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••••YUMMY MUMMY CHEESE SPREAD••••

*HALLOWEEN COLLECTION*

•2 port wine cheese logs (12 ounces each)

•1 package (8 ounces) cream cheese, softened

•1 TB milk

•2 whole peppercorns

•1 pimento strip

1. Cut cheese logs into pieces for mummy's head, body, arms and legs; arrange on a serving plate.

2. In small bowl, beat cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47. Pipe rows across the mummy, creating bandages. Add peppercorns for eyes and pimento strip for mouth. Chill until serving. YIELD: 1 cheese log.

(Source: Taste of Home-Mom's Best & photo also)

••••WORMS FOR BRAINS••••

*HALLOWEEN COLLECTION*

•8 to 10 medium sweet orange peppers

•1 package (16 ounces) spaghetti

•1 pound ground beef

•1 jar (26 ounces) spaghetti sauce

1. Cut tops off peppers and set aside; remove seeds and membranes. Cut a jack-I'-lantern face on one side of each pepper; set aside.

2. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, drain.

3. Drain spaghetti and add to beef. Stir in spaghetti sauce; heat through. Spoon into peppers; replace tops. YIELD: 8-10 servings.

(Source: Taste of Home-Mom's Best & photo also)

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••••WITCH HATS••••

*HALLOWEEN COLLECTION*

1. Melt one regular-size milk chocolate bar in the microwave. Dip the open end of a sugar ice cream cone into the chocolate and spin to coat. While the chocolate is still warm, fill with goodies, then attach to molasses cookie. Apply sprinkles for the hat's "ribbon."

(Source: American Profile-Community Table.com & photo also)

••••ALIEN PRETZELS••••

*HALLOWEEN COLLECTION*

1. Melt three Hershey's Cookies 'n' Creme bars in a shallow bowl in the microwave. Add green gel food coloring and mix. Dip one end of a pretzel rod in melted chocolate and let cool in a glass, chocolate side down, in the refrigerator. With a dot of melted chocolate, place candy eyes on pretzels.

(Source: American Profile-Community Table.com & photo also)

••••MONSTER HAYSTACKS••••

*HALLOWEEN COLLECTION*

1. Melt 12 ounces of milk chocolate morsels in the microwave. Combine with one 6-ounce package of chow mein noodles, mix gently. Mound noodle mixture on wax paper-lined baking sheets.

2. Decorate with candy eyes and chill until set. For tall eyes, coat flat wooden toothpicks with chocolate and attach eyes; remove before serving.

(Source: American Profile-Community Table.com & photo also)

••••MORE HALLOWEEN RECIPES TO COME••••

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••••HALLOWEEN TIP••••

DO KEEP Candy out of reach---- chocolate in particular can be toxic to dogs and cats, but too much of any unfamiliar food can mess with their tummies ( and leave you with some gnarly clean-up duties).

(Source: American Profile-Community Table.com & kappboom wallpaper photo)

••••SPOOKY S'MORES••••

*HALLOWEEN COLLECTION*

•1 ghost or pumpkin-shaped Peeps

•1 graham cracker sheet

•1 mini chocolate bar

1. Alternate with crackers, Peeps and chocolate bar. Melt all together and ENJOY!!!

NOTE: Can combine all ingredients in a clear gift bag, fold over top and staple to secure and create a custom label or use construction paper or crayons.

(Source: American Profile-Community Table.com & photo also)

••••WITCHES BREW MOCKTAIL••••

*HALLOWEEN COLLECTION*

•3 cups ginger ale, chilled

•1-1/2 cups pineapple juice, chilled

•1/3 cup sweetened lime juice, chilled

•Green gel food color or green icing (optional)

•Black Colored Sugar

•Gummy Eyeball Skewers

1. In large pitcher, combine ginger ale, pineapple juice, sweetened lime juice and if using, gel food color. To prepare glasses, dip rims in martini glasses in water, then in black sugar. Fill with drink mixture; add eyeball skewers.

(The Spokesman Review-pinch & photo also)

••••TRICK-OR-TREAT CAKE••••

*HALLOWEEN COLLECTION*

•1 package (18-1/4 ounces) chocolate cake mix

•2 cans (16 ounces) vanilla frosting

•1 tube each black, orange and green decorating gel

•+Assorted candies

1. Prepare and bake cake according to package directions, using a greased and floured 13-in by 9-in. baking pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

2. Transfer the cake to a 20-in by 17-in. covered board. Create a zigzag pattern on one short end of cake to resemble the top of a treat bag. Spread top and sides of cake with frosting; decorate, as desired, with gels and candies. YIELD: 12 servings.

(Source: Taste of Home Mom's Best & photo also)

••••HALLOWEEN RECIPES COMING SOON••••

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••••TO BEAT A COLD••••

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••••DAVID GORDON ROCKS••••

*A RISING STAR IN SPOKANE!!!

••••CHECK DAVID OUT ON ITUNES, YOUTUBE AND FACEBOOK!!!••••

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••••FOOD TIP••••

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••••KATHY'S PUMPKIN ROLL :)••••

*FALL COLLECTION*

My friend Kathy makes this for everyone!!! It's always a hit!!!

She made one for me and my family, they couldn't stop eating it!!

Thanks Kathy :)

1. Beat 3 eggs for 5 min, gradually add 1 cup sugar, stir in 2/3 cup pumpkin, add 1 tsp lemon juice, 3/4 cup flour, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp salt

2. Spread in well greased & floured 15" by 10" pan. Top with chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out onto towel sprinkled with powdered sugar. Roll towel and cake together. Put in refrigerator and cool about 1/2 hour. Unroll and fill with cream cheese icing. Refill and chill. Can be frozen.

CREAM CHEESE ICING:

1 cup powdered sugar 

8 oz. cream cheese

4 TB butter

1/2 tsp vanilla

Beat until smooth.

(Source: My friend Kathy & google+ photos)

••••FALL RECIPES CONTINUE••••

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••••BERRY-AVACADO SMOOTHIE••••

*AVACADO COLLECTION*

1. Blend 1 AVACADO; 2-1/2 cups orange juice; and 2 cups each frozen berries, packed baby spinach and ice until smooth. Serves 4

(Source: Good Housekeeping & photo also)

••••CREAMY CHOCOLATE PUDDING••••

*AVACADO COLLECTION*

1. Blend 2 avacados; 1 cup sugar, 3/4 cup milk; 3/4 cup chocolate chips, melted; 1/2 cup unsweetened cocoa; 1 tsp vanilla and 1/2 tsp salt in processor 5 min until smooth. Spoon into cups. Cover; chill 2 hrs. Serves 6

(Source: Good Housekeeping & photo also)

••••MORE AVACADO RECIPES••••

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••••SHRIMP-AVACADO CEVICHE••••

*AVACADO COLLECTION*

1. Toss 1 lb. cooked shrimp, chopped; 3 green onions, sliced, 1 AVACADO, cubed; 1 jalapeño, minced; 1/4 cup lime juice; and 1 TB chopped cilantro. Cover; chill 1 hour. Serves 6

(Source: Good Housekeeping & photo also)

••••GREEN GODDESS DRESSING••••

*AVACADO COLLECTION*

1. Purée 1/2 AVACADO, 1/2 cup each parsley and mayonnaise. 2 TB each water and white wine vinegar. 1 TB tarragon, 1 anchovy and 1/4 tsp salt in processor. Chill (up to 3 days). Makes 1 cup.

(Source: Good Housekeeping & photo also)

••••NO-COOK KEY LIME PIE••••

*AVACADO COLLECTION*

1. Beat 6 oz. softened cream cheese and 2 avacados with mixer until smooth. Beat in 14 oz. sweetened condensed milk, 2/3 cup lime juice and 1 tsp. grated lime peel. Pour into 1 prepared graham cracker crust. Cover; freeze 2 hrs. Serve with whippied cream.

Serves 8

( Source: Good Housekeeping Magazine  & photo also)

••••QUICK AVACADO RECIPES••••

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••••FOOD TIP#2••••

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••••FOOD TIP••••

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••••APPLE-WICHES••••

*Fall Collection*

•Peanut Butter

•Apple Slices

1. Spread peanut butter on each apple slice. Make a sandwich of two slices.

VARIATIONS: Between the slices put peanut butter, cream cheese with raisins.

(Source: Unknown newspaper clipping & google+ photos)

••••FALL RECIPES ARE HERE••••

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6. Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

5. Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.

4. Spread a thick layer of peanut butter frosting on the bottom cake itself.

3. Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' surface and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.

2. Let the cake cool in the the pan 10 minutes,then turn out onto rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.

••••HOW TO MAKE PB & J SANDWICH CAKE••••

1. Butter a 9-inch square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees until a toothpick comes out clean, 30 to 35 minutes.

••••PEANUT BUTTER AND JELLY SANDWICH CAKE••••

*BACK TO SCHOOL COLLECTION*

ACTIVE: 25 min

TOTAL: 55 min

SERVES: 8 to 10

•1 stick unsalted butter, at room temperature, plus more for the pan

•All-purpose flour, for the pan

•1 18.25-ounce box white cake mix, plus required ingredients

•1 cup creamy peanut butter

•1-1/2 to 2 cups cups confectioners' sugar

•2 to 3 TB milk

3/4 cup grape jelly

•A 9-inch square cake pan

(Source: Food Network Magazine & photo also)

••••PB & J FINALE RECIPE COMING NEXT••••

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••••END OF BACK TO SCHOOL••••