Ghost & Mummy Cookies

Thanks to the gals at My Sister's Cucina for this recipe, isn't this a super easy but fun recipe? I thought it was another great way to make something fun especially with kids, but not spend all day doing it. I hope you enjoy it too!

1 package Nutter Butter Sandwich Cookies
1 Package Oreo Sandwich Cookies
1 Block Vanilla Bark, White Chocolate Chips, or White Baking Chocolate
Mini Chocolate Chips

Ghost: Melt Chocolate according to package directions. Dip Nutter Butter cookies into chocolate leaving about 1/4 of the cookie showing. Lay flat on wax paper. (I didn't have wax paper on hand, so I sprayed my tin foil and it worked great). Place 2 mini chips for eyes.


Mummy: Melt Chocolate according to package directions. Lay Oreo cookies flat on wax paper. Drizzle chocolate back and forth over cookie to make mummy bandages. Remember, its good to see some of the cookie still. Place 2 chips for eyes.

"Granny B's" Sugar Cookies

Thanks to Laura at Real Mom Cooking for this recipe, and I'm not gonna lie to you, these really do taste like those "Granny B's" big pink frosted cookies you know you have all tried. Yummy! My mouth is watering already!

1 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3 cups of flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream


Cream Butter and sugar together, then slowly add eggs, and Vanilla. Sift dry ingredients together, then add dry mixture to the wet mixture along with the sour cream, mix until smooth.

Chill: 2 to 3 hours

roll out to 1/4 - 1/3 " thick depending on your preference and cut into shapes
bake at 375 degrees for 6 to 8 minutes or until golden brown on bottom and let cool.

Butter Frosting

4 Tablespoons butter
2 1/3 cup powdered sugar
milk
3/4 teaspoon vanilla
for chocolate frosting add 3 Tablespoons cocoa

Put butter in bowl and beat with electric mixer until fluffy. Then add about half the powdered sugar. Then beat in 1 Tablespoon milk and the vanilla. Slowly add in the rest of the powdered sugar. Add more milk if needed. Add food coloring if desired. The makes enough frosting to ice half of a cake mix, so I usually double the recipe.

Candy Corn Krispies

The kids enjoyed this little venture, especially consuming after they delivered several plates to our neighbors. They were super easy.

3 Tbsp Butter
4 Cups Marshmallows
6 Cups Rice Krispies

Melt Butter, add marshmallows, stir until fully melted. Stir in Rice Krispies. Shape mixture into individual triangles. Divide a store bought container of vanilla frosting into three bowls. Using food coloring make one orange, one yellow and leave the last one white. Lightly frost in sections and waa laa! We doubled the recipe so we could take plates to the neighbors. It made about 20 treats.

My taste testers gave them a thumbs up.

Candy Corn Cookies

What a fun twist on classic Sugar Cookies! My husband loves sugar cookies only he prefers his unfrosted, and this is a way to do that, and still have them look festive! Gotta love it!

1	pouch of sugar cookie mix (or you can use Homemade)
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

	Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
	Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
	Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
	Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Marsh Monsters

I thought this was another fun Idea for Halloween, but could also be done for any other holiday, making turkeys for thanksgiving, bunnies for Easter, and so forth. Thanks to the Pilsbury website for this one.

8	thick pretzel rods
8	large marshmallows
	Candy corn, miniature candy-coated chocolate baking bits, string licorice, Bugles® corn snacks, gummy peach rings, fruit snacks, candy sprinkles, as desired
1	container (1 lb) vanilla creamy ready-to-spread frosting
	Assorted food colors

DIRECTIONS

	Gently push 1 pretzel into 1 flat side of each marshmallow; set aside. Plan and assemble decorations for each marshmallow.
.	In 1-cup microwavable measuring cup, microwave 1/2 cup frosting uncovered on High 10 to 20 seconds or until smooth and melted when stirred. Add 1 to 2 drops food color as desired--green for witches or Frankenstein, red for devils, yellow for pumpkins or cats.
	Dip and decorate 1 marshmallow at a time. Hold pretzel, and dip marshmallow into frosting to coat all sides. Immediately add decorations to create features--candy corn for noses, baking bits for eyes, string licorice for whiskers. To make witch’s hat, push corn snack through center of peach ring. For devil’s or witch’s cape, use fruit snack cut in half crosswise at an angle; attach at base of marshmallow while frosting is soft. Set pretzels in drinking glass to dry before storing. Store in airtight container.

Ice Cream Cone Cupcakes

What a fun idea to do for kids, it makes birthday cake or cake anytime so much more fun! Thanks again to the Betty Crocker folks!

	1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
	Water, vegetable oil and egg whites called for on cake mix box
24	flat-bottom ice cream cones
1	to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3.	Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.

Apple Caramel Dips

Apple Caramel Dips
#1- 8 oz. cream cheese
1/2 cup brown sugar
1/2 cup powdered sugar
1/2 cup caramel sauce
1 tsp. vanilla
mix together and chill... you could mold this into a ball and then roll in broken Heath pieces.

#2 1 jar of Carmel sauce ( I like to use Mrs. Richardson's)
1/2 cup of Sour Cream
Heath Bar pieces

** Serve both recipes with apples slices!

Wassill

Wassail is such a warm, yummy, Fall tradition! Heres a delicious version.

1 gallon apples juice

1 cup orange juice

3/4 cup lemon juiced

2 cups sugar

15 cinnamon sticks

20 whole cloves

15 whole allspice berries

( if you want to add a dash of red... throw in 10-20 cinnamon red hots)

Bring to a boil and then simmer. Strain all the spices out and serve with a cinnamon stick. Any extra can be saved in the fridge to warm up later.

Pumpkin Chili

One of the nurses I work with told me about this soup, and I was skeptical at first but it's definitely a keeper!

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar

DIRECTIONS

1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Pumpkin Seeds

I love roasted pumpkin seeds, it's one of my favorite parts of carving pumpkins, and it's actually really nutritious!

• 1 1/2 cups raw whole pumpkin seeds that have been washed
  
• 2 teaspoons butter, melted
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.