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.

Dragon Claws with Blood Sauce

Dragon Claws with Blood Sauce
10 cups water
1 tsp. salt
1 lb. uncooked medium shrimp, peeled and deveined
1 cup ketchup
2 Tbsp. lemon juice
2 tsp. grated lemon peel
4 tsp. prepared horseradish
1/4 tsp. Worcestershire sauce
1/8 to 1/4 tsp. hot pepper sauce
Lemon wedges, optional
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In a large saucepan, combine water and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 2-3 minutes or until shrimp turn pink, stirring occasionally. Drain. Cool in ice water; drain. Refrigerate until serving.

Meanwhile, in a bowl, combine the ketchup, lemon juice, peel, horseradish, Worcestershire sauce and pepper sauce. On a serving platter, arrange shrimp in groups of three to resemble dragon claws. Serve with sauce; garnish with lemon wedges if desired.