Rice Crisy Treats with Candy Corn

1/2 cup butter
9 cups miniature marshmallows
10 cups chocolate crispy rice cereal
2 cups candy  corn
3/4 cup miniature chocolate  chips
Assorted candy pumpkins

Melt butter in large saucepan over medium heat. Add marshmallows and stir until smooth. Pour cereal, candy corn and chocolate chips into a large bowl. Pour butter and marshmallows over the cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray. Spread mixture on a buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 to 2 inches apart. Cool, then cut into squares. 
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Eyeball Eggs 

12 hard-boiled eggs, peeled and halved lengthwise
1 package cream cheese (8 ounce)
1/2 cup chopped yellow onions
1/2 cup chopped ham or turkey
1/4 cup milk
dash of salt
dash of garlic powder
24 small pimiento-stuffed green olives
Shredded red cabbage
12 baby carrots 

Remove egg yolks from egg halves; reserve yolks for another use. Combine cream cheese, onion, ham, milk, salt and garlic powder in small bowl; mix until well blended. Fill each egg center with about 1 tablespoon of cream cheese mixture. Place olive (pimiento straight up) in center of each egg. Press slightly. Place cabbage on serving platter, arrange egg halves on top in pairs. Place 1 carrot below the center of each pair to resemble a nose. 
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Spoolky Pumpkin Cheese Ball 

2 cups of shredded cheddar cheese (8 ounces)
1/2 package of softened cream cheese (8 ounces)
1/4 cup solid-pack pumpkin
1/4 cup pineapple preserves
Dash of allspice
Dash of ground nutmeg
1 pretzel rob, broken in half
Dark rye bread
Red bell pepper
Black olive slices
Fresh Parsley
Assorted crackers