Ingredients

• 1/2 cup lime jell-O
• Whipped Topping or Whipped Cream
• Chocolate Chips
• Waffle, Toasted

Directions

With a serving glass, cut a toasted waffle to the size of the top of the glass by turning a glass upside down on top of the waffle and twisting.
Mix up 1 pkg. of lime gelatin as directed on pkg. but do not refrigerate
Blend 1/2 cup of lime gelatin with 1/2 cup of whip topping and pour into serving glass.
Sprinkle chocolate chips on top or mix them in with the jello and whip topping.
Place waffle on top for the manhole cover and serve.

Ingredients

• 8 Eggs
• 4 1/2 tablespoons Mayonnaise
• 6 large Letuce leaves
• 16 Pimento stuffed olives
• 1 tablespoon Chocolate sprinkles

Directions

Gently place the eggs in a saucepan and fill it with water until the eggs are just covered.
bring the water to a boil over high heat.
Turn the heat down to medium and allow to simmer for 10 minutes.
Remove the pan from the heat and carefully drain the water into the sink.
Cover the eggs with cold water and set aside for five minutes.
Gently crack the eggs against a hard surface, then carefully peel off the shells.
Slice each egg in half lengthwise.
With clean fingers, scoop out the yolks and put them in a small bowl.
Mash the yolks with a fork until they are crumbly.
Add mayonnaise and blend.
Carefully fill the empty egg whites with yolk mixture.
Cover a platter with lettuce leaves, setting a leaf or two aside for garnish.
Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies.
To give them each eyes and a nose, pull the pimento out of an olive and cut it into three small sections
cut thirty two thin, lengthwise strips from several of the green olives.
Stick two of these strips end to end onto the back end of the mouse to form the tail.
Out of the remaining olives, cut thirty two small triangular ear pieces and any other mice parts you might desire
To garnish: Tear small pieces of lettuce and position in front of the mice’s mouths as if they have been noshing.

Ingredients

• 1/4 cup (1/2 stick) margarine or butter
• 30 large marshmallows or 3 cups miniature marshmallows
• 1/4 cup light corn syrup
• 1/2 cup REESE’S Creamy Peanut Butter
• 1/3 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 4-1/2 cups crisp rice cereal

Directions

Line cookie sheet with wax paper.

Melt butter in large saucepan over low heat. Add marshmallows. Cook, stirring constantly, until marshmallows are melted. Remove from heat.

Add corn syrup; stir until well blended. Add peanut butter and chocolate chips; stir until chips are melted and mixture is well blended. Add cereal; stir until well coated. Cool slightly.

With wet hands, shape mixture into 1-1/2 inch balls; place balls on prepared cookie sheet. Cool completely. Store in cool, dry place. About 4 dozen bites.

Ingredients

• 1 gal. orange juice
• 1 (48 oz.) can pineapple juice
• 1 qt. lime sherbet
• 1/2 bottle grenadine (for blood color)
• 1/2 lb. dry ice (for bubbling effect)

Directions

Combine ingredients, except dry ice. Once guests begin to arrive, add dry ice and
serve.

Gelatin:
4 (3-ounce) packages yellow gelatin
2 envelopes unflavored gelatin
6 cups boiling water
Fruit:
1 cantaloupe
1 quarter watermelon
1 honeydew melon
Cookie cutters: moon and star shapes

For the gelatin: In a large, deep bowl, combine the gelatins. Pour the
boiling water over the mixture and sir until completely dissolved.
Refrigerate for 1 1/2 hours or until partially set.

Meanwhile, prepare the cosmic fruit: Cut cantaloupe, watermelon, and
honeydew into stars and moon shapes. Press the fruit into the
partially set gelatin, then refrigerate for 4 hours or until set.

Place the bowl in a pan of hot water to loosen the gelatin from the
sides, then invert onto a wizard-like platter.

one stick (1/2 cup) melted butter
one 6 1/2 oz can crab meat
1 small jar (approximately 5 oz) Kraft Old English cheese
1/2 cup mayo 1/2 tsp. garlic salt
one package split English muffins

Combine first 5 ingredients, spread on muffins, put on cookie sheet and freeze. When frozen, cut into triangles (eighths). Put in plastic bag, return to freezer. When ready to use, put under broiler until bubbly.

2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
3/4 tsp. salt
4 Tbsp. milk

Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degrees Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

sliced bread of your choice
sandwich filling of your choice
condiments of your choice
Halloween cookie cutters

Make your sandwiches however you’d like, but try to have ingredients that will stick together and not fall apart after the sandwiches have been cut. The metal cookie cutters work best, since not all the plastic ones are as tall to cut through all the bread and fillings.

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or Creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

miniature sweet pickles
cream cheese
sliced salami
toothpicks

Cut the miniature pickles into fourths lengthwise, so that the pickle slices are still roughly the same length as the salami slices. Spread a thin layer of cream cheese on a slice of salami, wrap around a pickle slice and close with a toothpick.