I don't know how many of those you all know allready, but hopefully there are some new ones.
SPIDER POPS
Let guests make these leggy lollipops as a party activity and a take-home favor.
Materials:
4 black pipe cleaners
Lollipop
Googly eyes
Glue
Holding all four pipe cleaners, center them at the base of the pop and wrap them around the stick once so there are four legs on each side. Bend the legs. Glue on googly eyes. Now, is it a trick--or a treat?
CREEPY CUPCAKES
GHOST CUPCAKES
24 baked cupcakes
24 Nutter-Butter cookies
Chocolate frosting
Vanilla frosting
Tube of chocolate decorator's icing
Coat each baked cupcake with chocolate frosting and partially insert a Nutter-Butter cookie into the top. Frost the remaining cookie with vanilla frosting. Draw a spooky expression on each ghost with the decorator's icing. Makes 24.
SPIDER CUPCAKES
2 1/2 cups semisweet chocolate chips
1/4 cup milk
1/2 cup chopped peanuts or crispy rice cereal
3/4 cup dry chow mein noodles
24 baked cupcakes
White frosting
First, make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mein noodles.
Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.
CHOCOLATE SLIME
Finally, some slime the kids can sink their teeth into. For eight kids, we separated this recipe into two bowls of fondue so there wouldn't be too much shoving.
Ingredients
8 2-ounce bars of baking white chocolate
2 tablespoons heavy cream
6 to 12 drops green food coloring
Angel food cake, cut in large cubes
Red and green grapes, rinsed and removed from stem
2 to 3 bananas, sliced into 1-inch rounds
2 to 3 red or green apples, rinsed, cored and sliced
2 oranges, peeled and divided into sections
1 to 2 pineapples, cut into large chunks
Directions
In a medium-sized, microwave-safe bowl, melt the chocolate uncovered in a microwave set on medium-high for 1 minute. Stir and microwave for additional 10- to 20-second intervals until smooth.
Don't overcook. (For an alternative method, use a glass or nonreactive double boiler set on medium-low heat. Stir regularly until the chocolate is smooth.) Add the cream and food coloring and stir thoroughly.
Keep warm in a double boiler or fondue pot and present with cut cake and fresh fruits.
Makes 8 servings.
WITCH'S CAKE
From a cook's perspective, preparing for Halloween used to be a snap: open bag, pour candy into bowl, wait for doorbell to ring. But these days, with neighborhood parties and costume parades, making the treat has gotten trickier. At each event, the little monsters are going to be hungry for some creepy cuisine. And they're going to need a lot more than a bowl of candy to satisfy their appetites.
So let them eat Halloween cake. This devilishly delicious Witch's House, with its broken candy "glass" path, cookie graveyard, licorice barbed-wire fence, and spooky hilltop shack with graham cracker roof, will delight a crowd of 20. The recipe may look scary, but the trick is to get the kids involved in the cooking process. Invite them to help bake the cake a day in advance. The following day, let them smear it with chocolate Mud Frosting and add the haunted decorations.
When the Witch's House is ready for trick-or-treaters, put on a spooky sound track and serve the cake on paper plates. It will be love at first bite.
BUG JUICE
Ingredients
2 10-oz. pkgs. frozen strawberries, defrosted
1 6-oz. can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
6 gummy worms
Directions
1. Mix the strawberries and lemonade concentrate in a blender until smooth and thick.
2. Gradually add ginger ale.
3. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect. Makes 10 servings.
CAKE-O'-LANTERN
Cake Ingredients
5 1/2 cups all-purpose flour
4 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/4 cups milk, at room temperature
1 can (15 oz.) pumpkin
1 tbsp. vanilla extract
1 cup (2 sticks) butter or margarine, at room temperature
1/2 cup vegetable oil
2 1/4 cups sugar
6 large eggs, at room temperature
Directions:
Heat the oven to 350 degrees and butter two 10-inch bundt cake pans.
In a large bowl, stir together the flour, spices, baking powder, baking soda and salt.
In a medium bowl, stir together the milk, pumpkin and vanilla extract until smooth.
In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition.
Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.
Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
Decorating and Frosting Ingredients:
2 packages (8 oz. each) cream cheese, at room temperature
1 tbsp. vanilla extract
Approximately 9 cups powdered sugar
Green food-coloring paste
Orange food-coloring paste
One flat-bottomed green ice cream cone
12 large yellow and white gumdrops (6 of each)
Sugar (to roll gumdrops on)
2 tbsp. chocolate chips
Clear edible cake glitter
Directions for Frosting
In a large bowl, beat the cream cheese until smooth.
Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency.
Color about 1 cup of the frosting green and the rest orange
ASSEMBLING THE CAKE-O'-LANTERN
Trim the bottoms of the cakes so they lie flat against each other.
Frost the flat surface of the bottom cake and place the other cake on top.
Frost the entire cake orange. When the frosting dries, add green frosting leaves and top with the ice cream cone to create a stem.
Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick. Adults only--use a knife to cut out the eyes, nose and mouth.
Microwave 2 tablespoons of chocolate chips for about 60 seconds. Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake. Serves 24.
VAMPIRE FANGS IN BLOOD
Ingredients
8 large Red Delicious apples
1/4 cup lemon juice
1 tbsp. sugar
1 10-oz. jar strawberry or cherry sauce
Directions
1. Wash, peel and core the apples. Then cut each apple into 8 pieces.
2. Dip the cut apples into the lemon juice to prevent them from turning brown.
3. To prepare the fangs, cut the apple slices into long, narrow triangles, making pointy tooth-like shapes. Redip slices in the lemon juice and lightly sprinkle them with sugar.
4. Arrange the fangs on a serving platter with the strawberry dipping sauce in the middle. Make sure you splatter some of the "blood" over the fangs. Makes 10 servings.
BRAIN SURGERY SALAD
Ingredients
2 small pkgs. or 1 large pkg. lime gelatin
1 16-oz. can fruit cocktail or 1 1/2 cups grated carrots
2 surgical or rubber gloves
Directions
1. Prepare the gelatin according to the package instructions.
2. Transfer to a dome-shaped mold. (A mixing bowl will do.)
3. Drain the fruit cocktail and add it, or the grated carrots, to the gelatin when it's half set.
4. When the salad mold is ready, unmold it onto a platter, and drape the surgical gloves on each side. Makes 10 servings
ROASTED GHOSTS
Ingredients
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated cheddar cheese
1/2 tsp salt
1/8 tsp pepper
1 19-oz can black beans, drained
Directions
Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free.
Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head.
Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.
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