Witch Finger Cookies- Time: 1 hr, 50 mins (28 cookies)

Ingredients:         

Vegetable oil cooking spray

1/2 teaspoon of baking powder

1/4 teaspoon fine salt

1/2 cup (one stick) of unsalted butter at room temperature

1 cup of sugar

1 large egg at room temperature

1 teaspoon pure vanilla extract

28 large sliced almonds

1/2 cup raspberry jam

2 cups of all-purpose flour

Directions:

Place oven rack in center of oven.

Preheat oven to 365 degrees.

Spray baking sheet with vegetable oil cooking spray, set it aside.

Whisk flour, baking powder and salt together, set it aside.

Beat butter and sugar together until fluffy

Beat egg and vanilla to smooth.

Gradually beatin flour mixture until dough forms.

Using 1/2 tablespoons of dough at a time roll into 5 inch fingers using your pan.

Firmly press almond in to make fingernails.

Make several 1/4 inch deep cuts to make knuckles.

Arrange on baking sheet and cook for 16-18 mins

Heat jam in small saucepan until warm.

Dip blunt ends of fingers in jam and enjoy.

(recipe gathered from foodnetwork.com)

Strawberry Ghosts (2-2.5 dozen, 30 mins)

Ingredients:

30 fresh strawberries

8 oz of white chopped baking chocolate

1 teaspoon shortening

1/8 teaspoon of almond extract

1/4 cup miniature semisweet chocolate chips

Directions:

Wash strawberries and gently pat with paper towels until completely dry

Melt white chocolate and shortening in a microwave-safe bowl at 50 percent power

Stir until smooth in extract

Dip strawberries in chocolate mixture; place on waxed paper-lined baking sheet, allowing excess chocolate to form from the ghosts tails

Immediately press chocolate chips into coating for eyes Freeze for 5 mins

In microwave, melt remaining chocolate chips and stir until smooth, Dip toothpick into melted chocolate and draw a mouth on each ghost

(recipe gathered from pinterest.com)

Halloween Popcorn Treats (6-8 servings, 15 mins)

Ingredients:

Vegetable cooking spray

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

6 cups mini marshmallows

6 fun-size caramel peaunut chocolate bars cut into 1/4 pieces

3 inch crumbled chocolate chip cookies

1/2 cup chopped and salted almonds

1/2 cup orange and black chocolate candies (M&Ms)

Directions:

Spray mixing bowl with vegetable cooking spray

In a large heavy-bottomed pan heat oil and popcorn on medium high heat

Cover pan and shake gently until kernels have popped

Place popcorn in pre-prepared bowl

Heat butter on low heat

Add vanilla extract and marshallows

Stir until mixture is melted and smooth

After five mins, pour melted mixture over popcorn

Using a spatula sprayed with cooking spray, evenly coat popcorn with the mixture

Spread mixture over baking sheets and sprinkle chocolate bars over pieces

Allow drying for one hour

Break into two inch pieces and store in plastic container

(Recipe gathered from foodnetwork.com)

Caramel, Chocolate and Candy Apples (6 servings, 10 mins)

Ingredients:

Vegetable oil cooking spray

6 small washed apples with stems removed

2 (9.5 oz) bags of soft caramel candies

1/4 cup pulp free orange juice

1 bar dark chocolate in 1/2 inch pieces

Assorted small candies, chopped nuts and sprinkles

6 thick wooden craft sticks

Directions:

Line baking sheet and spray with oil

Insert craft sticks 1/2 into stems of apples

Heat (low) combined caramel sticks and orange juice

Stir until candies have melted and mixture is smooth

Cool for two mins and dip apples in caramel until coated and sit for 2 hrs

Put chocolate in bowl over simmering water and wait until melted

Drizzle melted chocolate over Apple and sprinkle with candies

Allow to harden for 2 hrs

(recipe taken from foodnetwork.com)