These deviled egg “eyes” are not only great fun for Halloween, but they’re delicious!  Be sure to serve them within 1 or 2 hours of making them as the red food coloring “blood shot” marks will start to fade after a bit.

3 C of hot water
2 T red food coloring
1 T of white vinegar
6 hard boiled eggs, cracked but not peeled
1/3 C of mayonnaise
1/4 C of green onions, chopped fine
2 T cilantro, minced
2 t Dijon style mustard
12 ripe olives, sliced

Pour the water into a large mixing bowl.
Add the food coloring and vinegar and whisk to blend together well.
Add the eggs and if the water does not completely cover the eggs add more hot water.
Let the eggs stand for 30 minutes.
Remove the eggs with a slotted spoon and peel.
Cut the eggs in half.
Remove the yolks and place in a small mixing bowl.
Place the whites on a platter and set aside.
Mash the yolks with a fork.
Add the mayonnaise, onions, cilantro and mustard and stir until well combined.
Stuff the egg whites with the egg yolk mixture.
Press 1 slice of the olive into the egg yolk mixture.
Fill the center ring of each olive slice with a dab of ketchup.
Refrigerate until ready to serve.

Makes 1 dozen

Not a tantalizing title, but a very yummy treat!  Kids will love biting into these delicious “worms” and, hopefully, eliciting a few shrieks from the grownups at the same time.  Besides being fun to serve, they are actually quite delicious.  Adjust the spices to suit your family’s own tastes.  These hot dog sandwiches are a big hit at Halloween time, or anytime you want to have a little fun.

1 (16 oz.) pkg. hot dogs
1 T of canola oil
1/2 C of ketchup
2 t Worcestershire sauce
1/2 t spicy brown mustard (substitute with your favorite if you wish)
1 T brown sugar
6 hamburger buns

Cut each of the hot dogs into 8 strips.
Place the oil in a skillet positioned over medium heat.
Stir in the hot dog strips.
Cook the hot dogs for 8 minutes or until a golden brown.
Stir the ketchup, Worcestershire sauce and mustard into the skillet.
Sprinkle the brown sugar over the top and stir until it is blended in well.
Cook the mixture 5 minutes or until heated through.
Transfer the mixture to the bottom of half of the 6 buns.
Place the tops back on the buns before serving.

Serves 6

If regular popcorn balls are too simple for your family this Halloween, try this fabulous chocolate version!  Be sure to keep a big bowl of iced water on hand for dipping your hands in as you form the popcorn balls.  They won’t stick to your hands that way, plus it’s nice to cool down your hands after handling the warm popcorn.  Wrap the popcorn balls in plastic wrap and tie shut with fun Halloween color ribbon for gifts.

4 quarts popped popcorn
2 (1 oz.) squares unsweetened chocolate
2 C of sugar
1/2 C light corn syrup
1 C of water

Preset the oven to 200 degrees.
Place the popcorn into a large heat proof bowl and place in the oven to keep warm
Put the chocolate into a heavy saucepan placed over very low heat.
Stirring constantly, heat the chocolate for 5 minutes or until completely melted.
Stir in the sugar and the corn syrup until blended in well.
Add the water and stir to blend in.
Adjust the heat to medium and stirring constantly cook until it comes to a steady boil.
Continue cooking until a candy thermometer reaches 250 degrees or hard ball stage.
Remove the popcorn from the oven and pour the chocolate mixture over the popcorn stirring until the popcorn is evenly coated.
When the mixture cools enough to handle form it into 3 inch balls.
Place the balls on a wire rack to cool.

Makes 1 dozen

Be sure to use a broiler-friendly pie tin for this recipe.  Surprise your family and tell them you’re making nachos tonight… won’t they be thrilled to see this ooey gooey treat come out of the oven!  Watch the “nachos” very closely under the broiler – they really do only take seconds to melt.

8 graham crackers
3/4 C of milk chocolate chips
1 1/2 C of mini marshmallows

Preset the oven to broil and allow the broiler to preheat.
Break each of the graham crackers into 4 squares.
Place the graham cracker pieces in a 9 inch aluminum pie plate.
Sprinkle the chocolate chips evenly over the graham crackers.
Layer the marshmallows evenly over the chocolate chips.
Place the pie plate in the oven 6 inches from heat.
Broil 30 to 45 seconds or until the marshmallows are lightly browned and puffy.

Makes about 4 servings

These hors d’oeuvres are the perfect little treat to set out on a party buffet to help the little ones feel like they’re an important part of the celebration.  No matter what the occasion, watch your youngsters’ eyes light up when they have their very own hors d’oeuvres to snack on right along with the grownups!

1/4 C creamy peanut butter (or chunky if prefered)
1 t honey
2 or 3 bananas cut into 12 circles
24 mini rice cakes

Place the peanut butter into a small mixing bowl and add honey, stirring well.
Spread the peanut butter-honey mixture onto one side of all 24 mini rice cakes.
Place a banana circle onto 12 of the prepared rice cakes.
Create little “sandwiches” by topping with another rice cake peanut butter side down.

Makes 12 hors d’oeuvres

This is a pretty cute version of a classic frozen chocolate banana.  Instead of covering a whole banana in chocolate, the bite size pieces make these treats ideal for kids.  The chocolate-frosting mixture may begin to harden as you dip the frozen banana pieces in, but just pop it back into the microwave for about 10 seconds or so, being sure to stir again until you can continue with your dipping.

4 bananas, peeled and cut into bite size circles
2 t Halloween sprinkles
2/3 C semisweet chocolate chips
2/3 C milk chocolate frosting

Cover a freezer-approved plate or tray with wax paper.
Place the banana circles onto the wax paper.
Place a toothpick into each banana chunk.
Place the banana chunks into the freezer for 20 minutes or until hard.
Place the Halloween sprinkles into a small cup and set aside.
Dump the chocolate chips into a microwave safe bowl.
Microwave the chips on high for 60 seconds total, stopping and stirring every 10 seconds until chips are melted and smooth.
Place the frosting into the bowl with the melted chips.
Stir the mixture until blended together well.
Place in the microwave on high for 15 seconds.
Remove and stir until the mixture becomes a dip consistency.
Remove the bananas from the freezer.
Dip each banana into the melted chocolate mixture until completely covered.
Sprinkle each dipped banana with the Halloween sprinkles.
Place the banana chunks back onto the wax paper.
Put all the dipped banana chunks back into the freezer for 1 hour or until the chocolate has completely hardened.

Makes about 10 servings

This is definitely a Tricky way to serve a Treat!  Of course, you can top the cone with any flavor of ice cream or sherbet you like, but the orange color is fun.  If you choose chocolate ice cream, just change your sprinkles to orange ones.  If you can’t find black sprinkles to top the orange sherbet with, chocolate sprinkles look nice, too.  Enjoy!

1 (4 oz.) pkg. German sweet chocolate
1/4 C of butter, cubed
3/4 C of sugar
2 eggs
1/2 C of flour
1 t vanilla extract
24 (3 inch) ice cream cones
24 scoops orange sherbet
Black sprinkles

Preset the oven temperature to 350 degrees.
Place the chocolate and butter into a microwave safe bowl.
Microwave on high for 1 minute then stir until very smooth.
Cool the mixture for 5 minutes.
Pour the chocolate mixture into a large mixing bowl and add the sugar.
Break the eggs into the mixture and mix until completely blended together.
Fold in the flour until well blended.
Add the extract and stir well.
Place the ice cream cones, standing straight up, into muffin tin cups.
Fill each cone 2/3 full of the batter.
Bake 20 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs, being careful not to over bake.
Remove the cones from the oven and allow them to cool to room temperature.
Place one scoop of sherbet on top of each cone.
Sprinkle the top of the cones with the black sprinkles and serve immediately.

Makes 24 cones

Caramel apples are a great treat when Autumn is in the air.  A tradition in our house at Halloween, caramel apples aren’t always enjoyed by everyone, however.  Sometimes they are just too difficult for youngsters to eat.  These cupcakes are a whole lot more kid-friendly and a lot less messy, too!

1 (18 1/4 oz.) pkg. spice cake mix
2 C tart apples, peeled and chopped
20 caramels
3 T of milk
1 C pecans, toasted and chopped fine
12 Popsicle sticks

Set the oven temperature to 350 degrees and allow the oven to preheat.
Line a muffin tin with paper liners
Prepare the cake mix as directed on the box for cupcakes.
Fold the apples into the batter well.
Fill the paper lined muffin cups 2/3 full of the batter.
Bake for 20 minutes or until a toothpick comes out clean.
Remove and cool in the pan for 10 minutes.
Move the cupcakes to a wire rack to continue cooling to room temperature.

Place the caramels into a saucepan. Pour the milk over the caramels.
Cook the mixture over low heat, stirring frequently, for 10 minutes or until the caramels have melted and very smooth.
Spread the caramel mixture over the top of the cupcakes.
Sprinkle the top of the cupcakes evenly with the pecans.
Insert a Popsicle stick into each of the cupcakes before serving.

Makes 12 caramel apple cupcakes

Scarecrows are a favorite sight around our house during the fall season and, of course, at Halloween.  These little scarecrow cookies will go fast, so double the batch if you have little snackers in the house.  This is a great project for family fun on Halloween!

1 (18 oz.) pkg. refrigerated sugar cookie dough
1 C of flaked coconut
Yellow, orange, red and blue food coloring
18 gum drop fruit slices
1 C of powdered sugar, divided
1 T of milk, divided
Mini chocolate chips

Roll out the cookie dough on a flat surface.
Use gingerbread men cutters and cut out 18 shapes.
Place the cutouts onto a baking sheet and bake according the directions on the package.
Remove the cookies and cool to room temperature on a wire rack.
Place the coconut into a bowl.
Add enough yellow food coloring to color the coconut to resemble the color of straw.
To make the scarecrow hats place the gum drops on a lightly sugared surface and roll them out flat.
Cut hat shapes out of each gum drop.
Divide the powdered sugar into 3 mixing bowls.
Place 2 to 3 drops of the orange, red and blue food coloring into each separate bowl.
Add the milk to each bowl and stir to form a paste, adding more milk if necessary to reach the desired consistency.
When the cookies have cooled, frost the heads, hand and feet of each cookie with the orange frosting.
Press the tinted coconut into the frosting on the head, hands and feet area.
Use the blue and red frosting to frost on the scarecrows shirt.
Place the hat onto the scarecrows head by placing a little orange frosting on the back of the hat and pressing it onto the scarecrow.
Place 2 to 3 of mini chocolate chips down the front of the scarecrows shirt for buttons.

Makes 18 scarecrows cookies

This cookie pizza will would be welcome anytime, but by using Halloween M&M’s it’s a real treat!  If you can’t find Halloween M&M’s in your local store, you might want to sort through a bag and just use the orange and brown ones to create a Halloween theme.  This would be a good job for the littlest one just learning colors or counting.

1/2 C butter, softened to room temperature
3/4 C brown sugar
1 egg
1 1/2 t vanilla extract
1 C of flour
1 C quick cooking oats
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 (12.6 oz.) bag of Halloween M&M’s
1/2 C chopped pecans
1/4 C sweet coconut, flaked

Preset the oven temperature to 350 degrees.
Generously spray a 12 inch pizza pan with a non stick cooking spray.
Place the softened butter in a small mixing bowl.
Add the brown sugar and beat on low speed until creamy.
Bread the egg in the bowl and add the vanilla.
Beat on medium speed until well combined.
Stir in the oats, baking powder, baking soda and salt until blended in well.
Stir in 1 C of the M&M candies.
Press the batter onto the prepared pizza pan.
Sprinkle the top of the batter with the pecans and coconut.
Press the remaining M&M’s into the batter.
Bake 20 minutes or until golden brown.
Cool on a wire rack then cut into triangles.

Makes 12 cookie triangles