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2 10-oz. packages frozen strawberries, defrosted
1 6-oz. can lemonade concentrate, thawed
1 qt. ginger ale
2 cups raisins
6 gummy worms

Mix the strawberries and lemonade concentrate in a blender until smooth and thick.
Gradually add ginger ale.
Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect. Makes 10 servings.

This recipe and others can be found at:

http://familyfun.go.com/halloween/halloween-recipes/

Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
Let cool and store in an air-tight container.

1 package (3.9 ounces) instant chocolate pudding mix
2 cups cold milk
1 package (6) individual graham cracker tart shells
1/2 cup finely crushed chocolate sandwich cookies
48 pieces (3-1/2 inches each) red or black shoestring licorice
12 blue or green M&M’s

Prepare pudding with milk according to package directions. Spoon into crusts; sprinkle with cookie crumbs. Push eight licorice pieces into the pudding of each tartlet to form legs (curved pieces work best). Press M&M’s in place for eyes. Refrigerate until serving. Yield: 6 servings.

This recipe can be found at:

http://www.tasteofhome.com

1 large onion, chopped
1 medium sweet red pepper, chopped
2 tablespoons butter
2 cups fresh or frozen corn, thawed
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 cans (14-1/2 ounces each) vegetable broth
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons lime juice

In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer.
Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice. Yield: 7 servings.

This recipe can be found at:

http://www.tasteofhome.com

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