Spook-tacularly easy Halloween treats


Witches’ Hats


32 Hershey’s® Kisses® brand milk chocolates, unwrapped

1 package (11 1/2 ounces) fudge-striped shortbread cookies

1 tube (4.25 ounces) orange or red decorating icing



1) Attach one chocolate candy to chocolate bottom of each cookie, using decorating icing.

2) Pipe decorating icing around base of milk chocolate candy.


Other options:

* Place a scoop of vanilla ice cream in a shallow bowl. Make a face with miniature chocolate chips and decorator candies; top with a Witches’ Hat. Quick, eat the witch before she melts.

* You can use any 1 1/2- to 2 1/2-inch chocolate or chocolate-covered cookies instead of the shortbread cookies.


Candy Corn Cocktail


1 1/2 cups vodka

1 cup candy corn

3/4 cup pineapple juice




1) To make candy corn-infused vodka, mix vodka and candy corn in jar; seal tightly. Let stand at least four hours. Note that the longer you leave the vodka and candy corn, the sweeter it will be, so infuse to your own taste.

2) Strain vodka to remove candy.

3) For each serving, in chilled cocktail shaker, place 1/2 cup infused vodka and 1/4 cup pineapple juice; add ice. Shake; pour into martini glass. If desired, garnish each glass with additional candy corn.


Spooky Candy Apple Cocktail


Ice cubes

1 cup apple-flavored brandy

1/2 cup pomegranate juice

2 to 3 drops blue food color

1/3 cup grenadine syrup

6 maraschino cherries, if desired



1) Fill 1-quart pitcher halfway with ice. Add brandy, pomegranate juice and food color; stir.

2) Pour grenadine evenly into 6 champagne flutes (This cocktail can also be served in a martini glass, but the layered effect will be less visible due to the angled sides of the glass). Carefully pour brandy mixture into each glass, straining out ice and pouring slowly down side of glass so mixture floats on top of grenadine layer. If you pour the brandy mixture into the glasses too fast, it will mix into the grenadine instead of floating on top. Pouring down the side of the glass helps slow it down.

3) Garnish with cherries. Serve immediately.


Pizza Pot Pie


1 pound lean ground beef or Italian sausage

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 can (8 ounces) pizza sauce

1 can (4 ounces) sliced fresh mushrooms

1 cup shredded mozzarella cheese (4 ounces)

1 cup Original Bisquick® mix

1/4 cup very hot water



1) Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles.

2) Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.

3) Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls.

4) Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. For a special Halloween treat, use a small cookie cutter to cut a jack-o’-lantern, cat, pumpkin or moon shape of the dough circle before putting it on the beef mixture.

5) Bake 15 to 20 minutes or until very light brown.


Other options:

* For a lighter version, use Italian turkey sausage (21 grams of fat and 425 calories per serving).

* For variety, add sliced ripe olives, sliced pepperoni (cut into fourths) or chopped tomatoes instead of the mushrooms to the pizza sauce mixture.