• 1 (18 oz) tube refrigerated sugar cookie dough

• 1/8 cup flour

• 1/3 cup mini-marshmallows

• 1/2 cup roughly chopped Snickers Fun Size Bars

• 1 cup M&M's Candies for Halloween

Preheat oven to 350º. On a lightly floured surface, knead the cookie dough into a ball. Transfer the ball to the cookie sheet and roll into a 12" circle, flour the rolling pin as needed. Score the dough into "pizza" wedges, using the tip of a knife. Bake for 15 minutes.

Remove and top with the mini-marshmallows, chopped Snickers bars and M&M's Candies. Return to the oven and bake for another 7 minutes, simply to soften the candies. To Serve: Cut into Wedges.

• Batty Chips - Cut Halloween shapes from soft tortillas. Lightly spray with vegetable oil. Bake at 350° for about 5 minutes on both sides, until brown and crispy.

• Edible eyeballs - Make simple deviled eggs with mayonnaise, mustard and paprika. Slice a pimiento-stuffed green olive in half. Place a half on each deviled egg.

• Mummy Hot Dogs - Buys a tube of refrigerated breadstick dough. Roll a hot dog in each breadstick leaving one end with a space for eyes. Bake according to directions for breadsticks. Dab on dots of mustard for eyes.

• Scary Sandwiches - Layer pastrami and deli meats with cheese on top cut out with Halloween cookie cutters.

• Worms on a bun -  Cut a hot dog into narrow strips. Microwave until strips curl, about 50 seconds. Place on a bun and serve with ketchup.

• Chocolate Frogs - Dip gummy frogs in melted chocolate. Let dry on wax paper.

• Candy Corn Crackers - Cut white cheese into triangles. Place on triangular-shaped chips or crackers. Cut a second piece of yellow cheese and place on top removing one corner so the white cheese shows through. Melt slightly in microwave.

• Spooky Spiders - Spread peanut butter between two round crackers. Add eight straight pretzel sticks for legs and chocolate chips for eyes.

• Monster Pizza - Spread a toasted English muffin with pizza sauce. Cut out sliced cheese with Halloween and cookie cutter and melt slightly on top.

• Pointed Hats and broomsticks - For hats, use peanut butter or orange frosting to secure a Hershey's Kiss on a chocolate cookie. For broomsticks, cut fringe from a fruit rollup, then roll around the end of a pretzel stick.

• Seeds of one pumpkin

• salt

First, extract the seeds from the pumpkin and separate and discard the pulp.  Thoroughly wash seeds in warm water and spread them out on a cookie sheet. Sprinkle generously with salt. Bake for 20 minutes at 350º, stirring every 5 minutes and adding more salt to taste. To test if seeds are done, allow one to cool and open it. If insides are dry, the seeds are ready. Allow the remaining seeds to cool before serving. Leftover seeds can be kept fresh in an airtight container or frozen for extended periods.

Variations: Replace the salt from the recipe with the following:

• For cheesy pumpkin seeds, sprinkle with cheesy popcorn seasoning

• For hot seeds, try powdered taco seasoning. Mix in a bowl first and then add red pepper powder for more flavor

• Use Cajun Seasoning and extra hot sauce or Cajun-style seeds

• For garlic lovers, try garlic salt

• 1 cup milk

• 3 cups granulated sugar

• 2 tbl light corn syrup

• 1/2 cup pumpkin

• 1/2 tsp cinnamon

• 1/2 tsp allspice

• 4 tbl margarine

• 1 tsp vanilla

Combine milk, sugar, corn syrup, pumpkin and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine and vanilla. Once it cools, beat until thick and mixture loses its gloss. Spoon into buttered dish; cut in squares to serve.

• 2½ cups fresh pumpkin, cooked and mashed

• 3/4 cup granulated sugar

• 1/4 cup apple cider or orange slice

• 2½ tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp allspice and 1/4 tsp ground nutmeg)

Combine all ingredients in a heavy pan. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until the mixture thickens. Cook and refrigerate. Makes about 2 cups.

• 1 frozen, peeled banana

• 3 tbl orange juice concentrate

• 3 tbl pumpkin puree

• 1 scoop vanilla ice cream or frozen yogurt

• 1/3 cup water

Cut frozen banana into slices. Blend with other ingredients in a blender on high until smooth. Pour into two tall glasses and serve. For added presentation, top the shake with whipped cream and a dash of cinnamon.

• 1 pkg (14 oz) caramels

• 2 tbl water

• 4 wooden sticks

• 4 large tart apples

• 2 cups chopped pecans or peanuts

• 1 cup (6 oz) semisweet chocolate chips

• 1 tsp shortening

• 1 cup English toffee bits or almond brickle chips

In a microwave safe bowl, combine the caramels and water. Microwave, uncovered, on high for 1 minutes; stir. Microwave 30-45 seconds longer or until the caramels are melted. Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. 

Melt chocolate chips and shortening; drizzle over apples. Sprinkle with toffee bits. Set on waxed paper to cool Cut into wedges to serve. Makes 8 servings.

• 1 small pie pumpkin (about 2½ pounds)

• 1/2 cup finely chopped onion

• 1/4 cup finely chopped green pepper

• 1 tbl butter or margarine

• 2½ cups pizza sauce

• 1 cup (4 oz) shredded mozzarella cheese

• 1/2 cup finely chopped pepperoni

• 1/2 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Breadsticks

Cut top off pumpkin, scoop out seeds and fibers. Replace top; place pumpkin on an ungreased baking sheet. Bake at 350° for 20-25 minutes or until hot. Meanwhile, in a small saucepan, sauté onion and green pepper in butter until tender. Stir in the pizza sauce, mozzarella cheese, pepperoni, parmesan cheese and Italian seasoning. Cook and stir over medium heat until dip is heated through and cheese is melted. Pour into hot pumpkin. Serve with breadsticks. 

*Get out your cookie cutters and serve bread cut into shapes of ghosts, cats, pumpkins and bats. 

• 1 can (46 oz) pineapple juice, chilled

• 3 cups lemon-lime soda, chilled

• 3 cups orange drink

• 2 liters ginger ale, chilled

• 1/2 gallon orange sherbet

In a punch bowl, combine the juice, soda and orange drink. Stir in ginger ale. Top with scoops of sherbet. Serve immediately. Make about 6 quarts.

Put sweetened shredded coconut in a Ziploc bag. Add drops of orange food color, seal bag and shake until coconut is tinted. Spread frosting on purchased gingersnap cookies; sprinkle with the coconut. Cut black licorice twists for stems.

• 1 loaf frozen bread dough, thawed

• 2 tsp vegetable oil

• 1 cup shredded mozzarella cheese

• 1 can (15 oz) tomato sauce

• 1 tbl chopped onion

• 1 tsp salt

• 1 tsp oregano

• 1/2 tsp garlic powder

• 2 cups shredded cheddar cheese

• 4 oz sliced pepperoni

• green olive strips and ripe olive slices for face

Heat oven to 425 degrees. Divide thawed dough in half. Roll and stretch each half into 10-12 inch circle on lightly floured baking sheet. Turn up edges 1/2 inch and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese. Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with cheddar cheese. Decorate with overlapping pepperoni slices around the outside of pizza (drawing a circle around pizza), green pepper eyebrows, nose and mouth and sliced olives for the eyes. Bake until crust is brown, 20 to 30 minutes. Makes 2 pizzas.

Prepare 1 can (6 oz) frozen orange juice, as directed on can, in blender container. Add 1 medium banana, sliced. Cover and blend on medium speed, 10-15 seconds. Makes 4 servings.

Crust

• 1 cup unsifted all-purpose flour                                    

• 1/2 cup quick oats, uncooked

• 1/2 cup firmly packed light brown sugar

• 1/2 cup butter

Filling

• 1 (16 oz) can pumpkin

• 1 (13 oz) can evaporated milk

• 2 eggs

• 3/4 cup sugar

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp salt

• 1/4 tsp ground cloves

Topping

• 1 cup firmly packed light brown sugar

• 1 cup chopped walnuts

• 1/4 cup cutter

• 2 tbl flour

Preheat oven to 375 degrees. Generously grease and flour 13x9" baking dish, set aside. In a small bowl combine first 3 ingredients for crust. Cut butter in with pastry blender or 2 knives used scissor fashion until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake 12 to 15 minutes until crust is light golden brown. Remove from oven. Reduce oven temperature to 350 degrees.

For filling: Prepare while crust bakes. In medium mixer bowl, place ingredients for filling. Beat at low speed until mixed. Increase speed to medium; beat 3 minutes. Pour into baked crust. Bake 15-20 minutes or until set. Meanwhile, combine ingredients for topping with fork until crumbly. Remove pan from oven. Sprinkle on topping. Return to oven and bake 10-15 minutes more or until topping is deep golden. Cut into 15 pieces.

• 1 cup Libby's sold pack pumpkin

• 2 tsp ground cinnamon

• 1 pkg (18.25 oz) yellow cake mix

• 4 eggs

• 3/4 cup sour cream

• 1/4 cup granulated sugar

• 1/2 cup vegetable oil

• 1/4 cup water

• powdered sugar

Combine pumpkin and cinnamon in medium bowl. Combine cake mix, eggs, sour scream, sugar, oil and water in large mixing bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.

Stir 2 1/2 cups batter into pumpkin mixture. Alternately spoon plain and pumpkins batters into greased 10-cup Bundt pan.

Bake in preheated 375 degree oven for 40-45 minutes or until wooden pick inserted near center comes out clean. Cool in pan for 20 minutes; remove to wire rack to cool completely. Dust with powdered sugar before serving. 

Cream cheese filling

• 4 oz cream cheese, softened

• 2 tbl packed brown sugar                                            

• 1 1/2 tsp maple flavoring

Muffins

• 2 cups all purpose flour

• 3/4 cup packed brown sugar

• 1/2 cup chopped walnuts

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 eggs

• 1 cup Libby's solid pack pumpkin

• 2/4 cup evaporated milk

• 1/4 cup vegetable oil

• 2 tsp maple flavoring

• Nut topping (below)

For cream cheese filling: combine cream cheese, sugar and maple flavoring in small bowl until blended.

For Muffins: Combine flour, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl. Mix eggs, pumpkin, evaporated mil, oil and maple flavoring in a medium bowl; add to flour mixture, mixing just until blended.

For Nut Topping: Combine 2 tbl packed brown sugar and 1/4 cup walnuts in mall bowl.

Spoon into 12 greased or paper-lined muffin cups. Dollop 1 heaping tsp of cream cheese filling into center of each cup, pressing into batter slightly. Sprinkle Nut Topping over muffins. Bake in preheated 400 degree oven for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes, serve warm. Make 12 muffins