With frightful little creatures ringing the doorbell all evening, Halloween isn't the time for a sit-down dinner party. But with Halloween landing on the weekend again this year, it'd be a shame to call it a night too early. So invite your friends (and their little goblins) to stop in after they make their rounds through the neighborhood.

This comforting soup-and-sandwich supper makes for a simple post-trick-or-treating gathering. Everything can be prepared ahead of time, and it's easy to adjust to your crowd: Swap out the bread and cheese choices to accommodate picky little palates, or skip the punch in favor of a cocktail for a more grown-up bash. (Michaels craft stores have spooky wine labels to turn that cabernet you might normally serve into "Werewolf Drool" or "Demon's Blood.")

Just be sure to get started a day ahead so you'll have plenty of time to enjoy all the entertainment anyone needs on Halloween: answering the door.

Spider Web Brownies

You can make these with your favorite brownie recipe or with a mix. For the frosting, adjust the consistency by adding more milk or confectioners' sugar as necessary; it should be easily spreadable, like Nutella.

Brownies:

1 pkg. (19.8-oz.) brownie mix

2 eggs

1/2cup oil

1/4cup water

Frosting:

2 tablespoons butter, melted

1/2cup cocoa powder

1/4cup (or more) milk

1/2teaspoon vanilla

Pinch of salt

1 1/2 cups (or more) powdered sugar

1 tube white decorating icing with plain tip

For brownies: Preheat oven to 350 degrees. Spray 24-count mini muffin tin with nonstick spray. Prepare brownie mix according to package directions. Divide brownie batter among mini muffin cups, filling each about 3/4 full (you might have some batter left over; bake separately). Bake brownies until tester inserted comes out with moist crumbs attached, about 20 to 22 minutes (do not overbake). Cool 10 minutes in pan, then turn out of muffin cups onto cooling rack and cool completely.

For frosting: Using electric mixer, beat melted butter and cocoa powder until blended. Beat in milk, vanilla and salt. Beat in confectioners' sugar, adding more milk or confectioners' sugar if necessary to achieve a soft, spreadable consistency.

For spider web design: Frost cooled brownies liberally with cocoa frosting. Using plain tip, pipe thin spiral of white frosting atop each brownie. Use a toothpick to drag six lines from center of brownie out, forming spider web design. (Can be prepared a day ahead. Cover and refrigerate.) Makes about 24.

The Wichita Eagle—10/20/10

Vampire Blood Tomato Soup

3 tablespoons olive oil

1/2fennel bulb, chopped, about 2 1/2 cups

1/2large onion, chopped, about 1 cup

4 cloves garlic, smashed

1 1/4 teaspoons kosher salt

1 teaspoon fennel seed

1/8to 1/4 teaspoon crushed red pepper flakes, optional

1 can (28 oz.) plum tomatoes, preferably San Marzano

2 cups homemade vegetable broth or low-sodium canned broth

2 cups tomato juice

6 basil leaves, torn

1 tablespoon fresh lemon juice

Fresh ground black pepper, to taste

Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.

Add the reserved tomato juice, vegetable broth, tomato juice and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.

Remove pot from stove and puree the soup in batches, with an immersion or regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve. (Can be prepared a day ahead. Cool, cover, and refrigerate. Reheat just before serving.) Makes 8 servings.

From Food Network Kitchens (www.foodnetwork.com)

The Wichita Eagle—10/20/10

Muenster Sammies With Apple Jelly

You'll need a cookie cutter or two in spooky shapes (such as pumpkins, ghosts, black cat, bats or witches). The recipe calls for small pumpernickel; we used a larger loaf for bigger sandwiches.

16 slices (3 1/2-inch square) Westphalian Pumpernickel, or other thin black bread

1/2cup apple jelly

8 slices Muenster cheese, about 3 oz.

8 slices yellow cheddar cheese, about 3 oz.

Optional garnishes: Dill pickle rounds, fennel fronds, Spanish olives with pimientos

Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster).

Spread one side of each slice of bread with apple jelly. Layer cheese over jelly; top with remaining slice of bread.

Cut out as desired. Garnish as desired. Makes 8 sandwiches.

From Food Network Kitchens (www.foodnetwork.com)

The Wichita Eagle—10/20/10

Wormy Lime Punch

1 container (12 oz.) limeade concentrate, frozen

4 cups white grape juice, chilled

4 cups ginger ale, chilled

Stir limeade and white grape juice in large punch bowl until limeade concentrate melts and is fully incorporated. Stir in ginger ale. Serve with gummy worm garnishes.

The Wichita Eagle—10/20/10

Sweet and Salty Pumpkin Seeds

The pumpkin seeds can be made and stored at room temperature in an airtight container up to 3 days in advance.

2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1/2teaspoon kosher salt

1/4teaspoon ground cinnamon

Heat oven to 300 degrees. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes. Increase oven temperature to 350 degrees. In a large bowl, toss the seeds with the butter, sugar, salt and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes. Makes 8 servings.

From Real Simple magazine (www.realsimple.com).

The Wichita Eagle—10/20/10