Greatest Recipes

24 Mounds snack-size candy bars

144 (1-inch pieces) Twizzler Pull-n-Peel candy

1 cup prepared chocolate frosting

48 yellow Reese’s Pieces candies

Candy-coated milk chocolate sprinkles (not jimmies, Hershey’s Chocolate Shoppe used in photo)

Using a skewer, poke 3 holes into each long side of the Mounds bars. Insert grape Pull-n-Peel in holes as the bug’s legs. Spoon frosting into pastry bag with small plain tip or small zipper-lock bag with a corner snipped. Pipe 2 small dots on one short end of candy bar and attach the Reese’s Pieces as the eyes.Pipe dots on top of candy eyes and on body. Press Chocolate Shoppe pieces on frosting dots on the body.

Makes 24. This party favor recipe is from Hershey’s

-FHMN87A Phill Bower 3 c Bread flour

1/2 c Whole wheat flour

1 1/2 tb Butter; room temperature

1 ts Salt

1 ts Pumpkin pie spice

1 lg Egg

1/2 c Milk

1/4 c Orange juice

1/2 c Canned pumpkin

1/3 c Sugar

1/2 c Pecan pieces

2 1/2 ts Active dry yeast

Process the ingredients according to the manufacturer’s instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 1/2 pound loaf. I have set the serving for “3″ if you make a 1 pound loaf, set the servings for “2″ and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts.

1 pk Cake mix

– gold, spice or white 1/2 c California dried figs

– stemmed Soft white butter icing Make cake according to package instructions, folding in figs which have been cut into small pieces. Fill cup cake pans 2/3 full. Bake 25 minutes at 375 F. To make Spooks, turn cup cakes upside down. Place a dab of icing in the center, and set whole California dried fig upright with the stem standing erect at the top. Let stand until firm, then ice the whole thin with soft white butter icing. Let icing flow around the base of the cake to resemble a sheet. Mark off slits for eyes. Weird-looking; wonderful-tasting! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

-Marcy Cady KJCR38A 3 pk Jello — (any flavor) (3oz)

1 c Whipping cream

2 1/2 c -Boiling water

Boil water. Add gelatin and jello, stirring until dissolved very well. Add whipping cream and continue stirring. Pour into 8×8 pan and chill well. (You could adapt this recipe for any holiday. For Halloween I suggest using orange jello, and use pumpkin shaped cookie cutters. The little ones really like this recipe). Reformatted by: CLM, HCPM52C

—–PATTI - VDRJ67A—– 12 c Popped popcorn

1/2 c Margarine or butter

3 c Mini marshmallows

1/2 pk Lime flavored jello

Green food color Candy pieces to decorate - tree with

Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.

1/2 pound Butter — at room temperature

1 tablespoon Butter — at room temperature

2/3 cup Sugar

2 Egg whites

4 cups Flour

Blackberry jam — with seeds —–TOOLS—– Bowl Mixer Pastry brush Cookie sheet Spatula Wire cooling rack

sm Spoon With an adult’s help, preheat oven to 325F.

Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all the sugar has been used.

Add the egg whites and flour to the butter and sugar. Beat until the dough is well blended.

Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one. Place cookies, dent size up, about 1″ apart on cookie sheet. Bake aobut 12 minutes or until Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula. When the cookies are completely cooled, use a small spoon to fillthe dent in each one with jam. Makes about 3 1/2 dozen blackheads.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95