13 Creepy Halloween Treats!

#1 Worm Burgers
Ingredients:
40 Vanilla Wafer Cookies
1 1/2 cups Dark Chocolate Frosting
40 Gummy Worms
Directions:
Spread 20 wafers with 1 teaspoon icing each.
Add 2 gummy worms to each cookie. Press into icing gently.
Top each worm burger with remaining cookies.
Yield: 20 cookies

#2 Ghost Toasts
Ingredients:

White Bread (1 slice per ghost)

Whipped cream cheese

Currants

Directions:

For each, toast a slice of white bread and then cut a ghost shape from it. You can do this freehand using a knife, or you can use a gingerbread-girl cookie cutter.

When the cutouts have cooled, spread on a generous coating of whipped cream cheese.

For eyes and mouths, add currants.

#3 Rotten Eggs
Ingredients:

12 large eggs

various food colorings
Directions:

Hard boil eggs using desired method and cool.

Combine food colorings to make an 'icky' color; blue and green work well for this.
Gently crack hard boiled eggs, leaving shells on eggs. Cover with water and add food coloring.

Let eggs sit in colored water for at least half an hour. Remove shells before serving.

#4 Salty Bones

Ingredients:
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
Coarse salt
Directions:
Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.

Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end.

Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.

Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.

#5 Apply Bites

Ingredients:

Apples

Slivered almonds

Directions:

Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.

Tip: If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.

#6 Pirate Skull Cookies

Ingredients:

Small Tootsie Roll Candies
Waxed paper
Sugar cookie dough (homemade or store bought)
Kitchen knife
Spatula
Baking sheet
Chocolate sprinkles
Cooling rack

Directions:

Slice the Tootsie Rolls into 1/8-inch thick circles to use for the skeleton cookie eyes. With clean hands, flatten and shape the circles so that they are slightly rectangular. Then set them aside on a piece of waxed paper.

For each skull, cut a 2-inch circle head and a 3/4 inch square jaw from the cookie dough. Place the jaw up against the bottom of the circle head and gently push the two pieces together until they stick. Lightly press 4 or 5 chocolate sprinkle "skeleton teeth" atop the jaw portion of the cookie. Then use a spatula to transfer the cookie to a baking sheet.

When the baking sheet is full, bake the cookies according to the recipe directions. (Note: If the dough has softened much, place the sheet in the refrigerator for a few minutes to stiffen it up again before baking so they'll hold their shapes.)

Remove the baked cookies from the oven and let them cool on the tray for a couple of minutes before transferring them to a cooling rack. While the cookies are still warm, top them with the Tootsie Roll eyes (the candy will stick to them as they cool).

#7 Candy Corn Cookies

Ingredients:

Large round soft baked sugar cookies (homemade or store bought)
Kitchen knife
Cookie icing (look for it in the baking aisle of the grocery store)
3 small bowls (for the icing)
Red and yellow food coloring
Plastic wrap
Butter knives (for spreading the icing)
Directions:

-Use a kitchen knife to slice the cookies into triangles (the ones pictured here are 3 inches tall and measure about 2 1/4 inches wide at the base). You can save the cut off portions to snack on later or enjoy them while you're frosting the triangles.
-Put a quarter of the cookie icing into a small bowl (this will be used for the white tips of the candy corns). Divide the rest of the icing between two other bowls, and use the food coloring to tint one of the bowlfuls orange and the other yellow.
-Now it's time to frost the cookies. Start by using the tip of a butter knife to coat the middle section of each triangle with orange icing (keep the white and yellow icings covered with plastic until you're ready to use them.) You don't have to be too fussy. The nice thing about cookie icing is that it seeks its own level, resulting in a smooth surface. Plus it hardens fairly quickly
-When the orange icing has set, frost the bases of the triangles yellow and let the icing set up.
-Finally, spread white icing on the tips of the cookies, let it set, and the cookies are ready to serve.