Flying Witch Cake

1 package yellow cake mix
2 eggs
Orange food color
3 squares unsweetened chocolate
3 tablespoons sugar
1 package orange butter frosting
1-1/2 teaspoons butter

Mix cake mix with 1-1/4 cups water and eggs; reserve 1 cup batter. Add enough food coloring to remaining batter for desired shade. Melt 1-1/2 squares chocolate in double broiler. Add sugar and 3 tablespoons water; mix until sugar is dissolved. Blend into reserved batter. Spoon
batters alternately into 2 greased and floured 8-inch square pans; marbleize with knife. Bake in preheated 350-degree oven for about 30 minutes or until brown. Cool in pans on racks for 10 minutes. Remove from pans; cool on racks. Prepare orange butter frosting according to package directions; spread between layers and on top and sides of cake. Cut paper pattern of witch; trace outline of witch on frosting with tip
of knife. Melt remaining chocolate with butter in double boiler; spread within outline.
 

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French Toast Ghosts

Nonstick cooking spray
8 slices white bread
2 eggs, lightly beaten
1/4 cup low-fat milk
Powdered sugar

Spray a large nonstick skillet with nonstick cooking spray and set aside.
Use a small ghost-shaped cookie cutter to cut out two ghosts from each slice of bread. In a bowl, beat eggs and milk. Dip bread into egg mixture, and allow to soak until liquid is absorbed.
Heat skillet on medium. Cook toast until golden brown on one side, 2 to 3 minutes; flip over and cook on the other side. Place twp pieces of toast on plate, and dust with powdered sugar.
 

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Goblin Frosties

4 medium oranges
8 licorice candy drops
Whole cloves
1-1/2 quart lime sherbet
4 maraschino cherries with stems

Cut off thin slice of peel from bottom end of each orange with sharp knife to steady. Cut off 1/3 of the orange crosswise from top to make hat.

Scoop out pulp from orange; make face on orange, using licorice for eyes and cloves for nose and mouth. Fill shells with sherbet, mounding above rim. Place hats on top of sherbet at an angle. Stick cherry hat with toothpick; anchor end of toothpick in sherbet. Place in freezer until served.
 

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Goblins Perky Punch

Candy pumpkins
Candy corn
1- 46 ounce can orange fruit drink
1 large can pineapple juice
2 No.2 cans apricot nectar
1/4 cup lemon juice
1 quart Seven-up

Place 1 pumpkin and several pieces of candy corn alternately in each section of ice cube tray; fill with water. Freeze overnight. Chill remaining ingredients. Mix orange drink, pineapple juice, apricot nectar, and lemon juice in bowl; add Seven-Up just before serving. Add ice cubes to punch; serve punch in cups with ice cube in each cup.
 

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Green-Eyed Pies

1 package (4 ounce) mini graham-cracker piecrusts (6 crusts)
1 cup prepared vanilla pudding
1/2 pound seedless green grapes
1 sheet multicolored fruit leather
Icing eyes
Black decorating icing
Gummy worms

Divide vanilla pudding among piecrust. For each pie, cut three grapes in half and place cut side down in pudding. Cut six 3/4" circles from fruit leather. Press fruit leather onto uncut grapes. Using a dab of black icing, “glue” the icing eyes to the fruit leather. Using the writing tip, pipe eyelashes above the eyes with black icing. Place grape eyes and Gummy Worms in each piecrust.
Note: Before serving to a child age 3 or younger, cut grapes into small pieces, and remove icing eyes and Gummy Worms. Yields: 6 pies.
Prep and decorating time: 25 minutes

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Halloween Midnight Cookies
1 package refrigerator cookie dough
1-1/2 cup Grape Nuts
4 bars chocolate candy

Cut cookies according to package directions; place close together in lightly greased square pan. Sprinkle 1/2 of the Grape Nuts over cookies. Break chocolate bars into small chunks; scatter over Grape Nuts. Top with remaining Grape Nuts. Bake in preheated 350-degree oven for 20 to 25 minutes; cool. Cut into squares. Yield: 2 dozen.
 

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Halloween Treats

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Mix sugar and corn syrup in 3-quart pan; cook over moderate heat until mixture begins to bubble. Remove from heat; stir in peanut butter and Rice Krispies. Press into buttered 13 x 9 x 2-inch pan; let harden.
Mix chocolate and butterscotch chips in top of double boiler; place over hot water until melted, stirring to blend. Spread over cereal mixture; chill. Cut into 2 x 1-inch bars. Yield: 48 bars.
 

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Mummy Treats

1/3 cup butter
4 cups mini-marshmallows
6 cups crispy rice cereal
6 12" sticks, cleaned
Plastic wrap and curling ribbon
1-1/2"-wide gauze

In a large bowl, combine butter and marshmallows. Microwave on high power until melted, about 2 to 3 minutes.
Stir in cereal with a heavy wooden spoon. With dampened hands, form the cereal mixture into balls, each about the size of a tennis ball. Attach balls to sticks. Wrap plastic wrap around balls, and tie with a ribbon. Wrap gauze around plastic wrap.

Serves: 8.
Prep Time: 15 minutes, Cooking Time: 3 minutes
 

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Orange (or Black)  Popcorn Balls

1-1/2 cup sugar
1-1/4 cup water
1 cup orange marmalade (for Orange ones)

OR 1 6oz package licorice sticks, cut in pieces for Black
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
5 quarts popcorn

Combine sugar, water, marmalade, salt, corn syrup and vinegar in saucepan; bring to a boil, stirring until sugar dissolves.  Cook to hard-ball stage or to 250-degrees on candy thermometer.  Pour over popcorn slowly; mix thoroughly.  Shape into 2-1/2-inch balls with buttered hands.  Black popcorn balls may be made by substituting one 6-ounce package licorice sticks, cut in small pieces, for orange marmalade.  Yield: 15 balls.
 

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Spook Cake Delight

3 cups sifted flour
6 tablespoons cocoa
2 cups sugar
2 tablespoons soda
1 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons vinegar
10 tablespoons melted shortening
2 cups water
Orange confectioners’ frosting

Sift flour with cocoa, sugar, soda, and salt into large bowl. Mix vanilla, vinegar, shortening and water; add to flour mixture gradually, mixing well. Place in 2 greased

and floured layer pans. Bake in preheated 350-degree oven for 30 to 35 minutes; cool. Remove from pans; frost with orange frosting.
 

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Witches Rice-Sausage Casserole

1 pound sausage
1 cup chopped celery
1/2 cup chopped onion
2 cups cooked rice
1 can cream of mushroom soup
1 soup can milk

Cook sausage in skillet until brown; remove from skillet. Sauté celery and onion in drippings in skillet until golden brown; drain off excess drippings. Stir in sausage, rice, soup and milk; place in casserole.
Bake in preheated 350-degree oven for 30 minutes.
Yield: 10 servings.
 

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All-Souls' Cake
5-1/2 to 6-1/2 cups unsifted flour
Sugar
1/2 teaspoons salt
2 packages active dry yeast
1/2 cup milk
1/2 cup water
2/3 cup margarine
4 eggs, at room temperature
1 teaspoon anise anise extract
1 teaspoon orange extract
1 egg, beaten

Mix 1 cup flour, 1/2 cup sugar, salt and undissolved yeast thoroughly in
large bowl. Combine milk, water and margarine in saucepan; place over
low heat until liquids are warm. Margarine does not need to melt. Add
to dry ingredients gradually; beat with electric mixer at medium speed
for 2 minutes, scraping bowl occasionally. Add 4 eggs, anise and orange
extracts and 1-cup flour; beat at high speed for 2 minutes, scraping
sides of bowl occasionally. Stir in enough remaining flour to make soft
dough. Cover; let rise in warm place free from draft for about 1 hour
or until doubled in bulk. Stir down. Turn out onto lightly floured
board; divide in half. Shape each half into ball, reserving about1/4
cup dough from each half for trim. Place balls in 2 well greased 8-inch
round cake pans. Make four 3-inch bone shapes; four 1-1/2-inch tears
and 1 round ball about 1 inch in diameter from each half of reserved
dough. Place ball on top center of dough; arrange tears and bones
around side. Cover; let rise in warm place free from draft for about 1
hour or until doubled in bulk. Brush lightly with beaten egg, keeping
egg from dripping onto side of cake pan; sprinkle dough with sugar.
Bake in preheated 375-degree oven on lowest rack position for about 25
to 30 minutes or until done. Remove from pans; cool on wire racks.

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Beef In Costume For Halloween
1 (4-pound) pumpkin
1 pound lean ground beef
1 cup chopped onions
Cooking oil
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1 clove of garlic, minced
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 (7-1/2 ounce) can pitted ripe olives
1 (8-ounce) can tomato sauce
2 eggs, beaten

Cut top from pumpkin; scrape out pumpkinseeds and fibers. Simmer
pumpkin and top in enough salted water to cover for about 20 to 25
minutes or until almost tender; drain. Cook beef and onions in
tablespoon oil until brown. Add red and green pepper and garlic; cook
for 1 minute longer. Remove from heat; stir in remaining ingredients.
Spoon into pumpkin; and place lid on top. Place pumpkin in baking pan;
brush with oil. Bake in preheated 350-degree oven for about 1 hour.
Let stand for about 10 minutes; cut into wedges to serve. Yield: About
8 servings.

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Boo Cups
3-1/4 cups milk
2 packages ( 4-serving size each) Chocolate flavor Instant Pudding
20 Chocolate Sandwich Cookies, crushed, divided
1 tub (8 ounce) Whipped Topping, thawed, divided
Assorted small candies

Pour milk and pudding mixes into large bowl; beat with wire whisk 1
minute until well blended. Stir in 1/2 of the whipped topping and 1/2
of the crushed cookies. Spoon 1 tablespoon crushed cookies into each

of 15 cups. Evenly divide pudding mixture among cups; top with remaining

crushed cookies. Drop remaining whipped topping by spoonfuls into each cup

to create "ghost". Decorate with candies to create "eyes." Makes 15 servings.

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Black Bottom Witches' Pie
18 chocolate wafers
1/2 cup sugar
1/4 cup melted butter
1 (6-ounce) package chocolate bits
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/2 pint chocolate ice cream
1 quart orange sherbet

Crush wafers; place in bowl. Add sugar and melted butter; mix well.
Press into 9-inch pie plate; chill. Place chocolate bits and cream in
saucepan; cook over low heat, stirring occasionally, until melted. Stir
in vanilla; chill until thickened. Stir in chocolate ice cream until
smooth; spoon into crust. Spread 3/4 of the chocolate sauce over ice
cream; return to freezer until firm. Soften sherbet; spoon over
chocolate sauce. Drizzle remaining chocolate sauce on top. Freeze
until firm. Yield: 8 servings.

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Bewitching Turnip Salad
3 medium turnips
3 medium carrots
1/2 cauliflower
1 small green pepper
2 teaspoons salt
1/2 cup vinegar
1/3 cup sugar
1/4 cup salad oil
2 teaspoons curry powder
1/4 teaspoon pepper

Pare and slice turnips and carrots. Separate cauliflower into
flowerets; cut green pepper into strips. Combine turnips, carrots,
cauliflower and green pepper in saucepan; add 2 cups water and 1
teaspoon salt. Bring to a boil; reduce heat. Cover; simmer for 5
minutes. Drain; cool. Combine remaining salt and remaining
ingredients. Pour over vegetables; toss lightly. Refrigerate for
several hours before serving. Yields: 8 servings.

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Caramel Dip for Apples

8 ounces cream cheese, softened

1/4 cup sugar

1/2 cup brown sugar

2 teaspoons vanilla

Combine all of the ingredients into a large bowl and mix well. 

Refrigerate until ready to serve.

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Crusty Booger Balls

1 (14-ounce) can sweetened condensed milk
5 1/3 cups flaked coconut (about 14 ounces)
1 large 8-ounce package lime-flavored gelatin
1 cup ground, blanched almonds
1 teaspoon almond extract

In a large bowl, combine sweetened condensed milk, coconut, 1/3 cup of the unprepared gelatin, almonds, and almond extract. Mix well with a large mixing spoon or rubber spatula. Cover bowl with plastic wrap and chill for about an hour or until mixture is firm enough to mold in your hands. Scoop by 1/2 teaspoonfuls and shape into various-sized booger balls. Place them on a baking sheet, lined with a sheet of waxed paper. Make sure they are all slightly different, just as each and every booger is unique and special. Place a second sheet of waxed paper on your work surface and pour remaining unprepared lime gelatin on the center of the waxed paper. Roll each ball in gelatin to coat well and create a thin outer layer. Then place back on the baking sheet. Return boogers to the refrigerator for and hour before serving, and store any extras in the refrigerator. For an added flair tent the milk with a few drops of orange food coloring.

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EyeBall Cookies
3 tablespoons all-purpose flour
1/2 an 18-ounce roll refrigerated sugar-cookie dough
12 miniature peanut butter cups
Red liquid food color
1 tube (.75 ounce) blue writing gel (optional)

Have a large baking sheet ready.
Knead flour into dough until well blended. Remove 1/4 teaspoon dough;
roll into 12 tiny balls (for pupils); reserve. Roll remaining dough
into an even 12-inch log. Cut in twelve 1-inch pieces. Place pieces
cut side up. Insert your thumb in center of each and make an
indentation large enough to hold a peanut butter cup; insert peanut
butter cup. Roll dough between palms of your hands to rise up and

around sides of cup. Place 2-inches apart on ungreased baking sheet.
Put a few drops of red food color into a small cup. Dip in end of
toothpick; draw veins from center to edge of each cookie. Refrigerate
15 minutes to firm dough. Meanwhile heat oven to 350 degrees.
Bake cookies 12 minutes or until pale golden around edges. Remove to a
wire rack to cool. If desired, pipe blue gel around pupils of some of
the cookies. Makes 12 Prep Time: 50 minutes, Chill Time: 15 minutes,

Bake Time: About 12 minutes.

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Ghostly Treats
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter, softened
1-1/2 cups sugar, divided
2 large eggs
1-3/4 teaspoons vanilla extract
1/2 cup chocolate chips, melted

In a medium bowl, mix flour, baking powder and salt; set aside.
In another bowl, using a mixer set on medium, beat butter and 1-cup
sugar until light and fluffy. Beat in eggs, one at a time, beating well
after each; add vanilla. With the mixer on low, gradually beat in flour

mixture until well blended. Divide dough in half and shape into disks;

wrap in plastic wrap. Chill dough for 3 hours or overnight.
Preheat oven to 350-degrees. Lightly dust the work surface; sprinkle
some of the remaining sugar on top of the flour. Using a floured rolling

pin, roll one dough half to 1/8-inch thickness. Using the ghost cookie cutter,

cut out ghost shapes, re-rolling scraps for additional cutouts. Place cutouts,

2-inches apart, on ungreased baking sheet. Repeat cutting process with remaining

dough. Bake the cookies until golden, 8-10 minutes. While the cookies are still warm, sprinkle them with remaining sugar. Transfer cookies to wire racks to cool.
Place melted chocolate in a re-sealable plastic bag; snip off 1 corner.
Use the chocolate to pipe outline and eyes onto the ghost cookies. Makes
about 3 dozen cookies. If you want the chocolate to set faster, pop them into the refrigerator and let them chill for a couple minutes after piping the chocolate. Need a Sweet Switch? To give your ghost a spookier appeal, pipe the word "Boo"
On the cookie with the melted chocolate.

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Jack-O-Lantern Cake
1 box angel food cake mix
3/4 cup white corn syrup
2 egg whites
Pinch of salt
1 teaspoon vanilla
Orange food coloring
1 tube brown decorating icing

Prepare and bake cake according to package directions; cool. Pour corn
syrup into small saucepan; bring to boiling point. Beat egg whites in
bowl with electric mixer until stiff; add salt. Pour corn syrup over
egg whites slowly, beating constantly; beat until very stiff peaks form.
Fold in vanilla and desired amount of food coloring. Round off edge of
cake at top and bottom; spread with frosting. Make ridges from bottom
to top of cake with spoon to resemble pumpkin; make eyes and mouth with
tube icing. Twists sheets of brown paper; place in hole for stem.

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Monster Cookies
3 eggs
1 stick margarine
1 cup brown sugar
1 cup sugar
1 tablespoon vanilla
1-1/2 cup peanut butter
2 tablespoons baking soda
1/4 pound chocolate chips
1/4 pound pecans
1/4 pound M & M's
4-1/4 cup oatmeal

Mix all ingredients together. Shape by hand and place on ungreased
cookie sheet. Bake at 350-degrees for 10 minutes.

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Orange Witches' Brew Punch
1 (6 ounce package orange gelatin
2 cups boiling water
1 (46 ounce) can apricot nectar
4 liters ginger ale, chilled
1/2 to 1 cup sugar
3/4 cup lemon juice
1 (46 ounce) can pineapple juice

In large bowl, dissolve gelatin and sugar in water. Stir in apricot
nectar, pineapple juice and lemon juice. Freeze in 2 (2-quart) freezer
containers. Remove from freezer 2-3 hours before serving. Place
contents of one container in punch bowl; mash with potato masher. Stir
in ginger ale just before serving. Repeat. Makes about 8 quarts.

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Spooky Light Doughnuts
4 teaspoons baking powder
1/2 teaspoon nutmeg
1 teaspoon salt
3-1/2 cup all-purpose flour
1 egg
2 egg yolks
1 cup milk
1 cup sugar
3 tablespoons butter, melted & cooled
cinnamon-sugar

Sift baking powder, nutmeg, salt and flour together. Beat egg and egg
yolks in bowl. Add milk, sugar and butter; mix well. Add sifted
ingredients; stir until combined. Knead lightly on floured surface;
roll out 1/4-inch thick. Cut with doughnut cutter. Fry in deep fat at
370-degrees, until brown, turning once; do not pierce with fork. Roll
in cinnamon-sugar while warm.

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Devil's Party Mix
6 Tablespoons butter or margarine
4 teaspoons Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
2 cups wheat cereal
2 cups corn cereal
¾ cups dry roasted peanuts
2 cups pretzels
2 cups Cheese Nips crackers

Melt butter in large, shallow pan over low heat; stir in Worcestershire
sauce, onion powder and garlic powder. Add remaining ingredients; cook
stirring, until all pieces are coated. Bake in preheated 250-degree
oven for 45 minutes, stirring every 15 minutes. Spread on absorbent
paper to cool; store in airtight containers. Yields: 6-1/4 cups

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Halloween Hot Chocolate Mix
1 16 ounce jar non-dairy coffee creamer
1 cup powdered sugar
1 8-quart box instant nonfat dry milk
1 2-pound can instant chocolate drink powder

Mix all ingredients well; place in large container. Cover tightly.
Place 1/3 cup chocolate mixture in cup; add enough hot water to fill
cup. Stir well. Top with marshmallows, if desired.

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 Hearty Halloween Stew
3 or 4 potatoes
1 onion, chopped
3 carrots, sliced
1 or 2 stalks celery, chopped
1 teaspoon salt
1 pound ground beef
1 can English peas
1 can whole kernel corn
1 can tomatoes, cut up
1 small can tomato sauce
3/4 cup catsup
2 tablespoons mustard
Dash of hot sauce
1 or 2 jalapeno peppers
1 teaspoon garlic salt
1 clove of garlic. Chopped
1/8 teaspoon pepper
1 tablespoon chili powder
1 teaspoon thyme
1 cup uncooked macaroni

Peel potatoes; cut into small chunks. Place potatoes, onion, carrots
and celery in 6-quart saucepan; add about 2 quarts water. Add salt.
Bring to a boil; reduce heat. Simmer until vegetables are tender. Cook
beef in skillet until brown; drain. Add to potato mixture. Add peas,
corn, tomatoes, tomato sauce, catsup, mustard, hot sauce, jalapeno
peppers, garlic salt, garlic, pepper, chili powder and thyme; simmer for
30 minutes, adding water, if needed. Cook macaroni according to package
directions; drain. Add beef mixture; simmer for 10 to 15 minutes
longer. Remove jalapeno peppers before serving. Yield: About 5 quarts

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Pumpkin Shell Tureen:
While stew is cooking, prepare Pumpkin Shell Tureen. Cut top off 5-to
6-lb. pumpkin and scrape out fibers and seeds. Approximately 10 minutes
before serving, pour boiling water into pumpkin; cover and let stand.
Drain before serving.

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Magic Potion
Creepy Crawler Ice Ring (See Below)
1 cup boiling water
2 (4-serving size each) packages lime flavor gelatin
1-1/2 quarts carbonated lemon-lime beverage chilled
3 cups cold water
1/2 cup superfine sugar (sift)
Additional gummy worms (optional)

Prepare Creepy Crawler Ring. Pour boiling water over gelatin in a
heatproof punch bowl; stir until gelatin dissolves. Stir in cold water.
Add lemon-lime beverages and 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. Makes ten 8-ounce servings.

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Creepy Crawler Ice Ring
1-cup gummy worms or other creepy crawler candy
1 quart lemon-lime thirst quencher beverage

Arrange gummy worms in bottom of 5-cup ring mold; fill mold with thirst
quencher beverage. Freeze until solid, 8 hours or overnight.

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Jack-O-Lantern Cheese Ball
2 cups (8 ounce) shredded Cheddar cheese, softened
1/2 (8 ounce) package cream cheese, softened
1/4 cup solid pack pumpkin
1/4 teaspoon ground allspice
1/4 cup pineapple preserves
1/4 teaspoon ground nutmeg
1 pretzel rod, broken in half
Assorted crackers
Decorations: Dark rye bread, red pepper, black olive slices, parsley
sprigs.

Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth.
Cover and refrigerate 2-3 hours or until cheese is firm enough to
shape. Shape mixture into round pumpkin; place on serving plate. Using
knife, score vertical lines down pumpkin. Place pretzel rod in top for
stem. Cut bread into triangles for eyes. Use a triangle of red pepper
for nose and ears, and sliced olives (halved) for mouth. Place parsley
around cheese ball. Cover loosely; refrigerate until serving time.
Serve with crackers (placed around cheese ball and parsley on plate).

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Trick-or-Treat Caramel Apples
1 (14-ounce) package chocolate caramels, unwrapped (any flavor may be used)
1 tablespoon water
1 cup miniature marshmallows
5-6 medium apples
Decorations: Candy Corn, red cinnamon candies, jelly beans, licorice
whips, candy-coated licorice, licorice
drops and candy colored sprinkles.
Other supplies: 5-6 (2-1/2") paper baking cups
5-6 wooden craft sticks

Place paper baking cups on baking sheet. Flatten cups. Combine
caramels, marshmallows and water in medium-size saucepan. Cook over
medium heat, stirring constantly, until caramels melt. Rinse and
thoroughly dry apples. Insert wooden sticks into stem ends. Dip apple
into caramel mixture, coating thoroughly. Remove excess caramel mixture
by scraping apple bottom across rim of saucepan. Place on baking cup.
Immediately decorate with candies to create face or other design. Work
quickly or caramel may harden and decorations will not adhere. Repeat
with remaining apples. Refrigerate until firm.

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Corn Shock Salad with Mini-Cheese Pumpkins
2 (3 ounce packages lemon gelatin
1/2 cup shredded carrots
1/2 cup shredded cabbage
1 cup crushed pineapple
9 or 10 cone-shaped drinking cups
1 (15 ounce) can asparagus spears
Chopped Lettuce
Process cheese spread
Whole cloves
Yellow Food coloring

Dissolve gelatin according to package directions; stir in carrots,
cabbage and pineapple. Chill until partially thickened. Place cone
shaped cups in water glasses to hold erect; spoon gelatin mixture into
cups. Chill until set. Run boning knife between salad and cup; place
salads on platter, flat side down to resemble corn shocks. Place
asparagus spears vertically against each cone; place chopped lettuce
around base. Form cheese into pumpkin shapes, using 2 teaspoons for
each; place clove on top for stem. Dip toothpick in yellow coloring;
make grooves for pumpkin. Place pumpkins around corn shocks.

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Pumpkin-Patch Party Mix

4 cups air-popped popcorn
Toasted Fresh Pumpkin Seeds (see recipe below) or 3 cups shelled
sunflower nuts
2 cups honey graham cereal, round sweetened bran cereal or round toasted
oat cereal
1-1/2 cups lightly salted dry-roasted mixed nuts or peanuts
1-1/2 cups candy corn or gumdrops
1-1/2 cups raisins

In a large bowl, stir together the popped popcorn. Toast Fresh Pumpkin
Seeds; honey graham cereal, mixed nuts, candy corn, and raisins.
To store place in a tightly covered container. Makes about 12 cups.

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Toasted Fresh Pumpkin Seeds
Remove the seeds from a pumpkin, leaving behind as much of the fiber as
you can. Immediately place the seeds in a large bowl of water to avoid any fiber
drying on the seeds. Transfer the pumpkin seeds to a colander. Thoroughly rinse

the pumpkin seeds under cold running water, rubbing the seeds between your fingers
until the pulp and strings are washed off. Drain well. Preheat the oven to 300 degrees.

In a medium-size mixing bowl, combine 3 cups of the pumpkin seeds, 2 tablespoons

vegetable oil, and 1-teaspoon salt, stir to coat well. Spread the seeds onto a baking

sheet. Bake for 65 to 70 minutes or until crisp, stirring often to brown the seeds
evenly. Cool to room temperature. (The seeds also are good salted and eaten as
a snack.) To store, place in a tightly covered container (will keep for 1 Week). Makes 3 cups.

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