NEW!

Ingredients

• 10 to 12 wooden popsicle sticks
• 10 to 12 medium apples, stems removed
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1/2 cup vegetable oil
• 2/3 cup powdered sugar
• 2/3 cup HERSHEY'S Cocoa
• MOUNDS Sweetened Coconut Flakes or chopped REESE'S Peanut Butter Chips(optional)

Directions

 NEW!

Ingredients

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2-1/2 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
• 1 to 2 packages (12 oz. each) HERSHEY'S Premium White Chips
• 1 to 2 tablespoons shortening(do not use butter, margarine, spread or oil)
• Additional HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions

 NEW!

Ingredients

• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar
• About 1 cup vanilla frosting(homemade or ready-to- spread)
• Red and black decorator frosting in tubes
• WHOPPERS Malted Milk Balls

Directions

 NEW!

Ingredients

• 3/4 cup vanilla wafer crumbs(about 20 cookies)
• 1/2 cup plus 2 tablespoons all-purpose flour, divided
• 1/2 cup granulated sugar, divided
• 1/4 cup (1/2 stick) cold butter or margarine
• 12 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
• 1 package (8 oz.) cream cheese, softened
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1 cup frozen non-dairy whipped topping, thawed
• Additional HERSHEY'S KISSES Brand Candy Corn Flavored Candies, unwrapped

Directions

  NEW!

Ingredients

• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Yellow and red food color
• 1 can (16 oz.) canned vanilla frosting
• Garnishes: HERSHEY'S MINI KISSES Brand Milk Chocolates, Twizzlers Nibs Licorice Bits, Twizzlers Pull-n-Peel, HEATH English Toffee Bits, HERSHEY'S assorted baking pieces

Directions

 NEW!

Ingredients

• 9 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
• 1 package (6-serving size) vanilla cook and serve pudding and pie filling mix
• 3 cups milk
• 1/2 cup frozen non-dairy whipped topping, thawed
• Additional whipped topping and candies for garnish(optional)

Directions

Directions:

1. Heat the oven to 350° and butter two 10-inch bundt cake pans.

2. In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt.

3. In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth.

4. In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition.

Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.

5. Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.

6. Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.

7. Directions for Frosting:

1. Bake and cool 2 dozen cupcakes from your favorite recipe. Prepare a 3.4-ounce box of vanilla-flavored instant pudding. Stir in drops of green food coloring until you have a shade you like, then place it in the refrigerator to chill.

2. Next, microwave 1 cup of green melting candy (we used Wilton Candy Melts, available at party supply stores) for 1 minute at 50 percent power, then stir. If necessary, heat in 15-second intervals until completely melted. One at a time, spear 24 large marshmallows with a skewer and roll them in the melted candy, coating the sides. Set them on a waxed-paper-lined baking sheet, add M&M's Minis for eyes, and place them in the refrigerator to chill.

3. With a small serrated knife, remove a 1-inch-wide chunk from the center of each cupcake. Fill each hole with a tablespoon or so of the pudding, then spread chocolate frosting around each pudding hole.

4. Cover each pool of pudding with a chilled marshmallow. Add black gel facial features and 2 green Tic Tac mints for bolts.

5. Finally, top each monster head with a bit of frosting and muss with your finger or a fork. Keep the cupcakes chilled until serving time.

DIRECTIONS

INGREDIENTS

• 1/2 cup shortening
• 1 1/2 cups white sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts (optional)
• 1 cup semisweet chocolate chips
  

DIRECTIONS

1. Cut the marshmallows in half widthwise using kitchen shears dipped in confectioners' sugar (this keeps them from sticking).

2. 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.

3. Frost each cupcake and marshmallow, then add Junior Mints with white frosting dots for eyes, a chocolate chip nose, and slivered almond teeth.

1. Frost the cupcake with chocolate icing and cover with sprinkles.

2. Press the eyes into place.

3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.

1. Bake a batch of cupcakes

2. Spread a coat of light orange icing (we stirred drops of yellow and pink food coloring, and just a touch of green, into 2 cups of buttercream frosting until we had a hue we liked) on a dozen cupcakes.

3. Use a pastry bag fitted with a number 10 round tip to top them with fat zigzags. It works best to first pipe two zigzags down the middle and then fill in the sides.

INGREDIENTS

• 1 envelope onion soup mix
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 2 teaspoons prepared horseradish
• 2 teaspoons chili powder
• 2 1/2 pounds ground beef
• 10 slices process American cheese
• 10 hamburger buns, split

DIRECTIONS

1. In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.
2. Cut eyes, nose and mouth out of each cheese slice to create a jack-o-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns.

Tools & Materials

• Assorted candies, cookies, and Halloween decorations
• 1 recipe gingerbread dough and template
• Rolling pin
• Sharp paring knife
• Cookie sheets and parchment paper or aluminum foil
• Sturdy cardboard, a foam core board, or an extra cookie sheet for the house's base and yard
• Royal icing and food coloring
• Pastry bags and tips or small resealable plastic bags
• Small spatulas, spreaders, or butter knives

Directions

• Prepare dough, cut out shapes using the template, bake and cool completely.
• Meanwhile, cover house base with parchment, foil, or brown paper. Color icing as desired, and keep bowls covered with damp cloths. (We used orange- and brown-tinted royal icing.)
• Attach walls to the front and back of the house and let dry until icing is hard. Position your house at an angle on the base, leaving room for a graveyard, pumpkin patch, or other decorations.
• Attach roof, propping up eaves with cans or books until icing is dry and hard, about six hours or overnight.

Decorate as desired with icing and assorted candies.

• 3/4 cup cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups whipped topping
• 1 cup canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1 cup chopped pecans
• 1 1/2 cups crushed gingersnaps
• additional whipped topping

DIRECTIONS

1. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in THE whipped topping, pumpkin and pumpkin pie spice; mix well. Fold in pecans.
2. Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping.

Prepare ice "eyeballs" at least a day before your plan to use them. Peel radishes, leaving thin streaks of red skin on to represent blood vessels. Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish, roughly the size of an olive. Stuff a green olive, pimiento side out, in each hole. Place 1 radish eyeball in each section of an empty ice cube tray. Pare the radishes down a bit to fit, if necessarry. Fill the tray with water and freeze overnight.

To make drink, fill a tall cocktail glass with 3-4 eyeball ice cubes, add ingredients in the order given. Shake or stir.

INGREDIENTS

• 2 cups orange juice
• 2 cups milk
• 2 pint orange sherbet
• 4 ripe bananas
• 2 cups whipped topping
• 18 miniature chocolate chips

DIRECTIONS

1. In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.

INGREDIENTS

• 2 eggs
• 1 cup sugar
• 2 tablespoons butter or margarine, softened
• 1 cup canned or cooked pumpkin
• 1 tablespoon lemon juice
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup evaporated milk
• Oil for deep-fat frying
• FROSTING:
• 3 cups confectioners' sugar
• 2 tablespoons orange juice
• 1 tablespoon evaporated milk
• 1 teaspoon grated orange peel

DIRECTIONS

1. In a mixing bowl, beat eggs, sugar and butter. Add pumpkin and lemon juice; mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours. Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts.

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef stew meat, cut into 1 inch cubes
• 2 tablespoons vegetable oil
• 2 tablespoons butter or margarine
• 1 large onion, chopped
• 2 cloves garlic cloves, minced
• 3 medium carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 4 cups water
• 1 bay leaf
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried thyme
• 3 cups peeled, cubed pumpkin

DIRECTIONS

1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

INGREDIENTS

• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 1 (9 inch) prepared chocolate crumb crust
• 2 tablespoons semisweet chocolate chips
• 1 tablespoon butter or margarine

DIRECTIONS

1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust.
2. In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpicks clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

INGREDIENTS

• 1 cup butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 24 wooden craft sticks
• 48 pieces candy corn
• 24 red-hot candies

DIRECTIONS

1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
2. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.

INGREDIENTS

• 4 cloves garlic, peeled
• 2 tablespoons vegetable oil
• 4 (14.5 ounce) cans stewed tomatoes
• 1/2 cup whipping cream
• 6 slices bread, crust removed
• 2 tablespoons butter or margarine, softened
• 2 teaspoons Italian seasoning

DIRECTIONS

1. In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.
2. Follow directions to cut bat wings from bread.(To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.)
3. Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400 degrees F for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately.

INGREDIENTS

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1 (16 ounce) can solid pack pumpkin
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup water

DIRECTIONS

1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

INGREDIENTS

• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 1 (15 ounce) can solid pack pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ICING:
• 1 (3 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk

DIRECTIONS

1. In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes. Cool completely.
2. For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars.

INGREDIENTS

• 6 Granny Smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 cups chopped peanut butter filled sandwich cookies
• 4 ounces milk chocolate, chopped
• 4 ounces white chocolate, chopped

DIRECTIONS

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

INGREDIENTS

• 6 Granny Smith apples
• 6 wooden sticks
• 1 cup semisweet chocolate chips
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dried cherries
• 1 cup sliced almonds

DIRECTIONS

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Place the chocolate chips into a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. Set aside.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Roll apples in mixture of cherries and almonds. Place on the aluminum foil. Use a spoon to drizzle chocolate over the apples. If the chocolate is too thick, thin by mixing with a little vegetable oil. Chill until ready to serve.

INGREDIENTS

• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters ginger ale
• 2 liters sparkling apple cider (non-alcoholic)
• 6 gummi snakes candy

DIRECTIONS

1. To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
4. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

DIRECTIONS

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

INGREDIENTS

• 1 pound chocolate confectioners' coating
• 1 (8.5 ounce) package chow mein noodles

DIRECTIONS

1. Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

INGREDIENTS

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 1 1/4 cups evaporated milk
• 2 eggs
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 1/3 cups shortening
• 1 1/3 cups white sugar
• 3/4 cup evaporated milk
• 2 teaspoons vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted

DIRECTIONS

1. Preheat oven to 350 degrees F(175 degrees C). Grease two 9 inch round cake pans.
2. Sift flour, baking powder, salt, baking soda and 1 1/2 cups of the white sugar together in a large mixing bowl. Add 1/2 cup of the shortening and 1-1/4 cup of the evaporated milk. Beat at medium speed with an electric mixer for 2 minutes. Beat in the eggs and beat for 2 minutes longer. Spread the batter evenly into the prepared pans. Drizzle 1 square of the melted chocolate in a spiral on top of each cake. Feather lines with a knife to form a web pattern.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes then remove from pans and let cakes cool completely.
4. To Make Filling: Combine the 2 squares unsweetened melted chocolate, 1 1/3 cups shortening, 1 cup white sugar, 3/4 cup evaporated milk and the vanilla together and beat with an electric mixer until smooth.
5. To Assemble Cake: Cut each cooled cake layer in half horizontally. Spread 1/4 of the filling between each layer making a 4 layer cake with a web design on top. Frost sides with the remaining filling.

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 2 (16 ounce) packages vanilla frosting
• 3/4 cup chocolate sandwich cookie crumbs
• 24 chocolate covered graham cracker cookies

DIRECTIONS

1. Prepare and bake cake mix according to package directions for cupcakes.
2. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

Ingredients:

• 1/2 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup solid pack pumpkin puree
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cranberries
• 1 teaspoon ground cinnamon
• 1 tablespoon orange zest
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
3. Bake for 10 to 12 minutes.

INGREDIENTS

• 1 (.13 ounce) envelope unsweetened grape soft drink mix
• 1 (.13 ounce) envelope unsweetened orange soft drink mix
• 2 cups white sugar
• 3 quarts cold water
• 1 liter ginger ale

DIRECTIONS

1. To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
2. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Ingredients:

1 package (18 1/2 oz.) chocolate cake mix

1 container (16 oz.) vanilla frosting

Green food color

black string licorice

green gum drops

chocolate sandwich cookies

Wax Paper

24 chocolate-flavored sugar ice cream cones

1 cup semi-sweet chocolate morsels, melted

Instructions:

PREHEAT oven to 350°F. Place 24 Halloween baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes. Spoon batter into baking cups. Bake as directed....cool

TINT frosting with green food color. Frost cupcakes.

DECORATE with pieces of black string licorice for witch’s beady eyes and downturned mouth. With scissors, trim green gum drops for crooked nose. For hat brims, separate cookie halves and remove cream filling; set cookie halves aside on a sheet of Reynolds Cut–Rite Wax Paper. For pointed hats, trim ice cream cones to fit on cookie halves. Drizzle cookie halves with melted chocolate morsels, attach cones; let stand until firm. Place hat on cupcake. Drizzle remaining melted chocolate morsels onto cupcakes for witch’s hair and eyebrows; let stand until firm.

Ingredients

12 ounces white chocolate chips

1 1/2 tablespoons vegetable oil

Lollipop sticks

Mini chocolate chips

Line a baking sheet with waxed paper; set aside.

Instructions:

Melt white chocolate in a heat-proof bowl over simmering water; stir occasionally. Remove bowl; mix in oil. Drop 1 tablespoon of mixture onto prepared baking sheet. Use the back of a teaspoon to quickly spread into a ghost. Place a lollipop stick at the base, spinning to coat. Add chocolate chip eyes. Refrigerate ghosts 5 minutes, then peel off.

Ingredients

Ingredients:

Ingredients:

1 lb. white chocolate coating

1 pkg. Nutter Butter Peanut Bars

1 pkg. mini chocolate chips

Preparation:

In the top of a double boiler melt white chocolate coating. Dip cookies into coating covering completely. Set on waxed paper to cool. Spread melted chocolate to areas which did not get covered. Add eyes using mini chocolate chips.

Ingredients:

Ingredients:

Ingredients: