Mummy Dogs
Ingredients
32 Hillshire Farm® Lit'l Smokies®
1 (8 ounce) can refrigerated crescent dough rolls
Mustard or ketchup, if desired
Directions
Preheat oven to 375 degrees F.
Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies® stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
Bake 12 to 14 minutes or until golden brown. Draw features on tip of Lit'l Smokies® to create face. Serve with mustard or ketchup, if desired.
Spider Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened2 cups shredded Cheddar cheeseDirections
Combine the cream cheese and Cheddar cheese in a bowl; use your hands to mix together. Add
the pimento, green pepper, onion, Worcestershire sauce, lemon juice, and salt; mix, and shape
into a ball. Spread the pecans onto a plate. Roll the cheese ball in the pecans until evenly coated. Refrigerate overnight before serving.
Serve with your choice of crackers. Pipe cleaners can be used to create spider legs.
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel
Preparation
Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25
minutes. Remove the almond from the end of each cookie; squeeze a small amount of
red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Witches’ Hats
Ingredients
1 tube orange or red decorating frosting
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE'S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
Preparation
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar and flatten; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Pipe a frosting band and bow around base of each kiss with orange frosting.
Skeleton Cupcakes
Ingredients
Chocolate Cupcakes (boxed cupcake mix to be easy)
1 stick (1/4 lb.) unsalted butter
1/2 cup shortening
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
20 brown M&M's
1 long strand black licorice
25 white mini jellybeans
10 mini chocolate cupcakes
1 (9 oz.) box chocolate wafers
Preparation
Beat together butter and shortening for 2 minutes. Slowly beat in confectioners' sugar. Add vanilla and salt; beat for 1 minute. Mound 1/4 cup frosting in center of top of each larger cupcake.
For faces, add M&M's, pieces of licorice and halved jellybeans (see photo).
For hats, dab frosting on mini cupcakes, invert and stick to chocolate wafers. Put one on each icing mound.
Bat Bites
Ingredients
1 (4 oz.) package cream cheese, softened
8 ounces soft goat cheese, at room temperature
1/4 cup pesto
2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 peppercorns
32 triangular blue corn chips
Preparation
Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes.
Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes and place peppercorns in centers for pupils. Insert chip on either side of ball for wings; serve.
Halloween Mud Cups
Ingredients
2 Packages of Chocolate Pudding Cups
1 package of Oreos
1 Package of Gummy Worms
1 Package of Plastic Cups
Preparation
Start layering Chocolate Pudding and Crushed up Oreos until a little below the tip of the cup then place gummy worms on top
Eyeball Punch
Ingredients
1/2 pint blueberries
1 qt. water
Yellow food coloring, optional
1 1/4 cups fresh lemon juice
1/2 cup fine sugar
1 cup orange liqueur
1/4 cup raspberry liqueur
2 (750 ml) bottles dry Champagne, chilled
2 lemons, thinly sliced, for garnish
Preparation
Place 1 blueberry in each compartment of iceball tray. Mix 1 qt. water with few drops of food coloring. Fill tray; freeze.
Combine lemon juice, sugar, and orange and raspberry liqueurs in a nonreactive pitcher; stir until sugar is dissolved. Chill, covered, for 1 hour.
Pour lemon juice mixture into punch bowl. Add Champagne and stir to combine. Add lemon slices and frozen blueberry eyeballs to bowl. Serve in stemmed glasses.
Hope you're Boo Bash is a winner with these treats! If you enjoyed these Trick err TREATS let me know!!
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