Candy Corn Cookie Bark

Candy Corn Cookie Bark

1 1/2 cups oreo cookies, crushed into large pieces
1 cup candy corn
1 1/2 cups pretzel sticks, crushed into large pieces
1 package of almond bark
brown/orange sprinkles

Place pretzels, oreos and candy corn (reserving about 1/2 c of oreos and candy corn for topping) into 9x13 dish lined with wax paper. Melt almond bark, pour over top. Sprinkle remaining sprinkles, oreos and candy corn over top. Cool. Break into large pieces.

Dinner in a Pumpkin

A Fun and Festive Meal for Halloween Night!

2 lbs hamburger
1/4 c. soy sauce
2 T. brown sugar
1 onion chopped
1 can cream of chicken soup
2 c. cooked rice
4. oz can mushrooms (optional)
8 oz can sliced water chestnuts (optional)

Cut off top of pumpkin and clean out the inside. Cook hamburger with onion and add salt and pepper to taste. once browned, add soy sauce, brown sugra, msuhrooms and soup. simmer 10 minutes. Stir occasionally. Add rice. Mix together and spoon into pumpkin. Replace the pumpkin top. place entire pupkin on baking sheet and bake at 350 for an hour.

Hot Chocolate

This will warm you up!

3/4 c. water
1 tsp. salt
2/3-3/4 c. cocoa
1-2 tsp. vanilla
1-2 c. sugar
1 can evaporated milk
1/2 gallon milk

In a large sauce pan combine water, salt, cocoa, vanilla and sugar and bring to a boil. Take off heat and immediately add evaporated milk and 1/2 gallon of milk. Stir. Serve with whipped cream or marshmallows.

Ghostly Graveyard

package of Halloween oreos- crushed (reserve 10)
4 T. butter
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 small package instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk

Combine butter and oreos and press in 9x13 pan. Refrigerate. Mix cream cheese, sugar, and cool whip and spread over crust. Refrigerate. Mix puddings and milk and spread over cream cheese mixture. Top with cool whip and 10 more crushed oreos. Decorate the top with candy pumpkins, candy corns, gummi spiders, etc. Can place cookies in vertically to look like headstones. Happy Halloween!

Pumpkin Spiced Cream Cheese Breakfast Rolls

Pumpkin Spiced Cream Cheese Breakfast Rolls

from the Picky Palate

2 packages/cans Crescent Rolls (or your favorite cinnamon roll dough)

half a block of cream cheese (4oz), softened

1/4 c brown sugar

1/4 c canned pumpkin

1/4 tsp cinnamon

1/8 tsp ground nutmeg

1.  Preheat oven to 350 degrees F. Layout crescent rolls to form one long rectangle.   Mix cream cheese, brown sugar, pumpkin, cinnamon and nutmeg; beat until well combined.  Spread mixture over dough leaving a 1/2 inch border around edges.  Roll up, then cut into 1 inch pieces.  Place around 2 9 inch greased cake pans.

2.  Bake for 28-30 minutes or until rolls are golden brown. Frost rolls while still warm with cream cheese frosting recipe.

Frosting

Half a block of softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 T canned pumpkin

1.  Mix all ingredients into a large bowl until smooth. 

Pumpkin Gooey Butter Cake

CAUTION: BUTTER AND CREAM CHEESE GOODNESS AHEAD!

Pumpkin Gooey Butter Cake

Cake:
1 (18 oz) package yellow cake mix
1 egg
8 T butter

Filling:
1 (8oz) package softened cream cheese
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 T butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350

~Combine cake mix, egg and butter and mix well.
~Pat the mixture into the bottom of a lightly greased 9x13 baking pan
~Filling: beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter: beat. Add powdered sugar, cinnamon, nutmeg; mix well.
~Spread pumpkin mixture over cake mixture and bake for 40-50 min.
~Do not overbake; center should be a little gooey.

Cheese Bread

1 c. milk, warmed. Add:
3 T. sugar
1 T. salt
1 T. margarine

dissolve 2 packages of yeast in 1 c. warm water. when foamy, add to milk mixture.

Add:
1/2 c. toasted onions
1 c. grated cheddar (I love sharp, can use what you like)
4 1/2 c. flour

Knead. Let rise til about double in size. Form and put into a loaf pan. Let rise again. Bake at 375 for 30 minutes.