BLACK CAT PIE
9" deep dish pie shell
2 sticks oleo
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
6 oz chocolate chips
1 cup nuts

DIRECTIONS
Melt the 2 stick of oleo and set aside. Beat the eggs until foamy. Mix in the four and sugars. Pour in oleo and bend well. Stir in chocolate chips and nuts. Fill the pie shell and bake at 325 degrees for 1 hour.


EYEBALL PUDDING
6 slices raisin bread
2 cups milk
2 Tbsps butter or margarine
2 eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
nutmeg or cinnamon sugar

DIRECTIONS
Slice raisin bread into 3/4 inch pieces. Place in shallow, buttered 1 quart baking dish. Heat milk and butter until hot and butter is melted (don't let this mixture boil!). Beat eggs with sugar, vanilla and salt. Add hot milk mixture, stirring constantly. Pour over the bread pieces and let stand 5 minutes. Sprinkle with nutmeg or cinnamon sugar. Set baking dish in pan filled with hot water that goes halfway up the baking dish. Back uncovered at 350 degrees about 50 minutes or until custard is set. Serve warm or cold.



GRAVEYARD DIRT
3 (3 1/2 oz) pkg French vanilla instant pudding
4 cups milk
2 (8 oz) pkg cream cheese
1 stick oleo
1 cup powdered sugar
16 oz tub whipped topping
1/2 lb Oreo cookies, crushed
gummy worms
Mix pudding and milk. Blend cream cheese, oleo and powdered sugar. Combine the 2 mixtures and add the whipped topping. Crush the cookies in a blender or just beat with a hammer in a paper sack. Layer the cookie crumbs and pudding mixture 3 times in your flower pot - start and end with the cookies. Add some gummy worms as you layer. Refrigerate until ready to serve.



Carmel Apples
Ingredients:
2 pkg. (14 oz.) carmels
1/4 C. water
8 apples
8 sticks
optional candies
nuts
M&M's
chocolate chips
Preparation:
In crockpot, 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 caramel from bottom apple. Place on greased wax paper to cool. Once the carmel has set you may want to roll the apples in the toppings of your choice.



Pumpkin Cheesecake
Crust
1/2 cup gingersnap crumbs
Filling
2 lbs cream cheese, softened
1 1/2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 1/2 Tsp ground cinnamon
1 Tsp grated nutmeg
1 Tsp ground cloves
1/4 Tsp allspice
1/8 Tsp salt
6 eggs
2 cups pumpkin puree
Topping
1 cup heavy cream
1/2 cup chopped pecans
Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.
In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325oF oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.
Remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.


Harvest Pumpkin Bread
1 cup sugar
1/4 cup butter
1/4 cup applesauce
2 eggs
1 cup solid pack pumpkin
2 cups all-purpose flour
1/2 Tsp salt
2 Tsp baking powder
1/4 Tsp baking soda
1 Tsp ground cinnamon
1/2 cup raisins
1 Tsp grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped (optional)

Lightly grease a 9" x 5" x 3" loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 350oF for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. Cut into 12 slices.


Spooky Spiders
1 cup. semi-sweet chocolate chips
2 cup. chow mein noodles
1/2 cup. pecans or walnut pieces
DIRECTIONS:
Cover a baking sheet with waxed paper. In a small saucepan over very low heat, melt chips. Stir until smooth. Remove from heat. Stir in noodles and nuts until coated. Drop by spoonfuls onto waxed paper. Chill for 15 minutes or until firm. Remove from refrigerator. Store loosely covered in a cool place, then serve.


Tombstone Cake
To be brief, we'll do it my way. all you need to do is bake a regular cake, big enough to be a tombstone. This is a very easy cake to make, that requires little effort! It is made by cutting the corners off two sides of a plain cake (vanilla or chocolate) and then rounding it to the desired look. The icing will cover any imperfections, so don't worry! Decorate with candies, decorations and have fun!


Caramel Apple Witches
Ingredients:
49 Caramels
2 tablespoons Water
5 medium Apples
Wooden sticks
Miniature marshmallows
Candy corn
Preparation:
Melt caramels with water in 1 1/2 quart saucepan over low heat, stirring until sauce is smooth. Wash and dry apples; insert stick into stem end of each apple.
Dip into hot caramel sauce; turn until coated. Scrape off sauce from bottom of apples. Place on greased waxed paper. Create eyes and mouth with miniature marshmallow halves. Create nose with candy corn. Make hat from construction paper, leaving opening for wooden stick.


Rocky Road Halloween Squares
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
2 cup. dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows
Assorted soft Halloween candy
Directions:
In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Top with candy pieces. Chill until firm and cut into squares. Store at room temperature.


Ice Cream Vampire Bats
4 (3 1/2 inch) soft oatmeal, cookies
4 large Scoops of chocolate ice cream
Assorted candies for decorations- candy corn, licorice, jellybeans, etc.
For the "bat's wings," Place cookies on a work surface. Cut cookies in halves. Using a teaspoon, cut a scalloped edge on the straight side of each cookie; set aside.
For the "bat's body," place a scoop of ice cream on four individual serving plates. Using a knife make 1/2" deep cut on opposite sides of each scoop of ice cream.
To assemble, insert the end of cookie half into each cut in the scoop of ice cream to form wings. Decorate ice cream with candies to create the bat's face. Use licorice whips for the ears, jelly beans for the eyes, candy corn for the fangs. Serve immediately or freeze up to two hours before serving.


Monster Mash Party Mix
popcorn
1 bag of plain M & M's
1 bag of peanuts
1 bag Reese's pieces
Mix well and serve.


Mud Pie
2 ounces Chocolate fudge sauce
1 9" graham cracker pie crust
1 1/2 scoops of Orange sherbet
1/2 cup Mini chocolate chips
Using a rubber spatula, spread the chocolate fudge sauce evenly over the pie crust. Set it in the freezer to harden. Remove the sherbet from the freezer to soften. In a medium bowl, combine the sherbet and the chips with a large spoon. Remove the crust from the freezer. Spoon the sherbet mixture on the crust. Smooth the top with spatula. Return to the freezer until ready to serve.


Bloody Bug Juice
24 oz frozen strawberries, thawed
1 (6oz.) lemonade, frozen concentrate
1 qt. ginger ale
1 cup raisins
1 cup blueberries, fresh or frozen
Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. You can double or triple this recipe and serve in a punch bowl. Drape some gummy worms over the bowl and that's it!


Pumpkin Crème Brulée
Ingredients:
1-1/4 cups milk
1/2 cup heavy cream
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
3 whole eggs
5 egg yolks
1/3 cup granulated sugar
3/4 cup (packed) light brown sugar
Heat the milk, cream, pumpkin puree, cinnamon and molasses over low heat until very hot, but not boiling. Combine the eggs, egg yolks and granulated sugar in a stainless steel mixing bowl or the top of a double boiler. Pour the hot milk mixture into the egg mixture a little at a time, whipping constantly. Place the mixing bowl over a pot of boiling water and continue to whisk until the mixture is thickened (about 12 to 15 minutes.) It should boil slightly. Spoon the mixture into six 6-ounce custard cups and chill. Just before serving, preheat the broiler. Sift the brown sugar over each cup and place the cups in a pan filled with ice. Place the entire pan under the broiler and cook until the sugar has formed a crisp crust. Serve immediately.


Pumpkin Cream Pie
2 cups cold milk
2 (4 serving size) vanilla instant pudding and pie filling
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup nondairy whipped topping
1 - 9 inch baked pie shell
crushed pecans
Directions
Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell. Chill until set, about 3 hours. If desired, top with additional whipped topping and crushed pecans when serving.


Spider Web Brownies
4 squares unsweetened baking chocolate
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped nuts
1 jar (7 oz.) marshmallow creme
1 square semi-sweet baking chocolate, melted
Directions
Heat the oven to 350 degrees (325 degrees for glass baking dish). Line 13x9-inch baking pan with foil extending over edges to form handles. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Immediately drop marshmallow creme by spoonfuls over hot brownies. Spread evenly over top of brownies. Cool in pan. Lift out of pan onto cutting board. Remove foil. Place on serving tray . Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into squares.


Candy Pop Spiders
Take a tootsie pop and wrap 4 pipe cleaners around the bottom of the paper. Bend the pipe cleaners to look like the spiders legs. Now glue either paper eyes you have made or store bought plastic eyes to the part of the spider where you wrapped the pipe cleaners around the stem. There your done!.


Lolly Pop Ghosts 
You will need the following:
Tissue Paper
Lolly Pops (Tootsie Pops)
Rubber bands or sting
Markers
Felt or craft eyes (with jiggly eyes)
Open the bag of lollipops, Tootsie Pops do work best, grab one lollipop and wrap a piece of tissue paper or cloth around it and tie it with a piece of ribbon, string or rubbrt band where the stick and the candy part of the lollipop meet. Decorate the cloth with markers, craft stickers, etc. to make a face on the ghost. Perfect for treats or party favors! Hang the "Lolly Pop Ghosts" with the string from the ceiling or rafters. Makes a cute (QUICK) snack!


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