Makes 5 servings.

Mix 8 cups of cranberry juice and 6 cups of apple cider in a punch bowl.

Add ice cubes and serve. Makes 14 cups.

Freeze orange juice in ice cube containers with wooden ice cream sticks.

Rinse 1 or 2 celery stalks.

Have an adult cut the stalks into halves or thirds.

Fill the hollow of each celery piece with peanut butter then sprinkle raisins

across the peanut butter *Yum*

(add mini marshmallows for their 'eggs')

Use a pear half for the beetle's body.

Add orange or peach slices for wings and apple or carrot strips for antennae

and legs.

Use raisins and apple or carrot strips to add details, like eyes, spots, or

stripes.

Have an adult boil and drain 1 cup of jumbo pasta shells.

Let the pasta shells cool completely.

Stuff the shells with small pieces of your favorite cheese and cold cuts.

Place a pretzel stick into each end of a jumbo marshmallow (use the short,

thin pretzel sticks.)

Keep adding marshmallows in either direction to make your centipede as long

as you like.

Use pretzel stick halves for legs.

Place these combinations on your hot or cold cereal

First have a parent ready the broiler and toast 2 English muffin halves

Spread the English muffins with catsup and then sprinkle with shredded cheddar

Slice a hot dog like coins and place a few on each muffin in a pumpkin face.

Place the muffins on a broiler pan and have a parent broil them until the

cheese melts.

You will need pumpkin seeds, a cookie sheet, aluminum foil, cooking oil,

salt, a mixing bowl, a teaspoon, and a spatula or tablespoon.

1. Wash the seeds in lukewarm water.

2. Fill a bowl with water. Soak the seeds for 1 hour.

3. Spread the seeds on a piece of foil to dry. Let them dry for 1 or 2 days.

4. Put the seeds in a bowl. Add 1 1/2 teaspoons of cooking oil. Stir the

seeds and oil.

5. Spread the seeds out on a cookie sheet. lightly salt them.

6. Bake the seeds at 300 for 30 minutes. (Ask an adult to turn the seeds

every 5 minutes with the spatula or spoon.)

7. let the seeds cool completely before you munch em

Wash and drain seeds. Pour 1/4 cup vegetable oil on a large cookie sheet.

Spread seeds on the sheet, coating them well with oil. Bake in oven at 350

until seeds are lightly brown (8-10 minutes). Remove, drain on a paper towel

and sprinkle with salt. Store seeds in an airtight container.

1 1/2 cup brown sugar, packed

1/2 cup shortening

2 eggs

1 lb. can pumpkin

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

l/4 teaspoon ginger

1 cup raisins

1 cup pecans, chopped

Preheat oven to 400. Mix sugar, shortening, eggs, and pumpkin thoroughly In a

large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well, Add

raisins and pecans. Drop batter by teaspoon on ungreased baking sheets.

Bake 12 to 15 minutes or until lightly browned. Remove from oven. Makes about

6 dozen

2 dozen graham crackers (crushed)

l 1/2 cups sugar

1/2 cup margarine

5 eggs

1 -8 oz. pkg. cream cheese

1/2 teaspoon salt

2 teaspoons cinnamon

1 envelope plain gelatin

1/4 cup cold water

2 cups fresh pumpkin

Mix graham cracker crumbs, margarine and 1/3 cup sugar together, and pack in

a 9" by 13" pan. Combine 2 eggs, 2/3 cup sugar and cream cheese, and beat

until light and fluffy. Pour mixture over graham crackers and bake for 20

minutes at 350". Remove and cool.

Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup sugar, salt and cinnamon

in the top of a double boiler, and cook over boiling water for 5 minutes,

stirring often. Remove from heat. Sprinkle gelatin over water in a small pan

and stir over low heat until dissolved. Add to mixture in double boiler, and

let cool. Beat egg whites until stiff. Fold into mixture, and pour over baked

layers. Refrigerate and serve with whipped cream.

2 large onions, chopped

1 teaspoon curry powder

1 tablespoon salt

5 cups chicken broth

1/2 cup butter

4 cups half-and-half

4 cups fresh pumpkin

Sauté onion in butter until tender. Sprinkle with curry powder and sauté 2

more minutes. Remove and place in a large saucepan. Stir in pumpkin and salt.

Add half-and-half, stirring constantly. Stir in broth. Cook over low heat,

stirring occasionally. Serves 16

3/4 cup brown sugar

1 1/2 cups fresh pumpkin

1/2 teaspoon salt

3 tablespoons melted margarine

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3 eggs

3/4 cup milk

Separate eggs and lay the whites aside. Combine the yolks and all other

ingredients in a large bowl and mix well. Fold in the egg whites and mix

well. Spoon mixture into a 9" unbaked pie shell. Bake at 350" for one hour,

or until a knife inserted in the center comes out cleanly.

1 3/4 cups all-purpose flour

1 1/2 cups sugar

3/4 teaspoon salt

1 teaspoon soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup vegetable oil

2 large eggs

1/3 cup water

1 cup fresh pumpkin

1/2 cup chopped walnuts or pecans

Combine all dry ingredients in a large bowl and mix well. Combine pumpkin,

water, eggs and oil and mix well. Add dry ingredients slowly and beat

thoroughly. Stir in nuts and pour batter into greased loaf pan. Bake at 350"

for 75-80 minutes. Cool 15 minutes before removing from pan.

2 1/4 cups Chocolate wafer cookie crumb

1/2 cup Sugar

1/2 cup Butter or margarine -- melted

8 ounces Cream cheese -- softened

12 ounces Cool Whip -- thawed

2 cups Water -- boiling

1 large Orange flavor gelatin

1/2 cup Water -- cold

Ice cubes

Graveyard Look:

Rectangle-shaped cookies -- for gravestones

Decorator icings

Candy corn

Candy pumpkins

To make a crust, mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and

the melted butter in 13" x 9" pan. Press firmly into bottom of the pan.

Refrigerate. Beat the cream cheese and remaining 1/4 cup sugar in a medium

bowl until smooth. Stir in 1/2 of the whipped topping. Spread evenly over

crust. Add boiling water to orange Jell-O in a medium bowl; stir for 2 minutes

or until completely dissolved. Mix cold water and ice to make 1 1/2 cups. Add

to the Jell-O, stirring until slightly thickened. Remove any remaining ice.

Spoon slightly thickened gelatin over cream cheese layer. Refrigerate at

least 3 hours until firm. Spread remaining whipped topping over Jell-O just

before serving. Sprinkle remaining 1/4 cup cookie crumbs over whipped topping

to look like the ground. Decorate the sandwich cookies with colored icings to

make the tombstones. Stand the tombstones on top of dessert to resemble a

graveyard. Decorate with assorted candy corn and candy pumpkins. Cut into

squares. Store leftover dessert in refrigerator.

Makes 15-18 servings.

2 tablespoons butter

5 apples

1/2 cup butter

1 egg -- beaten

2 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon cloves

1 cup water -- hot

3/4 cup brown sugar

1/2 cup nuts -- chopped

1/2 cup sugar

1 cup light molasses

1 1/2 teaspoons baking soda

1 teaspoon ginger

1 teaspoon salt

Coat an 8x12x2-inch pan with the 2 tablespoons of butter. Sprinkle the brown

sugar evenly over the butter. Peel, core and slice apples. Arrange apples

slices over the sugar mixture. Sprinkle nuts over all. Place pan on the

bottom shelf of oven and let apples cook while mixing the other ingredients.

Cream together butter and sugar, add egg and molasses and mix well. Sift dry

ingredients and stir in to creamed mixture. Put in hot water and mix to a

thin batter. Remove pan from oven and pour batter over apples. Return to oven

and bake for 35 minutes. Remove from oven and loosen cake around edges. Let

stand five minutes and turn out on to serving tray.

Makes 8 to 10 servings.

2 cups Shredded Cheddar cheese

1/4 cup Solid pack pumpkin

1/4 cup Pineapple preserves

1/4 teaspoon Ground allspice

1/4 teaspoon Ground nutmeg

1 large Pretzel rod -- broken in half

1/2 8 0z pkg. cream cheese

Dark rye bread

Red pepper

Black olive slices

Parsley sprigs

Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth.

Cover refrigerate 2-3 hours until cheese is firm enough to shape. Shape

mixture into round pumpkin, place on serving plate.Using a knife, score

vertical lines down pumpkin. Place pretzel rod in top for stem. Cut bread

into triangles for eyes, cut red pepper into triangle , for nose, and cut

olives in half to make the mouth. Surround with parsley.

4 cups semisweet chocolate baking chips

Melt chocolate chips in top of double boiler. Let stand over the water until

water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour

chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch tip.

Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is

runny it needs to be cooled longer. Chill the spiders for about 10 minutes.

When hard peel off wax paper. Store in refrigerator laid flat.

Make ice cubes with raisins in them

4 1-pint bottles cranberry juice

2 ½ cups peach juice

1 cup fresh lime juice

2 cups orange juice

Sugar to taste

In a punch bowl mix all juices. Add the ice cubes (with insects in them)!

8 cups cranberry juice

6 cups sparkling apple juice

6 orange slices

Put all ingredients in a punch bowl. Add ice cubes before serving.

12 large apples

Boysenberry jam

4 tbsp. butter

12 gummy worms

Preheat oven to 350 degrees. Core apples from stem end to ½ inch from bottom.

Stuff each hole with 1 tsp. jam and butter. Place in a pan and bake uncovered

for 35-45 minutes. Remove apples let stand for 15 minutes. Set each apple in

a bowl and spoon syrup from baking pan around it. Insert a gummy worm with

half its body protruding.

Pumpkin seeds

Water

Salt

Melted butter

Vegetable spray

Preheat oven to 350 degrees. Rinse seeds well. For every 2 cups of seeds, put

4 cups of water and 2 TBS's of salt into saucepan. Add the seeds and simmer

over low heat for 10 minutes. Drain well in strainer. Place on paper towels

and pat dry.

Toss the seeds with melted unsalted butter in a large bowl until evenly

coated. Spray cookie sheet with vegetable spray. Spread seeds over tray and

bake for 30 minutes, stirring, and tossing occasionally. When seeds are

golden brown they are ready. Store in airtight container in cool place.

2 ½ quarts popped popcorn

1 14-oz package light caramels

1/4 cup light corn syrup

2 TBS's water

Keep popcorn warm in a 200 degree oven. Melt caramels in top of double boiler

over simmering water. Add corn syrup and water and mix until smooth. Slowly

pour over popcorn in a large bowl. Stir to mix well. With greased hands,

shape into balls about the size of softballs. Let cool completely before

wrapping with plastic wrap.

12 red delicious apples

12 wooden skewers

4 ½ cups sugar

3/4 cup light corn syrup

1 tsp. red food coloring

1 ½ cups water

1 cup chopped peanuts

Grease a large cookie sheet and set aside. Wash and dry apples. Insert a

stick through stem, leaving about two inches sticking out. In saucepan over

medium heat, combine sugar, corn syrup, food coloring and water. Cook,

stirring constantly, until ingredients are dissolved and liquid boils.

Set a candy thermometer in mixture and continue cooking, without stirring

until temperature reaches 290 degrees, about 20 minutes. Meanwhile place

shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by

one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to

coat then place on prepared cookie sheet. Let apples cool for at least an

hour.

1 ½ cups orange juice

4 cups apple cider

1 cup pineapple juice

2 tablespoons sugar

4 cups ginger ale, chilled

6 to 8 small red apples

1 orange, sliced

In punch bowl mix orange juice, apple cider, pineapple juice and sugar. Chill

of a couple hours. Before serving add ginger ale, apples, orange slices and

ice cubes.

1 cup butter, softened

1 cup icing sugar

1 egg

1 tsp. almond extract

1 tsp. vanilla

2 3/4 cups all purpose flour

1 tsp. baking powder

1 tsp. salt

3/4 cup whole blanched almonds

1 tube red decorator gel

In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in

flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working

with one-quarter of the dough at a time and keeping remaining dough

refrigerated, roll heaping teaspoons full of dough into finger shape for each

cookie. Press almond firmly into one end for nail.

Squeeze in center to create knuckle shape. Using a paring knife make slashes

in several places to form knuckle. Place on lightly greased cookie sheet in

325 degree over for 20-25 minutes or until pale or golden. Let cool for three

minutes.

Lift up almond; squeeze red decorator gel onto nail bed and press almond back

in place so gel oozes out from underneath. Remove from cookie sheet and let

cool. Repeat with remaining dough. Makes about 5 doz. fingers!

1 package (14 oz) caramels

1 cup miniature marshmallows

1 tbsp. water

5 or 6 small apples

Wooden skewers

Line baking sheet with buttered waxed paper; set aside. Combine caramels,

marshmallows and water in medium saucepan. Cook over medium heat, stirring

constantly, until caramels melt. Cool slightly while preparing apples. Rinse

and dry apples. Insert skewers into apples. Dip each apple in caramel

mixture, coating apples. Place on prepared sheet. Refrigerate until firm. For

variety roll apples in crushed peanuts or drizzle with melted chocolate.

Serving Size : 24

1 1/4 c Oreo® cookie crumbs

18 1/4 oz.  chocolate cake mix

24 pcs. Halloween Oreo® cookies

16 oz.  milk chocolate frosting

black string licorice

jelly beans

semisweet chocolate chips

Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and

flour; set aside. Prepare cake mix according to package directions; stir in

cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.

Remove from pans; cool on wire rack. Make cat faces on each of the

remaining 24 cookies: using some frosting, attach 4-1 1/2" licorice strings

for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.

Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand

cat faces on edge on each cupcake. Place 3" piece licorice string on back

half of each cupcake for tail.

-Dumps

1 c Bisquick

1 c Shredded Cheddar cheese

1 LB Ground beef, turkey or pork

Sausage

-Litter

2 c Long grain rice

3 3/4 c Water

2 tsp. Salt

2 tbs. Butter or margarine

-Tools

large Mixing bowl

Rectangular baking pan

Deep saucepan with lid

Fork

Paper towels

large Spoon

Stainless steel pooper

Scooper

To make dumps: With an adult's help, preheat the oven to 350F. Using

clean hands, mix together the dump ingredients in a large bowl. Mold pieces

of this mixture into various size/shape dumps. Place so they don't

touch each other in an ungreased baking pan. Use two if they don''t all

fit. With an adult's help, bake the dumps for about 20 minutes or until

they are all brown, firm and slightly crusty.

While the meat cooks, put all four litter ingredients into a large saucepan.

Then, with anadult's help, heat on high until the water comes to a boil.

Stir, turnheat to low and cover the pan. Simmer without lifting the cover for

fourteen minutes. With an adult's help, remove the saucepan from the

stove and carefully (to avoid having your face melted away by the steam),

lift off the cover. Break apart, or "fluff" the rice with a fork and set

pan aside.

When dumps are done, carefully transfer them onto paper towels to drain.

Spoon the rice and dumps into the now empty baking pan, leaving some

dumps partially uncovered, the way Kitty does when he/she is in a hurry.

Serves 8-10 litter box lovers. Use pooper scooper to serve.

3/4 cup (175 ml) Golden Crisco Shortening

1-1/4 cups (300 ml) firmly-packed brown sugar

1 egg

1/3 cup (75 ml) milk

1-1/2 tsp. (7 ml) vanilla

1 tsp. (5 ml) finely-chopped orange rind

1/2 tsp. (2 ml) orange extract

3 cups (750 ml) quick oats, uncooked

1 cup (250 ml) all-purpose flour

1/2 tsp. (2 ml) baking soda

1/2 tsp. (2 ml) salt

1/4 tsp. (1 ml) cinnamon

1 cup (250 ml) raisins

1 cup (250 ml) coarsely-chopped walnuts

1 cup (250 ml) orange and brown chocolate-covered candies

1. Heat oven to 375°F (190°C). Grease baking sheets with shortening. Place

sheets of foil on countertop for cooling cookies.

2. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat

at medium speed of electric mixer until well blended. Stir in orange rind and

extract.

3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed

mixture at low speed just until blended. Stir in raisins, nuts and chocolate

candies.

4. Drop by rounded measuring tablespoonfuls (15 ml) of dough 3 inches (7 cm)

apart onto prepared baking sheet.

5. Bake one baking sheet at a time at 375°F (190°C) for 10 to 12 minutes, or

until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.Makes: About 2-1/2 dozen cookies

1 pound ground beef

1 large onion, chopped

1 teaspoon salt

1/4 teaspoon pepper

1 cup stewed tomatoes

1 can whole Kernel Corn

1/4 pound cheddar cheese, cubed

Place ground beef, onion, salt and pepper in skillet.

Cook and stir over heat until meat is lightly browned and

onion is soft. Drain grease. Add tomatoes and corn.

Cover and simmer over low heat about 30 minutes. Stir in

cheese cubes. Cover skillet and let stand a minute or two

until cheese melts. Serve with nacho chips.

1 LB ground turkey

1 cup chopped onion

1 cup celery, diced

2 cloves garlic, diced

6 cups water

1 cube vegetable,beef or chicken bouillon

1 cup red potatoes, diced

1 bay leaf

1/8 teaspoon basil

2 tablespoon parsley,chopped

1/2 teaspoon thyme

6 tomatoes, diced

1 cup leftover turkey gravy

2 cup vermicelli

Place everything except vermicelli in the kettle and

simmer 1 hour. Add vermicelli and simmer until cooked.

1/2 cup butter

10 cups crispy rice cereal

9 cups mini marshmallows

2 cups candy corn

3/4 cup mini chocolate chips

candy pumpkins

orange food coloring

Melt butter and marshmallows; stir until smooth.

In a large bowl, mix rice cereal, candy corn and

mini chips together. Add orange food coloring to

marshmallow mixture,or squirt over cereal in bowl.

Add marshmallow mixture to cereal mixture; stir

quickly to combine. Spread on a large buttered jelly

roll pan; press with buttered hands. While warm,

press on candy pumpkins spaced 1 to 1/2-2 inches

apart.

Refrigerate and cut into squares.

Preheat oven to 400 degrees. Remove crusts from 3 slices of white bread and

discard crusts. With your hands, break bread into small pieces and drop into

a medium bowl. Add 3/4 cup grated cheddar cheese, 3 tablespoons grated

parmesan cheese and 3 tablespoons milk. Mix well with hands, kneading the

bread into the cheese, until dough will hold the shape of a ball. Roll

heaping teaspoonfuls of mixture into 15 fingers and arrange on an ungreased

cookie sheet. Bake for 10 to 12 minutes or until fingers begin to turn brown.

Preheat oven to 375 degrees. In a small bowl combine 1/4 cup mayonnaise, 2

teaspoons parsley, 2 teaspoons dry mustard, and 1/4 teaspoon onion powder.

Stir well and set aside. cut 1 loaf Italian bread into 10 slices without

cutting all the way through the loaf. Spread mayonnaise mixture between every

other slice. Fold luncheon meat in half and tuck a slice of cheese in

between. Insert folded meat and cheese into every other slot that has the

mayonnaise mixture in it. Wrap the loaf in foil and bake for 25 minutes. Use

thin sliced celery stalks for antenna. Use olive slices with pimento in

center on toothpicks for caterpillar eyes. To serve, cut the loaf in slices

at the cuts you didn't fill.

preheat oven to temperature called for on 1-18 1/4 ounce package chocolate

cake mix. In a small bowl, combine 8 ounces cream cheese (softened), 3/4 cup

granulated sugar, 1 egg and a dash of salt. Stir in 1/2 cup finely chopped

walnuts and 1-6 ounce package chocolate chips. Set aside. Mix cake according

to directions on the package. Place paper liners in muffin pan. Fill each

liner half full of cake batter. Drop a heaping teaspoons of the cream cheese

mixture into each batter-filled cup. Bake according to package directions.

Let cupcakes cool to room temperature before frosting. Decorate with candy

spiders or worms.

in a medium saucepan, melt 1-6 ounce package butterscotch chips over low

heat, stirring constantly. [To microwave, place pieces in a micro-wave safe

dish and cook on medium-low heat for about 1 minute. Stir well. If necessary,

continue to heat chips, 20 seconds at a time, until they are melted. Be sure

to stir chips each time you heat them.] Remove chips from the heat and stir

in 1 cup salted peanuts and 3 cups chow mien noodles. Drop by teaspoons onto

waxed paper and cool. Makes 30-40 grasshoppers.

Put chocolate pudding in clear plastic containers and imbed a gummy worm or

two. Cover the top of the pudding with crushed chocolate cookie crumbs. It

looks good if a worm is peeking out of the dirt.

Use any dip you like for chips or veggies.

This makes a nice drink. In a clear punch bowl mix equal parts blue Kool-aid

and lemon-lime pop. Add some crushed ice, and continue to add more every half

hour or so.

Cut eyes, nose, and mouth into the top layer of bread and let the top layer

(preferably much darker--or much lighter--than the bread show through.

A prune for the body, licorice slivers or stick pretzels for the legs, and

two red candies for the eyes.

Use a sharp knife and carefully cut portions of the skin away to make eyes,

nose, and mouth.

Use a large, flat, dark cookie for the brim and an ice-cream sugar cone for

the crown. Fill the cone with ice cream even to the rim and center it on top

of the cookie.

Add a few drops of green food coloring to a plain sour-cream based chip or

vegetable dip and scatter small bits of red and yellow bell pepper across the

top.

Categories: Snacks, Unusual, Halloween

Yield: 1 servings

Take some medium/large mushrooms and remove the stems.

Put them in a pan and bake (350) just until they lose their

crunch. (don't over cook or they will shrink and lose their

water) Allow them to cool.

Place tops on pan so that the hole where the stem was connected

is facing up. Fill the hole with a ball of cream cheese (you can

add garlic and/or diced water chestnuts for flavor or crunch).

Put a single slice of black olive in the center of each ball.

Use paprika to draw in veins radiating from the center.