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Creamy Candy Corn Puddings

Creamy Candy Corn Puddings
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Ingredients
  1. 1
  2. box (4-serving size) butterscotch instant pudding and pie filling mix
  3. 4
  4. cups milk
  5. 20
  6. drops red food color
  7. 45
  8. drops yellow food color
  9. 1
  10. box (4-serving size) banana cream instant pudding and pie mix
  11. 1
  12. cup whipping cream, whipped
  13. 12
  14. pieces candy corn
Instructions
  1. 1 Make butterscotch pudding as directed on box, using 2 cups of the milk. Stir in 20 drops red food color and 25 drops of the yellow food color. Refrigerate 30 minutes. Make banana cream pudding as directed on box, using remaining 2 cups milk. Stir in remaining 20 drops yellow food color. Refrigerate until ready to use.
  2. 2 To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) martini glasses. (Cover and refrigerate remaining banana cream pudding for another use.) Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream. Garnish with candy corn.
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Melting Witch Pudding Cups

Melting Witch Pudding Cups
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Ingredients
  1. 1/3
  2. cup semisweet chocolate chips
  3. 1
  4. teaspoon shortening
  5. 8
  6. Bugles® original snacks
  7. 1
  8. box (4-serving size) white chocolate instant pudding and pie filling mix
  9. 4
  10. cups cold milk
  11. 1
  12. box (4-serving size) chocolate fudge instant pudding and pie filling mix
  13. 6
  14. drops green food color
  15. 8
  16. creme-filled chocolate sandwich cookies or chocolate covered mint patties
  17. 8
  18. pretzel sticks
  19. 1
  20. tablespoon Fiber One® cereal or chow mein noodles, pieces broken in half
  21. 16
  22. gummi worm candies
Instructions
  1. 1 Line cookie sheet with waxed paper. In small microwavable bowl, microwave chocolate chips and shortening on High 1 1/2 to 2 minutes or until melted; stir until smooth. To make tops of witch hats, dip snacks, one at a time, into melted coating, letting excess drip off. Place point up on cookie sheet. Let stand until coating is set.
  2. 2 Prepare white chocolate pudding with 2 cups of the milk as directed on box. Prepare chocolate fudge pudding with remaining 2 cups milk as directed on box. Stir green food color into white chocolate pudding until well blended.
  3. 3 For each pudding cup, spoon 2 tablespoons of the green pudding into bottom of 4-ounce clear plastic cup or serving dish; top with 2 tablespoons of the chocolate fudge pudding. Repeat with each flavor to form four layers. With handle of spoon, gently swirl the two top layers. Insert cookie in pudding; top with chocolate-coated Bugle® to resemble witch hat. Insert tip of pretzel stick into pudding with a few pieces of cereal sprinkled at the base to resemble a broom. Insert ends of 2 gummi worm candies into pudding and hang over edge to resemble the witch’s legs.
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Easy Pumpkin Spice Cookies

Easy Pumpkin Spice Cookies
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Ingredients
  1. 1
  2. box carrot cake mix
  3. 3/4
  4. cup canned pumpkin (not pumpkin pie mix)
  5. 1/4
  6. cup butter or margarine, melted
  7. 1
  8. egg
  9. 1
  10. container cream cheese frosting
  11. 36
  12. candy pumpkins
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
  2. 2 Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  3. 3 Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered
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Orange Spider Web Tart

Orange Spider Web Tart
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Ingredients
  1. 1
  2. box Pillsbury® refrigerated pie crusts, softened as directed on box
  3. 1
  4. box (4-serving size) orange-flavored gelatin
  5. 3/4
  6. cup boiling water
  7. 1
  8. cup orange sherbet, slightly softened
  9. 1
  10. cup frozen (thawed) whipped topping
  11. 2
  12. tablespoons miniature semisweet chocolate chips
  13. 1/2
  14. teaspoon vegetable oil
Instructions
  1. 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. 2 Place gelatin in medium bowl. Stir in boiling water until gelatin is completely dissolved. Spoon sherbet into gelatin mixture, stirring until melted. Place in freezer until soft set, about 5 minutes.
  3. 3 Stir sherbet mixture. Stir in whipped topping until well blended. Spoon mixture into cooled baked shell.
  4. 4 In small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Flex bag several times to melt chips. Cut small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design. Refrigerate at least 20 minutes or until serving time.
Holiday Cottage http://www.holidaycottagepage.com/



Harvest Moons

Harvest Moons
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Ingredients
  1. 1
  2. bag (14 oz) orange candy melts or coating wafers
  3. 1
  4. package (24 oz) chocolate-covered marshmallow sandwich pies
  5. Decorating icing
  6. Halloween candies, sugar cake decorations and candy sprinkles, if desired
Instructions
  1. 1 In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 30 seconds, then in 15-second increments until melted; stir until smooth. Spoon melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag.
  2. 2 Decorate pies with melted candy, decorating icing, candies and sprinkles as desired. Place on waxed paper; let stand until set
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Harvest Moons

Harvest Moons
Serves 12
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 1
  2. bag (14 oz) orange candy melts or coating wafers
  3. 1
  4. package (24 oz) chocolate-covered marshmallow sandwich pies
  5. Decorating icing
  6. Halloween candies, sugar cake decorations and candy sprinkles, if desire
Instructions
  1. 1 In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 30 seconds, then in 15-second increments until melted; stir until smooth. Spoon melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag.
  2. 2 Decorate pies with melted candy, decorating icing, candies and sprinkles as desired. Place on waxed paper; let stand until set
Holiday Cottage http://www.holidaycottagepage.com/



Wormy Orange Punch Recipe

Wormy Orange Punch Recipe
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Ingredients
  1. 1 gallon orange sherbet, softened
  2. 1 quarts pineapple juice, chilled
  3. 1 liter lemon-lime soda, chilled
  4. Gummy worms
Instructions
  1. Combine sherbet and pineapple juice in a punch bowl; stir well. Add soda; stir until sherbet is almost dissolved. Decorate bowl with gummy worms. Serve immediately. Yield: 20 (1 cup) servings.
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Black Cat Dippers with Pumpkin Pie Dip Recipe

Black Cat Dippers with Pumpkin Pie Dip Recipe
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Ingredients
  1. 1 package (8 ounces) cream cheese, softened
  2. 1 can (15 ounces) solid-pack pumpkin
  3. 1 cup confectioners' sugar
  4. 1 tablespoon pumpkin pie spice
  5. 1 tablespoon honey
  6. 1 package (15 ounces) refrigerated pie pastry
  7. 1 Eggland's Best Egg
  8. 1 tablespoon milk
  9. Black paste food coloring
  10. 1/4 cup sugar
  11. 1/2 teaspoon ground cinnamon
Instructions
  1. In a large bowl, beat cream cheese until fluffy. Add the pumpkin, confectioners' sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving.
  2. Roll out each pie pastry directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. between cutouts. Remove excess dough and reroll scraps if desired. Beat the egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts.
  3. Bake at 400° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. Serve with pumpkin dip. Yield: 2-1/2 dozen black cats(3 cups dip).
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Jack-o’-Lantern Cookies

Jack-o'-Lantern Cookies
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Ingredients
  1. Cookies
  2. 2 1/2
  3. cups packed brown sugar
  4. 1
  5. cup butter or margarine, softened
  6. 1/2
  7. cup shortening
  8. 2
  9. eggs
  10. 4
  11. cups Gold Medal® all-purpose flour
  12. 4
  13. teaspoons pumpkin pie spice
  14. 2
  15. teaspoons baking powder
  16. 1/2
  17. teaspoon salt
  18. Assorted candies, nuts and miniature semisweet chocolate chips, if desired
  19. Frosting
  20. 6
  21. cups powdered sugar
  22. 2/3
  23. cup butter or margarine, softened
  24. 1/3
  25. cup frozen (thawed) orange juice concentrate
  26. Green, yellow and red food colors
Instructions
  1. 1 Heat oven to 375°F. In large bowl, mix brown sugar, 1 cup butter, the shortening and eggs until well blended. Stir in flour, pumpkin pie spice, baking powder and salt.
  2. 2 On lightly floured surface, roll 1/4 of dough at a time to 1/4-inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with 3-inch pumpkin-shaped or round cookie cutter. Place on ungreased cookie sheets.
  3. 3 Bake 8 to 10 minutes or until light brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  4. 4 In large bowl, mix powdered sugar and 2/3 cup butter until smooth. Stir in juice concentrate. Place 1/3 cup frosting in small bowl; add green food color until desired color for stems. To remaining frosting, add 2 drops yellow food color for every 1 drop red food color for desired shade of orange. Generously frost cookies with orange frosting. Frost stems with green frosting. Make jack-o'-lantern faces with candies.
Holiday Cottage http://www.holidaycottagepage.com/



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