Bewitchin' in the kitchen

Get a grip on gruesome grub for the younger set.
By GWIN GROGAN
KNIGHT RIDDER NEWSPAPERS
SPIDER CAKES
Although this version is made with regular-size cupcakes, it would be just as easy to do in miniature by baking the cake mix in a mini-muffin pan and topping with the tiny version of Oreos.
24 cupcakes made from your favorite flavor of cake mix
1 container prepared chocolate frosting
24 chocolate sandwich cookies
Black licorice laces
Miniature candy-coated chocolate pieces
Spread frosting on each of the cupcakes and top with one cookie. Cut licorice into about 2-inch lengths. Insert three licorice laces under one side of the cookie, then repeat with more laces on the other side to resemble spider legs. Dip chocolate candies in icing and "glue" on onto spiders for eyes.
Makes 24 cupcakes.
CREATURE CUPS
These funny characters could also be made with miniature peanut butter cups cut in the same way. Try this with chocolate chip or peanut butter cookie dough, too.
20 pieces candy corn
20 chewy chocolate-covered caramel candies
1 package prepared colored icing (4 small tubes) for writing
40 miniature candy-coated chocolate pieces
1 package refrigerated sugar cookie dough
Preheat oven to 350 degrees. Coat a muffin tin with baking spray.
Trim off the wide yellow end of each candy corn using a small, sharp knife. Cut a slit in a chocolate-covered caramel candy lengthwise and insert a trimmed candy corn. Using an icing color to match two candy-coated chocolate pieces, attach the "eyes" to the top of the creature. Place a contrasting dot of icing for the center of each eye.
Remove the sugar cookie dough from the package. Separate the pre-scored cubes of dough, placing one cube in each muffin cup. Bake for 10 to 12 minutes, or until dough is starting to turn very light brown. Remove from oven and immediately place one candy creature in the center of each cookie cup. Let cool completely before serving.
Makes 20 cookie cups.
Adapted from a recipe in "Cookie Dough Fun" (Publications International, Ltd., 1997).
CRISPY GHOST POPS
To turn the perennial party favorite of crispy rice treats into a spooky snack, you'll need some small (5-ounce or 3-ounce) paper cups and either lollipop sticks or wooden tongue depressors.
sifted to remove any lumps
6 to 8 tablespoons milk
Miniature candy-coated chocolate pieces
In a saucepan, heat butter until melted over low heat. Add marshmallows and continue to cook until completely melted and smooth.
Stir in cereal. Coat the inside of the paper cups, and your hands, with baking spray. Scoop some of the cereal mixture and pack into each of the cups. Insert a stick. Set aside.
While the pops are setting up, in a small shallow bowl mix powdered sugar and 6 tablespoons of milk with a fork or whisk, adding extra milk until icing reaches desired consistency.
Remove the paper cups from the pops and roll in powdered sugar icing until evenly coated. Place ghost pops on wax or parchment paper until icing is set. Dip chocolate candies into a bit of the leftover icing and "glue" onto ghosts for eyes.
Makes about 8 medium or 14 small pops.
CRITTER CHIPS WITH CREAMY SALSA DIP
If you can't find flavored tortillas -- sometimes sold as "wraps" -- substitute plain flour tortillas. Sour cream takes the spicy edge off salsa and makes it more appealing to some kids.
3 large (burrito-size) spinach-herb flavored tortillas
3 large (burrito-size) tomato-basil flavored tortillas
1 cup regular or low-fat sour cream
1 cup of your favorite bottled salsa
Preheat oven to 350 degrees.
With Halloween-themed cookie cutters, cut out shapes from tortillas and place a half-inch apart on a baking sheet. You should get about a dozen chips from each tortilla, depending on the size of your cookie cutters. Alternately, cut tortillas into wedges using a pizza cutter.
Place tortilla pieces on baking sheets and put in preheated oven for 5 minutes. Remove from oven and turn over each chip. Return to oven and bake another 3 to 5 minutes, or until chips are crisp. Remove from oven and let cool on wire racks. Serve or store in an airtight container.
Mix sour cream and salsa until combined. Cover and chill in refrigerator at least 30 minutes and up to 1 day to allow flavors to meld. Serve with critter chips.
Makes about 6 dozen chips and 2 cups dip.
S'LIME PUNCH
Use any frozen fruit juice concentrate -- a tropical combination such as pineapple, orange and banana would be tasty -- and your favorite flavor of sherbet to make this sweet treat. The sherbet melts and forms a frothy foam on top.
1 container (12 ounces) frozen pineapple juice, thawed
1 container ( 1/2 gallon) lime sherbet
2 liters lemon-lime soda or ginger ale
Gummy worms for garnish, if desired
Pour the thawed juice into a large punch bowl, then add the lime sherbet. Pour the soda over and mix gently. Pour into serving cups and garnish with gummy worms.
Makes 12 servings.