Preheat oven to 350°F. Mist a rimmed baking sheet with cooking spray.

In a small bowl, mix brown sugar, chili powder, cumin and salt. In a large bowl, combine pepitas and egg white; stir to coat. Add sugar-and spice mixture and mix well. Spread pepitas in a single layer on baking sheet and bake until dry and toasted, about 12 minutes. Remove from oven, stir to break up while still warm and let cool completely on baking sheet on wire rack.

Preheat oven to 350°F. Reserve 1 Tbsp. cream cheese and spread remaining cream cheese evenly in an 8-inch oval baking dish. Spread salsa over cream cheese. Sprinkle with grated Cheddar. Bake until cheese is melted, about 15 minutes. Let cool slightly.

Place a dab of cream cheese on one end of each celery stick and press a sliced almond into cream cheese. Arrange celery fingers on platter and serve with hot dip.

Use small cookie cutters to cut a pumpkin shape from each piece of American cheese and a ghost shape from each piece of mozzarella. Combine sirloin, Worcestershire sauce and salt in a medium bowl. Form into 8 small patties.

Warm oil in a large skillet over medium-high heat. Add patties and cook, turning once, until browned on each side, about 5 minutes total for medium. During last minute of cooking, place a mozzarella ghost or American cheese pumpkin on top of each slider.

Place a lettuce leaf and tomato slice on bottom half of each bun. Top with sliders, cheese side up. Serve with top halves of buns alongside sliders.

Preheat oven to 400°F. Line a rimmed baking sheet with foil. Set wire rack on sheet and mist with nonstick cooking spray.

Combine cornflakes, salt, garlic powder, onion powder, paprika, thyme and 1/4 cup mayonnaise in a medium bowl. Stir until mixture is crumbly.

Coat each drumstick with 1/2 Tbsp. mayonnaise, then coat with crumb mixture. Place on prepared rack. Bake until chicken is golden and an instant-read thermometer inserted into leg registers 165°F, about 30 minutes, tenting with foil if legs begin browning too quickly. Remove baking sheet from oven and let chicken rest for 10 minutes. Wrap bone end of each drumstick with aluminum foil and serve.

Blend yogurt, mayonnaise, basil, Parmesan, lemon juice, garlic and salt in a blender until smooth. Scrape into a bowl, cover with plastic; refrigerate for up to 1 day

Cook bacon in skillet over medium heat until crisp, 8 minutes. Drain on paper towel- lined plate.

Place lettuce wedges on salad plates. Drizzle each with dressing, sprinkle with bacon and cherry tomatoes, and serve.

Preheat oven to 350°F. Butter an 8-inch baking dish. Place potatoes and 1 tsp. salt in a large pot and cover with water; bring to a boil. Cook until potatoes are tender, 15 minutes. Drain.

Place potatoes in a large bowl and whip with an electric mixer until smooth and light. Add sugar, eggs, cinnamon, nutmeg, 1/2 tsp. salt, evaporated milk and butter; beat until smooth. Pour sweet potato mixture into prepared dish and bake until golden and slightly puffed, 35 to 40 minutes. Let stand 10 minutes, then serve warm.

Preheat oven to 350°F. Line two baking sheets with parchment. Whisk together flour, cocoa, baking soda and salt.

Cream butter and sugar with an electric mixer until fluffy, 2 to 3 minutes. Beat in egg and vanilla until smooth. Beat in flour mixture.

Roll a teaspoonful of dough between your palms, then roll ball in sprinkles. Repeat with remaining dough and sprinkles. Place 9 balls on each baking sheet, pressing lightly to flatten just a bit. Place two mini M&M's or red hots on one end of each ball. Insert 4 pretzel stick halves into each side of each ball.

Bake one sheet of cookies until dry on top, 12 minutes. Let cool on sheet on wire rack. Repeat with remaining sheet.

Mist a large bowl with cooking spray. Line a baking sheet with parchment. Warm oil in a large pot over high heat. Add popcorn, partially cover and cook, shaking pot. When corn stops popping, remove from heat. Transfer popcorn to bowl.

Add butter, sugar and marshmallows to pan; cook over medium heat, stirring, until melted and smooth. Continue to cook, stirring, for about 5 minutes. Pour over popcorn; stir to coat. Let cool slightly.

Mist hands with cooking spray. Form popcorn into 8 skulls around craft sticks. Set on parchment. With clean hands, press M&M's and candy corn into skulls to make eyes and teeth.

Activate three or four glow necklaces, according to package instructions. Place on a platter big enough to hold a clear glass punch bowl. Pour 1 liter chilled lemonade into punch bowl. Stir in enough green food coloring to color bright green. Pour in 2 liters cold lemon-lime soda. Add ice cubes. Serve immediately