Halloween Recipes

Ingredients

Instructions

Preheat oven to 350°F and line a cookie sheet with parchment paper.
Using an electric mixer, cream your butter and shortening for about 2 minutes, until pale.
Add sugars and mix until well combined.
Add your eggs, vanilla, milk & mix.
Whisk together flour, pudding mix, baking soda and salt.
Pour into butter mixture and mix until flour is completely incorporated.
Stir in mini chocolate chips.
Scoop dough level using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M’s, so that candies coat the top part of the cookie dough ball. Place several regular sized M&M’s onto the top of each cookie. It will look very full, but remember, the cookie will spread in the oven.
Place balls about 1.5-2″ inches apart on the baking sheet.
Bake for 11-12 minutes until cookies just barely begin to lightly brown on the sides. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
After cookies come out of the oven, place candy eye balls on top of each cookie, between M&M’s! So fun!

Ingredients

Instructions

Preheat the oven to 400F.
Stack 2 flour tortillas on top of each other. Use a kitchen knife to cut out a pumpkin “stem” from them.
Set one of the flour tortillas aside. Cut a face out from the middle of one of the tortillas. You can plan your face by scratching out the shapes with a toothpick before you cut, if you like.
Set the tortilla without a face on a baking sheet. Cover it with cheese.
Add the other flour tortilla on top of the cheese, making sure the stems line up.
Bake in the oven at 400F for about 10 minutes, or until the cheese is melted and the edges start to turn golden.
Serve with sour cream and salsa.

Ingredients

Instructions

Slice the cherry tomatoes in half, so you end up with the same number of halves as the mozzarella balls.
Wash the melon baller, then use it to scoop the flesh from each cherry tomato half.
Place a ball of mozarella in each cherry tomato half.
Using a single hole punch, punch small circles from the basil for the eyeball ‘pupils’. If you don’t have a hole punch, you could also cut them out by hand with a small pair of clean scissors.
Place a circle of basil on the top of each ‘eyeball’. Pop a cocktail stick into each eyeball, or skewer them in pairs.
Serve immediately, or cover and store in the fridge until ready to serve.

Ingredients

Directions

Preheat oven to 375°. Using small pieces of foil, make forty 1/2-in. foil balls for shaping spider legs; coat lightly with cooking spray.
For filling, mix first 4 ingredients. On greased baking sheets, pat 5 biscuits into 3-1/2-in. circles. For legs, cut each of 10 breadsticks crosswise in half; cut each piece lengthwise in half. (Reserve remaining breadsticks for another use.) Attach 8 legs to each biscuit, twisting and pressing onto baking sheet to adhere. Tuck a foil ball under the center of each leg.
Spoon filling over biscuits. Fold cheese slices into quarters; place over top. Pat remaining biscuits into 4-in. circles; place over cheese, pressing edges to seal.
Whisk together egg yolk and water; brush over tops. Attach olives for eyes; fill centers with pimientos. Sprinkle with poppy seeds.
Bake until golden brown, 15-20 minutes. Serve warm.

Preheat the oven to 400°F.
Cut the ciabatta bread in half lengthwise. Use a vegetable peeler to peel the zucchini into thin ribbon slices. Pull cheese into thin strips.
Place the bread on a baking sheet. Spread the pizza sauce on top of the bread. Lay zucchini ribbons across the bread at random criss-cross patterns to mimic mummy bandages. Lay the cheese across the zucchini at different angles. Place two slices of olives on each slice of bread to make the eyes.
Bake in the preheated oven until the cheese is melted and the bread is toasted, 8-10 minutes. Serve immediately.

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