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CHOCOLATE CHIP PUMPKIN COOKIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.


DINNER IN A PUMPKIN
(version #1)

~Shared by Linda H., Rosharon, TX

1 medium pumpkin
2 lbs. ground beef, cooked
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushroom, drained
1 tablespoons garlic salt
1 celery stalk, sliced
2-3 potatoes, diced
1 tablespoon Worcestershire sauce
salt and pepper to taste

Bring all ingredients (except pumpkin) to a boil in a pot. Boil 10 minutes. Place pumpkin in sturdy baking pan. Fill pumpkin with hot mixture. Bake at 350 degrees, for approximately 45 minutes, until pumpkin is tender and brown.


GRAVEYARD SPINACH DIP

~Shared by Maggie, TX

Makes: about 4 cups dip
Prep Time: 20 Minute(s)
Cook Time: 20 Minute(s)

Ingredients:
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1/2 cup grated Parmesan cheese
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
1 loaf (16 oz.) party pumpernickel bread, sliced

Instructions:
1.. Preheat oven to 350°. In large bowl, combine all ingredients except bread. In shallow 1-1/2-quart casserole, spoon spinach mixture. Bake 20 minutes or until golden.

2.. Meanwhile, cut bread slices into "tombstone" shapes. On cookie sheet, arrange in single layer. Bake 12 minutes or until crisp. On wire rack, cool completely. Decorate, If desired, with additional tinted Mayonnaise*.

3.. To serve, arrange a few "tombstones" in cooked dip and serve with remaining "tombstones" and your favorite dippers.

TIP: In small resealable plastic bag, combine 1/2 cup Mayonnaise, 5 drops yellow food coloring and 1 drop red food coloring. Gently squeeze to mix. Snip one corner of bag and decorate "tombstones".

Source: Momsmenuplan@yahoogroups.com


DINNER IN A PUMPKIN
(version #2)

~Shared by Linda H., Rosharon, TX

2 lbs. ground beef
6 oz. ground sausage
6 oz. can tomato sauce
2 1/2 tsp. salt
1/4 cup chopped onion
3/4 cup raisins
1/2 green bell pepper, chopped
2 tsp. oregano
1 tsp. vinegar
3 eggs, beaten
1/3 cup chopped stuffed green olives
1tsp. pepper

Brown ground beef and sausage. Combine meats with all other ingredients. Fill in a medium cleaned pumpkin. Bake in 1 inch of water of 350 degrees for 1 hour. Serve in pumpkin, scraping sides for the vegetable.


MEATBALL CREEPY CRAWLERS

~Shared by Barb, Chula Vista, CA

Biscuit-wrapped meatballs form these amusing additions to the table that will garner squeals of delight!

(Note from Maggie: These are sooo cute! Here is the link to the Pillsbury web site where you can look at the finished product: Meatball Creepy Crawlers)
 
INGREDIENTS

Meatballs
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky original biscuits
20 frozen cooked beef meatballs, thawed (from 16-oz bag)
1/4 cup shoestring potatoes (from 1 3/4-oz can) or chow mein noodles
Sliced olives, pickles and carrots, as desired

Dips, if desired
1/4 cup ketchup
1/4 cup mustard
1/2 cup cheese dip

DIRECTIONS
 
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.

Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Wrap 1 biscuit piece around each meatball; seal. To make 1 crawler, line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each is touching, to make a curved line. Poke shoestring potatoes in both sides of each ball for legs, at head for antennae and tongue, and end for tail. Repeat with remaining 10 wrapped meatballs to make second crawler.

Bake 13 to 16 minutes or until golden brown. Garnish with olives for eyes and mouth. Top every other section with layer of sliced pickle, carrot and olive. In small bowl, mix ketchup and mustard. Serve crawlers with ketchup mixture and cheese dip.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com


CANDY CORN COOKIES

~Shared by Linda H., Rosharon, TX

Yield 16 cookies

2/3 cup all-purpose flour
1 roll (18 oz) refrigerated sugar-cookie dough
1/3 cup light corn syrup
Yellow and orange sugar crystals (about 1/2 cup each)
1/2 cup white-chocolate chips

1. Heat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Knead flour into dough until blended and smooth. Divide dough in half. Roll 1 half into an 8- or 9-in. circle. Cut circle in half; cut each half in quarters. Place wedges about 1 in. apart on prepared cookie sheet. Repeat with remaining dough.

3. Bake 10 to 12 minutes until cookes are golden brown. Transfer to a wire rack to cool.

4. Heat corn syrup in a small bowl in microwave until boiling. (Make sure it doesn’t boil over.) Pour yellow sugar crystals into a shallow bowl.

5. Working with 1 cookie at a time, brush all but 1 in. from tip with heated corn syrup. Dip about 1/2 in. of rounded edge into yellow sugar. Sprinkle remaining brushed area with orange sugar to coat. Repeat with remaining cookies and sugar. Let set about 30 minutes until dry.

6. Heat white-chocolate chips in microwave 1 minute or until melted. Dip pointed end of cookies in chocolate, shaking off excess. Place on a sheet of wax paper until set.

Source: Woman's Day, November 1, 2002


SPICY PUMPKIN AND KIELBASA SOUP

~Shared by Johnny, LA

This unusual hearty soup pumpkin and kielbasa makes a nice change for cool fall evenings. The unexpected blend just may become a soup and sandwich favorite. The yogurt gives it a smooth taste and the Kielbasa makes it hearty. Spicy Pumpkin and Kielbasa Soup is great with a hot Cuban sandwich. Serve bowl of soup and a half sandwich. 

Ingredients

1 1/2 lbs pureed pumpkin meat (canned or make your own*)
1 small Kielbasa (about 1 pound sliced into 1/4 rounds)
1 large onion, chopped
4 cups chicken stock
1 tbspn virgin olive oil
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper to taste
Dash of hot pepper sauce (also leave on table)

Directions

Saute Kielbasa in pan. When edges are browned slightly, remove from pan and place on paper towels*. Leave kielbasa juices and flavorings in pan. Add olive oil to the juices and toss in the chopped onions. Saute onions in until they becocme transparent. Be careful not to let onions burn. Turn heat off and cover.

Pour chicken stock into a large pot and heat to low boil. Add pureed pumpkin and minced garlic and blend. Stir and cook over medium low heat for 45 minutes.

Turn heat off and let soup cool a bit. Then add yogurt stir to blend well. Add the Kielbasa and onions to soup and stir again. Taste and add salt and pepper if needed. Add dash or two of hot pepper sauce to soup, stir and serve in bowls.

Fresh basil over top is a nice touch. Serve with a crusty bread. Leave hot pepper sauce on table for those who like spicier soup.

Makes about 10-1 cup servings or 5 larger bowls of soup.

Directions for making pumpkin puree. Buy fairly large pumpkin, cut in half from stem, removing the pulp and seeds*. Bake in preheated 325 degree oven for 1 to 1 1/2 hours, cut side up covered with foil. The pumpkin will be very tender when done. Use large spoon to scrape the meat from the shells, place pumpkin meat in blender to puree. Use large strainer to remove string pulp.


HALLOWEEN CRISP CANDY CORN TREATS

~Shared by Maggie, TX

This one takes 'rice krispie squares' to another level!

Makes 12 servings.

Ingredients
1/2 cup Butter
9 cups Miniature marshmallows 
10 cups Crispy rice cereal
2 cups Mixture of candy corn
3/4 cup Miniature chocolate chips
Candy pumpkins
Orange food coloring (may be omitted)

Preparation
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

Note: these are great for school treats for the classs halloween party.


CANDY CORN CAKE

~Shared by Linda H., Rosharon, TX

2 cups cake flour
1 1/2 cups sugar
12 tablespoons unsalted butter, softened plus more for buttering the pans
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon paste food coloring in both lemon yellow and orange (used separately in each cake)
Orange and yellow candy sprinkles
Candy Corn

*Paste food coloring allows for the vibrant colors in this cake. Liquid food coloring can be used but does not give the same result. Paste food coloring can be found at WalMart .

Butter two 13 by 9 by 2-inch pans.

In a medium-sized mixing bowl, sift together cake flour, baking powder and salt. Set aside.

he consistency will be light and fluffy. Combine egg whites, whole milk and vanilla extract. Add 1/3 of the flour mixture to the butter-sugar mixture, then add half the milk mixture.

Continue to alternate these ingredients beginning and ending with the flour mixture making sure to scrape down the sides of the bowl between additions. Add 3/4 teaspoon of orange food coloring and mix until fully combined.

Pour batter into prepared pan and smooth the top with a spatula.

Repeat these directions for the second cake changing only the color of food coloring to lemon yellow.

Place both cakes into a 310-degree oven for 32-38 minutes. By baking at this temperature, the cakes will cook slower and have a flatter surface. Make sure to check for doneness with a toothpick in the middle of the cake before removing from the oven. Let completely cool.

Orange-Cream Icing for Candy Corn Cake

4 cups confectioner’s sugar
1 cup shortening
3 tablespoons whole milk
2 teaspoons orange extract

In a large bowl, combine confectioner’s sugar, shortening, whole milk and orange extract. Beat on low speed to combine, and then beat on medium speed for a full 5 minutes.

Make sure to use shortening that is fresh and not stale as this will greatly affect the taste of the icing.

Cover the icing with plastic wrap until ready to use. The icing needs to be at room temperature while working with it.

Cake Assembly

To assemble the cakes, start at the far corner of the pan and use a 2 1/2-inch diameter biscuit cutter. Cut round shapes in both your yellow and orange cakes. Remove the rounds with a small spatula taking care not to break them apart. Place each round on wax paper.

Place a large spoonful of icing on top of the yellow cake round, smoothing with a knife. Place the orange round on top of the icing and finish off with a dollop of icing. Add candy corn and both orange and yellow sprinkles for decoration

To see more of Cathy’s recipes, visit her site at www.noblepig.com.


GHOSTLY DELIGHTS

~Shared by Linda H., Rosharon, TX

This delicious meal will delight all your goblins. 

Serves 4

1 lb. ground beef, cooked and drained
1 package (10 oz.) frozen sweet corn
1 Tbsp. butter or margarine
1/2 cup red bell pepper, chopped
1/2 cup celery, thinly sliced
1/8 tsp. ground red pepper
1/4 tsp. black pepper
1/4 tsp. garlic powder
8 oz. cream cheese with onions and chives, softened
1/4 cup milk
4 mini-pumpkins
 
Pierce skin of whole pumpkins several times in a circle around top to form lid. Microwave on high 8-10 minutes, until tender. Following pierced outline, cut and remove lid and scoop out seeds and stringy pulp.

Meanwhile, saute corn with bell pepper and celery in the the butter.

Stir in the cooked beef, spices, cream cheese and milk. Cook until heated through.

Stuff mixture into hot pumpkin shells and serve.


PUMPKIN DUMP CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.

Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.


BATTY CHEESEBURGER SOUP

~Shared by Linda H., Rosharon, TX

2 Cans (10.75 Oz.) Condensed Cheese Soup
1 Jar (16 Oz.) Picante Sauce
1 Cup Chicken Broth
1 Package (12 Oz.) H-E-Buddy Cheeseburger Bites, Thawed
1 Package (15 Oz.) Refrigerated Pie Crusts

1. In A 2-Quart Pot Add Soup, Picante Sauce And Broth. Bring To A Simmer. Cut Cheeseburger Bites In Half And Add To Soup. Reduce To Low.

2. Roll Out 1 Pie Crust. Use A Bat Shaped Cookie Cutter To Cut Out Bat Shapes And Bake On A Non-Stick Cookie Sheet Until Dark Golden Brown.

3. Serve Soup And Place Bat Shape On Top Of Soup.

Source: H-E-B Showtime


SPICY PUMPKIN BARS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
These ever so moist pumpkin bars are topped with a truly delicious butter cream frosting.

Preparation 30 min.  
Baking 25 min.  

Bar Ingredients:
2 1/2 cups all-purpose flour
1 2/3 cups sugar
3/4 cup LAND O LAKES® Butter, softened
1/3 cup milk
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground cloves
2 eggs
1 (15-ounce) can cooked pumpkin

Butter Pecan Frosting Ingredients:
4 cups powdered sugar
1/2 cup LAND O LAKES® Butter, softened
2 teaspoons vanilla
3 to 4 tablespoons milk
1/2 cup chopped pecans

Instructions:
Heat oven to 350°F. Combine all bar ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

Pour batter into greased 15x10x1-inch jelly-roll pan. Bake for 25 to 35 minutes or until bar springs back when touched lightly in center. Cool completely.

Combine powdered sugar, butter and vanilla in large bowl. Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency. Stir in pecans by hand. Frost cooled bars. Cut into bars.


MOLDY MAGGOT CASSEROLE

~Shared by Maggie, TX

You might be more familiar with this great vegetarian dish by its normal name, Spinach and Rice Casserole. This low fat version is a great make ahead dish that just needs to be made ahead of time and reheated before eating for a great dinner or side dish.

1 cup minced onion
2 tablespoons vegetable stock
1 pound washed and chopped spinach
3 cups cooked rice
1 cup low fat cottage cheese
1/2 cup shredded low fat cheddar cheese
1/4 cup egg substitute
3 tablespoons fresh parsley
1 1/2 teaspoons dill weed

Preheat the oven to 375 degrees and spray a 2 quart casserole with no fat cooking spray. In a large skillet saute the onions and stock until soft. Add the spinach and cook over low heat until the spinach is wilted and all of the liquid has evaporated, stirring constantly. In a large bowl combine the remaining ingredients. Fold in the spinach mixture. Spoon the mixture into the prepared casserole and bake for 25 minutes.

Source: HomecookingAbout.com


HALLOWEEN MIX

~Shared by Linda H., Rosharon, TX

10 c. popcorn
Peanut butter chips or Reese's Pieces
1 c. candy corn
M&M's, plain & peanut

Mix together. Serve.


BEEF "GHOUL"ASH

~Shared by Maggie, TX

Ingredients
1/4 c Unsalted butter
1/4 c Olive oil
5 lb Beef chuck
Coarse salt
Freshly ground pepper
5 lb Yellow onions; chopped
1/4 c Hungarian paprika
3 c Beef stock; see * Note
2 lb Broad egg noodles; cooked
Sour cream; for garnish
Chopped chives; for garnish

Preparation
Note: It is preferable to use homemade beef stock, but canned low-fat can be substituted. Skim stock of all fat.

Trim beef well and cut into 1-inch cubes. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper, to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns. Reduce heat to low, add onions and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, add paprika and stock. Stir well to combine. Cook covered over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1-1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.

Serves 10 to 12.

Comments: Martha Stewart got this family recipe from stylist Andrea La Hue, some of whose ancestors came from Bratislava, Slovakia.

Halloween tip: You can serve this satisfying dish to guests at your Halloween party -- make sure to turn it into "ghoul"ash by garnishing each plate with a ghoulish little candy spider.

Source: Martha Stewart Living


HALLOWEEN WONTON CRISPS

~Shared by Linda H., Rosharon, TX 

1 pkg. wonton wrappers
1/2 cup melted butter
1/3 cup grated Parmesan cheese
2 Tbsp. sesame seed or poppy seed or finely ground cashews

Preheat oven to 350 degrees F. Cut the won ton wrappers into different shapes using Halloween cookie cutters (bats, cats, witches, crescent moons). Brush each with butter and place on greased cookie sheet.

Sprinkle with Parmesan cheese and sesame seed, if using.

Bake at 350 degrees 6-8 minutes or until golden brown and crisp. Store in airtight container.  


AUTUMN GOLD  PUMPKIN CAKE

~Shared by Treva, NC

1 pkg. Duncan Hines Deluxe Butter Recipe Golden Cake Mix
3 eggs
1 c. water
1 c. solid pack pumpkin
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. walnuts, chopped

Preheat oven to 375 degrees. Grease and flour two 8 inch pans. Combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large bowl. Beat at medium speed with electric mixer. Stir in 1 cup walnuts. Pour batter into cake pans. Bake at 375 degrees for 30 to 35 minutes until toothpick inserted in center cools and frost with vanilla frosting.


DOUBLE-DIPPED GOURMET CARAMEL APPLES

~Shared by Linda H., Rosharon, TX 

4 or 5 medium apples
Wooden sticks
2 (14 ounce) packages caramels (96 pieces), divided

First Caramel Layer:
Wash and dry apples; insert stick into stem end of each apple.

Microwave 1 package of the caramels and 2 tablespoons of the water in a small deep microwave-safe bowl on HIGH for 2 1/2 to 3 1/2 minutes or until smooth, stirring every minute. If caramel sauce is too thin, let stand about 2 minutes before dipping apples.

Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased wax paper. Refrigerate 1 to 2 hours.

Second Caramel Layer:
After refrigerating, repeat microwave and dipping directions with remaining the remaining package of caramels and 2 tablespoons water.

See decorating ideas below for warm caramel apples. Otherwise, refrigerate 1 to 2 hours. See decorating ideas below for chilled caramel apples.

Store decorated apples in refrigerator. Let stand at room temperature 15 minutes before serving.

Makes 4 to 5 medium apples or 2 large (3/4 to 1 pound each).

Decorating ideas for warm caramel apples:
Roll in chopped pecans or nuts of your choice; drizzle with melted apples.
Decorate with non-pareil covered semi sweet chocolate chips; drizzle with melted white chocolate.  Roll in graham cracker pieces and miniature marshmallows; drizzle with melted chocolate.

Decorating ideas for chilled caramel apples:
Dip apple in melted chocolate, several times, waiting for chocolate to harden a little between each dip. Use white or semi-sweet chocolate or marbleize.
Dip bottom of apple in melted chocolate; decorate with toasted coconut and slice almonds.
Decorate with melted white or semi-sweet chocolate and sprinkles.

Any of these apples can be decorated with anything you choose, such as raisins, chopped malted milk balls, peanut butter chips.


HALLOWEEN COFFIN DIP

~Shared by Maggie, TX

Makes: 2-1/2 cups dip
Prep Time: 30 Minute(s)
Cook Time: 45 Minute(s)

Ingredients:
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup PLUS 1 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1 cup grated Parmesan cheese
1 large clove garlic, finely chopped, reserve 2 pieces
1 large red bell pepper
1 loaf rectangular bread, unsliced (about 1-1/4 lbs.)
5 almond slices and 1 sliced ripe olive for garnish

Instructions:

1. Preheat oven to 350°. Combine artichokes, 1 cup Hellmann's® or Best Foods® Real Mayonnaise, cheese and garlic; set aside.

2. Cut bottom and top off red pepper; reserve bottom for garnish. Cut "hand" out of remaining red pepper; set aside. Finely chop 1/4 cup remaining red pepper scraps, then stir into mayonnaise mixture. For "coffin", cut 1-inch horizontal slice off top of bread; reserve. Remove inside of loaf, leaving 1/2-inch shell. Cut into bite-size pieces.

3. Pour dip into "coffin". Top with bread slice, then wrap in aluminum foil. On baking sheet, arrange "coffin". Bake 45 minutes or until heated through.

4. Meanwhile, on another baking sheet, bake bread pieces 12 minutes or until toasted.

5. Unwrap loaf and arrange on serving platter; remove lid. To assemble "coffin", "glue" almond "fingernails" on "hand" using remaining 1 tablespoon Mayonnaise. Place "hand" in "coffin". To make "peeping eyes", cut 2 holes in reserved red pepper bottom and place halved olive, with piece of remaining garlic for "pupil" in holes. Prop "eyes" in "coffin", then top with lid. Serve with toasted bread pieces and your favorite dippers.

Source: Momsmenuplan@yahoogroups.com


FILLED PUMPKIN CAKE

~Shared by Johnny, LA

2 cups sugar
3 cups plain flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups cooking oil
1 teaspoon vanilla
3 eggs, beaten
1 cup crushed pineapple, drained
1 3/4 cup grated pumpkin (raw)
1 cup grated apple
1 cup pecans, chopped

Combine sugar, flour, soda, salt and cinnamon. In a large bowl, combine oil, vanilla, eggs, pineapple, pumpkin and apple. Beat well. Stir in dry ingredients and pecans. Bake in three layers at 350 degrees for 35 minutes. Cool.

ICING
1/2 cup butter, softened
1 box powdered sugar
8 ounces cream cheese
1 cup pecans, chopped

Mix all ingredients well. Frost cake between layers, on top and sides.


CRESCENT MUMMY DOGS

~Shared by Linda H., Rosharon, TX

Makes: 10 sandwiches

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 & 1/2 - slices (2.5 oz) American cheese slices, quartered
10 - large hot dogs
Cooking spray (pam)
Mustard or ketchup, if desired

1. Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

2. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

3. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."


EYEBALLS ON RITZ

~Shared by Maggie, TX

This is a nifty way to serve deviled eggs for Halloween parties.

Ingredients
Eggs, hard boiled (see note)
Your favorite deviled egg filling
Black olives
Ritz crackers
Red food coloring

Preparation
Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up, on a Ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.

Note: Use small eggs so the "eyeball" will fit nicely on the Ritz cracker.


WITCH HAT COOKIES

~Shared by Linda H., Rosharon, TX

Fudge Stripe Cookie
Hershey Kiss
Orange or black frosting

Turn the cookie over on the solid chocolate side. Squeeze a blob of orange frosting onto the middle of the cookie. Squash the kiss into the orange frosting. The frosting will hold the kiss, and then you have a Witch's Hat Cookie! These are great for a party or for school.


NUTTER BUTTER GHOST COOKIES FOR HALLOWEEN

~Shared by Linda H., Rosharon, TX

Nutter Butter® brand peanut butter cookies
white chocolate, chocolate chips or chocolate melt
OR thin white frosting or glaze
licorice whips

Dip or pour melted white chocolate, white chocolate chips or Candy Melts or frosting over cookies. Snip small pieces of licorice for eyes and add to "ghosts." Let dry completely before serving.

Source: FabulousFoods.com


PUMPKIN CHEESECAKE BARS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes 48

1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons margarine or butter, melted
4 teaspoons pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts

Preheat oven to 350°. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of half sheet pan (16 x 10 inch).

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.

Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Source: Eagle Family Foods


MUMMY COOKIES

~Shared by Maggie, TX

Makes: 3 dozen cookies
Prep Time: 55 Minute(s)
Cook Time: 10 Minute(s)
Chill Time: 1 Hour(s)

Ingredients:
3/4 cup sugar
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup I Can't Believe It's Not Butter!® Spread
1 egg
1 tsp. vanilla extract
2-3/4 cups all-purpose flour
1 package (12 oz.) white chocolate morsels or prepared vanilla frosting
Mini semi-sweet chocolate chips

Instructions:
1.. Beat sugar, Hellmann's® or Best Foods® Real Mayonnaise, Spread, egg and vanilla in large bowl with electric mixer on medium speed, scraping sides occasionally, 2 minutes or until well blended. Reduce speed to low. Gradually beat in flour just until blended. Wrap dough in plastic wrap and refrigerate 1 hour.

2.. Preheat oven to 350°. Lightly spray cookie sheets with nonstick cooking spray; set aside.

3.. Roll dough into 36 (1-inch) balls, then form into baby carrot shape for body. Roll remaining dough into (1/2-inch) balls for head and press together with body. On prepared baking sheets, arrange "mummies", 2 inches apart. Bake 10 minutes or until bottoms are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

4.. Microwave white chocolate in microwave-safe bowl at HIGH 1 minute; stir until smooth. Dip tops of cookies in white chocolate; arrange on wire rack set over aluminum foil to catch excess chocolate. Make "bandage marks" on the body using toothpick. Add morsels for "eyes". Cool completely before serving.

TIP: To make coffin, "glue" long melba toasts together with additional melted white chocolate, cutting the toasts to fit short ends.

Source: Momsmenuplan@yahoogroups.com


BUTTERFINGER "EYEBALLS"

~Shared by Linda H., Rosharon, TX

Wax paper
1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or margarine
2 cups powdered sugar
1 Butterfinger Candy Bar
2 cups Premier White Morsels
3 tablespoons vegetable shortening
2 pkg. Butterfinger BB's Candies
1 small tube red decorator icing
Wooden pick or skewer for dipping

Line 2 baking sheets with wax paper.

Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.

Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).

Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set.. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.


CANDY CORN FUDGE

~Shared by Linda H., Rosharon, TX

This vanilla-flavored fudge mimics the fall colors of candy corn. Candy corn fudge makes a great Halloween party treat! Candy Corn Fudge is incredibly easy, but it requires several chilling periods, so be sure to allow plenty of time to make this recipe.

2 cups (12 oz) white chocolate chips
1 can (16 ounces) vanilla frosting
yellow and orange (or red) food coloring

PREPARATION:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place 4 ounces (about 2/3 cup) white chocolate chips in a large microwave-safe bowl. Microwave until melted, about 1-1/2 minutes, stirring halfway through the cooking time.

3. Stir until the chocolate is a smooth paste. Once the chocolate is smooth, add approximately 1/3 of the frosting and a few drops of yellow food coloring. Stir to combine, and adjust the coloring amount until you get a yellow you are satisfied with.

4. Pour the yellow fudge into the prepared pan and refrigerate until mostly set, about 30 minutes. The fudge does not have to be rock hard, but should be set enough so that it doesn’t move when the pan is tilted.

5. Repeat steps 2 and 3, but use orange food coloring instead. If you don’t have orange coloring, use yellow and red color in a 2:1 ratio. Pour the orange-colored fudge over the yellow fudge, smooth it in an even layer, and return to the refrigerator to allow the new layer to set.

6. Repeat steps 2 and 3 once more, this time omitting any food coloring, so that the top layer is white. Pour the white fudge over the orange layer and return to the refrigerator once more. After it has set for about 10 minutes, lightly score it into 1-inch squares, and press a candy corn into the center of each square. Return the fudge to the refrigerator and allow it to set fully, about 2 hours.

7. To serve, cut the fudge into 1-inch squares. Be sure to use a large knife with a smooth blade, and wipe the blade frequently to ensure that the sides of the fudge squares do not get smeared with other colors. Stored in an airtight refrigerated container this fudge will last for up to a week.


GHOULISH GREEN BREW

~Shared by Maggie, TX

Ingredients
2 L Chilled ginger ale
1/2 gallon Lime sherbet

Preparation
Allow sherbet to soften for about 1 hour in bottom of punch bowl. Pour ginger ale over and stir until all sherbet is dissolved.

For a great Halloween presentation, serve in a large well-cleaned pumpkin with a great face painted on it!


PICKLED PUMPKIN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves
 
Place the pumpkin in a large, deep bowl.

In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.

Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.


EASY HALLOWEEN COOKIES

~Shared by Linda H., Rosharon, TX

1 (12-ounce) bag white chocolate chips
1 Tbsp. vegetable shortening
Ritz crackers
Creamy or crunchy peanut butter
Orange candy sprinkles

In small, heavy saucepan melt chocolate and shortening together over low heat, stirring until smooth.

Make sandwich cookies out of the Ritz crackers using peanut butter for the filling.

Dip each cookie into the melted chocolate mixture and place on waxed paper. Sprinkle with the orange candy sprinkles. Allow to dry at room temperature.

Store cookies in an air tight container at room temperature.
 

FREAKY FUDGE

~Shared by Linda H., Rosharon, TX

12 oz. pkg. semisweet chocolate chips
6 oz. pkg. milk chocolate chips
1 16-oz. can sweetened condensed milk
2 Tbsp. butter
Assorted gummy worms, licorice spiders, and gummy bugs

In microwave, melt chocolate chips with sweetened condensed milk and butter on MEDIUM for 2-3 minutes. Stir well. Return to microwave if necessary and continue melting on MEDIUM for another 2-3 minutes. Stir until smooth. Pour into greased 8" square pan, and top with the candy creatures, pushing them gently into the fudge. Chill until firm. Store well covered in the refrigerator.


HALLOWEEN PARTY MIX

~Shared by Linda H., Rosharon, TX

1 (11  ounces) package pretzels
1 (10.5  ounces) package miniature peanut butter filled butter flavor crackers (I use Ritz)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10  ounces) package M&M's
1 (18.5  ounces) package candy corn

Makes 16 cups

In a large bowl, combine first 3 ingredients.  In a large saucepan, combine sugar, butter and corn syrup.  Bring to a boil over medium heat; boil for 5 minutes.  Remove from the heat; stir in vanilla and baking soda (mixture will foam).  Pour over pretzel mixture and stir until coated.  Pour into a greased 15x10 inch baking pan.

Bake at 250 degrees for 45 minutes, stirring every 10 minutes.  Break apart while warm.  Cool completely.  Toss with M&M's and candy corn.   Store in airtight container.


RICH CHOCOLATE PUMPKIN TRUFFLES

~Shared by Barb C., Chula Vista, CA

Yield: 48 servings

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby's Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Source:  LilBitsofThisnThat-PSP@Yahoogroups.com


CARAMEL CORN

~Shared by Johnny, LA

Tell yourself you are making this for the kids. Then hide it where only you can find it.

4 quarts popped popcorn
3 cups mixed nuts (or peanuts or almonds)
2 cups brown sugar
1 cup butter (2 sticks)
1/2 cup corn syrup (Karo), light or dark
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon baking soda

Preheat oven to 250°.

Lightly spray a large roasting pan with vegetable cooking spray. Combine the popcorn and nuts in the roasting pan and place in the oven.

In a large, heavy saucepan over medium heat, combine the brown sugar, butter, corn syrup and salt. Cook, stirring constantly, until mixture reaches a full, rolling boil. Stop stirring and allow to boil for 5 minutes. Remove from heat and stir in vanilla and baking soda

Pour sugar mixture over popcorn and nuts, tossing to coat. Return pan to oven and bake at 250° for 1 hour, stirring mixture occasionally.

Allow mixture to cool, then break apart. Store in an airtight container.


PUMPKIN SQUARES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 eggs
1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
 
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.

Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.


SLOPPY BOOS

~Shared by Maggie, TX

This savory dish, a variation of Sloppy Joes with a Halloween twist is very flavorful and unique. Sloppy Joes don't have to go far to look slightly disgusting and messy, and this version is sure to please all those sloppy eaters. This is also a very low fat dish that is perfect to serve to mixed company. Kids will love the sloppiness and adults will appreciate the slightly more "grown up" flavor. This is great on rolls or thick slices of French bread, my preference.

1 pound ground turkey
2 medium chopped onions
2 minced garlic cloves
1 cup pumpkin puree
1 cup crushed tomatoes or tomato sauce
3 tablespoons dark brown sugar
2 tablespoons yellow mustard
1 teaspoon chili powder
salt to taste

In a large heavy saucepan brown the ground turkey over medium high heat. Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent. Add the garlic and cook for additional minute or two. Add the remaining ingredients and mix well. Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot.

Source: HomecookingAbout.com


ORANGE CANDY CORN BARS

~Shared by Linda H., Rosharon, TX

Think if it as the ultimate Halloween candy, with orange-flavored bands of sugar cookie topped with creamy icing.

Note from Maggie: You just have to see the picture. Click here.

Makes: 32 bars

Bars
3/4 cup butter or margarine, melted, cooled slightly
1 3/4 cups granulated sugar
1 tablespoon grated orange peel
4 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
4 drops yellow food color
3 drops red food color

Frosting
1/2 cup butter, softened (do not use margarine)
1 3/4 cups powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt

Decoration
1/3 cup candy corn (32 candies)

1. Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.

2. In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.

3. Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.

4. Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.

5. In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.

Source: www.Pillsbury.com