Pickled Dragon Eggs 12 dragon eggs -- (if you can't find fresh dragon eggs, use chicken eggs) 4 cups tap water 1 cup beet juice 1 small onion cut into rings 1 cup vinegar 1 clove garlic 1 bay leaf 2 teaspoons pickling spice 1/2 teaspoon salt food coloring - colors of your choice Place eggs in sauce pan and cover with with water. Cook the eggs until they are hard boiled (about 8 to 10 minutes of boiling). Slowly add lukewarm water to the eggs to help them cool. Mix the water, beet juice, vinegar, garlic, food coloring and spice in the cauldron. Mix well. (Chant: Mix and Stir, Mix and Stir . . .) Use tongs to gently remove eggs from sauce pan. Gently crack the shells all the way around the egg. Place the cracked eggs into the cauldron. Cover the eggs with the onion rings. Cover the cauldron with plastic wrap and let brew in the refrigerator for 2 days (be sure to turn the eggs in the morning and at night). After brewing for 2 days the pickled dragon eggs are ready for eating. Peel the shells and amaze your friends.

Pumpkin Pie Seeds

2 cups raw whole pumpkin seeds
4 tablespoons melted butter
1 teaspoon salt
3 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
A pinch of ground nutmeg
A pinch of ground cloves
A pinch of salt

After rinsing seeds in cold water and removing all strings, pat dry. Transfer to a large bowl and add the butter, salt, brown sugar, cinnamon, allspice, nutmeg, clove and salt, stirring well to coat. Spread seeds on a baking sheet in a single layer. Bake at 350 degrees until crisp and golden, 12 to 15 minutes.

Yield: 2 cups.

Quicksand 3/4 cup creamy peanut butter 5 ounces cream cheese, softened 1 jar (8 ounces or 1 cup) pineapple preserves 1/3 cup milk 1 teaspoon Worcestershire sauce Dash hot pepper sauce (optional) 1 can (7 ounces) refrigerated breadstick dough (6 breadsticks) 5 rich round crackers, crushed Cut-up vegetables such as carrots and celery, or fruit such as apples and pears, for dipping Combine peanut butter and cream cheese in large bowl until well blended. Stir in preserves, milk, Worcestershire sauce and hot pepper sauce, if desired. Spread in 8- or 9-inch glass pie plate. Cover with plastic wrap and refrigerate until ready to serve. Preheat oven to 375°F. Cut each breadstick in half crosswise; place on ungreased baking sheet. Make 3 slits in one short end of each breadstick half to resemble fingers. Cut small piece of dough from other short end; press dough piece into "hand" to resemble thumb. Bake 8 to 10 minutes or until golden brown. Just before serving, sprinkle dip with cracker crumbs; serve with breadstick hands, vegetables and fruit. Garnish as desired.

Roasted Pumpkin Seeds

After carving the pumpkin, simply roast the pumpkin seeds for an interesting fall snack.

1 C. pumpkin seeds, cleaned

1 T. butter, melted

1/4 t. salt

Heat oven to 350°F. Combine pumpkin seeds, butter and salt in medium bowl. Place mixture onto ungreased 15 x 10 x 1-inch jelly-roll pan. Bake for 30 minutes, stirring every 10 minutes, until seeds are dry and begin to brown.
 

Makes 4 (1/4-cup) servings.

VARIATION: Garlic Roasted Pumpkin Seeds: Omit salt. Prepare as directed above except use 1/4 t. garlic salt. Bake as directed above.

Savory Brain Shrimp Spread

1 (10 3/4 oz.) can cream of mushroom soup
8 oz. cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 lb. cooked shrimp, coarsely chopped (or 1 lb. crab meat)
1 C. mayonnaise
1 T. lemon juice
Tabasco or creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

Skeleton Bread

1/2 pk Frozen bread dough -[1/2 of 1 lb pkg][8 oz]
1 Egg, beaten
1 tb Water
1 tb Poppy seeds

Thaw and let bread rise according to manufacturer's instructions. Punch down dough; divide in half. Set 1 half aside.

Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17x11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck.

Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders.

With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes.

Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375F 190C oven for about 15 minutes or until golden.

Spiced Bat Wings The sweet savory spice of curry adds a new flavor twist to a party favorite. Season the chicken ahead of time, then serve hot from the oven with a chutney dip. 4 teaspoons curry powder 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon salt 2 pounds (20 to 24) chicken wing drummettes 3 tablespoons LAND O LAKES® Butter, melted 1 cup mango chutney Place curry powder, ginger, cinnamon and salt in large resealable plastic food storage bag. Add chicken; seal. Shake bag until chicken is evenly coated with spices. Refrigerate for at least 3 hours or overnight. Heat oven to 350°F. Arrange chicken on aluminum foil-lined 15x10x1-inch jelly-roll pan. Drizzle with butter. Bake for 30 to 35 minutes or until chicken is golden brown and juices run clear when pierced with a fork. Serve chicken with chutney. TIP: Look for a variety of chutney flavors at the supermarket. Mango chutney is the most classic, but apple, peach and ginger chutneys would be equally delicious with the chicken.

Spider Dip Bowl 2 loaves frozen Sweet Dough, thawed 2 raisins 1 egg, beaten Form one loaf into a round ball for body. Place on a large cookie sheet that has been sprayed with nonstick cooking spray. With other loaf, cut off end and form a small round ball (about one eighth of loaf) and place above body. Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under head and upper body. Place raisins on head for eyes. Brush with beaten egg and cover with plastic wrap coated with nonstick spray. Let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350°F. Remove plastic wrap from spider and bake 25-30 minutes. Allow to cool on rack. Slice off top of body and hollow out. Line with lettuce and spoon in salsa or nacho dip. This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.

Spider Rolls

Use frozen dough for dinner rolls to make a batch of hot-and-tasty baked spiders.

Each spider requires two rolls. Use one roll for the body and divide the second roll into thirds to make the head and legs. Use one-third of the second roll for the head, and divide the remaining two-thirds into four equal portions and roll into thin logs for the legs.

Take the thin logs and make two U-shaped legs going down and two U-shaped legs going up.

Place the large roll on the back for the body and the small roll on the front for the head (figure A).

Give the dough spider an eggwash or spray.

Sprinkle poppy seeds over the spider and bake according to the instructions on the dinner-roll package.

Spider Web Dip

1 (16-ounce) jar (1 3/4 cups) black bean dip
1 (12-ounce) container guacamole
1/4 cup LAND O LAKES® Sour Cream
1 cup shredded lettuce
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped tomato
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.

Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.

Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

Yield: 15 servings

Spider Web Dip with Chips

1 package (8 oz.) cream cheese, softened
1 jar (8 oz.) prepared salsa
1/2 C. prepared guacamole
2 T. sour cream

Prepare Spooky Tortilla Chips; set aside.

Place cream cheese and salsa in blender or food processor container; blend until almost smooth.

Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2-inch border. Place sour cream in small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in spiral shape over guacamole. Run tip of knife through sour cream to make "spider web." Serve with Spooky Tortilla Chips.


Spooky Tortilla Chips
Makes about 90 chips
 
3 packages (12 oz. each) 8-inch plain or flavored flour tortillas
Salt to taste

Preheat oven to 350°F. Spray baking sheet with olive oil nonstick cooking spray. Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Discard scraps.

Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt. Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
 

Sweet Spicy Pumpkin Seeds Recipe

1 good size pumpkin
5 tablespoons sugar
1/4 teaspoon coarse salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper or to taste
1-1/2 tablespoons peanut oil

Gut the pumpkin and remove the seeds from the strings. Do not wash them. Place a single layer on a cookie sheet lined with parchment paper. Bake at 250 degrees 15 to 30 minutes, stirring occasionally, until the seeds are dry and start to turn a light gold.

In a medium bowl, combine 3 tablespoons sugar and the salt, cumin, cinnamon, ginger and cayenne pepper.

Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds after they're baked and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.

Transfer to the bowl with the spices and stir well to coat. Let cool.

Toasted Pumpkin Seeds Recipe

3 cups raw whole pumpkin seeds
1 teaspoon salt
1 tablespoon butter

Clean and dry pumpkin seeds so there is no goo or strings. Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt. Bake at 350 degrees for 10-15 minutes, shaking the pan every 4 minutes to ensure even baking.

Yield: 3 cups or 12 servings.

 

Witches Cauldron

1 loaf dark bread
spinach dip
yellow and red peppers
assorted vegetables
pretzel logs


Prepare cauldron: Hollow out bread, fill with spinach dip. Cut vegetables into flame shapes; arrange vegetables and pretzel logs around base of cauldron. Position witch at cauldron, place hat on head and spatula in hands.