1/2 stick margarine, softened
1 pkg. 8-oz. cream cheese, softened
1 cup powdered sugar
3-1/2 c. milk
2 pkg. instant vanilla pudding
1 12-oz. tub cool whip, thawed
1 20-oz. pkg. Oreo cookies, crushed
1 plastic flower pot
1 plastic flower
gummy worms

Cream margarine, sugar, cream cheese. In another bowl mix milk and
pudding. Let sit until thick. Stir in cool whip, mix with cream cheese
mixture. Make sure pot holes are plugged. Put 1/3 of cookie crumbs in
bottom of pot. Add 1/2 of cream cheese mixture. Repeat cookie crumbs
and cream cheese mixture. Add extra crumbs on top (to look like dirt).
Refrigerate over night. Add flowers and worms on top, use trowel to
serve.

hardboiled eggs
mustard (can even be Dijon or other flavored mustards if you like)
mayonnaise

To hard boil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over medium heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use.

Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve.

blue corn tortilla chips
coffin
salsa

This isn’t so much a recipe as it is a creative display. Arrange the blue corn chips in a coffin in the shape of a long-dead corpse. The natural blue corn chips have almost a dusky shade of brown in them that hints of decayed skin. Serve with a nice blood-red chunky salsa as accompanying entrails.

3 Tbsp margarine
4 cups miniature marshmallows
(or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
orange and brown Halloween M&Ms (about 6oz)

Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and stir until well coated. Add the candy and mix until candy is evenly mixed. Spray a pan with non-stick cooking spray or line with waxed paper. Using a buttered spatula or waxed paper, press the mixture evenly into a 9×13″ pan. Cut into squares when cool.

Yield: 5 dozen

1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional, not pictured)

Gross everyone out with these creepy cookies.
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with “blood.”

Remove from baking sheets and let cool on racks. Repeat with remaining dough.

1 X Red-licorice whips
24 ea Soft caramel candies
6 oz Chocolate chips

FOR DECORATIONS

1 X Colored sprinkles
1 X Red hots
1 X Sliced almonds
1 X Assorted decors and dragees

Line a baking sheet with waxed paper. Cut licorice into small
pieces.

Use your hands to flatten each caramel into a small oval. Press
bits of licorice onto 12 of the flattened caramels to make legs.
Top each with a second caramel and press edges to seal. Put on
prepared baking sheet.

Put chocolate in a microwave-safe bowl. Microwave on High about
1 minute. Stir and then microwave on High 1 minute longer.
Remove from oven and stir until melted. Spoon melted chocolate
over each candy. Decorate with nuts and candy.

1 box vanilla frosting mix
1 can Eagle Brand milk
2 sticks oleo, softened
2 tsp. cherry flavoring
2 lbs  powdered sugar
10 oz maraschino cherries
24 oz. chocolate chips
1 LB. raw peanuts
2-3 squares almond bark

Drain juice from cherries and chop fine, mix first 6 ingredients
together, it may take more powdered sugar to make the balls. Chill and
roll into balls. Put on waxed paper and freeze.
Melt 24 oz. chocolate chips, 1 lb. chopped peanuts and 2-3 squares
almond bark. Dip frozen balls into chocolate mixture. Put back on waxed
paper and let set out and dry.

Caramel Covered Apples make a wonderful Halloween treat and are very
easy to make!

Recipe to make 5 Caramel Covered Apples:

Ingredients

40 – Caramel cubes (we prefer the Borden Brand)
5 – Apples (We like Macintosh)
1 – Tablespoon of water
5 – Wooden sticks
1 – Wax paper

Preparation
Wash and dry the apples thoroughly. Remove stems and Insert the wooden
sticks into the stem hole until about half the stick is in the apple.

In a small saucepan, over low heat, melt the caramels with the water,
stirring constantly until smooth.

Now dip the apples into the hot caramel sauce, coating the apple
completely. Place on greased, wax paper.

Storage & Serving
Store your caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow them to
stand for about fifteen minutes. We like to serve our caramel covered
apples on a large black platter and use extra caramels as a garnish.

Carmel Corn makes a wonderful Halloween treat and is easier to make
than you might think. We make a couple of batches and serve in large
black and orange bowls.

Main Ingredients:
14 cups popped popcorn
2 cups brown sugar (packed)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda

Carmel Corn Preparation:

Once you have popped the pop-corn, remove any un popped kernels. Now
place the popcorn in a buttered metal bowl and place in a 200 degree
oven to keep warm.

Combine the brown sugar, butter, corn syrup and salt in a saucepan and
bring to a boil, stirring occasionally. Once it begins to boil, stop
stirring for 5 minutes, or until mixture reaches 255 degrees on candy
thermometer.

Remove from heat and add baking soda. The mixture will start to foam,
so stir well until blended. Pour the hot mixture over the pop-corn and
toss gently with well buttered forks to distribute evenly.

Spread onto 2 un greased baking sheets and bake at 200 degrees for 1
hour, stirring every 15 minutes.

Remove the Carmel corn from the oven and allow to cool completely.
Once cool, break it into clusters, and store in a tightly covered
container.

Butter Cookie Dough (recipe follows)
Cookie Glaze (recipe follows)
Yellow and orange food colorings

1. Prepare Butter Cookie Dough.

2. Preheat oven to 350°F. Roll dough on floured surface to 1/4-inch
thickness. Cut out 3-inch candy corn shapes from dough. Place cutouts
on un greased cookie sheets.

3. Bake 8 to 10 minutes or until edges are lightly browned. Remove to
wire racks to cool completely. Prepare Cookie Glaze.

4. Place racks over waxed-paper-lined baking sheets. Divide Cookie
Glaze into thirds; place in separate small bowls. Tint 1/3 glaze with
yellow food coloring and 1/3 with orange food coloring. Leave
remaining glaze white. Spoon glazes over cookies to resemble candy
corn as shown in photo. Let stand until glaze is set.

Cookie Glaze Combine 4 cups powdered sugar and 4 tablespoons milk in
small bowl. Add 1 to 2 tablespoons more milk as needed to make
medium-thick, pour able glaze.
Bat Cookies Omit yellow and orange food colorings. Prepare recipe as
directed except use bat cookie cutter to cut out dough. Bake as
directed. Color glaze with black paste food coloring; spoon over
cookies.

Butter Cookie Dough

Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt

1. Combine butter, granulated sugar, brown sugar and egg yolk in
medium bowl. Add flour, baking powder and salt; mix well.

2. Cover; refrigerate about 4 hours or until firm.