Halloween Recipes

Kitty Litter Cake CAKE INGREDIENTS: 1 box spice or German chocolate cake mix 1 box of white cake mix 1 package white sandwich cookies 1 large package vanilla instant pudding mix A few drops green food coloring 12 small Tootsie Rolls or equivalent SERVING 'DISHES AND UTENSILS' 1 NEW cat-litter box 1 NEW cat-litter box liner 1 NEW pooper scooper 1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. 2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. 3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. 4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the 'litter box'. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

Tricky Turnover Treats 1 lb. ground beef 1/4 cup onion, chopped 1/2 c. prepared mustard 8 oz. Mozzarella cheese (or substitute your favorite) 1 cup thick salsa (more or less, hot or mild, your choice) 2 (8-oz.) cans large buttermilk biscuit dough (from the dairy aisle) 1 large egg, slightly beaten Brown ground beef and cook onion until clear. Add mustard and cheese and cook over medium heat, constantly stirring, until cheese melts. Add salsa. Cook until mixture is thick but not dry. Roll out each biscuit to a 4 or 5-inch circle. Spoon the beef mixture into the center of half the biscuits. Leave a small bare spot around the edges so you'll be able to "seal" them. Here's the "tricky" part (not very). With the other half of the biscuits, cut geometrical shapes, jack-o-lantern style, for eyes/nose/mouth, and place over the other biscuits with beef. Seal edges with a fork. (If you feel "crafty" you can make pumpkin stems with the leftover dough). Lightly spray baking sheet with cooking spray. Brush turnovers with egg. Bake at 350 degrees F. for 10 - 15 minutes, until biscuits are baked and golden brown. Makes 5 servings.

Monster Brew Mix 8 cups of cranberry juice and 6 cups of apple cider in a punch bowl. Add ice cubes and serve. Makes 14 cups.

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

Ants on a Log 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')

Beetle Brunch 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.

Stuffed Snails 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.

Centipede Surprise 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.

Trick or Treat Cereals Place these combinations on your hot or cold cereal Peachy Pumpkins: Place a peach half on your cereal, give it raisin eyes, nose, and stem. Then add an apple slice for a mouth Goofy Ghost: Use a pear half and place three raisins for the eyes and mouth. Black Cat: Use a big prune for the body and a small prune for the head, raisins for the tail and ears, and bits of apple for the face Witchy Witch: Use a prune for the body, banana slice head, coconut hair, raisin eyes, nose, mouth, hands, and feet. Top it off with a pineapple broom

Little Pumpkin Pizzas 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.

Roasted Pumpkin Seeds Method 1: 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 Method 2: 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.

Yummy Pumpkin Cookies 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

Pumpkin Squares 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.

Pumpkin Soup 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

Pumpkin Pie 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.

Pumpkin Bread 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.

Graveyard Dessert 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.

Halloween Broomstick Cake 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.

Jack O Lantern Cheese Ball 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.

Chocolate Spiders 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.

Mystic Punch 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)!

Vampire Punch 8 cups cranberry juice 6 cups sparkling apple juice 6 orange slices Put all ingredients in a punch bowl. Add ice cubes before serving.

Nightcrawlers 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.

Roasted Pumpkin Seeds 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.

Popcorn Balls 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.

Candied Apples 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.

Bobbing Apple Punch 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.

Witches Fingers 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!

Caramel Marshmallow Apples 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.

Black Cat Cupcakes 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.

Cat Litter Casserole -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.

Goblin Goodies 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

Halloween Hash 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.

Hearty Halloween Soup 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.

Halloween Crisp Candy Corn Treats 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.

Cheese Fingers 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.

Caterpillar Sandwich 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.

Magic Center Cupcakes 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.

Dead Grasshoppers 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.

Dirt 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.

Witches Brew 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.

Jack o' Lantern Sandwiches Cut eyes, nose, and mouth into the top layer of bread and let the top layer of filling (preferably much darker--or much lighter--than the bread show through.

Spiders A prune for the body, licorice slivers or stick pretzels for the legs, and two red candies for the eyes.

Apple Jack o' Lanterns Use a sharp knife and carefully cut portions of the skin away to make eyes, nose, and mouth.

Witch's Hats 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.

Ghoulish Dip 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.

Mushroom Eyeballs 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.

Brittle Merangue Bones 3 large egg whites 1/4 tsp. cream of tartar 1/8 tsp. salt 2/3 cup white sugar 1/2 tsp. vanilla Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones.

Savory Brain Shrimp Spread 1 (10 3/4-ounce) can cream of mushroom soup 8 ounces Philadelphia cream cheese, softened 1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water 1 bunch green onions, chopped 3 pounds cooked shrimp, coarsely chopped (or 1 pound crab meat) 1 cup mayonnaise 1 Tablespoon lemon juice Tabasco or creole seasoning to taste Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled brain mold. Chill until firm and serve with your favorite crackers.

Salami and Cream Cheese Wraps miniature sweet pickles cream cheese sliced salami toothpicks Cut the miniature pickles into fourths lengthwise, so that the pickle slices are still roughly the same length as the salami slices. Spread a thin layer of cream cheese on a slice of salami, wrap around a pickle slice and close with a toothpick.

Crab Triangles one stick (1/2 cup) melted butter one 6 1/2 oz can crab meat 1 small jar (approximately 5 oz) Kraft Old English cheese 1/2 cup mayo 1/2 tsp. garlic salt one package split English muffins Combine first 5 ingredients, spread on muffins, put on cookie sheet and freeze. When frozen, cut into triangles (eighths). Put in plastic bag, return to freezer. When ready to use, put under broiler until bubbly.

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