Ghosts in the Graveyard Cupcakes
18 1/4-ounce white cake mix
1 teaspoon vanilla extract
Black food color
Assorted food colors and egg dye
Two 16-ounce containers vanilla frosting
24 oval-shaped cookies
Assorted decorations, such as chocolate sprinkles and miniature chocolate chips
Prepare cake mix as directed on package, adding vanilla. Tint cake batter gray with 1/4 teaspoon black food color. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
Tint 1 container frosting black with 1 teaspoon black food color. Frost cupcakes, reserving 1/4 cup of frosting. Spoon reserved frosting into small plastic resealable plastic bag. Snip a small corner from bag. Pipe "RIP" onto top half of each cookie. Push tombstone cookies gently into cupcakes.
For the ghost, spoon remaining container of white frosting into large resealable plastic bag. Snip a corner from bag. For the body of the ghost, pipe 1/2-inch dollop next to tombstone. Pipe a smaller dollop on top, lifting while squeezing bag so that top of dollop is pointed. This is the head of the ghost. Use chocolate sprinkles and chocolate chips to decorate the ghost's face.
Makes 24 cupcakes.
6 frozen-dough dinner rolls, thawed to room temperature
12 pepperoni slices
1 cup pizza sauce
Mozzarella cheese, cut into 1/2-inch cubes
Green olives, with pimento
1 beaten egg
Spray counter lightly with nonstick cooking spray. Flatten each roll into a 4-inch circle. Top each one with 1 pepperoni, a spoonful of pizza sauce, 3 cubes cheese and 1 more pepperoni. Pull sides of the roll up over the fillings and pinch together securely to seal. Place in a sprayed muffin tin, seam side down. Brush each one with egg. Bake at 350 degrees for 15-20 minutes or until nicely browned. Remove from pan and cool slightly.
With a knife, pierce the top of the eyeball slightly and twist the knife to make a small hole. Place the green olive with pimento into the hole to make an eyeball. Place some pizza sauce in a small squeeze bottle to draw bloodshot veins on each eye. Serve with more pizza sauce for dipping, if desired.
-- Rhodes frozen dough
Witchy Popcorn Balls
16 chocolate wafer cookies
3 quarts popped popcorn
4 tablespoons butter or margarine
3 cups miniature marshmallows
3 tablespoons (1/2 of a 3-ounce box) lime gelatin dessert mix
Green food color, optional
8 chocolate ice cream cones
3/4 cup chocolate chips
Orange sugar sprinkles, placed in a small dish
Jelly beans, candy corn, licorice string
Spread a sheet of wax (or parchment) paper over a work surface and place the wafer cookies on it. Spray a large mixing bowl with cooking spray and place popcorn inside.
In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. If desired, adjust color with a drop or two of food color. Pour over popcorn and mix well until coated.
Spray hands with cooking spray and press firmly to form into 8 balls. Place balls on 8 of the wafer cookies. Press candy decorations into popcorn balls to form eyes, nose and mouth.
Place chocolate chips in a small microwave-safe bowl. Cover and heat for 10 seconds. Stir chocolate to aid melting. Repeat as needed until chocolate is melted and smooth. Spoon about 1/2 teaspoon melted chocolate onto the top of each popcorn ball. Press a few licorice strings into chocolate to form "hair."
Dip cone edges into melted chocolate and then into orange sugar sprinkles. Place on remaining wafer cookies to form witch hats. Place hats on popcorn balls. Allow chocolate to set for about 45 minutes before serving.
Serve or seal individually in plastic wrap for storage.
-- The Popcorn Board