Graveyard Pizza Recipes

GRAVEYARD VEGGIE PIZZA

Steps:

• For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times. , On a lightly floured surface, roll into a 15x10-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack. , In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos. , For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving.

GRAVEYARD PIZZA

Steps:

• Preheat oven to 350°F. Chop 8 of the cookies; set aside.
• Prepare brownie mix as directed on package; spread batter into greased 14-inch pizza pan. Bake 18 to 20 minutes or until done.
• Sprinkle marshmallows over top of hot brownie; bake an additional 3 to 5 minutes or until marshmallows are lightly browned. Immediately sprinkle chopped cookies over marshmallows. Cool on wire rack.
• Decorate remaining 8 cookies with white decorating icing to resemble tombstones. Stand "tombstones" around pizza, pressing gently into brownie. Decorate with assorted candies.

PULL-APART GRAVEYARD CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.
• Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.
• Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.
• Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.
• Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.
• For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.
• For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.
• To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.
• To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and re-roll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.
• To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.
• To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway.

COOKIES AND SCREAM GRAVEYARD CRUNCH

Steps:

• Put the cereal in a large bowl and set aside.
• Melt the chocolate chips, peanut butter and butter together in a saucepan over low heat. Pour over the cereal and toss to coat thoroughly. Add 4 cups of the chocolate wafer cookies and toss to coat. Pour into a 9-by-13-inch casserole dish, then sprinkle the remaining 1 cup cookie crumbs over the top.
• Add the melted chocolate to a piping bag fitted with a fine round tip.
• To make gravestones, pull apart the sandwich cookies and remove the frosting. On the flat side of the cookies, add a border of chocolate around the edge and "RIP" at the top of each. Decorate the graveyard with marshmallow ghosts, gummy worms and gravestones.

GRAVEYARD CAKE

Steps:

• In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.

HAUNTED GRAVEYARD

Steps:

• Heat oven to 350°. Grease 12-inch pizza pan. Stir powdered sugar, margarine, vanilla and egg in medium bowl until well blended. Stir in baking mix until soft dough forms. Pat dough in pan. Bake 12 to 14 minutes or until light golden. Cool completely.
• Stir food color into frosting; spread over cookie. Sprinkle crushed chocolate cookies on half of frosted cookie.
• Use pretzels to form fence and tree; add candy corn for leaves. Arrange cookie halves in frosting for tombstones. Flatten gumdrops; cut to form bat, moon and ghost and place on cookie. Add pumpkins and gummy worms.

GHOSTLY GRAVEYARD PIZZA

Steps:

• Microwave butter and 1 oz. chocolate in large microwaveable bowl on HIGH 45 sec. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add marshmallows; stir to evenly coat. Microwave 1 to 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal; mix well. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Melt remaining chocolate; cool 5 min. Spread over crust. Decorate cookies with gel to resemble tombstones. Insert in cereal mixture, pressing firmly to secure. Top with marshmallows and fruit snacks.
• Let stand 20 min. or until firm.

HALLOWEEN GRAVEYARD PIZZA

Steps:

• Preheat oven to 350-degrees.
• Coarsely chop 16 cookies; set aside.
• Prepare brownie mix batter according to package directions; stir in half the chopped cookies. Spread batter in greased 14-inch pizza pan. Bake at 350°F for 18 to 20 minutes or until done.
• Sprinkle marshmallows over top of hot brownie; bake for 3 to 5 minutes more or until marshmallows are lightly browned.
• Decorate remaining whole cookies with white decorator icing to resemble tombstones; set aside. Sprinkle remaining chopped cookies over marshmallows. Stand tombstones around pizza, pressing gently into brownie. Decorate with assorted candies.

CUPCAKE GRAVEYARD

Steps:

• Prepare and bake cake mix according to package directions for cupcakes.
• In a medium bowl stir 1 package of frosting with the cookie crumbs.
• Frost cooled cupcakes.
• Fill a pastry bag, fitted with a plain tip, with remaining white frosting.
• Write R.I.P. on each chocolate covered graham cracker cookie.
• Stand a decorated cookie on top of each cupcake so that it looks like a tombstone.
• Place the cupcakes on a large cookie sheet that has been covered with green paper.
• Place paper ghosts and bats randomly through the graveyard.
• Serve!