Candy Corn Treats

Ingredients:

1 box Butterscotch pudding
1 box Banana cream pudding
Whipping cream

Follow directions on box.  When set fill 1/3 of a clear cup with the butterscotch pudding.  On top of that put the banana cream pudding and then the whipped cream.  Enjoy!

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Popcorn Cake

Ingredients:

2 bags of popped popcorn (light)
2 cups m&m's or reese's pieces candy
1 cup salted peanuts
1 stick of butter
1 bag of large marshmallows

Directions:

Melt butter and marshmallows while popping popcorn.  Separate unpopped kernels.  Mix popcorn, candy, and nuts together.
When marshmallows are melted mix with popcorn and candy mixture
Spoon into a greased bundt pan

Cover with tin foil and let set for 3-4 hours.
You may have to separate the sides from the pan with a knife to get it out of the pan.  Display on a plate.

Monster Eyeballs

Ingredients:

3/4 Cup crunchy peanut butter
1/2 Cup powdered sugar
1 Cup Reeses Peanut Butter Puff Cereal, crushed
1 cup chopped chocolate
1 small bag candy coated chocolate pieces (M&M’s)

Directions:

1.  Place peanut butter, powdered sugar and cereal into a large bowl.  Mix until dough forms.  Take 1 Tablespoon pieces and roll into balls.  Freeze for 15 minutes.
2.  Melt chocolate in a double broiler until smooth.  Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open.  Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye.  Serve chilled or room temperature.

(I don't know why it keeps flipping the picture this way)

Cookie Apple Cobbler

INGREDIENTS

6 cups sliced peeled apples

1 cup packed brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

2 tablespoons lemon juice

1 roll (16.5 oz) Pillsbury refrigerated sugar cookie

2 tablespoons granulated sugar

DIRECTIONS
 

1. Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish.

2. Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough.

  

3. Bake 35 to 45 minutes or until top is golden brown and apples are tender.