Scary Food Halloween Treats

I found these so fun and mostly easy recipes on
On That note have fun with this scary food

Apple Bites
Ingredients:
2 medium green or red apples
1/3 cup peanut butter
1/3 cup candy corn
Directions:
1. Core apples; cut each into 8 thick slices. Make each mouth by spreading about 1 teaspoon of the peanut butter on an apple slice. Add about 5 pieces candy corn for teeth.
2. Spread another apple slice with about 1 teaspoon peanut butter; press on top of first apple slice. Makes 4 servings.

Creepy Crawlers

Breed gummy worms in ice and infest a cold Halloween drink!!

Put the worms in an ice-cube tray, letting them stick out of the top and sprawl over the edges, and fill tray with water; freeze.
Add cubes to a clear beverage, and watch as kids squirm with delight.

Jack-o'-lantern Quesadillas

Prep: 5 min.
Cook: 15 min. per batch
16 (8-inch) flour tortillas, preferably red or orange
8 tsp. vegetable oil
4 cups grated pepper Jack cheese (12 oz.)
1. Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch "stem" so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.
2. Warm 1 teaspoon oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese. Cover with cut-out tortilla. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.
3. Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese.
Serve immediately.
Serves: 8

Super Easy S'mores

Ingredients:
8 chocolate or regular graham cracker squares
3 tablespoons chocolate-hazelnut spread
3 tablespoons marshmallow creme
Directions:
1. Place graham cracker squares on a work surface; spread 4 squares with chocolate-hazelnut spread. Spread remaining graham cracker squares with marshmallow creme. Place graham crackers, marshmallow sides down, on top of chocolate-hazelnut spread. Place on a microwave-safe plate.
2. Microwave, uncovered, on 100% power (high) for 30 seconds. (If you want to heat the s'mores one or two at a time, microwave one s'more on 100% power [high] for 10 seconds or two s'mores for 20 seconds.) Serve at once. Makes 4 s'mores.
3. Peanut Butter S'Mores: Prepare as directed, except use chocolate graham cracker squares and substitute peanut butter for the chocolate-hazelnut spread.
4. Make-Ahead Tip: Prepare up to 30 minutes before serving. Microwave just before serving.

Graveyard Gravel

Ingredients:
3 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1-1/2 tsp. vanilla
Dash salt
2 cups tiny marshmallows
Unsweetened cocoa powder mixed with an equal amount of powdered sugar
Powdered sugar
Directions:
1. Line a 9x9x2-inch or an 8x8x2-inch baking pan with foil; set aside.
2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth. Remove from heat; stir in marshmallows just until combined. Spread mixture evenly in the prepared pan. Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky). Roll some in cocoa powder mixture and some in powdered sugar. Store in an airtight container for up to 3 days. Makes about 80 pieces (2 1/4 lbs.).

Wicked Witches Hat

Ingredients:
20 cups popped popcorn (1 cup unpopped)
1-1/2 cups light-colored corn syrup
1-1/2 cups sugar
1 7-ounce jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla
Purple and lime green paste food coloring
Candy-coated milk chocolate pieces or small hard candies
Red rolled fruit leather, cut in strips
Directions:
1. Line a 12-inch pizza pan with foil. Grease foil and set aside. Remove and throw away all unpopped kernels from the popped popcorn. Grease 2 13x9x2-inch or larger baking pans. Divide popcorn evenly between the two pans.
2. In a large saucepan combine corn syrup and sugar. Heat over medium-high heat until boiling, stirring constantly. Remove from heat; stir in marshmallow creme, butter, and vanilla. Pour half of this mixture (about 2 cups) into another saucepan. Tint each portion with desired food coloring. Add marshmallow mixture to popcorn (keeping colors separate). Stir to coat evenly. Cool until popcorn can be handled easily, about 10 minutes.
3. With greased hands, press one color of the popcorn mixture into prepared pizza pan. Shape the remaining popcorn mixture into a 8-inch cone about 6-inches in diameter. Top base with cone shape. Decorate with chocolate pieces and fruit leather. Makes one witch's hat

Boo -Nilla Shake

These spirits may look frightening, but they're actually quite sweet. Make these ghastly, ghost faces with melted chocolate painted inside the glass. A ghostly white vanilla milk shake is topped with piped whipped cream. And although you wouldn't want these spooks to haunt your house, they would be welcome at a Halloween get-together.

Boo-Nilla Shake:
Makes six 8-ounce servings
1 cup whole milk
2 pints vanilla ice cream
1 cup heavy cream
1 tablespoon confectioners' sugar
Directions:
1. Blend milk and 1 pint ice cream in a blender until smooth. With machine running, add remaining pint ice cream, one scoop at a time; blend until smooth. Pour milkshake into six 8-ounce glasses decorated with chocolate faces, filling them 3/4 full.
2.Put cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a 1/2-inch plain round tip. Pipe spiral mounds of whipped cream on top of milkshakes. Or use whip cream from a can! Serve immediately. Makes six 8-ounce servings.