Squished Frogs

1/2 cup (1 stick) butter or margarine
40 large marshmallows (10 ounce bag)
5 cups corn flakes cereal
1/2 teaspoon vanilla extract
2 teaspoons green food coloring
M&Ms plain chocolate candy

Melt butter in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla extract and food color. Mix. Add corn flakes and M&Ms and mix until well coated and bright green. Drop from a tablespoon on a piece of wax paper and cool the globs.

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Boo Bites

1/4 cup (1/2 stick) margarine or butter
30 large marshmallows or 3 cups miniature marshmallows
1/4 cup light corn syrup
1/2 cup Creamy Peanut Butter
1/3 cup Semi-Sweet Chocolate Chips
4-1/2 cups crisp rice cereal

Line cookie sheet with wax paper.

Melt butter in a large saucepan over low heat. Add marshmallows. Cook, stirring constantly, until marshmallows are melted. Remove from heat.
Add corn syrup; stir until well blended. Add peanut butter and chocolate chips; stir until chips are melted and mixture is well blended. Add cereal; stir until well coated. Cool slightly.

With wet hands, shape mixture into 1-1/2 inch balls; place balls on prepared cookie sheet. Cool completely. Store in cool, dry place. About 4 dozen bites.

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Graveyard Goulash

Serves 4

A warming Hungarian style casserole of tender pieces of beef in a paprika and pepper sauce with a delicious sour cream topping

one and a half pounds lean beef, cut into cubes

1 lb tomatoes, skinned and chopped
2 oz beef stock
salt and pepper
2 oz butter
2 onions, sliced into rings
1 tbl paprika
fresh parsley, chopped
5 fluid ounces sour cream

Melt the butter in a stewpan then add the beef
Fry for 6-8 minutes, or until the meat is evenly browned and sealed
Add the onions and season to taste with salt, pepper and paprika. Blend in the tomatoes and stock then cover and simmer gently for one and a half to tow hours, or until the beef is tender, adding a little stock if necessary

Top with sour cream, garnish with fresh parsley and serve

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Edible Green Slime (Craft)

1(14-ounce) can of sweetened condensed milk
1 Tablespoon of cornstarch
10-15 drops of green food coloring

Pour the condensed milk into a saucepan. Add the cornstarch and cook over low heat, stirring constantly.
When the mixture thickens, remove from the heat and add the food coloring. Let cool. This slime can be eaten or used as finger paint.

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Pumpkin Caramel Cheesecake

CRUST:
1-1/2 cups ground gingersnap cookies
1-1/2 cups toasted pecans
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted

FILLING:
32 ounces cream cheese, room temperature
1-2/3 cups sugar
1-1/2 cups canned pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons caramel sauce
1 cup sour cream

Crust:
Preheat oven to 350ºF. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness.

Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

Yield: 10 Servings

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Boogers on a Stick

8 ounce Jar Cheez Whiz
Green food coloring
25- 30 pretzel sticks

Waxed paper
Long handled spoon
Platter

With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
Allow the cheese to cool slightly in the jar.
Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.

To form boogers:
Dip and twist the tip of each prtezel stick into the cheese,
lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.
Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain boogers into bloody ones.

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Candy Corn Fudge

1 12 oz pkg of white vanilla chips, melted
2 16 oz pkg creamy supreme vanilla frosting
1 10 oz pkg butterscotch chips, melted (1 3/4 cup)
Yellow food color
Red food color
48 candy corn

Line a 13x9 pan with foil; butter foil. In a large bowl combine melted vanilla chips and 1 can of frosting and mix well. Spread 1/3 of the mixture in a buttered foil lined pan.

In another large bowl, combine melted butterscotch chips and second can of frosting; mix well. Add 1/2 tsp yellow and 1/2 tsp red food color; stir until mixture is orange and well blended. Spread orange mixture over white layer in pan.

If remaining 2/3 of white mixture has set up, heat in microwave oven until melted and smooth; stirring occasionally. Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan. Refrigerate 1 hour until firm. Use foil to lift fudge from pan. Turn white side up and peel off foil. Cut into 48 pieces. Press 1 candy corn in center of each piece. Store in refrigerator.

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Pumpkin Milk Shakes

1 cup ice-cream
2/3 cup milk
1/2 cup pumpkin (From 15 oz. can)
1/2 tsp pumpkin pie spice

In a blender container, combine all ingredients. Cover and blend at high speed until smooth. If desired, garnish each serving with a dash of pumpkin pie spice.

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Chocolate Spider Cookies

1 - 6 oz. pkg semisweet chocolate chips
16 large marshmallows
1/3 cup butter or margarine
1/2 tsp vanilla
2 cups oatmeal (quick cook oats
1 cup flaked coconut
chow mein noodles
cinnamon red hots or red M&Ms

Heat chocolate chips, butter, and marshmallows in 3 quart saucepan, over low heat, stirring constantly until smooth. Remove from heat and mix in oatmeal and coconut immediately. Drop by teaspoonful, onto waxed paper or onto lightly greased cookie sheet. As they just begin to cool, shape into clusters with your hands, to look like spider bodies. Add chow mein noodles to look like legs, put 8 on each spider. Refrigerate until firm (about 30 minutes). Add red hot eyes after refrigerating. If you put the eyes on before refrigerating, the candy will get soft and the color smear, making the spiders look sick. This is a fun Halloween party treat, that the kids can make, or help make.

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Pumpkin Bread with Cream Cheese Filling

Filling:
1 package (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 tablespoon finely grated orange peel

Bread:
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree, canned or homemade
1/2 cup vegetable oil
2 large eggs
1-1/2 cups granulated sugar
1 cup chopped pecans or walnuts, optional

Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.
Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.
Pumpkin bread recipe makes 2 loaves.

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