1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco
Seasoning Mix
12 TACO BELL HOME ORIGINALS Taco Shells
TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa or Taco
Sauce
BREAKSTONE'S or KNUDSEN Sour Cream
Sliced pitted ripe olives or chopped red or green pepper

TACO BELL and HOME ORIGINALS are trademarks owned and
licensed by Taco Bell Corp.

Preparation

MIX ground beef and seasoning mix. Shape into 36 (1-inch) balls;
place in 15x10x1-inch baking pan.

BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill
each taco shell with 1 meatball, salsa and other desired ingredients.
Top with 2 meatballs dipped in sour cream. Garnish with olives or bell
peppers to make "eyeballs."

Prep Time: 10 mins.
Ready In: 10 mins.

Serves:  16  (1/2-cup each)

Ingredients

2/3 cup TANG Brand Orange Flavor Drink Mix
4 cups cold water
2 cups chilled ginger ale
1 pint blackberry or orange sherbet

Preparation

DISSOLVE drink mix in water in punch bowl or pitcher. Refrigerate.
Just before serving, stir in ginger ale. Serve in punch cups and top each
serving with small scoop of sherbet.

Whole wheat bread slices, cut into coffin shapes
OSCAR MAYER or LOUIS RICH Sliced Meats
KRAFT Singles
MIRACLE WHIP Salad Dressing or KRAFT Mayo Real Mayonnaise
Lettuce


Preparation

CUT bread slices into coffin shapes. Layer with sliced meat, Singles,
salad dressing and lettuce. Spear each sandwich with plastic toothpick
to hold it together.

1 pkg. (16 oz.) chocolate sandwich cookies
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
& Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

Preparation

CRUSH cookies in zipper-style plastic bag with rolling pin or in food
processor.

POUR cold milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped
topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking
dish. Sprinkle with remaining crushed cookies.

REFRIGERATE 1 hour or until ready to serve. Store leftover dessert
in refrigerator.

To Decorate Graveyard: Decorate assorted cookies with decorator
icings to make "tombstones." Stand "tombstones" on top of dessert
with candy corn and pumpkins. Drop dollops of remaining whipped
topping onto dessert to make ghosts.

Boo Cups: Layer pudding mixture and remaining crushed cookies in
12 to 16 paper or plastic cups. Decorate as desired.

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped nuts
1 jar (7 oz.) marshmallow creme
1 square BAKER'S Semi-Sweet Baking Chocolate, melted


Preparation

HEAT oven to 350°F (325°F for glass baking dish). Line 13x9-inch
baking pan with foil extending over edges to form handles. Grease foil.

MICROWAVE chocolate and butter in large microwavable bowl on
HIGH 2 minutes or until butter is melted. Stir until chocolate is
completely melted.

STIR sugar into chocolate until well blended. Mix in eggs and vanilla.
Stir in flour and nuts until well blended. Spread in prepared pan.

BAKE 30 to 35 minutes or until toothpick inserted in center comes out
with fudgy crumbs. DO NOT OVERBAKE. Immediately drop
marshmallow creme by spoonfuls over hot brownies. Spread evenly
over top of brownies. Cool in pan. Lift out of pan onto cutting board.
Remove foil. Place on serving tray . Drizzle melted chocolate over
marshmallow creme to create a spider web design. Cut into squares.

Preparation


USING a small ice cream scoop, place 2 scoops whipped topping into
each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in
each scoop for the "pupil." Freeze 30 minutes or until firm.

MEANWHILE, stir boiling water into gelatin in large bowl at least 2
minutes until completely dissolved. Mix cold water and ice cubes to
make 2-1/2 cups. Add to gelatin, stirring until slightly thickened.
Remove any remaining ice. Pour about 1/2 cup gelatin around each
"eyeball," leaving the top of the "eyeball" exposed.

REFRIGERATE 1-1/2 hours or until firm.

24 baked cupcakes, paper liners removed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Chocolate sprinkles
Black licorice pieces and small candies for garnish

Preparation

FROST tops and sides of cupcakes with whipped topping. Decorate
with chocolate sprinkles. Insert licorice pieces into tops of cupcakes to
create "spider legs". Top with candies for "eyes".

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