[from the kids magazine]
6 inch tortillas
ketchup or mustard
Heat oven to 350 degrees.
Cut a wedge into the end of each
cocktail wiener to make a toenail.
Cut the tortillas into stripes
(about 4 inches long and 3/4 inches wide.) Discard the ends. Soften the
stipes in the microwave between damp paper towels foe 10 to 30 seconds.
Roll each wiener in a tortilla
stripe and secure them with a toothpick.
Bake for 7 to 8 minutes. Take them
out of the oven and let them cool.
Get the ketchup and mustard and
fill the toenails. Remove tooth picks before serving.
1 cup butter or margarine, softened
1 cup powdered sugar
1 teaspoon almond flavoring
1 teaspoon baking powder
2 3/4 cups flour
1 teaspoon salt
3/4 cup whole blanched almonds
red decorating gel
Beat the butter, powdered sugar,
egg, and almond flavoring until creamy.
Sift and add the dry ingredients.
Blend to make a soft dough.
Roll into a fingers (They will
rise when baked so make them smaller than you'd like the finished finger
Make a dent for the almonds and
lay the almond in to look like a fingernail.
Bake at 325 degrees for 20-25 minutes.
Remove from oven and remove almond.
Put a bit of red gel in the nail
bed and press the almond back into the finger.
1 6 ounce package butterscotch chips
1 cup salted peanuts
3 cups chow mein noodles
In a medium saucepan melt butterscotch
chips over low heat, stirring constantly. [To microwave, place pieces in
a microwave 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
Makes 30-40 grasshoppers.
1 large package chocolate pudding
crushed chocolate sandwich cookies
Make chocolate pudding according
to package directions.
Put chocolate pudding in clear
plastic containers and inbed 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.
It's also fun to make them in small
flower pots. Line the pot with plastic wrap first.
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!
1 (8 ounce) jar processed cheese
spread (such as Cheez Whiz)
Green food coloring
25-30 pretzel sticks
With an adult's help, melt the processed
cheese spread in the microwave oven or on top of the stove, according to
directions on the jar.
Allow the cheese to cool slightly
in the jar.
Using a long handled spoon, carefully
stir about three drops of green food coloring into the warm cheese, using
just enough to turn the cheese a delicate "snot" green.
To form "boogers:" Dip and twist
the tip of each pretzel stick into the cheese, lift out, wait twenty seconds,
then dip again.
When cheese lumps reach an appealingly
boogerish size, set pretzels booger-down onto a sheet of waxed paper.
If the cheese in the jar begins
to stiffen, simply reheat it.
Allow finished boogers-on-stickes
to cool at room temperature for ten minutes, or until cheese is firm.
Gently pull boogers off waced paper
and arrange on a serving platter.
Serves: 5 to 6
Yeild: 1 small loaf
1/2 pk Frozen bread dough
- (1/2 of 1 Ib pkg) ( 8 oz)
1 Egg , beaten
1 tb Water
1 tb Poppy seeds
Thaw and let bread rise accoding
to manufacturer's instructions.
Punch down dough; divide in halve.
Set 1 half aside.
Cut remaining half into thirds.
With 1 of the thirds, form head
shaped like a light bulb.
With scissors, cut eyes, nose and
Place head at end of greased 17
by 11- inch rimmed baking sheet.
Shape second third into 3-inch
long triangle; place, point down, below head to form body.
Divide remaining third of dough
into 7 pieces; roll into sausages.
Arrange 3 on each side of upper
body for ribs.
Use remaining pieces for neck.
Divide reserved dough in half.
With one half, make 4 logs for
upper and lower legs; attach to body.
With two-thirds of the remaining
dough, make 4 logs for upper and lower arms; attach at shoulders.
With remaining dough, make 2 small
and 2 large triangles for hands and feet.
With scissors, make 4 cuts at broad
ends of triangles for fingers and toes; attach to arms and legs.
Cover and let rise for 30 minutes.
Whisk egg with water; brush some
over joints, pressing to seal. Brush entire skeleton with remaining egg
wash; sprinkle with poppy seeds.
Bake in 375F 190C oven for about
15 minutes or until golden.
Source: Canadian Living magazine,
Nov 95 Presented in article "Kids & Fun: Happy Halloween" Recipe by
Judy Schultz of "The Edmonton Journal"
12 ounces twizzlers, chocolate flavor
4 ounces milk chocolate candy melts
Cut twizzlers into 1 ?" pieces. Slice each piece in half
lengthwise. On waxed paper place 4 legs (pieces) on each side and then
drop 1 teaspoon melted candy.
Make some LIME jell-o follow the directions on box.
After it sets ,mash it up with a fork
until it's really gooey. And some gummy worms for a gruesome
treat. Keep in fridge until you're ready to serve.
Blood red punch with ice hands
One or two liter bottles of Hawaiian fruit punch. Put
one or two of ginger ale in large punch bowl.
Ice hands (make ahead to allow for freezing)
Get latex gloves ,and wash them REALLY good.
Fill them with water and get some garbage twist ties and tie them up on
the ends . Place them in on a flat surface In the freezer. Soon it will
Put hands in punch bowl.
Halloween Root Beer, or "Spooky
Tools you need: A cooler or some other container that
will hold more than five gallons , and a stirring spoon.
At least five gallons of water, or replace some with crushed
one bottle of Root Beer Extract (2.5oz size)
five pounds of sugar
five pound block of dry ice.
1. Pour water into cooler
2. Pour entire bottle of root beer extract into water
3. Add sugar. Mix sugar, root beer, and water together.
Put block of dry ice in.
(WARNING! DON'T TOUCH ICE-- IT WILL
Put a cover over it with a cloth so that the mixture
doesn't splash out from the bubbling dry ice . BUBBLING DRY ICE CAN BLOW
THE LID OFF IF IT'S TIGHTLY SEALED.
4. Let it sit for twenty to thirty minuets, and drink!!!