Halloween! Every year the kid in me eagerly anticipates celebrating this festive autumn holiday. I enjoy conjuring up a ghostly good time for family and friends.
Gather ghouls and boys for a Halloween spread of spooktacular goodies and graveyard fun:
* Make it a BOO-fet, setting the table for serve-yourself ease.
* Finger foods make it easy: deviled eggs, crackers and cheese, veggie dippers and favorite dips, Spiderweb Munch and Easy Halloween Cookie Cups.
* Blow up orange balloons, and offer felt-tip markers for guests to decorate as jack-o-lanterns.
Frighteningly good ideas for tricks, treats and eats are at your fingertips: www.VeryBestBaking.com.
Easy Halloween Cookie Cups
Makes 2 dozen cookie cups
1 package–(16.5 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1 cup–(6 ounces) Nestlé Toll House Swirled Milk Chocolate & Peanut Butter Morsels
PREHEAT oven to 350 degrees F. Grease 24 mini-muffin cups.
PLACE squares of dough into prepared muffin cups; press down to make a deep well.
BAKE for 9 to 11 minutes or until edges are set. Remove from oven to wire rack(s). While still warm, fill cookie cups with morsels. Morsels will soften and retain their shape. Cool completely.
With tip of knife, remove cookie cups from muffin pan(s).
* NOTE: 1 cup (6 ounces) of any flavor Nestlé Toll House morsels can be substituted for the Swirled Milk Chocolate & Peanut Butter Morsels.
Nutrition Information per cookie cup: 120 calories; 50 calories from fat; 6 g total fat; 3 g saturated fat; 0g trans fat; 10 mg cholesterol; 85 mg sodium; 17 g carbohydrate; 0 g fiber; 12 g sugars; 1 g protein.
Makes 12 servings
2 cups–(12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup–creamy peanut butter, divided
1/3 cup–powdered sugar
3 cups–toasted rice cereal
HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.
PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.
PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.
Nutrition Information per serving: 320 calories; 170 calories from fat; 19 g total fat; 7 g saturated fat; 0g trans fat; 0 mg cholesterol; 150 mg sodium; 32 g carbohydrate; 3 g fiber; 19 g sugars; 7 g protein; 4% vitamin A; 8% vitamin C; 0% calcium; 15% DV iron.