Eyeball Tacos

Ingredients:

1 pound ground beef
1 (1.1/4-ounce) package taco seasoning mix
12 ready-to-fill taco shells

Shredded cheddar cheese
Tomato salsa
Sour cream
Sliced ripe olives

1. Mix together meat and taco seasoning mix. Shape into 36 (1-inch) balls; place in a greased 15 x 10 x 1-inch baking pan.
2. Bake at 350°F (175°) for 15 to 20 minutes or until cooked through.
3. Place 1 meatball in each taco shell; sprinkle with cheese and drizzle with salsa.
4. Top with 2 meatballs dipped partly in sour cream and garnish with the sliced olives to make "eyeballs."

Tags: halloween recipes, halloween treats, eyeball tacos, halloween appetizers

Goblin Dip with Bone Crackers

Ingredients:


1 (16-ounce) can chili without beans
1 (16-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin
Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
Bone Crackers

Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.

Yield: 6 cups.

Bone Crackers

2 (13.5-ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt

Cut tortillas with a 3 1/2-inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas.

Bake at 250° F. for 30 minutes or until crisp.

Yield: 60 crackers

Tags: goblin dip recipe, halloween recipes, halloween party recipes

Jack-O-Lantern Cookies

Ingredients:

9 oz Chocolate wafer cookies
1/2 c Peanut butter; smooth
24 oz Vanilla flavor almond bark
Orange paste food coloring
Black licorice candy

Directions:

Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies.

Cut licorice into triangles and squares to make faces.

Melt almond bark following package directions.

Remove from heat and tint with food coloring. Using tongs, dip each sandwich cookie in melted candy, coating completely.

Gently shake each cookie to remove excess coating. Place on wire rack with waxed paper underneath.

Place licorice pieces on the cookies for faces. Cool completely before removing from rack.

Tags: jack o lantern cookies, halloween cookies, halloween treats, halloween recipes

Halloween Dessert Cups

Ingredients:

16 orange-filled chocolate sandwich cookies - divided use
1 cup boiling water
1 (3.25-ounce) package lime gelatin
Ice cubes
1/2 cup cold water
2 cups thawed nondairy whipped topping
20 drops each: green and yellow food coloring
8 (7-ounce) clear plastic cups
3 tablespoons white decorating icing
Black shoestring licorice, candy corn and cinnamon red hot candies
8 wooden sticks

1. Crush 8 of the cookies; set aside.
2. In large bowl, stir boiling water into dry gelatin mix until gelatin is completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened (consistency of unbeaten egg whites). Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Add food colorings; mix well. Refrigerate 20 minutes or until mixture is very thick and will mound.
3. Spoon 1/4 cup of the gelatin mixture into each plastic cup. Top each with 1 tablespoon of the crushed cookies; cover with 1/4 cup of the gelatin mixture. Refrigerate 2 hours or until set.
4. Spread tops of the remaining cookies with decorating icing.
5. Decorate each to resemble silly faces using licorice pieces for the mouth, nose and eyebrows, candy corn for teeth and cinnamon candies for the eyes.
6. Insert a stick into side of each decorated cookie. Insert 1 decorated cookie into each dessert cup just before serving.

Makes 8 servings

Tags: halloween recipes, halloween desserts, halloween dessert cups

Black Cat Cupcakes

Ingredients:

1 ¼ c Reduced Fat Oreo® cookie crumbs
18 ¼ ozs reduced fat chocolate cake mix
24 pcs Halloween

Oreo® cookies
16 ozs reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips

Directions:

Preheat oven to 350.

Prepare 24 - 2½" muffin cups with cooking spray and flour; set aside.

Prepare cake mix according to package directions; stir in cookie crumbs.

Spoon batter into prepared muffin cups. Bake for 25 minutes.

Remove from pans; cool on wire rack.

Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4 - 1½" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.

Let set at least 30 minutes.

Frost cupcakes with remaining frosting.

Stand cat faces on edge on each cupcake.

Place 3" piece licorice string on back half of each cupcake for tail.

Tags: black cat cupcakes, halloween recipes, halloween treats, halloween desserts

Big Pumpkin Cookie Recipe

Ingredients:

1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough
1 jar decorator candies and melted chocolate for icing

1. Preheat oven to 325°F (175°C). Grease large baking sheet.
2. Shape dough into 8-inch-pumpkin shape on prepared baking sheet.
3. Bake for 16 to 18 minutes or until golden brown. Cool on baking sheet for 2 minutes; carefully loosen cookie with spatula. Cool on baking sheet on wire rack completely.
4. Decorate as desired.

Makes 4 servings.

Tags: halloween recipes, halloween treats, halloween cookies, halloween party recipes

Graveyard Crunch Recipe

Ingredients:

1/4 cup maple syrup
2 tablespoons butter
1/4 teaspoon ground cinnamon
4 cups puffed corn cereal
1 cup dry roased peanuts
2 cups miniature marshmallows
1 cup candy corn

1 cup candy pumpkins
1 cup candy-coated chocolate pieces

1. Preheat oven to 300°F (150°C).
2. Mix syrup, butter and cinnamon in large microwavable bowl. Microwave on High 1 minute; stir until butter is completely melted. Add cereal and peanuts; mix lightly.
3. Spread into lightly greased 15 x 10 x 1-inch baking pan.
4. Bake 30 minutes, stirring after 15 minutes. Cool completely.
5. Break into pieces and add marshmallows and candies, mix well. Store in airtight container at room temperature.

Makes 18 servings.

Tags: halloween recipes, easy halloween recipes, graveyard crunch

Halloween Spiderweb Cheesecake Recipe

Ingredients:

• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 1 (9 inch) prepared chocolate crumb crust
• 2 tablespoons semisweet chocolate chips
• 1 tablespoon butter or margarine

Directions:

1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust.
2. In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpicks clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

Tags: halloween recipes, scary halloween recipes, spiderweb cheesecake