Halloween is in the air!!

I am liking the cooler weather, it is about right but I know it will get cooler than I like very soon.

Stores are getting spookier with all the Halloween stuff so I thought I might add a few treat for parties and give aways.

I have also added a few other recipes that I have collected and have had the pleasure of trying out. The weather is getting cooler so soups and casseroles are in order for us.

Spider Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
2 Tbsp. hot water
1 can (16 oz.) ready-to-spread white frosting
24 OREO Cookies
12 pieces black string licorice (32 inches each)
48 miniature candy-coated chocolate pieces

Make It

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool completely.

DISSOLVE drink mix in hot water. Stir into frosting in bowl until well blended. Use to frost cupcakes, reserving some of the frosting for attaching the decorations.

CUT each licorice piece into 16 (2-inch) lengths; set aside. Place 1 cookie on top of each cupcake; insert 4 licorice pieces into frosting on each side of cookie for the spider's legs. Use reserved frosting to attach chocolate pieces to tops of cookies for the spiders' eyes.

Skeleton and Brain Dip

1/2 leaf lettuce leaf
1 cup KRAFT Light Ranch Dressing
4 cups assorted cut-up fresh vegetables (red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets)
LINE half of small bowl with lettuce for the skeleton's hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton's head.

ARRANGE vegetables on tray to resemble skeleton's body.

Kraft Kitchens Tips

Substitute

Prepare using your favorite KRAFT Light Dressing.

Monster's Toes

1 cup butter, softened
2 cups flour
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
18 berry-shaped gummy candies

HEAT oven to 350°F.

BEAT butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.

ROLL dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.

BAKE 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.

Chicken-pasta-cheese

1 pd. Large Shell Pasta
1 1/2-2 pds. of chicken breast tenders cut into bite size
Garlic & Pepper Seasoning
1 pd. Velveeta Spicy Buffalo (comes in a block)

Cook pasta as directed

In a large skillet add olive oil enough to cover bottom, add chicken. Season with garlic & pepper, cook till done. Add the cheese, cut into cubes.

Put on low with a lid for about 10 minutes. Stirring till chicken is well coated with the cheese, add cooked shells. Add enough milk to thin the cheese.

Chicken Empanada

This shortcut version of the classic Hispanic favorite, , is made with convenient refrigerated pie crusts. Robust and satisfying, our Chicken Empanada is about a 30 min dish and that sounds easy to me..

1 (15-ounce) package refrigerated rolled pie crusts
1 tablespoon olive oil
1/2 cup chopped onion
1/2 medium-sized red bell pepper, chopped
1/2 medium-sized green bell pepper, chopped
2 cups coarsely chopped cooked chicken
1 cup frozen corn, thawed
2 tablespoons dry fajita seasoning
1 cup Mexican cheese blend
1 egg, beaten

Preheat oven to 425 degrees F. Place 1 pie crust flat on a 14-inch pizza pan; set aside.

In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.

Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge.

Brush top with egg.

Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately.

Notes:

Garnish with sour cream and salsa for a delicious Mexican meal experienc