Halloween was confusing. All my life my parents said, "Never take candy from strangers." And then they dressed me up and said, "Go beg for it." I didn't know what to do. I'd knock on people's doors and go, "Trick or treat . . . no thank you." -Rita Rudner
Greet your Halloween guests with some of these spooky sweets!
Pumpkin Bread Surprise
Recipe from Kaylin's Kitchen
6 oz. cream cheese, softened
1/3 cup sugar
1 Tbsp. Flour
2 tsp. grated orange zest
1 cup prepared pumpkin
½ cup vegetable oil
1 ½ cup sugar
½ tsp. salt
¼ tsp. cloves
1 tsp. cinnamon
1 2/3 cup flour
1 tsp. baking soda
Preheat oven to 325 degrees. Spray the bottom of two loaf pans with vegetable spray. Beat cream cheese, 1/3 cup sugar, and 1 Tbsp. flour together in small bowl. Add 1 egg, blend well. Stir in orange zest. Reserve. In a large bowl, combine pumpkin, oil, and 2 eggs. Add 1 ½ cups sugar, salt, cloves, cinnamon, 1 2/3 cup flour, and baking soda, combine well. Pour ¼ of batter into bottom of prepared pans. Carefully spread the cream cheese mixture over the batter. Add remaining batter, covering the cream cheese filling. Bake for 1 ½ hours or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes, cool completely and store in refrigerator.
Recipe and photo from Jen at
Green candy melts
Chocolate candy melts or chocolate almond bark
Wilton’s Glittery Gel or prepared gel icing
Place marshmallows on popsicle sticks. Dip marshmallow in melted green candy melts, let set. Dip the top of the marshmallow into chocolate almond bark or chocolate candy melts for the hair, let set. Decorate the “face” using Wilton’s Glittery Gel or prepared gel icing.
Would you like a slice of mud pie?
By Adine Stephens Clark
We’d work and sift our dirt,
My two younger sisters and I.
We used only the finest ingredients,
In making a “lovely” mud pie.
We used old galvanized canning lids,
Would be muffins – if made today.
We stirred and mixed – even put “icing”
On our goodies during make-believe play.
We used seed pods from walnut trees,
Sprinkled on a fresh mud pie.
We would remove the green seeds from long stems,
These made our pies pleasing to the eye.
Often we chipped salt off the cow block,
We never ever did tell our mother;
We’d crush it up – mix with food color,
They were all different from one another.
Sometimes we begged table salt,
Just a small amount from our Grandma.
I don’t recall if these dainty pies,
Our mother ever by chance saw.
We built new play houses,
In the beginning of every spring,
We played there almost every weekday,
I’m sure it was dampened by rain.
We’d carry old boards and half-rotted planks,
Arrange them into a small room.
The dirt floor was kept very neat and tidy,
With the help of an old fallen apart broom.
Recipe for making these delicious mud pies:
Stir cup of water into dirt until thick.
This mixture will become dark as chocolate,
But remember the spoon you don’t want to lick!
I don’t remember everything about our play house,
The years have certainly flow rapidly by.
But I can still see all those pretty mud pies,
Prepared by my two sisters and I.
Mississippi River Mud Cake
Recipe from the kitchen of Deborah Vincent
1 cup butter
2 cups granulated sugar
¼ cup cocoa powder
¾ tsp. salt
1 ½ cups all-purpose flour
1 tsp. vanilla
1 ½ cups flaked coconut
1 ½ cups chopped pecans
9 oz. mini marshmallows or 1 container marshmallow cream
Preheat oven to 350 degrees. Cream together butter and sugar. Beat in eggs, one at a time. Sift together the cocoa, salt, and flour; add to egg mixture. Stir in vanilla, coconut, and chopped nuts. Pour batter into greased and floured 9”x13” baking pan. Bake for 30 – 35 minutes. Remove from oven and spread with mini marshmallows or marshmallow cream while the cake is hot. Let cake cool, then frost.
Mississippi River Mud Cake Frosting
1/3 cup cocoa powder
½ cup butter, softened
½ tsp. vanilla
1/8 tsp. salt
1/3 cup light cream or milk
1 1-lb. box confectioner’s sugar
Beat together ingredients until fluffy. Spread over marshmallow layer on cake.