolate cake mix
1 white cake mix
1 package white sandwich cookies
1 large pacakge vanilla instant pudding mix
12 small tootsie rolls
1 new litter box
1 new plastic litter scoop
green food coloring
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.
Ingredients:
12 large apples
1 8-ounce jar boysenberry jam
4 tablespoons butter
12 gummy worms
Preheat oven to 350 degrees. Core apples from the stem end to 1/2 inch from the bottom. Do not push through. Stuff each hole with 1 teaspoon each jam and butter.
Place in a pan and bake uncovered for 35 to 45 minutes, depending on the size of the apples. When done, the apple should be tender but not mushy. Remove the apples from the oven. Let cool 15 minutes.
Now set each apple in a bowl and spoon syrup from the baking pan around it. In top of each apple, insert a gummy worm with at least half of its body protruding.
Ingredients:
1-Cup- cold skim milk
1-16oz.-can pumpkin
2 small pkgs.-Jello instant sugar-free vanilla pudding
1-tsp.- ground cinamon
1/2-tsp.- ground ginger
1/4-tsp.- ground cloves
1 Keebler reduce fat graham cracker crust
Mix the first 6 ingredients in a large bowl until smooth. Pour into the pie crust, and refigerate until ready to use.
Ingredients:
Filling and Frosting
8 ounce cream cheese; softened
1 egg
1/3 cup sugar
Yellow and red food coloring
6 ounces chocolate chips
Cupcake - Muffin Recipe
3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoon baking soda
1/2 teaspoon salt
2 cup water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla
Skeletons
Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners. In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips, set filling aside.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling. Place cupcake pans in oven; bake approximately 25 minutes or until done. If desired, frost with orange icing or just let the orange filling ooze out as a surprise.
Ingredients:
1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
In a bowl, mix together all of the ingredients. Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the instructions for your ice cream machine.
Ingredients:
Cherry Jell-O
Lime Jell-O
whipped cream
M&Ms
Make equal quanities of cherry and lime jello. When set, mash each color up seperately. Place alternate layers of slimy gelatin into large bowl. Top with "eyeballs" of whipped cream blobs and place M&Ms in the center.