2 lbs ground beef
1/2 onion chopped
1 egg, beaten
1 cup dry bread crumbs
1 (1.25 oz) packet meatloaf seasoning mix
1 cup cubed cheddar cheese
3 (10 oz) cans tomato sauce
1 cup sugar
1 tbs worcestershire sauce
1 oz uncooked spaghetti, broken into fourths
1/2 carrot, cut into 1/8″ thick slices
1 tbs frozen green peas

preheat the oven to 350°.

in a lg bowl, combine the ground beef, onion, egg, bread crumbs, & meatloaf seasoning. use your hands to mix until well blended. measure out 1/3 cupfuls of the meat mixture & mold around a cube of cheese like a meatball. shape into a point at one end & lengthen the body a bit by rolling between your hands. place your “rat” into a shallow baking dish, & continue with the remaining meat. insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.

in a medium bowl, stir together the tomato sauce, sugar & worcestershire sauce. pour over the rats in the dish & cover the dish with a lid or aluminum foil.

bake for 45 minutes in the preheated oven. uncover the dish & continue to bake for another 20-30 minutes, basting occasionally with the sauce to glaze the rats.

while the rats finish baking, heat the peas & carrots in a small bowl in the microwave for about 15 seconds.

carefully transfer the rats to a serving platter so that their delicate tails don’t fall off. press peas into the pointy end to make eyes, & insert carrot slices to make ears. spoon some of the tomato sauce around them & serve.

4 servings

1/4 cup butter OR margarine
1/4 cup flour
1 tsp salt
1/2-1 tsp coarsely ground pepper
5 cups milk
1 (46 oz) can v8 juice OR 4 (11 1/2 oz) cans picante v8 juice
1 cup frozen pearl OR small whole onions, thawed

in a large saucepan, melt butter. stir in the flour, salt & pepper until blended. gradually whisk in milk. bring to a boil; cook & stir for 1-2 minutes or until thickened. in another saucepan, bring v8 to a boil. reduce heat; gradually whisk in white sauce. add onions; heat through.

10 servings (about 2 3/4 qts)

NOTE: IF A SMOOTHER SOUP IS DESIRED, COOL & PUREE IN BATCHES IN A BLENDER BEFORE ADDING THE ONIONS.

creepy crawler ice ring (recipe below)
1 cup boiling water
2 (4 serving size) pkgs lime jello
3 cups cold water
1 1/2 qts lemon-lime flavored soda, chilled
1/2 cup superfine sugar
additional gummy worms (optional)

prepare creepy crawler ice ring.

pour boiling water over jello in a heatproof punch bowl; stir until jello dissolves. stir in cold water. add soda & sugar; stir well (mixture will foam for several minutes).

unmold ice ring by dipping bottom of mold briefly into hot water. float ice ring in punch. serve cups of punch garnished with gummy worms, if desired

approx 10 (8 oz) servings

CREEPY CRAWLER ICE RING

1 cup gummy worms OR other creepy crawler candy
1 qt lemon-lime gatorade

arrange gummy worms in the bottom of a 5-cup ring mold; fill mold with gatorade. freeze until solid, 8 hours to overnight.

4 cups mini marshmallows
5 cups cocoa krispies
1/2 cup candy corn
1/2 cup cold OR frozen peanut butter m&m’s in Fall colors (it’s important that they are cold)
5 tbs butter OR margarine

in a large pot, melt the butter over medium-low heat. once the butter is melted, add the marshmallows. stir until they’re melted.

remove the pot from the heat & add cocoa krispies. stir to coat completely. add the candy corn, stirring until incorporated. stir in m&m’s, mixing well.

spread mixture into a buttered 8″x8″ pan & pat the mixture down.

allow to cool & cut into squares.

4 cups caramel corn
4 cups unseasoned croutons
3/4 cup sesame sticks
3/4 cup  honey roasted peanuts
3/4 cup toasted pumpkin OR sunflower seeds*
1/4 cup butter, melted
1 (1 oz) pkg ranch salad dressing mix
10 flat-bottomed ice cream cones

*to toast seeds, place in a single layer on a baking sheet. bake at 350° for 7-10 minutes or until golden brown, stirring occasionally. cool completely.

preheat oven to 300°.

combine caramel corn, croutons, sesame sticks, peanuts & toasted seeds on an ungreased jellyroll pan. drizzle with butter; sprinkle with dressing mix & toss to coat.

bake 15 minutes, stirring occasionally. cool 10 minutes on pan. turn out onto paper towels; cool completely.

serve snack mix in cones.

makes 10 cups

2 cups (8 oz) shredded cheddar cheese
1/2 (8 oz) pkg cream cheese, softened
1/4 cup solid-pack pumpkin
1/4 cup pineapple preserves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 pretzel rod, broken in half
decorations: dark rye bread, red bell pepper, black olive slices, parsley sprigs
assorted crackers

beat cheeses, pumpkin, preserves & spices in a medium bowl until smooth. cover; refrigerate 2-3 hours or until cheese is firm enough to shape.

shape mixture into round pumpkin; place on a serving plate. using a knife, score vertical lines down pumpkin. place pretzel rod in top for stem.

cut bread into triangles for eyes. decorate pumpkin using bread, bell pepper, olives & parsley.

cover loosely; reftigerate until serving time. serve with crackers.

16-18 servings