Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Cute Halloween recipes?

Just looking for some cute, simple things to make for the kids on halloween. Thanks

10 Responses to Cute Halloween recipes?

  • Samantha H says:

    cut hot dogs in half, on each none-cut end, cut a small piece away (like a flat nail bed) and then place a single almond in there. add ketchup and place out as a party gag. I thought it was cool.

  • ?fashiongoddess says:

    You could make some cupcakes with a halloween saying or name written on a piece of paper wrapped in foil baked inside the cupcakes. Some can be like "BOO, BLACK CAT, GHOST IS BEHIND YOU!!!" and stuff like that!!!

  • pat a says:

    take a lollipop put a white paper napkin over it and wrap a rubber band around it to secure so it looks llike a ghost head and body. with a pen make 3 dots on the head for the eyes and mouth

  • LadyKatt 2006 says:

    www. marthastewart.com

  • Swirly says:

    Skeleton Hands
    Use clear plastic gloves, like the ones cafeteria workers use. The gloves can be bought at a kitchen supply store or possibly a supermarket. Put a candy corn candy in each fingertip in the glove so they look like fingernails. Then stuff the glove with popcorn (or marshmallows), and tie the end of it with black and orange curly ribbon. You can also give these out as favors as your guests are leaving

    Halloween Party Pops
    1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
    16 craft sticks (flat wooden sticks with round ends)
    White Frosting
    1 cup powdered sugar
    1 tablespoon milk
    1 tablespoon butter or margarine, softened
    Chocolate Frosting
    1 cup powdered sugar
    2 tablespoons unsweetened baking cocoa
    1 to 2 tablespoons milk
    1 tablespoon butter or margarine, softened
    Assorted candies (gumdrops, candy corn and licorice)
    1 . Freeze cookie dough 1 hour.
    2 . Heat oven to 350°F. Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
    3 . Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
    4 . In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
    5 . In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
    6 . Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o’-lanterns, cats, owls or ghosts.

    Halloween Recipes

  • MTGurl says:

    I just happened to be looking for some, too! here are a few that I found:


    6 Rhodes Texas™ Rolls, thawed but still cold
    3-inch square aluminum foil
    4 franks
    8 currants or small raisins
    1 egg, beaten
    1 red licorice lace

    Press 1 1/2 rolls together and roll them into a 15-inch snake, leaving one end a little thicker for the head. Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake. On larger end of snake poke holes for the nose and slice a 1 1/2-inch opening for the mouth. Crinkle up the aluminum foil and place in mouth to wedge it open during baking. Cut slashes across the tail section to resemble a rattler.

    Wrap snake around a frank and place on a large sprayed baking sheet. Poke deep holes for eyes and press currants into them.

    Brush well with egg and let rise for 15 minutes. Bake at 350 degrees F for 15 to 20 minutes or until golden brown. Place on a cooling rack and carefully remove foil. Poke a 3-inch piece of licorice into the throat. Clip the end to make it look like a forked tongue.

    This recipe makes 4 snakes.

    Hershey’s Brownie Cemetery Cake

    1 (about 19 ounce) package brownie mix
    1 (16 ounce) can vanilla ready-to-spread frosting
    1 tablespoon HERSHEY’S Cocoa
    4 HERSHEY’S HUGS Brand Chocolates
    4 HERSHEY’S KISSES Brand Milk Chocolates
    5 (1.55 ounce) HERSHEY’S Cookies ‘n’ Creme Bars, divided use
    5 Snack Size HERSHEY’S KIT KAT Wafer Candy Bars
    1 (4.25 ounce) tube orange decorating icing
    1 cup MOUNDS Sweetened Coconut Flakes
    Green food color

    Line 8-inch square baking pan with foil, allowing foil to extend over sides; grease foil.

    Prepare, bake and cool brownie mix as directed on package.

    Invert brownie onto large tray; remove foil.

    Stir frosting and cocoa in small bowl until well blended. Frost sides and top of brownie.

    Press unwrapped HERSHEY’S HUGS Brand Chocolate upside down in all 4 corners of brownie.

    Place HERSHEY’S KISSES Brand Milk Chocolate on top of each HERSHEY’S HUGS Brand Chocolate.

    Unwrap 2 COOKIES ‘N’ CREME bars; break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence.

    Unwrap KIT KAT bars; holding upright, cut top of each bar at angle on one end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar with orange icing. Set aside.

    Combine coconut, 1/2 teaspoon water and a few drops green food color in small bowl. Toss with fork until evenly tinted. Spread over top of brownie.

    Press tombstones into brownie.

    Unwrap remaining COOKIES ‘N’ CREME bars; break and arrange to fit around base of brownie, making path and steps to cemetery.

    Makes 10 to 12 servings.

    Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.

    If the photos do not come through, go to this link:


    Have fun!

  • mistiaya says:

    martha stewart always does some cool things for halloween.

    also, pretty much every show on the food network does a halloween special.

    so check http://www.marthastewart.com and http://www.foodnetwork.com

  • Jacob's Mommy says:

    Here are some ideas I found for you. There are pictures of them on the Kraft website…also if you want more ideas you can go to http://www.kraftfoods.com. Go to advanced search (on the left) and then choose Seasonal favorites. Halloween is a choice!! Have fun and enjoy!!


    3 RITZ Crackers
    1 Tbsp. KRAFT EASY CHEESE American Pasteurized Cheese Snack
    1 tsp. apple peel
    3 parsley springs

    SPREAD crackers evenly with cheese snack.
    CUT apple peel into small pieces for the jack-o’-lanterns’ eyes, noses and mouths. Arrange on crackers as desired.
    ADD parsley for the pumpkin stems.


    "Eyeball" Cupcakes

    1 pkg. (2-layer size) chocolate cake mix
    1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1/4 cup (1/2 stick) butter, softened
    1 tsp. vanilla
    1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
    24 ring-shaped chewy fruit snacks
    24 miniature candy-coated chocolate pieces
    1 tube (19.28 g) red decorating gel

    PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
    BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.
    PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.


    Halloween Spook Cookies

    2 squares BAKER’S Premium White Baking Chocolate or BAKER’S Semi-Sweet Baking Chocolate
    6 NABISCO Cookies, such as NUTTER BUTTER Peanut Butter Sandwich Cookies, OREO Chocolate Sandwich Cookies, CHIPS AHOY! Real Chocolate Chip Cookies and NILLA Wafers
    Decorations, such as decorating gels, assorted candies and chewy fruit snack rolls

    MICROWAVE chocolate in small microwavable bowl on HIGH 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted.
    COAT cookies with melted chocolate. Place on sheet of wax paper, then decorate as desired (see Tips below).
    LET stand until chocolate is set.


    Witches’ Brew for Kids

    2 pkg. (4-serving size each) JELL-O Brand Black Cherry Flavor Gelatin
    1-1/2 cups boiling water
    1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin
    3/4 cup boiling water
    1/4 cup blueberries
    3 qt. (12 cups) prepared KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix, chilled

    FOR Hand: Dissolve black cherry gelatin in 1-1/2 cups boiling water, stirring 2 minutes until completely dissolved. Pour into greased 8-inch square pan. Refrigerate 2 hours or until firm.
    FOR Eyeballs: Meanwhile, dissolve orange gelatin in 3/4 cup boiling water, stirring 2 minutes until completely dissolved. Pour into round or square ice cube trays. Refrigerate until thickened but not set. Insert a blueberry into the center of each gelatin eye ball. Refrigerate until completely set.
    TO Assemble: Trace outline of small hand on piece of paper. Cut out pattern, then place on top of cherry gelatin. Cut around the pattern with a small sharp knife. Carefully pull hand away from pan. Place hand in punch bowl, allowing the fingers to hang over the side of the bowl. Arrange the eyeballs around the inside edge of the punch bowl. Gradually pour in the prepared drink. Serve immediately.


    I make this all the time…it’s so good!! (It’s not spicy at all either!)

    Pasta with Creamy Pumpkin Sauce

    1 pkg. (16 oz.) penne pasta, uncooked
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
    1/2 cup KRAFT 100% Grated Parmesan Cheese
    1/2 cup (1 stick) butter or margarine
    1/2 cup milk
    1 cup canned pumpkin
    1/2 tsp. ground red pepper
    Ground nutmeg to taste

    COOK pasta as directed on package.
    MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
    ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.


    Popcorn Balls

    12 cups popped popcorn
    1 cup light corn syrup
    1/2 cup sugar
    1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
    1-1/2 cups PLANTERS COCKTAIL Peanuts, coarsely chopped

    PLACE popcorn in large bowl.
    MIX syrup and sugar in saucepan; bring to boil. Remove from heat. Add gelatin; stir until dissolved. Add peanuts.
    POUR over popcorn; mix well. Cool about 5 minutes. Shape into 18 balls, each about 3 inches in diameter.


    Trick-or-Treat Banana Pops

    6 medium bananas
    12 wooden pop sticks
    1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate
    1/3 cup butter or margarine
    3 Tbsp. multi-colored sprinkles

    CUT bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.
    MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.
    DIP frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.


    Caramel-Dipped Apples

    5 medium apples, washed, well dried
    1 bag (14 oz.) KRAFT Caramels (about 50)
    2 Tbsp. water

    INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with wax paper; grease paper with butter. Set aside.
    PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.
    DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftover dipped apples in refrigerator.


    OREO® Caramel-Dipped Apples

    5 medium apples, washed, well dried
    1 pkg. (14 oz.) KRAFT Caramels (about 50)
    12 OREO Chocolate Sandwich Cookies, coarsely chopped (about 1-1/2 cups)
    1 square BAKER’S Premium White Baking Chocolate, melted
    Yellow and red food coloring (optional)

    INSERT wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
    PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
    DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
    STIR 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.

    Here are a few from Food Network…

    Green Ghoulade
    Recipe courtesy Sandra Lee

    2 (6-ounce) cans limeade, frozen concentrate, thawed
    3 cups lemon-lime soda
    3 1/2 cups green sports drink
    Green food coloring
    Whipped cream, for topping
    Candy sticks or sipping straw, optional

    In a pitcher, combine limeade, soda, and sports drink. Add 5 drops of food coloring, or until desired color green, and stir. Add ice and pour ghoulade to each glass. Place whipped cream in a piping bag and pipe it on top of each glass. Garnish with a fun straw or candy stick.


    Gum Worm Cupcakes
    Recipe courtesy Sandra Lee

    1 box devil’s food cake mix
    1 1/2 cups cola
    3 eggs
    1/2 cup canola oil

    2 cans ready-to-spread white frosting
    20 drops yellow food coloring
    10 drops red food coloring
    1 1/2 teaspoons orange extract
    1 cup powdered sugar, sifted

    48 candy worms
    1/2 package chocolate cookies, crushed

    Preheat oven to 350 degrees F.

    Place cupcake papers in muffin pans. Set aside.

    In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting.

    In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center.

    Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.


    Witches Fingers
    From Food Network Kitchens

    1 cup water
    6 tablespoons unsalted butter
    1 teaspoon sugar
    1/4 teaspoon fine salt
    1 cup all-purpose flour
    4 large eggs
    Pinch cayenne
    1 tablespoon Dijon mustard
    1 cup grated Cheddar, (about 4 ounces)
    1 large egg yolk
    Whole unblanched almonds
    Kosher salt

    Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
    Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

    Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.

    Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches’ finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.

    Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.

  • Suzie D says:

    My sister used to make "Spider’s" for Halloween!!!
    Just melt a bag of chocolate chips and stir in La Choy chow mein noodles and mix til they are well coated.
    Drop by spoonfuls onto waxed paper.
    They are so easy and so tasty and the kids will love the spiders!!!

  • newmomma says:
Halloween Books