Mix together a 12-ounce can of orange juice concentrate, a 12-ounce bottle of white grape juice, 2 liter bottle of 7-Up, pint of lemon or lime sherbet, and several drops of green food coloring. If desired, serve with large, well-washed plastic spiders on the top.

Melt Hershey's chocolate bars. Spread crackers with peanut butter and top with another cracker. Carefully dip cracker "sandwiches" in the melted chocolate. Top with a colorful Halloween candy, then cool on waxed paper.

Wash and dry apples. Insert a wooden stick into the stem of each apple.

Microwave method:
Unwrap caramels and place in a microwave-safe bowl. Add water. Microwave on high for three minutes, stirring after two minutes for a smooth sauce. Let mixture stand one minute for coating to thicken slightly. Coat apples with sauce by dipping apples into hot caramel sauce. Remove excess caramel from bottom of apples and place on greased waxed paper. Serve immediately or store in refrigerator for up to 2 days.

Conventional method:
Wash and dry apples. Insert a wooden stick into the stem end of each apple. Unwrap caramels and place in a 1 1/2 quart saucepan. Melt caramels with water over low heat, stirring frequently. Let mixture stand for one minute for coating to thicken slightly. Coat apples with sauce by dipping apples into hot caramel sauce. Remove excess caramel from bottom of apples and place on greased waxed paper. Serve immediately or store in refrigerator for up to 2 days.

Mix crushed graham crackers, 1/3 cup sugar and butter. Press into a 9 X 13 inch pan. Mix beaten eggs, 3/4 cup sugar and cream cheese. Pour over crust. Bake at 350 degrees for 20 minutes. Cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon until mixture thickens. Remove from heat and add gelatin dissolved in cold water. Cool. Beat egg white, 1/4 cup sugar. Fold into pumpkin mixture. Pour over cooled baked crust. Top with whipped cream.