Halloween Recipes

Witch's Hat Soup

4 flour tortillas (8 inches)
1 envelope taco seasoning, divided
1 pound ground beef
1/3 cup chopped onion
2 cups water
2 cups frozen mixed vegetables
1 can (15-1/2 ounces) chili beans, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 teaspoon sugar
Canned pasteurized cheddar cheese snack

Spritz tortillas with cooking spray; sprinkle with 1/2 teaspoon taco seasoning. With a 2-1/2-in. round cookie cutter, cut out four circles from each tortilla (discard scraps). Cut a slit into the center of eight circles; shape each into a cone and secure with toothpicks.

Place circles and cones on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, vegetables, beans, tomatoes, sugar and remaining taco seasoning. Cover and simmer for 10 minutes or until heated through, stirring occasionally.

Discard toothpicks from cones. To assemble hats, place cones on circles; pipe a band of cheese around base of cones. Ladle soup into bowls and top with hats. Makes 8 servings (2 quarts).

Yummy Mummy Calzones

2 loaves (1 pound each) frozen bread dough, thawed
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/2 cup pizza sauce
50 slices pepperoni
1/2 cup chopped green pepper
1 egg, beaten
1 pitted ripe olive, sliced and cut in half

Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom. On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.

Inside the scored rectangle in the center, layer cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.

Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use. Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing. Makes 8-10 servings.

Frankenstein Salads

2 packages (6 ounces each) lime gelatin
2-1/2 cups boiling water
3/4 cup bean sprouts
12 orange jelly beans
6 red jelly beans
3 tablespoons sour cream
12 miniature marshmallows
Purple kale, optional

In a bowl, dissolve gelatin in water. Pour into an 8-in. square pan that has been coated with cooking spray. Refrigerate for 4 hours or until firm. Cut into six rectangles; place each on a plate. Decorate with bean sprouts for hair, orange jelly beans for eyes an a red jelly bean for nose.

Fill a small plastic bag with sour cream; cut a small hole in the corner of the bag. Pipe a jagged smile on face. Place marshmallows on side of head for bolts. Garnish plates with kale if desired. Makes 6 servings.

Wiggly Pumpkins

2 packages (6 ounces each) orange gelatin
2-1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Candy corn
Black licorice and/or gumdrops

Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. x 2-in. pan. Chill until set. Cut into circles or use a pumpkin-shaped cookie cutter. Just before serving, add candy eyes and mouths. Makes 14-16 servings.

Pumpkin Stew

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.

Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Makes 8-10 servings.

Marshmallow Pops

2 cups (12 ounces) semisweet chocolate chips
4-1/2 teaspoons vegetable oil
36 to 40 large marshmallows
18 to 20 Popsicle sticks
1 cup flaked coconut
1 cup ground walnuts or pecans
3/4 cup colored or chocolate sprinkles

In a shallow microwave-safe bowl, combine chocolate chips and oil. Stir until smooth. Thread two marshmallows onto each wooden stick. Roll marshmallows in melted chocolate, turning to coat. Allow excess to drip off. Roll in coconut, walnuts or sprinkles. Place on waxed paper-lined baking sheets. Chill until firm. Makes 18-20 servings.

Jack Lantern Sandwiches

1/2 cup mayonnaise
2 teaspoons Italian salad dressing mix
16 slices whole wheat or white bread
8 slices American cheese
1 pound shaved deli chicken or turkey
8 lettuce leaves

In a bowl, combine the mayonnaise and salad dressing mix; spread on each slice of bread. Top half of the slices with cheese, chicken and lettuce. Top with remaining bread. Cut sandwiches with a 4-in. pumpkin-shaped cutter. Remove top slice; cut out eyes and nose with a small triangle cutter. Use cutout pieces for mouth. Makes 8 servings.

Cream-Filled Pumpkin Cupcakes

2 cups sugar
3/4 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

Filling
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional

In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.

In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy.

Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Makes about 1-3/4 dozen.

Coconut Pumpkin Loaves

5 eggs
2 cups canned pumpkin
2 cups sugar
1-1/4 cups vegetable oil
3 cups all-purpose flour
2 packages (3.4 ounces each) instant coconut pudding mix
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3/4 cup chopped pecans

In a large mixing bowl, beat the eggs and pumpkin until smooth. Add sugar and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture. Stir in nuts.

Transfer to three greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months. Makes 3 loaves.

Scary Eyeballs

1-1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
12 ounces white candy coating, chopped
1 tablespoon shortening
20 blue milk chocolate M&M's
20 brown milk chocolate M&M's
Red decorating gel

In a small mixing bowl, cream the peanut butter, butter and vanilla. Gradually beat in confectioners' sugar. Shape into 1-in. balls. Cover and refrigerate for at least 30 minutes.

In a microwave-safe bowl, melt candy coating and shortening; stir until smooth. Dip peanut butter balls into coating; place on waxed paper. Place M&M's, plain side up, on top. Let stand until set. Use red gel to create "bloodshot" eyes. Makes 40 pieces.

Peanut Butter Pretzel Bites

1 package (14 ounces) caramels
1/4 cup butter, cubed
2 tablespoons water
5 cups miniature pretzels
1 jar (18 ounces) chunky peanut butter
26 ounces milk chocolate candy coating

In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.

In a microwave-safe bowl, melt candy coating. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place. Makes 8-1/2 dozen.

Spiderweb Dip with Bat Tortilla Chips

20 chipotle chili and pepper tortillas or flour tortillas (8 inches)
Cooking spray
3/4 teaspoon garlic salt
3/4 teaspoon ground coriander
3/4 teaspoon paprika
3/8 teaspoon pepper

Dip
1 package (8 ounces) cream cheese, softened
3/4 cup salsa
1/2 cup prepared guacamole
1 to 2 tablespoons sour cream

Cut tortillas into bat shapes with a 3-3/4-in. cookie cutter. Place tortillas on baking sheets coated with cooking spray. Spritz tortillas with cooking spray. Combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake at 350° for 5-8 minutes or until edges just begin to brown.

In a small mixing bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges.

Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward center edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats. Makes about 1-1/2 cups dip and about 7 dozen chips.

Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds
5 teaspoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.

Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Makes 2 cups.

Marzipan Witch, Pumpkins and Cauldron

1 can (8 ounces) almond paste
1/4 cup light corn syrup
1-1/4 cups confectioners' sugar
Purple, orange, green, yellow, brown and red gel food coloring
Garlic press
Large serving board
Yellow gift wrap for covering board
Clear cellophane for covering board

Cover serving board with yellow gift wrap, taping wrap on the back side of board. Cover wrapped board with cellophane in the same way. Set board aside for now. Prepare marzipan according to the following recipe.

Crumble almond paste into a large bowl. Knead in corn syrup. Gradually add confectioners' sugar, kneading well after each addition until thoroughly blended. Tint 1/2 cup of marzipan purple, kneading in a small amount of food coloring at a time until desired color is achieved. In the same way, tint 1/4 cup of marzipan orange, 2 tablespoons green and 1 tablespoon each yellow, brown and red. Leave 1 tablespoon plain. Discard remaining marzipan or set aside for another use.

Shaping Marzipan: Refer to the photo as a guide while shaping marzipan as directed in the instructions that follow. Gently press the shaped pieces together and position as shown on the covered serving board.

Witch: With 4-1/4 teaspoons of purple marzipan, shape the witches hat, dress and shoes. With 1-1/4 teaspoons of green marzipan, shape the head, nose, hands and two 1-inch long ropes. With 1/4 teaspoon of orange marzipan, shape two 1-inch-long ropes. Twist one orange and one green 1-inch rope together, forming one of the witch's legs.

Repeat with the remaining 1-inch ropes for the other leg. Press 1/2 teaspoon of orange marzipan through a garlic press. Attach the pieces to the head for hair. With plain marzipan, shape the white area of each eye. With brown marzipan, add a pupil to each eye. With red marzipan, roll a thin rope for the mouth.

Pumpkin With 1-1/2 teaspoons of orange marzipan, shape a 1-1/2 inch ball. Slightly flatten the top and bottom. Using a sharp knife, make shallow ridges around the sides of the pumpkin from center top to bottom. Measure 1/4 teaspoon of green marzipan for the stem, leaves and vine tendril. Shape a small diamond shape for the stem.

For the leaves, flatten a small amount of green marzipan to an 1/8-inch thickness between two sheets of waxed paper. Remove the top sheet. Using a sharp knife, cut out two leaf shapes and make veins on each. Roll a small piece of green marzipan into a thin rope and spiral it slightly for the vine tendril.

Cauldron: With 1-1/2 teaspoons of purple marzipan, shape a 1-1/2 inch ball. Slightly flatten the top and bottom. With purple marzipan, shape a 3-1/2-inch-long x 1/8 inch-thick rope and four 1/4-inch balls. Place the rope around the top edge of the cauldron for the rim. Evenly space the balls around the bottom of the cauldron for the legs.

With orange, yellow and plain marzipan, shape five candy corns. Place inside the cauldron. Makes 1-1/4 cups (enough for four witches, four pumpkins and four cauldrons). Finished size: Witch is about 6 inches long x 2-3/4 inches wide. Cauldron is about 2 inches high x 11-1/2 inches wide. Each pumpkin is about 1-1/2 inches high x 1-1/4 inches wide.

Bread Pudding Pumpkin

2 medium pie pumpkins (about 3 pounds each)
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
6 cups cubed crustless day-old bread
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins

Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.

Place on a greased 15-in. x 10-in. x 1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Makes 6-8 servings.

Popcorn Owls

5 quarts popped popcorn
2 cups sugar
1-1/2 cups water
1/2 cup light corn syrup
1/2 teaspoon salt
3 tablespoons butter
1 teaspoon white vinegar
1 to 2 tablespoons marshmallow creme
20 candy corn candies
20 orange candy slices
10 M&M's miniature baking bits
Shoestring black licorice

Place popcorn in a large oven-proof bowl; keep warm in oven at 200° In a heavy saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage). Remove from the heat; stir in butter and vinegar until butter is melted. Immediately pour over popcorn; toss to coat.

When mixture is cool enough to handle, quickly shape into five 3-1/4-in. balls and five 4-in. balls, dipping hands in cold water to prevent sticking. Flatten bottom of popcorn balls slightly to allow them to sit flat. Place a small ball on top of a large ball, forming the owl's head and body.

Immediately decorate owl, using marshmallow creme to attach candies. Add candy corn for claws. Press the orange slices into sides for wings. Flatten and cut additional orange slices to make triangle ears and nose and 3/4-in. circular eyes. Press M&M's into orange circles to complete the eyes. Add a 3-in. licorice strip above the eyes. Makes 5 owls.

Spiderweb Brownies

3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 jar (7 ounces) marshmallow creme
1 square (1 ounce) semisweet chocolate

In a large saucepan over low heat, stir butter and unsweetened chocolate until melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in. baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack.

Lift out of the pan; remove foil. For web decoration, melt semisweet chocolate and place in a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Cut into bars. Makes 2 dozen.

Haystacks

3/4 cup butterscotch chips
1/2 cup peanut butter
1 can (3 ounces) chow mein noodles
1 cup miniature marshmallows

Melt butterscotch chips an peanut butter in the top of a double boiler. Fold in the chow mein noodles, then marshmallows. Drop by teaspoonfuls onto greased waxed paper. Cool. Makes 2 dozen.

Halloween Cookie Sticks

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2-1/2 cups all-purpose flour
1/3 cup Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
About 18 wooden popsicle sticks
Decorating icing

Heat oven to 350 degrees. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.

Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet, about 3 inches apart. Shape into balls. Insert wooden stick about halfway into center of each. Flatten slightly.

Bake 10 to 12 minutes or until set. Cool 3 minutes; carefully remove from cookie sheet to wire rack. Cool completely. Decorate as desired with decorating icing. About eighteen 3-1/2-inch cookies

Graveyard Crunch

1/4 cup maple-flavored or pancake syrup
2 tablespoons butter
1/4 teaspoon ground cinnamon
4 cups Cocoa Cereal
1 cup Dry Roasted Peanuts
2 cups Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces

Preheat oven to 300 degrees. Mix syrup, butter and cinnamon in large microwavable bowl. Microwave on high 1 minute; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.

Bake 30 minutes, stirring after 15 minutes. Cool completely. Break into pieces. Toss with marshmallows and candies. Store in airtight container at room temperature. Makes 18 servings, 1/2 cup each

Caramel Apple Bites

Filling
1/3 cup chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts

Dough
1/2 cup butter or margarine, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

Topping
1 package (14 ounces) caramels
2/3 cup evaporated milk
Green toothpicks
1 cup chopped walnuts

In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a mixing bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each.

Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. In a saucepan over low heat, cook caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set. Makes
about 3 dozen.

Ghostly Shepherd's Pie

1 lb lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups frozen mixed vegetables
1 can (14 1/2 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) home-style beef gravy
1 3/4 cups water
2 tablespoons butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Heat oven to 375 degrees. Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.

Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated. Makes 6 servings

Cheese Pumpkins

8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.

With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator. Makes 8 pumpkins

Spooky Pizza

1 pound lean ground beef
1 cup Old El Paso salsa (any variety)
3/4 frozen whole kernel corn
1/4 cup water
2 cups Original Bisquick mix
1/3 cup very hot water
1 tablespoon vegetable oil
2 cups shredded Colby-Monterey Jack or Cheddar cheese (8 ounces)
Toppings, such as orange and green bell pepper strips, sliced ripe olives and cherry tomato wedges, if desired

Move oven rack to lowest position. Heat oven to 450º. Grease 12-inch pizza pan. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa, corn and 1/4 cup water. Heat to boiling; remove from heat.

Mix Bisquick, 1/3 cup hot water and the oil until soft dough forms; beat vigorously 20 strokes. Let stand 5 minutes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Spread beef mixture over dough. Sprinkle with cheese.

Bake 11 to 15 minutes or until crust is golden brown and cheese is melted. Arrange Toppings on pizza to form jack-o?-lanterns. Makes 8 servings

Mousse-Filled Witches

1-3/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
4 squares (1 ounce each) semisweet chocolate, chopped
1/2 teaspoon shortening
1 package (4-3/4 ounces) chocolate ice cream sugar cones
Halloween sprinkles
12 thin chocolate wafers (2-1/4-inch diameter)

For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.

In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.

In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter. Makes 1 dozen.