
Today's the spookiest of days so to help with the enjoyment (and be a little more creative than bite-sized chocolate bars and mini bags of potato chips) I thought I'd post a few fun recipes that kids - and adults - can love.
In the craziness of getting your ghosties ready for trick or treating, something make ahead is a real plus. And your kids will probably love chili - especially when you serve it with Breadstick Bones.

CHILI
Get out your crock pot and mix together the following:
2 (16) oz cans kidney beans, drained
2 (14) oz cans diced tomatoes
2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper
2 (14) oz cans diced tomatoes
2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper
1 can kernel corn
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon black pepper
1 tbsp taco seasoning
2 teaspoons Tabasco
Simmer on low all day or on high for the afternoon.
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon black pepper
1 tbsp taco seasoning
2 teaspoons Tabasco
Simmer on low all day or on high for the afternoon.
The easiest way to make the breadsticks is to buy the premade ones from your grocery freezer section. Peel the dough on the marks and roll out into 12 inch strips. Then tie a loose knot at each end and bake according to directions!

For dessert, why not freak out the little beasts with some Witches Finger Cookies? A variation of almond fingers, they're fairly easy and sufficiently spooky.
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 tsp (5 mL) almond extract
1 tsp (5 mL) vanilla
2-3/4 cups (675 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red decorator gel (blood for fingers)
Preparation:
In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
Press almond firmly into 1end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.
And after the wee goblins are in bed and the doorbell has stopped ringing, kick back and relax with some well earned Butterbeer a la Harry Potter - the adult version. BUTTERBEER
Ingredients:1 cup butterscotch schnapps
7 cups cream soda (2 liter bottle)
Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.
Happy Halloween!
Donna's latest book celebrates another season - Christmas. Montana, Mistletoe, Marriage hits store shelves in November, just in time for Christmas shopping!









But for a long time the real old-fashioned ghost story has been out of fashion. When I was growing up in Yorkshire - not very far from the moors where the Bronte sisters lived and where Wuthering Heights was set - I used to love to settle down on a dark winter’s night beside a fire, with the wind ‘wuthering’ around the house and curl up with a book of ghost stories. There was a big old volume on the family bookshelves – 100 Greatest Ghost Stories or something like that and I loved to lose myself in it and scare myself silly. Much to my mother’s disapproval. She had grown up in a small village in Ireland, in a house that was



















