Entertaining Treats

Figure B--Make two cakes in Bundt molds, then level the tops and join the cakes. Frost with orange icing.

Figure D--Another Bundt-based scary creation is this spiffy spider, which is just a miniature Bundt cake with some creative additions.

Ingredients:

1/2 cup butter
1-1/2 cup peanut butter
1 lb. powdered sugar
1 Tbs. vanilla extract
12 oz. white chocolate or coating
40 miniature chocolate chips
red food gel

Materials:

toothpick
wax paper

Preparation:

Cream the butter and peanut butter together, then add the powdered sugar and vanilla extract and blend thoroughly.

Place a mini chocolate chip in the center of each eyeball, and decorate with red food gel (figure G).

Halloween Haystacks

Ingredients:

1 box sugar-cookie cones
1 carton chocolate frosting
1 pkg. shredded wheat, crumbled
assorted candy pumpkins

Preparation:

Spread the chocolate frosting on the cones. Press the crumbled wheat into the frosting and place the cone upside down (peak standing in the air). Place a pumpkin at the base.

Ingredients:

4 chicken breasts
2 eggs, beaten
2 cups shredded Triscuits
1 Tbs. olive oil
10 pitted black olives cut in half
1/4 cup cream cheese

Preparation:

Trim and cut each chicken breast into five finger-shaped pieces, leaving them attached to the breast, which will become the palm. Dredge the chicken breasts in the egg, then in the shredded Triscuits.

Heat the oil in a large frying pan over medium-high heat and carefully place the hands in the pan. Cook the breasts for approximately four minutes on each side until they are completely cooked.

Remove from the pan and cool. Place a small dab of cream cheese on the black olive halves to create nails, and attach an olive to the end of each of the fingers. Serve on a bun or on top of pasta with red pasta sauce.

* Note: The chicken can also be baked in a 375-degree oven for about 15 minutes or until brown.