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BLOODY
BUG JUICE
24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries -- fresh or frozen
Place the strawberries in a bowl and mash with
a fork. In a large pitcher, mix the strawberry
mash, lemonade and ginger ale. Place handfuls
of raisins and blueberries (bugs) into tall
glasses. Pour the liquid over the bugs, then
sit back and watch the bugs and scum rise to
the top of each glass. To quench a creepy crowd's
thirst, double or triple this recipe and serve
in a punch bowl. Drape some gummy worms over
the rim of your bowl for a particularly swampy-looking
effect!
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FLUFFY GHOSTS
4 egg whites
1/2 tsp. cream of tartar
2/3 cup granulated sugar
1/2 tsp. vanilla or lemon extract
2/3 cup powdered sugar
1/2 cup raisins or currants
Line two lightly greased baking sheets with
parchment or brown papers; set aside.
In a small mixing bowl, beat egg whites until
foamy. Add cream of tartar and beat until mixture
forms small peaks. Add sugar, 1 tablespoon
at a time, beating constantly at high speed
until stiff but still glossy. Beat in vanilla
or lemon extract. Sift powdered sugar, about
1 tablespoon at a time, over top and fold in
by hand.
In pastry bag fitted with decorator tip, spoon
in meringue and fold over end to enclose. Squeeze
slowly onto paper-lined baking sheets to make
short, thick shapes (to avoid breakage) of
ghosts, bats and other scary creatures. Decorate
with raisins or currants for eyes and teeth.
Bake at 200F for 1 to 1 1/2 hours or until
dry. Remove from pan with metal spatula and
place on flat surface to cool. Store in an
airtight container.
Makes 25 3-inch shapes.
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Spooky Cups
4 cups cold milk
1 package (4 serving size) chocolate fudge
instant pudding mix
10 to 12 7 oz. plastic cups
1 package (4 serving size) vanilla instant
pudding mix
12 chocolate sandwich cookies
Red and Yellow food coloring
Halloween sprinkles
Pour 2 cups of the milk into a large bowl.
Add chocolate fudge flavor pudding, beat with
wire whisk for 2 minutes. Fill glasses about
1/2 full with pudding mixture.
Pour remaining 2 cups of milk into another
large bowl. Add vanilla pudding mix, beat with
wire whisk for 2 minutes. Stir in a few drops
of red and yellow food color to make orange.
Spoon mixture evenly over chocolate mixture.
Top with crushed cookies.
Refrigerate until ready to serve. garnish with
Halloween sprinkles
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Peanut Butter
Popcorn Balls
6 cups popped corn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup crunch-style peanut butter
1/2 tsp. vanilla
Lightly salt popcorn; keep warm. In medium
saucepan, combine sugar and corn syrup; cook
and stir over medium heat, just 'til mixture
comes to a full rolling boil, 3-4 minutes.
Remove from heat; stir in peanut butter and
vanilla until all is combined. Immediately
pour over warm popcorn, mixing gently 'til
all is coated. With well buttered hands, form
into balls using about 1/2 cup mixture for
each. Wrap individually in clear plastic.
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Halloween Snack
Mix
1/2 Cup blood drops (red hots)
1/2 Cup cats eyes (blanched almonds) or (gum
drops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M & M's)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several
pints of blood (cherry punch).
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ICKY STICKY
SUGAR SNAKES
To make dough:
8 tb Unsalted butter -- at room
3 tb Honey
1 t Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Vegetable oil
1/2 c Chocolate chips
To make sticky sauce:
1/2 c Honey
2 tb Sugar
2 tb 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 snake like 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. |
