Halloween Fingers (Keri)

1 1/2 c peanut butter
6 c powdered sugar
1 cup margarine
1 1/2 tsp vanilla

Mix together until well blended. Shape into fingers. (Shape around a pretzel stick --for the bone)
Pretzel sticks (optional)
sliced almonds for fingernails
red food gel for blood
Add almond fingernails and food gel to shaped fingers.

Witch Hats (Gail)

One of our Taste Testers enjoying a Witches Hat! Yummmmmmmmmmm

























Chocolate striped packaged cookies
Colored frosting
Hershey Kisses
Turn cookies chocolate side up, place a mound of colored frosting in center, then place a Hershey Kiss on top of icing.

Pumpkin Woopie Pies (Joycelyn)

1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)

Directions

Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Recipe compliments of Betty Crocker

Pumpkin Spice Cake Balls (Joycelyn)

These are pumpkin spice flavored cake balls. Made like Bakerella's famous cake balls and cake pops. For directions and tutorials go here Be sure to check out all the different styles of cake balls and cake pops for every season and flavor while you are visiting this site.

This is the cake recipe used for this recipe

1 box French Vanilla cake mix (I used a yellow cake mix)
1 cup canned pumpkin
1/2 tsp cinnamon
1/2 tsp. pumpkin pie spice
3/4 cup water
1/3 cup vegetable oil
4 large eggs

Pumpkin Dip (Mary)

Peggy brought some delicious sweet pepper that went great with this dip too.

Waiting for recipe

Pumpkin Cheese Cake (Carolyn)

Monster Mouths (Keri)

Apple Slices
Peanut Butter
Mini Marshmallows
Pineapple Juice
Slice apples and soak in pineapple juice. Dry slices off and smear thin layer of peanut butter on each slice. Place marshmallows on one slice add another lice (peanut butter side down) on top.

Casserole in a Pumpkin Shell (Laura S.)

1 med pumpkin, cut out a lid and clean out
2 lbs hamburger
4 potatoes cubed
3 carrots, grated or chopped
1 med onion chopped
2 tsp salt
1/2 tsp oregano
1 tsp vinegar
1/2 tsp garlic powder
1 can tomato soup
3 eggs beaten

Place pumpkin on a cookie sheet. Bake at 350 degrees for 45 minutes. Pumpkin should remain firm. while baking put together casserole mixture.
brown hamburger and onion. Cook Potatoes and carrots until tender. Mix spices, tomatoe soup, and eggs. blend together.
Pour over meat and vegetable. mix.
Pack into pumpkin with lid on. Return to oven and bake at 350 degrees for 1 to 1 1/2 hours. the last 20 minutes take lid off stir and continue to bake.
When serving, if you like pumpkin you can scrape the edges if you don't you can just eat the casserole.

Grape Salad (eyeballs) (Laura S.)

3-4 lbs grapes

take off stems. wash. dry.

8 oz cream cheese
8 oz sour cream
1/2 C sugar
1 tsp vanilla

mix together. stir in grapes.. spread in a cookie sheet or cake pan.

1/2 c brown sugar
1 c pecans (or any chopped nuts) (optional)

spread over top. refrigerate and serve.

Pumpkin or Applesauce Cookies (Laura S.)

1/2 C shortening
1 C sugar
2 eggs

cream

1 C applesauce or pumpkin

cream

2 C flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

mix together. Add in Chocolate chips. Bake at 350 degrees for 10-12 minutes

Pumpkin Roll (Laura S)

3 eggs
1 C. sugar
2/3 C. canned pumpkin
1 tsp. lemon juice

3/4 C. flour
1 tso. baking powder
2 tsp. pumpkin pie spice
1 C. chopped nuts
Combine

beat eggs on high for 5 min. Beat in sugar, add pumpkin and lemon juice. Fold in flour mixture. Pour in jelly roll pan and sprinkle with nuts (optional). Bake at 375 degrees for 15 minutes. Dust with powdered sugar and roll up on a towel (dust towel too!) Chill for 2-3 hours. Mix 8 oz. cream cheese, 4 Tbsp butter, and 1 tsp vanilla, and 1 C. powdered sugar. Frost cake and roll it back up (remove the towel). Put in fridge or can be wrapped in plastic and put in freezer.