Monster "Cake"



Prep Time: 15 min

Total Time: 1 hr 10 min

Makes: 24 servings, one cupcake each



1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie

Filling

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tsp. vanilla

6 drops green food coloring

1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)

1 tube (0.75 oz.) black decorating gel

8 Chocolate Sandwich Cookies, finely crushed

3 Miniature Marshmallows, cut in half



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. Remove to wire racks; cool

completely.

BEAT cream cheese, butter, vanilla and food coloring in medium bowl

with electric mixer on medium speed until well blended. Gradually add

sugar, beating well after each addition.

ARRANGE cupcakes on large serving platter or tray to resemble a

monster's head as shown in diagram. Spread with frosting. Use

decorating gel to outline the eyes, mouth, scars and hairline on the

cupcakes. Fill in the hair with cookie crumbs. Place 2 of the

marshmallow halves in centers of eyes; place remaining 4 marshmallow

halves in the mouth for teeth. Store in refrigerator.

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Scary Pudding Cups



Prep Time: 10 min

Total Time: 1 hr 10 min

Makes: 4 servings



1 square BAKER'S Semi-Sweet Baking Chocolate

2 cups cold milk

6 drops green food coloring

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

8 Chocolate Sandwich Cookies, crushed



MELT chocolate in microwave as directed on package. Use a clean small

paint brush to paint a monster face on the inside of each of four

clear 5-oz. plastic cups with the melted chocolate. Refrigerate until

ready to use.

ADD milk and food coloring to dry pudding mix in medium bowl. Beat

with wire whisk 2 min. or until well blended. Immediately pour into

prepared cups.

TOP with the cookie crumbs. Refrigerate at least 1 hour before

serving. Store any leftover desserts in refrigerator.

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Great Pumpkin Cake



Prep Time: 30 min

Total Time: 2 hr 30 min

Makes: 24 servings, one slice each



1 pkg. (2-layer) cake mix, any flavor

1 pkg. (8 oz.)Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

4 cups powdered sugar

Few drops each: green, red and yellow food coloring

1 COMET Cup



PREPARE cake batter and bake in 12-cup fluted tube pan as directed on

package. Cool in pan 10 min. Invert cake onto wire rack; remove pan.

Cool cake completely.

MEANWHILE, beat cream cheese and butter in medium bowl with electric

mixer on medium speed until well blended. Gradually add sugar,

beating until well blended after each addition. Remove 1/2 cup of the

frosting; place in small bowl. Add green food coloring; stir until

well blended. Spread half of the green frosting onto outside of ice

cream cone; set aside. Cover and reserve remaining green frosting for

later use.

ADD red and yellow food colorings to remaining white frosting to tint

it orange. Spread onto cake to resemble pumpkin. Invert ice cream

cone in hole in top of cake for the pumpkin's stem. Pipe the reserved

green frosting in vertical lines down side of cake.

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Trick-or-Treat Banana Pops



Prep Time: 15 min

Total Time: 3 hr 17 min

Makes: 12 servings



6 medium bananas

12 wooden pop sticks

1 pkg. (8 squares)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.

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Ghostly Pudding Milk Shake



Prep Time: 10 min

Total Time: 10 min

Makes: 4 servings, 3/4 cup each



1 square Semi-Sweet Baking Chocolate

3 cups cold milk

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

1/2 cup thawed COOL WHIP Whipped Topping



MELT chocolate in microwaveable bowl on HIGH 1 min., stirring after

30 sec. Stir until chocolate is completely melted. Use clean small

paintbrush to paint a ghost face on inside of each of four clear 8-

oz. plastic cups with the melted chocolate. Refrigerate until ready

to use.

PLACE milk and dry pudding mix in 1-qt. pitcher with tight-fitting

lid; cover. Shake vigorously 1 min. or until well blended.

POUR into prepared glasses; top with the whipped topping. Serve

immediately. (Mixture thickens as it stands.)

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Halloween Pizza



Prep Time: 5 min

Total Time: 21 min

Makes: 4 servings



1 pkg. (20.5 oz.) TOMBSTONE Original Extra Cheese Pizza

2 Tbsp.100% Grated Parmesan Cheese

Few drops of food coloring, any color



PREPARE pizza as directed on package.

MEANWHILE, mix cheese with food coloring until evenly tinted.

PLACE open-topped Halloween cookie cutters or stencils over hot

pizza. (Careful, pizza will be hot!) Sprinkle cheese lightly into

cookie cutters. Lift off cookie cutters with both hands to reveal

design.



Serving Suggestion

Serve with baby carrots or pepper strips and fat-free milk for a

festive dinner at home.



Family Fun

Create a jack-o'-lantern face on your pizza. Top unbaked pizza with

assorted cut-up vegetables, such as peppers, mushrooms, onions or

olives, in a face design. Bake as directed on package.

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BAKER'S ONE BOWL Spider Web Brownies



Prep Time: 20 min

Total Time: 1 hr 57 min

Makes: 32 servings, 1 brownie each



4 squares BAKER'S Unsweetened Baking Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped Pecans (optional)

1 jar (7 oz.) Marshmallow Creme

1 square BAKER'S Semi-Sweet Baking Chocolate, melted



LINE 13x9-inch baking pan with foil, with ends of foil extending over

sides of pan to form handles. Grease foil.

MICROWAVE unsweetened chocolate and butter in large microwavable bowl

on HIGH 2 minutes or until butter is melted. Stir until chocolate is

completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add

flour and nuts; mix well. Spread into prepared pan.

BAKE at 350F for 30 to 35 minutes or until toothpick inserted in

center comes out with fudgy crumbs. (Do not overbake.) Immediately

drop marshmallow creme by spoonfuls over hot brownies; spread evenly

over top of brownies. Cool in pan. Lift out of pan onto cutting board

using foil handles. Remove foil. Place on serving tray. Drizzle

melted chocolate over marshmallow creme to create a spider web

design. Cut into 32 brownies just before serving.



Enjoy!!

Kelly in IL