Apple Ghosts

Ingredients 10  to 12 green or red apples (4-oz. size, about 2 1/4 in. at widest point) 10  to 12 wood craft or caramel apple sticks 3  cups  (18 oz.) white candy chips or chunks, suitable for melting (not all kinds will melt) 2  tablespoons  solid shortening 2  black licorice sticks (6 in.), cut crosswise into thin slices (optional)
Preparation 1. Rinse apples, wipe dry, and firmly insert a stick into stem end of each fruit until secure.

2. In a 1-quart glass measure or small deep microwave-safe bowl, combine candy and shortening. Place in a microwave oven and heat at half power (50%) until chips are soft, 2 1/2 to 3 minutes. Stir until smooth. If still lumpy, return to microwave and heat for 20-second intervals until candy is smooth.

3. Quickly dip apples, 1 at a time, into coating to cover, letting excess drip back into bowl. Set apples, sticks up, in a 10- by 15-inch pan lined with waxed paper or cooking parchment. If desired, make ghost faces by pressing licorice slices into soft coating. If coating on apple is too firm, use melted coating to glue licorice in place. If coating gets too thick, reheat it briefly in the microwave at 50% power and stir.

4. Let apples stand until coating is firm to touch, at least 30 minutes at room temperature or 10 minutes if chilled.

Ranger Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix 1/2 cup butter or margarine, softened 1 tablespoon water 1 egg 3/4 cup crisp rice cereal 1/2 cup flaked coconut

1. Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. 2. Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet. Cool completely.

Strawberry Cooler

1 envelope (2-quart size) strawberry-flavored soft drink mix 2/3 cup sugar 3 cups water 1 pint (2 cups) strawberry, stems removed 2 bottles (1 liter each) lemon-lime soda pop

1. Mix soft drink mix, sugar and water. Pour into divided ice-cube tray. Place 1 whole strawberry in each cube. Freeze at least 4 hours or overnight. 2. To serve, place frozen fruit cubes in glasses. Fill glasses with soda pop.

Goin' Fishin' Chex® Mix

3 tablespoons butter or margarine 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination) 2 cups tiny pretzel fish-shaped crackers 2 cups bite-size cheese crackers 1 package (1 oz) ranch dressing and seasoning mix 1/2 cup grated Parmesan cheese

1. In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated. 2. Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container. Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in cereal and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated. Bake 10 minutes, stirring after 5 minutes. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container. Recipe by Betty Crocker

Pirates Treasure Cupcakes

Cupcakes 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix 1 cup water 1/2 cup vegetable oil 3 eggs 24 miniature chocolate-covered peanut butter cup candies (from 12-oz bag), unwrapped Frosting and Decorations 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting 2 rolls (from 4.5-oz box) Betty Crocker® Fruit by the Foot® chewy fruit snack (any red color) 24 pieces Cheerios® cereal or small ring-shaped candies (about 4 teaspoons) 3 tablespoons miniature candy-coated semisweet chocolate baking bits 1 tablespoon semisweet chocolate chips 2 pieces black string licorice (each 34 inches long)

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, make cake mix as directed on box—except use 1 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake). 3. Bake 17 to 22 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 4. Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief. 5. Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Recipe by Betty Crocker

Yogurt on a Stick

2 containers (6 ounces each) Yoplait® Original strawberry yogurt 14 wooden sticks with rounded ends 7 large bananas, peeled and cut crosswise in half 2 cups Golden Grahams® cereal, finely crushed  

1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl. 2. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet. 3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

Knight's Castle Cake

1 box Betty Crocker® SuperMoist® yellow cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs Blue food color 1 container Betty Crocker® Whipped fluffy white frosting 1/2 cup packed brown sugar 4 gumdrops 4 Betty Crocker® Fruit by the Foot® chewy fruit-flavored snacks (from variety pack of different colors) 1/4 cup multicolored small goldfish-shaped crackers Rock candy, if desired 1/2 bar milk chocolate candy, with or without almonds, if desired

1. Heat oven to 325°F. Generously grease Nordic Ware® Castle Bundt® cake pan with shortening and lightly flour, or spray pan with baking spray with flour. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan. 3. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour. 4. Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Stir 8 to 10 drops blue food color into frosting. Spread frosting around base of cake to look like water. Sprinkle brown sugar around frosting on plate to look like sand. 5. Place gumdrops on top of each tower. Cut long flag-shaped pieces out of fruit snack with sharp knife or kitchen scissors. Roll fruit snack around 4 toothpicks to make flags; insert toothpicks into gumdrops. Arrange crackers and rock candy in frosting, and add chocolate bar, upside down. Recipe by Betty Crocker.

No roll Sugar Cookies

1 cup granulated sugar 1 cup powdered sugar 1 cup butter or margarine, softened 3/4 cup vegetable oil 2 tablespoons milk 1 tablespoon vanilla 2 eggs 4 1/4 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/4 cup granulated sugar

1. In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm. 2. Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar. 3. Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.

Mommie and Me Peanut Butter Cookies

¼ cup butter or shortening 1 cup brown sugar 2 eggs ¼ cup milk ½ teaspoon salt 2 cups flour 2 teaspoons baking powder 1 to 2 cups chopped peanuts
Melt fat, add brown sugar, eggs and milk. Add sifted salt, flour and baking powder, and chopped peanuts. Drop by teaspoons on greased pans, an inch or two apart. Place a half peanut on each and bake in a quick oven (400 degrees F.).

Castle Cake

1 box Betty Crocker® SuperMoist® white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 1 to 2 teaspoons red food color 1 can (6.4 oz) Betty Crocker® Easy Flow pink decorating icing 1 cup round colored candies 11 banana-shaped hard candies 11 candy wafers 1/2 cup pillow mints Small candy-coated gum pieces, if desired 4 Betty Crocker® crazy curl candles

1. Heat oven to 325°F. Generously grease Nordic Ware® Castle Bundt® cake pan with shortening and lightly flour, or spray pan with baking spray with flour. 2. In large bowl, beat cake mix, water, oil, egg whites and food color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan. 3. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour. 4. Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Pipe pink icing around base of cake; place round candies in 3 rows around base in icing. Add round candies to top of castle as desired, attaching with icing. 5. Pipe icing to outline window shapes on cake; top each window with 1 banana-shaped candy. Push 1 candy wafer, flat side up, into cake at bottom edge of each window to look like windowsill. Pipe icing to outline door, roof and entrance of castle. Place mints in icing at entrance of castle to look like walkway. Add gum to rooftop for shingles. Top each tower with candle. Recipe by Betty Crocker

Chicken Fingers

2 tablespoons butter or margarine 1/2 cup Gold Medal® all-purpose flour 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips

1. Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven. 2. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Toss with melted butter in pan. 3. Bake uncovered 15 minutes. Turn chicken strips; bake 10 to 15 minutes longer or until no longer pink in center.

Kids Berry Cocktail

Ingredients: 3 oz red cranberry juice 3 oz apple juice 1 oz honey maraschino cherry for garnish
Preparation: Fill a highball glass with ice cubes. Add the juices and honey to a mixing glass. Stir the ingredients with a barspoon. Pour the contents of the mixing glass into the highball glass. Garnish with a maraschino cherry

The Cauldron

1/2 cup chocolate-flavor syrup 2 cups milk 2 cans (12 ounces each) cola or lemon-lime soda pop, room temperature Whipped topping, if desired 1. Stir together chocolate syrup and milk in 4-cup microwavable measure until well blended. Microwave uncovered on High 3 to 4 minutes or until hot. 2. Divide heated mixture among 8 paper "hot" cups or mugs. Slowly pour about 3 ounces (1/3 cup) soda pop into each cup. Top with whipped topping.

Juicy Bug Smoothie

4 cups vanilla fat-free yogurt 4 medium bananas, cut into chunks 2 cups frozen strawberries 2 cups orange juice 1. Place half of each ingredient in blender. Cover and blend on high speed about 30 seconds or until smooth. Pour into 4 glasses. 2. Repeat with remaining ingredients. Pour into remaining 4 glasses. Serve immediately.

Suck-able-spoons

1 cup semisweet chocolate chips, white baking chips or mint-chocolate chips 18 to 24 gold- or silver-colored plastic spoons Candy decorations, crushed hard peppermint candies, miniature candy-coated chocolate chips or coarse sugar crystals (decorating sugar), if desired 1. Melt chocolate in heavy 1-quart saucepan over lowest possible heat, stirring constantly. 2. Dip spoons into melted chocolate, coating only the bowl of each spoon. Sprinkle with candy decorations. Place spoons on waxed paper until chocolate is set. 3. Wrap spoons in plastic wrap or cellophane.

Fun Dough

1 1/4 cups Original Bisquick® mix 1/4 cup salt 1 teaspoon cream of tartar 1 cup water 1 teaspoon food color

1. Stir Bisquick, salt and cream of tartar in 4-cup microwavable measuring cup until mixed; set aside. Mix water and food color in liquid measuring cup. 2. Stir a small amount of colored water at a time into dry mixture until all water is added. Microwave uncovered on High 1 minute. Scrape mixture from side of cup and stir. 3. Microwave uncovered 2 to 3 minutes longer, stirring every minute, until mixture almost forms a ball. Let dough stand uncovered about 3 minutes. 4. Remove dough from measuring cup, using spoon. Knead dough in your hands or on the counter about 1 minute or until smooth. (If dough is sticky, add 1 to 2 tablespoons Bisquick.) Cool about 15 minutes. Use dough to make shapes and designs. Store in tightly covered container in refrigerator

Pizza Hot Dogs

8 hot dogs 1/2 cup pizza sauce 8 hot dog buns, split 1 cup shredded mozzarella cheese (4 ounces) 4 medium green onions, sliced (1/4 cup), if desired

1. Heat coals or gas grill. Cut crosswise diagonal slashes 1/2 inch apart and 1/4 inch deep in each hot dog. Heat pizza sauce until hot; keep warm. 2. Grill hot dogs uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning frequently, until hot and slashes begin to open. 3. Serve hot dogs on buns. Top with pizza sauce, cheese and onions.

Pizza Chezzy Casserole

4 cups uncooked wagon wheel pasta (8 ounces) 1/2 pound bulk Italian sausage 1 jar (28 ounces) pasta sauce 1 can (4 ounces) mushroom pieces and stems, drained 1/4 cup sliced ripe olives 1 cup shredded mozzarella cheese (4 ounces) 1. Heat oven to 350ºF. 2. Cook and drain pasta as directed on package. 3. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. 4. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Tropical Fizzy

2 cups mango juice or tropical juice blend 1/4 to 1/2 cup lime juice 12 to 14 ice cubes 1 cup club soda 1 pint coconut ice cream, coconut sorbet or vanilla ice cream Large candy sprinkles, if desired 1. Chill glass jars or goblets in freezer several hours before serving, if desired. 2. Place mango juice, lime juice and ice cubes in blender. Cover and blend on high speed about 45 seconds or until smooth. Pour mixture into 4 jars. 3. Pour 1/4 cup club soda into each of the jars. Add 1 large scoop ice cream to each jar. Garnish with candy sprinkles.

Crunch Mix

1 cup animal crackers 1 cup teddy bear-shaped chocolate or honey graham snacks 1 cup miniature pretzel twists 1 cup yogurt-covered raisins 1 cup candy-coated chocolate candies 1. In large bowl, mix all ingredients. 2. Store in covered container up to 1 month.

Cinna-bun Cookies

Cookies 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 teaspoon ground cinnamon 1/2 cup butter or margarine, softened 1 egg, slightly beaten 1 tablespoon ground cinnamon Glaze 1 cup powdered sugar 2 tablespoons milk 1/4 teaspoon vanilla 1. Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms. 2. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon. 3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets. 4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. 5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

Peanut Butter and Jelly Pancakes

"J" Syrup 1 cup fruit jam, jelly or preserves 1 cup maple-flavored syrup Pancakes 2 cups Original Bisquick® mix 1/2 cup peanut butter 1 1/2 cups milk 2 eggs Additional peanut butter, if desired 1. In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm. 2. Heat griddle or skillet over medium-high heat (375ºF); grease with butter if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 1/2 cup peanut butter, the milk and eggs with wire whisk or fork until blended. 3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden. Serve stacks of pancakes with additional peanut butter and syrup.

Bumblebee Cookies

1/2 cup peanut butter 1/2 cup shortening 1/3 cup packed brown sugar 1/3 cup honey 1 egg 1 3/4 cups Gold Medal® all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 8 dozen small pretzel twists 8 dozen small pretzel sticks 1. Beat peanut butter, shortening, brown sugar, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder. Cover dough with plastic wrap and refrigerate about 2 hours or until firm. 2. Heat oven to 350ºF. Shape dough into 1-inch balls (dough will be slightly sticky). For each cookie, place 2 pretzel twists side by side with the bottoms touching on ungreased cookie sheet (the bottom is the rounded point, similar to the bottom of a heart shape). Place 1 ball of dough on center; flatten slightly. Break 2 pretzel sticks in half. Gently press 3 pretzel stick halves into dough for stripes on bee. Break fourth pretzel piece in half. Poke pieces into 1 end of dough for antennae. Repeat with remaining dough and pretzels. 3. Bake 11 to 13 minutes or until light golden brown. Remove from cookie sheet to wire rack; cool completely.

 I  scream, we all scream for Ice cream Sandwiches

1 pouch Betty Crocker® chocolate chip cookie mix Butter and egg called for on cookie mix pouch 4 cups ice cream, frozen yogurt, sherbet or sorbet Multi-colored candy sprinkles or miniature chocolate chips, if desired 1. Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. 2. Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. 3. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

A,B,C Pancakes

2 cups Original Bisquick® mix 1 cup milk 2 eggs 1. Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. 2. In medium bowl, beat Bisquick mix, milk and eggs with wire whisk or fork until well blended. 3. Pour 1/2 cup batter into plastic squeeze bottle with narrow opening to use for making letters. Drizzle batter from squeeze bottle onto hot griddle to form a letter. (Letters must be made backwards to make them appear "right" when pancakes are served.) When bottom side of letter has browned, pour about 1/4 cup batter over letter. 4. Cook pancakes until edges are dry. Turn; cook other sides until golden brown.

Popcicle Brownies

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) Water, oil and eggs called for on brownie mix package 24 wooden sticks with rounded ends 1 package (6 ounces) semisweet chocolate chips (1 cup) 2 teaspoons shortening Assorted Betty Crocker® Decor Selects decors or sprinkles 1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on package for 13x9-inch pan; cool completely, about 1 hour. 2. Place brownies in freezer 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 strips lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, peeling foil from bars. 3. In microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top third to half of each brownie into chocolate; sprinkle with decors. Lay flat to dry.

Micowave S'mores

1/2 cup peanut butter 18 graham cracker squares, 2 1/2 inches each 1 1/2 cups miniature marshmallows 1/2 cup chopped salted peanuts 1/2 cup semisweet chocolate chips 1. Spread peanut butter over 1 side of each graham cracker. Place 9 of the graham crackers, peanut butter sides up, in square microwavable dish, 8x8x2 inches. Sprinkle marshmallows evenly over crackers. Sprinkle peanuts and chocolate chips over marshmallows. Top with remaining graham crackers, peanut butter sides down. 2. Microwave uncovered on High 1 to 2 minutes or until marshmallows are very soft. Cool at least 15 minutes. Cut each square in half.

Dirt and Worms

1 cup water 1/2 cup unsweetened baking cocoa 1 2/3 cups Gold Medal® all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup shortening 2 eggs Frosting and Decorations 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting Chopped pecans, if desired Assorted candy decorations, if desired 24 gummy worms candy 1. Heat oven to 400°F. Place paper baking cups in 24 regular-size muffin cups. In medium microwavable bowl, heat water on High 1 minute. Stir in cocoa with spoon until smooth. Cool 5 minutes. 2. With electric mixer, beat in remaining cupcake ingredients on low speed 2 minutes, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Fill muffin cups half full. 3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes. 4. Spread frosting on cupcakes. Sprinkle with pecans and candy decorations. Add gummy worms, gently pushing one end into cupcake.

Salad that kids will love

4 canned peach halves, drained 4 ruffly lettuce leaves 16 celery sticks, 3 inches long 4 large marshmallows Raisins, if desired 2 maraschino cherries, cut up, if desired Shredded cheese, if desired 1. For each salad, place 1 peach half, cut side down, on 1 lettuce leaf on plate. Add celery sticks for arms and legs; marshmallow for head; raisins for eyes, nose, buttons, hands and feet; a piece of maraschino cherry for mouth; and shredded cheese for hair. 2. Refrigerate until serving