Halloween Maggot Slider
for your halloween recipe

Halloween Maggot Slider Ingredients:
* Ground chuck (80% lean max), 2 pounds
* 1/2 cup cooked white rice (aka “maggots”)
* 12 leaves fresh basil
* 6oz white cheddar
* 6 brioche or potato rolls
* 1 cup ketchup
* salt & pepper
* olive oil
* Dijon mustard
* 12 wooden skewers

Preparation for Halloween Maggot Slider:
Slice cheese into 12 equal pieces. Form small patties around each piece of cheese with the ground beef. Roll edge of sliders in rice then press with fingers to adhere. Heat olive oil in saute pan on medium high. Cook burgers until browned on each side, being careful not to overcook. You should take about 5 minutes per side max.

Cut brioche rolls in half and trim into squares. Toast bread, then dab with Dijon mustard. Add one basil leaf to each piece of toasted bread. Top with a burger and skewer. Place burgers on platter and drizzle with ketchup. Decorate platter with plastic flies, bugs, and clumps of rice (aka “maggots”).

Halloween White Jack-o-Lantern Cookies
Halloween Recipe

Halloween White Jack-o-Lantern Cookies
White Jack-o-Lantern Cookies are a nice treat for Halloween parties or to send to school for a Halloween party snack. Kids just love them. I help my grandsons make these every Halloween.

Ingredients of Halloween White Jack-o-Lantern Cookies:
* 3 sugar cookies
* 2 tablespoons cream cheese
* Apple peelings
* Parsley

Preparation for Halloween White Jack-o-Lantern Cookies:
* Spread sugar cookies with cream cheese
* Cut apple peelings to form eyes, nose and mouth
* Add parsley for pumpkin stem

Pumpkin Patch Pull-Apart Recipe
Halloween Desert Recipe

Ingredients of Pumpkin Patch Pull-Apart Recipe
* Mini–cupcake liners
* 1 box (18 oz) carrot cake mix
* 1 can (8 oz) crushed pineapple
* 1 cup sweetened flaked coconut
* 41⁄2 cups vanilla or cream cheese frosting
* Orange and green gel food color
* 1 cup chocolate frosting

Preparation for Pumpkin Patch Pull-Apart Recipe
1. Heat oven to 350ºF. Line miniature muffin pans with paper liners. (Don’t worry if you have only one pan. After baking a batch, remove baked cupcakes to rack. Then just place the pan in your freezer to cool down quickly before lining and baking the next batch.)
2. Prepare cake mix as package directs; stir in crushed pineapple and coconut until blended. Spoon a Tbsp into each muffin cup.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cupcakes cool in pan on wire rack 5 minutes before removing to rack. Cool completely.
4. Tint 4 cups vanilla frosting orange. Tint remaining 1⁄2 cup vanilla frosting green. Spoon green and chocolate frosting into separate quart-size ziptop bags and snip off a tiny corner for piping.
5. On a 20 x 16-in. flat platter, arrange cupcakes into a pumpkin shape. Frost body of pumpkin orange. With skewer, sketch face onto pumpkin as a guide; pipe face and stem with chocolate frosting. Pipe green frosting for leaves and vines.

Pumpkin Patch Pull-Apart Recipe Total Time:
* Active Time: 30 minutes
* Total Time: 1 hour 30 minutes
* Yield: 7 dozen mini-cupcakes

Windswept Leaf Cookies Recipe
Halloween Desert Recipes

Ingredients of Windswept Leaf Cookies Recipe
1 stick (1⁄2 cup) unsalted butter
1⁄2 cup sugar
1 Tbsp pumpkin pie spice
1⁄4 tsp salt
1 large egg
1 Tbsp light corn syrup
2 tsp vanilla extract
21⁄4 cups all-purpose flour
3-in. leaf-shaped cookie cutters
Decorating Icing
1 lb box confectioners’ sugar
1⁄4 cup powdered egg whites (Just Whites)
1⁄3 cup water
Yellow, orange, red gel food colors

Preparation for Windswept Leaf Cookies Recipe
1. Beat butter, sugar, spice and salt in a large bowl with mixer on mediumhigh until light, about 3 minutes. Reduce speed to medium; add egg and beat until combined. Beat in corn syrup and vanilla. Reduce speed to low; gradually add flour and beat until blended. Shape dough into two disks, cover with plastic wrap and refrigerate at least 1 hour.

2. Heat oven to 350ºF. Roll out 1 disk between 2 sheets of wax paper to 1⁄4 in. thick. Remove top layer of wax paper and cut out shapes with cookie cutters. Transfer to a baking sheet. Bake 12 to 14 minutes until cookies are golden. Cool on sheet on wire rack 5 minutes; transfer to rack and cool completely.

3. Icing: Beat confectioners’ sugar and powdered egg whites in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white.

4. Divide decorating icing into 3 bowls; tint one each yellow, orange and red. Add a few drops water to thin slightly until easy to spread. Spread a little of each color frosting onto a cookie. Drag a wooden pick through colors to swirl. Let dry at least 1 hour; repeat with remaining cookies and icing.

Windswept Leaf Cookies Recipe Total Time:
* Active Time: 45 minutes
* Total Time: 3 hours
* Yield: 12 cookies

Halloween Batty Fudge Recipe
Halloween Recipe

Ingredients of Halloween Batty Fudge Recipe
* 2 bags (12 oz each) semisweet chocolate chips
* 2 cans (14 oz each) sweetened condensed milk
* 2 T bsp cold unsalted butter, cut in pieces
* 2 tsp vanilla extract
* 1⁄4 tsp salt
* Bat cookie cutters
* 1 cup canned vanilla frosting
* Purple gel food color

Preparation for Halloween Batty Fudge Recipe
1. Line a 13 x 9-in. baking pan with nonstick foil; let foil extend over ends of pan. (You’ll also need an 8-in. square baking pan lined with nonstick foil.)

2. In a 2-qt glass measuring cup or bowl, combine chips and sweetened condensed milk. Microwave on high 5 to 8 minutes, stirring several times, until chips are melted. Stir butter into mixture until smooth. Stir in vanilla and salt. Spread evenly in prepared pan. Chill until firm, about 3 hours.

3. Lift fudge by foil onto a cutting board. Cut out bats with cookie cutters. (If desired, microwave fudge scraps 1 to 2 minutes, stirring until melted. Spread in foil-lined 8-in. square pan. Chill until firm, about 21⁄2 hours, then cut into squares or additional bats.)

4. Tint 1⁄2 cup frosting purple. Spoon purple and vanilla frostings into two ziptop bags; snip off a tiny corner from each bag. Pipe purple for outline, wings and ears, white for eyes and fangs.

Halloween Batty Fudge Recipe Total Time:
* Active Time: 15 minutes
* Total Time: 3 hours 30 minutes
* Yield: 24 pieces of fudge

Halloween Crispy Coffins Recipe
Halloween Desert

Ingredients of Halloween Crispy Coffins Recipe
3 T bsp butter, cut up
7 cups miniature marshmallows
7 cups jumbo whole-grain Rice Krispies (from an 11.2-oz box)
4-in. coffin cookie cutter
1⁄2 can (from a 16-oz can) chocolate frosting
1 tube red decorating frosting
Crushed chocolate sandwich cookies

Preparation for Halloween Crispy Coffins Recipe
1. Line a 13 x 9-in. baking pan with nonstick foil.
2. Melt butter and marshmallows in a 12-in. nonstick skillet over mediumlow heat until smooth. Stir in cereal. Stir over low heat until evenly coated. Spread evenly into foil-lined pan.
3. Let set at room temperature until firm. Cut into coffins using 4-in. coffin cookie cutter (or cut rectangles and trim into coffins). Scraps may be cut into coffin parts and decorated as well.
4. Spread edges with chocolate frosting, pipe RIP with red on top and let stand at room temperature to set. Arrange on platter with crushed cookies as dirt.

Halloween Crispy Coffins Recipe Total Time:
* Active Time: 20 minutes
* Total Time: 2 hours
* Yield: 7 crispy coffins

Brides of Frankenstein Recipe
Halloween Desert

Ingredients of Brides of Frankenstein Recipe
Wilton brownie mold(s)
1 box (17.6 oz) brownie mix (for 8-in. pan)
1⁄2 cup mini–semisweet chocolate chips
2 cans (16 oz each) vanilla or white frosting
Green gel food color
1 can (16 oz) chocolate frosting
Black gel food color
24 green chocolate-coated sunflower seeds
48 Red Hots or cinnamon candies

Preparation for Brides of Frankenstein Recipe
1. Heat oven to 350ºF. Coat brownie molds with nonstick spray. Prepare brownie mix as box directs for cake-like brownies; stir in mini-chips. Spoon 2 level Tbsp into each mold cup.
2. Bake 20 minutes until set. Cool in pan in freezer 15 minutes; invert onto wire rack. Wash, dry and repeat with the rest of the batter. Place cooled brownies on wire rack over foil.
3. Place 1 can vanilla frosting in glass bowl; tint green. Microwave on high at 5- to 10-second intervals, stirring, until frosting coats a spoon. Spoon melted frosting over brownies to coat; refrigerate until set.
4. Spoon chocolate frosting and 1⁄2 can vanilla frosting into separate ziptop bags fitted with 1⁄4-in. open-star tips; pipe brown hair with white streaks. Tint 1⁄3 cup vanilla frosting black; spoon black and 1⁄3 cup vanilla frosting into separate ziptop bags. Snip off tiny corners; pipe eyes, eyelashes, mouth and neck bolts. Attach green sunflower seed for nose and Red Hots for cheeks.

Brides of Frankenstein Recipe Total Time:
* Active Time: 30 minutes
* Total Time: 2 hours 30 minutes
* Yield: 24 brides of Frankenstein

Halloween Mini Cauldrons Recipe
Halloween day Recipe

Ingredients of Halloween Mini Cauldrons Recipe
* Mini–fluted bundt pan (6-cavity)
* 1 box (14 oz) pumpkin bread mix
* 11⁄2 tsp ground cinnamon
* 1⁄2 cup cranberry Raisinets, chopped
* 1⁄2 cup walnuts, chopped
* 1 can (16 oz) chocolate frosting
* 1⁄2 can (from a 16-oz can) vanilla or white frosting
* Black and red pouches of decorating icing
* Toothpick,
* Green gel food color
* White gumballs
* Sour or Gummi Worms
* Green miniature marshmallows
* Chocolate sticks
* Cranberry Raisinets
* Orange and red gumdrops

Preparation for Halloween Mini Cauldrons Recipe
1. Heat oven to 400ºF. Coat pan with nonstick spray.
2. Prepare bread mix as package directs, stirring in cinnamon, Raisinets and nuts. Spoon ½ cup batter into each mini bundt.
3. Bake 20 minutes or until wooden pick inserted comes out clean. Let cakes cool in pan 10 minutes. Invert onto wire rack. Cool completely.
4. Microwave chocolate frosting in glass bowl in 5- to 10-second intervals, stirring, until frosting melts and can coat a spoon. Place wire rack over baking sheet. Spoon melted frosting over cakes to cover; let set.
5. Tint vanilla frosting green. Pipe black frosting on gumballs for a pupil. Pipe red frosting on a sheet of wax paper. Dip a toothpick into frosting and drag onto gumball to make veins; let dry. With rolling pin, flatten gumdrops on a sugared surface; cut with scissors into flame shapes.
6. Spoon green marshmallows into hollow center of the bundt cakes. Microwave green frosting; spoon over marshmallows, letting some drip down side. Insert chocolate stick into center. Decorate with worms and eyeballs. Place cakes on additional Raisinets on serving plates. Arrange orange and red flames around cakes.

Halloween Mini Cauldrons Recipe Total Time:
* Active Time: 35 minutes
* Total Time: 1 hour 45 minutes
* Yield: 6 mini-cauldrons

Spider Cookie Sandwiches Recipe
Desert Halloween Recipe

Ingredients of Spider Cookie Sandwiches Recipe
* 1⁄2 cup unsweetened cocoa powder
* 1 tube (16 oz) refrigerated cookie dough, softened
* 1 brick (8 oz) cream cheese
* 1 jar (7 or 71⁄2 oz) marshmallow cream (such as Marshmallow Fluff)
* Orange gel food color

Preparation for Spider Cookie Sandwiches Recipe
1. In a sturdy electric mixer with paddle attachment, stir cocoa into cookie dough. Or, knead cocoa into cookie dough in large bowl. Shape into an 8-in.-long log; wrap in plastic wrap. Refrigerate 4 hours or overnight until firm.

2. Heat oven to 350ºF. Unwrap dough; cut into 1⁄4- in.-thick slices (you should have 24). Place 2 in. apart on ungreased baking sheets. Bake 8 to 10 minutes until set. Let cool slightly on baking sheet; remove to wire rack to cool completely.

3. Beat cream cheese with electric mixer until smooth. Add marshmallow cream; beat until fluffy. Remove 1⁄3 cup, tint orange, and spoon into quart-size ziptop bag; reserve. Spread a slightly rounded Tbsp frosting on half the cookies. Top with remaining cookies, pressing gently to sandwich together.

4. Snip a tiny corner off bag with orange frosting; pipe web design on top and down sides of cookies. Refrigerate until serving.

Spider Cookie Sandwiches Recipe Total Time:
Active Time: 24 minutes
Total Time: 4 hours 30 minutes
Yield: 12 cookie sandwiches

Halloween Pumpkin Patch Cupcakes
Desert Halloween Recipe

Ingredients of Halloween Pumpkin Patch Cupcakes
* 1 can (16 oz) vanilla frosting
* Wilton leaf green and orange icing color
* Green Jimmies (sprinkles)
* 12 store-bought Rice Krispies Treats
* Grape-flavored fruit leather
* Wilton moon-shaped sprinkles
* Lime-flavored fruit Tootsie Rolls
* 12 Wilton pumpkin-shaped icing decorations

Preparation for Halloween Pumpkin Patch Cupcakes
1. Tint some of the frosting green and some orange with icing colors. Spread cupcakes with green frosting; sprinkle with green jimmies.

2. Using hands, squeeze each Rice Krispies Treat into a ball shape. Spread with orange frosting and place on cupcakes. With clean scissors cut eyes, noses and mouths from grape fruit leather and attach to pumpkins. Attach Wilton moon-shaped sprinkles to eyes with a dab of frosting.

3. Make stems by rolling small pieces of the Tootsie Rolls into stem shapes. Attach to pumpkins. Place pumpkins on cupcakes. Place pumpkin-shaped icing decorations on cupcakes next to large pumpkins.

Halloween Pumpkin Patch Cupcakes Total Time:
Active Time: 1 hour
Total Time: 1 hour
Yield: 12 cupcakes

Halloween Ghost Cupcakes
Halloween Special Recipes

Ingredients of Halloween Ghost Cupcakes
* 12 baked and cooled cupcakes
* 1 can (16 oz) vanilla frosting
* Orange Wilton icing color
* White fondant
* 12 circus peanut candies
* 1 tube black decorating frosting
* Chocolate wafer cookies, crushed
* Small bone-shaped candies (Scooby-Doo candies)

Preparation for Halloween Ghost Cupcakes
1. Tint vanilla frosting orange using orange icing color. Spread on cupcakes.

2. Roll fondant to 1/16-in. thickness and cut into rounds using a 4-in. round cutter. Drape each round over a circus peanut candy and place on cupcake. Pipe on eyes and mouth with black icing.

3. Sprinkle cupcakes with crushed chocolate wafer cookie and bone-shaped candies.

Halloween Witch Cupcakes
Halloween Recipe

Ingredients of Halloween Witch Cup Cake
* 12 baked and cooled cupcakes
* Wilton Neon Colors Multipack rolled fondant
* 24 chocolate wafer cookies
* Aluminum foil
* Star-shaped sprinkles
* 1 can (16 oz) vanilla frosting
* Yellow paste food coloring
* Black licorice laces
* Wilton Halloween confetti sprinkles
* Gumdrops
* 1 tube red decorating frosting or gel

Preparation for Halloween Witch Cupcakes
1. To make brims of hats, roll out purple fondant to 1/8-in. thickness. Cut out 12 circles, using a 2 1/2-in. cutter. Press each over a chocolate wafer cookie to make brim.

2. To make top of hats, shape 12 pieces of foil into 12 cone shapes. Cut rolled purple fondant into 12 5-in. triangles. Wrap a triangle of fondant over foil, cutting to fit and attaching at back with small amount of water. Bend tip of hat if desired.

3. Reserve fondant scraps, wrapping well in plastic. Let hats dry at least 24 hours; remove foil and attach top of hats to brims. Make buckles by pinching yellow fondant into little strips. Attach to hats. Attach star-shaped sprinkles to hats with dabs of remaining frosting.

4. To make faces, remove paper liners from cupcakes. Tint frosting yellow with food coloring. Spread sides and top of cupcakes with frosting. Place on chocolate wafer cookies.

5. Cut licorice laces into pieces and attach to cupcake for hair. Cut some of the remaining purple fondant into eyes and attach to cupcakes. Add Halloween confetti for pupils. Make noses with small pieces of gumdrops; attach to cupcakes.

6. Using red decorating icing, pipe on mouths. Top cupcakes with hats.

Halloween Witch Cupcakes Total Time:
Active Time: 1 hour
Total Time: 1 hour
Yield: 12 cupcakes

Halloween Bat Cupcake
Halloween Celebration Recipe

Ingredients of Halloween Bat Cupcake
* 12 baked and cooled cupcakes
* 1 can (16 oz) vanilla frosting
* Wilton royal blue icing color
* Blue Jimmies (sprinkles)
* Wilton jumbo confetti and
* Halloween confetti sprinkles
* 1 tube black decorating frosting
* White fondant
* Wilton dark chocolate candy melts

Preparation for Halloween Bat Cupcake
1. Tint frosting with blue icing color. Spread cupcakes with frosting and sprinkle with blue Jimmies. Use jumbo confetti and Halloween confetti sprinkles for eyes, attaching with small amount of frosting.

2. Pipe on black frosting mouth. Pinch fondant with fingers and cut into 24 triangles for fangs.

3. Line a baking sheet with wax paper. Melt candy melts as package directs and transfer to ziptop bag with small hole snipped in one corner. Onto prepared pan, pipe 24 (4x2-in.) wings. Pipe 24 (1/2-in.) eyebrow shapes. Refrigerate 10 minutes. Pipe candy melt lines onto wings; refrigerate. Peel wings and eyebrows off wax paper. Insert wings and eyebrows into cupcakes. Add fondant fangs.

Halloween Bat Cupcake Total Time:
Active Time: 1 hour Total Time: 1 hour Yield: 12 cupcakes

Halloween Book of Spells Cake Recipe
Halloween Celebrations

Ingredients of Halloween Book of Spells Cake Recipe
* 2 boxes (18.25 oz) cake mix, batter mixed according to package directions
* 3 cans (16 oz each) white frosting
* 1 can (16 oz) chocolate frosting

Decoration for Halloween Book of Spells Cake Recipe
* Chocolate Spiders and/or Chocolate Flies
* You will need: Wilton Two-Mix Book Pan

Preparation for Halloween Book of Spells Cake Recipe
1. Heat oven to 350°F. Coat pan with nonstick spray. Pour prepared cake batter into pan.

2. Bake 30 to 40 minutes until a toothpick inserted in center of cake comes out clean. Cool in pan on wire rack.

3. Unmold cooled cake onto a 20x16-in. platter or piece of sturdy cardboard. Using a small offset spatula, spread with white frosting. Drag tines of a fork or a pastry comb around the edges of the cake to create page-like grooves.

4. To create a ruffled border around bottom of cake, fit a pastry bag with a pastry coupler, then fit coupler with a leaf tip. Fill bag with chocolate frosting. Hold pastry bag so that the tip meets the base of the cake. As you squeeze out icing, move bag backward and forward to create ruffles. Using white frosting, a clean pastry bag and the same technique, create a border around the top edge of the cake and the crease in the middle of the book.

5. To pipe spells, use a plain tip and write with chocolate frosting. To keep writing even, you may want to lightly imprint the pages with guidelines using the edge of a ruler. Garnish cake with Chocolate Spiders and/or Chocolate Flies, if desired.

Halloween Book of Spells Cake Recipe Total Time:
40 minutes Yield: 30 slices

Halloween Dracula at Home Cake Recipe
Unique Halloween Recipes

Ingredients of Halloween Dracula at Home Cake Recipe
* 1 frozen family-size poundcake (16 oz), thawed as pkg directs
* 1 can each (16 oz each) chocolate and vanilla frosting
* Orange, lavender, black and red paste (gel) food color
* 1 vanilla wafer cookie
* Ghost- and bat-shaped candy sprinkles
* Gummy spiders
* Chocolate graham crackers, crushed
* You also need: 5 unpleated sandwich or snack-size ziptop bags

Preparation for Halloween Dracula at Home Cake Recipe
1. Have ready a 12 x 9-in. or larger serving plate.2. Invert poundcake on cutting board. Cut cake at corners following dotted lines. Cut cake horizontally 3⁄4 in. from top to make “coffin lid.”3. Place both pieces cake cut side up on wax paper. Put 2 Tbsp chocolate frosting in a ziptop bag. Spread sides of cakes with remaining chocolate frosting. Using a fork, gently rake sides lengthwise to resemble wooden planks.4. Tint 1⁄2 cup vanilla frosting orange; put 1 Tbsp in ziptop bag. Spread tops of cakes with remaining orange frosting. Snip a tiny corner off bag of chocolate frosting; pipe edges around tops of coffin and lid. Snip a tiny corner off bag of orange frosting; pipe lines on top of coffin bottom as shown for quilt.5. Tint 2 Tbsp vanilla frosting lavender. Spread on coffin top for Dracula’s cape collar. Tint 2 Tbsp vanilla frosting black and 1 Tbsp red. Put into separate ziptop bags. Put 1 Tbsp plain vanilla frosting in another bag. Cut a tiny corner from each bag. Pipe black frosting to outline cape collar and pipe cobweb on lid.6. Pipe black frosting on vanilla wafer for Dracula’s hair. Pipe 2 dots plain vanilla frosting for eyes, then black for irises. Pipe a chocolate V for nose, red for mouth and vanilla for fangs. Place cookie as shown. Add ghost and bat sprinkles and gummy spiders. Let frosting set, then transfer cakes with a large spatula to serving plate. Scatter crushed cookie “soil” on plate.Planning Tip: Can be made up to 2 days ahead. Cover after frosting sets; store at room temperature.Before You BeginIf you don’t have a serving plate or tray the size you need, cover a baking sheet, plastic-foam board or sturdy cardboard with foil or plastic wrap.Paste (gel) food colors are available in supermarkets or stores selling crafts or cake-decorating supplies. If piping only a small amount of frosting, use snack-size plastic bags.If you can’t find the candies used, substitute others.

Ingredients of Halloween Jack o Lantern Tamale Bake Recipe

Filling for Halloween Jack o Lantern Tamale Bake Recipe
* 1 1/4 lb lean ground beef
* 1 jar (16 oz) chunky salsa
* 1 can (7 oz) corn, drained
* 1 c an (2.25 oz) sliced black olives, drained
* 1 1/2 tsp chili powder
* 1 tsp salt
* 1/4 tsp pepper
* 1 cup ( 4 oz) shredded cheddar cheese
* 4 boxes (about 8.5 oz each) cornbread mix, plus ingredients to prepare mix

Decoration for Halloween Jack o Lantern Tamale Bake Recipe
* Green bell pepper, scallions or chives, roasted red peppers, olive tapenade

Accompaniments for Halloween Jack o Lantern Tamale Bake Recipe
* Sour cream, chopped scallions or tomatoes, guacamole
* You will need: Wilton Iridescents! Jack-O-Lantern Pan

Preparation for Halloween Jack o Lantern Tamale Bake Recipe
1. Heat oven to 400°F. Coat pan with nonstick cooking spray.

2. To make Filling: In a large nonstick skillet, brown ground beef; drain. Stir in salsa, corn, olives, chili powder, salt, and pepper; heat 5 minutes, stirring occasionally. Remove skillet from heat; stir in cheese. Keep filling hot.

3. Prepare two boxes cornbread mix according to directions. Spread batter evenly on bottom of pan; spoon in filling to approximately 1-in. from edge of pan. Prepare remaining boxes of mix. Spread batter evenly over filling making sure batter flows into edges of pan.

4. Bake 20 to 25 minutes or until top crust is golden brown and firm to the touch. Remove from oven to wire rack to cool 15 minutes. If cornbread has baked over edge of pan, loosen edges from pan. Place serving plate on top and turn over to release.

5. To decorate: Cut bell pepper into stem, scallions into strips for hair and roasted peppers into triangles for eyes and nose. Arrange on Tamale Bake. Spread olive tapenade into mouth shape.

Halloween Eyeball Ice Cream Sundae
Who needs a cherry? This recipe uses our Eyeball Halloween Gelatin molds to make the goulish garnish. You can make these Piña Colada eyeballs in a non-alcoholic version or an adults only gelatin shot version with rum (click links for recipes).

Ingredients of Halloween Eyeball Ice Cream Sundae
1 scoop vanilla ice cream
2 tablespoons dessert sauce of your choice (we used hot fudge)
whipped cream
one prepared gelatin eyeball (links to recipes in author’s note above)

Preparation for Halloween Eyeball Ice Cream Sundae
Makes 1 Sundae Put a scoop of ice cream in a dessert dish. Top with dessert sauce and whipped cream. Balance one gelatin eyeball on top as shown in photo.

Scaredy Cakes Recipe
Our Test Kitchen home economists guarantee kids of all ages will delight in these funny-faced cupcakes. You can even enlist your little ones to help decorate them, using the candies we suggest or other candies to suit your taste.

Ingredients of Scaredy Cakes Recipe
* 1 package (18-1/4 ounces) yellow cake mix
* 1 can (16 ounces) vanilla frosting
* Green gel food coloring, optional
* Assorted candies of your choice (Chiclets, black licorice nips, red shoestring licorice, Gummi Worms, M&M's, Life Savers, gumballs, strawberry sour belts, Tart 'n' Tangy's, Tic Tacs)

Directions for Scaredy Cakes Recipe
1. Prepare and bake cake according to package directions for cupcakes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
2. Tint some of the frosting green if desired. Frost cupcakes. Decorate with assorted candy to create monster faces. Yield: 2 dozen.

Scaredy Cakes Recipe Preparation time :
25 min. Bake: 20 min.

The Great Pumpkin Cakes Recipe
These are the ultimate confectionery tribute to Charlie Brown's Great Pumpkin. The little round cakes are surprisingly easy to make—just put two cupcakes together, frost and decorate with vines and leaves. Sharon Skildum, Maple Grove, Minnesota

Ingredients of The Great Pumpkin Cakes Recipe
* 1 package (18-1/4 ounces) yellow cake mix or cake mix of your choice
* 2 cans (16 ounces each) vanilla frosting, divided
* 1 to 1-1/2 teaspoons orange paste food coloring
* 12 green gumdrops
* 1/2 teaspoon green paste food coloring

Directions for The Great Pumpkin Cakes Recipe
1. Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
2. For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.
3. For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines. Yield: 1 dozen.

The Great Pumpkin Cakes Recipe Preparation time:
50 min. Bake: 15 min. + cooling

Halloween Frankenstein Cake Recipe
Convenience items like a cake mix and canned frosting make this clever dessert a breeze to prepare. It always elicits oohs and ahhs at Halloween parties.

Ingredients of Halloween Frankenstein Cake Recipe
* 1 package (18-1/4 ounces) chocolate cake mix
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup sour cream
* 1/2 cup sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 1 carton (8 ounces) frozen whipped topping, thawed
* Moss green paste food coloring
* 1 can (16 ounces) chocolate frosting
* 1 Swiss cake roll or Ho Ho

Directions for Halloween Frankenstein Cake Recipe
1. Prepare cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. baking pan. In a small bowl, beat the cream cheese, sour cream, sugar, egg and vanilla until smooth. Drop by tablespoonfuls about 1 in. apart onto batter.
2. Bake at 350° for 40-45 minutes or until center is firm when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. To make Frankenstein, cut a piece of cake for the head (about 10 in. x 7-3/4 in.) and neck (about 2-1/2 in. x 4-1/2 in.). Cut two pieces for ears (about 2-3/4 in. x 1/2 in.). Save remaining cake for another use. Position head, neck and ears on a covered board.
4. Place 1/4 cup whipped topping in a small bowl; tint dark green with moss green food coloring. Cut a small hole in the corner of a small plastic bag; insert round pastry tip #3 and fill with tinted topping. Set aside.
5. Tint remaining whipped topping moss green. Frost face, neck and ears, building up areas for the forehead, nose and cheeks. With reserved dark green topping, pipe mouth, stitches on neck and forehead, and eyes with pupils.
6. Cut a hole in the corner of a pastry or plastic bag; insert pastry tip #233. Fill with chocolate frosting; pipe hair 1-1/4 in. from top of head to forehead and about 4 in. down sides of head. Cut cake roll in half widthwise; place on each side of neck for bolts. Store in the refrigerator. Yield: 12-15 servings.

Halloween Frankenstein Cake Recipe Preparation time:
40 min. Bake: 40 min. + cooling