Halloween party treats


1/2 c. pumpkin

1/2 c. orange marmalade

1/2 c. plain yogurt

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ground cloves

1/2 c. whipping cream,  whipped

1/4 c. coarsely chopped  pecans

For dipping – banana chunks, apple slices, orange sections, strawberries.



1/2 c. brown sugar

1/4 tsp. salt

2 qts. apple cider

1 tsp. whole allspice

1 tsp. whole cloves

1 (3”) stick cinnamon

Combine sugar, salt and cider in 3-qt. saucepan. Tie spices in cloth bag; add to cider mixture. Bring to boil; simmer for 20 minutes. Remove spice bag. Serve hot.



1 1/2 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. unsalted butter, room temp

3/4 c. sugar

1 1/2 tsp. vanilla extract

2 large eggs

2/3 c. reduced-fat sour cream*

Black and orange jelly beans

In small bowl whisk together flour, baking powder and salt; set aside.  With mixer beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla. With mixer on low speed gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with flour. Divide batter evenly among 12 greased and floured or papered muffin cups. Bake in preheated 350° oven 20-25 minutes until toothpick comes out clean. Cool 10 minutes in pan, then turn out on rack to cool completely before spreading with vanilla frosting. Decorate tops with black and orange jelly beans. *If you don’t have sour cream, try 3/4 cup cream with 1/2 cup 2 percent milk.



1 lb. bittersweet chocolate chips

3 (2.1 oz.) Butterfinger candy bars, in 1” pieces

3 (1.4 oz.) Skor or Heath candy bars, 3/4” pieces

8 (0.55 oz) peanut butter cups, cut into 8 wedges

1/4 c. honey-roasted peanuts

3 oz. white chocolate, chopped

Reese’s Pieces and/or yellow and orange peanut M&Ms

Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12-inch by 10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups and nuts, making sure all pieces touch melted chocolate to adhere. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese’s pieces and M&Ms over, making sure candy touches melted chocolate. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces. Makes about two pounds or 30 (2-inch) pieces.



Vegetable cooking spray

3 Tbsp. cooking oil

1/3 c. popcorn kernels

3 Tbsp. butter

1 tsp. vanilla extract

6 c. (12 oz.) mini marshmallows

3 (3”) chocolate chip cookies,  crumbled

1/3 c. chopped salted almonds

6 fun-size caramel peanut chocolate bars (such as Snickers) cut into 1/4” pieces

1/2 c. orange and black  chocolate candies (M&Ms)

Spray inside of large mixing bowl with cooking spray, and lightly spray baking sheet; set aside. In three-quart or larger heavy-bottomed pan, heat oil and popcorn over medium-high heat. Cover pan and shake gently. Cook until all kernels have popped, about three minutes. Place popcorn in prepared bowl. In medium saucepan heat butter over low heat. Add vanilla extract and marshmallows. Stir constantly until marshmallows have melted and mixture is smooth, about five minutes. Pour melted marshmallow mixture over popcorn. Using a spatula sprayed with cooking spray, stir until the popcorn is coated. Spread mixture over prepared baking sheet. Sprinkle with chocolate bar pieces, cookies, almonds and chocolate candies. Using spatula gently press toppings into popcorn. Allow mixture to dry for one hour. Break into 2-inch pieces and store airtight in plastic container. Place in small plastic bages and seal with colored ribbon if desired.



1 (32 oz.) bottle apple cider

1 (32 oz.) bottle cranberry juice drink

1 (16 oz) jar whole crabapples, undrained

1 (6 oz.) can frozen orange juice concentrate, thawed

1 (6 oz.) can frozen lemonade concentrate, thawed

1 (1 liter) bottle ginger ale or lemon-lime soft drink, chilled

Stir together all but the ginger ale. Chill. Stir in ginger ale just before serving. Serve over ice. Makes four quarts.