We're giving candy out to the kids. I'm doing Hallowe'en crafts with the daycare kids, and having a little Hallowe'en "party" next week, too. We're having a get-together here on the 1st/2nd, so our guests may wear costumes. Since our Hallowe'en decorations will still be up, it'll sort of be a Hallowe'en-themed party. I may or may not dress up.
Here are a few Hallowe'en recipes!!!
Black Cat Cookies
Yield: Makes about 20 cookies
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
All-purpose flour (optional)
White Decorator Icing (recipe follows)
Black paste food coloring
Assorted colored candies
Preparation:
1. Preheat oven to 350°F. Remove dough from wrapper according to package directions. Divide dough in half. Reserve 1 half; cover and refrigerate remaining half.
2. Roll reserved dough on lightly floured surface to 1/8-inch thickness. Sprinkle with flour to minimize sticking, if necessary.
3. Cut out dough using 3-1/2-inch cat face cookie cutter. Place cutouts 2 inches apart on ungreased baking sheets. Repeat with remaining dough and scraps.
4. Bake 8 to 10 minutes or until firm but not browned. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
5. Prepare White Decorator Icing. Add desired amount of food coloring to make black. Decorate cookies with icing and assorted candies as desired to make cat faces.
White Decorator Icing
Ingredients
4 cups powdered sugar
1/2 cup shortening or unsalted butter
1 tablespoon corn syrup
6 to 8 tablespoons milk
Preparation:
1. Beat all ingredients in medium bowl 2 minutes or until fluffy.
Sweet Spiders
Yield: Makes 20 cookies
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
3 to 4 tablespoons seedless red raspberry or cherry preserves*
Chocolate licorice
Decors, cinnamon candies, assorted icings, sprinkles and mini chocolate chips
Preparation:
1. Preheat oven to 350°F. Grease cookie sheets; set aside. Remove dough from wrapper according to package directions. Combine dough and cocoa powder in large bowl; mix until well blended.
2. Evenly divide dough into 20 pieces. Shape each piece into 2 (1-inch) balls and 1 (1/2-inch) ball. For each spider body, flatten 1 (1-inch) ball into 2-inch circle on prepared cookie sheet. Place 1/2 teaspoon preserves in center of circle. Flatten remaining 1-inch ball into 2-inch circle and place over preserves, sealing dough edges. Cut licorice into 1-1/2-inch pieces; cut pieces in half lengthwise. Press licorice into spider body for legs.
3. For each spider head, slightly flatten 1/2-inch ball and lightly press into spider body. Press decors or cinnamon candies into head for eyes.
4. Bake 10 to 12 minutes or until dough is set. Cool on cookie sheets 10 minutes; transfer to wire racks to cool completely. Decorate as desired with assorted icings, decors, sprinkles and mini chocolate chips.
**I've personally never seen chocolate licorice... just use black licorice instead.**
I've made these brownies, they're way cute!
Tombstone Brownies
Yield: Makes 12 servings
Ingredients:
1 package (21.5 ounces) brownie mix plus ingredients to prepare mix
1 cup chocolate fudge frosting (about 1/2 of 16-ounce container)
2 milk chocolate candy bars (1.55 ounces each)
Creamy Decorator's Frosting (recipe follows)
3/4 cup flaked coconut, tinted green
12 pumpkin candies
Preparation:
1. Preheat oven to 350°F. Line 13X9-inch baking pan with foil, extending foil beyond edges of pan; grease foil.
2. Prepare brownie mix according to package directions. Spread in prepared pan. Bake 30 to 35 minutes. Do not overbake. Cool in pan on wire rack.
3. Using foil as handles, remove brownies from pan; peel off foil. Frost with chocolate frosting. Cut brownies into twelve 4X2-inch bars.
4. Break chocolate bars into pieces along scored lines. Using Creamy Decorator's Frosting, write "R.I.P." on chocolate pieces. Let stand until set.
5. Press 1 chocolate piece into end of each brownie for tombstone. Sprinkle tinted coconut on each brownie for grass. Place 1 pumpkin candy on coconut.
Note: To tint coconut, dilute a few drops of food coloring with 1/2 teaspoon water in a large plastic bag. Add 1 to 1-1/3 cups flaked coconut. Close the bag and shake well until the coconut is evenly coated. If a deeper color is desired, add more diluted food coloring and shake again.
Yield: Makes 16 to 18 servings
A touch of pumpkin and spices lend a delightful flavor to this distinctive cheese ball.
Ingredients:
2 cups (8 ounces) shredded Cheddar cheese
1/2 (8-ounce) package cream cheese, softened
1/4 cup solid-pack pumpkin
1/4 cup pineapple preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 pretzel rod, broken in half
Dark rye bread, red bell pepper, black olive slices and fresh parsley
Assorted crackers
Preparation:
1. Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.
2. Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.
3. Cut bread into triangles for eyes. Decorate pumpkin, using bread, pepper, olives and parsley.
4. Cover loosely; refrigerate until serving time. Serve with crackers.
umpkin2: 
