Hi, Duffy Brown here and I just love Halloween!
It’s so much fun for everyone! Here are a few yummy recipes to suit the occasion that look like a blast to make and eat for kids and adults. Thought I’d share some with you all. Let me know if you make them. Happy Halloween!
bake brownie batter in a pizza pan, spread with orange-tinted frosting and design a pumpkin stem and jack-o'-lantern face using candy.
1 package fudge brownie mix (13x9-inch pan size
1 can (16 ounces) vanilla frosting
Orange paste food coloring
9 green milk chocolate M&M's
57 dark brown milk chocolate M&M's
Preheat oven to 350°. Prepare brownie for fudgelike brownies.
Spread on a greased 12-in. pizza pan to within 1 in. of edges.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Tint frosting orange; frost brownie.
For stem, arrange green M&M's in a square pattern at top of pumpkin.
Use 10 brown M&M's in a triangle eyes, and nose. Remaining M&M's for a mouth. Yield: 16 servings.
Spooky Spider Cupcakes are creepy—and easy!
Make a chocolate cupcake into a spider by adding a half-marshmallow "body" under the frosting, licorice legs and mini M&M eyes.
Add chocolate sprinkles for a "hairy" effect.
· Assorted toppings: candy eyes, assorted nonpareils, licorice and sour straws·
In a microwave, melt candy coating and shortening; stir until smooth. If desired, tint with food coloring.
· Insert one lollipop stick into each marshmallow. Dip marshmallows in melted candy coating, turning to coat; allow excess to drip off. Roll in colored sugar. Place a dab of melted candy coating onto assorted toppings; decorate faces as desired. Place on waxed paper; let stand until set. Yield: 3 dozen.
1 tube (16-1/2 ounces) refrigerated sugar cookie dough
· Assorted Halloween candie
· 2 cups semisweet chocolate chips
· 3 tablespoons creamy peanut butter
Let dough stand at room temperature for 5-10 minutes to soften. Press onto an ungreased 14-in. pizza pan.
Bake at 350° for 18-22 minutes or until deep golden brown. Cool on pan on a wire rack.
Coarsely chop large candies; set aside. In a microwave, melt chocolate chips and peanut butter; stir until smooth.
Spread over crust; top with candies. Refrigerate, covered, until chocolate mixture is set. Cut into wedges. Yield: 16 slices.