Halloween Recipes

Special Halloween recipes for the kids, and big kids too!  If you have one to share with others, send us a picture and the details and we’ll publish it here and give you credit for it.

MONSTER COOKIES

Monster Cookies

There is nothing scary about these cookies! You’ll be able to create these deliciously spooky monsters by using our refrigerated chocolate chip bar dough, a variety of decorator gels and an assortment of candies and nuts. These monsters will be your trick and treat!

  • Prep: 30 min
  • Cooking: 10 min
  • Yields: 12 scary cookies

Ingredients:

  • 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 1 container (16 oz.) prepared white and/or chocolate frosting
  • Gel or paste food colorings of choice to color white frosting
  • Assorted candies, NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels for eyes
  • Blanched slivered almonds for teeth
  • Assorted sprinkles, licorice strings

Directions:

PREPARE cookies as directed on package. Cool completely.

COLOR white frosting as desired (one color can be used or divide frosting and have several colors. One container of frosting will be enough to make all 12).

SPOON 1 heaping tablespoon of frosting in center of 12 cookies. Top each with remaining 12 cookies. To make monster hair on top of cookie, fill pastry bag or small plastic food storage bag fitted with star tip with frosting. Squeeze bag lightly to pipe hair. Position eyes onto front of hair. Use frosting to adhere mini morsels to eyes for pupils. Insert almonds in filling for teeth. Decorate monsters as desired with additional sprinkles or licorice for an extra scary monster!

Haunted Cookie Cups

Haunted Cookie Cups

  • Prep: 20 min
  • Cooking: 15 min
  • Yields: 24 cookie cups

Ingredients:

Directions:

PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.

BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan. Arrange on serving platter.

FILL plastic bag with whipped topping; seal. Cut ½-inch from corner of bag. Squeeze bag lightly to pipe whipped topping on top of cookie cup to form ghost shape. Position two mini morsels as eyes and one regular size morsel as a mouth on each ghost. Serve immediately or store refrigerated for up to 2 hours.

Make Ahead Tip:
• Cookie bases can be made ahead and stored covered at room temperature.

HALLOWEEN GRAVEYARD CAKE

Graveyard Cake

Prep time: 30 minutes
Cook time: 28 minutes

Resurrect some Halloween fun with this haunting recipe for Graveyard Cake.
With creepy crawly bugs and frightfully delicious graves set upon a frosted final resting place, this devilishly moist cake will be the “life” of the party.  So spooktacular, this sweet cemetery will have everyone digging for more!

Ingredients:

  • 1 pkg. (18.25 oz.) of devil’s food or yellow cake mix
  • 1 container (16 oz.) of prepared vanilla frosting
  • 12 NESTLÉ CRUNCH Fun-Size Candy Bars
  • 1 small tube white decorator icing
  • 3 NESTLÉ BUTTERFINGER Fun-Size Candy Bars, chopped
  • 1 bag (6.5 oz.) WONKA SLUGGLES Gummies candy (bug shapes) or other gummy candies

Directions:

PREPARE cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top (“tombstones” will be pushed into frosting).

WRITE spooky words such as “RIP” or “BOO” on Crunch bars using tube icing. Let sit for a few minutes to dry.

PRESS Crunch bars into cake to create “tombstones”. Sprinkle chopped Butterfinger bars next to tombstones to create “dirt”. Creatively place gummy bugs over top of cake.

SPIDERWEB MUNCH

100 Grand Spiderweb Munch

Tangled in goodness, this Halloween treat features an eye-popping mixture of creamy peanut butter, chocolate and chopped candy bar pieces.

  • Prep: 20 min
  • Cooking: 2 min
  • Cooling time: 30 min refrigerating
  • Yields: 12

Ingredients:

  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3/4 cup creamy peanut butter, divided
  • 1/3 cup powdered sugar
  • 3 cups toasted rice cereal
  • 4 (1.5 oz. each) NESTLÉ 100 GRAND Candy Bars, finely chopped
  • 1 small tube white decorator icing or gel

Directions:

PLACE morsels and 3/4 cup peanut butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute 30 seconds; stir. Microwave at additional 10- to 15-second intervals, stirring until smooth. Add sugar; stir vigorously until smooth.

PLACE cereal and chopped 100 Grand in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

FOR SPIDERWEB:
PIPE concentric circles with decorator icing on top of chocolate mixture. Using wooden pick or tip of sharp knife, pull tip through icing from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

BONE CHILLIN’ BREW

With floating hands made of frozen water, this Bone Chillin’ Brew is easy to prepare. Perfect for a party, this punch’s haunting flavor will have guests reaching for more.

Prep Time:  20 minutes

Serves:  Varies depending on cup sizes

Ingredients:

3 cups water
3 clear plastic gloves
3 rubber bands or twist ties
2 bottles (64 fl. oz. each) Punch Flavor NESTLÉ® JUICY JUICE® All Natural 100% Juice chilled
1 can (12 fl. oz.) frozen lemonade concentrate slightly thawed
4 cans (12 fl. oz. each) lemon-lime soda chilled

Directions:

FOR FLOATING HANDS:
POUR water into gloves, adding enough water to fill the gloves loosely but not so full that the fingers will not move. Fasten gloves with rubber bands or twist ties. Line baking sheet with paper towels. Place filled gloves on paper towels. Freeze for 3 hours or until firm.

FOR PUNCH:
COMBINE Juicy Juice and lemonade concentrate in large punch bowl. Gradually stir in soda. Carefully cut gloves off hands with scissors. Float hands in punch.

GINGERBREAD SKELETONS


Using your standard gingerbread man cookie cutter and favorite gingerbread cookie recipe, instead of decorating in the gingerbread man fashion, instead decorate as below in gingerbread man or animal skeletons.

MUMMY MEATLOAF

Make a special dinner treat for the family – before heading out for a night of trick-or-treating, put a chilling spin on some classic comfort foods.  Serve this mummy meatloaf and a side of cheesy Swamp Creatures (below), and your litle tricksters won’t be able to stop ogling their food.

Make your favorite meatloaf recipe (using about two pounds of meat) and shape the loaf to resemble a mummy’s body with crossed arms.  Bake the meatloaf until it’s cooked through.  Let it rest about 3 minutes, then lay 1-inch-wide strips of American cheese across the body as shown below, leaving a narrow space on the head for olive slice eyes.  Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese – about one minute should do it.

SWAMP CREATURES

Mix up a batch of macaroni and cheese, then spoon it into greased muffin cups or muffin pan and bake until firm.  About 25 minutes.  Let the creatures rest for about 10 minutes, then gently remove them from the tins.  Place them upside down on a swamp of sauteed spinach or other green vegetable leaves and add olive slice eyes as shown.

SPOOKY LUNCH TREATS


Making the usual sandwich for your child, use a paring knife to cut a sandwich into a skull or bite-sized fingers (see below).  For the latter, add red pepper nails.  Your child’s lunch will be the hit of the lunchroom!

FRIGHT KRISPIES TREATS


Ingredients:

3 tablespoons butter or margarine

1 package (10 oz., about 40 regular marshmallows – or 4 cups miniature marshmallows)

Food coloring (optional)

6 cups Kellogg’s Rice Krispies cereal

Flaked coconut

Canned frosting or decorating gel

36 M&M’s Chocolate

Directions:

1.  In a large saucepan, melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.

2.  Add Kellogg’s Rice Krispies cereal – stir until well coated.

3.  Using 1/2-cup measuring cup coated with cooking spray, divide warm cereal mixture into portions.  Using buttered hands, shape each portion into a  ghost shape.  Allow to cool.

4.  Decorate bottoms with coconut.  Use frosting to attach candies for ghost eyes and mouth.  Best if served the same day.

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