Gummy worms
White grape juice
Food coloring
Popsicle sticks
3-oz plastic cups
Coil gummy worms into plastic cups.
Add a few drops of food coloring to white grape juice.
Fill each cup almost to top with grape juice and
cover each cup with aluminum foil.
Make a small slit in foil and poke popsicle stick through
so it stands upright.
Freeze cups several hours or until solid.
To serve, gently squeeze bottom of cup to slid out frozen pop.
Bleeding Heart Jello
The Preparation
The heart is made from red jello with a some evaporated
milk added to make it opaque. The blood is honey or kyro
syrup with red food coloring added. Place the "blood"
in a small ziplock plastic bag and submerged in the jello.
I guess you could use any mold for the jello
but a heart shape really looks special.
The Presentation
A heart shaped mold sits innocently on a platter.
When pierced with a sharp knife it oozes blood red sauce.
The effect is disgusting , but not bad tasting.
When you've gathered everyone around for the cutting,
be sure to use a fairly sharp knife so it pierces the bag.
Also, the best effect is when the center of the heart is pierced,
then the knife is twisted. This oozes blood out of the "wound"
and looks gross!! If you have a "hearty" crowd that wants to dig in, just remember to remove the bag!
Candy Corn Treats
Everyone loves Rice Krispie Treats - especially these!
1/2 c. butter
10 c. Rice Krispies cereal
9 c. miniature marshmallows
2 c. mixture of original candy corn and Indian candy corn
3/4 c. miniature chocolate chips
Candy pumpkins
Yellow and red food coloring
Lightly grease a large baking pan.
Melt butter and marshmallows in medium sauce pan
over medium heat; stir until smooth.
In a large bowl, mix cereal, candy corn,
and miniature chocolate 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 an orange shade.
Add marshmallow mixture to cereal mixture;
stir quickly to combine.
Spread mixture onto the large pan and
press with buttered hands.
While warm, press the candy pumpkins on top.
Let cool; cut into squares.
You need
Two 16oz. packages of cake mix,
two 16oz. cans of frosting,
icing in a tube,
& two 1 & a half quart ovenproof bowls.
If you only have 1 that'll do, but it'll take longer!
If you can't find orange frosting,
get vanilla & use food coloring to make orange.
Of cause, you can always make your frosting from scratch, but you're planning a party & we don't have time for that!
Pre-heat your oven,
make your cake batter, then spray your bowls with no-stick cooking spray, flour them, & pour cake mix evenly into both bowls. Bake till a toothpick or fork poked in the middle comes out clean- this recipe says apox. 55 minutes.
When done, cool bowls for apox. 10 minutes.
Turn cakes out & let them cool completely.
Slice the tops off the flat tops of the cakes so they fit together & cut a small flat 'bottom' on the bottom
of 1 cake so your cake doesn't roll away!
Frost the bottom cake, put the top half on & frost it all together. You can use one of the leftover cake slivers as the jack o' lantern's top. Draw a face on it & it's ready!
Another variation is to make it a Jell-O cake with
'bloody' red innerds.
Frozen Pumpkins
borrowed from The Best Party Book
For this recipe you'll need
a half gallon vanilla ice cream,
an 8oz. can of pumpkin pie filling,
& 8 to 12 oranges.
Cut the tops off the oranges &
scoop out the innards, like a pumpkin.
We will be using the orange skin.
Pat them dry, & draw little faces on them with a marker. Soften the ice cream & scoop into a bowl,
add the pumpkin pie filling & mix well.
Scoop this mixture into your little pumpkins & freeze.
Set them out 5 minutes before serving.
Pina Ghoulada
borrowed from Martha Stewart's Holiday magazine
Pour 3tblsp. of corn syrup into a shallow bowl,
add a tiny bit of red food coloring for 'blood'
or maybe green for goo or slime.
Dip rim of glass into the syrup, turning it to coat.
When you set the glass upright,
your blood or goo will drip slightly.
Do a bunch of glasses & set aside.
This will probably go great with any fruity beverage, but here's the Ghoulada recipe
20 oz. pineapple juice
1 15oz. can cream of coconut
1 half cup heavy cream
1 cup orange juice
10 oz. rum (optional)
Combine ingredients. To make add 1 cup drink mixture to 2 & a half cups ice in blender. Blend til smooth.
Add more pineapple juice if too thick.
Pour in glasses & serve.
Ghosts in the Graveyard
You need
2 pkgs. chocolate instant pudding
1 container of whipped cream
1 pkg (16 oz) of chocolate sandwich cookies, crushed
Make the pudding & let stand 5 minutes,
stir in 3 cups of whipped topping &
half of the crushed cookies.
Spoon into a 13"x9" dish &
sprinkle remaining crushed cookies on top.
Refrigerate 1 hour, decorate with candy,
oblong cookies for tombstones,
& blobs of whipped cream for ghosts.
Another Idea
You can also serve this up in a brand new, unused flower pot, with gummy worms poking out of the 'dirt' & new unused hand shovels as the serving utensils.
Fun with ice
Fill a clean unpowdered latex glove with red punch,
freeze, and then peel the glove away from the frozen hand.
Use as ice in the party punch bowl.
Suggestion for the Freezing.
Drape the glove over an upside-down bowl while it freezes, giving a curled finger look. Hey- you can have the curled fingers hanging onto the rim of the punch bowl!
PREPARATION
Find a nice pumpkin, at a Pumpkin Farm. This is definitely much more fun than picking one up at a grocery store or pumpkin lot. Fresh is always best!
Now, cut the top open and gut that pumpkin!
To roast your pumpkin seeds, do not wash them first!
Washing removes all the natural flavor.
Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer,
the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or
until the start to turn a very light gold.
SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing
5 tablespoons sugar ,
1/4 teaspoon coarse salt,
1/4 teaspoon ground cumin,
1/4 teaspoon ground cinnamon,
1/4 teaspoon ground ginger,
Pinch cayenne pepper or to taste,
and 1 1/2 tablespoons peanut oil.
Prepare seeds as above but line the cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat.
Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.
STORAGE & SERVING
I love to set bowls of these around for parties so they never
last long but you can store them in an airtight
container for up to 1 week.
CHOCOLATE COATED MARSHMALLOW MONSTERS
INGREDIENTS
Marshmallows 4" sucker sticks
Chocolate Melts (your color choice) Black decorating gel
Stick marshmallows into a 4" lollipop sticks, and place them in the freezer for about 15 minutes, until they are cold.
PREPARATION
While the marshmallows are chilling, heat one cup of chocolate melts, I used white this time, slowly on a simmering heat (Wilton's Candy Melts work great) in a double-boiler, stirring constantly until the chocolate is completely melted.
Remove the marshmallows from the freezer and dip them lightly in the melted chocolate for a thin coating. To get a Mummy look, swirl them a bit to look like layers of white wrapped around it. Ghosts should be dunked to make a little twisted peak on top. Frankenstein can be dunked and a spoon used to flatten the chocolate on top.
Use a block of Styrofoam to stick them in to cool. If you stick them in the fridge it shouldn't take long for them to set up.
After they harden, you can add faces. Using a small tube of black decorating gel, with a small tip, carefully paint on two ghostly eyes onto the marshmallow. Add a little mouth as well.
INGREDIENTS
1/2 gallon of rainbow (mixed flavors) sherbert
2 2-liter bottles of 7-Up or Ginger Ale
1 pkg. green Kool-Aid
DIRECTIONS
Put the sherbert in a 2-3 gallon bowl. Sprinkle the Kool-Aid across the top. Slowly pour the soda around the sides of the sherbert. The soda will lift the Kool-Aid leaving
delightful color streaks and sour flavors.
Graveyard Bones
Ingredients
Refrigerated bread stick dough
Olive oil
Parmesan cheese
Directions
Unroll the pre-cut strands of refrigerated breadstick dough and shape the ends to resemble bones. Place on an ungreased cookie sheet. Brush the bones with olive oil and sprinkly on some Parmesan cheese. Bake according to package directions. You can use these to decorate your centerpiece on the table - and eat them later.
Creepy Candy Hands
MATERIALS
Clear plastic Powder-free gloves
Orange and black taffy
Candy Corn
Gumdrops
Any other kind of candy you like
Popcorn
Orange and black ribbon
Spider rings
DIRECTIONS
Stuff candy down into the fingertips of a plastic glove and then fill the glove with popcorn. Tie the wrist shut with ribbon. Add spider rings to some of the fingers
as ghoulish accessories.
Wormy Pops
MATERIALS
3 oz plastic cups
White grape juice
Gummy worms
food coloring
Popsicle sticks
DIRECTIONS
Coil brightly colored gummy worms into the 3 oz. plastic cups. Add a few drops of food coloring to a bottle of white grape juice. Fill each cup almost to the top with juice. Cover each cup with a square of aluminum foil. Make a small slit in the foil. Poke a popsicle stick through the slit so it stands upright in the center. Freeze for several hours until solid. To serve, gently squeeze the bottom of each cup. The frozen Wormy Pops will slide right out.
1 quart Chocolate chocolate chip ice Cream
3/4 cup Chocolate syrup
1 liter Club soda
large Spoon
4 Tall glasses Straws Iced tea spoons
Let ice cream sit at room temperature unti lit is easy to scoop. Spoon ice cream into glasses until it is aboiut halfway full. Pour or squeeze about 3 tablespoons chocolate syrup into each glass. Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall spoon
for excavating those luscious brown lumps.
Serves 4 sewage slurpers.
Serving Suggestion: To make this slop especially discusting, plop an unwrapped tootsie roll into each glass.
From the Book: Gross Grub by Cheryl Porter
Some of the Recipes were found on
http://members.tripod.com/~lilacs_garden/boo.html
http://www.halloweenkitchen.com/
http://all4freegraphics.com/index.html
