Scrumptious, Silly  & Simple 
Halloween Recipes

Easy and Fun to Make and Eat!
Brownielocks and The 3 Bears


Bloody Glasses 
For about 10 glasses


1/2 Cup Honey or Corn Syrup .12 Drops of Red Food Coloring

In a shallow pie pan, mix the honey or corn syrup with the red food coloring until well blended.  Dip the glasses that you are going to use to serve your guest (clear glass or plastic is best for the look) and give it a gentle twirl before taking the glass out and propping it right-side up. Allow the mixture to dribble down the glass like drops of blood. Depending on how neat you can do this, you might want to place your glasses on some waxed paper first and let the mixture set a bit before serving with your favorite beverage.  (Some prefer to chill the glasses for 15 minutes.)


P(Pecans from Hell)

4 Cups Pecan Halves
3 Tablespoons Butter
1 Teaspoon Salt
3 Tablespoons Worcestershire Sauces
1/2 Teaspoon Cinnamon
1/4 Teaspoon Tabasco Sauce

 In a medium bowl  mix the seasonings with the melted butter. Add the pecans and mix well. Spread on a cookie sheet or pan. Bake at 325F for 15 minutes or until brown and the butter is absorbed. Stir often. 
Makes: 4 Cups


Crock Pot Carmel Apples







2 pkg. Caramels, 14oz each
1/4 c Water
8 Medium Apples

In crock pot, combine caramels and water. Cover and cook on high for 1
to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool. Makes 8.



Wormy Apples


1 package caramel apple mix
8 apples
4 bottles brown chocolate sprinkles.
 8 or more gummy worms
4 plastic drinking straws cut in half

With a small knife or a very clean screwdriver, poke a hole in the side of the apple large enough to insert a piece of  drinking straw deep enough so it won't come out when done coating the apple. Caramel must be warn but not extremely hot or it "might" melt the straw? Do not use paper straws!

Prepare caramel apples according to package directions or recipe  or your own recipe.

 As each is done, roll it in brown chocolate sprinkles  while still warm.
Take out the straw and insert the gummy worm.
If you want to stick a gummy worm on the outside also you can.

Place on individual plates and cool either room temperature for several hours or in the refrigerator.





1 Large container of Cool Whip

1 Pkg. Instant Vanilla Pudding

8 oz. Cream Cheese

1 Large Bag of Oreo Cookies

Gummie Worms or Bugs of your choice!

Thaw Cool Whip. Let cream cheese rach room temperature (it's gotta be real soft). Make the vanilla pudding according to package directions. Mix in the cream cheese with pudding, using a mixer.  Do this a little at a time until smooth. In a blender, crush the Oreo cookies into a fine mixture. Approximately 5-6 at a time is best.  Repeat until all the cookies are crushed.

IN a large bowl or pan or some use a new flowerpot washed out (preferable ceramic) put a layer of crushed Oreo Cookie as evenly as possible.  Then a layer of creamy mixture as evenly as possible.  Repeat this alternation until all the creamy mixture and cookies are done.  But make sure you end up with the Oreos as the top layer.  Decorate with gumi worms or bugs.  Refrigerate until ready to serve.

Approx: 7-10

Ideas:  I've also sprinkled chocolate sprinkles and chocolate covered raisins on top to make a dirt, rock texture. 

Use your imagination! :)




Taffy Apple


      1 Pkg. 20 oz  refrigerated Sugar
           Cookie Dough
      3 Tablespoons Flour
      1 Pkg. 8oz Cream Cheese softened
    1/4 Cup  Creamy Peanut Butter
    1/2 Cup  Brown sugar
    1/2 Teaspoon Vanilla
      2  Medium Granny Smith apples
      1 c  Lemon Lime soda
    1/4 c  Caramel Ice Cream topping
    1/2 c  Chopped Peanuts
  Preheat oven to 375 degrees.
Remove 1/2 cup of cookie
  dough and reserve for another use.
Add flour to  remaining dough and knead with hands to combine. 
Press  dough into 14 inch circle on 15 inch baking stone.
Bake for 15-20 min.  or until cookie is lightly browned. 
Let cool for 10 min. then loosen from stone.
Cool completly. 
Blend cream cheese, peanut butter,  brown sugar, and vanilla together until smooth. 
Spread on cooled cookie. peel, core and slice apples.
Dip apple slices in lemon-lime soda to prevent browning.
Arrange apple slices on cream cheese mixture.
Sprinkle  lightly with cinnamon.
Heat caramel topping slightly  and drizzle over apples.
Sprinkle chopped nuts over  pizza. 
Cut and serve.
Makes: 12



Caramel Dip
For Apple Slices

1 stick butter
1 C. brown sugar
1/2 C. white syrup
1 Can Eagle Brand- Milk
Apples - sliced for dipping

Melt butter.  Add brown sugar, white syrup, and the Eagle Brand Milk.  Boil for 3 minutes, stirring constantly.  Keeps well in refrigerator.  

To use, microwave a few seconds the amount needed.


Apple Smile (or Fang) Teeth


 What You Need:

1 Med. to Large Apple
 1/4 Cup Peanut Butter
1/4 Cup Honey
Miniature Marshmallows

How to Make:

1. Cut the apple in half.
    Then cut each half into six

2.  In a small bowl mix the
     peanut butter & honey.

3.  Spread this peanut mixture
    on the top white sides of
    each apple slice.

4.  Holding the red skin of the
    apple slice facing you, stick
    5 or 6 marshmallows on in
    a row to create a set of

5.  Now take another slice of
    the apple, spread some of
    the peanut butter on the
bottom white part of the

6.  Now..press this slice (with
     peanut butter side down)
     with the red part of the
     apple facing you against
     the minature marshmallows
     of the other slice.

7.  If you did this right, you
should now have a full set
     of tasty teeth with some
     red lips!

8.  To make more mouths from
     the rest of the apple slices
     repeat Steps 1-7.

     You should get 6 sets of
     mouths for your Halloween
     party fun!

Tip: If you want you could insert some almonds for some
pointy teeth.


Cyclops Monster 
on Bread

. Ingredients

12 Hot Dogs                                       12 Green Olives
6 English Muffins                              Cream Cheese (Optional)
Ketchup                                              (+ blue food coloring)

.Preheat Oven to 350F

Line two cookie sheets with aluminum foil.

1. Take each hot dog and with a very slim, sharp knife slice it
    half way up to the center of the dog.  Do this at least 4 times
   to create 4 legs. If you have the skill , try to slice it more to
   make 6 legs.

2. Microwave the hot dogs (on a microwave safe plate covered with paper towels to prevent grease splatters) for 2 minutes on high. (This varies depending on microwave power) in order to pre-cooked the dogs.

3.  Place 1/2 of an English muffin on the cookie sheets. You should get 6 on each sheet. Butter them.

4.  Place a hot dog upright on each muffin, spreading out the slices over the muffin to create it's legs.

Bake these for 10  minutes to simply brown the muffins and dogs. (Watch them! Make sure they do not burn.)

When done, remove from the sheets and place on your party tray. Then in the center of the top of each hot dog with a toothpick stick a green olive (with red pimento center) for the Cyclops' eye.

Then take some ketchup and dribble it around the hot dog's feet to appear as blood.

Optional: If you don't want ketchup, then mix some blue food coloring with cream cheese and spread it on the muffin is a rough manner. It's OK if you go over the legs a bits. It's suppose to represent ocean waves.

Makes 12 individual servings.



or (Horror Deserves?)

Eye of Newt Hor D'oeuvres  Ingredients

2 Cans (2 1/2 oz. each) sliced
Ripe Olives, Divided

1/4 Cup chopped roasted
red pepper, divided

1 Pkg. (8 Oz) Cream Cheese
1 Clove Garlic Minced
8 (6"or 7") Flour Tortillas
16 Slices of Deli Roast Beef

1. Reserve 48 Olive Slices and 48 Pieces of Red Peppers. Also reserve 1 TblSp.  Cream Cheese.

2. Chop the remaining olives.

3. Combine the remaining cream cheese, olives, red peppers and garlic in a small bowl and mix well.

4. Spread about 2 TblSp. of this cream cheese mixture on each of the tortillas. Then top each tortilla with 2 slices of beef. (It's ok if you overlap).
Roll up the tortillas in the jellyroll style.  Trim off the uneven ends.  (Throw out)  Then slice each tortilla into 6 pieces about 3/4 inch in width.

5. Using the cream cheese you still have, stick on the reserved olives and put a red pepper in the center to make the roll ups look like eyes.

Makes: 4 Dozen


Mummy Wraps  


1 Can (11 oz.) Refrigerated
Breadstick Dough (8 sticks)

11 16 oz. Pkg. of Hot Dogs
Mustard and Poppy Seeds
Bit of Ketchup for mouth

1. Preheat the oven to 375F. 

2. Using one dough strip (for each hot dog) wrap the dough around the hot dog so it looks like mummy strips.  But DO NOT wrap the entire dog. Leave a little room on top for the had to pop out!

3.  (I take a cookie sheet and line it with parchment paper to prevent the bottoms from burning. )Then.... Bake 12 to 15 minutes or until golden brown.

4.  Once cooked, then place two mustard dots on the top that sticks out (aka the head) for eyes.  It's easier if you dip a toothpick in the mustard to make these dots. You might have to do it more than once. But at least you won't get one giant blob!

5. In the center, place a poppy seed for the pupils of the eyes. Then take some ketchup and draw an evil mouth.

Note: If you want to make these smaller, more like  Hor D'oeuvres then use 1 package of the mini-hot dogs (16 oz.).  And instead of using the entire breadstick dough, cut it into three pieces. Use one strip for each mini-dog and bake and decorate as I said above.

Monster Hand! 
(Jello or Ice?)

These can be individual for each guest or used for decoration.  If you make them with Jell-O.  Or you can make one to put in the center of a punch bowl.


Brand new rubber gloves! The sizes are up to you. I recommend smaller ones for individual guests (Jell-O) and larger one for punch bowl center. 2 large Pkgs. of the Jello-O of your choice. For Halloween, I use grape or blue (over lime) because more people like that flavor.
For the punch bowl, it all depends on what you're beverage is.

Using Jell-O:

1. Mix according to the directions. Then pour the mixture into the new, clean and washed rubber glove. Tie with a rubber band at the end tightly and place in a bowl and set in the refrigerator to get firm. 

2.  If you want, you can use masking tape and arrange the fingers in the bowl to be in the shape you wish.  Do this for each guest.

Using for Punch:

1.  You can either fill the clean, rubber glove with plain water and freeze it to put in the center of the punch bowl. Or... you can fill it with orange juice or something else that will go along with your punch.  Afterwards then put it as your chilling center punch bowl presentation.

Whatever you do...once the hands are frozen or set:

1.  If you're using Jell-O carefully  cut a few slits and then peel off the rubber glove.

2.  If you've frozen the glove then you might have to run it under some lukewarm water for 10 seconds before you cut and peel the glove off.

Makes as many as you want!

Tip:  If you want really monster hands, for the Jell-O hands afterwards you can use the honey (or corn syrup) + red food coloring recipe in the bloody glasses (above recipe) to tip the ends of the fingers and even apply some long pointy almonds to the ends to give the hand some claws!


Note: This is a 24-hour process that ties up your oven.
So don't plan to use it for anything else that day.

Bone Cookies  Ingredients

5 Egg Whites
(Room Temperature)

Pinch of Cream of Tartar

1 1/2 Cups of Sugar with a pinch of salt
1 Teaspoon Each of:11
Almond extract
Vanilla  extract
Orange extract
Lemon  extract

A piping bag with #10 tip  (3/4" in diameter)

Preheat Oven to 220F

1. Line one or two cookie sheets with parchment paper. Trust me, this is worth it!

2.  Beat the egg whites and cream of tartar until soft peaks form.  Then, gradually add the sugar-salt mixture in. Beat consistently while you do this after each addition.  Beat until you get stiff peaks and shiny and smooth meringue.  Add the flavoring and beat until combined.

3.  Fill the piping bag with the meringue.  Pipe a log 3" or 4" long. Then pipe 2 balls on one end. Then do the same for the other end. Smooth out any peaks that you may have created with your fingers.. (We don't want bone spurs!)

4.  Repeat this until you have used up the mixture and made all your bones.

5.  Bake for approximately 30 minutes and then turn off the heat!  Leave the cookies in the oven overnight. Do not open the oven door! I repeat, DO NOT OPEN THE OVEN DOOR! (They could lose their puff and go flat.)

6. The next morning, gently remove them from the sheets. I highly recommend those very thin spatulas.

Note: If you want your bones to look a little more old and yellowed, then you can do one of two things:

(a) Add some yellow to the mixture for yellowing.
(b) Mix red and green food coloring till you get brown. Then add a bit of that to the mixture.

Makes:  24 Bones


Black Widow Spider Cakes Ingredients

1   Box (4-serving size) of White Chocolate Pudding Mix died red for enhancement.

1 Tub (16 oz.) Fudge Cake Frosting

Silver Metallic Cup Cake Liners
ou might have to split the paper ones from the tin?)

Red Cinnamon Candies (Or M& M's) for the eyes.

Black Licorice sticks cut into  approximately 1 1/2 " or 2" long for the spider legs.

20 Chocolate Cupcakes or Chocolate Muffins  either pre-purchased or made from the mix of your choice and cooled.

1.  Prepare the pudding mix as directed, dying it very bright green!

2.  Put the pudding mix in a freezer bag. Then with scissors snip off a corner making a small hole.  Insert a round piping tip in this hole. (You might have to tape it if you got your hole too big?)

3.  Your cupcakes should be cool!!!  Whether you made them or bought them, they should be cool.  Now turn one  upside down. And poke a hole in the bottom of the cupcake with a toothpick. Now take out the toothpick and insert the piping tip into the hole and gently , slowly, squeeze some of the red  pudding into the cupcake.  Repeat this with all the cupcakes.

(Why red pudding? Because Black Widows eat their mates and she should be full of blood! Oooooooh.)   :)

4.  Now after they're all stuffed with the red pudding, frost the tops and sides. Place each frosted cupcake in the metal cupcake tin.

Note: The cupcake tins can be solid. But for a better effect of a spider web, I usually cut holes in them to make them look more web-like.  If you can't find metallic ones, use Halloween cupcake tins.

5.  Now we've got our cakes frosted and snug in their little cupcake webs (holders) right? Now is the time to decorate!

6.  Place your licorice sticks on the sides of the cupcakes for the legs.

7.  Put two red cinnamon candies (or M& Ms if you couldn't find any) on for the eyes.

Note: If you want to be authentic, you can die the pudding green, instead of red. Why? Because spiders ooze green blood when they are bitten or sliced. Too Gross, huh?

Makes 20 Spider Cakes

 Turd or Poop Cookies
3/4 Cup Sugar
3/4  Cup Softened butter. 
Must be butter. Not Margarine.
1 Egg
1 Teaspoon Almond extract*
1 2/3 Cup Sifted all-purpose flour
1/3 Cup Cocoa

Pastry bag with large smooth tip.

Hand mixing is recommended rather than an electric mixer because the cookie mix is stiff!

Blend the butter and sugar together. Then add the egg. Put in the Almond Extract. Note: * The almond extract can be pretty powerful so try to be accurate and not dribble extra outside the measuring spoon. You could also use amaretto? Mix in the flour and the cocoa.  The mixture is going to be stiff.  If it's too stiff, you can either toss in an extra egg or some milk.

For the "Turd Cookies" you want to put them in a pastry bag with a large tip. Place parchment paper on the cookie sheet. Then squeeze the mixture through the pastry bag forming round mounds that look like poop. (Gross I know!) 

Bake at 375F for about 8 minutes.  They will appear a bit soft or unbaked but it's just an illusion. Try to avoid over baking. They will get rock hard when cooled if you over cook them. 

If you do not want to form them as poop mounds, and prefer to cut them into shapes as a rolled cookie or just make them as round balls, then you'll have to wrap the cookie mix in wax paper and refrigerate first for a 3-4 hrs.  If you want them to go through the pastry bag, DO NOT REFRIGERATE!!!  

How many cookies this batch makes depends on how big of a mound you form or size of balls (if you prefer it that way.)

 They look a bit gross and the title sounds gross, but they are really scrumptious choco-loty cookies. 


Bloody Frightful Finger
1 Cup Butter (Has to be. No margarine!) softened.
1 Cup Confectioner's Sugar
1 Egg
1 Teaspoon Vanilla extract
1 Teaspoon Almond extract
2  3/4 cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt

Red Decorating Gel

1/2 Cup Sliced Almonds

In a mixing bowl, cream the butter and sugar. Beat in the egg and the extracts. 

Combine the flour, baking powder and salt.  Gradually add this to the cream mixture.

Divide the dough into fourths. Cover and refrigerate 30 minutes or until easy to handle.

Work with one piece of dough at a time. Roll this into 1 inch balls and start to shape this into 3" x 1/2" finger shapes. Take a flat tip of a butter knife and press an indentation on one end (for the fingernails). Then with the knife, make a few slashes in the middle of the finger to give the essence of the knuckles! 

Place these 2" apart on lightly greased cookie sheets. (I like to use parchment paper on my sheets to help prevent burning on the bottoms and easier cleanup btw.)  

Bake at 325F for 20-25 minutes, or until lightly browned. Then cool 5 minutes.

In the meantime, squeeze a small amount of red gel on the nail bed indentation you made. Then press a sliced almond into it to give the look of a fingernail.  Remove from the cookie sheet onto wire racks to cool.

Makes: 5 dozen.

Witch's Brew Orange Punch
 1 package (6 oz) Orange Gelatin
1/2 to 1 Cup of Sugar
2 Cups Boiling Water
1 Can (46 oz.) Apricot Nectar
1 Can (46 oz.) Pineapple Juice
3/4 Cup Lemon Juice
4 Liters Ginger Ale, Chilled
n a large bowl, dissolve gelatin and sugar in water. Stir in the apricot nectar, pineapple juice and lemon juice. 
Freeze in  two,  2 quart containers.
Then, remove this from the freezer about 2-3 hours before your party.
Place the contents of one container in a punch bowl. Mash this with a potato masher.
Stir in the ginger ale just before serving.  Repeat this for the 2nd container when the time is needed for more brew.
Makes approximately 8 quarts of brew.
Caramel Apple Cupcakes
1 Package (18  1/4 oz) Spice or Carrot Cake Mix
2 Cups Chopped, Peeled Tart Apples
20 Caramels
3 Tablespoons Milk
1 Cup Finely Chopped Pecans
12 Popsicle Sticks
Prepare the cake mix batter according to the package instructions. Then fold in the apples.

Fill 12 greased or (preferred this) paper-lined jumbo muffin tins 3/4 full.
Bake at 250F for 20 minutes or until the toothpick comes out clean.

Cool cupcakes for 10 minutes before removing from the pans to a wire rack or cooling plate.

While they're cooling, in a saucepan cook the caramels and milk on low heat until smooth. Spread this over the cooled cupcakes. Sprinkle with the pecans.
Insert a wooden Popsicle stick into the center of each cupcake for the look of a caramel apple.

Makes: 1 dozen jumbo cakes.

Pumpkin Dip
12 Ounces  Cream Cheese, softened
3/4 Cup cooked or canned Pumpkin
2 Tablespoons Taco Seasoning
1/8 Teaspoon Garlic Powder
1/3 Cup Chopped Dried Beef
1/3 Cup Chopped Green Pepper
1/3 Cup Chopped Sweet Red Pepper
1 Can (2 1/4 oz) Sliced Ripe Olives (drained)
1 Round Loaf Italian or Pumpernickel Bread
Fresh Veggies, Crackers or Corn Chips.
Note: I like those dark blue ones for halloween!
In a mixing bowl, beat cream cheese, pumpkin, taco seasoning mix and garlic powder until smooth. Stir in the beef, peppers and olives. Cover and refrigerate until ready to serve. 

Just before serving, cut the top of the bread off. Scoop out the bread from the inside, leaving a 1/2 inch shell. (Save the bread inside for another use.)  Fill the shell with the cream cheese mixture and serve with veggies, crackers or chips.

Note: You can serve this in a real pumpkin if you clean it out, rinse it out and line it with saran wrap carefully before pouring the dip into it.


Twinkie Graves or

These are very simple and easy.  Just take some Hostess Twinkies and frost them with white frosting (or grayish frosting if you can.)  With a small frosting tip, decorate the fronts by writing "RIP" on the them.  If you've got a really good frosting tip, you might be able to write "RIP" plus a guest's name and use them as table markers?
 Bubbling Cauldron
1 Pkg. (16 oz) Pasturized Process Cheese Spread

2 cans (15 oz. each) black beans, well drained

1 Cup Medium or Hot Salsa

1 Can (4 oz) diced jalapeno peppers, drained (optional)

1 Round Loaf (18 oz.) Marble Rye Bread, unsliced

Pretzel Rods
1 . Melt cheese in medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in beans, salsa and jalapeno peppers, if desired. Carefully cut center out of bread, leaving 1 1/2-inch shell.  Cut bread center into pieces for dipping.

2. Reserve 1 Pretzel Rod.  Arrange the remaining pretzel rods to resemble campfire logs.  Place the bread caldron on top of the pretzel rods.  Fill the bread with cheese dip, allowing some to spill over the top of the bread cauldron.  Arrange the bread pieces and cocktail bread around the cauldron.  Stick the reserved pretzel rod in the cheese dip (like a stir stick) and serve immediately.

Makes:  Approximately 20 servings.


SnaSnake Stromboli

1 Loaf (16 oz) frozen white bread dough, thawed

2 Tablespoons mustard

1 Tablespoon sun-dried tomato pesto

1 Teaspoon Italian Seasoning

5 ounces Thinly Sliced Ham

5 ounces Thinly Sliced Salami

3/4 Cup (3 oz) Shredded Provolone Cheese

3/4 Cup (3 oz) Shredded Mozzarella Cheese

2 Egg Yolks (Divided)

2 Teaspoons Water (Divided)

Red and Yellow Liquid Food Coloring

Olive Slices and Bell Pepper Strips

Preheat oven to 375F.  

1.  Line baking sheet with parchment paper; spray with nonstick cooking spray.  Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.

2.  Layer ham and salami over dough.  Sprinkle both cheeses over meats.  Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal.  Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil.)

3.  Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl.  Combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.

4.  Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape).
Taper one end of roll to form head. Score tail end to form rattlers, if desired.

5.  Bake snake 25-30 minutes.  Cool slightly.  Attach olives for the eyes and pepper stripes for the tongue with a small amount of mustard.  

Slice and serve.


Pumpkin Pot Pies
6 Sugar Pumpkins or Acorn Squash (1 to 2 pounds each)

Salt and Pepper

6 Tablespoons Butter

6 Tablespoons All-purpose Flour

3 Cups Chicken Broth

1 Bag (8 oz.) Frozen Mixed Vegetables

1 Bag (8 oz.) Frozen Pearl Onions or Chopped Onions

4 Cups cooked Chicken, cut into bite sized pieces.

1 Tablespoon Dried Thyme

1 Tablespoon Dried Leaf Sage

2 Tablespoons Finely Chopped Fresh Parsley

1 Refrigerated Pie Crust

1 Egg Beaten with 1 Tablespoon Milk for egg wash

Preheat Oven to 375F


1.  Slice tops off pumpkins. Remove seeds and pulp.  Sprinkle insides of pumpkins with salt and pepper.  Place pumpkins cut side up on a baking sheet.  Cover pumpkins tightly with foil.  Bake 25 to 30 minutes or just until skin is easily pierced with knife.  Remove from oven.  Reduce oven temperature to 350F.

2.  Melt butter in large saucepan over medium heat.  Add flour and cook, stirring constantly until well blended, about 1 minute.  Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.  Add vegetables, onions, chicken and herbs. Add salt and pepper to taste.  Remove from heat and divide mixture evenly among the cooled pumpkin shells (Approximately 1 1/2 cups per pumpkin.)

3. Unwrap pie dough and place on lightly floured work space. With a sharp paring knife, cut twelve 6-inch long, 1/2-inch-wide strips and roll dough to resemble tendrils.  Cut small leaf shapes, and gently press lines into leave to resemble veins.

4.  Use egg wash as glue to attach dough strips, twisting gently to form coils.  Attach leaves. Brush all decorations with egg wash. Return pumpkins to oven and bake about 30 minutes or until pie dough is golden and filling is hot and bubbly.

MaMashed Potato Ghosts
5 Cups Mashed Idaho Potatoes

1/2 Cup Small Black Olives

Waxed Paper

1.  Cut ghost shapes out of waxed paper to use as templates.

2.  Place templates on serving dish or cookie sheet.  Use rubber spatula to mold 1/2 to 1 cup potatoes into each ghost shape.  (Tip:  I'd use a spoon or butter knife.)

3.  Slice the black olives to create circular shapes (mouths or smiles).  And  little dabs of olives for the eyes.

Makes 4 to 6 servings

Note: To warm the Mashed Potato Ghosts, microwave on HIGH 2 to 4 minutes on a microwavable plate.  If using the oven, preheat to 350F and place potatoes on a cookie sheet, loosely cover with foil and cook 7 to 8 minutes or until heated thoroughly.

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