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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)