1 c. crunchy peanut butter

1/3 c. water

2 eggs

1 pkg. chocolate cake mix

Plain M & M’s

Red hots

Beat together peanut butter, eggs, and water. Gradually add cake mix and mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M’s (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes. Yields 4 1/2 dozen.

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PUMPKIN COOKIES

1 stick butter

1/2 c. sugar

1 egg

1/2 c. cooked pumpkin or pie filling

1/2 tsp. vanilla

1 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoons onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

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PERFECTLY PLUMP PUMPKIN MUFFINS

1/2 cup sugar

2 tblsps. salad oil

1 egg

1/2 cup milk

2 cups flour

2 tsps. baking powder

1 tsp. salt

1 cup pureed pumpkin

Cream sugar and oil. Add egg and milk. Add dry ingredients, sifted. Add pumpkin and mix all together. Bake 20 minutes at 375 degrees and frost with white frosting. Yields 12 medium-sized muffins.

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CLASSIC CARAMEL APPLES

1 lb. caramels

3 tbsp. milk

6 med. apples

6 wooden skewers

Chopped walnuts or other toppings, if desired

Wash and dry apples, insert stick. Unwrap caramels and place in double boiler or microwave safe dish. Add milk and melt, stirring until smooth. Dip apples into melted caramel, coating evenly, and roll in nuts if desired. Place on greased waxed paper to cool, then store in refrigerator. Yields 6.

Other toppings to try: Chopped walnuts, peanuts, shredded coconut, granola, sunflower seeds.

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EASY PUMPKIN CUPCAKES

Bake cupcakes and frost them with chocolate frosting. Add a small candy pumpkin (available at Halloween time) to the top of each cupcake.

Click here for more great Halloween Recipe Classics!

By: Patricia Jensen

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