Pumpkin Cheese Ball and Halloween Chex Mix

Mom had her traditional Halloween party on Friday night. It was lots of fun. I made a chex snack mix that I have made 3 times already this month. I would have got a picture of it, but we eat it too fast. When I decided to make it for the party I couldn't find the recipe anywhere! I thought I had saved it somewhere or printed it but I couldn't find it anywhere - I even tried a Google search and came up with similar things but not the exact recipe. Luckily I had it still opened on a tab on my phone. So I thought I better post it before I loose it! The original is from Ease and Carrots, but of course I changed it up!

Halloween Chex Mix
6 cups Corn Chex
2 cups mini pretzels
1/2 cup  salted peanuts
3 tbsp butter
5 tsp honey
1/2 cup candy corn
1/3 cup candy pumpkins
1/3 cup Reese's Pieces

Preheat oven to 250 degrees. Pour both Chex cereals, pretzels, and peanuts onto a lined baking sheet. Put 3 Tbsp butter into a glass measuring cup. Fill to the 1/2 cup line with honey (5 tpbs). Put in microwave for 30 to 60 seconds until butter melts. Stir together and pour over cereal mixture. Stir to coat evenly. Bake for approximately 45 min to 1 hour or until golden brown, stirring every 15 minutes. Pour mixture onto wax paper to cool or cool on cookie sheet. Mix in candy corn, pumpkins and Reese's Pieces.

Pumpkin Cheese Ball
1 (8 oz.) block cream cheese, softened to room temp.
1 (7.5 oz.) tub vegetable cream cheese
2 tbsp. Hidden Valley Ranch mix
3 green onions, diced
1 red pepper, finely diced (save the stem)
2 or more cups shredded sharp cheddar cheese

Use electric mixer to combine the cream cheeses and ranch mix until smooth. Stir in green onion, red pepper and one cup shredded cheddar cheese. form into a ball in the bowl. Spread out a double layer of plastic wrap. sprinkle about 1/4 cup of the shredded cheddar cheese onto the plastic wrap. Place cheese ball onto of shredded cheese. Put remaining shredded cheese over the top and sides of the cheese ball. Then wrap tightly with the plactic wrap. Use 4 large rubber bands to put around the cheese ball to make pumpkin like indents. Then put cheese ball in the fridge to chill. I stuck mine in the freezer for about 20 minutes to get it started because I didn't have a lot of time left. It needs at least 2 hours in the fridge. The original recipe said overnight was best, but I didn't have that long and it turned out fine. When ready to serve, but the rubber bands off and remove plastic wrap. Push the pepper stem into the top of the "pumpkin." Serve with crackers.  It was a big hit at the party and what little I brought home was finished off by Pierce and his friends later that night.