Hallowe’en is just around the corner, so lets see what kind of Ghoul and Gobblin treats we can summon up!
Aline & B-man 
Ghosts In The Graveyard
3-1/2 cups cold milk
2 pkgs. (4 serving size) Jello-Chocolate Pudding
1 tub (12 oz.) Cool Whip thawed
1 pkg (16 oz.) Oreo Chocolate Sandwich Cookies
Crush cookies in zip style bag, with rolling pin, or in food processor.
Make pudding as directed on package using 3-1/2 cups milk; let stand 5 minutes.
Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies.
Spoon into 13x9 dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour.
Decorate with candy pumpkins, candy corn, milanos and spoonfuls of whipped topping for ghosts (pipe in chocolate eyes)
Source: Cool Whip
Halloween Punch
Serving: 24 servings
12 oz orange juice concentrate, frozen
12 oz grape juice, white
2 lt 7-Up
1 pt sherbet, lemon or lime
green food coloring
Mix together orange juice, white grape juice, 7-Up, lemon or lime sherbet, and several drops of green food coloring
If desired, serve with large, buoyant, and well-washed plastic spiders on the top!
(For adult party: add rum or vodka to taste, optional)
*Get a plastic witch’s cauldron and put a piece of dry ice in it. Pour the brew over the ice and watch the kids’ eyes with delight! (caution should be taken when using dry ice – you should not touch it)
*Take a rubber face mask; cover the eyes, nostrils and mouth with duct tape to seal all openings. Fill a large bowl with ice or have a cookie sheet covered with cornmeal, to cushion the mask. Place the mask in the bowl/sheet, pour water into the mask. Place in freezer for several hours until frozen solid. When you’re ready to serve your punch, take mask out of freezer and dip quickly into hot water to make the ice separate from the mask. Place the piece of ice face-up into the punch bowl. It will look like a face floating in the punch!
Buy some new latex gloves (without powder). Wash two out and fill with water. Fasten the arms closed with a twist-tie or rubberband. Freeze it. When frozen solid, carefully cut away the glove and place one hand on each side of the “ice face†in the punch before serving. Make sure you place the hands downward.
Witches Fingers
1 cup butter, softened
1 cup icing (confectioners) sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2-3/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
¾ cup whole blanched almonds
1 tube red decorator gel
In bowl, beat together butter, sugar, egg, extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate 30 minutes.
Working with ¼ of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonsful of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to make knuckle shape. Using a paring knife, make slashes in several places to form knuckle.
Place on lightly greased cookie sheet and bake at 325 F degrees for 20-25 minutes, or until pale or golden.
Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool.
Repeat with remaining dough. Makes about 5 dozen fingers.
Eyeballs
½ cup graham cracker crumbs
1½ cup peanut butter
1 lb. powdered sugar
2 tsp. vanilla
10-12 oz. white chocolate
Cream together the first four ingredients. Roll into 1-inch balls. Place balls on waxed paper for 30 minutes, and refrigerate.
When the balls are cool, melt the chocolate in the microwave or double boiler. Partially dip ball into melted white chocolate; leaving an open area on top of ball where you insert a chocolate chip upside down to make the iris, let harden. You may need to reheat the chocolate until all balls are done.
Place eyeballs in little cupcake liners.
Goblin Bars
1 package of brownie mix
1 bag Dove Promises Milk or dark chocolate
1 bag Snickers fun size bars
1 bag of Halloween M&M’s
Prepare the brownie mix as directed for an 8 x 8 inch pan; cool slightly. Melt the Dove chocolate over a double boiler until smooth and shiny. Pour half the mixture over the brownies and set aside the remaining. Sprinkle with 3/4 cup chopped Snickers and 1 cup of M&M’s. Drizzle with remaining chocolate.
Spooky Cake
1 cake mix — devil’s food or choclate
1 jar Mrs. Richardson’ s Chocolate Fudge sauce
1 small box dracula or halloween cereal
mini chocolate chips
choppeed nuts, optional
Cook Whip
1.Prepare cake mix according to package
directions for a 9x13-inch pan. Pour the batter into the
pan and bake according to package directions.
2. When cake is done, remove from oven and while
still hot, sprinkle with chocolate chips,
reserving ¼ cup.
3.Spread fudge sauce over the top of the cake,
sprinkle nuts over sauce, and sprinkle generously
with cereal.
4. Using a spoon, place several dollops of cool
whip on top of cake, arranging them to become
“ghostsâ€. Place a second dollop of cool whip on each
one and place chocolate chips in top dollop to
resemble eyes.
Note: This spooky cake is easily made into
cupcakes - just place a ghost on top of each.
Mud Sodas
4 cups chilled chocolate milk
4 cups chilled rootbeer
1 pint chocolate ice cream
In glass combine 1/2 cup milk, 1/2 cup rootbeer, and top with a scoop of ice cream. Make 8 drinks
This is a super simple sandwich we make for my little cousin’s birthday/halloween party and the kids love them. I realize it is not a dessert but thought I’d share.
BBQ Worm Sandwich
8 hot dogs - cut into about 6 lengthwise strips each
8 slices american cheese
1/2 cup of a favorite BBQ sauce
8 sandwich buns, split and toasted
Heat hot dogs in a large non-stick skillet over medium heat until the hot dog strips begin to curl. Add BBQ sauce and toss hot dog strips until they are coated. Continue heating until bubbly.
Place cheese slice on bottom half of toasted bun and top each with the BBQ worms. Cover with top halve of bun.
olivespizza 
Baby Poop cookies
2 c sugar
3/4 c butter
6 oz evaporated milk
1 pkg instant pistachio pudding
3 1/2 c oats
Mix xugar butter and milk. bring to a boil remove from heat add pudding mix and oats cool 15 minutes drop onto wax paper in small blobs.
Humongous Pumpkin Cupcake
What you’ll need:
2 bags M&M’S Brand Milk Chocolate Candies for Halloween
1 bag TWIX Brand Caramel Cookie Bars Minis
1 18.25-oz. box Devil’s food cake mix
4 eggs
1 cup buttermilk
1/2 cup oil
2 cans vanilla frosting
Orange food coloring
3 12-cup cupcake pans
26 paper cupcake liners
1 18-inch cake circle, firm cardboard or platter
Spatula
What to do:
Preheat oven to 350 degrees. Line the cupcake cups with the paper cupcake liners.
Beat the cake mix with the eggs, buttermilk and oil until blended. Roughly chop 2 cups (approximately 18) unwrapped TWIX® Brand Caramel Cookie Bars Minis and fold them into the batter. Divide the batter evenly between the prepared cupcake pans.
Bake for 15-20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.
Tint the vanilla frosting with the orange food coloring. Line the cupcakes snuggly into a large pumpkin shape on the cake circle or platter. Follow this pattern—one row of 4 cupcakes, one row of 5, one row of 6, another of 5, another of 4. This leaves 2 cupcakes to be placed at the pumpkin’s top for a stem (use the photo as a guide).
Spread orange frosting over the cupcakes, covering them completely so they look like one big cake. Use black M&M’S® Brand Milk Chocolate Candies for Halloween to outline the pumpkin, and to make the eyes, mouth and nose. Fill in any remaining area of the pumpkin with orange M&M’S® Brand Milk Chocolate Candies for Halloween.
Tip:There are several ways to get similar results. You can frost each cupcake individually with orange icing. Place the cupcakes in a pumpkin shape and then use black M&M’S® Brand Milk Chocolate Candies for Halloween to create jack-o-lantern facial features. You can randomly add orange M&M’S® Brand Milk Chocolate Candies for Halloween
Finally, you can always use the top of any round cake layer cake as the pumpkin. Frost both the sides and top of the cake. Arrange black M&M’S® Brand Milk Chocolate Candies for Halloween to highlight the jack-o-lantern facial features, and then arrange orange M&M’S® Brand Milk Chocolate Candies for Halloween randomly over the rest of the cake to complete the face.
Makes 26 cupcakes.
Source: R & Y Bright Ideas at:
Vampire Bites
What you’ll need: 1 1/2 cup flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter, softened
2/3 cup packed brown sugar
1 egg
Red food coloring
1/2 cup red decorator’s sugar
1 tube vanilla frosting
Plastic wrap
Electric mixer
Large bowl
Medium bowl
2 cookie sheet pans
Parchment paper
Printable templates (or lip-shaped cookie cutter)
What to do:
Combine the flour, baking soda and cinnamon in a medium bowl; set aside.
Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the egg; beat well. Slowly add the flour mixture into the dough until blended. Add enough food coloring to tint the dough a bright red. Cover the bowl with plastic wrap, and refrigerate at least 2 hours.
Preheat oven to 375 degrees. Line the cookie sheet pans with the parchment paper.
Using a rolling pin, roll out the dough on a lightly floured surface to 1/4-inch thickness. Use the printable templates or cookie cutter to cut out 24 lip shapes. Otherwise, you can form the dough into 24 balls and flatten each slightly to create free-form shaped lips using your hands to pinch and shape the dough. Transfer these to the prepared cookie sheets. Re-roll the scraps if necessary.
Sprinkle the cookies with red sugar. Bake 7-10 minutes, or until golden brown. Remove from the oven, and immediately press an unwrapped MILKY WAY® Brand Milk Chocolate Covered Caramel piece into the center of each cookie. Cool completely. Use vanilla frosting to pipe fangs over the candy.
Tip: If short on time, consider using store-bought refrigerated sugar cookie dough. Begin by kneading 2/3 cup of flour into the dough, then roll and cut according to the above directions. One roll of cookie dough makes approximately 18 cookies.
Makes 24 bites.
Source: R&Y Bright Ideas at:
Midnight Moon Cake
What you’ll need: 1 bag TWIX Brand Caramel Cookie Bars FUN SIZE
1 bag MILKY WAY Brand FUN SIZE Bars
1 bag M&M’S Brand Peanut Butter Chocolate Candies for Halloween
23 chocolate wafers (reserve 3 wafers for the bat wings)
3/4 cup plus 2 tablespoons sugar
4 tablespoons butter, melted
1/4 cup heavy cream
3 8-oz. packages cream cheese, room temperature
4 large eggs
3 tablespoons unsweetened cocoa powder
Yellow food coloring
8-inch round spring form pan
What to do:
Preheat oven to 325 degrees. Prepare the baking pan. Line the bottom of an 8-inch round spring form pan with heavy-duty foil. Grease the pan’s sides and bottom. Wrap foil around the outside of the pan; set aside.
Process 20 chocolate wafers, 2 tablespoons of sugar and 5 TWIX Brand Caramel Cookie Bars FUN SIZE in a food processor fitted with a metal blade until finely ground. Add the melted butter and pulse until combined. Press the mixture evenly around the bottom of the prepared pan. Place that pan into a larger pan, such as a shallow roasting pan. Set aside.
Prepare the batter by heating 5 MILKY WAY Brand FUN SIZE Bars and heavy cream in a microwave until melted, about 30 seconds to 1 minute. Stir until smooth.
Using an electric mixer, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition.
Divide the batter between two mixing bowls. In one bowl, add cocoa powder and the melted MILKY WAY mixture; stir until blended. Pour this chocolate batter into the bottom of the prepared cake pan. Tint the remaining bowl of batter yellow. Gently spoon this yellow batter on top of the chocolate layer, covering it completely.
Before baking, create a water bath to keep the top of the cheesecake from badly cracking. Carefully pour boiling water into the roasting pan until it comes halfway up the side of the cheesecake pan. Bake for 50 to 55 minutes, or until the cheesecake sets with a 2-inch jiggly circle in the center. Turn off the oven and let the cheesecake remain inside for 30 minutes with the door ajar. At this time, remove the roasting pan to a wire rack, and allow the cheesecake to cool in the water bath until it lowers to room temperature. Remove the cheesecake pan from the water bath and loosely cover it with plastic wrap and refrigerate for at least 4 hours before cutting into wedges.
To unmold the cake, gently run a small knife around the pan’s edges; loosen the hinge, and remove the cake. Place on a serving platter.
To make the bats, cut the 3 reserved cookie wafers in half. Either leave the edges jagged or, using a small cookie cutter, press out a scalloped edge. Arrange pairs of the cookie halves close together to resemble bat wings, pressing the inside tips slightly into the top of the cake. Place black M&M’S Brand Peanut Butter Chocolate Candies for Halloween in between for the bats’ bodies.
Tips: Get the kids involved! There are many steps children will love to do in this recipe. For example, they can measure and add ingredients, then add them to the food processor and mixing bowl. Depending on the child’s age, an adult may need to be the operator! Roll up their sleeves and let them press the crust into the bottom and sides of the pan. They can make the batter, pour it in, and then decorate the top! Remember, there’s no right or wrong when cooking with children. Every result is a masterpiece!
Makes 16 servings.
Source: R&Y Bright Ideas at:
Apple cider Cake
What you’ll need:
1 bag MILKY WAY Brand FUN SIZE, unwrapped
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 15-oz. can solid pumpkin
1/2 cup apple cider
5 tablespoons condensed milk
12-cup bundt cake pan
What to do:
Preheat oven to 350 degrees.
Reserve 10 MILKY WAY Brand FUN SIZE bars to be used in the drizzle. Chop the remaining candy. Reserve 1/2 cup of chopped candy for decoration.
Combine the flour, baking powder, cinnamon, ginger, baking soda and salt, and set aside.
In a separate bowl, cream the butter with the sugar. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.
Using a low speed blender, mix the flour with the batter, one third at a time. Blend well after each addition. Stir in the apple cider until smooth.
Spoon half of the batter into a greased and floured bundt pan. Using the chopped candy, make a layer on top of the batter. Cover with the remaining batter (leaving the reserved 1/2 cup of chopped candy for decoration).
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool completely.
Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.
To make the drizzle, melt the reserved MILKY WAY Brand FUN SIZE bars with condensed milk, either in a saucepan over medium low heat, or for about 20-30 seconds in the microwave. Drizzle the MILKY WAY mixture over the top of the cooled cake. Decorate the top of the cake with a sprinkle of the 1/2 cup of reserved chopped candy.
TIP: If you don’t have a bundt cake pan, simply bake the cake in a 9 x 13-inch greased baking pan for 35 to 40 minutes in a 350 degree oven, or until a toothpick inserted in the center comes out clean. Makes 1 cake.
Source: R&Y Bright Idesa at:
Spider Cupcakes
What you’ll need:
1 bag SNICKERS Brand or MILKY WAY Brand FUN SIZE Bars, unwrapped and chopped
1 bag M&M’S Brand Milk Chocolate Candies for Halloween
1 18.25-oz. box Devil’s Food cake mix
1 16-oz. can dark chocolate frosting
1 10.5-oz. can chocolate sprinkles
24 large marshmallows
48 red or black licorice laces
1 toothpick
What to do:
Prepare the cake mix according to the package instructions.
Fold in the chopped SNICKERS Brand or MILKY WAY Brand FUN SIZE Bars into the batter, before transferring it to the paper-lined cupcake pans.
Bake at 350 degrees for 18-21 minutes. Remove from oven, transfer to a wire rack, and let cool completely.
Reserve 2 tablespoons of the chocolate frosting in a re-sealable plastic bag.
Spread the tops of the cupcakes with the remaining frosting. Then, coat the tops with the chocolate sprinkles.
Cut the marshmallows in half crosswise. Using the reserved frosting, attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with frosting, and attach M&M’S Brand Peanut Chocolate Candies for Halloween. Then, attach another marshmallow piece with frosting, and attach M&M’S Brand Peanut Chocolate Candies for Halloween for the mouth.
Cut each licorice lace into four equal pieces. Press four holes into 2 sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs, 8 pieces per cupcake. Makes 24 cupcakes.
Source: R&Y Bright Ideas at:
Pumpkin Muffins
What you’ll need:
1 bag 3 MUSKETEERS Brand FUN SIZE Bars, unwrapped and chopped
1 bag M&M’S Brand Milk Chocolate Candies for Halloween
1 14-oz. box pumpkin bread & muffin mix
1 cup milk
2 eggs
1 cup pumpkin puree
1 16-oz. can cream cheese or vanilla frosting
Orange food coloring
2 rolls green fruit leather
Wire rack
12 paper cupcake liners
1 standard-size cupcake pan
What to do:
Preheat oven to 400 degrees. Line the cupcake pans with the paper cupcake liners. Set aside.
In a bowl, combine the pumpkin bread & muffin mix with the milk, eggs and pumpkin puree.
Fold the chopped 3 MUSKETEERS Brand FUN SIZE Bars into the batter.
Spoon the batter into the cupcake cups, and bake for 25 to 30 minutes.
Remove pans from oven, transfer to a wire rack, and let cool completely.
Tint the cream cheese or vanilla frosting with the orange food coloring. Frost the cooled muffin tops. Arrange orange and black M&M’S Brand Milk Chocolate Candies for Halloween on top. Roll one fruit leather into a thin strand and cut it into 1-inch pieces, placing one piece on top of each muffin for the stems. Then cut the other fruit leather roll into thin strips and place them for vine curls. Makes 12 muffins.
Sourse: R&Y right Ideas at:
Wacky Web Cup
What you’ll need:
1 bag TWIX Brand Caramel Cookie Bars FUN SIZE or SNICKERS Brand FUN SIZE Bars
1 bag DOVE Brand PROMISES Milk or Dark Chocolates
1 bag brown M&M’S Brand Peanut Butter Chocolate Candies for Halloween
Orange food coloring (or mix red & yellow food coloring to achieve desired hue)
4 cups prepared vanilla pudding
Resealable plastic bag
Scissors
6 10-oz. clear plastic goblets or cups
What to do:
Brightly tint the pudding with the orange food coloring. Set aside.
Unwrap and chop the TWIX Brand Caramel Cookie Bars FUN SIZE or SNICKERS Brand FUN SIZE Bars.
Beginning with the TWIX or SNICKERS, alternate layers of pudding and candy in the plastic goblets.
Unwrap 12 DOVE Brand PROMISES Milk or Dark Chocolates and put them in a resealable plastic bag. Microwave for about a minute, until soft.
Snip a small hole in one corner of the bag to create the shape of a spider web on top. Then, squeeze the chocolate onto the top of each parfait to make a spider web on top of the pudding.
To make the spiders: Draw a line of chocolate on each goblet and then attach brown M&M’S Brand Peanut Butter Chocolate Candies for Halloween to the chocolate. Draw legs onto the M&M’S Brand Peanut Butter Chocolate Candies for Halloween with the chocolate.
Makes 6 cups.
Source:R&Y Bright Ideas at
Popcorn Goblin Gorp
Ingredients:
2 1/2 quarts popped corn (1/2 cup unpopped kernels)
2 cups mini size pretzels
2 cups raisins
1 cup salted peanuts
1 cup plain M & M’s
1 cup candy corn
1/2 cup sunflower meats
1 cup pecans or walnuts
In large bowl, combine all ingredients; toss gently. Great for a Halloween Treat!
B-man
Boo-dacious Treats
These simple graham cracker goodies
will please even the feistiest of little goblins!
What you’ll need:
1 bag TWIX® Brand Caramel Cookie Bars FUN SIZE®
1 bag M&M’S® Brand MINIS® Milk Chocolate Candies Halloween Mini Packs
3/4 cup peanut butter
1/3 cup confectioner’s sugar
1 16-oz. container vanilla frosting
1 package graham crackers (10 cracker)
Ground chocolate cookies
Wax paper
Sheet pan
Wire rack
Food processor
What to do:
In a food processor or blender, pulse 10 graham crackers and 1 bag TWIX® Brand Caramel Cookie Bars FUN SIZE® until fine.
Remove the mixture and put it in a bowl. Add the peanut butter and confectioner’s sugar to the bowl and blend together.
Divide the mixture into 16 pieces. Shape each piece into a ghost. If too sticky, add extra confectioners sugar as necessary. Place the ghosts onto the wax paper and refrigerate for 30 minutes.
Heat the frosting in the microwave for approximately 10-20 seconds, until thinned and looking slightly like whipped cream. Place the ghosts on a wire rack over a sheet pan lined with waxed paper. Spoon the heated frosting over the ghosts until completely coated. If the unused frosting begins firming up, simply reheat it for 5 to 10 seconds. Place 2 M&M’S® Brand MINIS® Milk Chocolate Candies on each ghost for the eyes.
Sprinkle the ground chocolate cookies on a plate like it is “dirt”. Nestle the ghosts in the “dirt”.
Makes 16 treats.
Source: R&Y Bright Ideas at:
Tangled and Tasty Web Cake
What you’ll need: 1 bag SNICKERS® Brand FUN SIZE® Bars, unwrapped
1 bag M&M’S® Brand Peanut Butter Chocolate Candies for Halloween
1 tube orange decorative frosting
1 box chocolate cake mix
4 laces black licorice
1 16-oz. container caramel frosting
2 8-inch buttered round cake pans
1 toothpick
What to do:
Prepare the cake batter according to the directions on the back of the box.
Divide the batter between the two buttered round cake pans. Bake in a preheated 350-degree oven for 35-38 minutes. Cool completely.
Set one SNICKERS® Brand FUN SIZE® Bar aside. Microwave the remaining SNICKERS® Brand FUN SIZE® Bars for 1 minute. Spread the resulting melted SNICKERS® spread on top of one cake layer, then place the second layer on top of the first.
Microwave 1 cup of caramel frosting for 5 to 10 seconds, just to make it runny. Spread the frosting over the top of the cake, allowing the extra to drip over the edges.
Use the orange decorative frosting to create a web on top of the cake.
To make the spiders: Place the saved SNICKERS® Brand FUN SIZE® Bar randomly on the spider’s web. Attach 2 M&M’S® Brand Peanut Butter Chocolate Candies for Halloween on the edges, using the orange frosting. Then snip the licorice laces into 8 pieces. Place four pieces along each side of the SNICKERS® Brand FUN SIZE® Bar.
To make the flies: Place four pairs of 2 pieces M&M’S® Brand Peanut Butter Chocolate Candies for Halloween randomly on the spider’s web. Cut the black licorice laces into 1-1/2-inch pieces and loop one on either side of the M&M’S® pairs. These are little bugs that have been caught in the spider’s web!
Makes 1 cake.
Source:R&Y Bright Ideas at:
Jack O’ Lantern Brownies
What you’ll need:
1 bag M&M’S® Brand Milk Chocolate
Candies for Halloween
Orange food coloring
1 16-oz. tub white icing
1 box (for 9 x 13-inch pan) brownie mix
Parchment paper
What to do:
Line the bottom only of a 9-inch round baking pan.
Prepare the brownie mix and bake according to the directions on the box.
Once baked, cool completely, then unmold brownies and place on a platter.
Frost the brownies with icing.
Use black M&M’S® Brand Milk Chocolate Candies for Halloween for Jack O’ Lantern’s eyes, nose and mouth. Completely cover the rest of the Jack O’ Lantern in a random pattern with orange M&M’S® Brand Milk Chocolate Candies for Halloween.
Makes 12 servings.
Source: R&Y Bright Ideas at: