Halloween

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F. Using an electric mixer at medium speed, combine the eggs,
sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon,
salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until
thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch
baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
Icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread
on cooled pumpkin bars.
Tips: If you decorate the bars with pumpkin seeds it will look like kotch. Ou use some gummy
worms or little plastic spiders or flies. Use your imagination, it's up to you!!!

Popcorn Worms

18 cups popped popcorn
2 cups sugar
1 cup water
1/2 cup light-colored corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 tablespoon vanilla
gummy worms, candy corn, and other Halloween candies

Remove all unpopped kernels from popped popcorn. Put popcorn in a greased 17x12x2-inch baking
or roasting pan. Keep popcorn warm in a 300°F oven. For syrup mixture, butter the sides of a heavy
2-quart saucepan. In saucepan combine sugar, water, corn syrup, vinegar and salt. Cook and stir
over medium-high heat until mixture boils, stirring to dissolve sugar (about 6 minutes). Clip a candy
thermometer to side of pan. Reduce heat to medium. Continue boiling at a moderate, steady rate,
stirring occasionally, until thermometer registers 250°F, hard-ball stage (about 20 minutes). Remove
saucepan from heat. Remove thermometer. Stir in vanilla. Pour syrup mixture over the hot popcorn
and stir gently to coat, adding candies. Cool till the popcorn mixture can be handled easily. With
buttered hands, quickly shape the mixture into 2-inch diameter balls. Wrap each popcorn ball in
plastic wrap. Makes about 20 popcorn balls.