3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3″ bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones.

Bobbing Apple Punch

1 1/2 cups orange juice
4 cups apple cider
1 cup pineapple juice
2 tablespoons sugar
4 cups ginger ale, chilled
6 to 8 small red apples
1 orange, sliced

In punch bowl mix orange juice, apple cider, pineapple juice and
sugar. Chill of a couple hours. Before serving add ginger ale, apples,
orange slices and ice cubes.

24 oz Frozen strawberries — thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries — fresh or frozen

Recipe by: Creepy Cuisine, Lucy Munroe
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!

6 ounces grape gelatin powder
2 cups purple grape juice, chilled
1 cup water
1 small carrot
4 large marshmallows
16 ounces unsweetened pineapple tidbits
16 ounces light peach slices
2 cups green seedless grapes, washed
ice cubes

Put pineapple and peach slices in a colander to drain (save the juice
for another use). Dissolve gelatin in 1 cup of boiling water.

When completely dissolved, add 2 cups chilled grape juice and 1 cup of
ice cubes (loosely packed; this will be less than 1 cup of water due
to spaces in between the cubes). Stir until the ice cubes dissolve.

Shred the carrot finely (don’t grate it), and add to the gelatin. Snip
the marshmallows into small pieces and add. Cut peach slices into
small cubes.

If it’s not Halloween and you don’t need “eyeballs”, cut each grape in
half. Add fruits to gelatin.

Chill. Stir once or twice as it thickens to be sure fruit and carrot
is evenly distributed. If you use a ring mold, you can put more grapes
or other fruit in the middle to serve.

4 cups cold milk
1 package (4 serving size) chocolate fudge instant pudding mix
10 to 12 7 oz. plastic cups
1 package (4 serving size) vanilla instant pudding mix
12 chocolate sandwich cookies
Red and Yellow food coloring
Halloween sprinkles

Pour 2 cups of the milk into a large bowl. Add chocolate fudge flavor
pudding, beat with wire whisk for 2 minutes. Fill glasses about 1/2
full with pudding mixture.

Pour remaining 2 cups of milk into another large bowl. Add vanilla
pudding mix, beat with wire whisk for 2 minutes. Stir in a   few drops
of red and yellow food color to make orange. Spoon mixture evenly over
chocolate mixture. Top with crushed cookies.

Refrigerate until ready to serve. garnish with Halloween sprinkles.

Makes 10 to 12 serving

8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers
(2-1/4-inch diameter)
1 quart pistachio, mint
or ice cream of your choice
Black shoestring licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel

Coat edge of ice cream cones with decorating gel; press chocolate
wafer against gel to make brim of hat. Set aside.

Drop eight scoops of ice cream onto a waxed paper-lined baking sheet.
Cut licorice into strips for hair; press into ice cream. Add chocolate
chips for eyes and candy corn for noses. Pipe red gel for mouths.

Flatten scoops slightly to hold hats in place; position hats over
heads. Freeze for at least 2 hours or until hats are set. Wrap each in
plastic wrap after solidly frozen.

Yield: 8 servings.

1 1/4 c Reduced Fat Oreo? cookie crumbs
18 1/4 ozs reduced fat chocolate cake mix
24 pcs Halloween Oreo? cookies
16 ozs reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips

Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and
flour; set aside. Prepare cake mix according to package directions; stir in
cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.
Remove from pans; cool on wire rack. Make cat faces on each of the
remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings
for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand
cat faces on edge on each cupcake. Place 3″ piece licorice string on back
half of each cupcake for tail.

9 oz Chocolate wafer cookies
4 oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters.
Save remaining cookies for another use. For each bat, place 2 cookie
quarters 1/4″ apart on waxed paper. Repeat with remaining quarters.
Melt candy melts. Drop about 1/2 teaspoon of melted candy at center
of each bat, connecting cookies. Use a toothpick to smooth melted
candy into a uniform circle. Cool completely before removing from
waxed paper.

4 Eggs
2 c Sugar
2 c Cooked pumpkin
1 c Oil
3 c All-purpose flour
1 ts Salt
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1 c Nuts or raisins

In the food processor, combine the eggs an sugar until
smooth. Add the flour, baking powder, baking soda,
salt, cinnamon and raisins or nuts. Stir in the cooked
and mashed pumpkin. Turn the batter into two round
cake molds, greased and lightly floured. Bake in a
preheated oven at 350F for 40 minutes. Unmold and
stack the cakes, and ice with an orange - tinted
frosting.

one 1.75 liter bottle rum
one 1.75 liter bottle vodka
one 96 oz bottle of orange juice
four 48 oz cans of pineapple juice
four 2 liter bottles of lemon-lime soda

Adjust to your own taste. Makes enough to for a 12-quart cauldron

Mix and pour into a cauldron,

If you add chunks of dry ice it will create a bubbling effect.
(Be careful not to drink or eat the chunks of dry ice. Be careful not to touch the skin with the dry ice as the extreme cold can burn the skin.