Little ghosts and goblins will soon be knocking at your door! You won't be caught emptyhanded with the treats from this week's column. Instead, you'll be the hit of the neighborhood - or at least with your own family.All the recipes this week come from Betty Crocker. For more fun Halloween treats, check out their website at www.bettycrocker.com.

Happy eating (and trick-ortreating!).
        Spooky Brownies
1   box   Betty   Crocker   Surpreme
  brownie mix (with chocolate syrup
  pouch)   prepared   according   to
  package directions
1 container Betty Crocker Rich and
  Creamy white frosting
Neon green, pink an blue food colors
24 large marshmallows
miniature candy-coated chocolate
  baking bits
black decorating gel
1 roll Betty Crocker Fruit Roll-Ups
Gummy worm candies

After baking and cooling, cut brownies into 24 squares. Remove lid and foil cover from container of frosting. Microwave on high for 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each design. Franken-Brownies: Add 5 drops green food color to frosting in 1 bowl. Mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack for hair. Boo Brownies: Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths. Spider Brownies: Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl. Mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.
  Halloween Popcorn Logs
3 quarts popped corn
12 candy sticks (about 4.5 inches
  long)
2 C. sugar
1 1/2 C. water
1/2 C. light corn syrup
1 tsp. vinegar
1/2 tsp. salt
1 tsp. vanilla
cellophane and ribbon

Keep popcorn warm in a 300-degree oven while preparing syrup. In large saucepan, combine sugar, water, corn syrup, vinegar and salt. Cook to hard ball stage (250 degrees on a candy thermometer). Stir in vanilla. Pour over popped popcorn, stirring to coat. Butter hands; shape about 1 C popped corn around each candy stick to form logs. Let stand until cool. Wrap each log in clear or colored cellophane and secure each end with ribbon. Yield: 12 logs.
        Cheese Pumpkins
8 T smoked Cheddar cold pack
  cheese   food   (from   8-oz.   container),
            well chilled
2 tsp. finely chopped peanuts
4 butter-flavored pretzel spindles or
  sticks, broken in half
16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.