Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip
Recipe& Pic from newtoveggieworld.worldpress.com

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Chocolate Mint Cookies

Recipe & Picture from www.sugardoodle.net

1 Devil’s Food Cake Mix
2 eggs
1/2 C. oil
One Andes Mint per cookie

Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies. Immediately after removing from oven, place an Andes Mint on the top of each cookie. After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie. Allow to cool completely before serving or eat immediately for a deliciously rich warm cookie.

Jack-o-Latern Sloppy Joe Pie

Jack-o-Lantern Sloppy Joe Pie
Recipe from www.tasteofhome.com

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1/2 cup chopped onion
• 2 teaspoons all-purpose flour
• 1 cup salsa
• 1/2 cup chili sauce
• 1 cup frozen corn
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons brown sugar
• 1 sheet refrigerated pie pastry
• 1 egg
• Orange paste food coloring

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
• Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.
• Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

Nutrition Facts: 1 serving equals 428 calories, 19 g fat (8 g saturated fat), 97 mg cholesterol, 764 mg sodium, 38 g carbohydrate, 1 g fiber, 25 g protein.

Oreo Pumpkins

Oreo Pumpkins
Recipe from www.oopsey-daisy.blogspot.com

These are so incredibly easy and fun to make! And your kids will love them!

Here is what you need:

* Orange candy melts

* Oreos

* Dipping stick (popsicle stick or candy stick)

* Pretzel sticks, cut in half

* Ribbon

Melt the orange candy melts according to the package directions. Using a dipping stick, dip an Oreo into the orange candy melt. (I wasn't very good at this, and I ended up just spreading the candy melt all over the Oreos!) Let set on wax paper. Stick a half pretzel stick into the top to create the pumpkin's stem. Tie green ribbon around the stem to form the leaves. Enjoy!

Pumpkin Truffles

Pumpkin Truffles
Recipe from ww.brownpaper--packages.blogspot.com

Use the Oreo Truffle recipe to make these cute little pumpkins.
Use white chocolate with orange food coloring to dip the balls into.
Then use stick pretzels for the stems.

Oreo Truffles
Recipe from www.kraft.com

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm.

Pumpkin Spice Brownie Bites

PUMPKIN SPICE BROWNIE BITES
Recipe from www.insidebrucrewlife.blogspot.com

1 brownie mix and ingredients
(see I told you they were easy)
24 pumpkin kisses- usually at Target (or another flavor if you don't like pumpkin)
chocolate coating for dipping
another chocolate color or sprinkles

Make the brownies just like the package calls for. Bake and cool. Cut into small squares. Place on kiss in the center of a square and smush (yes that is a technical baking term) the brownie around the kiss. After you have finished smushing all the brownies, place in the freezer until firm. Melt the chocolate in the microwave (don't overheat it, because it will burn...yes, I have done that before) Add a little bit of shortening to thin the chocolate out. Drop the bites in the chocolate and roll them around a bit. Remove from the choc and place on wax paper until the choc sets up. It will set up super fast because the bites are frozen, so if you are going to sprinkle, do it quickly. After the chocolate is all set, melt a contrasting chocolate color and drizzle on the bites. I just use a plastic baggie and cut a small hole in one corner. (I kinda cut too big of a whole this time, so my drizzles were a little larger than I like...but they sure tasted good)

Cinnamon Toasted Pumpkin Pie Tarts

Cinnamon Toasted Pumpkin Pie Tarts

Recipe from www.picky-palate.com

1 Cup canned pumpkin

1/4 Cup granulated sugar

1/4 Cup heavy whipping cream

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

4 sheets (2 boxes) of puff pastry, thawed

3 Tablespoons melted butter

3 Tablespoons granulated sugar

1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.

3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.

16 pumpkin pie tarts

Owl Smores

Owl Smores
From www.livinglocurto.com

Super fun for Halloween, a Fall party or after school treat.

You’ll need:

• graham crackers
• marshmallows
• chocolate chips
• yellow candy melts
• candy corn

Directions:

1. Place two marshmallows on a large graham cracker (2 stuck together).
2. Put a candy melt on top of the marshmallows.
3. Heat in the microwave for about 2-5 seconds, just enough to make the marshmallows puff up, but not get too hot.
4. Take out of microwave and add a chocolate chip on the yellow candy melt and the candy corn beak while the marshmallows and candy are still warm. Everything should stick together nicely.
5. Let cool and serve! You can make these the night before a party and everything is still very tasty.

Eye Ball Cupcakes

Eye Ball Cupcakes
Recipe www.brightideas.com

• 1 box (18.25 oz.) your favorite cake mix
• 1 can (16 oz.) vanilla frosting
• 1 tube (6 oz.) blue decorating icing
• 1 tube (0.68 oz.) red decorating gel
• 24 M&M’S® Brand Peanut Butter Chocolate Candies
• 24 paper cupcake liners
• 2 regular-size cupcake pans

• 1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
• 2. Prepare the cake mix according to the package instructions. Fill cups with 2/3 cup of batter. Bake for 18-21 minutes.
• 3. Remove pans from oven, transfer to a wire rack, and let cool completely.
• 4. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M’S® Brand Peanut Butter Chocolate Candies in the center of each blue circle.
• 5. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.

Spider Cupcakes

Spider Cupcakes
From www.brightideas.com

• 1 box (18.25 oz.) Devil’s Food cake mix
• 1 can (16 oz.) dark chocolate frosting
• 1 can (10.5 oz.) chocolate sprinkles
• 24 large marshmallows
• ¼ cup M&M’S® Brand Chocolate Candies
• 48 red or black licorice laces
• 1 toothpick

• 1. Prepare the cake mix according to the package instructions.
• 2. Line cupcake pans with paper-liners. Fill each cup with 2/3 cup of batter.
• 3. Bake in a preheated 350°F for 18-21 minutes. Transfer to a wire rack, and cool completely.
• 4. Reserve 2 tablespoons of the chocolate frosting in a resealable plastic bag.
• 5. Spread the tops of the cupcakes with the remaining frosting. Then, coat the tops with the chocolate sprinkles.
• 6. Cut the marshmallows in half crosswise. Using the reserved frosting, attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies. Then, attach another marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies for the mouth.
• 7. Cut each licorice lace into four equal pieces. Press four holes into 2 sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs, 8 pieces per cupcake.

Candy Corn Bark

Candy Corn Bark
Recipe from www.theidearoom.blogspot.com

Line a cookie sheet with tinfoil and place a layer of milk chocolate (or white chocolate chips) and melt in a preheated oven at 250 degrees for 5 minutes. Spread melted chips in a smooth thin layer. Place in refrigerator for 20 minutes till chilled. Then add your next layer of white chocolate. Melt the chips in the microwave for 20 second intervals stirring the chips between each turn. Let cool till warm but still spreadable. Quickly spread over first layer. Add candy corn and sprinkles and place back in the refrigerator to chill. Once chilled break into bite size pieces. Store in a tupperware container and keep refrigerated to prevent melting.

East Pumpkin Chocolate Chip Cookies

1 box spice cake mix
1 15 oz can pumpkin puree
1 bag chocolate chips (milk or semi-sweet, whatever you like)

Preheat the oven to 350 degrees.

Combine the cake mix and the pumpkin. Add the chocolate chips and stir well. Spoon mounds of dough onto a cookie sheet.

Bake for 12 minutes. Remove from cookie sheet and allow to cool. Give one to each person in your family and then hide the rest for yourself.

Trix on Sticks

Trix on Sticks!
From www.keephomesimple.blogspot.com

This is such a fun recipe for kids!

It's pretty much just Rice Krispies treats...minus the Rice Krispies.

Supplies needed:

1 box of Trix cereal {10.7 oz.}

1 bag of small marshmallows

1 stick of butter {you won't use it all}

1 pkg of mini jumbo sticks {tongue depressors}

In a microwave safe bowl, add 1 pkg of small marshmallows and 3 Tbs of butter.

Cook for 3 minutes on high

{keep your eye on it - every microwave is different}

Next, butter your spatula.

It makes stirring all that stickiness SO much easier.
Add about 3/4 of the box of Trix cereal to the bowl of warm marshmallow-e goodness and stir well.

Let the Trix mix cool for about 10 minutes

{The balls stick together better when the marshmallow has cooled a bit.}

While you're waiting, butter a pan to place the finished balls on.

When you're ready to start, butter your hands so the mixture doesn't stick to you either.

{**Tip: re-butter your hands after each ball.}
Grab a fistful of Trix mix, roll it into a firm ball in your hand, then stick a stick in the middle of it.
Place it on your pan and that's it!

* I think these would even be cute as Trix balls without the sticks

No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars

Recipe from www.allrecipes.com

Ingredients

* 1 cup butter
* 1/2 cup packed brown sugar
* 1 teaspoon vanilla extract
* 3 cups quick cooking oats
* 1 cup semisweet chocolate chips
* 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Red, White, and Blue Cupcakes

Red, White, and Blue cupcakes


I just LOVE this website I found.
Check it out at www.skiptomylou.org
This complete post was taken from this website.
You could make these cupcakes for just about
any occasion with lots of fun colors.

I used LorAnn Professional Food Coloring

and a basic white cake mix.

Mix the cake following directions. Divide the

batter into three bowls (about 1 1/2 cups each).

Add red and blue food coloring. I added

about 30 drops of blue and 40 drops of red.

Fill cupcake liners with batter.

I layered red, white and

then blue batter. I added

a touch of red batter on the top of some.

Bake according to directions on cake mix.

You will have gorgeous red, white

and blue cupcakes.

Spiders

Black string licorice
20 orange creme-filled chocolate sandwich cookies
1 teaspoon chocolate ready-to-spread frosting (from 16-oz container)
40 miniature candy-coated chocolate pieces
1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
2. With frosting, attach 2 miniature chocolate pieces to top of each cookie for eyes.

White Chocolate Cinnamon Pretzels

White Chocolate & Cinnamon Pretzels

9-10 cups of pretzels
1/2 cup oil
1/3 cup sugar + 1 1/2 tsp cinnamon
1 cup white chips
1 Tbsp oil or shortening

Pour pretzels into large microwave safe bowl and drizzle with oil. Stir to coat. Add cinnamon sugar mixture and stir till all pretzels are evenly coated. Cook in microwave for about 3 minutes, stirring every 60 seconds. Spread into a single layer on waxed paper or cookie sheets. Let cool. Melt together white chips and oil till smooth, drizzle over pretzels. Let cool till chocolate is set.

Mummy Ideas

Mummy Hotdogs and Mummy Pizza
idea taken from theidearoom.blogspot.com

To make Mummy Dogs you will need some bread dough and hot dogs. We used a store bought tube of Pillsbury crescent dough. Wrap the dough around each hot dog so that they look like mummies. Bake at 350 degrees for 12-15 minutes. Add drops of ketchup or mustard for eyes.

To make Mummy Pizzas just take some bagels or english muffin and spread spaghetti sauce on each half. Place whatever toppings you would like on top of the sauce (ie. ham, pepperoni, pineapple, etc). Then take a stick of sting cheese and tear it into strips. Lay the strips on the bagel so that it looks like the mummy rags. Then place in the oven on broil for 5-8 minutes. Watch closely so that they don't burn. We caught ours just in time! The best part is that each child can make their own just how they like it!

Halloween Pretzel Hugs

PRETZEL HUGS
From www.beckyhiggins.com

1 bag pretzels
1 pkg. M&Ms
1 pkg. Hershey "Hugs"

Place pretzels on baking stone or sheet. Place a Hug on each pretzel and bake at 200 degrees for about 8 minutes (just watch for the Hugs to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process.

Spider Cupcakes

SPIDER CUPCAKES

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

DIRECTIONS

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.