OREO Spiderwebs

Prep Time: 10 mins    Total Time: 10 mins    Makes: 1 serving

Ingredients

• 3 OREO Cookies
• 3 small candy spiders

Preparation

• Twist the top and bottom halves of each cookie in opposite directions to separate the cookie halves, leaving all the creme on one half of each cookie.

• Draw the outline of a spiderweb lightly in the creme using a toothpick or wooden skewer.

• Freeze 5 min.

• Use a small metal spatula, clean flat-sided paint brush or toothpick to carve out the creme from the lines of the spiderweb as shown in the photo. Carefully remove the excess creme, then reserve for later use.

• Use some of the reserved creme to attach the candy spiders to the cookies.

Tips

Hints on Twisting the Cookies Apart

Twist the cookies apart gently in a back-and-forth motion to release one cookie half from the creme or you can use a small metal spatula to scrape the creme close to one half of the cookie. Any creme remaining on the plain cookie halves can be spread onto the creme-topped cookie halves. If desired, you can scrape off and discard any creme smudges with the spatula, skewer or toothpick.

Make it Easier

Use different sizes of round pastry tips to easily create the curved lines in the spiderweb before removing the excess creme as directed. Or to make it easier, use black gel or icing to draw the spiderweb lines on the icing instead of scraping off the icing as directed in the recipe.

Special Extra

After carving the spiderwebs, press the cookie halves, creme sides down, into white, orange or purple colored sugar. Gently shake the cookies to remove any excess sugar.

OREO Graveyard Cake

Prep Time: 45 mins    Total Time: 1 h 15 mins    Makes: 18 servings

Ingredients

• 19 OREO Cookies, divided
• 1 pkg. (2-layer size) devil’s food cake mix
• 1 can (12 oz.) ready-to-spread fluffy white whipped frosting, divided
• 1 tsp. bone and skull shaped Halloween sprinkles, divided

Preparation

• Heat oven to 350°F.

• Cover bottoms of 2 (8-inch) round pans with parchment; spray with cooking spray.

• Chop 8 cookies. Prepare cake batter as directed on the package; stir in chopped cookies. Pour evenly into prepared pans.
• Bake 24 to 29 minutes or until a toothpick is inserted in the center comes out clean. Cool for 10 minutes. Remove cakes from the pans, onto wire racks and cool completely.

• Use 2 Tbsp. of the frosting and 1/4 tsp. of the sprinkles to decorate 3 of the remaining cookies to resemble tombstones.
• Crush remaining cookies. Place 1 cake layer, top side down, on serving plate; spread with half of the remaining frosting. Top with remaining cake layer, top side up. Spread top of cake with remaining frosting. Top with crushed cookies, letting some of the crumbs to fall onto the plate. Lightly press crumbs into the frosting on the cake to secure.
• Stand decorated cookies on top of cake, pressing gently into the frosting to secure. Scatter the remaining sprinkles around tombstone cookies.

Tips

Special Extra

Spoon 1 cup whipped topping into a decorating bag fitted with a large round tip. Use to pipe whipped topping onto cake to resemble ghosts. Add candy button eyes to the ghosts.

Variation

Prepare cake batter into 13×9-inch pan sprayed with cooking spray instead of the round pans. Bake in 350°F oven for 26 to 31 minutes or until toothpick inserted in center of cake comes out clean; cool completely. Spread the top of the cake with frosting. Stand decorated tombstone cookies into frosting as directed; add crushed cookies and sprinkles. If desired, decorate additional cookies with additional frosting and sprinkles to place on cake.

Food Facts

Trim rounded tops off cake layers if necessary to make layers level before using them as directed. Discard trimmings or reserve for snacking.

Nutrition Information per Serving: 290 Calories, 13 g Total Fat, 5 g Saturated Fat, 0 g Trans Fat, 30 mg Cholesterol, 330 mg Sodium, 40 g Total Carbohydrate, 1 g Dietary Fiber, 25g Total Sugars (Includes 25 g Added Sugars), 3 g Protein

CHIPS AHOY! Dracula Teeth

Prep Time: 30 mins    Total Time: 30 mins    Makes: 8 servings

Ingredients

• 52 miniature marshmallows, divided
• red food coloring
• 1 cup ready-to-spread white frosting
• 16 CHIPS AHOY! Cookies

Preparation

• Cover plate with waxed paper. Cut each of 4 marshmallows into 4 lengthwise pieces. Place 2 drops of food coloring in a small bowl. Dip 1 end of each cut marshmallow, 1 at a time, into food coloring; place on a prepared plate. Reserve for later use.

• Mix frosting and 1/4 tsp. food coloring until blended. Spread onto flat sides of cookies.

• Place 6 of the remaining marshmallows, side-by-side, around front edge of each of 8 cookies; cover with remaining cookies, frosting sides down, pressing back sides of cookies together to resemble the mouth as shown in the photo.
• Press 2 of the reserved marshmallows into each mouth for the fangs.

Tips

Substitute

Use 16 slivered almonds to make fangs instead of the 4 cut marshmallows.

Nutrition Information per Serving: 280 Calories, 11 g Total Fat, 3 g Saturated Fat, 0.5 g Trans Fat, 0 mg Cholesterol, 150 mg Sodium, 44 g Total Carbohydrate, 0 g Dietary Fiber, 34g Total Sugars, 1 g Protein

CHIPS AHOY! Pumpkin Gooey Butter Cake

Prep Time: 20 mins    Total Time: 4 h 20 mins    Makes: 36 servings

Ingredients

• 1 cup butter, divided
• 1 pkg. (2-layer size) yellow cake mix
• 4 eggs, divided
• 24 CHIPS AHOY! Cookies, divided
• 1 pkg. (8 oz.) cream cheese, softened
• 1 can (15 oz.) pumpkin
• 2 tsp. pumpkin pie spice
• 1 tsp. vanilla
• 1 pkg. (16 oz.) powdered sugar
• 3/4 cup thawed frozen whipped topping

Preparation

• Heat oven to 350ºF.

• Line 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Melt 1/2 cup butter; pour into a large bowl. Add cake mix and 1 egg; beat with mixer until blended. Press evenly onto the bottom of the prepared pan.

• Top with 15 cookies, placing cookies in 5 rows of 3 cookies each.

• Melt remaining butter. Beat cream cheese and pumpkin in a large bowl until blended. Add pumpkin pie spice, vanilla, melted butter and remaining eggs; beat until blended.

• Add powdered sugar, about 1 cup at a time, to cream cheese mixture, beating on low speed after each addition until blended. Pour evenly over the cookie layer in the pan.
• Bake for 40 to 50 minutes or until edges of the cake are set. (Do not overbake. The center should still jiggle slightly.) Cool completely.

• Refrigerate cake for 3 hours. Use foil handles to remove cake from pan before cutting into squares. Cut remaining cookies into quarters.

• Spoon whipped topping into pastry bag fitted with 1/2-inch round tip. Use to pipe small dollop of whipped topping onto each cake square, top with quartered cookie pieces.

Tips

Special Extra

Sprinkle whipped topping lightly with additional pumpkin pie spice and/or a candy corn piece before topping with the cookie pieces.

How to Store Leftovers

Store any leftover cake in an airtight container in the refrigerator up to 5 days before serving.

Nutrition Information per Serving: 210 Calories, 10 g Total Fat, 5 g Saturated Fat, 0 g Trans Fat, 40 mg Cholesterol, 150 mg Sodium, 28 g Total Carbohydrate, 1 g Dietary Fiber, 20g Total Sugars (Includes 19 g Added Sugars), 2 g Protein

Have a fang-tastic Halloween! Looking for more treats like these made from your favorite Nabisco products; Be sure to check out My Military Savings and Food & Drink!

Halloween Popcorn Mix

Ingredients:

• Popcorn
• Candy Eyeballs
• OREO Minis
• Halloween Candy Mix (candy corn)
• Reece’s Pieces Candy or M&Ms

Preparation:

1. Prepare popcorn as directed on the package.
2. Crush OREOs into smaller bite size pieces.
3. Mix all ingredients together and enjoy.

Notes:

• You can customize this mix by adding pretzels, sprinkles or peanut butter cups.

I love a good mix of snacks and my whole family loves that they can customize it however they want it! YUM! Happy mixing and snacking!

Next, we have a SPOOK-tacular treat with these creep, but tasty Brownie Bites!

Spooky Halloween Brownie Bites

Ingredients:

• Brownie Bites
• Colored Frosting or Decorating Icing
• Candy Eyeballs
• Sprinkles (Optional)

Preparation

1. Place the brownie bites on a plate.
2. Apply the frosting to the top of your brownie bites.
3. Add candy eyeballs or sprinkles.
4. Store leftover brownies in a sealed container.

Enjoy this spooky season and treat your family and friends to some delicious bites with these easy recipes. You can pick up all the ingredients needed at your local Commissary.

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Ingredients:

• 2 Refrigerated Pie Crusts
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 teaspoons of pumpkin pie spice
• 2 large eggs
• 1 can (15 oz) pumpkin
• 1 can (12 oz) evaporated milk
• 2 refrigerated pie crusts

Directions:

• Prep your pie mix.
  • Mix sugar, salt, & spices in a small bowl.
  • In a large bowl, beat eggs.
  • Stir in pumpkin & sugar mixture to the large bowl.
  • Gradually add evaporated milk.
  • Once fully mixed, set aside.

• Preheat oven to 425°
• Roll out the pie crust. Use a round cookie cutter, drinking glass, or plastic bowl to cut out your mini pies.
• Place circles into muffin pan.
• Pour pie mix into pie shells.

• For the toppings, I rolled out the scraps and used a pizza cutter to cut out blocks.
• Randomly place the blocks on each pie
• Bake at 425° for 15 minutes.
• Lower temperature to 350 and bake for another 30-40 minutes until done. Let cool.

Notes:

• You need the dough to be slightly larger than the muffin pan so it fits up the side. You may have to gather and roll out your dough scraps to get enough.
• Two pie crusts were enough for 12 mini pies and the block toppings.
• While baking, they puffed up quite a bit and I got so nervous the pie would actually swallow the block toppings, but once they cooled and everything settled down, they looked great.
• These would be VERY easy to customize with tiny cookie cutters to make your own pie crust topping. I think the random blocks turned out super cute and BONUS they taste amazing! An easy and fun way to dress up a plain pumpkin pie!

 I hope you try these mini pies to kick off your holiday baking! Whether your family is into Minecraft or not, these are a great treat for any villager!

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Tonight, we have our bowling league Halloween party, and of course, I was asked to bring my “delicious homemade” cupcakes. My secret? They are NOT homemade! I rely on a box for those delicious cupcakes everyone raves about! I love to cook, but there are a few things that I cannot do from scratch – cakes and gravy. A box of cake mix saves the day once again!

Ingredients:

• Box of Cake Mix
• Container of Frosting
• Cupcake Liners
• Halloween Decorations

Directions:

• Mix cake as directed on the box.
• Put into cupcake liners and bake.
• Mix your frosting to desired colors – I went with a darker purple
• Add decorations to the top of the cupcakes

Now for the best part – ENJOY! 

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Where am I getting at with this, you ask? Well… I currently have no yard, I have a very awkward shaped porch, and the gorgeous Halloween and fall decor that I’ve collected from around the world is either completely missing or hidden away in the dark corners of our attic that neither my husband or I can locate. I refuse to buy new decorations (at least until they are all 75% off after this Halloween season) so, we have been winging it with a ton of DIY crafts this season. I do have a fun inflatable, 5 foot witch for the yard that was tucked into our Easter decoration box!? However, we have no yard to set it up in! So I’ve got a porch. A funny looking porch. That’s all I have to work with. So what’s a milspouse to do?!?! You make your own spider webs out of yarn, that’s what! It’s easy, cheap, and you can build it to fit any space that you have.

Supplies:

• White Yarn
• Heavy Duty Tape
• Fake Spiders

Directions:

•  Start out by taping pieces of yarn into an asterisk (*) shape.

• Add more strands through your “X” base diagonally and horizontally, going every which way. Make it as full as you’d like.
• Build the inside of the web
• Cut a decent size of yarn and start doubling your yarn up to start the circle.

• To begin creating the circle, hold the folded end of your strand under one of the pieces of yarn that you already have taped up, towards the center.
• Take the tail end of your strand and feed it through the loop where you folded it to tie itself around the strand that you have taped up.

• Move your double strand from each piece of the web to the next piece, just wrapping around each web strand as you go without securing with any knots.
• When you get to the end and have completed a little circle, just tie off in a knot.
• Repeat with larger and larger circles until you are satisfied with the size of your web!
• Add some fun spiders and just entwine the legs into the yarn. No glue or tape necessary!

Notes:

• I’d suggest taping the yarn to objects that stick out from your porch to give the web some dimension – I taped the yarn to a bench I have instead of taping it straight to the wall, so it would *pop* out at ya!
• When trying to figure out the yarn length, it’s better to have too much than too little.
• I got my spiders from the dollar store!

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I know I mentioned this before, but October is one of my FAVORITE months! Halloween is a favorite holiday of ours and I am also a fan of all things zombies, so it only makes sense that I got creative with all sorts of brains and other body parts for this festive fare!

• I used a bottle of Italian dressing (roasted red pepper Italian to be exact) as the base on the plate.
• Topped the sauce with mozzarella balls – premade or make your own.  
• Top your eyeballs with thinly sliced olives. I used green olives with a pimiento pupil, but black olives would work great too!
• I think next time I’ll marinate the mozzarella balls in the dressing overnight for a more bloodshot look!

• For the main course, we have these CRAZY looking bloody hot dogs fingers.
• I used a small paring knife to make a few slices along the hot dog to resemble two knuckles.
• I simmered the hot dogs in water for about 10 minutes and then used a vegetable peeler to peel the “finger nail” for the finger. EW, right?

• A smattering of ketchup really brings the bloody fingers together on the bun.

• Make cupcakes.
• Inject cupcakes with the raspberry jam for a little surprise when you bite into it. I wish I had cut the centers out a bit more to add more jam so go ahead and do that if you want them deliciously oozy!
• Add 2 heaping tablespoons of powdered sugar to your store bought tub of vanilla frosting to stiffen it up and just a dab of red food coloring to get that pinky brainy color.  

• Frost a base layer on top of the cupcake.
• Pipe two lines down the center of each cupcake and then two rows of squiggles on each side.
• If you don’t have a piping bag and tips, you can use a zipper bag with the corner cut off. EASY!

This dinner and dessert combo was so easy to put together and so much fun to eat. My kids are aware of the zombie craze, so to ask for dessert, I made them walk like zombies and ask for “Brrraaaiinnnsssssss.” It was AWESOME! BONE Appétit my little zombie friends!

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Pumpkin Oranges – Jack o’ Lanterns

Supplies:

• Mandarin Orange Fruit Cups
• Permanent Marker

To get started, open your package of mandarin orange fruit cups and grab your permanent marker!

Draw a pumpkin/jack-o-lantern face on the mandarin orange fruit cup.

These scary (and not so scary) cups are ready to eat and enjoy! I really like that the kiddos can be super creative with these! Plus, I also like that they don’t take me long to make if I wanted to make a whole class set too!

Pumpkin Oranges – Pumpkin Patch Style

Supplies:

• Mandarin Orange Fruit Cups
• Green Construction Paper
• Tape/Glue
• Pencil

Take your fruit cups and flip them upside down.

Cut the green paper into stem shape, and also cut a strip for the vine.

Wrap green paper around a pencil to get the vine shape.

Using tape or glue, attach vines and stems to the fruit cups.

You have just created the sweetest pumpkins from the patch!

ORANGE you glad you found these cute ideas? My family and I had a lot of fun creating these scary, and not so scary, pumpkins and we know you will have a great time creating them as well!

Bonus Notes:

• We really enjoyed this Del Monte® Fruit Cup® Snacks Mandarin Oranges No Sugar Added option!
• You can also us other orange-colored fruits like peaches!

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Supplies:

• Plastic Pumpkin
• Spray Paint
• Mums or Fall Plant

Directions:

1 – Remove the handle.
2 – Spray paint the pumpkin.
3 – Plant!

Best of all, this decoration doesn’t have to come down once Halloween ends. This is perfect to use through Thanksgiving, too!!

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For this BOO-tiful craft, we created fun cotton ball ghosts! With just a few items needed, this could be a fun project for all of your little ghouls and boys!

Supplies:

• Black Construction Paper
• Scissors
• Glue
• Cotton Balls 
• Googly eyes (optional) 

Directions:

In white crayon, draw a ghost shape on a black piece of paper.

Then, cut out the ghost shape. Depending on their level, you may need to help with this step!

Next, grab your cotton balls.

Now it’s time to cover the ghost in glue and apply the cotton balls.

Since the ghost is covered in white, we need to add some eyes.

You can use googly eyes or black construction paper.

Add a mouth, by cutting one out of black construction and glue it on to your ghost.

How SPOOK-tacular did these come out?!?! You can always display these around, or you can add a hole to the black paper and string them up so that they are “flying” in the room!

This type of project is so good for their hand-eye coordination and other fine motor skills! My kiddos LOVED making them and asked me to make a few more to display around the house! When you make these with your kiddos, make sure to tag us on Instagram @MyMilitarySavings!

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It’s finally October!! One of my favorite months with one of my favorite holidays: Halloween! We love the movie Nightmare Before Christmas, so it only made sense for us to have some fun & festive fare for our movie night!  After all, This Is Halloween!

• Take a tub of hummus (or other white-ish dip) and spread it into a shallow bowl or pie pan.
• Add a piece of red cabbage shaped like Pumpkin Hill to place on top of it.
• Serve with chips, pita bread, pretzels, or veggies.

• Roll out a premade refrigerated a pizza crust.
• Using a pizza cutter, slice breadstick strips.
• Loosely tie each end into a knot to resemble a bone.
• Brush on a butter & seasoning mix to each “bone”.
• Bake according to the crust’s directions.
• Serve with Sally’s Worm Warts soup.

• Instead of deadly nightshade, frog’s breath, and worm’s wart in my soup, I used a creamy potato base. (You could also try butternut squash soup.)
• To get the green effect, I blended a bag of fresh spinach leaves with a little bit of water and stirred it in the soup.
• You could always add green food coloring to a creamy soup as well.

• Now, I couldn’t whip up a Nightmare Before Christmas meal without the star of the show, Jack Skellington!
• Grab some sandwich cookies, melted white chocolate, and black gel icing or edible black marker.
• Dip each cookie into the melted chocolate and place onto wax paper to harden.
• To make his face, carefully make dots for eyes, and a line for the mouth, and then use a toothpick to add in the stitching of his mouth.
• Place in freezer for 30+ minutes to allow them to fully harden up.

This was super simple, festive, and the kids loved it! I hope that your family does too! Enjoy these nightmare-ish snacks for your Halloween movie night!

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