Cornflake Pumpkins

Cornflake Pumpkins

30 large marshmallows
1/2 cup butter or margarine
2 tsp orange food coloring
1 tsp vanilla
3 1/2 cups cornflakes
1 bag wilton green candy melts

Place the marshmallows and butter in a microwave safe bowl and microwave for about 1 minute. Stir the puffed up marshmallows and butter together until it's one big gooey mess. Add the vanilla and orange food coloring and mix well. Then, add the cornflakes. Mix until all the cornflakes are coated well. Drop by large tablespoonfuls onto a greased piece of waxed paper. Place 1/2 cup of the wilton candy melts in a microwave safe bowl and melt as per directions on the package. Scoop the melted candy into a ziploc bag. Cut off the tip of one corner of the ziploc bag and decorate your pumpkins with stems and leaves! Eat and Enjoy!

http://smashedpeasandcarrots.blogspot.com/2009/09/cornflake-pumpkins.html

Pumpkin Fudge

Ingredients
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108208

Monster Brides

Active Time: 1 hour
Total Time: 1 hour 30 minutes
INGREDIENTS
1 can (12 oz) vanilla frosting
Green paste or gel food color
8 Twinkies Snack Cakes (from a 15-oz box)
1 can (12 oz) milk-chocolate frosting
White, red and black jelly beans
1 tube black decorating icing
PREPARATION

1. Have ready 2 plastic pastry bags and a 1/4-in. basket weave piping tip. Unwrap snack cakes; place on a baking sheet lined with nonstick foil.

2. Spoon 1/2 the vanilla frosting into a microwave-safe bowl and tint pale green. Microwave (stir every 5 to 10 seconds) just until frosting is thinned to a glaze.

3. Taking care not to frost flat bottom of snack cake, dip half of each cake into frosting to cover one end. Place on lined baking sheet; refrigerate until set. Cover and reserve remaining green frosting.

4. Fit piping tip in a pastry bag. Add chocolate frosting; pipe hair on unfrosted part of cakes. Cut white jelly beans in half for eyes and nose; attach with remaining green frosting. Cut red and black jelly beans in half. Attach red halves for rouged cheeks, black halves for bolts.

5. Using black tube frosting, place a dot of frosting in center of eyes, then outline eyes and pipe on eyelashes and a smiling mouth.

6. Wash piping tip and place in other pastry bag. Add remaining white frosting and pipe squiggly white streaks in hair on 2 sides as shown (see photo, page 119). Refrigerate until serving to firm up frosting.

http://www.womansday.com/Recipes/The-Monster-Bride

Caramel Apple Cupcakes

Caramel Apple Cupcakes


1 package spice or carrot cake mix (I used carrot)
2 cups chopped, peeled tart apples
20 caramels
3 tablespoons of milk
1 cup finely chopped pecans, toasted
12 popsicle sticks


Prepare cake batter according to package directions; fold in apples.
Fill cupcake pan 3/4 full with batter. Bake at 350 degree oven for 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing to wire rack to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with toasted pecans. Insert popsicle sticks in the center of each cupcake to resemble caramel apples.

http://cakecrazed.blogspot.com/2007/10/welcome-fall.html

Apple Dip

Ingredients:
1 bar cream cheese
1 cup brown sugar
1 dash vanilla
1/2 cup chopped peanuts


Directions:
Combine softened cream cheese, brown sugar and vanilla in a bowl on low speed. Refrigerate for 30 minutes to allow sugar crystals to dissolve. Stir in peanuts before serving. Enjoy with granny smith apple wedges.

Image from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MAvV0kAlzmUvsFP4jHaJnhm9XZch8Aq_qrnEs9iMqRI33cn65p4OvVmxPI0aDre0Bxq6FEZp8KefStO2SWcF03UL6aq44mTIdWe4PUV7IukfyL_nDl7f1dKJOGIG7MgCj36FbM6L-KYs/s400/9.21+apple+dip.png

Pumpkin Fluff

Ingredients:
1 can of pumpkin (28 oz)
1 package of vanilla pudding
1 container of cool whip
1 dash of pumpkin pie spice.

Directions:
Stir all ingredients together with a spatula. Refrigerate and serve with graham crackers, pie crust chips or apples.

Image from: http://www.recipegoldmine.com/images-nestlemeals/sweet_pumpkin_dip.jpg