Eewy Gooey Eyeballs
Ingredients:
3 oz lemon gelatin
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise
Instructions:
Dissolve lemon gelatin in 1 cup water in double boiler. Add marshmallows and stir constantly to melt. Remove from heat and add the pineapple juice and cream cheese, beat together until smooth. Fold in whipped cream and mayonnaise. Allow to cool until firm. Get out the melon baller and scoop full balls. Decorate using food coloring and a clean small paintbrush (the kind that kids get with watercolors) Now you have gross slimy eyeballs ready for the party goers!
Filed under Halloween Recipes by on Oct 11th, 2009. Comment. 
Chili in a Jack
Ingredients:
3 cans (4.5 ounces each) refrigerated buttermilk biscuits (6 biscuits each)
1 can (15 ounces) mild chili with beans
1 cup frozen corn
6 slices Cheddar cheese
Olive slices, bell pepper and carrot pieces for decoration
Instructions:
Grease your cupcake/muffin pan. Press one biscuit round of dough into the bottom of each cup of the pan. Combine chili and corn and fill each muffin cup with a scoop of chili. Cut out circles from the cheese with a round cookie cutter (or a glass turned upside down) and put the cheese rounds on top of the chili in the cups. Decorate with your peppers, olives, etc to make Jack o’lantern faces! Bake 12 minutes at 350 degrees or until cheese is melted and dough is baked and starting to brown.
Filed under Halloween Recipes by on Oct 10th, 2009. Comment.
Fruity Ghosts on a Stick
It just turns out that pears are just the right shape for making spooky ghost treats! These are an interesting alternative to the traditional candy apples.
Ingredients:
Wooden craft sticks, like for a popsicle
6 medium sized pears
10 – 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers
Instructions:
Line a cookie sheet or other flat serving tray with waxed paper, we aren’t actually putting in the oven so any movable flat surface is good for this treat. Line up the cupcake papers across the sheet. Melt almond bark following the package directions. Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear. Place each one in a cupcake paper, standing up as much as you can get it to. Place mini chocolate candies for face decoration. You can use any leftover almond bark to spoon ghost tails into the paper cups. Refrigerate until ready to eat.
Filed under Halloween Recipes by on Oct 9th, 2009. Comment.
Ingredients:
2 cups orange juice
2 cups milk
2 pint orange sherbet
4 ripe bananas
2 cups whipped topping
miniature chocolate chips
Instructions:
Blend together orange juice, milk, sherbert and bananas until smooooooth. Pour into party glasses. Fill a decorator pastry bag with whipped topping (or fill a ziploc and cut off a corner tip) and squeeze out ghost like shapes on top of each drink just before serving. Use chocolate chips for eyes.
Filed under Halloween Recipes by on Oct 9th, 2009. Comment.
Ginger Ghouls Who said gingerbread cookies were only for Christmas?
Ingredients:
- 3 1/2 cups all-purpose
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup shortening
- 1 egg
- 1 cup
- 1 teaspoon baking
- 1 1/2 teaspoons warm
- 1/4 cup raisins for decorating
- Different color gel icing
Instructions:
Cream together shortening, sugar, egg and warm molasses.
Dissolve baking soda in warm water, and then add to the egg mixture. Next, add flour, spices and salt, mix it all up until well blended. Cover and chill overnight. Prepare a floured surface and get out the rolling pin and cookie cutters. Cut out gingerbread men (or other Halloween like shapes!) and place an inch or two apart on a greased cookie sheet. Use raisins and cinnamon candies for eyes, buttons, etc. Then add gel icing to make bloody legs, arms, and dripping eyeballs!
Filed under Halloween Recipes by on Oct 9th, 2009. Comment.
