With Halloween falling on a Saturday night this year, the party mood is high. Of course, parties mean party food. With the witching hour still several days away, you have plenty of time to plan a menu or at least the dish or two you've been asked to contribute to someone else's party. This time of year, and for this kind of event, the more informal offerings - things that can be eaten out of hand, for example - are enjoyed the most. Remember, many guests will be contending with fangs, two-inch long false nails or an extra latex body, so forks and knives can be unwieldy.

Bowls of spiced popcorn and nuts are an excellent choice. As are flavorful dips and spreads, particularly when they can be assembled in about 10 minutes, which is the case for the following Chile con Queso recipe.

If a fair number of your guests are young ("at heart" will do), consider a batch of caramel apples for their eating entertainment. But instead of settling for the instant wrap stuff, or those little commercial cello-wrapped candies, why not go for the real old-fashioned, sugar-butter-vanilla-cream caramel that you make yourself?

It's not so tough, really. In the time it would take you to peel the cellophane off all those little caramels you bring home from the store, you could have the homemade stuff measured, mixed and boiling in the pot.

And don't forget the nose-warming beverages. Hot mulled cider is a seasonal must; hot mulled wine a civilized necessity.

Caramelized Onion-Garlic Cheese Spread

This pumpkin-shaped cheese spread adds a festive touch to your halloween party table.

• 5 tablespoons butter (divided)
• 2 tablespoons coarsely chopped fresh garlic
• 2 tablespoons chopped yellow onion
• 1 teaspoon sugar
• 8 ounces cream cheese, softened
• 2 cups shredded sharp Cheddar cheese
• 1/4 cup finely chopped green onion
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon Tabasco (or other pepper sauce)
• Coating ingredients: 1/2 cup finely crushed cheese-flavored bite-sized crackers (such as Cheetos)
• Garnish: 1 medium bell pepper with stem
• Crackers and fresh cut-up vegetables

Melt 1 tablespoon of the butter in a small skillet over medium-high heat. Add garlic, onion and sugar. Saute, stirring constantly, until the garlic just begins to brown (about 4 minutes). Remove from heat.

Place the garlic mixture into the work bowl of a food processor, along with the cream cheese, Cheddar cheese, green onion, Worcestershire sauce, salt, Tabasco and remaining 4 tablespoons of softened butter. Process until the mixture is smooth and creamy. Scrape the mixture onto a piece of waxed paper and shape into a pumpkin shape with your hands. Cover and refrigerate for 1 hour or until firm. Place the crushed crackers onto a large shallow bowl or pie

To create the "pumpkin stem" on the cheese ball, trim out the stem from the bell pepper and gently press it down into the top of the cheese ball. The rest of the bell pepper can be trimmed into pieces to serve along with the other vegetables on the platter. Cover the cheese ball and refrigerate for at least 1 hour (to develop flavors) or until ready to serve, up to 24 hours ahead.

Just before serving, score vertical lines on the pumpkin with a knife. Serve with the crackers and vegetables.

Source: Adapted from LandO'Lakes.com.

Sesame Curried Almonds

This combination of two nutty flavors - sesame and almond - might seem odd; but it is very good. The nuts will end up being lightly browned rather than ivory. This recipe can be multiplied.

• 1 teaspoon toasted sesame oil
• 5 ounces whole unblanched, unsalted almonds (scant 1 cup)
• 1 teaspoon sesame seeds
• 11/2 teaspoons curry powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon hot red pepper sauce

Heat the sesame oil in a heavy medium skillet over medium-low heat. Add the almonds and sesame seeds and stir until coated with oil and the almonds begin to sizzle, about 4 minutes. Sprinkle the curry powder, salt and sugar over the almonds and toss to coat. Cook until the curry powder begins to brown, about 2 minutes. Remove the pan from the heat. Stir the lemon juice, water and hot red pepper sauce in a small bowl and sprinkle this mixture over the almonds. Toss until the liquid is evaporated and the spice mixture clings to the nuts. Turn onto paper towels and cool to room temperature. Makes 1 cup, but the recipe can be multiplied.

Source: Recipe from "Party Food," by Barbara Kafka.

Chili Nuts

Whatever nuts you choose to do this with, they will be addictive. The slight bitterness of pecans adds some punch to the taste, but the shape and light color of the macadamias are particularly attractive.

• 2 teaspoons peanut or canola oil
• 6 ounces shelled pecan halves (11/2 cups),
• or
• 71/2 ounces macadamia nuts (11/2 cups)
• or
• 9 ounces blanched, unsalted whole almonds (11/2 cups)
• 11/2 teaspoons chili powder
• 3/4 teaspoon cayenne pepper
• 11/2 teaspoons salt
• 1/2 teaspoon sugar
• 1 teaspoon fresh lemon juice

Heat oil in a heavy skillet over medium-low heat. Add nuts. Stir until nuts are dry and begin to sizzle, about 8 minutes.

Sprinkle chili powder, cayenne pepper, salt and sugar over them and stir until evenly coated. Sprinkle lemon juice into the skillet and cook until it has completely evaporated.

Turn nuts out onto several thicknesses of paper towels to drain. Let cool slightly. The nuts are best when served warm. Place them in a moderate oven for 4 minutes to reheat if need be. Makes about 11/2 cups.

Source: Recipe from "Party Food," by Barbara Kafka.

Chile con Queso

• 2 medium-size onions, chopped
• 2 tablespoons salad oil
• 2 (7 ounce) cans chopped green chiles
• 1 (151/2 ounce) can evaporated milk
• 2 cups shredded Jack or sharp Cheddar cheese (or combination of both)
• Salt to taste, if desired
• Crisp raw vegetables for dipping
• Tortilla chips

In a large frying pan, cook onions in salad oil over medium-low heat, stirring occasionally, until onions are very limp. Add chiles and simmer, stirring, until juices have evaporated (about 5 minutes). Add evaporated milk and simmer gently, stirring, until slightly thickened, (about 4 minutes). Remove from heat, cool about 2 minutes, then add cheese. Cover the mixture until the cheese has melted. Stir, add salt to taste, if desired, and serve hot, surrounded with fresh vegetables and tortilla chips. The dip can be kept warm over a low flame or over hot water.

Real Caramel Apples

Makes 8 to 10 caramel apples

These are the real deal. No peeling away those annoying little cellophane wrappers. Start from scratch in about the same amount of time.

• 2 cups granulated sugar
• 2 cups warm light cream
• 1 cup corn syrup (light or dark)
• 1/2 teaspoon salt
• 1/2 cup butter, cut in 16 pieces
• 1 teaspoon vanilla extract
• 10 popsicle sticks (available in craft shops and variety stores)
• 8 to 10 small or medium-small apples

In a large, heavy saucepan, combine sugar, 1 cup of the warm cream, corn syrup and salt. Place over medium heat on burner and gently stir with a wooden spoon to allow the sugar to melt gradually. After a few minutes, increase the heat to medium-high, and stirring constantly, cook about 10 minutes (the mixture should come to a gentle boil a few minutes into the time). Add the remaining cup of warm cream very slowly so the mixture does not stop boiling. Cook for 5 more minutes. Stir in the butter, one piece at a time. Continue cooking and stirring until 248 degrees F. registers on a candy thermometer, or until a small amount of mixture dropped into cold water forms a firm ball. Remove from heat; add vanilla and mix gently.

Take the pot over to your work counter and prop it so that the pan tilts sideways, giving you a deep pool of caramel to dip the apples into. Poke a popsicle stick into the stem end of each apple. Dip each apple into the caramel, twirling it around and spooning caramel over the top of the apple if necessary to cover it entirely. Place each coated apple on a well-greased cookie sheet (or a cookie sheet with a non-stick coating). When all of the apples are coated, place in refrigerator for a few moments so the caramel gets firm.

Apple Crisp and Cinnamon Ice Cream

Serves 8 to 12

• 1 teaspoon cinnamon
• 2 quarts vanilla ice cream, softened
• 2 (1-pound, 5-ounce) cans apple pie filling
• 2 cups firmly packed brown sugar
• 1 cup solid shortening
• 3 cups sifted all purpose flour

Stir the cinnamon into the ice cream and mix thoroughly. Spoon into freezer trays and refreeze for at least 1 hour. Meanwhile, spread the pie filling evenly into a greased 9-by 13-inch baking dish. Cut the sugar into the shortening. Add flour and additional cinnamon and mix well. Sprinkle evenly over the apple pie filling. Bake in 350-degree oven until crust is lightly browned.

Hot Spiced Cranberry Cider

Makes 12 (10-ounce) servings

• 8 cups apple cider
• 8 cups cranberry juice
• 2 tablespoons brown sugar
• 4 cinnamon sticks
• 8 whole allspice
• 8 whole cloves
• 1 orange, quartered
• Rum, if desired

In a large kettle, combine apple cider and cranberry juice. Stir in brown sugar and add cinnamon sticks, allspice, cloves and orange. Heat mixture to just below boiling point, reduce heat to simmering and serve, straining the spices beforehand. Garnish each serving with a cinnamon stick. If desired, guests can add a splash of rum. Yields 12 servings.

Source: Recipe from "From Portland's Palate," by the Junior League of Portland.

Hot Mulled Wine

• 21/2 cups sugar
• 11/4 cups water
• 4 dozen whole cloves
• 6 whole cinnamon sticks
• Several dashes of ground nutmeg
• Peel of 3 lemons
• Peel of 2 oranges
• 4 cups lemon juice
• 1/2 gallon of a decent dry red wine

Combine the sugar, water, cloves, cinnamon sticks, nutmeg, lemon peels and orange peels in a pan. Boil for 5 minutes. Strain, then add the lemon juice and the wine. Heat well, but do not allow the mixture to boil once the wine has been added or you will boil off most of the alcohol (and where's the fun in that?). You can keep the wine warmed in a slow cooker, set on low.

Jan Roberts-Dominguez is a Corvallis food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com, or obtain additional recipes and food tips on her blog at www.janrd.com.