Preparing the Dough:

• Preheat the oven to 425 degrees F. 
• Line baking sheet with parchment paper
• Divide the pizza dough into 4 pieces; grab one.
• Working with the one piece of dough, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. 
• Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape.
• Mix the oil and garlic together in a small bowl and evenly brush over the ghost; sprinkle with a pinch salt and pepper.
• Bake until the crusts are golden and set, 10 to 12 minutes.
Rotating the pans top to bottom halfway through the baking time will help it bake more evenly

Preparing the Sauce and Toppings:

• Mix the ricotta, Parmesan and Italian seasoning together in a small bowl.
• Now spread this mix over the ghost, stopping about 1/2-inch from the edge.
• Sprinkle with the mozzarella and return to the oven until the ghost is hot and the cheese has melted, about 5 minutes more.

Final Touches:

• Place 2 olive slices on each ghost for the eyes. 
• Transfer the ghost to individual plates and serve.

Before the Main Dish:

• Cook the macaroni according to packaged instructions.
• Drain, rinse and set aside.

Cooking the Main Dish:

• In a saucepan, on medium heat, melt the butter.
• Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
• While whisking, slowly pour in the milk.
• Once smooth add the cheeses, salt and pepper. Stir until smooth.

Preparing the Main Dish to Bake:

• Heat oven to 350ºF
• In a large bowl, mix the macaroni with the cheese sauce until all the noodles are covered/evenly coated in some sauce.
• Grease 8 ramekins (you can use either butter or cooking spray)
• Scoop the mac and cheese equally among the ramekins.
• In a small bowl mix the melted butter and bread crumbs together until there is a dry and crumbly texture.
• Stir in the 1/2 cup of grated cheddar and parsley.
• Spread the crumb topping evenly across the macaroni and cheese.
• Bake in the oven at 350ºF for 12-14 minutes
• Let cool for 5-10 minutes, then enjoy!

• Remove core and cut each apple into 6-8 slices. This depends on the size of the apple. You want the apple slices to be about 1 – 1/5 inches thick.
• Push a skewer into each apple slice.
  
• Melt your chocolate according to package instructions. I place my melting chocolate in a large coffee mug and use my microwave to melt the chocolate by heating it for 30 seconds at a time and stirring in between until it is melted and smooth.
• Dip the apple slice into the melted chocolate making sure to cover them completely. Lightly tap the skewer against the edge of your mug 3 or 4 times to remove excess chocolate.
Place the apple slice, skewer down, into a mug that is tall enough that it doesn’t tip over but not so tall that it touches the apple slice.
• Sprinkles, and chopped nuts can be added right after dipping but heavier toppings like mini M&Ms will need to be added once the chocolate begins to firm up otherwise they will slide off. Let the chocolate harden for about 30 seconds, to the point that it is still wet but it is starting to firm up, and then sprinkle with your toppings.
• Once the chocolate is firm these are ready to serve.

Optional:

• If you want you can use another flavor of melted chocolate to drizzle over the apple to add another layer of color. This is optional.

• Preheat the oven to 375 degrees F.
• Open your crescent roll package and unroll the dough so that it is a horizontal rectangle. Press on the perforations to seal them together (if you bought the perforated kind).
• Cut the dough into 1/4 inch wide strips that go from the top of the dough to the bottom so they are nice and long.
• Wrap the pieces of dough around each hot dog creating “bandages” by stretching the dough slightly and letting it overlap and crisscross.
You don’t completely cover the hot dog, leave gaps so it looks like a mummy peeking out from its bandages.
• Cook Mummy Dogs for 10 to 12 minutes on a parchment lined baking sheet, watching for them to get golden brown.
• Remove from the oven. Optional: place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog.
Note: If you don’t have candy eyes handy you can draw eyes on by adding a a couple of dots of ketchup or mustard to the mummy dog where the eyes would go.

• Blending the Ingredients: Combine ice cream, milk, pumpkin puree, pumpkin spice, and vanilla in a blender. Blend until smooth.
• Preparing the Milkshake: Drizzle the inside of a pint glass (or another tall glass) with caramel. Pour milkshake into the glass, then top with whipped cream and more caramel. Garnish with a cinnamon stick, if desired.

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt.
• Cook, stirring occasionally, until onions are soft, about 5 minutes.
• Stir garlic into onions and remove from heat.
• Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
• Spoon artichoke mixture into ramekin. Top with shredded mozzarella cheese.
• Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
• Let cool for 5-10 minutes, then go ahead and eat with some chips or veggies!

• Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
• Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside.
Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.
• Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside.
• In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. 
• Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes.
• Whisk in the flour until smooth.
• Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
• Pour the mixture into the ramekin. 
• Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed.
You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.
• Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake.
• Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
When baking, the lava cake will cook fast, so what it carefully if you want the ooey gooey center! Otherwise, you will still have a nice treat, it will be more like a brownie than a lava cake however