Our Scott Spot: Halloween Luncheon

Today our math department at my school was responsible for providing lunch for all of our staff. Being that it is the day before Halloween, we had a "Spooky/Halloween Theme." Carson also had a party at his school today, and we were in charge of making turkey sandwiches for it as well. For those of you who don't know, I'm not very domestic, but I do enjoy making food for events! I have spent the past few weeks browsing the internet to find entrees that fit our theme & am happy with the results!

Brian had to work last night, so I recruited my mom & Carson to help me make all the dishes. Here is Carson showing off his sticky hands after helping to stir one of the dips.

I am so glad I had them, because with the three of us its still took close to 3 hours to get everything finished and my preggo ankles were so swollen, I immediately went and soaked in the bathtub while my mom graciously cleaned the kitchen.

All the food turned out fantastic and was gobbled up at today's luncheon. I thought I would share a couple of the recipes with you, possibly for Thanksgiving or just so I can remember them next year.

Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

This one was my VERY favorite & I will be making it again for Thanksgiving:

Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.

Serve with cookies or fruit.

(*As you can see above I hollowed out a small pumpkin to put the dip into)