1 box yellow cake mix or your favorite flavor cake mix
2 containers Rich & Creamy milk chocolate frosting
1 tube (4.25 oz.)white decorating icing 1 tube (0.68 oz.) brown decorating gel
Frost cupcakes with frosting. Place remaining frosting in corner of re-sealable, freezer plastic bag. Snip off small corner of bag.
To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.
colored ice cream cones
red fruit roll ups/ fruit by the foot
yellow fruit roll ups/ fruit by the foot
yellow sugar sprinkles
chocolate wafer melts
1- small-sized, unused paintbrush
1- medium-sized, unused paintbrush
Plain Pilgrim Hat
Wrap red fruit leather around the middle of the ice cream cone, right under the lip of the cone. Wrap one end of the fruit leather over the other, pressing the ends to make them stick together. Cut a piece of the yellow fruit leather the same width as the red fruit leather, then lengthwise into a small square. Place the yellow square on top of the red band, forming the “buckle” on the hat. Using the small paintbrush, paint a little bit of Karo syrup onto the yellow square and sprinkle with the yellow sugar.
Chocolate Covered Pilgrim Hat
In a microwave-safe bowl, melt the candy melts at 30-second intervals, stirring frequently, until melted. Using the medium-sized paintbrush, paint the chocolate over the entire cone, making sure to completely cover the whole cone. Set cones in refrigerator for 5 minutes to harden chocolate. Once the chocolate has hardened, wrap red fruit leather around the middle of the ice cream cone, right under the lip of the cone. Wrap one end of the fruit leather over the other, pressing the ends to make them stick together. Cut a piece of the yellow fruit leather the same width as the red fruit leather, then lengthwise into a small square. Place the yellow square on top of the red band, forming the “buckle” on the hat. Using the small paintbrush, paint a little bit of Karo syrup onto the yellow square and sprinkle with the yellow sugar.
For Treat Cups:
Fill with your favorite snacks like caramel corn, Trix cereal, trail mix, popcorn, etc. You can even fill them with pudding or yogurt. Just don’t forget the spoon
1 dozen strawberries
1 cup whipped cream
Using a pairing knife, slice the leafy end off each strawberry so they stand up evenly. slice the tip off to make a little hat.
place a large dollop (about 1-2 tsp.) of whipped cream on top of the strawberry base.
Plop the little hat on top.
Add another small dollop of whipped cream to the tip of the hat to make a mock pom-pom.
Place two chocolate sprinkles in the Santa’s face for the eyes.
Using a toothpick, place two very small splotches of whipped cream down the front of the strawberry for buttons
If you don’t eat them right away, store them in the fridge to keep them cold.
3/4 cup sugar
2 tsp. baking powder
3/4 cup buttermilk
1 tsp. vanilla
2 tbsp. melted butter
8 Oreos, semi crushed
1/2 cup icing sugar
1 tbsp. cream or milk
6 more Oreos, finely crushed
Preheat oven to 220 degrees. Spray donut pan with non stick cooking spray. In a mixing bowl, stir together flour, sugar and baking powder. Add buttermilk, eggs, butter, vanilla and crushed Oreos Stir until just combined.
Fill each donut cup approximately 2/3 full.** can use muffin pan just was up foil and place in center before adding batter
Bake for 7-9 minutes or until the top of the donuts spring back when touched.
Let cool in the pan for 5 minutes before removing onto a cooling rack.
Make glaze for donuts while they cool. In a small bowl, combine the icing sugar
and 1 tbsp. heavy cream or milk. Add more cream/milk if needed until you have desired consistency for dipping the donut top into the glaze. Dip donut top into glaze and then sprinkle with the semi-crushed Oreos. Dry on cooling rack
4 1/2 cups Corn Chex cereal
1/2 cup semisweet chocolate chips (3 oz.)
1/4 cup peanut butter
2 tablespoons butter or margarine
1/2 teaspoon vanilla
3/4 cup powdered sugar
1 cup candy corn
1 cup salted cocktail peanuts
1 Into large bowl, measure cereal; set aside.
2 In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 30 seconds; stir. Microwave about 15 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 1-gallon re sealable food-storage plastic bag.
3 Add powdered sugar. Seal bag; shake until well coated. Add candy corn and peanuts; shake to mix. Spread on waxed paper to cool. Store in airtight container in refrigerator.
4 Golden delicious apples, cut into1/4-inch-thick slices
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup Gold Medal® all-purpose flour
2 tablespoons packed light brown sugar
1/4 cup cold unsalted butter, cut into pieces
10 bars (fun-size) leftover Halloween candy of your choice, chopped
1 Heat oven to 350°F.
2 In medium bowl, toss apples, granulated sugar, cinnamon, cloves and salt until well combined. Pour into ungreased deep oval baking dish; spread into even layer.
3 In small bowl, stir together flour, brown sugar and butter until crumbly. Sprinkle over apple mixture. Top with chopped candy.
4 Bake 45 minutes or until bubbly around edges and top is golden brown. Cool slightly before serving.