Marshmallow Witches Recipe
- 1/2 cup vanilla frosting, divided
- 36 miniature semisweet chocolate chips
- 12 large marshmallows
- 1 drop each green, red and yellow food coloring, optional
- 1/4 cup flaked coconut
- 12 chocolate wafers
- 12 miniature peanut butter cups
- 12 milk chocolate kisses
- For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
- For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
- For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
Ghostly Graveyard Recipe
- 4 cups miniature marshmallows
- 1/4 cup butter, cubed
- 6 cups crisp rice cereal
- 12 oval cream-filled chocolate sandwich cookies
- 1 tube white decorating gel
- 1 can (16 ounces) chocolate frosting
- Halloween sprinkles
- In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside.
- Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write “RIP” on each cookie, using white decorating gel.
- Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles. Yield: 12 servings.
Strawberry Ghosts Recipe
- 30 fresh strawberries
- 8 ounces white baking chocolate, chopped
- 1 teaspoon shortening
- 1/8 teaspoon almond extract
- 1/4 cup miniature semisweet chocolate chips
- Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
- Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.
- In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers. Yield: 2-1/2 dozen.
Creepy Spiders Recipe
- 1 package chocolate fudge cake mix (regular size)
- 1/2 cup butter, melted
- 1 egg
- 1 can (16 ounces) chocolate frosting
- Shoestring black licorice, cut into 1-1/2 inch pieces
- 1/4 cup red-hot candies
- In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls.
- Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
- Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider. Yield:about 2 dozen.
Quick Ghost Cookies Recipe
- 1 pound white candy coating, coarsely chopped
- 1 package (1 pound) Nutter Butter peanut butter cookies
- Miniature semisweet chocolate chips
- In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper.
- 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. Let stand until set. Store in an airtight container. Yield: about 3 dozen.
Melted Witch Puddles Recipe
- 1 teaspoon water
- 4 drops yellow food coloring
- 1-1/2 cups flaked coconut
- 2 cups (12 ounces) semisweet chocolate chips
- 6 tablespoons shortening, divided
- 36 chocolate cream-filled chocolate sandwich cookies
- 36 Bugles
- 4 cups vanilla or white chips
- 36 pretzel sticks
- In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth.
- For witches’ hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch’s hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies.
- For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets.
- Immediately place a witch’s hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container. Yield: 3 dozen.
Beef Stew with Ghoulish Mashed Potatoes Recipe
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 pound fresh mushrooms, halved
- 2 cups fresh baby carrots
- 2 medium parsnips, peeled, halved lengthwise and sliced
- 2 medium onions, chopped
- 1-1/2 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1/2 teaspoon ground cloves
- 1/4 teaspoon pepper
- 8 medium potatoes (2-1/3 pounds), peeled and cubed
- 2/3 cup Daisy Brand® Sour Cream
- 6 tablespoons butter, cubed
- 1 teaspoon salt, divided
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
- About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
- Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
- Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings.
Ogre Eyes Hot Cocoa Recipe
- 8 cups milk, divided
- 1 cup mint chocolate chips
- 1 cup instant hot cocoa mix
- 16 large marshmallows
- 16 Crows candies
- 16 lollipop sticks
- In a large saucepan, combine 1 cup milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips are melted. Stir in remaining milk; heat through.
- Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy.
- Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately. Yield: 8 servings.
Spiderweb Dip with Bat Tortilla Chips Recipe
- 20 chipotle chili and pepper tortillas orflour tortillas (8 inches)
- Cooking spray
- 3/4 teaspoon garlic salt
- 3/4 teaspoon ground coriander
- 3/4 teaspoon paprika
- 3/8 teaspoon pepper
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup salsa
- 1/2 cup prepared guacamole
- 1 to 2 tablespoons Daisy Brand® Sour Cream
- Cut tortillas into bat shapes with a 3-3/4-in. cookie cutter. Place tortillas on baking sheets coated with cooking spray. Spritz tortillas with cooking spray. Combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake at 350° for 5-8 minutes or until edges just begin to brown.
- In a small bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges.
- Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats. Yield: about 1-1/2 cups dip and about 7 dozen chips.
Dracula Cookies Recipe
- 6 hazelnut truffles
- 5 ounces white candy coating, chopped
- 1 green or red Fruit Roll-Up
- 6 Oreo cookies
- 1 can (6.4 ounces) black decorating icing
- 6 slivered almonds, cut in half
- Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a microwave, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; allow excess to drip of. Return to prepared pan. Refrigerate until hardened.
- Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; allow excess to drip off. Place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
- Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies.