Halloween Recipes

Caramel Pound Cake

1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1 cup sugar
1 cup butter, softened
1/2 cup vegetable oil
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
Caramel Frosting

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting. Makes 1 (10-inch) cake

Caramel Frosting

1 (16-ounce) package light brown sugar
1/2 cup butter or margarine
1 (5-ounce) can evaporated milk
Dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake. Makes 2 cups

Chocolate Chip Blondies

3/4 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup butterscotch chips
3/4 cup chocolate chips
3/4 cup chopped walnuts (about 3 oz.)

In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar until smooth. Add vanilla and eggs and beat until well blended.

Stir in flour, salt, and baking soda until well combined. Stir in butterscotch chips, chocolate chips, and walnuts. Butter a 9- by 13-inch baking pan and spread dough level in pan.

Bake in a 350° regular or convection oven until top is browned and a wooden skewer inserted in center comes out with moist crumbs attached, about 30 minutes. Cool on a rack for 15 minutes, then cut into 24 rectangles. Serve warm or cool. Makes 24 blondies

Honey-Apple Cake

1 cup chopped pecans, divided
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups chopped Golden Delicious apple
Honey Sauce
Vanilla ice cream (optional)

Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside.
Beat sugar, oil, and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended.

Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon over pecans in pan.

Bake at 350° for 55 to 60 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool. Heat remaining Honey Sauce; serve with cake and, if desired, ice cream. Makes 1 (10-inch) cake

Honey Sauce

1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/4 cup honey
1/4 cup milk

Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Makes 1 1/2 cups

Chocolate Cookie Pudding

1 (5.9-ounce) package chocolate instant pudding mix
2 cups milk
1 (3-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed
16 double-stuffed cream-filled chocolate sandwich cookies, crushed (about 2 cups)
3/4 cup chopped pecans, toasted

Whisk together chocolate instant pudding mix and 2 cups milk for 2 minutes. Cover pudding, and chill 5 minutes. Stir together cream cheese and whipped topping, blending well.

Place 1 cup crushed cookies evenly on bottom of an 8-cup bowl. Spread half of cream cheese mixture over crushed cookies; sprinkle with half of pecans. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve.

Mocha-Chocolate Cookie Pudding: Crush 16 coffee-flavored cream-filled chocolate sandwich cookies. Stir 2 tablespoons strong brewed coffee into cream cheese mixture. Omit pecans. Proceed as directed.

Chocolate-Peanut Butter Cookie Pudding: Crush 16 peanut butter cream-filled chocolate sandwich cookies. Substitute 1/4 cup creamy peanut butter for cream cheese and 1 cup chopped dry roasted peanuts for pecans. Proceed as directed. Makes 6 to 8 servings

Scotch Bars

Dense and chewy, these bars are a classic combination of oats and butterscotch.

1/2 cup all-purpose flour
1 cup graham cracker crumbs
2/3 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup butterscotch morsels
1 teaspoon baking powder
1 tablespoon vegetable oil
1 1/2 teaspoons vanilla extract
2 large egg whites
Cooking spray
1 tablespoon powdered sugar

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through baking powder), stirring with a whisk. Set aside.

Combine oil, vanilla, and egg whites, and add to the flour mixture, stirring just until blended. Lightly coat hands with cooking spray.

Press the batter evenly into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 18 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over top. Makes 16 servings

Chocolate Snack Bars

1 1/3 cups all-purpose flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
3/4 cup butter or margarine, melted
1 cup semisweet chocolate morsels
1/2 cup milk chocolate morsels
1/2 cup white chocolate morsels
3 (2.07-ounce) chocolate-coated caramel-peanut nougat bars, cut into 1/4-inch pieces

Combine first 5 ingredients in a large bowl. Add eggs and butter, stirring well. Stir in morsels. Spoon mixture into a lightly greased 13- x 9-inch pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Sprinkle immediately with candy pieces. Cool completely before cutting into bars. Makes 16 bars

Brew Punch

2 cups sugar
2 quarts water
2 (0.13-ounce) envelopes lime drink mix
1 (46-ounce) can pineapple juice
1 quart ginger ale

Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.

Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl. Makes 4 quarts

Coconut-Macadamia Caramels

1 cup sugar
2/3 cup light corn syrup
1 teaspoon honey
1 1/2 cups half-and-half, divided
1/2 cup flaked coconut
1/2 cup chopped macadamias
1 tablespoon minced dried pineapple
1 teaspoon vanilla extract

Cook first 3 ingredients and 1/2 cup half-and-half in a large heavy saucepan over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium-low heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly, until a candy thermometer registers 242° (firm ball stage).

Add 1/2 cup half-and-half, and cook over medium heat, stirring constantly, 12 minutes or until candy thermometer returns to 242°. Repeat procedure with remaining 1/2 cup half-and-half. Stir in flaked coconut and remaining ingredients. Pour into a buttered 9-inch square pan. Cool and cut into 1 1/2-inch logs; wrap individually in wax paper. Makes 1 1/2 pounds

Note - Butter your knife to ease cutting.

Chocolate-Pistachio Apricots

1/2 cup finely chopped pistachios
6 ounces semisweet chocolate, chopped
24 dried large apricots

Line a baking sheet with waxed paper. Put pistachios in a shallow bowl. Melt chocolate. Remove from heat. Holding apricots from one end, dip them 1 at a time into the chocolate, turning to coat about 3/4 of the apricot. Use a knife to scrape excess chocolate off the bottom back into bowl. Hold apricot over bowl of pistachios and sprinkle the nuts over the chocolate.

Put apricot (nut side down) on baking sheet and repeat with remaining apricots. Chill until chocolate is set, about 1 hour. Store in an airtight container between sheets of waxed paper in the refrigerator for up to 2 weeks.

Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside.

Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately. Makes 24 apricots

G.I. Joes

Sloppy Joes are not easy to eat--that's half the fun for kids of all ages. Adults who like spicy food can add hot sauce at the table.

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/8 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained
1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms)
6 (2-ounce) Kaiser rolls or hamburger buns

Combine boiling water and sun-dried tomatoes in a bowl, and let stand 5 minutes or until tomatoes are soft. Drain and chop tomatoes.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, red bell pepper, and garlic; sauté 3 minutes or until vegetables are tender. Stir in the sun-dried tomatoes, soy sauce, and the next 8 ingredients (soy sauce through crushed tomatoes).

Bring mixture to a boil; reduce heat, and simmer 20 minutes or until slightly thick, stirring the mixture occasionally. Stir in soy crumbles; cook 2 minutes or until thoroughly heated, stirring frequently. Spoon about 2/3 cup crumbles mixture onto bottom half of each roll; top with top halves of rolls. Makes 6 servings

Coconut Haystacks

8 ounces semisweet chocolate, finely chopped
3/4 cup (about 2 oz.) finely crushed graham crackers
1 1/2 cups sweetened flaked coconut, divided

Line a baking sheet with waxed paper. Melt chocolate. With a heatproof spatula or wooden spoon, stir in graham crackers and 1 cup coconut.

Mound heaping tablespoon of mixture onto prepared baking sheet. Sprinkle remaining coconut equally over tops of haystacks. Chill until haystacks are firm, about 1 1/4 hours. Store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 weeks.

Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside.

Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately. Makes 16 haystacks

Cheddar Witch's Fingers

5 tablespoons butter
1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
3/4 cup all-purpose flour
2 tablespoons cornmeal
1 large egg
Kosher salt
30 sliced almonds

In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.

Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.

Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.

Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape.

Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool. Makes about 30 crackers

Peanut Brittle-Apple Crisp

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 cup coarsely broken peanut brittle (about 2 ounces)
7 cups peeled sliced Granny Smith apple (about 2 pounds)
3 tablespoons orange marmalade
2 cups vanilla frozen yogurt

Preheat oven to 375°. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, sugars, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add peanut brittle, stirring to combine.

Arrange apple in an 8-inch square baking dish; spoon marmalade over apple. Sprinkle flour mixture over marmalade. Bake at 375° for 40 minutes. Serve warm. Top with yogurt. Makes 8 servings

Chocolate Lava Cakes with Pistachio Cream

These flourless chocolate cakes are as rich as a restaurant dessert, but they're made with a fraction of the fat and no dairy butter. When these cakes bake, the gooey filling causes the center to sink in.

1 cup shelled dry-roasted pistachios
1 3/4 cups sugar, divided
1/4 cup unsweetened cocoa
2 large eggs
5 large egg whites
2 ounces bittersweet chocolate, coarsely chopped
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Cooking spray
1 cup 2% reduced-fat milk
Dash of salt
Powdered sugar (optional)

Place pistachios in a food processor; process until a crumbly paste forms (about 3 1/2 minutes), scraping sides of bowl once.

Place 1/4 cup pistachio butter, 1 1/4 cups sugar, cocoa, eggs, and egg whites in top of a double boiler; stir well with a whisk. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves (about 3 minutes). Remove from heat; add baking powder and vanilla. Stir with a whisk until smooth. Spoon batter into 12 muffin cups coated with cooking spray. Chill 2 hours.

Place remaining 1/4 cup pistachio butter and 1/2 cup sugar in food processor; pulse 4 times or until combined. Add milk and salt; process until smooth. Strain mixture through a sieve into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.

Preheat oven to 450°. Bake cakes at 450° for 9 minutes or until almost set (centers will not be firm). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce. Garnish with powdered sugar, if desired. Makes 12 servings

Pumpkin-Maple Crème Caramel

Freshly grated nutmeg gives this crème caramel its distinctive spiciness. Regular ground nutmeg can be substituted, but this flavor won't be as intense.

1/2 cup granulated sugar
1/4 cup water
Cooking spray
1/3 cup packed dark brown sugar
2 tablespoons maple syrup
3 large eggs
1/2 cup canned pumpkin
1/2 cup milk
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 (12-ounce) can evaporated milk
Freshly grated nutmeg (optional)

Preheat oven to 325°. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.

Beat brown sugar, syrup, and eggs in a medium bowl with a whisk. Add pumpkin and next 5 ingredients (pumpkin through evaporated milk), stirring until well-blended. Divide mixture evenly among prepared custard cups.

Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with freshly grated nutmeg, if desired. Makes 6 servings

Maple-Brown Sugar Angel Cake with Walnuts

Look for brown sugar that is granulated; it dissolves better in the batter. Otherwise, sift brown sugar before using.

1 cup sifted cake flour
1 cup granulated sugar, divided
1/3 cup packed brown sugar
1/8 teaspoon ground nutmeg
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon maple extract

Topping:
6 tablespoons powdered sugar
3 tablespoons maple syrup
3/4 coarsely chopped walnuts, toasted

Preheat oven to 325°. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup granulated sugar, brown sugar, and nutmeg, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1/2 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in extracts.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with flour mixture, 1/4 cup at a time.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

To prepare topping, combine powdered sugar and maple syrup in a small bowl, stirring with a whisk until smooth. Drizzle sugar mixture over top of cake; sprinkle with walnuts. Makes 12 servings

Flying Brooms

1/2 cup butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
8 (8 1/2-inch-long) pretzel rods, halved
2 (2-ounce) chocolate candy coating squares, melted
1 (4.25-ounce) tube red or orange decorating frosting

Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until blended. Add flour and salt, beating until blended. Stir in vanilla. Shape dough into 16 (1 1/4-inch) balls.

Place pretzel rods on ungreased baking sheets. Press a ball of dough onto cut end of each pretzel. Press dough firmly with a fork to resemble broom bristles.

Bake at 350° for 10 to 12 minutes. Let brooms cool on baking sheets on wire racks 2 minutes; remove to wire racks to cool completely.

Place brooms on wax paper. Spoon melted candy coating over pretzel and cookie where they join; let stand until firm. Decorate as desired with colored frosting. Makes 16 cookies

Ghosts on a Stick

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups powdered sugar
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Wooden craft sticks
1 (16-ounce) container ready-to-spread vanilla frosting
Toppings: colored sugars, mini-morsels, candy sprinkles, 1 (4.25-ounce) tube black or brown decorating frosting

Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.

Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.

Bake at 375° for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.

Microwave frosting in a 2-quart glass bowl at high 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. Makes 2 dozen

Chocolate-Cinnamon Coins

1 cup butter, softened
1 cup granulated sugar
1 large egg
2 1/4 cups all-purpose flour
1/3 cup Dutch cocoa
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, finely chopped
1 egg yolk, lightly beaten
1/4 cup turbinado sugar

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg, beating well. Combine flour and next 3 ingredients in a separate bowl; gradually add to butter mixture, beating just until blended. Stir in vanilla and chocolate.

Divide dough into 2 equal portions, and place on wax paper. Roll each portion into an 8-inch log. Place in freezer 30 minutes.

Brush logs with egg yolk. Divide turbinado sugar in half; roll each log in sugar, coating completely. Cut each log into 1/2-inch slices (about 15 slices), and place on parchment-lined baking sheets 1 inch apart.

Bake at 375º for 12 to 14 minutes or until set. Remove parchment paper and cookies to wire racks; cool 2 to 3 minutes. Transfer cookies from parchment paper to wire racks to cool completely. Makes 2 1/2 dozen

Mystery Pecan Pie

1 (15-ounce) package refrigerated piecrusts
1 (8-ounce) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla, divided
1/4 teaspoon salt
1 cup chopped pecans
1 cup light corn syrup

Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with pecans.

Stir together corn syrup, remaining eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour mixture over pecans. Bake at 350° for 50 to 55 minutes or until set. Makes 8 servings

Green Dip With Spooky Chips

3 tablespoons pine nuts
3 (1-oz.) packages fresh basil (about 3 cups)
1 (16-oz.) container sour cream
3/4 cup grated Parmesan cheese
1 garlic clove, chopped
2 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
Garnish: shredded fresh basil
Spooky Chips

Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until toasted. Cool 15 minutes.

Process pine nuts, basil, and next 6 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer to a serving bowl. Cover and chill 1 hour. Store in refrigerator up to 2 days. Garnish, if desired. Serve with Spooky Chips. Makes about 2 1/2 cups

Spooky Chips

1/4 cup butter, melted
1/2 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
5 (9-inch) wheat wraps

Stir together first 3 ingredients. Cut wheat wraps with a 3-inch bone-shaped cutter, and place on baking sheets. Brush evenly with butter mixture. Bake at 350° for 8 to 10 minutes or until crispy. Remove to wire racks, and cool 15 minutes or until completely cool. Makes 45 chips

Pumpkin-Pecan Bread

3 cups sugar
1 cup vegetable oil
4 large eggs
1 (15-ounce) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup water
1 to 1 1/2 cups chopped pecans, toasted

Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loafpans.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.

Loaded Nachos

8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
Cooking spray
1 (16-ounce) can refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons sour cream
27 pickled jalapeño pepper slices (optional)

Preheat oven to 375°. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.

Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip.

Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately. Makes 8 servings

Crunchy Vanilla Clusters

1 (3-ounce) package ramen noodles
3/4 cup pecan pieces
1/2 cup sliced almonds
2 tablespoons butter or margarine, melted
1 (12-ounce) package white chocolate or vanilla morsels

Gently crush ramen noodles before opening package. Open package and discard flavoring packet. Sauté crushed noodles, pecans, and almonds in butter in a large skillet over medium heat until toasted. (Be careful not to crush noodles too finely while sautéing.) Pour noodle mixture into a large bowl to cool.

Melt white chocolate morsels according to package directions. Pour melted chocolate over cooled noodle mixture, tossing gently to coat. Drop candy mixture by rounded tablespoonfuls onto wax paper; let stand until firm (about 45 minutes). Store clusters in an airtight container at room temperature.

Note: It's important to melt white chocolate according to package directions. If heated too quickly or at too high a temperature, the morsels will not melt properly. Makes about 3 dozen

Buckeye Balls

1 (16-ounce) jar creamy peanut butter
1 cup butter or margarine, softened
1 1/2 (16-ounce) packages powdered sugar
2 cups (12 ounces) semisweet chocolate morsels
2 tablespoons shortening

Beat peanut butter and butter at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until blended. Shape into 1-inch balls; chill 10 minutes or until firm.

Microwave chocolate and shortening in a 2-quart glass bowl at high 1 1/2 minutes or until melted, stirring twice. Dip each ball in chocolate mixture until partially coated; place on wax paper to harden. Store in an airtight container. Makes 7 dozen