A fall classic gets bumped in the night.

10 cups apple cider or apple juice
1 (12-ounce) package frozen red raspberries (lightly sweetened)
5-inch stick of cinnamon

1. In a large saucepan combine apple cider or juice, raspberries, and cinnamon. Bring to boiling, then reduce heat. Cover and simmer for 10 minutes. Remove mixture from heat.
2. Strain berries and cinnamon from cider mixture; discard solids. Serve warm.

Makes 10 (8-ounce) servings.

Nutritional facts per serving: calories: 128, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 8mg, carbohydrate: 32g, fiber: 0g, protein: 0g, vitamin C: 7%, calcium: 2%, iron: 6%

4 large marshmallows
4 jelly beans
Red decorating gel
1 cup cold orange juice
2 cups vanilla ice cream, softened
1 cup cold carbonated lemon-lime beverage
Nondairy whipped topping, thawed

1. Insert a jelly bean into each marshmallow; use the decorating gel to draw squiggly lines to resemble an eyeball; set aside.
2. Stir orange juice and ice cream together in a large pitcher; stir in carbonated beverage.
3. Pour immediately into 4 tall glasses; top each with a dollop of the whipped topping and a marshmallow eyeball.

Makes 4 servings.

These breadstick cheese sandwiches are a real kid pleaser...whatever their age!

1/3 cup sour cream
1/3 cup thick and chunky salsa
6 (7 1/2-inch) breadsticks, sliced in half lengthwise
8 (1-ounce) slices American cheese, each cut into 3 strips
Chopped black olives
Cream cheese, softened
Sliced red bell pepper or pimiento
Sliced stuffed green olives
Shredded lettuce

1. Combine sour cream and salsa in small bowl. Spread cut-sides of each breadstick with 1 1/2 tablespoons sour cream mixture. Place 4 strips cheese onto bottom half of each breadstick; cover with top half.
2. To decorate each snake sandwich, attach 2 pieces chopped black olive to one end of top of sandwich with dot of cream cheese for eyes. Cut a piece of red pepper into tongue shape; place it between breadstick halves for a tongue. Attach slices of green olives to the top of sandwich with dot of cream cheese for snake skin design.
3. Place shredded lettuce onto platter. Set snake sandwiches onto lettuce.

Makes 6 sandwiches.

Nutrition Facts (1 sandwich):Calories: 300 Fat: 18 g Cholesterol: 45 mg Sodium: 900 mg Carbohydrates: 22 g Dietary Fiber: <1 g Protein: 11 g

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, pressed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 tablespoon prepared mustard
3 cups (12-ounces) shredded Monterey Jack cheese, divided use
2 tablespoons water
1 large egg
Red and yellow liquid food coloring

1. Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
2. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
3. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
4. Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
5. Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.

Makes 6 to 8 servings.

6 ounces hot dogs, sliced
2 cups carrots, julienne cut
3 tablespoons olive oil
1/2 pound special pumpkin-shaped holiday pasta, cooked
1 clove garlic, minced
1/2 teaspoon dried leaf basil
1 cup black olives, sliced
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper and freshly grated Parmesan cheese
Leaf lettuce

1. In a skillet, heat oil over medium heat.
2. Add garlic, seasonings and carrots. Saute carrots until tender-crisp, about three minutes. Remove from heat.
3. Toss hot dog slices with carrot mixture, pasta, and olives. Chill.
4. Serve on a bed of lettuce and top with grated Parmesan cheese, if desired.

Makes 6 servings.

Trick-or-treaters will have just as much fun making these as they will eating them!

2 tubes refrigerator pizza dough rolls
1 cup grated part-skim mozzarella cheese
1/4 cup Freshly grated Parmesan (part-skim) cheese
Non-stick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tablespoon Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)

1. Preheat oven to 300 degrees F.
2. Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.
3. Spray cookie sheet with non-stick spray.
4. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers.
5. Add pizza sauce to each square.
6. Add hot dogs and other pizza toppings and pizza herbs to taste.
7. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends.
8. Bake for approximately 15 minutes or until crust begins to brown.
9. Serve with warm pizza sauce for dip

Makes 6 servings.

Complete with olive eyes, this slithering fellow is so realistic, you expect him to hiss.

3 (16-ounce) loaves frozen white bread dough, thawed
6 tablespoons brown mustard
16-ounces thinly sliced ham
12-ounces thinly sliced salami
6-ounces provolone cheese, shredded
6-ounces mozzarella cheese, shredded
1 tablespoon water
Green, red, and yellow liquid food coloring
3 large egg yolks
2 whole cloves
3 tablespoons Freshly grated Parmesan cheese, optional
2 small pimiento-stuffed olives
Bottled roasted red sweet pepper strip (6 x 1-inch)

1. Line 3 cookie sheets with foil, grease the foil and set aside. Roll one of the loaves of dough on a lightly floured surface to a 26 x 6-inch rectangle. May need to allow dough to rest a few minutes occasionally while rolling out. Lightly brush 2 tablespoons mustard to within 1 inch of the sides of dough. Layer one third of the ham and salami over mustard. Mix together cheeses. Sprinkle one third of the cheese mixture over ham and salami. Brush edges of dough with water. Roll up into a spiral, tightly, starting with one of the long sides. Pinch all edges to seal. Shape dough on baking sheet in an 'S' shape.
2. Combine one of the egg yolks, one teaspoon water, and several drops of desired food coloring. Repeat making green, red, and yellow egg wash. Using a small brush paint stripes crosswise over loaf, allowing wash to drizzle down the sides.
3. Let loaf rise in a warm place for about 20 minutes. Sprinkle top of loaf with 1 tablespoon of the Parmesan cheese, if desired.
4. While one section of the 'snake ' rises, repeat with remaining bread dough and ingredients. Taper one end of each of these loaves to a rounded point making a head and tail. Insert 2 whole cloves at one of these ends making nostrils of the 'snake'. Place on remaining prepared cookie sheets. Paint and let rise as above.
5. Bake snake sections in a 375 degree F oven for 25 to 30 minutes or until bottoms of loaves are golden. Insert olives with toothpicks above the cloves, to form eyes. Place red pepper strip in front of snake's mouth. Assemble snake portions on bamboo leaves, if desired. Slice and serve warm.

Makes 24 slices.

12 slices wholewheat or white bread

Suggested Sandwich Fillings:

Sliced deli meat
Sliced cheese
Mayonnaise or desired spread
Lettuce

1. Cut bread slices into coffin shapes.
2. Make little coffin-shaped sandwiches with suggest fillings.

Makes about 6 to 8 servings

Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
2 (15-ounce) cans chili beans
1 (11-ounce) refrigerated breadsticks
1 egg white, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Shredded cheddar cheese

1. In 12-inch skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes and chili beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 30 minutes, stirring occasionally.
2. Preheat oven to 375°F (175°C).
3. Unroll dough; separate at perforations into 6 breadsticks. Roll each 12 inches long. Carefully tie a loose knot in both ends of each breadstick and place on a greased baking sheet.
4. Brush breadsticks with egg white. Sprinkle with Parmesan cheese.
5. Bake 12 to 14 minutes or until golden brown.
6. Top individual servings of chili with cheese; serve with warm breadstick bones.

Makes 6 servings.

3 cups (12-ounces) shredded sharp Cheddar cheese
1 (8-ounce) container chive-and-onion flavored cream cheese, softened
1 (4-ounce) jar diced pimiento, drained
1/2 cup chopped pecans, toasted
24 whole wheat or pumpernickel bread slices

1. Stir together first 4 ingredients. Using a 3- to 4-inch bat-shaped cutter, cut 2 bats from each bread slice.
2. Spread about 2 tablespoons filling over 24 bats. Top with remaining 24 bats.

Makes 24 sandwiches.