SacMomsClub.com

Got a work event or a neighborhood party that calls for Halloween-themed treats? Shop Cheap to the rescue. These recipes have all the ingredients to create the perfect appetizer or dessert for your Ghoulish Gathering. Enjoy and Happy Haunting.

 Harvest Pumpkin Dip Recipe

From www.tasteofhome.com

Yield: 3-1/2 cups/28 servings

Ingredients

1 package (8 ounces) cream cheese, softened

2 cups confectioners' sugar

1 can (15 ounces) solid-pack pumpkin

3 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

Apple and pear slices

Directions

In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers.

Chocolate Chip Pumpkin Cake Recipe

From www.tasteofhome.com

Yield: 12 servings

Ingredients

3/4 cup butter, softened

1-1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 can (15 ounces) solid-pack pumpkin

1 cup (6 ounces) semisweet chocolate chips

2 ounces unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.

Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Carrot Fingers and Ranch Dressing

From www.foodnetwork.com

Yield: 6 - 8 servings

Ingredients

1 bag peeled baby carrots

1 cup sliced almonds

Cream cheese

Bottled ranch dressing

Directions

Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot "finger". Repeat until all carrots are finished.

Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.

Candy Corn Bark

From www.allrecipes.com

Yield: 20 servings

Ingredients

16 Halloween-colored chocolate sandwich cookies, chopped

1 1/2 cups broken small pretzels

1/3 cup raisins

1 1/2 pounds white chocolate, broken into squares

2 cups candy corn

orange and brown sprinkles

Directions

Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Brownie Pizza Recipe

From www.southernfood.about.com

Ingredients

1 package brownie mix (21-ounce)

2 tablespoons flour

1/3 cup water

1/4 cup vegetable oil

1 egg

1/2 cup chocolate chips

1/2 cup candy coated peanut butter candies

1 cup mini marshmallows

1/2 cup butterscotch ice cream topping

Directions

Preheat oven to 350°. Spray a 12-inch pizza pan with cooking spray.

In a large mixing bowl, combine brownie mix, flour, water, oil, and egg. Beat with a wooden spoon for about 1 minute. Stir in chocolate chips. Spread batter in the pan and sprinkle with the candy coated peanut butter candies. Bake for about 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and immediately sprinkle with marshmallows. Cool for 15 to 20 minutes then drizzle with caramel or butterscotch ice cream topping. Slice into wedges when cool.

Jack-o-Lantern Cheese Ball

From www.southernfood.about.com

Ingredients

2 cups shredded Cheddar cheese

1/4 cup pumpkin puree

1/4 cup pineapple or apricot preserves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 large pretzel rod, broken in half

4 ounces cream cheese, softened

dark rye bread

red pepper

black olive slices

crackers

Directions

Combine Cheddar and cream cheeses, pumpkin, preserves and spices in medium bowl; beat until smooth. Cover and refrigerate for 2 to 3 hours, until cheese mixture is firm enough to shape. Shape mixture into round pumpkin, place on serving plate.Using a knife, cut shallow vertical lines down pumpkin. Place pretzel rod in top for stem. Cut rye bread into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth. Serve with assorted crackers.

Deluxe Halloween Mud Bars

From www.verybestbaking.com

Yield: 36 bars

Ingredients

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup (1 stick) butter, softened

1 teaspoon vanilla extract

1 large egg

2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

1/2 cup chopped walnuts

Halloween candy corn

Directions

Preheat oven to 375° F. Grease 9-inch-square baking pan.

Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.

Bake for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with candy corn. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.