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Halloween Cookies 'n Cakes

"DIRT" CAKE RECIPE #1

1 flower pot (about 8" in diameter or use 2 6" pots)
1 garden trowel (or plastic shovel)
3 large gummy (or plastic) worms
plastic flowers
1 16-oz package Oreo cookies
1/2 cup (1 stick) butter or margarine, softened
1 8-oz block cream cheese, softened
1 cup confectioners sugar
1 t vanilla
2 4-serving-size boxes chocolate fudge pudding, instant-type
3 cups milk
1 12-oz tub whipped topping, thawed

Crush the cookies until they resemble potting soil.  Set aside. Cream butter,  cream cheese, sugar and vanilla until smooth and fluffy; set aside.  Combine the pudding mix and milk until well blended, then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together.

To put the cake together, layer flower pot with 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs.  Refrigerate 10
to 12 hours.  About 1/2 hour before serving, remove from refrigerator and decorate with flowers.  Serve by digging out portions with the trowel.

Serves 10 to 12.
 

"DIRT" CAKE RECIPE #2

1/2 stick margarine, softened
1 pkg. 8-oz. cream cheese, softened
1 cup powdered sugar
3-1/2 c. milk
2 pkg. instant vanilla pudding
1 12-oz. tub cool whip, thawed
1 20-oz. pkg. Oreo cookies, crushed
1 plastic flower pot
1 plastic flower
gummy worms

Cream margarine, sugar, cream cheese.  In another bowl mix milk and pudding. Let sit until thick.  Stir in cool whip, mix with cream cheese mixture.  Make sure pot holes are plugged.  Put 1/3 of cookie crumbs in bottom of pot.  Add 1/2 of cream cheese mixture.  Repeat cookie crumbs and cream cheese mixture. Add extra crumbs on top (to look like dirt).  Refrigerate over night. Add flowers and worms on top, use trowel to serve.
 

"DIRT" CAKE RECIPE #3

Dirt Cake would be great by itself, but someone on the net came up with a nifty variation.  Unfortunately I don't know who, but I wish I had kept the attribution on this one, cause it's a neat idea.  What you do is take your
basic dirt cake recipe and modify it in this way: Take another latex glove, fill it up with mashed potatoes and anchor it at the bottom of your flower pot.  Fill the dirt cake around it up until just the finger tips are sticking
out of the dirt.  If you like, you can plunge a knife in the "hand" and add fake blood.  I don't know if this one was ever made, so try at your own risk.
 

"SAND" CAKE

1 3-qt plastic sand bucket and shovels (or 3 1-qt sand buckets)
1/2 cup butter (one stick)
2 8-ounce packages of cream cheese
1/2 cup powdered sugar
12 ounces frozen whipped topping
3 1/2 cups milk
2 3/4-ounce packages of instant vanilla pudding
1 20-ounce package vanilla wafers, crushed
Beach Bears, Gummy Worms, and/or Gummy Sharks for garnish

Using soapy water, wash sand buckets and shovels, rinse them and dry them, then set them aside.  On a microwave safe dish, place butter. Place in microwave on defrost (or 30% power) for 1 minute.  Put butter in large mixing bowl.  Repeat softening process with cream cheese and add to mixing bowl. (Note:  you can also place butter, cream cheese, and whipped topping on the counter for 1 hour to soften them.)  Mix butter and cream cheese together. Uncover frozen whipped topping and place in microwave on defrost (or 30%
power) for 1 to 2 minutes.  In a medium-size bowl, add milk.  Sprinkle pudding over milk and whip or beat until thickened, about 1 minute.  Add pudding and whipped topping to the cream cheese mixture and mix until smooth using a wooden spoon or electric mixer.  In a food processor, process vanilla wafers until they form a fine even crumb.  Or place wafers in a plastic bag and roll them, using a rolling pin, until you have completely broken them up.

In the buckets, place a layer of crushed vanilla wafers, then a layer of the cream cheese-pudding mixture.  Keep layer until full and end with a layer of crushed wafers.  Cover with plastic wrap. Refrigerate several hours.  Before serving, decorate with Beach Bears, Gummy Worms, or Sharks if desired.  Use shovel to serve.

Serves 8-10 people.
 

Quick Ghost Cookies

1 lb White confectionery coating cut into chunks.
1 pk (1lb) Nutter Butter Peanut Butter Cookies.
Mini chocolate chips

  In top of double boiler over simmering water, melt confectionery coating, stirring occcassionally.  Dip cookies into coating, covering completely.  Set on waxed paper to cool.  Brush ends with a pastry brush dipped in coating where fingers touched cookies.  While coating is still warm, place two chips on each cookie for eyes.   3 dozen.

Easy Halloween Cookies

Ritz crackers
White chocolate -- melted
Orange sprinkles

Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling. Then coat
each one in melted chocolate "almond bark" (without  almonds). Place on wax paper. Put some orange
sprinkles on top and put in the refrigerator to cool. Store in an air tight container. No need
to refrigerate once they set.
 
 

Dead Men's Legs

1   egg
1/2  cup  sugar
1/3  cup  finely chopped blanched/skinned almonds
1/2  cup  all purpose flour

Instructions:
Preheat oven to 325F.  Beat egg lightly and gradually add sugar.  Beat with mixer until light and foamy--about 20 minutes.  Add almonds and  flour; mix well.  Roll dough into finger-thick ropes on a very light  floured surface.  Flatten slightly with fingertips and cut into 3 inch  lengths and place on ungreased cookie sheets.  Bake in oven until light  brown--about 10 minutes.  Remove from cookie sheets and cool completely  before storing in airtight containers.    Makes 2 dozen cookies.
 
 

Gingerbread Ghosts

1/2 cup sugar
1/2 cup butter, softened
1/3 cup molasses
2 1/2 cups sifted all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt

In a large bowl, blend together the sugar and butter. Add the molasses. Fold in the sifted flour, ginger, baking soda, cinnamon, and salt. Refrigerate for at least 2 hours.  Preheat oven to 350 degrees. Lightly grease a large baking  sheet.

On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookie with a ghost-shaped cookie cutter and place on the baking sheet. Bake for 6 to 8 minutes, until lightly browned. Remove form the oven and let cool throughly on a wire rack before decorating with Frosting.

FROSTING:
1 16-ounce box powdered sugar
1 teaspoon vanilla
Pinch of salt
3 to 4 tablespoons milk
1 8-ounce package miniature chocolate chips

Take half of the sugar and add the vanilla, salt and 2 tablespoons of the milk. Mix well. Now add the remaining sugar and mix again. Add as much of the remaining milk as you need to reach the desired consistency for spreading. Spread the Frosting on each cookie until it is totally white and looks like a ghost. For eyes, use two
chocolate chips on each of the cookies.

Makes 2 dozen
 

Grave Yard Dessert

Crust:
2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
1/2 cup margarine, melted

Filling:
8-oz package fat-free cream cheese
12-oz tub Cool Whip  thawed
2 cups boiling water
2 (4-servings) packages orange gelatin
1/2 cup cold water
Ice cubes

Decorations:
1/4 cup chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
Decorator icing brown, green, orange,
and white
Candy corn
Candy pumpkins

Preheat oven at 350 degrees F. Prepare a 9 x 13 x 2" pan with cooking spray and flour.

To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and margarine in a small mixing bowl.  Press firmly into  prepared pan.  Bake for 10 minutes and then chill.

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 1/4 cup cookie 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.

Recipe by Cool Whip(tm)

Halloween Spiders

2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls,
1 slightly smaller than the other. Roll balls in coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1, the abdomen. Add 8 licorice legs and 8 raisin eyes.
Makes 1 scary spider.
 
 

Crackling Candy Apples

8 sm Red apples
2 c Granulated sugar
1 c Water
1/2 c Corn syrup
1/4 ts Red food colouring

Remove stem from each small apple; insert wooden stir-stick, for holding, in centre of stem end. Set aside. Grease baking sheet; set aside. In 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup;
cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved. Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush, dipped in hot water to prevent crystallization.   Boil, brushing down side occasionally but not stirring, for 15-25 minutes or until soft-crack stage of 290F 143C on candy thermometer, or until 1/2 ts syrup dropped into cold water separates into hard but pliable threads. Remove syrup from heat; very quickly stir in red food colouring. Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops. Holding each apple by the wooden stick and tilting the saucepan, swirl each apple in candy syrup until well coated all over. Lift apple and quickly swirl over pan to allow excess to drip off. Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened.

Tip: Choose the reddest small apples available. Macintosh, Spartan and Courtland apples are excellen t.
Watch the boiling sugar mixture carefully, because the temperature rises quickly near the end of the cooking process and the mixture burns easily; plunging the pan into ice water stops the cooking and prevents burning. Wear rubber gloves when swirling the apples to avoid sugar burns. Store apples, loosely covered with plastic wrap, for up to 2 days at room temperature.

Source: Canadian Living magazine
 
 

Candy Corn Treats

1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn
and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (mix red and yellow together)

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.
 
 

Party Pops

1 pk Refrigerated sliceable cookie dough
20 Wooden sticks
Frosting

Cut dough into aobut twenty 1/2 inch slices. Roll each slice into a ball. Arrange part of the balls in
a circle on ungreased baking sheets, 3 inches apart and 2 inches from edges. Securely insert a wooden
stick into each ball with end pointing toward center of cookie sheet. Bake in 350* oven for 10 to 14
minutes or until golden brown. Cool 2 minutes; remove from baking sheet. Cool completely on wire racks.
Frost or decorate as desired with ready to spread frosting (or your favorite homemade). ...this is the oldest trick in the book and still is at hit (even with teen-agers). Festive and fun!

Decorate the cookies to make pumpkin faces, spider webs and cat faces. Use assorted seasonal candy for
eyes, mouth, whiskers, etc
 
 

Truffle Treats

14 oz Wilton candy melts
Halloween mini baking and pa
Candy cups
Wilton mini pumpkins icing
1/2 c Whipping cream

Recipe by: Wilton Booklet Chop candy melts coarsely; set aside. Place cream in a small saucepan over medium heat and bring to a boil, stirring constantly. Once cream reaches a boil, remove from heat; add chopped coating and cover pan. Let stand approximately 5 minutes, or until coating has melted. Stir until
smooth and creamy. Refrigerate until firm. Roll into rounds. Truffles may be rolled in a variety of coatings, such as cocoa, coconut or chopped nuts. Place in Halloween Baking cups or pipe directly into candy cups. To pipe, refrigerate truffle mixture just until it holds the shape when spooned. Place in a decorating bag fitted with tip 21. Add mini pumpkin icing decorations.
 
 

Booze in a Cake

1 pk Orange Supreme Cake Mix
1 pk Instant vanilla pudding
1/2 c Oil
4 Eggs
1/2 c Orange juice
1/4 c Galliano liqueur
3/4 c Vodka

Lightly grease and flour a 10" spring form pan. Mix all the ingredients together in a mixer until
well blended. Pour into the pan and bake in a preheated oven at 350 degrees for about 50 minutes.
Let cool on a rack for 25 minutes before removing from the pan.

NOTE: This makes a great adult Halloween cake. Frost with orange cream cheese frosting and decorate like a jack-o-lantern. And it is EASY!
 
 

Creature Eggs

12 canned peach halves with 1\3 cup of the syrup
1/2 c  Orange-flavored liqueur, such as Cointreau, optional
1 c  Whipping cream
2 ts Powdered sugar
1/2 ts Vanilla

Put peaches, cut side down, and syrup in an 8 inch square pan. Add liqueur; cover and chill 6 hours or up to overnight. With an electric mixer, whip cream, sugar and vanilla until cream holds soft peaks.  Spoon 1/6 of the cream onto each of 6 salad plates  and spread out to form a disk about 4 inches across for 'egg whites'.

With slotted spoon, lift peaches/apricots from syrup and arrange 1 peach, round side up, in the center of cream on each plate to make 'yolks'. Pour syrup into a small pitcher and offer to pour onto individual portions.

    Makes 6 servings.

MY notes: this is 'especially' effective if black plates are used.   They reallY look like sunny-side up eggs!  And the Cointreau adds a  delightful taste sensation.
 

Halloween Treat

     1 cup sugar
     1 cup Kraft miracle Whip
     1 cup chopped nuts
     1 cup chopped dates
     1 teaspoon vanilla
     1 teaspoon orange food coloring
     2 teaspoons baking soda
     1 1/2 cup flour
 

Mix 1 teaspoon baking soda in 1 cup boiling water. Mix well other ingredients above EXCEPT flour and the
other teaspoon of baking soda. Add to mixture. Mix 1 teaspoon baking soda in 1 1/2 cup flour, add to other
mixture. Bake in a 9' x 9" pan for 30 to 45 minutes in 350 degree oven.