3 Simple Halloween Dishes

TIP: All of these dishes may be prepared a day in advance.

PUMPKIN BREAD PUDDING

Be sure to use canned pumpkin and not canned pumpkin pie filling.

2 large eggs

4 cups skim milk, divided

3/4 cup brown sugar

1 (15-ounce) can pumpkin

2 teaspoons pumpkin pie spice mix

1 teaspoon vanilla

1 pound sliced dense white bread

Candy corn, ice cream and/or whipped cream to taste

1. Preheat oven to 350 degrees. Coat a 9-by-12-inch baking dish with cooking spray.

2. In a large bowl, lightly beat the eggs. Stir in 3 cups of the milk, the sugar, pumpkin, spice mix and vanilla.

3. Place a layer of the bread in the baking dish and pour some of the mixture over it. Add another layer of bread and repeat until all the ingredients are used.

4. Bake 30 minutes and remove from oven. Use a fork to prick holes all over the pudding and slowly pour the remaining cup of milk into pudding, stopping to allow the bread to absorb some of the milk before the next addition. Return to oven and bake another 25 to 30 minutes, until pudding is slightly puffed. (The pumpkin on top will still be soft, but it will be cooked through on the interior.)

5. When bread pudding is slightly cooled, decorate with candy corn, if desired, and serve topped with ice cream or whipped cream. Makes 8 servings.

Nutritional analysis for each serving: 296 calories, 11 g protein, 57 g carbohydrates, 4 g fiber, 3 g fat, 0 g saturated fat, 493 mg sodium

SLOW-COOKER CHICKEN CHILI

1 pound boneless, skinless chicken thighs, cut in 1/2-inch pieces

1/4 cup flour

1 tablespoon chili powder

1 teaspoon ground cumin

1 cup chopped onion

3 cloves garlic, minced (about 11/2 teaspoons)

1 (15-ounce) can red kidney beans, drained and rinsed

1 (14.5-ounce) can diced tomatoes with green chilies

1 cup frozen corn

Salt, pepper and Tabasco to taste

3/4 cup light shredded Cheddar

Toss the chicken with the flour, chili powder and cumin until it is well-coated. Combine in the slow cooker with the onion, garlic, beans, tomatoes and corn. Cook on low 6 to 8 hours. Taste and add salt, pepper and Tabasco as desired. Serve topped with the cheese. Makes 4 servings.

Nutritional analysis for each serving: 353 calories, 35 g protein, 33 g carbohydrates, 8 g fiber, 10 g fat, 4 g saturated fat, 293 mg sodium

PUMPKIN CHEESE

24 ounces "lite" port wine cheese spread

8 ounces Neufchâtel (light cream cheese)

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

8 chive leaves

1-inch piece broccoli stalk, peeled

1. Combine the cheese spread, Neufchâtel, Worcestershire sauce and mustard in a food processor and run until the mixture is smooth. Transfer to a bowl lined in plastic wrap and place in the freezer for 5 minutes.

2. Invert bowl onto a work surface and dampen your hands with cold water. Shape cheese mixture into round pumpkin-like shape, smoothing the surface with your dampened hands. Depress a 1/2-inch-deep and 1/2-inch-wide area in the center of the top of the cheese ball.

3. Use a knife to lightly score lines running from the top indentation vertically down the sides of the pumpkin, forming segments that are about 2-inches wide. Place a chive leaf over each line. Place the broccoli stalk in the indentation at the top, covering the ends of each chive leaf. Refrigerate until just before serving. Serve with celery and carrot sticks, and crackers. Makes 16 servings.

Nutritional analysis for each serving: 143 calories, 9 g protein, 8 g carbohydrates, 0 g fiber, 9 g fat, 5 g saturated fat, 358 mg sodium