Ghastly Green Punch

Needed:
1-large punch bowl
1/2 gallon lime sherbert
1-liter bottle of 7-up

Place sherbert in punch bowl. Carefully poor
the 7-up over the sherbert. (Watch out for foaming!)
Stir occasionally. Ready to serve.

**Orange Sherbert may also be used for Halloween.



Witch's Hat Chocolate Cupcakes

Ingredients

3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
ORANGE CREAM FILLING (recipe follows)

Instructions

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches
in diameter) with paper bake cups.
2. Beat butter, sugar, eggs and vanilla in large bowl
on high speed of mixer 3 minutes. Stir together flour,
cocoa, baking soda, salt and baking powder; add
alternately with water to butter mixture, beating
just until blended. Fill muffin cups 2/3 full
with batter. 3. Bake 20 to 25 minutes or until wooden pick inserted
in center comes out clean. Remove from pan to wire
rack. Cool completely.
4. Prepare ORANGE CREAM FILLING. Cut 1-1/2-inch cone-
shaped piece from center of each cupcake; reserve.
Fill each cavity with scant tablespoon filling. Place
reserved cake pieces on filling, pointed side up.
Refrigerate before serving. 2-1/2 dozen cupcakes.
ORANGE CREAM FILLING 1/2 cup (1 stick) butter or
margarine, softened 1 cup marshmallow creme 1-1/4 cups
powdered sugar 1/2 to 1 teaspoon freshly grated orange
peel 1/2 teaspoon vanilla extract 2 to 3 teaspoons
orange juice Red and yellow food color (optional
) 1. Beat butter in small bowl; gradually beat in
marshmallow creme. Add powdered sugar, orange
peel and vanilla, beating until blended.
2. Gradually add orange juice and food color, if
desired, beating to desired consistency. About 1-1/3
cups filling.




Halloween Cookie Pizza

Ingredients

3/4 cup packed light brown sugar
1/2 cup butter flavor shortening
1 egg
1 tablespoon water
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup REESE'S Peanut Butter Chips
1 cup miniature marshmallows
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup chopped pecans
CHOCOLATE DRIZZLE (recipe follows)
ORANGE DRIZZLE (recipe follows)

Instructions

1. Heat oven to 350°F. Lightly grease 12-inch round
pizza pan.*
2. Beat brown sugar and shortening in large bowl on
medium speed of mixer until creamy. Add egg, water and
vanilla; beat well. Stir together flour, baking soda
and salt; add to sugar mixture, beating on low speed
until well blended. Stir in peanut butter chips.
Spread batter into prepared pan to within
1/2 inch of edge.
3. Bake 11 to 13 minutes or until set. Remove from
oven. Sprinkle marshmallows, chocolate chips and
pecans over top. Return to oven. Bake 5 to 7
minutes or until marshmallows are lightly
browned. Cool completely.
4. Drizzle CHOCOLATE DRIZZLE over top. Drizzle ORANGE
DRIZZLE over chocolate. Let stand about 1 hour
until drizzles set. Cut into wedges. 16 servings.
CHOCOLATE DRIZZLE: Combine 1/4 cup HERSHEY'S Semi-
Sweet Chocolate Chips and 1-1/2 teaspoons butter
flavor shortening in small microwave-safe bowl.
Microwave at MEDIUM (50%) 1 minute; stir. If
necessary, microwave at MEDIUM an additional 15
seconds at a time, stirring after each heating,
just until chips are melted when stirred.
ORANGE DRIZZLE: Combine 1/2 cup powdered sugar, 1
tablespoon water, 3 drops yellow food color and 2
drops red food color in small bowl; stir until
well blended.
* Cookie pizza can be baked in 13x9x2-inch baking pan.
Bake at 375°F. 15 to 18 minutes or until set.




Witches' Brew

Ingredients

3 tablespoons HERSHEY'S syrup
Cold club soda, seltzer or ginger ale
3 scoops (about 3/4 cup) orange syrup
TWIZZLERS Strawberry Twist

Instructions

1. Combine syrup with small amount of club soda in
16-ounce soda glass.
2. Add sherbet; fill glass with club soda. Garnish
with candy. Serve immediately. Makes one 16-oz.
serving.




Bewitching Chocolate Coated Apples

Ingredients

6 medium apples
6 wooden skewers or ice cream sticks
1 HERSHEY'S SYMPHONY Milk Chocolate Bar (7 oz.),
broken into pieces
1 tablespoon shortening (do not use butter, margarine,
spread or oil)

Instructions

1. Cover tray with wax paper. Wash and dry apples;
remove stems.
2. Insert wooden stick into stem end of each apple.
Place chocolate bar pieces and shortening in medium
microwave-safe bowl. Microwave at HIGH (100%)
1 minute, stirring every 30 seconds. If necessary,
microwave at HIGH an additional 10 seconds at a
time, stirring after each heating, just until
chocolate is melted and mixture is smooth when
stirred.
3. Dip apples into chocolate mixture; twirl to
remove excess coating. Place on prepared tray.
Refrigerate until coating is firm, about 1
hour. 6 coated apples.












Copyright ©2002 The Runaway Bride