By Lillyan Baker

Halloween is such a delight, Don’t let these appetizers give you a fright. Green goblin eggs hatching your way, Monster eyes will make your day! Finish with a witch finger or two, These appetizers will make you go, BOO!

Deviled Green Goblin Eggs

Yield: 1 dozen

6 c hot water

1 (0.3-oz.) bottle yellow liquid food coloring

1/2 (0.3-oz.) bottle blue liquid food coloring

1/2 (0.3-oz.) bottle green liquid food coloring

2 Tbsp cider vinegar

12 large unpeeled hard-cooked eggs, with shells cracked

1/2 c instant potato flakes

1/2 c mayonnaise

1/2 c sour cream

1/4 c minced fresh chives

1/2 tspsalt

1/2 tsp seasoned pepper

1. Stir together first 5 ingredients in a large bowl; add eggs and let stand 1 hour.

2. Remove and drain on paper towels. Peel eggs to reveal pattern on whites.

3.  Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in potato flakes and next 5 ingredients until blended.

4. Spoon the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.

Monster Eyes

Yield: Makes about 4 1/2 dozen

3 c all-purpose baking mix

1 lb. ground pork sausage, hot

1 (8-oz.) block Muenster cheese, shredded

1 (7-oz.) jar of pimiento-stuffed Spanish olive

1. Combine baking mix, pork sausage; and Muenster cheese in a large bowl until blended.

2. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into center of each ball.

3. Bake at 400° for 15 to 18 minutes or until lightly browned.

Cheddar Witch’s Fingers

Yield: Makes about 30 crackers

5 Tbsp butter

1/4 lb. (about 1 c packed) shredded extra-sharp cheddar cheese

3/4 c all-purpose flour

2 Tbsp cornmeal

1 large egg

Kosher salt

30 sliced almonds

1. In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.

2. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2- in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.

3. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.

4. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow “knuckle” lines in each finger, then press an almond “nail” into the tip. If you like, bend each finger in places to make it look knobby.

5. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool

All recipes from MyRecipes.com.