RICE KRISPIES

3T butter

4C miniature marshmallows

6C rice crispies

Scoop 1/2 cup mixture out in a measuring cup that has been sprayed with Pam. Cover hands in butter. Shape into a ghost. Let cool on wax paper. After cooled (watch while they are cooling sometimes you have to reshape) put a little bit of frosting and then place an eye (I used mini M&M's). Best if eaten that day.

SKELETON VEGGIE PLATE

(okay I should have taken out the spoon before taking a picture)

This included carrots, celery, red bell pepper, mushrooms and green peppers. You could also use pickles or olives.

DOUGHNUTS

FEATHER-LIGHT DOUGHNUTS

These turned out really good. I don't have a doughnut cutter so I used a biscuit cutter and then cut the middle hole with a knife (next time I could use a pill bottle for the 1" center piece). I also used cookie cutters - it was Halloween week so I did pumpkins (I cut out the eyes and mouth with a knife). We did cinnamon-sugar, chocolate icing and regular icing - we liked them all.

2 pkgs (1/4 ounce each) active dry yeast

1 1/2 cups warm milk (110-115)

1 cup cold mashed potatoes

1 1/2 cups sugar, divided

1/2 cup oil (plus more to fry doughnuts in)

2 tsp. salt

2 tsp vanilla

1/2 tsp baking soda

1/2 tsp baking powder

2 eggs

5 1/2 - 6 cups flour

1/2 tsp cinnamon

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2" thickness. Cut with a 3-in doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350; fry doughnuts until golden on both sides. Drain on a paper bag with paper towels on top; roll in cinnamon-sugar (or icing) while still warm. Yield: about 2 1/2 dozen.

ICING:

1/2 # powdered sugar

1/2 tsp vanilla

1 T butter

Hot water

For chocolate - add melted chocolate chips

or

1 1/2 cup powdered sugar

3 T boiling water

vanilla

GHOSTS IN THE GRAVEYARD

GHOSTS IN THE GRAVEYARD
This was so fun to make. Jackson liked putting on the tombstones. Great FHE activity/refreshment. I thought it tasted better the next day.

1 pkg. (16 oz) chocolate sandwich cookies (I used Oreos - but plain chocolate might work better)
3 1/2 cups cold milk
2 pkg (4 oz each) Jell-o Chocolate Instand Pudding (I used the big one)
2 (8 oz) Cool Whip, thawed
----
Milano cookies
Gel frosting
candy corns or candy pumpkins
Halloween sprinkles

Crush cookies. Make pudding and let stand for 5 minutes. Stir in 3 cups of the cool whip and 1/2 of the crushed cookies. Put into a 9x13. Sprinkle rest of cookie crumbs. Refrigerate for 1 hour or until ready to serve.

To decorate:
*Milano cookies to make the tombstones. (I thought it would be a fun idea to write our names on the tombstones with gel frosting)
*Can scatter sprinkles, candy corns or candy pumpkins if you wish
*Drop dallops of remaining whipped topping onto dessert to make "ghosts" (I used some chocolate sprinkles we had to make the ghost eyes).

MUMMY DOGS

MUMMY DOGS

These were good and fun to make. Jackson liked helping roll out the dough.

Rhodes Dinner Rolls, thawed but still cold (put in fridge day before making)
bun length hot dogs
mustard

Cut one thawed dinner roll in half. With your hands, roll each half into a 2-foot long skinny rope. Wrap one rope around the hot dog going up about 4 1/2". Cut 1 1/2" piece off the second rope and set it aside. Wrap the second rope around the hot dog from the bottom up 4 1/2". Wrap the 1 1/2" piece of dough around the top of the hot dog (leave space for eyes). Place Mummy Dog on a baking sheet sprayed with non-stick spray. Bake at 350 10-15 mintues or until lightly browned. Add mustard for eyes.