Ingredients:
cocktail wieners
6 inch tortillas
ketchup or mustard
toothpicks

Directions : 

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 egg
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

Directions:

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 to be.) 
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.

Ingredients:

1 6 ounce package butterscotch chips
1 cup salted peanuts
3 cups chow mein noodles

Directions:

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 and cool. 

Makes 30-40 grasshoppers.

Ingredients:

1 large package chocolate pudding
crushed chocolate sandwich cookies

Directions:

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. 

Hint:
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.

Ingredients:

24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries -- fresh or frozen

Directions: 

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. 

Hint:
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!

Ingredients:
1 (8 ounce) jar processed cheese spread (such as Cheez Whiz)
Green food coloring
25-30 pretzel sticks

Directions:

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

Directions:

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 mouth. 
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"

Ingredients:
12 ounces twizzlers, chocolate flavor
4 ounces milk chocolate candy melts

Directions:
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.

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 be ice. 

Put hands in punch bowl.

Tools you need: A cooler or some other container that will hold more than  five gallons , and a stirring spoon.

Ingredients: 

• At least five gallons of water, or replace some with crushed ice
• one bottle of Root Beer Extract (2.5oz size)
• five pounds of sugar
• five pound block of dry ice.