Bewitching Tricks For Treats That Make Celebrating Easy!
Ready for some eagerly awaited Halloween fun? Get those cauldrons a-bubbling while serving up some of these spook-a-licious treats for your ghostly guests.
Cheddar-Pumpkin Spread
- 5 cups (about 24 oz.) finely shredded Cheddar cheese
- 4 packages (8 oz. ea.) cream cheese, softened
- 2 teaspoons garlic powder
- 1 teaspoon dry mustard powder
- 1/4 cup additional cream cheese and Leaf Green Icing Color, if desired to decorate pumpkin
Line pan with plastic wrap; lightly spray pan with vegetable pan spray.
In food processor fitted with metal blade, combine all ingredients except extra cream cheese and icing color; process until smooth. Spoon into pan, divid-ing evenly between both pan cavities; press with back of spoon to pack mixture tightly into pan. Cover with plastic wrap. Chill several hours or overnight.
Unmold onto serving plate; smooth with spatula or knife. If desired, decorate with green tinted cream cheese. Serve with Halloween Pita Crisps, crackers or cut-up vegetables.
Makes about 8 cups spread.
Halloween Pita Crisps
- 1 package pocket pita breads
- Olive oil, vegetable oil or pesto
- Optional Suggested Toppings:
- Finely shredded cheese
- Minced fresh herbs, finely chopped garlic
- Coarsely ground salt and pepper, to taste
Preheat oven to 375°F.
Using desired Halloween-shaped mini cutter, press and
cut shapes from pita; pull apart into two pieces.
Arrange on ungreased cookie sheet. Brush with oil or pesto.
If desired, sprinkle with suggested toppings, salt and pepper.
Bake 5 to 10 minutes or until lightly browned and crisp.
Makes 48 to 54 crisps.
Tangled Web Custard Tarts
- 2 9-in. refrigerated pie crusts (one 15-oz. package)
- 1 package (3.4 oz.) instant vanilla or butterscotch pudding mix
- 2 cups cold milk
- 1/2 teaspoon pumpkin pie spice or ground cinnamon
- Orange, Violet or Black Decorating Gels, Orange Cookie Icing (Optional)
Preheat oven to 425°F. Soften pie crusts following package instructions.
Gently unroll crusts; cut each into about 4 1/2-in. circles, using the 4-in. removable tart pan bottom as a guide. Press each piece into 4-in. tart pan; prick bottom with fork. Bake 5 to 8 minutes or until golden brown. Cool completely.
In large bowl, prepare pudding mix with milk following package instructions. If desired, add pie spice. Spoon about
1/4 cup pudding into each cooled tart shell; spread out evenly. Squeeze Decorating Gel, Sparkle Gel or Cookie Icing in con-centric circles over pudding surface; run knife through pudding from center of circles to edge of tart to create spider web. Chill at least 20 minutes.
Makes 8 mini tarts.
Candy-Dipped Halloween Apples
- Medium apples
- Cookie Sticks (8-in.)
- Candy Melts (Light Cocoa, Dark Cocoa, or White)
- Halloween Pumpkin Confetti Sprinkles or
- Halloween Nonpareils
- Orange, Black or Lavender Sugars
Line cookie sheet or pan with parchment paper.
Wash and completely dry apples; insert cookie sticks into tops of apples.
In medium microwave-safe bowls, melt each variety of Candy Melts according to package directions.
Place sprinkles and sugars in small bowls. Dip apples into melted candy, then immediately into desired sprinkles or sugars.
Place on prepared pans, stick up; chill until firm.
Recipes Provided by FAMILY FEATURES




