Halloween recipes

WORM DIRT CAKE

1 to 1 1/4 lb. pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 (12 oz.) tub Cool Whip (can use chocolate)
2 (3 1/2 oz.) pkg. instant vanilla or chocolate pudding
1/2 tsp. vanilla
4 gummy worms and/or other critters

This popular "novelty" cake is a hit at children's parties, especially around Halloween. You'll receive many appreciative compliments from your guests such as "Ewww, that's gross!"

It really resembles a pudding more than it does a conventional cake. If you serve it as an everyday family dessert, rather than as a fun decorative element, it's possible that your family may not understand it!

Crush Oreos. Put 1/3 of the crushed Oreos into a new, clean flower pot. Set aside.

Mix butter, cream cheese and sugar and vanilla together. Set aside.

Combine milk and pudding mix. Fold Cool Whip into the pudding.

Fold together pudding mixture and butter-cream cheese mixture.

Layer this mixture (about 1/3 of it) onto the crumbled cookies in the pot. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.

As you're layering the ingredients, decoratively place several gummy worms and critters in the "soil" so they will be seen emerging. If you have a toy (clean) garden trowel, a plastic daisy, or some edible flowers, these can also be used creatively to embellish the presentation.

Chill in refrigerator for 3 to 4 hours before serving.

HALLOWEEN HERMITS

1 1/2 cups butter
4 cups flour
2 cups sugar
3 eggs
1 tsp. each cinnamon, clove, and nutmeg
1 cup currants or dates, chopped
1 cup raisins, chopped
1 cup any kind of nuts, chopped
1 teaspoon baking soda
3 tablespoons bourbon, rum (or milk for the kiddies!)

Preheat oven to 350°F.

Cream together butter and sugar, until creamy. Add eggs, one at a time, beating well after each addition. Add dry ingredients and baking soda.

Stir in nuts, raisins and chopped currants or dates. Drop by teaspoonfuls onto silicone or parchment-lined baking sheets.

Bake at 350°F for 8-10 minutes.

HALLOWEEN COOKIES

2 1/2 cups flour
1/2 tsp. salt
1 1/2 sticks (12 tbsp.) unsalted butter, softened
1 cup sugar
1 egg
1/2 tsp. vanilla extract

Sift together the flour and salt onto a sheet of wax paper. Set aside.

Using an electric mixer, beat butter on high speed for 2 minutes. On medium speed, gradually add sugar, beating for 2 minutes. Scrape down the sides of the bowl once or twice (turn mixer off first).

Add egg and vanilla and beat for 1 minute. Scrape down bowl and add half of the flour mixture. Beat on low speed for 30 seconds. Add the remaining flour and continue beating until the dough begins to pull away from the sides of the bowl, about 2 to 3 minutes.

Cooks Note: Depending upon the humidity where the flour has been stored, more or less flour may be needed to produce a dough that is easy to roll out. A little more flour may be added, as needed, but try to use as little as possible, since adding more flour makes for a less delicate cookie.

Turn dough out onto a clean surface which has been lightly dusted with flour. Divide into two portions. Shape each half into a ball, then flatten into a disk and wrap in plastic wrap.

To make the dough easier to roll out, store in refrigerator for a minimum of 2 hours or for as long as 2 days. Before using remove from refrigerator for 10 minutes.

Lightly dust a work surface (or silicone sheet) with flour. Roll dough out to a thickness of 1/8 inch.

Preheat an oven to 350°F.

Line several cookie sheets with parchment paper or silicone baking mats.

Select cookie cutters in desired shapes and dip into flour. Cut shapes and transfer to cookie sheets. Gather up scraps and re-roll.

Refrigerate the cookies until firm, 20 to 30 minutes.

Bake until golden brown around the edges, 10 to 12 minutes.

Cool the cookie sheet on a wire rack for 5 minutes, then transfer the cookies directly onto the racks and let completely.

Decorate as desired and allow icing to dry before storing in an airtight container.

Makes about 100 cookies, depending upon size.

PUMPKIN COOKIES

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1 cup dried cranberries
1 cup pecan halves

Preheat oven to 375°F.

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt and allspice.

In the bowl of an electric mixer at medium speed, cream together butter and sugar until light and fluffy, scraping down sides of bowl once or twice.

Add pumpkin, egg and vanilla; beat for 1 minute.

Gradually add flour mixture, beating at low speed until well combined. stir in chopped nuts and cranberries.

Drop by large tablespoons onto ungreased baking sheets lined with parchment paper. flatten lightly using the back of a spoon or spatula. Press half of a pecan or walnut into the top of each cookie.

Bake 10 to 12 minutes or until golden brown. Remove from oven and let stand for 1 minute before removing with a spatula to a wire rack to .

Store in an airtight container. May be frozen up to 3 months.

HALLOWEEN FACE PAINT

1/2 tsp cocoa butter lotion
1 container non-toxic poster paints
powder made with cornstarch

Mix cocoa butter lotion and paint colors of choice together and apply as needed for coverage. Apply powder to white color after applied for a ghostly white.

HALLOWEEN MAKE-UP

2 tsp. white shortening
3 to 4 drops glycerin
Food coloring
5 tsp. cornstarch
1 tsp. white flour

With rubber spatula, blend shortening, cornstarch and flour to form a smooth paste. Add glycerin for creamy consistency. This should yield enough for a child's face.

This Halloween grease paint can be easily removed after the last trick or treat with shortening, cream or oil.

BEEF IN COSTUME FOR HALLOWEEN

1 (4 lb.) pumpkin
1 lb. lean ground beef
1 c. chopped onion
Cooking oil
1/3 c. chopped red pepper
1/3 c. chopped green pepper
1 clove of garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 (7 1/2 oz.) can pitted ripe olives
1 (8 oz.) can tomato sauce
2 eggs, beaten

Cut top from pumpkin, clean out seeds and fibers. Simmer in salted water to cover for about 20 to 25 minutes or until almost tender. Drain. Brown beef and onion in 1 tablespoon oil. Add red and green peppers and garlic; cook for 1 minute longer. Remove from heat; stir in all remaining ingredients. Spoon into pumpkin; place lid on top. Brush pumpkin with oil. Bake at 350 degrees for about 1 hour. Let stand for about 10 minutes, then cut into wedges to serve. May use lettuce basket to lower pumpkin into boiling water and to remove easily without breaking skin. Yield: about 8 servings.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. semi sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish). In 13"x9" pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour milk evenly over crumbs. Top with chips; press down firmly. Bake for 25 to 30 minutes or until lightly brown. Cool. Cut into bars. Makes 24 to 36 bars.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can Eagle Brand Sweetened Condensed milk (not evaporated milk)
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 for glass dish).

In a 13 x 9 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter, pour sweetened condensed milk evenly crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool, cut into bars. Makes 24 to 36 bars.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1 (12 oz.) pkg. semi sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish) in 13"x9" baking pan, melt butter in oven. Sprinkle crumbs evenly over butter, pour sweetened condensed milk evenly over crumbs. Top with chips, press down firmly. Bake 25 to 35 minutes or until lightly brown. Cool. Cut into bars. Makes 24 to 36 bars.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can Eagle brand sweetened condensed milk (not evaporated)
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter, pour sweetened condensed milk evenly over crumbs, top with chips, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham crackers crumbs
1 whole can (14 oz.) sweet condensed milk NOT EVAPORATED MILK
1 whole (12 oz.) pkg. bag semi sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 (325 degrees for glass dish). In 13 x 9 inch baking dish, melt butter in oven. Sprinkle crumbs evenly over butter; pour sweetened condensed milk evenly over crumbs. Top with chips, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Makes 24 to 36 bars.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1/2 c. graham cracker crumbs
1 can Eagle Brand sweetened condensed milk (not evaporated)
1 (12 oz.) pkg. semi sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees. In 13 x 9 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. semi sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees. In 13"x9" pan, melt butter in oven. sprinkle crumbs evenly over butter; pour sweetened condensed milk evenly over crumbs. Top with chips, press down firmly. Bake 25 to 30 minutes. Cool. Cut into bars.

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish). In 9x13 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour sweetened condensed milk evenly over crumbs. Top with chips, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and cut into bars.

EASY HALLOWEEN HAYSTACKS

1 1/2 qts. popped popcorn
1 c. chow mein noodles
1 (12 oz.) pkg. butterscotch peanut butter pieces

Combine popped popcorn and chow mein noodles in large bowl. In medium saucepan, melt butterscotch or peanut butter pieces over low heat, stirring occasionally until smooth. Pour melted candy over popcorn; stir to coat well. Drop by heaping tablespoons onto wax paper lined pan. Refrigerate until firm. Store in tightly covered container. Makes about 24.

FACE MAKEUP (For Halloween)

3 tbsp. cornstarch
1 tbsp. flour
3/4 c. Karo light corn syrup
1/4 c. water
1/2 tsp. food coloring

Save 1/4 cup of mixture uncolored. (Use for a base before adding colored mixture.)

1. Apply untinted mixture to face (avoid eye area).

2. Cover with one-ply white tissue.

3. Apple more untinted mixture. Let dry for 15 minutes.

4. Apply tinted colors.

GREASE PAINT (FOR HALLOWEEN)

2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
2 or 3 drops glycerin
Food coloring or cocoa for brown

Mix in given order.

HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees. In a 9x13 inch glass baking dish, melt butter in oven. Sprinkle graham cracker crumbs evenly over butter. Pour milk evenly over graham cracker crumbs. Top with chips. Press down firmly. Bake 25-30 minutes until lightly brown. Cool and cut into bars.

HALLOWEEN BEEF PIES

1 1/2 lbs. ground beef
1 med. onion chopped
1 tbsp. chili powder
2 cans tomato sauce
1/2 tsp. salt
1 sm. can chopped olives
1 (10 oz.) can biscuits
1 tsp. cumin
1/4 tsp. garlic powder
10 slices American cheese

Brown beef and onion; drain. Sprinkle chili powder, cumin, salt, and garlic over mixture. Stir in tomato sauce and olives; cover and cook slowly for 20 minutes, stirring occasionally.

Roll each biscuit to make a 4-inch circle. Press over the bottom of a greased muffin cup to fit snugly. Bake at 400 degrees for 10 minutes. Remove biscuits immediately and place on a cookie sheet.

Cut a 3-inch circle from each cheese slice and cut each with a sharp knife to make "jack-o-lantern" face. Chop cheese scraps into meat mixture. Place equal amounts of meat mixture in each biscuit cup and top with cheese face. Return to oven for about 3 minutes until cheese face begins to melt. Great way to get ghosts and goblins to eat before trick or treats!