SPOOKY HOOT OWLS

*Halloween Collection*

3/4 cup butter
1 cup packed brown sugar
1 egg
2-1/4 cups sifted flour
2 tsps baking powder
1/4 tsp soda
1 TB water
1/4 cup cocoa
1-1/2 tsp vanilla
+Peanut butter chips
+Whole cashew nuts

Cream butter, brown sugar, egg and vanilla. Sift flour and baking powder, stir into creamed mixture. Reserve 2/3 of dough. Combine soda and water, blend into remaining dough along with cocoa. On lightly floured board roll reserved dough into two 10 by 4-inch rectangles. Shape chocolate dough into two 10-inch rolls, place on rectangles. Mold plain dough around chocolate rolls. Wrap in waxed paper, chill overnight. Cut into 1/8-inch slices. Place two slices side-by-side on greased cookie sheet. Punch one corner on each slice to form ears. Place a peanut butter chip in center of each slice for eyes and a cashew between slices for beak. Bake at 350 degrees for 8-10 minutes or until set. Cool on wire rack. YIELD: About 6-1/2 dozen cookies.

(Source: Dorothy Dean & kappboom wallpaper photo also)

PUMPKIN DOUGHNUTS

*Halloween Collection*

2 TB shortening
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1 tsp vanilla
3-1/2 cups sifted flour
3 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Blend shortening and sugar. Add eggs, one at a time, beating well after each. Stir in pumpkin and vanilla. Sift dry ingredients; stir in. Chill dough. Roll out on floured board to 1/2-inch thickness. Cut with floured doughnut cutter. Fry in deep hot fat, 375 degrees, until golden, about 3 minutes. Drain on absorbent paper. Dust with sugar or frost, if desired. YIELD: About 2 dozen.

(Source: Dorothy Dean & kappboom wallpaper photo)

HALLOWEEN SPOOKS

*Halloween Collection*

You'll need: White facial tissues, marshmallows, white thread, 2 whole cloves per Spook and 1 gnarled tree branch.

To make each Spook, tie a marshmallow in one corner of facial tissue using a long piece of white thread. Insert cloves for eyes. Suspend Spooks from tree branch.

(Source: Dorothy Dean & kappboom wallpaper photo also)

Olive Cheese Pumpkins

*Halloween Collection*

2 cups shredded sharp cheddar cheese,  1/2-pound
1 8-oz package cream cheese,   divided
2 TB melted butter
1 tsp Worcestershire sauce
1 cup finely chopped ripe olives
1/4 cup finely chopped walnut
+Orange food coloring

Let cheeses stand at room temperature to soften. Blend cheddar cheese with half of cream cheese, butter and Worcestershire sauce. Stir in ripe olives and nuts. Chill until easy to handle. Divide into three equal portions. Make each portion into a pumpkin shape. Beat remaining cream cheese until smooth; tint with a few drops of orange food coloring. Spread over pumpkins. To make ridges, lightly draw spatula from bottom to top of pumpkins. Make faces and stems with additional ripe olive pieces.

(Source: Dorothy Dean & kappboom wallpaper photo)

WITCHES' BREW

*Halloween Collection*
(Mulled Apple Cider)

6 cups cider
1-1/2 tsps cinnamon
1/2 tsp allspice
1/4 tsp powdered cloves
1/2 cup brown sugar
+Whole cinnamon sticks

Heat cider, spices and sugar over low heat about 10 minutes, stirring to dissolve sugar. Serve in hot mugs with cinnamon stick stirrers (or, add 1 TB grated lemon rind and chill before serving). YIELD: 6 servings.

HALLOWEEN NOTE: Ask assembled guests to assist in making brew for all to drink. Line up guests and blindfold them. Pass down the line a hot baked potato, peeled grapes, a handful of cooked long spaghetti, a dried chestnut burr, an old leather glove, wet and full of soft mush, and an ice cube. Have each one guess what's going into the witches' brew. After the blindfolds are removed, serve mugs of this hot cider from the pot into which they have assumedly dropped the items passed from hand to hand while blindfolded.

(Source: Dorothy Dean & kappboom wallpaper photo)

300 POSTS ON MY BLOG!!!

(Source: photo-kappboom wallpaper)

TRICK-OR-TREAT TIDBITS

*Among candy corn fans, 43% prefer eating the narrow white end first.

(Source: American Profile magazine & google+ photo)