4 cups semisweet chocolate baking chips

Melt chocolate chips in top of double boiler.
Let stand over the water until water is cool, about 10 minutes.
Place wax paper on cookie sheet. Pour chocolate into a pastry
bag that is fitted with a 1/8-inch or 1/4-inch tip.
Squeeze chocolate onto wax paper in the shape of spiders.
If chocolate is runny it needs to be cooled longer.
Chill the spiders for about 10 minutes. When hard peel off wax paper.
Store in refrigerator laid flat.

~*~*~Vampire Punch~*~*~

8 cups cranberry juice
6 cups sparkling apple juice
6 orange slices

Put all ingredients in a punch bowl. Add ice cubes before serving.

~*~*~Popcorn Balls~*~*~

2 ½ quarts popped popcorn
1 14-oz package light caramels
1/4 cup light corn syrup
2 tbsps water

Keep popcorn warm in a 200 degree oven. Melt caramels in top
of double boiler over simmering water. Add corn syrup and water
and mix until smooth. Slowly pour over popcorn in a large bowl.
Stir to mix well. With greased hands, shape into balls about
the size of softballs. Let cool completely before wrapping with
plastic wrap.

~*~*~Ants on a Log~*~*~

celery sticks
peanut butter
raisins

Wash the celery and cut it into pieces (about 5 inches long).
Spread peanut butter on the celery, from one end to the other.
Press raisins into peanut butter.

~*~*~Nightcrawlers~*~*~

12 large apples
1 8-ounce jar boysenberry jam
4 tablespoons butter
12 gummy worms

Preheat oven to 350 degrees.
Core apples from the stem end to 1/2 inch from the bottom.
Do not push through. Stuff each hole with 1 teaspoon
each jam and butter.

Place in a pan and bake uncovered for 35 to 45 minutes,
depending on the size of the apples.
When done, the apple should be tender but not mushy.
Remove the apples from the oven. Let cool 15 minutes.

Set each apple in a bowl and spoon syrup from the baking pan
around it. In top of each apple, insert
a gummy worm with at least half of its body protruding.

Makes 12

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