Hay Bale Candy Drops

1 (11 oz.) pkg. butterscotch chips
2 T of creamy peanut butter
1 (12 oz.) jar dry roasted peanuts
1 (4 oz.) can potato sticks

Place the chips into a large heavy saucepan.
Add the peanut butter to the pan and place the pan over low heat.
Stirring constantly, heat the mixture for 5 minutes or until very smooth.
Remove the pan from the heat and stir in the peanuts until well coated.
Add the potato sticks and carefully stir to coat them well.
Line a pan with wax paper and drop the mixture by teaspoonfuls onto the paper.
Chill the hay bales until firm.

These sweet salty drops will have them coming back again and again. They make great trick or treat candies when wrapped tightly in plastic and tied with a Halloween bow. Semisweet chocolate chips may be used in place of the butterscotch chips if you prefer. The nuts are optional.

Makes 5 dozen drops

Halloween cookies

by asinique spence
(tallahssee,fl usa)

we're gonna make some yummy Halloween cookies.
-ingredients-
supervision
cookie dough
orange and black icing
sprinkles
napkins

First we're gonna get a hand full of cookie dough,and put it in any Halloween like shape. example: ghost, pumpkins, or even monsters.

Then we're gonna put it in the oven for about 10-15 minutes.

When it's fully cooked we're gonna put orange icing on the whole cookie, then we will make a small design on it with the black icing.

Then if you want, you can put sprinkles on top.

Last but not least get some napkins to clean up the mess.

Halloween Dirt Cups

Squirmy Crawler Cupcakes

1 1/4 C of water
1/3 C of canola oil
3 eggs
1 (18.25 oz.) box yellow cake mix with pudding
3/4 C ready to spread chocolate frosting
24 gummy worms

How to Make It:

Preset the oven temperature to 350 degrees allowing the oven to preheat.
Place paper cupcake liners into the cups on a muffin tin.
Spray the lines lightly with a non stick cooking spray.
Pour the water into a mixing bowl.
Whisk the canola oil into the water.
Add the eggs and whisk until well combined.
Add the cake mix powder and stir until blended in well.
Fill the paper lines 2/3 full of the batter.
Bake for 22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove the cupcakes to a wire rack and cool for 20 minutes.
Using a wooden spoon handle make a hole in the center of each cupcake about as wide as a penny.
Place the frosting into a baggie and snip one corner off the bag.
Squeeze the frosting into the holes on the cupcakes allowing a small amount to top the cupcake.
Press a gummy worm into the frosting hole of each cupcake leaving a portion of the worm over the edge of the cupcakes.

Halloween Candy Corn Pudding Pie Recipe

by Nafeesa Liaquat

Ingredients:
1 Package vanilla pudding
1 Package butterscotch pudding
2 Nilla wafer ready-made pie crusts
Whipped cream
Preparation:
Make the butterscotch pudding. Pour half of the butterscotch pudding in each pie crust. Place into the refrigerator for 15 minutes.
Make the vanilla pudding. Spoon half of the pudding in each pie, gently so it doesn't mix with the butterscotch pudding on the bottom. Place into the refrigerator until you are ready to serve.

Just before serving, ring with whipped cream and sprinkle the edge with Halloween sprinkles. When cut it will look like layers of candy corn color

Flying Broomstick Ghosts

1 (3 ft.) roll of chewy fruit snack
14 (3 inch long) pretzel sticks
2/3 C white baking chips
1 t miniature semisweet chocolate chips

Cover a cookie sheet completely with wax paper.
Unroll the fruit snack and cut the long end of the snack from end to end into 1/2 inch fringe.
Cut the roll into 2 inch segments.
Wrap a piece of the fringed fruit snack around one end of each pretzel stick.
Use your fingers to press the fruit snack onto the pretzel to make it stick well.
Place the pretzel sticks onto the prepared cookie sheet.
Place the white baking ships into a saucepan placed over low heat.
Stirring almost constantly with a wooden spoon heat the chips for 5 minutes or until completely melted.
Remove the pan from the stove.
Measure out 1/2 t of the melted chips and pour into a ghost shape over the middle of a pretzel stick to form a ghost.
Continue until you have made all 14 ghosts.
Press 3 of the chocolate chips onto each ghost head for the eyes and a nose.
Allow the ghosts to set at room temperature for 45 minutes or until they have hardened.

If you are strapped for time you can melt the white baking chips in the microwave instead of on the stove. Place the chips into small microwaveable dish and microwave on high for 30 seconds then stir until the chips have completely melted. Place the completed ghosts in the freezer for 5 minutes to harden.