Crunchy peanut butter

1/3 c Water
2 Eggs
1 pk Chocolate cake mix
M&Ms Plain Chocolate Candy
Red hots
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and red hots (nose). Press fork into dough to form whiskers.
Bake at 375 degrees for 8-10 minutes.
Makes 4 1/2 dozen.


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Pumpkin Ice Cream

1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
In a bowl, mix together all of the ingredients. Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the instructions for your ice cream machine. Makes 1 quart (4 cups).


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Squashed Frogs for Halloween

1 Stick margarine
40 lg Marshmallows (10 oz. bag)
5 c Corn flakes cereal
1/2 ts Vanilla (optional)
2 ts Green food coloring
M&Ms. Plain Chocolate Candy
Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix. Add corn flakes and mix until well coated and bright green.

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Vampire Punch

8 cups cranberry juice
6 cups sparkling apple cider
6 orange slices
Put all ingredients in a punch bowl. Add ice cubes just before serving. Makes 14 cups.

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Witches Fingers

1 cup butter, softened
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel
In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!

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Ghosts On Broomsticks

1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks
Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard.

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Halloween Popcorn Balls

1 pk (4-serving size) orange Jell-o
1 c Light Karo syrup
1 c Sugar
Combine all ingredients in a heavy saucepan and bring to a boil. Pour over 5 quarts of popped corn. Form into popcorn balls with buttered hands. Place in a zip-loc baggie or insert a Popsicle stick in and then place in a sandwich bag. Makes 12. These are wonderful no-fail popcorn balls. Experiment with other flavors of jelly. Cranberry is wonderful!

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Jack-o-lantern Candy

1/2 c Peanut butter
2 tb Butter
1 1/4 c Icing sugar - sifted
1 c Cocoa; unsweetened - sifted
1/2 c Milk; Evaporated
1 c Peanuts; chopped
2/3 c Coconut; desiccated
Red & yellow food coloring
Pretzel sticks or-
Licorice whips
Combine peanut butter and butter in medium bowl. Microwave at High 45-60 seconds till melted. Stir till blended. Gradually add icing sugar and cocoa alternaternately with evaporated milk till smoothly blended. Stir in peanut. Chill till firm enough to shape into balls. Color coconut with red and yellow food coloring to desired shade of orange. (Shake coconut and food coloring together in jar with tight lid.) Form spoonfuls (about 1 Tbsp) of chocolate mixture into balls. Roll into coconut and insert small piece of pretzel or licorice into top for stem. Chill well before serving. Store, covered in refrigerator. Make about 2 dozen.


Recipe Source : Just Kid Recipes

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