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Post by ஐЅåddyஐ on Oct 1, 2005 19:24:05 GMT -5
ghosts in teh graveyard 1 pkg. (16 oz.) chocolate sandwich cookies 3-1/2 cups cold milk 2 pkg. (4-serving size each)jell-o chocolate pudding 1 tub (12 oz.) cool whip crush cookies in plastic bag with rolling pin or in food processor. prepare pudding according to directions, duh! stir in 3 cups of teh whipped topping and 1/2 of teh crushed cookies. spoon into 13x9-inch baking dish. sprinkle with remaining crushed cookies. stick in teh fridge for 1 hour or until ready to serve. store leftover dessert in refrigerator. to decorate graveyard: decorate assorted cookies with decorator icings to make "tombstones." stand tombstones on top of dessert with candy corn and pumpkins. drop dollops of remaining whipped topping onto dessert to make "ghosts." makes 15 to 18 servings
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Post by Stormy on Oct 23, 2005 18:08:27 GMT -5
Here is a recipe I found about three years ago while trying to find something to bring to my office's Halloween potluck. They are "Freaky Witches' Fingers" and are really good. Creepy Witches' Fingers Yield: 5 dozen 1 cup Butter, softened 1 cup Icing sugar 1 Egg 1 tsp Almond extract 1 tsp Vanilla 2 2/3 cups Flour 1 tsp Baking powder 1 tsp Salt 3/4 cup Almonds, whole blanched 1 Tube red decorator gel (optional, not pictured) Gross everyone out with these creepy cookies. In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of teh dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in teh finger and fill them with "blood." Remove from baking sheets and let cool on racks. Repeat with remaining dough. From what I remember they took some time to make but not at all that difficult. I am gonna make them again next weekend for Bruce's family.
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