2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cooled and chocolate is set. Break into chunks. Store loosely covered.

• Combine corn and oil on a baking sheet, stir to coat.
• Broil 10-12 minutes, stirring occasionally until the corn is roasted. Watch this carefully, if it over cooks it will pop in the oven.
• Allow corn to cool completely.
• In a medium bowl, combine lime juice, 2 tablespoons salsa, avocado, and cumin; stir well.
• Stir in the cooled corn and chill for 4-6 hours.
• When ready to assembly the dip, spread 1/2 cup of sour cream on the bottom of a large round platter.
• On top of that, spread 1/2 cup of salsa.
• Next, spread on the roasted corn guacamole.
• Place corn tortillas around the edge.
• On top of the tortillas, layer the shredded lettuce, cheese and chopped tomato.
• Using a plastic bag, put in 1/2 cup sour cream and snip the corner. Pipe the sour cream in 3-4 circles on top of the corn guacamole. You can also use squeezable sour cream for this step.
• Drag a toothpick or knife tip through the sour cream from the center outward to make the "spider web".
• Place a black olive onto the web to resemble the "spider".
• Serve with tortilla chips.

Place the Mummy Dogs on a greased cookie sheet and bake at 350 for 10-15 minutes.

Add dots of mustard for the eyes!

In a large bowl, cream together the butter and brown sugar until smooth.

Beat in the eggs and vanilla.

Stir in the pumpkin puree until well blended.

Sift together the flour, baking soda and pumpkin pie spice; stir into the pumpkin mixture.

Fold in the white chocolate and pecans, if desired.

Drop by heaping spoonfuls onto cookie sheets. Cookies should be at least 2 inches apart. Bake for 12-14 minutes, until bottoms are lightly browned.

Cool for 5 minutes on baking sheets before removing to cool on wire racks.