Pumpkin Cake Donuts with Cinnamon and Sugar

Cinnamon Sugar Pumpkin Spice Donuts

My children just love when I make them homemade doughnuts.  Like most kids their again, they would eat doughnuts for every meal if I were to let them.  But I don’t, so they can’t.

But I am not a total meanie so I do let them have doughnuts some of the time, but I want to know what it is them.  That is why I have come up with a bunch of doughnut recipes that my kids love and I can feel better about serving them and this pumpkin cake donuts recipe is the new addition to our lineup at home!

Missed my other doughnut recipes?

To make them, you will need:

pumpkin cake donuts ingredients

Ingredients:

  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 1 1/2 cup Sugar
  • 15 oz Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 3/4 cups Flour
  • 3 tbsp Cinnamon Sugar

This pumpkin donut recipe uses the same pan that we used with the Chocolate Glazed Baked Donut Recipe. You should be able to find it at AC Moore, Michael’s, etc or you can always just grab it on Amazon. The easiest way to fill the cavities of the pan and to not make a mess is to transfer your batter to a gallon-sized zipper bag, cut off a corner of the bag and then “pipe” the batter in to the pan.

pumpkin cake donuts pan

As for the cinnamon and sugar on top – that is up to you. I will typically just sprinkle the mixture on top of the donuts (while warm), but if I am feeling extra generous, I will double the amount of cinnamon & sugar topping and actually dip the donuts in the mixture.  You can even sprinkle some on top of the batter before baking and then a little more after they are baked.

These makes my kids REALLY happy!

Scroll Down for the complete directions!

Pumpkin Cake Donuts with Cinnamon and Sugar

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Pumpkin Cake Donuts with Cinnamon and Sugar

Ingredients

  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 1 1/2 cup Sugar
  • 15 oz Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 3/4 cups Flour
  • 3 tbsp Cinnamon Sugar

Instructions

  1. Preheat the oven to 350.
  2. Lightly grease doughnut pan.
  3. Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.
  4. Add in the flour, stirring until blended.
  5. Use a piping bag or zippered bag to fill each donut shape about 3/4 full.
  6. Bake the doughnuts for 18 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
  8. Transfer to a rack.
  9. Sprinkle each with cinnamon sugar while still warm.
  10. Allow to finish cooling on the rack.
http://momsneedtoknow.com/pumpkin-cake-donuts/

Chick Fil’A Chicken Nuggets + Dipping Sauce Recipe

Copycat Chick Fil A Chicken Nuggets and Dipping Sauce Recipe

I seriously love Chick Fil’A chicken! It is hands-down my favorite chicken sandwich out of all the fast food restaurants out there. I don’t eat it often, but when I find myself on the go and needing to get something quick to eat, Chick Fil’A will always be my first choice!

A while ago, I shared my recipe for Copycat Chick Fil’A Chicken Sandwiches, but my children aren’t a big fan of eating the chicken as a sandwich. They very much prefer the nuggets along with the dipping sauce. The process for making the chicken nuggets is pretty much the same as making the sandwich, but the chicken cooks much quicker.

As I have mentioned many times, I can’t stand frying foods in the house. It seems like the smell of the oil lingers in the house for 3 or 4 days. Because of that, whenever I do fry something, I try to make a double or triple batch and freeze the leftovers. These copycat Chick Fil’A Chicken Nuggets DO freeze beautifully – just pop them in the microwave for about a minute to reheat them!

You will need the juice from a pickle jar to marinate the chicken. If you don’t usually eat pickles, just pick up the cheapest jar of dill pickles at the store. Marinating the chicken in the pickle juice infuses a ton of flavor in to the chicken. There really is no substituion for it. Likewise, you need to use peanut oil to fry the chicken. While I do use vegetable or olive oil for most of the items that I fry or sautee….peanut oil is just another thing that you have to use if you want them to taste like the ones at Chick Fil’A!

Of course, what sets Chick Fil’A chicken nuggets apart is their “special” dipping sauce. Believe it or not, their sauce is just a mixture of 3 items that you probably already have in your refrigerator – Honey Mustard Dressing, Barbecue Sauce and a little bit of apple cider vinegar

Scroll down for the complete directions!

Chick Fil’A Chicken Nuggets + Dipping Sauce Recipe

Rating: 51

Prep Time: 1 hour, 10 minutes

Cook Time: 3 minutes

Chick Fil’A Chicken Nuggets + Dipping Sauce Recipe

Ingredients

    For the Chicken Nuggets:
  • 1 cup Dill Pickle Juice
  • 1 lb Boneless Skinless Chicken Breasts
  • 1 Egg
  • 1 cup Milk
  • 1 1/2 cup Flour
  • 3 tbsp Powdered SUgar
  • 2 tsp Salt
  • 1 1/2 tsp Pepper
  • 1/2 tsp Paprika
  • Peanut Oil
  • For the Dipping Sauce
  • 1/2 cup Ken's Steakhouse Honey Mustard Dressing
  • 1 tsp Sweet Baby Ray's BBQ Sauce
  • 1/2 tsp Apple Cider Vinegar
  • Additional
  • Peanut Oil for Frying

Instructions

  1. Combine dipping sauce ingredients. Set aside.
  2. Cut chicken into roughly 1" pieces and place in zippered bag with pickle juice to marinate in the refrigerator for at least 4 hours.
  3. Whisk together milk and egg in a large bowl.
  4. Drain pickle juice from chicken and add the chicken to the egg mixture.
  5. Toss chicken to ensure all pieces are coated with the egg.
  6. Drain excess egg mixture.
  7. In a heavy skillet, heat oil over medium heat to about 375.
  8. In a zippered bag, combine flour, powdered sugar, paprika, salt and pepper. Shake well to mix.
  9. Add chicken to zippered bag and shake to coat.
  10. Cook chicken pieces in oil until crispy and browned (about 3 to 4 minutes).
  11. Drain cooked on paper towels.
  12. Serve with the dipping sauce
http://momsneedtoknow.com/chick-fila-chicken-nuggets-dipping-sauce-recipe/

Pumpkin Granola

Easy Pumpkin Granola

As October comes to a close, we are almost halfway through “pumpkin season”. I have to say, I don’t know why people only go nuts for pumpkin in October & November. From pumpkin pancakes to pumpkin spice latte to even pumpkin risotto, pumpkin is everywhere….but it will soon be gone until next year and everyone will act like it doesn’t exist again.

I don’t get it.  It’s not like pumpkin isn’t available all year long! Ok – maybe if you are using fresh pumpkin, you can really only get that at this time of the year…but most people use canned pumpkin which is available in the baking aisle all year long (even pumpkin pie spice is available in the spice section all year long)!  Why do we only seem to want pumpkin 2 months out of the year?

Anyway, since this is the time of year when we will eat or drink everything that is pumpkin, why not whip up a batch of this pumpkin granola? I absolutely love granola both for a snack as well as for breakfast (I sprinkle it over some vanilla or plain yogurt) and it is just easy to make it yourself and have exactly what you want in it. Feel free to tweak this to your taste (except for the pumpkin, syrup and oil – you need those!). I will often substitute dried cranberries for the raisins!

To make this pumpkin granola, you will need:

Ingredients:

pumpkin granola ingredients

  • 2 1/2 cup Rolled Oats
  • 1/4 cup Maple Syrup
  • 2 tbsp Pumpkin Puree
  • 2 tbsp Vegetable Oil
  • 1 tbsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1/2 cup Raisins
  • 1/3 cup Pecans
  • 1/4 cup Almonds

Directions:

  1. Preheat your oven to 350.
  2. Mix together the oats, maple syrup, pumpkin, oil, spice and salt.
  3. Spread mixture out on a non-stick baking surface in a thin layer.
  4. Bake for 15 minutes.

    pumpkin granola process

  5. Break up the oats and bake for another 10 minutes.
  6. Cool completely.
  7. Add raisins and nuts and store in and air-tight container.

Enjoy!

Easy Pumpkin Granola FB small

Homemade Nutella Recipe

Recipe for Homemade Nutella

Nutella is one of those funny things. People either love it or hate it. A creamy blend of hazelnut and chocolate, Nutella is a very very popular in the rest of the world, but just becoming more popular in the United States.

I like to spread it on toast in the morning for my breakfast.  Another great way to use it was something that I saw on a cooking show: spread some Nutella on slices of pound cake along with some sliced strawberries and make it in to a sandwich. Place sandwich on a buttered pannini maker and cook until the Nutella is warm and gooey!

Aside from the hazelnuts, this homemade Nutella recipe includes 1 ingredient that you may not already have in your cupboards – powdered milk. It only requires 3/4 cup of powdered milk, but it is an important part of the recipe and you can’t just substitute additional regular milk for it!. Need an idea for the rest of the package of powdered milk? Then maybe it is time for you to start making your own homemade hot chocolate mix!

There are 2 important steps to making sure that this Nutella recipe comes out perfectly:

  1. Make sure to get all the skins off of the hazelnuts after you have toasted them.  The skins should just really fall off by rubbing them with a towel or cheesecloth, but you really want to make sure that they are skin-free before you process them! toasted hazelnuts
  2. Make sure to process the hazelnuts in your food processor until they are completely smooth and creamy.  Unlike making homemade peanut butter, homemade Nutella just doesn’t taste “right” if there are still chunks of hazelnuts in it!

    hazelnut paste

Scroll down for the complete directions!

Homemade Nutella

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Homemade Nutella

Ingredients

  • 1 1/2 cup raw Hazelnuts
  • 1 1/2 cup Milk
  • 3/4 cup Powdered Milk
  • 1 tbsp Honey
  • 1 cup Semi Sweet Chocolate Chips
  • 1 cup Milk Chocolate Chips

Instructions

  1. Preheat your oven to 400F.
  2. Spread hazelnuts on a cookie sheet and bake for 10 minutes.
  3. While still warm, use a dish towel or cheesecloth to rub off the skins of the nuts
  4. Place nuts in food processor and process until they turn to a smooth paste.
  5. Combine the milk, powdered milk and honey in a pan.
  6. Heat over medium until it begins to boil, stirring frequently.
  7. Remove from the heat.
  8. Melt chocolate chips by microwaving for 30 seconds then stirring and repeating until smooth and melted.
  9. Pour the melted chocolate into the ground hazelnuts and continue processing until blended (scrape down sides periodically).
  10. Add the milk mixture and continue processing until smooth.
http://momsneedtoknow.com/homemade-nutella/

Twinkie Mummies

Twinkie Mummies

Did you have a chance to make the Twinkie Frankenstein Treats that I posted the other day? If you did, I hope you liked them and I think you are going to like these Twinkie Mummies even more for one main reason: they are easier to make because they involve fewer steps!

Like before, the key to making sure that these Twinkie Mummies turn out right is to freeze the Twinkies before coating them in chocolate. If you don’t, I can pretty much guarantee you that your Twinkies will fall apart when you roll them in the chocolate! As a reminder, if you don’t want to use store-bought Twinkies (because you don’t like all the chemicals in them) you can always whip up a batch of my homemade Twinkies (and they freeze very well – so make a big batch and have them on hand for whenever).

The white melting chips as well as the candy eye decorations can be found in your local craft stores as well as the seasonal baking section at most grocery stores and Target! Make sure to have your kids help you out when you are making these. Since most of the decorating just involves drizzling chocolate, it’s pretty hard to mess these up and your children will love making their own mummies!

Scroll down for the complete directions!

Need some more Halloween ideas? Try these!

Twinkie Mummies

Prep Time: 30 minutes

Total Time: 45 minutes

Twinkie Mummies

Ingredients

  • 16 oz White Melting Chips (White Chocolate)
  • 6 Twinkies
  • 12 Candy Eye Decorations

Instructions

  1. Freeze Twinkies for at least 30 minutes or until firm.
  2. Prepare a baking sheet or cutting board by covering with parchment or wax paper.
  3. Melt candy chips by microwaving 30 seconds, then stirring and repeating until melted.
  4. Dip each Twinkie in chocolate and roll to completely coat.
  5. Transfer to prepared paper.
  6. Place 2 eyes in each Twinkie.
  7. Allow to set for 3 - 4 minutes.
  8. Lift each Twinkie to separate from paper.
  9. Using a knife carefully trim excess chocolate that ran off of mummies.
  10. Transfer remaining melted chocolate to zippered bag and clip corner to pipe/drizzle.
  11. Drizzle chocolate back and forth across Twinkie (avoiding eyes) to get bandaged look.
  12. Allow to set.
http://momsneedtoknow.com/twinkie-mummies/

Easy Recipe for Crockpot French Onion Soup

recipe for french onion soup in the crock pot

The weather is starting to get warmer, but that doesn’t mean that we have to give up on soup (one of my favorite foods). Once Spring hits, my crockpot is practically a permanent fixture on my counters because it lets me cook so many things (like my crockpot pepper steak recipe) without raising the temperature in the house house (and the house just smells yummy)

French Onion soup is one of my favorite soups and it really is pretty good for you if you skip melted cheese (I actually prefer it now without all the cheese on top these days, but you are welcome to melt some mozzarella on top of yours! I do still top it with a baguette slice). This recipe for french onion Soup in crock pot is just so easy to make and takes just about 10 – 15 minutes to get everything ready!

To make this crockpot French Onion soup, you will need:

Ingredients:

crockpot french onion soup ingredients

3 sliced Onions (use large yellow or Vidalia onions)
1/4 cup Butter
1 tbsp Worcestershire sauce
1 tbsp Sugar
1 tbsp Brown Sugar
1 tsp minced Garlic
64 oz Beef Broth
1/2 tsp Thyme
1 Bay Leaf

Making it is easy!

First you want to cook up your onions to release their sweetness. Melt your butter in large skillet over medium heat.

Add onions and sugar to pan and cook until light brown in color.

cooked onions for french onion soup

Get a piece of cheesecloth and add thyme and bay leaf and tie up with string to create a bouquet garni (this will allow the flavor of the herbs to get in to your soup, but also make them easier to pull out later)

crockpot french onion soup cooking

Place all ingredients in slow cooker and cook on low for 7-9 hours.

Remove cheesecloth and serve!  If desired, top with a baguette slice and cheese.

Enjoy!

You might want to try these other crockpot recipes:

Easy Recipe for Crockpot French Onion Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Easy Recipe for Crockpot French Onion Soup

Ingredients

  • 3 sliced Onions (use large yellow or Vidalia onions)
  • 1/4 cup Butter
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Sugar
  • 1 tbsp Brown Sugar
  • 1 tsp minced Garlic
  • 64 oz Beef Broth
  • 1/2 tsp Thyme
  • 1 Bay Leaf

Instructions

  1. Melt the butter in a large skillet over medium heat.
  2. Add onions and sugar to pan and cook over medium heat until onions light brown in color.
  3. Get a piece of cheesecloth and add thyme and bay leaf and tie up with string to create a bouquet garni.
  4. Place all ingredients in slow cooker.
  5. Cook on low for 7-9 hours.

Notes

Top with baguette slices and cheese if desired (but it is delicious without it)

http://momsneedtoknow.com/easy-recipe-crockpot-french-onion-soup/

Scarecrow Bars | Fun Fall Party Treat!

Scarecrow Bars

It always seems like we go to more events and parties for the kids in the Fall than around Christmas and while I have a few crowd-pleasers in my standard lineup of food to take to parties or church (everyone always goes nuts for my Oreo Truffles as well as my pumpkin chocolate chip cookies and even my white chocolate cheesecake bars (although those are a little messy), I am always looking for something new!

A friend of mine made these scarecrow bars recently and I admit that, when I first saw them, I thought that they were just rice krispie treats with some candy corn and peanuts on them….but they are just so much more! A crust made from cake mix & butter topped with ooey-gooey marshmallows and THEN topped with a sweet and peanut buttery version of rice krispie treats. Everyone (except those with a nut allergy) will love them!

If your kids won’t eat peanuts (mine won’t, although the love the flavor of them…they just won’t eat them whole) you can leave out the peanuts, but you will need to add some more crisped rice cereal to make up for them.

These are best served the same day that you make them. While I like nothing more than an easy recipe that you can make in advance, like traditional rice krispie desserts, they tend to get harder as time passes.

Scroll down for the complete directions!

Scarecrow Bars | Fun Fall Party Treat!

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Scarecrow Bars | Fun Fall Party Treat!

Ingredients

  • 1 box Yellow Cake Mix
  • 1/2 cup butter, softened
  • 2 eggs
  • 3 cups mini marshmallows
  • 1/2 cup corn syrup
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla
  • 2 cups crisp rice cereal
  • 2 cup salted peanuts
  • 1 cup candy corn

Instructions

  1. Preheat oven to 350.
  2. Combine cake mix and butter completely mixed
  3. Add eggs and beat until incorporated
  4. Press mixture into the bottom of ungreased 13x9 baking pan.
  5. Bake until it sets and the edges are lightly browned (about 15 minutes).
  6. Remove from oven and immediately sprinkle marshmallows over hot crust.
  7. Return the pan to the oven and bake for another few minutes until marshmallows puff up.
  8. Remove from oven.
  9. While the crust is baking, combine corn syrup, sugar and brown sugar in a saucepan (use one large enough to also hold the cereal and peanuts).
  10. Bring to a boil over medium heat, stirring constantly.
  11. Remove from heat and add in the peanut butter and vanilla and stir until smooth.
  12. Stir in cereal and peanuts.
  13. Spoon the mixture over the marshmallow topped base and spread to cover (use wax paper to help you cover the crust evenly).
  14. Sprinkle candy corn over mixture evenly and gently press them in to the topping.
  15. Let cool before cutting in the bars or squares
http://momsneedtoknow.com/scarecrow-bars-fun-fall-party-treat/

Pumpkin Belgian Waffles Recipe

Fluffy Pumpkin Belgian Waffles

Waffles are a favorite in our house…so much so that we will often have them for dinner! Whenever we make waffles (or pancakes, for that matter), I usually end up making a triple or quadruple batch and freeze the leftovers. My kids love to have pancakes or waffles for breakfast before school and by doing this, I can’t even remember the last time I have purchased frozen waffles.

We love all things pumpkin in this house so this is the time of year that we switch over to making pumpkin pancakes and pumpkin Belgian waffles.

The best part about Belgian Waffles is how light and fluffy they stay on the inside, while still being crispy on the outside. This is accomplished in 2 ways:

  1. Having the right waffle maker – you need to have a proper Belgian waffle maker to get the best results. The deep wells just ensure that they will turn out right. If you don’t want or have the space for 2 waffle makers, you will get good results making a “regular” waffle recipe (even from a box mix) in a Belgian waffle maker….so if you have to pick one, get the Belgian!
  2. Pumpkin Belgian Waffles Process

    Whipping the egg whites separately and folding them in before cooking – so many people think that Belgian waffles are all about the waffle iron. That is only half of the equation! You can’t just pour regular waffle batter in to a Belgian waffle maker and call them Belgian waffles (well – you can, but you would be wrong). You need to use a mixer (I use my Kitchen Aid) and beat the egg whites until they form stiff peaks and then fold the egg whites in to the batter. This is what makes this Belgian waffles recipe turn out perfectly!

These pumpkin Belgian waffles are a favorite in our house and I hope that they will be in yours as well!  Scroll down to the complete directions!

Pumpkin Belgian Waffles Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Pumpkin Belgian Waffles Recipe

Ingredients

  • 3/4 cup Brown Sugar
  • 3 tbsp Cornstarch
  • 1 1/4 cup Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 1/4 tsp Nutmeg
  • 2 Eggs
  • 1 cup Milk
  • 1 1/2 cup Pumpkin Puree
  • 4 tbsp melted Butter

Instructions

  1. Place all dry ingredients to bowl and whisk to mix well.
  2. Separate your eggs.
  3. Place yolks, pumpkin, milk and melted butter in a large bowl and mix to blend.
  4. Add pumpkin mixture to dry ingredients and mix until just combined.
  5. In a separate bowl, whip egg whites until stiff peaks form.
  6. Gently fold egg whites into batter.
  7. Pour batter into heated and oiled waffle maker and bake following the directions for your waffle maker.
  8. Served with whipped butter, pecans and maple syrup.
http://momsneedtoknow.com/pumpkin-belgian-waffles-recipe/

Oreo Stuffed Spider Cupcakes | Fun For Halloween!

Oreo Stuffed Spider Cupcakes

By now you know that I have a serious thing for Oreos, although I rarely eat them plain. I prefer to either make my Oreo Truffles (especially peppermint Oreo Truffles as soon as they peppermint ones come out at Christmas) or coat them in chocolate like for my Oreo Spider Pops. I’ve even been known to spread some peanut butter on them and stuff them in a cupcake!

Apparently, I have  become “known” for my Oreo recipes. Just yesterday at church when I was working the hospitality area, I had a few people ask me if I brought in any Oreo Truffles for the buffet (which I usually do on the Sundays I work Hospitality). I guess I know what I am making for next week!

Anyway – since the peanut butter & Oreo stuffed cupcakes turned out so well, I figured it was time to make another similar recipe! If you don’t want an Oreo Spider on top of the cupcake as well as one baked inside the cupcake (or if, for some strange reason you think it is possible to have too many Oreos), you can just make the cupcakes like normal and then follow the directions to make the Oreo Spiders and use them to decorate!

But seriously – who wouldn’t love to bite in to this?

oreo cupcake open

Ok – let’s get to making them (full directions below)

First things first – mix up the cake mix according to the package directions

cupcake batter

Line your cupcake pan with paper liners and fill them halfway with batter. Place an Oreo in the center of the batter and press down slightly. Spoon more batter over the top of the Oreo to cover it completely. Bake according to package directions and allow to cool.

oreo stuffed cupcakes process

To make the spiders, we are going to use melted chocolate (the kind you buy in the craft stores) as our “glue”. Simply twist open the Oreos and cut your licorice strings in equal lengths (about 4″) and press them in to the icing inside the cookie. Pipe a little bit of melted chocolate on top of the licorice and place the top of the cookie back on top. Grab some M&M’s and attach them (letter side down) on top of your Spider using more melted chocolate to attach them. Use a drop of chocolate to make the center of the eyes.

Oreo Spiders

After you have made your spiders, simply whip up your icing, ice the cupcakes and place a spider on top!

Your kids will love them!

Oreo Stuffed Spider Cupcakes | Fun For Halloween!

Rating: 51

Total Time: 1 hour, 30 minutes

Serving Size: 24 cupcakes

Oreo Stuffed Spider Cupcakes | Fun For Halloween!

Ingredients

    For the Cupcakes
  • 1 box Chocolate Cake Mix + ingredients listed on box to make them
  • 24 Oreo Cookies
  • For the Icing
  • 1 cup softened Butter
  • 2 tbsp Milk
  • 4 cup Powdered Sugar
  • For the Spiders
  • 24 Oreo Cookies
  • 24 Rips Whips Candy Strings or other string licorice
  • 48 colored M&M's
  • 1/2 cup Black Candy Melting Chips

Instructions

    To Make the Cupcakes
  1. Prepare cupcakes according to box directions except when filling cupcake liners, fill just halfway with cupcake batter, then place an Oreo in the middle and then fill the rest of the way with the batter.
  2. Bake as directed on the box
  3. Allow to cool.
  4. To Make the Oreo Spiders
  5. Place black candy chips in corner of zippered sandwich bag and heat in microwave for 45 seconds. Gently massage to ensure it is melted and smooth. Clip tiny piece off corner of bag to pipe.
  6. Make a black dot in the center of each M&M to be an eye.
  7. Gently twist apart each Oreo.
  8. Cut each candy string into 4 equal parts.
  9. Press each piece into icing to make 8 legs.
  10. Pipe a little melted candy to act as glue and put top back on cookie.
  11. Pipe a little melted candy on top to glue eyes in place.
  12. Allow to cool and set.
  13. To Make the Icing
  14. Cream butter and vanilla in a large bowl
  15. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  16. Beat for 5 minutes to make sure it is fluffy.
  17. Put It Together
  18. Ice cupcakes then decorate tops with Spiders.
http://momsneedtoknow.com/oreo-stuffed-spider-cupcakes-fun-halloween/

Twinkie Frankenstein Treats | Great For Halloween Parties!

Twinkie Frankenstein Treats

Halloween is one of my favorite holidays because it can just be so much fun! Sure, the trend these days is towards more gruesome decorations, but you can still keep some whimsy in Halloween, especially for the younger kids, with these Twinkie Frankenstein treats!

Now before you say “but I don’t want to make them with Twinkies….do you have any idea how many chemicals there are in those?”, keep in mind that, back when Twinkies went out of business temporarily, I came up with a recipe for homemade Twinkies! Just use that recipe to make them from scratch and then follow the directions listed below!

I will say that this is not a “quick & easy project”. Well – it is easy, but it really isn’t quick. Since you are basically layering different colors of chocolate on top of each other, you need to allow some time between each layer for the chocolate to firm up in the refrigerator or freezer. Much like my Oreo Truffles recipe, you also want to make sure that you are starting off with your Twinkies almost frozen solid or else they will fall apart when you are putting that first chocolate layer on them!

Looking for some more Halloween recipes? Try these!

Twinkie Frankenstein Treats | Great For Halloween Parties!

Rating: 41

Total Time: 1 hour

Twinkie Frankenstein Treats | Great For Halloween Parties!

Ingredients

  • 6 Twinkies (store-bought you you can try my homemade Twinkie recipe )
  • 18 mini marshmallows
  • 12 oz Green Melting Chips
  • 4 oz Black Melting Chips
  • 1 Red Melting Chip
  • 12 Candy Eye Decorations (melting chips and eye decorations can be found at your local craft store)

Instructions

  1. Place Twinkies in freezer for at least 30 minutes or until very firm.
  2. Prepare a baking sheet or cutting board by covering with parchment or wax paper.
  3. Melt green candy chips by microwaving 30 seconds then stirring and repeating until melted.
  4. Dip each Twinkie in the green chocolate and roll to completely coat.
  5. Transfer to prepared paper.
  6. Spear a mini marshmallow with a toothpick and dip in green chocolate to cover completely.
  7. Position marshmallow in middle of Twinkie to act as nose. Use another toothpick to loosen marshmallow from first toothpick and to smooth out chocolate.
  8. Using chocolate as "glue", set 2 eyes just above the nose.
  9. Place in refrigerator for 10 minutes to set.
  10. Lift each Twinkie to separate from paper.
  11. Using a knife, carefully trim excess chocolate around the edges.
  12. Melt black candy chips by microwaving 30 seconds then stirring and repeating until melted.
  13. Dip top of each Twinkie in black chocolate to make hair.
  14. Return to prepared paper.
  15. Using the toothpick method, dip 12 mini marshmallows in black chocolate to coat completely and place on prepared paper to use as neck bolts.
  16. Place in refrigerator for 5 minutes to set.
  17. Trim any excess chocolate around the edges of each marshmallow.
  18. Using chocolate as glue attach neck bolts to sides of Twinkies.
  19. Take the one red chip and heat for 30-60 seconds until melted.
  20. Using a toothpick, draw a mouth on each Frankenstein as well as the forehead scar.
  21. Place in refrigerator for 10 minutes to set.
http://momsneedtoknow.com/twinkie-frankenstein-treats-great-halloween-parties/

Apple Rice Krispie Treats | Great For Fall Parties!

Apple Rice Krispie Treats

Most everyone loves Rice Krispie treats but they can get a little boring. Of course, most people won’t complain if you serve them to them the “regular way”, but it is always nice to be able to “fancy them up” for the different seasons. If you remember, we had fun making reindeer rice krispie treats for Christmas, so it was time to make something for Fall. What goes better with Fall than apples?

This recipe should make about 18 Rice Krispie apples and you split the ingredients in half so that you are making 9 green and 9 red apples.  Of course, you can speed up the process by making them all 1 color, but I just think that they look nicer when they are 2 different colors!

INGREDIENTS

  • 6 cup Rice Krispies Cereal
  • 4 tbsp Butter
  • 1 10.5 oz  bag Marshmallows
  • Red Food Coloring
  • Green Food Coloring
  • 3 Tootsie Roll Midgees
  • Green Fruit Rollups

DIRECTIONS

  1. Cut each Tootsie Roll in half. then cut each of the halves into 4 quarters lengthwise (to make at least 18 stems – you will have leftovers).
  2. Unwrap and unroll fruit rollups and cut small leaves out of the rollup (these will be used to decorate the apples).
  3. In a medium saucepan, melt 2 tablespoons of butter over low heat.
  4. Add the half of the marshmallows and stir until completely melted.
  5. Add about 15 drops of red food coloring and mix well.
  6. Add 3 cups cereal and mix well.
  7. Remove from heat and allow to sit about 3 minutes.
  8. Butter your hands or use wax paper to press the mixture firmly into 9 balls.
  9. Insert a “tootsie roll stem” in each ball.
  10. Place rollup leaves next to stem.
  11. Repeat process with remaining ingredients to make green apples.

Deviled Green Eggs and Brains | Halloween Appetizers

halloween appetizers

I love deviled eggs and these are just the perfect Halloween appetizers for any party that you might have. The taste of the eggs is not changed at all by the green dye and making the filling look like brains is really easy. I always use a piping bag anyway when I fill my deviled eggs (makes them look much neater) – this is just a new way to pipe them! Pick up some plastic eyeballs at the dollar store and place them on your serving platter for maximum creep-out factor!

The cheapest way to do this is with just an ordinary sandwich bag, but you can always use a cake decorating tip set and use one of the writing tips to pipe the filling in the to eggs (don’t forget to get decorating bags as well!). This will look the best, but you have to be extra-careful to make your filling with NO lumps or the eggs will get clogged in the tip. If that happens, just stick a pin or toothpick in to the tip to loosen up the clot!

Ok – off the making your Zombie Deviled Eggs! You will need:

  • 6 Eggs
  • 1/3 Cup Mayonnaise
  • 1 tsp dill relish
  • 1 tsp yellow mustard
  • Orange Food Coloring
  • Green Food Coloring
  • (Note:  if you have a favorite deviled eggs recipe, you can just make that recipe and

Directions:

  1. Place eggs in a pot with enough water to cover them. Bring to a boil and cover.
  2. Once water comes to a boil, reduce heat to low and cook for 2 minutes.
  3. Remove from heat, and allow the eggs to cool in the water for 10 minutes.
  4. Run under cold water until they are cool enough to handle. Peel eggs and rinse any shell residue.
  5. Carefully slice eggs in half lengthwise.  Place the yolks in a separate bowl and place the yolks in a bowl of warm water colored with green food coloring. *The darker the green water is, the greener your eggs will be.
  6. Allow egg yolks to soak for 10-15 minutes, until desired color is achieved.
  7. Combine egg yolks with the mayonnaise, relish and mustard until smooth. (or make your own favorite deviled egg recipe)
  8. Slowly add a little orange food coloring into yolk mixture until you get a soft pinkish orange color.
  9. Place yolk mixture into a zip lock bag or piping bag and snip a small hole in the corner. *To make filling the bag easier, place it in a cup and fold the edges down over the rim.
  10. In gentle short line motions, fill your green eggs with the yolk mixture.
  11. Serve and enjoy your Brrraaaiiiinnnnsssss.

Refrigerate leftovers in an airtight container.

Do you have any favorite Halloween appetizers?

Get more appetizer recipe ideas!

Deviled Green Eggs and Brains | Halloween Appetizers

Deviled Green Eggs and Brains | Halloween Appetizers

Ingredients

  • Orange Food Coloring
  • Green Food Coloring
  • 6 Eggs
  • 1/3 Cup Mayonnaise
  • 1 tsp dill relish
  • 1 tsp yellow mustard
  • (or you can just use your favorite deviled egg recipe and the food colorings)

Instructions

  1. Place eggs in a pot with enough water to cover them. Bring to a boil and cover.
  2. Once water comes to a boil, reduce heat to low and cook for 2 minutes.
  3. Remove from heat, and allow the eggs to cool in the water for 10 minutes.
  4. Run under cold water until they are cool enough to handle. Peel eggs and rinse any shell residue.
  5. Carefully slice eggs in half lengthwise. Place the yolks in a separate bowl and place the yolks in a bowl of warm water colored with green food coloring. *The darker the green water is, the greener your eggs will be.
  6. Allow egg yolks to soak for 10-15 minutes, until desired color is achieved.
  7. Combine egg yolks with the mayonnaise, relish and mustard until smooth.
  8. Slowly add a little orange food coloring into yolk mixture until you get a soft pinkish orange color.
  9. Place yolk mixture into a zip lock bag or piping bag and snip a small hole in the corner. *To make filling the bag easier, place it in a cup and fold the edges down over the rim.
  10. In gentle short line motions, fill your green eggs with the yolk mixture.
  11. Serve and enjoy your Brrraaaiiiinnnnsssss.
  12. Refrigerate leftovers in an airtight container.
http://momsneedtoknow.com/deviled-green-eggs-brains-halloween-appetizers/