White Chocolate Lime Mousse Cheesecake

White Chocolate Lime Mousse Cake

2 cups crushed gingersnaps (about 38 cookies)

2 Tbs. sugar

1/3 cup butter or margarine, melted

FILLING:

1 envelope unflavored gelatin

6 Tbs. lime juice

9 squares (1 oz. each) white baking chocolate, chopped

1-1/2 cups whipping cream, divided

3 packages (8 oz. each) cream cheese, softened

1 cup sugar

1 Tbs. grated lime peel

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Combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. spring form pan. Set aside.

In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minutes. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. In a heavy saucepan or microwave oven, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin.

In a mixing bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime peel; mix well. In another mixing bowl, beat the remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

Magic Cookie Bars

Magic Cookie Bars

1/2 cup butter

1-1/2 crushed graham crackers

1-14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 cup coconut

1 cup nuts (optional)

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Preheat oven to 350° . In a 13x9 pan melt butter. After melted, sprinkle crumbs over butter and press down. Pour sweetened condensed milk over crumbs. Sprinkle the remaining ingredients over milk. Cook for 25-30 minutes. Allow to cool before serving.

Raspberry Delight Fluffy Salad

Raspberry Delight Fluffy Salad
1 large yogurt
1 large instant pudding
1 large (10 oz.) cool whip
1 pkg. frozen raspberries
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Mix together yogurt and pudding. Fold in cool whip and raspberries. Refrigerate for 4 hours.

*This is a fun recipe to play around with. My favorite it (so far) is to use vanilla yogurt and vanilla pudding. But I've tried it with banana pudding. You could also used White Chocolate pudding or any other flavor. I want to try it using frozen strawberries and strawberry yogurt, pudding and cool whip.

Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup crushed cream-filled chocolate sandwich cookies
6 tablespoons butter, melted
3/4 cup creamy Peanut Butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
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In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.

Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Layered Turtle Cheesecake

Layered Turtle Cheesecake
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping
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Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.

Black Cat Cookies

Black Cat Cookies
1 cup butter, softened
2 cups sugar
2 eggs
3 tsp. vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
24 wooden craft or Popsicle sticks
48 pieces candy corn
24 red-hot candies
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In a mixing bowl, cream butter and sugar. Beat in eggs adn vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the cream mixture. Roll dough into 1-1/2 in. balls. Place 3 in. apart on lightly greased baking sheets. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cooke to form ears. For whisers, press a fork twice into each cookie.

Bake at 350 for 10-12 minutes or until cookeis are set. Remove from the oven; immediately press on candy corn for eyes and red-hot candies for noses. Remove to wire racks to cook.

Halloween Night Cookie Puzzle

Halloween Night Cookie Puzzle
1 tube (18 oz.) refrigerated sugar cookie dough, softened
1/2 cup all-purpose flour
Unblanched almonds
3 cups confectioners' sugar
1/3 cup light corn syrup
2 to 4 Tbsp. water
Assorted food coloring, decorating gels, sprinkles and candies
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In a large mixing bowl, combine cookie dough and flour. On a parchment paper-lined surface, roll dough into a 14-in x 11-in. rectangle. With Halloween cookie cutters, cut out puzzle shapes bud do not remove them. Slide a baking sheet under the parchment paper and dough. Chill for 5-10 minutes.

Remove shapes; place on an ungreased baking sheet. For handles, press the side of an almond into the center of each puzzle shape. Bake shapes at 350° for 7-9 minutes or until edges are golden brown. While still warm, recut shapes with the same cookie cutters to form neat edges. (if cookies cool too quicly, return to oven until softened.) Remove to wire racks; cool.

Bake large rectangulr puzzle on a parchment paper-lined baking sheet for 12-13 minutes or until edges are golden brown. Immediately recut the shpaes inside the puzzle to form neat edges. Cool completely on a wire rack.

In a small bowl, combine the confectioners' sugar, corn syrup and water until smooth. Tint frosting with food coloring as desired. Frost puzzle and shapes; decorate with decorating gel, sprinkles and candies as desired. Place puzzle shapes inside puzzle.

Dracula Cookies

Dracula Cookies
6 hazelnut truffles
5 oz. white candy coating, chopped
1 green or red Fruit Roll-Up
6 cream-filled chocolate sandwich cookies
1 can (6.4 oz.) black decorating icing
6 slivered almonds, cut in half
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Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.

Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2 in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.

Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container.

Bone Crunching Meatballs

Bone Crunching Meatballs
1 can (8 oz.) sliced water chestnuts, drained
1 egg, lightly beaten
3 Tbsp. soy sauce
1/2 cup chopped green onions (green part only)
1/4 cup dry bread crumbs
2 Tbsp. minced fresh cilantro
1-1/2 tsp. grated lime peel
1-1/2 tsp. minced fresh ginger root
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 lb. lean ground turkey
2 Tbsp. canola oil
Plum sauce
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Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use.

In a bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece.

In a large nonstick skillet, sauce meatballs in oil in batches for 5 minutes or until browned. Transfer to a 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.

Chocolate Macaroon Critters

Chocolate Macaroon Critters
1-1/2 cups semisweet chocolate chips
1 pkg. (14 oz.) flaked coconut
1-1/4 cups sugar
3/4 cup egg whites (about 6 eggs)
M&M's miniature baking bits
Red decorating frosting
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In a microwave, melt chocolate chips; stir until smooth. Cool. In a large bowl, beat the coconut, sugar and egg whites until combined. Beat in melted chocolate. Refrigerate for 2 hours.

Drop by tablespoons 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 25-30 minutes or until tops feel dry. Remove to wire racks to cool.

Using baking bits and frosting, create faces on cookies.

Blood 'n' Guts Dip and Pretzel Bones

Blood 'n' Guts Dip
2 cups chopped fresh or frozen cranberries
1 cup packed brown sugar
1/2 cup honey
1/4 cup water
1 cup Dijon mustard
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In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving.

Pretzel Bones
1/4 cup honey
2-1/2 Tbsp. butter
2 Tbsp. chili powder
1 Tbsp. onion powder
1 pkg. (15 oz.) pretzel sticks
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In a Dutch oven, melt honey and butter; stir in chili powder and onion powder. Add pretzels; toss to coat. Spread in a single layer in 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 300° for 5 minutes, stirring once. Cool in pans on wire racks. Store in an airtight container.

Frankenstein Cake

Frankenstein Cake
1 pkg. (18-1/4 oz.) chocolate cake mix
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 egg
1/2 tsp. vanilla extract
1 carton (8 oz.) frozen whipped topping, thawed
Moss green paste food coloring
1 can (16 oz.) chocolate frosting
1 Swiss cake roll or Ho Ho
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Prepare cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, sour cream, sugar, egg and vanilla until smooth. Drop by tablespoonfuls about 1 in apart onto batter.

Bake at 350° for 40-45 minutes or until center is firm when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

To make Frankenstein, cut a piece of cake from the head (about 10in. x 7-3/4 in) and neck (about 2-1/2 in. x 4-1/2 in.). Cut two pieces for ears (about 2-3/4 in. x 1/2 in.). Save remaining cake for another use. Position head, neck and ears on a covered board.

Place 1/4 cup whipped topping in a small bowl; tint dark green with moss green food coloring. Cut a small hole in the corner of a small plastic bag; insert round pastry tip #3 and fill with tinted topping. Set aside.

Tint remaining whipped topping moss green. Frost face, neck and ears, building up areas for the forehead, nose and cheeks. With reserved dark green topping, pipe mouth, stitches on neck and forehead and eyes with pupils.

Cut a hole in the corner of a pastry or plastic bag; insert pastry tip #233. Fill with chocolate frosting; pipe hair 1-1/4 in. from top of head to forehead and about 4 in. down sides of head. Cut cake roll in half widthwise; place on each side of neck for bolts. Store in the refrigerator.

Blood Shot Eyeballs

Bloodshot Eyeballs
2 cups confectioners' sugar, divided
1/2 cup creamy peanut butter
3 Tbsp. butter, softened
1/2 lb. white candy coating
24 brown Reese's pieces or milk chocolate M&M's
1 Tbsp. water
1/4 to 1/2 tsp. red food coloring
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In a small mixing bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm.

In a microwave-safe bowl, melt white chocolate candy coating; stir until smooth. Dip balls in coating and place on waxed paper. Immediately press a candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set.

In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.

Magic Wands

Magic Wands
1-1/2 cups vanilla or white chips
1 pkg. (10 oz. pretzel rods)
Colored candy stars or sprinkles
Colored sugar or edible glitter
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In a microwave, melt chips; stir until smooth. Dip each pretzel rod halfway into melted chips; shake off excess.

Sprinkle with candy stars and colored sugar. Place on a wire rack for 15 minutes or until set. Store in an airtight container.

Creepy-Crawly Bugs

Creepy-Crawly Bugs
1 tube (11 oz. ) refrigerated breadsticks
8 smoked sausage links or hot dogs
1/2 to 3/4 cup potato sticks
Ketchup and/or prepared mustard
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Separate dough into strips. Unroll and cut eight strips in half width wise; set remaining strip aside. Cut sausages or hot dogs in half width wise. Wrap one piece of dough around each sausage, leaving the rounded end showing. Place seam side down on an ungreased baking sheet. Place reserved breadsticks on baking sheet.

Bake at 350° for 15-17 minutes or until golden brown. Remove bugs to a serving plate and cool 2 minutes.

Insert potato sticks into baked dough to resemble legs and entennae. Decorate with ketchup and/or mustard. Serve warm. Save breadsticks for another use.

Pumpkin Cheese Ball

Pumpkin Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) spreadable chive and onion cream cheese
2 cups (8 oz.) shredded sharp cheddar cheese
2 tsp. paprika
1/2 tsp. cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers
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In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and
cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalks for the stem. Serve with apples and crackers.

Spiderweb Brownies

Spiderweb Brownies
3/4 cup butter, cubed
4 squares (1 oz. each) unsweetened chocolate
2 cup sugar
3 eggs, beaten
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 jar (7 oz.) marshmallow creme
1 square (1 oz.) semisweet chocolate
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In a large saucepan over low heat, stir butter and unsweetened chocolate until melted. Remove form the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack.

Life out of pan; remove foil. For web decorations, melt semisweet chocolate and place in a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Cut into bars.

Sausage-Stuffed Slithery Snakes

Sausage-Stuffed Slithery Snakes
2 loaves (1 lb. each) frozen bread dough, thawed
1 lb. bulk Italian sausage
1 pkg. (1o oz.) frozen chopped spinach, thawed and squeezed dry
4 cups (1 lb.) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. garlic powder
2 Tbsp. butter
2 egg yolks
4 drops each red, yellow and green food coloring, optional
4 pitted ripe olives
2 roasted sweet red pepper strips
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Thaw bread dough according to package directions; let rise until doubled.

Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink; drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set aside. Roll each loaf of bread into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter.

Bring edges of dough to the center over filling; pinch to seal. Place each loaf seam side down on a greased baking sheet. Tuck ends under and form into a snake shape. Place an egg yolk in each of two small bowls. Tint on orange with red and yellow food coloring and the other with green food coloring if desired. Brush strips on snake. Bake at 350° for 25-30 minutes or until golden brown.

Cut small holes in olives; gently press into bread for eyes. Cut a slit in each loaf; sinsert a red pepper strip for tongues.

Gummy Worm Punch

Gummy Worm Punch
4 cups unsweetened apple juice
4 cups orange juice
2/3 cup lemonade concentrate
2 cups water
20 gummy worms
4-1/3 cups lemon-lime soda, chilled
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In a punch bowl, combine apple juice, orange juice and lemonade concentrate. Pour water and 1 cup juice mixture into a 5-cup ring mold; add gummy worms. Freeze until solid. Meanwhile, refrigerate juice mixture until chilled.

Just before serving, add soda to juice mixture. Unmold ice ring by wrapping the bottom of the mod in a damp hot dishcloth; invert onto a baking sheet. Place worm side up in a punch bowl.

The Great Pumpkin Cakes

The Great Pumpkin Cakes
1 pkg. (18-1/4 oz.) yellow cake mix or cake mix of your choice
2 can (16 oz. each) vanilla frosting, divided
1 to 1-1/2 tsp. orange paste food coloring
12 green gumdrops
1/2 tsp. green paste food coloring
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Prepare cupcakes according to package directions. Fill 24 greased muffin cups two thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.

For stems, place one gumdrop on top of each pumpkin.

Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of green frosting. Pipe curly vines from pumpkin stems. Using remaining green frosting and a #352 leaf tip, pipe leaves randomly along the vines.

Ham 'n' Cheese Spiders

Ham 'n' Cheese Spiders
1 tube (12 oz.) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
1 tube (11 oz.) refrigerated bread sticks, separated into 12 bread sticks
1 cup chopped fully cooked ham
2 Tbsp. finely chopped onion
2 Tbsp. butter, softened
1-1/2 tsp. prepared mustard
5 slices process American cheese
1 egg yolk
1 tsp. water
2 Tbsp. sliced ripe olives
1 Tbsp. diced pimientos
1 tsp. poppy seeds
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On two greased baking sheets, pat five biscuits into 3-1/2 in circles. Cut on breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times. Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2 in. foil ball under each dough strip so it stands up in the center.

Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quartes and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.

In a small bowl, beat egg yold and water. Brush over tops of biscuits and breadsticks. On each spider, position two olives slices for eyes; place pimientos in center of each olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or utnil browned.

Goblins with Pumpkin Dip

Goblins with Pumpkin Dip
GOBLINS:
1/2 cup sugar
1 to 2 tsp. ground cinnamon
20 flour tortillas (10 inches)
PUMPKIN DIP:
1 pkg. (8 oz.) cream cheese, softened
2 cups confectioners' sugar
1 can (15 oz.) solid-pack pumpkin
3 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/2 tsp. ground ginger
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In a bowl, combine sugar and cinnamon; set aside. Cut tortillas with a ghost-shaped 3-1/2 in. cookie cutter; place on baking sheets coated with nonstick cooking spray. Spritz goblins with nonstick cooking spray; sprinkle with reserved cinnamon-sugar. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks.

In a small mixing bowl, beat cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve warm or chilled with goblins. Refrigerate leftover dip.

Spiderweb Dip with Bat Tortilla Chips

Spiderweb Dip with Bat Tortilla Chips
20 chipotle chili and pepper tortillas or flour tortillas (8 inches)
3/4 tsp. garlic salt
3/4 tsp. ground coriander
3/4 tsp. paprika
1/4 tsp. plus 1/8 tsp. pepper
DIP:
1 pkg. (8 oz.) cream cheese, softened
3/4 cup salsa
1/2 cup prepared guacamole
1 to 2 Tbsp. sour cream
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Cut tortillas into bat shapes with a 3-3/4 in. cookies cutter. Place tortillas on baking sheets coated with nonstick cooking spray. Spritz tortillas with nonstick cooking spray. combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake at 350° for 5-8 minutes or until edges just begin to brown.

In a small mixing bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges. Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward center edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats.

Jack-o'-Lantern Sandwiches

Jack-o'-Lantern Sandwiches
1/2 cup mayonnaise
2 tsp. Italian salad dressing mix
16 slices whole wheat or white bread
8 slices American cheese
2 lb. shaved deli chicken or turkey
8 lettuce leaves
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In a bowl, combine the mayonnaise and salad dressing mix; spread on each slice of bread. Top half of the slices with cheese, chicken and lettuce. Top with remaining bread. Cut sandwiches with a 4-in. pumpkin-shaped cutter. Remove top slice; cut out eyes and nose with a small triangle cutter. Use cutout pieces for mouth.

Spooky Monster Sandwiches

Spooky Monster Sandwiches
2 cups cubed cooked chicken
1/2 cup dried cranberries, optional
1/2 cup mayonnaise
1/4 cup finely chopped onion
1/4 cup chopped celery
1/4 tsp. salt
1/4 tsp. pepper
12 dinner rolls, split and toasted
1 jar (15 oz.) process cheese sauce
24 pimiento-stuffed olives
12 pimiento strips
6 whole baby dill pickles, cut in half lengthwise
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In a bowl, combine the chicken, cranberries if desired, mayonnaise, onion, celery, salt and pepper. Fill rolls with chicken mixture. Heat cheese sauce to soften; drizzle pipe over top of each sandwich to resemble hair. for each monster sandwich, attach olives for eyes, pimiento strips for noses and pickles for fangs.

Bone Slices

Bone Slices
1/2 cup mayonnaise
1 pkg. (3 oz.) cream cheese, softened
2 Tbsp. each finely chopped green pepper and onion
1 Tbsp. lemon juice
1 tsp. ground mustard
1 tsp. Worcestershire sauce
1/8 tsp. lemon-pepper seasoning
1/8 to 1/4 tsp. hot pepper sauce
1-1/2 cups cooked or canned crabmeat, drained, flaked and cartilage removed
4 flour tortillas (10 inches)
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In a mixing bowl, beat mayonnaise and cream cheese until smooth. Add the celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, lemon-pepper and hot pepper sauce; mix well. Stir in the crab meat.

Spread about 1/2 cup filling over each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for 2 hours or until chilled. Cut into 1/2- in. slices.