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

1 lb spiced gumdrops
1 lb candy corn
1 (16 oz) can salted peanuts

in a bowl, combine all ingredients. store in an airtight container.

Makes 2 qts

2 1/3 cups bisquick
2/3 cup milk
1 tsp italian seasoning
3 tbs butter OR margarine, melted
1/4 cup grated parmesan cheese

in a bowl, combine bisquick, milk & italian seasoning. turn onto a lightly floured surface; knead 10 times. divide into 30 portions; set half aside. roll the remaining 15 pieces into 7″ ropes for broom handles; fold im half & twist. place on ungreased baking sheets.

shape reserved pieces into 2 1/2″ circles; cut with scissors to form a bundle of broom twigs. place below each broom handle; pinch edges to seal. brush with butter; sprinkle with parmesan cheese. bake at 450° for 10-12 minutes or until lightly browned. serve warm or cool on a wire rack.

15 servings

1 (11 oz) tube refrigerated biscuits
10 popsicle sticks
10 hot dog
mustard

separate dough; roll 10 pieces into 24″ ropes. insert a popsicle stick into each hot dog. starting at the stick end, wrap one dough rope around each hot dog, leaving 2″ of the hot dog uncovered at the top for the mummy’s head.

place mummies 1″ apart on a greased baking sheet. place remaining breadsticks on another baking sheet.

bake at 350° for 18-20 minutes. add dots of mustard for eyes. serve leftover breadsticks for another use.