Stir everything together in a large mixing bowl until completely combined (It’s best to stir by hand and not use a mixer). Churn the mixture in an ice cream maker* for a few minutes until it is a smooth, cool consistency.

If you do not have an ice cream maker, you can place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

*Churn according to your ice cream maker’s instructions.

1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Makes About 9 1/2 dozen cookies

GLAZE (Optional):
1-1/2 cups confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 to 4 teaspoons milk

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks.

In a small bowl, combine the confectioners’ sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies. Yield: about 4 dozen.

In a large bowl, beat cream cheese, 1 Tbsp. milk and sugar with whisk until blended. Stir in half of the Cool Whip. Spread into prepared pie crust.

Whisk together the remaining milk, pumpkin, dry pudding mixes and spices until thoroughly combined. Mixture will be thick. Spread over cream cheese layer.

Refrigerate at least 4 hours or until firm. Serve with remaining Cool Whip.

Bake cake according to directions on box in a 13×9 inch pan. After the cake is cooled completely, frost it generously. Then sprinkle generously the crushed Oreos. Cut a few Gummi worms in half and put in the “dirt” to look like they are coming out, and the rest to lay on the cake. You can purchase a black tombstone candle to put as the headstone.

*Mint filled Oreos work good because the green makes it look like a little grass in the dirt.

From Kim’s Recipe Collection

Remove the seeds from the stringy part (pulp). Do not rinse. It’s okay to leave a little of the pulp on the seeds.

Mix the seeds with 1/4 cup of melted butter or margarine, then spread on a cookie sheet.

Sprinkle with a small amount of salt.

Bake in oven at 350 degrees for about 10 minutes. The seeds should be lightly browned.

Let cool. Store in airtight containers or plastic bags.

- From Kim’s Recipe Collection