BRAIN CHEESE SPREAD
1 can condensed cream of mushroom soup
8 oz. softened cream cheese
1 package unflavored gelatin
1/s c. chopped chives
3 lbs. chopped cooked shrimp
1 c. mayonnaise
1 tbsp. lemon juice
Hot sauce to taste
Prepare gelatin: Soften gelatin in 1/4 c. water.
Prepare mold: Lightly coat inside mold with vegetable oil.
Heat soup and cream cheese together in saucepan. Stir in gelatin. Fold in remaining ingredientsand pour into brain mold. Chill until firm, preferably overnight. Before turning mold over onto serving platter, dip in warm water for 10 seconds to loosen.
Serve with breads or crackers.
BUGS IN A BLANKET
11 oz. refrigerated breadstick dough
24 Cocktail Sausages
3/4 c. shoestring potatos
Unroll dough and cut pieces to wrap each cocktail sausage, leaving ends exposed. Place seam down on ungreased cookie sheet. Bake at 375 degrees for approximately 11-14 minutes. Place on serving plate. Insert shoestring potatoes to resemble "legs". Dot or stripe tops to decorate with ketchup and mustard.
Use small decorative cauldrons for festive dipping
SPICEY SPIDER CHEESEBALLS
1/2 c. salsa
1/4 c. green onions
2 tbsp. softened butter
6 oz. shredded cheddar cheese
8 oz. softened cream cheese
1/2 tsp. chopped garlic
1/8 tsp. hot pepper sauce
3 tbsp. poppy seeds
2 pitted black olives
1 red bell pepper, pieces
4 pretzel rods
Beat all cheese ball ingredients together until creamy. Refrigerate 1 hour.
Divide cheese mixture: 2 tbsp. (legs) 1/2 c. (head) Remaining (body) Shape round body and head. Roll each in poppy seeds. Place on platter to form spider. Black olive and piece of red pepper on toothpick for each "eye". Red pepper slice for "mouth" Refrigerate overnight. (4 hours minimum). Before serving, complete spider with legs. Break pretzel rods 3 pieces. Start with 3 rod "legs" on each side of body. Use saved cheese mixture to join together remaining rods to form bent legs.
Serve with crackers or vegetable sticks.
Bagels or English muffins
Shredded mozzerella cheese
Split breads in half. Place face up on cookie sheet. Spread sauce, then cheese on top of each "pizza" Create monster faces with toppings. Bake at 375 degrees for 10 minutes.
1/2 lb. ground Italian sausage
1/2 lb ground beef
1/4 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
Salt & Pepper
1 tbsp. Italian seasoning
1 tsp. onion powder
1/2 tsp garlic powder
1 pkg. refrigerated crescent dough
Black decorator gel
Combine meat, egg, bread crumbs, Parmesan cheese and seasonings. Form into meatballs. Place into heated olive oil in skillet. Brown meatballs. Unroll crescent dough and cut into long, thin strips. Lightly wrap each meatball as a "mummy face". Bake according to Cresent dough directions. Attach eyes with black gel.
SKELETON VEGETABLE TRAY
Round bread with center removed to hold dip (head)
Black olives (face)
Peppers (Rib cage)
Celery sticks (bones)
Cherry tomatos (joints)
Cucumbers (breast bone)
Cauliflower and Broccoli Flowerettes (hands)
Place "body parts" on long serving tray to resemble skeleton. Fill bread bowl (head) with vegetable dip. Create face with olives.
4 - 8" tortillas
1/2 c. shreaded pork with bar-b-que sauce
2 tsp. dill pickle relish
1/2 c. + 4 tsp. shredded American-Cheddar cheese blend
8 pitted green olives, halved
Heat oven to 375 degrees. Place 2 tortillas on lightly greased cookie sheet. Spread half pork mixture over each tortilla. Sprinkle half relish over each. Top with 1/2 c. cheese. Cover with remaining tortillas. Spray tops with cooking spray. Bake 10-12 minutes. Top with 1/4 tsp. shredded cheese, evenly spaced. Top cheese with "wart" olive. Put in hot oven for 1 minute to melt cheese. Cut wedges.
2 large avocados
1/4 chopped red onion
2 minced garlic cloves
1 lime (juice of)
Shredded carrots (hair)
2 green olives (eyes)
Black olive slices (eyebrows)
Red bell pepper slices (lips)
Blue chips (hat)
Mash Avocado. Add garlic, onions and lime juice, mixing well. Form in a triangle on bottom half of serving tray, with point down slightly rounded for "chin", and flat on top of "head". Arrange shredded carrots as "hair", olives and peppers as "face". Arrange blue chips on upper half of serving tray as "hat".
Meatballs or mini burgers
Ketchup or red sauce
Olives on a tooth pick
Cook meat. Cut dinner rolls in half to separate top and bottom. Place meat on bottom half of roll. Place cheese on meat, leaving pointed "fangs" to hang down. Top with ketchup or sauce, (blood). Cover with top half of roll. Insert toothpicks holding olives as "eyes".
SEVERED FINGERS AND TOES
Red food coloring
1/4 tsp. vanilla
1 stick softened butter
1/2 confectioner's sugar
5 tbsp. granulated sugar
1-2/3 c. all-purpose flour
Preheat oven to 350 degrees
Dip some almond "fingernails" in red food coloring and let dry. Leave "toenails" natural.
Combine butter, sugars, and a pinch of salt. Wisk together egg yolks and vanilla then add to butter and sugar mixture. Beat 2 minutes. Add flour to form dough. Wrap dough in plastic wrap and refrigerate 30 minutes.
Work with dough in sections, keeping dough refrigerated until worked. Roll into finger shapes, 3-1/2" long, and toe shapes 2" long. Use fork prongs to create "knuckles" (2 on fingers, on toes). Place on parchment paper covered baking pan. Brush with egg whites. Place red almond "fingernails" and uncolored "toenails" securely in dough. Bake 10-12 minutes.
Bat cookie cutter
6 - 6" tortillas
1/2 c. apple butter
1/3 c. crunchy peanut butter
1 tbsp. chopped peanuts
2 tsp. apple juice
Preheat oven to 350 degrees.
Cut tortillas with cookie cutter. Spray each side of "bats" and large scraps, then place on cookie sheet. Bake 8-10 minutes. Cool. Mix dip with butters and juice. Top with peanuts. Dip "bats" and enjoy!
CANDY CORN BROWNIES
Bake brownies and decorate with candy corn
Red decorator gel
Spread peanut butter on 1 side of apple wedges
Sandwich marshmallows in between 2 apple wedges
Place "fangs" with almond slivers
Add "blood" with decorator gel
CREAKY BONES with Goul Dip
1 can breadstick dough
1 egg white, beaten
1 tbsp. grated Parmesan cheese
1/2 tsp.dried basil leaves
1 can heated pizza sauce
Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll dough, separate breadsticks, and roll to 12 inches long. Loosely tie knots in both ends of each breadstick. Place on cookie sheet. Brush breadsticks with egg white. Sprinkle with cheese and basil. Bake 12-14 minutes. Serve warm "bones" with warm pizza sauce for dipping.
Large peanut butter cups
Chocolate sandwich cookies with filling
Scrape cream filling from cookies and soften in bowl. Break each chocolate cookie in half to use as "wings". Set "wings in place on top of peanut butter cup with cream filling "glue". Place eyes in between "wings".
CRISPY RICE MONSTERS
6 c. boxed rice cereal
1 bag marshmallows
3 tbsp. butter
Green food coloring
Chocolate candy melts
Black decorator gel
In large saucepan, melt marshmallows, butter and 3 drops food coloring. Remove from heat. Combine cereal with melted marshmallows, then place in oblong glass, greased baking dish. Cool. Cut into 2"x3" rectangles. Melt chocolate. Dip end of rice treat 1" into chocolate for monster's "hair". Add candy eyes using gel as "glue". Use gel to add nose and mouth.
Halloween cookie cutters
Create fun shapes to turn any sandwich into a fun treat!
CLASSIC HOMEMADE SPICE DONUTS
3 tbsp. vegetable shortening
1 c. sugar
2 beaten eggs
4-1/2 c. all-purpose flour
3/4 tsp. nutmeg
1/4 tsp cinnamon
4 tsp. baking powder
1 tsp. salt
1 c. milk
Vegetable oil for deep frying
3/4 c. sugar
2 tsp. cinnamon
1/8 tsp. nutmeg
Cream shortening with sugar, then beat in the eggs. Sift together flour, baking powder, spices and salt. Add to creamed mixture, along with milk to form soft dough. Roll dough on floured board to 1/2" thick.
Cut out donuts. Carefully lower dough into heated oil (375 degrees) to float and fry 3 minutes on each side. Place cooked donuts on paper towel to drain.
Combine coating ingredients in a bag. Shake warm donuts in bag with mixture until coated.
Yield approximately 24 doughnuts.
Ghosts, Bats, & Pumpkins, oh my!
Using pre made sugar cookie dough, cut with cookie cutters for an array of Halloween shapes! Be sure to have food coloring for frosting, piping bag or sandwich bag with cut tip, Lots of decorations, sprinkles and photo ideas! Let the kiddos help! There's no such thing as an ugly Halloween cookie!
Bake cupcakes using festive Halloween cupcake tin liners
Using food coloring separate frosting and color portions according to use
Spiders & Webs
Black decorating gel
Black plastic spider rings (1 for each cupcake)
Frost with orange frosting. With black decorating gel, draw a circular coil from the center of cake out. Drag a toothpick through the coil from the center out to create web. Place spider in center.
Black decorating gel
Nutter Butter cookies (1 for each cupcake)
Oreo cookies, with cream filling removed
Candy pumpkins (1 for each cupcake)
Frost cupcakes with green frosting. With black gel, write "epitaph" (R.I.P.) on top, front of each Nutter Butter cookie. Press cookies into cupcakes to form "gravestones". Crush Oreo cookies to form crumbs. Sprinkle "dirt" crumbs around base of "gravestones". Place a candy pumpkin in front of "gravestone" to one side.
White creamy frosting
Food Coloring of choice
Red decorating gel
Black decorating gel
1 package M & M candies
Set aside approximately 6 teaspoons of white frosting for each dozen cupcakes. Color remaining frosting with food coloring, then frost cupcakes. Using 1/2 tsp. of frosting, mound "eyeball" in center of cupcake. Using an M & M candy, lightly press into center of "eyeball". Use black gel to place a dot in center of M & M. Use a little red gel to make squiggly lines on white eyeball to resemble veins.
Frost cupcakes with dark colored frosting. Use white decorator icing to draw on cupcake.
For a 3-D effect, create ghosts to stand up on cupcakes using meringue
2 egg whites
1/8 tsp. cream of tartar
1/2 c. sugar
1/4 tsp. vanilla
Miniature semisweet chocolate chips
Heat oven to 200 degrees. Line cookie sheets with parchment paper.
Beat egg whites and cream of tartar on medium speed until foamy. Add sugar 1 tbsp. at a time while beating on high speed, until meringue is very stiff and glossy. Reduce speed to low to mix in vanilla. In decorating bag or plastic storage bag with tip cut off, put meringue mixture. Close top of bag. Squeeze meringue into 4" ghost shapes onto cookie sheets. Place eyes and mouth using chocolate chips. Bake 2 hours. Cool. Remove meringue ghosts and place on top of freshly frosted cupcakes.
2 Bundt cakes
2 containers white creamy frosting
1/2 tsp. orange paste icing color
1/2 c. brown creamy frosting
1 small flat bottomed ice cream cone
1 pkg. M & M candies
Green candy jellies or fruit snack rolls
Bake and cool Bundt cakes
Mix orange color with white frosting
Place 1 Bundt cake rounded side down on serving platter. Spread a layer of orange frosting on top. Place 2nd Bundt cake on top, rounded side up. Frost entire cake orange, making final passes with spatula from top center to bottom, forming lines to resemble pumpkin skin.
Frost outside of ice cream cone with brown frosting. Place open end onto top center of cake to resemble stem. Draw frosting out from edge of cone to attach to pumpkin.
Pipe brown frosting to draw eyes, nose and mouth. Use M & M candies for "eyeballs". Use candy corn for "teeth". Cut "vines" from green jellied candy and place on top, coming from "stem".
Best served by cutting slices from top cake first.
1 container white creamy frosting
1/4 tsp. green paste icing
1/2 c. chocolate creamy frosting
1 orange gumdrop
2 red gumdrops
2 small peanut butter cups
2 small chocolate rolls
Bake rectangular cake and cool.
Mix white frosting with green paste icing. Frost entire cake with green frosting.
Create Frankenstein face. Use 1/2 marshmallow for each "eyeball", 1/2 red gum drop in center of each "eyeball"; Use orange gumdrop to flatten and shape into nose. Use red gumdrop to flatten and shape into "mouth". Use candy corn for "teeth". Use peanut butter cups and chocolate rolls as "bolts" in neck. Pipe chocolate frosting to create "hair", "scars" and "pupils" in eyes, and to draw "chin" line.
Dirt Cake with worms
New, clean flower pot
Imitation stemmed flowers
1/2 c. softened buttter
1 pkg. cream cheese
1/2 c. confectioners' sugar
2 pkgs. vanilla instant pudding mix
3-1/2 c. milk
12 oz. frozen whipped topping, thawed
32 oz. cream filled chocolate sandwich cookies
Chop cookies until fine. Set aside. In bowl, mix butter, cream cheese, and sugar. In separate bowl, mix milk, pudding, and whipped topping. Combine mixtures together.
In flower pot, (with drain hole covered with food wrap), layer creamy mixture and crumbed cookies, alternately, finishing with cookie crumb top layer "dirt". Add gummy worms to "crawl" out of "dirt". Place flowers. Keep refrigerated until served.
HOT APPLE CIDER
6-8 c. fresh apple cider
1/4 c. maple syrup
2 cinnamon sticks
1/8 tsp. nutmeg
4 whole cloves
1 orange peel
1 lemon peel
Combine cider and syrup in large saucepan. Place remaining ingredients in cheesecloth and tie. Add bundled ingredients to saucepan. Simmer gently for 10 minutes. Remove from heat, discard bundle, serve with fresh cinnamon sticks if desired.
Punchbowl that fits inside cauldron
2 liters ginger ale
4 c. pineapple juice
1 gallon lime sherbet
Break apart dry ice into chunks with a hammer, using gloves. Drop pieces into cauldron.
Pour hot water over dry ice.
Put punchbowl into cauldron. Add ginger ale, juice, and lemon juice squeezed. Stir. Add sherbet.
DO NOT LET DRY ICE GET INTO PUNCH OR CUPS! It is for "smoke" effect only and not to be touched or ingested!
1 liter lemon-lime soda
1 qt. lemonade
1 c. pomegranate juice
Red Decorating gel
Mix soda, lemonade and juice in a punch bowl with a block of ice. Drip red gel along edge of bowl or glasses. Add large plastic creepy crawlers if desired! (avoid small items as choke hazards)
1 can pineapple juice
2 Liters Ginger ale
1 Qt. Lime Sorbet
*2 c. Tequila, if desired
Combine ingredients in punch bowl with block of ice.
1 pkg. lemon jello
1 pkg. orange jello
1 pkg. unflavored gelatin
1 an sweetened condensed milk
2 c. vodka
1/2 c. light rum
Combine 3/4 boiling water and lemon jello. Stir Add 1 c. vodka and 2 ice cubes. Stir
Fill shot glasses 1/3 full. Refrigerate until set. (approx. 90 min.)
Combine 3/4 boiling water and orange jello. Stir. Add 1 c. vodka and 2 ice cubes. Stir until slightly thickened. Pour over first layer in shot glasses. Refrigerate until set (approx. 90 min.)
Combine 2 tbsp. warm water and unflavored gelatin. Stir until dissolved. Add milk and rum. Stir. Pour over layers in shot glasses. Refrigerate until set (approx. 30 min.)
Black Light Glow Shots
2 c. tonic water
2 packages Jello (different colors, preferably light colors)
1 c. water
1 c. vodka
Bring 1 c. tonic water to a boil. Add 1 pkg. of lighter colored Jello. Stir briskly until dissolved. Add 1/2 c. water and 1/2 c. vodka. Stir. Pour into shot glasses 2/3 full. Refrigerate 30 min.
After set, repeat with remaining ingredients, top off each shot glass and refrigerate 3 hours.
Shots will glow in the presence of a black light.