• * 2 loaves sweet dough, thawed
• * 2 raisins
• * 1 egg, beaten Form one loaf into a round ball for body.
• Place on a large cookie sheet that has been sprayed with nonstick cooking spray. With other loaf, cut off end and form a small round ball (about one eighth of loaf) and place above body. Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under head and upper body. Place raisins on head for eyes. Brush with beaten egg and cover with plastic wrap coated with nonstick spray. Let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350¡F. Remove plastic wrap from spider and bake 25-30 minutes. Allow to cool on rack. Slice off top of body and hollow out. Line with lettuce and spoon in salsa or nacho dip.
  This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10. Per serving: calories 278, fat 5.9g, 19% calories from fat, cholesterol 21mg, protein 11.4g, carbohydrates 45.2g, fiber 1.8g, sodium 474mg.

Dead Fingers
Prep: 15 min, Cook: 15 min., Servings: 8

• * 1/2 cup unsalted butter, softened
• * 1/3 cup brown sugar, firmly packed
• * 1/2 tsp. vanilla extract
• * 1-1/4 cups all purpose flour
• * 1/4 cup whole blanched almonds, split in half
• Preheat oven to 325¡F. Combine butter, brown sugar and vanilla in a mixing bowl. Beat with an electric mixer until fluffy. Add flour, 1/4 cup at a time, until dough becomes too stiff to beat. Knead by hand until all the flour is incorporated. Roll pieces of dough into shapes about the size of fingers and transfer to baking sheets that have been sprayed with nonstick cooking spray. Using a pin or sharp knife, carve knuckles into dough. Cut out a place for fingernails (almond half). Insert almond into each dough finger. Bake 10-12 minutes or until golden. Cool slightly before cutting.
  This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Per serving: calories 233, fat 14.1g, 53% calories from fat, cholesterol 31mg, protein 3.1g, carbohydrates 24.6g, fiber 1.0g, sodium 5mg.

Hearty Pumpkin Soup
Prep: 15 min, Cook: 50 min, Servings: 6

• * 2-1/2 lbs. pumpkin or squash, seeded, peeled and diced
• * 1-1/2 onions, chopped
• * 3 ounces long grain brown rice
• * 1-3/4 lbs. carrots, sliced lengthwise
• * 1 quart plus 4 cups vegetable stock, boiling
• * 1/2 tsp. ground nutmeg
• * 1-1/2 stick cinnamon, halved
• * 1/2 tsp. allspice
• * 7 ounces frozen peas
• * 1-1/2 oranges
• Place all ingredients, except peas and orange, in a heavy saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer about 45 minutes, or until rice is soft. Add peas and cook another 5 minutes. Discard cinnamon stick. Cut 6 thin slices from the center of the orange for garnish. Grate the rest of the rind and squeeze out the juice. Stir the grated rind and juice into the soup. Serve in individual soup bowls, garnished with a twisted orange slice.
  Per serving: calories 235, fat 1.4g, 5% calories from fat, cholesterol 0mg, protein 8.2g, carbohydrates 51.4g, fiber 11.8g, sodium 130mg.

These recipes were found in the Meals for You Halloween section.