A classic goes wild!
Here’s a twist on the classic chocolate chip cookie that will leave you spellbound this Halloween.
Spider Cookies with Chocolate Chips
by Colleen Riley for Real Simple.com
Yield: 24 Cookies
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, at room teperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup, plus 24, chocolate chips
- 1 teaspoon canola oil
- Heat oven to 350°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the butter and sugars in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in ¾ cup of the chocolate chips.
- Drop mounds of the dough (about 1 ½ tablespoon each) 2 inches apart onto the baking sheets. Press one chocolate chip, pointed-side down, into the top of each cookie. Bake, rotating the sheets halfway though, until golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Place the remaining 1/4 cup chocolate chips and oil in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Dip a toothpick in the melted chocolate and draw legs around the exposed chip.
Just a Note: To make the spiders even spookier, press red Nonpareils into the chocolate chip (you may need to use tweezers) when the cookies first come out of the oven.
I want my Mummy!
Pillsbury™ Offers a Fast Easy Way to Make Halloween Tasty
- 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- Neon orange and green food colors
- Candy eyes
- Heat oven to 350°F. Bake cookies as directed on package. Cool completely.
- Separate frosting into 2 small bowls; add food colors to make desired neon orange and neon green colors.
- Spoon colored frostings into decorating bags fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.
- Be creative with any color you choose to decorate your mummies. If you don’t have food color on hand, use vanilla or chocolate frosting. Don’t have candy eyes? Use miniature candy-coated chocolate candies instead.
Don’t have decorating tips or bags at home? Instead, spoon frosting into a resealable food-storage plastic bag, and cut about 1/4 inch off corner of bag to pipe mummy bandages onto the cookies.
Chocolate Chip Werewolf Cookies
Get creative with these cookies that will leave your guests howling for more.
- 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
- 1- 1/2 cups ready-to-spread chocolate frosting (from 16-oz. can)
- Assorted small candies
- Bake cookies as directed on package. Cool completely, about 10 minutes.
- Meanwhile, spoon frosting into resealable plastic bag; seal bag. Cut tiny hole in bottom corner of food storage plastic bag.
- Pipe frosting onto cooled cookies to resemble hair. Attach candies with small amount of frosting to decorate face as desired.
Yield: 8-10 Servings
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/2 cup pizza sauce
- 50 slices pepperoni
- 1/2 cup chopped green pepper
- 1 egg, lightly beaten
- 1 pitted ripe olive, sliced and cut in half
- Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom.
- On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.
- Inside the scored rectangle in the center, layer the cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side.
- Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.
- Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use.
- Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing.
1 slice: 358 calories, 12g fat (4g saturated fat), 39mg cholesterol, 831mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 16g protein.
Originally published as Yummy Mummy Calzones in Taste of Home’s Holiday & Celebrations Cookbook Annual 2005, p238
Yield: 18 Servings (1-1/2 dozen)
- 2 cups white baking chips
- 2 tablespoons shortening
- 3 medium firm ripe bananas
- 18 Popsicle sticks
- 1 package (14 ounces) vibrant green Wilton candy melts, melted
- 12 fresh strawberries, hulled
- 1 cup (6 ounces) semisweet chocolate chips, melted
- In a microwave, melt white chips and shortening; stir until smooth. Peel bananas; cut in half widthwise. Insert sticks into bananas. Dip into melted chips, coating fruit completely; allow excess to drip off. Insert stick into a styrofoam block to stand.
- Insert a stick into each strawberry. Dip into green coating; allow excess to drip off. Insert into styrofoam block. Let stand until set. Using melted chocolate, pipe faces onto ghosts and ghouls.
- Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.
Originally published as Banana Ghosts and Berry Ghouls in Ultimate Halloween 2012, p81
We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington
Yield: 4 Servings
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 small sweet yellow pepper, chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 pound ground turkey
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 4-1/2 teaspoons chili powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Optional toppings: shredded cheddar cheese, sour cream and sliced green onions
- Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
- Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.
1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56
Recipe courtesy of Food Network Magazine
Yield: 6 Servings
- 13 gingersnaps, chocolate wafers or graham crackers
- 1 tablespoon unsalted butter, melted
- 3/4 cup plus 1 tablespoon confectioners’ sugar
- 1/2 cup canned pure pumpkin
- 2 1/2 teaspoons bourbon
- Pinch of freshly grated nutmeg
- 1/2 cup white chocolate chips
- 2 cups cold heavy cream
- Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
- Put 3/4 cup confectioners’ sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
- Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
- Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners’ sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
by Liza Jernow
Yield: 12 Apples
- 12 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1½ c. sugar
- ½ c. light corn syrup
- 1 tsp. black gel paste food coloring
- Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
- Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degreesF. Remove pan from heat. Carefully remove thermometer, and add food coloring.
- Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
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- 6 cups Chex™ cereal (I used 3 cups each Rice Chex™ and a storebrand honey-nut Chex™; try Cheerios™, Golden Grahams™, etc.)
- 2 cups dried fruit (I used 1 cup each dried cranberries and dried cherries; try (golden) raisins, etc.)
- 1 1/2 to 2 cups nuts (I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts)
- 1 1/2 to 2 cups pretzels
- 1 1/2 chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
- 1/2 cup unsalted butter, melted
- 1/2 cup maple syrup (I used sugar-free pancake syrup)
- 1/4 cup light brown sugar, packed
- 1 to 2+ tablespoons pumpkin pie spice
- 1 tablespoon vanilla extract
- salt, optional and to taste
- In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don’t have something, don’t like something, etc. use something you do have on hand or omit.
- In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
- Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
- Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don’t break the cereal.
- Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don’t start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there’s no visible liquid pooling and pieces have dried out. They will not be ‘dry’ and will be more on the sticky and tacky side even when done, but do dry out more as they cool. Note – Although I haven’t tested it, you could probably bake in a 250F oven, with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it’s done.
- Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.
Recipe courtesy of Jeff Mauro
Yield: 20 “eyeball” sandwiches
- 20 slices white bread, such as Arnold Brick Oven White Sandwich Bread
- 2 cups smoked cooked ham, chopped (about 8 ounces)
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon pickled relish
- 1/2 teaspoon Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- Kosher salt
- 10 pimento-stuffed green olives, sliced in half
- Ketchup, for squirting
- Special equipment: 2 1/2-inch round cookie cutter
- Punch out rounds from the bread using a 2 1/2-inch round cookie cutter. Lay out the rounds on a baking sheet. Set aside.
- Add the ham, mayonnaise, honey, mustard, relish, Worcestershire and hot sauce in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky.
- Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff 1 olive into the center of each ball for eyes.
- Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.
- Serve to kids and pray they don’t cry from how scary these are.
Here is a cute children’s story about a kitten who wants to be a “kitchen cat,” sitting by a fire and playing with children. However, Gobbolino was born a witch’s kitten. Can he live out his dream?
Find out in this story written by Ursula Moray Williams, Illustrations by Francis Phillips and read by Sheila Hancock.
The name “Gobbolino” is from the Italian word for “little hunchback.” Do you think that is a fitting name for this little kitten?