.Monster's Toes.

.Ingredients.
1 cup butter, softened
2 cups flour
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
18 berry-shaped gummy candies


.Instructions.
1. HEAT oven to 350°F.

2. BEAT butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.

3. ROLL dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.

4. BAKE 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.


.Tips.
How to Double Recipe - Prepare as directed, doubling all ingredients. Makes 36 servings, 1 cookie each.


(Source: Kraft)


Enjoy!

.OREO-Pumpkin Cookie Balls.

.Ingredients.
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1 cup orange colored sugar
10 pretzel sticks, each broken into 4 pieces


.Instructions.
1. MIX cream cheese and cookie crumbs until well blended.

2. SHAPE into 40 (1-inch) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.

3. REFRIGERATE 1 hour or until firm.


.Tips.
How to Easily Dip Cookie Balls - To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.


(Source: Kraft)


Enjoy!

.Monster's Toes.

.Ingredients.
1 cup butter, softened
2 cups flour
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
18 berry-shaped gummy candies


.Instructions.
1. HEAT oven to 350°F.

2. BEAT butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.

3. ROLL dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.

4. BAKE 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.


(Source: Kraft)


Enjoy!

.Frightening Witch's Finger Cookies.

.Ingredients.
1-1/4 cups PLANTERS Sliced Almonds, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
1 tsp. almond extract
1/4 tsp. salt
1-1/2 cups flour


.Instructions.
1. HEAT oven to 325ºF.

2. RESERVE 40 nuts for later use; process remaining nuts in food processor until finely ground. Beat next 5 ingredients in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

3. ROLL dough into 40 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 reserved nut into end of each dough finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

4. BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.


(Source: Kraft)


Enjoy!

.Skeleton Cookies.

.Ingredients.
3/4 cup butter, softened
1/2 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
2 eggs
2-1/2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
2 Tbsp. decorating icing


.Instructions.
1. BEAT butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy. Blend in eggs. Mix all remaining ingredients except icing. Gradually add to pudding mixture, beating well after each addition. Refrigerate 15 min.

2. HEAT oven to 350°F. Place dough between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. Cut into halloween shapes with 3- to 4-inch cookie cutters, rolling dough scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

3. BAKE 10 to 12 min. or until edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely. Decorate with icing to resemble skeletons as shown in photo.


.Tips.
This recipe makes 24 cookies which makes it a great treat to bring to a party and share.

Make Ahead - Cookies can be baked ahead of time. Cool, then store in airtight container at room temperature up to 2 days. Decorate before serving.


(Source: Kraft)


Enjoy!

.Candy Corn-Crispy Treats on a Stick.

.Ingredients.
3 Tbsp. butter or margarine
1 pkg. (10 oz.) JET-PUFFED Marshmallows
6 cups crisp rice cereal
4 drops red food coloring
24 drops yellow food coloring, divided


.Instructions.
1. MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.

2. PAT 1 cup cereal mixture into 3-1/2-inch circle on center of large cutting board sprayed with cooking spray. Add red food coloring and 12 drops yellow food coloring to 2 cups of the remaining cereal mixture; mix well. Tint remaining cereal mixture with remaining yellow coloring.

3. PAT orange-colored cereal mixture into 1-1/2-inch-wide ring around cereal mixture on cutting board. Repeat with yellow-colored cereal mixture. Cool completely.

4. CUT cereal mixture into 12 wedges. Insert wooden popstick into rounded end of each wedge.


(Source: Kraft)


Enjoy!

.Owl Krispies.

Cocoa Pebbles Marshmallow Treats:

.Ingredients.
6 cups Cocoa Pebbles
1 (10.5 oz) bag of mini marshmallows
1/4 cup butter


.Instructions.
1. Spray a 9×9 pan lightly with cooking spray.

2. Melt butter over low heat in large saucepan.

3. When butter is melted stir in your marshmallows until melted.

4. Remove from heat and stir in your Pebbles.

5. Press into prepared pan.

6. Let cool for 15 minutes and cut using knife or cookie cutter.


Owl Krispies:

.Ingredients.
pretzel sticks
mini marshmallows
a black food writer
orange Tootsie Roll


.Instructions.
1. Take a 2″ round cookie cutter to cut the krispies into circles.

2. Using a rolling pin, flatten the mini marshmallows. The marshmallow will stick on easily to the krispie treat.

3. Flatten your orange Tootsie Rolls, then you can cut your beak. Just press them on your spider.

4. Draw eyes on with your black food writer and carefully stick the pretzel sticks in the top for ears.


(Source: cookies and cups)


Enjoy!

.Spider Krispies.

Cocoa Pebbles Marshmallow Treats:

.Ingredients.
6 cups Cocoa Pebbles
1 (10.5 oz) bag of mini marshmallows
1/4 cup butter


.Instructions.
1. Spray a 9×9 pan lightly with cooking spray.

2. Melt butter over low heat in large saucepan.

3. When butter is melted stir in your marshmallows until melted.

4. Remove from heat and stir in your Pebbles.

5. Press into prepared pan.

6. Let cool for 15 minutes and cut using knife or cookie cutter.


Spider Krispies:

.Ingredients.
pretzel sticks
mini marshmallows
a black food writer
vanilla Tootsie Rolls


.Instructions.
1. Take a 2″ round cookie cutter to cut the krispies into circles.

2. Using a rolling pin, flatten the mini marshmallows. The marshmallow will stick on easily to the krispie treat.

3. Flatten your vanilla Tootsie Rolls, then you can cut your fangs. Just press them on your spider.

4. Draw eyes on with your black food writer and carefully stick the pretzel sticks in the sides for legs.


(Source: cookies and cups)


Enjoy!

.Bat Pops.

.Ingredients.
Oreos (Dou­ble Stuff are preferable)
Candy Melts/Bark Coat­ing (dark choco­late, white, orange)
Pop­si­cle or lol­lipop sticks
Sprin­kles
Grape (or other dark color) fruit leather
choco­late chips


.Instructions.
1. Start by plac­ing the sticks into the cream layer of the oreos. It can help every­thing stick bet­ter if you dip the end of the stick in the choco­late first. Then, as it hard­ens, it helps hold the stick in place.

2. Then, melt your choco­late accord­ing to pack­age direc­tions. I always just put them in a bowl & use the microwave–way eas­ier that way! Coat each “oreo on a stick” with choco­late. Let harden.

3. While those are hard­en­ing, cut out your bat wings. I wanted every­thing to be edi­ble, so I used dark fruit leather! Just lay the fruit leather out and cut the shape of bat wings. I was able to get about 4 wings per fruit leather.

4. once the choco­late is just about hard, push in sprin­kles to the front. I used white sprin­kles for the mouth & fangs and some large round sprin­kles for the eyes. To affix the wings, just put a dab of melted choco­late on the back & stick it on. Let it harden, face down. Then, voila, oreo bats!


.Tips.
If you don’t have dou­ble stuff, then flat pop­si­cle sticks def­i­nitely work bet­ter.


(Source: Mom Endeavors)


Enjoy!

.Bloody Band Aid Cookies.

.Ingredients.
Graham Crackers
White frosting
Red frosting


.Instructions.
1. Break your crackers into strips.

2. Add white frosting to center, in a square shape.

3. Add red frosting over your white frosting.


(Source: Making Memories with Your Kids)


Enjoy!

.Gruesome Green Toes.

.Ingredients.
Nutter Butters
Black Dots
White Chocolate
Green Food Coloring


.Instructions.
1. Cut the Dots in half (these are the toe nails!)

2. Melt the white chocolate in the microwave and add some green food coloring.

3. Dip the Nutter Butters in the chocolate. Mine was a little too thick to dip so I just spread it over the cookies (all sides).

4. Add a toe nail and set on waxed paper to harden.


(Source: Making Memories with Your Kids)


Enjoy!

.Halloween Cookie Pizza.

.Ingredients.
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup raisins
1/4 cup vanilla creamy ready-to-spread frosting (from 1-lb container)


.Instructions.
1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.

2. Bake 16 to 20 minutes or until deep golden brown. Cool completely, about 30 minutes.

3. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle with candy corn and raisins.

4. In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency. Drizzle frosting over cookie pizza. Cut into wedges or squares.


(Source: tablespoon)


Enjoy!

.Spooky Spider Cookies.

.Ingredients.
Black string licorice
20 orange creme-filled chocolate sandwich cookies
1 teaspoon chocolate ready-to-spread frosting (from 16-oz. container)
40 miniature candy-coated chocolate pieces


.Instructions.
1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into each side of each cookie.

2. With frosting, attach 2 miniature chocolate pieces to top of each cookie for eyes. If desired, pipe a design with frosting on back of each spider cookie.


(Source: tablespoon)


Enjoy!

.Frightfully Easy Ghost Cookies.

.Ingredients.
12 oz. vanilla-flavored candy coating, cut into pieces
1 (1-lb.) pkg. peanut butter-filled sandwich cookies
64 miniature chocolate chips (4 teaspoons)


.Instructions.
1. In small saucepan, melt candy coating over low heat, stirring constantly until smooth.

2. Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.


(Source: tablespoon)


Enjoy!

.Dracula's Dentures.

.Ingredients.
1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds


.Instructions.
1. Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

2. Cut each cookie in half for a total of 48 halves.

3. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth.

4. Top with remaining 24 halves.

5. Insert two almond slivers in between teeth for fangs.


.Tips.
If fangs do not adhere, dip tips into frosting.


(Source: The Girl Who Ate Everything)


Enjoy!

.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!

.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!

.Witch Finger Cookies.

.Ingredients.
1 cup butter softened
1 cup powdered sugar
1 egg lightly beaten
2 teaspoons lemon juice
2 2/3 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
1 cup whole blanched almonds


.Instructions.
1. Add butter and powdered sugar into a mixing bowl and beat until smooth. Beat in egg and lemon juice. Sift together flour baking soda and salt and stir into mixture until combined. Cover and chill for 1 hour.

2. Preheat oven to 325F. Spray baking sheets with light coat of nonstick cooking spray.

3. Form fingers from 1 tablespoon of dough by rolling dough with clean hands. Use a knife to score lines for the finger’s knuckle. Press an almond firmly into the dough for a fingernail.

4. Place cookies on prepared baking sheet and cook for 20 minutes until golden brown. Cool for five minutes and place cookies on a rack to cool completely. Arrange on a spooky platter and serve.



(Source: AOL Food)


Enjoy!

.Spook Cookies.

.Ingredients.
2 squares BAKER'S White Chocolate or BAKER'S Semi-Sweet Baking Chocolate
6 NABISCO Cookies, such as NUTTER BUTTER Peanut Butter Sandwich Cookies, OREO Chocolate Sandwich Cookies, CHIPS AHOY! Real Chocolate Chip Cookies and NILLA Wafers
Decorations, such as decorating gels, assorted candies and chewy fruit snack rolls


.Instructions.
1. MICROWAVE chocolate in small microwavable bowl on HIGH 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted.

2. COAT cookies with melted chocolate. Place on sheet of wax paper, then decorate as desired (see Tips below).

3. LET stand until chocolate is set.


.Variations.
Scary Bats: For bats, coat NUTTER BUTTER Cookies with melted semi-sweet chocolate as directed. Place cookies sideways to resemble a bat shape, then use red decorating gel to draw scary fangs and eyes on each bat.
Mummy: For mummies, coat NUTTER BUTTER Cookies with melted white chocolate as directed. Let stand until set. Wrap cut-up fruit rolls around cookies, leaving small area near the top of each cookie unwrapped for the mummy's eyes. Add 2 small red candies for the eyes.


.Tips.
* If you want to make more simply increase the amount of ingredients.


(Source: Kraft Foods)


Enjoy!

.Frightening Witch's Finger Cookies.

This makes 5 dozen/ 20 servings, 3 cookies each.


.Ingredients.
1-1/4 cups PLANTERS Sliced Almonds, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
3/4 cup powdered sugar
1 tsp. almond extract
1/4 tsp. salt
1-1/2 cups flour


.Instructions.
1. HEAT oven to 325ºF.

2. RESERVE 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

3. ROLL dough into 60 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

4. BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.


.Tips.
* To get red fingernails, brush nuts with red food coloring before baking.


(Source: Kraft Foods)


Enjoy!