Sample Some Spooky Snacks
BOO! These spirited Halloween treats only look tricky--the recipes are so easy you can enlist help from children for some holiday fun in the kitchen.
Click image at left to view a larger photo. 

QUICK GHOST COOKIES
Field editor Denise S. of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she says.
1 pound white confectionery coating, cut into chunks
1 package (1 pound) Nutter Butter peanut butter cookies
Mini semisweet chocolate chips
In top of double boiler over simmering water, melt confectionery coating, stirring occasionally. Dip cookies into coating, covering completely. Set on waxed paper to cool. Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Yield: about 3 dozen.

WIGGLY PUMPKINS
Pumpkin-shaped cookie cutters form these festive finger snacks from Wall, South Dakota field editor Frances P. "My grandkids love them!" she says.
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. Yield: 14-16 servings.

HALLOWEEN LAYER CAKE
"There's nothing 'scary' about this cake," assures Karen W. of Tavistock, Ontario. "I make it every Halloween for my husband and our three children."
1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup baking cocoa
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 tablespoon grated orange peel
10 drops yellow food coloring
6 drops red food coloring
FROSTING:
3 packages (3 ounces each) cream cheese, softened
5-3/4 cups confectioners' sugar
2 tablespoons milk
8 drops yellow food coloring
6 drops red food coloring
GLAZE:
3 squares (1 ounce each) semisweet chocolate
1/3 cup whipping cream
Candy corn for garnish
In a mixing 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. 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. cake pans. Bake at 350 degrees for 30 minutes or until cake tests done. In a mixing bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of cake. Microwave chocolate and cream on high 1-1/2 minutes or until melted, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings. 
To view a photo of this recipe, http://www.tasteofhome.com/RD.asp?ID=168