Holida y

5 0 +
SPOOKY
DISHES
up
to scare e
a good tim

Halloween
 Its Time for a
Frightful Feast!
You wont be booed away by this years Taste of Home
Holidays: Halloween. Celebrate the wickedly fun holiday
with 50+ haunting Halloween recipes ranging from savory
soups to sweet desserts.

Start off your spooky soiree with some creepy crawly

appetizers and bizarre beverages. Enchant guests with
festive side dishes, breads and more. If you arent afraid
yet, continue making your way towards the mysterious
main dishes. Some of these include freaky flying creatures
that will keep your guests on the edge of their seats!

If youre looking for recipes on the sweeter side, youll also

find monstrous munchies and other tasty treats that will
put a spell on kids and adults alike. Dont be surprised if
guests (or zombies!) come knocking on your door at
nightfall for more.

Youre still not spooked? Simply whip up your own

boo-tiful party to find out what all the scary ghostly chatter
is about!
Contents
Bewitching Appetizers & Drinks

Supernatural Side Dishes & Salads

Scary Good Soups & Breads

Spooky Main Dishes & Sandwiches

Haunting Cakes & Cupcakes

Magical Desserts

Indexes
 Bewitching
Appetizers & Drinks
BEWITCHING APPETIZERS & DRINKS

Spider Sliders
Were always trying to do fun things
with food to make meals more
memorable. Grab one of these
sandwiches before it crawls away!
FRANK MILLARD EDGERTON, WI

PREP: 20 MIN. COOK: 25 MIN.

MAKES: 12 SERVINGS

2 large sweet potatoes (about

12 ounces each)
 teaspoon salt
 teaspoon ground cumin
 teaspoon dried thyme
 teaspoon ground cinnamon
 teaspoon pepper
 cup canola oil
1 pound ground beef
 cup dried minced onion
 teaspoon seasoned salt
6 slices process American cheese
12 dinner rolls, split
24 pimiento-stuffed olive slices

1. Adjust oven racks to upper-middle

and lower-middle position. Preheat oven
to 400. Peel and cut sweet potatoes into
-in. julienne strips. Place in a greased
15x10x1-in. baking pan. Mix salt, cumin,
thyme, cinnamon and pepper. Drizzle
sweet potatoes with oil; sprinkle with
spice mixture. Toss to coat.
2. Bake on the bottom oven rack
25-30 minutes or until golden brown
and tender, turning once. Meanwhile,
in a large bowl, combine the beef, onion
and seasoned salt, mixing lightly but
thoroughly. Press onto bottom of a
greased 13x9-in. baking dish. Bake on
top oven rack 15-20 minutes or until a
thermometer reads 160.
3. Drain fat from baking dish; place the
cheese slices evenly over meat. Bake
2-3 minutes longer or until cheese is
melted. Cut into 12 patties. Place one
patty on each roll bottom; arrange eight
fries to form spider legs. Replace tops.
Press two olive slices onto the cheese to
form eyes.

HALLOWEEN
 Lemon Lime Punch
Ive been making this frothy refresher topped with lime sherbet
for years. Its fast, festive and adds color to a Halloween buffet.
MARY RAY RACCOON, KY

PREP: 10 MIN. + CHILLING MAKES: 6 QUARTS

2 quarts water 1 liter ginger ale, chilled chilled. Just before serving, stir in ginger
2 cups sugar 1 quart lime sherbet ale and top with scoops of sherbet.
2 envelopes unsweetened lemon-lime
soft drink mix In a punch bowl, combine water, sugar
1 can (46 ounces) unsweetened and soft drink mix; stir until dissolved.
pineapple juice Stir in pineapple juice. Refrigerate until

HALLOWEEN
 BEWITCHING APPETIZERS & DRINKS

Frankenguac
Play the mad scientist this year
and bring a monster to life. Hes
frightfully fun and delicious!
TASTE OF HOME TEST KITCHEN

START TO FINISH: 10 MIN.

MAKES: 2 CUPS

3 medium ripe avocados, peeled and

cubed
 cup finely chopped onion
 cup minced fresh cilantro
2 tablespoons lime juice
 teaspoon salt
Tortilla chips
Sour cream, refried black beans and
ripe olives, optional

1. In a small bowl, mash avocado with a

fork. Stir in the onion, cilantro, lime juice
and salt.
2. Spoon the guacamole onto a platter;
shape into a rectangle. Place chips near
the top of the head. Decorate face as
desired with sour cream, refried black
beans and olives.

HALLOWEEN
 Ogre Eyes Hot Cocoa
Heres looking at you! Guests of all ages will get a kick out of this eerie drink staring back at them.
JEANNIE KLUGH LANCASTER, PA

START TO FINISH: 25 MIN. MAKES: 8 SERVINGS

8 cups milk are melted. Stir in the remaining milk; NOTE If mint chocolate chips are not
1 cup mint chocolate chips heat through. available, place 2 cups (12 ounces)
1 cup instant hot cocoa mix 2. Meanwhile, cut a slit in the top of semisweet chocolate chips and
16 large marshmallows each marshmallow; insert a candy. teaspoon peppermint extract in a
16 Crows candies Carefully insert a lollipop stick through plastic bag; seal and toss to coat. Allow
16 lollipop sticks the bottom of each marshmallow and chips to stand for 24-48 hours.
into each candy.
1. In a large saucepan, combine 1 cup 3. Pour hot cocoa into mugs or cups;
milk, chocolate chips and cocoa mix. place two prepared marshmallows in
Cook and stir over low heat until chips each cup. Serve immediately.

HALLOWEEN
BEWITCHING APPETIZERS & DRINKS

Slithering
Hummus
Bites
Friends often ask me to make
my hummus dip for parties. One
year at Halloween, I decided to
add on by piping it into phyllo
shells and topping it with olives
and roasted red peppers to
make creepy creatures.
AMY WHITE MANCHESTER, CT

START TO FINISH: 20 MIN.

MAKES: 2 DOZEN

1 jar (7 ounces) roasted sweet red

peppers, drained
1 can (15 ounces) garbanzo beans or
chickpeas, rinsed and drained
1 garlic clove, halved
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons tahini
 teaspoon salt
2 packages (1.9 ounces each) frozen
miniature phyllo tart shells
30 pitted ripe olives

1. Cut one roasted pepper into 30 strips;

place the remaining peppers in a food
processor. Add beans and garlic; pulse
until chopped. Add lemon juice, oil,
tahini and salt; process until blended.
2. Pipe into the shells. Stuff a strip of
red pepper into each olive; press into
filled shells.

HALLOWEEN
 Lil Lips
My kids just loved helping put the marshmallow teeth between the apple slices when I made these
years ago. I usually made them with red apples but green apples would be a playful alternative.
AGNES WARD STRATFORD, ON

START TO FINISH: 20 MIN. MAKES: 8 SERVINGS

1 medium red apple
1 teaspoon lemon juice
 cup chunky peanut butter
2 tablespoons reduced-fat cream
cheese
 teaspoon ground cinnamon
Miniature marshmallows, optional
1. Cut apple into 16 wedges; toss with lips. If desired, press marshmallows onto
lemon juice. peanut butter for teeth. Refrigerate until
2. In a small bowl, mix peanut butter, serving.
cream cheese and cinnamon until
blended. Spread about 2 teaspoons onto
one side of half of the apple slices; top
each with a second slice, pressing to form

HALLOWEEN
 BEWITCHING APPETIZERS & DRINKS

Vampire Killer
If youre going to hang
with vampires, youre going
to need a strong drink.
A little garlic helps, too!
TASTE OF HOME TEST KITCHEN

PREP: 5 MIN. + STANDING

MAKES: 8 SERVINGS

1 serrano pepper, seeded and

quartered
2 garlic cloves, crushed
1 lemon peel strip (2 inches)
1 cups vodka
Ice
GARNISH
Pickled baby beet

1. Place pepper, garlic, lemon peel and

vodka in a large glass or plastic container.
Cover and let stand at room temperature
for 1 week.
2. For each serving, fill a shaker three-
fourths full with ice. Add 1 ounces
infused vodka to shaker; cover and shake
for 10-15 seconds or until condensation
forms on outside of shaker. Strain into a
chilled martini glass. Garnish with a beet.

HALLOWEEN
 Fluffy Orange Spread
With its pleasant orange flavor, this simple spread goes perfectly with a
variety of crackers and fruit. Each bite has just the right amount of sweetness.
RUTH HASTINGS LOUISVILLE, IL

START TO FINISH: 5 MIN. MAKES: 1 CUP

6 ounces cream cheese, softened
 cup orange juice
1 tablespoon sugar
1 tablespoon grated orange peel
Bread, apples, bagels or crackers
In a small bowl, beat cream cheese and
orange juice until smooth and creamy.
Add sugar and orange peel; mix well.
Serve with bread, apples, bagels or
crackers. Store leftovers in refrigerator.

HALLOWEEN
BEWITCHING APPETIZERS & DRINKS

Mummy-
Wrapped Brie
My baked Brie appetizer is good
enough to wake the dead. You
can assemble it in advance and bake
it right before the party if you
have lots of prep to do.
MARION LOWERY MEDFORD, OR

START TO FINISH: 30 MIN.

MAKES: 10 SERVINGS

1 package (17.3 ounces) frozen puff

pastry, thawed
 cup apricot jam
1 round (16 ounces) Brie cheese
1 large egg
1 tablespoon water
Apple slices
2 dried cranberries or raisins

1. Preheat oven to 400. Unfold one

sheet of puff pastry. On a lightly floured
surface, roll pastry into a 14-in. square.
Cut off corners to make a circle. Spread
jam into a 4-in. circle in center of
pastry. Place Brie on top; fold pastry over
cheese, trimming as necessary, and pinch
edges to seal. Beat egg and water; brush
over pastry.
2. Place on an ungreased baking sheet,
seam side down. Roll remaining pastry
into a 14-in. square. Cut four 1-in. strips;
cut strips in half crosswise. Wrap strips
around Brie, trimming as necessary.
Discard scraps. Bake 10 minutes; brush
again with egg wash. Bake until golden
brown, 10-15 minutes more. For eyes, cut
two circles from apple slices; place on top
of Brie. Top each circle with a dried
cranberry. Serve warm with apple slices.

HALLOWEEN
 Supernatural
Side Dishes & Salads
SUPERNATURAL SIDE DISHES & SALADS

Gouda Mixed
Potato Mash
Cant decide what type of spuds
to serve? Make both by preparing
this casserole featuring Yukon Gold
and sweet potatoes. The Gouda
cheese is an unexpected twist.
SHELBY GODDARD BATON ROUGE, LA

PREP: 20 MIN. COOK: 15 MIN.

MAKES: 12 SERVINGS ( CUP EACH)

6 medium Yukon Gold potatoes, peeled

and cubed
2 medium sweet potatoes, peeled and
cubed
 cup 2% milk
1 cup (4 ounces) shredded Gouda
cheese
1 teaspoon paprika
 teaspoon salt
 teaspoon pepper

1. Place Yukon Gold and sweet potatoes

in a Dutch oven; add water to cover. Bring
to a boil. Reduce heat; cook, uncovered,
10-15 minutes or until tender. Drain;
return to pan.
2. Mash potatoes, gradually adding milk.
Stir in cheese, paprika, salt and pepper.

HALLOWEEN
 Roasted Butternut Tossed Salad
This salad tastes great on an autumn day, and its packed with nutritious veggies, almonds, berries and squash.
KATHERINE WOLLGAST FLORISSANT, MO

PREP: 20 MIN. BAKE: 20 MIN. MAKES: 8 SERVINGS

4 cups cubed peeled butternut squash
(about 1 pound)
1 large onion, chopped
1 tablespoon honey
 teaspoon salt
 teaspoon garlic powder
 teaspoon pepper
1 package (6 ounces) fresh baby
spinach
2 cups coarsely chopped iceberg
lettuce
 cup shredded fat-free cheddar cheese
6 tablespoons reduced-fat poppy seed
salad dressing, divided
 cup seasoned stuffing cubes
 cup dried cranberries
 cup slivered almonds, toasted
4 bacon strips, cooked and crumbled
1. Preheat oven to 400. In a large bowl,
toss squash and onion with honey, salt,
garlic powder and pepper. Transfer to a
15x10x1-in. baking pan coated with
cooking spray. Bake 20-25 minutes or
until vegetables are tender, stirring once.
Cool slightly.
2. In another bowl, combine spinach,
lettuce, cheese and squash mixture. Just
before serving, drizzle with 4 tablespoons
dressing and toss to coat. Divide salad
among eight plates; top with stuffing
cubes, cranberries, almonds and bacon.
Drizzle with remaining dressing.
NOTE To toast nuts, bake in a shallow pan
in a 350 oven for 5-10 minutes or cook in
a skillet over low heat until lightly
browned, stirring occasionally.

HALLOWEEN
 SUPERNATURAL SIDE DISHES & SALADS

Brown Sugar-
Glazed Baby
Carrots
When things get hectic during
Halloween prep, these delicious
glazed carrots are my rescue me
side dish because they cook while
Im preparing other parts of
the meal. Also, it frees up
my oven for other dishes.
ANNDREA BAILEY
HUNTINGTON BEACH, CA

PREP: 10 MIN. COOK: 6 HOURS

MAKES: 6 SERVINGS

2 pounds fresh baby carrots

1 celery rib, finely chopped
1 small onion, finely chopped
 cup packed brown sugar
3 tablespoons butter, cubed
 teaspoon salt
 teaspoon pepper

In a 3-qt. slow cooker, combine all

ingredients. Cover and cook on low for
6-8 hours or until carrots are tender.

HALLOWEEN
 Sweet Potato Patties with Orange Relish
For something other than sweet potato casserole, we serve sweet potato patties as a unique side dish.
Theyre easier to make than you would think, and the relish can be prepared ahead and served chilled.
RADELLE KNAPPENBERGER OVIEDO, FL

PREP: 20 MIN. + CHILLING BAKE: 25 MIN. MAKES: 12 SERVINGS

4 cups mashed sweet potatoes
2 large eggs, lightly beaten
2 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 cups finely chopped walnuts
RELISH
 cup dried cranberries
 cup orange juice
 cup packed brown sugar
2 tablespoons honey
3 medium navel oranges, peeled and
chopped
 cup chopped walnuts, optional
1. In a large bowl, combine the sweet
potatoes, eggs, brown sugar, butter and
salt. Refrigerate for 1 hour. Shape into
12 oval patties; flatten to -in. thickness.
Place walnuts in a shallow bowl; coat
patties in nuts.
2. Place on greased baking sheets. Bake,
uncovered, at 425 for 25-30 minutes or
until golden brown.
3. Meanwhile, in a small saucepan,
combine the cranberries, orange juice,
brown sugar and honey. Cook and stir
over medium heat until thickened, about
5 minutes. Stir in oranges and, if desired,
walnuts. Serve with patties.

HALLOWEEN
SUPERNATURAL SIDE DISHES & SALADS

Roasted
Pumpkin and
Brussels
Sprouts
While traveling to Taiwan, we
visited a restaurant where fresh
vegetables, including pumpkin, were
served. That inspired me to roast
pumpkin with Brussels sprouts
for special occasions.
PAM CORRELL BROCKPORT, PA

PREP: 15 MIN. BAKE: 35 MIN.

MAKES: 8 SERVINGS

1 medium pie pumpkin (about

3 pounds), peeled and cut into
-inch cubes
1 pound fresh Brussels sprouts,
trimmed and halved lengthwise
4 garlic cloves, thinly sliced
 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
 teaspoon coarsely ground pepper
2 tablespoons minced fresh parsley

1. Preheat oven to 400. In a large bowl,

combine pumpkin, Brussels sprouts and
garlic. In a small bowl, whisk oil, vinegar,
salt and pepper; drizzle over vegetables
and toss to coat.
2. Transfer to a greased 15x10x1-in.
baking pan. Roast 35-40 minutes or until
tender, stirring once. Sprinkle with
parsley.

HALLOWEEN
 Autumn Beans
Long ago, Johnny Appleseed passed through this part of the country. Now, nearly every hill is crowned with
ancient apple trees. Cider is abundant in the fall, and my family looks forward to including it in this bean dish!
MARA MCAULEY HINSDALE, NY

START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

8 bacon strips, chopped 1. In a skillet, lightly fry bacon. Remove 2. Stir in the remaining ingredients.
 cup finely chopped onion bacon to paper towel to drain. Set aside Bring to a boil; reduce the heat and
1 cup apple cider 2 tablespoons drippings. Saute onion in simmer, uncovered, 20-25 minutes,
2 cans (16 ounces each) baked beans, the drippings until tender. stirring occasionally.
undrained
 to  cup raisins
 teaspoon ground cinnamon

HALLOWEEN
 SUPERNATURAL SIDE DISHES & SALADS

Broccoli
Boo Salad
This refreshing salad will round out
your next Halloween party spread.
Ghost and goblins alike will enjoy
this crunchy salad delight.
VICKI SCHLECHTER DAVIS, CA

PREP: 10 MIN. + CHILLING

MAKES: 10-12 SERVINGS

1 cup Miracle Whip

 cup sugar
2 tablespoons vinegar
8 cups broccoli florets
1 can (11 ounces) mandarin oranges,
drained
 cup chopped red onion
6 to 8 bacon strips, cooked and
crumbled
 cup raisins

In a bowl, whisk the Miracle Whip, sugar

and vinegar. Cover and refrigerate for at
least 2 hours. In a large bowl, combine
broccoli, oranges, onion, bacon and
raisins. Add dressing and toss to coat.
Cover and refrigerate for 1 hour.

HALLOWEEN
 Rainbow Vegetable Skillet
Even my kids eat their veggies when I serve this spiced-up skillet. Its pretty and absolutely
scrumptious. Sometimes, I turn it into a main dish by stirring in pieces of cooked chicken.
JENNIFER SCHMIDT DICKENS, TX

START TO FINISH: 30 MIN. MAKES: 9 SERVINGS

1 medium butternut squash
(about 2 pounds)
 cup reduced-fat butter, melted
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon minced fresh cilantro
1 teaspoon salt
 teaspoon pepper
 teaspoon ground cinnamon
1 medium green pepper, cut into
1-inch pieces
1 medium sweet yellow pepper, cut into
1-inch pieces
1 medium red onion, cut into wedges
1 tablespoon olive oil
2 cups grape tomatoes
1. Cut the squash in half; discard seeds.
Place the cut side down in a microwave-
safe dish; add in. water. Microwave,
uncovered, on high for 10-12 minutes or
until almost tender.
2. Meanwhile, in a small bowl, combine
the butter, brown sugar, chili powder,
cilantro, salt, pepper and cinnamon; set
aside. When squash is cool enough to
handle, peel and discard rind. Cut flesh
into -in. pieces.
3. In a large skillet, saute peppers and
onion in oil until tender. Add tomatoes
and squash; heat through. Transfer to a
large bowl; add the butter mixture and
toss to coat.
NOTE This recipe was tested with Land
OLakes light stick butter in a 1,100-watt
microwave.

HALLOWEEN
SUPERNATURAL SIDE DISHES & SALADS

Loaded Twice-
Baked Potato
Casserole
My husband is a meat-and-potatoes
guy, so I try new combos for
variety. In this dish, twice-baked
potatoes and potato skins make
an irresistible casserole.
CYNTHIA GERKEN NAPLES, FL

PREP: 1 HOURS BAKE: 30 MIN.

MAKES: 8 SERVINGS

4 large baking potatoes (about

3 pounds)
1 tablespoon olive oil
 teaspoon salt, divided
 teaspoon pepper, divided
 cup butter, cubed
 cup heavy whipping cream
 cup sour cream
2 cups (8 ounces) shredded cheddar
cheese, divided
6 bacon strips, cooked and crumbled,
divided
2 green onions, sliced, divided
Additional sour cream, optional

1. Preheat oven to 375. Scrub potatoes;

pierce several times with a fork. Brush
with the oil; sprinkle with teaspoon
salt and teaspoon pepper. Place in a
foil-lined 15x10x1-in. baking pan; bake
1 to 1 hours or until tender. Cool
potatoes slightly.
2. In a small saucepan, melt butter over
medium heat. Whisk in whipping cream
and cup sour cream. Add 1 cups
cheese; stir until melted. Remove from
heat; cover to keep warm.
3. When potatoes are cool enough to
handle, cut each potato lengthwise in
half. Scoop out pulp and place in a large
bowl. Cut two potato skin shells into
1-in. pieces; save remaining skins for bacon and 2 tablespoons green onion. 5. Bake 30-35 minutes or until heated
another use. Transfer to a greased 1-qt. baking dish. through and lightly browned. Sprinkle
4. Mash pulp with the remaining salt and Top with cut-up potato skins. Sprinkle with remaining green onion. If desired,
pepper. Stir in cheese mixture, half of the with remaining cheese and bacon. serve with additional sour cream.

HALLOWEEN
 Scary Good
Soups & Breads
SCARY GOOD SOUPS & BREADS

Beer Brat
Chili
My husband and I love this
chili because it smells so good
as it simmers in the slow cooker
all day. I cant think of a better
way to use up leftover brats.
KATRINA KRUMM APPLE VALLEY, MN

PREP: 10 MIN. COOK: 5 HOURS

MAKES: 8 SERVINGS (2  QUARTS)

1 can (15 ounces) white kidney or

cannellini beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed
and drained
1 can (15 ounces) Southwestern black
beans, undrained
1 can (14 ounces) Italian diced
tomatoes, undrained
1 can (10 ounces) diced tomatoes and
green chilies, undrained
1 package (14 ounces) fully cooked
beer bratwurst links, sliced
1 cups frozen corn
1 medium sweet red pepper, chopped
1 medium onion, finely chopped
 cup chili seasoning mix
1 garlic clove, minced

In a 5-qt. slow cooker, combine all

ingredients. Cook, covered, on low
5-6 hours.

HALLOWEEN
 Garlic Cheese Breadsticks
Breadsticks complement so many dishes. I have found that the
texture is better when I use bread flour instead of all-purpose.
ANN VOLNER MARYVILLE, MO

PREP: 45 MIN. + RISING BAKE: 10 MIN. MAKES: 32 BREADSTICKS

1 package ( ounce) active dry yeast
1 cups warm water (110 to 115)
 cup warm 2% milk (110 to 115)
3 tablespoons sugar
3 tablespoons butter, melted
1 teaspoons salt
 teaspoon baking soda
4 to 5 cups all-purpose flour
TOPPING
 cup butter, melted
1 cup grated Parmesan cheese
4 teaspoons Italian seasoning
1 teaspoon garlic powder
1. In a large bowl, dissolve yeast in warm
water and milk. Add the sugar, butter,
salt, baking soda and 3 cups flour. Beat
until smooth. Stir in enough remaining
flour to form a firm dough.
2. Turn dough onto a floured surface;
knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover and
let rise in a warm place until doubled,
about 1 hour.
3. Turn onto a lightly floured surface;
cover and let rest for 10 minutes. Divide
dough into 32 pieces. Shape each into a
4-in. rope.
4. Place cup melted butter in a shallow
bowl. Place cheese in a separate shallow
bowl. Dip ropes in butter before coating
with cheese. Place 3 in. apart on lightly
greased baking sheets. Combine Italian
seasoning and garlic powder; sprinkle
over breadsticks. Cover and let rise until
doubled, about 30 minutes.
5. Bake at 375 for 10-15 minutes or until
golden brown. Remove to wire racks.
Serve warm.

HALLOWEEN
 SCARY GOOD SOUPS & BREADS

Black Bean &

Pumpkin Chili
This is my kind of chilithick and
hearty. Try sweet potato or
butternut squash instead of
pumpkin, and serve over quinoa,
barley, brown rice or farro.
JEAN ECOS HARTLAND, WI

PREP: 20 MIN. COOK: 1 HOUR

MAKES: 8 SERVINGS (2 QUARTS)

1 tablespoon olive oil

1 medium sweet yellow pepper,
chopped
1 medium onion, chopped
3 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) diced tomatoes,
undrained
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoons dried oregano
 teaspoon salt
 teaspoon smoked paprika
2 cans (15 ounces each) black beans,
rinsed and drained
1 cups shredded cooked chicken
 cup chopped fresh cilantro or parsley

1. In a 6-qt. stockpot, heat oil over

medium heat. Add pepper and onion;
cook and stir 6-8 minutes or until tender.
Stir in garlic; cook 1 minute longer.
2. Stir in the broth, pumpkin, tomatoes
and seasonings. Mash one can of beans.
Add the mashed beans and remaining
can of whole beans to pot; bring to a boil.
Reduce the heat; simmer, covered,
45 minutes to allow flavors to blend,
stirring occasionally. Stir in chicken and
cilantro; heat through.

HALLOWEEN
 Cornmeal Dinner Rolls
A robust sidekick to chili, soups and stews, these biscuits can also
stand alone with a simple pat of butter and drizzle of honey.
BRYNN RADER OLYMPIA, WA

PREP: 35 MIN. + RISING BAKE: 15 MIN. MAKES: 2 DOZEN
2 cups whole milk 1. In a large saucepan, combine milk,
 cup sugar sugar, butter, cornmeal and salt. Bring
 cup butter, cubed to a boil over medium heat, stirring
 cup cornmeal constantly. Reduce heat; cook and stir
1 teaspoons salt 5-8 minutes or until thickened. Cool to
1 package ( ounce) active dry yeast 110-115.
 cup warm water (110 to 115) 2. In a small bowl, dissolve yeast in warm
2 large eggs water. In a large bowl, combine the eggs,
4 to 5 cups all-purpose flour cornmeal mixture, yeast mixture and
TOPPING 2 cups flour; beat until smooth. Stir in
2 tablespoons butter, melted enough remaining flour to form a soft
1 tablespoon cornmeal dough (dough will be sticky).
3. Turn onto a floured surface; knead
dough until smooth and elastic, about
6-8 minutes. Place in a greased bowl,
HALLOWEEN
turning once to grease the top. Cover
with plastic wrap; let rise in a warm place
until doubled, about 1 hour.
4. Punch the dough down. Turn onto
a lightly floured surface; divide into
30 balls. Place 2 in. apart on greased
baking sheets. Cover with a clean kitchen
towel; let rise in a warm place until
doubled, about 45 minutes.
5. Uncover rolls; brush with melted
butter and sprinkle with cornmeal. Bake
at 375 for 13-17 minutes or until golden
brown. Remove from pans to wire racks;
serve warm.
SCARY GOOD SOUPS & BREADS

Spiderweb
Squash Soup
Roasting the squash really
adds a wonderful flavor
to this delightful pureed soup.
Want to make it vegetarian?
Simply substitute vegetable
stock for the chicken broth.
KIM PETTIPAS OROMOCTO, NB

PREP: 45 MIN. COOK: 40 MIN.

MAKES: 9 SERVINGS (ABOUT 3 QUARTS)

4 pounds butternut squash, peeled and

cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
 teaspoon salt
 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1 cups milk
Sour cream, optional

1. Place squash in a greased 15x10x1-in.

baking pan. Drizzle with 4 teaspoons
oil; toss to coat. Bake, uncovered, at 450
for 30 minutes, stirring every 15 minutes.
Bake 5-10 minutes longer or until tender.
Set aside.
2. In a soup kettle, saute the onion in
butter and remaining oil for 5 minutes or
until tender. Stir in the ginger, curry, salt
and pepper; cook for 2 minutes. Stir in
potatoes; cook 2 minutes longer. Stir in
broth. Bring to a boil. Reduce heat; cover
and simmer for 15-20 minutes or until
potatoes are tender. Cool slightly.
3. Stir in reserved squash. In a blender,
puree soup in batches until smooth.
Return to pan. Stir in milk; heat through.
Garnish with sour cream if desired.

HALLOWEEN
 Bread Machine Pumpkin Monkey Bread
I love making this pumpkin bread straight from my bread machine. Leftovers reheat
well on busy weekdays, and any extra sauce makes an excellent pancake or waffle syrup.
EMILY MAIN TONOPAH, AZ

PREP: 45 MIN. + RISING BAKE: 20 MIN. + COOLING MAKES: 18 SERVINGS

1 cup warm 2% milk (70 to 80)
 cup canned pumpkin
2 tablespoons butter, softened
 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
 teaspoon ground ginger
 teaspoon ground cloves
 teaspoon ground nutmeg
4 to 4 cups all-purpose flour
2 teaspoons active dry yeast
SAUCE
1 cup butter, cubed
1 cup packed brown sugar
1 cup dried cranberries
 cup canned pumpkin
1 teaspoon ground cinnamon
 teaspoon ground ginger
 teaspoon ground nutmeg
 teaspoon ground cloves
1. In a bread machine pan, place the first
11 ingredients in order suggested by
manufacturer. Select dough setting.
Check dough after 5 minutes of mixing;
add 1-2 tablespoons of water or flour if
needed.
2. Meanwhile, in a large saucepan,
combine sauce ingredients; cook and
stir until blended. Remove from heat.
3. When the dough cycle is completed,
turn dough onto a lightly floured surface.
Divide into 36 portions; shape into balls.
4. Arrange half of the balls in a greased
10-in. fluted tube pan; cover with half of
sauce. Repeat, being sure to thoroughly
coat the top layer with sauce.
5. Let rise in a warm place until doubled,
about 30 minutes. Preheat oven to 375.
Bake 20-25 minutes or until golden
brown. Cover loosely with foil if top
browns too quickly.
6. Cool in the pan 10 minutes before
inverting onto a serving plate. Serve
bread warm.
NOTE We recommend you do not use a
bread machines time-delay feature for
this recipe.

HALLOWEEN
 SCARY GOOD SOUPS & BREADS

Turkey
Gnocchi
Soup
My 8-year-old daughter always
asks for more of this hearty soup.
If you dont have leftover turkey, a
rotisserie chicken works just as well.
AMY BABINES VIRGINIA BEACH, VA

PREP: 15 MIN. COOK: 25 MIN.

MAKES: 6 SERVINGS (2 QUARTS)

1 tablespoon butter
3 medium carrots, chopped
4 garlic cloves, minced
6 cups water
3 teaspoons reduced-sodium chicken
base
 teaspoon Italian seasoning
1 package (16 ounces) potato gnocchi
2 cups cubed cooked turkey breast
1 cup frozen peas
 teaspoon pepper
 cup shredded Parmesan cheese

1. In a Dutch oven, heat butter over

medium heat. Add carrots; cook and stir
8-10 minutes or until crisp-tender. Add
garlic; cook 1 minute longer.
2. Stir in water, chicken base and Italian
seasoning; bring to a boil. Add gnocchi.
Reduce the heat; simmer, uncovered,
3-4 minutes or until gnocchi float. Stir in
turkey, peas and pepper; heat through.
Top servings with cheese.
FREEZE OPTION Freeze cooled soup in
freezer containers. To use, partially thaw
in refrigerator overnight. Heat through in
a saucepan, stirring occasionally and
adding a little water if necessary.

HALLOWEEN
 Autumn Bisque
I like cozy comfort soups that taste creamy without the actual cream.
This ones full of goods like rutabagas, leeks, fresh herbs and almond milk.
MERRY GRAHAM NEWHALL, CA

PREP: 25 MIN. COOK: 50 MIN. MAKES: 14 CUPS (3 QUARTS)
BUTTER-HERB BALL
 cup buttery spread
2 teaspoons minced chives
2 teaspoons minced fresh parsley
 teaspoon grated lemon peel
BISQUE
2 tablespoons olive oil
2 large rutabagas, peeled and cubed
3 medium leeks (white portion only),
chopped
1 large celery root, peeled and cubed
1 large carrot, cubed
3 garlic cloves, minced
7 cups vegetable stock
2 teaspoons minced fresh thyme
1 teaspoons minced fresh rosemary
1 teaspoon salt
 teaspoon coarsely ground pepper
2 cups almond milk
2 tablespoons minced chives
1. Combine buttery spread, chives,
parsley and lemon peel; shape into
14 balls. Freeze in a single layer on a
baking sheet; transfer to a freezer-safe
container. May be frozen up to 2 months.
HALLOWEEN
2. For the bisque, heat oil over medium
heat in a Dutch oven. Add rutabagas,
leeks, celery root and carrot; cook and stir
8 minutes. Add garlic; cook 2 minutes
longer. Stir in stock and seasonings; bring
to a boil. Reduce the heat; cover and
simmer until the vegetables are tender,
30-35 minutes.
3. Cool slightly. In a blender, pulse soup
in batches until smooth. Return to pan.
Stir in almond milk; heat through. To
serve, sprinkle each portion with chives;
top with a butter-herb ball.
SCARY GOOD SOUPS & BREADS

Best Dinner
Rolls
If you cant decide which enticing
topping to use, just make them all!
CHRISTINA PITTMAN PARKVILLE, MO

PREP: 35 MIN. + RISING BAKE: 10 MIN.

MAKES: 2 DOZEN

 cup sugar
1 package ( ounce) active dry yeast
1 teaspoons salt
4 to 5 cups all-purpose flour
1 cup milk
 cup water
2 tablespoons butter
2 large eggs
1 large egg, lightly beaten
FOR EVERYTHING DINNER ROLLS
1 teaspoon kosher salt
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1 teaspoon sesame seeds
FOR PARM-GARLIC DINNER ROLLS
2 tablespoons grated Parmesan cheese
 teaspoon dried minced garlic
FOR ALMOND HERB DINNER ROLLS
2 tablespoons chopped sliced almonds
 teaspoon kosher salt
 teaspoon dried basil
 teaspoon dried oregano

1. In a large bowl, mix sugar, yeast, salt
and 2 cups flour. In a small saucepan,
heat milk, water and butter to 120-130.
Add to the dry ingredients; beat on
medium speed 3 minutes. Add 2 eggs;
beat on high 2 minutes. Stir in enough
remaining flour to form a soft dough
(dough will be sticky).
2. Turn dough onto a floured surface;
knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover
with plastic wrap and let rise in a warm
place until doubled, about 1 hour.
3. Punch down the dough. Turn onto a
lightly floured surface; divide and shape
dough into 24 balls. Place in two greased
13x9-in. baking pans. Cover with kitchen
towels; let rise in a warm place until
doubled, about 30 minutes. Preheat oven
to 375.
4. Brush rolls with lightly beaten egg.
Sprinkle with toppings for rolls of your
choice. Bake 10-15 minutes or until
golden brown. Remove from pans to wire
racks; serve warm.
CLOVERLEAF ROLLS Make dough as
directed; divide into 24 portions. Divide
each into three equal pieces; shape into
balls. Place three balls in each greased
muffin cup. Let rise; top and bake as
directed.
TWISTS Make dough as directed; divide
into 24 portions. Shape into balls; roll
each into a 10-in. rope. Fold in half and
twist two or three times, holding both
ends. Pinch rope ends to seal. Let rise; top
and bake as directed.
ROSETTES Make dough as directed;
divide into 24 portions. Shape into balls;
roll each into a 10-in. rope. Tie loose knot
in the center of rope. Bring bottom end up
and tuck into center of roll; wrap top end
around and tuck under roll. Let rise; top
and bake as directed.

HALLOWEEN
Spooky Main Dishes
& Sandwiches
SPOOKY MAIN DISHES & SANDWICHES

Candy Corn
Quesadillas
Celebrate the season with a savory
touch. These candy corn triangles
will be a smash hit. Let kids join in
the fun by using a rolling pin to crush
a bag filled with nacho tortilla chips
while you do the rest.
MARIE PARKER MILWAUKEE, WI

PREP: 25 MIN. COOK: 10 MIN.

MAKES: 2 DOZEN

1 rotisserie chicken, cut up

1 jar (16 ounces) salsa
1 cup frozen corn, thawed
 cup barbecue sauce
 teaspoon ground cumin
 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15 ounces) salsa con queso dip,
warmed
4 cups (16 ounces) shredded Mexican
cheese blend
2 cups crushed nacho-flavored tortilla
chips
 cup sour cream

1. In a Dutch oven, combine the first five

ingredients; heat through, stirring
occasionally. Brush butter over one side
of each tortilla.
2. Place one tortilla in a large skillet,
buttered side down. Spread with 1 cup
chicken mixture; top with another
tortilla, buttered side up. Cook over
medium heat 1-2 minutes or until bottom
is lightly browned. Turn quesadilla.
3. Spread cup queso dip over each
quesadilla; carefully sprinkle shredded
cheese along outer edge. Cook, covered,
1-2 minutes or until the cheese begins
to melt.
4. Remove to a cutting board. Sprinkle
the crushed chips over queso dip. Cut the
quesadilla into six wedges. Place a small
dollop of sour cream at the point of each
wedge. Repeat with the remaining
ingredients.

HALLOWEEN
 Flying Bat Pizzas
Pizza is always a classic way to bring kids to the dinner table. My kids love to help
add the toppings and decorate the pizzas before setting them in the oven.
ANGELA HANKS ST. ALBANS, WV

PREP: 30 MIN. BAKE: 10 MIN. MAKES: 2 PIZZAS (8 SLICES EACH)

1 package (16 ounces) frozen corn,
thawed
1 can (16 ounces) kidney beans, rinsed
and drained
1 can (15 ounces) black beans, rinsed
and drained
1 medium sweet red pepper, finely
chopped
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
2 prebaked 12-inch pizza crusts
2 cups (8 ounces) shredded cheddar
cheese
2 spinach tortillas (10 inches)
1 can (4 ounces) chopped ripe olives
Sour cream, optional
1. Preheat oven to 450. In a large bowl,
combine the first eight ingredients.
Transfer half of the mixture to a food
processor. Process until blended; spread
over crusts. Top with remaining bean
mixture; sprinkle with cheese.
2. For bats, cut three 7-in. strips from
edges of each tortilla. Using kitchen
shears, cut scallops along the straight
edge of each strip. From each center
portion, cut three bat faces. Assemble
three bats on each pizza. Arrange olive
pieces on bats to make eyes and mouths.
Sprinkle remaining olives over pizzas.
3. Bake 10-15 minutes or until cheese is
melted. If desired, serve with sour cream.

HALLOWEEN
 SPOOKY MAIN DISHES & SANDWICHES

Machete
Shredded
Beef
Sandwiches
Beef sirloin tip roast is the start
for these tangy sandwiches. A hit
of brown sugar gives the extra
touch everyone adores.
TASTE OF HOME TEST KITCHEN

PREP: 10 MIN. COOK: 8 HOURS

MAKES: 12 SERVINGS

1 beef sirloin tip roast (2 pounds)

 teaspoon salt
 teaspoon pepper
1 tablespoon canola oil
1 cup ketchup
1 cup water
 cup chopped onion
 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 teaspoons celery seed
2 teaspoons chili powder
12 kaiser rolls, split

1. Sprinkle roast with salt and pepper. In

a nonstick skillet, brown roast in oil on all
sides over medium-high heat; drain.
2. Transfer roast to a 5-qt. slow cooker.
Combine the ketchup, water, onion,
brown sugar, Worcestershire sauce,
lemon juice, vinegar, mustard, celery
seed and chili powder; pour over roast.
3. Cover and cook on low for 8-10 hours
or until meat is tender. Remove meat;
shred with two forks and return to slow
cooker. Spoon cup meat mixture onto
each roll.

HALLOWEEN
 Supernatural Spaghetti
I got the idea for my pizza-flavored spaghetti when I saw someone dip a slice
of pizza into a pasta dish. My wife and kids love it and so do my friends!
ROBERT SMITH LAS VEGAS, NV

PREP: 20 MIN. COOK: 30 MIN. MAKES: 6 SERVINGS

 pound lean ground beef (90% lean)
 pound Italian turkey sausage links,
casings removed
 cup chopped sweet onion
4 cans (8 ounces each) no-salt-added
tomato sauce
3 ounces sliced turkey pepperoni
1 tablespoon sugar
 teaspoon dried parsley flakes
 teaspoon dried basil
9 ounces uncooked whole wheat
spaghetti
3 tablespoons grated Parmesan
cheese
12 fresh mozzarella cheese pearls
12 slices pimiento-stuffed olives
1. In a large nonstick skillet, cook beef,
sausage and onion over medium heat
6-8 minutes or until the meat is no
longer pink, breaking up meat into
crumbles; drain.
2. Stir in the tomato sauce, pepperoni,
sugar, parsley and basil. Bring to a boil.
Reduce the heat; simmer, uncovered,
20-25 minutes or until thickened.
Meanwhile, cook spaghetti according to
package directions.
3. Drain spaghetti; toss with sauce.
Sprinkle with Parmesan cheese. Top each
serving with two cheese pearls and two
olive slices to resemble eyes.
FREEZE OPTION Do not cook or add
spaghetti. Freeze cooled beef mixture in
freezer containers. To use, partially thaw
in refrigerator overnight. Cook spaghetti
according to package directions. Place
beef mixture in a large skillet; heat
through, stirring occasionally and adding
a little water if necessary. Proceed as
directed.

HALLOWEEN
SPOOKY MAIN DISHES & SANDWICHES

Autumn Torte
Rustica
The appearance alone of this cheese
and vegetable pie is worth the bit of
extra effort it takes to prepare it.
The butternut squash adds a subtle
sweetness thats irresistible.
TASTE OF HOME TEST KITCHEN

PREP: 30 MIN. BAKE: 40 MIN. + COOLING

MAKES: 12 SERVINGS

1 small butternut squash (1 pounds),

peeled, seeded and cut into -inch
slices
3 large eggs
3 cups ricotta cheese
1 cup grated Romano cheese
1 teaspoon rubbed sage
1 teaspoon water
1 small onion, chopped
2 tablespoons olive oil
2 packages (10 ounces each) frozen
chopped spinach, thawed and
squeezed dry
2 garlic cloves, minced
 teaspoon ground nutmeg
1 package (17.3 ounces) frozen puff
pastry, thawed

1. Preheat oven to 400. Place squash

slices on a baking sheet coated with
cooking spray. Lightly spritz with cooking
spray. Bake 15 minutes or until tender.
2. Meanwhile, in a bowl, combine two
eggs, cheeses and sage. In a small bowl,
whisk water and remaining egg; set aside.
3. In a large skillet, saute onion in oil
until tender. Stir in the spinach, garlic
and nutmeg. Cook and stir for 2 minutes;
set aside.
4. Unfold one pastry sheet onto a lightly
floured surface. Roll out into a 14-in. out the remaining pastry into a 10-in. 6. Place the pan on a baking sheet. Bake
square. Press onto bottom and up sides of square; place over filling. Trim edges; fold at 400 for 40-45 minutes or until golden
a greased 9-in. springform pan, allowing the bottom pastry over the top and press brown. Remove to wire rack to cool for
excess pastry to drape over edges. Brush edges to seal. Reroll pastry trimmings. 45 minutes. Serve warm or at room
with reserved egg mixture. Cut out with a small leaf cookie cutter; temperature. Refrigerate leftovers.
5. Layer with half of the squash, cheese place on torte. Brush pastry with egg
mixture and spinach. Repeat layers. Roll mixture.

HALLOWEEN
 Spooky Joes
Dressing up an old favorite for the occasion, I made hearty spooky joes, served
open-faced so everyone could see slices of cheese cut into Halloween shapes on top.
The sandwiches were accompanied by orange cheese curls and jack-o-lantern gelatin cutouts.
DARLA WESTER MERIDEN, IA

START TO FINISH: 20 MIN. MAKES: 8 SERVINGS

2 pounds ground beef
2 cans (10 ounces each) condensed
tomato soup, undiluted
1 teaspoon onion salt
2 cups (8 ounces) shredded cheddar
cheese
8 hamburger buns, split
8 slices cheddar cheese
In a large skillet, cook beef over medium
heat until no longer pink; drain. Stir in
the soup and onion salt; heat through.
Stir in shredded cheddar cheese until
melted. Spoon about cup onto the
bottom of each bun. Cut cheese slices
with 2-in. Halloween cookie cutters;
place over beef mixture. Serve bun tops
on the side.

HALLOWEEN
 SPOOKY MAIN DISHES & SANDWICHES

Ham &
Cheese Potato
Casserole
This hammed-up spin on cheesy
hash browns makes two hearty
casseroles you can use as main
or side dish. Serve one today and
save the other for a busy night.
KARI ADAMS FORT COLLINS, CO

PREP: 15 MIN. BAKE: 50 MIN. + STANDING

MAKES: 2 CASSEROLES (5 SERVINGS EACH)

2 cans (10 ounces each) condensed

cream of celery soup, undiluted
2 cups (16 ounces) sour cream
 cup water
 teaspoon pepper
2 packages (28 ounces each) frozen
OBrien potatoes
1 package (16 ounces) process cheese
(Velveeta), cubed
2 cups cubed fully cooked ham

1. Preheat oven to 375. In a large bowl,

mix soup, sour cream, water and pepper
until blended. Stir in the potatoes, cheese
and ham.
2. Transfer to two greased 2-qt. baking
dishes. Bake, covered, 40 minutes.
Uncover; bake 10-15 minutes longer or
until bubbly. Let stand 10 minutes before
serving.
FREEZE OPTION Cover and freeze
unbaked casseroles. To use, partially
thaw in refrigerator overnight. Remove
from refrigerator 30 minutes before
baking. Preheat oven to 375. Bake
casseroles as directed, increasing the
time as necessary to heat through and for
a thermometer inserted in the center to
read 165.

HALLOWEEN
 Spooky Shepherds Pie
Dont worry, these ghosts are the friendly kind. Ready-to-go veggies and gravy make this meal prep fast.
PAULA ZSIRAY LOGAN, UT

PREP: 10 MIN. BAKE: 30 MIN. MAKES: 8 SERVINGS

2 pounds ground beef
2 cups frozen peas and carrots
2 cans (12 ounces each) home-style
beef gravy
2 cups frozen corn
2 teaspoons dried minced onion
6 cups mashed potatoes
1. Preheat oven to 350. In a Dutch
oven, cook the beef over medium heat
10-12 minutes or until no longer pink,
breaking into crumbles; drain.
2. Set aside 16 carrot pieces for eyes; add
remaining frozen peas and carrots to pan.
Stir in gravy, corn and onion. Spoon into
two greased 2-qt. baking dishes or eight
greased ovenproof 2-cup baking dishes.
3. Place the mashed potatoes in a
large resealable plastic bag; cut a 2-in.
hole in corner of bag. Pipe ghost-shaped
potatoes onto beef mixture; add carrot
pieces for the eyes. Bake, uncovered,
30-35 minutes or until heated through.

HALLOWEEN
SPOOKY MAIN DISHES & SANDWICHES

Meatless
Stuffed
Peppers
These flavorful meatless
peppers are an updated version
of my moms, which were a
favorite when I was growing up.
Whenever I make the recipe now,
Im reminded of home.
MELISSA MCCABE VICTOR, NY

PREP: 30 MIN. COOK: 3 HOURS

MAKES: 6 SERVINGS

2 cups cooked brown rice

3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
 cup cubed Monterey Jack cheese
 cup chopped ripe olives
 cup canned black beans, rinsed and
drained
 cup canned red beans, rinsed and
drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
 teaspoon pepper
6 large sweet peppers
 cup meatless spaghetti sauce
 cup water
4 tablespoons grated Parmesan cheese,
divided

1. Place the first 12 ingredients in a large

bowl; mix lightly to combine. Cut and
discard tops from sweet peppers; remove
seeds. Fill peppers with rice mixture.
2. In a small bowl, mix the spaghetti
sauce and water; pour half of the mixture
into an oval 5-qt. slow cooker. Add the
filled peppers. Top with the remaining
sauce. Sprinkle with 2 tablespoons
Parmesan cheese.
3. Cook, covered, on low 3-4 hours or
until heated through and peppers are
tender. Sprinkle with the remaining
Parmesan cheese.
BAKED VEGETARIAN STUFFED
PEPPERS Preheat oven to 350. Fill
peppers as directed. Spoon half of the
sauce mixture into an ungreased 3-qt.
baking dish. Add peppers; top with
remaining sauce mixture. Sprinkle with
the cheese as directed. Bake, covered,
30-35 minutes or until heated through
and peppers are tender.
HALLOWEEN VERSION Place the first
12 ingredients in a large bowl; mix lightly
to combine. Cut tops from sweet peppers;
remove seeds. Using a paring knife, cut
jack-o-lantern faces into peppers as
desired. Fill peppers with rice mixture. If
desired, replace tops. In a small bowl, mix
spaghetti sauce and water; pour half of
the mixture into an oval 5-qt. slow cooker.
Add filled peppers. Top with remaining
sauce. If desired, place sprinkle with
2 tablespoons Parmesan cheese. Cook,
covered, on low 3-4 hours or until
heated through and the peppers are
tender. Sprinkle with remaining
Parmesan cheese.

HALLOWEEN
Haunting Cakes
& Cupcakes
HAUNTING CAKES & CUPCAKES

Eyes On You
Look out! This crazy cupcake only
has eyes for you. Dont worry
though, hes delicious!
KAREN TACK RIVERSIDE, CT

START TO FINISH: 30 MIN.

MAKES: 6 CUPCAKES

1 can (16 ounces) vanilla frosting

Neon green food coloring
6 prepared vanilla or chocolate
cupcakes, baked in liners
 cup purple sprinkles
1 tube (4.25 ounces) brown decorating
frosting
8 to 10 large marshmallows
25 miniature marshmallows
35 M&Ms minis

1. Tint vanilla frosting with neon green

food coloring. Spread a generous mound
of frosting on each cupcake. Before
frosting dries, top with purple sprinkles.
2. Pipe a small dot of brown decorating
frosting onto a marshmallow. Lightly
press an M&M into frosting dot to
resemble an eye. Repeat with the
remaining marshmallows; let dry.
3. Pierce marshmallow eyes with
toothpicks; insert opposite ends of
toothpicks into cupcakes in any pattern
desired.

HALLOWEEN
 Giant Cupcake Pumpkin
Make a smiley statement by decorating a whole tray of chocolate-spice cupcakes.
Once everyones seen the big picture, they can each take a treat.
GENA LOTT OGDEN, UT

PREP: 35 MIN. BAKE: 20 MIN. + COOLING MAKES: 26 CUPCAKES

1 package spice cake mix (regular size)
1 cup solid-pack pumpkin
1 cup water
2 large eggs
1 cup (6 ounces) miniature semisweet
chocolate chips
2 cans (16 ounces each) vanilla frosting
1 teaspoon maple flavoring
Orange food coloring
Reeses pieces
1. Preheat oven to 350. Line 26 muffin
cups with paper liners.
2. In a large bowl, combine cake mix,
pumpkin, water and eggs; beat on low
speed 30 seconds. Beat on medium
2 minutes. Stir in chocolate chips. Fill
prepared cups two-thirds full.
3. Bake cupcakes 16-20 minutes or until
a toothpick inserted in the center comes
out clean. Cool in the pans 10 minutes
before removing to wire racks to cool
completely.
4. In a large bowl, beat frosting and
flavoring; tint frosting orange. Arrange
cupcakes on a large platter, forming a
pumpkin. Spread frosting over cupcakes.
Decorate with Reeses pieces as desired.

HALLOWEEN
 HAUNTING CAKES & CUPCAKES

Frankenstein
Cupcakes
For your Halloween party, these
cupcakes are sure to impress all of
your guests. They will disappear as
soon as you set them out!
TASTE OF HOME TEST KITCHEN

PREP: 45 MIN.
MAKES: VARIED

1 to 2 cans (16 ounces each) chocolate

frosting
Cupcakes of your choice
Large marshmallows
Corn syrup
Green and black sprinkles
M&Ms miniature baking bits
Candy coated licorice

1. Spread frosting over cupcakes. Lightly

coat marshmallows with corn syrup. Roll
sides of the marshmallows in green
sprinkles; dip tops in black sprinkles.
Carefully place a marshmallow in the
center of each cupcake.
2. For eyes, attach baking bits to the face
of each marshmallow with a small
amount of frosting; pipe pupils using
frosting. Attach licorice candies to sides
of head for bolts. Pipe frosting onto faces
for mouths and stitches as desired.

HALLOWEEN
 Spiderweb Cheesecake
The trick to this tempting treat is pulling a toothpick through rings of melted chocolate to create
the web effect. This no-bake cream cheese pie comes together quickly and tastes delicious.
JAN WHITE PLAINVIEW, NE

PREP: 30 MIN. + CHILLING MAKES: 6-8 SERVINGS

1 envelope unflavored gelatin
 cup cold water
2 packages (8 ounces each) cream
cheese, softened
 cup sugar
 cup heavy whipping cream
1 teaspoon vanilla extract
1 chocolate crumb crust (8 or 9 inches)
2 tablespoons semisweet chocolate
chips
1 tablespoon butter
1. In a small saucepan, sprinkle gelatin
over water; let stand for 1 minute. Heat
gelatin; stir until dissolved. Remove from
the heat; cool slightly. In a bowl, beat the
cream cheese and sugar until smooth.
Gradually beat in cream, vanilla and
gelatin mixture until smooth. Pour into
the crust.
2. In a microwave, melt chocolate chips
and butter; stir until smooth. Transfer to
a heavy-duty resealable bag; cut a small
hole in a corner of bag. Pipe a circle of
chocolate in center of cheesecake. Pipe
evenly spaced thin concentric circles
about in. apart over filling. Beginning
with the center circle, gently pull a
toothpick through circles toward outer
edge. Wipe toothpick clean. Repeat to
complete web pattern. Cover and
refrigerate for at least 2 hours before
cutting.

HALLOWEEN
HAUNTING CAKES & CUPCAKES

Halloween
Layer Cake
This holiday cake isnt scary, just
special! I make it every year for my
husband and three children.
KAREN WIRTH TAVISTOCK, ON

PREP: 20 MIN. BAKE: 30 MIN.

MAKES: 12-16 SERVINGS

1 cup butter, softened

2 cups sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
 teaspoon salt
1 cup milk
 cup baking cocoa
 cup water
 teaspoon vanilla extract
 teaspoon orange extract
1 tablespoon grated orange peel
10 drops yellow food coloring
6 drops red food coloring
FROSTING
9 ounces cream cheese,
softened
5 cups confectioners sugar
2 tablespoons milk
8 drops yellow food coloring
6 drops red food coloring
GLAZE
3 ounces semisweet chocolate
 cup heavy whipping cream
Candy corn for garnish

1. In a bowl, cream butter and sugar until

light and fluffy. Add eggs, one at a time,
beating well after each. Combine flour,
baking powder and salt; add alternately
with milk to creamed mixture. Mix well.
Combine cocoa, water and vanilla; stir in
2 cups cake batter.
2. Pour into a greased and floured 9-in.
round baking pan. Add orange extract,
peel and food coloring to remaining
batter. Pour into two greased and floured
9-in. round baking pans. Bake at 350 for
30 minutes or until cake tests done. Cool
for 10 minutes before removing from
pans to wire racks.
3. In a bowl, beat all frosting ingredients
until smooth. Place one orange cake layer
on a cake plate; spread with cup
frosting. Top with chocolate layer; spread
with cup frosting. Top with second
orange layer. Frost sides and top of each.
4. Microwave chocolate and cream
on high 1 minutes or until blended,
stirring once. Stir until smooth; let cool
2 minutes. Slowly pour over cake, letting
glaze drizzle down sides. Garnish with
candy corn.

HALLOWEEN
 Chocolate Candy Corn Cupcakes
My oldest son asks me to make these cupcakes every year for his class Halloween party.
I always get compliments about how tasty and cute these treats are.
NICOLE CLAYTON PRESCOTT, AZ

PREP: 25 MIN. BAKE: 20 MIN. + COOLING MAKES: 2 DOZEN

1 package fudge marble cake mix 1. Line 24 muffin cups with paper liners. 3. Divide chocolate batter among
(regular size) 2. Reserve cocoa packet from cake mix. prepared cups. Carefully top with orange
1 cup (8 ounces) sour cream In a large bowl, combine the cake mix, batter; do not swirl. Bake and cool as
2 large eggs sour cream, eggs, milk and oil; beat on low package directs. Top cupcakes with
 cup 2% milk speed for 30 seconds. Beat on medium for whipped topping and candy corn.
 cup canola oil 2 minutes. Transfer half of the batter to a Refrigerate leftovers.
Orange paste food coloring small bowl; tint batter orange with food
1 carton (8 ounces) frozen whipped coloring. To the other half of batter, stir in
topping, thawed contents of cocoa packet.
Chocolate candy corn

HALLOWEEN
 HAUNTING CAKES & CUPCAKES

Jack-o-
Lantern Cake
I pieced two bundt cakes together
to make this gap-toothed
grinner that will make the
best-ever centerpiece at your
Halloween party.
JULIANNE JOHNSON GROVE CITY, MN

PREP: 35 MIN. BAKE: 30 MIN. + COOLING

MAKES: 12-16 SERVINGS

2 packages spice cake mix (regular

size)
1 ice cream cake cone (about 3 inches
tall)
4 cans (16 ounces each) Pillsbury
Happy Birthday Funfetti Orange All
Star Vanilla frosting
1 package (24 ounces) ready-to-use
rolled black fondant
2 Oreo cookies

1. Prepare and bake cakes according to

package directions, using two 12-cup
fluted tube pans. Cool.
2. Cut thin slice off bottom of each cake.
Spread one cake bottom with frosting;
press flat sides together to form a
pumpkin shape.
3. Place a ball of foil in the center of the
cake to support the stem. Top with an
ice cream cone. Frost cake with frosting.
TO DECORATE FACE Roll out fondant to
-in. thickness; cut into desired shapes
for mouth and nose. Remove tops from
two Oreo cookies; cut out half circles in
filling for eyes. Press cookies and fondant
onto cake to make the face.

HALLOWEEN
 Halloween Poke Cake
Our cute cake will make your favorite trick-or-treaters smile with delight.
It features a buttery frosting and fun candy pumpkins on top.
TASTE OF HOME TEST KITCHEN

PREP: 20 MIN. BAKE: 35 MIN. + CHILLING MAKES: 12-15 SERVINGS

1 package fudge marble cake mix 1 teaspoon vanilla extract in cake about 2 in. apart. Slowly pour
(regular size) 12 to 15 candy pumpkins gelatin over the cake. Refrigerate for
2 packages (3 ounces each) orange 2-3 hours.
gelatin 1. Prepare and bake cake according to 3. For frosting, in a small bowl, cream
1 cup boiling water package directions, using a greased butter until fluffy. Beat in confectioners
 cup cold water 13x9-in. baking pan. Cool on a wire rack sugar, cocoa, milk and vanilla until
 cup butter, softened for 1 hour. smooth. Spread over cake; top with candy
3 cups confectioners sugar 2. In a small bowl, dissolve gelatin in pumpkins. Cover and refrigerate until
 cup baking cocoa boiling water; stir in cold water. With a serving.
 cup milk meat fork or wooden skewer, poke holes

HALLOWEEN
HAUNTING CAKES & CUPCAKES

White Fright
Cake
Fresh or frozen raspberries folded
into a thick strawberry glaze
turn a boxed white cake mix
into a sinister delight.
CYNTHIA FORD POWDER SPRINGS, GA

PREP: 15 MIN. BAKE: 30 MIN. + COOLING

MAKES: 12-15 SERVINGS

1 package white cake mix (regular size)

4 ounces cream cheese, softened
1 cup confectioners sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
 cup water
2 cups fresh or frozen unsweetened
raspberries

1. Prepare and bake cake according to

package directions, using a 13x9-in.
baking pan. Cool on a wire rack.
2. In a small bowl, beat cream cheese
and confectioners sugar until smooth.
Fold in whipped cream. Spread over
cooled cake. Refrigerate until serving.
3. Just before serving, combine the
strawberry glaze and water in a bowl;
gently fold in raspberries. Serve with
cake.

HALLOWEEN
Magical
Desserts
MAGICAL DESSERTS

Crazy
Halloween
Blondies
I have a real sweet tooth, so
Halloween is my favorite holiday.
I came up with these bars for my
kids, but I think I like them even
more than they do!
NANCY HEISHMAN LAS VEGAS, NV

PREP: 20 MIN. BAKE: 20 MIN. + COOLING

MAKES: 2 DOZEN

1 cup butter, melted

2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
 teaspoon baking powder
 teaspoon salt
1 cup chopped pecans, divided
 cup milk chocolate M&Ms, divided
 cup chopped candy corn, divided
 cup coarsely chopped miniature
pretzels, divided
 cup miniature semisweet chocolate
chips, divided
 cup butterscotch chips, divided
1 jar (12 ounces) hot caramel ice cream
topping

1. Preheat oven to 375. Line a 13x9-in.

baking pan with parchment paper, letting
ends extend up sides; grease paper.
2. In a large bowl, beat the melted butter
and brown sugar until blended. Beat in
eggs and vanilla. In a large bowl, mix
flour, baking powder and salt; gradually
add to the brown sugar mixture, mixing
well. Stir in half of the pecans, M&Ms,
candy corn, pretzels, chocolate chips and
butterscotch chips.
3. Spread into the prepared pan. Bake
20-25 minutes or until a toothpick
inserted in center comes out clean. Cool
completely in pan on a wire rack.
4. Spread caramel topping over bars; M&Ms, candy corn, pretzels, chocolate parchment paper, remove from pan. Cut
sprinkle with the remaining pecans, chips and butterscotch chips. Lifting with into bars.

HALLOWEEN
 Mini Pretzel Pumpkins
Folks are sure to share some tricks in order to get some of these sweet pumpkin-shaped treats.
TASTE OF HOME TEST KITCHEN

PREP: 30 MIN. + STANDING MAKES: 2 DOZEN

 pound white candy coating, coarsely
chopped
24 miniature pretzels
Orange colored sugar or sprinkles
6 green gumdrops, cut into four
lengthwise slices
1. In a microwave, melt candy coating;
stir until smooth. Dip one pretzel in
candy coating; let excess drip off.
2. Place on wax paper-lined baking
sheets. If desired, fill pretzel holes with
candy coating. Decorate with orange
sugar or sprinkles. For stem, dip the back
of one gumdrop piece into candy coating;
place above the pumpkin. Repeat. Let
stand until set, about 30 minutes.

HALLOWEEN
MAGICAL DESSERTS

Spiced
Chocolate
Truffles
I make truffles for family events
and as gifts. Someone once
asked me to add pumpkin spice,
and now my recipe is legendary.
GERRY COFTA MILWAUKEE, WI

PREP: 45 MIN. + CHILLING COOK: 5 MIN.

MAKES: ABOUT 2 DOZEN

12 ounces milk chocolate baking bars,

divided
 cup heavy whipping cream
2 tablespoons canned pumpkin
 teaspoon ground cinnamon
 teaspoon ground ginger
 teaspoon ground nutmeg
Dash ground cloves
Baking cocoa
Candy eyeballs, optional

1. Finely chop 10 ounces chocolate;

place in a small bowl. In a small heavy
saucepan, combine the cream, pumpkin
and spices; heat just to a boil. Pour over
chocolate; let stand 5 minutes.
2. Stir with a whisk until smooth. Cool to
room temperature. Refrigerate, covered,
at least 4 hours.
3. Finely grate the remaining chocolate;
place in a small microwave-safe bowl.
With hands dusted lightly with baking
cocoa, shape chocolate mixture into
1-in. balls; roll in grated chocolate.
(Mixture will be soft and truffles may
flatten slightly upon standing.)
4. If desired, melt unused grated
chocolate in a microwave and use to
attach eyeballs. Store in an airtight
container in the refrigerator.
NOTE This recipe was tested with
Ghirardelli Milk Chocolate Baking Bars;
results may vary when using a different
product.

HALLOWEEN
 Shattered Crystal Ball
Kids love the sweet gelatin and whipped topping dessert here. Use different flavors of gelatin for fun color variety.
TASTE OF HOME TEST KITCHEN

PREP: 25 MIN. + CHILLING MAKES: 12-15 SERVINGS

2 packages (3 ounces each) lime
gelatin
6 cups boiling water, divided
2 packages (3 ounces each) orange
gelatin
2 envelopes unflavored gelatin
 cup cold water
1 cups white grape juice
1 carton (12 ounces) frozen whipped
topping, thawed
1. In a bowl, dissolve the lime gelatin in
3 cups boiling water. Pour into an 8-in.
square dish coated with cooking spray. In
another bowl, dissolve orange gelatin in
remaining boiling water. Pour into
another 8-in. square dish coated with
cooking spray. Refrigerate for 4 hours or
until very firm.
2. In a small saucepan, sprinkle the
unflavored gelatin over cold water; let
stand for 1 minute. Add grape juice. Heat
over low heat, stirring until gelatin is
completely dissolved. Pour into a large
bowl; refrigerate for 45 minutes or until
slightly thickened. Fold in whipped
topping.
3. Cut green gelatin into -in. cubes and
orange gelatin into 1-in. cubes. Set aside
8-10 cubes of each color for garnish. Place
2 cups whipped topping mixture in a
bowl; fold in remaining green cubes.
Spread into a 13x9-in. dish coated with
cooking spray. Fold remaining orange
cubes into remaining whipped topping
mixture; spread over bottom layer.
Sprinkle with reserved green and orange
gelatin cubes. Refrigerate for 2 hours or
until set. Cut into squares.

HALLOWEEN
 MAGICAL DESSERTS

Halloween
Chocolate
Cookie Pops
Our children look forward to making
these cute cookies each year.
Theyve become experts at making
silly faces with little candies.
KATHY STOCK LEVAY, MO

PREP: 25 MIN.
BAKE: 10 MIN./BATCH + COOLING
MAKES: 2 DOZEN

1 cup butter, softened

2 cups sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
 teaspoon baking powder
 teaspoon baking soda
 teaspoon salt
24 lollipop sticks
Prepared vanilla frosting
Food coloring
Black decorating gel
Optional decorations: candy corn,
regular M&Ms, M&Ms minis and
cinnamon hearts

1. Preheat oven to 350. In a large bowl,

beat butter and sugar until blended. Beat
in eggs and vanilla. In a small bowl, whisk
flour, cocoa, baking powder, baking soda
and salt; gradually beat into the sugar
mixture. Shape dough into 1-in. balls.
Place 3 in. apart on greased baking sheets.
2. Insert a lollipop stick into each cookie.
Flatten with a glass dipped in sugar. Bake
10-12 minutes or until cookies are set.
Remove from pans to wire racks to cool
completely. Tint frosting; frost cookies.
Decorate with gel and optional
decorations as desired.

HALLOWEEN
 Colorful Candied Apples
The glossy candy coating on these old-fashioned apples is hard, so its best to lick them like a
lollipop or cut them into wedges to serve. Be sure your apples are clean and dry before dipping.
AGNES WARD STRATFORD, ON

PREP: 10 MIN. COOK: 30 MIN. + STANDING MAKES: 4 SERVINGS

4 medium apples 1. Wash and thoroughly dry apples; a boil. Cook, without stirring, until a
4 wooden pop sticks or decorative remove stems. Insert pop sticks into candy thermometer reads 290 (soft-
lollipop sticks apples. Place on a waxed paper-lined crack stage).
2 cups sugar baking sheet; set aside. 3. Remove from heat. Working quickly,
1 cup water 2. In a large heavy saucepan, combine dip apples into hot sugar mixture to
 cup light corn syrup sugar, water and corn syrup. Cook and completely coat. Place on prepared
1 tablespoon white food coloring stir over medium heat until sugar is baking sheet; let stand until set.
1 teaspoon orange food coloring dissolved. Stir in food colorings. Bring to

HALLOWEEN
MAGICAL DESSERTS

Tombstone
Treats
My brother loves Rice Krispies
squares, and my mom loves
sugar cookies. To please both
of them, I came up with a cute
treat they agree on!
JILL WRIGHT DIXON, IL

PREP: 45 MIN. BAKE: 10 MIN. + COOLING

MAKES: 16 SERVINGS

3 tablespoons butter
4 cups miniature marshmallows
7 cups crisp rice cereal
1 tube (16 ounces) refrigerated sugar
cookie dough
 cup all-purpose flour
1 teaspoon water
4 drops green food coloring
1 cups flaked coconut
Black paste food coloring
Vanilla frosting
Brown decorating icing
1 cup (6 ounces) semisweet chocolate
chips, melted
Candy pumpkins

1. In a large saucepan over low heat,

melt the butter. Stir in marshmallows
until melted. Remove from the heat. Stir
in the cereal until well coated. With a
buttered spatula, press into a greased
13x9-in. pan. Cool.
2. Beat cookie dough and flour until
combined. On a lightly floured surface,
roll out dough to -in. thickness. Trace
tombstone pattern onto waxed paper; cut
out 16 tombstones from dough. Place 2 in.
apart on ungreased baking sheets.
3. Along bottom edge of each cookie,
insert two toothpicks halfway into dough.
Bake at 350 until edges are golden
brown, 8-10 minutes. Remove to wire
racks to cool. paste food coloring, tint frosting gray. Using toothpicks, insert cookies into
4. In a large resealable plastic bag, Frost sugar cookies; decorate with brown cereal bars. Decorate with coconut and
combine water and green food coloring. decorating icing. candies as desired.
Add coconut; seal bag and shake to coat. 5. Cut cereal bars into 3x2-in. rectangles;
Toast coconut; set aside. Using black spread with melted chocolate chips.

HALLOWEEN
 Halloween Party Cutout Cookies
Ive been making these sugar cookies for about 40 years for my childrenand now grandchildren
and all their friends, too. I make about 20 trays a year to give away to trick-or-treaters.
PAMELA SHANK PARKERSBURG, WV

PREP: 1 HOUR + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 2 DOZEN

 cup butter, softened
 cup sugar
1 large egg
1 teaspoon vanilla extract
1cups all-purpose flour
1 teaspoon baking powder
 teaspoon salt
FROSTING
3 cups confectioners sugar
 cup shortening
4 to 6 tablespoons water
Yellow, orange, green and black paste
food coloring, optional
1. In a large bowl, beat butter and sugar
until light and blended. Beat in egg and
vanilla. In another bowl, whisk flour,
baking powder and salt; gradually beat
into creamed mixture. Shape dough into
two portions. Shape each into a disk;
wrap in plastic wrap. Refrigerate 1 hour
or until firm enough to roll.
2. Preheat oven to 350. On a lightly
floured surface, roll each portion of
dough to -in. thickness. Cut with
floured 2 in. Halloween-shaped cookie
cutters. Place 2 in. apart on ungreased
baking sheets. Bake 8-10 minutes or until
edges are light brown. Remove from pans
to wire racks to cool completely.
3. In a large bowl, beat confectioners
sugar, shortening and enough water to
reach spreading consistency. Tint
frosting and decorate as desired. Let
stand until set.

HALLOWEEN
 MAGICAL DESSERTS

Mummy
Brownies
Watch these mummified fudgy
brownies pull a disappearing act at
your Halloween get-together.
TASTE OF HOME TEST KITCHEN

PREP: 15 MIN. BAKE: 35 MIN. + COOLING

MAKES: 32 BROWNIES

 cup butter, cubed

4 ounces unsweetened chocolate,
chopped
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
 cup all-purpose flour
 teaspoon salt
2 cups chopped pecans, optional
2 cans (16 ounces each) vanilla frosting
Candy eyes

1. Preheat oven to 350. Line two 8-in.

square baking pans with foil, letting the
ends extend up sides; grease foil. In a
microwave, melt butter and chocolate;
stir until smooth. Cool slightly. In a large
bowl, beat eggs and sugar. Stir in vanilla
and the chocolate mixture. In another
bowl, mix flour and salt; gradually add to
chocolate mixture, mixing well. If
desired, stir in pecans.
2. Spread into prepared pans. Bake
35-40 minutes or until a toothpick
inserted in center comes out clean. Cool
completely in pan on a wire rack.
3. Lifting with foil, remove brownies
from pans. Cut into bars. Using a #46
pastry tip, pipe frosting over brownies.
Decorate with candy eyes.

HALLOWEEN
 Holida y
Halloween
GENERAL INDEX
APPETIZERS & SNACKS BUTTERNUT SQUASH
Fluy Orange Spread Roasted Butternut Tossed Salad
Frankenguac Spiderweb Squash Soup
Lil Lips
Mummy-Wrapped Brie CAKES, CHEESECAKES & CUPCAKES
Slithering Hummus Bites Chocolate Candy Corn Cupcakes
Spider Sliders Eyes On You
Frankenstein Cupcakes
APPLES Giant Cupcake Pumpkin
Colorful Candied Apples Halloween Layer Cake
Lil Lips Halloween Poke Cake
Jack-o-Lantern Cake
AVOCADOS Spiderweb Cheesecake
Frankenguac White Fright Cake
BACON CANDY & CANDY COATING
Autumn Beans Crazy Halloween Blondies
Broccoli Boo Salad Mini Pretzel Pumpkins
Loaded Twice-Baked Potato Casserole
CARROTS
BEANS Brown Sugar-Glazed Baby Carrots
Autumn Beans
Beer Brat Chili CHEESE & CREAM CHEESE
Black Bean & Pumpkin Chili Autumn Torte Rustica
Meatless Stued Peppers Candy Corn Quesadillas
Slithering Hummus Bites Fluy Orange Spread
Flying Bat Pizzas
BEEF & GROUND BEEF Garlic Cheese Breadsticks
Machete Shredded Beef Sandwiches Gouda Mixed Potato Mash
Spider Sliders Halloween Layer Cake
Spooky Joes Ham & Cheese Potato Casserole
Spooky Shepherds Pie Loaded Twice-Baked Potato Casserole
Supernatural Spaghetti Mummy-Wrapped Brie
Spiderweb Cheesecake
BEVERAGES Supernatural Spaghetti
Lemon Lime Punch
Ogre Eyes Hot Cocoa CHICKEN
Vampire Killer Candy Corn Quesadillas
BREADS CHOCOLATE
Best Dinner Rolls Chocolate Candy Corn Cupcakes
Bread Machine Pumpkin Monkey Bread Crazy Halloween Blondies
Cornmeal Dinner Rolls Frankenstein Cupcakes
Garlic Cheese Breadsticks Giant Cupcake Pumpkin
Halloween Chocolate Cookie Pops
BROCCOLI Halloween Layer Cake
Broccoli Boo Salad Mummy Brownies
Ogre Eyes Hot Cocoa
BRUSSELS SPROUTS Spiced Chocolate Trues
Roasted Pumpkin and Brussels Sprouts Spiderweb Cheesecake
Tombstone Treats
COOKIES, BARS & BROWNIES
Crazy Halloween Blondies
Halloween Chocolate Cookie Pops
Halloween Party Cutout Cookies
Mummy Brownies
Tombstone Treats
CORNMEAL
Cornmeal Dinner Rolls
DESSERTS
(also see Cakes, Cheesecakes & Cupcakes;
Cookies, Bars & Brownies)
Colorful Candied Apples
Mini Pretzel Pumpkins
Shattered Crystal Ball
Spiced Chocolate Trues
GARLIC
Garlic Cheese Breadsticks
GELATIN
Halloween Poke Cake
Shattered Crystal Ball
HAM
Ham & Cheese Potato Casserole
HERBS
Autumn Bisque
LEMON & LIME
Lemon Lime Punch
MAIN DISHES
Autumn Torte Rustica
Candy Corn Quesadillas
Flying Bat Pizzas
Ham & Cheese Potato Casserole
Meatless Stued Peppers
Spooky Shepherds Pie
Supernatural Spaghetti
MARSHMALLOWS
Eyes On You
Ogre Eyes Hot Cocoa
NUTS & PEANUT BUTTER
Lil Lips
Sweet Potato Patties with Orange Relish
ORANGES RASPBERRIES SOUPS & CHILI
Fluy Orange Spread White Fright Cake Autumn Bisque
Sweet Potato Patties with Orange Relish Beer Brat Chili
RICE CEREAL Black Bean & Pumpkin Chili
PASTA Tombstone Treats Spiderweb Squash Soup
Supernatural Spaghetti Turkey Gnocchi Soup
Turkey Gnocchi Soup SALADS
Broccoli Boo Salad SWEET POTATOES
PEPPERS Roasted Butternut Tossed Salad Spider Sliders
Meatless Stued Peppers Sweet Potato Patties with Orange Relish
SANDWICHES
POTATOES Machete Shredded Beef Sandwiches TOMATOES
Gouda Mixed Potato Mash Spooky Joes Supernatural Spaghetti
Ham & Cheese Potato Casserole
Loaded Twice-Baked Potato Casserole SAUSAGE TORTILLAS
Spooky Shepherds Pie Beer Brat Chili Candy Corn Quesadillas
Flying Bat Pizzas
PRETZELS SIDE DISHES
Crazy Halloween Blondies Autumn Beans TURKEY & TURKEY SAUSAGE
Mini Pretzel Pumpkins Brown Sugar-Glazed Baby Carrots Supernatural Spaghetti
Gouda Mixed Potato Mash Turkey Gnocchi Soup
PUFF PASTRY Loaded Twice-Baked Potato Casserole
Autumn Torte Rustica Rainbow Vegetable Skillet VEGETABLES
Mummy-Wrapped Brie Roasted Pumpkin and Brussels Sprouts (also see specific kinds)
Sweet Potato Patties with Orange Relish Autumn Bisque
PUMPKIN Rainbow Vegetable Skillet
Black Bean & Pumpkin Chili SLOW COOKER RECIPES
Bread Machine Pumpkin Monkey Bread Beer Brat Chili
Giant Cupcake Pumpkin Brown Sugar-Glazed Baby Carrots
Roasted Pumpkin and Brussels Sprouts Machete Shredded Beef Sandwiches
Meatless Stued Peppers

ALPHABETICAL INDEX
A G R
Autumn Beans Garlic Cheese Breadsticks Rainbow Vegetable Skillet
Autumn Bisque Giant Cupcake Pumpkin Roasted Butternut Tossed Salad
Autumn Torte Rustica Gouda Mixed Potato Mash Roasted Pumpkin and Brussels Sprouts

B H S
Beer Brat Chili Halloween Chocolate Cookie Pops Shattered Crystal Ball
Best Dinner Rolls Halloween Layer Cake Slithering Hummus Bites
Black Bean & Pumpkin Chili Halloween Party Cutout Cookies Spiced Chocolate Trues
Bread Machine Pumpkin Monkey Bread Halloween Poke Cake Spider Sliders
Broccoli Boo Salad Ham & Cheese Potato Casserole Spiderweb Cheesecake
Brown Sugar-Glazed Baby Carrots Spiderweb Squash Soup
J Spooky Joes
C Jack-o-Lantern Cake Spooky Shepherds Pie
Candy Corn Quesadillas Supernatural Spaghetti
Chocolate Candy Corn Cupcakes L Sweet Potato Patties with Orange Relish
Colorful Candied Apples Lemon Lime Punch
Cornmeal Dinner Rolls Lil Lips T
Crazy Halloween Blondies Loaded Twice-Baked Potato Casserole Tombstone Treats
Turkey Gnocchi Soup
E M
Eyes On You Machete Shredded Beef Sandwiches V
Meatless Stued Peppers Vampire Killer
F Mini Pretzel Pumpkins
Fluy Orange Spread Mummy Brownies W
Flying Bat Pizzas Mummy-Wrapped Brie White Fright Cake
Frankenguac
Frankenstein Cupcakes O
Ogre Eyes Hot Cocoa
GET SOCIAL WITH US
Dinner in No Time
Looking for a quick dinner fix? Check out 30 Meals in 30 Minutes,
LIKE US the latest eBook series from Taste of Home. Itll help you get a
facebook.com/tasteofhome family-friendly meal on the table in 30 minutes. With 30 delicious
meals (and bonus side dishes) to choose from, you cant go wrong!
FOLLOW US Go to shoptasteofhome.com/toh30dinners to learn more.
@tasteofhome

PIN US I wanted a light sauce

pinterest.com/taste_of_home for pasta, so I cooked

TWEET US
twitter.com/tasteofhome 3IN03M e a l
0 MINUTES
s tomatoes with garlic,
wine and olive oil. Its a
blockbuster combo for
seafood, too.
GERALYN SIPOS
BLANDON, PA
To find a recipe
BONUS:
tasteofhome.com 11 fast
sides!
To submit a recipe
tasteofhome.com/submit

To find out about other

Taste of Home products
shoptasteofhome.com

A TASTE OF HOME BOOK
2016 RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102,
Milwaukee WI 53212. All rights reserved.
Taste of Home is a registered trademark of RDA Enthusiast
Brands, LLC.
EDITORIAL
EDITOR-IN-CHIEF: Catherine Cassidy
VICE PRESIDENT, CONTENT OPERATIONS: Kerri Balliet
CREATIVE DIRECTOR: Howard Greenberg
MANAGING EDITOR, PRINT & DIGITAL BOOKS: Mark Hagen
ASSOCIATE CREATIVE DIRECTOR: Edwin Robles Jr.
ASSOCIATE EDITOR: Molly Jasinski
LAYOUT DESIGNER: Courtney Lovetere
EDITORIAL PRODUCTION MANAGER: Dena Ahlers
EDITORIAL PRODUCTION COORDINATOR: Jill Banks
COPY CHIEF: Deb Warlaumont Mulvey
COPY EDITOR: Ellie Piper
EDITORIAL INTERN: Maddie Rashid
GRAPHIC DESIGN INTERN: Lee Xiong
BUSINESS ARCHITECT, PUBLISHING TECHNOLOGIES:
Amanda Harmatys
SOLUTIONS ARCHITECT, PUBLISHING TECHNOLOGIES:
John Mosey
BUSINESS ANALYST, PUBLISHING TECHNOLOGIES:
Kate Unger
JUNIOR BUSINESS ANALYST, PUBLISHING
TECHNOLOGIES: Shannon Stroud
EDITORIAL SERVICES ADMINISTRATOR: Marie Brannon
CONTENT DIRECTOR: Julie Blume Benedict
FOOD EDITORS: Gina Nistico; James Schend;
Peggy Woodward, RDN
RECIPE EDITORS: Sue Ryon (lead), Irene Yeh
TEST KITCHEN & FOOD STYLING MANAGER:
Sarah Thompson
TEST COOKS: Nicholas Iverson (lead), Matthew Hass
FOOD STYLISTS: Kathryn Conrad (lead), Lauren Knoelke,
Shannon Roum
PREP COOKS: Bethany Van Jacobson (lead), Melissa Hansen,
Aria C. Thornton
CULINARY TEAM ASSISTANT: Maria Petrella
PHOTOGRAPHY DIRECTOR: Stephanie Marchese
PHOTOGRAPHERS: Dan Roberts, Jim Wieland
PHOTOGRAPHER/SET STYLIST: Grace Natoli Sheldon
SET STYLISTS: Melissa Franco (lead), Stacey Genaw,
Dee Dee Jacq
SET STYLIST ASSISTANT: Stephanie Chojnacki
EDITORIAL BUSINESS MANAGER: Kristy Martin
RIGHTS & PERMISSIONS ASSOCIATE: Samantha Lea Stoeger
EDITORIAL BUSINESS ASSOCIATE: Andrea Heeg Polzin
BUSINESS
VICE PRESIDENT, GROUP PUBLISHER: Kirsten Marchioli
PUBLISHER: Donna Lindskog
BUSINESS DEVELOPMENT DIRECTOR, TASTE OF HOME
LIVE: Laurel Osman
PROMOTIONAL PARTNERSHIPS MANAGER, TASTE OF
HOME LIVE: Jamie Piette Andrzejewski
TRUSTED MEDIA BRANDS, INC.
PRESIDENT AND CHIEF EXECUTIVE OFFICER: Bonnie
Kintzer
CHIEF FINANCIAL OFFICER: Dean Durbin
CHIEF MARKETING OFFICER: C. Alec Casey
CHIEF REVENUE OFFICER: Richard Sutton
CHIEF DIGITAL OFFICER: Vince Errico
SENIOR VICE PRESIDENT, GLOBAL HR &
COMMUNICATIONS: Phyllis E. Gebhardt, SPHR; SHRM-SCP
GENERAL COUNSEL: Mark Sirota
VICE PRESIDENT, MAGAZINE MARKETING:
Christopher Gaydos
VICE PRESIDENT, OPERATIONS: Michael Garzone
VICE PRESIDENT, CONSUMER MARKETING PLANNING:
Jim Woods
VICE PRESIDENT, DIGITAL PRODUCT & TECHNOLOGY:
Nick Contardo
VICE PRESIDENT, DIGITAL CONTENT & AUDIENCE
DEVELOPMENT: Diane Dragan
VICE PRESIDENT, FINANCIAL PLANNING & ANALYSIS:
William Houston
PUBLISHING DIRECTOR, BOOKS: Debra Polansky
For other Taste of Home books and products, visit us at
tasteofhome.com.
INTERNATIONAL STANDARD BOOK NUMBER:
978-1-61765-635-4 ePub Version
978-1-61765-636-1 Adobe Version
COVER PHOTOGRAPHER: Grace Natoli Sheldon
SET STYLIST: Melissa Franco
FOOD STYLIST: Shannon Roum
PICTURED ON FRONT COVER: Frankenguac