Halloween is the first of the American fall/winter holidays.

I love to hear the kids when they knock on the door and say, "TRICK OR TREAT";
even when it comes out, "TICK OR TWEET"!

Sometimes,the kids are so shy that they hide behind their Mom's dress or Dad's pants leg...and the parent says,
"TRICK OR TREAT"!

The funniest thing is as the famiy leaves your house, the little kid will look back and softly say, "Trick or Treat!"

OR just waves BYE BYE!, OR JUST STARES AT YOU!!

I also like the games we play around Halloween, like Bobbin' for apples...and all of the Hay Rides...lots of fun!

Here are some great recipes to help celebrate HALLOWEEN!!!

I found this old standby!!

• 1 can Libby's Pumpkin pie mix (I use this mix because it already has all the spices in it, anything to save time!)
• 2 pie shells, frozen
• 1 can evaporated milk - Look on the Libby's can!
• eggs

• 3 1/2 cups flour
• 2 tbsp baking soda
• 1 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2cups water
• 2 cups pumpkin
  Filling
• 8 oz. cream cheese, softened
• 1 egg
• 1 cup sugar
• 1 cup chopped pecans

• 1 1/2 ounces fine-quality semisweet chocolate, chopped
• 1/4 cups prune juice
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoons salt
• 1 large egg
• 1 large egg yolk
• 1/3 cup buttermilk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract

Frosting:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup peanut butter (smooth or chunky)
• 4-ounces cream cheese, at room temperature
• 4 cups confectioners' sugar
• 2 tablespoons milk
• 1 drop food coloring (green), optional
• Chocolate wafer cookies
• Licorice strips
• Toasted coconut
• Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups.
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes:
For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the whole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.

• 1 pkg. (18 oz.) spice or carrot cake mix
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 3 large eggs
• 1/3 cup water
• 3 tablespoons vegetable oil
• 1 teaspoon pumpkin pie spice
• 2 pkgs. (3 oz. each) cream cheeese, softened
• 2 tablespoons margarine or butter, softened
• 1 1/2 teaspoons vanilla extract
• 4 cups powdered sugar
• Black string licorice
• NESTLÉ RAISINETS Milk Chocolate-Covered Raisins
• Halloween candy corn (optional)

• 1 cup washed, dried unhulled or raw hulled pumkin seeds

• 1 tbsp Canola Oil
• 1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 red pepper, cut in 1-inch pieces
• 1 tsp minced garlic
• 1 can each (14 1/2 oz each) chicken brooth and diced tomatoes
• 1 tbsp smoked paprika
• 1/2 tsp salt
• 3 cups 1-inch cubes peeled sugar, pumpkin or butternut squash (1 lb)
• 8 oz fresh green beans, cut in half
• 1 tbsp cornstarch
• 1/4 cup reduuced-fat creamy peanut butter

*Woman's Day magazine, October 3,2006

Creamy Southwestern Pumpkin Soup
Recipe from: October 2006 issue of "Southern Living"

• 2 tablespoons butter or margarine
• 1 large onion, chopped (about 2 cups)
• 1 jalapeño pepper, seeded and chopped
• 2 garlic cloves, minced
• 5 cups chicken broth
• 1 large baking potato, peeled and chopped (about 2 cups)
• 1 1/4 teaspoons salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can pumpkin
• 1/4 cup chopped fresh cilantro 3 tablespoons fresh lime juice
• Garnishes: sour cream, fresh cilantro sprig

• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 1 cup sifted all-purpose flour
• 2 (21-oz) cans apple pie filling
• 1 cup shredded cheddar cheese
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon

Preheat the oven to 350°

• 1 bag SNICKERS® Brand FUN SIZE® Bars
• M&M's Brand Milk Chocolate Candies Pumpkin Patch Mix
• 1 bag TWIX®Brand FUN SIZE® Bars
• 1 18.25-oz. yellow cake mix
• 1 cup pumpkin puree
• 4 eggs
• 1/2 cup oil
• 1 teaspoon pumpkin pie spice
• 2 16-oz. each cans vanilla frosting
• Green and orange food coloring
• 1 tube black frosting or decorating gel
• 2 mini bundt pans (with 6 mini molds each)
• 2 resealable plastic bags
• Sheet pan
• Spatula

Tip: If you don't have mini bundt cake pans use Jumbo Cup cakes instead. Makes 12 pumpkin cupcakes

• 6 apples,
• 6 wooden sticks
• 1 l4 oz.package caramels
• 2 tablespoons hot water