Witches' Brew

Ingredients:

• 1 quart lime sherbet, slightly softened
• 1 container (12 oz) frozen limeade, thawed
• 1 bottle (1 liter) ginger ale
• Gummy worm candies, if desired
• Lime slices, if desired

Directions:

1. In punch bowl, mix sherbet, limeade and ginger ale.
2. Pour into glasses. Garnish each glass with candy and lime slices. Serve immediately.

*Swap the lime sherbet and frozen limeade with orange sherbet and frozen orange juice concentrate for a different flavor.

*The sherbet will float to the top, so stir the punch before pouring each serving.

*Can serve in Cauldron

http://www.pillsbury.com/recipes/witches-brew/b1d7e750-1260-4f37-9aaa-a10ceb94d4ec

Lemony White Chocolate Cheesecake

Ingredients:

•  1-1/4 cups all-purpose flour
•  2 tablespoons confectioners' sugar
•  1 teaspoon grated lemon peel
•  1/2 cup cold butter, cubed

FILLING

•  4 packages (8 ounces each) Philadelphia® Cream Cheese, softened
•  1-1/4 cups sugar
•  10 ounces white baking chocolate, melted and cooled
•  2 tablespoons all-purpose flour
•  2 tablespoons heavy whipping cream
•  2 tablespoons lemon juice
•  2 teaspoons grated lemon peel
•  2 teaspoons vanilla extract
•  4 eggs, lightly beaten
•  White baking chocolate curls and lemon peel strips, optional

Instructions:

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
5. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.

http://www.holidayspage.net/lemony-white-chocolate-cheesecake/

Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Caramel Apples

Ingredients:

• 6 wooden sticks
• 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
• ¼ cups plain unsweetened soy half-and-half creamer
• ½ cup plain unsweetened soy yogurt, divided
• 1 cup organic granulated sugar
• ¼ cup organic dark corn syrup
• 1 T. dairy-free soy margarine 

Directions:

1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)

2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.

3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

http://dairyfreecooking.about.com/od/confectionscandies/r/caramelapple.htm

Easter Bark

Ingredients:

• Vanilla Almond Bark
• Colored Candy Melts (I used yellow & rose Wilton Candy Melts)
• Easter M&M’s
• Easter Sprinkles
• Cookie Sheet
• Wax Paper
• Butter Knife

Directions:

1. Lay a piece of wax paper on your cookie sheet.
2. Microwave vanilla almond bark first per the directions.
3. Pour melted vanilla bark into cookie sheet. Spread evenly, then set aside.
4. In two bowls separate the two different colored candy melts. I put 20-30 melts per bowl. Microwave according to the directions. *Bowls will be hot.
5. Once melted take both bowls out. With a spoon dollop pink and yellow candy melts into the vanilla bark.
6. With a butter knife swirl the colored candy melts into the almond bark to get a marbling effect. Don’t swirl too much or you’ll end up with orange colored bark.
7. Sprinkle M&M’s, and various Easter Sprinkles.
8. Set your almond bark aside to cool. Want it to cool faster? Pop your cookie sheet into the freezer or refrigerator.
9. Break into pieces and serve.

http://themiraclemomma.com/easy-easter-bark-recipe/

Dirt Cake

Ingredients:

• 1.5 package of Oreo Cookies
• 1 (8 oz.) package of Cream Cheese
• 1/2 C. Butter, softened
• 1 C. Powdered Sugar
• 3 C. Milk
• 1 (12 oz.) tub of Whip Cream
• 2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
• 1/2 t. Vanilla

Directions:

1. Crush all the Oreo Cookies and set aside.
2. Mix together the butter, cream cheese, sugar, and vanilla. Set aside
3. Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
4. Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.

http://thegalwaygirl.com/recipes/dirt-cake/

Pumpkin-Seed Candy

Ingredients:

• 1 cup hulled pepitas or pumpkin seeds
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions:

1. Heat a large skillet over medium-high heat. Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pumpkin seeds, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

http://www.marthastewart.com/317123/pumpkin-seed-candy?czone=holiday/halloween-center/halloween-center-desserts&backto=true&backtourl=/photogallery/halloween-treat-recipes#slide_7

Roasted Pumpkin Seeds

Ingredients:

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

http://allrecipes.com/Recipe/Roasted-Pumpkin-Seeds/Detail.aspx?evt19=1

Blackberry Pie Bars

Ingredients:

1. Crust and Topping
2. 3 cups all-purpose flour
3. 1 1/2 cups sugar
4. 1/4 tsp salt
5. 1 1/2 cups (3 sticks) unsalted butter, chilled
6. 
   
7. Fruit Filling
8. 4 large eggs
9. 2 cups sugar
10. 1 cup sour cream
11. 3/4 cup flour
12. pinch salt
13. zest of 1/2 lemon
14. 1 tsp almond extract
15. 2 (16-oz) packages frozen blackberries, thawed and drained

Directions:

1. To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
2. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
3. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Pumpkin Pillows

Ingredients:

1. 12 KRAFT Caramels
2. 1 tsp. water
3. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4. 1 tsp. ground cinnamon, divided
5. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6. 1/2 cup canned pumpkin
7. 1 Tbsp. brown sugar
8. 1 tsp. flour
9. 1/4 tsp. orange zest
10. 20 won ton wrappers
11. 1 egg white, lightly beaten
12. 2 cups oil
13. 1 Tbsp. powdered sugar

Directions:

1. MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
2. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
3. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

http://www.holidayspage.net/pumpkin-pillows/

Ghoul's Punch

Ingredients:

1. 1/2 gallon apple cider or apple juice (8 cups)
2. 1/2 cup cinnamon honey, wildflower honey, orange blossom honey, or desired honey
3. 1 orange, sliced
4. 6 inches stick cinnamon
5. 1 tablespoon coarsely chopped, peeled fresh ginger
6. 1 teaspoon whole allspice
7. 1 teaspoon whole cloves
8. 1 bay leaf, (optional)

Directions:

1. For punch base: In a 4-quart Dutch oven, combine cider and honey. Add orange slices. For spice bag, place cinnamon, fresh ginger, allspice, cloves and bay leaf, if you like, in the center of a double-thick, 8- to 10-inch square of 100-percent-cotton cheesecloth. Tie closed with a clean string. Add spice bag to the saucepan with cider mixture. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove orange slices and spice bag; discard. If you like, strain mixture through a fine mesh sieve*. Use in the following party drinks. Makes about 8 cups base.
2. Variation
3. Mulled Apple Cider: Prepare Haunted Halloween Party Punch Base as above. Serve warm base in mugs or heatproof glasses. If you like, garnish each serving with a cinnamon stick and a thin apple slice. Makes 8 (8-ounce) servings.
4. Awfully Good Ghoul's Punch: Prepare Haunted Halloween Party Punch Base as above. Cool to room temperature. Transfer punch base to a large pitcher or punch bowl. Cover and chill for 4 to 24 hours.
5. Awfully Good Ghoul's Punch: In a punch bowl, combine punch base; one 12-ounce can frozen cranberry-raspberry juice concentrate, thawed; one 6-ounce can frozen lemonade concentrate, thawed; and 3 cups cold water. Add ice, if you like. Thinly slice 1 medium apple. Float apple slices and cranberries in punch. Makes 18 (6-ounce) servings.
6. Golden Apple Cocktails: Prepare Haunted Halloween Party Punch Base as above. For each serving, combine 2 to 3 tablespoons vodka, Southern Comfort, bourbon, apple brandy or brandy, rum, vermouth or dry white wine and 1/2 cup of the hot punch base in a mug or heatproof glass. Or, cover and chill punch base until completely cool. Add 2 to 3 tablespoons desired alcohol and 1/2 cup of the chilled punch base to an ice-filled glass; stir. If you like, garnish each serving with an orange twist and a maraschino cherry on a cocktail pick. Makes 16 (5 to 6-ounce) cocktails.

http://www.holidayspage.net/ghouls-punch/

Lemon Chicken

Ingredients:

1. 1/2 cup cornstarch
2. 3/4 cup water
3. 2 egg yolks
4. 2lbs (aprx 4) skinless, boneless chicken breast halves
5. 2 cup cooking oil
6. 3 tablespoon brown sugar
7. 1 tablespoon fresh ginger, minced
8. 1 cup chicken broth
9. 1/3 cups fresh lemon juice
10. 1/2 cups diced scallions

Directions:

1. Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth. Dip the chicken breasts and coat each piece thoroughly.
2. Heat 2 cups oil in a wok. Fry chicken breasts until brown then place the chicken in a paper towel.
3. Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon cornstarch, brown sugar and ginger.. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, add in lemon juice. Slice chicken into thin pieces.

http://www.holidayspage.net/lemon-chicken-recipe/

Bite-Sized Swirled Pumpkin Cheesecake

Ingredients:

1. 12 Cupcake liners
2. Nonstick cooking spray
3. 2 pkg. (8 oz. each) Cream cheese, at room temperature
4. 1/2 cup Granulated sugar
5. 1 1/2 Tbsp. All-purpose flour
6. 1 tsp. Vanilla extract
7. Pinch of salt
8. 2 large Eggs
9. 1/2 cup Pure Pumpkin
10. 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
11. 2 tsp. Ground cinnamon

Directions:

1. Preheat oven to 300° F.
2. Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
3. Beat in eggs one at a time, beating well after each addition.
4. Transfer 1/2 cup batter to a medium bowl.
5. Add pumpkin and Coffee-mate; stir until blended.
6. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
7. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set.
8. Cool completely in pan on wire rack.
9. Cover and refrigerate for 4 hours before serving

Spicy Cider Jack-o'-Lanterns (jello)

Ingredients:

1. 4 large oranges
2. 2 cups apple juice, chilled
3. 1/4 cup red cinnamon candies (optional)
4. 1 (3-oz.) pkg. orange or lemon-flavor gelatin
5. 1/2 cup whipped topping (optional) 

Directions:

1. Cut "lid" from stem end of each orange; discard lids. With spoon or fingers, scoop and scrape out flesh from each orange to within 1/4 inch of peel, being careful not to puncture peel. Reserve orange flesh for another use. Place orange shells on cookie sheet or tray.
2. In small saucepan, combine 1 cup of the apple juice and cinnamon candies. Cook over medium-high heat until mixture comes to a boil and candies melt, stirring constantly. Remove from heat. Add gelatin; stir at least 2 minutes or until completely dissolved. Stir in remaining 1 cup cold apple juice. Pour evenly into orange shells. Refrigerate 4 hours.
3. With small sharp knife, cut out jack-o'-lantern features into side of each orange. Carefully remove peel to reveal gelatin under features. (If gelatin does not release well, rinse paper towel in hot water and wring out; press hot towel on features to soften gelatin slightly, then remove peel.)
4. To serve, top each dessert with dollop of whipped topping. If desired, sprinkle with cinnamon.

http://www.holidayspage.net/spicy-cider-jack-o-lanterns/

Molten Chocolate Cakes

Ingredients:

 4 squares BAKER'S Semi-Sweet Chocolate
 1/2 cup butter (Earth Balance)
 1 cup powdered sugar
 2 whole eggs
 2 egg yolks
 6 Tbsp.flour
 1/2 cup thawed COOL WHIP Whipped Topping

Directions: 

1. Heat oven to 425 degrees F.
2. Butter 4 small custard cups; place on baking sheet.
3. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
4. Bake 13 to 14 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP

1. http://www.holidayspage.net/molten-chocolate-cakes/

Andes Marbles Brownies

Ingredients:

• Brownie Mix or One Bowl Brownies
• 1 pkg (10 oz) Andes Candies or Homemade Vegan Andes Candies

Directions:

1. Prepare brownies.
2. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2 to 3 minutes or until candies are melted.
3. Using knife, gently swirl together melted candies to cove the entire surface of brownies. Cool 2 hours or until slightly set.

http://www.tootsie.com/rec_marbled_brownies.php