Spooktacular Halloween Recipes

• Measure out rice krispies cereal and pour into a bowl. Melt butter in a 4 quart non-stick saucepan or pot over medium-low heat. 
• Add marshmallows and stir and as they begin to melt start adding in the gel food coloring until desired color is achieved. Stir constantly until marshmallows have melted. Remove from heat then immediately pour in rice krispies cereal and gently stir and fold with a spatula until cereal is evenly coated. Let mixture cool slightly (until it's cool enough to handle with your hands).
• Remove from heat then immediately pour in rice krispies cereal and gently stir and fold with a spatula until cereal is evenly coated. Let mixture cool slightly (until it's cool enough to handle with your hands).
  
• Spray hands with non-stick cooking spray then shape rice krispie treat mixture into balls about the size of a baseball, then insert 1 piece of the pretzel rod into the top center and reshape the pumpkin as needed. Transfer to a plate or dish sprayed lightly with cooking spray.
• Beginning on one side of the airhead candy cut out a leaf shape with clean scissors then use the remaining portion of the piece of candy to roll and shape into a thin rope shape then twist into a vine shape.
• Place candy on the sides of each pretzel on the pumpkin (as pictured). Repeat with remaining candy. Store in an airtight container.

Zombie Meatballs

Whip up this this eye-catching delight!

Makes 16 meatballs

Adapted from All Recipes

Ingredients

• 1 (8 ounce) package spaghetti
  
• ½ cup grated Parmesan cheese
  
• ⅓ cup panko bread crumbs
  
• 1 large egg
  
• 2 cloves garlic, minced
  
• 1 teaspoon parsley flakes
  
• 1 teaspoon dried basil
  
• 1 teaspoon dried oregano
  
• 1 pound lean ground beef
  
• 1 tablespoon olive oil
  
• 8 black olives, halved
  
• 1 (1 ounce) stick string cheese, cut into 16 slices
  
• 1 (16 ounce) jar spaghetti sauce
  

Instructions

• Preheat over to 400 degrees F
  
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Whisk Parmesan cheese, bread crumbs, egg, garlic, parley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
• Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
• Bake browned meatballs in the oven for 8 minutes.
• While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular 'pupil.' Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes.'
• Remove meatballs from oven and let cool until safe to handle.
• Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.

Apple Cider Mimosas

Bottom's up for this twist on a fall staple!

Serves 4

Adapted from Delish

Ingredients

• 2 tbsp. granulated sugar
• 1 tbsp. ground cinnamon
• 1 c. apple cider
• 1 (750-ml.) bottle prosecco or Champagne

Instructions

1. On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.
2. Fill champagne flutes 1/4 full with apple cider, then top off with champagne or prosecco.