fun size Halloween candy (chocolate squares like Snickers or Milky Way)
pretzels, broken pieces
1 box red hots
Put the pretzel “legs” on the sides of the chocolates and use the red hots for eyes! Muahahahahahahahahaha!
Spooky Halloween Fingers (bread sticks)
1 package refrigerated bread sticks
package of pepperoni
Unroll bread sticks (don’t twist like usual) and cut in half (a/b finger length). Put bread sticks on pan. Cut pepperoni in half to look like fingernails. Place fingernail pepperoni on the end of each “finger”. Cut 2 curved slits in the middle (knuckle) area.
Bake according to directions and serve with ketchup, marinara or spaghetti sauce (blood!).
1 (14 ounce) package individually wrapped caramels, unwrapped
2 Tablespoons milk
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Pumpkin Pie Dip
1 can of pumpkin
1 8oz cream cheese, room temp
1 large box of instant vanilla pudding
1 tsp. cinnamon
1 tsp. vanilla
1 box of ginger snap cookies
Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla. Mix. Serve with ginger snaps!
Jodi’s Pumpkin Bread
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
Hot Dog Mummies
1 11-ounce can of refrigerated bread sticks
1 12 pack of hot dogs
For each mummy, separate one bread stick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips. Wrap on strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog. Bake the mummies on a cookie sheet at 350 degrees for 15 to 18 minutes or until bread stick wrapping is golden brown. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving! (Serve with a side of blood…oops I mean ketchup!)
This recipe is from familyfun.com <—Also click here to see a picture of the wraps!
Spooky Dirt Cake
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners’ sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces Oreos (or the generic kind)
Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in a bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in fun Halloween candy container (use the plastic pumpkin, ghost etc), but you’ll want one with a wide opening so it’s easy to serve. Start layering with cookies then cream mixture. Repeat layers. Chill until ready to serve. Put fun gummy candies in the cake like bugs and worms and put the creepy bites on top of the cake! Creepy bites are the first recipe on this page.