The Gift Closet: Make It Monday

I have been busy scouring the net for cute Halloween recipes to take to a Halloween party Saturday night. Thought I'd share a few with you for Make It Monday. :)

Hot Spiced Cider from Betty Crocker.com This sounds soothing to my scratchy throat as well!

Prep Time: 15 min
Total Time: 15 min
Makes: 6 servings (1 cup each)

6	cups apple cider
1/2	teaspoon whole cloves
1/4	teaspoon ground nutmeg
3	cinnamon sticks

1.	In 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.
2.	Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.

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I'm all about simple, and these look like they would be fairly easy to make:

Witches' Hats from Betty Crocker:

Make this "spook-tacularly" easy cookie for Halloween parties or treats!

Prep Time: 15 min
Total Time: 15 min
Makes: 32 cookies

32	Hershey's® Kisses® milk chocolates, unwrapped
1	package (11 1/2 ounces) fudge-striped shortbread cookies (32)
1	tube (4.25 ounces) orange or red decorating icing

1.	Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2.	Pipe decorating icing around base of milk chocolate candy.

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Candy Corn Cookies

Nibble away on sweet cookies that make you think you're eating candy.

Prep Time: 1 hour 0 min
Total Time: 2 hours 30 min
Makes: About 9 1/2 dozen cookies

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

1.	Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2.	On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3.	Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4.	Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5.	Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.