Scarlet Fever

(makes about 4 servings)

1/2 cup soild pack pumpkin

1 package wonton wrappers

Whole parsley leaves

1/4 tsp salt

1/4 tsp black pepper

2 tbs olive oil

2 tbs butter (or margarine)

2 minced garlic cloves

3/4 cup shredded Parmesan

2 tbs chopped walnuts

Combine pumpkin, salt and pepper in medum bowl. Place small bowl of water on work surface. Unwrap wontons; cover with plastic wrap. Place four wontons in line on work surface. Brush two wontons with water then place parsley leaf on each wet surface. Top each leaf with another wonton, pressing out air and sealing the edges. Brush one layered wonton with water, then place 1 tsp pumpkin mixture in center of wonton. Top with remaining layered wonton, pressing out air and sealing edges. Cute out ravioli using ~3-inch cookie cutter (or by hand; whatever works). Cover with plastic wrap until ready to cook. Cooking: Bring large pot of water to a boil. Slide ravioli in (you may want to do it in batches). Cook 1 minute or until they float to the surface. Drain. Heat oil in large skillet over medium-low heat. Add butter and garlic; cook 1 minute or until garlic is fragrant. Reduce heat to low. Add ravioli; cook about 1 minute. Sprinkle with parmesan and walnuts and it's ready to serve.

(makes 6 servings)

6 Apple Glasses recipe follows)

3 cups apple juice

1 cup orange juice

3 tbs caramel ice cream topping, plus additional for garnish

1 tbs ground cinnamon

1tsp ground allspice

1/4 cup rum (OPTIONAL: Scarlet Fever does not condone underage drinking. If you're underage...don't drink.)

6 cinnamon sticks (OPTIONAL)

Prepare apple glasses: Preheat oven to 325F. Slice off the top of six apples. Scrape out the inside (I find a spoon or melon baller does the trick), allowing it enough room to keep shape. Place in 13x9in baking pan and bake 10 minutes. Cool completely.

Combine apple juice, orange juice, allspice and cinnamon in large saucepan, bring to a boil over medium heat (stir in rum if desired). Serve in apple glasses. Drizzle with additional caramel. Garnish with cinnamon sticks.

(makes 8-10 servings)

8 cups apple cider, divided

2 tbs lemon juice

Green and yellow food coloring

2 cups lemonade

3 cups seltzer water

Combine 2 1/2 cups apple cider and lemon juice in measuring cup. Poor evenly into 12 mini muffin pan cups (though I'm sure you could just as easily use and ice cube try or paper and plastic cups). Place one drop of each food coloring into each cup; mix until desired shade of green. Freeze until firm (about 6 hours; I just leave them in overnight). Pour remaining 5 1/2 cups apple cider and lemonade in punch bowl. Remove "apples" from freezer; let stand 5 minutes, then place in punch. Stir in seltzer and serve.

(makes 20-25 pops)

Desired candy/nut topping (sprinkles, chopped nuts, etc)

1 package (about 14 ounces) soft caramels

1 tbs water

5 apples (any kind), peeled

Small wooden sticks or lollipop sticks

Place 20-25 paper baking cups on baking sheet; set aside. Place topping(s) on separate small plates; set aside. Combine caramels and water in large saucepan; heat on low. Cook and stir until melted and smooth. Remove from heat. Using a melon baller, scoop four to five balls from each apple. Insert stick into apples balls. Dip into caramel, rotating to coat evenly; letting the excess drip off. Roll apples in desired topping . Place in baking cups on prepared baking sheet. Refrigerate 1 hour or until firm. Let stand at room temp 15 minutes before serving.

(makes 16-20 servings)

6 tbs butter

2 packages (10 ounces each) marshmallows

Yellow, red, and green food coloring

10 cups Rice Krispy (or similar) cereal; divided

1 1/4 cups semisweet chocolate chips

Spray two 8-inch round cake pans with nonstick cooking spray; set aside. Combine butter and marshmallows in large microwavable bowl; microwave on HIGH 2 minutes or until smooth. Stir and repeat in 30-sec intervals until well blended. Reserve 1 cup marshmallow mixture in small bowl; set aside.

Add yellow and red food coloring to marshmallow mixture, drop by drop; stir until well blended, adding additional food coloring until desired orange color is reached. Stir in 8 cups cereal; mix well. Divide evenl in prepared pans; let stand at room temperature 20 minutes or until almost set.

Meanwhile, add green food coloring to reserved 1 cup marshmallow mixture, drop by drop; stir until well blended, adding additional food coloring until desired green is achieved. Stir in remaining 2 cups cereal and mix well. Shape into log on a large plate. Let stand at room temp for about 20 minutes or until almost set.

Place 1 1/4 cups chocolate chips in small microwavable bowl; microwave on High 1 minute. Stir; microwave in 30-second intervals (stirring in between) until smooth. Place one cereal mixture layer on serving plate; spread 1 cup melted chocolate over top. Top with remaining cereal mixture layer. Spoon remaining 1/4 cup melted chocolate onto pumpkin to create eyes, nose and mouth. Add green cereal mixture to top of pumpkin; shape to form stem.

(makes 16 calzones)

1 package small chocolate candy bars (8 bars)

1 package (15 ounces) refrigerated pie crusts (2 crusts)

1/2 cup milk chocolate chips

Preheat oven to 375F. Line baking sheet with parchment paper. Chop candy into 1/4 inch pieces.

Unroll pie crusts on cutting board or clean work surface. Cut out 3-inch circles. Place about 1 tablespoon chopped candy on one side of the circle; fold dough over candy to form a semicircle. Crimp edges with form to seal. Place on baking sheet. Repeat. Bake about 12 minutes or until golden brown. Remove (wire rack if you've got it) and let cool slightly.

Place chocolate chips in small microwavable bowl; microwave on HIGH 1 minute. Stir; microwave in 30-second intervals (stirring in between) until smooth. Drizzle melted chocolate over calzones. Serve warm.

2 tbs olive oil

1 package sliced mushrooms

2 8-inch prebaked pizza crusts

2 tbs prepared pesto sauce

3/4 cup shredded Italian cheese blend

2 tbs chopped or sliced red bell pepper

Preheat oven to 425F. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 7 minutes or until mushrooms are browned. Remove from heat; set aside.

Using Halloween cookie cutters (or you can free-hand if you're up to it) cut out shapes from the pizza crust. Place on baking sheet. Spread pesto in thin layer over crust. Top with cheese. Arrange mushrooms and peppers to great spooky faces. Bake 8 minutes or until cheese is melted.

(makes 8 servings)

1 can (16 ounces) jumbo buttermilk biscuits

3 tbs butter, melted and divided

1/4 cup grates Parmesan cheese

1 tsp dried parsley flakes

1tsp dried basil

Preheat oven to 350F.Flatten each biscuit into shape just large enough to bit 3-inch bat cookie cutter. Cut out bat shape; discard scraps. Place biscuits on baking sheet. Score biscuits to outline bat wings. Brush with 1 tbs butter. Bake 7 minutes.

Meanwhile, combine remaining butter, cheese, parsley and basil in small bowl.

Split biscuits in half. Spread 1 tsp cheese mixture on bottom half; place top back on. Bake 3 minutes or until golden brown.