Use the V-Shaped Cutter to put a little Halloween twist on classic stuffed peppers (a tasty combo of onion, cheese and ground beef) so that they resemble jack-o-lanterns.
- 1 medium onion, chopped
- 3 tbsp Tex-Mex Rub
- 1 lb 90% lean ground beef
- 4 oz grated Colby and Monterey Jack cheese blend (about 1 cup shredded)
- 4 medium orange bell peppers
Yield: 4 servings
Preheat oven to 400°F. Place onion, rub and beef in Classic Batter Bowl. Microwave, uncovered, on HIGH 4-5 minutes, breaking meat into crumbles using Mix ‘N Chop. Drain, if necessary. Stir in cheese. Cut tops off peppers and set aside; remove seeds from pepper bottoms. Using V-Shaped Cutter, cut through each pepper to create the eyes and nose. Using Petite Paring Knife, complete the cut at the bottom of each triangle to finish the eyes and nose. Cut a straight line and a curve below joining with it to make a thin half-moon for the mouth. Place peppers on prongs of BBQ Veggie Rack and place rack on Large Sheet Pan. Using Medium Scoop divide filling evenly between peppers. Place tops on peppers and secure with a toothpick. Bake 20-22 minutes or until peppers are softened.
These tasty cheese ball invaders with personality come together at light speed. Make funny faces with slices of string cheese, olives and pretzels. They’re out of this world!
- 1 pkg (8 oz) cream cheese
- 8 oz cheddar cheese
- 4 slices bacon, cooked, crumbled
- 1 stick mozzarella string cheese, cut into thirds
- ½ cup black olives
- 10 pretzel sticks
Yield: 10 cheese balls
Microwave cream cheese in Classic Batter Bowl, uncovered, on HIGH 30-60 seconds until or softened. Grate cheddar using Microplane® Adjustable Coarse Grater. Add bacon and half of the cheddar to batter bowl; mix well. Place remaining cheddar in Coating Tray. Using Medium Scoop, form cheese mixture into balls and coat each one in shredded cheese. Slice string cheese and olives into rounds using Egg Slicer Plus®. For the eyes, cut a few olives into quarters and “glue” to the cheese rounds using some of the cheese mixture in the batter bowl. Break pretzel sticks in half and glue to the back of the eyes. Insert two pretzel halves into cheese ball to form the eyes. For the mouth, cut an olive slice in half and glue to the face.
These scary fun “applewiches” are a simple, healthy, Halloween snack.
- 1 medium apple
- ¼ cup creamy peanut butter
- 25 mini marshmallows
Cut apple into wedges using Apple Wedger and discard core. Using Scoop & Spread, spread peanut butter along one side of each apple slice. For “teeth”, place five marshmallows in the peanut butter on five of the apples (closer to the skin side of the apple). Press the remaining five apple slices down onto the marshmallows to form a “sandwich” resembling a mouth.
Tip: For scary vampire teeth, substitute whole blanched almonds for marshmallows.
Show off a new use for the Microwave Egg Cooker — spider cakes! Serve them up at a costume party. Trust us, they only look creepy.
- Vegetable oil
- ½ pkg (15.25-16.5 oz) devil’s food cake mix (about 1 2/3 cup cake mix)
- ½ cup sour cream
- 1 egg
- 1 cup semi-sweet chocolate morsels
- 1 tsp vegetable oil
- 64 pretzel sticks
Yield: 4 spider cakes
Brush Microwave Egg Cooker with vegetable oil. Combine cake mix, sour cream and egg in Classic Batter Bowl; mix until blended. Using Medium Scoop, place 3 rounded scoops of batter into each well of Egg Cooker. Microwave, uncovered, on HIGH 2-2 ½ minutes or until centers are firm and spring back when pressed. Carefully loosen sides with releasing tool of Single Servings Pan. Invert cakes onto Stackable Cooling Rack. Wipe out wells of Egg Cooker with damp paper towels. Repeat with oil and remaining batter. Cool cakes completely. Microwave chocolate and 1 tsp oil in Coating Tray, uncovered, on HIGH about 60 seconds, stirring halfway through. To make 32 spider legs, coat all pretzel sticks in chocolate. Arrange 2 pretzels at a time, on Large Sheet Pan lined with waxed paper, in a “V” shape so that the ends of two pretzels dry together. Place in freezer until chocolate sets. Insert four legs into each side of cakes to form a spider.
After-school snacks get a spooky makeover. These Mummy Dogs are a fun, Halloween-themed take on a traditional corn dog. Plus, they’re not just for kiddos — they’re perfect for toting to your next costume party.
- 8 hot dogs
- 1 package (8 oz) refrigerated seamless crescent dough
- Yellow mustard
Yield: 8 mummy dogs
Preheat oven to 350°F. Unroll dough and use Pizza Cutter to cut 8 even strips. Wrap one strip around each hot dog to resemble mummy wraps, leaving one small space at the top for the eyes. Place on Small Sheet Pan; bake 12-14 minutes or until golden brown. Squeeze 2 small dots of mustard onto hot dog for "eyes".
Fudge the Rules
This sweet treat isn’t just for Christmastime anymore. Prepare a batch or two of this candy corn-themed fudge for a new take on Halloween candy.
- 3 cups white chocolate morsels
- 1 can (14 oz) sweetened condensed milk
- 15 drops yellow food coloring
- 10 drops red coloring
Yield: 72 pieces
Microwave chocolate and condensed milk in (3-cup) Silicone Prep Bowl, uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. Line Loaf Pan with waxed paper and pour in one-third of the fudge mixture into pan, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds. Add yellow food coloring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls. Add red food coloring to mixture in one of the prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes. Pour yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows with Pizza Cutter. Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator.
Put a fresh twist on jack-o’-lantern centerpieces. Cut a 1-in. (2.5-cm) slice off the bottom of a cantaloupe or honeydew melon to form a flat base. Use the Large Scoop to clean out the melon. Create a dastardly face design with the V-Shaped Cutter. Invert the melon over a lit votive candle on a heat-safe platter.
Haunting graveyard landscapes, silly spider cupcakes, monstrously funny brownie faces – the possibilities are endless with a few simple tools. All it takes are a Brownie Pan, Muffin Pan, Deluxe Mini-Muffin Pan, Decorator Bottle Set, Small Spreader, Stackable Cooling Rack and a little creative cookie and candy placement.
Skip the ho-hum plastic pumpkin. This year, display Halloween candy in a creative centerpiece using the Trifle Bowl. Simply fill with a variety of Halloween-themed candy and arrange as you see fit. We suggest using candy corn, orange and black jelly beans or Reese's® Pieces.