Marshmallow Witches

Marshmallow Witches
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses
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For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose on each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups.
Cut a small hole in the corner of plastic bag; insert a small star tip. Fill the bag with reserved orange frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.

Hosts of Ghosts

Ghosts of Hosts
10 chocolate cream-filled chocolate sandwich cookies
1 pkg. (3 oz.) cream cheese, softened
6 oz. white candy coating, chopped
1 tsp. shortening
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In a food processor, cover and process cookies until mixture resembles coarse crumbs. Cut cream cheese into three pieces; add to food processor. Cover and process until mixture forms a soft dough.
Using 2 teaspoons dough for each, form 26 ghost shapes. Place on a waxed paper covered baking sheet.
In a small microwave-safe bowl, melt candy coating and shortening; stir until smooth. Slowly spoon over each ghost shape to cover. Use a toothpick to create eyes. Store in the refrigerator.

Ghoul-ade

Ghoul-Ade
1/2 cup fresh or frozen unsweetened blueberries
1 can (15 oz.) lychees, drained
1 bottle (46 oz.) V8 V-Fusion peach mango juice, chilled
1 envelope (.15 oz.) unsweetened orange soft drink mix (Kool-aid)
2 drops orange food coloring
46 oz. lemon-lime soda, chilled
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For floating eyeballs, insert a blueberry into the center or each lychee. Place in a single layer in a freezer container; freeze.

In a 3-qt. punch bowl, combine the juice, soft drink mix and food coloring. Just before serving, add soda and frozen lychees.

Ghosts to Go

Ghosts to Go
1 pkg. (2.7 oz.) French vanilla mousse mix
3 drops each neon blue, green and purple food coloring
Assorted decorations: cake decorator hearts, red decorating gel, and purple & red Nerds
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Prepare mousse mix according to package directions; divide into three portions. Tint one portion blue, one green and one purple.
Transfer each to a pastry or plastic bag; cut a hole in one corner of each bag. Pipe ghost shapes into 5-oz. plastic cups. Decorate just before serving.

Mounds of Bugs

Mounds of Bugs
1 pkg. (11.3 oz.) snack-size Mounds candy bars
20 pretzels
1/4 cup chocolate frosting
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Using a skewer, poke three holes in both long sides of each candy bar. Break rounded pretzel sections into 1-in. pieces; insert into holes for legs. Use frosting to attach candies.

Buried Surpise Cupcakes

Buried Surprise Cupcakes
1 pkg. (18-3/4 oz.) red velvet cake mix
1 pkg. (3.4 oz.) cook-and-serve chocolate pudding mix
1-1/4 cups water
1/3 cup canola oil
3 eggs
1/2 cup seedless raspberry spreadable fruit
24 Halloween gummy candy body parts or gummy candy finger rings
1 can (16 oz.) cream cheese frosting
6 to 12 drops purple neon food coloring
Purple sugar
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In a large bowl, combine cake and pudding mixes. Beat in the water, oil and eggs on low speed for 30 seconds. Beat at medium speed for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing form pans to wire racks to cool completely.

Using a sharp knife, cut a 1-in. circle 1 inch deep in the top of each cupcake. Carefully remove tops and set aside. Fill each with 1 tsp. spreadable fruit and a gummy candy; replace tops. Tint frosting purple; spread over cupcakes and sprinkle with purple sugar.

Stuffed Potato Ghosts

Stuffed Potato Ghosts
2 lbs. fingerling potatoes
1 large baking potato
1/3 cup sour cream
2 oz. cream cheese, softened
1 tbs. butter
1/4 tsp. salt
1/8 tsp. pepper
7 thin slices Monterey Jack cheese
1 tbs. chopped ripe olives
2 green onions, thinly sliced
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Bake the fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.
Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potatoe half. Place on a foil-lined baking sheet.
Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-22 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouth.

Caramel Apple Dip

Caramel Apple Dip
1 pkg. (8 oz.) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup caramel ice cream topping
1 tsp. vanilla extract
1 cup marshmallow creme
3 medium Granny Smith apples
2 Tbs. lemon juice
1 Tbs. water
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In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain. Using Halloween cutters, cut out the center of each slice. Serve apple slices and cutouts with dip.

Jack-o'Lantern Oranges

Jack-o'-Lantern Oranges
8 small navel oranges
1 small apple, chopped
1/2 cup halved seedless red grapes
Slivered almonds and whole cloves
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Choose which side of each orange will be the jack-o;-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside.

Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.

Wiggly Pumpkins

Wiggly Pumpkins
2 pkg. (6 oz. each) orange gelatin
2-1/2 cups boiling water
1 cup cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
Candy corn
Black licorice and/or gumdrops
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Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Pour into gelatin; whisk until blended.
Pour into 13-in. x 9-in. x 2-in. pan coated with non-stick cooking spray. Chill until set. Cut inot circles or use a pumpkin-shaped cookie cutter. Just before serving, add the candy eyes and mouths.