.Sinister Cakesters Cookie Quartet.

.Batty-O Cookies.



This makes 1 serving, increase recipe as needed.


.Ingredients.
2 cinnamon red hot candies or 2 red M&Ms
2 OREO CAKESTERS Chocolate Crème Soft Snack Cakes
2 pieces candy corn


.Instructions.
1. PLACE cinnamon or M&M candies on top of 1 snack cake for the bat’s eyes.

2. CUT white tip off each candy corn piece; place on same cake for fangs. Discard orange ends from candy corn.

3. USE a zig-zag cut to cut second snack cake crosswise in half. Add to sides of bat for wings.


.Tips.
* Substitution: Prepare using OREO CAKESTERS Peanut Butter Soft Snack Cakes.





.Googly Eyes.



This is for one serving, increase as needed.


.Ingredients.
White decorating gel
2 OREO CAKESTERS Soft Snack Cakes
2 of the same color M&M's
Red decorating gel



.Instructions.
1. PLACE large dot of white decorating gel near edge of each snack cake.

2. PRESS 1 candy into gel to resemble eyeball.

3. USE red decorating gel to add squiggly lines for the veins.





.Leggy Spider-O.



This is for one serving, increase as needed.


.Ingredients.
1 piece black string licorice (16 inch), cut into 1-inch lengths
2 OREO CAKESTERS Soft Snack Cakes
Red decorating gel


.Instructions.
1. INSERT 4 licorice pieces into opposite sides of each snack cake for the spider's legs.

2. USE red decorating gel to make the eyes.


.Tips.
* This would be a fun activity to set up for kids to do at a Halloween party.





.Spooky Cat.



This is for one serving, increase as needed.


.Ingredients.
4 candy-coated chocolate chips
2 OREO CAKESTERS Chocolate Crème Soft Snack Cake
White decorating gel
2 pieces green gummy candy
2 pieces candy corn
1 piece black string licorice (12 inch), cut into 8 pieces


.Instructions.
1. PLACE 2 chocolate chips at top of each snack cake for the cats' ears, securing each with small dab of decorating gel.

2. CUT each gummy candy into 2 triangles; place on tops of cakes for the eyes. Add candy corn for the noses. Use decorating gel to draw the mouths.

3. PLACE 2 licorice pieces next to nose on each cat for the whiskers.


(Source: Kraft Foods)


Enjoy!

.Pumpkin-Cream Cheese Bread.

This makes 32 servings or 2 loaves, 16 servings each.


.Ingredients.
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. CALUMET Baking Powder
1/4 tsp. ground cloves
1 cup PLANTERS Pecan Pieces


.Instructions.
1. HEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.

2. POUR into 2 greased and floured 9x5-inch loaf pans.

3. BAKE 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.


.Tips.
* Make Ahead: Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.


(Source: Kraft Foods)


Enjoy!

.Pumpkin Stew.

Got a photo of this? Submit it to: octoberlicious@ymail.com

This will make 6-8 servings.


.Ingredients.
1 lb cut up lamb
1 large onion, chopped
4-5 garlic cloves, minced
lamb fat or olive oil, to coat bottom of pan
1 tablespoon turmeric
1 lime, juice of
3 quarts water
2 cups tender fresh pumpkin
salt
fresh ground pepper


.Instructions.
1. Saute the lamb in its own fat, or if you prefer, lamb with fat removed and a little olive oil to keep it from sticking to pot.
2. Cook on low heat in covered large pot. (about 10-15 min.).
3. Stir occasionally and cook until browned.
4. Add onion, garlic and turmeric.
5. Cook until onion is tender.
6. Add water. Cook until lamb is tender. (1-1 and 1/2 hrs).
7. Add pumpkin, salt and pepper.
8. Add lime juice. (Used as a salt substitute).
9. Cook until pumpkin is tender.
10. If you insist, this could be made with beef or chicken, sauted just like the lamb, but the lamb gives it an incredible rich flavor. The turmeric takes away the lamb taste, as does the lime juice.
11. Use a small pumpkin. it will be more tender and less stringy. And of course you could substitute butternut squash for the pumpkin.
12. For a heartier stew you can add other things such as potato, corn or other vegetables.
13. If you want a richer broth you can substitute a good beef or chicken broth for all or some of the water. (No cubes please!).
14. This will cook down. So don't add the salt, pepper and lime juice until the end to better judge the amount of seasoning needed.




(Source: Family Oven)


Enjoy!

.Pumpkin Spice Cake.

.Ingredients.
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 Tbsp. pumpkin pie spice
PHILADELPHIA Cream Cheese Frosting
1/2 cup chopped toasted PLANTERS Pecans


.Instructions.
1. PREHEAT oven to 350°F. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 min.

2. POUR into greased and floured 13x9-inch baking pan.

3. BAKE 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.


.Tips.
* How to Cook Fresh Pumpkin: Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
* Cooking Know-How: Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.
* Substitution: Many user comments said it came out wonderfully using a spice cake mix and a 15 oz. can of pumpkin.


(Source: Kraft Foods)


Enjoy!

.Pumpkin Pecan Bread.

This makes 16 servings, 1 slice each.


.Ingredients.
2 eggs
1-1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup MIRACLE WHIP Dressing
1/4 cup milk
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup PLANTERS Chopped Pecans


.Instructions.
1. PREHEAT oven to 350°F. Beat eggs lightly in large bowl with wire whisk. Add sugar, pumpkin, dressing and milk; mix well. Add combined dry ingredients; stir just until moistened. Gently stir in pecans.

2. POUR into greased and floured 9x5-inch loaf pan.

3. BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Cut into 16 slices to serve.


.Tips.
* For best results, use a light touch when mixing quick bread batter. Over-stirring creates a dense tough loaf.


(Source: Kraft Foods)


Enjoy!

.Pumpkin Oatmeal Cookies.

Got a photo of this? Submit it to: octoberlicious@ymail.com

This will make 40 servings.


.Ingredients.
4 cups flour
2 cups oats
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups margarine (or Crisco)
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 (16 ounce) can solid pack pumpkin
1 cup chocolate chips



.Instructions.
1. Combine flour, oats, baking soda, cinnamon, and salt; set aside.
2. Cream butter; gradually add sugars, beating til fluffy.
3. Add egg and vanilla; mix well.
4. Alternate additions of dry ingredients and pumpkin, mixing well between additions.
5. Stir in chocolate chips.
6. For each cookie, drop upto 1/4 c cookie dough onto lightly greased cookie sheet; shape into "pumpkin-shape" with spatula.
7. Bake at 350 degrees F for 20-25 minutes.
8. Decorate with icing and assorted candies, raisins, and/or nuts.


.Tips.
* Substitution: You can use butterscotch chips instead of chocolate chips.


(Source: Family Oven)


Enjoy!

.Pumpkin Ice Cream.

Makes about 1 quart.

.Ingredients.
1 3/4 cups pumpkin purée (1 15-ounce can pumpkin purée)
1 1/2 cups heavy whipping cream
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Pinch of salt
2 Tbsp brandy (optional)


.Instructions.
1 Put the pumpkin puree, sugar, spices, and salt in a blender. Purée until smooth. Slowly add the cream, a tablespoon or two at a time, pulsing after each addition. Chill for 15 minutes (or longer, this part you can make ahead).

2 If you are using brandy, mix it in to the cream mixture right before churning. Churn in your ice cream machine 20 to 25 minutes. Keep in freezer until served.


(Source: Elise)


Enjoy!

.Pumpkin Dessert Dip.

.Ingredients.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg


.Instructions.
1. MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.

2. SERVE with assorted fruit and NABISCO Cookies.


(Source: Kraft Foods)


Enjoy!

.Pumpkin Banana Froth.

.Ingredients.
3 cups very cold milk
1/2 cup pumpkin puree
3 sliced bananas
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg


.Instructions.
1. Place all of the ingredients in a large blender (in batches if neccessary) and blend until thick and frothy.

2. Pour into chilled glasses.


.Tips.
* This works great with skim milk as well as whole milk for a low fat treat.


(Source: Family Oven)


Enjoy!

.Coffee Pumpkin Bread with Coffee Icing.

This makes 16 servings, 1 slice each.


.Ingredients.
1 pkg. (14 oz.) pumpkin quick bread mix
1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
3 cups powdered sugar
2 Tbsp. butter or margarine, melted


.Instructions.
1. PREPARE bread batter as directed on package, substituting 1 cup of the coffee for the water. Stir in chocolate.

2. BAKE bread as directed on package. Remove from pan; cool completely.

3. BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve.



(Source: Kraft Foods)


Enjoy!

.Chocolate Chunk Pumpkin Bread.

This makes 18 servings, 1 slice each.


.Ingredients.
2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1 cup mashed cooked fresh pumpkin
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup oil
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped


.Instructions.
1. PREHEAT oven to 350°F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.

2. POUR into greased 9x5-inch loaf pan.

3. BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.


.Tips.
* Cooking Know-How: Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.
* For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices.
* Preparing Pumpkin Puree from Fresh Pumpkin: Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
* Substitution: Instead of the cinnamon and nutmeg use pumpkin pie spice, use semi sweet morsels instead of the chocolate chunks and lots of users commented that they did use the canned pumpkin when making this and it turned out great.


(Source: Kraft Foods)


Enjoy!

.Stack of Bones.

.Ingredients.
1 box (6 oz) Rice Krispies Treats Split Stix (6 fudge-dipped crispy marshmallow bars)
1 can (12 oz) vanilla frosting
Oreo cookie crumbs


.Instructions.
1. Cut each Split Stix bar into 3 sticks along marked lines. Shape each stick into a bone. Place on a wire rack set over wax paper.

2. Scrape frosting into a microwave-safe bowl. Microwave on high 5 to 10 seconds, stirring after 5 seconds, or until pourable. Spoon over bones to cover. Refrigerate at least 10 minutes to set.

3. To serve: Mound cookie crumbs (“dirt”) on a plate. Top with bones.


(Source: Woman's Day)


Enjoy!

.NEWTON® Monster Pops.

.Ingredients.
6 wooden pop sticks
6 FIG NEWTONS Fruit Chewy Cookies
12 JET-PUFFED Miniature Marshmallows
6 ring-shaped chewy fruit snacks
Assorted Halloween decorating gels, sprinkles and candies


.Instructions.
1. INSERT 1 pop stick into each cookie.

2. DECORATE cookies with remaining ingredients to resemble monster faces. Let stand until set.

3. INSERT pops into a floral foam block placed inside a Halloween container and use as a centerpiece, if desired.


.Tips.
* Set out the decorations and let the kids each decorate their own monster pop!


(Source: Kraft Foods)


Enjoy!

.Easy Ghoulish Truffles.

This makes 10 servings - increase as needed.


.Ingredients.
1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
1/4 cup whipping cream
1 Tbsp. butter, softened
1 pkg. (6 squares) BAKER'S White Chocolate, divided
Yellow and red food colorings (3 drops yellow and 2 drops red)
3 Tbsp. BAKER'S ANGEL FLAKE Coconut, tinted orange
Black decorating gel


.Instructions.
1. 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.

2. 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 bowl; stir in food colorings. Cool chocolates completely.

3. 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.


.Tips.
* How to Tint Coconut: Place BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Add 1 to 2 drops each of red and yellow food coloring; close bag and shake until coconut is evenly tinted.
* For Easier Dipping: Use a toothpick to dip the truffle into melted white chocolate; shake off excess chocolate then place truffle on waxed-paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.



(Source: Kraft Foods)


Enjoy!

.Halloween Bones.

This makes 12 bones.


.Ingredients.
2 large egg whites
4 ounces fine white sugar


.Instructions.
1. Preheat oven to 250 degrees F.

2. Beat the egg whites until stiff, starting on a low speed and gradually on a higher speed.

3. Then start adding the sugar, a tablespoon at the time, keep beating until you have a thick and glossy meringue.

4. Line baking trays with paper.

5. Using a piping bag with a plain nozzle, pipe a straight meringue bone/line of approx 4 inch long, pipe 2 meringue balls at each end of the bone/line.

6. Take of any pointy bits meringue on the balls with a small knife or use scissors.

7. Bake the bones for 1 ¼ to 1-½ hours until they have dried out, let them cool on the paper.

8. If you like the bones to look more brittle, then mix in some chopped nuts.

9. The yield will depend on how large you make the bones and on the size of the nozzle.




(Source: Family Oven)


Enjoy!

.Frankenstein's Bolts.

This makes 8 servings.


.Ingredients.
1 pkg. (16.1 oz.) JELL-O No Bake Peanut Butter Cup Dessert
1-1/3 cups cold milk
8 paper cups or frozen pop molds (5 oz.)
8 wooden pop sticks
1/2 cup Halloween sprinkles


.Instructions.
1. PLACE Topping pouch in large bowl of boiling water; set aside. Prepare Filling Mix with milk in deep medium bowl as directed on package. Gently stir in Crust Mix. Spoon evenly into paper cups.

2. REMOVE pouch from water. Knead pouch 1 minute or until topping is fluid and no longer lumpy. Squeeze topping evenly over mixture in cups. Insert pop stick into each cup.

3. FREEZE 3 hours or overnight until firm. To remove pop from cup, place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. (Do not twist or pull pop stick.) Gently roll side and tops of pops in sprinkles. Store leftover pops in freezer.


.Tips.
* Wooden pop sticks are sold at craft and hobby stores.


(Source: Kraft Foods)


Enjoy!

.Eyeball Cookies.

This makes 40 eyeballs.


.Ingredients.
1/2 cup butter, softened
1 1/2 cups peanut butter
2 cups powdered sugar
1 tablespoon vanilla
12 ounces white dipping chocolate
1/2 cup mini chocolate chip
blue food coloring


.Instructions.
1. Cream the butter and peanut butter together.

2. Beat in the vanilla and sugar.

3. Chill for 1/2 hour.

4. Roll into small balls, chill on wax paper for another 1/2 hour.

5. In a microwave, melt the white dipping chocolate.

6. Using two spoons dip the eyeballs into the white chocolate.

7. Let cool on waxed paper until firm. Chilling will speed up the process.

8. Pour a drop or two of blue food coloring into the remaining melted chocolate.

9. Make a round iris on the eyeball, and immediately press a miniature chocolate chip in the center for a pupil, doing 5 at at time.

10. For the bloodshot effect, dip the tiny end of a toothpick (or a new clean paintbrush) in red food coloring and squiggle the lines from the pupil outward, but not quite to the edges of the ball.


.Tips.
* White dipping chocolate is also known as white bark.
* You will probably need more dipping chocolate (white bark) than 12 oz. so buy extra to be safe.


(Source: Family Oven)


Enjoy!

.Cinnamon Bones.

.Ingredients.
1 can (13 oz) Pillsbury refrigerated flaky cinnamon twists with glaze
1 tablespoon peanut butter
2 teaspoons milk
1 tablespoon miniature chocolate chips



.Instructions.
1. Heat oven to 350°F.

2. Spray Pam or grease large cookie sheet.

3. Separate dough into 8 rounds; unroll into strips.

5. To make bones, roll each strip between hands until 13 inches long. Loosely tie knot in both ends of each strip and place 2 inches apart on cookie sheet.

6. Bake 11 to 15 minutes or until golden brown. Immediately remove to cooking rack; cool 5 minutes.

7. Meanwhile, in small bowl, mix glaze, peanut butter and milk. Stir in chocolate chips. Serve "bones" with glaze mixture for dipping.



(Source: Family Oven)


Enjoy!

.Chocolate Mice.

This will make 12 mice.


.Ingredients.
4 (1 ounce) semi-sweet chocolate baking squares
1/3 cup sour cream
1 cup chocolate wafer, finely crushed
1/3 cup additional chocolate wafer, finely crumbled (for dark mice)
1/3 cup confectioners' sugar (for white mice)
24 silver dragees (small silver, edible balls for eyes)
24 sliced almonds (for ears)
12 licorice, strings (for tails)


.Instructions.
1. Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.

2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).

3. Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice).

4. On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.

5. Refrigerate for at least two hours until firm.


.Tips.
* You can roll them in chocolate sprinkles and give them the look of mangy fur, do this before rolling them in the crumbs.
* Substitution: You can use chocolate graham crackers instead of the wafers, and use white ice cream toppers (like sprinkles, but bigger) for the eyes and nose. Use red sprinkles to give the eyes a demonic look!
* Variations: Try adding vanilla flavor or rum flavor to different batches. Also try rolling in coconut.
* Adults Only: Add a bit of Kahlua to the sour cream before mixing it with the chocolate, just for a bit of zing!



(Source: Family Oven)


Enjoy!

.Super Speedy Boo Cups.

This makes One decorated cup, 1 serving - increase recipe as needed.


.Ingredients.
JELL-O Chocolate Pudding Snacks
Thawed COOL WHIP Whipped Topping
miniature semi-sweet chocolate chips
worm-shaped chewy fruit snacks


.Instructions.
1. PASS out 1 pudding cup to each child. Have them remove the foil cover. Then, pass around the tub of whipped topping with a spoon and let each child take his or her turn dropping 2 Tbsp. of the whipped topping onto their pudding cup to create a "ghost."

2. ADD 2 chocolate chips to each for the ghost's eyes, then decorate with 2 fruit snacks.


.Tips.
* Each 8-oz. tub of COOL WHIP contains enough whipped topping to decorate about 24 pudding cups.


(Source: Kraft Foods)


Enjoy!