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INGREDIENTS

Ingredients
• 9 cupstoasted corn cereal
• 4 cupspopped popcorn
• 1 1/2 cupsdry roasted peanuts
• 1 cup light brown sugar, packed
• 1/2 cup butteror margarine
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 (10ounce)packageNestle Toll House halloween shapes and morsels
• 1 (7 1/2ounce)packagemilk chocolate-covered pretzels

DIRECTIONS

1. PREHEAT oven to 250°F Grease large roasting pan.
2. MIX cereal, popped popcorn and peanuts in large bowl.
3. Pour into prepared pan.
4. COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan.
5. Bring to a boil over medium heat, stirring constantly.
6. Boil, without stirring, for 5 minutes.
7. Remove from heat; stir in vanilla extract and baking soda.
8. Pour evenly over cereal mixture; stir to coat evenly.
9. BAKE for 45 minutes, stirring every 15 minutes.
10. Cool completely in pan, stirring frequently to break apart mixture.
11. Stir in Shapes& Morsels and chocolate covered pretzels.
12. Store in airtight container.

INGREDIENTS

For the Cake
• 1 (18 1/4ounce)packagecake mix (I used Duncan Hines Moist Deluxe Devil’s Food)
• 1 1/3 cups water
• 1/2 cupvegetable oil
• 3 large eggs

To Decorate

• 10 ounces nabisco Oreo cookies , crushed (may use gingersnap crumbs if it goes with your cake)
• 6-10pepperidge farm milano cookies (or suitable oval shaped butter cookies)
• 1 1/2-2 cups prepared vanilla frosting (or other suitable flavor)
• 1-4 packagecake decorating gel (green, black, orange or brown, etc, as needed)
• 1 cupcandy corn (or pumpkin-shaped candy)
• 1/4 cup harvest colored sprinkles or colored crystal sugar (orange, green, yellow, etc)
• 6-12laboratory decorative candies (chocolate candy foil-wrapped like eyeballs, ears, lips, body parts, etc)(optional)
• 4-6ghost-shaped peeps marshmallows(may also use cats or pumpkins)

DIRECTIONS

1. Preheat oven to 350°F.
2. Mix together cake mix, water, oil, and eggs according to package directions.
3. If your package requires different ingredients to make cake, follow those instructions instead.
4. Grease and flour a glass 13×9-inch cake pan.
5. If you use a dark or coated pan, do your baking at 325°F.
6. Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
7. Allow cake to cool in the pan.
8. Spread frosting evenly on cooled cake.
9. Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
10. Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be”Justin Tyme”,”Yul B Next”,”RIP”,”M T Tomb”,”Will B Back”,”Barry M Deep”, etc).
11. Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
12. Arrange ghost marshmallows in a standing position on top of cake.
13. Scatter candies and/or sprinkles or sugars on cake to garnish.

INGREDIENTS

• 2 cups low sodium chicken broth
• 1 cup chopped tomatoes
• 3/4 teaspoon garlic powder
• 2 red potatoes , peeled and diced
• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups milk, divided
• 1 teaspoon chili powder
• 3/4 teaspoon salt(more or less depending on chicken broth used)
• black pepper
• 1 cup jalapeno jack cheese, shredded
• 2 cups monterey jack cheese, shredded
• sliced green onions(to garnish)

DIRECTIONS

1. In a soup pot, combine chicken broth, tomatoes, garlic powder and potatoes.
2. Heat to boiling; cover and reduce heat to medium and simmer 10 minutes then remove from heat and set aside.
3. Melt butter in a separate saucepan, stir in flour and cook, stirring constantly, 3 minutes.
4. Blend in 2-1/2 cups of the milk, 1/2 cup at a time, whisking until smooth and thickened.
5. Remove from heat and stir into the broth mixture.
6. Return the soup pot to the stove and cook over medium heat, then stir in remaining milk, salt, pepper, chili powder and cheese.
7. Cook until cheese is melted and soup is heated through.
8. Garnish with green onion slices.

INGREDIENTS

• 8 apples, firm and medium sized
• 8 wooden sticks
• 3 cups granulated sugar
• 1/2 cup light corn syrup
• 1 cup water
• 1/4 teaspoon cinnamon
• 1/4 teaspoonred food coloring

DIRECTIONS

1. Wash, dry and polish apples.
2. Remove stem.
3. Insert wooden stick in stem end.
4. Remove blossoms.
5. Set aside.
6. Put sugar, syrup and water into saucepan.
7. Heat and stir to dissolve.
8. Boil without stirring until it reaches 300 degrees on candy thermometer.
9. A bit of syrup dropped into cold water will separate into brittle threads.
10. Remove from heat.
11. Stir in cinnamon and food coloring.
12. Dip apple to cover.
13. Hold above saucepan to drain.
14. Place on greased pan or tray stick side up.
15. Quickly dip remaining apples.
16. Return syrup to heat long enough to liquefy if it firms too much.
17. Let stand at least 1 hour before serving.

INGREDIENTS

• 8-10firm apples
• 8-10 wooden sticks
• 1 1/3 cups evaporated milk
• 1/2 cup light corn syrup
• 2 cups granulated sugar
• 1 tablespoon butteror margarine
• 1 teaspoon vanilla

DIRECTIONS

1. Wash,dry and polish apples.
2. Remove stems and insert wooden sticks.
3. Remove blossoms.
4. Put milk, syrup and sugar into heavy saucepan.
5. Heat and stir to dissolve sugar.
6. Boil, stirring continually, until thermometer reaches soft ball stage- 240 degrees, or until a bit dropped into ice water forms a soft ball that will flatten easily.
7. Remove from heat.
8. Stir in butter and vanilla.
9. Dip apples to coat, holding over saucepan to drain.
10. Place saucepan over heat to thin as needed.
11. Place apples stick side up, on greased pan or tray.
12. Makes 8-10 caramel apples.