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ARMAND'S
HARPER VALLEY
FAMILY FARM
Brain Dip
You'll need:
1 whole cauliflower
1 tub Spinach Dip
radishes
assorted raw vegetables, crackers for dipping
Cut florets from the top of the cauliflower until you have a cauliflower
'bowl'. Remove greens from bottom. Cut stems from radishes, leave the
root, remove skin. Using toothpicks and food coloring, draw an eyeball
on the flat part of the radish (where the top was). The root will look
like the optic nerve. Fill cauliflower with dip, garnish with radish
'eyes', serve with veggies and crackers.
Bloody Bug Juice
2 (12 ounce) packages of frozen strawberries, defrosted
1 (6 ounce) can of lemonade concentrate, thawed
1 quart ginger ale
1 cup raisins
1 cup blueberries, fresh or frozen
Place the strawberries in a bowl and mash them with a fork.
In a large pitcher, mix the strawberries, lemonade and ginger ale.
Place handfuls of raisins and blueberries (these are your bugs) into the
glasses. Pour the liquid over the bugs, then sit back and watch the bugs
and scum rise to the top of each glass!
For a bigger bunch of little goblins, you can double or triple the
recipe and serve it in a punch bowl. Drape some gummy worms over the rim
of your bowl for a neat effect.
Strained Eyeballs
6 eggs
1 (6 ounce) tub whipped cream cheese
1 (7 ounce) jar green olives with pimientos
red food coloring
Boil eggs, cool and peel. Cut the eggs WIDTHWISE (the short way) and
remove yolks. Fill the empty yolk holes with cream cheese. (You won't
need the yolks.)
Press an olive into each cream cheese eyeball, pimiento facing up to
make an eerie green iris with a red pupil. For a final touch, dip the
tip of a toothpick in red food coloring and draw broken blood vessels in
the cream cheese.
Bleeding Heart
Jello
The Preparation:
The heart is made from any red Jello with a some melted cream cheese
added to make it opaque. For the blood, use Karo syrup with red food
coloring added. You can purchase "Heart" molds from any Halloween
store.Place the 'blood' in a small ziplock plastic bag. Pour half of the
jello into the mold, put the "blood" in next, then fill the rest of the
way with remaining Jello.
When setting the Heart out to be cut, make sure you use a fairly sharp
knife so it can puncture that bag. Of course, when the bag is punctured,
the heart seeps the blood mixture and makes a really neat
Halloween Spider Cake
(When cake is cut, it spews green slime)
Batter:
18 1/4 oz box white cake mix
1 (4-servings) package green gelatin
Black Frosting:
Blue food coloring
Chocolate frosting
Decorations
4 black licorice whips
2 big green gumballs
6 little gumballs
Prepare cake using two 9-inch round cake pans. Cool.
Prepare the gelatin according to package directions. It works best if it
is just a little on the soft side.
On a foil-covered cookie-sheet, place one cake layer for the body. Cut a
smaller circle out of the center of the layer. Place this smaller round
of cake as the spider's head. Fill the hole left in the body layer with
gelatin. Place the other cake layer on top of the body and trim cake
slightly to shape , if desired.
To prepare frosting, in a mixing bowl, add blue food coloring to the
chocolate frosting until black in color. Frost the entire cake black.
Cut the black licorice whips in half and insert for the eight legs.
Position the gumballs as eyes.
Ice Cream in a Bag
(This project is rated VERY EASY to do.)
(and could be fun for a sleep over or Birthday party)
What You Need
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size zip-type plastic bag
1 gallon-size zip-type plastic bag
How To Make It
Fill the large bag half full of ice, and add the rock salt. Seal the
bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!
Tips
I always have sprinkles and nuts to top it off, and sometimes
fruit.
To make a larger amount I would try doubling the recipe. Any thing
larger might be too big for kids to pick-up, because the ice itself is
quite heavy.
Candy Critters
Create "spooktacular" critters by using products such as
Hershey's
Nuggets candy, York peppermint patties miniatures, Hershey's Kisses
chocolates or Reese's peanut butter cups as bodies. Then add
Twizzlers candy legs, Pull-n-Peel candy whiskers and Reese's Pieces
candy eyes.
Halloween Coffin Cake
What you'll need
2 boxes (16-oz. each) pound cake mix
1 roll (1-lb. 2-oz.) slice and bake refrigerated sugar cookies
3/4 cup all-purpose flour
2 cans (16-oz. each) vanilla ready-to-spread frosting
2 tablespoons Hershey's cocoa
8 Hershey's Cookies 'n' Creme candy bars (1.55 oz. each)
Reese's peanut butter cups (miniatures)
York peppermint patties (miniatures)
Rolo caramels in milk chocolate
Hershey's Kisses chocolates
Hershey's Hugs chocolates
Peter Paul Mounds and Almond Joy candy bars (snack size)
Twizzlers candy
Kit Kat wafer bars
Reese's Pieces candy
Twizzlers Pull-n-Peel candy
Heat oven to 350°F. Grease one 13x9x2-inch baking pan.
Prepare and bake both pound cake mixes together in one pan as
directed on package for 13x9x2-inch baking pan.
(After baking cake, leave oven on to bake cookie "lid.")
Cool cake 10 minutes on wire rack;
invert cake onto wire rack and remove pan.
Cool completely.
With clean hands or wooden spoon,
stir together cookie dough and flour until well combined.
On lightly greased cookie sheet,
roll out cookie dough to 12x8-inch rectangle.
Bake 15 to 20 minutes or until lightly browned.
Cool slightly; with large spatula,
carefully remove cookie to wire rack.
Cool completely.
Place cake on large tray.
With knife, mark 1-inch from each edge of cake.
With fork, scoop out center of cake to
within 1 inch from sides and bottom.
Unwrap Cookies 'n' Creme bars,
line inside of "coffin" with bar pieces.
Place frosting in bowl,
stir in cocoa until well blended.
Frost entire outside of coffin and top of cookie lid.
Fill center of coffin with assorted wrapped candies.
Unwrap some candies and decorate lid.
Prop up one side of lid with wooden skewer
or popsicle sticks wrapped with Pull-n-Peel candy.
Masks
Adults can have as much fun as children
when making these Halloween "masks".
The Trick is that they are really delicious,
large cookie Treats meant to eat rather than wear!
What you will need:
1 roll (1-lb. 2-oz.) slice and bake refrigerated sugar cookies
3/4 cup all-purpose flour
1 can (16-oz.) vanilla ready-to- spread frosting
Assorted food color
Rolo caramels in milk chocolate
Hershey's Kisses chocolates
York peppermint patties (miniatures)
Kit Kat wafer bars
Reese's Pieces candy
Twizzlers Pull-n-Peel candy
Piece of Cardboard
Scissors
Plastic Wrap
Drinking Straw
Heat oven to 350°F. Grease cookie sheet.
Working with clean hands,
combine cookie dough and flour
until mixture holds together.
On lightly floured surface,
roll dough into 1/4-inch thick rectangle.
Draw two 8-inch high Halloween shapes
(pumpkin, ghost, etc.) on cardboard,cut out.
Cover them with clear plastic wrap.
Place over dough, trace around cardboard pattern with knife.
Cut completely through dough.
Remove plastic wrap.
Repeat with second shape.
Place dough shapes on prepared cookie sheet.
With drinking straw end,
make one 1/4-inch wide hole
in each side of "mask" where ear would be.
Bake 15 to 20 minutes or until lightly browned.
Cool slightly, carefully remove from cookie sheet
to wire rack.
Cool completely.
Divide frosting as desired
and tint with food color as directed
on food coloring box, frost cookies.
Using your imagination, decorate cookies with assorted candies. Separate
Pull-n-Peel into strands,
tie one strand into each hole to resemble strings on a mask.
Hershey's
Brownie Cemetery Cake
What you will need:
1 package (about 19-oz.) brownie mix
1 can (16-oz. each) vanilla ready-to-spread frosting
1 tablespoon Hershey's cocoa
4 Hershey's Hugs chocolates
4 Hershey's Kisses chocolates
9 Hershey's Cookies 'n' Creme candy bars
(1.55-oz. each) divided
5 Kit Kat wafer bars (snack size)
1 tube orange decorator icing
1 cup Mounds sweetened coconut flakes
Green food color
Reese's Pieces candy
Line 8-inch square baking pan completely with foil,
allowing foil to extend over sides, grease foil.
Prepare, bake and cool brownie mix as directed on package.
Invert brownie onto large tray, remove foil.
In small bowl, stir frosting and cocoa until well blended.
Frost sides and top of brownie.
Press one unwrapped Hug upside down in all 4 corners of brownie. Place
Kiss on top of each Hug. Unwrap 2 Cookies 'n' Creme bars; break into 12
pieces. Press each upright piece, near edge, around outside of brownie
to resemble a fence.
Unwrap Kit Kat bars; holding upright, cut top of each bar at angles on
both ends to resemble tombstones. Pipe letters "R.I.P." on flat side of
each bar with orange icing.
In small bowl, combine coconut, 1/2 teaspoon water and a few drops green
food color. With fork, toss until evenly tinted. Spread over top of
brownie. Press tombstones into brownie; sprinkle top with Reese's Pieces
candy.
Unwrap remaining Cookies 'n' Creme bars; break and arrange to fit around
base of brownie, making steps and door to cemetery.
Beef In
Costume For Halloween
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------
1 (4 lb.) pumpkin
1 Pound lean ground beef
1 Cup chopped onion
Cooking oil
1/3 Cup chopped red pepper
1/3 Cup chopped green pepper
1 Clove minced garlic
1 Teaspoon salt
1/4 Teaspoon thyme
1/4 Teaspoon pepper
1 (7 1/2 Oz.) pitted ripe olives
1 (8 Oz.) Can tomato sauce
2 beaten eggs
Preparation :
Cut top from pumpkin; scrape out seeds and fibers.
Simmer in salted water to cover for 20 to 25 minutes or until almost
tender. Drain. Brown beef and onion.
Add peppers and garlic.
Cook one minute.
Remove from heat,
stir in remaining ingredients.
Spoon into pumpkin. Place "lid" on top.
Brush pumpkin with oil.
Bake at 350 degrees for 1 hour.
Let stand 10 minutes.
Cut into edges to serve.
Black Cat Cupcakes
Recipe By: Recipes From Nabisco's Kitchen
Serving Size: 24 Preparation Time :0:10
Categories: Holiday/Halloween
Amount
Measure Ingredient -- Preparation Method
-------- ------------ ------------- -------------
1 1/4c Reduced Fat Oreo® cookie crumbs
18 1/4 ozs reduced fat chocolate cake mix
24 pcs Halloween Oreo® cookies
16 ozs reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips
Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray
and flour; set aside.
Prepare cake mix according to package directions;
stir in cookie crumbs.
Spoon batter into prepared muffin cups. Bake for 25 minutes.
Remove from pans; cool on wire rack.
Make cat faces on each of the
remaining 24 cookies:
using some frosting, attach 4-1 1/2" licorice strings
for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for
ears.
Let set at least 30 minutes. Frost cupcakes with remaining frosting.
Stand cat faces on edge on each cupcake.
Place 3" piece licorice string on back
half of each cupcake for tail.
Black Widow Snack Cakes
Recipe By:
Serving Size: 32 Preparation Time :0:00
Categories: Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------
1 package Devil's food cake mix
Vegetable cooking spray
-----GLAZE-----
4 cups Powdered sugar -- sifted
5 tablespoonsMilk -- to 7 tbls
-----DECORATE-----
1cup Powdered sugar -- sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders
Prepare cake as directed on package. Pour into 2,
8" square aluminum foil pans coated with cooking spray;
bake at 350~ for 30-35 minutes or until tested done.
Cool in pans on wire racks.
Combine 4 cups powdered sugar and 5-7 tbls milk in a
large bowl; spread a thin layer evenly over each cake. Combine 1 cup
powdered sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag.
Close bag securely and snip a tiny hole in bottom corner of bag.
Carefully pipe concentric circles onto each cake. Pipe straight lines at
intervals from the inner circle through the outside circle, forming a
web design. Garnish with plastic spiders.
Blackberry Blackheads
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------
1/2 pound Butter -- at room temperature
1 tablespoon Butter -- at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam -- with seeds
-----TOOLS-----
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack
sm Spoon
With an adult's help, preheat oven to 325F.
Beat 1/2 pound butter until creamy., Add sugar, a little at a time,
until all the sugar has been used.
Add the egg whites and flour to the butter and sugar.
Beat until the dough is well blended.
Dip a pastry brush into the tablespoon of butter and lightly brush a
very thin layer onto the cookie sheet.
With clean hands, roll the dough into golf ball sized balls. Flatten the
balls slightly, and using your thumb,
press a dime size dent into the middle of each
one. Place cookies, dent size up, about 1" apart on cookie sheet. Bake
aobut 12 minutes or until
Allow the cookies to cool on the cookie sheet for a few minutes before
moving them to a wire rack with a spatula. When the cookies are
completely cooled, use a small spoon to fillthe dent in each one with
jam.
Makes about 3 1/2 dozen blackheads.
Candied Apples Halloween
Recipe By: The Halloween Book
Serving Size: 6 Preparation Time :0:15
Categories: Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------
2 C granulated sugar
2 C corn syrup
1/3C cinnamon candy
1C water
3/4 Tsp cinnamon
1/2 Tsp vanilla
1/4 Tsp cloves
3/4 Tsp red food coloring
6-7 Med apples
Remove stems from apples, wash, and pat dry. Insert a wooden skewer
in each apple, running through the apple from stem end to base without
protruding all the way through the bottom end. Combine sugar, corn
syrup, cinnamon candies, and water in medium-sized saucepan. Cook
until candies dissolve, stirring constantly. Be careful not to boil.
Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly.
Boil mixture to 300 degrees using a candy thermometer without
stirring. While mixture is boiling, generously prepare a baking sheet
with cooking spray so it's ready ahead of time. As soon as mixture
reaches 300 degrees, remove it from heat and quickly dip each
apple-one by one-into the mixture until it is thoroughly coated. Set
coated apples, standing on their bottoms with skewer pointing up, on
baking sheet until mixture hardens.
Let apples reach room temperature before eating.
Cat Litter Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gross Hlween
Kids MC
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------
1c Bisquick
1 c Shredded Cheddar cheese
1lb Ground beef, turkey or pork
Sausage
-Litter
2c Long grain rice
3 3/4c Water
2ts Salt
2tb Butter or margarine
-Tools
lg Mixing bowl
Rectangular baking pan
Deep saucepan with lid
Fork
Paper towels
lgSpoon
Stainless steel pooper
Scooper
To make dumps: With an adult's help, preheat the oven to 350F. Using
clean hans, mix together the dump ingredients in a large bowl. Mold
pieces of this mixture into various size/shape dumps. Place so they
don't touch each other in an ungreased baking pan. Use two if they
don''t all fit. With an adult's help, bake the dumps for about 20
minutes or until they are all brown, firm and slightly crusty. While the
meat cooks,
put all four litter ingredients into a large saucepan. Then, with an
adult's help, heat on high until the water comes to a boil. Stir, turn
heat to low and cover the pan. Simmer without lifting the cover for
fourteen minutes. With an adult's help, remove the saucepan from the
stove and carefully (to avoid having your face melted away by the
steam),
lift off the cover. Break apart, or "fluff" the rice with a fork and set
pan aside. When dumps are done, carefully transfer them onto paper
towels to drain. Spoon the rice and dumps into the now empty baking
pan, leaving some dumps partially uncovered, the way Kitty does when
he/she is in a hurry. Serves 8-10 litterbox lovers. Use popper scooper
to
serve.
Goblin Goodies
3/4 cup (175 mL) Golden Crisco Shortening
1-1/4 cups (300 mL) firmly-packed brown sugar
1 egg
1/3 cup (75 mL) milk
1-1/2 tsp (7 mL) vanilla
1 tsp (5 mL) finely-chopped orange rind
1/2 tsp (2 mL) orange extract
3 cups (750 mL) quick oats, uncooked
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) raisins
1 cup (250 mL) coarsely-chopped walnuts
1 cup (250 mL) orange and brown chocolate-covered candies
1. Heat oven to 375°F (190°C). Grease baking sheets with shortening.
Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Stir in
orange rind and extract.
3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed
mixture at low speed just until blended. Stir in raisins, nuts and
chocolate candies.
4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7
cm) apart onto prepared baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) for 10 to 12
minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on
baking sheet. Remove cookies to foil to cool completely.
Makes: About 2-1/2 dozen cookies
BLOODY POPCORN
Add some red food colouring to the butter while melting it and
pour over the popcorn.
SWAMP SLIME
Make green jello. Put some of it in clear plastic containersand
put some aside. When the jello starts to solidify, add various gummy
bugs. Beat the rest of the jello to a froth and add to the top of the
slime. Let jello set.
CHEESE FINGERS
Preheat oven to 400 degrees. Remove crusts from 3 slices of
white bread and discard crusts. With your hands, break bread into small
pieces and drop into a medium bowl. Add 3/4 cup grated cheddar cheese, 3
tablespoons grated parmesan cheese and 3 tablespoons milk. Mis well with
hands, kneading the bread into the cheese, until dough will hold the
shape of a ball. Roll heaping teaspoonfuls of mixture into 15 fingers
and arrange on an ungreased cookie sheet. Bake for 10 to 12 minutes or
until fingers begin to turn brown.
CATERPILLAR SANDWICH
Preheat oven to 375 degrees. In a small bowl combine 1/4 cup
mayonnaise, 2 teaspoons parsley, 2 teaspoons dry mustard, and 1/4
teaspoon onion powder. Stir well and set aside. cut 1 loaf italian bread
into 10 slices without cutting all the way through the loaf. Spread
mayonnaise mixture between every other slice. Fold luncheon meat in half
and tuck a slice of cheese in between. Insert folded meat and cheese
into every other slot that has the mayonnaise mixture in it. Wrap the
loaf in foil and bake for 25 minutes. Use thin sliced celery stalks for
antenna. Use olive slices with pimento in center on toothpicks for
caterpillar eyes. To serve, cut the loaf in slices at the cuts you
didn't fill.
MAGIC CENTER CUPCAKES
preheat oven to temperature called for on 1-18 1/4 ounce package
chocolate cake mix. In a small bowl, combine 8 ounces cream cheese
(softened), 3/4 cup granulated sugar, 1 egg and a dash of salt. Stir in
1/2 cup finely chopped walnuts and 1-6 ounce package chocolate chips.
Set aside. Mix cake according to directions on the package. Place paper
liners in muffin pan. Fill each liner half full of cake batter. Drop a
heaping teaspoons of the cream cheese mixture into each batter-filled
cup. Bake according to package directions. Let cupcakes cool to room
temperature before frosting. Decorate with candy spiders or worms.
DEAD GRASSHOPPERS
in a medium saucepan, melt 1-6 ounce package butterscotch chips
over low heat, stirring constantly. [To microwave, place pieces in a
micro-wave safe dish and cook on medium-low heat for about 1 minute.
Stir well. If necessary, continue to heat chips, 20 seconds at a time,
until they are melted. Be sure to stir chips each time you heat them.]
Remove chips from the heat and stir in 1 cup salted peanuts and 3 cups
chow mein noodles. Drop by teaspoons onto waxed paper and cool. Makes
30-40 grasshoppers.
DIRT
Put chocolate pudding in clear plastic containers and imbed a
gummy worm or two. Cover the top of the pudding with crushed chocolate
cookie crumbs. It looks good if a worm is peeking out of the dirt.
WITCHES BREW
This makes a nice drink. In a clear punch bowl mix equal parts
blue kool-aid and lemon-lime pop. Add some crushed ice, and continue to
add more every half hour or so. br>
JACK O' LANTERN SANDWICHES
Cut eyes, nose, and mouth into the top layer of bread and let
the top layer (preferably much darker--or much lighter--than the bread
show through.
SPIDERS
A prune for the body, licorice slivers or stick pretzels for the
legs, and two red candies for the eyes.
APPLE JACK O' LANTERNS
Use a sharp knife and carefully cut portions of the skin away to
make eyes, nose, and mouth.
WITCH'S HATS
Use a large, flat, dark cookie for the brim and an ice-cream
sugar cone for the crown. Fill the cone with ice cream even to the rim
and center it on top of the cookie.
GHOULISH DIP
Add a few drops of green food coloring to a plain sour-cream
based chip or vegetable dip and scatter small bits of red and yellow
bell pepper across the top.
Hidden Treasures
2/3 cup (150 mL) Golden Crisco Shortening
3/4 cup (175 mL) granulated sugar
1 egg
1 tbsp (15 mL) milk
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking soda
48 Maraschino cherries, well drained
White Dipping Chocolate
1 cup (250 mL) white melting chocolate, cut in small pieces
2 tbsp (30 mL) Golden Crisco Shortening
Dark Dipping Chocolate
1 cup (250 mL) semi-sweet Hershey's Chipets
2 tbsp (30 mL) Golden Crisco Shortening
Finely chopped pecans
Shaved white chocolate
2/3 cup (150 mL) Golden Crisco Shortening
1. Heat oven to 350°F (180°C).
2. Cream Golden Crisco Shortening, sugar, egg, milk and vanilla in large
bowl at medium speed of electric mixer until well blended.
3. Combine flour, baking powder, salt and baking soda. Beat into creamed
mixture at low speed.
4. Press dough in very thin layer around well-drained cherries. Place 2
inches (5 cm) apart on ungreased baking sheet.
5. Bake at 350° F (180°C) for 10 minutes. Cool one minute on baking
sheet. Remove to cooling rack. Cool completely.
6. For dipping chocolate, melt chocolate of choice and Golden Crisco
Shortening on very low heat or 50% (MEDIUM) power in microwave. Stir
until smooth.
7. Transfer chocolate to glass measuring cup. Drop one cookie at a time
into chocolate. Use fork to turn. Cover completely with chocolate.* Lift
cookie out of chocolate on fork. Allow all excess to drip off. Place on
wax paper-lined baking sheet.
8. Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle
white chocolate on dark chocolate cookies while chocolate is wet.
9. Chill in refrigerator to set chocolate.
Hint: Dip pretzels or potato chips in any leftover melted chocolate for
a special treat
Halloween Punch
4 c Apple cider 1 1/2 c Orange juice 1 c Pineapple juice
2 tb Sugar 4 c Ginger ale Ice cubes
1. Stir together the apple cider, orange juice, pineapple juice and
sugar in a punch bowl.
2. Pour in the ginger ale. Add ice cubes.
Makes 10-1/2 cups.
Halloween Soup
1 lb Ground turkey
1 Bay leaf
1c Chopped onion
1/8 tsp Basil
1c Celery -- diced
2 tbsp Parsley -- chopped
2 Cloves garlic -- diced
1/2 tsp Thyme
6 c Water
6 Tomatoes -- diced
1 Cube vegetable -- beef or
1 c Leftover turkey gravy
Chicken bouillion
2 c Vermicelli
1c Red potatoes -- diced
Place everything except vermicelli in the kettle and simmer 1 hour.
Add vermicelli and simmer until cooked.
Adult Punch
1 measure Blue Curacao
1 measure Bailey's Irish Cream
top up with one pint cider (or lager)
The end result is a sort of greenish-brown liquid with scummy bits
floating in it and a THICK layer of scum on top.
MUCOUS MEMBRANE MILKSHAKE
2 c Buttermilk
2 Vanilla ice cream
1/2 c Pineapple juice
4 tb Brown sugar
2 c Milk
Measure all of the ingredients, except the milk,
into a blender. Then blend on medium speed until
smooth and creamy. Add more ice cream if you like your
mucus extra thick. Fill tall glasses with the mixture
and refrigerate. Heat the milk in a small pan over
medium heat until it begins to boil. Remove from the
heat and let it cool until a film develops on its
surface. Using a wooden spoon, carefully scoop off
the film and place some on top of each milkshake. If
you need more mucus, just reheat the remaining milk
and repeat this step. Blend chunks of pineapple into
Bloody Bug Juice
2 (12 ounce) packages of frozen strawberries, defrosted
1 (6 ounce) can of lemonade concentrate, thawed
1 quart ginger ale
1 cup raisins
1 cup blueberries, fresh or frozen
Place the strawberries in a bowl and mash them with a fork.
In a large pitcher, mix the strawberries, lemonade and ginger ale.
Place handfuls of raisins and blueberries (these are your bugs) into the
glasses. Pour the liquid over the bugs, then sit back and watch the bugs
and scum rise to the top of each glass!
For a bigger bunch of little goblins, you can double or triple the
recipe and serve it in a punch bowl. Drape some gummy worms over the rim
of your bowl for a neat effect.
Cheesy Deviled Egg Mice
Yields: 12 mice
6 large hard-cooked eggs, chilled
1/3 cup shredded cheddar cheese
2 tablespoons cream cheese
1 tablespoon mayonnaise
1/4 teaspoon salt
4 radishes, thinly sliced
24 dried currants
1/2 cup alfalfa sprouts
1 log (1 ounce) string cheese, shredded into 12 strands
Peel eggs and slice in half lengthwise. Scoop out yolks and place in a
medium bowl. Add cheddar cheese, cream cheese, mayonnaise, and salt.
Mash with a fork to blend. Spoon the yolk mixture into the whites and
level off with the back side of a knife. Set aside remaining yolk
mixture.
Place the egg halves on a work surface, yolk side down. Cut small slits
in the whites and insert radish slices for ears. With a toothpick, poke
holes for eyes and noses. Insert currants for eyes and little pieces of
radish for noses. Place the mice on a bed of sprouts. Use string cheese
for the tails. Mold remaining yolk mixture into little "cheese balls."
Crafts
Egg Carton Spider
Cardboard egg carton
Black pipe cleaners
Black tempera paint, marker or crayon
Red construction paper
Glue
Thread or yarn
Using paint, marker or crayons, colour the cup sections of the egg
carton. Cut each egg cup apart. Push pipe cleaner legs into egg cup and
bend to shape legs. Cut red paper and glue on for eyes. Use thread or
yarn to hang.
Ghost Puppet
Tissue paper
Cotton ball
Rubber band
String
Place tissue paper over a cotton ball and secure under ball with rubber
band. Draw eyes on with marker. Tie a string around neck and hang or use
as a finger puppet by hooking over a finger with rubber band.
COOKIE MONSTER COOKIE LINKS
How to Decorate Cookies with step by step photo instructionsDecorating
Sugar Cookies
How to Decorate Halloween Cookies - eHow.comEMERGENCY
SUBSTITUTIONS
Zombie
Meatloaf
HomeArts Food: Recipe Finder [Spider Cupcakes]
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