Spook-tacular Snacks for Kids of All Ages

It’s a scary time of year – and I’m not just talking about the upcoming election. It’s almost the end of October, which signals the arrival of Halloween and a favorite time of year for kids of all ages, when not taken too seriously.
Whether you’re planning an office party or a spook-tacular event in your own home, hopefully one of our recipes will help make it a howling success.

Easy Halloween Cookies

1 (12-oz) bag white chocolate chips
1 Tbsp. vegetable shortening
Ritz crackers
Creamy or crunchy peanut butter
Orange candy sprinkles

In small, heavy saucepan, melt chocolate and shortening together over low heat, stirring until smooth.
Make sandwich cookies out of the Ritz crackers using peanut butter for the filling.
Dip each cookie into the melted chocolate mixture and place on waxed paper. Sprinkle with the orange candy sprinkles. Allow to dry at room temperature.
Store in an airtight container at room temperature.

Frozen Halloween Dessert

20 cream sandwich cookies, crushed
1/3 cup butter or margarine, melted
2 qt. orange sherbet, slightly softened
2 squares baking chocolate
½ cup granulated sugar
1 (12-oz.) can evaporated milk
1 cup pecans, chopped

In a bowl combine 20 crushed cream sandwich cookies and melted butter. Press into a 13 x 9-inch baking dish. Spread orange sherbet over the crumb layer. Freeze until firm.
In the top of a double boiler, combine baking chocolate, sugar, and evaporated milk. Cook, stirring constantly, until smooth. Cool. Drizzle over the sherbet and sprinkle with chopped pecans. Keep frozen until served.

Spider Web Cookie Pizza

1 (20-oz.) package refrigerated chocolate chip cookie dough
2 (8-oz.) packages cream cheese, softened
½ cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1/3 cup semisweet chocolate chips, melted

Preheat oven to 350°F. Spread cookie dough evenly into greased 12-inch pizza pan. In a medium bowl, mix together cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour over cookie dough. Bake for 20 minutes or until center is set. Cool completely. Place chocolate chips in a small sturdy reclosable plastic bag. Microwave on HIGH about 30 seconds or until almost melted; knead until smooth. Cut tiny corner from bag; squeeze to drizzle melted chocolate into a spider web design on dessert. Store in refrigerator.

Columnist note: I often run across interesting quotes and quibbles that I believe our readers might find helpful or uplifting, funny or thought-provoking. They might not have a thing to do with the kitchen, but beginning this week, Lovin’ Spoonful presents Food For Thought:

“What you don’t see with your eyes, don’t witness with your mouth.” — Jewish proverb.

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