1 envelope taco seasoning
1 cup guacamole
1 (16oz.) can refried beans
1 pint sour cream
2 cups shredded cheese
1 cup chopped tomato
1/2 cup sliced green onions
1/2 cup black olives
1/4 cup sliced jalapenos

Prepare your guacamole and set aside. Spread 1 can of refried beans in a shallow serving dish. Mix 1 pint of sour cream with the taco seasoning and spread it over the beans. Top with 2 cups of shredded cheese, 1 cup guacamole, 1 cup tomato. Top with green onions, olive slices and jalapeno slices. Serve with tortilla chips.

Preheat oven to 450 degrees F. Line a 15 ½ x 10 ½ x 1-inch pan with foil. Mix the chopped chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat. Place in oven for about 5-10 minutes or until the cheese is melted. Top with sliced jalapenos if desired.

1 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
¼ cup extra-virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper, to taste
10 habanero chile peppers
¼ cup lime juice (about 2 limes)
¼ cup chopped cilantro

Combine 1 tablespoon of olive oil and garlic and mix well.
Rub tomato halves with this mixture, season with salt and freshly cracked
pepper. Roast in a 500 degrees F oven for about 15 to 20 minutes.
Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until they begin to blacken, 2 to 3 minutes. Remove peppers from fire and mince.
In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well.

Makes: 2 cups

Preheat the broiler. Place the peppers, skin-side up on a baking sheet and broil for 10-15 minutes. The skin should be blackened. Transfer to a zip-top bag and set aside until the peppers are cool enough to handle.
Next, peel away the skin and coarsely chop the flesh. Process in a food processor until it becomes a smooth puree. Transfer to a serving bowl.
Stir in the cream cheese, cayenne pepper and salt and mix well. Cover with plastic wrap and cool in the refrigerator.
Serve with your favorite raw vegetables.

Serves 8

Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.

long pretzel rods
white dipping chocolate
Halloween colored sprinkles (yellow, orange, black)
wax paper

Melt the chocolate in a double boiler. Dip half of the pretzel rod into the melted chocolate then sprinkle with the sprinkles. Lay them on waxed paper to dry.

Mix sour cream, taco seasoning, red pepper, and Tobasco together in medium pot. Line Dutch oven with foil and layer refried beans, then guacamole dip, then sour cream mixture. Top with cheese, then jalapenos, tomato, green peppers, and olives. Bake for 10 minutes at 350. Let cool to warm and serve with tortilla chips.

1 1/2 cups pecan halves, toasted
10 cups popped unsalted popcorn
1 cup granulated sugar
1 cup unsalted butter
1/4 cup light corn syrup
2 tablespoons maple syrup

Grease a 15 1/2 x 10 1/2 x 1?inch jellyroll pan (or similar size); set aside. Grease a large bowl. Toss together pecans and popcorn in prepared bowl. Combine sugar, butter, corn syrup and maple syrup in a heavy 2?quart saucepan. Cook over medium?high heat, stirring constantly until mixture reaches 225ºF on a candy thermometer. Pour over popcorn mixture, stirring to coat. Spread on prepared jellyroll pan. Cool completely. Break into pieces. Store in an air tight container.

Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a shallow 8″ X 10″ baking dish. Pour sauce over chips; sprinkle grated cheese over all. Broil nachos for 3 minutes or until cheese melts.  Just before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.

Heat the Karo syrup, brown sugar, butter and vinegar in a saucepan until it hardens when dropped in water. Move to back of stove, add baking soda dissolved in 1 Tablespoon of water, and pour over fresh popcorn.  Form the coated popcorn into balls.
Makes about 3 dozen balls.