1 egg
8 ounces softened cream cheese
1/3 cup sugar
red food coloring or frosting tint
6 ounces white chocolate chunks
1 recipe boxed cake batter

Preheat the oven to 350? F. Line muffin tins with foil or paper liners.

Mix together the filling before mixing together the batter. Beat the egg in a medium bowl. Beat in the softened cream cheese and mix until smooth. Add the sugar and mix until smooth. Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes. Fold in the white chocolate chunks.

Prepare the cupcake batter. Fill the cups 2/3 full with the cake batter. Place about 1 1/2 teaspoons of the filling in the center of each cupcake.

Bake as directed on the cake mix box following the cupcake directions. Cool and frost as desired.


1/4 cup water
3 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Dash salt
2 cups hulled pumpkin seeds

Preheat the oven to 350? F.

Combine the water, brown sugar, pumpkin pie spice, and salt in a medium saucepan and simmer over low heat for 10 minutes, stirring to make sure the sugar dissolves. Add the pumpkin seeds and cook for five minutes, stirring occasionally. Drain the pumpkin seeds and place on a large baking sheet.

Bake for 10-15 minutes, stirring occasionally, until the seeds are crisp. Store in an airtight container.

Makes 2 cups spiced seeds.


1 c. Gummy Worms or other creepy candy
1 quart lemon-lime Gatorade or Mountain Dew

Fill 1/3 with liquid and freeze, arrange a layer of gummy worms on frozen ring, fill to 3/4 full and refreeze. To unmold, simply run hot water over ring for a second to two.


4 Italian bread shells (6-inch)
2/3 cup pizza or spaghetti sauce
1 package pepperoni slices (3 1/2 oz.)
4 slices mozzarella cheese (1 oz. each)

Preheat oven to 375? F. Place baking shells on ungreased baking sheet.

Spread pizza sauce evenly on bread shells; top evenly with pepperoni slices.

Cut out ghost and bat shapes from cheese slices with cookie cutters; place on pizza sauce.

Bake 10 to 12 minutes or until cheese is melted.

Makes 4 servings.


1 package (14 oz) caramels
1 cup miniature marshmallows
1 tablespoon water
5 or 6 small apples
Wooden skewers

Line baking sheet with buttered waxed paper; set aside. Melt caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt.

Cool slightly while preparing apples. Rinse and dry apples. Insert skewers into apples. Dip each apple in caramel mixture, coating apples. Place on prepared sheet. Refrigerate until firm.

TIP: Make Halloween shaped tortilla chips by using cookies cutters to cut shapes out of tortillas, then deep fry until crisp. You can also make low fat tortilla chips by baking your cutouts in a 350? F. oven. In either case, sprinkle with salt. Use different colored corn chips for variety.


3/4 cup butter, softened
1/4 cup sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Cookie Glaze:
4 cups powdered sugar
4 - 6 tbs. milk, as needed to make med.-thick, pourable glaze.
Yellow food coloring
Orange food coloring

Combine butter, granulated sugar, brown sugar and egg yolk in med. bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours or overnight. Roll dough on floured surface to 1/4 in. thickness. Cut into oblong candy corn shapes. Place on ungreased cookie sheets.

Preheat oven to 350? F. Bake 8 - 10 min. or until edges are lightly browned. Remove to wire racks to cool completely.


Combine 4 cups powdered sugar and 4 tbs. milk in sm. bowl. Add 1 - 2 tbs. more milk as needed to make med.-thick, pourable glaze. Divide Cookie Glaze into thirds; place in separate sm. bowls. Color 1/3 glaze with yellow food color and 1/3 with orange food color. Leave remaining glaze white. Spoon glazes over cookies to resemble candy corn. Let stand until glaze is set.