A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. As you may have noticed, there has been no issue delivered to your inbox for over a week. I had a major computer problem but it was fixed and I figured things were back to normal (whatever normal is!). As luck would have it, when my computer finally was UP, my internet service was DOWN. If you are getting this early Sunday morning, then my cable provider got their "stuff" together and we are full speed ahead. I appreciate your patience and hope today's issue makes up for the silence in a2z-land.

You'd have to be blind not have seen references and links in issues to the A to Z Recipes QT Discussion Forum. In case you are blind, or maybe new to this publication, let me explain that the QT Forum is an area where you can share recipes, jokes, opinions, or just get to know other a2z'ers who drop in daily. A lot of folks visit often but don't post. That's ok, too (we call them the Silent Majority). Whether you post or not, you'll find recipes not posted in issues, lots of cooking Q & A, and generally good-natured and friendly chat. Recently I proposed to the QT group that we come up with a Halloween issue for everyone here to enjoy. Guess what? This is it!!! I know you will find something to delight those ghosts and goblins that come knocking on your door (trick or treaters). If your family has outgrown all that, maybe just a little recipe that is perfect for the two of you to celebrate the holiday in a fun way, or your entire family. We have ideas, snacks, treats, some TRICKS, and great menu suggestions. I've added some additional funnies from other a2z'ers to round things out.

A couple of reminders...

The holiday season is fast approaching. Just about everyone does shopping for gifts and items for entertaining our family and friends. If you shop using the internet, I hope you will consider using some of the companies I have hand-selected in the advertising in issues. It is through your support that A to Z Recipes Newsletter and web site can continue (free). Even if you do not have a credit card (I don't) you can use your debit/ATM card for purchases, safely, on the internet. I thank you in advance. Oh! I have an Amazon Store now. The link is found throughout the issue. I hope you will visit there. I use Amazon religiously for shopping.

The Monthly Theme topic is One-Pot and Casserole Main-Dish Recipes. Please visit the Monthly Theme section to read all about it. There you'll find information and the rules regarding submissions and the handy e-mail link for sending them to me.

I hope you have as much fun reading this issue as we had in preparing it. There were some submissions that did not qualify for publication (too late and/or copyrighted) but just about everything that was sent in is posted here. Join me in thanking the following, all proud members of the a2z family and QT'ers:

Fancy, Aurora, NE
Brenda, AL
Linda, MI
Patti, Aurora, NE
Leasa, IA
Treva, Eastern TN
Vicki, Sarasota, FL
Pam, OH
Shirley, WA State
Robyn, Auckland, New Zealand
Lou, FL
Tia, Nova Scotia, Canada
Carol, NY

We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

In the cauldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog.
Double, double toil and trouble;
Fire burn and cauldron bubble.
~MacBeth

Halloween

For so many folks, the celebration of Halloween is a pagan ritual. However, the holiday, once believed to be only pagan, has Christian roots. I will share an excerpt from an article with you below. Of course, being Catholic, it is from a web site that I frequent, but it holds true for Christians. However you spend the day, I hope you will pause to reflect on the lives of those who have departed this earthly world.

Halloween and Its Christian Roots
by Susan Hines-Brigger, AmericanCatholic.org

When you think of Halloween, what comes to mind? For a lot of people, Halloween has become synonymous with candy, costumes, scary stuff, witches, ghosts and pumpkins. But do you know the Christian connection to the holiday? 

The true origins of Halloween lie with the ancient Celtic tribes who lived in Ireland, Scotland, Wales and Brittany. For the Celts, November 1 marked the beginning of a new year and the coming of winter. The night before the new year, they celebrated the festival of Samhain, Lord of the Dead. During this festival, Celts believed the souls of the dead—including ghosts, goblins and witches—returned to mingle with the living. In order to scare away the evil spirits, people would wear masks and light bonfires. 

When the Romans conquered the Celts, they added their own touches to the Samhain festival, such as making centerpieces out of apples and nuts for Pomona, the Roman goddess of the orchards. The Romans also bobbed for apples and drank cider—traditions which may sound familiar to you. But where does the Christian aspect of the holiday come into play? In 835, Pope Gregory IV moved the celebration for all the martyrs (later all saints) from May 13 to November 1. The night before became known as All Hallow’s Even or “holy evening.” Eventually the name was shortened to the current Halloween. On November 2, the Church celebrates All Souls Day. 

The purpose of these feasts is to remember those who have died, whether they are officially recognized by the Church as saints or not. It is a celebration of the “communion of saints,” which reminds us that the Church is not bound by space or time.

Halloween Safety

~Shared by Brenda, AL

1. Jack-o-lanterns are a holiday favorite, but they can be dangerous if candles tip over! Rather than just putting a votive inside your pumpkin, try a tuna fish can. It's low so the light will radiate out of the top plus the metal is reflective, and if the candle tips it will fall into the can not into the pumpkin. Also make sure that you don't put the pumpkin near curtains or in a high traffic area where it can be easily knocked over. 

2. To keep little ones safe while they're trick or treating put reflective tape on the back of their costumes, their shoes and their treat bags! 

3. Grab an iridescent gift bag for the kid's treats. The metallic prisms are reflective in the dark! Or paint an old bucket with glow in the dark paint. 

4. If you're giving out treats make sure your porch and walkways are well lit and that they're clear of any branches or brush.

5. Be creative with your Halloween treats so parents don't have to worry. Try stickers, crayons, and pencils even small toys!



HALLOWEEN SAFETY TIPS FOR PETS

~Shared by Linda, MI

Remember, your pets can't tell you what's wrong and what bothers them. They are more easily frightened since they have no idea what's going on. Be sympathetic and treat them like you'd want to be treated if you were them!

Just because you think a certain Halloween costume for pets is cute doesn't mean that they will enjoy wearing them! Try it on them in advance and see how they react.

Getting Halloween treats for your visitors and kids? Don't forget to pick up a box of dog or cat treats for them as well!

If you own a cat and let it go outside, remember that this a bad time of year for cats. Vicious people tend to find Halloween an excuse to hurt or kill them. Keep them inside for a while. They are safer inside on a daily basis anyway.

Having an adult party? Remember, dogs, cats, birds and other animals do not like being intoxicated. Some at the party may think it's funny to get an animal drunk but it can kill them. It's better to hurt someone's feelings by telling them to leave the party than to deal with a seriously ill pet.

Leaving your pets outside on Halloween is not a good idea. There are plenty of tales of malicious people who tease, injure, steal, torture, even killed peoples pets on Halloween. Not to mention that dogs and cats can scare easily with all the trick-or-treaters coming to your house. Here are some tips to keep your pets happy on Halloween.

As much as your dog or cat may beg for some of your Halloween candy, always remember that chocolate is deadly to them in any amount. 

If you work in a pet store, remember that this is the time of year that can be deadly for black cats. Some sick people who play at being what they'll call a Satanist will buy them to "sacrifice" If you can, don't take any black cats or sell them during October.

The wrappers, such as tin foil, can get stuck in your pets digestive tract and make them ill or cause death. There are plenty of recipes for making home made dog and cat treats, you can always make them on a Halloween note.

Dogs can have lethal tails, wagging all over the place. Don't leave any lighted candles or Jack-O-Lanterns where they could be knocked over by a swinging tail or by a curious cat. Not only could your pet start a fire but they could severely burn themselves in the process.

If you are going to dress your pet in a costume, keep in mind that unless the dog or cat is extremely receptive to this kind of thing, you could be causing it discomfort and stress. Some animals don't mind at all but others do not want to be bothered with this kind of thing. They'll be under enough stress with the festivities going on outside and people at the door constantly so don't cause them any more nervousness then you have to. You may love to dress in costume but then, you aren't a dog or a cat. 

If you put a mask of some type on your animal, make sure that the eye holes are big enough for them to see peripherally. Animals depend on their vision to let them know what's going on and even the nicest dog can get snippy if he can't see what's around him. In fact, masks really aren't a good idea.

If you are having a indoor party, make sure that you put your dog or cat in a room where they won't be disturbed. Unless your pet is ultra friendly and doesn't mind loud noises, music and lots of people you should keep them separate for the night. Also, be careful your cat or dog doesn't dart out through the open door as you hand out candy. Best bet is to just put them in a room with some food and water for the night and check on them once in a while to let them know everything is fine.

Source: www.halloween-safety.com




More Halloween Safety Tips

~Shared by Patti, Aurora, NE

When deciding on a menu, check and see if anyone attending the party has food allergies that might be a problem. Common food allergies to dairy products, peanuts and shell fish can really put a damper on the festivities.

If using dry ice in the punch bowl, make sure no pieces of the dry ice gets into drink glass - this could cause severe burns to mouth and esophagus

If you are holding your party in your house, make sure that you move any breakable pieces of furniture or knick-knacks to another room where they can't get broken. A forgotten heirloom vase that hits the floor could ruin the night for you.

During the party, make sure cold food is being switched with fresh, cold food every hour and a half or so. Make sure hot food is remaining hot while it is served. Food should not sit at room temperature for more than two hours. Serve food on small platters rather than on one large platter so it is easier to refresh. Replace empty platters with clean platters rather than add fresh food to a dish that has been sitting out and from which people have been taking food. Use chafing dishes, crock pots or warming trays to keep hot food hot. Nest cold food in bowls of ice.

Just because you think a certain Halloween costume for pets is cute doesn't mean that they will enjoy wearing them! Try it on them in advance and see how they react.

Leaving your pets outside on Halloween is not a good idea. There are plenty of tales of malicious people who tease, injure, steal, torture, even killed peoples pets on Halloween. Not to mention that dogs and cats can scare easily with all the trick-or-treaters coming to your house.

Restrain pets so they do not inadvertently jump on or bite a trick-or-treater.

As much as your dog or cat may beg for some of your Halloween candy, always remember that chocolate is deadly to them in any amount.

Never consume unwrapped food items or open beverages that may been offered.

Wait until children are home to sort and check treats. Though tampering is rare, a responsible Adult should closely examine all treats and throw away any spoiled, unwrapped or suspicious items.

To keep homes safe for visiting trick-or-treaters, parents should remove from the porch and front yard anything a child could trip over such as garden hoses, toys, bikes and lawn decorations.

Check outdoor lights and replace burned-out bulbs.

Wet leaves should be swept from sidewalks and steps.

Candlelit jack-o'-lanterns should be kept away from landings and doorsteps where costumes could brush against the flame. Indoor jack-o'-lanterns should be kept away from curtains, decorations, and other furnishings that could be ignited. 



Halloween Facts

~Shared by Brenda, AL

No matter what your age, the last night of October is always one to look forward to celebrating. Halloween means kids running around in costumes, family and friends getting together and a chance talk with neighbors. What other holiday do you have an excuse to eat all the sugar you want and wear whatever you want? But Halloween wasn’t always the same celebration we experience today. In fact, Halloween’s origins date back thousands of years to the ancient Celtic festival called Samhain, pronounced sow-in. 

The Celts, who lived 2,000 years ago in the area that is the present day United Kingdom, Ireland and northern France, celebrated Samhain as their new year on November 1. This time marked the end of summer and harvest period and the beginning of the winter, which is a cold and dark time in this region of the world. The Celts associated the season with death and believed that on the night before Samhain the boundary between the living and the dead was distorted.



Halloween Games

~Shared by Leasa, IA

Here's a few games that I've played during my years of organizing a "haunted barn" party.

Pass the grapefruit: Get into 2 or 3 rows of equal bodies. Each person in the first position gets a grapefruit. The object is to pass the grapefruit using your chin ONLY down the line to the last person. First group to pass the grapefruit to the last person wins. (if you drop it, you can pick it up with your hands)

Lifesaver game: Divide people into equal teams. Each person gets a toothpick. The first person in each group gets a lifesaver, then passes it on, using the toothpick ONLY, until it is passed to the last person, that group wins.

Pass the balloon: Same as other games, except using a blown up balloon, passing it with your knees. Last person in line takes balloon, runs a certain distance (15 ft) to a chair that has been set up, then has to sit on the balloon until it breaks.

Balloon Surprise: Write on small pieces of paper, about 10, specific prizes you have purchased. Blow up LOTS of balloons, inserting the prize papers in various balloons. Dump all balloons on the floor, then, ready, set, go... let people in area. Object is to stomp on balloons to break them to get the prizes. (We asked for donations from area businesses for the prizes, remember I'm in Podunk... They were usually more than happy to help out. We even had a nite's stay in a local motel, including dinner!)

It's funny to see all the different "techniques" used to pass these objects!!




Chocolate Frosting

~Shared by Treva, Eastern TN

If you are going to make a Halloween cake and need black frosting, you can make it by using a can of chocolate frosting and then adding drops of blue coloring until you get the black color you want.



*** ABC's OF CARVING A PUMPKIN ***

~Shared by Treva, Eastern TN

1. Take a firm, big pumpkin that's free from bruises. Cut a star-shaped lid from the top, tapering the lid so that it is wider on the rind edge than on the inside (this helps to keep the lid from falling in if it shrinks). 

2. Scoop out the seeds and fibers from the pumpkin's inside and lid. Dig a small space in the bottom for a glass cup (which will hold the candle). Save the seeds to toast later for snacks. 

3. Carve the mouth, taking care to place it above where the pumpkin curves so that the face won't collapse. Next, cut out the nose and eyes. Of course, there's no rule that you have to carve a face. One way to make an easy- to-follow guide for cutting any shape you'd like is to press a cookie cutter into the skin, leaving behind an imprint. 

4. Place a short, fat candle in the candle cup, light it and set it inside. Always be sure to extinguish the flame when you're not watching it. Replace the lid and watch out for spooks.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

12 Nights of Halloween

~Shared by Brenda, AL

On the first night of Halloween My true love gave to me...
A vulture in a dead tree!

On the second night of Halloween My true love gave to me...
Two flying bats
And a vulture in a dead tree!

On the third night of Halloween My true love gave to me...
Three black cats,
Two flying bats, And a vulture in a dead tree!

On the fourth night of Halloween My true love gave to me...
Four hooting owls,
Three black cats, Two flying bats, And a vulture in a dead tree!

On the fifth night of Halloween My true love gave to me...
Five TRICK-OR-TREATS,
Four hooting owls, Three black cats, Two flying bats,
And a vulture in a dead tree!

On the sixth night of Halloween My true love gave to me...
Six ghosts a-haunting, 
Five TRICK-OR-TREATS, Four hooting owls, Three black cats, 
Two flying bats, And a vulture in a dead tree!

On the seventh night of Halloween My true love gave to me..
Seven doors a-creaking,
Six ghosts a-haunting, Five TRICK-OR-TREATS, Four hooting owls,
Three black cats, Two flying bats, And a vulture in a dead tree!

On the eighth night of Halloween My true love gave to me...
Eight vampires biting, 
Seven doors a-creaking, Six ghosts a-haunting, Five TRICK-OR-TREATS, 
Four hooting owls, Three black cats, Two flying bats, 
And a vulture in a dead tree!

On the ninth night of Halloween My true love gave to me...
Nine monsters howling, 
Eight vampires biting, Seven doors a-creaking, Six ghosts a-haunting,
Five TRICK-OR-TREATS, Four hooting owls, Three black cats, 
Two flying bats, And a vulture in a dead tree!

On the tenth night of Halloween My true love gave to me... 
Ten spiders spinning,
Nine monsters howling, Eight vampires biting, Seven doors a-creaking,
Six ghosts a-haunting, Five TRICK-OR-TREATS, Four hooting owls,
Three black cats, Two flying bats, And a vulture in a dead tree!

On the eleventh night of Halloween My true love gave to me...
Eleven witches brewing,
Ten spiders spinning, Nine monsters howling, Eight vampires biting,
Seven doors a-creaking, Six ghosts a-haunting, Five TRICK-OR-TREATS, 
Four hooting owls, Three black cats, Two flying bats,
And a vulture in a dead tree!

On the twelfth night of Halloween My true love gave to me...
Twelve pumpkins grinning, 
Eleven witches brewing, Ten spiders spinning, Nine monsters howling, 
Eight vampires biting, Seven doors a-creaking, Six ghosts a-haunting,
Five TRICK-OR-TREATS, Four hooting owls, Three black cats, Two flying bats,
And a vulture in a dead tree!




Knock Knock

~Shared by Patti, Aurora, NE

Knock knock
Who's there?
Philip
Philip who?
Philip my bag with candy.





THE CASKET

~Shared by Patti, Aurora, NE

A man was walking home alone late one foggy night, when behind him he hears: BUMP... BUMP...BUMP...Walking faster, he looks back and through the fog he makes out the image of an upright casket banging its way down the middle of the street toward him.

BUMP...BUMP...BUMP...Terrified, the man begins to run toward his home, the casket bouncing quickly behind him FASTER...FASTER...

BUMP...BUMP...BUMP...He runs up to his door, fumbles with his keys, opens the door, rushes in, slams and locks the door behind him. However, the casket crashes through his door, with the lid of the casket clapping Clappity-BUMP...Clappity-BUMP...Clappity-BUMP...

On his heels, the terrified man runs, rushing upstairs to the bathroom, the man locks himself in. His heart is pounding; his head is reeling; his breath is coming in sobbing gasps. With a loud CRASH the casket breaks down the door. Bumping and clapping toward him.

The man screams and reaches for something, anything, but all he can find is a bottle of cough syrup! Desperate, he throws the cough syrup at the casket ... 

and .................

ARE YOU READY FOR THIS?.............

The coffin stops!

OH HUSH... I thought it was funny 




The Vampires!

~Shared by Vicki, Sarasota, FL

Three vampires of the Victorian Age go into a present-day bar. The bartender walks up to the first one and says, "What can I get you?"

The vampire says, "I want a pint of blood."

Then bartender then asks the second vampire, and he too replies that he would like a pint of blood.

The bartender then asks the third vampire for his drink order. The vampire says, "I want a pint of plasma."

The bartender thinks for a minute and says, "Let me see if I've got this right. That's two bloods and a blood light?"

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

TEXAS BAT HASH

~Submitted by Fancy, Aurora, NE

3 large onions sliced
1 large green pepper minced
1 lb lean ground beef
2 cups cooked tomatoes
1 /2 cup washed uncooked rice or 2 cups uncooked noodles
1 tsp chili powder
2 tsp salt
1/8 tsp pepper

Cook onions and green pepper in 3 tbs fat until onions are yellow. Add ground beef and fry until mixture falls apart. Stir in tomatoes, rice or noodles, chili powder, salt and pepper. Pour into greased 2 qt covered casserole and bake for 1 hour at 350 deg. Remove lid last 15 minutes.

BOOGERS ON A STICK

~Submitted by Leasa, IA

1 jar Cheez Whiz (8 oz)
Green food coloring
25 pretzel sticks
wax paper
1 long handled spoon
platter

Melt the Cheez Whiz in microwave according to directions on jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about 3 drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate "snot" green.

To form boogers: Dip and twist each pretzel stick into the cheese, wait 20 seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger side down, onto waxed paper. Allow finished boogers to cool at room temp for 10 mins until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter.

Serves 5-6 booger buddies


EAR WAX WIENERS ON COTTON SWABS

~Submitted by Leasa, IA

Servings: 6

6 T butter or margarine, melted
24 cocktail franks
1/2 C mustard
1/2 C mayonnaise
toothpicks
cotton balls

Melt the butter in a small pan over low heat. Place the franks on a broiling pan and carefully brush them with melted butter. Broil the franks until they are evenly browned, turning 2-3 times. While franks are broiling, combine mustard and mayo, set aside. (This is the ear wax) Arrange the cooked franks on a serving platter. Place a toothpick in each frank, then stick a wet cotton ball on the end of each pick. Place the small bowl of ear wax in the middle of the platter, surround with franks.


TORTURED TOMATOES WITH BIRD DROPPING DRESSING

~Submitted by Leasa, IA

2 large ripe tomatoes
2 T crumbled blue cheese
Roquefort dressing

Wash the tomatoes in cold water, cut into 1/2" slices. Place slices in plastic bag. Squeeze out any extra air, and close bag tightly. Lay the bag on a clean plate placed in the sink. Make a fist and gently pound the tomato slices until they look "tortured" Divide the "tortured tomatoes" into 4 bowls and sprinkle with 1/2 T blue cheese, crumbled. Holding a spoon at least 12" from the bowl, (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.


MAGGOT STEW

~Submitted by Leasa, IA

2 T veg oil
1/4 C flour
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1 lb stew meat, 1" cubes
2 14-1/2 oz cans plain stewed tomatoes
1 can beef broth (10 1/2 oz)
1 t thyme
1 bay leaf
3-4 med carrots
1 C fresh or frozen green beans
3/4 C orzo pasta

Place oil in stew pot, turn heat to med low. Measure flour, salt, pepper and garlic powder into baggie. Drip in stew beef and shake until well coated. Pour meat and flour mixture into heated pan. Brown meat, turning every 3-4 mins. Cook until the meat looks "crusty". Add tomatoes, broth, thyme and bay leaf. Bring to a boil, reduce heat to low, simmer for 30 mins.

Peel carrots and slice into "coins". Add carrots and green beans. Cover and simmer another 45 mins.

In saucepan, cook orzo according to pkg directions. When just tender, drain well. These are the "maggots" Add to stew mix, turn off heat and carefully blend.

Sicko serving suggestion: Turn any meaty meal into a freakish feast by spreading a layer of orzo maggots on top of your roasted, baked or broiled beast... he he he


DEVIL'S CUP CAKES

~Submitted by Shirley, WA State

Make an 18.5 box of Devil Food cake mix into cup cakes according to recipe on the back. Cool.

Filling
Cook like gravy:
1 c. milk and 3 Tbl. flour. Cook till thick and then cover with
plastic wrap on the surface to cool.
When cooled add:
1 c. white sugar
1 cube butter
1/2 c. shortening
1 tsp. vanilla
pinch salt

Beat all together with the cooled milk mixture till it is the consistency of whipping cream. Load it into a pastry bag with a piping nozzle. Shove the nozzle with the filling into the center of the cake and fill the center of the cooled cake.

Put a gummy worm into the hole and ice the cake with chocolate icing is optional. These are cute.


GHOULISH HANDS

~Submitted by Shirley, WA State

Make popcorn balls and push them down into a pair of plastic gloves till they set up and then peel off the plastic and lay on plate. Decorate with red frosting in ghoulish ways.


GHOULISH COOKIES

~Submitted by Shirley, WA State

Make rolled sugar cookies. I use store-bought rolls of cookies.

Cut out into head stones and have them decorated with black icing (chocolate in a can). Write RIP whoever on them. 



TARANTULA COOKIES

~Submitted by Robyn, Auckland, New Zealand

Makes approximately 25-30 cookies. 

2 cups all-purpose flour
? teaspoon baking powder
? teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
? cup light brown sugar
? cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 ? ounces) milk chocolate chips
2 tablespoons vegetable oil
chocolate sprinkles
small red candies 

Preheat oven to 350?F.

In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.

Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.

Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.

Bake until cookies start to brown around edges, about 7-10 minutes.

Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminum foil or waxed paper.

In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.

Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!



GINGER-HONEY PUMPKIN PIE

~Submitted by Robyn, Auckland, New Zealand 

Makes 8 servings. 

1 Butter Pie Crust Dough disk
1 15-ounce can pure pumpkin
? cup (packed) golden brown sugar
1/3 cup honey
3 large eggs
1 ? cups whipping cream
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cinnamon
? teaspoon salt
honey-sweetened whipped cream

Roll out dough on lightly floured surface to 13 inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to ? inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour. 

Preheat oven to 375?F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 ? cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream. 

Tip: to make a foil collar, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn’t have to touch or cover the crust to protect it.



FRUIT AND NUT CHOCOLATE CHUNKS

~Submitted by Robyn, Auckland, New Zealand 

Makes 36 candies 

1 ? lb fine-quality bittersweet chocolate (not unsweetened), broken into small pieces
vegetable oil for greasing pan
2/3 cup dried cranberries
2/3 cup raisins
2/3 cup salted roasted shelled pistachios (3 0z)
2/3 cup salted roasted cashews (3 oz) 

Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.

While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.

Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces. 

Note: if you have more time, chill the candy in the refrigerator (instead of in the freezer) until firm, about 1 hour. 

Candy keeps, wrapped well in foil and chilled, 2 weeks.


HALLOWEEN CAKE

~Submitted by Fancy, Aurora, NE

9" layer pans greased & floured
Bake at 350 deg - 25 to 30 min.

2 1/8 cups sifted flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/3 cup soft shortening
1/3 cup peanut butter (not oily)
1 cup milk
2 eggs
melted chocolate

Sift together flour, sugar, baking powder and salt. Add shortening, peanut butter and milk and beat for 2 minutes. Add eggs and beat 2 minutes. Pour into prepared pans. Bake. Cool and frost with Peanut Butter Fudge Frosting. Trace a witch on top and spread of coating of melted chocolate inside the outline.

PEANUT BUTTER FUDGE FROSTING

1 cup sugar
1 cup brown sugar
2/3 cup top milk or cream
1/3 cup peanut butter

Combine all ingredients in saucepan and stir until mixed. Cook without stirring to a soft ball stage (234 deg), keeping covered the first three minutes. Remove from heat and let stand until cool. Then add 1 1/2 tsp vanilla.

(When fudge type frostings become too thick to spread, add a little cream, as needed. If too thin, add sifted confectioners' sugar.)


PUMPKIN COOKIES

~Submitted by Fancy, Aurora, NE

350 deg - 10-12 min.

1 cup margarine
1 cup sugar
1 cup pumpkin
1 egg
2 cups flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup raisins (optional)

Cream together, margarine, sugar, pumpkin and egg. Add flour, soda, cinnamon, salt and raisins. Drop by tsp on greased cookie sheet.


GOBLIN COOKIES

~Submitted by Fancy, Aurora, NE

375 deg. Bake 8-10 min.

1/3 cup soft shortening
1/3 cup sugar
1 egg
2/3 cup honey
2 3/4 cup flour
1 tsp soda
1 tsp salt
2 tsp cinnamon

Mix together shortening, sugar, egg, and honey. Sift together and stir in soda, salt, and cinnamon. Chill dough. Roll out thick 1/4". Cut into desired shapes. Place 1" apart on lightly greased baking sheet. Bake until no imprint remains when lightly touched with finger. When cool, decorate with Halloween Icing.

HALLOWEEN ICING

1 cup sifted confectioners sugar
water
orange food coloring

Stir just enough water into sugar to make icing easy to force through pastry tube yet hold it's shape. Make faces with eyes, nose, mouth and hair.


CARAMEL APPLES
(wouldn't be Halloween without them)

~Submitted by Fancy, Aurora, NE

8-10 medium apples
2 cups sugar
1 cup brown sugar
2/3 cups white corn syrup
2/3 cup butter
1 cup cream
1 tsp salt
2 tsp vanilla.

Wash, dry thoroughly and chill apples. Insert a sturdy wooden skewer into stem end of each apple. Mix all ingredients in deep 2 qt saucepan. Cook to 246 deg (firm ball)...... stirring constantly toward end of cooking period to avoid scorching. Remove from heat; cool until mixture thickens slightly. Quickly dip each apple into the caramel mixture and twist until evenly and completely covered. Drain on waxed paper.


WITCH'S BREW

~Submitted by Fancy, Aurora, NE

1/2 cup sugar
1 cup lemon juice
1 cup canned cherry juice (not maraschino)
2 cups pineapple juice.

Cover and chill until flavors are well blended. Just before serving, add 1 quart carbonated water or ginger ale.

Garnish with creepy ice cubes - at local dime store buy small creepy crawlers. Wash thoroughly and freeze in ice cube trays.


EYEBALLS OF NEWT 
(applesauce meat balls)

~Submitted by Fancy, Aurora, NE

3/4 lbs ground beef
1/4 lb ground pork
1/2 cup soft bread crumbs
1 egg
1/2 cup unsweetened applesauce
2 tbs grated onion
1 tsp salt
1/8 tsp pepper

Mix all ingredients together and gently form into small balls. Brown in hot fat. Place in baking dish and cover with a mixture of 1/4 cup ketchup, 1/4 cup water. Cover and bake at 350 deg for 1 1/2 hr.


BLOODY POPCORN

~Submitted by Lou, FL

Add a little red food coloring to the butter you are melting.

To get true red or black colors, buy paste food coloring from a craft or cake decorating supply store.

Pop your corn and mix the coloring with melted butter. Pour over the popcorn and stir well. 

Caution: Red paste color may dye skin.


SPICY BLOOD SUCKING SALSA

~Submitted by Lou, FL

Mexican : Hot & Spicy Salsa

2 large ripe tomatoes, chopped 
1 small red onion, minced 
1/2 cup pitted ripe olives, chopped 
2 cloves garlic, minced 
2 tablespoons chopped fresh parsley or cilantro 
1 tablespoon lime juice 
1 teaspoon salt 
1 teaspoon TABASCO® brand Habanero Sauce 
Black bean tortilla chips 

Combine tomatoes, onion, olives, garlic, parsley, lime juice, salt and TABASCO® Habanero Sauce in a bowl and mix well. Let flavors blend for a couple of hours.

Source: Tabasco recipe site


WORMS

~Submitted by Lou, FL

These ought to scare anybody, but sure sounds like fun.

Worms:

6-7 oz egg noodles, cooked with 8 oz spaghetti, broken into short pieces.

Toss with:
2 tablespoon butter or margarine
1-1/2 cups grated process cheese or cheddar

Place in greased casserole.

Dirt: 
2 slices whole wheat bread, toasted, crumbled into tiny crumbs
1 tablespoon butter or margarine, melted

Mix dirt ingredients together, sprinkle over worms.

Place under broiler for 5 minutes


STRAINED EYEBALLS

~Submitted by Lou, FL

Three grandsons enjoy making this Eyeball one.

6 Eggs 
6 oz Whipped cream cheese 
12 Olives with pimento 
Red food coloring or catsup 

Hard boil the eggs, peel and cool. Halve lengthwise and remove yolks. 

Fill hole with the creamed cheese and smooth surface as much as possible. 

Press an olive into each cream cheese eyeball with the pimento up for an eerie green iris and red pupil. 

Dip a toothpick in catsup and draw broken blood vessels in cream cheese.

"Yikes".



PUMPKIN CRESCENT ROLLS

~Submitted by Treva, Eastern TN

A unique pumpkin recipe ideal for breakfast, brunch or simply an autumn afternoon treat served with steaming mugs of spiced apple cider.

1 (8-ounce) package cream cheese, softened 
1 (15-ounce) can pumpkin (about 2 cups) 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
2 tablespoons all-purpose flour 
2 tablespoons ground cinnamon 
1 teaspoon pumpkin pie spice 
1 cup pecans, finely chopped 
4 (8-ounce) packages refrigerated crescent rolls 
1/2 cup granulated sugar 

Preheat oven to 375°F. 

In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth. 

Unroll crescent rolls; separate and lay flat. Evenly spread 1? tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape. 

Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature. 

Makes 32 rolls.


AUTUMN CIDER

~Submitted by Treva, Eastern TN

1 gallon apple cider
1 can (12 oz.) frozen lemonade concentrate, thawed
1 lemon, thinly sliced
Several cinnamon sticks 

In large bowl, combine cider and lemonade until combined. Pour into hollowed-out pumpkins. Place lemon slices on top and float a few cinnamon sticks as well. Ladle out into glasses with a little crushed ice.



FRIGHTFULLY EASY GHOST COOKIES

~Submitted by Treva, Eastern TN

These Halloween treats are frightfully adorable and yet so simple to make...and they're sure to be a hit at school parties!

12 ounces vanilla-flavored candy coating, cut into pieces 
1 (16-ounce) package peanut butter-filled sandwich cookies 
64 miniature chocolate chips (4 teaspoons) 

In small saucepan, melt candy coating over low heat, stirring constantly until smooth. 

Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set. 

Makes 32 cookies.


SPIKED SPICY APPLE CIDER

~Submitted by Treva, Eastern TN

Servings: 6

6 cups apple cider or apple juice 
3 cinnamon sticks 
30 whole cloves 
8 slices crystallized ginger, each about 1 inch in diameter 
3/4 cup Calvados or other apple brandy 

In a heavy saucepan over medium-high heat, combine the cider, cinnamon sticks, cloves and crystallized ginger. Bring to a boil, reduce the heat to low, cover partially and simmer gently for 30 minutes to blend the flavors. Ladle the cider into warmed mugs or cups, adding some of the spices to each serving. Stir 2 tablespoons Calvados into each mug and serve immediately.


MONSTER MUNCHIE BARS

~Submitted by Treva, Eastern TN

1 cup Dry roasted peanuts -- unsalted 
1/3 cup Butter or margarine 
1 pound Marshmallows 
1/2 cup Peanut butter 
3 cups Puffed rice cereal 
1 cup Apricots -- chopped 
1 cup Raisins

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13"x9" dish, melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter, cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about 1/2 cup of mixture per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired, mixture may be spread in unbuttered 13"x9" dish and cooled and cut into bars.

Yield: 1 dozen balls or 2 dozen bars



CREAMY PUMPKIN DIP

~Submitted by Treva, Eastern TN

Dip gingersnaps or sliced apples in this creamy pumpkin dip that tastes like pumpkin pie.

Dip Ingredients: 
1 (8-ounce) package cream cheese, softened 
1/2 cup Sour Cream 
2 cups powdered sugar 
1 (15-ounce) can cooked pumpkin 
1 tablespoon orange juice concentrate 
1 tablespoon ground cinnamon (or to taste) 

Dippers Ingredients: 
Gingersnaps, graham crackers or sliced apples 

Combine cream cheese, sour cream and powdered sugar in large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin. Beat until combined. Stir in cinnamon and orange juice concentrate until well mixed. Refrigerate (at least 1 hour) before serving. 

Serve with gingersnaps, graham crackers or sliced apples. 

Makes 32 servings.

Nutrition Facts (1 serving without dippers):
Calories: 60 
Fat: 3.5 g 
Cholesterol: 10 mg 
Sodium: 25 mg 
Carbohydrates: 8 g 
Dietary Fiber: <1 g 
Protein: <1 g


10 NON-TRICKY TREATS

~Submitted by Pam, OH

Batty Chips: Cut out Halloween shapes in soft tortillas. Lightly spray with vegetable oil. Bake in a 350-degree oven for about 5 minutes on both sides or until brown and crispy.

Edible eyeballs: Make simple deviled eggs with mayonnaise, mustard and paprika. Slice a pimento-stuffed green olive in half. Place a half on each deviled egg, eyeball side up.

Mummy hot dogs: Buy a tube of bread stick dough. Roll a hot dog in each bread stick, leaving one end with a space for eyes. Bake according to bread stick instructions. Dab on dots of mustard for eyes.

Scary sandwiches: Layer pastrami and deli meats with cheese on top cut out with Halloween cookie cutters.

Worms on a bun: Cut a hot dog into narrow strips. Microwave until the strips are curled, about 50 seconds. Place on a bun and serve with ketchup.

Chocolate frogs: Dip gummy frogs in melted chocolate. Let dry on wax paper.

Candy corn crackers: Cut white cheese into triangles. Place on triangular-shaped chips or crackers. Cut a second piece of yellow cheese and place on top, removing one corner so the white cheese shows through. Melt slightly in microwave.

Spooky spiders: Spread peanut butter between two round crackers. Add eight straight pretzel sticks for legs and two chocolate chips for eyes.

Monster pizza: Spread a toasted English muffin with pizza sauce. Cut out sliced cheese with Halloween cookie cutter and melt slightly on top.

Pointed hats and broomsticks: Hats: Place a dab of peanut butter or orange frosting on top of a chocolate cookie and place a Hershey's Kiss on top. Broomsticks: Cut a fringe along a length of fruit rollup. Carefully roll it around the end of a pretzel stick.


GRAVEYARD CRUNCH

~Shared by Brenda, AL

Hi Maggie, this is from Kraft food site.

1/4 cup maple-flavored or pancake syrup
2 Tbsp. butter or margarine
1/4 tsp. ground cinnamon
4 cups POST Cocoa, Fruity or CINNA-CRUNCH PEBBLES Cereal
1 cup PLANTERS Dry Roasted Peanuts
2 cups JET-PUFFED Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces

PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.

BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.

ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature. 



BOO CUPS

~Shared by Brenda, AL

3-1/4 cups cold milk 
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 
20 OREO Chocolate Sandwich Cookies, crushed, divided 
30 miniature semi-sweet chocolate chips 

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in half each of the whipped topping and cookie crumbs. 

SPOON 1 Tbsp. of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups. Cover evenly with layers of the pudding mixture and remaining cookie crumbs. 

DROP remaining whipped topping by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes. Serve immediately. Or, refrigerate until ready to serve. Cover and store leftover desserts in refrigerator. 



SPOOKY GLOVED MUNCH MIX

~Shared by Brenda, AL

6 cups POST ALPHA-BITS Wholesome Sweetened Oat & Corn Cereal 
4 cups popped popcorn 
2 cups JET-PUFFED Miniature Marshmallows 
1 cup dried mixed fruit 
1 cup candy-coated chocolate pieces 
100 candy corn pieces (about 1 cup) 
10 clear large plastic food handlers' gloves 
10 pieces raffia, each about 8 inches long 

TOSS cereal with popcorn, marshmallows, dried fruit and chocolate candies in large bowl. 

PLACE 1-1/4 cups of the snack mix in each of 10 plastic gloves. place 2 pieces of candy corn, with the white tips down, in each thumb and finger section of the plastic glove to resemble fingernails. 

FILL gloves evenly with snack mix; tie closed with raffia. 



GOBLIN GOO DRINK

~Shared by Brenda, AL

PREPARE dry gelatin mix as directed on package. Refrigerate 4 hours or until firm. 

BREAK gelatin into small flakes with fork. Spoon about 1/2 cup gelatin into each of 8 tall glasses. Pour 1/2 cup cold soft drink over gelatin in each glass. Serve immediately with a straw to sip gelatin pieces and soft drink. 



DEVILS ON HORSEBACK

~Shared by Brenda, AL

Makes 48 skewers 

Ingredients:
48 large shrimp, shelled and deveined 
1/4 cup dry white wine 
1 teaspoon finely shredded lemon peel 
1 to 1-1/2 teaspoons prepared garlic chili sauce 
1/2 teaspoon salt 
6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling 
Wooden toothpicks 

Sauce:
2/3 cup mayo 
2 tablespoons lemon juice 
1 tablespoon prepared chili garlic sauce 
1 teaspoon salt 
2 green onion, finely chopped (both white and green parts) 

Directions:
1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon). 

2. Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total). 

3. For Sauce, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time. 

4. If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. (12 to 16 servings). 


RED EYE SPECIALS

~Shared by Brenda, AL

Makes 60 eyes (30 servings)
Prep: 30 minutes
Start to Finish: 30 minutes

Ingredients
30 small plum tomatoes (about 2 inches long)
2/3 cup purchased pesto
2 containers (6 oz. each) bocconcini (mini fresh mozzarella balls)
About 30 pitted black olives
2 green onions

Directions
1. Cut tomatoes in half crosswise. Trim off the end of each half so that tomato cup will set upright. Scoop out insides of tomato with small spoon and/or melon baller. Spoon 1/2 teaspoon pesto into each tomato cup. Drain bocconcini and cut each piece in half. Use end of drinking straw to scoop out a little dent in center of the rounded side of each bocconcini. Use same straw to cut out "pupils" from olive halves. Place half a bocconcini in each tomato cup. Place olive inside the hole for pupil. For eyelashes, using scissors, cut the green top of the green onions into 1/4-inch pieces. Snip the onion ring so that you have a narrow strip. Use scissors to make multiple cuts almost to edge of strip. Tuck eyelashes into gap between cheese and tomato with toothpick. 

Makes 60 eyes (30 servings). 



ADAM'S RIBS

~Shared by Brenda, AL

I found this in Better Homes and Gardens. Everyone pay close attention on how to serve this looks just like someone's ribs with the heart and knife.

Makes roughly 32 ribs, some quite large, some quite small
Prep: 25 minutes
Roast: 3 1/2 hours
Broil: 4 minutes

Ingredients
Rub:
1/3 cup dark brown sugar
2 tablespoons ground ginger
1 tablespoon dried thyme, crushed
1 tablespoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 racks pork spareribs (4-1/2 to 5 pounds each)

Glaze:
1-1/2 cups chopped onion
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
Juice and zest of 1 orange
4 cloves garlic, chopped
1 tablespoon ground ginger
2 teaspoons dried thyme, crushed
1/2 teaspoon cayenne pepper
1/8 teaspoon ground allspice

Directions
1. In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.

2. Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.

3. For Glaze: Combine all ingredients in medium saucepan. Bring to a boiling; reduce heat to low. Simmer for 15 to 20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.

4. To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience. 

Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).

Note: If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan. 


BAT WINGS

~Shared by Brenda, AL

Makes 20 appetizers
Prep: 20 minutes
Marinate: 2 to 24 hours
Bake: 25 minutes

Ingredients
20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
1 recipe Swamp Dip

Directions
1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. 

Makes 20 appetizers.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings. 


FINGER FOODS

~Shared by Brenda, AL

Ingredients
Thinly sliced firm-textured bread 
Chicken salad 
Sliced almonds 
Cream cheese 

Directions
1. Edible Fingers: Remove crust from two slices of thinly sliced firm-textured bread. Spread some of your favorite chicken salad onto one of the slices. Top with the other slice of bread. Cut lengthwise into 3/4-inch wide logs. With a small knife taper one end of each log to form a point to look like fingers. Attach a sliced almond to this end with some softened cream cheese, making fingernails. 



CHICKEN LADY FINGERS WITH ROMANIAN ROMESCO DIPPING SAUCE

~Shared by Brenda, AL

I found these chicken fingers recipe and in the picture they look like fingers with blood on the tips. Really cute.

Ingredients
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika

Romesco Dipping Sauce:
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, 
flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

Directions
1. Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. 

Makes 10 servings (about 40 pieces).

Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.

Tip: You can prepare the sauce ahead of time. Cover and chill up to 3 days. 


PUMPKIN PANCAKES

~Submitted by Linda, MI

Serving Size: 6 pumpkin heads.

Ingredients: 
2 cups Bisquick 
2 tablespoons Brown sugar - packed 
2 teaspoons Cinnamon 
1 teaspoon Allspice 
1 1/2 cups Evaporated milk 
1/2 cup Solid pack pumpkin 
2 tbs Vegetable oil 
2 Eggs 
1 teaspoon Vanilla 

Directions:
In a large mixing bowl, combine the Bisquick, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto a heated, lightly greased griddle. Cook until the top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey. 

Source: www.halloweenishere.com


MEATLOAF MICE

~Submitted by Linda, MI

Serving Size: 4 hungry meeses.

Ingredients: 
1/2 c Catsup 
2 Egg whites; beaten 
6 oz Ground turkey 
6 oz Ground beef 
1 Onion; chopped fine 
2/3 c Oatmeal; uncooked 
Salt and pepper to taste 
Carrots 
Spaghetti noodles; uncooked 
Spaghetti sauce; canned 
Raisins 

Directions:
First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse. Steam until they are crisp tender. DON'T OVERCOOK!! Preheat oven to 350 F. Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Shape them to a point in the front and rounded in the back.

Bake for 45 minutes in preheated oven or until desired doneness. Take and cut little slits for the ears about 1/3 from the pointed end. Place the carrot coins in the slits for the ears. Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail. Use the raisins for eyes.

Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve. 

Source: www.halloweenishere.com


BLACK RATS

~Submitted by Linda, MI

Serving Size: Party of ex-terminators

Ingredients: 
1 package almond slices 
1 package chocolate almond bark 
2 jars maraschino cherries with stems 
1 package Hershey Kisses 
1 tube red cake frosting 
1 tube white cake frosting 

Directions:
Melt almond bark in microwave, stirring often. Dip cherries in chocolate and lay on waxed paper with stem sticking out like a mouse's tail from its body. While still wet, adhere Hershey's Kiss to cherry, forming rat's head. Using a toothpick, dab a little chocolate in two places behind head, and adhere 2 almond slices for ears. Use frosting to make red nose and white eyes. 

Source: www.halloweenishere.com


FROZEN JACK-O-LANTERNS

~Submitted by Linda, MI

Serving Size: 12 frozen Jacks.

Ingredients: 
12 Navel oranges 
12 Cinnamon sticks 
1/2 Gallon Dark chocolate ice cream 

Directions:
Cut off tops of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern faces into each orange. Pack chocolate ice cream into shells, avoid letting ice cream come out of holes. Cut a hole into top of orange top. Set tops back on, over ice cream, and inset cinnamon stick stem through the hole. Place in freezer for at least 3 hours, or until serving time. 

Source: www.halloweenishere.com


HALLOWEEN TRICKS AND TREATS

~Submitted by Tia, Nova Scotia, Canada

When preparing a Halloween buffet, be sure to label the dishes with gross or scary names. Use you imagination to turn regular snacks, treats or even a whole meal into gruesome food. Half the fun is in the name.

Spaghetti and meatballs can become Worms and Dirt Clumps or Gizzards and Blood depending if you going gross or scary

Raw Eyeballs

Cut an X in the stem end of cherry tomatoes, drop them into a pot of boiling water for 30 seconds, lift out with a slotted spoon, then slip off their skins. Kids who won't normally breathe the same air as a tomato may cheerfully swallow a few Raw Eyeballs. 

Dried Bats Wings and Blood

Use blue tortilla chips to make bat wings, and salsa can be any gross bloody thing you want.

Blood Pudding 

Vanilla yogurt or pudding looks really gross with thawed frozen raspberries stirred in. (The fruit chunks themselves are blood clots.)

Mounds of Brains Cookies

Using a butter cookie recipe, add some black food color until you get a gray color, then push the dough through a colander to make worm-like shapes. Take small handfuls of the wormy dough and gently shape it into a brain-like shape, then bake. 

Grabbing Fingers

Use a butter cookie recipe. Place the dough in a pastry bag or large plastic bag with one corner snipped off. Pipe the dough into finger-sized amounts onto a parchment paper lined cookie sheet. Then use the dull side of a butter knife to make lines suggesting knuckles, and add an almond or candy for the fingernail. Before baking the finger cookies shape them into a slightly bent shape so that they look like grabbing fingers! Chill cookies before baking. 

Cannibal for a Day

Take a small pair of freshly laundered pants and roll up the cuffs a few times. Stuff the pants with wadded-up newspaper and place them in a sitting position on a large platter. Use a large, heavy can inside the waistband of the pants to keep them upright. Now place smoked turkey legs, cheese logs or summer sausages at the ends of the pant legs. Garnish the platter with lettuce leaves for a dainty touch. Now fill a medium-size bowl with dipping sauce or crackers and place it on top of the can. Use tape to secure the waistband around the edge of the bowl. Set the whole platter in the middle of the snack table and wait for the gasps!

Edible Spider Webs

Take 3-4 giant marshmallows and a Tbsp. of peanut butter and place in a microwaveable bowl. Cook on high for 35 seconds and quickly stir while the on lookers "ooh" and "ahh" over the stringy, edible spider webs!

Chocolate Slime 

Finally, some slime the kids can sink their teeth into. For eight kids, we separated this recipe into two bowls of fondue so there wouldn't be too much shoving. 

Ingredients
8 2-ounce bars of baking white chocolate
2 tablespoons heavy cream
6 to 12 drops green food coloring
Angel food cake, cut in large cubes
Red and green grapes, rinsed and removed from stem
2 to 3 bananas, sliced into 1-inch rounds
2 to 3 red or green apples, rinsed, cored and sliced
2 oranges, peeled and divided into sections
1 to 2 pineapples, cut into large chunks 

Directions

In a medium-sized, microwave-safe bowl, melt the chocolate uncovered in a microwave set on medium-high for 1 minute. Stir and microwave for additional 10- to 20-second intervals until smooth. 

Don't overcook. (For an alternative method, use a glass or nonreactive double boiler set on medium-low heat. Stir regularly until the chocolate is smooth.) Add the cream and food coloring and stir thoroughly. 

Keep warm in a double boiler or fondue pot and present with cut cake and fresh fruits. 

Makes 8 servings. 


PUMPKIN GOBS

~Submitted by Carol, NY

I researched my recipes on line and came up with these...there are modifications to the original recipes, but my thanks goes out to "southern chef in Louisiana" and "Steve", at Recipezaar, for their recipes, which I modified. I really wanted to try a "Twinkie filling" that I found on Copy Cat recipes, also, but didn't feel my blood sugar could handle any more "auditions".

2 cups brown sugar
2 cups pumpkin (15-oz can)
2 eggs
1 cup oil
1 teaspoon vanilla
3 1/2 cups flour, sifted together with:
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

In a large mixing bowl, mix together: pumpkin, brown sugar, oil, eggs and vanilla. Add the flour and spices. Mix.

Drop onto lightly greased cookie sheet, with medium sized cookie scoop, that holds 2 tablespoons.

Bake at 350° for 10 to 12 minutes, until center springs back when touched lightly with your finger.

Cool on a wire rack and frost with either of the two frostings listed below.

CREAM CHEESE FROSTING

1 8-oz package cream cheese, softened
1/2 cup margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Mix ingredients together. Place the frosting on the bottom of one Gob, place together with bottom side of second Gob.

FRENCH VANILLA FROSTING

1 package French Vanilla instant pudding
1/2 cup Splenda
1 cup skim milk
1/2 cup margarine, softened
1/2 cup shortening
1 teaspoon vanilla extract

Combine pudding mix, Splenda, skim milk, margarine, shortening and vanilla extract in mixer bowl. Beat until of spreading consistency. Frost cookies as above.

PUMPKIN PECAN WAFFLES

~Submitted by Treva, Eastern TN

1 cup unbleached white flour 
1 cup whole-wheat flour 
1/4 cup granulated sugar 
1 tablespoon cornstarch 
2 teaspoons baking powder 
1/2 teaspoon salt 
2 & 1/2 teaspoons pumpkin pie spice (or 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg) 
3 large egg whites (keep 1 yolk and discard the other two) 
1 egg yolk 
2 tablespoons egg substitute 
1 cup low-fat milk 
3/4 cup low-fat buttermilk, well-shaken 
1/2 cup canned pumpkin 
2 tablespoons canola oil 
About 7 tablespoons dry-toasted pecan pieces 
olive oil cooking spray 

1. Preheat a Belgian waffle iron.

2. Whisk together flours, sugar, cornstarch, baking powder, salt, and pumpkin pie spice in medium-sized bowl; set aside.

3. Add egg yolk and egg substitute to medium bowl and whisk in milk, buttermilk, pumpkin, and canola oil. Continue to whisk until mixture is smooth. Add the flour mixture into the pumpkin mixture, whisking just until smooth.

4. Add egg whites to another mixing bowl and beat until soft peaks form (about 2 minutes). Gently fold the egg whites into the pumpkin-and-flour batter.

5. Coat hot waffle iron with canola cooking spray. Spoon batter (use a slightly heaping 1/4-cup of batter per 4-inch waffle, depending on your particular waffle iron) into the waffle iron, spreading quickly. Sprinkle about a tablespoon of dry-toasted pecan pieces over the top of the two waffles (you can sprinkle with cinnamon sugar or mini chocolate chips instead, if desired). Close lid and bake about 3 minutes, until steaming almost stops and the waffles are golden brown. Serve warm! 

Yield:
14 (4-inch) Belgian waffles, about 7 servings 

Nutritional Information:
Per serving (including pecans): 289 calories, 9.5 g protein, 40 g carbohydrate, 10.5 g fat (1.4 g saturated fat, 6 g monounsaturated, 2.7 g polyunsaturated), 33 mg cholesterol, 3.5 g fiber, 371 mg sodium. Calories from fat: 33%. 



DRACULA'S REVENGE
(Baked Penne with Sausage and Garlic)

~Submitted by Maggie, TX

2 whole garlic heads
1 pound sweet turkey Italian sausage
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 tablespoons butter or stick margarine
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (about 2 1/2 ounces) shredded Gruy?re or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
Cooking spray

Preheat oven to 350°.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.

Increase oven temperature to 400°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400° for 15 minutes or until thoroughly heated. 

Yield: 10 servings

CALORIES 434(30% from fat); FAT 14.4g (sat 7.2g,mono 4.5g,poly 2g); PROTEIN 26.3g; CHOLESTEROL 57mg; CALCIUM 425mg; SODIUM 700mg; FIBER 1.4g; IRON 3mg; CARBOHYDRATE 48.7g 

Source: Cooking Light, October 2000


MONSTER MINI MEATLOAVES

~Submitted by Maggie, TX

INGREDIENTS:
1 pound of extra-lean ground beef
1 medium carrot, shredded
1 medium zucchini, shredded and squeezed dry
1/2 yellow onion, finely chopped
1/2 green pepper, finely chopped
1 tbsp chili powder
2 tbsp Worcestershire sauce
1 slice whole grain bread as breadcrumbs
2 egg whites
1/3 cup tomato ketchup

PREPARATION:
Preheat oven to 400 degrees. Lightly spray a nonstick or silicone muffin pan with nonstick cooking spray. 

Crumble ground beef into a large bowl. Add shredded carrots and zucchini, and chopped onion and green pepper.

Add chili powder, Worcestershire sauce and breadcrumbs. Stir with a fork. Add egg whites and stir again with a fork until well blended. You can knead the mixture with your hands but sometimes this makes the meat overly tough. 
Spoon mixture into prepared muffin pan, and top each cup with ketchup. Bake for 25 minutes, making sure that the internal temperature reaches 165 degrees. 

Serves 6. 

Per Serving: Calories 150, Calories from Fat 38, Total Fat 4.2g (sat 2g), Cholesterol 47mg, Sodium 98mg, Carbohydrate 9.2g, Fiber 2.3g, Protein 18.7

GOOD WITCH SOUP
(Pumpkin Soup)

~Submitted by Fancy, Aurora, NE

Yield: 5 servings (1 cup each)

Ingredients

* 2 teaspoons margarine
* 3/4 cup chopped onion
* One 16-ounce can pumpkin puree (not pumpkin pie filling)
* 2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1/8 teaspoon ground cloves or ground nutmeg
* 1 cup fat-free milk 

Directions

1. Melt the margarine in a medium saucepan. Saut? the onion until softened, about 5 minutes.

2. Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.

3. Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once. 

Calories: 89
Protein: 4 g
Sodium: 318 mg
Cholesterol: 1 mg
Fat: 3 g
Carbohydrates: 15 g
Exchanges: 1 Starch

Source: The New Family Cookbook for People with Diabetes


WITCH'S GORP

~Submitted by Maggie, TX

3 cups (75 g) Rice-Chex cereal 
3 cups (75 g) Wheat-Chex cereal 
1 cup (45 g) mini bow-knot pretzels 
2/3 cup (96 g) dry-roasted peanuts 
1/4 cup (42 g) reduced-fat soft margarine, melted 
1 tablespoon (15 ml) Worcestershire sauce 
1 teaspoon (5 ml) Tabasco sauce or other liquid hot pepper sauce

Preheat oven to 300°F (180°C), Gas Mark 4. 

Combine cereals, pretzels, and peanuts. Combine margarine, Worcestershire, and Tabasco. Pour over cereal mixture and toss to coat evenly. 

Spread mixture on a large baking sheet and bake for 30 to 40 minutes, stirring after each 10 minutes, until crisp and dry. Cool and serve at room temperature. 

Makes 16 servings
Per 1/2-cup (30 g) serving: 118 calories (38% calories from fat), 3 g protein, 5 g total fat (0.9 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 201 mg sodium 
Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat

TEQUILA GHOST

~Submitted by Maggie, TX

2 oz. Tequila
1/2 oz. Anise Liqueur (i.e. Sambuca, Pernod)
1/2 oz. Lemon Juice
Club Soda

Combine Tequila, Anise and Lemon juice in a shaker with ice. Shake well. Strain into a highball glass over ice. Top with a splash of club soda.

Serves 1


SPOOKY APPLE CRISP FOR TWO

~Submitted by Maggie, TX

INGREDIENTS:
2 cups peeled, cored, and sliced apples
1/2 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 cup oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons soft butter

PREPARATION:
Place apples in a buttered 9x5x3-inch loaf pan. Combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. Mix until crumbly; sprinkle over apples. Bake at 350° for about 30 minutes, or until apples are tender and topping is nicely browned. 

Serves 2.

JACK-O-LANTERN POT PIE

Put a smile on their face with this Halloween family night favorite. I found this a while back on the internet and thought it was so cool. You could use the basic recipe anytime, just decorating it and making cut-outs to suit the season. For this, we did the Jack o Lantern, but you could cut out snow flakes for Christmas, or Christmas trees, using a cookie cutter. And hearts for Valentine's Day. Yepper! I like this recipe. And... I think chicken would work as well as beef in the pie.

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8 

Ingredients 
- 1 pound ground beef 
- 1 medium onion, chopped 
- 2 cloves garlic, pressed 
- 3/4 teaspoon salt 
- 1/2 teaspoon pepper 
- 1/4 cup ketchup 
- 1 teaspoon Worcestershire sauce 
- 1 package (15 ounce) refrigerated pie crust 
- 1 tablespoon mustard 
- 3 cups shredded Monterey jack cheese, or cheese of choice 
- 2 tablespoons water 
- 1 large egg 
- red and yellow liquid food coloring

Directions 
Cook the ground beef, onion, garlic, salt and pepper in a large skillet over medium heat. Stir until beef is cooked through and crumbly. Stir in ketchup and Worcestershire sauce; cool. 

Unfold 1 piecrust and place on a lightly greased baking sheet. Spread mustard evenly over crust. 

Stir 2 cups of cheese into meat mixture and spoon onto the center of the crust, leaving a 2 inch border around the edge. 

Unfold the remaining piecrust and cut a jack-o-lantern face into it. Place the cut out crust on top of the meat mixture. Crimp all edges of the crust to seal. Using cut out pieces of crust, create a "stem" for the top of the pumpkin. Whisk together 2 tablespoons of water, egg and 1 drop of red and yellow food coloring; brush over the entire crust. 

Bake at 425° for 20 minutes, remove from oven and brush again with the egg mixture. Fill eyes, nose and mouth with remaining 1/2 cup cheese. Bake 5-10 more minutes or until golden brown.

Source: Recipe Tips


PUMPKIN NUT BARS WITH ORANGE ICING

1/2 cup butter or margarine
1 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2/3 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts

Combine all ingredients except nuts. Beat in mixing bowl. Fold in nuts; spread dough in greased 9 x 13-inch pan. Bake at 350 degrees F about 20 to 25 minutes. Ice with orange icing.

Orange Icing

1 1/2 cups sifted confectioners' sugar
2 tablespoons butter
1 tablespoon grated orange peel
2 tablespoons orange juice
Orange paste food coloring

Combine ingredients, using food coloring to deepen color of icing. Cut into bars.


JACK-O-LANTERN CASSEROLE

This is another recipe that is good anytime, but using the pumpkin as your cooking vessel really makes for a Halloween theme.

1 medium pumpkin
1 chopped onion
1 to 2 pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 ounce) can mushrooms (optional)
1 can cream of chicken soup
1 1/2 to 2 cups cooked rice
1 (8 ounce) can sliced water chestnuts (can substitute celery, chopped)

Clean out pumpkin and decorate outside with a black marker, if desired.

Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350 degrees F or until pumpkin is tender.



SPIDER WEB MUNCH

My kids love Rice Crispie Squares. This crispy snack is topped with a layer of chocolate and then decorated with a thin piping of peanut butter. A candy spider on top would complete the image for a creepy Halloween treat!

1 (12-ounce) package NESTL? TOLL HOUSE Semi-Sweet Chocolate Morsels 
1 cup creamy peanut butter, divided use
1/3 cup powdered sugar 
3 cups toasted rice cereal 

HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth. 

PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until well coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.