Halloween Marbled Pumpkin Cake
- 1 cup Libby's sold pack pumpkin
- 2 tsp ground cinnamon
- 4 eggs
- 3/4 cup sour cream
- 1/4 cup granulated sugar
- 1 pkg (18.25 oz) yellow cake mix
- 1/2 cup vegetable oil
- 1/4 cup water
- Powdered sugar
Combine pumpkin and cinnamon in medium bowl. Combine cake mix, eggs, sour scream, sugar, oil and water in large mixing bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Stir 2 1/2 cups batter into pumpkin mixture. Alternately spoon plain and pumpkins batters into greased 10-cup Bundt pan. Bake in preheated 375 degree oven for 40-45 minutes or until wooden pick inserted near center comes out clean. Cool in pan for 20 minutes; remove to wire rack to cool completely. Dust with powdered sugar before serving.
Halloween Pumpkin Maple Cream Cheese Muffins
Cream cheese filling
- 4 oz cream cheese, softened
- 2 tbl packed brown sugar
- 1 1/2 tsp maple flavoring
Muffins
2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup chopped walnuts
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 cup Libby's solid pack pumpkin
2/4 cup evaporated milk
1/4 cup vegetable oil
2 tsp maple flavoring
Nut topping (below)
For cream cheese filling: combine cream cheese, sugar and maple flavoring in small bowl until blended.
For Muffins: Combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in a large bowl. Mix eggs, pumpkin, evaporated mil, oil and maple flavoring in a medium bowl; add to flour mixture, mixing just until blended.
For Nut Topping: Combine 2 tbl packed brown sugar and 1/4 cup walnuts in mall bowl.
Spoon into 12 greased or paper-lined muffin cups. Dollop 1 heaping tsp of cream cheese filling into center of each cup, pressing into batter slightly. Sprinkle Nut Topping over muffins. Bake in preheated 400 degree oven for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes, serve warm. Make 12 muffins
Halloween Spider Cake
BATTER
- 18 1/4 oz box white cake mix
- 4-serving package green gelatin
BLACK FROSTING
- Blue food coloring
- Chocolate frosting
DECORATIONS
- 4 black licorice whips
- 2 big green gumballs
- 6 little gumballs
When cake is cut, it spurts green goop.
Prepare cake using two 9-inch round cake pans. Cool.
Prepare the gelatin according to package directions. It works best if it is just a little on the soft side.
On a foil-covered cookie-sheet, place one cake layer for the body. Cut a smaller circle out of the center of the layer. Place this smaller round of cake as the spider's head. Fill the hole left in the body layer with gelatin. Place the other cake layer on top of the body and trim cake slightly to shape , if desired.
To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost the entire cake black. Cut the black licorice whips in half and insert for the eight legs. Position the gumballs as eyes.
Pus Pockets
Ingredients:
- 4 small Pitas
- 8 oz Mozzarella cheese -- shredded
- Ketchup
Preparation Time: 30 mins
Oven: 350 degrees
Serving: 4
Instructions: Preheat the oven to 350 degrees. Slit open each pita along 1/4 of its edge to make a pocket, and spoon 1/2 cup shredded cheese into each one. Place the stuffed pitas on an ungreased cookie sheet. Bake for 15 minutes, or until the pitas turn golden brown. Remove from the oven. With a knife, poke a hole in the top of each pita. Carefully squeeze pitas, they'll be hot, until a little melted cheese oozes out of the hole. Dab ketchup around the hole and arrange on a platter. Now you can not only pick your pimples, but you can eat them too!
