Halloween Snack Mix

6 cups caramel corn

2 cups salted cashews or peanuts

1 1/2 cups candy corn

1/3 cup raisins

Directions

In a large bowl, mix all ingredients.

Makes 2 quarts.

Store in airtight container.

Granola Bars

2 cups Trail Mix (Go to the bulk bins - mix several varieties of fruit and nuts) Even add in some flax seeds to make it extra healthy)
2 cups - Oatmeal
1/3 cup - Milk Chocolate Chips (optional - but recommended)
3 Ripe Bananas
1 Egg
2 tbsp - Honey

-Pre-heat oven to 350°F.

In a Large bowl combine trail mix (even add in some flax seeds to make it extra healthy), chocolate chips and oatmeal. -In a smaller bowl mash the bananas, then add your egg and honey and mix it all together. Add the banana mixture to the trail mix and stir it all together making sure everything is evenly coated.

Press the mixture into a greased 12 X 9-inch cake pan. Bake for 15-20 minutes or until edges are brown. Allow to cool, cut and enjoy

Crispix Party Mix

1 lb. butter
2 c. brown sugar (1 box packed)
3/4 c. white corn syrup
2 tsp. vanilla
1 (12 oz.) can salted mixed nuts
1 box Crispix cereal
2 pkgs. microwave popcorn or 3-4 c. popped reg. popcorn

Boil the first 4 ingredients until clear, approximately 5-6 minutes. Put the next 3 ingredients in a large baking pan and cover with syrup mixture. Bake 1 hour at 225 degrees, stirring occasionally. Place on wax paper and cool before serving.

Ghosts on a Broomstick

2 rolls chewy fruit snack, any flavor

14 (2 or 3 inch) pretzel sticks

2/3 cup vanilla baking chips, melted

1 teaspoon miniature semi-sweet chocolate chips

Directions

Line a large cookie sheet with waxed paper.

Unroll fruit snacks and cut into 1-inch long strips. Using kitchen scissors,

cut edge of each fruit snack piece lengthwise to create a fringe effect.

Wrap a fruit piece around the end of each pretzel piece - this creates the broomstick. The unfringed end should face the longer piece of the pretzel.

Press the fruit snack firmly to seal. Place broomsticks onto the cookie sheet.

Drop 1/2 teaspoonful of melted vanilla chips onto each pretzel piece to form

ghostly shapes riding a broomstick.

Use the chocolate chip pieces to make the ghosts eyes and mouth.

Let sit at room temperature for 45 minutes to set. OR you can freeze them

for 5 minutes.

Peel candies off of wax paper to serve.

Ghosts and Cootie Bugs

8 oz. vanilla flavored candy coating, cut into pieces

8 oz. chocolate flavored candy coating, cut into pieces

1 package peanut butter shaped peanut butter sandwich cookies

32 miniature semisweet chocolate chips

16 regular size semi sweet chocolate chips

32 small pretzel twists

32 miniature candy coated chocolate baking bits

Directions

Line cookie sheets with wax paper.

In 2 separate saucepans, melt vanilla and chocolate candy coating over LOW heat. Stir constantly until smooth.

Dip cookies into candy coating with a fork. Let excess drip off. Place cookies on cookie sheet, coated side up. Coating will set quickly.

Ghost Cookies

Dip and coat a few cookies at a time into the vanilla candy coating.

Use miniature chocolate chips for eyes and regular size chocolate chips for the mouth (pointed tip down). Let cookies set for 10 minutes.

Cootie Bugs

Cut pretzels into several curved pieces to make legs. Cut 2 short pretzel pieces for each bug to use for antennae. Dip and coat a few cookies at a time into chocolate candy coating with a fork. Let excess drip off. Place cookies on cookie sheet, coated side up.

Dip end of each cut pretzel piece into chocolate candy coating. Attach end to cookie "body" to create bug. Three curved pieces on each side of body and 2 short pieces at front of head for antennae.

Stick two candy coated chocolate bits just behind antennae for eyes.

Let cookies set for 10 minutes.

Note: If candy coating is too thick for dipping after melting, add 1 teaspoon of melted shortening to thin out mixture. Use more teaspoonfuls as needed.

Boo Bugs and Dip

These cute little edible critters look right at home on any party platter.

Bugs

1 (11 oz.) can refrigerated breadsticks

24 cocktail size smoked link sausages

3/4 cup shoestring potatoes OR chow mein noodles

Ketchup, barbecue sauce or mustard

Dip

1 cup ranch dressing

1 tablespoon ketchup

Directions

Preheat oven to 375 degrees.

Bugs

Unroll breadstick dough and separate at the perforations into 12 breadsticks. Take a knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.

Wrap each piece of dough around center of each sausage. Pinch the sides closed. Leave open the ends to let sausage peek out.

Place each wrapped piece on the sheet seam side down. Space 1/2-inch apart.

Bake 11 - 14 minutes, or until golden brown. Immediately place on a serving plate. Cool 2 minutes.

Insert shoestring potatoes (or chow mein noodles) into the baked dough to make bug legs and antennae. Use ketchup and mustard to make bug face and decorate body.

Dip

Spread ranch dressing in a 9-inch glass pie plate or dinner plate.

Spoon ketchup into a small resealable plastic food storage bag.

Seal the bag and use scissors to cut a tiny hole in the bottom corner of bag.

Squeeze ketchup out of bag and draw a coil design over top or ranch dressing. Take a toothpick and drag it all the way through the coil, starting from the center. Create a web design.