Ingredients

• 1 cup tiny marshmallows
• 1/2 cup peanuts
• 1/2 cup candy corn
• 1/2 cup large milk chocolate pieces
• 20 plain, colored and/or chocolate ice cream cones
• 6 (2 oz.) squares chocolate or vanilla flavored candy coating, melted
• 20 (2 to 3 inch) chocolate cookies
• Assorted small candies

Directions

In a medium bowl stir together marshmallows, peanuts, candy corn and chocolate pieces.
Set mixture aside.
Place ice cream cones on the wax paper lined baking sheet.
Spread outside of cones with melted chocolate or vanilla coating.
If desired, sprinkle small candies on the cone before the coating dries completely.
Let coating dry.
Turn cones upside down and fill with about 2 tablespoons of the marshmallow mixture.
Place the cones upside down inside a mug and brush a generous amount of melted chocolate or vanilla coating along the bottom edge of the cone.
Press a cookie against the coating and let dry.
Carefully turn the cone right side up onto the wax paper lined baking sheet.
Make ahead tip: Prepare hats and store at room temperature for up to 24 hours

• 1 ready made chocolate cookie pie crust
• 1/4 gal. orange sherbet
• 3/4 cup chocolate sauce
• 10 gummy worms

Directions

Soften sherbet slightly and spoon into pie shell.
Drizzle with chocolate sauce to form “spider web” design.
Freeze for at least one hour.
Decorate with “worms”.
NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.

• 1 8-oz. tube refrigerated crescent rolls
• 8 beef sausages (such as Brown & Serve)
• 1 squeeze bottle yellow mustard

Directions

Preheat oven according to directions on the crescent-roll package.
Prepare the sausages according to the directions on the package.
Use tongs to remove the cooked sausages from the frying pan and place them on paper towels.
Allow to cool ten to fifteen minutes.
Cut the sausages In half lengthwise.
Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half.
Squeeze a thin line of mustard into each trough.
Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet.
To form insect larvae, take two sausage halves and, with their mustard-filled sides touching, put them together to form a whole.
Place a whole larva at the wide end of each dough triangle, and roll up dough as you would regular crescent rolls.
Pinch the ends and seams of the rolls closed.
Bake according to package instructions. (Allow the little buggers to cool fifteen to twenty minutes before chowing down on their tender torsos!).
Serves: 4

• 6 eggs, hardcooked, cooled and peeled
• 6 oz whipped cream cheese
• 12 green olives stuffed with pimientos
• red food coloring or ketchup

Directions

Half eggs widthwise.
Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.
Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.
Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

• 2 cups grated Cheddar Cheese
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 cup flour
• 6 ounce bottle pimento-stuffed green olives

Directions

Combine cheese and butter.
Add salt, paprika, and flour and mix well.
Measure approximately one teaspoon of this mixture and form an “eyeball” around an olive.
Turn the olive in the “eyeball” so that it is “staring” outward.
Line up the eyeballs on an ungreased cookie sheet.
Bake in 400F oven for 15 minutes.

• 2 dozen Brussel sprouts
• 1/4 teaspoon salt
• 4 ounces American cheese — grated
• 2 tablespoons milk
• 10 iceberg lettuce leaves — (10 to 12)
• 1/4 teaspoon paprika

Directions

Wash the Brussels sprouts and remove any discolored leaves.
Trim off the stem ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice and tender.
Place the sprouts in a pot containing about 2 inches of water and sprinkle with the salt.
Cover the pot and cook over medium heat until boiling.
After 8 to 10 minutes, carefully stab a few sprouts with a fork to see if they’re tender.
When you can easily pierce them through to their centers, remove the pot from the heat and carefully drain the sprouts in a colander.
Place the grated cheese in a small saucepan and add the milk.
Simmer over low heat, stirring continuously with a wooden spoon until the cheese melts.
Remove the saucepan from the heat as soon as the cheese melts.
Arrange a bed of washed lettuce leaves on a platter.
Place the gorilla tonsil (in pairs, of course)on the leaves.
Drizzle the melted cheese (pus) over the tonsils.
Sprinkle with paprika (blood specks) and serve.

• 6 ounces black olives — drained
• 1 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1 egg — beaten
• 4 chicken cutlets
• 1 tablespoon vegetable oil
• 1 head iceberg lettuce — shredded

Directions

Grease a cookie sheet with vegetable oil and set aside.
Carefully slice the cutlets with a knife or clean scissors into strips about the width of 1 finger.
Do not cut them perfectly straight – the more crooked, the better.
Put the flour, egg and bread crumbs into separate bowls and line the bowls up next to each other.
Dust the chicken strips with flour, working with 2 or 3 at a time.
Then dip them into the bowl of beaten egg.
Roll each strip in bread crumbs.
Place strips on the cookie sheet broil the Witch’s Fingers for 5 minutes on each side, or until they are golden brown.
To make fingernails, cut the olives in half lengthwise.
Trim the halves into pointy nail shapes.
Carefully place the olives on hot Witch’s Finger “tips” and arrange on a shredded head of lettuce,
If you prefer your fingers more moist, try dipping them in barbecue sauce (coagulated blood sauce) or honey mustard salad dressing (for a painfully pus-covered look).

• green food coloring
• 1 cup sugar
• 7 cups water
• 10 to 12 lemons or 2 cups bottled lemon juice
• 3 ounces cherry gelatin powder

Directions

Prepare a bowl of gelatin dessert according to the directions on the package.
Chili in the freezer for 45 minutes, or until partially set.
While the gelatin cools, squeeze the juice from the lemons into a pitcher, being careful not to include any seeds.
Add the 7 cups of water to the lemon juice.
Stir.
Add the sugar and stir again.
Add green food coloring until Ghoulade is the desired shade.
Pour Ghoulade into individual glasses, then spoon partially set gelatin gopher guts into glasses.
Include long spoons when serving this drink to help your guests eat their guts out!

• 1 cup raisins
• 1/2 pound fresh peas — in the pod
• green food coloring
• 8 ounces cream cheese — softened
• 6 large round crackers — about 3-inches (6 to 12)
• 6 ounces pimentos — drained

Directions

Open the pea pods and remove the peas into a bowl; set aside.
In another small bowl, mix food coloring, drop by drop, into the cream cheese, stirring with a spoon until the desired shade of green is reached.
Spread a large thin oval of cream cheese on each cracker.
Use clean scissors to cut pimentos into upper and lower lip shapes – you’ll need 1 upper and 1 lower for each cracker.
Using extra cream cheese, if necessary, to adhere lips to crackers, place a set of lips on top of each cracker, surrounding the oval of cream cheese.
This will form your open mouth.
Place 2 rows of peas and raisins (rotten teeth) between each set of lips.
Arrange on a serving platter.

• 8 ounces semisweet chocolate chips
• 9 ounces raisins
• 1 small pack shredded coconut
• 6 ounces lime gelatin powder

Directions

Heat 2 Inches of water to simmering, not boiling, in the bottom of a double boiler.
Place the chocolate chips in the top of the double boiler.
Set the top into the bottom part and melt over low heat.
Once the chocolate begins to melt, stir constantly until it is fully melted.
Remove from the heat and set aside to cool for about 5 minutes.
To prepare gnats, spear raisins on each tine of a fork.
Dip the fork into the melted chocolate
Arrange the raisins on a cookie sheet lined with waxed paper.
Repeat until all of the raisins are chocolate covered.
Stick 2 pieces of shredded coconut antennae onto each raisin
Freeze for 20 to 30 minutes.

Prepare the gelatin according to the directions on the package.
Pour into individual dessert bowls and set in the freezer for 20 minutes or until the gelatin begins to harden.
Remove the gelatin when it is partially set and arrange the gnats on top.
Refrigerate until the gelatin sets completely.