Not so tricky treats for a spooktacular Halloween

Calling all ghosts and goblins, parents and kids! Scurry into the kitchen to make ghoulishly easy delights for a spooktacular Halloween! Carve a cool-looking pumpkin to light the way. Arrange a graveyard of brownie tombstones as party fare. Decorate raisin-oatmeal cookie pops as monsters — or popcorn “cupcakes,” using dried fruit, frosting and candies. Have a poppin’ good time and see how mini trick-or-treat bags can turn ghostly when filled with a yummy popcorn/dried fruit/nut mix.

Ghoulish Ghost Mix

Snack Mix:

1 bag (3 ounces) microwave pop corn (10 cups popped)

3/4 cup raisins

3/4 cup candy-coated chocolate candies

3/4 cup mixed nuts

Snack Bag:

3 vellum or clear food-safe bags (about 5 x 2- 1/2 x 9- 1/2 inches)

6 googley eyes

3 (8-inch) pieces of black ribbon

1. Round off top corners of bag with scissors. One inch from top of bag, punch 2 holes 1 inch apart. Glue 2 eyes onto bag. Set aside to dry.

2. Pop popcorn according to package directions. Open bag carefully and pour into large bowl; discard unpopped kernels. Cool. Fill each vellum bag with 1/4 cup each raisins, candies and nuts. Top with about 3 cups popped popcorn.

3. Thread ribbon through holes in top of bag and tie into bow.

Makes 3 bags

Note: Recipe can be doubled.

Spooktacular Cupcakes

2 bags (3 ounces each) microwave pop corn (20 cups popped)

1/4 cup butter or margarine

1 package (10 ounces) marshmallows

1/2 teaspoon ground cinnamon

Paste food coloring (optional)

Prepared frosting, dried fruits and candies

1. Pop popcorn according to package directions. Open bags carefully and measure out 14 cups popped popcorn. Place in large bowl; discard unpopped kernels.

2. In medium saucepan, heat butter, marshmallows and cinnamon over medium-low heat until smooth; stir occasionally. Tint mixture with food coloring, if desired. Pour over popcorn; toss until evenly coated.

3. Spray 12 medium muffin cups with non-stick cooking spray, then spray hands. Fill muffin cups with 1/2 cup popcorn mixture; smooth tops of cupcakes. Cool completely. Decorate as desired with festive frosting, dried fruits and candies.

Makes 18 cupcakes

Goofy Green Monster Cookie Pops

Cookies:

1 cup (2 sticks) butter or margarine, softened

1- 1/2 cups firmly packed brown sugar

2 eggs

2 teaspoons vanilla

1 cup semi-sweet chocolate pieces, melted

2 cups all-purpose flour

2 teaspoons baking soda

2- 1/2 cups quick oats

1 cup raisins

2 dozen wooden craft sticks

Decorations:

1 tub prepared vanilla frosting

Green food coloring

Colored icing tubes or pens

Dried apples, dried apricots and currants

Halloween candies

1. Preheat oven to 350°F. Grease cookie sheets or line with parchment paper.

2. In large bowl, beat butter, brown sugar, eggs and vanilla until well blended. Stir in melted chocolate, flour and baking soda; mix well. Mix in oats and raisins.

3. Roll dough into 2- 1/2 -inch diameter balls. Place 4 inches apart on greased cookie sheets. Insert a flat wooden stick into side of each dough ball. Using bottom of glass dipped in sugar, flatten dough to 1/2 -inch thickness. Repeat with remaining dough.

4. Bake 10 to 12 minutes or until edges are golden brown. Cool 3 minutes on cookie sheet; remove to wire racks. Cool completely. Add green food coloring to vanilla frosting. Spread on cookies and decorate as desired with dried fruits and candies.

Makes about 2 dozen cookies

Tombstone Brownies

3 ounces (3 squares) unsweetened chocolate

1/2 cup (1 stick) butter or margarine

1- 1/2 cups granulated sugar

3 eggs

1- 1/2 teaspoons vanilla

1- 1/2 cups all-purpose flour

1 cup raisins

Colored icing tubes or pens

“Graveyard” garnishes: candy, cookie crumbs or green-tinted coconut

1. Preheat oven to 350°F. Grease 9 x 9-inch or 9 x 13-inch baking pan. In large saucepan, heat chocolate and butter over low heat until melted; stir occasionally. Remove from heat.

2. Stir in sugar; mix well. Add eggs and vanilla; blend well. Add flour and raisins; mix until evenly combined. Spread into prepared pan.

3. Bake 9 x 9-inch pan for 25 to 30 minutes, or 9 x 13-inch pan for 18 to 22 minutes, until top feels set when gently touched. Cool completely. Cut into 1- 1/4 x 2- 1/2 -inch pieces. Cut rounded corners on each brownie to resemble a tombstone.

4. Decorate with icing as desired. Arrange tombstones upright on tray to resemble graveyard. Apply small amount of icing on bottom of brownies to stick to tray if necessary. Sprinkle candy, cookie crumbs or green-tinted coconut around graveyard.

Makes about 18 to 24 brownies