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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do u know any good fall/halloween recipes?

and make sure it`s simple and easy!
well, i found this recipe and it only showed how to make the icing and i need to know how to make the "other"

8 Responses to do u know any good fall/halloween recipes?

  • fishineasy says:

    Mummy Wraps
    1 11-oz. package (12) refrigerated bread sticks
    12 jumbo frankfurters
    1. Preheat oven to 375?F. Unwrap breadsticks. Stretch each bread stick to 12 inches. Wrap dough around frankfurters, letting the frankfurters show slightly through the bread.
    2. Bake about 12 minutes or until bread is golden brown. Serve with ketchup and mustard. Makes 12 servings.

    Halloween Candy Corn Rice Crispy Treats Recipe
    1/2 cup butter
    10 cups crispy rice cereal
    9 cups miniature marshmallows
    2 cups mixture of candy corn and Indian candy corn
    3/4 cup miniature chocolate chips
    Candy pumpkins
    Yellow and red food coloring
    Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1-1/2 inches apart. Refrigerate and cut into

    Halloween Creepy Crawler Pie Recipe
    1 ready-made chocolate cookie pie crust
    1/4 gallon orange sherbet
    3/4 cup chocolate sauce
    10 gummy worms
    Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate sauce to form "spider web" design. Freeze
    for at least one hour. Decorate with "worms".
    NOTE: Do not freeze pie too long or it will be difficult to cut
    through the gummy worms.

    Molasses Popcorn Balls
    10 cups popped popcorn
    1 1/2 cups granulated sugar
    1/2 cup water
    2/3 cup molasses
    1 tsp. vinegar
    1/4 tsp. salt
    3 tbs. butter or margarine
    Put sugar, water, molasses, vinegar and salt into a pot. Heat & stir until it starts to boil. Boil gently, without stirring, until it reaches the hard ball stage.
    Remove from heat. Add butter/margarine. Pour over popcorn in a large bowl.
    Mix until popcorn is coated with syrup. Form into balls.
    Makes 12 – 15 popcorn balls. Hard ball stage is 270F or when you drop a bit in cold water and it forms a hard ball.

    Orange Worms
    2 cans Apricot halves packed in light syrup
    4 Envelopes unflavored gelatin
    2 c Orange juice
    Wiggle these worms any way you want on your plate. If you like, give them ‘eyes’ made from licorice bits. Place apricots in colander and let drain. Place drained apricots in food processor, cover, and whirl until well blended. Place gelatin in 3 quart pan, add orange juice, and let5 stand for 5 minutes to soften gelatin. Place pan on burner and bring to a boil over med/high heat, stirring with whisk. Turn off burner and remove pan to rack. Add apricots and mix with whisk until well blended. Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set. Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips. (you should have about 13 strips) Use pancake turner to remove strips to serving plate. Use your hands to twist strips into worm shapes. Makes 13 worms.

    Witches’ Brew
    2 cinnamon sticks
    5 whole cloves
    3 tablespoons finely chopped and peeled fresh ginger
    1/3 cup water
    1/3 cup sugar
    1 chilled bottle (25.4 ounces) sparkling cider (about 3 1/4 cups)
    1 quart chilled cranberry juice cocktail
    1 liter chilled club soda or seltzer
    1 cup dark rum (optional)
    In small saucepan, bring cinnamon, cloves, ginger, water and sugar to boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. (Syrup may be made ahead up to 1 week and chilled, covered). In punch bowl, combine remaining ingredients and strain syrup through fine sieve into punch. Stir punch and add ice blocks. Makes about 13 cups.

    Toasted Tongues
    6 Egg whites
    1 cup Sugar
    Red food coloring
    Pink or red cake crystals
    With an adult’s help, position an oven rack on the lowest shelf, and preheatoven to 2ooF. Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites. Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring. Place a sheet of parchment paper on a cookie sheet. To form tongues: Spoon about 3 tablespoons of meringue in the shape of a
    tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2" of
    stick hanging out. Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers.

    Magical Hats
    1 C. tiny marshmallows
    1/2 C. peanuts
    1/2 C. candy corn
    1/2 C. large milk chocolate pieces
    20 plain, colored and/or chocolate ice cream cones
    6 (2 oz.) squares chocolate- or vanilla-flavored candy coating, melted
    20 (2- to 3-inch) chocolate cookies
    Assorted small candies
    In a medium bowl stir together marshmallows, peanuts, candy corn and chocolate pieces. Set mixture aside.
    Place ice cream cones on the wax paper-lined baking sheet. Spread outside of cones with melted chocolate or vanilla coating. If desired, sprinkle small candies on the cone before the coating dries completely.* Let coating dry. Turn cones upside down and fill with about 2 tablespoons of the marshmallow mixture. Place the cones upside down inside a mug and brush a generous amount of melted chocolate or vanilla coating along the bottom edge of the cone. Press a cookie against the coating and let dry. Carefully turn the cone right side up onto the wax-paper-lined baking sheet.

    *If desired, leave some cones plain and decorate after filling. Decorate the outside of the plain cones with small candies, using the melted coating to stick the candies onto the cone.

    Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.


    You will be suprised how much you will find there too.
    I sure hope this helped you out a bunch!!


  • ?Alyssa D? says:

    Yes I know the best!!!!!
    But put any iceing on top when done(Maybe a pumpkin)
    Chocolate Truffle Cake
    (has been call the Best Choclate Cake in the World)
    3 ounces plain flour (all purpose)
    5 ounces self raising flour
    3 1/2 ounces cocoa powder
    6 ounces unsalted butter, softened
    12 ounces golden caster sugar
    1 teaspoon vanilla extract
    3 large eggs, at room temperature
    1/3 cup sour cream, at room temperature
    2/3 cup milk, at room temperature
    5 ounces dark chocolate, broken into squares
    2 1/2 ounces unsalted butter, cubed
    3 tablespoons double cream (heavy)
    2 ounces whole unblanched almonds
    2 ounces dark chocolate (use the same type of chocolate as for the icing)
    2 ounces white chocolate
    Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
    In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes – so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk – it may look curdled, but don’t worry this is fine!
    Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
    Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes – the cake is baked when it’s risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
    To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water – the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
    To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment – about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you’ll get a marbled finish, drizzle any left over melted chocolate over the almonds.
    Leave decoration to cool before serving


    Hershey’s ® ‘Perfectly Chocolate’ Chocolate Cake SUBMITTED BY: HersheysKitchens.com
    "A deep chocolate 2 layer cake with chocolate frosting."

    Original recipe yield: 1 – 2 layer 9 inch cake

    About scaling and conversions

    2 cups white sugar
    1 3/4 cups all-purpose flour
    3/4 cup HERSHEY®’S Cocoa Powder
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    2 eggs
    1 cup milk
    1/2 cup vegetable oil
    2 teaspoons vanilla extract
    1 cup boiling water

    1/2 cup butter
    2/3 cup HERSHEY®’S Cocoa Powder
    3 cups confectioners’ sugar
    1/3 cup milk
    1 teaspoon vanilla extract
    Heat oven to 350 F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.Frost with "Perfectly Chocolate" Chocolate Frosting.

    To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
    Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost

    Perfect Choclate Cake & Iceing
    2 cups Sugar 1/2 cup Vegetable oil
    1 3/4 cups All purpose flour 2 teaspoon Vanilla extract
    3/4 cup Hershey’s Cocoa 1 cup Freshly brewed hot coffee
    1 1/2 teaspoon Baking powder 1 stick Butter or margarine
    1 1/2 teaspoon Baking soda 2/3 cup Hershey’s Cocoa
    1 teaspoon Salt 3 cups Powdered sugar
    2 Eggs 1/3 cup Milk
    1 cup Milk 1 teaspoon Vanilla extract
    Preheat oven to 350 degrees and spray two 9 inch round baking pans with non stick cooking spray. Combine first 6 dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the hot coffee and mix well with a spoon (batter will be thin). Pour batter into pans and bake for 30-35 minutes or until wooden toothpick inserted into the center comes out clean. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.
    Melt the butter and stir in the cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistancy. Add more milk, if needed. Stir in vanilla.But you can get iceing and make a pumpkin on top if you would like but this is so good!

    Hope one of these help and you choose from these. You will not regreat it.


  • KJ says:

    simple chicken noodle soup or broccoli cheddar soup (personally my favorite)

  • ann says:
  • T says:

    At the moment on my stove cooking for tomorrow nights dinner is nacho topping chili. You could eat it alone but it is SOOO good in the oven on top of tortilla chips, topped with jack cheese and avacados and onions and green peppers, anything you want…here is the recipe.

    1 large onion, diced
    1 large green and 1 large red pepper, diced
    1 tablespoon crushed garlic
    1 can rotel
    2 cans black beans with juice
    1 can hot chili beans with juice
    1 packet chili mix
    3 extra tablespoons chili powder (however much you like)
    3 cups water (plus some for when it gets thick)
    1 tablespoon garlic powder and 1 of onion salt
    crushed red pepper
    vegetable oil, about 3 tbspns

    Large pot!

    Heat the oil, add the garlic, onions, and peppers, saute for 15 minutes, add everything else. Boil, reduce and simmmer for 3 hours stirring allot! If it gets thick, add water by 1/2 cups. add salt if needed add spices if needed.

    Take some nacho chips and cover with chili, shredded jack cjeese and onion slices and green pepper slices, green olives…anything you want….bake in a preheated 500 degree oven for 12 minutes or until cheese is bubbly and melted.

    Top with ANYTHING….sour cream,salsa, whatever you like.

  • reecie says:

    take a pumpkin, cut the top off it and scrap the insides clean
    then take a fave cassarole or you can make something up
    like mix up cooked hamburger, rice, a can of rotel and some beans and veggies then put it all in the pumpkin and cook it in the oven probally at about 350 degrees until the pumpkin is soft and the food inside is done as well. the pumpkin is actually good to it… or if eatting it just weirds you out, you can eat the cassarole inside it that has been flavored with pumpkin…. its good!

  • jetaunbraese says:

    This is quite tasty!

    4 medium apples
    Juice of 1 lemon
    1/4 tsp. nutmeg
    Oil for the pan
    4 pork chops
    Salt and pepper
    1/4 cup apple cider or juice
    1 tbsp. butter, optional
    1. Peel, core and cube the apples, and sprinkle them with lemon juice and nutmeg.

    2. Put a 10-inch or larger skillet over medium-high heat, and put in enough oil just to keep the pork from sticking. When the skillet is hot, add the chops, and add a pinch of salt and pepper. After about 6 minutes, turn the chops to brown on the other side. After 5 minutes, add the apples and cover the pan.

    3. Remove the chops from the pan to a serving platter.

    4. Deglaze the pan with the cider or juice, turning up the heat as you stir the juice and apples, and scrape up browned bits. To make a richer sauce, you can swirl in a tablespoon of butter as you remove the pan from the heat and before pouring the apples over the pork. (Note: The time the chops take to cook will be determined by their thickness. The center of a chop should be white, and the juices should run clear.)

  • Bomchickawahwah says:
Halloween Books