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

Fruity Candy Popcorn {AKA Jello Popcorn}

Ingredients
8 cups popped popcorn
1/4 C butter (that's half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preparation
Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside.

Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine. Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You'll start off with a mixture that's sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it's super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes. Some flavors of jello have more mix than others. For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it's just soft and gooey, but definitely bake it if you're going to pack it up for giving, or serve it as party food so it will be light and crunchy.

No Bake Peanut Butter Pie

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
Fudge
24 Peanut butter cookies
5 TBSP melted butter

DIRECTIONS
1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

2. Crush cookies in food processor. Add melted butter. Press mixture into pie tins as the crust.

3. Spread Fudge layer over the crust.

4. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Chocolate Peanut Butter Passion Bars

1/3 c Vegetable Oil
2 eggs
1 box ghiradelli triple chocolate brownie mix
1 c chopped peanuts

Filling:
14 oz sweetened condensed milk
1/2 c peanut butter

1. Preheat oven to 350 and grease a 9X13 pan

2. Mix oil, eggs, brownie mix and peanuts.

3. Press 1/2 the brownie mix into the pan and reserve the other half for the topping.

4. Mix together peanut butter and condensed milk and spread evenly over brownie.

5. Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer.

6. Bake 30 min or until top is set. Cool and cut into squares

Potato Latkes

Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil

Directions
1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.

2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.

3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with either applesauce or sour cream.

Popcorn Cake

Ingredients
4 quarts popped popcorn
1 pound candy-coated chocolate pieces
1 cup peanuts
1/3 cup vegetable oil
1/2 cup butter
1 pound marshmallows

Directions
1. Mix popcorn, M&Ms, and peanuts in large bowl.

2. Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.

3. Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.

4. To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Chicken Parmesan

4 chicken breasts

1/2 c bread crumbs

1/2 c parmesan cheese

1 tsp Italian seasoning

1 egg

26 oz jar pasta sauce

1 c mozarella cheese

1 lb Pasta

1. Cut breasts in half so they are thin. Place (1 at a time) in a ziploc bag and pound with a rolling pin until thin.

2. Spray crockpot.

3. Mix egg in one bowl and bread crumbs, parmesan, italian seasoning in another.

4. Dip chicken in egg and then dry mixture. Place on the bottom of crockpot.

5. Cover chicken with sauce. Cook on High for 4 hours.

6. Cook pasta al dente.

7. Turn off and sprinkle mozarella over chicken. Cover and let cheese melt.

8. Serve over pasta.