Halloween Recipes

Halloween Chex Mix

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex or Rice Chex cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup orange and black candy decors

In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered. Makes 18 servings (1/2 cup each)

Scary Night Caramel Brownies

Brownies
1 box (1 lb 6.5 oz) Supreme brownie mix (with chocolate syrup pouch)
3/4 cup butterscotch-flavored chips, if desired
1/3 cup water
1/3 cup vegetable oil
2 eggs

Caramel Frosting and Decorations

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Pretzel sticks
Assorted Halloween candies, gumdrops or shaped marshmallow pieces, such as bats, moons, pumpkins, ghosts

Heat oven to 350°. Line 13x9-inch pan with foil, leaving edge of foil above rim of pan; grease bottom only of foil. In medium bowl, stir brownie mix, chocolate syrup, butterscotch-flavored chips, water, oil and eggs, using spoon, until well blended. Spread in pan.

Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool about 1 hour before frosting.

In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool about 45 minutes or until lukewarm. Gradually stir in powdered sugar. If frosting is too thin, place saucepan of frosting in bowl of cold water. Beat frosting until smooth and thick enough to spread. If frosting becomes too thick, stir in additional milk, 1 teaspoon at a time.

Lift out foil and uncut brownies from pan; carefully remove foil. Spread frosting over brownies. Arrange pieces of pretzel sticks to make tree and fence designs. Add candies to complete the "scary night" landscape. For brownies, cut into 6 rows by 4 rows. Store tightly covered. Makes 24 brownies

Chocolate Fudge

4 cups sugar
1 1/3 cups milk or half-and-half
1/4 cup corn syrup
1/4 teaspoon salt
4 oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 cup butter or margarine
2 teaspoons vanilla
1 cup coarsely chopped nuts, if desired

Grease bottom and sides of 8-inch square pan with butter. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.

Cool mixture without stirring to 120°, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Makes 64 candies

Cheese Swirl Brownies

Filling
2 packages (3 oz each) cream cheese, softened
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla

Brownies
1 box (1 lb 6.5 oz) Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs

Heat oven to 350°. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.

In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.

Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 brownies

Sloppy Joe Rotini

4 cups uncooked rotini pasta (12 ounces)
2 pounds lean ground beef
4 cups frozen whole kernel corn
2 cups water
2 small zucchini, sliced (2 cups)
2 jars (15 1/2 ounces each) extra-thick-and-chunky sloppy joe sauce

Cook and drain pasta as directed on package. While pasta is cooking, cook beef in Dutch oven over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in pasta and remaining ingredients.

Heat to boiling; reduce heat to medium. Cover and simmer 5 to 10 minutes, stirring occasionally, until zucchini is crisp-tender. Makes 8 servings

Salsamole

1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/4 teaspoon salt
1 garlic clove, minced
1 serrano chile, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 ripe peeled avocado, seeded and coarsely mashed
1 medium tomato, chopped

Combine the red onion, lime juice, cider vinegar, salt, garlic, and serrano chile in a medium bowl. Add cilantro, avocado, and tomato; stir well. Serve immediately. Makes 1 cup

Apple Spice Cake with Caramel Glaze

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup applesauce
1 tablespoon vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 cup sugar
1 cup golden raisins
1 (20-ounce) can apple pie filling
Cooking spray
1/4 cup caramel-flavored sundae syrup

Preheat oven to 325°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a small bowl, and set aside. Combine the applesauce, oil, and vanilla in a bowl, and set aside.

Place eggs in a large bowl, and beat at medium speed of a mixer until foamy. Gradually add sugar, beating well. Add flour mixture and applesauce mixture alternately to egg mixture, beginning and ending with flour mixture; beat well after each addition. Fold in raisins and pie filling.

Spoon cake batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan; cool completely on a wire rack. Drizzle syrup over top of cooled cake. Maks 12 servings (serving size: 1 wedge)

Butterscotch Caramels

3/4 cup butter, plus more for pan
1 cup light corn syrup
2 1/4 cups firmly packed dark brown sugar
1 cup whipping cream
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon vanilla extract

Butter an 8- by 8-in. disposable aluminum pan and set on a baking sheet. In a 5- to 6-qt. saucepan over medium-low heat, use a heatproof spatula to stir together 3/4 cup butter, the corn syrup, brown sugar, cream, lemon juice, salt, and 1/2 cup water until butter is melted and sugar is completely dissolved.

Watch Closely. Increase heat to medium and bring mixture to a simmer. Cook, stirring occasionally, until mixture is golden brown and measures 240° to 245° on a candy thermometer, 15 to 20 minutes. Remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately pour caramel into prepared pan. Chill until firm enough to cut, about 2 1/2 hours.

Remove from pan and use a large, sharp knife to cut caramel into 1-in. squares. Wrap each piece and store in an airtight container in the refrigerator for up to 2 weeks. Bring to cool room temperature before eating.

Caramelizing sugar: Watch closely. Sugar cooks quickly once it begins to brown, so have your ingredients measured and your tools assembled before you start. Before bringing your sugar mixture to a boil, make sure you completely dissolve the sugar and melt the butter: Stir the mixture with a flexible heatproof spatula over medium-low heat, running the spatula around the inside of the saucepan a few times to thoroughly mix everything together.

Notes: A square disposable aluminum baking pan is ideal for this recipe because you can bend its sides to release the caramel. Since the pan is so flexible, place a baking sheet underneath it for stability. Make wrappers for the caramels by cutting waxed paper into roughly 4 1/4- by 5 1/4-in. pieces (measure the first few and eyeball the rest). Wrap one side around each caramel as if you were wrapping a present, then twist the ends closed.

Witches' Brew Chicken Soup

1 tablespoon butter or margarine
4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14-ounce) cans low-sodium chicken broth
1 tablespoon chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
1 (4.5-ounce) can chopped green chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro
Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.

Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings. Makes 12 cups

Harvest Pear Crisp

6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts

Preheat oven to 375°. Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature. Makes 8 servings

Peppermint Bark

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate. The setting time for the bark varies greatly according to the temperature of your home.

Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan.

Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.

Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer.

Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate.

Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month. Makes about 4 pounds

Candy Corn Chocolate Cake

2 cups sugar
2 cups all-purpose flour
1 cup cocoa
1 cup vegetable oil
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
2 teaspoons vanilla extract
Buttercream Frosting

Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Freeze layers 30 minutes. Cut each layer into 8 wedges. Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end. Makes 16 servings

Buttercream Frosting

1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Orange paste food coloring
Yellow paste food coloring

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla. Stir orange food coloring into 1 1/2 cups frosting. Stir yellow food coloring into 1 1/4 cups frosting. Makes 3 1/2 cups

Chili in a Biscuit Bowl

2 cups biscuit mix
2/3 cup milk
1/2 teaspoon ground red pepper
1 pound ground beef
1 medium onion, chopped
1 medium-size green bell pepper, chopped
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
2 teaspoons chili powder
Toppings: sour cream, sliced green onions
Garnish: green onions

Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.

Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.

Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape. Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.

Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.

Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired. Makes 6 servings

Tostadas with Shredded Pork

Vegetable oil for frying
2 dozen corn tortillas (5 to 6 in. wide
2 quarts finely shredded cabbage (1 1/4 lb.)
1/2 cup thinly sliced radishes
1/3 cup lime juice
Salt and pepper
6 cups hot refried black or pinto beans (purchased or homemade)
Shredded pork, recipe below
About 1 1/2 cups chipotle salsa, recipe below
About 1 1/2 cups sour cream, Mexican crema, or crème fraîche
8 ounces queso fresco or farmer's cheese, crumbled
2 avocados (8 oz. each), peeled, pitted, and thinly sliced, or 2 to 3 cups guacamole

Pour 1/2 inch oil into an 8- to 10-inch frying pan over medium-high heat. When the edge of a tortilla bubbles vigorously when dipped in the oil, slip tortilla into pan. Cook tortilla, pushing down into oil occasionally and turning over once, until lightly browned, about 1 minute total.

Lift out with tongs and transfer to paper towel-lined baking sheets to drain. Repeat to cook remaining tortillas; set in a single layer. As they cool, stack. In a bowl, mix cabbage, radishes, and lime juice. Add salt and pepper to taste.

Spoon cabbage mixture, refried beans, shredded pork, chipotle salsa, sour cream, cheese, and avocados into separate bowls. Serve with crisp-fried tortillas for guests to assemble their own tostadas: Spread beans on a tortilla, then add pork, cabbage, salsa, sour cream, cheese, and avocado to taste. Makes 10 to 12 servings

Note - You can fry the tortillas up to 2 hours ahead; store airtight. Or use purchased fried corn tortillas (tostadas) from a Mexican market. Use a mild, moist, slightly salty cheese such as Mexican queso fresco or farmer's cheese, or ricotta salata, from a supermarket.

Shredded Pork

3 pounds fat-trimmed boned pork shoulder (butt), rinsed and cut into 2-inch cubes
1 white onion (8 oz.), peeled and sliced
9 cloves garlic, peeled
15 sprigs (8 in. each) fresh cilantro, rinsed
6 sprigs (6 in. each) fresh mint, rinsed
3 dried bay leaves
About 1 teaspoon salt
1 1/2 pounds chorizo sausage (or 1 1/2 pounds ground pork and 2 tablespoons chili powder
1 1/2 cups chipotle salsa (recipe precedes)
1 1/2 tablespoons cider vinegar
3/4 teaspoon dried oregano, crumbled

In a 5- to 6-quart pan, combine pork, onion, garlic, cilantro, mint, bay leaves, 1 teaspoon salt, and 6 cups water. Cover and bring to a boil over high heat, then reduce heat and simmer until pork is tender when pierced, 1 to 1 1/4 hours. With a slotted spoon, lift meat from broth, leaving behind other solids. Reserve broth for another use. When meat is cool enough to handle, tear into coarse shreds.

Set 5- to 6-quart pan or a 12-inch frying pan over medium-high heat. Squeeze sausage from casing into pan; stir often until meat is browned, 6 to 10 minutes. (If using ground pork, crumble pork into pan and add chili powder.) If there's more than 1 tablespoon fat, drain off and discard extra. Stir in shredded pork, chipotle salsa, vinegar, and oregano.

Stir often over low heat until tinga is hot and juices are slightly thickened and no longer runny, 4 to 6 minutes. Add more salt to taste. Makes about 8 cups; enough for 2 dozen tostadas

Chipotle Salsa

4 firm-ripe tomatoes (8 oz. each), rinsed
2 unpeeled white onions (6 oz. each), cut in half horizontally
20 unpeeled garlic cloves
15 dried chipotle chiles (3 oz. total) or 10 canned chipotles
3 tablespoons olive oil
1/2 cup lime juice
Salt

Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool.

Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed.

Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste. Makes about 4 cups

Note - This salsa is medium-hot. Use more chiles if you prefer hot, fewer for mild. If dried chipotles aren't available, use canned chipotle chiles, stemmed and seeded. You can make salsa up to 1 day ahead; cover and chill.

Roasted Red Pepper Rollups

1 (7-ounce) jar roasted sweet red peppers
4 (8-inch) flour tortillas
1 (3-ounce) goat cheese log
1 (6-ounce) container frozen guacamole, thawed
1/4 teaspoon freshly ground pepper
Garnish: fresh basil sprigs

Drain roasted peppers, and pat dry with paper towels; coarsely chop. Spread tortillas evenly with goat cheese, and spread guacamole evenly over cheese.

Sprinkle with chopped red pepper and ground pepper. Roll up, pressing edges to seal; cut each roll into 6 slices using a serrated knife. Secure slices with wooden picks. Garnish, if desired.

Note: If time permits, wrap rolls in plastic wrap, and chill 1 hour before slicing. Makes 2 dozen

Cheddar Cheese Chowder

2 carrots
1 celery stalk
1 small onion
1/2 small green bell pepper
1/4 cup butter or margarine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 (14 1/2-ounce) can ready-to-serve chicken broth
2 cups milk
4 cups (16 ounces) shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon pepper
4 bacon slices, cooked and crumbled

Scrape and thinly slice carrots; finely chop celery, onion, and green bell pepper. Melt butter in a 3-quart saucepan over medium-high heat; add vegetables and garlic, and cook, stirring constantly, 5 to 7 minutes or until tender.

Add flour; cook, stirring constantly, 1 minute. Stir in chicken broth and milk; cook 5 minutes or until mixture is slightly thickened and bubbly.

Add shredded cheese, salt, and pepper, stirring until well blended. Stir in additional milk, if necessary, to reach desired consistency. Sprinkle with crumbled bacon. Makes 7 cups

Tomato-Basil Pizza

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
1 pound plum tomatoes, cut into 1/4-inch-thick slices
1/2 cup chopped fresh basil
1 teaspoon dried Italian seasoning
2 teaspoons balsamic vinegar

Preheat oven to 450°. Place pizza crust on a baking sheet; sprinkle with 1/2 cup cheese, leaving a 1/2-inch border. Arrange tomato slices over cheese; sprinkle with basil. Sprinkle with seasoning; drizzle with vinegar. Top with 3/4 cup cheese. Bake at 450° for 10 minutes or until cheese melts. Cut into 8 wedges. Makes 4 servings

Trash Mix

1 (16-ounce) package candy corn
1 (15-ounce) package pretzel nibblers
1 (12-ounce) package caramel popcorn and peanuts
1 (15-ounce) package banana chips
1 (15-ounce) package candy-coated chocolate pieces
1 (15-ounce) package dried mango
1 (15-ounce) package dried pineapple
1 (10-ounce) package toffee pretzels
1 (6-ounce) package sweetened dried cranberries
1 (6-ounce) package worm-shaped chewy candy

Stir together all ingredients. Store in an airtight container. Makes 16 cups

Orange Fig Bars

Dough:
6 tablespoons stick margarine or butter, softened
1/4 cup sugar
1/4 cup honey
1 teaspoon vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Filling:
2 cups dried figs (about 12 ounces)
1 tablespoon grated orange rind
1/4 cup boiling water
2 tablespoons sugar
2 tablespoons honey
2 tablespoons fresh orange juice

Remaining ingredients:
Cooking spray
1 teaspoon milk
1 large egg yolk, lightly beaten

To prepare dough, beat margarine at medium speed of a mixer until smooth. Add 1/4 cup sugar; beat 2 minutes. Add 1/4 cup honey, vanilla, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in medium bowl. Add flour mixture to egg mixture, stirring just until moist. Divide the dough in half, and gently press each half of dough into a square on plastic wrap. Cover dough with additional plastic wrap; chill 8 hours. Preheat oven to 375°.

To prepare filling, place figs and orange rind in a food processor; process until minced. Combine boiling water, 2 tablespoons sugar, and 2 tablespoons honey, stirring until sugar dissolves. Stir in fresh orange juice. With processor on, slowly add orange juice mixture to fig mixture through food chute. Process until well-blended, scraping sides of bowl occasionally; set aside.

Working with one portion of dough at a time (cover remaining dough to keep from drying), roll each portion to a 9-inch square on a heavily floured surface. Fit one portion of dough into a 9-inch square baking pan coated with cooking spray. Spread the fig mixture evenly over dough in pan. Place the remaining square of dough on top of the fig filling. Combine milk and egg yolk in a small bowl, stirring with a whisk. Brush milk mixture over top of dough.

Bake at 375° for 30 minutes or until top is golden. Cool 30 minutes on a wire rack. Remove from pan; cool completely. Makes 20 servings

Note - After the bars have cooled completely, transfer them to a flat surface or cutting board, and cut them using a sharp, heavy knife.

Pecan-Chocolate Chip Snack Cake

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped pecans
1/4 cup semisweet chocolate chips
Cooking spray
2 teaspoons powdered sugar

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

Combine brown sugar, vanilla, and egg whites in a large bowl; beat with a mixer at high speed 1 minute. Add flour mixture, beating just until combined. Stir in pecans and chocolate chips.

Spread batter into an 8-inch square baking pan coated with cooking spray. Bake bars at 350° for 18 minutes or until golden and crusty on top. Cool in pan 10 minutes. Sprinkle with powdered sugar. Makes 16 serving

Chocolate-Glazed Brownies

1 cup sugar
2/3 cup butter or margarine
1/4 cup water
4 cups semisweet chocolate morsels, divided
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup chopped pecans, toasted

Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts. Add 2 cups chocolate morsels and vanilla extract, stirring until mixture is smooth. Let cool 15 minutes.

Add flour, baking soda, and salt to cooled chocolate mixture, stirring until blended; stir in eggs and chopped pecans until blended. Spread brownie batter into a greased and floured 13- x 9-inch pan.

Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften. Spread over top. Cool on a wire rack. Makes 18 brownies

Goblin Dip with Bone Crackers

1 (16-ounce) can chili without beans
1 (16-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin
Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
Bone Crackers

Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers. Makes 6 cups

Bone Crackers

2 (13.5-ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt

Cut tortillas with a 3 1/2-inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas. Bake at 250° for 30 minutes or until crisp.

Note: Flour tortillas may be cut into bone shapes using kitchen shears. Makes 60 crackers

Devilish Chorizo Chili with Hominy

Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra teaspoon of chipotle powder.

2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound ground lean beef
2 large onions, chopped
5 cloves garlic, minced
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon ground chipotle chiles
2 teaspoons chopped fresh oregano
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer
2 cans (15 oz. each) yellow hominy, drained
Salt

Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, breaking sausages and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.

Add green chiles, chili powder, chipotle chiles, oregano, and cumin. Cook, stirring, 1 minute. Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste. Makes 8 servings

Note - Prepare chili up to two days ahead. Cool, cover, and chill; reheat before serving. Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market, and avoid the type of chorizo that is very soft and sold in plastic casings; it tends to break down too much in cooking. Substitute another spicy uncooked sausage if you can't find good chorizo.

Oats and Buttermilk Snack Cake

1 1/2 cups buttermilk
1/2 cup steel-cut oats
1/2 cup oat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
Cooking spray
1 tablespoon powdered sugar (optional)

Combine buttermilk and oats; cover and refrigerate 8 hours. Preheat oven to 375°. Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Cut into squares. Garnish with powdered sugar, if desired. Makes 12 servings

Dracula's Revenge - Baked Penne with Sausage and Garlic

2 whole garlic heads
1 pound sweet turkey Italian sausage
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 tablespoons butter or stick margarine
1/3 cup all-purpose flour
6 cups milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (about 2 1/2 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
Cooking spray

Preheat oven to 350°. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside. Increase oven temperature to 400°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper.

Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400° for 15 minutes or until thoroughly heated. Makes 10 servings