This one makes a great center piece for your table as well as a handy
punch bowl! Use a black marker to paint a jack-o-lantern face on
the front, you'll need this pumpkin whole!
The punch recipe is
a good one that can be used in any type punch bowl, you
can find all kinds of Halloween themed punch bowls at this
time of year, even a ceramic pumpkin which will last year
after year!
INGEDIENTS
1 hollowed and well cleaned pumpkin
2 oranges
Whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Use a medium to large sized pumpkin, gut it out and carefully scrap
the inside until it is smooth and clean. You'll be using this for
your punch bowl. Using a black marker, draw a Jack-O-Lantern face
on it. Set aside until the punch is ready. Add ice to the punch when
filled, this will keep the punch cold and help preserve the pumpkin
until the party is over.
Preheat oven to
350 degrees F (175 degrees C). Stud the whole oranges
with cloves, spacing them about two inches apart and
bake for 30 minutes. Remove from oven.
In a large saucepan, combine the
apple juice and cinnamon stick; bring to a boil. Reduce
heat and simmer 5 minutes. Remove from heat and stir
in the nutmeg, honey, lemon juice and pineapple juice.
Serve hot in a punch bowl with the
2 clove-studded baked oranges floating on top. To serve
in the hollow pumpkin, you may want to cool it first
so it doesn't cook the inside of the pumpkin.
Vampire
Punch
from
www.halloweenkitchen.com
Can't find a blood bank for some real
Vampire Punch? Then try my recipe for something equally
as tasty with a nice autumn spice flavor! It's great for
a party or even Thanksgiving dinner.
INGREDIENTS
1 chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups)
1 chilled 1-quart bottle cranberry juice cocktail
1 chilled 1-liter bottle club soda or seltzer water
1 cup dark rum if desired For Spice Syrup
2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped peeled fresh ginger
1/3 cup water
1/3 cup sugar
DIRECTIONS
Make spice syrup:
In a small saucepan bring syrup ingredients to a boil, stirring until
sugar is dissolved, and simmer, covered, 5 minutes. Let syrup cool.
Syrup can be made 1 week ahead and chilled, kept in a covered container
or bottle.
In a punch bowl combine Punch ingredients
and strain syrup through a fine sieve or cheese cloth into
punch. Stir punch and add lots of ice. Makes about 13 cups.
TIP
Dress the punch bowl up with some decorative ice shapes. You can use
food grade plastic gloves to freeze ice for floating hands. Gloves
are available at restaurant supply stores, are made of clear plastic
and have no talc on them like latex gloves do. Fill with water or colored
water, juice, etc. and freeze. When hard, remove glove and float in
your punch bowl! You can also look at specialty stores for ball shaped
ice cube trays. Fill with cranberry juice and they become floating
blood clots.
Edible
Eyeballs
from http://jas.familyfun.go.com
Set out a platter of these creepy peepers, and your Halloween party
guests are bound to do a double take.
INGREDIENTS:
Carrots
Cream cheese
Pitted black olives
DIRECTIONS
Simply slice carrots into 1-inch-thick chunks, top each with a blob
of cream cheese and one half of a pitted black olive, and serve.
Spiders
from
www.halloween-web.com
1/4 C butter
1 pkg. (12 oz) semisweet chocolate chips
1 C butterscotch chips
1/4 C creamy peanut butter
4 C rice crispies cereal
Chow Mein noodles and red hot candies
Cover baking sheet with waxed paper.
Combine butter, chocolate & butterscotch chips in a
saucepan. Stir over medium heat until the chips are melted
and the mix is well-blended. Remove from heat. Add the
peanut butter and mix well. Add the cereal, and stir to
coat.
Drop mixture by rounded teaspoonfuls
onto baking sheet. Insert the chow mein noodles for legs,
and add red hot candies for eyes.
Halloween
Ghosts on Broomsticks
from
www.halloween-web.com
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks
Heat 2 inches of water to simmering,
not boiling, in the bottom of a double boiler.
Place the white chocolate chips in the smaller pot and set it over
the pot of simmering water. Cook on low heat, stirring constantly until
the chocolate is fully melted. Remove from the heat.
Cover 2 cookie sheets with waxed paper.
Arrange the wooden sticks on the waxed paper, 6 to a sheet.
Spoon ghost-shaped blobs of chocolate onto the paper, partially covering
each stick. Press 2 candies into each ghost for eyes.
Freeze ghosts for 15 minutes, or until hard.
Tempting
Toenail Truffles
Recipe By : Creepy Cuisine, Lucy Munroe
3 ounces semisweet chocolate
9 ounces pretzel nuggets
12 ounces beer nuts
Carefully remove the thin sugar shells from the beer nuts and set aside.
Heat 2 inches
of water to simmering, not boiling, in the bottom of a double boiler.
Place the chocolate
in the smaller pot and set it over the simmering water. Stir until
the chocolate melts.
When the chocolate is melted, remove the small pan from the heat. Carefully
insert a
toothpick into each pretzel nugget, then dip the nugget into the melted
chocolate. Be
sure your pretzel (toe) is completely covered. Place 1 sugar shell
(toenail) on the end of
each toe. Place on waxed paper to cool and repeat with as many toes
as you desire.
Makes 4 to 6 feet.
Chocolate
Brains
http://halloweenrecipes.org
1 cup chocolate chips
1 cup chow mein noodles
1/2 cup mini marshmallows
Grease sides of medium mixing bowl.
Combine noodles and marshmallows in greased bowl.
Microwave chocolate chips in glass
measuring cup or bowl. Stir every 30 seconds or so until
chips are melted.
Pour chocolate over noodles and marshmallows
and mix until coated.
Put a little oil on hands and shape
into 6 balls. Place on wax paper and cool in refrigerator
until chocolate is hardened.
Bloody
Bug Juice
Recipe By : Creepy Cuisine, Lucy Munroe
24 ounces frozen strawberries -- thawed
6 ounces lemonade, frozen concentrate --
1 quart ginger ale
1 cup raisins
1 cup 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!
Graveyard
Crunch
http://www.kraftfoods.com
1/4 cup maple-flavored or pancake
syrup
2 Tbsp. butter or margarine
1/4 tsp. ground cinnamon
4 cups POST Cocoa, Fruity or CINNA-CRUNCH PEBBLES Cereal
1 cup PLANTERS Dry Roasted Peanuts
2 cups JET-PUFFED Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces
PREHEAT oven to 300°F. Place
syrup, butter and cinnamon in large microwaveable bowl.
Microwave on HIGH 1 min.; stir until butter is completely
melted. Add cereal and peanuts; mix lightly. Spread into
lightly greased 15x10x1-inch baking pan.
BAKE 30 min., stirring after 15 min.
Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix
lightly. Store in tightly covered container at room temperature.
Skeleton
and Brain Dip
8 servingslettuce leaves
1 cup KRAFT Ranch Dressing
2 cups assorted cut-up fresh vegetables, such as bell pepper strips,
cucumber slices, snow peas, mushroom slices, celery sticks, carrot
sticks, cherry tomatoes, broccoli florets, cauliflower florets
LINE small bowl with lettuce leaves;
fill with dressing. Place near one end of a large serving
platter.
ARRANGE vegetables in a skeleton shape
on platter, using the bowl as the head of the skeleton.
Dead
Rat Cupcakes
SENT IN BY ALEASA P.
http://www.dltk-kids.com
Ingredients:
1 box cake mix, any flavor (plus those ingredients listed on back of
package)
1 16oz can ready-made vanilla frosting (or any color)
black food coloring to mix with the frosting
black licorice lace (for whiskers and tail)
red gum drops or cherry balls (two per cupcake for eyes)
chocolate chips (one per cupcake, unless you want more than one nose)
dime -sized flat, round mint wafers (two per cupcake for ears)
OPTIONAL: small tube of ready-made red decorating frosting
Directions:
Follow the directions on the package to bake the cupcakes.
When cupcakes are done cooling:
Find a pipe cleaner, and make into
rectangle, but leave two open spaces make one for each
cupcake!!!
Decorate rat and have fun! (Don't forget the kids, I sure they would
love to decorate them)
Witch's
Warty Fingers
Thanks to Ashley for sending this in
http://www.dltk-kids.com
Ingredients:
crunchy pretzel sticks
Vanilla frosting
chocolate sprinkles
Put frosting on pretzel sticks and
sprinkle sprinkles on.
Big
Pumpkin Cookie
http://food.ivillage.com
Great for an afternoon in the kitchen with the children. Let them decorate
to their heart's content once this giant cookie has cooled down.
1 pkg. (18 oz.) Nestlé® Toll
House® Refrigerated Sugar Cookie Bar Dough
Decorator candies and icing (optional)
Melted chocolate (optional)
1. Preheat oven to 325° F. Grease large baking sheet.
2. Shape dough into 8-inch-pumpkin
shape on prepared baking sheet.
3. Bake for 16 to 18 minutes or until
light golden brown. Cool on baking sheet for 2 minutes;
carefully loosen cookie with spatula. Cool completely on
baking sheet on wire rack.
4. Decorate as desired.
Shrunken
Heads
http://www.bhg.com
Ingredients
8 medium apples
8 wooden craft sticks
Butter
1 cup coarsely chopped nuts, such as pecans, walnuts, or peanuts
21 ounces (about 75) vanilla caramels or chocolate caramels, unwrapped
3 tablespoons water
6 ounces vanilla-flavor candy coating
2 teaspoons shortening
Desired candies for decoration, such as licorice, candy corn, gumdrops,
candy-coated chocolate pieces (optional)
Tubes of writing gel decorating icing
Canned frosting
Directions
1. Wash and dry apples. Remove stems. Insert one wood stick into the
stem end of each apple. Place apples on a buttered baking sheet.
Place chopped nuts in a shallow dish; set aside.
2. In a heavy medium saucepan, heat
and stir the caramels and water over medium-low heat just
until caramels are melted.
3. Dip each apple into hot caramel
mixture, spooning caramel evenly over apple. Allow excess
caramel to drip off. Briefly set bottoms of apples in chopped
nuts. Set apples on prepared baking sheet and let stand
about 30 minutes or until firm.
4. In a heavy, small saucepan, heat
and stir the vanilla-flavor candy coating and shortening
over low heat just until mixture is melted. Holding apples
over the saucepan, spoon the melted candy coating evenly
over the tops of the caramel-coated apples. Return to baking
sheet and let stand about 30 minutes or until firm.
5. Decorate the apples to resemble
faces or monsters using desired candies and writing gel.
Use writing gel or canned frosting to attach candies to
dipped apples. Makes 8 medium apples.
Make-Ahead Tip: Prepare apples as
directed. Cover and chill for up to two day
Spooky
Cheesecake
http://www.bhg.com
Ingredients
3 ounces vanilla-flavored candy coating
Orange food coloring paste
1 8-ounce container frozen whipped dessert topping, thawed
1 purchased frozen cheesecake, thawed (1 pound, 14 ounces)
Small, multicolored decorative Halloween candies
Directions
1. In a small saucepan melt candy coating. Add orange food coloring
to desired shade. Transfer to a waxed-paper-lined baking sheet.
Spread to an 11x8-inch rectangle. Chill in refrigerator until firm
(about 30 minutes). Break into small shards. Set aside.
2. Reserve 1/2 cup of dessert topping;
set aside. Pipe or spread remaining topping over surface
of cheesecake. Sprinkle with Halloween candies. Attach
shards of candy coating to the sides of cheesecake with
reserved dessert topping. Cover loosely; chill up to 2
hours. Makes 12 servings.
