October is Energy Awareness Month, and the whole family can get on board. Youngsters can get a copy of the Energy Detective Guide from Hawaiian Electric Co., a free, colorfully illustrated booklet that helps families find the hidden energy villains that lead to higher utility bills.

The publication also invites energy detectives ages 17 years and under to mail in a pledge to win an Energy Conservation Kit. Call 543-7511.

October also means Halloween, so here are new and classic treats perfect for any festive gathering.

"BONE SLICES" (CRAB ROLLS)

1/2 cup mayonnaise
1 (3 ounce) package cream cheese, softened
2 tablespoons celery, finely chopped
2 tablespoons onion, finely chopped
1 tablespoon lemon juice
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
1-1/2 cups canned crab meat, drained and flaked (can be substituted with imitation crab meat)
4 10-inch flour tortillas

In large bowl, beat mayonnaise and cream cheese together until smooth. Add celery, onion, lemon juice, mustard, Worcestershire sauce, salt and pepper. Stir in the crab meat.

Spread about 1/2 cup filling over each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate 2 hours or until chilled.

Cut into 1/2-inch slices. When serving, stack rolls on top of each other to assemble a backbone. Makes 6 dozen.

Approximate nutritional information, per 3-piece serving (not including salt to taste): 90 calories, 6 g fat, 1.5 g saturated fat, 15 mg cholesterol, 150 mg sodium, 6 g carbohydrate, no fiber or sugar, 3 g protein

TRIPLE LAYER PUMPKIN DESSERT

1 cup ginger snap cookies, crushed
1 cup honey graham crackers, crushed
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1-1/2 cups canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
2 eggs
2 (3.4-ounce) packages vanilla flavor instant pudding
2 cups milk
1 (8-ounce) tub frozen whipped topping, thawed, divided
1/2 cup pecans, toasted and chopped

Preheat oven to 325 degrees. Grease 9-by-13-inch baking pan with nonstick spray.

Mix cookie crumbs and butter; press onto bottom of pan. Bake 5 minutes.

With mixer, beat cream cheese and sugar until well blended. Add pumpkin and spices; mix well.

Add vanilla and eggs, 1 at a time, beating on low speed after each just until blended. Pour mixture over crust. Bake 30 minutes or until cheesecake center is almost set. Set aside and cool 1 hour.

In medium bowl with whisk, beat pudding mixes and milk for 2 minutes. Stir in 1 cup whipped topping. Spread over dessert. Cover with remaining whipped topping.

Cover dessert with plastic wrap or foil and refrigerate 3 hours or until firm. Sprinkle with nuts before serving. Makes 32 pieces.

Approximate nutritional information, per serving: 170 calories, 1 g fat, 6 g saturated fat, 35 mg cholesterol, 180 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g sugar, 3 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.