Cooker’s Pot

You’ll Need:

- 2 C granulated sugar
- 2 C corn syrup
- 1/3 C cinnamon candy
- 1 C water
- 3/4 Tsp cinnamon
- 1/2 Tsp vanilla
- 1/4 Tsp cloves
- 3/4 Tsp red food coloring
- 6 Med apples

Procedure:

1. Remove stems from apples, wash, and pat dry.
2. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.
3. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.
4. Cook until candies dissolve, stirring constantly. Be careful not to boil.
5. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly.
6. Boil mixture to 300 degrees using a candy thermometer without stirring.
7. While mixture is boiling, generously prepare a baking sheet with cooking spray so it’s ready ahead of time.
8. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.
9. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens.
10. Let apples reach room temperature before eating.

You’ll Need:

- 1/2 C Butter
- 10 C Crispy rice cereal
- 9 C Miniature marshmallows
- 2 C Mixture of candy corn and Indian candy corn
- 3/4 C Miniature chocolate chips
- Candy pumpkins
- Orange food coloring

Procedure:

1. Melt butter and marshmallows; stir until smooth.
2. In a large bowl, mix rice cereal, candy corn and miniature chips together.
3. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl.
4. Add marshmallow mixture to cereal mixture; stir quickly to combine.
5. Spread on a large buttered jelly roll pan; press with buttered hands.
6. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart.
7. Refrigerate and cut into squares.

You’ll Need:

- 12 oz orange juice concentrate, frozen
- 12 oz grape juice, white
- 2 lt 7-Up
- 1 pt sherbet, lemon or lime
- green food coloring

Procedure:

1. Mix together orange juice, white grape juice, 7-Up, lemon or lime sherbet, and several drops of green food coloring
2. If desired, serve with large, buoyant, and well-washed plastic spiders on the top! (For adult party: add rum or vodka to taste, optional)

You’ll Need:

- 1 pk Yellow cake mix
- 1 1/2 ts Pumpkin pie spice
- 1 c Buttermilk
- 1 c Pumpkin
- 2 Eggs

Frosting
- 3 tb Margarine; softened
- 3 tb Pumpkin
- 2 c Powdered sugar
- 1/2 ts Milk
- 1/2 ts Vanilla
- Black licorice twists
- Small green gumdrops

Procedure:

1. Line 24 muffin cups with paper baking cups.
2. In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minues at medium speed, scraping down sides of bowl.
3. Pour batter into prepared muffin cups.
4. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
5. In small bowl, beat margarine and 3 tablespoons pumpkin until well blended. Gradually add 1 cup of the powdred sugar; beat until smooth, about 1 minute. Add milk and vanilla.
6. Gradually add remaining 1 cup powdered sugar; beat an additonal 2 minutes.
7. Spread on tops of cupcakes.
8. Cut down 1 side to open licorice twist into triangular pieces for eyes and noses.
9. Cut jagged curved pieces for mouths.
10. Arrange on top of cupcakes for faces. Slice gumdrops in half; attach to head for stems.

You’ll Need:

- 1 Cup Dry roast peanuts — unsalted
- 1/3 Cup Butter or margerine
- 1 Pound Marshmallows
- 1/2 Cup Peanut butter
- 3 Cups Puffed rice cereal
- 1 Cup Apricots — chopped
- 1 Cup Raisins

Procedure:

1. In a large bowl, combine cereal, apricots, raisins and peanuts.
2. In a microwave safe 13×9″, melt butter and marshmallows on high for 2 minutes.
3. Stir; add peanut butter cook on high 2 minutes longer.
4. Stir until well blended, add cereal mixture to dish and toss until well coated.
5. Working quickly with greased hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened.
6. If desired , mixture may be spread in unbuttered 13×9″ dish and cooled and cut into bars.
7. Makes 1 dozen balls or 2 dozen bars Similar to the Rice Krispie treats, but with the apricots and raisins it definitely gives it a fall look. Another idea would be putting the mixture into cookie cutters, and letting it cool. The shapes could be pumpkins, witches, etc. A little gel piping they would look great.

You’ll Need:

- 3 tbsps (reduced fat) peanut butter
- 3 tbsps strawberry jam
- 1 lb Frozen Bread Dough — thawed

Procedure:

1. Prepare two baking sheets with cooking spray; set aside.
2. In a small bowl, combine peanut butter and jam; set aside.
3. Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider.
4. To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider’s legs.
5. Roll each of these pieces into thin ropes, each being eight inches long.
6. Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
7. For the spider’s body, divide a second piece of dough, one twice as large as the other.
8. On a floured surface, pat larger piece of dough with the palm of your hand to flatten.
9. Place two teaspoons peanut butter and jam mixture onto center of circle.
10. Bring ends of dough up together and seal seams.
11. Gently roll this piece of dough into a ball; set aside.
12. Roll smaller piece of dough in a round ball (this will be the spider’s head).
13. Place peanut butter filled body and head centered on top of the four ropes of dough.
14. Finish with remaining pieces of dough to make eight spiders. Each spider should have eight legs.
15. Let rise until doubled in size, one hour.
16. Bake in a 375 degree oven for ten minutes, or until golden brown.

You’ll Need:

- 4 sm Pitas
- 8 oz Mozzarella cheese — shredded
- Ketchup

Procedure:

1. Preheat the oven to 350 degrees.
2. Slit open each pita along 1/4 of its edge to make a pocket, and spoon 1/2 cup shredded cheese into each one.
3. Place the stuffed pitas on an ungreased cookie sheet.
4. Bake for 15 minutes, or until the pitas turn golden brown.
5. Remove from the oven.
6. With a knife, poke a hole in the top of each pita. Carefully squeeze pitas, they’ll be hot, until a little melted cheese oozes out of the hole.
7. Dab ketchup around the hole and arrange on a platter. Now you can not only pick your pimples, but you can eat them too!

You’ll Need:

- 2 1/2 cups boiling water (do not add cold water)
- 2 packages (8-serving size) or 4 packages (4-serving size)
- orange-flavor gelatin dessert
- 1 package (2-layer size) yellow or chocolate cake mix or yellow or chocolate cake mix with pudding in the mix
- 1 tub (12 ounces) frozen whipped topping, thawed
- Halloween sprinkles (orange and black)

Procedure:

1. Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved.
2. Pour into 15-by-10-inch pan.
3. Refrigerate at least 3 hours or until firm.
4. Meanwhile, prepare and bake cake as directed on package for 24 cupcakes.
5. Cool completely on wire racks.
6. Cut each cupcake in half horizontally.
7. Dip bottom of 15-by-10-inch pan in warm water about 15 seconds.
8. Using 2-inch round cookie cutter, cut out 24 Jigglers.
9. Place small dollop of whipped topping atop bottom half of each cupcake.
10. Place Jiggler circle atop each and add another small dollop of whipped topping.
11. Place top half of cupcake on each stack and gently press onto whipped topping.
12. Top with additional whipped topping and sprinkles.

You’ll Need:

- 1 oz unsweetened baking chocolate squares — melted
- 1 c miniature marshmallows — melted
- 3 tbsps corn syrup
- 3 c puffed rice cereal
- 12 ozs semisweet chocolate chips — melted

Procedure:

1. Preheat oven to 350.
2. In a saucepan, melt unsweetened chocolate and marshmallows.
3. Add corn syrup.
4. While chocolate is melting, place puffed cereal in a shallow pan.
5. Bake for 10 minutes.
6. Then, place in prepared bowl.
7. Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly.
8. Form into 8 cones, flattening large end to make brim.
9. In a double boiler, melt chocolate chips.
10. Dip cones into melted chocolate to coat.
11. Place on waxed paper to cool and harden.

You’ll Need:

1 gallon orange juice
1 (48 ounce) can pineapple juice
1 quart lime sherbet
1/2 bottle grenadine
1/2 pound dry ice (for bubbling effect)

Procedure:

Combine ingredients, except dry ice. Once guests begin to arrive, add dry ice and serve.