Puffy Sausage Mummies

Makes 8 servings

1 sheet frozen puff pastry

2 tablespoons honey mustard

4 fully cooked spicy andouille chicken sausage links, cut in half lengthwise

1 egg

1-1/2 teaspoon water

Mustard

Thaw pastry sheet at room temperature for 40 minutes. Unfold pastry onto lightly floured surface. Roll into 16-in. x 12-in. rectangle. Spread with honey mustard. Cut into eight 16-in. x 1-1/2 in. strips. Wrap one strip of pastry around each sausage.

Place 1 in. apart on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over pastry. Bake at 400 ^o  for 15-17 minutes or until golden brown. Add faces with mustard.

Spider Web Candy

Makes 5 candies

1/3 cup semisweet chocolate chips

6 squares(1 ounce each) white baking chocolate, coarsely chopped

1 teaspoon shortening

1/3 cup flaked coconut, coarsely chopped

  1. In small microwave-safe bowl, melt chips; stir until smooth. Cool slightly. Transfer to a heavy-duty re-sealable plastic bag; cut a small hole in corner of bag and set aside.

2. In another small microwave-safe bowl, melt white chocolate and shortening: stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times.

  3. Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8in. apart on top of each candy. Beginning with center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 minutes or until set. Store in a airtight container.

Bubblin' Swamp Juice

Makes 4 servings

4 cups milk

1 cup vanilla or white chips

12 drops green food coloring

8 drops yellow food coloring

1/4 cup miniature marshmallows

centipede or worm gummies

1. In large saucepan, heat the milk and chips over medium heat. Whisk  until ships are melted and mixture is blended (do not boil). Remove fro heat; stirring food coloring. Garnish with marshmallows and centipede gummies candy.

Butter Bones

Makes 1-1/2 dozen.

1 package (10 ounces) miniature marshmallows

3 tablespoons butter 3 tablespoons instant butterscotch pudding mix

6 cups rice crispy cereal

1/2 butterscotch chips

1/2 cup vanilla or white chips

1 teaspoon shortening

  1. In large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in pudding mix until blended. Stir in cereal. Press into a greased 15-in. x 10-in. x 1 -in. pan. Refrigerate for 30 minutes.

  2. Using a 3-in. bone-shaped cookie cutter, cut out shapes. In a shallow microwave-safe dish, heat butter-scotch and vanilla chips with shortening at 50% power until melted; stir until smooth.

 3. Dip bottoms of bones into melted butterscotch mixture; place on foil. Place some mixture in a heavy-duty re-sealable plastic bag if desired; cut a small hole in corner of bag and pipe designs over bones. Let them stand until set. Gently remove from foil.

Blood Thirsty Punch

Makes 3 Quarts, about 2 dozen ice cubes

2 quarts black cherry soda chilled, divided

Red color sugar

1 quart orange soda, chilled

1 quart lemon-lime soda, chilled

1. Pour 1 qt.  black cherry soda into ice cube trays; freeze for at least 4 hours.

2. Place 1/4 in. of water in a small bowl; place the colored sugar in another small bowl.  Dip rims of cocktail     glasses in water then in colored sugar; set aside.

3. Just before serving, combine the orange, lemon-lime, and remaining black cherry soda in punch bowl or large pitcher. Add black cherry ice cubes. Serve in prepared glasses.

Apple Peanut Butter Cookies

Makes about 2 1/2 dozen.

1/2 cup shortening

1/2 cup chunky peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup grated peeled apple

 1. In large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat the egg and vanilla. Combine the dry ingredients; gradually add to the creamed mixture and mix well. Stir in apple.

 2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375^o for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks.

Slime Filled Cupcakes

Makes 2 dozen

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

Filling:

1/4 cup shortening

3 tablespoons butter, softened

2 cups confectioners' sugar

2 tablespoons milk

8 drops green food coloring, optional

Frosting:

1/2 cup butter softened

4 ounces cream cheese, softened

2 cups confectioners' sugar

1/4 baking cocoa

2 tablespoons milk

Glaze:

1/2 cup confectioners' sugar

1 tablespoon milk

6 drops of green food coloring

1.  Prepare cake mix batter according to package directions; fill 24 paper- lined cups.  Bake at 375^o  for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire rack to cool completely.

2. For  filling, cream the shortening, butter, confectioners' sugar, milk and food coloring until light and fluffy. Cut a small hole in the corner of a pastry  or plastic bag; insert # 7 round tip. Add filling. Push  the tip through bottoms of paper liners to fill cupcakes (the top of the cupcakes will begin to expand when they are full.

3. In a small bowl, combine the frosting ingredients; frost cupcakes. Combine glaze ingredients; drizzle over  frosting.