Halloween Spider Cookies

It doesn’t do any good to argue.  Be kind.  –Richard G. Scott

Recipe and photo from:tasteofhome.com

Ingredients

  • 1 package (18-1/4 ounces) chocolate fudge cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 can (16 ounces) chocolate frosting
  • Shoestring black licorice, cut into 1-1/2 inch pieces
  • 1/4 cup red-hot candies

Directions

  • In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls.
  • Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
  • Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider. Yield: about 2 dozen.
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Halloween Spider Cupcakes

Your problem isn’t the problem. Your reaction is the problem. ~Anonymous

 

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 pound black shoestring licorice
  • 1 (16 ounce) can white frosting
  • 48 pieces candy corn
  • 48 cinnamon red hot candies
  • 1/4 cup orange decorator sugar
  1. Prepare cupcakes according to package directions. Let cool completely.
  2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn’t set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Halloween Mummy Dogs

 

  • 1 roll/pkg Pillsbury Breadstick dough (12 count)
  • 12 hot dogs

1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin breadstick strips around it). Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.    2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Or use Little Smokies:

2 (8 ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
48 cocktail-sized smoked link sausages or hot dogs
Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.