Thinking about Halloween inevitably conjures up images of goblins, ghouls and ghosts who walk the earth for a night of fright. This year, let a friendly spirit into the house instead - the spirit of fun.

Wandering spirits aside, Halloween is a great time for wandering imaginations. Invite family and friends in the spirit of fun to partake in the creative activities of the season. Homemade costumes foster creativity and fun, as does dressing up the front porch for guests with jack-o'-lanterns and scarecrows in outrageous getups.

Past the front door, welcome guests into a memorable party filled with fun treats, not scary tricks. Guests can decorate masks, make up silly Halloween songs set to familiar tunes and munch on festive goodies.

Invite the spirit of fun, and the enjoyable memories of Halloween will haunt you, happily, for the rest of the year.

3 large egg whites¼ teaspoon salt¼ teaspoon cream of tartar½ cup vanilla flavor milk mix powder½ cup granulated sugar1 teaspoon vanilla extract12 lollipop sticksSemi-sweet mini- chocolate chipsPreheat oven to 200 degrees. Lightly grease and flour baking sheets.Beat egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add vanilla powder, sugar and vanilla extract; beat until stiff peaks form and mixture is glossy.Spoon meringue into gallon-size heavy plastic bag, then cut a ¼-inch wide opening at the tip.Place lollipop sticks about 6 inches apart on prepared baking sheets. Pipe meringue into ghostly shapes over top of each stick, about ¼- to ½-inch thick, 3 to 4 inches wide and 4 inches long.To make eyes, lightly press mini morsels into meringue.Bake for 1 hour, 15 minutes or until meringues are firm to the touch. Turn oven off.Allow meringues to cool in oven for 1 hour. Remove from oven. Slide spatula under meringues to release. Store at room temperature in airtight container for up to three days.Makes 12 ghosts

1 (18.25-ounce) box devil's food cake mix1 (26.5-ounce) bag small size candy bars, unwrapped1 (14-ounce) bag orange-and-black candy-coated milk chocolate pieces1 (16-ounce) can dark chocolate frosting1 (10.5-ounce) can chocolate sprinkles24 large marshmallows48 black licorice lacesPreheat oven to 350 degrees. Prepare cake mix according to package instructions. Fill two muffin tins with paper liners.Fold candy bars into batter, then transfer to prepared pans.Bake 18 to 21 minutes. Remove pans from oven, transfer to wire rack and let cool completely.Reserve 2 tablespoons of chocolate frosting in resealable plastic bag.Spread tops of cupcakes with remaining frosting, then coat with chocolate sprinkles.Cut marshmallows in half horizontally. Using reserved frosting, attach marshmallows to cupcakes as eyes.Evenly quarter licorice laces. Press 4 pieces on two sides of each cupcake for spider legs. Dot marshmallow centers with frosting and attach an individual chocolate candy to each. Attach another piece of candy to make a mouth.Makes 24 cupcakes

1 (18-ounce) roll refrigerated sugar cookie doughcup all-purpose flour2 (14-ounce) bags black-and-orange candy-coated chocolate pieces1 (16-ounce) can vanilla frostingBlack food coloring6 large colored craft sticks1 (6-inch) flowerpot1 Styrofoam square6 (12-inch) strands colored raffiaPreheat oven to 350 degrees. Knead together cookie dough and flour until smooth.Roll out dough to ¼-inch thickness. Using large Halloween cookie cutters, cut out 6 cookies and transfer to cookie sheet. Gather up dough scraps and re-roll, if necessary.Slide a craft stick underneath each cookie and press into dough. Bake cookies until golden brown, about 12 to 15 minutes. Transfer cookie sheet to wire rack.When cookies are cool, divide vanilla frosting between two bowls. Using food coloring, color half of frosting black. Spread frosting over cookies, and decorate with candies (make eyes, noses and others things). Let dry, about 30 minutes.Fill a flowerpot with Styrofoam. Tie each craft stick with raffia. Press craft sticks into Styrofoam. Sprinkle remaining candies over Styrofoam.Makes 6 large cookies

1 (9-ounce) box chocolate wafers1 (5.9-ounce) box instant chocolate pudding1 (13-ounce) bag small-size chocolate, peanut and caramel candy bars1 (13-ounce) bag small-size chocolate, caramel and cookie bars2 cups whipped topping1 (14-ounce) bag orange-and-black candy-coated milk-chocolate pieces1 tube white decorating icingPut chocolate wafers into large plastic bag and crush into fine crumbs. Set aside.Set aside nine candy bars and roughly chop remainder. Place in mixing bowl and set aside. Chop cookie bars, place in separate mixing bowl and set aside.Prepare pudding according to package directions. Refrigerate 10 minutes.Fold whipped topping into pudding.Line bottom of 9-by-13-inch pan with chopped candy bars. Spoon half of pudding mixture over candy, then sprinkle with cookie bars and top with remaining pudding.Spread chocolate wafer crumbs over entire surface, mounding some crumbs in different areas to make hills.Use chocolate candy pieces to make a path. Decorate remaining 9 candy bars with white icing and press bars into prepared surface, creating a spooky landscape.Makes 20 to 24 servings

1 box brownie mix1 (16-ounce) can white frosting, tinted with orange food coloring1 (14-ounce) bag orange-and-black candy-coated chocolate pieces.6 green tropical- flavored fruit chewsLine bottom only of 9-inch round baking pan with parchment paper.Prepare and bake brownie mix according to package directions.Once baked, cool completely, unmold and place on platter.Ice with orange-tinted frosting. Use black chocolate candy pieces for jack-o'-lantern's eyes, nose and mouth.Microwave fruit chews for 3 to 4 seconds. Mold into one piece with fingers. Pull off one-third, set aside.Mold remainder into thick stem shape. With hands, roll reserved piece into long rope on flat surface. Make curlicues. Press stem into top of brownies, decorate with "vines."Makes 12 servings