CREATIONS SO EASY TO MAKE, IT'S ... SCARY!

Byline: Natalie Haughton Food Editor

Halloween is one of the most popular, celebrated, silly, crazy holidays - and now's the time for adults and children alike to get in the spirit. If you're whipping up a party, we have a cauldron full of simple ideas to tempt ghouls and goblins.

Start by brewing up several spooktacular concoctions for party guests or your own crew. Try hot apple cider or a combination of cranberry and pineapple juices over ice with Gummi worms slithering out of the glass or some haunting hot chocolate topped with a Marshmallow Peeps Ghost for a festive garnish.

Accompany with an imaginative Haunted Forest Platter that's completely edible and made with broccoli, beets, shredded carrots, assorted olives and pickles. To make egg ghost faces, hollow out eyes and mouths in hard-cooked eggs and fill with small pieces of ripe olives. For moss to drape over the broccoli trees, tint cooked spaghetti with green food coloring mixed with a little water. Design the forest as you like, using the directions detailed in the recipe as a guide (pictured on the cover).

A Cheesy Goblin Head will also get diners in the Halloween mood. The little goblin won't bite you when you're nibbling or spreading on crackers for a quick snack or appetizer. It goes together in a jiffy with cream cheese, shredded taco-flavored cheese and a little butter or margarine. After shaping into a round ball (or head) and placing on a serving dish, frost with more softened cream cheese.

Decorate as desired, using tortilla chips for ears and wooden picks attached to pickled peppers for the nose, pimiento-stuffed olives for eyes and pepper-stuffed olives for toes (see photo for specific details). Cut zigzag shapes from green pepper for eyebrows and use shredded beets for hair. Press in pieces of carrots for teeth. The funnier the better.

Let the kids help you out with the design of this one. Another option: Make your favorite Cheddar cheese ball mixture, mold into a few small or one large pumpkin shape and simulate a pumpkin face with black or green olive and tomato pieces. Make a stem with pieces of green onions and serve with assorted crackers.

The younger crowd can have a ball making bewitching funny faces on English muffin halves spread with pizza sauce and shredded cheese and topped with pepperoni or Canadian bacon slices. Use mushrooms centered with ripe olive slices and a rolled up piece of salami for bulging eyes or cut cheese slices and pepperoni slices into triangles and moon-shaped pieces for eyes, nose and eyes. Green peppers pieces along with pepperoni slices, ripe or green olives, cherry tomatoes and green onions are other good festive decorating items. Use your imagination. Heat in the toaster oven just until heated through and cheese melts.

You can also make appealing jack-o'-lantern faces on pizza dough in a 12-inch pizza pan or in smaller rounds. You can even use ready-made Boboli for convenience and ease.

There are all sorts of creative, fun desserts that don't take hours to complete, like Jack-O'-Lantern Cakes, Brownie Spider Webs, a Giant Pumpkin Cookie, Chocolate-Dipped Pretzel Bones and a Halloween Cookie Pizza. Or how about Chocolate Covered Marshmallow Beetles with chow mein noodles used to simulate the spider legs?

Have fun!.

CHEESY GOBLIN HEAD

(8-ounce) packages cream cheese

1 (8-ounce) package shredded taco-flavored cheese

1/4 cup margarine OR butter

2 tablespoons milk

Tortilla chips

Pickled pepper

Pimiento-stuffed olives

Red pepper stuffed olives

Green pepper

Shredded beets

Carrot sticks

Assorted crackers

Place 2 packages cream cheese, taco-flavored cheese and margarine in a mixing bowl. Let stand at room temperature 30 minutes. Add milk to cream cheese in bowl. Beat with an electric mixer on medium speed until combined, stopping mixer occasionally to scrape bowl with a rubber spatula. Cover bowl and chill 4 to 24 hours.

Form into a head shape and place on a serving plate. In a bowl, stir together remaining 2 packages cream cheese, softened, until smooth. Spread head with softened cream cheese. Press in tortilla chips for ears. Using wood picks, attach a pickled whole pepper for nose, pimiento- stuffed olives for eyes and pepper stuffed olives for toes. Cut zigzag peppers for eyebrows. Use shredded beets for hair and press in carrot sticks, cut up, for teeth. Serve with assorted crackers. Makes 20 servings.

From ``Better Homes And Gardens Halloween Fun.''

HAUNTED FOREST PLATTER

3 stalks broccoli

3 medium beets

Wood toothpicks

3 hard-cooked eggs

Ripe olives

Assorted vegetables such as cherry tomatoes, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers and shredded carrots

Pimiento-stuffed olives AND/OR tiny sweet pickles

Liquid green food coloring

1 ounce spaghetti, cooked and drained

To make a haunted forest, first create trees. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. Slice beets about 1/2- to 3/4- inch thick to make a base for broccoli trees. Break wood toothpicks in half. Insert 3 to 4 toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. Stand broccoli upright. Cover to keep moist.

To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. Cover to keep moist.

Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives and radishes.

Place broccoli trees on serving platter. Cover surface of platter with shredded carrots. Hide egg ghosts in forest along with creepy creatures. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles and/or any other desired vegetables. Add strips of red pepper to broccoli branches.

To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl. Add cooked spaghetti and let stand about 5 minutes. Drain and place over broccoli trees. Keep platter covered until serving time. If necessary, spritz platter with water to keep it moist.

From ``Better Homes And Gardens Halloween Fun.''

CHOCOLATE COVERED MARSHMALLOW BEETLES

1 cup (6-ounce) semisweet chocolate chips

1 cup (6-ounce) butterscotch flavored chips

2 cups chow mein noodles

1/2 cup peanuts

2 cups miniature marshmallows

Miniature chocolate candies

Microwave chips in a medium microwavable bowl on high power 2 to 3 minutes or until smooth when stirred, stirring every minute. Add noodles and peanuts; mix lightly. Add marshmallows, stirring until completely cooled.

Drop by teaspoonfuls onto waxed paper-lined tray. Add additional chow mein noodles to create six legs. Use miniature chocolate candies to create eyes. Store at room temperature. Makes about 24 beetles.

MARSHMALLOW GHOSTS

12 ounces white chocolate baking squares OR 12 ounces white chocolate

1 1/2 cups miniature marshmallows

Assorted candies OR decorator icing

Microwave white chocolate in a medium microwavable bowl on high power 2 to 3 minutes or until smooth when stirred, stirring every minute. Stir in marshmallows; mix lightly until completely coated.

Drop by spoonfuls onto wax paper-lined tray. Smooth and flatten to make ghost shape. Decorate with candies and/or decorator icing to make faces, if desired. Store at room temperature. Makes about 16 ghosts.

BROWNIE SPIDER WEB

1 (21 1/2-ounce) package fudge brownie mix 

1/2 cup water

1/2 cup vegetable oil

1 egg

1 can vanilla with fudge swirl frosting 

1 large black gumdrop 

Line a 12-inch pizza pan with foil; grease foil. Prepare brownie mix as directed on package using water, oil and egg. Spread in foil-lined pan. Bake in preheated 350-degree oven 30 to 34 minutes. DO NOT OVERBAKE. Cool completely.

Frost brownie with vanilla frosting. To make spider web, pipe fudge from packet in spiral pattern, starting at center and keeping lines about 3/4-inch apart. Using toothpick or knife, draw lines outward through frosting starting at center of brownie.

To make spider, cut gumdrop crosswise into thirds. Place smaller rounded end on brownie, rounded side up, to form body of spider. Cut 4 thin strips from each remaining gumdrop slice to form legs; place next to spider body. Makes 36 brownies.

GIANT PUMPKIN COOKIE

1 (18-ounce) package refrigerated sugar cookie bar dough

Decorator icing and candies (optional)

Melted chocolate (optional)

Grease a large baking sheet. Shape dough into 8-inch-pumpkin shape on prepared baking sheet.

Bake in preheated 325-degree oven 16 to 18 minutes or until golden brown. Cool on baking sheet 2 minutes; carefully loosen cookie with spatula. Cool completely on baking sheet on wire rack.

Decorate as desired with icing, candies and chocolate making a pumpkin face. Makes 1 large cookie.

HALLOWEEN PUMPKIN CAKE

1 (18.25-ounce) package yellow OR chocolate fudge cake mix with OR without pudding included

1 1/2 teaspoons ground cinnamon

1/4 to 1/2 teaspoon ground nutmeg

1 cup solid pack canned pumpkin

3 eggs

3/4 cup water

1/3 cup vegetable oil

1 cup semisweet chocolate chops OR raisins

Orange Butter Cream Frosting

In large mixer bowl, combine cake mix, cinnamon, nutmeg and pumpkin. Add eggs, water and oil. With electric mixer, beat at low speed 1 minute. Turn mixer to medium speed and beat 4 to 5 minutes longer. Stir in chocolate chips.

Spoon a little of batter into one greased 6-ounce glass custard cup, filling 3/4 full.

Grease or butter a 1 1/2-quart oven-proof glass Pyrex bowl. Add a wax paper round cut to fit bottom of bowl; butter. Place a 1-inch strip of wax paper in center of bowl to extend 1 to 2 inches over edges for ease in lifting out baked cake; butter.

Carefully turn remaining batter into large bowl. Bake large cake in preheated 300-degree oven 1 1/2 hours or until cake tests done and small cake about 30 minutes. Let cakes stand 20 to 30 minutes, then invert on wire rack or serving plate, carefully remove bowl and custard cup and cool completely.

Frost large cake with Orange Butter Cream Frosting, stroking from bottom of cake to top to give ridged pumpkin effect. Make eyes, nose and mouth using raisins. Makes 1 large pumpkin cake.

JACK-O'-LANTERN CAKE

CAKE:

2 (18.25-ounce) packages cake mix (any flavor) OR use 1 of EACH of 2 different flavors

Water

Oil

Eggs

FROSTING AND DECORATING:

2 cans prepared vanilla frosting

8 drops red food color

16 drops yellow food color

6 drops green food color

2 to 3 flat bottom ice cream cones

Candy-coated chocolate pieces

Candy corn

For Cake, grease and flour a 12-cup bundt pan. Prepare 1 cake mix according to package directions using water, oil and eggs. Bake in preheated 350-degree oven as directed. Cool completely. Repeat with remaining cake mix.

For Frosting, in a medium bowl, combine both both cans of frosting. Remove and reserve 1/4 cup frosting. Add red and yellow food color to remaining frosting; blend well to make orange frosting.

To make pumpkin shape, place 1 cake, rounded side down, on serving plate (trim cakes before assembling, if necessary to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost cakes with orange frosting.

Stir green food color into reserved frosting; frost outside of 1 cone with green frosting. Insert 1 or 2 plain cones in center of cake to prop frosted cone in desired position on top, forming stem of pumpkin. Decorate cake with candies to resemble jack-o'-lantern face. Makes 1 cake, 24 servings.

CHOCOLATE-DIPPED PRETZEL BONES

1 3/4 cups (a 10-ounce package) English toffee bits OR almond toffee bits

2 cups (a 12-ounce package) semisweet chocolate chips

1 (10-ounce) package pretzel rods

1 2/3 cups (a 10-ounce package) premier white chips OR equal amount white chocolate pieces

Line a cookie sheet with plastic wrap. Place toffee bits in shallow bowl; set aside.

Place chocolate chips in a medium microwave-safe bowl. Microwave on high power 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

Holding one end of a pretzel rod, spoon and spread melted chocolate over 2/3 of pretzel. Allow excess chocolate to drip into bowl. Place on prepared cookie sheet. Repeat with remaining pretzels. Refrigerate 10 minutes or until chocolate is firm.

Line another cookie sheet with plastic wrap. Place white chips in small microwave-safe bowl. Microwave on high 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

Holding uncoated end of a chocolate-coated pretzel, spoon and spread melted white chips over chocolate to cover 1/2 length of pretzel. Allow excess white chocolate to drip into bowl. Roll in toffee bits to coat. Arrange on prepared cookie sheet. Repeat with remaining pretzels. Store at room temperature in airtight container or covered, in refrigerator. Makes about 28 bones.

HALLOWEEN COOKIE PIZZA

3/4 cup packed light brown sugar

1/2 cup butter flavor shortening

1 egg

1 tablespoon water

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda 

1/4 teaspoon salt

1 cup peanut butter flavored chips

1 cup miniature marshmallows

1/2 cup semisweet chocolate chips

1/2 cup chopped pecans

Chocolate Drizzle

Orange Drizzle

Lightly grease a 12-inch round pizza pan.

Beat brown sugar and shortening in a large bowl on medium speed of mixer until creamy. Add egg, water and vanilla; beat well. Stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until well blended. Stir in peanut butter chips. Spread batter into prepared pan to within 1/2-inch of edge.

Bake in preheated 350-degree oven 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows, chocolate chips and pecans over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely.

Drizzle Chocolate Drizzle over top. Drizzle Orange Drizzle over chocolate. Let stand about 1 hour until drizzles set. Cut into wedges. Makes 16 servings.

CHOCOLATE DRIZZLE: Combine 1/4 cup semisweet chocolate chips and 1 1/2 teaspoons butter flavor shortening in a small microwave-safe bowl. Microwave on medium power 1 minute; stir. If necessary, microwave on medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

ORANGE DRIZZLE: Combine 1/2 cup powdered sugar, 1 tablespoon water, 3 drops yellow food color and 2 drops red food color in small bowl; stir until well blended.

ORANGE BUTTER CREAM FROSTING: Beat together until smooth and creamy 4 cups sifted powdered sugar, 1/8 teaspoon salt, 3/4 teaspoon vanilla OR orange extract, 5 tablespoons soft butter and 3 to 3 1/2 tablespoons milk. Add several drops orange food coloring to give desired color. If necessary, beat in few drops extra milk for easy spreading consistency.

OTHER IDEAS

--Make open-face sandwiches in Halloween shapes using assorted breads, cookie cutters and cream cheese spreads. Garnish with sliced or cut-up olives, roasted red pepper strips, salami, tomatoes, green pepper and the like.

--For bug brew, freeze raisins in ice cubes the night before the Halloween party, then serve in drinks to partygoers and watch the looks on their faces.

--Make thumbprint cookies but fill the center of the baked cookies with orange frosting and top with a chocolate candy kiss.

--Frost a packaged cake with prepared icing from the supermarket, then decorate with assorted Halloween candies and Halloween Oreo cookies.

--Make a witch for dessert by topping a scoop of ice cream with a chocolate-dipped sugar cone. Make a face on the ice cream with candy corn, jelly beans and black licorice.

--Serve chili or stew in a medium hollowed-out pumpkin or mini pumpkin shells.

CAPTION(S):

8 photos, box

Photo:

(1 -- cover -- color) DON'T GET SPOOKED

Party fare that's easy on ghosts and goblins

(2 -- color) A Brownie Spider Web and Jack-O'-Lantern Cake make delicious and fest party fare. Both start with mixes.

(3 -- color) Have fun making and decorating this Cheesy Goblin Head to spread on crackers.

From ``Better Homes and Gardens Halloween Fun''

(4 -- 7 -- color) Cut 2 English muffins in half and place on a cookie sheet. Spread pizza sauce over top of each muffin and sprinkle with shredded cheese. Place sliced pepperoni or Canadian style bacon on top of cheese. Use sliced olives, squeeze cheese or mushroom caps for eyes; yellow peppers or cut pepperoni for mouth; and strips of pepperoni or green onion for hair. Heat in toaster oven until cheese melts. Makes 4 muffin halves.

(8) A Giant Pumpkin Cookie is a breeze to turn out with store-bought cookie dough and icing.

Other art is of Monster Munchies -- let kids create their own designs on English muffin halves.

Box: OTHER IDEAS (see text)