Ah, the sweet, sweet symphony of a Candy Corn Jello Shot, a masterpiece that’s as delightful to behold as it is to devour! We’ve got the bottom tier, the classic yellow layer, so vibrant and warm. The middle tier is a pumpkin orange with a citrus vibe. And let’s not forget the grand finale, the pièce de résistance: a fluffy whipped cream topped with an actual candy corn. Oh, the tangy, boozy bliss that comes with the “BER” Months!

Now, let’s break it down. First, we need to make the lemon Jello by boiling two cups of water. We will then take that off the heat and mix in the Jello powder, one cup of cold water, and one cup of vodka. Divide the now mixed yellow liquid equally into 10 to 12 plastic shot glasses. These need to cool for four hours in the refrigerator. Second, after the four hours, we need to make the orange Jello by boiling two cups of water. We will then take that off the heat and mix in the Jello powder, one cup of cold water, and one cup of vodka. Divide the now mixed orange liquid equally into the same 10 to 12 plastic shot glasses. These also need to cool for four hours in the refrigerator. Third, after these are done cooling for another four hours they are ready to consume. Simply top with whipped cream and the candy corn and hand out to the party attendees!

To make these Candy Corn Jello Shots simply collect the ingredients and follow the instructions. The items needed to make these Candy Corn Jello Shots are:

• 2 large boxes lemon Jello
• 2 large boxes orange Jello
• 1 can whipped cream
• 2 Cups of Vodka
• 6 Cups of Water
• Candy corn (for decoration)
• Pot for boiling water
• Plastic Shot Glasses
• Recipe

Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!

Disclaimer:

For Responsible Adults of Legal Drinking Age
This recipe and all related content are intended for legal-aged adults who consume alcohol responsibly. We do not support underage drinking, excessive consumption, or the abuse of alcohol in any form.
Please consider the following:

• Do not drink and drive. Alcohol impairs your ability to drive a car or operate machinery safely. Arrange for a designated driver or use a ride-sharing service.
• Pregnant women should not drink. The Surgeon General advises that women should not consume alcoholic beverages during pregnancy because of the risk of birth defects.
• Pace yourself and stay hydrated. Space out your alcoholic drinks and alternate them with water.
• Know your limits. The effects of alcohol vary from person to person. Consider your own health, weight, and tolerance, and do not drink on an empty stomach.
• This is not medical advice. Consult a doctor if you have health conditions or take medications that may interact with alcohol.
• Enjoy responsibly and in moderation.

Candy Corn Jello Shots

• Servings: 12
• Time: 8 hours
• Difficulty: easy
• Print

Credit: Oriental Trading’s Fun365

Ingredients

• 2 large boxes lemon Jello
• 2 large boxes orange Jello
• 1 can whipped cream
• Vodka
• Candy corn (for decoration)

Directions

1. Prepare lemon Jello with 2 cups boiling water, 1 cup cold water and 1 cup vodka .
2. Divide Jello into shot glasses and let chill in fridge for 4 hours.
3. Prepare orange Jello with 2 cups boiling water, 1 cup cold water and 1 cup vodka .
4. Divide Jello into shot glasses on top of the yellow layer and chill again for 4 hours.
5. Top with whipped cream and candy corn when ready to serve.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Ah, the sweet embrace of fall as we travel through the “BER” Months, when the air cools and the spooky foods come out to play. Enter: the Eyeball Donut. These ghastly goodies are a must-try for those who crave a little horror with their morning sugar rush. Picture this: a fluffy, powdered donut staring back at you with a goblin-green jelly eye that seems eerily alive. But don’t let their monstrous appearance fool you, these treats are as delightful as they are disturbing. So, grab your apron and your sense of humor and start making Eyeball Donuts to the glorious music of the Monster Mash.

To make these Eyeball Donuts, you only need four ingredients. Firstly, snatch up some mini powdered donuts, as they’re the foundation for our spooky snacks. These bite-sized beauties are already dressed to the nines in their snowy white powdered sugar, but we’re about to give them a Halloween makeover that would make even the most stoic pastry chef quiver with excitement. Next, you’ll need round brown candy-coated chocolates. They’re like the pupils of our edible orbs, providing a rich, chocolatey center that will keep the little ones guessing until the first bite. To make the iris of the eyeball, you’ll need round gunny candies. These are the perfect base for the candy-coated chocolates to sit inside . Lastly, you will need red decorator icing, which is the crimson lifeblood of the eye, adding the finishing touch of terror.

Now, let’s get down to the nitty-gritty of creating these eye-popping pastries. Begin by using the icing to glue the brown candy-coated chocolates on top of the round gummy candies. You want to press just firmly enough to create a snug fit, but not so much that you flatten the poor thing. With your candy pupils in place, its time to add the veins to the eyeball by making red squiggles on the donut with the icing. Once the veins are done, use a little icing to glue the iris to the donut. Let them sit to allow the icing to dry. You now have a delectable spooky eyeball donut

Grab the recipe below by clicking print Then make and eat!

Eyeball Donuts

• Servings: 1 dz
• Time: 5 min
• Difficulty: Easy
• Print

These ghastly goodies are a must-try for those who crave a little horror with their morning sugar rush.

Credit: Oriental Trading’s Fun365

Ingredients

• Mini Powdered Donuts
• Round Brown Candy-coated Chocolates
• Round Gunny Candies
• Red Decorator Icing in a tube

Directions

1. Use red decorator icing to pipe the eyeball veins onto the mini powdered donuts
2. Assemble the eye pupil by using the icing to glue the brown candy-coated chocolates on top of the round gummy candies.
3. Glue the complicated pupil to the mini frosted donut.
4. Allow time for your icing to set. Then eat.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Imagine, if you will, a cocktail that’s so vibrant it could make a jack-o-lantern blush. A libation so potent it could scare a pumpkin spice latte back into summer. Ladies and gentlemen, gather ’round, for I present to you the pièce de résistance of the “BER” Month concoctions: the Bloody Red Rum Sangria. This isn’t your grandmother’s wine cooler, this is a beverage that struts in like a zombie with a vendetta, flaunts its flavors like a clan of dwarves dressed in new armor storming the gates of an opposing kingdom, and leaves you feeling warm and fuzzy, which is a weird but welcoming sensation.

Now, let’s dive into the cauldron of this crimson delight. The base is a rich and robust blend of your favorite red wine and a spicy rum, This pair will whisper the promise of sweetness before slapping you with a hint of heat. Since blood doesn’t have to come from a pint, In a large punch bowl, mix this pair with some fresh lime juice, triple sec, and simple syrup. Add a couple of orange and lime slices for a touch of citrus, because even in the face of the undead, a little vitamin C is essential.

To make these Bloody Red Rum Sangria simply collect the ingredients and mix them together.

The items needed to make these Bloody Red Rum Sangria are:

• 1 750ml bottle of spiced rum
• 1/2 bottle favorite red wine
• 6 oz. fresh lime juice
• 6 oz. triple sec
• 6 oz. simple syrup
• 2 limes, sliced in thin wheels
• 2 oranges, sliced in thin wheels
• Punch bowl
• spatula
• Recipe

Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!

Disclaimer:

For Responsible Adults of Legal Drinking Age
This recipe and all related content are intended for legal-aged adults who consume alcohol responsibly. We do not support underage drinking, excessive consumption, or the abuse of alcohol in any form.
Please consider the following:

• Do not drink and drive. Alcohol impairs your ability to drive a car or operate machinery safely. Arrange for a designated driver or use a ride-sharing service.
• Pregnant women should not drink. The Surgeon General advises that women should not consume alcoholic beverages during pregnancy because of the risk of birth defects.
• Pace yourself and stay hydrated. Space out your alcoholic drinks and alternate them with water.
• Know your limits. The effects of alcohol vary from person to person. Consider your own health, weight, and tolerance, and do not drink on an empty stomach.
• This is not medical advice. Consult a doctor if you have health conditions or take medications that may interact with alcohol.
• Enjoy responsibly and in moderation.

Bloody Red Rum Sangria

• Servings: 4-6 cups
• Time: 5 min
• Difficulty: Easy
• Print

Bloody Red Rum Sangria is not for the faint of heart

Credit: Oriental Trading’s Fun365

Ingredients

• 1 750ml bottle of spiced rum
• 1/2 bottle favorite red wine
• 6 oz. fresh lime juice
• 6 oz. triple sec
• 6 oz. simple syrup
• 2 limes, sliced in thin wheels
• 2 oranges, sliced in thin wheels

Directions

1. Chill ingredients overnight.
2. Add all ingredients into a large punch bowl.
3. Float an ice block to keep cool.
Makes 4 to 6 cups

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

With us half way through the first “BER” Month, I thought it was time we take a look at the not so humble pancake. But we’re not just talking about any ordinary flapjack here. Oh no, we’re diving face first into a fluffy stack of pumpkin pancakes that’ll have you questioning your breakfast loyalty! Add your favorite syrup and these pancakes will have you embarking on a culinary adventure with fall flavors.

Now, I know what you might be thinking, “Pumpkin in pancakes? That’s so basic!” But hold your horses, because we’re jazzing these bad boys up with brown sugar, a pinch of nutmeg, and a sprinkle of cinnamon that’ll have your taste buds doing the cha-cha slide down your tongue.

To make these Pumpkin Pancake simply collect the ingredients and start combining them. As you mix the concoction, the warmth of the spices and the sweetness of the pumpkin puree will create a heavenly scent that’ll make your kitchen feel like a five-star bed and breakfast. Only these will be a lot cheaper to devour.

The items needed to make these Pumpkin Pancakes are::

• 2 cups all-purpose flour
• 3 tbsps. brown sugar
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1 tbsp. ground cinnamon
• ½ tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 cups milk
• 1 1/3 cups canned/purée pumpkin
• 1 egg
• 2 tbsps. vegetable oil
• mixing bowl
• Ziploc Bag
• Scissors
• spatula
• Recipe

Once all of the items are gathered, start following the recipe!

Grab the recipe below by clicking print Then make and eat!

Pumpkin Pancakes

• Servings: 8
• Time: 15 min
• Difficulty: Easy
• Print

A dish so delightful, it's like autumn decided to throw a surprise party on your breakfast plate.

Credit: Oriental Trading’s Fun365

Ingredients

• 2 cups all-purpose flour
• 3 tbsps. brown sugar
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1 tbsp. ground cinnamon
• ½ tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 cups milk
• 1 1/3 cups canned/purée pumpkin
• 1 egg
• 2 tbsps. vegetable oil

Directions

1. In a bowl, mix together the milk, pumpkin, egg and oil. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a separate bowl. Stir this into the pumpkin mixture, just enough to combine.
2. Transfer the mixture into a re-sealable plastic bag and cut a small hole into one of the corners.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Draw Halloween characters, letters and icons onto the griddle using the batter in the plastic bag. Brown on both sides and serve hot.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Ah, pumpkin cheesecake – the dessert equivalent of a warm, snuggly blanket on a chilly “BER” month evening. But let’s not get ahead of ourselves. Before we can cozy up with this delightful concoction, we must first embark on a quest to create it from the depths of our kitchen cauldron. I stumbled upon a recipe that claimed to be “Paradise” in a pie and like a moth to a flaming pumpkin pie, I couldn’t resist saving it to the SKGaleana Vault.

The ingredients such as cream cheese, sugar, eggs, pumpkin puree, and a pinch of this and a sprinkle of that can feel like a scavenger hunt. But after you ransack your kitchen for supplies like a horde of hungry goblins, making the pie is fairly easy. It simply requires a pie crust, two base fillings, and a topping.

The pie crust is thankfully store bought. You can make your own, but this recipe gives a nice respite and will accept the lazy version of a pie crust. Then it’s time to fill the crust with some layers. The first pie filling is a wonderful and basic cheesecake filling, which is later topped by a pumpkin pie filling. The final later is the pecan streusel topping which is a delightful twist on the usual plain crumbles. Do all the layers make this “Paradise” in a pie? Maybe. One thing I do know, is that it is delish!

To make the Pumpkin Paradise Pie, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable cheesecake. You will need:

• 1 pie shell
• 1 package cream cheese (8 oz)
• White sugar
• ½ tsp vanilla extract
• 3 eggs
• 1 ¼ cup pumpkin puree
• 1 cup evaporated milk
• Brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp flour
• 2 tbsp softened butter
• ½ cup chopped pecans
• mixing bowl
• mixer
• spatula

Once all of the items are gathered, start following the recipe!

Grab the recipe below by clicking print Then make and eat!

Pumpkin Paradise Pie

• Servings: 8
• Time: 1.5 hours
• Difficulty: Easy
• Print

Paradise in a Pie.

Credit: Oriental Trading’s Fun365

Ingredients

• 1 pie shell
• 1 package cream cheese (8 oz)
• White sugar
• ½ tsp vanilla extract
• 3 eggs
• 1 ¼ cup pumpkin puree
• 1 cup evaporated milk
• Brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp flour
• 2 tbsp softened butter
• ½ cup chopped pecans

Directions

Cheese Cake Layer
1. Preheat oven to 350
2. In a medium-size bowl, beat cream cheese until smooth.
3. Beat in 1/4 cup white sugar, vanilla extract, and 1 egg. Beat until smooth and chill for 30 min.
4. Spread into pie crust
Pumpkin Pie Layer
5. Combine pumpkin puree, evaporated milk, 2 beaten eggs, ¼ cup brown sugar, ¼ cup white sugar, cinnamon, nutmeg and salt into large mixing bowl. Mix well
6. Pour on top of cheesecake mixture.
7. Cover edges of pie crust with aluminum foil, and bake for 25 minutes. Remove the foil and bake an additional 25 minutes.
8. While pie is in the oven, prepare the pecan streusel topping by combining flour and 2 tbsp brown sugar, mix well. Then add softened butter. Stir until ingredients are combined, then add pecans.
9. Once the pie has baked for 50 minutes, remove it from the oven and sprinkle the pecan streusel on top.
10. Place it back in the oven for another 10 to 15 minutes or until you can poke a toothpick in the center and it comes out clean.
11. Let cool and serve!

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

The cooler weather of the “BER” months brings family and friends together! Whether it’s a get together to watch an epic football game, or a fun fall BBQ, we all celebrate the fresh air, crisp mornings, and fall colors. We also look forward to the fall cuisine, and the one-of-a-kind fall themed snacks.

This pumpkin-shaped cheeseball is a delightful twist on the traditional cheeseball that’s perfect for autumn gatherings. It’s not only a festive centerpiece for a party platter but also incredibly delicious.

To begin crafting this delightful snack, start with a base of cream cheese and ranch dressing mix. These ingredients come together to create a smooth, creamy, and slightly tangy cheese spread. Coat the pumpkin- shaped Cheeseball with crushed Cheez Its to add a crunchy texture and an extra cheesy note.

To make the Pumpkin-Shaped Cheeseball, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable cheeseball. You will need:

• 16 oz. cream cheese, softened
• 1 oz. ranch dressing mix or to taste
• 2 ½ cups crushed Cheez Its
• Dill Pickle
• Spoon
• Spatula
• Cellophane wrap
• Recipe

Once all of the items are gathered, start following the recipe!

Tip: Mold the cream cheese when it is a little cooler than room temp. It will stick less to the cellophane and will better keep its shape..

Grab the recipe below by clicking print (or click here). Then make and eat!

Pumpkin-Shaped Cheeseball

• Servings: 6
• Time: 15 min
• Difficulty: easy
• Print

perfect for autumn gatherings

Credit: Oriental Trading’s Fun365

Ingredients

• 16 oz. cream cheese, softened
• 1 oz. ranch dressing mix or to taste
• 2 ½ cups crushed cheese flavored corn chips
• Dill Pickle

Directions

1. In a medium-size bowl, mash cream cheese.
2. Mix dressing mix into the cream cheese. Shape the mixture into a ball using cellophane cling wrap.
3. Crush the cheese flavored corn chips and roll the ball in the crushed chips. Place a dill pickle on top for a stem. Refrigerate covered until ready to serve.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Our “BER” Month celebration has just started! With the cooler weather, comes the desire to make anything with pumpkins! Whether we celebrate with pumpkin spice lattes or pumpkin cookies, it is the season for the best squash known to mankind!

But why stick with the usual when you can try something new and exciting? This week, I’ve got a special treat for you that combines the warm comfort of bread with the playfulness of peek-a-boo! Introducing the Peek-a-boo Pumpkin Bread, a delightful twist on the classic pumpkin bread, with a hidden surprise in every slice that’s sure to put a smile on everyone’s face. It’s the perfect recipe to add a little spooky-good fun to your fall gatherings.

This isn’t your ordinary pumpkin bread. It starts with a rich, moist pound cake base with delicious chopped pecans for texture. But that’s just the beginning of the magic. The real showstopper is the hidden pumpkin bread, shaped like a pumpkin, found in the center of the pound cake.

When you slice through the golden crust of the Peek-a-boo Pumpkin Bread, you reveal the orange interior, perfectly encapsulated by the surrounding cake. It’s like carving a jack-o’-lantern, but with the added joy of devouring the sweet, spiced pumpkin bread. The contrast in flavor and color creates an element of surprise that’s perfect for both kids and adults.

To make the Peek-a-boo Pumpkin Bread, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable bread. You will need:

• 2 cups (15 oz.) canned/purée pumpkin
• 4 eggs
• 1/2 cup vegetable oil
• ½ cup applesauce
• 2/3 cup water
• 3 cups white sugar
• 3 ½ cups all-purpose flour
• 2 tsp. baking soda
• 1 ½ tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ½ tsp. ground cloves
• ¼ tsp. ground ginger
• orange food coloring
• 2 cups butter
• 4 cups all-purpose flour
• 3 cups white sugar
• 6 eggs
• 2/3 cup milk
• 8 tbsps. (1 stick) butter
• 3-1/2 cups powdered sugar
• 3 tbsps. evaporated milk
• 1 tsp. vanilla
• 1/2 cup chopped pecans
• A knife
• Mixing bowl
• baking loaf pans
• Pumpkin Cookie Cutter
• Spatula or spoon
• Recipe

Once all of the items are gathered, start following the recipe!

Tip: You don’t have to slice the pumpkin bread and cut it using a cookie cutter, only to make it a loaf again. If you have the skill, you can carve the pumpkin bread lengthwise down the spire . Basically curve the edges, indent the center to form a stem, and viola! From there just pour the pound cake batter over the top and cook.

Grab the recipe below by clicking print (or click here). Then make and eat!

Peek-a-boo Pumpkin Bread

• Servings: 8
• Time: 5 hours
• Difficulty: difficult
• Print

Adorable and Yummy Peek-a-boo Pumpkin Bread.

Credit: Oriental Trading’s Fun365

Ingredients

Pumpkin Bread
• 2 cups (15 oz.) canned/purée pumpkin
• 4 eggs
• 1/2 cup vegetable oil
• ½ cup applesauce
• 2/3 cup water
• 3 cups white sugar
• 3 ½ cups all-purpose flour
• 2 tsp. baking soda
• 1 ½ tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ½ tsp. ground cloves
• ¼ tsp. ground ginger
• orange food coloring
Pound Cake
• 2 cups butter
• 4 cups all-purpose flour
• 3 cups white sugar
• 6 eggs
• 2/3 cup milk
Icing
• 8 tbsps. (1 stick) butter
• 3-1/2 cups powdered sugar
• 3 tbsps. evaporated milk
• 1 tsp. vanilla
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350º F (175º C). Grease and flour two 9” x 5” inch loaf pans.
2. In a large bowl, mix together pumpkin purée, eggs, oil, applesauce, water, food coloring and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 40 minutes in the preheated oven. Bread will not be completely done.
3. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices using a pumpkin cookie cutter. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.
Pound Cake
4. Preheat oven to 350º F (175º C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until blended.
5. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake in the preheated oven for 70 minutes or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes.
Icing
6. While the pound cake is baking, put the powdered sugar in a mixing bowl. In a saucepan, melt butter to a boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
7. Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.
8. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Time for us to throw the biggest celebration of the year! It’s finally the “BER” months! That means cooler temps, light sweaters, and all things made from pumpkin spice are coming back into our lives! Hopefully, for many of us, it’s goodbye heat and hello to the perfect temps!

This year, I want to spend some time celebrating the “BER” months with a few fun recipes that I found in the SKGaleana Vault! These recipes will, of course, feature pumpkins, spooky Halloween treats, and maybe a few drinks for the adults!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Starting out the celebration of the “BER” Months, here is a recipe for the perfect snack, featuring the world famous Deviled Eggs. Only, this time, the delicious center will feature an olive spider! I mean, wat is more iconic than a spider in September?

To make the Olive Spider-Shaped Deviled Eggs, gather all the ingredients and cooking supplies needed to create the delectable spider-shaped treat before you start making the masterpieces. You will need:

• 4 Eggs
• 8 Jumbo Black Olives
• 1 Tablespoon of Mayonnaise
• 1 Tablespoon of Greek Yogurt
• 1 Tablespoon Sweet Pickle Relish
• Kosher Salt & Black Pepper to taste
• A knife
• bowl
• Scissors
• Spatula or spoon
• Recipe

Once all of the items are gathered, start following the recipe!

I have one note to change the Olive Spider-Shaped Deviled Eggs recipe. On Step 1, the recipe say to cboil the eggs for 10 min then place in cold water. I personally find the the best hard-boiled eggs are cooked differently. Instead, bring the eggs to a boil and let them boil for 10 minutes. Then remove the eggs from the heat and let them sit for 10 minutes. Afterwards, immediately rinse the eggs with cold water to stop them from cooking. In my humble opinion, this produces the perfect boiled egg. To be clear however, I am at near3000 feet in elevation and that could change the way my eggs cook.

Below is the recipe for the Olive Spider-Shaped Deviled Eggs. Click the print button to save the recipe (or click here) and start creating! Happy “BER” months!

Olive Spider-Shaped Deviled Eggs

• Servings: 8
• Time: 45 min
• Difficulty: easy
• Print

Creepy and delicious.

Credit: Oriental Trading’s Fun365

Ingredients

• 4 Eggs
• Jumbo Black Olives
• Tablespoon of Mayonnaise
• Tablespoon of Greek Yogurt
• Tablespoon Sweet Pickle Relish
• Kosher Salt & Black Pepper to taste

Directions

1. Place eggs in large pot, boil in water for 10 minutes. Remove eggs and place directly in cold
water. Let sit until completely cooled. Crack & peel away shells. Slice each egg in half.
2. Pop out yolks and place in large mixing bowl. Set aside whites.
3. Mix in egg salad ingredients with the yokes until well blended. Spoon egg salad mixture back into whites.
4. To assemble the spiders: slice a black olive in half lengthwise, that will become the body. Then cut the other half crosswise into thin slices to form the 8 creepy legs.

Find more “BER” Month Recipes here!