Dough:

4 C flour

1 tsp salt

1 1/2 cup warm water with 1 T instant yeast

2 T oil

Mix all dough ingredients well. Then knead 5-7 minutes by hand or double recipe and knead in bread machine. Roll out dough and put on lightly greased pizza pans. Let rise 10 or so minutes.

Sauce:

1 small can tomato paste

1 small can tomato sauce

3/4 tsp. Italia seasoning

1 T. sugar

1/8 tsp. garlic powder

salt and/or onion salt, to taste

Mix sauce ingredients together. Top dough with sauce and then with any or all of your favorite toppings. Bake on bottom rack in oven. Put pizza in cold oven and then turn onto 450 no less. Bake 12 to 15 minutes. This recipe makes a very large, plus some, pizza.

This pizza would be an easy meal for a Halloween party. Check out our website for other fun recipes and gift ideas, for example, our children’s dress-up clothes.

1 pound bulk pork sausage

1 medium apple, peeled and chopped

1 medium onion, chopped

1/2 cup chopped celery

3 cups cooked long grain rice

1/2 cup raisins

1/3 cup minced fresh parsley

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon greound cinnamon

1/8 teaspon pepper

In a large skillet, cook the sausage, apple, onion and celery over medium heat until the meat is no longer pink; drain. Stir in remaining ingredients.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350 for 25-30 minutes or until heated through.

*Diane Brunell, Washington, Massachusetts Taste of Home Recipe

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3/4 cup butter, softened

1 1/2 cups sugar

3 eggs

1 1/2 cups canned pumpkin

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1 1/2 teaspoon ground cinnamon

1 teaspooon each baking powder and baking soda

3/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon each ground ginger and ground cloves

1 cups buttermilk

Frosting/Filling:

2 packages (8 ounces each) cream cheese, softened

1/2 cup butter, softened

3 1/2 cups confectioners’ sugar

2 to 3 teaspoons maple flavoring

1/2 cup heavy whipping cream

2 cups crushed gingersnap cookies (about 40 cookies)

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk, beating well after each addition.

Line a greased 13 in. X 9 in. baking pan with waxed paper and gerase the paper; spread batter into pan. Bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pany to a wire rack to cool completely.

In a large bowl, beat the cream cheese and butter until smooth. Add confectioners’ sugar and enough maple flavoring to achieve a spreading consistency. For filling, in a small bowl, beat 1 cup frosting with whipping cream until soft peaks form.

Cut the cake into a coffin shape (discard scraps or save for another use). Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with filling. Top with second layer.

Set aside 2 tablespoons frosting for writing; frost cake with remaining frosting. Sprinkle with cookie crumbs. Cut a small hole in the corner of a plastic bag; fill with reserved frosting. Pip “RIP” onto cake. Store in the refrigerator.

*Recipe by Kathy Michel, Dubugue, Iowa-Taste of Home recipe collection.

For other fun Halloween ideas, check out our Halloween costumes.

1 package (8 oz) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup caramel ice cream topping

1 teaspoon vanilla extract

1 cup marshmallow creme

3 medium Granny Smith apples

2 tablespoons lemon juice

2 tablespoons water

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon jujice mixture. Drain. Using Hallow cutters, cut out the center of each slice. Serve apple slices and cutouts with dip.

*Recipe from Taste of Home test kitchen

Order your Halloween costume today from our several costumes available.

2/3 cup shortening

2 eggs

3/4 cup maple syrup

1/2 cup milk

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoons baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup canned pumpkin

1 can 8 oz crushed pineapple, drained

1 package 8 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioner’s sugar

In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.

Fill paper-lined muffin cups two-thirds full. Buy Halloween or Thanksgiving cupcake liners for decoration.
Bake 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minuts before removing from pans to a wire rack to cool completely.

For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes.

Check out our fun Halloween costumes. We have Sleeping Beauty, Belle, Snow White, Rapunzel, Tinkerbell and many others for girls. We also have various boy’s costumes such as Pirates, Soldier, Fireman, Warrior and etc. Adult costumes for women also available.

*Recipe by Mary Relyea, Canastota, New York