Goblin Pies Recipes

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats, cereal, orange slices and chips or raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a fork. Decorate with raisin or chocolate chip eyes and orange slice mouths. Bake at 350° for 10-14 minutes. Cool on wire racks.

Steps:

• Press wonton wrappers into muffin cups. Bake at 350° for 5 minutes or until lightly browned., Meanwhile, in a large skillet, cook sausage and beef over medium heat until no longer pink; drain. In a large bowl, combine the cheese, mayonnaise, sour cream, milk, salad dressing mix and meat mixture. Spoon 2 tablespoonfuls into each wonton cup., Bake at 350° for 5-7 minutes or until heated through. Add faces with olives, radish slices, onions and pieces of cucumber peel. Serve warm.

Steps:

• Heat oven to 350°F Line 2 baking sheets with parchment paper.
• COOKIES: In a medium bowl, whisk together flour, soda, baking powder, salt and cinnamon, Set aside.
• In large bowl, combine butter, and brown sugar. Use and electric mixer on medium to beat until fluffy, 3-4 minutes. Beat in eggs and vanilla.
• Add pumpkin and mix to combine. Reduce mixer to low, then add flour mixture and buttermilk alternately, beginning and ending with flour.
• Add orange food coloring, then beat until evenly blended.
• Portion16 mounds of batter (1/4 cup each) onto prepared baking sheets, leaving 2 inches between each.
• Bake , rotating sheets top to bottom and front to back halfway through, until light golden brown and a toothpick inserted at the center comes out clean, 10-12 minutes.
• Transfer cookies to a cooling rack and cool completely.
• FOR FILLING: When cookies are completely cool, prepare filling. In a large bowl, comine butter and powdered sugar. Use an electric mixer on medium to beat until smooth (it will look crumbly at first). Beat in vanilla and salt.
• Add marshmallow and beat until smooth, then add green food coloring and beat until evenly colored.
• To assemble, arrange 8 cookies on the counter, flat sides up. Divide filling evenly among cookies, about 1/2 cup per cookie, and spread in an even layer.
• The filling can also be piped onto the cookies.
• Place a second cookie, flat side down, over filling on each. If you store the pies in the refrigerator, remove them about 1 hour before serving.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix brownie mix, water, oil and eggs until blended. Spread in pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack. Crumble brownies; press in bottom and up sides of 10-inch glass deep-dish pie plate.
• In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on medium speed until creamy and smooth. Add remaining 1/4 cup milk and the pudding mix; beat on low speed until smooth. Stir in 1 1/2 cups of the whipped topping, 1 cup of the chopped candies and the food color. Spread over brownie layer. Refrigerate 8 hours or until firm.
• Serve pie with a dollop of whipped topping. Sprinkle with remaining chopped candies.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs. Line cookie sheet with waxed paper. Crumble 6 cupcakes into large bowl; stir in 1/4 cup of the frosting. Shape into 18 (1-inch) balls; place on cookie sheet. Freeze 15 minutes or until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Using fork, dip cake balls in melted candy; tap off excess. Return to cookie sheet; refrigerate.
• Line second cookie sheet with waxed paper. Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe 18 "horns" and 36 "wings" onto cookie sheet. Let stand until set.
• In small bowl, mix remaining 2 3/4 cups frosting and the food color. Pipe frosting onto cupcakes. Top each with cake ball. Use melted candy to attach horns and candy eyes to cake balls. Insert wings into frosting.