.Ladies' Fingers and Men's Toes.

.Ingredients.
Red or green food coloring, (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)


.Instructions.
1. Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.

2. Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.

3. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.

4. Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.

5. Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack.


.Tips.
Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.


(Source: Martha Stewart)


Enjoy!

.Cauldron Curry.

.Ingredients.
FOR THE CURRY PASTE
1 tablespoon whole coriander seeds, toasted
2 teaspoons whole cumin seeds, toasted
1 teaspoon whole black peppercorns, toasted
1 teaspoon coarse salt
3 serrano chiles, sliced
1/2 cup fresh cilantro
2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
8 garlic cloves, minced (1/4 cup)
2 scallions, chopped (1/4 cup)
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated lime zest (from 2 limes)

FOR THE STEW
2 ounces spinach (1 cup)
1 can (14 ounces) unsweetened regular coconut milk
1 can (14 ounces) unsweetened light coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil
Serrano chiles, thinly sliced, for garnish
Squeamish Squash with Rice
Lime wedges, for serving


.Instructions.
1. Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

2. Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

3. Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with rice and lime wedges.

.Tips.
The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly. Using a combination of regular coconut milk and light coconut milk reduces the calories.


(Source: Martha Stewart)


Enjoy!

.Bedeviled Eggs.

.Ingredients.
prepared put not put together deviled eggs
cayenne pepper or hot sauce
red bell pepper
dark green scallions
chives


.Instructions.
1. Mix up deviled eggs using your favorite recipe, and add a dash of cayenne and some hot sauce for kick. 2. Bring them to life with pointed facial features: Triangles of red bell pepper and dark green scallions make horns and a goatee; snipped chives form a skinny 'stache.


(Source: Martha Stewart)


Enjoy!

.Goblin Flatbreads.

.Ingredients.
Pizza dough, store-bought or homemade
extra-virgin olive oil
Salt


.Instructions.
1. Preheat oven to 475 degrees. Roll out dough, and use a paring knife, scissors, or cookie cutters to create features (we used crescent, football, and diamond shapes). Brush with oil, and sprinkle with salt. Bake until "ghoul-den," 10 to 12 minutes.


(Source: Martha Stewart)


Enjoy!

.Pumpkin Veggie Tray.

.Ingredients.
A large serving tray or cutting board
1 large bag of baby carrots
1 cucumber
1 head of broccoli
1 carton of your favorite veggie dip
Ramekins or small bowls


.Instructions.
1. Create an outline for your pumpkin by laying some of the carrots out in an oblong circle. Once the carrot outline is to your liking, carefully fill in the circle with the rest of the carrots.

2. Remove enough of the carrots to create a cucumber-filled smile. Set the carrots you removed on top of the other carrots within your pumpkin.

3. Place halved cucumber slices in the space you created for your carrot pumpkin's smile.

4. Fill your ramekins with the veggie dip and shimmy them into place where you want the pumpkin's eyes and nose to be.

5. Slice off the stem of the broccoli head. Place the broccoli at the top of your pumpkin.


(Source: Taste of Home)


Enjoy!

.Monster's Toes.

.Ingredients.
1 cup butter, softened
2 cups flour
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
18 berry-shaped gummy candies


.Instructions.
1. HEAT oven to 350°F.

2. BEAT butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.

3. ROLL dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.

4. BAKE 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.


.Tips.
How to Double Recipe - Prepare as directed, doubling all ingredients. Makes 36 servings, 1 cookie each.


(Source: Kraft)


Enjoy!

.OREO-Pumpkin Cookie Balls.

.Ingredients.
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1 cup orange colored sugar
10 pretzel sticks, each broken into 4 pieces


.Instructions.
1. MIX cream cheese and cookie crumbs until well blended.

2. SHAPE into 40 (1-inch) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.

3. REFRIGERATE 1 hour or until firm.


.Tips.
How to Easily Dip Cookie Balls - To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.


(Source: Kraft)


Enjoy!

.Monster's Toes.

.Ingredients.
1 cup butter, softened
2 cups flour
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
18 berry-shaped gummy candies


.Instructions.
1. HEAT oven to 350°F.

2. BEAT butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.

3. ROLL dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.

4. BAKE 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.


(Source: Kraft)


Enjoy!

.Frightening Witch's Finger Cookies.

.Ingredients.
1-1/4 cups PLANTERS Sliced Almonds, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
1 tsp. almond extract
1/4 tsp. salt
1-1/2 cups flour


.Instructions.
1. HEAT oven to 325ºF.

2. RESERVE 40 nuts for later use; process remaining nuts in food processor until finely ground. Beat next 5 ingredients in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

3. ROLL dough into 40 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 reserved nut into end of each dough finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

4. BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.


(Source: Kraft)


Enjoy!

.Skeleton Cookies.

.Ingredients.
3/4 cup butter, softened
1/2 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
2 eggs
2-1/2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
2 Tbsp. decorating icing


.Instructions.
1. BEAT butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy. Blend in eggs. Mix all remaining ingredients except icing. Gradually add to pudding mixture, beating well after each addition. Refrigerate 15 min.

2. HEAT oven to 350°F. Place dough between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. Cut into halloween shapes with 3- to 4-inch cookie cutters, rolling dough scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

3. BAKE 10 to 12 min. or until edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely. Decorate with icing to resemble skeletons as shown in photo.


.Tips.
This recipe makes 24 cookies which makes it a great treat to bring to a party and share.

Make Ahead - Cookies can be baked ahead of time. Cool, then store in airtight container at room temperature up to 2 days. Decorate before serving.


(Source: Kraft)


Enjoy!

.Candy Corn-Crispy Treats on a Stick.

.Ingredients.
3 Tbsp. butter or margarine
1 pkg. (10 oz.) JET-PUFFED Marshmallows
6 cups crisp rice cereal
4 drops red food coloring
24 drops yellow food coloring, divided


.Instructions.
1. MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.

2. PAT 1 cup cereal mixture into 3-1/2-inch circle on center of large cutting board sprayed with cooking spray. Add red food coloring and 12 drops yellow food coloring to 2 cups of the remaining cereal mixture; mix well. Tint remaining cereal mixture with remaining yellow coloring.

3. PAT orange-colored cereal mixture into 1-1/2-inch-wide ring around cereal mixture on cutting board. Repeat with yellow-colored cereal mixture. Cool completely.

4. CUT cereal mixture into 12 wedges. Insert wooden popstick into rounded end of each wedge.


(Source: Kraft)


Enjoy!

.Cheesy Bones.

.Ingredients.
1 pkg. (11 oz.) refrigerated soft breadsticks
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Classic Ranch Dressing
1 Tbsp. hot pepper sauce



.Instructions.
1. HEAT oven to 375ºF.

2. SEPARATE breadsticks; cut each crosswise in half. Working with one piece at a time, stretch each to 5-inch length; tie knot at each end. Roll in cheese to evenly coat all sides.

3. PLACE, 2 inches apart, on baking sheet sprayed with cooking spray.

4. BAKE 8 to 10 min. until golden brown. Meanwhile, mix ranch dressing and hot pepper sauce.

5. COOL breadsticks slightly. Serve with dressing mixture.


.Tips.
For a spicier dipping sauce, mix the dressing with more hot pepper sauce.

Make Ahead - These breadstick bones can be made ahead of time. Reheat in microwave just before serving.


(Source: Kraft)


Enjoy!

.Cheesy Jack-o'-Lantern.

.Ingredients.
3 green onions, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1/4 cup finely chopped red peppers
2 slices OSCAR MAYER Pepperoni
RITZ Crackers


.Instructions.
1. CUT 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups Cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.

2. SHAPE into ball; roll in remaining Cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.

3. SERVE with crackers.


(Source: Kraft)


Enjoy!

.FrankenMallows.

.Ingredients.
6 oz. BAKER'S Semi-Sweet Chocolate
25 JET-PUFFED Marshmallows, divided
Suggested decorations: BAKER'S ANGEL FLAKE Coconut, food colorings, colored sugar, pretzel sticks, ring-shaped toasted whole grain oat cereal, decorating icing, chow mein noodles, PLANTERS Nuts, small candies


.Instructions.
1. MELT chocolate as directed on package. Dip 20 marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate. Place marshmallows, in single layer, on sheets of waxed paper. Reserve remaining melted chocolate for decorating. (NOTE: If decorating coated marshmallows with coconut hair, place 1/2 cup coconut in small resealable plastic bag. Add 2 drops each green and yellow food coloring; seal bag. Shake to evenly tint coconut. Arrange on tops of coated marshmallows. If desired, pinch coconut into a mohawk cut before placing on marshmallows.)

2. LET marshmallows stand at room temperature 2 hours or until chocolate is firm.

3. CUT each of the remaining marshmallows crosswise into 4 pieces with clean kitchen shears. Cut v-shaped notch out of each piece for the shoes. Dip cut-sides in colored sugar. Attach 1 notched marshmallow to bottom of each chocolate-covered marshmallow with a dab of the remaining melted chocolate.

4. DECORATE coated marshmallows with remaining decorations as desired. For bolts: Cut pretzels into 1/4-inch lengths. Insert 1 pretzel piece into each cereal ring; insert 2 pretzels into opposite side of each marshmallow, securing each with a dab of melted chocolate. For eyes, nose, scars and other hair styles: Decorate marshmallows with remaining ingredients as desired.


.Tips.
Ghastly Green FrankenMallows - Prepare using BAKER'S White Chocolate, blending 2 drops each green and yellow food coloring with melted chocolate before using as directed.


(Source: Kraft)


Enjoy!

.Flowery Cake of the Dead.

.Ingredients.
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup oil
3 eggs
2 cups thawed COOL WHIP Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate
1/2 oz. BAKER'S White Chocolate
20 JET-PUFFED Marshmallows
3 Tbsp. assorted colored sugars


.Instructions.
1. HEAT oven to 350ºF.

2. BEAT first 5 ingredients with mixer 2 min. or until blended; pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely. Invert cake onto cake board or tray. Frost with COOL WHIP.

3. MELT chocolates as directed on packages. Draw 7x5-inch skull shape on piece of paper; tape onto piece of cardboard. Wrap tightly with plastic wrap. Trace around pattern with melted semi-sweet chocolate, then fill in pattern with remaining melted semi-sweet chocolate. (See Tip.) Refrigerate 10 min. or until firm. Remove plastic wrap and chocolate shape from cardboard; invert chocolate skull onto center of cake. Discard plastic wrap. Draw skull's face with melted white chocolate piped from separate bag.

4. USE clean kitchen shears to cut each large marshmallow crosswise into 5 pieces; dip cut sides in colored sugars. Decorate cake with marshmallow flowers, pressing 5 marshmallow pieces, cut-sides up, together to make each flower. Sprinkle remaining colored sugars onto centers of flowers. Keep refrigerated.


.Tips.
How to Pipe Melted Chocolate - Spoon melted chocolate into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one bottom corner of bag. Use to trace and fill in skull pattern with chocolates as directed.

How to Easily Cut Marshmallows - Use clean kitchen shears to cut marshmallows into pieces as directed, dipping shears in warm water and wiping dry with paper towel between cuts to prevent sticking.


(Source: Kraft)


Enjoy!

.Candy Corn Marshmallow Crispy Treats.

.Ingredients.
1/4 cup butter
6 cups JET-PUFFED Miniature Marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crisp rice cereal
2 cups candy corn


.Instructions.
1. MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring in food colorings after 45 sec.

2. ADD cereal and candy corn; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.

3. COOL completely before cutting into bars. Cut each bar diagonally in half.


.Tips.
Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add remaining ingredients; continue as directed.

How to Press Cereal Mixture into Pan - Use waxed paper to press marshmallow mixture into prepared pan.


(Source: Kraft)


Enjoy!

.Gooey Brain Cupcakes.

.Ingredients.
1 pkg. (2-layer size) chocolate cake mix
14 OREO Cookies, coarsely chopped
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/4 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
1 to 2 drops red food coloring


.Instructions.
1. HEAT oven to 350°F.

2. PREPARE cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

3. BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP and food coloring; spoon into pastry bag fitted with round tip.

4. PIPE pudding mixture in zigzag pattern on tops of cupcakes to resemble brains, starting in center of each cupcake before filling in sides. Keep refrigerated.


.Tips.
Make Ahead - Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.

If You Don't Have a Piping Bag- Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.


(Source: Kraft)


Enjoy!

.Snake-Bite Calzone.

.Ingredients.
1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup pizza sauce


.Instructions.
1. HEAT oven to 350°F.

2. UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.

2. CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.

3. BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.

4. BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.

5. SERVE calzone with the sauce.


.Tips.
Special Extra:: Mix 1/2 tsp. Italian seasoning or dried oregano leaves to the cheese mixture before using as directed.

Frenchy Snake:: Omit ricotta cheese and pizza sauce. Substitute 1 can (11 oz.) refrigerated French bread dough (at room temperature) for the pizza dough, KRAFT Shredded Cheddar Cheese for the mozzarella and 14 slices OSCAR MAYER Deli Fresh Smoked Ham for the pepperoni. Roll out dough on lightly floured surface to 16x6-inch rectangle. Spread with 1 Tbsp. GREY POUPON Dijon Mustard to within 1 inch of sides. Arrange 7 ham slices down center of dough rectangle, overlapping slices as necessary; top with Cheddar and remaining ham. Roll up and continue as directed, adding the pimento strip from an additional olive for the tongue.


(Source: Kraft)


Enjoy!

.Yummy Mummy Spinach Dip.

.Ingredients.
1 pkg. (16 oz.) frozen pizza dough, thawed
1 egg, beaten
2 sticks KRAFT or POLLY-O Mozzarella String Cheese
2 black olive slices
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Lite Ranch Dressing
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 green onion, sliced
1/2 cup finely chopped red peppers
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper
WHEAT THINS Original Snacks


.Instructions.
1. PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.

2. HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.

3. MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

4. USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.


.Tips.
Serve with WHEAT THINS Crunch Stix or TRISCUIT Thin Crisps.

Substitute whole cloves, raisins or peppercorns for the sliced black olives.

Serve dip with cut-up fresh vegetables.


(Source: Kraft)


Enjoy!

.Deviled Eyes.

.Ingredients.

Batch of Deviled Eggs
Blue Food Coloring OR Guacamole/Avocado
Black Olives
Beet Juice





.Instructions.

1. Make deviled eggs as usual.
2. If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.
3. Slice some black olives crosswise.
4. Place an olive slice in the middle of each egg.
5. Give the eyeballs a bloodshot look by dripping beet juice onto the white of each egg, starting from the center and moving outward toward the edge.





(Source: Top 50 States)




Enjoy!

.Halloween Werewolf Chicken Claws.

Do you have a photo of this recipe? Please send it to capturedbyjess@ymail.com

.Ingredients.
Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce, shredded


.Instructions.
1. Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.

2. Place the flour, beaten eggs and bread crumbs into three separate bowls.

3. Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.

4. Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.

5. To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.

6. Serve the claws on a head (of shredded lettuce, of course). Makes 10 servings.


(Source: Spoonful)


Enjoy!

.Chicken Potpie with Newt Eyes and Bat Tongues.

Do you have a photo of this recipe? Please send it to capturedbyjess@ymail.com

.Ingredients.
FILLING:
2 tbsp. olive oil
2 medium onions, minced (about 1 cup)
2 to 3 stalks celery, minced (about 1 cup)
1 1/2 cups frozen corn
2 cups frozen baby peas
7 carrots, peeled, sliced on the diagonal and cooked (about 2 cups)
2 medium potatoes, peeled, cubed and cooked (about 2 cups)
4 cups diced cooked chicken
4 tbsp. sweet butter
1/2 cup all-purpose flour
3 cups low-sodium chicken stock
1/2 tsp. pepper
Salt to taste

PASTRY:
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut into small chunks


.Instructions.
1. In a skillet, sauté onions and celery in oil for 5 to 8 minutes over medium heat until soft. Combine onions, celery, corn, peas, carrots, potatoes and chicken in a large bowl and set aside. In a large saucepan, melt butter over medium heat. Whisk in flour and cook 2 to 3 minutes. Slowly whisk in stock until smooth. Bring gravy to a boil, whisking constantly, then reduce to a simmer, stirring occasionally for 5 minutes. Add salt and pepper to taste. Pour gravy over chicken and vegetables (the filling can be refrigerated for up to 4 days at this point). When ready to bake, transfer mixture to a 13- x 9- x 2-inch dish.

2. In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and shortening until the mixture resembles coarse meal. Sprinkle with water and pulse until the dough starts to come together. Be careful not to let the dough form a ball. Remove the dough and press into a rectangle. Cover with plastic wrap and refrigerate.

3. Roll pastry dough on a lightly floured surface into a 1/4-inch rectangle about 14- x 10-inches (or a 1/2 inch larger on all sides than the dish you are using). Cover the pie with dough, fold under the outer edge and crimp. Use leftover dough scraps to cut out newts, snakes or bats with a small sharp knife. Lightly brush the egg onto the pie crusts and place the newts and snakes on top.

4. Place the baking dish on a cookie sheet or jelly roll pan (to catch drips) and bake in a preheated 400° oven for 40 to 50 minutes or until the crust is browned and the filling bubbles up around the edges. If the filling has been refrigerated, the cooking time may be greater. Serves 10 to 12.


(Source: Spoonful)


Enjoy!

.Spaghetti and Eyeballs.

Do you have a photo of this recipe? Please send it to capturedbyjess@ymail.com

.Ingredients.
2 lbs. lean ground beef
1 1/2 cups seasoned bread crumbs
2 tbsp. ketchup
2 eggs
1 tbsp. fresh basil or 1 tsp. dried
1 7-oz. jar pimiento-stuffed olives
1 26-oz. jar prepared pasta sauce
1 lb. spaghetti
1 tbsp. olive oil


.Instructions.
1. Preheat the oven to 350 degrees.

2. Mix the ground beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs.

3. To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce, and bake for 45 minutes.

4. Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl.

5. Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta sauce around them. Makes 10 servings.


(Source: Spoonful)


Enjoy!

.Troll Snot Pasta.

.Ingredients.
2 or 3 whole garlic cloves, peeled
1/4 cup pine nuts or walnut pieces
1/2 teaspoon salt, plus 2 teaspoons for the cooking water
2 cups packed fresh basil leaves (about 3 ounces), plus extra for garnish
1/2 cup olive oil, plus 1 tablespoon for the cooking water
2/3 cup freshly grated Parmesan cheese, plus more for garnish
1 to 2 tablespoons butter, softened
3/4 pound angel hair pasta
1 19-ounce can chickpeas, drained and well rinsed


.Instructions.
1. Combine the garlic, nuts, and 1/2 teaspoon of salt in the bowl of a food processor and process the ingredients until they are finely chopped. Add the basil and olive oil and process again until the herb is finely chopped, stopping to scrape down the sides of the bowl several times.

2. Transfer the mixture to a bowl, then stir in the cheese and softened butter. Spread half of the pesto in the bottom of a shallow pasta serving bowl and reserve the rest.

3. Now prepare the pasta by bringing 4 to 5 quarts of water to boil in a large pot. Add 1 tablespoon of olive oil and 2 teaspoons of salt to the boiling water. Gradually add the pasta and cook it according to the package directions. Add the chickpeas for the last minute of cooking.

4. Once they've cooked, immediately drain the pasta and chickpeas and transfer them to the pesto bowl without delay to keep the cooked angel hair from clumping together. Spoon the remaining pesto onto the pasta and toss well. Serve at once, garnishing each portion with grated Parmesan cheese and fresh basil leaves. Makes 4 to 5 servings.


(Source: Spoonful)


Enjoy!

.Goblin Tongues.

.Ingredients.
Mini bagels
Cream cheese
Bologna slices


.Instructions.
1. For each Goblin Tongue sandwich, spread cream cheese between the top and bottom of a mini bagel.

2. Use a butter knife or kitchen shears to cut a tongue shape from a half slice of bologna. Then gently press the base of the tongue into the bagel hole.


(Source: Spoonful)


Enjoy!

.Pumpkin Roll-ups.

.Ingredients.
Cream cheese or American cheese
Sun-dried-tomato tortillas
Toothpicks
Cilantro or parsley sprigs


.Instructions.
1. Spread cream cheese or lay American cheese slices on sun-dried-tomato tortillas.

2. Roll them up, then cut them into 1-inch sections. Secure with a toothpick topped with a cilantro or parsley sprig.


(Source: Spoonful)


Enjoy!

.Rats Baked in Blood.

.Ingredients.
For the rats:
1-1/2 lbs. lean ground beef
1/2 cup uncooked long grain white rice
1/2 medium onion, finely chopped
1 egg, beaten
uncooked spaghetti, broken into quarters
thinly sliced raw carrots
black peppercorns, cooked black beans

For the sauce, um, blood:
1 can (19 oz.) crushed or ground tomatoes
1-1/2 cups water
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper


.Instructions.
1. In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoon of the salt. Mix well.

2. Now make the rats. Using a measuring cup, scoop out 1/4 cup of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape -- pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.

3. When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoon of salt and 1/4 teaspoon pepper. Pour over the rats. Bake at 350 degrees F for 40 minutes, basting occasionally with sauce. Then cover the dish with foil and bake for another 15 minutes, or until the rice is tender and the rats are fully cooked.

4. Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails -- they're fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.


.Tips.
This dish goes nicely with pasta or mashed potatoes.


(Source: Spoonful)


Enjoy!