Trick or Treat Cheesecake

1 1/2 cups crushed chocolate wafer cookies (about 25 cookies)

1/3 cup sugar

1/3 cup butter or margarine, melted

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk (not evaporated)

3 eggs

2 teaspoons vanilla

20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
• In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
• Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.

Nutty Ghosts

Ingredients

Nutter Butter Cookies

Almond bark or white chocolate

Black icing or mini chocolate chips

Preparation

Melt almond bark or chocolate. Dip cookies in melted bark/chocolate. Place on wax paper and pipe on two black eyes or use chocolate chips.

Source: ourbestbites.com

Cheesy Fingers

Ingredients

String cheese, cut in half to make two short pieces

Slivered almonds

Cream cheese

Preparation

Use the flat side of a knife to make knuckle marks on the cheese. Use a knife to shave off just a bit of the cheese at an angle before attaching the almond to make it look more like the tip of a finger. Attach slivered almonds with a dab of cream cheese for the nails.

Source: ourbestbites.com

Bones N' Blood

Ingredients

Pkg of refrigerated breadstick dough

Marinara sauce

Preparation

Cut breadstick dough into strips. Use scissors to snip the ends into two pieces and roll them down to make the bone shape. Serve with "bloody" marinara. For extra flavor, sprinkle with garlic and Parmesan before baking.

Source: ourbestbites.com

Mummy Dogs

Ingredients

Hot Dogs

Crescent Rolls

Mustard or ketchup

Preparation

Cut crescent roll dough into thin strips and wrap around hot dogs. Bake according to crescent package directions and use ketchup or mustard for eyes. Can cut hot dogs in half to make them bite-sized.

Source: ourbestbites.com

Witch Brooms

Ingredients

One pkg peanut butter cookie mix, prepared as directed with 2 tblsp added flour

Large pretzel rods

Preparation
Use cookie dough to form a broom shape around the end of a large pretzel rod. Use a tooth pick to make indentations in the cookies. If your cookies spread too much during baking, use a knife to trim the edges when they come out of the oven and are still warm. Decorate as desired.

Source: ourbestbites.com

Witches' Hats

Ingredients

Hershey's Kisses, opened

Keebler Fudge Strip cookies

Small tubes of ready-made frosting

Preparation

Place a Hershey's Kiss on top of a Keebler Fudge Strip Cookie and you have a little hat. Using the little tubes of frosting, pipe a ring around the outside of the bottom of the kiss and press onto the cookie. It will squeeze out and make the ring around the kiss. Then pipe on a small bow.

Source: ourbestbites.com

Dirt Cake

INGREDIENTS
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

DIRECTIONS
1. Chop cookies very fine in food processor. The white cream will disappear.
2. Mix butter, cream cheese, and sugar in bowl.
3. In a large bowl mix milk, pudding and whipped topping together.
4. Combine pudding mixture and cream mixture together.
5. Layer in flower pot (or casserole dish), starting with cookies then cream mixture. Repeat layers.
6. Chill until ready to serve.

I usually bury gummy worms in it.