Cut off 1/2 inch diagonally from one end of each hot dog, to create a "fingernail."

Cut puff pastry into 1/2 -inch-by-3-inch strips. Wrap each hot dog in a piece of pastry, overlapping edges slightly and leaving both ends visible. Place "fingers" seam side down on a baking sheet. Freeze for 15 minutes, or cover and freeze for up to 1 week.

Preheat oven to 375°F. Bake until pastry is puffed and golden, 20 minutes. Spread ketchup onto each "fingernail" and serve hot.

Halve and pit avocados. Mash flesh with a fork. Stir in tomatoes, onion, lime juice, hot sauce and salt to taste. Cover with plastic wrap touching dip; refrigerate for up to 3 hours.

Cut a half inch from top of bread and an inch from bottom. Scoop out most of soft interior, leaving 1/2 -inch-thick sides.

Arrange pretzels and peppers to resemble logs and flames on a platter. Fill bread with dip; place on top. Serve immediately.

Preheat oven to 375°F. Line a broiler pan with foil. Mist a roasting rack with cooking spray and place inside pan.

Mix first five ingredients in a blender until smooth.

Place wings and one third of marmalade mixture in a bowl; toss to coat. Arrange wings on prepared rack, skin side down. Bake for 20 minutes.

Turn oven up to 425°F. Turn wings; brush with half of remaining marmalade mixture. Bake for 15 minutes, brush with mixture again and bake until browned, 10 to 15 minutes.

Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch "stem" so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.

Warm 1 teaspoon oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese. Cover with cutout tortilla. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.

Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese. Serve immediately.

Drain 2 (28 oz.) cans diced tomatoes, reserving juice (you'll have 2 1/4 cups). Melt 2 Tbsp. unsalted butter in a pan over medium heat. Add 1 chopped onion; cook for 5 minutes. Add tomatoes and 2 Tbsp. light brown sugar, and cook, stirring, until tomatoes have softened, 5 minutes. Stir in 1 1/4 cups reserved tomato juice and 1 1/2 cups low-sodium chicken broth. Bring to a boil, lower heat, and simmer for 10 minutes. Puree soup in batches in a blender until smooth. Return to pot; stir in 1/4 cup heavy cream, 1 Tbsp. Worcestershire sauce and 1 tsp. hot sauce. Salt to taste. Thin with tomato juice, if desired. Serves 8.

Whisk together yogurt, mayonnaise, mustard and lemon zest in a small bowl until well-combined.

Combine lettuce, cucumber, carrot and tomatoes in a large salad bowl. Toss salad with dressing to coat well. Sprinkle salad with raisins and serve immediately.

Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.

Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.

Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.

Cover openings of a Halloween mask with duct tape. Line inside of mask with plastic wrap. Set mask in a bowl and fill with water; freeze overnight. Combine 1/2 cup each water and sugar, zest of 1 orange, 6 cloves and 1 cinnamon stick; bring to a boil. Remove from heat; let stand for 5 minutes. Strain and chill. Mix 1 quart cranberry juice and chilled syrup in a punch bowl. Stir in 1 (25.4 oz.) bottle sparkling cider and 1 liter club soda. Remove ice from mask and float it face up in punch. Serves 8.