I hope everyone has a safe Happy Halloween ! Crockpot Caramel Apples 2 14 ounce packages caramels 1/4 cup water 8 apples 8 sticks optional: nuts M&M's mini chocolate chips candy decorations In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. Once the caramel has set you may wish to roll the apples in the toppings of your choice. Frozen Hand 1 quart water food coloring of your choice 1 rubber or sturdy plastic glove 1 rubber band Make sure you rinse the glove well if you intend to put this into something that will be consumed. Some rubber gloves come with a fuzzy lining inside, avoid those! Place 1 quart of water in a bowl and add food coloring of your choice. For a witch you might want to add green, or for a space alien you might want to add blue. Pour colored water into glove, tie off glove with a rubber band. Lay glove on its side in your freezer and freeze overnight. It is a good idea to put the glove on a cookie sheet, or in a large flat container, as a bit of the liquid may leak. When frozen solid remove and place into punch. Halloween Pumpkin Pie 1 pumpkin pie, frozen and baked or ready baked white frosting; cake decorating icing writing tip for white frosting 1 plastic spider Draw a spider web on your favorite pumpkin pie and give that web its own spider. The little ones will love it and it make a nice touch to any Halloween buffet. Busy Bugs 1 12 ounce package chocolate chips 1 12 ounce package butterscotch chips 1 1/2 cups peanuts 1 large can chow mein noodles Melt chips in double boiler or microwave and pour over noodles and nuts. Mix well and drop by spoonfuls on ungreased cookie sheet. Chill until firm. Cool Whip Graveyard Treat 2 1/4 cups chocolate wafer cookie crumbs, divided 1/2 cup sugar, divided 1 stick butter or margarine, melted 1 8 ounce package cream cheese, softened 1 12 ounce tub Cool Whip topping, thawed 2 cups boiling water 2 4 serving packages orange Jello 1/2 cup cold water ice cubes Decorations: 12 to 14 rectangular or oval shaped sandwich cookies decorator icing, brown, green, orange, white candy corn candy pumpkins Mix together 2 cups of the cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9 x 2 inch pan. Press firmly into the bottom of the pan to create a crust. Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in a bowl until smooth. Stir in 1/2 of the Cool Whip. Spread over crust. Stir boiling water into Jello in bowl for 2 minutes or until completely dissolved. Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water into Jello until thickened. Remove any remaining ice. Spoon Jello over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over Jello layer. Sprinkle with remaining cookie crumbs. Decorate as a "graveyard" by poking sandwich cookies on end into the dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy corn and pumpkins around on the surface. Gnarled Witches Fingers 1 tablespoon vegetable oil 4 boneless chicken breasts 1 cup flour 1 egg, beaten 1 cup bread crumbs pitted black olives, halved lengthwise shredded lettuce Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part way to create five "fingers"; the uncut part will be the palm of the hand. Slice them a little crooked for effect. Dust in flour, dip in egg, coat in bread crumbs, broil 5 minutes on each side until golden and cooked through. Trim the tips with the olive fingernails and serve on lettuce. Spooky Jacket Potatoes 4 medium sized potatoes 2 tablespoons butter 1 tablespoon milk 2 tablespoons sour cream 2 tablespoons grated cheese 1/2 teaspoon salt black olive slices Preheat oven to 400F. Score potatoes with a fork. Bake for 25 to 30 minutes or until the potatoes are cooked through. Remove potatoes from oven and allow them to cool. When potatoes are cool enough to handle scoop out the centers, be sure to leave 1/2 inch or so around the sides so the potatoes stay whole. In a bowl place all remaining ingredients and the scooped out potatoes. Mix potatoes thoroughly. Place the mashed potatoes in the potato jackets. Dry black olive slice with a paper towel. Cut slice into tiny pieces. Place slices on potatoes two pieces for the eyes and one for the nose. Place potatoes back in the oven and bake for an additional 15 minutes. Strained Eyeballs 6 eggs, hard cooked, cooled and peeled 6 ounces whipped cream cheese 12 green olives stuffed with pimientos red food coloring or ketchup Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese. Pond Scum 1 package 4 serving size green Jello 1 package gummi worms Prepare Jello according to package directions. Pour Jello into four equal serving sized clear plastic cups, or you can use a bowl. Once the Jello has almost set, add gummi worms to the top and serve. Cheese Eyeballs 2 cups grated Cheddar cheese 1/2 cup butter 1/2 teaspoon salt 1 teaspoon paprika 1 cup flour 6 ounce bottle pimento stuffed green olives Combine cheese and butter. Add salt, paprika and flour and mix well. Measure approximately one teaspoon of this mixture and form an "eyeball" around an olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes. Crispy Caterpillar Cocoons 1 8 ounce tube refrigerated crescent rolls 8 beef sausages such as Brown & Serve yellow mustard Preheat oven according to directions on the crescent roll package. Prepare the sausages according to the directions on the package. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow to cool ten to fifteen minutes. Cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each trough. Separate the crescent roll dough into its precut triangle pieces and lay them flat on an ungreased cookie sheet. To form insect larvae, take two sausage halves and, with their mustard filled sides touching, put them together to form a whole. Place a whole larva at the wide end of each dough triangle and roll up dough as you would regular crescent rolls. Pinch the ends and seams of the rolls closed. Bake according to package instructions. Allow the little buggers to cool fifteen to twenty minutes before chowing down on their tender torsos!. Serves 4 goo gobblers. Worms au Gratin Worms: 6 to 7 ounces egg noodles, cooked with 8 ounces spaghetti, broken into short pieces Toss with 2 tablespoons butter or margarine 1 1/2 cups grated cheddar cheese Place in greased casserole. Dirt: 2 slices whole wheat bread, toasted, crumbled into tiny crumbs 1 tablespoon butter or margarine, melted 1/4 teaspoon salt Mix dirt ingredients together, sprinkle over worms. Place under broiler for 5 minutes. Litterbox Cookies There are two flavor cookies: chocolate and gingerbread. The cookies are dense and not very sweet, this is necessary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won't look like "cat droppings". Chocolate ingredients: 1/2 cup honey 2/3 cup butter or margarine 1 egg 1 tsp vanilla or peppermint extract 2 cups whole wheat flour 1/3 cup cocoa powder Grape Nuts cereal Gingerbread ingredients: 1/4 cup honey 1/4 cup molasses 2/3 cup butter or margarine 1 egg 2 and 1/3 cups whole wheat flour spices; ginger, cinnamon and cloves to taste Grape Nuts cereal Mix ins: coconut chocolate chips butterscotch chips peanut butter chips Microwave the honey until it bubbles, about 1 minute. Add the butter and the molasses. Add the egg, mix well, then mix in all the other stuff. Add mix ins of your choice to some or all of the batter. Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops. Roll logs in Grape Nuts and bake at 350F till done about 10 to 15 minutes. Serve in a disposable cat litter box on a bed of Grape Nuts, with a cat litter scoop. You get lovely effects by decorating the box and scoop with melted chocolate or pudding. Crispy Rice Jack O Lantern 1 stick butter 2 10 ounce packages marshmallows 12 cups Rice Crispy Cereal 1 teaspoon yellow food color 1/4 teaspoon red food color green decorating icing in tube black decorating icing in tube decorating tips 12 cup glass bowl Melt butter on low heat and add marshmallows. Stir marshmallows frequently. When marshmallows have dissolved, add food colors and mix well. When the marshmallow mixture is uniform in orange color add cereal and stir and mix until rice crispies are completely coated. Pour mixture into the bowl that has been well sprayed with a nonstick spray. Carefully press down cereal; spray the spoon or your hands when pressing the cereal, this helps so the cereal will not stick. Place into the refrigerator until completely chilled and firm. When the pumpkin is chilled remove from refrigerator and invert onto a plate. Remove bowl and decorate with leaves and stem. A great jack o lantern smile will be the finishing touch. The Jack O Lantern makes a great centerpiece and a delightful treat. Bleeding Gums Gumbo 2 fresh tomatoes 2 red bell peppers, cored and seeds removed 1 can chicken gumbo soup, condensed 1 can tomato soup, condensed 2 cups water 11 ounces whole kernel corn, canned, drained Carefully chop tomatoes into small blood clotty pieces and red peppers into gum shapes. Set aside. Pour the soups and water into a large saucepan and cook at medium heat until the mixture comes to a boil. Lower the heat and let simmer. Add the blood clots, gums and corn kernels (rotting teeth) to the soup and continue to simmer, stirring occasionally, for about 5 minutes, or until gums are tender. Ladle into individual soup bowls. Wild Lice 2 cups orzo 1/4 cup light cream 2 tablespoons butter 3/4 cup grated Parmesan cheese 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley 1/2 teaspoon pepper 1/2 teaspoon vegetable oil 1 ham steak, about 1 1/2 pounds Preheat the oven to 350F. Prepare the orzo according to the directions on the package. Drain the orzo through a colander. Pour the orzo into a large bowl and add to it the cream, butter, cheese, parsley and pepper. Toss well. Grease a casserole dish with the vegetable oil. Place the ham steak in the dish and then cover it with the orzo (lice). Bake for 20 to 30 minutes. Phlegm Brulee 3 ounces lime gelatin powder 2 cups cold milk 3 1/4 ounces box instant vanilla pudding mix Prepare lime gelatin according to the directions on the package. Place the bowl of gelatin in the freezer for 40 minutes. While the gelatin is setting, pour the milk into another small bowl and add the pudding mix. Combine with an electric mixer for 1 to 2 minutes until well blended. Immediately pour the pudding mix into dessert dishes, leaving room at the top for the phlegm. Let the dishes set in the refrigerator. After the gelatin phlegm firms up to an oozy, semihard state, drizzle over the pudding. Garnish with crumpled facial tissues lightly dipped in cold coffee. The tissues can be tapped lightly with the tip of a red felt pen for a bloody, coughed up look! Brains on the Half Skull 2 medium potatoes 8 ounces thin spaghetti 14 ounces spaghetti sauce Preheat the oven to 400F. Wash the potatoes and cut them in half crosswise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package. Then carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the spaghetti sauce (blood) in a small pot. Remove the potatoes from the oven. Then scoop out the insides of the potatoes. You won't need the insides for this recipe, the empty shells will serve as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull. Tempting Toenail Truffles 3 ounces semisweet chocolate 9 ounces pretzel nuggets 12 ounces beer nuts Carefully remove the thin sugar shells from the beer nuts and set aside. Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the chocolate in the smaller pot and set it over the simmering water. Stir until the chocolate melts. When the chocolate is melted, remove the small pan from the heat. Carefully insert a toothpick into each pretzel nugget, then dip the nugget into the melted chocolate. Be sure your pretzel (toe) is completely covered. Place 1 sugar shell (toenail) on the end of each toe. Place on waxed paper to cool and repeat with as many toes as you desire. Makes 4 to 6 feet. Hot Cross Black Widows To make muffins: 1 tablespoon butter or margarine 1 egg 1/4 cup vegetable oil 1 cup milk 2 cups all purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup sugar To make frosting: 4 ounces cream cheese, softened 3 tablespoons unsalted butter at room temperature 1 1/2 cups powdered sugar 1/2 teaspoon vanilla extract juice of 1/4 lemon or 1 teaspoon bottled lemon juice red food coloring yellow food coloring green food coloring blue food coloring black licorice strings Preheat the oven to 400F. Grease the bottoms, but not the sides, of 12 medium sized muffin cups with the butter or margarine. Beat the egg in a large bowl with a fork. Stir in the vegetable oil and milk. Combine the flour, baking powder, salt and sugar in a small mixing bowl and stir together. Add to the egg mixture. Stir lightly until the dry ingredients are barely moistened. The batter should be lumpy. Fill the muffin cups 3/4 full of batter. Bake for 20 to 30 minutes, or until the muffins turn golden brown. Carefully remove from the oven, turn out of the pan and set on a rack to cool. To prepare frosting, mix cream cheese and butter together with an electric mixer. Slowly add powdered sugar and continue beating. Add vanilla extract and lemon juice and mix thoroughly. Put a small portion of frosting in a separate bowl and mix into it a few drops of red food coloring. Set aside. Color the remaining frosting, drop by drop, with red, yellow, green and blue food coloring until it is black. With a rubber spatula, spread the black frosting on top of each muffin. Then add a small red Black Widow hourglass to each one. Add legs to your spiders using licorice whip strings. You may need to cut the licorice into shorter pieces. Place arachnids on a platter and serve. You may want to decorate the platter with fake spider webs. Frank-in-Steins 16 ounces hot dogs 16 ounces sauerkraut, canned mustard ketchup Prepare the hot dogs and sauerkraut according to the directions on the packages. With a long-handled fork, divide the sauerkraut equally among 4 beer steins, or coffee mugs, filling each no more than half full. Carefully cut the cooked hot dogs into small pieces and drop into the steins. Allow guests to dribble mustard (yellow pus) or ketchup (thickened blood) over their Frank-in-Steins. Black and Orange Spook Cups 4 cups cold milk, divided 1 3.9 ounce package JELL-O Chocolate Fudge Flavor Instant Pudding and Pie Filling 1 3.4 ounce package JELL-O Vanilla Flavor Instant Pudding and Pie Filling 3 drops red food coloring 3 drops yellow food coloring 12 OREO Chocolate Sandwich Cookies , crushed 3 tablespoons Halloween sprinkles Pour 2 cups of the milk into large bowl. Add chocolate fudge flavor pudding mix. Beat with wire whisk 2 minutes. Fill 10 to 12 7 ounce glasses or plastic cups about 1/2 full with pudding mixture. Pour remaining 2 cups milk into another large bowl. Add vanilla flavor pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Spoon orange mixture evenly over chocolate mixture. Top with crushed cookies. Refrigerate until ready to serve. Garnish with Halloween sprinkles. Bloody Brains one package of softened cream cheese one jar of favorite salsa variety of favorite crackers Place the cream cheese on a platter. Shape the cream cheese into an oval, "brain" shape. Pour salsa over the cream cheese. Surround the "brain" with a the crackers. Scoop and eat. Bloody Eyeballs per eyeball: 1 radish 1 pimiento stuffed green olive Prepare ice "eyeballs" at least a day before your plan to use them. Peel radishes, leaving thin streaks of red skin on to represent blood vessels. Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish, roughly the size of an olive. Stuff a green olive, pimiento side out, in each hole. Place 1 radish eyeball in each section of an empty ice cube tray. Pare the radishes down a bit to fit, if necessarry. Fill the tray with water and freeze overnight. Bloody Eyeballs on the Rocks 12 radishes 1 7 ounce jar pimento stuffed olives 1 46 ounce can tomato juice Prepare these bloody eyeballs the day before you plan to serve them. Peel 12 radishes, leaving thin streaks of red skin on them for blood vessels. Using the tip of the vegetable peeler or small knife, carefully scoop out a small hole in each radish. Stuff a green olive, pimento side out, in each hole. Place 1 radish in each section of an empty ice cube tray. You may need to pare your eyeballs down a bit to fit the ice cube tray. Fill the tray with water and freeze overnight. Pour tall glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass. Cheers !! This bloods for you ! Serves 6 thirsty creeps. Bloody Popcorn 2 quarts popped pop corn 2 tablespoons melted butter red food paste In a large bowl add the popcorn. Add a bit of the red food paste to the melted butter, and drizzle over the pop corn. Stir gently to spread over the color red. Notes: Be sure to use food paste, not the food coloring that is sold in the grocery store. Candy Apples 12 red apples * 3 cups granualted sugar 1 cup corn syrup 1 cup water 1/2 teaspoon cinnamon 1/4 teaspoon red food coloring * Wash and dry; then firmly insert a wooden skewer or stick in stem end. Lightly grease a baking sheet. In a saucepan, combine the sugar, corn syrup and water. Heat, stirring constantly, until sugar dissolves. Cover and bring to boil. Boil, uncovered and without stirring, until a few drops in cold water separate into threads; 300F on a candy thermometer. Blend in cinnamon and red food coloring. Remove from heat. Tip saucepan and dip apples in syrup turning to coat evenly. Place on prepared baking sheet to harden. Makes 12. Candy Corn Rice Crispy Treats 1/2 cup butter 10 cups Rice Crispy cereal 9 cups miniature marshmallows 2 cups mixture of candy corn and Indian candy corn 3/4 cup miniature chocolate chips candy pumpkins yellow and red food coloring Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2 to 2 inches apart. Refrigerate and cut into squares. Chopped Fingers and Pineapple 13 ounces chunk pineapple, drained with all of the juice reserved 2 tablespoons soy sauce 1 1/2 tablespoons dark brown sugar 1 tablespoon apple cider vinegar 6 hot dogs, sliced into 36 pieces Mix together the pineapple juice, soy sauce, brown sugar, and apple cider vinegar in a small bowl. Thread the pineapple and hot dog chunks on kebabs or toothpicks and then dip them into the sauce, rolling them thoroughly to coat. Place the kebabs on a microwave proof platter. Microwave on high for about 1 1/2 minutes, then flip over the kebabs. Microwave for an additional 1 1/2 minutes, or until warm. If your microwave is not large enough to hold all of the kebabs, warm in batches. Serve warm. Creepy Crawly Spider Cookies 2 cups chocolate chips, semisweet, divided 1/2 cup crispy rice cereal 1/4 cup shredded coconut 1 1/2 cup chow mein noodles cake decorator frosting in tube; if desired Melt 1 cup of chocolate chips in a heavy saucepan over low heat. Mix in the cereal and the coconut. Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies. Melt the second cup of chocolate chips. Gently stir in chow mein noodles. When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider). Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be made into more spider cookies. Crispy Rice Jack o Lantern 1 stick butter 2 10 ounce packages marshmallows 12 cups rice crispy cereal 1 teaspoon yellow food color 1/4 teaspoon red cood color green decorating icing in tube black decorating icing in tube decorating tips 12 cup glass bowl Melt butter on low heat and add marshmallows. Stir marshmallows frequently. When marshmallows have dissolved, add food colors and mix well. When the marshmallow mixture is uniform in orange color add cereal and stir and mix until rice crispies are completely coated. Pour mixture into the bowl that has been well sprayed with a nonstick spray. Carefully press down cereal; spray the spoon or your hands when pressing the cereal, this helps so the cereal will not stick. Place into the refrigerator until completely chilled and firm. When the pumpkin is chilled remove from refrigerator and invert onto a plate. Remove bowl and decorate with leaves and stem. A great jack o lantern smile will be the finishing touch. Deviled Mice 8 Eggs 4 1/2 tablespoons mayonnaise 6 large lettuce leaves 16 pimento stuffed olives 1 tablespoon chocolate sprinkles Gently place the eggs in a saucepan and fill it with water until the eggs are just covered. bring the water to a boil over high heat. Turn the heat down to medium and allow to simmer for 10 minutes. Remove the pan from the heat and carefully drain the water into the sink. Cover the eggs with cold water and set aside for five minutes. Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. With clean fingers, scoop out the yolks and put them in a small bowl. Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Carefully fill the empty egg whites with yolk mixture. Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies. To give them each eyes and a nose, pull the pimento out of an olive and cut it into three small sections. Cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Out of the remaining olives, cut thirty two small triangular ear pieces and any other mice parts you might desire. To garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been noshing. Dutch Dandruff 1 18 1/2 package devil's food cake mix, plus ingredients specified on package vegetable shortening flour 1 16 ounce can dark chocolate frosting maraschino cherries 1 fruit roll up for tongue 1 3 1/2 can coconut flakes Preheat oven to temperature on package. Grease the inside of both cake pans with vegetable shortening, then lightly dust with flour. Prepare and bake cake according to package directions. After removing cake from pans, allow to cool on wire rack for at least 1/2 hour. Place one layer upside down on cake plate. Spread a thin layer of frosting on top only, then carefully place the second layer on top of the first layer. Fill a ziploc bag with the rest of the frosting and twist the top tightly shut. Using scissors, cut off a TINY bottom corner of the bag. To decorate: Think of the top of the cake as the top of a human head and imagine a part running down it's middle. Now, using the plastic bag of icing as a pastry bag, squeeze a stream of frosting hair falling from the imaginary part down the side of the cake. Sprinkle with coconut. Using a dab of frosting, glue two cherries on the cakes face for eyes and one for a nose. then, using clean scissors, carefully cut a piece of fruit roll up into the shape of a tongue. Fold tongue in half lengthwise to form a realistic crease down the middle. Sicko serving suggestion: Stick a sterilized comb or afro pick in the side of your cakes head! Exploding Potatoes 3 large baking potatoes 2 tablespoons butter 2 tablespoons half and half food coloring salt white pepper 1/2 teaspoon freshly grated nutmeg 2 eggs, separated snipped chives Preheat the oven to 425 degrees. Scrub the potatoes well and prick thoroughly. Arrange the potatoes on a baking sheet and bake for 1 hour, or until the potatoes are tender. Slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving sturdy shells behind. Replace the shells on the baking sheet and bake for 15 minutes, or until crisp and golden brown. Meanwhile, press the potato flesh through a ricer or mash. Beat the potatoes with the butter, half and half, salt, white pepper, nutmeg, and egg yolks until smooth. In a clean bowl with clean beaters whip the egg whites until stiff. Gently fold the egg whites into the potato mixture. Spoon the potato mixture back into the potato shells. Bake for 10-15 minutes until the potato mixture rises and turns a lovely golden brown color. Sprinkle the potatoes with the snipped chives and serve hot. Eyeball Potion 8 ounces vanilla ice cream 20 pieces blueberries or raisins 1 1/2 cup boiling water 1 ounce gelatin red food coloring 3 cups cold water red Jell-O, if desired, see instructions for details. Using a small ice cream scoop, place 2 scoops ice cream into each of the 10 dessert dishes for eyeballs. Place a blueberry or raisin in each scoop for the pupil. Freeze 30 minutes, or until firm. Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Add cold water to gelatin, stirring until slightly thickened. Water quantity may vary depending on the type of gelatin used. Add red food coloring as needed. To make it easier you may also replace this step by using red Jell-O. Pour about 1/2 cup gelatin around the two eyeballs in each dish, leaving the top of the eyeballs exposed. Freeze until ready to serve. Eyes on Sticks 6 green grapes 6 raisins 1/4 cup whipped topping 6 toothpicks 1/2 orange Place a grape onto a toothpick longways, so that approximately 1/8 of the tooth pick comes through the top. Place a raisin on the 1/8 exposed toothpick. Using the backside of a spoon, cover 2/3 of the grape with whipped topping for the "whites" of your eyes. To serve, slice and orange in half. Place open side down on a plate and stick long end of tooth picks inside the rind. To garnish the plate, surround orange half with loose grapes. Frozen Jack O Lanterns 12 navel oranges 12 cinnamon sticks 1/2 gallon dark chocolate ice cream Cut off tops of oranges. Gently hollow out pulp, leaving a thick shell; hollow out pulp off tops also. Cut Jack O Lantern faces into each orange. Pack chocolate ice cream into shells, avoid letting ice cream come out of holes. Cut a hole into top of orange top. Set tops back on, over ice cream, and insert cinnamon stick stem through the hole. Place in freezer for at least 3 hours, or until serving time. Hairball Salad with Saliva Dressing 1 large ripe avocado 2 cups alfalfa sprouts 6 carrots, grated Cut avocado in half and scoop out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat and mash with a fork. It is ok to leave some lumps. Set the mixture aside. Divide the grated carrots among the four salad bowls. Make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve. Creamy Italian Salad Dressing - Saliva 1 cup low fat sour cream 2 tablespoons red or white wine vinegar 2 tablespoons dry white wine 2 cloves garlic 3 teaspoons Italian seasoning 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon grated Parmesan cheese 1 tablespoon olive oil 1/2 teaspoon black pepper In a blender or food processor, process all ingredients except sour cream until completely mixed. Add sour cream and process just until mixed. Makes 1 1/4 cups. Halloween Punch 12 ounces orange juice concentrate, frozen 12 ounces white grape juice 2 liters 7 Up 1 pint lemon or lim sherbet several drops of green food coloring Mix all together. If desired, serve with large, buoyant, and well washed plastic spiders on the top! Halloween Spiders 1 12 ounce package chocolate chips 1 medium can chow mein noodles 1 package M&M's Plain Chocolate Candy Melt chocolate in microwave. Add 2 to 4 tablespoons water, if needed, to thin chocolate. Stir in noodles. Drop by spoonsful onto waxed paper. Add 2 M&M's for spider eyes. Icky Sticky Sugar Snakes To make dough: 8 tablespoons unsalted butter, at room temperature 3 tablespoons honey 1 teaspoon vanilla extract 1 teaspoon all purpose flour 1/2 teaspoon salt 1/2 teaspoon vegetable oil 1/2 teaspoon chocolate chips To make sticky sauce: 1/2 teaspoon honey 2 teaspoons sugar 2 teaspoons ground cinnamon Preheat the oven to 300 degrees. In a medium bowl, mash the butter and honey with a fork until well blended. Gradually stir in the vanilla extract, flour and salt. The mixture should have a doughy consistency. Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour. Grease cookie sheets with the vegetable oil. After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls. If the dough sticks to your hands, dip them in flour. Roll out balls between your hands into snakelike shapes, about the length and thickness of your pinky. Separate each ball into 4 smaller sections and roll each section into a snake. Place snakes 1 inch apart on cookie sheets. Bake for 20 to 25 minutes, or until the snakes begin to turn light brown. Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter. Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake. Set aside until completely cooled. To prepare sticky sauce, mix honey, sugar and cinnamon in a small bowl. Drizzle over the cooled snakes and serve. Jack O Lantern Cookies 9 ounces chocolate wafer cookies 1/2 cup smooth peanut butter 24 ounces vanilla flavor almond bark orange paste food coloring black licorice candy Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies. Cut licorice into triangles and squares to make faces. Melt almond bark following package directions. Remove from heat and tint with food coloring. Using tongs, dip each sandwich cookie in melted candy, coating completely. Gently shake each cookie to remove excess coating. Place on wire rack with waxed paper underneath. PLace licorice pieces on the cookies for faces. Cool completely before removing from rack. Maggot and Fire Ant Pilaf 1/4 cup butter 3 shallots, finely chopped 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 1 small apple, finely chopped 1/4 cup dried cranberries, chopped 1 1/2 cups rice 2 tablespoons chopped fresh parsley salt and pepper to taste 1 small bay leaf 1 teaspoon fresh thyme 2 2/3 cups chicken stock Combine butter, onion, celery, carrots, and apple in a 2 quart casserole. Microwave for 3 to 4 minutes on high or until the onion is transparent. Add cranberries, rice, parsley, salt, pepper, bay leaf, thyme, and stock. Cover and microwave on high for 5 to 6 minutes or until the mixture begins to boil. Microwave for 16 to 18 minutes at 50 percent or until rice is tender. Let stand for 5 minutes covered. Remove the bay leaf before serving. Mashed Potato Ghosts 2 pounds potatoes, peeled and cut into 1 inch chunks 5/8 cup hot milk 2 tablespoons butter 1/2 teaspoon salt 7/8 teaspoon black pepper 1/2 cup grated sharp cheddar cheese 2 tablespoons freshly chopped parsley or dill 1/2 cup small black olives Place potatoes in large pot and add enough water to cover. Bring to boil and cook 13 to 15 minutes, or until very tender. Drain in colander. Return cooked potatoes to pot and stir over medium heat about 1 minute, until excess water has evaporated. Remove from heat and, using potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in cheddar cheese and parsley. Create stencils of ghost shapes out of heavy duty aluminum foil. Place stencils on cookie sheet or microwaveable serving dish. Working with 1/2 to 1 cup mashed potatoes per ghost, use rubber spatula to fill in stencil's ghost shapes. Lift stencils off finished ghosts. Using small paring knife, slice olives to create circular shapes to be used for eyes and mouth. To warm ghosts, microwave on high 100% power 3 to 5 minutes on microwaveable dish. If using an oven, place potatoes on cookie sheet and reheat at 350 degrees, loosely covered with foil, 10 to 15 minutes or until heated through. Makes 4 to 6 servings. Melted Torsos and Legs 5 pounds frozen chicken wings 3/4 cup apricot preserves 6 tablespoons teriyaki sauce 1 1/2 tablespoons dark brown sugar 2 teaspoons cornstarch 1 1/2 tablespoon rice vinegar Preheat the oven to 425 degrees and lightly grease a baking sheet or jelly roll pan with at least 3/4 inch high sides. Spread the chicken wings out so that they are lying in a single layer. Bake the chicken for 20 minutes. While the chicken is baking, mix together the sauce. In a small pan melt the apricot preserves. Remove from the heat and add the remaining ingredients. Mix together until smooth. Liberally brush a quarter of the sauce over the chicken wings, flip them over and brush with another quarter of the sauce. Return to the oven and bake for an additional 15 minutes. Remove from the oven, brushboth sides with the remaining sauce, and return to the oven. Bake for 10 to 15 minutes, or until the chicken wings are thoroughly cooked. Let cool before serving to prevent burned fingers. Mold and Mildew Dip 2 boxes frozen artichoke hearts, defrosted and drained 2 cups mayonnaise 1 bunch thinly sliced scallions 10 ounces frozen chopped spinach, thawed and squeezed dry 2 cups grated Parmesan cheese 1 teaspoon white pepper 1 teaspoon Hungarian paprika green food coloring Coarsley chop the artichoke hearts and place in a medium ovenproof serving dish. Add the mayonnaise, scallions, spinach, grated cheese, and spices. Add as much green food coloring as desired. Bake at 350 degrees for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish. Moldy Maggot Casserole 1 cup minced onion 2 tablespoons vegetable stock 1 pound washed and chopped spinach 3 cups cooked rice 1 cup low fat cottage cheese 1/2 cup shredded low fat cheddar cheese 1/4 cup egg substitute 3 tablespoons fresh parsley 1 1/2 teaspoons dill weed Preheat the oven to 375 degrees and spray a 2 quart casserole with no fat cooking spray. In a large skillet saute the onions and stock until soft. Add the spinach and cook over low heat until the spinach is wilted and all of the liquid has evaporated, stirring constantly. In a large bowl combine the remaining ingredients. Fold in the spinach mixture. Spoon the mixture into the prepared casserole and bake for 25 minutes. Nose Blow Burritos 2 medium tomatoes 1 pound ground beef 1 package burrito or taco seasoning 1 30 ounce can refried beans 8 or 10 burrito size soft flour tortillas 2 8 ounce cartons guacamole 1 16 ounce carton sour cream Dice the tomatoes into small pieces and place in a bowl. Place the ground beef in a frying pan, sprinkle with the burrito seasoning and saute on medium heat until it's well browned. Cover and set aside. Cook the beans in a saucepan on low heat, stirring occasionally. when the beans are hot, gently combine them with the ground beef in a clean bowl. To build the burritos: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus), and a strip of bean/hamburger mixture. Top with tomatoes. Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of the whole burrito under itself, making a nose shape. Use a knife to cut out two large holes for nostrils. Gently squeeze so mixture comes out holes. Orange Ooze Cupcakes Filling and Frosting: 8 ounce cream cheese; softened 1 egg 1/3 cup sugar Yellow and red food coloring 6 ounces chocolate chips Cupcake - Muffin Recipe 3 cups flour 2 cups sugar 1/2 cup cocoa 2 teaspoon baking soda 1/2 teaspoon salt 2 cup water 1/2 cup plus 2 tablespoons vegetable oil 2 teaspoons vanilla Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners. In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips, set filling aside. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine. Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling. Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. If desired, frost with orange icing or just let the orange filling ooze out as a surprise. Pumpkin Patch Cake Batter: 2 18 ounce boxes devil's food cake mix Frosting: white frosting, enough for 2 cakes orange and green food coloring Decorations: 3 pieces candy corn 1 piece black licorice Prepare cake mixes according to package directions. Except make the cakes in 12-cup Bundt Pans with ridges (to resemble a pumpkin). Also, take enough batter to make one cupcake*. Unmold pans and place them bottom to bottom. Set the cakes on a large platter and frost them with the white frosting tinted orange. Then, frost cupcake with white frosting tinted green. There will be a hole in the middle of the cake. Fill with leftover frosting and set green cupcake on top (pumpkin stem). Place candy corn where eyes and nose should be. Then, place licorice where mouth should be. Queasy Quail Eggs 1 dozen small boiling potatoes 1 1/2 cups frozen broccoli salt 8 ounce jar Cheez Whiz Wash potatoes thoroughly in cold water and place them in a large saucepan. Place frozen broccoli in small saucepan. Cover both with water and a pinch of salt. Cook potatoes over high heat for approximately 15 minutes or until tender. Cook the broccoli about 5 minutes or until tender. Carefully drain the vegetables through a colander over the sink. Put the broccoli in the blender and blend on medium for a few seconds until it is the consistency of thick salsa. Place the cheese spread in a small saucepan and cook on low heat, stirring continuously, until it's completely melted. Remove cheese from the stove and pour into a mixing bowl. Add the broccoli and mix until the cheese is completely green. Using a fork, spear the potatoes one at a time and dip in the cheese mixture, covering completely. Set the potatoes on a platter, spoon extra cheese over and serve. Serves 4 to 6 foul fellows. Road Kill 6 strawberries 1/2 cup whipped topping 3 tablespoons chocolate syrup 1 tablespoon of shredded coconut 1/4 cup granola Cut strawberries into quarters and mix with whipped topping. Top with chocolate syrup, shredded coconut and granola. Rotting Crone's Kisses 1/2 pound fresh peas, in the pod green food coloring 8 ounces cream cheese, softened 6 round crackers 6 ounces pimientos, drained microwaveable raisins Open the pea pods and remove the peas into a bowl; set aside. In another small bowl, mix food coloring, drop by drop, into the cream cheese, stirring with a spoon until the desired shade of green is reached. Spread a large thin oval of cream cheese on each cracker. Use clean scissors to cut pimientos into upper and lower lip shapes; you'll need 1 upper and 1 lower for each cracker. Using extra cream cheese, if necessary, to adhere lips to crackers, place a set of lips on top of each cracker, surrounding the oval of cream cheese. This will form your open mouth. Place 2 rows of peas and raisins (rotten teeth) between each set of lips. Sewer Surprise 1 4 serving size package lime gelatin 1 package whipped topping chocolate chips 4 waffles, toasted With a serving glass, cut the toasted waffles to the size of the top of the glass by turning a glass upside down on top of the waffle and twisting and set aside. Mix up the lime gelatin as directed on package but do not refrigerate. Blend 1/2 cup of lime gelatin with 1/2 cup of whipped topping and pour into serving glass. Sprinkle chocolate chips on top or mix them in with the jello and whip topping. Place waffle on top for the manhole cover and serve. Skeleton Bone Cookies 4 egg whites 1 teaspoon grated orange peel 1 3/4 cups sugar 1/2 teaspon baking powder 1 3/4 cups flour 1 1/2 cups salted almonds With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3 tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make bone end shapes. Repeat to shape all the dough. Place bones 1 inch apart on buttered and flour dusted 12 x 15 inch baking sheets. Bake in a 325F oven until cookies are lightly browned on bottoms, about 20 minutes. Sloppy Boos 1 pound ground beef 2 medium chopped onions 2 minced garlic cloves 1 cup pumpkin puree 1 cup crushed tomatoes or tomato sauce 3 tablespoons dark brown sugar 2 tablespoons yellow mustard 1 teaspoon chili powder salt to taste In a large heavy saucepan brown the ground beef over medium high heat. Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent. Add the garlic and cook for additional minute or two. Add the remaining ingredients and mix well. Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot on toasted buns. Spooky Spider Web Dip Platter 16 ounces bean dip 8 ounces guacamole 1/4 cup sour cream tortilla chips or baked tortilla chips Spread a layer of bean dip over a large round plate. Carefully spread a layer of guacamole over this. Put sour cream in a pastry bag fitted with a small round tip and pipe concentric circles on the guacamole. Take a toothpick or wooden skewer and drag it through the sour cream from the center outward to make spider web design. Note: If you don't have a pastry bag, put sour cream in a small plastic Ziplock bag, cut off a small piece of the corner and pipe sour cream this way. Squashed Frogs For Halloween 1 stick butter 40 large marshmallows 5 cups corn flakes cereal 1/2 teaspoon vanilla 2 teaspoons green food coloring M&M's Plain Chocolate Candy Melt butter in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix. Add corn flakes and mix until well coated and bright green. Shape into frogs and decorate with M&M's for eyes. Vampire Blood with Bugs 4 fresh or frozen strawberries 1/2 cup whipped topping or 1/4 cup milk 2 tablespoons strawberry syrup 1/4 cup whole blueberries red licorice stick 1 tablespoon chocolate sprinkles Mix all together and serve. Vampire Punch 8 cups cranberry juice 6 cups sparkling apple cider 6 orange slices Put all ingredients in a punch bowl. Add ice cubes just before serving. Makes 14 cups. Take a latex glove and fill it with punch. Freeze it. Once frozen, remove the glove and place it in the punch bowl. Wild Monster Eyes 3 hard cooked eggs 6 plum tomatoes salad dressing huge black olives, sliced pimento stuffed olives, sliced Thinly slice the eggs to form white and yellow circles. Count how many circles you have, then slice an equal number of tomato slices. Place a dab of dressing on each tomato slice and top with an egg slice. Top with a slice of black olive and slide a slice of green olive inside the black olive. Serve at room temperature. Worm Burgers 1 1/2 ounces Mung bean sprouts 1 pound ground beef 1 egg salt and pepper to taste mayonnaise ketchup 6 hamburger buns Wash sprouts (worms) with warm water. Using clean hands, mix one cup of the sprouts, the ground beef and the raw egg together in a bowl. Reserve the remaining sprouts until later. Form burgers into six patties. Place in fry pan and sprinkle with salt and pepper. Cook on medium heat until they are well browned underneath. Carefully turn the patties. Season again and cook until the second side is well browned. Place on open buns and serve with the worms sprinkled on top as a garnish. Don't forget the pus and blood. Serves 6 worm slurpers. Come play Halloween Tic Tac Toe ! Home