Cheesy Potato Soup by gt

INGREDIENTS:
2 slices bacon
3/4 c. chopped onion (or to taste)
2 1/2 c. diced peeled potatoes (about 3 small)
1/4 c. chopped celery
2 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. flour
3/4 c. half-and-half
1 c. shredded Cheddar cheese

DIRECTIONS:
In 10-inch skillet, cook bacon over medium heat, turning occasionally,  until browned and crispy.  Remove from skillet, reserving fat in skillet.  Drain bacon on paper towel, then refrigerate.  In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

Spray slow cooker with cooking spray.  In cooker, mix onion, potatoes, celery, broth, salt and pepper.

Cover; cook on Low heat setting 6 to 7 hours.

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.  Increase heat setting to High.  Cover; cook about 20 minutes longer or until thickened.  Stir in cheese until well melted.  Crumble bacon; sprinkle over soup.

Halloween Frightful Fingers by BDM

Cut jelly beans in half lengthwise

Press each half into the end of a circus peanut candy

Yummy Mummy Cheese Spread by BDM

Cut two (10 oz) cheddar cheese logs into pieces for mummy’s head, body, arms and legs.

Assemble on a serving plate.

In a small mixing bowl beat 1 (8 oz) package cream cheese with 1 T milk.

Use a basket weave pastry tip or flat cookie press design to pipe rows of cream cheese mixture across the mummy, creating bandages.

Add pickle or radish chips for a mouth and eyes.