Halloween Goodies

Chocolate, candy, costumes…oh my! Kids go crazy for this time of year. What is better then dressing up and getting candy?! Not many things in a child’s world.

So I thought it would be fun to share a few Halloween favorites from my recipe book. Be ready for your Halloween party early and try some of these delicious recipes!

Scary Skillet Shepard’s Pie

Prep time-25 min

Total time-25 min

Makes-6 servings

COOK vegetables as directed on package. Meanwhile, brown meat in large skillet; drain. Stir in gravy; simmer until heated through, stirring occasionally.

MICROWAVE cream cheese and 1/4 cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until smooth. Gradually whisk in remaining milk and water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until well blended. Spoon into resealable plastic bag; cut 1 corner from bottom of bag.

REMOVE 12 peas from mixed vegetables; stir remaining vegetables into meat mixture. Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.

Cheesy Jack-o-Lantern

Prep Time: 10 mins

Total Time: 1hr 10mins

Makes: 24 servings

Ingredients

3 green onions, divided

2 pkg. (250 g each)Brick Cream Cheese, softened

2 cups  Old Cheddar Shredded Cheese, divided

1/4 cup finely chopped red peppers

CUT 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups Cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.

SHAPE into ball; roll in remaining Cheddar. Cut pepperoni into shapes for the jack-o’-lantern’s eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.

SERVE with Ritz Crackers.

Ghost Graveyard

Prep Time: 30mins

Total Time: 2hr 30mins

Makes: 16

Ingredients

2-1/4 cups Oreo Baking Crumbs, divided

1/3 cup butter, melted

1-1/2 cups boiling water

2 pkg. (85 g each) Jell-O Orange Jelly Powder

Ice cubes

3/4 cup orange juice

3 cups thawed Cool Whip Whipped Topping, divided

4 PEEK FREANS Shortcake Biscuits

Assorted decorating gels

Colored sprinkles

COMBINE 2 cups of the baking crumbs and the butter; press firmly onto bottom of 13×9-inch pan. Set aside. Stir boiling water into dry jelly powder in large bowl until completely dissolved. Add enough ice cubes to orange juice to measure 1-3/4 cups. Add to jelly; stir until jelly is slightly thickened. Remove any unmelted ice. Pour jelly over crust. Refrigerate 1 hour.

SPREAD 2-1/4 cups of the whipped topping over jelly layer in pan; sprinkle with the remaining 1/4 cup baking crumbs. Refrigerate 1 hour or until jelly layer is completely set. Meanwhile, decorate biscuits with decorating gels to resemble tombstones; let stand until set.

INSERT biscuits into top of dessert just before serving. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Decorate with sprinkles and candies as desired. Cut into 16 pieces to serve. Store leftover dessert in refrigerator.

Halloween Truffles

Prep Time: 1hr

Total Time: 3hr 20mins

Makes: 20 truffles

Ingredients

1 pkg. (6 squares) Baker’s Bittersweet Chocolate

1/4 cup whipping cream

1 Tbsp. butter

1 pkg. (6 squares) Baker’s White Chocolate, divided

Yellow and red food colorings (3 drops yellow and 2 drops red)

3 Tbsp. flaked coconut, tinted orange

MICROWAVE bittersweet chocolate squares, cream and butter in microwaveable bowl on HIGH 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min.

MICROWAVE 3 white chocolate squares in clean microwaveable 1-cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate squares in separate cup or bowl; stir in food colorings. Cool chocolates completely.

DIP 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

Photo Credits