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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Halloween Biscuits?

What are some recipes for halloween cookies including icing


5 Responses to Halloween Biscuits?

  • mightyt100 says:
  • Susan §@¿@§ says:

    Try these!!

    Ghost Cookies
    Yield: 2 dozen

    1/2 cup butter or margarine, softened
    1/2 cup shortening
    1 1/2 cups powdered sugar
    1 large egg
    2 teaspoons vanilla extract
    2 3/4 cups all-purpose flour
    1 teaspoon cream of tartar
    1/2 teaspoon baking soda
    16-ounce can pre-made vanilla frosting
    colored sugars, for decoration
    mini-morsels, for decoration
    candy sprinkles, for decoration
    black or brown decorating frosting, for decoration

    Preheat the oven to 375ºF

    Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.

    Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.

    Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.

    Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. .
    Ghost Meringues
    (makes 12 ghosts)

    3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants

    Preheat oven to 200°F (130°C).

    Line two large, heavy baking sheets with parchment paper.

    Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.

    Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.

    Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.

    Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons
    Ghosts in the Graveyard
    Serves: 15 to 18

    1 pkg. (16 oz.) chocolate sandwich cookies
    3-1/2 cups cold milk
    2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
    1 tub (12 oz.) COOL WHIP Whipped Topping , thawed

    CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.

    POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13×9-inch baking dish. Sprinkle with remaining crushed cookies.

    REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.

    To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make "ghosts."

    Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired
    Graveyard Cups

    24 clear 12-oz. plastic cups
    2 pkgs. Oreo cookies
    2 recipes of chocolate pudding
    whipped cream
    24 Pepperidge Farms Milano Cookies
    brown or black cake decorating gel
    24 gummi worms

    Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half "RIP" with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones.

    Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party.
    Jack O’ Lantern Cookies
    Makes 18 to 20 large cookies

    3/4 cup dark molasses
    3/4 cup paked brown sugar
    1/4 cup water
    3 tbsp. butter, melted
    3 cups flour
    1 tsp. baking soda
    1 tsp. ginger
    1/2 tsp. each salt, ground allspice and cinnamon
    1/4 tsp. cloves
    Orange icing (recipe follows)
    2 cups seedless grapes

    Preheat the oven to 350ºF

    Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 – inches in diameter and place on lightly greased cookie sheet.

    Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces.


    Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency.

    Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.
    Pumpkin Swirl Cheesecake
    12 servings

    3/4 Cup Graham Cracker Crumbs
    2 Tbsp Unsalted Butter, melted
    1 (8 oz pkg.) Cream Cheese
    1/2 Cup Sugar or Sugar Substitute = 1/2 Cup
    1/2 Cup 2% Milk
    2 Tsp Vanilla Extract
    1/2 Tsp Orange Zest, finely chopped
    2 (8 oz pkg.) Cream Cheese
    1 (15 oz can) Pumpkin
    1 Tsp Pumpkin Pie Spice
    1 Envelope Unflavored Gelatin
    1/4 Cup Orange Juice

    Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.

    White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.

    Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.

    In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.

    Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.

    To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.

  • Fi says:

    Halloween is a great time for making yummy goodies! There are lots of cookie recipes out there that you can find on the internet!. A good source is allrecipes.com. Here is a great cookie recipe!!

    Sugar Cookies

    2 3/4 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon of nutmeg
    1 cup butter, softened!!!
    1 1/2 cups granulated sugar
    1 egg
    1 teaspoon vanilla extract

    Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, baking powder and nutmeg. Set aside.
    In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Then cover the dough and let chill for a few hours in the fridge. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
    Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

    Sugar icing

    1 cup confectioners’ sugar
    2 teaspoons milk
    2 teaspoons light corn syrup
    1/4 teaspoon almond extract
    assorted food coloring

    In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
    Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.


  • hugatunity says:

    These layered cookies are shaped like pumpkins and drizzled with chocolate.

    2 cups all purpose flour
    1/2 tsp baking soda
    1/4 tsp salt
    1/4 tsp ground cinnamon
    3/4 cup granulated sugar
    1/2 cup butter
    1/4 egg substitute
    1/4 apricot jam
    Chocolate syrup

    Combine flour, baking soda, salt and cinnamon, stirring wel with a whisk. Place sugar and butter in a large bowl; bear with a mixer at high until light and fluffy. Add egg substitute and beat until well blended. With mixer on low, gradually add the flour mixture; beat until a soft dough just forms. Divide dough into two equal portions. Wrap each in plastic wrap and chill 1 hour. Preheat oven to 375. Roll each dough portion into 1/8 inch thickness; cut with 2 inch pumpkin shaped cutter. Then, with half of the cut cookies, cut a 1 inch circle out of the center of the cookie. Place all cookies onto baking sheets and cook for 10 minutes. Cool on pans for 5 minutes, then on racks until completely cooked. Spread the whole cookies with the apricot jam. Top the whole cookies with the cookies with the holes. Drizzle with chocolate syrup.

  • nikkismiles99 says:


    that should keep you busy. ill look for more for you


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Halloween Books