Halloween has long been an American fall harvest tradition. For me as a child it was a time to dress-up as something fun, walk with my parents or siblings around the neighborhood and collect delicious goodies and candies from friends. These days many parents are opting to have parties in their homes or take part in community festivals with their children.
Whether you need a "treat" for a classroom party, home party, or even a community bake sale, these ideas I got from Pillsbury are sure to be a hit.
1 can refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 can (8 oz) pizza sauce, heated
Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist). Brush breadsticks with egg white. Sprinkle with cheese and basil. Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.
Frightfully Easy Ghost Cookies
12 oz. vanilla-flavored candy coating, cut into pieces
1 (1-lb.) pkg. peanut butter-filled sandwich cookies
64 miniature chocolate chips (4 teaspoons)
In small saucepan, melt candy coating over low heat, stirring constantly until smooth. Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
Orange Spider Web Tart
1 refrigerated pie crust (from 15-oz. box), softened as directed on box
1 box (4-serving size) orange-flavored gelatin
3/4 cup boiling water
1 cup orange sherbet, slightly softened
1 cup frozen (thawed) whipped topping
2 tablespoons miniature semisweet chocolate chips
1/2 teaspoon vegetable oil
Heat oven to 450 degrees. Make pie crust as directed on box for one-crust baked shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes. Place gelatin in medium bowl. Stir in boiling water until gelatin is completely dissolved. Spoon sherbet into gelatin mixture, stirring until melted. Place in freezer until soft set, about 5 minutes. Stir sherbet mixture. Stir in whipped topping until well blended. Spoon mixture into cooled baked shell.
In small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Flex bag several times to melt chips. Cut small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design. Refrigerate at least 20 minutes or until serving time.