Ingredients

• 1 gal. cranberry juice
• 1 gal. apple cider
• 1 (12 oz.) thawed orange juice concentrate

Directions

Mix ingredients.

Ingredients

• 2 c. spider webs (Rice Chex)
• 2 c. spider legs (Corn Chex)
• 2 c. snake skin (Wheat Chex)
• 1 c. cat bones (pretzel sticks)
• 2 c. bats eyes (Cheerios)
• 6 Tbsp. melted owl fat (margarine)
• 2 tsp. Witch’s dandruff (seasoned salt)
• 2 1/2 tsp. vampire blood (soy sauce)
• 1/4 tsp. powdered ghost (garlic)

Directions

Melt owl fat in electric skillet at 200 degrees.
Stir in Witch’s dandruff, powdered ghosts and vampire blood.
Blend well.
Add spider webs, spider legs, snake skin, cats bones and bats eyes.
Mix well until all is coated.
Cover skillet leaving lid vents open.
Heat at 250 degrees for 10 to 15 minutes, stirring halfway through.
Cool on paper towels.
Keep in an airtight container.

Ingredients

• 10 cups popped popcorn
• 1 cup mini-marshmallows
• 1/4 cup butter
• 2 ounces fruit leather, dark-colored

Directions

Place popped popcorn in a large bowl and set aside.
In a microwave safe bowl, melt marshmallows and butter on HIGH for 1 to 2 minutes, stirring half way through, until mixture is smooth.
Pour over popcorn and stir well until coated and sticky.
Mold popcorn into 8 balls and place on wax paper.
Cut fruit leather into 24 1-inch triangles (for eyes and nose) and 8 jagged squiggles (for mouths).
Apply fruit face pieces to popcorn balls.
Serve 8

Ingredients

• 16 ounces chocolate sandwich cookies
• 3 1/2 cups 2% milk
• 2 packages chocolate flavored instant pudding mix
• 12 ounces non-dairy whipped topping, divided

Directions

In a food processor crush cookies.
Pour cold milk into a large bowl.
Add pudding mix.
Beat with a wire whisk for 2 minutes.
Gently fold in 3 cups of the whipped topping and half of the crushed cookies.
Spoon into a 13×9-inch dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour or until ready to serve.
Store leftover dessert in refrigerator.

To Decorate Graveyard:

Decorate assorted cookies with decorating icings or gels to make tombstones.
Stand tombstones on top of dessert with candy corn, candy pumpkins and tiny jelly beans.
Drop remaining whipped topping by spoonfuls onto dessert to create ghosts.
Decorate with candies to create ‘eyes.’
Serves 16

Ingredients

• 12 navel oranges
• 12 cinnamon sticks
• 1/2 gallon dark chocolate ice cream

Directions

Cut off tops of oranges.
Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also.
Cut Jack-O-Lantern faces into each orange.
Pack chocolate ice cream into shells, avoid letting ice cream come out of holes.
Cut a hole into top of orange top.
Set tops back on, over ice cream, and inset cinnamon stick stem through the hole.
Place in freezer for at least 3 hours, or until serving time.
Serves: 12

Ingredients

• One package of softened cream cheese
• One jar of favorite salsa
• A variety of favorite crackers

Directions

Place the cream cheese on a platter.
Shape the cream cheese into an oval, “brain” shape.
Pour salsa over the cream cheese.
Surround the “brain” with a the crackers.
Scoop and eat.

Ingredients

• Popcorn
• chili powder
• butter or margarine

Directions

Pop corn as directed
melt butter or margarine and pour over popped corn
sprinkle with chili powder

Ingredients

• Melted Chocolate, milk or white
• Apples

Directions

Drizzle melted chocolate on caramel apple to resemble spider web.
Add edible spider candy
Wrap in plastic wrap when dry and top with orange and black ribbons.

Ingredients

• 3 qt. popped corn
• 1 c. brown sugar
• 1 stick margarine
• 1/4 c. white corn syrup
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• peanuts (optional)

Directions

Place popcorn and peanuts in large brown bag; set aside.
Microwave sugar, margarine, corn syrup and salt for 3 minutes (stir 3 times).
Mixture should be boiling.
Cook 2 additional minutes.
Remove and add soda; stir. The mixture will become foamy.
Pour over popped corn.
Fold top of bag; shake well.
Microwave the bag of popcorn for 1 1/2 minutes.
Remove, shake and microwave an additional 1 1/2 minutes.
Pour contents onto a cookie sheet and separate with a fork.
Store in a plastic bag.

Ingredients

• 3 tablespoons margarine
• 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature
• 6 cups Cocoa Krispies cereal
• 24 pieces of candy corn, jelly beans, black string licorice
• Vegetable cooking spray

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Cocoa Krispies® cereal. Stir until well coated.

3. Measure 1/2 cup warm mixture and make it into a cat shape.

4. Create eyes, nose, mouth, ears and whiskers with candy.

MARSHMALLOW CREME DIRECTIONS: Melt margarine in large saucepan over low heat. Add one jar (7 oz.) marshmallow creme and stir until smooth. Cook and stir constantly 5 minutes longer. Remove from heat. Continue as directed in steps 2 and 3.

Yield: 12 cats