1) Ghost and Spider Cupcakes
• GHOST CUPCAKES
• 24 baked cupcakes
• 24 Nutter-Butter cookies
• Chocolate frosting
• Vanilla frosting
• Tube of chocolate decorator’s icing
• SPIDER CUPCAKES
• 2 1/2 cups semisweet chocolate chips
• 1/4 cup milk
• 1/2 cup chopped peanuts or crispy rice cereal
• 3/4 cup dry chow mien noodles
• 24 baked cupcakes
• White frosting
Coat each baked cupcake with chocolate frosting and partially insert a Nutter-Butter cookie into the top. Frost the remaining cookie with vanilla frosting. Draw a spooky expression on each ghost with the decorator’s icing. Makes 24.
Make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mien noodles.
Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.
2) Brittle Meringue Bones
• 3 large egg whites
• 1/4 tsp. cream of tartar
• 1/8 tsp. salt
• 2/3 cup white sugar
• 1/2 tsp. vanilla
Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3″ bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.
3) Kitty Litter Cake
• 1 spice or German chocolate cake mix
• 1 white cake mix
• 1 large pkg vanilla instant pudding mix
• 1 pkg vanilla sandwich cookies
• Green food coloring
• 12 small Tootsie Rolls
• 1 new (and definitely unused) kitty litter pan
• 1 new plastic kitty litter pan liner
• 1 new Pooper Scooper
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using 5. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. (Mix in just enough of the pudding to moisten it. You don’t want it soggy. Combine gently).
Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top.
Scatter the green cookie crumbs lightly over the top. (This is supposed to look like the chlorophyll in kitty litter.) Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
4) Monster Coffin Cake
• 1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix
• 2 Tbsp. hot water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup thawed COOL WHIP Whipped Topping
• 4 OREO Cookies, divided
• 1 pkg. (10.75 oz.) frozen pound cake, thawed
• 10 JET-PUFFED Miniature Marshmallows
• 1 JET-PUFFED Marshmallow
• Black decorating gel
• Worm-shaped chewy fruit snacks
PLACE drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside.
CRUSH 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.
PLACE remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of “body” to resemble legs. Place 2 miniature marshmallows on sides of “body” to resemble arms. Place large marshmallow at top of “body” to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of “head” to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.
5) Donut Eyeballs
• 2 dozen plain donut holes
• 12 oz. white chocolate chips, melted
• Blue and green food coloring
• 24 semi-sweet chocolate chips
• Red gel decorator’s frosting
• Wooden skewers
Melt white chocolate in a double boiler or in the microwave. Place one donut hole on a skewer and dip into melted white chocolate, rolling to coat. Let excess chocolate drip away. Place on waxed paper to set. Repeat with remaining donut holes. Divide remaining white chocolate into two batches. To one batch, add green food coloring. To the other, add blue. Make a small, round iris on one chocolate-covered donut hole. Immediately add the chocolate chip “pupil” (you can also use mini chips). Repeat with the rest of your “eyeballs,” making half green eyes and half blue. Or simply make them all one color. Paint on irritated red “veins” using red gel decorator’s frosting.
6) Witch’s Hats
• 3/4 cup unsalted light butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 egg whites
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 4 oz unsweetened baking chocolate
• 48 chocolate kisses
• 1 small tube orange decorating icing
Melt chocolate over low heat, stirring constantly. Set aside while combining other ingredients.
In large bowl, cream together butter, brown sugar, and granulated sugar. Add egg whites and vanilla and beat until well mixed. Gradually stir in flour, baking soda and salt. Finally, fold in melted (slightly cooled) chocolate just until blended. Divide dough in half, wrap in non-stick plastic wrap and refrigerate 2 hours or until firm.
Preheat oven to 375 degrees Fahrenheit. Roll teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on cookie sheets. Bake 7 to 9 minutes or until cookies just begin to crack. Remove from oven and immediately press one chocolate kiss into the center of each cookie. Cool one minute, and then remove from cookie sheets to cool completely. Draw rim around edge of each cookie with orange icing, as well as around each chocolate candy.
7) Halloween Lollipops
- 12 (10- to 12-inch-long) lollipop sticks
- 1 (24-ounce) package Chocolate Flavor MoonPies
- 1 (14-ounce) package orange candy melts
- 1 zip-top plastic bag
- Wax paper
- Halloween candies
- Halloween sugar cake decorations
- Decorator icing
- Ribbon (optional)
Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
8) Creepy Brew
- 2 cups sugar
- 2 quarts water
- 2 (0.13-ounce) envelopes lime drink mix
- 1 (46-ounce) can pineapple juice
- 1 quart ginger ale
Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.
Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl.
9) Creepy Monster Eyeballs
Make 8 eyes
• 4 hardboiled eggs, cut in half lengthwise
• red food coloring
• green food coloring
• 3 Tblsp. Mayonnaise
• 1/2 tsp. paprika
• 4 stuffed olives, cut in half
Put the egg yolks in a bowl and mash with mayonnaise and paprika. Add a couple drops of food coloring to make them green and scoop back into the egg halves. Top with half an olive and draw on squiggly blood veins with red food coloring.
10) Witch’s Brooms
- Roll of Fruit by the Foot
- Thin pretzels
For each one, cut a 2-inch length from a roll of Fruit by the Foot. With the shorter ends on the side, fringe the bottom of the strip (leaving a 1/4-inch border uncut along the top) to create thin broom bristles. Then moisten the upper edge of the fruit with a drop of water and tightly wrap it around one end of a thin pretzel-stick broom handle.