Mystifying Main Dishes

Spook your dinner guests with these ghoulish dishes.

Spiderweb Black Bean Burgers

Prep Time: 35 Minutes • Start to Finish: 35 Minutes • 6 servings (1 burger)

5 teaspoons olive oil

¼ cup finely chopped onion

¼ cup finely chopped red bell pepper

1 clove garlic, finely chopped

2 cans (15 oz each) black beans, drained, rinsed

3 tablespoons unseasoned dry bread crumbs

¼ cup chopped fresh cilantro

1 teaspoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)

½ teaspoon ground cumin

1 egg

½ cup sour cream

1½ teaspoons adobo sauce (from can of chipotle chiles)

6 hamburger buns, split 6 leaves lettuce

6 slices tomato

1. In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring frequently, until tender.

2. In large bowl, slightly mash black beans. Add onion mixture, bread crumbs, cilantro, chipotle chiles, cumin and egg; mix until blended. Shape mixture into 6 patties, about ½ inch thick.

3. In same skillet, heat 2 teaspoons oil over medium heat. Cook 3 patties in oil 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm. Repeat with 2 teaspoons oil and remaining 3 patties.

4. In small bowl, mix sour cream and adobo sauce until blended. Spoon mixture into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag.

5. On bun bottoms, place lettuce, tomato and patties. Squeeze bag to pipe sour cream mixture in spiral pattern on patty, starting from center. Pipe rays outward from center to make web design. Serve with bun tops.

1 Serving: Calories 277; Total Fat 11g (Saturated Fat 4g); Sodium 450mg; Total Carbohydrate 38g (Dietary Fiber 9g); Protein 12g Exchanges: 2½ Starch, 1 Very Lean Meat, 1½ Fat Carbohydrate Choices: 2½

Chicken Enchilada Mummies

Prep Time: 30 Minutes • Start to Finish: 1 Hour 20 Minutes • 12 enchiladas

2 teaspoons vegetable oil

6 boneless, skinless chicken breasts (about 2½ lb), cut into 1-inch pieces

1 medium onion, chopped (½ cup)

1 teaspoon ground cumin

1 teaspoon garlic salt

½ teaspoon dried oregano leaves

1½ cups sour cream

¾ cup chopped roasted red bell peppers (from a jar)

1 can (4.5 oz) chopped green chiles

3 cups finely shredded Mexican cheese blend (12 oz)

12 flour tortillas (8 inch)

2 cans (10 oz each) enchilada sauce

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (2-quart) baking dishes with cooking spray.

2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.

3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1½ cups of the cheese blend.

4. Spread heaping ¾ cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.

5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1½ cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.

6. Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream into resealable plastic food-storage snack bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.

1 Enchilada: Calories 390; Total Fat 21g (Saturated Fat 10g); Sodium 880mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 30g Exchanges: 1 Starch, 4 Very Lean Meat, 3½ Fat Carbohydrate Choices: 1

Taco Monster Mouths

Prep Time: 30 Minutes • Start to Finish: 30 Minutes • 6 servings (1 taco each)

2 plum (Roma) tomatoes, cut length-wise into 3 pieces

12 large pimiento-stuffed green olives

3 slices (½ oz each) American cheese

6 taco shells that stand on their own (from 4.7 oz box)

½ lb lean (at least 80%) ground beef

2 tablespoons 40% less-sodium taco seasoning mix

¹⁄₃ cup water

Shredded lettuce, if desired

1. Cut each tomato lengthwise into 3 pieces. Remaining inside of tomato may be chopped for additional taco filling, if desired.

2. Cut slit into 1 side of each olive to make a flat side. Cut each of the slices of cheese in half vertically in a zigzag line to look like teeth.

3. Heat oven to 350°F. Arrange taco shells on ungreased cookie sheet. Bake 5 to 7 minutes or until hot. Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook about 5 minutes, stirring frequently until water has evaporated.

4. To assemble, fill tacos with desired fillings so that beef is on the top. Placing each taco on its side on serving plate, insert 1 tomato slice into meat filling to look like tongue. Place 1 cheese slice with zigzag edge toward meat along top side of taco between the shell and the filling. Place 2 olives, flat sides down, to look like eyes on top of shell.

1 Serving: Calories 180 ; Total Fat 11g (Saturated Fat 3.5g); Sodium 490mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 9g Exchanges: 1 Starch, 1 High-Fat Meat Carbohydrate Choices: 1

Terrifying Tip

Ground turkey can be used in place of the ground beef.

Sneaky Snake Pinwheels

Prep Time: 20 Minutes • Start to Finish: 1 Hour 20 Minutes • About 16 servings

2 squares (7¼ x 8¾ inch) flatbread (from 8-oz package)

1 package (3 oz) fat-free cream cheese, softened

Half a medium red bell pepper, chopped (about ¼ cup)

4 leaves romaine lettuce

12 thin slices hard salami (about 2½ oz)

Half a large pickle, cut lengthwise into 4 spears (from 32-oz jar kosher dill pickle halves)

2 small red bell pepper pieces, cut into snakelike tongues

1. Spread each flatbread with half of the cream cheese to within 1 inch from edge of bread. Sprinkle each with 2 tablespoons chopped bell pepper.

2. Top each with 2 leaves romaine lettuce and 6 thin salami slices, leaving 1-inch border on both long sides of each. Place 2 pickle slices end to end lengthwise on each flatbread. Tightly roll up flatbread.

3. Wrap flatbread rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. With serrated knife, cut into 1-inch slices; secure each slice with toothpick. Arrange on large platter in twisty snakelike shape. Arrange front piece at angle slightly away from the body to look like head, place 1 red pepper piece on underside of pinwheel to look like tongue. Arrange rear piece at angle for end of snake.

1 Serving: Calories 40; Total Fat 1.5g (Saturated Fat 0g); Sodium 190mg; Total Carbohydrate 4g (Dietary Fiber 1g); Protein 3g Exchanges: ½ Starch Carbohydrate Choices: 0

Terrifying Tip

Look for flatbread in the deli department of your local grocery store. If you can’t find it, use 8-inch round tortillas.

Serpent Subs

Prep Time: 20 Minutes • Start to Finish: 1 Hour 10 Minutes • 24 servings (1 slice)

4 cans Pillsbury® refrigerated crusty French loaf

½ cup olive oil and vinegar dressing

1 lb thinly sliced cooked ham

48 thin slices hard salami (about 18 oz)

1 lb provolone cheese, thinly sliced

1 cup sliced pepperoncini peppers (bottled Italian peppers), drained

1 cup mixed sliced pitted green and ripe olives

1 cup chopped drained roasted red bell peppers (from 7-oz jar)

12 leaves leaf lettuce

4 pitted large green or ripe olives

1 large piece roasted red bell pepper (from 7-oz jar)

1. Heat oven to 350°F. Grease 2 large cookie sheets. Place 2 loaves of dough, seam side down, on each cookie sheet; form dough into continuous S shape. With kitchen scissors, cut diagonal slits across tops of loaves as directed on can. Bake 26 to 30 minutes or until golden brown. Cool 20 minutes.

2. Cut each loaf in half horizontally. Drizzle cut sides with dressing. On bottoms of loaves, evenly layer ham, salami, cheese, pepperoncini peppers, sliced olives, chopped roasted peppers and lettuce. Cover with tops of loaves. Arrange sandwiches in S shape on large platter or cutting board.

3. Add large olives for eyes; secure with toothpicks. Cut roasted pepper piece in half to look like tongue and insert 1 piece into end of each sandwich. To serve, cut crosswise into 2-inch slices.

1 Serving: Calories 310; Total Fat 14g (Saturated Fat 6g); Sodium 1210mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 18g Exchanges: 2 Starch, 2 Medium-Fat Meat, ½ Fat Carbohydrate Choices: 2

Terrifying Tip

Try alternative fillings such as pesto and your favorite sliced deli meats and cheeses.

Grilled Ham and Cheese Boo Bites

Prep Time: 20 Minutes • Start to Finish: 20 Minutes • 4 sandwiches

8 slices whole wheat bread

¼ cup chives-and-onion cream cheese spread (from 8-oz container)

8 slices deli ham

4 slices sharp Cheddar cheese

2 tablespoons butter or margarine

1. Using paring knife, cut out eyes, nose and mouth to look like pumpkin face in each of 4 slices of the bread; set aside. On remaining 4 slices bread, spread 1 tablespoon of the cream cheese, and top with 2 slices ham and 1 slice cheese. Top each with cut bread slice.

2. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Place 2 sandwiches face down in skillet; cook 1 to 2 minutes or until face is light brown and cheese is beginning to melt. Turn sandwich, reduce heat to medium-low; cook 3 to 4 minutes longer or until light brown and cheese is melted. Repeat with remaining 1 tablespoon butter and 2 sandwiches. Serve immediately.

1 Sandwich: Calories 380; Total Fat 21g (Saturated Fat 12g); Sodium 1050mg; Total Carbohydrate 25g (Dietary Fiber 4g); Protein 22g Exchanges: 1½ Starch, 2½ High-Fat Meat Carbohydrate Choices: 1½

Terrifying Tips

If you have alphabet cookie cutters, cut “BOO” out of 4 slices of bread and cut each sandwich into thirds.

Use an electric or stovetop griddle, and cook sandwiches all at one time.

RIP Banana PB ’n J Sandwiches

Prep Time: 30 Minutes • Start to Finish: 30 Minutes • 8 servings (1 sandwich)

16 slices bread

8 tablespoons creamy peanut butter

¼ cup grape jelly

1 small banana, cut into 24 slices

1. Place 1 bread slice on top of another. Cut 4x2 ½-inch “casket” shape from longest part of bread slices. Cut ½ inch off both top corners of bread slices. Repeat with remaining bread slices.

2. Separate bread slices. On each bottom slice, spread 1 tablespoon peanut butter. Top with 1 teaspoon jelly and 3 banana slices. Replace top slices of bread.

3. Place remaining 1 tablespoon jelly in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe RIP (Rest In Peace) on each “casket” sandwich. Serve, or cover and refrigerate.

1 Serving: Calories 280; Total Fat 11g (Saturated Fat 2g); Sodium 430mg; Total Carbohydrate 37g (Dietary Fiber 2g); Protein 9g Exchanges: 2 Starch, ½ Other Carbohydrate, ½ High-Fat Meat, 1 Fat Carbohydrate Choices: 2½

Terrifying Tip

Feel free to use a spreadable fruit or other jam or preserves in place of the jelly. Flavored peanut butter is also a tasty filling for these “coffin-wiches.”

Spooky Spiderweb Pizza

Prep Time: 15 Minutes • Start to Finish: 35 Minutes • 12 servings

1 can Pillsbury® refrigerated classic pizza crust

28 slices pepperoni (half of 3.5-oz package)

¼ cup sliced ripe olives

1 cup shredded mozzarella cheese (4 oz)

1 can (8 oz) pizza sauce

¼ cup refrigerated garlic Alfredo pasta sauce (from 10-oz container)

1. Heat oven to 400°F. Spray 14-inch round pizza pan with cooking spray. Unroll dough on pan; shape into round to desired thickness. Bake 8 minutes. Arrange pepperoni and 3 tablespoons of the olives on crust to within 1 inch of edge. Sprinkle with cheese. Evenly pour pizza sauce over toppings; gently spreading to cover.

2. In small resealable food-storage plastic bag, place Alfredo sauce; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle Alfredo sauce in circles over pizza sauce, starting from outer edge continuously to center. Pull knife through Alfredo sauce, starting from center to outside edge, changing direction with every pull, to look like spiderweb. Sprinkle remaining 1 tablespoon olives on top to look like spiders. Bake 8 to 12 minutes longer or until crust is golden brown. Cut into wedges to serve.

1 Serving: Calories 230; Total Fat 12g (Saturated Fat 6g); Sodium 640mg; Total Carbohydrate 19g (Dietary Fiber 0g); Protein 10g Exchanges: 1 Starch, ½ Other Carbohydrate, 1 High-Fat Meat, ½ Fat Carbohydrate Choices: 1

Terrifying Tip

The remaining Alfredo sauce can be frozen until needed for another use, such as tossing with hot linguine.

Bewitched Double-Crust Cheese Pizza

Prep Time: 15 Minutes • Start to Finish: 30 Minutes • 8 servings

3 cups Original Bisquick® mix

²⁄₃ cup very hot water

1 can (8 oz) pizza sauce

2 cups shredded Mexican cheese blend (8 oz)

½ teaspoon spicy pizza seasoning

1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.

2. In large bowl, stir Bisquick mix and hot water with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Press half of the dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form ½-inch rim. Spread pizza sauce over dough. In medium bowl, mix cheese and pizza seasoning; sprinkle over pizza sauce.

3. Place remaining dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 14-inch circle. Use cookie cutters in Halloween shapes to cut shapes from dough (leave 1 inch of dough between cutouts and leave 1 inch of edge of dough uncut). Fold dough circle in half; place over pizza and unfold. Seal edges. Place dough cutouts on top of pizza, if desired.

4. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

1 Serving: Calories 300; Total Fat 14g (Saturated Fat 7g); Sodium 850mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 10g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 2

Terrifying Tips

If you prefer, or if you can’t find the Mexican cheese blend, make your own blend. Mix ½ cup each shredded mozzarella, shredded provolone, shredded Cheddar and grated Parmesan cheeses.

Smaller Halloween cutouts will allow you to have a few more designs and make it easier to transfer the cutouts to the pizza.

Pizza Pot Pies

Prep Time: 20 Minutes • Start to Finish: 40 Minutes • 4 servings

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (½ cup)

1 small green bell pepper, chopped (½ cup)

1 can (8 oz) pizza sauce

1 can (4 oz) mushroom stems and pieces, drained

1 cup shredded mozzarella cheese (4 oz)

1 cup Original Bisquick® mix

¼ cup boiling water

1. Heat oven to 375°F. Grease four 10- to 12-ounce casseroles. In 10-inch skillet, cook beef, onion and bell pepper over medium heat, stirring occasionally, until beef is brown; drain.

2. Stir pizza sauce and mushrooms into beef. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle ¼ cup of the cheese on each.

3. In small bowl, stir Bisquick mix and boiling water until soft dough forms; beat vigorously 20 strokes. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Place each circle on beef mixture in casserole.

4. Bake 15 to 20 minutes or until crust is very light brown.

1 Serving: Calories 605; Total Fat 40g (Saturated Fat 15g); Sodium 1990mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 34g Exchanges: 1½ Starch, 1 Vegetable, 4 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2

Terrifying Tips

For variety, add sliced olives, chopped tomatoes or sliced pepperoni, cut into fourths, to the pizza sauce mixture.

For a special Halloween treat, use a small cookie cutter to cut a jack-o’-lantern, cat, pumpkin or moon shape out of the dough circle before putting it on the beef mixture.

Spiderweb Pot Pies

Prep Time: 25 Minutes • Start to Finish: 45 Minutes • 6 servings

3 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 cups shredded deli rotisserie chicken (from 2-lb chicken)

1 cup frozen baby sweet peas (from 12-oz bag), thawed

1 cup frozen corn (from 12-oz bag), thawed

½ cup milk

2 cans (10¾ oz each) condensed cream of potato soup

1 cup shredded Cheddar cheese (4 oz)

½ cup sour cream

12 pitted large ripe olives

1. Heat oven to 350°F. Line 3 cookie sheets with cooking parchment paper. Unroll 1 dough sheet on work surface. Cut dough in half; cut each half into 9 strips. Place strips on 1 cookie sheet; refrigerate until ready to use.

2. Unroll remaining dough sheets. Place 4½-inch round biscuit cutter on dough; place 3½-inch round biscuit cutter inside larger cutter. Cut out thin 4½-inch ring of dough between cutters. Repeat process, making a total of 6 large dough rings. Place on cookie sheet; refrigerate. Place 2½-inch round biscuit cutter on dough; place 1½-inch round biscuit cutter inside larger cutter. Cut out thin 2½-inch ring of dough between cutters. Repeat process, making a total of 6 medium dough rings.

3. Place 1½-inch round cutter on dough; place 1-inch round cutter inside larger cutter. Cut out thin 1½-inch ring of dough between cutters. Repeat process, making a total of 6 small dough rings. Cut out 6 tiny circles from remaining dough. In 3-quart saucepan, mix chicken, peas, corn, milk and soup. Cook over medium heat until bubbly; stir in cheese and sour cream. Spoon ¾ cup hot chicken mixture into each of 6 (1-cup) individual baking dishes. Place cups at least 4 inches apart on 2 cookie sheets.

4. Place 3 dough strips crisscrossing over rim of each pot pie to look like spider legs. Onto each pot pie, place large, medium and small dough rings. Place tiny dough circle in center of each. Bake 20 minutes or until crust is golden brown. Cut each olive in half; set aside 6 olive halves for spider bodies. Cut remaining olive pieces into 48 small pieces for spider legs. Arrange olive half and 8 pieces on each pot pie.

1 Serving: Calories 771; Total Fat 39g (Saturated Fat 16g); Sodium 1823mg; Total Carbohydrate 67g (Dietary Fiber 3g); Protein 32g Exchanges: 4½ Starch, 2 Very Lean Meat, 1 High-Fat Meat, 5 Fat Carbohydrate Choices: 4½

Scary Slow-Cooked Chili

Prep Time: 20 Minutes • Start to Finish: 7 Hours 20 Minutes • 6 servings (1½ cups each)

1 lb lean (at least 80%) ground beef

½ lb bulk Italian pork sausage

1 medium onion, chopped (about ½ cup)

1 can (28 oz) whole tomatoes, undrained, cut up

1 can (15 oz) tomato sauce

2 teaspoons chili powder

1 to 1½ teaspoons ground cumin

1 teaspoon sugar

1 teaspoon dried oregano leaves

1 can (15 oz) spicy chili beans in sauce

1 can (15 oz) chick peas (garbanzo beans), drained, rinsed

6 slices (1 oz each) American cheese

1. In 10-inch skillet, cook beef, sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and sausage is no longer pink; drain.

2. In 3½- to 4-quart slow cooker, mix beef mixture and all remaining ingredients except cheese.

3. Cover; cook on Low heat setting 7 to 8 hours. Use a Halloween-themed cookie cutter to cut out shape from cheese. Top individual servings with cut outs.

1 Serving: Calories 420; Total Fat 16g (Saturated Fat 5g); Sodium 1260mg; Total Carbohydrate 41g (Dietary Fiber 10g); Protein 28g Exchanges: 1½ Starch, 1 Other Carbohydrate, 1 Vegetable, 3 Medium-Fat Meat Carbohydrate Choices: 3

Spooky Shepherd’s Pie

Prep Time: 30 Minutes • Start to Finish: 55 Minutes • 6 servings

1 lb lean (at least 80%) ground beef

1 medium onion, coarsely chopped (½ cup)

2½ cups frozen mixed vegetables (from 12-oz bag)

1 can (14.5 oz) diced tomatoes with Italian herbs, undrained

1 jar (12 oz) beef gravy

1¾ cups water

2 tablespoons butter or margarine

¼ teaspoon garlic powder

½ cup milk

2¼ cups plain mashed potato mix (dry)

¼ cup grated Parmesan cheese

1 egg, slightly beaten

1. Heat oven to 375°F. Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef. Heat to boiling. Reduce heat to medium-low; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; stir in milk, dry potato mix and cheese. Stir in egg until well blended.

4. Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2½-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to look like ghosts. Place 2 reserved peas on each mound to look like eyes.

5. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.

1 Serving: Calories 590; Total Fat 17g (Saturated Fat 8g); Sodium 630mg; Total Carbohydrate 82g (Dietary Fiber 10g); Protein 28g Exchanges: 4 Starch, 1 Other Carbohydrate, 1 Vegetable, 2 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 5½

Terrifying Tip

Use kitchen scissors to cut the tomatoes. Cut them just after adding them to the slow cooker while they’re still on top and easy to reach.

Bloody Barbecue Ribs

Prep Time: 30 Minutes • Start to Finish: 3 Hours 5 Minutes • 8 servings (3 ribs)

Ribs

4 lb pork baby back ribs

4 teaspoons Montreal steak grill seasoning

Barbecue Sauce

1 teaspoon vegetable oil

¾ cup chopped onion

4 cups ketchup

3 chipotle chiles in adobo sauce (from 7-oz can), finely chopped

¼ cup molasses

¼ cup cider vinegar

2 tablespoons packed dark brown sugar

½ teaspoon garlic powder

½ teaspoon Dijon mustard

1. Heat oven to 300°F. Place ribs in ungreased 15x10x1-inch pan. Sprinkle grill seasoning all over ribs. Cover with foil. Bake 3 hours.

2. Meanwhile, in 3-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Add remaining sauce ingredients. Heat to simmering; simmer uncovered 15 minutes, stirring occasionally. Remove from heat. Cool completely.

3. Set oven control to broil. Brush ribs with 1½ cups of the barbecue sauce. Broil with tops about 3 inches from heat 4 minutes or until sauce begins to caramelize on ribs. Serve ribs with additional sauce. Refrigerate any remaining sauce.

1 Serving: Calories 816; Total Fat 55g (Saturated Fat 20g); Sodium 1938mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 39g Exchanges: 3 Other Carbohydrate, 5 High-Fat Meat, 3 Fat Carbohydrate Choices: 3

Skewered Worms

Prep Time: 20 Minutes • Start to Finish: 2 Hours 15 Minutes • 8 servings

Beef

16 wooden skewers

²⁄₃ cup olive oil

1 tablespoon grated lemon peel

¹⁄₃ cup lemon juice

1 tablespoon chopped fresh thyme leaves

¾ teaspoon salt

3 cloves garlic, finely chopped

2 lb beef flank steak

Spicy Sauce

1 cup ketchup

2 cloves garlic, peeled

1 canned chipotle chile in adobo sauce

1. In 11x8-inch baking dish, soak skewers in water at least 30 minutes.

2. Meanwhile, in 1-gallon resealable food-storage plastic bag, mix oil, lemon peel, lemon juice, thyme leaves, salt and garlic. Slice beef across the grain into ¼-inch strips. Place beef in oil mixture. Seal bag; refrigerate 2 to 4 hours to marinate.

3. Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend on high speed until smooth.

4. Thread beef on skewers, twirling 2 to 3 beef strips around each skewer to look like worms. Reserve any remaining marinade.

5. Set oven control to broil. Place skewers on broiler pan. Broil with tops 4 to 6 inches from heat 3 minutes. Turn skewers, and brush with marinade. (Discard any remaining marinade.) Broil 2 to 3 minutes longer or until desired doneness. Serve with sauce.

1 Serving: Calories 380; Total Fat 23g (Saturated Fat 4g); Sodium 630mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 34g Exchanges: ½ Other Carbohydrate, 5 Lean Meat, 1½ Fat Carbohydrate Choices: ½

Terrifying Tip

For easier slicing, place steak in freezer for 1 hour or until firm but not frozen; slice thinly across grain of meat.

Scary Pancakes

Prep Time: 30 Minutes • Start to Finish: 30 Minutes • 8 servings (1 pancake and 2 tablespoons topping each)

1 container (6 oz) orange crème lowfat yogurt

¼ cup maple-flavored syrup

2 cups Original Bisquick® mix

1¼ cups milk

1 egg

1 teaspoon unsweetened baking cocoa

1 teaspoon sugar

1. In small bowl, mix yogurt and maple syrup until well blended. Set aside.

2. In medium bowl, mix baking mix, milk and egg until well blended. In small bowl, mix 2 tablespoons of the batter, the cocoa and sugar until well blended.

3. Heat large nonstick electric griddle or 12-inch nonstick skillet to 375°F. Oil hot griddle.

4. For each pancake, drop three ¼- to ½-inch drops of dark batter about 1 to 1½ inches apart forming eyes and mouth of ghost. Cook about 30 seconds. Immediately pour ¼ cup regular batter; start the pour to cover the “eyes and mouth” and continue the pour downward to form an irregular ghostly shape. Cook 1 to 2 minutes or until pancake is puffed and dry around edges. Turn pancake; cook about 1 minute longer or until other side is golden brown. Serve with syrup mixture.

1 Serving: Calories 200; Total Fat 6g (Saturated Fat 2g); Sodium 470mg; Total Carbohydrate 33g (Dietary Fiber 0g); Protein 5g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2

Terrifying Tip

Any flavor of yogurt can be substituted for the orange flavor.

Great Pumpkin Chocolate Chip Pancakes

Prep Time: 20 Minutes • Start to Finish: 20 Minutes • 10 servings (1 pancake and 1½ tablespoons syrup)

Orange Syrup

²⁄₃ cup real maple syrup

¹⁄₃ cup light corn syrup

2 tablespoons butter

¹⁄₈ teaspoon orange gel food color

Pancakes

1 cup half-and-half

2 tablespoons lemon juice

2 cups Original Bisquick® mix

1 tablespoon sugar

2 teaspoons baking powder

2 eggs, separated

1 teaspoon vanilla

1 cup semisweet chocolate chips (6 oz)

1. In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted. Remove from heat; stir in food color. Set aside.

2. In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.

3. Heat griddle to 350°F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter. Place pumpkin pancake mold onto griddle with handle up; heat until hot.

4. For each pancake, pour ¹⁄₃ cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just begin to dry. Remove mold. Turn; cook about 1 minute or until golden brown. Serve with orange syrup.

1 Serving: Calories 340; Total Fat 14.5g (Saturated Fat 7g); Sodium 463mg; Total Carbohydrate 51g (Dietary Fiber 1g); Protein 5g Exchanges: 1 Starch, 2½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 3½

Cyclops Eyeballs

Prep Time: 10 Minutes • Start to Finish: 30 Minutes • 8 servings

1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

8 eggs

1 tablespoon ketchup

1. Heat oven to 375°F. Separate dough into 8 biscuits. Lightly grease 8 (6-oz) custard cups with shortening, or spray with cooking spray. Press each biscuit in bottom and up side of each custard cup, rolling edges to form rim. Break 1 egg into each cup. Place cups on large cookie sheet with sides.

2. Bake 18 to 22 minutes or until biscuit is golden brown and egg is cooked through. Spoon ketchup into small resealable food-storage plastic bag. Cut small hole in 1 corner of bag. Squeeze ketchup onto each egg to make it look like bloodshot eye. Serve warm.

1 Serving: Calories 260; Total Fat 13g (Saturated Fat 4.5g); Sodium 680mg; Total Carbohydrate 25g (Dietary Fiber 0g); Protein 10g Exchanges: 1½ Starch, 1 Medium-Fat Meat, 1½ Fat Carbohydrate Choices: 1½

Terrifying Tips

Serve with ham, Canadian bacon or breakfast sausage.

Strips of tomato can be used to form the bloodshot eye instead of the ketchup.