Lemon Drop Cake

1

box Betty Crocker® SuperMoist® lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

1

cup powdered sugar

1/4

cup fresh lemon juice (1 large lemon)

1

container Betty Crocker® Rich & Creamy lemon frosting

Lemon drop candies, crushed, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
• 2 Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
• 3 In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
• 4 In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

Yoi can use two 9-inch cake pans

 

               

Jack-o-Lantern Cheese Ball

.Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup canned or cooked pumpkin
• 1 (8 ounce) can crushed pineapple, well drained
• 2 cups shredded sharp Cheddar cheese
• 1 (2 ounce) package dried beef, finely chopped
• 1 tablespoon finely chopped onion
• Celery leaves
• Crackers or raw vegetables

Directions

1. In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem. Serve with crackers and/or vegetables.            

                           

Nutritional Information

Pumpkin Cheese Ball

Servings Per Recipe: 24
Amount Per Serving
Calories: 139

• Total Fat: 9.8g
• Cholesterol: 24mg
• Sodium: 261mg
• Total Carbs: 8g
• Dietary Fiber: 0.5g
• Protein: 5.1g

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About: Nutrition Info

Gooey Halloween Bars

PREP TIME

35 Min

TOTAL TIME 3 Hr 30 Min

SERVINGS 32

1 1/2

cups quick-cooking oats

1 1/2

cups all-purpose flour

1

cup packed brown sugar

3/4

teaspoon salt

1

cup butter, melted

1

cup chopped pecans

1

can (14 oz) sweetened condensed milk

1

cup semisweet chocolate chips (6 oz)

2

tablespoons butter, softened

3/4

cup orange and brown plain M&M's

       

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2 In large bowl, mix oats, flour, brown sugar, salt and 1 cup butter with spoon. Stir in pecans. Remove 1 cup; set aside for topping. Press remaining mixture into pan.
• 3 In 2-quart saucepan, cook condensed milk, chocolate chips and 2 tablespoons butter over medium heat, stirring constantly, until chips are melted and mixture is smooth. Spread chocolate mixture over crust. Sprinkle with candies and reserved oat mixture; press into chocolate mixture.
• 4 Bake 23 to 25 minutes or until set.. Cool completely. Cut into squares and serve.

 

 

 

 

                

Pumpkin Smoothie

Recipe Ingredients

1/2 cup canned pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes

Directions

Combine ingredients in blender and puree until smooth.

Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping. For a fun touch, add a pinch of cinnamon or a few colored sprinkles. Serves 2 or 3

Pumpkin Cheesecake

FOR THE CRUST:2 boxes of gluten free graham crackers
1/2 cup of butter, melted
  Yes,  they do sell graham style crumbs or you can crush them yourself.  If you are using the crackers use a mixer to crush them and mix with the butter. Press the crust into your pan. I used two pie pans.

FOR THE FILLING:4 eight ounce packages of cream cheese, softened
1 cup sugar
15 oz pumpkin (fresh or canned)
1 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
4 eggs
Preheat your oven to 325. Use mixer to blend cream cheese and sugar. Add pumpkin, cinnamon, nutmeg and vanilla and continue blending. One at a time, add the eggs until fully  blended. Pour the filling over your crust. Bake in the oven for 1 hour and 20 minutes or until the center is set. You can  put a pan of water on the bottom rack of the oven to create some moisture for the cheesecake as it is baking. Top  with Cool Whip (optional)

Trick or Treat Critter Cups

Supplies:

• 6 oz or smaller black and green plastic cups
• Black pipe cleaners or chenille stems
• 1 white chenille stem
• Black, white and green craft foam
• Scissors
• Low temperature hot glue gun and glue sticks
• Wire cutters
• Orange and Pink pony beads
• Wiggle eyes
• Rubber band
• 1 sheet of paper towel
• 1 green pompom
• Black marker
• A variety of Halloween chocolates and candies from HERSHEY'S

Instructions:

1. Black Cat
2. Using the wire cutters, cut a white pipe cleaner (chenille stems) into 4 equally sized pieces.
3. Thread three of the cut white chenille stems through the pink pony bead. Spread the chenille stems out like whiskers.
4. Set the cup upright. Glue the pink pony bead on the cup for the nose.
5. Cut two small triangle shapes out of the black craft foam for the ears.
6. Glue the ears to the inside - the front of the cup.
7. Glue the wiggle eyes above the nose and whiskers.
8. Cut the black chenille stem to a suitable length and curl it like a cat's tail. Glue the last piece of chenille stem to the back of the cup.
9. Let it dry completely.
10. Fill with treats.
11. Baby Bat
12. Cut a single bat wing out of black craft foam, and using the glue gun, glue to the back of the cup. Let dry.
13. Cut two triangles out of the black foam for the bat's ears. Glue to the inside front of the cup.
14. Glue two wiggle eyes to the front of the cup near center.
15. Cut two small triangles out of the white foam sheet for teeth and glue these to the front of the cup below the eyes.
16. Let it dry completely.
17. Fill with treats!
19. Monster - Little Franky
20. Cut a jagged hair line from the black craft foam sheet below a straight edge. Glue the hairline to the top of the cup, with the straight edge at the top. Wrap a rubber band around the hair to hold in place while it dries.
21. Cut a two inch piece of black chenille stem below the hair for your monster's eye brow.
22. Below the eyebrow, glue two wiggle eyes close together.
23. Glue an orange pony bead below the eyes for a nose.
24. Cut two bolt shapes out of the white foam sheet and glue them on the back of the cup. Position them so that they stick out and are easily visible from the front of the cup.
25. Let it dry completely.
26. Fill with treats!
28. Mummy
29. Cut out a "T" shape from the green craft foam. Glue the "T" shape to the front of the cup.
30. Cut out a set of lips from the green craft foam. Using a black marker, draw a line to create the illusion of two lips. Glue the lips below the "T" shape on the front of the cup.
31. Tear a sheet of paper towel into small strips. Using glue, attach the strips of paper to the cup, but only partially cover the "T" shape. Be sure to leave the lips uncovered.
32. When the entire cup is covered with the paper towel "bandages," glue two eyes to the top of the "T" shape.
33. Next glue a green pompom onto the front for a nose.
34. Fill the cup with treats!

 

 

Black Martini

Ingredients:

• 3 1/2 oz gin or vodka
• 1/2 oz blackberry brandy or black raspberry liqueur
• lemon twist for garnish

Preparation:

1. Pour the ingredients into a cocktail shaker with ice.
2. Shake well.
3. Strain into a chilled cocktail glass or serve on the rocks in an old-fashioned glass.
4. Garnish with a lemon twist