Thanksgiving requires a turkey. Easter calls for ham. But on Halloween there are no rules about what to serve - or how. It's a chance to be creative - and a little bit disgusting - with your food. This year Halloween falls on a Friday, which means the whole weekend can be full of ghoulish fun. On Friday, let the kids trick-or-treat and play games. Designate Saturday for the adult festivities. Here are some tips to help make Halloween a "spooktacular" celebration for all ages. 

Small tykes

Keep things simple, says Michelle Simpson with Culinary Concepts Catering in Cache Valley. Take foods that you know kids love and give it a scary name. 
» Canned black olives stuffed with cream cheese become cat eyes; a bowl of Jell-O becomes brains. 
» Dip a large pretzel stick in peanut butter and then fan out pieces of licorice string, making it look like a witch's broom. 
» Try this scary twist on the grilled cheese sandwich, published in the September/October issue of Cooking with Paula Deen. Cut 24 slices of pumpernickel bread into circles using a 3 -inch cookie cutter. Cut eyes and mouth of a jack-o'-lantern face on 12 of the circles. Spread each plain round of bread with ranch dressing, top with cheddar cheese and cover with one of the jack-o'-lantern faces. Grill until cheese is melted. 
» Freeze gummy worms or plastic spiders in ice cubes for "scary" drinks. 

1 oz light rum
1 oz dark rum
1/2 oz grenadine syrup
4 oz Coca-Cola®

Pour the rums, Rose's grenadine and Coca-cola into a Tall glass filled with ice cubes. Stir well, and serve.

1 oz Scotch whisky
1/2 oz dry vermouth
1/4 oz Strega® herbal liqueur
1 oz lemonade

Pour into an old-fashioned glass three-quarters filled with broken ice, and serve.

1/4 oz apricot brandy
1/4 oz dark rum
1 1/2 oz gold rum
1/2 oz pineapple juice

Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.

1 1/2 oz Bacardi® rum
1 oz Kahlua® liqueur
1 oz milk
2 scoops chocolate ice cream

Blend ingredients in a blender until smooth. Serve in a chilled wine goblet.

1 oz Captain Morgan® rum
1 oz butterscotch schnapps
4 oz cola

Fill Tall glass with ice, add 1 shot butterscotch, and 1 shot Captain Morgan's, fill with cola. 

12 oz bottle Budweiser
2 Jim Beam® Bourbon

Pour both ingredients into a beer mug. Stir lightly. Serve

1 1/2 oz Bailey's®
1 1/2 oz Kahlua®
1 1/2 oz vodka

Shake with ice and strain into a highball glass.

4 cups cranberry juice, 1 cup chopped candied ginger, 3 oranges, 12 oz frozen apple juice concentrate, 6 oz frozen limeade concentrate, 2 cups grapes, 4 cups water, 1/2 gal ginger ale

Step 1... In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. 
Step 2... With a vegetable peeler, pare peel (colored part only) from oranges: cut peel into thin 2 in long worms: or use an oriental shredder to make long shreds. Add orange peel to cranberry mixture (Step 1.). Cover and chill at least 4 hours or as long as overnight. 
Step 3... Juice oranges: put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture (Step 2.), the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. 
Step 4... Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups): ice should smolder at least 30 minutes. 
Step 5... Ladle into cups. Add any remaining ice when bubbling ceases.

4 cups cranberry-apple juice, 2 cups orange juice, 1 tsp cloves, 1 cinnamon stick, 3 - 4 berries, allspice, 1 - 2 tbsp sugar

Bring to a boil in a saucepan and reduce heat to simmer. Simmer gently for 15 minutes, stirring and muttering appropriate incantations. Serve in ghoulish glasses, garnish with an orange slice if desired.