Mummies on a Stick

Mummies on a Stick
1 pkg. (11 oz.) refrigerated bread sticks
10 Popsicle sticks
10 hot dogs
prepared mustard
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Separate dough; roll 10 pieces into a 24-inch rope. Insert sticks into hot dogs. Starting at the stick end, wrap one dough rope around each hot dog, leaving 2 in. of the hot dog uncovered at the top of the mummy head.

Place mummies 1 in. apart on a greased baking sheet. Place remaining bread sticks on another baking sheet. Bake at 350° for 18-20 minutes. Add dots of mustard for eyes. Save leftover bread sticks for another use.

Peter Pumpkin Cheese Puffs

Peter Pumpkin Cheese Puffs
2 Tbs. cream cheese, softened
1/2 tsp. balsamic vinegar
1/2 cup water
1/4 cup butter, cubed
1/4 tsp. salt
1/2 cup all-purpose flour
4 drops yellow paste food coloring
1 drop red paste food coloring
1/2 cup grated Romano cheese
2 eggs
20 sprigs fresh Italian parsley, stems removed
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In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes.

In a small bowl, combine the yellow and red food coloring; stir cheese and food coloring into dough. add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by level tablespoonfuls 3 in. apart on a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.

Using a star tip and reserved cream cheese mixture mixture, pipe the stems onto puffs. Add parley sprigs. Refrigerate leftovers.

Halloween Tuna Cheese Melts

Halloween Tuna Cheese Melts
8 slices light rye bread
1/4 cup butter, softened
1 can (6 oz.) tuna, drained
1/2 cup sour cream
2 Tbsp. mayonnaise
1/2 tsp. garlic salt
4 slices process American cheese
2 thin slice green pepper
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With a 2-in. pumpkin-shaped cookie cutter, cut a pumpkin form the center of four slices of bread. Butter one side of bread; place buttered side up on a greased baking sheet. Bake at 425° for 5-8 minutes or until lightly browned.

Butter one side of remaining solid slices of bread. In a bowl, combine the tuna, sour cream, mayonnaise and garlic salt. Spread over unbuttered side of solid bread; top with cheese. Place on a baking sheet.

Place cutout bread slices over cheese; press down gently. Cut green pepper into small pieces; place on cheese for pumpkin stems. Bake 5-8 minutes longer or until golden brown.

Pumpkin Pancakes

Pumpkin Pancakes
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil
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In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Slime-filled cupcakes

Slime-Filled Cupcakes
1 pkg. (18-1/4 oz.) chocolate cake mix
FILLING:
1/4 cup shortening
3 Tbs. butter, softened
2 cups confectioners' sugar
2 Tbs. milk
8 drops green food coloring, optional
FROSTING:
1/2 cup butter, softened
4 oz. cream cheese, softened
2 cups confectioners' sugar
1/4 cup baking cocoa
2 Tbs. milk
GLAZE:
1/2 cup confectioners' sugar
1 Tbs. milk
6 drops food coloring
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Prepare cake mix batter according to package directions; fill 24 paper-lined muffin cups. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks to cool completely.

For filling, cream the shortening, butter, confectioners' sugar, milk and food coloring until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #7 round tip. Add filling. Push the tip through the bottoms of paper liners to fill cupcakes (the top of the cupcakes will begin to expand when they are full.)

In a small mixing bowl, combine the frosting ingredients; frost cupcakes. Combine glaze ingredients; drizzle over frosting.

Blood Thirsty Punch

Blood Thirsty Punch
2 quarts black cherry soda, chilled, divided
Red colored sugar
1 quart orange soda, chilled
1 quart lemon-lime soda, chilled
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Pour 1 qt. cherry soda into ice cube trays; freeze for at least 4 hours.

Place 1/4-in. of water in a small bowl; place the colored sugar in another small bowl. Dip rims of cocktail glasses in water, then in colored sugar; set aside.

Just before serving, combine the orange soda, lemon-lime soda and remaining black cherry soda in a punch bowl or large pitcher. Add black cherry ice cubes. Serve in prepared glasses.

Spider Web Candy

Spider Web Candy
1/3 cup semisweet chocolate chips
6 squares (1 oz. each) white baking chocolate, coarsely chopped
2 tsp. shortening
1/3 cup flaked coconut, coarsely chopped
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In a small microwave-safe bowl, melt chips; stir until smooth. C00l slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in corner of bag and set aside.

In a another small microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times.

Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8-in. apart on top of each candy. Beginning with the center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 mintues or until set. Store in an airtight container.

Halloween Hot Cocoa Mixes

Bubblin' Swamp Juice
4 cups milk
1 cup vanilla or white chips
12 drops green food coloring
8 drops yellow food coloring
1/4 cup miniature marshmallows
4 centipede or gummy worm gummies
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In a large saucepan, heat the milk and chips over medium heat. Whisk until chips are melted and mixture is blended (do not boil). Remove from heat; stir in the food coloring. Garnish with the marshmallows and candy.


Witches Brew with Broomsticks
8 orange candy slices
8 cinnamon sticks (5 inches)
8 pieces black shoestring licorice (10 inches)
1/2 cup water
1/3 cup red-hot candies
6 cups milk
3/4 cup instant chocolate drink mix
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For broomsticks, on a lightly sugared surface, roll each orange slice into a 1/4-in. thick triangle. With wet scissors, snip the bottoms of triangles to resemble broom bristles. Wrap pointed end of each around a cinnamon stick. Coil a licorice piece around the top of each orange slice to secure to cinnamon stick; set aside.

In a large saucepan, bring water and red-hots to a boil, stirring frequently until dissolved. Whisk in milk and chocolate drink mix. Cook, uncovered, over medium heat until hot. Pour into cups or mugs. Serve with broomstick stirrers.


Ghostly Hot Cocoa
6-2/3 cups nonfate dry milk powder
1 cup instant chocolate drink mix
1 pkg. (5 oz.) cook-and-serve chocolate pudding mix
1/2 cup confectioners' sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
ADDITIONAL INGREDIENTS:
30 cups boiling water
30 Peeps ghost candies
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In a very large bowl, combine the first six ingredients. Store in an airtight container in a cool dry place for up to 3 months.
TO PREPARE HOT COCOA:
Dissolve 1/3 cup cocoa mix in 1 cup boiling water. Float a Peeps ghost in each cup of hot cocoa

Fuzzy Caterpillars

Fuzzy Caterpillars
3/4 cup plain yogurt
1 carton (6 oz.) pina colada yogurt
1-1/2 tsp. grated lime peel
1-1/4 tsp. salt, divided
2 lbs. boneless skinless chicken breasts
1 cup sesame ginger marinade
2 tbs. lime juice
2 cups flaked coconut
1/2 cup finely chopped cashews
3 eggs
2 tbs. milk
1 cup all-purpose flour
1/2 cup vegetable oil
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In a small bowl, combine both yogurts, the lime peel and 1/4 tsp. salt; cover and refrigerate.

Cut chicken into 3o thin strips. In a large resealable plastic bag, combine marinade and lime juice; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

Meanwhile, in a shallow bowl, combine coconut and cashews. In another shallow bowl, combine eggs and milk. In a third shallow bowl, combine flour and remaining salt. Drain and discard marinade form chicken.

Coat chicken with flour; dip into egg mixture, then roll in coconut mixture. In a large skillet over medium heat, cook chicken strips in oil in batches for 2 minutes or until lightly browned, turning once.

Place a wire rack in a 15-in. x 10-in. x 1-in. baking pan; place chicken on a rack. Bake, uncovered, at 350° for 10-15 minutes or until chicken is no longer pink. Serve warm with dipping sauce.

Pepper Popper Fingers

Pepper Popper Fingers
1 pkg. (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp. garlic powder
1/4 tsp. chili powder
12 medium jalapeno peppers, stems removed, halved lengthwise and seeded
1/2 cup dry bread crumbs
2 Tbsp. ketchup
1/4 cup sliced almonds
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In a large mixing bowl, combine the chesses, bacon and seasonings. Spoon about 1 tablespoonful into each pepper half. Dip tops of stuffed peppers into bread crumbs.

Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300° for 25-30 minutes or until golden brown.