Ingredients:

1 package oreo cookies, crushed
2 cups cold milk
1 package chocolate instant pudding mix
1 small container cool whip topping, thawed
1 package gummy worms

Procedure:

Put cookies into a zipper style bag and close tightly. Using a rolling pin, roll and crush the cookies until crumbly. Set aside. In a large bowl, pour the milk and chocolate instant pudding mix. Whisk well until all of the pudding mix is dissolved. Let stand 5 minutes. Add the Cool Whip and 1/2 of the crushed cookies. Stir until well blended. Place a large spoonful of crushed cookies into the bottoms of the plastic cups. Add the pudding mixture on top of that until the cups are 3/4 full. Add 1 large gummy worm so that it is half in the cup and 1/2 hanging out of the cup. Spoon in more crushed cookie around the worm to hold it in place. Can top with Cool Whip if desired. Serve chilled. You can use as many worms in the pudding as desired.

Ingredients:

1 bag of microwave popcorn, popped
2 cups bugle shaped corn snacks
2 cups small pretzels, sticks or braided
1 cup peanuts
1/3 cup butter
3 tablespoons sugar
1 cup candy corn
1 1/2 cups orange and black holiday M&M candies

Procedure:

In a large bowl, combine popcorn, corn snacks, pretzels and peanuts. In a saucepan, melt butter. Stir in sugar until dissolved. Pour butter mixture over the popcorn mixture and stir gently to coat. Gently toss in M&M’s and candy corn.

Ingredients:

1 16.3- to 18-ounce roll or package refrigerated peanut butter cookie dough, cut into 1/4-inch slices
3/4 cup semisweet chocolate pieces
1/4 cup creamy peanut butter
assorted candies
dry-roasted peanuts
hot fudge or chocolate ice cream topping

Procedure:

Line a 12- to 13-inch pizza pan with foil; grease foil and set aside. Press cookie dough slices into prepared pan to within 1 inch of the edge of the pan. Shape a pumpkin stem in dough. Bake in a 350 degree F oven for 15 to 20 minutes or until browned and center appears set. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand for 5 minutes. Gently spread chocolate and peanut butter over warm crust; mixture will swirl slightly. Top with candies, peanuts and fudge topping to make a pumpkin face. Chill for 1 hour or until chocolate mixture is set. Cut into wedges to serve. Makes 16 servings.

Ingredients:

8 medium apples, green or red
2 3/4 cups sugar
1 1/4 cups light corn syrup
1 1/2 cups water
1 teaspoon vanilla
15 drops red food coloring

Procedure:

Wash and dry apples, remove stems and insert a wooden stick into the bottom (not stem end) of the apples; approximately 2/3 of the way into the apple. Set apples aside.
In saucepan, combine sugar, corn syrup and water. Heat slowly on low heat, stirring constantly. Once mixture starts to boil, stop stirring and leave boiling until candy mixture reaches 300°F on a candy thermometer, or until a small amount of mixture dropped into cold water separates into breakable threads. Remove from heat and stir in food coloring. Wait until mixture stops bubbling, then add vanilla, mix well. Dip each apple into the mixture while mixture is still hot, swirl to cover apple evenly. You will need to work fast to get all the apples dipped before mixture becomes too hard. Place dipped apple on greased cookie sheet or greased wax paper.