Halloween Recipes

2 1/3 c biscuit/baking mix

2/3 c milk

1 tsp Italian seasoning

3 Tbsp butter, melted

1/4 c grated parmesan cheese

In a bowl, combine biscuit mix, milk and Italian seasoning. Turn onto a lightly floured surface; knead 10 times. Divide into 30 portions; set half aside. Roll the remaining 15 pieces into 7-in ropes for broom handles; fold in half and twist. Place on ungreased baking sheets.

Shape reserved pieces into 2 1/2-in circles; cut with scissors to form a bundle of broom twigs. Place below each broom handle; pinch edges to seal. Brush with butter; sprinkle with Parmesan cheese. Bake at 450 for 10-12 mins or until lightly browned. Serve warm or cool on a wire rack.

15 servings.

2 c flour

2 c sugar

1 tsp baking soda

1/2 tsp salt

1 c butter

1 c water

1/4 c baking cocoa

1/2 c sour cream

2 eggs

Frosting:

1/4 c butter

3 Tbsp milk

2 Tbsp baking cocoa

2 c confectioners' sugar

1/2 tsp vanilla extract

18 cream-filled chocolate sandwich cookies

Green and brown decorator's icing or gel

9 cream-filled oval vanilla sandwich cookies

1 c whipped topping

Pumpkin candies and gummy worms, optional

In a mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs.

Pour into a greased 13x9-in baking pan. Bake at 350 for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.

Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely.

For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired.

Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms, if desired.

16 servings.

1 gallon orange sherbet, softened

1 quart pineapple juice, chilled

1 liter lemon-lime soda, chilled

Gummy worms

Combine sherbet and pineapple juice in a punch bowl; stir well. Add soda; stir until sherbet is almost dissolved. Decorate bowl with gummy worms. Serve immediately.

20 servings

1 envelope onion soup mix

1/4 c ketchup

2 Tbsp brown sugar

2 tsp prepared horseradish

2 tsp chili powder

2 1/2 lbs ground beef

10 slices American cheese

10 hamburger buns, split

In a bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Add beef; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.

Cut eyes, nose and mouth out of each cheese slice to create a jack-o-lantern. Place the cheese on burgers; cook until the cheese is slightly melted, about 1 minute. Serve on buns.

10 servings

2 c confectioners' sugar, divided

1/2 c creamy peanut butter

3 Tbsp butter, softened

1/2 lb white candy coating

24 brown Reese's pieces or milk chocolate M&M's

Icing: 1 Tbsp water

1/4-1/2 tsp red food coloring

In a small mixing bowl, combine the confectioners' sugar, peanut butter and butter. Shape into 1-in balls and place on a waxed paper-lined pan. Chill for 30 mins or until firm.

In a microwave, melt white candy coating; stir until smooth. Dip balls in coating and place on waxed paper. Immediately press one Reese's or M&M candy on top of each eyeball for pupils. Let stand for 30 mins or until set.

In a small bowl, combine water, food coloring and remaining confectioners' sugar. Transfer to a heavy duty re sealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from the candy, creating the look of bloodshot eyes. Store in an airtight container.

2 dozen

1 pkg (18 1/4 oz) yellow cake mix

9 c confectioners' sugar, divided

9 Tbsp milk, divided

4 Tbsp + 1 tsp light corn syrup, divided

Orange and black paste or gel food coloring

Grease 2 13x9-in baking pans; line with parchment paper and set aside. Prepare cake batter according to package directions. Pour into prepared pans.

Bake at 350 for 20-25 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins. Using parchment paper, remove cakes from pans and invert onto wire racks; carefully peel off parchment paper. Cool completely. Cut one cake into pumpkin shapes and the second cake into ghost shapes using 3-in cookie cutters dipped in confectioners' sugar. Carefully arrange individual cakes on wire racks over waxed paper.

For icing, in each of 2 large bowls, combine 4 c confectioners' sugar, 4 Tbsp milk and 2 Tbsp corn syrup until smooth. Tint icing in one bowl orange. Place orange icing in a heavy-duty re-sealable plastic bag; cut a small hole in a corner of bag. Pipe over top of pumpkin shapes, allowing icing to drape over cake sides. Repeat with white icing and ghost cakes. Let stand for 30 mins or until icing is set and dry.

In a small bowl, combine the remaining confectioners' sugar, milk and corn syrup. Tint black. Pipe faces onto pumpkin and ghost cakes.

1 1/2 dozen

1 1/2 c vanilla or white chips

1 pkg (10oz) pretzel rods

Colored candy stars or sprinkles

Colored sugar or edible glitter

In a microwave, melt chips; stir until smooth. Dip each pretzel rod halfway into melted chips; shake off excess. Sprinkle with candy stars and colored sugar. Place on a wire rack for 15 mins or until set. Store in an airtight container.

2 dozen