Dracula Dip

2 cups sour cream
1 packet of dry tomato-vegetable soup mix
1. Put dry soup mix and sour cream into a bowl. Stir until soup mix is moist. Put mixture into refrigerator for at least 2 hours. Serve with chips or vegetables.

Wicked Witch Hats
1 ounce unsweetened baking chocolate melted
1 cup of miniature marshmallows melted
3 tablespoons corn syrup
3 cups puffed rice cereal
12 ounces semisweet chocolate chips melted
1. Preheat oven to 180 degrees celsius.
2. In a saucepan, melt unsweetened chocolate and marshmallows. Add corn syrup.
3. While chocolate is melting, place puffed cereal in a shallow pan. Bake for 10 minutes.
4. Then, place in prepared bowl.
5. Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly.
6. Form into 8 cones, flattening large end to make brim.
7. In a double boiler, melt chocolate chips. Dip cones into melted chocolate to coat.
8. Place on waxed paper to cool and harden.

Pumpkin Marmalade
Ingredients:
1 kg pumpkin, yellow pulp
1/2 kg Sugar
50 gr raisins
1 kg fresh pumpkin
1 Lemon Spirit
Instructions:
1. Put pumpkin sliced into a pan by coats.
2. Cover coats with sugar and leave in refrigerator for 1 day.
3. Cook all the ingredients 2 hrs on a low temperature.
4. Just before the second hour, add raisins softened in water, scraped lemon skin and 1 glass of kirsh or Maraschino.
5. Put hot marmalade in a can and turn upside down to create a vacuum that allows your marmalade to last longer.
Serves: 10