Pilgrim Hat Cookies

{Recipe & pic from} taste of home

Pilgrim Hat Cookies
Ingredients:
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
Directions: In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.

Halloween Pumpkin bars

{Recipe & Pic from} Taste of Home


Halloween Pumpkin bars
Ingredients:
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
Directions: In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar. In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.

Candy bar pizza

{recipe & pic from} French Knots

Candy Bars: Butterfinger, Symphony, Skor, Crunch, Cookies and Creme, Kit Kat, Reese's peanut butter cups and plain holidayM&M's.

This is the fun part: In a large bowl put all the candy bars together and let the kids go crazy!! (Except: peanut butter cups - they get too messy and Skor - you have to cut that one up with a knife.) You can also use a food processor and chop the candy into small pieces.

Once the fun is over add your Skor bar, your chopped up peanut butter cups and Easter M&M's. Set aside for the end. This is very tricky because it is hard to keep little hands out. Too tempting!



Now for the cookie batter:

1 1/4 cup softened butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

1 egg

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

1 cup nestles mini morsels - semi sweet

Combine butter, sugar, eggs and vanilla. Add salt, baking soda and flour - stir til combined. Add mini morsels. Place dough in a greased 14" round pizza pan or a 15 1/2" x 10 1/2" x 1" rectangular pan. Cook for 15 to 17 minutes at 375 degrees.

While the dough is baking:

In a microwave safe bowl add: 1 cup milk chocolate chips and 1/2 cup of peanut butter. Heat until melted and smooth, it makes a yummy sauce.



Once the cookie dough is done baking, smooth the sauce all over the top.

Again, let your kids go crazy and decorate the top with all the candy toppings!! Allow cookies to completely cool in pan. Once cooled serve and enjoy.

Chocolate lovers M&M cookies

{recipe & pic from} French Knots


1 cup of butter
2 eggs
1 cup of sugar
1 cup of brown sugar
2 teaspoons vanilla
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1 cup of M&M's for topping2 tablespoons sugar - for rolling the dough in!

Cream butter, sugars, eggs and vanilla. Add flour, baking soda, and cocoa. Thedough will be very thick and sticky. Form into balls and roll in (2T.) sugar. Add M&M.

Cook at 400 degrees for 8-10 minutes. If you don't want to cook all the cookies at once, the dough is really easy to freeze.

Since M&M's are made in all colors for every holiday this recipe can be used throughout the year to sweeten up the holiday season.