Beverages
Witches' Brew
Total Time: 5 Minutes
Ingredients:
Lemonade Mix for 1 quart
6 drops of green food coloring
3 drops of yellow food coloring
1 liter of cold ginger ale
2 liters of cold seltzer
Optional: pineapple juice, cherries, gummy worms, or red food coloring
Directions:
Mix the lemonade with the food coloring. Then add the ginger ale and cold seltzer. Mix the ingredients and pour into punch bowl.
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| Photo by Ralph Anderson |
Total Time: 10 minutes
Ingredients:
2 oz Hpnotiq
1 oz supreme premium vodka
splash or lemon juice
1 glow stick
Directions:
Pour the ingredients into the cocktail shaker with ice, shake well. Strain into a chilled cocktail glass and add the glow stick.
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| Copyrighted Hpnotiq Liqueur |
Sidedishes
Bat Fries
Total Time: 30 minutes
Ingredients:
Bat shaped cookie cutter
Paper towel
Oil
Russet potatoes
Salt
Directions:
Heat the oil to 325 degrees in deep fryer or skillet. Peel and slice the potatoes 1/4 inch thick. Cut the slices with the bat shaped cutter. Pat the slices dry with paper towel and fry the slices in small batches until cooked throughly but not brown. Remove the fat and place the bat fries on paper towels. Reheat the cooking oil to 375 degrees and refry the bat fries until brown and crispy. Drain the oil and fat on the paper towels, salten and serve hot.
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| Copyright by perfect entertaining |
Total Time: 2 hours
Serves 6
Ingredients:
Store bought spinach dip (trust me, it saves you so much time!)
Wilton leaf green icing color (optional)
Wilton black icing color
2 refridgerated breadsticks (from 11 oz can)
1 round loaf of pumpernickel bread
1 package of cream cheese (8 oz)
Directions:
Mix the premade spinach dip with the leaf green icing color. Cover and refridgerate for two hours or overnight. Heat oven to 350 degrees. Unroll the 2 refridgerated bread rolls, twist, and form the two rolls into a handle shape. Insert a toothpick at each end and bake according to the package's directions. Once the bread handle is done baking, remove the rack and cool completely. Then paint the handle with the black icing color. Cut off the top of the bread and hollow out to create a bowl of the pumpernickel bread. Insert the bread handle ontop of the bread bowl. In a small bowl, take the 8 oz cream cheese and tint with the black icing color. Place the tinted cream cheese into a ziptop plastic bag. Poke a 1/2 inch hold in one corner of the plastic bag and pipe around the top of the cauldron. Serve with pumpkin shaped tortilla dippers and vegetables.
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| Photo by Mark Ferri |
Main Dishes
Spiderweb Pizza
Total Time: 15 minutes
Serves one
Ingredients:
Mini 8-inch prebaked pizza crust
1/3 cup pizza sauce
2 1 oz mozzerella string cheese
3 large black pitted olives
Directions:
Preheat the oven to 450 degrees. Put the prebaked crust on the baking sheets and place pizza sauce on top. Pull cheese into thin strings and place the thing strings in a spider web design. Bake the pizza for 8 to 10 minutes until cheese melts. Cool for 3 minutes. Cut off the ends of two olives to create a spider's body and cut up the thirdt olive into strips for the spider's legs. Place the spider onto the pizza.
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| Photo by Wendell Webber |
Total Time: 30 minutes
Serves 6-8
Ingredients:
6-8 medium orange bell peppers (will be the jack-o-laterns)
8 oz of pasta
1 jar of favorite red pasta sauce
Green food coloring (optional)
Directions:
Wash and dry the peppers and cut off the top and clean out the inside. Carve one side of the pepper like you would to a pumpkin. Cook and drain pasta according to the package's directions (add 10-15 drops of green coloring during boiling of the pasta, if you want the pasta to turn funky green). Warm the pasta sauce and mix with pasta. Spoon pasta into the individual bell pepper so pasta oozes out of the eyes, mouth, and nose.
Dessert
Severed Fingers
Total Time: 1 hour and 10 minutes
Serves: 15
Makes: 30 fingers
Ingredients:
2 tbs of red food coloring
30 blanched almonds
2 large eggs
1/4 tsp vanilla extract
1/2 cup butter, at room temperature
1/2 cup confectioner's sugar
5 tbs granulated sugar
1 pinch of salt1 cup and 2/3 of all-purpose flour
Directions:
Heat oven for 350 degrees and place two sheets of parchment paper and set aside. Place food coloring in a bowl. Crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. Leave the almonds in the bowl and stir them every so often until the color is as dark as you like. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes. To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach. Bake until lightly browned, about 12 minutes. Cool completely.
Creepy Crawler Mud Cups
Total Time: 25 minutes
Serves: 12
Ingredients:
1 (18oz) refridgerated chocolate cookie dough
4 (3 oz) chocolate pudding
1 1/2 cup crushed chocolate cookie crumbles
24 gummy worms
Directions:
Preheat oven to 350 degrees and grease 12 muffin cups. Remove dough from wrapper and shape into 12 balls. Press into bottom and up the sides of muffin tin to create a cup. Bake for about 10 minutes, or until set on the outside but gooey in the middle. Gently press down with a spoon in the center to create a hollow again. Cool in pan 10 minutes and then remove cups from pan. Fill up each cup with pudding and sprinkle with cookie crumbs and top with gummy worms.
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