Week 7: Bake/Make/Cook Day Saturday!

Saturdays are set aside to spend some quality, fun time in the kitchen with your child

Frightfully Easy Ghosts and Cutie Bugs

And

Peanutty Halloween Cookie Pizza

Frightfully Easy Ghosts and Cutie Bugs

• 8 oz. vanilla-flavored candy coating, cut into pieces
• 8 oz. chocolate-flavored candy coating, cut into pieces
• 1 package(1 lb) peanut-shaped peanut butter-filled sandwich cookies
• 32 miniature semisweet chocolate chips
• 16 regular-size semisweet chocolate chips
• 32 small pretzel twists
• 32 miniature candy-coated chocolate baking bits

1. Line cookie sheets with waxed paper.  In 2(1-Quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.
2. Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating.  Coat and decorate a few cookies at a time as coating sets up quickly.  For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off.  Place cookies, coated side up, on cookie sheets.
3. For each ghost, place 2 miniature chocolate chips on each coated cookie to look like eyes and 1 regular chocolate chip for the mouth.  Let stand 10 minutes until set.
4. For bugs, cut pretzels into curved pieces for legs.  Dip one end of each curved piece in chocolate coating.  Cut 2 short pieces for antennae.  Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie.  Place 2 candy-coated baking bits near antennae for eyes.  Let stand 10 minutes until set.
5. Makes 32 cookies.

Tips: If the mixture is too thick for dipping, stir in melted shortening, a teaspoon at a time, to thin the mixture.

Peanutty Halloween Cookie Pizza

• 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
• 1/2 cup creamy peanut butter
• 1 cup Halloween-colored candy-coated chocolate candies (reese's pieces)
• 1/2 cup dry-roasted peanuts
• 1/4 cup vanilla creamy ready-to-spread frosting

1. Heat oven to 350 degrees.  Line 12-inch pizza pan with foil; grease foil with shortening.  Break cookie dough into 2-inch pieces; arrange evenly in pan.  With floured fingers, press to form crust.
2. Bake 16 to 18 minutes or until deep golden brown.  Cool completely, about 30 minutes.
3. Use foil to lift crust from pan.  Carefully remove foil from crust; place crust on serving platter or try.  Spread peanut butter over crust.  Sprinkle with chocolate candies and peanuts.
4. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle.  Transfer to small resealable food-storage plastic bag.  Cut small hole in 1 corner of bag; drizzle over cookie pizza.  Cut into wedges or squares.
5. Makes 16 servings.

Tips: Pipe the frosting in a spider web design.

Week 7: Bake/Make/Cook Day Saturday!