Halloween Recipes

Graveyard Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 eggs

Frosting
1/4 cup butter
3 tablespoons milk
2 tablespoons baking cocoa
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
18 cream-filled chocolate sandwich cookies
Green and brown decorator's icing or gel
9 cream-filled oval vanilla sandwich cookies
1 cup Cool Whip 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 13-in. x 9-in. x 2-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. Makes 16 servings.

Jack-o'-Lantern Burgers

1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split

In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; 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 cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns. Makes 10 servings.

Candy Corn Cupcakes

1/2 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 egg whites
Frosting of your choice
Candy corn or other decorations

In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the lour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Beat in the egg whites.

Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cooled cupcakes; decorate as desired. Makes 2 dozen.

Haunted House Cake

1 package (18-1/4 ounces) chocolate cake mix
1 package (18-1/4 ounces) white cake mix
2 Nutter Butter cookies
3/4 cup shortening
3/4 cup butter, softened
6 cups confectioners' sugar
3 tablespoons plus 1-1/2 teaspoons milk
1-1/2 teaspoons vanilla extract
1 milk chocolate candy bar (1.55 ounces)
1 orange M&M miniature baking bit
Orange liquid or paste food coloring
1 Cup Golden Grahams cereal
Stick of Orange-striped fruit gum
Chocolate sprinkles
1/4 cup gold rock candy
14- x 10-inch serving board or platter
Purple gift wrap
Clear cellophane

Prepare chocolate cake batter according to package directions. Spoon 3 cups into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Set remaining batter aside.

Bake loaf cake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Prepare white cake batter and pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Drop reserved chocolate batter by 1/4 cupfuls onto white batter. Cut through batter with a knife to swirl. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

To assemble, place the marbled cake on a large platter or covered board (about 14 in. x 10 in.). Level top of chocolate cake. Cut chocolate cake in half widthwise. Referring to photo above for position, place one half on the corner of the marbled cake for the house.

For the roof, cut remaining half of chocolate cake in half diagonally. Position the two halves together so they form a triangular shape on top of house. Cut each cookie in half widthwise and set aside.

In a mixing bowl, cream shortening and butter. Gradually add the confectioners' sugar, milk and vanilla, mixing until smooth. Frost house, roof, sides of marble cake and cookie halves.

Break candy bar into rectangles. Place one on front of house for door (save remaining pieces for another use). Place a small dot of frosting on left side of door and attach M&M baking bits for doorknob. Tint remaining frosting orange; frost top of marble cake.

Place cereal on roof of house for shingles. Cut gum in half widthwise and then lengthwise. Place two pieces above the door for shutters. Use sprinkles to outline the window.

For tombstones, attach sprinkles to the cookies to read "RIP" and "BOO". Place cookies on the cake, lightly pushing them into frosting.

Place rock candy in front of door for a walkway. Makes 12-15 servings.

Crafter thought: Try any goodies you have in the cupboard, such as candy corns for the roof shingles, M&M's for the stone walkway and candy pumpkins for a patch. Finished size: Cake measures about 13 inches long x 9 inches wide x 7 inches high.

Sweet Jack-o'-Lanterns

1 package (18-1/4 ounces) yellow cake mix or cake mix of your choice
3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2/3 to 3/4 cup milk
1 to 1-1/2 teaspoons orange paste food coloring
4 green gumdrops
12 black jujubes

Prepare and bake cake according to package directions for cupcakes. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine confectioners' sugar, butter and enough milk to achieve spreading consistency. Stir in food coloring. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.

For stems, cut each gumdrop into three lengthwise wedges; place one piece on top of each cupcake. Cut jujubes into thin slices; use a bottom slice for each mouth.

From remaining slices, cut one large triangle and two smaller ones. Position two small triangles and a large triangle on each cupcake for eyes and nose. Makes 1 dozen.

Creepy Spiders

1 package (18-1/4 ounces) chocolate fudge cake mix
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 mixing 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. Makes about 2 dozen.

Black Cat Cookies

1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 red-hot candies

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.

Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool. Makes 2 dozen.

Frightening Fingers

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Red decorating gel
1/2 cup sliced almonds

In a large mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.

Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle.

Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool. Makes about 5 dozen cookies.

Marshmallow Ghosts

12 ounces white candy coating
1-1/2 cups miniature marshmallows
Chocolate decorating gel or assorted candies

In a microwave, melt candy coating; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes. Decorate with gel or candies for eyes. Cool completely. Store in an airtight container. Makes about 15 servings

Sweet Tooth Treats

1 cup peanut butter
1/2 cup light corn syrup
1/2 cup confectioners' sugar
1/4 cup flaked coconut
2 cups Cheerios
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening

In a bowl, combine peanut butter, corn syrup, sugar and coconut until blended. Stir in cereal. Shape into 1-1/2-in. balls. In a small saucepan over medium heat, melt chocolate chips and shortening. Dip balls halfway into chocolate; place on waxed paper-lined baking sheets to harden. Makes 2-1/2 dozen.

Witch Hat Treats

3 tablespoons butter
1 package (10 ounces) large marshmallows
1/2 cup peanut butter
6 cups crisp rice cereal
1-1/2 cups milk chocolate chips
1 teaspoon shortening
Orange frosting
Chocolate jimmies
Rope black licorice

In a large microwave-safe bowl, melt butter on high for about 30 seconds. Add marshmallows; stir to coat. Microwave on high 30-40 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into a greased 13-in. x 9-in. x 2-in. pan.

In a small microwave-safe bowl, heat chocolate chips and shortening on 70% power for 45 seconds. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.

Cut into 2-1/2-in. x 2-in. triangles, with a thin base on bottom of triangle for hat brim. Decorate with frosting, jimmies for the buckle and licorice for the brim. Makes 2 dozen.

Bewitching Ice Cream Cones

8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers (2-1/4 inch diameter)
1 quart pistachio, mint or ice cream of your choice
15 shoestring black licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel

Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside. Drop eight scoops of ice cream onto a waxed paper-lined baking pan. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.

Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Makes 8 servings.

Orange Witches' Brew Punch

1 package (6 ounces) orange gelatin
1/2 to 1 cup sugar
2 cups boiling water
1 can (46 ounces) apricot nectar
1 can (46 ounces) pineapple juice
3/4 cup lemon juice
4 liters ginger ale, chilled

In a large bowl, dissolve gelatin and sugar in water. Stir in the apricot nectar, pineapple juice and lemon juice. Freeze in two 2-qt. freezer containers. Remove from the freezer 2-3 hours before serving. Place contents of one container in a punch bowl; mash with potato masher. Stir in ginger ale just before serving. Repeat. Makes about 8 quarts.

Broccoli Boo Salad

1 cup mayonnaise or salad dressing
1/4 cup sugar
2 tablespoons vinegar
8 cups broccoli florets
1 can (11 ounces) mandarin oranges, drained
1/2 cup chopped red onion
6 to 8 bacon strips, cooked and crumbled
1/2 cup raisins

In a small bowl, whisk mayonnaise, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour. Makes 10-12 serving

Goblin Chewies

1 cup shortening
1 cup packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup crisp rice cereal
1 cup diced candy orange slices
1 cup (6 ounces) semisweet chocolate chips or raisins
Additional raisins or chocolate chips and candy orange slices

In a mixing bowl, cream shortening and sugars. Add eggs and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats, cereal, orange slices and chips or raisins.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a fork. Decorate with raisin or chocolate chip eyes and orange slice mouths. Bake at 350° for 10-14 minutes. Cool on wire racks. Makes about 6 dozen.

Note: Orange slices cut easier if microwaved for 5 seconds on high and cut with a sharp knife or kitchen scissors.

Caramel Apples

1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
2 packages (14 ounces each) caramels
1/4 cup water
8 large tart apples, room temperature
8 Popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth.

Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars. Refrigerate until set. Remove from the refrigerator 5 minutes before serving; cut into wedges. Makes 8 servings.

Halloween Chocolate Lollipops

1-1/2 cups vanilla or white chips
1/8 teaspoon coconut extract
Ghost lollipop/candy molds
20 lollipop sticks
1-1/2 cups milk chocolate chips
1/8 teaspoon orange extract
Pumpkin lollipop/candy molds

In a microwave, melt vanilla chips; stir until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside.

In a microwave, melt milk chocolate chips; stir until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip. Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside.

Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving. Makes 20 lollipops.

Sweet Spicy Halloween Munch

1 pound spiced gumdrops
1 pound candy corn
1 can (16 ounces) salted peanuts

In a large bowl, combine the gumdrops, candy corn and peanuts. Store in an airtight container. Makes 2 quarts.

Halloween Party Mix

1 package (11 ounces) pretzels
1 package (10-1/2 ounces) miniature peanut butter filled butter-flavored crackers
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter, cubed
1/2 cup light corn syrup
2 tablespoons vanilla extract
1 teaspoon baking soda
1 package (10 ounces) M&M's
1 package (18-1/2 ounces) candy corn

In a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated.

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in airtight containers. Makes 4 quarts.

Caramel Corn

6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup corn syrup
1 teaspoon salt
3 teaspoons vanilla extract
1/2 teaspoon baking soda

Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.

Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-in. x 9-in. x 2-in. baking pans.

Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Makes about 5-1/2 quarts.

Sweet Pretzel Nuggets

1 package (16 ounces) sourdough pretzel nuggets
2/3 cup vegetable oil
1/3 cup sugar
1 to 2 teaspoons ground cinnamon

Place pretzels in a microwave-safe bowl. In a small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to coat. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 2-3 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature. Store in an airtight container. Makes 12-16 servings.

Halloween Pizza

1 frozen cheese pizza (12 inches)
1 can (6 ounces) pitted ripe olives, drained and halved
1 medium sweet red pepper
1 small green pepper

Place pizza on a 12-in. pizza pan. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth from red pepper. Cut a stem and eyebrows from green pepper. Make a jack-o'-lantern face on pizza. Bake according to package directions. Makes 6-8 servings.

Pumpkin Spice Cupcakes

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
1 cup raisins

Cream Cheese Frosting
1/3 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup chopped walnuts

In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in raisins.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat butter and cream cheese. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator. Makes 20 cupcakes.

Trick-or-Treat Cake

1 package (18-1/4 ounces) chocolate cake mix
2 cans (16 ounces each) vanilla frosting
1 tube each black, orange and green decorating gel
Assorted candies

Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. x 2-in. baking pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Transfer the cake to a 20-in. x 17-in. covered board. Create a zigzag pattern on one short end of cake to resemble the top of a treat bag. Spread top and sides of cake with frosting; decorate, as desired, with gels and candies. Makes 12 servings.

Pumpkin Sheet Cake

1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves

Cream Cheese Frosting
2 packages (3 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

In a large mixing bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Makes 24 servings.