Contents

Roasted Pumpkin Seeds

Cake Balls
Peanut Butter Spider Cookies
Halloween Bloody Baked Rats
Witches' Brew
Halloween Fruit Apple Teeth Treats
Witches' Hats
Bloody Broken Glass Cupcakes
Caramel Apples
Perfect Pumpkin Pie
Dirt Cake I
Pumpkin Spice Cupcakes
The Best Caramel Apples
Treacle Tart
Pumpkin Waffles with Apple Cider Syrup
Best Ever Popcorn Balls
Pumpkin Spice Cookie
Black Magic Cake
Pumpkin Pie Bars
Iced Pumpkin Cookies
Homemade Fresh Pumpkin Pie
True Bangers and Mash with Onion Gravy
Great Pumpkin Dessert
Butterscotch Pumpkin Pudding Cake
Caramels
Pumpkin Squares
Paul's Pumpkin Bars
Mexican Pumpkin Empanadas
Pumpkin Whoopie Pies
Pumpkin Chocolate Chip Cookies III
Pumpkin Cake III
Vampiros Mexicanos (Mexican Vampires)
Kitty Litter Cake
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Deep Fried Candy Bars
Chocolate Chip Cheese Ball
Apple Crisp Cups
Mud and Worms
Chocolate Candy Bar Cake
Sweetened Popcorn
Shiny Cookie Icing
Poop Emoji Cookies
Pumpkin Pie for Dieters
Pumpkin Dip
Caramelized Spicy Pumpkin Seeds
Almond Joy Cookies
Pumpkin Bavarian Cream Tart
Flayed Man Cheese Ball
Super Easy Chicken Chili
Dragon Eggs
Spooky Witches' Fingers
Spooky Witches' Fingers
Halloween Candy Corn Jell-O Shots
Mom's Carrot and Raisin Salad
Chocolate Magic Cake
Dead Man Meatloaf
Mary's Sugar Cookies
Double Layer Pumpkin Pie
Cream Cheese Pumpkin Roll
Impossible Pumpkin Pie
Peanut Butter Popcorn Balls
Perfect Cut-Out Cookie Dough
Green Punch
Pumpkin Pie
Toasted Pumpkin Seeds with Sugar and Spice
Candy Bar Brownies
Halloween Cyclops Cupcakes
Licorice Caramels
Whipped Pumpkin Dip
Pumpkin Cookies I
The Fires of Hades - Hellish Relish
Pumpkin Cheesecake Cupcakes
Halloween Eye of Newt
Pumpkin Cheesecake Bars
Homemade Marshmallows I
Chef John's Zombie Meatloaf
Pumpkin Cookies with Penuche Frosting
Cajun Spiced Roasted Pumpkin Seeds
Swamp Frog
Nickie's Apple-Pecan Cheesecake
Root Beer Float Cookies
Candy Apple Martini
Pumpkin Stew
Pumpkin Cheesecake I
October Apple Pie
Pumpkin French Toast
Halloween Brain Dip
Fresh Pumpkin Pie
White Chocolate Pumpkin Cookies
Pumpkin Roll with Ginger and Pecans
Spider Cupcakes
Snickers Brownies
Owl Cookies
Toasted Pumpkin Seeds
Sara's Pumpkin Pie
Plain Caramel Apples
Halloween Popcorn Pumpkins
Soft and Chewy Pumpkin Cookies
Chocolate Spiders
Lit'l Smokies Mummy Dogs
Ratloaf (Halloween Meatloaf)
Pumpkin Pecan Biscotti
Emily's Famous Chocolate Shortbread Cookies
Pumpkin Chocolate Chip Cookies II
Candy Corn Bark
Corpse Reviver #2
Old Fashioned Paradise Pumpkin Pie
Pumpkin Hummus
Pumpkin Frozen Yogurt
Spooky Halloween Eyeballs
Double Pumpkin-Beer Bread
Spiced Maple Pumpkin Seeds
Applesauce Pie
Pumpkin Spice Cupcakes With Cream Cheese Frosting
Easy Pumpkin Dip
Karli's Ultimate Trail Mix
Pumpkin Marshmallows
Meatless Mexican Stuffed Peppers
Dead Man's Cheese Ball
Eyeball Sandwich
Elin's Pickled Pumpkin
Halloween Ghosties
Jack-O-Lantern Pumpkin Pancakes
Dairy-Free Coconut Candy Bar Ice Cream
Walnut Pumpkin Pie
Gourmet Pumpkin Pie
Pecan Pumpkin Pie I
S'More Bars II
Halloween Pasta
Chicken and Pumpkin Goulash
Individual Pumpkin Pies
Greek Pumpkin Pie
Bat Wings
Halloween Shrimp Cocktail Brain
Pumpkin Parfaits
Candy Apple Pie
Chocolate Almond Popcorn
Easy Halloween Mummy Cupcakes
Pumpkin Brulee
Dianne's Pumpkin Cookie Cups
Pumpkin Sandwich Rolls
Halloween Macarons
Kit Kat Bundt Cake
Spooky Spider Halloween Hot Dogs
No Bake Pumpkin Pie II
Bourbon Candy Apples
Rocky Road Caramel Apples
Honey Pumpkin Seeds
Drunken Pumpkin Seeds
Slime Punch
Candy Bar Salad
Candied Yam Cupcakes
Paradise Pumpkin Pie I
Stir-Fried Pumpkin
Yummy Apple Cider Punch
American Pumpkin Pie
Joe's Incredible Bacon Pumpkin Pie
Magic Wands
Candy Bar Popcorn
Great Grandad's Sugar Cookies
 Roasted Pumpkin Seeds
Servings: 6 Yield: 1 1/2 cups
Ingredients

1 ½ cups raw whole pumpkin seeds

2 teaspoons butter, melted
1 pinch salt

Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 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.
Nutrition Facts
Per Serving:
83.3 calories; protein 3g 6% DV; carbohydrates 8.6g 3% DV; fat 4.5g 7%
DV; cholesterol 3.6mg 1% DV; sodium 12.5mg 1% DV.
 Cake Balls
Prep: 40 mins Cook: 30 mins Additional: 2 hrs Total: 3 hrs 10 mins
Servings: 36 Yield: 3 dozen
Ingredients

1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions
Step 1
Prepare the cake mix according to package directions using any of the
recommended pan sizes. When cake is done, crumble while warm into
a large bowl, and stir in the frosting until well blended.
Step 2
Melt chocolate coating in a glass bowl in the microwave, or in a metal
bowl over a pan of simmering water, stirring occasionally until
smooth.
Step 3
Use a melon baller or small scoop to form balls of the chocolate cake
mixture. Dip the balls in chocolate using a toothpick or fork to hold
them. Place on waxed paper to set.
Cook's Note:
If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles,
coconut, etc. or double-dipped in white and dark chocolates. White
chocolate confectioners' coating is also called Almond Bark in some stores.
Nutrition Facts
Per Serving:
123.6 calories; protein 1.1g 2% DV; carbohydrates 19.7g 6% DV; fat 5.2g
8% DV; cholesterol 0.5mg; sodium 143.4mg 6% DV.
 Peanut Butter Spider Cookies
Prep: 45 mins Cook: 10 mins Total: 55 mins Servings: 48 Yield: 48
cookies
Ingredients

½ cup shortening
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar for rolling
24 piece (blank)s chocolate candy spheres with smooth
chocolate filling (such as Lindt Lindor Truffles), refrigerated
until cold
48 eaches decorative candy eyeballs
½ cup prepared chocolate frosting

Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets
with baking parchment.
Step 2
Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar
together with an electric mixer in a large bowl until smooth. Beat egg
into the creamy mixture until fully incorporated. Stir milk and vanilla
extract into the mixture until smooth.
Step 3
 Mix flour, baking soda, and salt together in a small bowl; add to the
wet mixture in the large bowl and stir until completely incorporated
into a dough. Divide and shape dough into 48 balls.
Step 4
Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough
balls in sugar to coat and arrange about 2 inches apart onto prepared
baking sheets.

Step 5
Bake in preheated oven until golden brown, 10 to 12 minutes. Remove
cookies from oven and quickly press a dimple into the middle of each
cookie using the blunt end of a wooden spoon. Cool cookies on sheets
for 10 minutes before transferring to a wire cooling rack to cool
completely.
Step 6
Cut each chocolate sphere into two hemispheres. Put one piece atop
each cookie with the rounded side facing upwards.
Step 7
Spoon frosting into a pastry bag with a small round tip or a plastic
freezer bag with one end snipped off. Dab a small amount of frosting
onto the back of each candy eyeball and stick two onto each chocolate
candy to resemble eyes. Then pipe frosting in four thin lines, starting
at the base of the candy, on each side atop the cookie to resemble
spider legs.
Step 8
Let frosting harden at room temperature, about 30 minutes. Store
cookies in an airtight container.
Cook's Notes:
I have a wooden citrus reamer that works great for making dimples in the
cookies.
Keeping the chocolate candy chilled makes it easier to slice in half. The
centers are on the soft side and will bend or crack if too warm.
Nutrition Facts
Per Serving:
117.2 calories; protein 1.7g 3% DV; carbohydrates 14.4g 5% DV; fat 6.3g
10% DV; cholesterol 7mg 2% DV; sodium 78mg 3% DV.
 Halloween Bloody Baked Rats
Prep: 15 mins Cook: 1 hr 15 mins Total: 1 hr 30 mins Servings: 4 Yield:
4 servings
Ingredients

2 pounds ground beef

½ onion, chopped
1 egg, beaten
1 cup dry bread crumbs
1 (1.25 ounce) packet meatloaf seasoning mix
1 cup cubed Cheddar cheese
3 (10 ounce) cans tomato sauce
1 cup white sugar
1 tablespoon Worcestershire sauce
1 ounce uncooked spaghetti, broken into fourths
½ carrot, cut into 1/8-inch thick slices
1 tablespoon frozen green peas

Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl, combine the ground beef, onion, egg, bread crumbs,
and meatloaf seasoning. Use your hands to mix until well blended.
Measure out 1/3 cupfuls of the meat mixture and mold around a cube
of cheese like a meatball. Shape into a point at one end and lengthen
the body a bit by rolling between your hands. Place your ''rat'' into a
shallow baking dish, and continue with the remaining meat. Insert
pieces of uncooked spaghetti into the rounded end of the rats to make
tails.
Step 3
In a medium bowl, stir together the tomato sauce, sugar and
Worcestershire sauce. Pour over the rats in the dish and cover the dish
 with a lid or aluminum foil.
Step 4
Bake for 45 minutes in the preheated oven. Uncover the dish and
continue to bake for another 20 to 30 minutes, basting occasionally
with the sauce to glaze the rats.
Step 5
While the rats finish baking, heat the peas and carrots in a small bowl
in the microwave for about 15 seconds.
Step 6
Carefully transfer the rats to a serving platter so that their delicate tails
don't fall off. Press peas into the pointy end to make eyes, and insert
carrot slices to make ears. Spoon some of the tomato sauce around
them and serve.
Nutrition Facts
Per Serving:
965.7 calories; protein 56.9g 114% DV; carbohydrates 94.2g 30% DV; fat
40.7g 63% DV; cholesterol 218.8mg 73% DV; sodium 2516.2mg 101%
DV.
 Witches' Brew
Prep: 30 mins Cook: 10 mins Additional: 6 days Total: 1 week Servings:
16 Yield: 16 servings
Ingredients

1 (10 ounce) package frozen raspberries, thawed

2 ½ cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 piece (blank)s gummi snakes candy

Directions
Step 1
To make the frozen hand: Wash and rinse the outside of a rubber
glove. Turn glove inside out and set aside. In a 4 cup measuring cup,
combine the thawed raspberries and cranberry juice.
Step 2
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle
the gelatin over and let stand 2 minutes. Warm over low heat, stirring
constantly, just until gelatin dissolves. Mix back into the reserved
raspberry mixture in the measuring cup.
Step 3
Pour raspberry mixture into the inverted glove. Gather up the top of
the glove and tie securely with kitchen twine. Freeze until solid, or
several days if possible.
Step 4
To serve: Carefully cut glove away from frozen hand. Place frozen
hand, palm side up, leaning against side of a large punch bowl. Pour in
ginger ale and sparkling cider. Garnish with gummy snakes.
Nutrition Facts
Per Serving:
155.9 calories; protein 0.9g 2% DV; carbohydrates 37.7g 12% DV; fat 0.1g;
cholesterolmg; sodium 31.3mg 1% DV.
 Halloween Fruit Apple Teeth
Treats
Prep: 15 mins Total: 15 mins Servings: 16 Yield: 16 snacks
Ingredients

4 eaches Honeycrisp apples - cored and quartered

1 teaspoon lemon juice
1 (2.25 ounce) package blanched slivered almonds

Directions
Step 1
With a small, sharp paring knife, cut a lengthwise wedge from the skin
side of each apple quarter, leaving the peel around the wedge for lips.
If desired, rub the cut portions of the apple quarters with lemon juice
to prevent browning. Poke 5 or 6 slivered almonds into the top and
bottom of the cut-out area to make snaggly teeth.
Nutrition Facts
Per Serving:
41.9 calories; protein 0.9g 2% DV; carbohydrates 5.6g 2% DV; fat 2.1g 3%
DV; cholesterolmg; sodium 0.8mg.
 Witches' Hats
Prep:1 hr Total: 1 hr Servings: 32 Yield: 32 servings
Ingredients

2 (16 ounce) packages fudge stripe cookies

¼ cup honey, or as needed
1 (9 ounce) bag milk chocolate candy kisses, unwrapped
1 (4.5 ounce) tube decorating gel

Directions
Step 1
Place a fudge stripe cookie with bottom side up onto a work surface.
Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a
chocolate kiss, and secure the candy piece to the center of the cookie,
covering the hole. Use decorating gel to pipe a small bow onto the
cookie at the base of the candy piece. Repeat with remaining
ingredients.
Nutrition Facts
Per Serving:
203.7 calories; protein 2.4g 5% DV; carbohydrates 28.5g 9% DV; fat 8.7g
13% DV; cholesterol 1.7mg 1% DV; sodium 169.9mg 7% DV.
 Bloody Broken Glass Cupcakes
Prep: 30 mins Cook: 30 mins Additional: 20 mins Total: 1 hr 20 mins
Servings: 24 Yield: 24 cupcakes
Ingredients

1 (18.25 ounce) package white cake mix

1 cup water
⅓ cup vegetable oil
3 large eggs eggs
1 (16 ounce) can white frosting

Sugar Glass:

2 cups water
1 cup light corn syrup
3 ½ cups white sugar
¼ teaspoon cream of tartar

Edible Blood:

½ cup light corn syrup

1 tablespoon cornstarch
¼ cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring

Directions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake
tins with paper cupcake liners.
Step 2
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl.
Beat with a mixer on low speed for 2 minutes. Divide cake batter
between lined cupcake tins.
 Step 3
Bake cupcakes in preheated oven until a toothpick inserted in the
center comes out clean, 18 to 22 minutes. Cool completely. Frost
cupcakes with white frosting.
Step 4
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar,
and cream of tartar in a large saucepan; bring to a boil. Use a candy
thermometer and boil sugar syrup until temperature reaches 300
degrees (hard ball), stirring constantly. The mixture will thicken as
water evaporates. When sugar reaches 300 degrees, quickly pour onto
a metal baking pan. Cool until completely hardened. Break into
"shards" using a meat mallet.
Step 5
Make the edible blood. Mix together 1/2 cup corn syrup and
cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding
more if necessary, until the corn syrup mixture has thickened to the
consistency of blood. Stir in the red and blue food coloring.
Step 6
Stab each frosted cupcake with a few shards of broken sugar glass.
Drizzle on drops of "blood" to complete the effect.
Nutrition Facts
Per Serving:
376.7 calories; protein 1.7g 4% DV; carbohydrates 74.6g 24% DV; fat 9g
14% DV; cholesterol 23.3mg 8% DV; sodium 198.2mg 8% DV.
 Caramel Apples
Prep: 8 mins Cook: 2 mins Additional: 15 mins Total: 25 mins Servings:
6 Yield: 6 caramel apples
Ingredients

6 medium (2-3/4" dia) (approx 3 per lb)s apples

1 (14 ounce) package individually wrapped caramels,
unwrapped
2 tablespoons milk

Directions
Step 1
Remove the stem from each apple and press a craft stick into the
top. Butter a baking sheet.
Step 2
Place caramels and milk in a microwave safe bowl, and microwave 2
minutes, stirring once. Allow to cool briefly.
Step 3
Roll each apple quickly in caramel sauce until well coated. Place on
prepared sheet to set.
Nutrition Facts
Per Serving:
323.9 calories; protein 3.5g 7% DV; carbohydrates 69.6g 23% DV; fat 5.6g
9% DV; cholesterol 5mg 2% DV; sodium 163.5mg 7% DV.
 Perfect Pumpkin Pie
Prep: 15 mins Cook: 55 mins Total: 1 hr 10 mins Servings: 8 Yield: 1 - 9
inch pie
Ingredients

1 (15 ounce) can pumpkin

1 (14 ounce) can EAGLE BRAND Sweetened Condensed
Milk
2 large eggs large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

Directions
Step 1
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed
milk, eggs, spices and salt in medium bowl until smooth. Pour into
crust. Bake 15 minutes.
Step 2
Reduce oven temperature to 350 degrees F and continue baking 35 to
40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts
Per Serving:
379.1 calories; protein 5.9g 12% DV; carbohydrates 30.5g 10% DV; fat
14.3g 22% DV; cholesterol 64mg 21% DV; sodium 352.1mg 14% DV.
 Dirt Cake I
Servings: 10 Yield: 1 medium size flower pot
Ingredients

½ cup butter, softened

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Directions
Step 1
Chop cookies very fine in food processor. The white cream will
disappear.
Step 2
Mix butter, cream cheese, and sugar in bowl.
Step 3
In a large bowl mix milk, pudding and whipped topping together.
Step 4
Combine pudding mixture and cream mixture together.
Step 5
Layer in flower pot, starting with cookies then cream mixture. Repeat
layers.
Step 6
Chill until ready to serve.
Step 7
Add artificial flower and trowel. Enjoy!
Nutrition Facts
Per Serving:
827.3 calories; protein 9.9g 20% DV; carbohydrates 101.5g 33% DV; fat
44.6g 69% DV; cholesterol 55.9mg 19% DV; sodium 895.8mg 36% DV.
 Pumpkin Spice Cupcakes
Prep: 25 mins Cook: 25 mins Additional: 50 mins Total: 1 hr 40 mins
Servings: 24 Yield: 24 cupcakes
Ingredients

2 ¼ cups all-purpose flour

1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
⅓ cup brown sugar
2 large eggs eggs, room temperature
¾ cup milk
1 cup pumpkin puree
Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Directions
Step 1
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin
cups, or line with paper muffin liners. Sift together the flour, 1
teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking
powder, and baking soda; set aside.
 Step 2
Beat 1/2 cup of butter, the white sugar, and brown sugar with an
electric mixer in a large bowl until light and fluffy. The mixture should
be noticeably lighter in color. Add the room-temperature eggs one at a
time, allowing each egg to blend into the butter mixture before adding
the next. Stir in the milk and pumpkin puree after the last egg. Stir in
the flour mixture, mixing until just incorporated. Pour the batter into
the prepared muffin cups.
Step 3
Bake in the preheated oven until golden and the tops spring back when
lightly pressed, about 25 minutes. Cool in the pans for 5 minutes
before removing to cool completely on a wire rack.
Step 4
While the cupcakes are cooling, make the frosting by beating the
cream cheese and 1/4 butter with an electric mixer in a bowl until
smooth. Beat in the confectioners' sugar a little at a time until
incorporated. Add the vanilla extract and 1 teaspoon ground
cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the
cream cheese icing.
Nutrition Facts
Per Serving:
243.9 calories; protein 2.9g 6% DV; carbohydrates 37.2g 12% DV; fat 9.8g
15% DV; cholesterol 41.6mg 14% DV; sodium 220.1mg 9% DV.
 The Best Caramel Apples
Ingredients
2 h 8 servings 799 cals

8 large tart apples

8 wooden chopsticks for handles
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Directions
Prep 30 m Cook 30 m Ready In 2 h
Bring a large saucepan of water to a boil. Dip apples in boiling
water for a few seconds, then dry with paper towels to remove
any wax from the peels. Set apples aside; when completely cool,
insert a wooden chopstick firmly into the bottom of each apple
for a handle.
Line a baking sheet with parchment paper.
Stir butter, brown sugar, corn syrup, and sweetened condensed
milk together in a saucepan over medium-high heat. Bring to a
boil, stirring constantly, and reduce heat to medium. Cook until a
candy thermometer reads 248 degrees F (120 degrees C), 25 to 30
minutes; stir constantly to prevent burning. A teaspoon of the
syrup, dropped in a glass of cold water, should form a firm ball.
Remove caramel from heat and stir in vanilla extract.
Working quickly, dip each apple into the hot caramel to
completely coat the apple and about 1/2 inch of the wooden
handle. Sprinkle apples with any desired toppings while still hot.
Let caramel apples cool on the parchment paper. Use caution,
caramel is very hot.
Footnotes
 Cook's Note:
Because the caramel requires constant attention when cooking
and you will be in a hurry when coating the apples, prep
everything beforehand. Have your parchment paper laid out, your
toppings ready in bowls, etc. Also, each stove differs as far as
temperature and how long you will need to cook caramel. It only
took 21 minutes for me, but took a friend 39 minutes, so it can
vary greatly.
Partner Tip
Reynolds parchment can be used for easier cleanup/removal from
the pan.
Nutrition Facts
Per Serving: 799 calories; 27.6 g fat; 141.5 g carbohydrates; 4.7 g
protein; 78 mg cholesterol; 269 mg sodium.
 Treacle Tart
Ingredients
45 m 8 servings 310 cals

1 (9 inch) pie crust pastry

1 cup golden syrup
1/4 cup heavy cream
1 cup bread crumbs
1 lemon, zested
2 tablespoons lemon juice

Directions
Prep 10 m Cook 35 m Ready In 45 m
Preheat oven to 375 degrees F (190 degrees C). Press the pie crust
pastry evenly into the bottom of a 9-inch pie plate.
Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice
together in a bowl; pour into the pie crust.
Bake in the preheated oven until the filling is set, 35 to 40
minutes. Allow to cool slightly before serving.
Nutrition Facts
Per Serving: 310 calories; 10.9 g fat; 52.1 g carbohydrates; 3.4 g
protein; 10 mg cholesterol; 244 mg sodium.
Pumpkin Waffles with Apple Cider
Syrup
Ingredients
45 m 6 servings 530 cals

2 1/2 cups all-purpose flour

4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
APPLE CIDER SYRUP
1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Directions
Prep 30 m Cook 15 m Ready In 45 m
Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger,
salt, and brown sugar in a mixing bowl. In a separate bowl, stir
together the pumpkin, milk, and egg yolks. Whip the egg whites
in a clean dry bowl until soft peaks form.
 Stir the flour mixture and 1/4 cup melted butter to the pumpkin
mixture, stirring just to combine. Use a whisk or rubber spatula to
fold 1/3 of the egg whites into the batter, stirring gently until
incorporated. Fold in the remaining egg whites. Cook waffles
according to manufacturer's instructions.
To make the syrup, stir together the sugar, cornstarch, and
cinnamon in a saucepan. Stir in the apple cider and lemon juice.
Cook over medium heat until mixture begins to boil; boil until the
syrup thickens. Remove from heat and stir in the 2 tablespoons of
butter until melted. Serve warm.
Footnotes
Partner Tip
Reynolds Aluminum foil can be used to keep food moist, cook it
evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 530 calories; 17.1 g fat; 82.3 g carbohydrates; 13 g
protein; 161 mg cholesterol; 703 mg sodium.
 Best Ever Popcorn Balls
Ingredients
20 m 20 servings 191 cals

3/4 cup light corn syrup

1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn

Directions
Prep 10 m Cook 10 m Ready In 20 m
In a saucepan over medium heat, combine the corn syrup,
margarine, cold water, confectioners' sugar and marshmallows.
Heat and stir until the mixture comes to a boil. Carefully combine
the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the
coated popcorn into balls before it cools. Wrap with cellophane or
plastic wrap and store at room temperature.
Footnotes
Partner Tip
Reynolds parchment can be used for easier cleanup/removal from
the pan.
Nutrition Facts
Per Serving: 191 calories; 7 g fat; 32.8 g carbohydrates; 0.9 g protein; 0 mg
cholesterol; 152 mg sodium.
 Pumpkin Spice Cookie
Ingredients
35 m 24 servings 98 cals

1 (18.25 ounce) package spice cake mix

1 (15 ounce) can solid pack pumpkin

Directions
Prep 15 m Cook 20 m Ready In 35 m
Preheat oven to 350 degrees F (175 degrees C). Grease cookie
sheets.
In a large bowl, stir together the cake mix and pumpkin until well
blended. Drop by rounded spoonfuls onto the prepared cookie
sheet.
Bake for 18 to 20 minutes in the preheated oven. Allow cookies
to cool on baking sheet for 5 minutes before removing to a wire
rack to cool completely.
Footnotes
Partner Tip
Reynolds parchment can be used for easier cleanup/removal from
the pan.
Nutrition Facts
Per Serving: 98 calories; 2.7 g fat; 17.2 g carbohydrates; 1.5 g protein; 0 mg
cholesterol; 188 mg sodium.
 Black Magic Cake
Ingredients
1 h 24 servings 155 cals

1 3/4 cups all-purpose flour

2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions
Prep 15 m Cook 35 m Ready In 1 h
Preheat oven to 350 degrees F (175 degrees C). Grease and flour
two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking
powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes
on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or
until toothpick inserted into center of cake comes out clean. Cool
for 10 minutes, then remove from pans and finish cooling on a
wire rack. Fill and frost as desired.
Footnotes
Partner Tip
Reynolds Aluminum foil can be used to keep food moist, cook it
evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 155 calories; 5.5 g fat; 25.7 g carbohydrates; 2.3 g
protein; 16 mg cholesterol; 240 mg sodium.
 Pumpkin Pie Bars
Ingredients
2 h 24 servings 188 cals

1 (18.25 ounce) package yellow cake mix

1/2 cup melted butter
3 eggs
3 cups pumpkin pie filling
2/3 cup milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter

Directions
Prep 15 m Cook 45 m Ready In 2 h
Preheat oven to 350 degrees F (190 degrees C). Grease the
bottom of a 9x13 inch pan.
Pour one cup of yellow cake mix into a medium size mixing
bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg;
mix well. Press into the baking pan.
Combine pumpkin pie filling, 2 eggs and milk in a medium size
mixing bowl; mix until smooth. Pour evenly over the crust in the
9x13 inch pan.
Pour the sugar and cinnamon into the mixing bowl containing the
1 cup of yellow cake mix. Cut in the butter until the mixture looks
crumbly. Sprinkle this mixture over the pumpkin filling.
Bake for 45 to 50 minutes or until a knife inserted into the bars
come out clean. Let cool before slicing.
Nutrition Facts
Per Serving: 188 calories; 7.8 g fat; 28.3 g carbohydrates; 2.4 g
protein; 36 mg cholesterol; 263 mg sodium.
 Iced Pumpkin Cookies
Ingredients
1 h 20 m 36 servings 122 cals

2 1/2 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Prep 20 m Cook 20 m Ready In 1 h 20 m
Preheat oven to 350 degrees F (175 degrees C). Combine flour,
baking powder, baking soda, cinnamon, nutmeg, ground cloves,
and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white
sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter
mixture, and beat until creamy. Mix in dry ingredients. Drop on
cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies,
then drizzle glaze with fork.
 To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon
melted butter, and 1 teaspoon vanilla. Add milk as needed, to
achieve drizzling consistency.
Footnotes
Partner Tip
Reynolds Aluminum foil can be used to keep food moist, cook it
evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 122 calories; 3.2 g fat; 22.4 g carbohydrates; 1.2 g
protein; 13 mg cholesterol; 120 mg sodium.
 Homemade Fresh Pumpkin Pie
Ingredients
1 h 8 servings 363 cals
Pastry for Single-Crust Pie:

1 1/3 cups all-purpose flour

1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water

Filling:

2 cups mashed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Directions
Prep 20 m Cook 40 m Ready In 1 h
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut
shortening into flour; add cold water 1 tablespoon at a time (you
may need only 3 tablespoons, or up to 4 tablespoons). Mix dough
and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly
floured board roll dough out to about 1/8 inch thickness. With a
sharp knife, cut dough 1 1/2 inch larger than the upside-down 8-
to 9-inch pie pan. Gently roll the dough around the rolling pin and
transfer it right-side up onto the pie pan. Unroll, easing dough
into the bottom of the pie pan.
 In a large bowl, beat pumpkin with evaporated milk, eggs, brown
sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or
immersion blender. Mix well. Pour into a prepared crust. Bake 40
minutes or until when a knife is inserted 1 inch from the edge
comes out clean.
Footnotes
Cook's Notes:
If your pumpkin is large enough, you may double this recipe to
make two pies.
To prepare the mashed pumpkin: Use 1 1/2 pounds of skin-on,
raw pumpkin to yield 2 cups of mashed. Halve pumpkin and
scoop out seeds and stringy portions. Cut pumpkin into chunks.
In saucepan over medium heat, in 1 inch of boiling water, heat the
pumpkin to a boil. Reduce heat to low, cover, and simmer for 30
minutes or until tender. Drain, cool and remove the peel. Return
pumpkin to the saucepan and mash with a potato masher or use a
food mill.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly,
keeps leftovers fresh, and makes clean-up easy.
Partner Tip
Reynolds Aluminum foil can be used to keep food moist, cook it
evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 363 calories; 18 g fat; 44.3 g carbohydrates; 7.4 g
protein; 60 mg cholesterol; 365 mg sodium.
 True Bangers and Mash with
Onion Gravy
Ingredients
1 h 5 m 4 servings 516 cals

4 links pork sausage

2 pounds potatoes, peeled and cubed
1/4 cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine

Directions
Prep 15 m Cook 50 m Ready In 1 h 5 m
Preheat oven to 200 degrees F (95 degrees C).
Cook the sausage links in a skillet over medium-low heat until
browned on all sides, about 5 minutes per side; transfer to an
oven-safe dish and move to the preheated oven to keep warm.
Place potatoes into a saucepan over medium heat, cover with
water, and boil gently until potatoes are tender, 10 to 15 minutes.
Drain and allow to steam dry for a minute or two. Mix in 1/4 cup
of butter, milk, dry mustard, salt, and black pepper; mash until
fluffy and smooth. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat; cook
the onions until translucent and just starting to brown, about 8
minutes. Pour in the beef broth and red wine; boil the mixture
down to about half its volume, about 10 minutes. Season with salt
and black pepper. To serve, place a sausage onto a serving plate
 with about 1/2 cup of mashed potatoes. Pour the onion gravy over
the sausage and potatoes.
Footnotes
Partner Tip
Reynolds Aluminum foil can be used to keep food moist, cook it
evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 516 calories; 19.8 g fat; 50.4 g carbohydrates; 14.1 g
protein; 58 mg cholesterol; 1414 mg sodium.
 Great Pumpkin Dessert
Servings: 24 Yield: 1 - 9x13 inch pan
Ingredients

1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk
3 large eggs eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
1 ½ cups chopped walnuts

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
baking pan.
Step 2
In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix
well, and pour into a 9x13 inch pan.
Step 3
Sprinkle dry cake mix over the top, then drizzle with melted butter.
Top with walnuts.
Step 4
Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife
inserted near the center comes out clean.
Nutrition Facts
Per Serving:
261 calories; protein 4.2g 8% DV; carbohydrates 29.4g 10% DV; fat 14.9g
23% DV; cholesterol 43.5mg 15% DV; sodium 250.9mg 10% DV.
 Butterscotch Pumpkin Pudding
Cake
Prep: 15 mins Cook: 1 hr 10 mins Additional: 15 mins Total: 1 hr 40
mins Servings: 12 Yield: 1 10-inch cake
Ingredients

1 serving cooking spray

1 (18.25 ounce) package white cake mix
1 cup canned pure pumpkin
1 (3.4 ounce) package instant butterscotch pudding mix
4 large eggs eggs, beaten
¼ cup water
¼ cup canola oil
2 teaspoons pumpkin pie spice

Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted
tube pan (such as a Bundt) with cooking spray.
Step 2
Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water,
canola oil, and pumpkin pie spice in a bowl until all ingredients are
thoroughly combined and the batter is smooth. Pour batter into
prepared cake pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of
the cake comes out with moist crumbs, about 1 hour and 10 minutes.
Let cake cool in the pan for 15 minutes before inverting onto a serving
dish to remove cake from pan.
Nutrition Facts
Per Serving:
283.2 calories; protein 4.3g 9% DV; carbohydrates 42.5g 14% DV; fat
11.1g 17% DV; cholesterol 62mg 21% DV; sodium 479.3mg 19% DV.
 Caramels
Servings: 60 Yield: 4 to 5 dozen caramels
Ingredients

2 cups white sugar

1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

Directions
Step 1
Grease a 12x15 inch pan.
Step 2
In a medium-size pot, combine sugar, brown sugar, corn syrup,
evaporated milk, whipping cream, and butter. Monitor the heat of the
mixture with a candy thermometer while stirring. When the
thermometer reaches 250 degrees F (120 degrees C) remove the pot
from the heat.
Step 3
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture
cool completely. When cooled cut the Carmel into small squares and
wrap them in wax paper for storage.
Nutrition Facts
Per Serving:
114.6 calories; protein 0.5g 1% DV; carbohydrates 14.8g 5% DV; fat 6.3g
10% DV; cholesterol 20.2mg 7% DV; sodium 30.4mg 1% DV.
 Pumpkin Squares
Servings: 24 Yield: 1 9x13 inch pan.
Ingredients

4 large eggs eggs

1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
baking pan.
Step 2
In a medium bowl, mix together the eggs, oil, sugar and pumpkin until
smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg,
baking soda, baking powder and salt. Stir into the pumpkin mixture.
Step 3
Spread evenly into the prepared pan and bake for 25 to 30 minutes.
The bars should spring back to the touch when done. Allow to cool
before frosting.
Nutrition Facts
Per Serving:
202.7 calories; protein 2.3g 5% DV; carbohydrates 26.5g 9% DV; fat 10.2g
16% DV; cholesterol 31mg 10% DV; sodium 196.3mg 8% DV.
 Paul's Pumpkin Bars
Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 24 Yield: 2 dozen
Ingredients

4 large eggs eggs

1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an
electric mixer until light and fluffy. Sift together the flour, baking
powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture
until thoroughly combined.
Step 3
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan.
Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
Step 4
To make the frosting, cream together the cream cheese and butter. Stir
in vanilla. Add confectioners' sugar a little at a time, beating until
 mixture is smooth. Spread evenly on top of the cooled bars. Cut into
squares.
Nutrition Facts
Per Serving:
278.8 calories; protein 2.6g 5% DV; carbohydrates 34.1g 11% DV; fat
15.2g 23% DV; cholesterol 45.1mg 15% DV; sodium 282.5mg 11% DV.
 Mexican Pumpkin Empanadas
Prep: 40 mins Cook: 20 mins Total: 1 hr Servings: 12 Yield: 12
empanadas
Ingredients

3 cups all-purpose flour

⅓ cup white sugar
1 ½ teaspoons salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup warm water
4 cups canned pure pumpkin
2 large eggs eggs
1 cup white sugar
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 beaten egg

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets
with parchment paper.
Step 2
In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of
salt, and baking powder together. Cut the shortening into the flour
mixture until it resembles coarse crumbs; stir the water in, about 2
tablespoons at a time, just until you can gather the dough together.
Knead the dough a few times in the bowl, then scrape it out onto a
floured surface. Cut the dough in quarters, and cut each quarter into
thirds to make 12 equal portions. Roll the portions into balls. Cover
 the dough balls with a cloth, and allow to rest while you make the
filling.
Step 3
Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon,
ginger, and cloves together until smooth. On a floured surface, roll
each dough ball out into a thin circle about 6 inches across; spoon
about 1/3 cup of filling into the center of the dough circle. Fold the
dough over the filling to make a half-moon shaped pie, and crimp the
edges of the crust together with a fork, leaving little fork lines in the
dough. Gently lay the empanadas onto the prepared baking sheets.
Brush the top of each pie with beaten egg.
Step 4
Bake in the preheated oven until the filling is hot and the crusts are
shiny and browned, about 20 minutes.
Nutrition Facts
Per Serving:
384.2 calories; protein 5.5g 11% DV; carbohydrates 52.3g 17% DV; fat
18.6g 29% DV; cholesterol 46.5mg 16% DV; sodium 709.8mg 28% DV.
 Pumpkin Whoopie Pies
Servings: 18 Yield: 3 dozen
Ingredients

2 cups packed brown sugar

1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 large eggs eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking
sheets.
Step 2
Combine the oil and brown sugar. Mix in the pumpkin and eggs,
beating well. Add the flour, salt, baking powder, baking soda, 1
teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Step 3
Drop dough by heaping teaspoons onto the prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let
 cookies cool then make sandwiches from two cookies filled with
Whoopie Pie Filling.
Step 4
To Make Whoopie Pie Filling: Beat egg white and mix with the milk,
1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then
beat in the shortening and the remaining cup of confectioners' sugar.
Beat until light and fluffy.
Nutrition Facts
Per Serving:
424.8 calories; protein 3.4g 7% DV; carbohydrates 55.8g 18% DV; fat
21.7g 33% DV; cholesterol 20.8mg 7% DV; sodium 294.9mg 12% DV.
 Pumpkin Chocolate Chip Cookies
III
Servings: 24 Yield: 2 dozen
Ingredients

1 cup canned pumpkin

1 cup white sugar
½ cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
½ cup chopped walnuts

Directions
Step 1
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl,
stir together flour, baking powder, ground cinnamon, and salt.
Dissolve the baking soda with the milk and stir in. Add flour mixture
to pumpkin mixture and mix well.
Step 2
Add vanilla, chocolate chips and nuts.
Step 3
Drop by spoonful on greased cookie sheet and bake at 350 degrees F
(175 degrees C) for approximately 10 minutes or until lightly brown
and firm.
Nutrition Facts
Per Serving:
202.4 calories; protein 2.4g 5% DV; carbohydrates 26.6g 9% DV; fat 10.7g
17% DV; cholesterol 7.8mg 3% DV; sodium 170.9mg 7% DV.
 Pumpkin Cake III
Prep: 30 mins Cook: 30 mins Total: 1 hr Servings: 14 Yield: 1 - 12x18
inch pan
Ingredients

2 cups white sugar

1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 large eggs eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
12x18 inch pan. Sift together the flour, baking powder, baking soda,
salt and cinnamon. Set aside.
Step 2
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin,
then beat in eggs one at a time. Gradually beat in flour mixture. Stir in
nuts. Spread batter into prepared 12x18 inch pan.
Step 3
Bake in the preheated oven for 30 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
Per Serving:
438.4 calories; protein 5.3g 11% DV; carbohydrates 46.8g 15% DV; fat
26.8g 41% DV; cholesterol 53.1mg 18% DV; sodium 404.1mg 16% DV.
 Vampiros Mexicanos (Mexican
Vampires)
Prep: 5 mins Total: 5 mins Servings: 1 Yield: 1 cocktail
Ingredients

1 cup ice cubes, or as needed

1 ½ fluid ounces silver tequila (100% agave)
3 ounces sangrita (Mexican-style bloody mary mix with
orange and lime)
1 ½ ounces citrus-flavored soda (such as Squirt)
½ lime, juiced
1 pinch Mexican-style chili powder with lime (such as Tajin
fruit seasoning)
1 pinch chili-lime seasoning (such as Tajin)

Directions
Step 1
Fill a highball glass with ice cubes; pour in tequila, sangrita, citrus
soda, lime juice, and chili-lime seasoning. Stir to mix well.
Tips
Make your own delicious sangrita and enjoy a truly authentic cocktail.
Nutrition Facts
Per Serving:
142.8 calories; protein 1g 2% DV; carbohydrates 10.6g 3% DV; fat 0.2g;
cholesterolmg; sodium 622mg 25% DV.
 Kitty Litter Cake
Servings: 20 Yield: 20 servings
Ingredients

1 (18.25 ounce) package German chocolate cake mix

1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls

Directions
Step 1
Prepare cake mixes and bake according to package directions (any size
pan).
Step 2
Prepare pudding according to package directions and chill until ready
to assemble.
Step 3
Crumble sandwich cookies in small batches in a food processor,
scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few
drops of green food coloring and mix.
Step 4
When cakes are cooled to room temperature, crumble them into a large
bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled
pudding. You probably won't need all of the pudding, you want the
cake to be just moist, not soggy.
Step 5
Line kitty litter box with the kitty litter liner. Put cake mixture into
box.
Step 6
Put half of the unwrapped tootsie rolls in a microwave safe dish and
heat until softened. Shape the ends so that they are no longer blunt,
 and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the
cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a
small amount of the green colored cookie crumbs lightly over the top.
Step 7
Heat 3 or 4 of the tootsie rolls in the microwave until almost melted.
Scrape them on top of the cake and sprinkle lightly with some of the
green cookie crumbs. Heat the remaining tootsie rolls until pliable and
shape as before. Spread all but one randomly over top of cake mixture.
Sprinkle with any remaining cookie crumbs. Hang the remaining
tootsie roll over side of litter box and sprinkle with a few green cookie
crumbs. Serve with the pooper scooper for a gross Halloween dessert.
Nutrition Facts
Per Serving:
351.2 calories; protein 3.4g 7% DV; carbohydrates 76.6g 25% DV; fat 7.5g
12% DV; cholesterolmg; sodium 592.9mg 24% DV.
 Carrot Cupcakes with White
Chocolate Cream Cheese Icing
Prep: 30 mins Cook: 25 mins Additional: 1 hr Total: 1 hr 55 mins
Servings: 12 Yield: 12 muffins
Ingredients

Cream Cheese Icing:

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
Carrot Cake:
2 large eggs eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Directions
Step 1
 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12
muffin cups.
Step 2
In small saucepan, melt white chocolate over low heat. Stir until
smooth, and allow to cool to room temperature.
Step 3
In a bowl, beat together the cream cheese and butter until smooth. Mix
in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually
beat in the confectioners' sugar until the mixture is fluffy. Mix in
heavy cream.
Step 4
Beat together the eggs, white sugar, and brown sugar in a bowl, and
mix in the oil and vanilla. Fold in carrots and pineapple. In a separate
bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix flour mixture into the carrot mixture until evenly moist. Fold in
1/2 cup walnuts. Transfer to the prepared muffin cups.
Step 5
Bake 25 minutes in the preheated oven, or until a toothpick inserted in
the center of a muffin comes out clean. Cool completely on wire racks
before topping with the icing and sprinkling with remaining walnuts.
Nutrition Facts
Per Serving:
639.1 calories; protein 6g 12% DV; carbohydrates 84.7g 27% DV; fat 32.2g
50% DV; cholesterol 76.2mg 25% DV; sodium 317.4mg 13% DV.
 Deep Fried Candy Bars
Prep: 10 mins Cook: 5 mins Total: 15 mins Servings: 2 Yield: 2 bars
Ingredients

2 cups all-purpose flour

1 cup corn flour
⅛ teaspoon baking soda
2 cups milk, or as needed
1 cup vegetable oil for frying
2 eaches chilled full-size chocolate-covered, nougat-filled
candy bars (such as Snickers)

Directions
Step 1
Mix all-purpose flour, corn flour, and baking soda in a shallow bowl.
Stir enough milk into the flour mixture to make a somewhat-thin batter
that will stick to the candy bars, but not drip off.
Step 2
Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees
C).
Step 3
Dip the candy bars in the batter to coat.
Step 4
Carefully put coated candy bar into hot oil and fry until golden brown,
2 to 3 minutes.
Tips
Nutrition:
The nutrition data for this recipe includes the full amount of the batter. The
actual amount of the breading consumed will vary.
We have determined the nutritional value of oil for frying based on a
retention value of 10% after cooking. The exact amount will vary
depending on cooking time and temperature, ingredient density, and the
specific type of oil used.
Nutrition Facts
Per Serving:
1003.6 calories; protein 26g 52% DV; carbohydrates 170.8g 55% DV; fat
22.6g 35% DV; cholesterol 22.1mg 7% DV; sodium 230mg 9% DV.
 Chocolate Chip Cheese Ball
Prep: 20 mins Additional: 3 hrs Total: 3 hrs 20 mins Servings: 32 Yield:
2 cups
Ingredients

1 (8 ounce) package cream cheese, softened

½ cup butter, softened
¾ cup confectioners' sugar
2 tablespoons brown sugar
¼ teaspoon vanilla extract
¾ cup miniature semisweet chocolate chips
¾ cup finely chopped pecans

Directions
Step 1
In a medium bowl, beat together cream cheese and butter until smooth.
Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate
chips. Cover, and chill in the refrigerator for 2 hours.
Step 2
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and
chill in the refrigerator for 1 hour.
Step 3
Roll the cheese ball in finely chopped pecans before serving.
Nutrition Facts
Per Serving:
101.7 calories; protein 1g 2% DV; carbohydrates 6.9g 2% DV; fat 8.4g 13%
DV; cholesterol 15.3mg 5% DV; sodium 41.9mg 2% DV.
 Apple Crisp Cups
Prep: 45 mins Cook: 20 mins Total: 1 hr 5 mins Servings: 48 Yield: 4
dozen apple crisp cups
Ingredients

3 large McIntosh apples - peeled, cored, and chopped

¼ cup water
2 tablespoons white sugar
½ teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-
muffin tins.
Step 2
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together
in a saucepan, and bring to a simmer over medium-low heat, stirring
occasionally. Simmer until apples are partially cooked, about 5
minutes; remove from heat.
Step 3
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and
nutmeg in a large bowl; cut the butter into the flour mixture with a
pastry cutter until the mixture looks like coarse crumbs. Place a
heaping tablespoon of the crust mixture into a mini muffin cup, and
press it into the cup so that it covers the bottom and pushes up the
sides of the cup. Make the crust go all the way to the top of the little
muffin cup, and patch any holes with more crust mixture. There will
be crust mixture left over. Place about 2 teaspoons of apple filling in
 the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on
the filling.
Step 4
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts
Per Serving:
109.1 calories; protein 1.1g 2% DV; carbohydrates 13.1g 4% DV; fat 6.1g
9% DV; cholesterol 15.3mg 5% DV; sodium 42.6mg 2% DV.
 Mud and Worms
Prep:10 mins Additional: 5 mins Total: 15 mins Servings: 4 Yield: 4
servings
Ingredients

12 cookies chocolate cream-filled sandwich cookies

1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (3 ounce) package gummy worms candy

Directions
Step 1
Place the chocolate sandwich cookies into a resealable plastic zipper
bag, and crush with a rolling pin into crumbs. For a more mudlike
appearance, untwist the cookies and scrape off the creme filling before
crushing cookies.
Step 2
Whisk together the chocolate pudding mix with the milk in a bowl,
stirring for 2 minutes. Sprinkle about 1/3 of the crushed sandwich
cookie crumbs into the bottom of a serving bowl, and spoon the
chocolate pudding over the crumbs. Smooth out the top of the
pudding, then top with the rest of the chocolate cookie crumbs to
resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate
until serving.
Nutrition Facts
Per Serving:
383.1 calories; protein 8.2g 17% DV; carbohydrates 69.5g 22% DV; fat
8.6g 13% DV; cholesterol 9.8mg 3% DV; sodium 587.5mg 24% DV.
 Chocolate Candy Bar Cake
Prep: 45 mins Cook: 25 mins Total: 1 hr 10 mins Servings: 12 Yield: 3
layer 8 inch cake
Ingredients

1 (18.25 ounce) package devil's food cake mix

1 ½ cups milk
3 large eggs eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8
inch) pans.
Step 2
In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla
pudding mix. Beat on low speed until blended. Scrape bowl, and beat
4 minutes on medium speed. Pour batter into prepared pans.
Step 3
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.
Step 4
To make the frosting: In a large bowl, beat the cream cheese with the
white sugar and confectioners' sugar until smooth. Fold in the whipped
topping, pecans and chopped chocolate. Spread between layers and on
top and sides of cake.
Nutrition Facts
Per Serving:
735.8 calories; protein 9.3g 19% DV; carbohydrates 75.2g 24% DV; fat
46.1g 71% DV; cholesterol 81.4mg 27% DV; sodium 535.4mg 21% DV.
 Sweetened Popcorn
Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 12 Yield: 6 cups
Ingredients

2 tablespoons butter
¼ cup water
1 cup white sugar
6 cups popped butter flavor popcorn

Directions
Step 1
Line two baking sheets with waxed paper.
Step 2
In a large pot or Dutch oven, combine butter, water and sugar. Bring to
a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to
coat evenly. Pour onto prepared baking sheets and let cool before
serving.
Nutrition Facts
Per Serving:
101.5 calories; protein 0.3g 1% DV; carbohydrates 18.9g 6% DV; fat 3.1g
5% DV; cholesterol 5.1mg 2% DV; sodium 43.6mg 2% DV.
 Shiny Cookie Icing
Prep: 10 mins Total: 10 mins Servings: 48 Yield: 1 -1/2 cup
Ingredients

2 cups confectioners' sugar

4 teaspoons light corn syrup
4 teaspoons milk

Directions
Step 1
Stir confectioners' sugar, corn syrup, and milk together in a bowl
until smooth.
Nutrition Facts
Per Serving:
21.9 calories; proteing; carbohydrates 5.6g 2% DV; fatg; cholesterolmg;
sodium 0.4mg.
 Poop Emoji Cookies
Prep: 45 mins Cook: 12 mins Additional: 2 hrs 30 mins Total: 3 hrs 27
mins Servings: 45 Yield: 45 cookies
Ingredients

2 ½ cups all-purpose flour

1 cup confectioners' sugar
¾ cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
4 teaspoons baking powder
2 teaspoons vanilla sugar
1 pinch salt
9 tablespoons unsalted butter, cubed
¼ cup milk
1 egg

Decoration:

3 tablespoons confectioners' sugar

2 teaspoons lemon juice, or as needed
90 eaches candy eyeballs

Directions
Step 1
Combine flour, 1 cup confectioners' sugar, 3/4 cups plus 2 tablespoons
cocoa powder, baking powder, vanilla sugar, and salt in a large bowl.
Work in butter with your fingers until mixture resembles small
crumbs. Add milk and egg and knead into a soft dough. Place in a
bowl, cover, and refrigerate for 30 minutes.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets
with parchment paper.
Step 3
 Roll dough into long, thin 8-inch ropes, pinching one end into a pointy
tip. Arrange in the shape of a little poop-mound with the pointy tip on
top and place onto the prepared baking sheet, leaving space between
individual cookies.
Step 4
Bake in the preheated oven until lightly darkened on the bottom and
dried, 10 to 12 minutes. Carefully remove from baking sheet and
transfer onto a wire rack to cool completely, about 2 hours.
Step 5
Mix 3 tablespoons confectioners' sugar with lemon juice to form a thin
icing. Glue 2 candy eyeballs on each poop cookie and let dry.
Cook's Note:
Instead of vanilla sugar you can also use regular sugar and a few drops of
vanilla extract.
Nutrition Facts
Per Serving:
74.9 calories; protein 1.3g 3% DV; carbohydrates 11.3g 4% DV; fat 3.1g
5% DV; cholesterol 9.9mg 3% DV; sodium 49.8mg 2% DV.
 Pumpkin Pie for Dieters
Prep: 10 mins Additional: 1 hr Total: 1 hr 10 mins Servings: 6 Yield: 6
servings
Ingredients

1 (15 ounce) can pumpkin puree

½ cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat free frozen whipped topping

Directions
Step 1
In a medium bowl, mix together the pumpkin, milk, and instant
pudding mix. Stir in the pumpkin pie spice, and fold in half of the
whipped topping.
Step 2
Pour into an 8-inch pie plate, and spread remaining whipped topping
over the top. Chill for 1 hour, or until set.
Nutrition Facts
Per Serving:
109.7 calories; protein 1.5g 3% DV; carbohydrates 23g 7% DV; fat 0.3g 1%
DV; cholesterol 0.4mg; sodium 394.4mg 16% DV.
 Pumpkin Dip
Prep: 15 mins Total: 15 mins Servings: 32 Yield: 4 cups
Ingredients

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

Directions
Step 1
In a medium bowl, blend cream cheese and confectioners' sugar until
smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin
pie spice, and orange juice until smooth and well blended. Chill until
serving.
Nutrition Facts
Per Serving:
60.9 calories; protein 0.7g 1% DV; carbohydrates 9.4g 3% DV; fat 2.5g 4%
DV; cholesterol 7.7mg 3% DV; sodium 53mg 2% DV.
 Caramelized Spicy Pumpkin Seeds
Prep: 10 mins Cook: 25 mins Total: 35 mins Servings: 8 Yield: 2 cups
Ingredients

3 tablespoons white sugar

¼ teaspoon cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 pinch cayenne pepper
2 cups raw whole pumpkin seeds, washed and dried
1 serving cooking spray
2 teaspoons salt, or to taste
1 tablespoon olive oil
2 tablespoons white sugar

Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet
with parchment paper.
Step 2
In a large bowl, stir together 3 tablespoons of sugar, the cumin,
cinnamon, ginger, and cayenne pepper, and set aside.
Step 3
Place the pumpkin seeds on the prepared baking sheet, spray them
with cooking spray, and sprinkle with salt to taste. Bake the seeds in
the preheated oven until lightly golden, 20 to 25 minutes.
Step 4
Heat the oil in a large nonstick skillet over medium heat, and stir in the
toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and
stir the seeds until the sugar forms a coating on the seeds, 2 to 3
minutes. Stir the caramelized seeds into the bowl of sugar-spice
mixture, toss to coat, and let cool.
Nutrition Facts
Per Serving:
117.2 calories; protein 3g 6% DV; carbohydrates 16.6g 5% DV; fat 4.8g 7%
DV; cholesterolmg; sodium 584.9mg 23% DV.
 Almond Joy Cookies
Prep: 20 mins Cook: 8 mins Additional: 5 mins Total: 33 mins Servings:
36 Yield: 3 dozen cookies
Ingredients

4 ½ cups all-purpose flour

2 teaspoons baking soda
1 teaspoon salt
1 ½ cups white sugar
1 ½ cups brown sugar
1 ripe banana
4 large eggs eggs
1 tablespoon vanilla extract
5 cups chocolate chips
2 cups sweetened flaked coconut
2 cups chopped almonds

Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking
sheets.
Step 2
Combine flour, baking soda, and salt in a bowl.
Step 3
Beat white sugar, brown sugar, and banana together in a separate bowl
until smooth and creamy; beat in eggs, 1 at a time, until well mixed.
Stir in vanilla extract.
Step 4
Stir banana mixture into flour mixture until batter is well mixed; fold
in chocolate chips, coconut, and almonds. Drop batter by rounded
spoonfuls onto the prepared baking sheets.
Step 5
 Bake in the preheated oven until edges of cookies are beginning to
crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.
Cook's Note:
If you prefer, you can use 1 cup of butter instead of the banana.
Nutrition Facts
Per Serving:
285 calories; protein 4.6g 9% DV; carbohydrates 44.9g 15% DV; fat 11.5g
18% DV; cholesterol 20.7mg 7% DV; sodium 158.7mg 6% DV.
 Pumpkin Bavarian Cream Tart
Prep: 20 mins Cook: 20 mins Additional: 3 hrs Total: 3 hrs 40 mins
Servings: 10 Yield: 10 servings
Ingredients

1 (15 ounce) can pumpkin puree

1 cup light cream
¼ cup milk
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup white sugar
¼ cup cold water
1 (.25 ounce) package unflavored gelatin
4 large egg yolks egg yolks
½ cup white sugar
1 teaspoon vanilla extract
3 tablespoons Scotch whiskey
1 cup heavy cream
1 (9 inch) baked pastry shell

Directions
Step 1
Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon,
cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
Step 2
Pour the cold water into a small bowl and sprinkle gelatin over to
soften.
Step 3
Combine the egg yolks and the remaining 1/2 cup of sugar in a large
saucepan. Use a hand mixer to beat the yolks and sugar until they
 become thick and pale, about 5 minutes. Mix in the blended pumpkin
puree and heat gently over low heat, stirring, just until the mixture is
hot and small bubbles begin to form. Do not boil. Spoon pumpkin
mixture into a large bowl and stir in the vanilla, whiskey, and gelatin
mixture. Refrigerate the pumpkin mixture until it begins to set, about
20 minutes.
Step 4
Use a hand mixer to whip the heavy cream in a large bowl. With a
rubber spatula or wire whisk, fold 1/3 of the whipped cream into the
cooled pumpkin mixture. Gently run the spatula through the center of
the bowl, then around the sides of the bowl, repeating until fully
incorporated. Add the remaining cream, folding just until
incorporated.
Step 5
Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours.
Garnish with additional whipped cream, if desired.
Nutrition Facts
Per Serving:
289.9 calories; protein 4g 8% DV; carbohydrates 28.5g 9% DV; fat 17.1g
26% DV; cholesterol 115mg 38% DV; sodium 274.9mg 11% DV.
 Flayed Man Cheese Ball
Prep: 1 hr Additional: 30 mins Total: 1 hr 30 mins Servings: 24 Yield: 24
servings
Ingredients

2 (3 ounce) packages prosciutto

2 eaches pimento-stuffed green olives
24 ounces cream cheese, softened
6 ounces shredded Cheddar cheese
6 ounces shredded Havarti cheese
½ cup pitted green olives, chopped
¼ cup roasted red peppers, drained and chopped

Directions
Step 1
Lightly coat plastic face mask with cooking spray (see Cook's Notes).
Line the face mask with plastic wrap, taking care to press it down fully
into the nose and eyes.
Step 2
Reserve two or three slices of prosciutto and set aside. Tear the
remaining slices of prosciutto into strips and lay them into the mask to
form the "muscle tissue." Start around the eyes, leaving eyes blank,
and then create the cheeks, chin, and forehead.
Step 3
Take the two whole green olives and position them in the eye holes,
pimento side-down. Set the mask aside.
Step 4
Combine the softened cream cheese, Cheddar, and Havarti cheeses in
a mixing bowl. Add the chopped green olives and roasted red peppers.
Use an electric mixer or clean hands to mix until thoroughly
combined.
Step 5
 Take a heaping spoonful of the cheese mixture and arrange it to form
an eye around one olive, and then the other. Gently lay handfuls of the
cheese mixture all around the mask, taking care not to move the slices
of prosciutto. Press the cheese down as you work to fill in all of the
crevices. When the mask is full, gently press in the cheese mixture all
around the mask. Refrigerate for at least 30 minutes.
Step 6
Invert the mask onto a serving platter and gently remove the mask and
the plastic wrap. You should be left with a gorgeous (and freaky) face.
If there is cheese showing around the bottom edges, use the reserved
prosciutto slices to cover it before serving.

Cook's Note:
Plastic face masks are available at craft stores like Michael's or Jo-Anns. If
you have your own cheese ball recipe, you can certainly use it instead.
Nutrition Facts
Per Serving:
189.2 calories; protein 6.9g 14% DV; carbohydrates 1g; fat 17.8g 27% DV;
cholesterol 53.7mg 18% DV; sodium 426.8mg 17% DV.
 Super Easy Chicken Chili
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 6 Yield: 6 servings
Ingredients

2 tablespoons olive oil

1 onion, chopped
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into
bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese

Directions
Step 1
Heat olive oil in a large saucepan over medium heat. Stir in onions,
and cook until softened and translucent, about 3 minutes. Pour in
chicken broth, great Northern beans, chopped chiles, and torn chicken.
Season with cumin, chili powder, and cayenne pepper. Increase heat to
medium-high to bring to a boil, then reduce heat to medium-low, and
simmer for 10 minutes.
Step 2
Stir in sour cream and simmer for 5 minutes. To serve, ladle into
bowls and sprinkle with Monterey Jack cheese.
Nutrition Facts
Per Serving:
614.9 calories; protein 45.3g 91% DV; carbohydrates 39.5g 13% DV; fat
31.6g 49% DV; cholesterol 115.7mg 39% DV; sodium 588.9mg 24% DV.
 Dragon Eggs
Prep: 30 mins Cook: 45 mins Additional: 1 hr 30 mins Total: 2 hrs 45
mins Servings: 6 Yield: 6 servings
Ingredients

6 large eggs eggs

¼ cup soy sauce
2 tablespoons molasses
2 teaspoons salt
8 eaches tea bags

Filling:

⅓ cup mayonnaise
2 tablespoons minced red bell pepper
1 pinch salt and ground black pepper to taste
1 cup salsa

Directions
Step 1
Place eggs in a saucepan and cover with water. Bring to a boil, remove
from heat, and let eggs stand in hot water for 15 minutes. Drain hot
water and fill saucepan with cold water; allow eggs to sit until cooled,
15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter
so the shell is cracked but still intact.
Step 2
Return eggs to saucepan and pour in enough water to cover eggs; add
soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat,
and simmer until eggs have absorbed color, about 30 minutes. Remove
saucepan from heat and leave eggs in water to cool to room
temperature.
Step 3
Peel eggs and trim bottom of each egg so it will stand upright. Cut
each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise,
 red bell pepper, salt, and pepper into egg yolks until evenly combined.
Step 4
Spoon yolk mixture back into egg whites; smooth filling to be level
with egg white. Put each egg back together.
Step 5
Pour salsa onto a plate and assemble eggs upright into the salsa.
Nutrition Facts
Per Serving:
196.9 calories; protein 7.8g 16% DV; carbohydrates 9.5g 3% DV; fat 14.8g
23% DV; cholesterol 190.6mg 64% DV; sodium 1803.3mg 72% DV.
 Spooky Witches' Fingers
Prep: 35 mins Cook: 20 mins Additional: 20 mins Total: 1 hr 15 mins
Servings: 60 Yield: 60 cookies
Ingredients

1 cup butter, softened

1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup whole almonds
1 (.75 ounce) tube red decorating gel

Directions
Step 1
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.
Step 2
Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking
sheets.
Step 3
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.
Step 4
Bake in the preheated oven until the cookies are slightly golden in
color, 20 to 25 minutes.
Step 5
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.
Nutrition Facts
Per Serving:
68.3 calories; protein 1.1g 2% DV; carbohydrates 6.9g 2% DV; fat 4.1g 6%
DV; cholesterol 11.2mg 4% DV; sodium 75.7mg 3% DV.
 Spooky Witches' Fingers
Prep: 35 mins Cook: 20 mins Additional: 20 mins Total: 1 hr 15 mins
Servings: 60 Yield: 60 cookies
Ingredients

1 cup butter, softened

1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup whole almonds
1 (.75 ounce) tube red decorating gel

Directions
Step 1
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.
Step 2
Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking
sheets.
Step 3
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.
Step 4
Bake in the preheated oven until the cookies are slightly golden in
color, 20 to 25 minutes.
Step 5
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.
Nutrition Facts
Per Serving:
68.3 calories; protein 1.1g 2% DV; carbohydrates 6.9g 2% DV; fat 4.1g 6%
DV; cholesterol 11.2mg 4% DV; sodium 75.7mg 3% DV.
 Halloween Candy Corn Jell-O
Shots
Prep: 15 mins Additional: 3 hrs 30 mins Total: 3 hrs 45 mins Servings:
16 Yield: 16 shots
Ingredients

1 ½ cups boiling water, divided

1 (3 ounce) package lemon-flavored gelatin mix (such as
Jell-O)
2 cups vodka, divided
1 cup ice cubes
1 (3 ounce) package orange-flavored gelatin mix (such as
Jell-O)
2 tablespoons warm water
1 (.25 ounce) envelope unflavored gelatin
1 (14 ounce) can sweetened condensed milk
½ cup light rum

Directions
Step 1
Pour 3/4 cup boiling water into a small bowl. Add lemon gelatin mix;
stir until dissolved. Pour 1 cup vodka into a glass measuring cup; add
enough ice to make 1 1/4 cup. Stir into lemon gelatin until slightly
thickened; remove any unmelted ice. Fill tall shot glasses 1/3 of the
way with lemon gelatin mixture.
Step 2
Refrigerate until lemon gelatin layer is set, at least 90 minutes.
Step 3
Pour remaining 3/4 cup boiling water into the small bowl. Add orange
gelatin mix; stir until dissolved. Pour remaining 1 cup vodka into a
glass measuring cup; add enough ice to make 1 1/4 cup. Stir into
 orange gelatin until slightly thickened; remove any unmelted ice. Pour
over lemon gelatin layer.
Step 4
Refrigerate until orange gelatin layer is set, at least 90 minutes.
Step 5
Pour 2 tablespoons warm water into a bowl. Add unflavored gelatin;
stir until dissolved. Stir in condensed milk and rum. Pour over orange
gelatin layer.
Step 6
Refrigerate until top layer is set, at least 30 minutes.
Cook's Note:
Tall shot glasses are available at specialty stores or online.
Nutrition Facts
Per Serving:
202.4 calories; protein 3.3g 7% DV; carbohydrates 22.4g 7% DV; fat 2.1g
3% DV; cholesterol 8.3mg 3% DV; sodium 81.2mg 3% DV.
 Mom's Carrot and Raisin Salad
Prep: 10 mins Total: 10 mins Servings: 4 Yield: 4 servings
Ingredients

1 (16 ounce) package carrots, peeled and shredded

3 tablespoons orange juice
⅓ cup raisins

Directions
Step 1
Stir the shredded carrots, orange juice, and raisins together in a bowl.
Nutrition Facts
Per Serving:
92.3 calories; protein 1.5g 3% DV; carbohydrates 22.8g 7% DV; fat 0.4g
1% DV; cholesterolmg; sodium 78.9mg 3% DV.
 Chocolate Magic Cake
Prep: 20 mins Cook: 50 mins Additional: 30 mins Total: 1 hr 40 mins
Servings: 10 Yield: 10 servings
Ingredients

⅔ cup unsweetened cocoa powder

⅓ cup all-purpose flour
2 teaspoons instant espresso powder
¾ teaspoon sea salt
4 large eggs eggs at room temperature, separated
1 cup white sugar
1 tablespoon water
½ cup unsalted butter, melted
2 teaspoons vanilla extract
2 cups whole milk, lukewarm
1 teaspoon cream of tartar

Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch
baking pan.
Step 2
Whisk cocoa powder, flour, espresso powder, and salt together in a
bowl.
Step 3
Combine egg yolks, white sugar, and water in the bowl of a stand
mixer. Beat on high speed until eggs are light and creamy, about 2
minutes. Reduce speed to low and add butter and vanilla extract.
Increase speed to medium; beat until light and fluffy, about 1 minute.
Reduce speed to low and add the cocoa mixture in 3 batches, mixing
thoroughly after each addition and scraping down the sides of the
bowl. Stir milk slowly into the batter until well combined. Pour
chocolate batter into a separate bowl.
 Step 4
Clean and dry out bowl and beaters. Beat egg whites and cream of
tartar together on high speed until stiff peaks form. Fold 3/4 of the egg
white mixture into the chocolate batter using a spatula; pour back into
the egg white bowl, folding mixture in slowly until batter is smooth
but still light and fluffy. Pour batter into the prepared pan.
Step 5
Bake in the preheated oven until edges are set and center still jiggles
slightly, about 50 minutes. Let cake cool completely, at least 30
minutes.
Nutrition Facts
Per Serving:
248.6 calories; protein 5.8g 12% DV; carbohydrates 29g 9% DV; fat 13.6g
21% DV; cholesterol 103.7mg 35% DV; sodium 182.4mg 7% DV.
 Dead Man Meatloaf
Prep: 25 mins Cook: 45 mins Total: 1 hr 10 mins Servings: 8 Yield: 8
servings
Ingredients

1 tablespoon butter
1 tablespoon minced garlic
1 onion, chopped
1 cup chopped celery
2 large eggs eggs
2 pounds lean ground beef
1 tablespoon Cajun seasoning
1 cup seasoned bread crumbs
1 pitted black olive, cut in half
1 cup ketchup

Directions
Step 1
Melt the butter in a skillet over medium heat. Cook and stir the garlic,
onion, and celery in the hot butter until the onion has softened and
turned translucent, about 10 minutes. Transfer the vegetables to a
mixing bowl, and allow to cool to just warm.
Step 2
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of
aluminum foil onto a baking sheet, and spray with nonstick cooking
spray.
Step 3
Crack the eggs into the mixing bowl with the vegetables, and mix until
the egg is smooth. Add the ground beef, Cajun seasoning, and bread
crumbs. Mix with your hands until the mixture is evenly blended.
Form the meat mixture into the shape of a stick man.
Step 4
 Bake in the preheated oven until no longer pink in the center, about 35
minutes. An instant-read thermometer inserted into the center should
read at least 160 degrees F (70 degrees C). Once done, place the olive
halves onto the head for eyes, and pour the ketchup onto the abdomen.
Return to oven, and bake 10 more minutes. Serve with a plastic knife
impaled in the abdomen for effect.
Nutrition Facts
Per Serving:
358.2 calories; protein 27.8g 56% DV; carbohydrates 20.5g 7% DV; fat
18.1g 28% DV; cholesterol 127.9mg 43% DV; sodium 877.3mg 35% DV.
 Mary's Sugar Cookies
Prep: 15 mins Cook: 8 mins Additional: 2 hrs 2 mins Total: 2 hrs 25 mins
Servings: 30 Yield: 5 dozen
Ingredients

1 cup butter, softened

1 ½ cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ cup granulated sugar for decoration

Directions
Step 1
In a large bowl, cream together the butter and confectioners' sugar
until smooth. Beat in the egg and stir in the vanilla and almond extract.
Combine the flour, baking soda and cream of tartar; blend into the
creamed mixture. Cover and chill for at least two hours.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Divide the dough
into two parts. On a lightly floured surface, roll each piece of the
dough out to 3/16 inch in thickness. Cut into desired shapes with
cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie
sheets. Sprinkle cookies with plain or colored granulated sugar.
Step 3
Bake for 8 minutes in the preheated oven, until lightly browned. Allow
cookies to cool on baking sheet for 5 minutes before removing to a
wire rack to cool completely.
Nutrition Facts
Per Serving:
126.3 calories; protein 1.4g 3% DV; carbohydrates 16g 5% DV; fat 6.4g
10% DV; cholesterol 22.5mg 8% DV; sodium 88.2mg 4% DV.
 Double Layer Pumpkin Pie
Prep: 20 mins Additional: 4 hrs Total: 4 hrs 20 mins Servings: 8 Yield: 1
-9-inch pie
Ingredients

4 ounces cream cheese, softened

1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Directions
Step 1
In a large bowl, whisk together cream cheese, 1 tablespoon of milk,
and sugar until smooth. Gently stir in whipped topping. Spread into
bottom of crust.
Step 2
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding
mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread
over cream cheese layer.
Step 3
Refrigerate 4 hours, or until set.
Nutrition Facts
Per Serving:
355.7 calories; protein 4g 8% DV; carbohydrates 51.2g 17% DV; fat 16g
25% DV; cholesterol 18.2mg 6% DV; sodium 690.2mg 28% DV.
 Cream Cheese Pumpkin Roll
Prep: 25 mins Cook: 15 mins Additional: 2 hrs 10 mins Total:2 hrs 50
mins Servings: 10 Yield: 1 roll
Ingredients

3 large eggs eggs

1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Filling:

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch
jelly roll pan and line with wax paper.
Step 2
Beat eggs and white sugar in a large bowl until well blended; stir in
2/3 cup pumpkin puree.
Step 3
Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in
another bowl; stir into egg mixture until just blended. Pour mixture
into prepared jelly roll pan.
 Step 4
Bake in preheated oven until a toothpick inserted into the center comes
out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn
cake out onto a clean towel. Remove and discard wax paper. Roll cake
up into the towel, starting with the short end. Cool.
Step 5
Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin
puree, and vanilla extract in another bowl until smooth.
Step 6
Spread a large sheet of plastic wrap on a work surface. Place and
unroll cake over plastic and spread with prepared filling. Re-roll cake
and wrap with plastic. Refrigerate, seam-side down, until chilled,
about 2 hours.
Nutrition Facts
Per Serving:
308.1 calories; protein 4.8g 10% DV; carbohydrates 41.9g 14% DV; fat
14.1g 22% DV; cholesterol 92.6mg 31% DV; sodium 324.9mg 13% DV.
 Impossible Pumpkin Pie
Prep: 25 mins Cook:50 mins Total: 1 hr 15 mins Servings: 8 Yield: 8
servings
Ingredients

¾ cup white sugar

3 tablespoons butter, softened
2 large eggs eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie
pan, and set aside.
Step 2
Sift together the flour, baking powder, salt, cinnamon, allspice, ginger
and nutmeg.
Step 3
In a large bowl, beat together the sugar, butter and eggs. Mix in the
pumpkin, milk and vanilla. Add the sifted ingredients, and beat until
smooth. Pour into the prepared pan.
Step 4
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a
toothpick inserted in center comes out clean.
Nutrition Facts
Per Serving:
244.5 calories; protein 6.3g 13% DV; carbohydrates 34.7g 11% DV; fat
9.5g 15% DV; cholesterol 71.7mg 24% DV; sodium 309.2mg 12% DV.
 Peanut Butter Popcorn Balls
Prep: 15 mins Cook: 10 mins Additional: 30 mins Total: 55 mins
Servings: 16 Yield: 16 servings
Ingredients

1 cup brown sugar

⅔ cup white corn syrup
¼ cup butter
1 cup peanut butter
20 cups popped popcorn

Directions
Step 1
Combine brown sugar, corn syrup, and butter in a large saucepan;
cook and stir over medium heat until mixture comes to a rolling boil.
Remove saucepan from heat; stir in peanut butter until mixture is
smooth.
Step 2
Place popcorn in a large bowl. Pour peanut butter mixture over
popcorn; toss until evenly coated. Form into about 16 balls using
buttered hands. Arrange balls on a waxed paper-lined baking sheet;
allow to dry and set, at least 30 minutes.
Cook's Note:
This will set up quickly, so if it gets too cool to form into balls, microwave
15 to 30 seconds one time only. More than once it will burn.
Nutrition Facts
Per Serving:
249.4 calories; protein 5.3g 11% DV; carbohydrates 34.9g 11% DV; fat
11.4g 18% DV; cholesterol 7.6mg 3% DV; sodium 107.2mg 4% DV.
 Perfect Cut-Out Cookie Dough
Prep: 10 mins Additional: 1 hr Total: 1 hr 10 mins Servings: 12 Yield: 12
large cookies
Ingredients

6 tablespoons unsalted butter

½ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Directions
Step 1
Beat butter and sugar with an electric mixer in a large bowl until
smooth. Blend egg and vanilla extract into the butter mixture.
Step 2
Stir flour, baking powder, and salt together in a bowl; mix into the
butter mixture until just incorporated. Wrap dough in plastic wrap and
refrigerate at least 1 hour. Remove from refrigerator and let the dough
warm to room temperature.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut
dough into shapes with cookie cutters; arrange onto baking sheets.
Step 5
Bake cookies until firm in the center, but not yet browning, 8 to 12
minutes. Let cool briefly on baking sheet before transferring to a
cooling rack to cool completely.
Nutrition Facts
Per Serving:
135.2 calories; protein 2.2g 4% DV; carbohydrates 17.3g 6% DV; fat 6.3g
10% DV; cholesterol 30.8mg 10% DV; sodium 164.3mg 7% DV.
 Green Punch
Prep: 5 mins Total: 5 mins Servings: 20 Yield: 20 servings
Ingredients

2 (3 ounce) packages lime flavored Jell-O mix

1 quart hot water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate,
thawed
2 cups white sugar
4 ½ cups cold water
2 liters ginger ale

Directions
Step 1
In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow
to cool.
Step 2
When gelatin is cool, pour into a large punch bowl, Stir in pineapple
juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour
in ginger ale just before serving.
Nutrition Facts
Per Serving:
231.9 calories; protein 1.8g 4% DV; carbohydrates 57.3g 19% DV; fat 0.2g;
cholesterolmg; sodium 54mg 2% DV.
 Pumpkin Pie
Servings: 8 Yield: 1 - 9 inch pie
Ingredients

1 egg
1 tablespoon all-purpose flour
¾ cup white sugar
½ teaspoon salt
1 ½ cups pumpkin puree
1 ½ cups evaporated milk
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 tablespoons light corn syrup
1 recipe pastry for a 9 inch single crust pie

Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Add the sugar gradually to the pumpkin puree. Beat well an stir in the
flour, salt and spices. Stir in the corn syrup and beat well. Stir in the
slightly beaten egg, then slowly add the evaporated milk, mixing until
well blended. Pour the batter into the unbaked pie shell.
Step 3
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the
oven temperature to 325 degrees F (165 degrees F) and continue
baking pie for an additional 30 minutes or until a knife inserted into
the mixture comes out clean.
Nutrition Facts
Per Serving:
287 calories; protein 5.8g 12% DV; carbohydrates 41g 13% DV; fat 11.7g
18% DV; cholesterol 37mg 12% DV; sodium 324.8mg 13% DV.
Toasted Pumpkin Seeds with Sugar
and Spice
Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 4 Yield: 1 cup
Ingredients

1 cup raw pumpkin seeds, rinsed and dried

6 tablespoons white sugar, divided
¼ teaspoon salt
½ teaspoon pumpkin pie spice
1 tablespoon vegetable oil

Directions
Step 1
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin
seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring
occasionally, until dry and toasted. Larger seeds may take longer.
Step 2
In a large bowl, stir together 2 tablespoons of white sugar, salt, and
pumpkin pie spice. Set aside. Heat the oil in a large skillet over
medium-high heat. Add the pumpkin seeds and sprinkle the remaining
sugar over them. Stir with a wooden spoon until the sugar melts, about
45 seconds. Pour seeds into the bowl with the spiced sugar and stir
until coated. Allow to cool before serving. Store in an airtight
container at room temperature.
Nutrition Facts
Per Serving:
290 calories; protein 8.5g 17% DV; carbohydrates 25g 8% DV; fat 19.3g
30% DV; cholesterolmg; sodium 151.7mg 6% DV.
 Candy Bar Brownies
Servings: 6 Yield: 1 dozen
Ingredients

1 (18.25 ounce) package German chocolate cake mix

¾ cup melted butter
⅔ cup sweetened condensed milk
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat
candy, chopped

Directions
Step 1
Mix cake mix with melted butter or margarine and condensed milk.
Spread out 1/2 of the mixture into a 9 x 13 inch pan.
Step 2
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Step 3
Slice candy bars into little slices. Lay these on top of the baked crust.
With the remaining batter-crumble it on top of the candy bars. It will
have a crumbly texture. No need to spread it on top to make it smooth.
Step 4
Put it back into the oven and bake it for another 20 minutes.
Nutrition Facts
Per Serving:
840.8 calories; protein 9.9g 20% DV; carbohydrates 112.3g 36% DV; fat
40.5g 62% DV; cholesterol 77.8mg 26% DV; sodium 939.6mg 38% DV.
 Halloween Cyclops Cupcakes
Prep: 30 mins Cook: 10 mins Additional: 1 hr 30 mins Total: 2 hrs 10
mins Servings: 12 Yield: 12 cupcakes
Ingredients
Cupcakes:

9 tablespoons unsweetened cocoa powder

5 tablespoons boiling water, or more if needed
¾ cup unsalted butter
¾ cup white sugar
2 tablespoons white sugar
3 eaches eggs
1 cup all-purpose flour
2 teaspoons baking powder

Frosting:

1 (8 ounce) package cream cheese, softened and cubed

¼ cup unsalted butter, softened
½ teaspoon vanilla extract
1 cup confectioners' sugar
3 drops green food coloring

Cyclops:

1 (.68 oz. tube) black decorating gel

12 piece (blank)s blue candy-coated milk chocolate pieces
4 eaches marshmallows
3 eaches dark colored fruit leather
2 tablespoons confectioners' sugar
½ teaspoon lemon juice, or more as needed
3 tablespoons silver dragees decorating candy
24 eaches sunflower seeds
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup
muffin tin or line cups with paper liners.
Step 2
Sift cocoa powder into a large bowl and add 5 tablespoons boiling
water. Stir into a thick paste, adding more water, 1 tablespoon at a
time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons
sugar and beat with an electric mixer until smooth and creamy. Beat in
eggs one at a time, beating well after each addition, until batter is
smooth.
Step 3
Mix flour and baking powder in a bowl and stir into the batter until
well combined. Spoon batter into the prepared muffin cups, filling
each 2/3 to the top using an ice cream scoop.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed
and a toothpick comes out clean, 10 to 15 minutes. Allow to cool in
muffin tin for a few minutes; transfer to wire rack and cool
completely, about 1 hour.

Step 5
Beat cream cheese and 1/4 cup butter together in a bowl until creamy.
Mix in vanilla extract. Stir in 1 cup confectioners' sugar gradually until
frosting is smooth. Mix in green food coloring.
Step 6
Frost each cupcake with a thin layer of green frosting and refrigerate
for 30 minutes to make decorating easier. Frost with a second thin
layer of green frosting.
Step 7
Draw a small dot with the black decorating gel on each candy-coated
milk chocolate piece for the pupil. Cut marshmallows into 4 slices
with a sharp knife and stick 1 blue pupil in the center of each
marshmallow piece.
Step 8
 Cut fruit leather into crescent shapes or semi-circles for the mouths
using small sharp scissors.
Step 9
Mix 2 tablespoons confectioners' sugar with lemon juice in a bowl to
make icing. Glue silver dragees onto the fruit leather mouths using a
toothpick dipped in icing.
Step 10
Assemble cyclops by placing a mouth and one marshmallow eye onto
each cupcake. Stick 2 sunflower seeds on top of the cupcake for the
horns.
Nutrition Facts
Per Serving:
424.6 calories; protein 5.3g 11% DV; carbohydrates 48.2g 16% DV; fat
25.2g 39% DV; cholesterol 102.2mg 34% DV; sodium 275.9mg 11% DV.
 Licorice Caramels
Prep: 10 mins Cook: 30 mins Additional:2 hrs 20 mins Total: 3 hrs
Servings: 64 Yield: 64 pieces
Ingredients

1 cup butter
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup corn syrup
⅛ teaspoon salt
1 teaspoon anise extract
black paste food coloring

Directions
Step 1
Line a 9x9 inch dish with buttered foil.
Step 2
In a large saucepan over medium heat, melt butter. Stir in sugar, milk,
corn syrup and salt. Bring to a boil, stirring frequently. Continue to
heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C),
or until a small amount of syrup dropped into cold water forms a firm
but pliable ball. Remove from heat and stir in anise and food coloring.
Pour into prepared pan. Let cool completely, several hours.
Step 3
To cut, turn out of pan and peel away foil. Cut with a buttered knife.
Wrap pieces in waxed paper or candy wrappers.
Nutrition Facts
Per Serving:
83.9 calories; protein 0.5g 1% DV; carbohydrates 13.5g 4% DV; fat 3.4g
5% DV; cholesterol 9.7mg 3% DV; sodium 35.9mg 1% DV.
 Whipped Pumpkin Dip
Prep: 15 mins Additional: 2 hrs Total: 2 hrs 15 mins Servings: 20 Yield:
20 servings
Ingredients

1 (8 ounce) package cream cheese, softened

1 cup pumpkin puree
½ cup confectioners' sugar
2 teaspoons pumpkin pie spice
1 (8 ounce) container frozen whipped topping (such as Cool
Whip), thawed

Directions
Step 1
Beat cream cheese in a bowl with an electric mixer until smooth; mix
in pumpkin puree until smooth. Stir confectioners' sugar and pumpkin
pie spice into mixture until evenly mixed; fold in whipped topping.
Cover bowl with plastic wrap and refrigerate for flavors to blend,
about 2 hours.
Nutrition Facts
Per Serving:
91.6 calories; protein 1.1g 2% DV; carbohydrates 7.1g 2% DV; fat 6.8g
11% DV; cholesterol 12.3mg 4% DV; sodium 65.6mg 3% DV.
 Pumpkin Cookies I
Prep: 15 mins Cook: 10 mins Additional: 10 mins Total: 35 mins
Servings: 36 Yield: 3 dozen
Ingredients

½ cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ cups butterscotch chips

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Step 2
In a medium bowl, cream the shortening and sugar. Stir in the
pumpkin and vanilla. Sift together the flour, salt, baking soda, baking
powder, and cinnamon; stir into the creamed mixture. Then mix in the
butterscotch chips. Drop dough by teaspoonfuls onto the prepared
cookie sheets.
Step 3
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for
a minute on cookie sheets before transferring to wire cooling racks.
Nutrition Facts
Per Serving:
115.3 calories; protein 0.8g 2% DV; carbohydrates 16.1g 5% DV; fat 5g 8%
DV; cholesterolmg; sodium 88.8mg 4% DV.
 The Fires of Hades - Hellish Relish
Prep: 25 mins Additional: 2 hrs Total: 2 hrs 25 mins Servings: 16 Yield:
16 servings
Ingredients

1 pound habanero peppers, seeded and minced

2 tablespoons lemon juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons finely grated raw horseradish
1 tablespoon chopped fresh dill weed
¼ cup olive oil

Directions
Step 1
In a large bowl, stir together the peppers, lemon juice, lime juice,
garlic, horseradish, dill weed and olive oil. Transfer to a sealed
container and refrigerate for 2 hours before serving.
Note
Use care when handling habanero chile peppers. Even after you discard the
rubber gloves, wash your hands immediately. When applying this relish to a
food item, remember to try just a small amount at first!
Nutrition Facts
Per Serving:
41.2 calories; protein 0.6g 1% DV; carbohydrates 2.5g 1% DV; fat 3.5g 5%
DV; cholesterolmg; sodium 3.3mg.
 Pumpkin Cheesecake Cupcakes
Prep: 25 mins Cook: 15 mins Additional: 30 mins Total: 1 hr 10 mins
Servings: 24 Yield: 24 cupcakes
Ingredients
Crust:

1 (4.8 ounce) package graham crackers

2 tablespoons ground ginger
6 tablespoons butter, melted

Filling:

3 (8 ounce) packages cream cheese, softened

½ cup white sugar
½ cup packed brown sugar
1 (15 ounce) can pumpkin puree
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
¼ teaspoon salt
3 large eggs eggs

Topping:

1 cup sour cream

3 tablespoons confectioners' sugar, or to taste
1 tablespoon vanilla extract
1 pinch ground cinnamon, for garnish

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups
with foil liners.
 Step 2
Crush graham crackers and 2 tablespoons ground ginger together in a
resealable plastic bag; pour into a bowl. Add butter to graham cracker
mixture and mix with a fork or pastry blender until blended.
Step 3
Beat cream cheese, white sugar, and brown sugar together in a large
bowl until creamy; beat in pumpkin puree. Add cinnamon, 1
tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time,
beating well after each addition.
Step 4
Press 1 tablespoon graham cracker mixture into the base of each
prepared muffin cup, pressing mixture slightly up the sides of the
liners. Fill each cup with cream cheese mixture.
Step 5
Bake in the preheated oven until tops are smooth and cupcakes jiggle
slightly when moved, about 15 minutes. Cool in the pans for 10
minutes before transferring to a wire rack to cool.
Step 6
Stir sour cream, confectioners' sugar, and vanilla extract together in a
bowl until frosting is smooth. Top each cheesecake with the topping
and sprinkle with cinnamon.

Nutrition Facts
Per Serving:
226.1 calories; protein 3.9g 8% DV; carbohydrates 17.6g 6% DV; fat 16g
25% DV; cholesterol 65.9mg 22% DV; sodium 220.3mg 9% DV.
 Halloween Eye of Newt
Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 12 Yield: 2 dozen
newt eyes
Ingredients

12 large eggs eggs

1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 tablespoon prepared yellow mustard
2 drops green food coloring, or as needed
1 (6 ounce) can sliced black olives, drained

Directions
Step 1
Place all of the eggs into a large pot so they can rest on the bottom in a
single layer. Fill with just enough cold water to cover the eggs. Bring
to a boil, then cover, remove from the heat and let stand for about 15
minutes. Rinse under cold water or add some ice to the water and let
the eggs cool completely. Peel and slice in half lengthwise.
Step 2
Remove the yolks from the eggs and place them in a bowl. Mix in the
relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this
filling into the egg whites and place them on a serving tray. Round the
top of the filling using the spoon. Place an olive slice on each yolk to
create the center of the eye. Dab a tiny bit of mayonnaise in the center
of the olive as a finishing touch.
Nutrition Facts
Per Serving:
98.6 calories; protein 6.5g 13% DV; carbohydrates 1.8g 1% DV; fat 7.5g
12% DV; cholesterol 186.4mg 62% DV; sodium 252.6mg 10% DV.
 Pumpkin Cheesecake Bars
Prep: 25 mins Cook: 35 mins Additional: 30 mins Total: 1 hr 30 mins
Servings: 24 Yield: 24 bars
Ingredients

1 (16 ounce) package pound cake mix

3 large eggs eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
½ teaspoon salt
1 cup chopped pecans

Directions
Step 1
Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch
jelly roll pan with non-stick spray.
Step 2
In a large mixing bowl, on low speed, combine cake mix, 1 egg,
margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press
onto bottom of prepared pan.
Step 3
In another large mixing bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, then remaining two
eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt;
mix well. Pour over crust; sprinkle with pecans.
Step 4
Bake 30 to 35 minutes, or until set.
Step 5
Cool, then chill in refrigerator. Cut into squares. Store covered in
refrigerator.
Nutrition Facts
Per Serving:
232.8 calories; protein 4.5g 9% DV; carbohydrates 24g 8% DV; fat 13.9g
21% DV; cholesterol 52.3mg 17% DV; sodium 226.8mg 9% DV.
 Homemade Marshmallows I
Prep: 10 mins Cook: 20 mins Additional: 8 hrs Total: 8 hrs 30 mins
Servings: 20 Yield: 1 9x13 inch baking dish
Ingredients

2 envelopes unflavored gelatin

1 ¼ cups water, divided
2 cups white sugar

Directions
Step 1
In a large mixing bowl, stir together gelatin and 1/2 cup plus 2
tablespoons water. Set aside to soften.
Step 2
Combine remaining 1/2 cup plus 2 tablespoons of water and sugar in a
saucepan. Bring to a boil, stirring occasionally to dissolve the sugar.
Do not stir once the sugar syrup begins to boil. Heat to 270 degrees F
(130 degrees C).
Step 3
With an electric mixer running on low speed, carefully pour hot sugar
syrup into gelatin mixture. Beat on high speed until mixture is light
and fluffy and mixture is no longer warm to the touch, 10 to 15
minutes. Pour into a lightly greased 9x13 inch baking dish and let set 8
hours or overnight. Cut into squares and serve.
Nutrition Facts
Per Serving:
79.7 calories; protein 0.6g 1% DV; carbohydrates 20g 7% DV; fatg;
cholesterolmg; sodium 1.8mg.
 Chef John's Zombie Meatloaf
Prep: 45 mins Cook: 1 hr 5 mins Additional: 10 mins Total: 2 hrs
Servings: 8 Yield: 8 servings
Ingredients

½ cup unsalted butter

1 ½ cups diced yellow onion
½ cup diced celery
1 (8 ounce) package brown mushrooms, finely chopped
1 tablespoon kosher salt, divided
3 cloves minced garlic
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
3 pounds lean ground beef
¾ cup plain dry bread crumbs
1 egg, beaten
3 tablespoons buttermilk
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 onion
2 eaches whole cloves
1 pound bacon strips

Blood Sauce:

¼ cup barbeque sauce

¼ cup ketchup
1 dash hot sauce, or to taste

Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet
with parchment paper.
 Step 2
Melt butter in a pan over medium-high heat. Saute diced onion, celery,
mushrooms, and 1 teaspoon salt until the mixture dries out and starts
to turn golden brown, 5 to 7 minutes. Stir in garlic, black pepper,
thyme, and cayenne pepper. Remove from heat and let cool to room
temperature, about 10 minutes.
Step 3
Combine remaining 2 teaspoons salt, ground beef, bread crumbs, egg,
buttermilk, 2 tablespoons ketchup, and Worcestershire sauce in a large
bowl. Add cooled vegetable mixture. Mix with your hands until
thoroughly combined. Cover with plastic wrap and place in the
refrigerator.
Step 4
Slice 2 round sides, about 1/2-inch-thick, off the second onion for the
zombie eyes. Push 1 clove into the center of each slice. Cut a 1-inch-
wide section off the remaining onion and dice into chunks to form
zombie teeth.
Step 5
Transfer meatloaf mixture to the prepared baking sheet and use damp
hands to shape into a zombie skull shape that is 3 to 4 inches tall.
Form indents to represent the eyes, nose, and mouth. Drape bacon
over the face, covering most of the meatloaf. Add onion eyes and
teeth. Tuck in loose ends of bacon under the sides with a spatula.
Cover the onion eyes with aluminum foil to prevent browning.
Step 6
Bake in the preheated oven until the meatloaf reaches an internal
temperature of 155 degrees F (68 degrees C), about 1 hour.
Step 7
Stir barbeque sauce, 1/4 cup ketchup, and hot sauce together in a bowl
to make the blood sauce.
Cook's Notes:
For crispier bacon, cover the eyes and teeth with aluminum foil and broil
until bacon is brown and crispy.
Milk may be used in place of buttermilk, if preferred.
Nutrition Facts
Per Serving:
640.8 calories; protein 46.1g 92% DV; carbohydrates 21.5g 7% DV; fat
40.6g 62% DV; cholesterol 196mg 65% DV; sodium 1600mg 64% DV.
 Pumpkin Cookies with Penuche
Frosting
Prep: 15 mins Cook: 12 mins Additional: 18 mins Total: 45 mins
Servings: 48 Yield: 4 dozen
Ingredients

1 cup shortening
½ cup packed brown sugar
½ cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
½ cup packed brown sugar
¼ cup milk
2 cups confectioners' sugar

Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie
sheets.
Step 2
In a large bowl, cream together shortening, 1/2 cup brown sugar, and
white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour,
baking soda, baking powder, cinnamon, and salt; mix into the creamed
 mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the
prepared baking sheets.
Step 3
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
Step 4
In a small saucepan over medium heat, combine the 3 tablespoons
butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1
minute, or until slightly thickened. Cool slightly, then stir in the milk,
and beat until smooth. Gradually stir in 2 cups confectioners' sugar
until frosting has reached desired consistency. Spread on cooled
cookies.
Nutrition Facts
Per Serving:
128.2 calories; protein 1.2g 2% DV; carbohydrates 16.4g 5% DV; fat 6.8g
10% DV; cholesterol 5.9mg 2% DV; sodium 81.5mg 3% DV.
 Cajun Spiced Roasted Pumpkin
Seeds
Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 5 Yield: 1 cup
Ingredients

1 cup raw whole pumpkin seeds, washed and dried

1 teaspoon paprika
¾ teaspoon Cajun seasoning, or to taste
1 pinch salt to taste
2 dashes Worcestershire sauce
1 tablespoon butter, melted

Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Toss pumpkin seeds with paprika, Cajun seasoning, and salt until
coated. Mix Worcestershire sauce with melted butter in a small bowl,
pour over seeds, and stir to to combine. Spread seeds onto a baking
sheet in a single layer.
Step 3
Roast seeds in the preheated oven until browned and crunchy, 45
minutes to 1 hour; stir and turn seeds several times during roasting.
Nutrition Facts
Per Serving:
79.8 calories; protein 2.5g 5% DV; carbohydrates 7.3g 2% DV; fat 4.9g 8%
DV; cholesterol 6.1mg 2% DV; sodium 122.3mg 5% DV.
 Swamp Frog
Prep: 2 mins Total: 2 mins Servings: 28 Yield: 28 (4 ounce) servings
Ingredients

3 (2 liter) bottles caffeinated citrus-flavored soda

1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen limeade concentrate
1 (750 milliliter) bottle 190 proof grain alcohol

Directions
Step 1
In a very large container, such as a cooler large plastic bucket,
combine citrus soda, lemonade concentrate, limeade concentrate
and alcohol. Serve with Ice.
Nutrition Facts
Per Serving:
238.6 calories; proteing; carbohydrates 44.6g 15% DV; fatg; cholesterolmg;
sodium 36.3mg 2% DV.
 Nickie's Apple-Pecan Cheesecake
Prep: 30 mins Cook: 55 mins Additional: 4 hrs 30 mins Total: 5 hrs 55
mins Servings: 16 Yield: 16 servings
Ingredients
Crust

1 ½ cups graham cracker crumbs

¼ cup melted butter
2 tablespoons packed brown sugar

Filling

4 (8 ounce) packages cream cheese, softened

1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs eggs

Topping

4 cups apples (about 3) - peeled, cored, and chopped

½ cup packed brown sugar
¾ cup chopped pecans
1 teaspoon ground cinnamon

Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch
baking dish with aluminum foil, extending the foil sheets over the side
of the dish.
Step 2
To make the crust, mix the graham cracker crumbs, butter, and 2
tablespoons brown sugar together in a bowl until evenly blended.
Press evenly over the bottom of the prepared baking dish.
 Step 3
To make the filling, beat the cream cheese, 1 cup brown sugar, and
vanilla together in a mixing bowl until evenly blended. Beat in the
sour cream. On low speed, add the eggs, one at a time, just until
blended. Pour the mixture over the crust.
Step 4
To make the topping, place the apples in a bowl, and toss with 1/2 cup
brown sugar, pecans, and cinnamon until evenly blended.
Step 5
Bake in preheated oven until center is almost set, about 55 minutes.
Cool, and refrigerate 4 hours, or overnight.
Step 6
Before cutting, allow the cheesecake to sit 30 minutes at room
temperature, then lift from the baking dish using the extended
aluminum foil sheets, and place on a cutting board or serving plate.
Remove the aluminum foil, and cut into 16 squares.
Nutrition Facts
Per Serving:
456.2 calories; protein 7.7g 15% DV; carbohydrates 37.1g 12% DV; fat
32.1g 49% DV; cholesterol 122.1mg 41% DV; sodium 263.2mg 11% DV.
 Root Beer Float Cookies
Prep: 15 mins Cook: 8 mins Total: 23 mins Servings: 24 Yield: 24
cookies
Ingredients

¾ cup butter
¾ cup brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 large eggs eggs
1 teaspoon root beer concentrate
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup white chocolate chips, or more to taste

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking
sheets.
Step 2
Beat butter, brown sugar, and white sugar together in a bowl with an
electric mixer until creamy; beat in pudding mix. Add eggs and root
beer concentrate; stir in flour and baking soda. Fold chocolate chips
into the dough.
Step 3
Drop spoonfuls of dough 2 inches apart on the baking sheets.
Step 4
Bake in the preheated oven until golden, 8 to 10 minutes.
Nutrition Facts
Per Serving:
182.1 calories; protein 2.3g 5% DV; carbohydrates 23.5g 8% DV; fat 8.9g
14% DV; cholesterol 32.3mg 11% DV; sodium 167.4mg 7% DV.
 Candy Apple Martini
Prep: 5 mins Total: 5 mins Servings: 1 Yield: 1 cocktail
Ingredients

1 fluid ounce vanilla vodka

1 fluid ounce sour apple schnapps
1 fluid ounce butterscotch schnapps
1 fluid ounce cranberry juice
1 maraschino cherry

Directions
Step 1
Pour the vodka, apple schnapps, butterscotch schnapps, and cranberry
juice into a cocktail shaker over ice. Cover, and shake until the outside
of the shaker has frosted. Strain into a chilled martini glass, and
garnish with a maraschino cherry to serve.
Nutrition Facts
Per Serving:
306.4 calories; proteing; carbohydrates 32.8g 11% DV; fat 0.2g;
cholesterolmg; sodium 4.9mg.
 Pumpkin Stew
Prep: 25 mins Cook: 4 hrs Total: 4 hrs 25 mins Servings: 8 Yield: 8 to 10
servings
Ingredients

2 pounds beef stew meat, cut into 1 inch cubes

3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 medium (blank)s carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin

Directions

Step 1
Heat 2 tablespoons oil in a large saucepan over medium-high heat.
Place beef in the saucepan and cook until evenly brown. Mix in the
water, potatoes, carrots, green bell pepper, garlic, onion, salt and
pepper. Bring to a boil. Reduce heat and simmer approximately 2
hours.
Step 2
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Step 3
Preheat oven to 325 degrees F (165 degrees C).
Step 4
 Cut top off the pumpkin and remove seeds and pulp. Place the
pumpkin in a heavy baking pan. Fill the pumpkin with the beef
mixture. Brush outside of the pumpkin with remaining oil.
Step 5
Bake in the preheated oven 2 hours, or until tender. Serve the stew
from the pumpkin, scraping out some of the pumpkin meat with each
serving.
Nutrition Facts
Per Serving:
592.3 calories; protein 29.4g 59% DV; carbohydrates 61.9g 20% DV; fat
27.9g 43% DV; cholesterol 76.2mg 25% DV; sodium 1084.8mg 43% DV.
 Pumpkin Cheesecake I
Prep: 20 mins Cook: 50 mins Total: 1 hr 10 mins Servings: 16 Yield: 2 -
8 inch pie pans
Ingredients

2 (8 ounce) packages cream cheese

¾ cup white sugar
1 (15 ounce) can pumpkin puree
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 large eggs eggs
¼ teaspoon salt
2 8" pie crust (blank)s prepared 8 inch pastry shells

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Beat together the cream cheese and the sugar, add the pumpkin and the
spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour
the batter evenly into the two pastry shells.
Step 3
Bake at 350 degrees F (175 degrees C) for 50 minutes or until the
knife inserted in the center comes out clean. Let cool then top with
whipped topping, if desired.

Nutrition Facts
Per Serving:
218 calories; protein 3.8g 8% DV; carbohydrates 18.8g 6% DV; fat 14.6g
23% DV; cholesterol 54mg 18% DV; sodium 274mg 11% DV.
 October Apple Pie
Prep: 30 mins Cook: 50 mins Total: 1 hr 20 mins Servings: 8 Yield: 1 - 9
inch pie
Ingredients

1 recipe pastry for a 9 inch double crust pie

6 cups thinly sliced apples
1 lemon, juiced
½ cup packed light brown sugar
½ cup white sugar
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
3 tablespoons all-purpose flour
¼ cup butter, chilled and diced
9 caramels caramel squares, quartered
1 tablespoon white sugar

Directions
Step 1
In a large bowl, combine apples, lemon juice, sugars, spices, flour,
butter, and caramels. Stir to coat fruit evenly.
Step 2
Roll dough out, and cut out two crusts. Line a pie plate with one of the
crusts. Spoon filling into the bottom crust, and cover with the top
crust. Crimp the edges. Place the pie on a baking sheet covered with
foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.
Step 3
Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice
overbrowning after 30 minutes, reduce heat to 350 degrees F (175
degrees C). Serve warm, or at room temperature.
Nutrition Facts
Per Serving:
378.7 calories; protein 2.7g 5% DV; carbohydrates 63.7g 21% DV; fat
14.4g 22% DV; cholesterol 16mg 5% DV; sodium 190.9mg 8% DV.
 Pumpkin French Toast
Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 4 Yield: 4 servings
Ingredients

4 large eggs eggs

¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

Directions
Step 1
Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a
bowl. Dip the bread slices into the pumpkin mixture until coated on
both sides.
Step 2
Melt 1 teaspoon of butter in a large skillet over medium-high heat.
Place 4 of the bread slices into the skillet and cook until browned on
both sides, about 3 minutes per side. Repeat with the remaining bread
and butter.
Nutrition Facts
Per Serving:
237.7 calories; protein 13.9g 28% DV; carbohydrates 25.7g 8% DV; fat 9g
14% DV; cholesterol 191.4mg 64% DV; sodium 389.5mg 16% DV.
 Halloween Brain Dip
Prep: 15 mins Total: 15 mins Servings: 12 Yield: 3 cups
Ingredients

2 avocado, NS as to Florida or Californias avocados

½ cup prepared salsa
1 head cauliflower
6 thin slices red and blue fruit leather

Directions
Step 1
Slice the avocados in half. Remove the seeds and set aside. Scoop the
avocado out of the skin into a bowl. Mash with a fork or whisk and stir
in the salsa. Set aside. Slice off one side of each pit to make it flat and
expose the cores of the pits. They will look like eyes.
Step 2
Remove all of the leaves from the cauliflower and remove the stem,
leaving a nice hollow area with the outer part of the head intact. Use
toothpicks to hold it together if it starts to fall apart.
Step 3
Place the cauliflower into a small bowl, so that the hollow is facing
upwards and most of the cauliflower is up out of the bowl. The bowl is
just for stability. Fill with the avocado dip and arrange the pits as eyes.
Decorate the white ''brain'' by weaving thin strands of red and blue
fruit leather between the florets to make veins and arteries. I wrap the
bowl with cheesecloth and decorate with red food coloring to make it
even more horrific!
Nutrition Facts
Per Serving:
172.4 calories; protein 1.8g 4% DV; carbohydrates 30.1g 10% DV; fat 5.8g
9% DV; cholesterolmg; sodium 170.2mg 7% DV.
 Fresh Pumpkin Pie
Servings: 8 Yield: 1 - 9 inch pie
Ingredients

1 medium sugar pumpkin

1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
4 large eggs eggs, lightly beaten
1 cup honey, warmed slightly
½ cup milk
½ cup heavy whipping cream

Directions
Step 1
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface.
Place cut side down on a jelly roll pan lined with foil and lightly oiled.
Bake at 325 degrees F (165 degrees C) until the flesh is tender when
poked with a fork. Cool until just warm. Scrape the pumpkin flesh
from the peel. Either mash, or puree in small batches in a blender.
Step 2
In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Step 3
Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a
knife inserted 1 inch from edge of pie comes out clean. Cool on a wire
rack.
Nutrition Facts
Per Serving:
405.1 calories; protein 7.5g 15% DV; carbohydrates 59.6g 19% DV; fat
17.7g 27% DV; cholesterol 114.6mg 38% DV; sodium 458.2mg 18% DV.
White Chocolate Pumpkin Cookies
Servings: 18 Yield: 3 dozen
Ingredients

2 ¼ cups all-purpose flour

1 teaspoon pumpkin pie spice
½ teaspoon baking soda
1 cup unsalted butter
1 ½ cups packed brown sugar
1 cup solid pack pumpkin puree
2 large eggs eggs
1 tablespoon vanilla extract
2 cups white chocolate chips
1 cup chopped pecans

Directions
Step 1
In a small bowl, whisk together the flour, pumpkin pie spice and
baking soda.
Step 2
In a medium bowl, with an electric mixer, cream butter and sugar. Beat
in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour
mixture until just combined. Stir in the white chocolate and pecans.
Step 3
Drop dough by rounded tablespoon 2 inches apart on an ungreased
cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes
until just set.
Nutrition Facts
Per Serving:
386.5 calories; protein 4.6g 9% DV; carbohydrates 43.3g 14% DV; fat
22.4g 34% DV; cholesterol 52mg 17% DV; sodium 103.6mg 4% DV.
 Pumpkin Roll with Ginger and
Pecans
Prep: 35 mins Cook: 20 mins Additional: 1 day Total: 1 day Servings: 15
Yield: 1 pumpkin roll
Ingredients

3 large eggs eggs

1 cup white sugar
⅔ cup solid pack pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
½ cup confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
½ teaspoon vanilla extract
¼ cup confectioners' sugar for dusting

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
10x15 inch jellyroll pan.
Step 2
In a large bowl, beat eggs and sugar with an electric mixer on high
speed for five minutes. Gradually mix in pumpkin and lemon juice.
Combine the flour, baking powder, salt, cinnamon, and ginger; stir into
 the pumpkin mixture. Spread batter evenly into the prepared pan.
Sprinkle pecans over the top of the batter.
Step 3
Bake for 12 to 15 minutes, or until the center springs back when
touched. Loosen edges with a knife. Turn out on two dishtowels that
have been dusted with confectioners' sugar. Roll up cake using towels,
and let cool for about 20 minutes.
Step 4
In a medium bowl, combine cream cheese, butter, 1 cup confectioners'
sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool,
spread with filling, and roll up. Place pumpkin roll on a long sheet of
waxed paper, and dust with confectioners' sugar. Wrap cake in waxed
paper, and twist ends of waxed paper like a candy wrapper. Refrigerate
overnight. Serve chilled; before slicing, dust with additional
confectioners' sugar.
Nutrition Facts
Per Serving:
279.2 calories; protein 3.9g 8% DV; carbohydrates 35.1g 11% DV; fat
14.6g 23% DV; cholesterol 61.8mg 21% DV; sodium 216.6mg 9% DV.
 Spider Cupcakes
Prep: 1 hr Cook: 30 mins Total: 1 hr 30 mins Servings: 24 Yield: 24
cupcakes
Ingredients

1 (18.25 ounce) package chocolate cake mix

1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 eaches pieces candy corn
48 eaches cinnamon red hot candies
¼ cup orange decorator sugar

Directions
Step 1
Prepare cupcakes according to package directions. Let cool
completely.
Step 2
Cut licorice into 3 inch sections. Working with one or two cupcakes at
a time, so the frosting doesn't set before decorating, frost the cupcakes
with the white frosting. Insert licorice pieces into the outer edges of
the cupcakes to make the legs of the spider, 3 legs on each side (4
takes up too much space). Place two pieces of candy corn on the front
of the cupcake for fangs and use two red hots as eyes. Sprinkle with
decorator sugar. Repeat with remaining cupcakes.
Nutrition Facts
Per Serving:
259.5 calories; protein 1.7g 4% DV; carbohydrates 49.8g 16% DV; fat 6.4g
10% DV; cholesterolmg; sodium 241.1mg 10% DV.
 Snickers Brownies
Prep: 15 mins Cook: 30 mins Additional: 30 mins Total: 1 hr 15 mins
Servings: 12 Yield: 12 servings
Ingredients

1 ½ cups white sugar

¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
¾ cup butter, melted
3 large eggs eggs
1 teaspoon vanilla extract
2 cups chocolate-coated caramel-peanut nougat candy (such
as Snickers), chopped, divided

Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch
square baking pan.
Step 2
Mix sugar, flour, cocoa powder, salt, and baking powder together in a
mixing bowl.
Step 3
Mix butter, eggs, and vanilla extract together in a separate bowl; add
butter mixture to the bowl with the flour mixture and stir batter until
well mixed.
Step 4
Pour 1/2 the batter into the prepared baking pan. Top with 1/2 the
candy bar pieces. Spread remaining batter on top, covering candy
completely.
Step 5
 Bake in the preheated oven until edges are brown and center is set,
about 30 minutes.
Step 6
Remove brownies from the oven and spread remaining candy bar
pieces on top, lightly pressing them in while the brownies are still hot.
Let brownies cool completely before serving, about 30 minutes.
Cook's Note:
I used approximately 30 Snickers(R) mini bars.
Nutrition Facts
Per Serving:
387.1 calories; protein 5.3g 11% DV; carbohydrates 50g 16% DV; fat 20g
31% DV; cholesterol 80.6mg 27% DV; sodium 276.1mg 11% DV.
 Owl Cookies
Servings: 36 Yield: 72 cookies
Ingredients

1 ¼ cups candy-coated milk chocolate pieces

2 tablespoons milk
24 ounces dry sugar cookie mix
1 cup cashew halves

Directions
Step 1
In a small saucepan combine 3/4 cup of the candies and milk. Melt
over low heat, stirring until smooth. Remove from heat.
Step 2
Prepare cookie mixes according to package directions. Stir melted
chocolate into half the dough. Form chocolate dough into two 12-inch
long rolls about 1 inch in diameter. Wrap in wax paper or foil. Chill
until firm, about 2 hours.
Step 3
Divide plain dough in half. On a well-floured surface, roll each plain
half out to a 12 x 6 inch rectangle. Place a chocolate roll on long edge.
Roll up, pressing doughs lightly together so plain dough encases
chocolate roll. Repeat with remaining dough.
Step 4
Wrap each roll in wax paper or foil. Chill about 2 hours until firm.
Preheat oven to 375 F (190 C).
Step 5
Cut each roll into 1/4 inch slices. Place 2 slices so they are touching on
greased baking sheet. In the center of each chocolate circle, place one
of the remaining candies for eye. Where the slices touch, place a
cashew to form nose.
Step 6
 Bake until the plain cookie is lightly browned, 8 to 10 minutes. Cool
cookies on baking sheets 2 to 3 minutes. Remove and cool on wire
racks.
Nutrition Facts
Per Serving:
150.8 calories; protein 1.9g 4% DV; carbohydrates 19.9g 6% DV; fat 7.2g
11% DV; cholesterol 7.1mg 2% DV; sodium 103.8mg 4% DV.
 Toasted Pumpkin Seeds
Prep: 5 mins Cook: 45 mins Total: 50 mins Servings: 8 Yield: 2 cups
Ingredients

2 cups raw whole pumpkin seeds

2 tablespoons vegetable oil
1 tablespoon salt

Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil.
Sprinkle with salt.
Step 3
Bake 45 minutes in the preheated oven, stirring occasionally, until
lightly toasted.
Nutrition Facts
Per Serving:
101.5 calories; protein 3g 6% DV; carbohydrates 8.6g 3% DV; fat 6.5g 10%
DV; cholesterolmg; sodium 874.9mg 35% DV.
 Sara's Pumpkin Pie
Servings: 8 Yield: 1 - 9 inch pie
Ingredients

1 cup white sugar

½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
1 ½ cups pumpkin puree
1 ⅔ cups evaporated milk
2 large eggs eggs
1 (9 inch) unbaked pie crust

Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves,
pumpkin puree, evaporated milk and eggs; blending until smooth.
Pour batter into the prepared unbaked pie shell.
Step 3
Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven
temperature to 350 degrees F (175 degrees C). Continue to bake for
about another 40 minutes or until pie is firm.
Nutrition Facts
Per Serving:
310.4 calories; protein 6.9g 14% DV; carbohydrates 43.3g 14% DV; fat
12.8g 20% DV; cholesterol 61.7mg 21% DV; sodium 336.3mg 14% DV.
 Plain Caramel Apples
Servings: 6 Yield: 6 caramel apples
Ingredients

6 eaches Granny Smith apples

6 eaches wooden sticks
1 (14 ounce) package individually wrapped caramels,
unwrapped
2 tablespoons water
½ teaspoon vanilla extract

Directions
Step 1
Insert wooden sticks 3/4 of the way into the stem end of each apple.
Place apples on a cookie sheet covered with lightly greased aluminum
foil.
Step 2
Combine caramels and water in a saucepan over low heat. Cook,
stirring often, until caramel melts and is smooth. Stir in vanilla extract.
Dip each apple into the caramel and gently run apples around insides
of saucepan to scrape off some of the caramel. Scrape excess caramel
from the apple bottoms using the side of the saucepan. Place on the
aluminum foil and chill until ready to serve.
Nutrition Facts
Per Serving:
311.3 calories; protein 3.4g 7% DV; carbohydrates 67.5g 22% DV; fat 5.3g
8% DV; cholesterol 4.6mg 2% DV; sodium 161.6mg 7% DV.
 Halloween Popcorn Pumpkins
Prep: 5 mins Cook: 5 mins Additional: 10 mins Total: 20 mins Servings:
12 Yield: 12 pumpkins
Ingredients

5 cups popped popcorn

1 cup candy corn
1 cup chopped salted peanuts
½ cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into thirds

Directions
Step 1
Grease a muffin pan and set aside. Place popcorn, candy corn and
peanuts into a large bowl and set aside.
Step 2
Melt the butter in a large saucepan over medium heat. Stir in
marshmallows, red food coloring and yellow food coloring, adjusting
color if needed to get a nice shade of orange. When the marshmallows
are completely melted, pour over the popcorn and stir to evenly
distribute the candy, nuts and marshmallow.
Step 3
Use a greased spoon to fill the muffin cups. Insert a piece of licorice to
act as the stem, and mold the popcorn around it. Let stand until firm,
10 to 15 minutes, and then pull the pumpkins out by their stems and
admire your pumpkin patch!
Nutrition Facts
Per Serving:
327.8 calories; protein 3.8g 8% DV; carbohydrates 45.4g 15% DV; fat 15g
23% DV; cholesterol 20.3mg 7% DV; sodium 220.5mg 9% DV.
 Soft and Chewy Pumpkin Cookies
Servings: 36 Yield: 3 dozen
Ingredients

8 ounces butter, softened

1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Cream together butter, white sugar and brown sugar until fluffy. Beat
in egg, vanilla and pumpkin.
Step 3
In a separate bowl, mix together the oats, baking powder, cinnamon,
salt, raisins and flour. Stir into pumpkin mixture.
Step 4
Drop cookies by the heaping teaspoonful on to cookie sheets covered
with parchment paper. Bake 12 to 15 minutes or until slightly browned
around edges.
Step 5
Remove from oven and place on cooling racks. Frost with your
favorite powdered sugar glaze or leave plain.
Nutrition Facts
Per Serving:
145.4 calories; protein 1.6g 3% DV; carbohydrates 23.3g 8% DV; fat 5.4g
8% DV; cholesterol 18.5mg 6% DV; sodium 86.2mg 3% DV.
 Chocolate Spiders
Prep: 5 mins Cook: 25 mins Total: 30 mins Servings: 20 Yield: 20 spiders
Ingredients

1 pound chocolate confectioners' coating

1 (8.5 ounce) package chow mein noodles

Directions
Step 1
Chop the chocolate confectioners' coating and place into a heatproof
bowl over simmering water. Cook, stirring occasionally until melted
and smooth. Remove from heat and stir in the chow mein noodles so
they are evenly distributed. Spoon out to desired size onto waxed
paper. Let cool completely before storing or serving.
Nutrition Facts
Per Serving:
172.1 calories; protein 2.8g 6% DV; carbohydrates 17.6g 6% DV; fat 12.7g
20% DV; cholesterolmg; sodium 53.7mg 2% DV.
 Lit'l Smokies Mummy Dogs
Prep: 20 mins Cook: 10 mins Total: 30 mins Servings: 8 Yield: 32
mummy dogs
Ingredients

32 eaches Hillshire Farm Lit'l Smokies

1 (8 ounce) can refrigerated crescent dough rolls
1 teaspoon Mustard or ketchup, if desired

Directions
Step 1
Preheat oven to 375 degrees F.
Step 2
Unroll dough, separate at perforations, creating 4 rectangles. Press
perforations to seal.
Step 3
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.
Step 4
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.
Nutrition Facts
Per Serving:
246.4 calories; protein 6.8g 14% DV; carbohydrates 12.6g 4% DV; fat 18g
28% DV; cholesterol 24mg 8% DV; sodium 587.3mg 24% DV.
 Ratloaf (Halloween Meatloaf)
Prep: 15 mins Cook: 1 hr Additional: 5 mins Total: 1 hr 20 mins
Servings: 10 Yield: 1 large meatloaf
Ingredients

3 pounds ground beef

2 large eggs eggs
1 onion, chopped
2 cups milk
2 cups dry bread crumbs
1 pinch salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
¾ (12 ounce) bottle barbeque sauce
1 cup French-fried onions
3 large black olives
3 eaches spaghetti noodles, broken into halves
2 slices red potato
2 cups crushed French-fried onions, or as needed

Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black
pepper in a large bowl until completely combined to make the rat body
mixture.
Step 3
Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-
fried onions together gently in a separate bowl to make the rat guts.
Step 4
Put about half the rat body mixture onto a sheet of waxed paper and
form it into the shape of a rat body. Spread a thick layer of the cheese
 mixture on top of the body leaving 1/2 inch of space along the outer
edge.
Step 5
Put remaining rat body mixture on top, forming the body and creating
a solid seal around the edges so the guts don't ooze out while baking.
Step 6
Place the top part of a broiler pan on the rat and carefully flip it over.
Reshape rat body as needed. Place olives onto the rat body for the eyes
and nose, potato slices for the ears, and spaghetti for the whiskers.
Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle
with crushed French-fried onions. Set the broiler rack atop the broiler
pan.
Step 7
Bake in preheated oven until the cheese is melted, about 1 hour. Allow
ratloaf to cool 5 minutes before slicing to serve.
Nutrition Disclaimer:
The nutrition data for this recipe includes the full amount of the decorative
ingredients.
Nutrition Facts
Per Serving:
947.6 calories; protein 34.8g 70% DV; carbohydrates 59.6g 19% DV; fat
60.8g 94% DV; cholesterol 149.9mg 50% DV; sodium 1280.2mg 51% DV.
 Pumpkin Pecan Biscotti
Prep: 30 mins Cook: 45 mins Additional: 15 mins Total: 1 hr 30 mins
Servings: 36 Yield: 3 dozen biscotti
Ingredients

2 ¾ cups all-purpose flour

¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons baking powder
1 pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 large eggs eggs
½ cup pumpkin puree
1 teaspoon vanilla extract
¼ cup finely chopped pecans

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet
with parchment paper. Whisk together the flour, white sugar, brown
sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large
bowl until thoroughly combined.
Step 2
In a separate bowl, beat the eggs with pumpkin puree and vanilla
extract; stir in pecans. Pour in the dry ingredients, and stir to make a
stiff dough. Divide the dough in half, and form each half into a log
about 10 inches long and 2 inches wide. Place the logs onto the
parchment-lined baking sheet.
Step 3
Bake in the preheated oven until lightly browned, 25 to 30 minutes.
Step 4
 Let the logs cool on the baking sheet for 5 minutes; remove to a work
surface and slice the logs into individual cookies about 1/2-inch thick.
Use a sharp knife and a light sawing motion to cut up the cookies.
Place the cookies back onto the parchment-lined baking sheet.
Step 5
Return the cookies to the oven, and bake until lightly browned, about
8 minutes; turn the cookies over and bake until crisp, another 8
minutes. Let cool on wire racks.
Nutrition Facts
Per Serving:
74.2 calories; protein 1.5g 3% DV; carbohydrates 15g 5% DV; fat 1g 2%
DV; cholesterol 10.3mg 3% DV; sodium 33.5mg 1% DV.
 Emily's Famous Chocolate
Shortbread Cookies
Prep: 20 mins Cook: 10 mins Total: 30 mins Servings: 60 Yield: 5 dozen
cookies
Ingredients

2 cups confectioners' sugar

½ cup Dutch process cocoa powder
3 ½ cups all-purpose flour
½ teaspoon salt
1 ½ cups unsalted butter, chilled and cubed
1 teaspoon vanilla extract
2 large eggs eggs
1 cup chopped semisweet chocolate

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl, stir together the confectioners' sugar, cocoa, flour and
salt until well blended. Cut in the butter until lumps are no larger than
peas. Add eggs and vanilla; mix until a stiff dough forms. It may take
a minute to come together.
Step 3
On a lightly floured surface, roll out dough to 1/4 inch thickness and
cut into desired shapes using cookie cutters. If the dough is too sticky,
chill for a little bit. Place cookies 2 inches apart onto an ungreased
baking sheet.
Step 4
Bake for 8 to 10 minutes in the preheated oven, or until the surface
appears dry. Allow cookies to cool for a couple minutes on the baking
sheet before removing to wire racks to cool completely. When cookies
 are completely cool, melt the chocolate over a double boiler or in the
microwave. Stir frequently until smooth. Dip cookies or drizzle with
the chocolate and place on waxed paper to set.
Nutrition Facts
Per Serving:
101 calories; protein 1.3g 3% DV; carbohydrates 11.6g 4% DV; fat 5.8g 9%
DV; cholesterol 18.4mg 6% DV; sodium 22.7mg 1% DV.
 Pumpkin Chocolate Chip Cookies
II
Servings: 18 Yield: 3 dozen
Ingredients

1 cup canned pumpkin

1 cup white sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ teaspoon baking soda
1 teaspoon milk
1 cup semisweet chocolate chips
½ cup chopped walnuts

Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla.
Blend well.
Step 3
In a separate bowl, combine flour, baking powder, cinnamon, nutmeg,
and baking soda. Stir into pumpkin mixture, add the milk. Blend well.
Stir in the chocolate chips and nuts.
Step 4
Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.
Nutrition Facts
Per Serving:
223.5 calories; protein 2.8g 6% DV; carbohydrates 29.5g 10% DV; fat
11.5g 18% DV; cholesterol 10.3mg 3% DV; sodium 127.2mg 5% DV.
 Candy Corn Bark
Prep: 10 mins Cook: 10 mins Additional: 30 mins Total: 50 mins
Servings: 20 Yield: 20 pieces
Ingredients

16 cookies Halloween-colored chocolate sandwich cookies,

chopped
1 ½ cups broken small pretzels
⅓ cup raisins
1 ½ pounds white chocolate, broken into squares
2 cups candy corn
2 tablespoons orange and brown sprinkles

Directions
Step 1
Spread the cookies, pretzels and raisins evenly onto a lightly greased
small baking sheet. Melt chocolate in a bowl set over a pan of
simmering water, or in the microwave, stirring frequently until melted.
Remove from the heat while there are still a few chunks, and stir until
smooth. White chocolate burns easily.
Step 2
Drizzle chocolate with a spoon over the goodies in the pan, spreading
the top flat to coat evenly. Top with candy corn and sprinkles. Let cool
until firm. Break into pieces and store in an airtight container.
Nutrition Facts
Per Serving:
326.1 calories; protein 3.1g 6% DV; carbohydrates 50.8g 16% DV; fat
12.9g 20% DV; cholesterol 7.2mg 2% DV; sodium 180mg 7% DV.
 Corpse Reviver #2
Prep: 5 mins Total: 5 mins Servings: 1 Yield: 1 cocktail
Ingredients

1 ½ cups Ice
1 fluid ounce gin
1 fluid ounce Lillet blanc
1 fluid ounce Cointreau
1 fluid ounce fresh lemon juice
⅛ teaspoon absinthe
1 Maraschino cherry, for garnish

Directions
Step 1
Place ice in a cocktail shaker. Pour in gin, Lillet, Cointreau, and lemon
juice. Spoon absinthe in a cocktail glass, and swirl to coat sides of
glass. Shake cocktail, and then strain into the glass. Garnish with a
Maraschino cherry.
Nutrition Facts
Per Serving:
187.5 calories; protein 0.1g; carbohydrates 17g 6% DV; fat 0.1g;
cholesterolmg; sodium 13.9mg 1% DV.
 Old Fashioned Paradise Pumpkin
Pie
Prep: 30 mins Cook: 1 hr Additional: 30 mins Total: 2 hrs Servings: 8
Yield: 1 9-inch pie
Ingredients

1 (9 inch) pie shell

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
1 egg, beaten
1 ¼ cups pumpkin puree
1 cup evaporated milk
2 large eggs eggs, beaten
¼ cup packed brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened
½ cup chopped pecans

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
To Make Cheesecake Layer: In a medium mixing bowl, beat cream
cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract
and 1 egg. Beat mixture until light and smooth. Chill mixture for 30
minutes, then spread into pastry shell.
 Step 3
To Make Pumpkin Layer: In a large bowl, combine pumpkin puree,
evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar,
cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly
combined.
Step 4
Pour pumpkin mixture over cream cheese layer. Cover edges of crust
with aluminum foil.
Step 5
Bake in preheated oven for 25 minutes. Remove foil from edges and
bake an additional 25 minutes.
Step 6
To Make Pecan Streusel Layer: While pie is in oven, combine flour
and 2 tablespoons brown sugar in a small bowl. Mix well, then add
softened butter or margarine and stir until ingredients are combined.
Mix in pecans.
Step 7
After pie has been in oven for 50 minutes, remove and sprinkle pecan
streusel evenly over top. Bake for an additional 10 to 15 minutes, until
a toothpick inserted in center comes out clean.
Nutrition Facts
Per Serving:
429.9 calories; protein 8.6g 17% DV; carbohydrates 40.3g 13% DV; fat
27.1g 42% DV; cholesterol 117.3mg 39% DV; sodium 433.1mg 17% DV.
 Pumpkin Hummus
Prep: 15 mins Cook: 1 hr 35 mins Additional: 12 hrs 10 mins Total: 14
hrs Servings: 20 Yield: 5 cups
Ingredients

1 ¾ cups dry garbanzo beans

1 (15 ounce) can pumpkin puree
5 fluid ounces lemon juice
⅓ cup extra-virgin olive oil
½ cup tahini paste
3 cloves garlic, minced
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 pinch salt to taste

Directions
Step 1
Place the garbanzo beans into a large container and cover with several
inches of cool water; let stand 8 hours to overnight. Or, bring the beans
and water to a boil in a large pot over high heat. Once boiling, turn off
the heat, cover, and let stand 1 hour. Drain and rinse before using.
Step 2
Place the soaked garbanzo beans into a large saucepan and cover with
several inches of water. Bring to a boil over high heat, then reduce
heat to medium-low, cover, and simmer until the garbanzo beans are
tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid
until cold.
Step 3
Drain the garbanzo beans, reserving the cooking liquid. Place the
beans and 1/2 cup of the reserved cooking liquid into a blender, and
puree until a smooth paste forms. Add the pumpkin puree, lemon
juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover
 and puree again until smooth. Use additional cooking liquid as needed
to achieve a smooth consistency. Season to taste with salt.
Nutrition Facts
Per Serving:
143.2 calories; protein 4.7g 9% DV; carbohydrates 14.5g 5% DV; fat 8.1g
12% DV; cholesterolmg; sodium 70.3mg 3% DV.
 Pumpkin Frozen Yogurt
Prep: 35 mins Additional: 2 hrs Total: 2 hrs 35 mins Servings: 8 Yield: 4
cups
Ingredients

1 (15 ounce) can pumpkin puree

1 ½ cups low-fat plain Greek-style yogurt
½ cup maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Directions
Step 1
In a large bowl, mix together the pumpkin, yogurt, maple syrup,
vanilla extract, cinnamon, nutmeg, and cloves until smooth.
Refrigerate the mixture until thoroughly chilled; freeze in an ice cream
freezer according to manufacturer's instructions. Pack the frozen
yogurt into a sealed container, and freeze until serving time.
Cook's Note
I used sugar-free maple syrup, but you will get a sweeter maple flavor if
you use pure maple syrup.
Nutrition Facts
Per Serving:
94.7 calories; protein 4.3g 9% DV; carbohydrates 19.5g 6% DV; fat 0.3g;
cholesterolmg; sodium 146.1mg 6% DV.
 Spooky Halloween Eyeballs
Prep: 20 mins Additional: 3 hrs Total: 3 hrs 20 mins Servings: 30 Yield:
30 servings
Ingredients

1 ½ cups creamy peanut butter

½ cup butter, softened
2 ½ cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
½ cup miniature semisweet chocolate chips
2 drops red food coloring

Directions
Step 1
Beat the peanut butter and butter with an electric mixer in a large bowl
until smooth. Beat in the sugar and vanilla. Cover and refrigerate for
30 minutes. Roll chilled dough into small, eyeball-sized balls and
place on 2 baking sheets lined with wax paper. Refrigerate for another
30 minutes.
Step 2
Melt the white chocolate and shortening in a microwave-safe glass or
ceramic bowl in 30-second intervals, stirring after each melting, for 1
to 3 minutes (depending on your microwave). Do not overheat or
chocolate will scorch. Dip each eyeball into the white chocolate and
transfer to the waxed paper until the chocolate has set. You can chill
them in the refrigerator.
Step 3
Stir a few drops of blue food coloring into the remaining melted white
chocolate. Make a round "iris" on the top of the cooled eyeball and
press a mini chocolate chip in the center for a "pupil." For an extra
 spooky bloodshot eyeballs take a toothpick dipped in red food
coloring and make squiggly lines on the eye.
Nutrition Facts
Per Serving:
226.6 calories; protein 4g 8% DV; carbohydrates 21.4g 7% DV; fat 14.9g
23% DV; cholesterol 10.5mg 4% DV; sodium 91.5mg 4% DV.
 Double Pumpkin-Beer Bread
Prep: 15 mins Cook: 50 mins Additional: 1 hr Total: 2 hrs 5 mins
Servings: 12 Yield: 1 9x5-inch loaf
Ingredients

1 ¾ cups whole wheat flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
1 cup white sugar
⅓ cup canola oil
2 large eggs large eggs
1 egg white
⅓ cup pumpkin beer
½ (15 ounce) can pumpkin puree
¼ cup chia seeds
¼ cup water
¼ cup chopped walnuts

Directions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch
loaf pan with cooking spray. Combine flour, salt, baking soda,
cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.
Step 2
Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and
pumpkin puree together in a large bowl until smooth. Combine chia
seeds and water in a small bowl, then whisk in the chia seed mixture
into the pumpkin mixture until smooth and well-blended. Gradually
stir in the flour mixture into the pumpkin mixture. Mix until smooth.
 Pour batter into the prepared loaf pan, and layer the chopped walnuts
on top.
Step 3
Bake in the preheated oven until a knife inserted into the center comes
out clean, about 50 minutes. Cool in the pans for 10 minutes before
removing to cool completely on a wire rack.
Cook's Notes
In season, many supermarkets carry pumpkin beer, however you may have
to look at a specialty store. If pumpkin beer can't be found, substitute with a
honey beer instead.
This recipe could easily be doubled if you are entertaining more guests.
Nutrition Facts
Per Serving:
218.3 calories; protein 4.4g 9% DV; carbohydrates 31.7g 10% DV; fat 9.1g
14% DV; cholesterol 31mg 10% DV; sodium 358.9mg 14% DV.
 Spiced Maple Pumpkin Seeds
Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 8 Yield: 2 cups
Ingredients

¼ cup butter
2 cups raw whole pumpkin seeds, washed and dried
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons maple syrup

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a large baking
sheet with parchment paper.
Step 2
In a large skillet over medium-low heat, melt the butter, then stir in the
seeds. Cook, stirring constantly, until the seeds turn slightly brown in
color, about 10 minutes. Remove from heat. Drain off any excess
butter, and stir in the cinnamon, nutmeg, and maple syrup until the
seeds are thoroughly coated with spices. Spread the seeds out onto the
prepared baking sheet.
Step 3
Bake in the preheated oven until crisp and golden brown, stirring
every 10 minutes, for 30 to 45 total minutes of baking time.
Cook's Notes
Salt, brewer's yeast, brown sugar, or the flavoring of your choice can be
substituted.
Cooking times vary to taste; some like them "extra crispy" while others
might prefer them "lightly toasted."
Nutrition Facts
Per Serving:
136.5 calories; protein 3g 6% DV; carbohydrates 12.2g 4% DV; fat 8.9g
14% DV; cholesterol 15.3mg 5% DV; sodium 44.2mg 2% DV.
 Applesauce Pie
Prep: 10 mins Cook: 1 hr Additional: 30 mins Total: 1 hr 40 mins
Servings: 6 Yield: 1 8-inch pie
Ingredients

1 (8 inch) prepared graham cracker crust

1 cup sweetened condensed milk
1 cup applesauce
2 teaspoons apple juice
¼ teaspoon ground cinnamon, or to taste
2 large eggs eggs

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Mix the sweetened condensed milk with applesauce in a saucepan, and
thin with apple juice. Whisk in cinnamon; bring to a boil. Beat the
eggs in a bowl; whisk 1 tablespoon of the hot applesauce mixture into
the eggs; whisk 1 more tablespoon of applesauce mixture into the
eggs, and repeat, mixing in 1 tablespoon at a time, until about 1/3 of
the applesauce mixture is whisked into the eggs. Return the egg
mixture to the saucepan with the remaining applesauce mixture, and
whisk until smooth. Pour the filling into the crust.
Step 3
Bake until the filling is set, about 1 hour; allow to cool before serving.
Refrigerate leftovers.
Nutrition Facts
Per Serving:
346.4 calories; protein 7.4g 15% DV; carbohydrates 51.3g 17% DV; fat
13.2g 20% DV; cholesterol 79.3mg 26% DV; sodium 251.1mg 10% DV.
 Pumpkin Spice Cupcakes With
Cream Cheese Frosting
Prep: 20 mins Cook: 20 mins Additional: 10 mins Total: 50 mins
Servings: 24 Yield: 2 dozen cupcakes
Ingredients
Cupcakes:

2 ½ cups white sugar

¾ cup butter, softened
3 large eggs eggs
1 (15 ounce) can solid-pack pumpkin puree
2 ⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon ground ginger
1 cup buttermilk

Frosting:

1 (8 ounce) package cream cheese, softened

½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups
with paper liners.
Step 2
Beat white sugar and 3/4 cup butter together in a bowl using an
electric mixer until smooth and creamy; add eggs, 1 at a time, beating
 well after each addition. Beat pumpkin into creamed butter mixture.
Step 3
Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder,
and ginger together in a bowl; stir into creamed butter mixture,
alternating with buttermilk, until batter is smooth. Fill each muffin cup
3/4-full with batter.
Step 4
Bake in the preheated oven until a toothpick inserted in the center of a
cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10
minutes before transferring to wire rack.
Step 5
Beat cream cheese and 1/2 cup butter together in a bowl using an
electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons
cinnamon, and vanilla extract into creamed butter until frosting is
smooth. Spread frosting on each cupcake.
Nutrition Facts
Per Serving:
345.3 calories; protein 3.4g 7% DV; carbohydrates 53.8g 17% DV; fat
13.8g 21% DV; cholesterol 59.3mg 20% DV; sodium 173.9mg 7% DV.
 Easy Pumpkin Dip
Prep: 10 mins Additional: 30 mins Total: 40 mins Servings: 12 Yield: 12
servings
Ingredients

¾ cup low-fat cream cheese

½ cup packed brown sugar
½ cup canned pumpkin
2 teaspoons maple syrup
½ teaspoon ground cinnamon

Directions
Step 1
Beat cream cheese, brown sugar, and canned pumpkin together with
an electric mixer on medium speed in a bowl until light and creamy, 3
to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1
to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Nutrition Facts
Per Serving:
78.3 calories; protein 1.9g 4% DV; carbohydrates 11.7g 4% DV; fat 2.9g
4% DV; cholesterol 8.9mg 3% DV; sodium 50.3mg 2% DV.
 Karli's Ultimate Trail Mix
Prep: 5 mins Total: 5 mins Servings: 12 Yield: 3 cups
Ingredients

¼ cup walnut halves

¼ cup pecan halves
¼ cup cashews
¼ cup almonds
¼ cup raw pumpkin seeds
½ cup sesame snack sticks
½ cup golden raisins
½ cup dark raisins
½ cup dried cranberries

Directions
Step 1
Combine the walnuts, pecans, cashews, almonds, pumpkin seeds,
sesame sticks, golden raisins, dark raisins, and cranberries in a bowl.
Store at room temperature in an airtight container.
Nutrition Facts
Per Serving:
177.2 calories; protein 3.6g 7% DV; carbohydrates 21g 7% DV; fat 10.2g
16% DV; cholesterolmg; sodium 125.8mg 5% DV.
 Pumpkin Marshmallows
Prep: 15 mins Cook: 25 mins Additional: 1 day Total: 1 day Servings: 50
Yield: 100 1 inch squares
Ingredients

3 (.25 ounce) envelopes unflavored gelatin

½ cup cold water
2 cups white sugar
⅔ cup light corn syrup
¼ cup water
½ cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
3 drops orange food coloring
¼ cup unsweetened cocoa powder
¼ cup cornstarch
¼ cup confectioners' sugar

Directions
Step 1
Line a 9x13 inch pan with plastic wrap and spray it lightly and
uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water
into the bowl of a stand mixer and sprinkle the gelatin on top; set aside
for 10 minutes.
Step 2
Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan.
Bring to a boil over medium-high heat. Do not stir once the sugar
syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a
small amount of syrup dropped into cold water forms a rigid ball.
 Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg,
and allspice. Mix well.
Step 3
Attach the mixing bowl to the stand mixer with the wire whip
attachment and start the mixer on low speed. Carefully pour the
boiling sugar syrup in a steady stream down the side of the mixing
bowl. Increase the mixer to medium-high speed and add the salt. Mix
until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape
down the sides of the bowl occasionally using a rubber spatula.
Step 4
Remove the bowl from the mixer and fold in the pumpkin mixture
until combined. Add food coloring, if desired, for a deeper orange
color. Return the bowl to the mixer and beat on medium-high speed
about 3 minutes longer. Dip a spatula into the marshmallow mixture:
the mixture should form a more-or-less continuous ribbon off the
spatula into the bowl.
Step 5
Pour the mixture into the prepared pan so that it is an even depth. Let
the mixture set at room temperature for at least 8 hours or overnight.
Step 6
Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie
plate. When the marshmallows have set, turn them onto a work surface
and cut them into squares or shapes as desired. Roll each
marshmallow in the cocoa mixture to coat all sides (reserve the cocoa
mixture for re-dredging if needed). Marshmallows are best served
fresh, but they can be stored in an airtight container (unrefrigerated)
for about a week or in the freezer for a month. If you store the
marshmallows, re-roll them in the cocoa mixture before serving.
Nutrition Facts
Per Serving:
51.8 calories; protein 0.5g 1% DV; carbohydrates 13.1g 4% DV; fat 0.1g;
cholesterolmg; sodium 21.3mg 1% DV.
 Meatless Mexican Stuffed Peppers
Prep: 30 mins Cook: 1 hr Total: 1 hr 30 mins Servings: 4 Yield: 4
servings
Ingredients

2 cups water
1 (8 ounce) package yellow rice mix
2 tablespoons olive oil
4 large green bell peppers, tops and seeds removed
1 (16 ounce) can refried beans, or as needed
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
¼ (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican blend cheese, divided

Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Bring water to a boil in a saucepan and stir in yellow rice mix and
olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer
until rice is tender and water has been absorbed, about 25 minutes.
Step 3
Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover
rice with layers of refried beans, corn, and black olives, filling peppers
almost to the top. Spoon salsa into peppers. Stand stuffed peppers
upright in a baking dish.
Step 4
Bake in the preheated oven until peppers are tender and filling is hot,
about 30 minutes. Divide Mexican cheese blend over the peppers,
return to oven, and bake until cheese has melted, about 5 more
minutes.
Nutrition Facts
Per Serving:
703 calories; protein 26.7g 53% DV; carbohydrates 87.1g 28% DV; fat
30.7g 47% DV; cholesterol 63.9mg 21% DV; sodium 2230.4mg 89% DV.
 Dead Man's Cheese Ball
Prep: 20 mins Additional: 2 hrs Total: 2 hrs 20 mins Servings: 16 Yield:
1 ghastly ball
Ingredients

1 ¼ pounds sharp Cheddar cheese, shredded

1 cup sour cream
¼ cup butter, melted and cooled
1 tablespoon prepared horseradish
1 teaspoon prepared hot mustard
2 dashes chipotle hot sauce
1 clove garlic, minced
¼ cup port wine
½ cup black sesame seeds

Directions
Step 1
In the container of a food processor, combine the Cheddar cheese, sour
cream, butter, horseradish, hot mustard, chipotle sauce, garlic and port
wine. Pulse until smooth. You can use a potato masher in a large bowl
but it will take longer.
Step 2
Line a bowl with plastic wrap, and fill with the cheese mixture. Cover
and refrigerate for at least 2 hours, or overnight.
Step 3
Toast the sesame seeds in a dry skillet over medium heat just until
fragrant, about 3 minutes. Gather the plastic wrap around the cheese
mixture and form into a ball. Remove the plastic wrap and roll the ball
in sesame seeds to coat. Place in the center of a platter and surround
with your favorite chips or crackers.
Nutrition Facts
Per Serving:
228.3 calories; protein 10.2g 20% DV; carbohydrates 2.4g 1% DV; fat
19.9g 31% DV; cholesterol 51.2mg 17% DV; sodium 258.9mg 10% DV.
 Eyeball Sandwich
Prep: 10 mins Total: 10 mins Servings: 1 Yield: 1 sandwich
Ingredients

2 tablespoons peanut butter

2 slices bread
8 eaches green olives, sliced

Directions
Step 1
Spread peanut butter on one slice of bread; top with green olives.
Place second piece of bread atop the filling to make a sandwich.

Cook's Note:
I prefer Oat Nut(R) bread and Skippy(R) All Natural peanut butter.
Nutrition Facts
Per Serving:
360.4 calories; protein 12.4g 25% DV; carbohydrates 32.1g 10% DV; fat
22g 34% DV; cholesterolmg; sodium 1238.6mg 50% DV.
 Elin's Pickled Pumpkin
Prep: 13 hrs 50 mins Cook: 15 mins Total: 14 hrs 5 mins Servings: 32
Yield: 16 cups
Ingredients

4 pounds peeled and diced pumpkin

5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks cinnamon sticks
15 eaches whole cloves

Directions
Step 1
Place the pumpkin in a large, deep bowl.
Step 2
In a large saucepan, mix the sugar, vinegar, cinnamon sticks and
cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the
bowl. Cover and set aside 8 hours, or overnight.
Step 3
Strain the liquid into a large saucepan. Boil 5 minutes. Remove the
cinnamon sticks and cloves, leaving a few bits for decoration. Place
the pumpkin back into the liquid and return to boiling. Boil 5 minutes,
or until pumpkin is transparent but crisp. Allow the mixture to cool.
Transfer to sterile jars and refrigerate.
Nutrition Facts
Per Serving:
138.9 calories; protein 0.6g 1% DV; carbohydrates 35.5g 12% DV; fat 0.1g;
cholesterolmg; sodium 1.9mg.
 Halloween Ghosties
Prep: 40 mins Additional: 20 mins Total: 1 hr Servings: 24 Yield: 24
cookies
Ingredients

1 (12 ounce) package white chocolate chips, or as needed

24 cookies peanut-shaped peanut butter sandwich cookies
48 eaches miniature chocolate chips

Directions
Step 1
Place chocolate chips into a microwave-safe bowl and heat on low in
microwave for 1 minute; stir. Continue heating on low several more
times, 30 seconds at a time, stirring after each time, until white
chocolate is warm and smooth.
Step 2
Use 2 forks to dip cookies into white chocolate; set cookies on sheets
of waxed paper. Place 2 miniature chocolate chips onto one end of
each cookie for eyes; set cookies aside until coating has hardened,
about 20 minutes.
Nutrition Facts
Per Serving:
147.5 calories; protein 2.2g 5% DV; carbohydrates 17.3g 6% DV; fat 8g
12% DV; cholesterol 3mg 1% DV; sodium 66.5mg 3% DV.
 Jack-O-Lantern Pumpkin
Pancakes
Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 6 Yield: 6 servings
Ingredients

1 cup all-purpose flour

1 cup quick cooking oats
¼ cup brown sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1 cup milk
1 egg, beaten
¾ cup canned pumpkin
2 tablespoons vegetable oil
¾ cup semisweet chocolate chips

Directions
Step 1
Stir together flour, oats, brown sugar, baking powder, cinnamon,
cloves, and salt in a large bowl. In a separate large bowl, lightly beat
together the milk, egg, pumpkin, and oil. Stir flour mixture into the
pumpkin mixture, blending just until moistened.
Step 2
Heat a lightly greased griddle over medium high heat.
Step 3
Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-
o-lantern face in each pancake with the chocolate chips. Cook until
bubbles appear on the surface, then flip and cook until golden brown
on the other side, about 5 minutes per side.
Nutrition Facts
Per Serving:
346.6 calories; protein 7.6g 15% DV; carbohydrates 52.3g 17% DV; fat
13.7g 21% DV; cholesterol 34.3mg 11% DV; sodium 464.8mg 19% DV.
Dairy-Free Coconut Candy Bar Ice
Cream
Prep: 5 mins Cook: 5 mins Additional: 12 hrs Total: 12 hrs 10 mins
Servings: 10 Yield: 10 servings
Ingredients

1 (15 ounce) can cream of coconut

1 (13.5 ounce) can coconut milk
1 cup unsweetened flaked coconut
2 (2 ounce) bars dark chocolate, chopped

Directions
Step 1
Whisk cream of coconut, coconut milk, and flaked coconut in a bowl.
Cover and refrigerate for 8 hours or more.
Step 2
Pour the chilled mixture into an ice cream maker and freeze according
to manufacturer's directions until it reaches "soft-serve" consistency.
Step 3
Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-
second intervals, stirring after each melting, for 1 to 3 minutes
(depending on your microwave). Slowly drizzle chocolate into ice
cream what machine is churning. Transfer ice cream to a one- or two-
quart lidded plastic container; cover surface with plastic wrap and seal.
For best results, ice cream should ripen in the freezer for at least 2
hours or overnight.
Cook's Note:
Make sure when choosing your dark chocolate that also has no dairy in it.
Many dark chocolates contain milk solids. Also read label on coconut milk,
some are actually made with milk.
Nutrition Facts
Per Serving:
362.5 calories; protein 2g 4% DV; carbohydrates 35.6g 12% DV; fat 25.4g
39% DV; cholesterol 0.6mg; sodium 31.7mg 1% DV.
 Walnut Pumpkin Pie
Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 8 Yield: 1 -8 or 9
inch pie
Ingredients

1 (9 inch) prepared graham cracker crust

2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
¾ cup chopped walnuts

Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4
teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie
crust.
Step 3
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven
temperature to 350 degrees F (175 degrees C).
Step 4
In a small bowl, combine brown sugar, flour, and remaining 1/2
teaspoon cinnamon. Cut in the butter or margarine until the mixture is
crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake
 pie for 40 minutes or until a knife inserted one inch from the edge
comes out clean. Cool and garnish as desired.
Nutrition Facts
Per Serving:
458.7 calories; protein 8.3g 17% DV; carbohydrates 59.4g 19% DV; fat
22.5g 35% DV; cholesterol 47.5mg 16% DV; sodium 410.3mg 16% DV.
 Gourmet Pumpkin Pie
Prep: 10 mins Cook: 55 mins Total: 1 hr 5 mins Servings: 8 Yield: 1 -9
inch pie
Ingredients

1 recipe pastry for a 9 inch single crust pie

¼ cup chopped pecans
3 ⅔ cups pumpkin puree
1 egg
14 ounces sweetened condensed milk
½ cup packed brown sugar
¼ cup all-purpose flour
¼ cup chopped pecans
¼ cup butter
½ teaspoon ground cinnamon

Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
When making your favorite pastry for pie shells add 1/4 cup of the
finely chopped pecans to the flour before mixing.
Step 3
Blend the egg, pumpkin and condensed milk. Pour mixture into the
unbaked pie shell.
Step 4
Combine the brown sugar, flour, chopped pecans, butter and cinnamon
with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin
mixture.
Step 5
Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a
knife inserted in near the center comes out clean. Let pie cool before
serving.
Nutrition Facts
Per Serving:
309.9 calories; protein 4.1g 8% DV; carbohydrates 33.3g 11% DV; fat
18.9g 29% DV; cholesterol 38.5mg 13% DV; sodium 171.6mg 7% DV.
 Pecan Pumpkin Pie I
Servings: 8 Yield: 1 - 9 inch pie
Ingredients

2 large eggs eggs

½ cup white sugar
½ cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 cups solid pack pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
1 tablespoon orange zest
¼ cup packed brown sugar
¾ cup pecan halves

Directions
Step 1
Combine eggs, sugars, flour, spices and salt. Blend in pumpkin.
Gradually add milk; mix well.
Step 2
Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven
10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake
40 to 50 minutes longer.
Step 3
Sprinkle pecan mixture over pie the last 10 minutes before removing
from the oven.
Step 4
To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated
orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.
Nutrition Facts
Per Serving:
423.8 calories; protein 7.2g 15% DV; carbohydrates 67.1g 22% DV; fat
15.9g 25% DV; cholesterol 70.8mg 24% DV; sodium 399mg 16% DV.
 S'More Bars II
Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 24 Yield: 24 bars
Ingredients

1 ½ cups butter, melted

4 cups graham cracker crumbs
6 (1.5 ounce) bars milk chocolate candy bars
2 cups miniature marshmallows

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
pan.
Step 2
In a medium bowl, mix together the melted butter and graham cracker
crumbs. Press half of the graham cracker mixture into the bottom of
the prepared pan. In the microwave or in a metal bowl over a pan of
simmering water, melt chocolate chips, stirring frequently until
smooth. Remove from heat and spread over the graham cracker layer.
For easier spreading, refrigerate the crust while the chocolate is
melting. Make a layer of marshmallows over the chocolate and top
with the remaining graham cracker crumbs.
Step 3
Bake for 15 minutes in the preheated oven, cool and cut into squares.
Nutrition Facts
Per Serving:
230.4 calories; protein 1.7g 3% DV; carbohydrates 20.8g 7% DV; fat 16.3g
25% DV; cholesterol 33.1mg 11% DV; sodium 176.1mg 7% DV.
 Halloween Pasta
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 8 Yield: 8 servings
Ingredients

2 cups Halloween-shaped pasta

2 cups wagon wheel-shaped pasta
2 ½ cups peeled chopped pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon chili powder
3 tablespoons olive oil
1 (4 ounce) can sliced black olives
1 (8 ounce) can garbanzo beans, drained
¼ cup chopped garlic
½ cup grated Parmesan cheese
¼ cup olive oil
3 tablespoons dried oregano

Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook Halloween-
shaped and wagon wheel-shaped pasta in the boiling water, stirring
occasionally until cooked through but firm to the bite, about 12
minutes. Drain and transfer pasta to a large bowl.
Step 2
Place pumpkin in a large pot and cover with salted water; bring to a
boil. Reduce heat to medium-low and simmer until tender, about 20
minutes. Drain and return pumpkin to pot. Add nutmeg, allspice,
 cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons
olive oil; stir to coat.
Step 3
Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic,
Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with
pumpkin mixture.
Nutrition Facts
Per Serving:
376.6 calories; protein 10.7g 21% DV; carbohydrates 48.7g 16% DV; fat
16.6g 26% DV; cholesterol 4.4mg 2% DV; sodium 290.9mg 12% DV.
 Chicken and Pumpkin Goulash
Prep: 30 mins Cook: 4 hrs 25 mins Total: 4 hrs 55 mins Servings: 6
Yield: 6 servings
Ingredients

2 (14.5 ounce) cans diced tomatoes

1 tablespoon brown sugar
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 tablespoon ground coriander
1 ½ pounds skinless, boneless chicken breast halves, cut into
bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
¾ teaspoon salt, or to taste
1 teaspoon cornstarch
¼ cup water

Directions
Step 1
Set a slow cooker to High, and place diced tomatoes and brown sugar
into the cooker; stir to combine.
Step 2
Heat olive oil in a non-stick skillet over medium-high heat, and cook
and stir onion until lightly browned, about 10 minutes. Mix in the
ginger, cinnamon, cumin, and coriander; cook and stir until the spices
release their fragrance, about 2 minutes. Stir in the chicken, and cook
and stir until chicken is no longer pink. Mix the garbanzo beans into
the chicken mixture, and bring to a simmer. Transfer the mixture into
the slow cooker, and mix with tomatoes.
 Step 3
Place pumpkin into the same skillet, and reduce heat to medium. Cook
until the pumpkin is hot and some pieces are slightly browned, about
10 minutes, stirring often. Place pumpkin into the cooker, and cover.
Step 4
Cook the stew on the High setting for 1 hour; reduce cooker setting to
Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with
salt and black pepper. If stew seems too liquid, mix cornstarch into
water in a small cup until smooth, and stir the slurry into the stew.
Cook until thickened, about 30 minutes.
Cook's Notes
I recommend using a 5-6 quart slow cooker. If your cooker has a plastic lid,
it may not create sufficient moisture and you may need to add additional
liquid. If so, I suggest chicken stock. Avoid opening the cooker, as this
releases the moisture build-up needed for the additional liquid in this recipe.
This will also make a good vegetarian dish -- just omit the chicken!
Nutrition Facts
Per Serving:
330.2 calories; protein 28.4g 57% DV; carbohydrates 37.2g 12% DV; fat
7.9g 12% DV; cholesterol 58.5mg 20% DV; sodium 696.4mg 28% DV.
 Individual Pumpkin Pies
Prep: 10 mins Cook: 25 mins Additional: 1 hr Total: 1 hr 35 mins
Servings: 18 Yield: 18 mini pies
Ingredients

½ cup sugar
½ teaspoon salt
2 teaspoons Spice Islands Pumpkin Pie Spice
2 eaches eggs
½ cup Karo Lite Syrup
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
18 eaches baking cups, size 2 1/2
18 wafers vanilla wafers

Directions
Step 1
Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in
corn syrup, pumpkin and evaporated milk; blend well.
Step 2
Portion baking cups in muffin pans and place 1 vanilla wafer in each.
Fill each two-thirds full of pumpkin mixture.
Step 3
Bake at 300 degrees F for 25 minutes, or until knife inserted in center
comes out clean. Cool in pans for 5 minutes; remove.
Step 4
Cool a minimum of 1 hour before serving. Garnish as desired.
Nutrition Facts
Per Serving:
112 calories; protein 2.6g 5% DV; carbohydrates 18.6g 6% DV; fat 3.3g 5%
DV; cholesterol 24.3mg 8% DV; sodium 187mg 8% DV.
 Greek Pumpkin Pie
Prep: 30 mins Cook: 30 mins Total: 1 hr Servings: 6 Yield: 6 servings
Ingredients

2 (15 ounce) cans pumpkin puree

¾ cup white sugar
1 cup raisins
1 cup fine semolina
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, slightly beaten

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Grease a rimmed baking sheet.
Step 3
Heat pumpkin puree in a skillet over medium heat, stirring
occasionally, until most of the liquid has evaporated and puree is thick.
Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg.
Remove from heat.
Step 4
Lay one puff pastry sheet into the prepared baking sheet. Spread the
pumpkin mixture over the pastry and cover with the remaining pastry
sheet. Brush the top of the puff pastry with beaten egg.
Step 5
Bake in the preheated oven until golden brown, 30 to 40 minutes.
Nutrition Facts
Per Serving:
773.1 calories; protein 12.8g 26% DV; carbohydrates 112.4g 36% DV; fat
32.3g 50% DV; cholesterol 31mg 10% DV; sodium 557.1mg 22% DV.
 Bat Wings
Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 6 Yield: 2 pounds
Ingredients

1 cup white sugar

1 cup soy sauce
1 dash garlic powder
2 pounds chicken wings

Directions
Step 1
Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch
glass baking dish with cooking spray.
Step 2
Whisk together the sugar, soy sauce, and garlic powder in a medium
bowl. Arrange the wings in the bottom of the prepared dish; pour the
soy sauce mixture evenly over the wings.
Step 3
Bake in the preheated oven for 20 minutes; turn the wings over with a
spatula and cook another 20 minutes.
Nutrition Facts
Per Serving:
229 calories; protein 14.2g 29% DV; carbohydrates 36.7g 12% DV; fat 3.1g
5% DV; cholesterol 32.2mg 11% DV; sodium 2440mg 98% DV.
 Halloween Shrimp Cocktail Brain
Prep: 20 mins Cook: 5 mins Additional: 8 hrs Total: 8 hrs 25 mins
Servings: 20 Yield: 1 large mold
Ingredients

1 (.25 ounce) package unflavored gelatin

½ cup cold water
1 ½ ounces Asian bean thread vermicelli noodles
4 cups boiling water, or as needed
1 (8 ounce) jar cocktail sauce
2 pounds cooked shrimp - peeled, tails removed, and shrimp
chopped
1 stalk celery, chopped, or more to taste
½ (8 ounce) can water chestnuts, chopped, or more to taste
1 brain-shaped gelatin mold
1 (8 ounce) jar cocktail sauce

Directions
Step 1
Sprinkle gelatin over 1/2 cup cold water in a bowl and set aside to
soften. Place bean thread noodles in heatproof bowl and top with 4
cups boiling water or amount needed to cover. Allow noodles to soften
for 5 minutes.
Step 2
Pour 1 jar cocktail sauce into a saucepan and bring to a boil over
medium heat. Stir in softened gelatin; cook, stirring frequently, until
completely melted. Remove pan from heat.
Step 3
Combine shrimp, celery, and water chestnuts in a large bowl. Drain
noodles and shake off excess water; add to bowl. Add warmed gelatin
mixture and stir until well combined.
Step 4
 Lightly grease gelatin mold. Press mixture firmly into mold, making
sure all gaps are filled. Cover filled mold with plastic wrap and
refrigerate overnight.
Step 5
Invert mold onto a serving platter (see Cook's Notes). Drizzle cocktail
sauce around the edges to create pool of "blood."
Cook's Notes:
This should unmold easily when inverted and smacked down firmly on a
flat surface such as a cutting board. If not, try immersing bottom portion of
the mold in warm water for a few seconds, then try again. If you want the
texture of your brain to be more smooth, like pate, use your food processor
instead of a knife when preparing your shrimp mixture. Add the vermicelli
AFTER the other ingredients have been pulverized to perfection.
I buy bean thread vermicelli from Asian markets, where they come in a
packet of 6 or 8 sections. Use one section of noodles for this recipe.
Nutrition Facts
Per Serving:
77.1 calories; protein 10.2g 20% DV; carbohydrates 7g 2% DV; fat 0.7g 1%
DV; cholesterol 88.5mg 30% DV; sodium 377.8mg 15% DV.
 Pumpkin Parfaits
Prep: 20 mins Additional: 2 hrs Total: 2 hrs 20 mins Servings: 4 Yield: 4
parfaits
Ingredients

1 (7 ounce) jar marshmallow creme

1 (8 ounce) package cream cheese, softened
1 tablespoon orange juice concentrate, thawed
1 (14 ounce) can pumpkin puree
¼ cup maple syrup
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon orange juice concentrate, thawed
¼ cup chopped toasted pecans
¼ cup crushed gingersnaps

Directions
Step 1
Combine the marshmallow creme, cream cheese, and 1 tablespoon
orange juice concentrate in a large bowl; beat with an electric hand
mixer until smooth. Stir together the pumpkin, syrup, cinnamon,
nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4
cup of the marshmallow creme mixture into the pumpkin mixture.
Step 2
Beginning with the cream cheese mixture, layer 3 tablespoons of each
mixture in each of four dessert cups. Chill in refrigerator for 2 hours.
Top with pecans and gingersnaps before serving.
Nutrition Facts
Per Serving:
542 calories; protein 7g 14% DV; carbohydrates 72.1g 23% DV; fat 26.8g
41% DV; cholesterol 61.6mg 21% DV; sodium 474mg 19% DV.
 Candy Apple Pie
Prep: 30 mins Cook: 30 mins Additional: 2 mins Total: 1 hr 2 mins
Servings: 8 Yield: 1 pie
Ingredients

1 ¾ cups unsweetened apple juice

20 eaches cinnamon red hot candies
¼ teaspoon red food coloring
½ teaspoon vanilla extract
5 medium (2-3/4" dia) (approx 3 per lb)s Granny Smith
apples
3 tablespoons cornstarch
1 (9 inch) pie crust, baked

Directions
Step 1
Peel and core the apples. Slice thinly.
Step 2
Combine 1 1/2 c apple juice, candies, food coloring, vanilla, and
apples in a saucepan. Bring to a boil. Simmer until apples are tender,
stirring frequently. Combine remaining 1/4 cup apple juice and corn
starch; stir into apple mixture, and cook until thickened. Remove from
heat, and let cool.
Step 3
Spread apple mixture into pie shell, and chill for several hours. Before
serving, top with whipped topping and sprinkle with cinnamon if
desired.
Nutrition Facts
Per Serving:
166.5 calories; protein 1g 2% DV; carbohydrates 29.6g 10% DV; fat 5.4g
8% DV; cholesterolmg; sodium 105mg 4% DV.
 Chocolate Almond Popcorn
Prep: 10 mins Cook: 1 hr 5 mins Additional: 1 hr Total: 2 hrs 15 mins
Servings: 25 Yield:25 servings
Ingredients

1 cup white sugar

1 cup light corn syrup
½ cup butter
¼ cup cocoa powder
2 teaspoons salt
25 cups unsalted popped popcorn
3 cups roasted salted almonds

Directions
Step 1
Preheat oven to 200 degrees F (95 degrees C).
Step 2
Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a
saucepan over medium-low heat until the mixture is smooth and
begins to simmer. Place the popcorn into a very large bowl, mix with
the almonds, and then pour the chocolate syrup over the mixture. Stir
until all the popcorn and almonds are coated. Spread the chocolate
popcorn out onto several large baking sheets in a single layer.
Step 3
Bake in the preheated oven until thoroughly dry, about 1 hour, stirring
every 20 minutes or so to dry all sides of the popped corn. Allow to
cool on the sheet, then transfer into sealed containers.
Cook's Note
Be sure the popcorn mixture is dry before you put it in the container, or else
you'll have a mess on your hands!
Nutrition Facts
Per Serving:
232.6 calories; protein 3.4g 7% DV; carbohydrates 25.8g 8% DV; fat 14.4g
22% DV; cholesterol 9.8mg 3% DV; sodium 337mg 14% DV.
Easy Halloween Mummy Cupcakes
Prep: 30 mins Cook: 18 mins Additional: 1 hr 15 mins Total: 2 hrs 3 mins
Servings: 24 Yield: 24 cupcakes
Ingredients

1 (18.25 ounce) package devil's food cake mix (such as

Duncan Hines)
1 cup water
3 large eggs eggs
⅓ cup vegetable oil
1 (16 ounce) can vanilla frosting
48 eaches chocolate chips

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup
muffin tins with paper liners, preferable dark-colored or Halloween-
themed ones.
Step 2
Combine cake mix, water, eggs, and oil in a large bowl; beat with an
electric mixer on low speed until moistened, about 30 seconds. Beat at
medium speed until batter is smooth and creamy, about 2 minutes.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Step 3
Bake in the preheated oven until a toothpick inserted in the center
comes out clean, 18 to 21 minutes. Remove from oven and cool tins
on a wire rack for 15 minutes. Remove cupcakes from the tins and
cool completely on a wire rack before decorating, about 1 hour.
Step 4
Spoon frosting in an pastry bag or a plastic bag with the corner cut off.
Pipe strands of frosting onto the top and bottom of the cupcakes,
leaving an oval eye shape exposed in the middle. Pipe 2 dots in the
 exposed middle for the mummy's eyes. Place 2 chocolate chips flat-
side up in the middle of each dot for the pupils.
Nutrition Facts
Per Serving:
360.7 calories; protein 3.8g 8% DV; carbohydrates 48g 16% DV; fat 19.3g
30% DV; cholesterol 27.5mg 9% DV; sodium 205.2mg 8% DV.
 Pumpkin Brulee
Prep: 20 mins Cook: 17 mins Additional: 4 hrs Total: 4 hrs 37 mins
Servings: 12 Yield: 12 Servings
Ingredients

4 cups heavy cream

2 teaspoons vanilla extract
16 eaches egg yolks
¼ cup brown sugar
¾ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup canned pumpkin puree
¼ cup white sugar

Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Heat the cream and vanilla in a large, heavy-bottomed saucepan over
medium heat; bring to a simmer. Whisk together the egg yolks, brown
sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a
bowl. Slowly pour 1 cup of the cream mixture into the egg mixture,
stirring continually. Then pour the entire egg mixture into the
saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins.
Arrange ramekins on a baking sheet.
Step 3
Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to
6 hours.
Step 4
 Before serving, sprinkle 1 teaspoon of sugar over the top of each
creme brulee. Use a kitchen torch or your oven's broiler to caramelize
the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutrition Facts
Per Serving:
435.6 calories; protein 5.5g 11% DV; carbohydrates 26g 8% DV; fat 35.3g
54% DV; cholesterol 381.8mg 127% DV; sodium 91.5mg 4% DV.
 Dianne's Pumpkin Cookie Cups
Prep: 30 mins Cook: 10 mins Additional: 1 hr Total: 1 hr 40 mins
Servings: 32 Yield: 32 cookies
Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
1 cup white sugar
1 egg
2 tablespoons milk
1 (3 ounce) package cream cheese, softened
1 cup confectioners' sugar, divided
⅓ cup pumpkin puree
2 ¾ cups confectioners' sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves

Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature
muffin cups.
Step 2
Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In
a separate large mixing bowl, cream unsalted butter with sugar with an
electric mixer until smooth and workable; beat in egg and milk. Set the
mixer to low speed and and gradually beat in flour mixture, beating
just until the dough comes together.
Step 3
 Pinch off dough by tablespoon, roll into a ball, and place balls into the
prepared mini muffin cups.
Step 4
Bake in the preheated oven until edges start to turn golden brown, 8 to
10 minutes. Remove from oven and let stand for 1 minute. Use the
back of a rounded teaspoon measure to press a small depression into
the top of each cookie. Let the cookies cool for 5 minutes in pan
before removing to finish cooling on a rack. It helps to give the
cookies a little twist as you lift them out.
Step 5
Beat cream cheese with 1 cup confectioners' sugar in a bowl with an
electric mixer until smooth. Slowly beat in pumpkin puree until
thoroughly combined. Beat in remaining 2 3/4 cups confectioners'
sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4
teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin
mixture into each cookie cup.
Nutrition Facts
Per Serving:
148.9 calories; protein 1.3g 3% DV; carbohydrates 27.4g 9% DV; fat 4.1g
6% DV; cholesterol 16.4mg 6% DV; sodium 76.6mg 3% DV.
 Pumpkin Sandwich Rolls
Prep: 1 hr 30 mins Cook: 15 mins Additional: 2 hrs 15 mins Total: 4 hrs
Servings: 12 Yield: 1 dozen rolls
Ingredients

1 cup milk, room temperature

2 large eggs eggs, room temperature
1 cup pumpkin puree
1 tablespoon honey
1 ½ cups white whole wheat flour (such as King Arthur)
3 ½ cups bread flour
1 (.25 ounce) package instant yeast
1 ½ teaspoons salt
¼ teaspoon freshly ground white pepper
¼ cup butter, room temperature
1 egg
1 tablespoon water
Flexible plastic lids, for stencils
¼ cup light rye flour, or as needed

Directions
Step 1
Whisk milk and 2 eggs together in the bowl of a stand mixer; add
pumpkin puree and honey and continue to stir until smooth.
Step 2
Add white whole wheat flour, bread flour, yeast, salt, and white pepper
to the pumpkin mixture. Attach the dough hook to the stand mixture
and mix on low speed with the dough hook for 5 minutes, using a
bowl scraper or stiff spatula to scrape down the sides of the bowl once
or twice. Increase speed to medium-low. Add butter one piece at a
time, mixing until each piece is completely incorporated before adding
the next.
Step 3
Transfer the dough to a greased bowl. Cover bowl with plastic wrap
and let the dough rise at room temperature until dough has doubled, 1
to 1 1/2 hours.
Step 4
While the dough rises, draw designs with permanent marker onto a
flexible plastic lid. Cut shapes with a sharp paring knife or X-ACTO
knife. Wash the lids with warm soapy water to remove any remaining
ink.
Step 5
Punch the dough down and fold it over to expel air bubbles. Cover the
bowl with plastic wrap and refrigerate until approximately 2 hours
before you wish to serve the rolls.
Step 6
Remove dough from the refrigerator and scrape from bowl onto a
flour-dusted work surface. Divide the dough into 12 evenly sized
pieces and shape into tight balls. Line 2 baking sheets with baking
parchment; arrange balls seam-side down onto prepared sheets. (You
can also freeze the dough at this point. Refer to footnotes for tips for
freezing.)
Step 7
Cover rolls with greased plastic wrap and let sit at room temperature
for 30 minutes.
Step 8
Preheat oven to 375 degrees F (190 degrees C).
Step 9
Beat 1 egg and water together in a small bowl using a whisk.
Step 10
Grease your hands and use them to gently flatten the dough balls into
flat rounds, about 1/2 inch thick. Brush egg wash over the top of each
round.
Step 11
Set a fine mesh strainer on a plate. Pour rye flour into the strainer.
Place a stencil over one of the rounds. Sift rye flour onto the stencil.
 Carefully lift the stencil off the roll. Knock extra flour off stencil and
onto the plate. Repeat with remaining rolls.
Step 12
Let dough rounds stand at room temperature until risen fully, about 10
minutes. Test for readiness by dabbing your index finger in flour and
pressing it gently into the side of a roll, if the indentation springs back,
let the dough rise until risen enough so another such indentation stays,
about 5 minutes more.
Step 13
Bake rolls in preheated oven until tops are golden and bottoms are
browned, 15 to 20 minutes.
Cook's Notes:
The dough can be frozen at the end of step six. Put dough balls in freezer
until firm, then transfer them into a resealable freezer bag. They will keep
frozen for up to three months.
To bake frozen rolls: arrange rolls on parchment-lined baking sheet. Cover
rolls with greased plastic wrap and thaw in the refrigerator overnight. Place
tray on counter, flatten rolls as described in step 10, and bring to room
temperature, about 30 minutes. Brush with egg wash and bake as directed.
This recipe makes about 18 slider-sized rolls (2.5 ounces each) or a dozen
full-sized 4-ounce rolls.
Yogurt, sour cream, or cottage cheese lids work well for stencils.
Nutrition Facts
Per Serving:
283.1 calories; protein 9.7g 19% DV; carbohydrates 47.1g 15% DV; fat
6.5g 10% DV; cholesterol 58.3mg 19% DV; sodium 394.2mg 16% DV.
 Halloween Macarons
Prep: 30 mins Cook: 25 mins Additional: 45 mins Total: 1 hr 40 mins
Servings: 16 Yield: 16 macarons
Ingredients

⅔ cup fine ground almond flour (scant measure)

⅔ cup confectioners' measure (scant measure)
1 tablespoon powdered orange food coloring
2 eaches medium egg whites, at room temperature
1 pinch cream of tartar
¼ cup superfine sugar
6 ounces mascarpone cheese, at room temperature
2 tablespoons caramel sauce
1 tablespoon confectioners' sugar
1 teaspoon powdered black food coloring

Directions
Step 1
Line 2 baking sheets with silicone mats or parchment paper.
Step 2
Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift
again into a second bowl, adding powdered orange food coloring.
Whisk well and set aside.
Step 3
Place egg whites in the bowl of a stand mixer fitted with the whisk
attachment and whisk on medium speed until they begin to foam, 1 to
3 minutes. Add cream of tartar and continue whisking until creamy, 1
to 3 minutes more. When the whisk leaves traces in the egg white
mixture, increase speed to medium-high. Add 1/2 the superfine sugar
while whisk is in motion. When sugar is fully incorporated, add
remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes.
Step 4
 Use a rubber spatula to gently fold in 1/3 the almond flour mixture
until incorporated. Fold in remaining flour mixture gently; overmixing
will create a runny batter and cookies will not rise. Pour batter into a
piping bag or a resealable plastic bag with a corner cut off. Pipe 32
small circles onto the prepared baking sheets, allowing approximately
2 inches between cookies. Lightly rap the baking sheets to release any
air bubbles from the batter; cookies will spread slightly, this is normal.
Step 5
Allow cookies to sit at room temperature for at least 30 minutes;
during this time, tops will become opaque and no longer glossy and if
you lightly touch them, the batter will give and bounce back.
Step 6
Preheat the oven to 325 degrees F (165 degrees C).
Step 7
Bake 1 baking sheet in the preheated oven until cookies rise and
bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from
oven and allow to cool. Wait for oven to return to temperature before
baking the second batch.
Step 8
While cookies are baking, whip mascarpone cheese, caramel sauce, 1
tablespoon confectioners' sugar, and powdered black food coloring
together until fluffy. Store filling in the refrigerator until needed.
Step 9
Cool cookies completely before filling. Transfer filling to a clean
piping bag and pipe filling onto 1 cookie base and top with another.
Use leftover filling to decorate the tops of the macarons if desired. Let
cookies rest before enjoying.
Cook's Notes:
Feel free to mix up the colors by making black macarons and orange filling.
If you cannot weigh the almond flour and powdered sugar, be sure to use
scant 2/3-cup measurements. If you have a metric scale, I used 65 g of fine
almond flour and 65 g confectioners' sugar.
Take care that the bowl and whisk attachment of the stand mixer are both
clean and free of any contaminants such as dust or oil residue.
Nutrition Facts
Per Serving:
118.1 calories; protein 2.3g 5% DV; carbohydrates 11.6g 4% DV; fat 7.4g
12% DV; cholesterol 13.2mg 4% DV; sodium 21.6mg 1% DV.
 Kit Kat Bundt Cake
Prep: 20 mins Cook: 1 hr 5 mins Additional: 25 mins Total: 1 hr 50 mins
Servings: 16 Yield: 16 servings
Ingredients

1 serving cooking spray

4 cups all-purpose flour
2 tablespoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
2 cups butter, at room temperature
⅔ cup milk
5 large eggs eggs
1 ½ teaspoons vanilla extract
6 miniature bar (.35 oz)s snack-size chocolate-covered wafer
candy bars (such as Kit Kat), coarsely chopped, or more to
taste
1 tablespoon all-purpose flour

Frosting:

¼ cup white sugar

¼ cup evaporated milk
¼ cup butter
¼ cup chocolate chips
½ teaspoon vanilla extract

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a
fluted tube pan (such as Bundt) with cooking spray.
Step 2
Combine 4 cups flour, baking powder, and salt together in the bowl of
a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk,
 eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir
with a spatula to moisten ingredients. Mix on low speed until batter is
evenly combined, about 3 minutes.
Step 3
Toss candy bar pieces with remaining 1 tablespoon flour in a bowl
until coated; fold into batter. Spread batter into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted in the cake
comes out moist with crumbs clinging, about 1 hour. Cool in pan for
25 minutes; remove from pan and cool completely on a wire rack.
Step 5
Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter,
chocolate chips, and 1/2 teaspoon vanilla extract together in a
saucepan; bring to a boil, stirring constantly. Reduce heat and simmer
until frosting is thickened, about 5 minutes. Pour frosting over cake.
Nutrition Facts
Per Serving:
544.8 calories; protein 6.5g 13% DV; carbohydrates 64.2g 21% DV; fat 30g
46% DV; cholesterol 129.1mg 43% DV; sodium 508.9mg 20% DV.
Spooky Spider Halloween Hot Dogs
Prep: 20 mins Cook: 15 mins Total: 35 mins Servings: 8 Yield: 8 spider
dogs
Ingredients

1 (8 ounce) can refrigerated crescent rolls

8 frankfurter (5 in long x 3/4 in dia, 10 per pound)s hot dogs
2 tablespoons ketchup, or to taste

Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Unroll crescent dough. Pinch or press the perforation between the
triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise
so you have 8 narrow strips.
Step 3
Make a 2-inch slice through the center of one end of a hot dog. Cut
two more 2-inch slices on either side of that, so that the 'legs' are about
the same thickness. Repeat on the other end. Cut 'legs' into the
remaining hot dogs.
Step 4
Roll a crescent strip around the center of each dog. Place spider dogs
on an ungreased baking sheet.
Step 5
Bake in the preheated oven until golden brown, about 11 minutes. Dip
a chopstick into some ketchup and dot 'eyes' onto each spider. Serve
with remaining ketchup.
Nutrition Facts
Per Serving:
262.1 calories; protein 7.1g 14% DV; carbohydrates 13.8g 4% DV; fat
19.3g 30% DV; cholesterol 23.8mg 8% DV; sodium 774.8mg 31% DV.
 No Bake Pumpkin Pie II
Prep: 10 mins Total: 10 mins Servings: 8 Yield: 1 - 9 inch pie
Ingredients

⅔ cup milk
1 cup pumpkin puree
1 (3.4 ounce) package instant vanilla pudding mix
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) pie shell, baked

Directions
Step 1
In a large bowl, mix the milk and pumpkin until smooth. Add the
pudding mix, pumpkin pie spice and cinnamon and mix until well
combined. Fold in the whipped topping and pour into pie shell.
Refrigerate until serving.
Nutrition Facts
Per Serving:
213.7 calories; protein 2.8g 6% DV; carbohydrates 27.4g 9% DV; fat 10.8g
17% DV; cholesterol 1.6mg 1% DV; sodium 305.5mg 12% DV.
 Bourbon Candy Apples
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 8 Yield: 8 caramel
apples
Ingredients

8 eaches Granny Smith apples

8 eaches wooden sticks
1 (16 ounce) package brown sugar
⅔ cup dark corn syrup
¾ cup water
2 tablespoons bourbon whiskey

Directions
Step 1
Insert wooden sticks 3/4 of the way into the stem end of each apple.
Place apples on a cookie sheet covered with lightly greased aluminum
foil.
Step 2
Combine sugar, corn syrup and water in a large saucepan and bring to
a boil over medium-high heat. Reduce heat to medium-low and
simmer until thermometer registers 290 degrees F (143 degrees C).
Remove from the heat and stir in the bourbon if desired.
Step 3
Keep the saucepan over low heat to keep the caramel liquid for
dipping the apples. Working quickly, carefully dip apples in the
caramel. Place apples on the greased aluminum foil until coating has
cooled and hardened.
Nutrition Facts
Per Serving:
361 calories; protein 0.5g 1% DV; carbohydrates 93.3g 30% DV; fatg;
cholesterolmg; sodium 60.1mg 2% DV.
 Rocky Road Caramel Apples
Servings: 6 Yield: 6 apples
Ingredients

6 eaches Granny Smith apples

6 eaches wooden sticks
1 (14 ounce) package individually wrapped caramels,
unwrapped
2 tablespoons water
½ teaspoon vanilla extract
1 ½ cups miniature marshmallows
1 ½ cups chopped pecans, toasted
1 cup semisweet chocolate chips

Directions
Step 1
Insert wooden sticks 3/4 of the way into the stem end of each apple.
Place apples on a cookie sheet covered with lightly greased aluminum
foil.
Step 2
Combine caramels and water in a saucepan over low heat. Cook,
stirring often, until caramel melts and is smooth. Stir in the vanilla.
Dip each apple into the caramel and gently run apples around insides
of saucepan to scrape off some of the caramel. Scrape excess caramel
from the apple bottoms using the side of the saucepan.
Step 3
Combine the miniature marshmallows and pecans on a dinner plate.
Roll the apples in the mixture to coat. Place on the aluminum foil and
chill.
Step 4
Put the chocolate chips in a microwave-safe bowl. Cook in the
microwave for 30 second intervals, stirring between each, until melted
 and smooth. Drizzle over the apples and return them to the refrigerator
until ready to serve.
Nutrition Facts
Per Serving:
695.7 calories; protein 7.3g 15% DV; carbohydrates 99.5g 32% DV; fat
35.1g 54% DV; cholesterol 4.6mg 2% DV; sodium 180.3mg 7% DV.
 Honey Pumpkin Seeds
Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins Servings:16 Yield: 16
servings
Ingredients

¼ cup butter, melted

½ cup honey
2 tablespoons brown sugar
¼ teaspoon salt
4 cups raw pumpkin seeds
¼ cup white sugar

Directions
Step 1
Place oven rack in the highest position. Preheat oven to 300 degrees F
(150 degrees C). Line a large baking sheet with aluminum foil.
Step 2
Mix butter, honey, brown sugar, and salt together in a bowl; add
pumpkin seeds and toss to coat. Spread coated seeds in 1 layer onto
the prepared baking sheet.
Step 3
Bake in the preheated oven for 20 minutes. Stir seeds and continue
baking for 20 more minutes. Sprinkle seeds with white sugar and bake
until lightly browned, about 20 more minutes. Cool seeds and store in
an airtight container.
Cook's Note:
Ensure you do not overheat the sugar. While pumpkin seeds can be baked
for over an hour at 300 degrees (149 degrees Celsius), the sugar will
caramelize and may burn.
Nutrition Facts
Per Serving:
147.5 calories; protein 3g 6% DV; carbohydrates 22.1g 7% DV; fat 6g 9%
DV; cholesterol 7.6mg 3% DV; sodium 60.5mg 2% DV.
 Drunken Pumpkin Seeds
Prep: 5 mins Cook: 1 hr 15 mins Total: 1 hr 20 mins Servings: 6 Yield: 6
servings
Ingredients

1 ½ cups fresh pumpkin seeds

½ cup whiskey (such as Jack Daniel's)
2 tablespoons bacon drippings
1 tablespoon dark brown sugar
2 teaspoons salt, plus more to taste

Directions
Step 1
Preheat oven to 275 degrees F (135 degrees C).
Step 2
Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2
teaspoons salt together in a saucepan over medium-low heat. Bring
mixture to a simmer and cook until the seeds begin to turn gray in the
middle, 15 to 20 minutes; drain.
Step 3
Spread the drained seeds onto a baking sheet in a single layer; season
with salt.
Step 4
Roast the pumpkin seeds in preheated oven until crisp and golden
brown, 60 to 90 minutes.
Cook's Notes:
Homemade bacon bits can be added as well as a light sprinkle of cayenne
pepper if you like a bit of heat.
If you hate the idea of getting rid of 1/2 cup of whiskey as much as I do,
drain the liquid mixture into a small sauce pan and reduce to about half.
Then when the seeds have roasted about 1/4 of the way, drizzle the sauce
over them.
Nutrition Facts
Per Serving:
242.6 calories; protein 8.5g 17% DV; carbohydrates 8.4g 3% DV; fat 15.8g
24% DV; cholesterolmg; sodium 782mg 31% DV.
 Slime Punch
Prep: 10 mins Total: 10 mins Servings: 16 Yield: 16 servings
Ingredients

1 medium pumpkin
½ gallon lime sherbet
1 (2 liter) bottle lemon-lime soda (such as Sprite)

Directions
Step 1
Cut the top off of the pumpkin and thoroughly scrape out the seeds
and pulp. Scoop the lime sherbet into the pumpkin shell, and pour the
lemon-lime soda over top.
Nutrition Facts
Per Serving:
212.4 calories; protein 2.1g 4% DV; carbohydrates 49.6g 16% DV; fat 2.1g
3% DV; cholesterol 5.9mg 2% DV; sodium 60.2mg 2% DV.
 Candy Bar Salad
Prep: 15 mins Total: 15 mins Servings: 8 Yield: 8 servings
Ingredients

1 (8 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) package instant French vanilla pudding
2 eaches Granny Smith apples, cored and chopped
2 eaches bananas, sliced
2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat
candy bars, chopped

Directions
Step 1
In a bowl, whisk the frozen whipped topping with French vanilla pudding
mix until smoothly combined. Mix the apples, bananas, and chopped candy
bars into the pudding mixture. Refrigerate until ready to serve.
Nutrition Facts
Per Serving:
246.4 calories; protein 1.9g 4% DV; carbohydrates 37.9g 12% DV; fat
10.8g 17% DV; cholesterol 2mg 1% DV; sodium 216.3mg 9% DV.
 Candied Yam Cupcakes
Prep: 20 mins Cook: 35 mins Additional: 30 mins Total: 1 hr 25 mins
Servings: 24 Yield: 24 cupcakes
Ingredients

1 pound yams, peeled and cubed

4 large eggs eggs
1 cup canola oil
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 ounces cream cheese
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions
Step 1
Place a steamer insert into a large saucepan, and fill with water to just
below the bottom of the steamer. Cover, and bring the water to a boil
over high heat. Add the yams, recover, and steam until very tender,
about 15 minutes. Remove yams from steamer and allow to cool
slightly.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake
tins with paper liners.
Step 3
Place eggs, oil, sugar, vanilla extract, and cooked yams in a large
bowl; beat with an electric mixer until light and fluffy. Sift together
 flour, baking powder, baking soda, cinnamon, and salt. Stir dry
ingredients into yam mixture, mixing just until combined. Pour batter
into paper liners, filling 2/3 full.
Step 4
Bake in preheated oven until a toothpick inserted in the center of a
cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5
minutes, transfer to wire rack to cool completely.
Step 5
Beat together cream cheese and butter until fluffy. Beat in the vanilla
extract and confectioners sugar; mix until smooth. Frost cool cupcakes
with cream cheese frosting.
Nutrition Facts
Per Serving:
275.6 calories; protein 2.7g 6% DV; carbohydrates 32.4g 11% DV; fat
15.4g 24% DV; cholesterol 45.1mg 15% DV; sodium 241.4mg 10% DV.
 Paradise Pumpkin Pie I
Servings: 8 Yield: 1 9-inch pie
Ingredients

1 (9 inch) pie shell

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
1 egg, beaten
1 ¼ cups pumpkin puree
1 cup evaporated milk
½ cup white sugar
2 large eggs eggs, beaten
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 pinch salt
¼ cup maple syrup

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a small mixing bowl combine cream cheese, 1/4 cup sugar, and
vanilla extract. Beat well, then add 1 egg and mix until thoroughly
combined. Spread onto the bottom of pie shell and set aside.
Step 3
In a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar,
2 eggs, cinnamon, ginger, nutmeg, and salt. Mix well, then pour the
mixture over the cream cheese layer.
Step 4
 Bake in preheated oven for 1 hour or until set in center. Cool, then
brush top with maple syrup.
Nutrition Facts
Per Serving:
361.3 calories; protein 7.8g 16% DV; carbohydrates 40.7g 13% DV; fat
19.4g 30% DV; cholesterol 109.7mg 37% DV; sodium 357.4mg 14% DV.
 Stir-Fried Pumpkin
Prep: 20 mins Cook: 15 mins Total: 35 mins Servings: 5 Yield: 5 servings
Ingredients

3 tablespoons olive oil

½ cup chopped onion
1 teaspoon minced garlic
4 cups cubed fresh pumpkin
½ cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds

Directions
Step 1
Heat the oil in a large skillet. Add the onion and garlic; cook and stir
until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce,
salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender.
Sprinkle with sesame seeds before serving.
Nutrition Facts
Per Serving:
120.1 calories; protein 1.9g 4% DV; carbohydrates 10.1g 3% DV; fat 8.9g
14% DV; cholesterolmg; sodium 837.3mg 34% DV.
 Yummy Apple Cider Punch
Prep: 10 mins Total: 10 mins Servings: 8 Yield: 8 servings
Ingredients

6 cups apple cider

1 (750 milliliter) bottle sparkling red grape juice
2 cups orange juice
2 tablespoons lemon juice, or more to taste

Directions
Step 1
Stir apple cider, sparkling grape juice or wine (see Cook's Note),
orange juice, and lemon juice together and refrigerate until serving.
Cook's Note:
For an alcoholic version, 1 bottle chilled red wine or Champagne is
suggested. Feel free to experiment with the flavors. For example, try
orange-mango juice! Or skip the orange entirely and go for cranberry-grape
juice with white white or white sparkling grape juice. The possibilities are
endless! Serve chilled.
Nutrition Facts
Per Serving:
171.6 calories; protein 1.2g 2% DV; carbohydrates 41.5g 13% DV; fat 0.1g;
cholesterolmg; sodium 28.6mg 1% DV.
 American Pumpkin Pie
Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 8 Yield: 1 -9 inch
pie
Ingredients

1 egg
1 tablespoon all-purpose flour
¾ cup white sugar
½ teaspoon salt
1 ½ cups pumpkin puree
1 ½ cups evaporated milk
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 tablespoons light corn syrup
1 (9 inch) unbaked pie crust

Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Add the sugar gradually to the pumpkin puree. Beat well an stir in the
flour, salt and spices. Stir in the corn syrup and beat well. Stir in the
slightly beaten egg, then slowly add the evaporated milk, mixing until
well blended. Pour the batter into the unbaked pie shell.
Step 3
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the
oven temperature to 325 degrees F (165 degrees F) and continue
baking pie for an additional 30 minutes or until a knife inserted into
the mixture comes out clean.
Nutrition Facts
Per Serving:
287 calories; protein 5.8g 12% DV; carbohydrates 41g 13% DV; fat 11.7g
18% DV; cholesterol 37mg 12% DV; sodium 324.8mg 13% DV.
 Joe's Incredible Bacon Pumpkin
Pie
Prep: 30 mins Cook: 45 mins Additional: 45 mins Total: 2 hrs Servings:
12 Yield: 2 pies
Ingredients

½ cup cubed fresh pumpkin

1 ½ cups cream cheese, softened
1 cup packed brown sugar
3 large eggs eggs
1 teaspoon vanilla extract
1 cup half-and-half
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
2 (10 inch) prepared graham cracker pie crust
16 slices maple-cured bacon

Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Bring a small pot of salted water to a boil; add the pumpkin and cook
until soft enough to easily pierce with a fork, about 10 minutes. Drain.
Step 3
Mash the cooked pumpkin with a potato masher in your favorite large
bowl. Mix the cream cheese and brown sugar with the mashed
pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-
half, cinnamon, ginger, allspice, and cloves; stir until you have a thin
batter. The batter should be slightly thinner than pancake batter. Pour
the batter into the pie crusts.
 Step 4
Place bacon in a large skillet over medium heat until evenly brown.
Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter
of each pie with a fork.
Step 5
Bake the pies in the preheated oven for 15 minutes. Decrease the heat
to 375 degrees F (190 degrees C). Top each pie with 2 pieces of
cooked bacon and bake another 30 minutes, or until a knife inserted in
the center comes out clean. Allow pies to cool completely before
serving.

Notes
I've made this pie for six years running. Some have suggested melting
cheese on it and I say 'go for it!' Others pile on the whipped cream - another
stellar move. Basically, this is the most versatile pie ever created and will
bring guaranteed joy to all save the most incurable skeptics.
Nutrition Facts
Per Serving:
597 calories; protein 10.5g 21% DV; carbohydrates 48g 16% DV; fat 41g
63% DV; cholesterol 111.2mg 37% DV; sodium 667.9mg 27% DV.
 Magic Wands
Prep: 30 mins Total: 30 mins Servings: 30 Yield: 30 servings
Ingredients

1 (15 ounce) package pretzel rods

1 (16 ounce) container prepared vanilla frosting
½ cup sprinkles or colored sugar for decoration

Directions
Step 1
Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles
to coat the frosting. Abracadabra, you have a magic wand!
Nutrition Facts
Per Serving:
133.8 calories; protein 1.6g 3% DV; carbohydrates 23.7g 8% DV; fat 3.6g
6% DV; cholesterolmg; sodium 337.3mg 14% DV.
 Candy Bar Popcorn
Prep: 1 min Cook: 5 mins Total: 6 mins Servings: 4 Yield: 4 servings
Ingredients
1 (3.5 ounce) package microwave popcorn
1 king size bar chocolate-coated caramel-peanut nougat
candy
Directions
Step 1
Pop the popcorn according to the package directions. While the corn
pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn
onto a microwave-safe platter (I like to use paper plates for easy clean
up). Top with candy bar pieces. Heat on full power in the microwave
at 30 second intervals, or until candy is melted.

Nutrition Facts
Per Serving:
258.2 calories; protein 4.4g 9% DV; carbohydrates 31.3g 10% DV; fat
13.7g 21% DV; cholesterol 3.7mg 1% DV; sodium 288.7mg 12% DV.
 Great Grandad's Sugar Cookies
Prep: 30 mins Cook: 10 mins Additional: 30 mins Total: 1 hr 10 mins
Servings: 30 Yield: 5 dozen
Ingredients

6 cups all-purpose flour

1 tablespoon baking powder
1 teaspoon ground nutmeg
1 pinch salt
2 ½ cups white sugar
1 ½ cups shortening
1 teaspoon baking soda
1 cup sour milk
3 large eggs eggs, beaten
1 teaspoon vanilla extract

Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with
parchment paper.
Step 2
In a medium bowl, stir together 4 cups flour, baking powder, nutmeg, salt,
and sugar. Cut in the shortening until the mixture resembles coarse crumbs.
Stir in baking soda, sour milk, beaten eggs, and vanilla. Stir as little as
possible, and add the remaining flour as necessary to make dough thick
enough to roll out.
Step 3
On a lightly floured surface, roll out dough 1/4 inch thick. Cut into desired
shapes with cookie cutters. Place cookies 1 inch apart on the prepared
cookie sheets.
Step 4
Bake for 8 to 10 minutes in preheated oven. Cool on baking sheets.
Nutrition Facts
Per Serving:
257.7 calories; protein 3.5g 7% DV; carbohydrates 36.4g 12% DV; fat
11.1g 17% DV; cholesterol 18.9mg 6% DV; sodium 106.8mg 4% DV.