Courtesy of: Joanie Fuson
Marshmallow Pops

Ingredients

• 2 cups (12 ounces semi-sweet chocolate chips)*
• 4 tsps vegetable oil
• 36-40 large marshmallows (approx. 1 large bag)
• Wooden or paper lollipop sticks
• Assorted sprinkles, crushed graham crackers, nuts, coconut, etc.

Directions

1. Melt chocolate bark per package instructions in the microwave.
2. Stir until smooth.
3. Thread a marshmallow onto a stick.
4. Roll the marshmallow in the chocolate until fully coated.
5. Allow excess chocolate to drip off.
6. Roll in topping of your choice.
7. Either place on wax paper lined baking sheets or stick into a Styrofoam block to dry.

*For colored chocolate, use white chocolate chips tinted with an oil/gel based food coloring. Water based food coloring will likely seize the chocolate.

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Haunted Taco Tarts

Ingredients

• 1 Tablespoon vegetable oil
• ¼ cup chopped onion
• ½ pound ground turkey
• ½ packet taco seasoning mix
• 1/3 cup water
• Egg Yolk Paint
• 1 package of refrigerated pie crusts (15 oz)
• 1 egg white
• ½ cup shredded taco blended cheese

Directions

1. Heat oil in large skillet over medium heat.
2. Add onion and cook until tender.
3. Add turkey; cook until turkey is no longer pink; stirring and breaking up frequently.
4. Stir in taco seasoning.
5. Add water.
6. Simmer and stir until thick. Remove from heat.
7. Preheat oven to 375 degrees.
8. Lightly grease baking sheets (or line with parchment).
9. Prepare Egg Yolk Paint: set aside.
10. On a lightly floured surface, roll 1 pie crust to 14 inch diameter.
11. Using 3 inch cookie cutters cut out pairs of shapes. Repeat until all crust is utilized. Make sure to re-roll scraps!
12. Place ½ of shapes on the baking sheets. Brush edges with egg white.
13. Spoon about 1 tablespoon turkey mixture onto each shape. Sprinkle with cheese.
14. Top with remaining matching shapes, press edges to seal. Decorate with Egg Yolk Paint.
15. Bake 10 to 12 minutes or until golden brown.

Egg Yolk Paint

1. Separate egg yolks an put into individual bowls based on the amount of different colors you want to use.
2. Add 1 tsp of water to each bowl
3. Add a few drops of different food coloring to each. Beat lightly.

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Sweet and Spice Roasted Pumpkin Seeds
Ingredients

• 1 cup pumpkin seeds
• 1 tablespoon melted butter or vegetable oil
• 1 tablespoon granulated sugar, or more, to taste
• 1 1/2 teaspoons pumpkin pie spice

Directions

1. Rinse seeds well and get as much of the pumpkin pulp off of them as possible.
2. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they will stick!
3. Toss seeds with the butter, sugar, and spices. Heat oven to 300°.
4. Spread coated seeds in a shallow baking sheet (line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
5. Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds

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