Ingredients

• 1 gal. cranberry juice
• 1 gal. apple cider
• 1 (12 oz.) thawed orange juice concentrate

Directions

Mix ingredients.

Ingredients

• 2 c. spider webs (Rice Chex)
• 2 c. spider legs (Corn Chex)
• 2 c. snake skin (Wheat Chex)
• 1 c. cat bones (pretzel sticks)
• 2 c. bats eyes (Cheerios)
• 6 Tbsp. melted owl fat (margarine)
• 2 tsp. Witch’s dandruff (seasoned salt)
• 2 1/2 tsp. vampire blood (soy sauce)
• 1/4 tsp. powdered ghost (garlic)

Directions

Melt owl fat in electric skillet at 200 degrees.
Stir in Witch’s dandruff, powdered ghosts and vampire blood.
Blend well.
Add spider webs, spider legs, snake skin, cats bones and bats eyes.
Mix well until all is coated.
Cover skillet leaving lid vents open.
Heat at 250 degrees for 10 to 15 minutes, stirring halfway through.
Cool on paper towels.
Keep in an airtight container.

Ingredients

• 3 tablespoons margarine
• 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature
• 6 cups Cocoa Krispies cereal
• 24 pieces of candy corn, jelly beans, black string licorice
• Vegetable cooking spray

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Cocoa Krispies® cereal. Stir until well coated.

3. Measure 1/2 cup warm mixture and make it into a cat shape.

4. Create eyes, nose, mouth, ears and whiskers with candy.

MARSHMALLOW CREME DIRECTIONS: Melt margarine in large saucepan over low heat. Add one jar (7 oz.) marshmallow creme and stir until smooth. Cook and stir constantly 5 minutes longer. Remove from heat. Continue as directed in steps 2 and 3.

Yield: 12 cats

Take some medium/large mushrooms and remove the stems.
Put them in a pan and bake (350) just until they lose their
crunch. (don’t over cook or they will shrink and lose their
water) Allow them to cool.

Place tops on pan so that the hole where the stem was connected
is facing up. Fill the hole with a ball of cream cheese (you can
add garlic and/or diced water chestnuts for flavor or crunch).
Put a single slice of black olive in the center of each ball.
Use paprika to draw in veins radiating from the center.

1 quart apple cider
1 pound light brown sugar
3 cinnamon sticks
12 whole cloves
Graded orange peel from one orange

Put spices in large kettle with cider and sugar.
Take out the spices before serving.
Simmer uncovered 15 minutes. Serve hot.

1 pk Blue jelly powder [170g]

Method:
For an even scarier effect, use red jelly powder to make a blood-red
hand and tint the lemonade green. If you want, just let the gelatin
set in a flat container, then cube it and serve with lemonade in
dishes. Dissolve powder in 1-1/2 cups boiling water; let cool
slightly. Meanwhile, thoroughly wash and dry inside and outside of
new, medium-size stretch latex (medical) glove. Spray outside with
baking spray; turn inside out. With 6-inch or longer skewer, puncture
glove just below 1 side of opening; push skewer through to pierce
opposite side, leaving wide opening. Suspend in tall pitcher.
Carefully pour gelatin mixture into hanging glove. Close top with
twist tie between gelatin mixture and skewer. Refrigerate for at least
2 hours or until firmly set. [Glove can be refrigerated for up to 48
hours.] Place glove flat in 12-cup punch bowl. Using scissors and
bring careful not to puncture gelatin, cut glove open along palm and
each finger; gently turn over and remove glove. Pour lemonade over
gelatin hand. Makes 8 cups or 12 servings.

8 c Lemonade Lemon aide or “Goulade” really packs a punch when you
float a frightening ghostly blue hand in your serving bowl.

1 1/2 qt. pineapple or orange juice
1 1/2 qt. Mountain Dew® soda
1 C pureed blueberries
1 qt. lime sherbet

Serves 10 Thirsty Ghosts (or more)

Chill all ingredients prior to assembly. Mix all ingredients, except
sherbet, in a large punchbowl. Float scoops of sherbet on top of
punch.

1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks

Heat 2 inches of water to simmering, not boiling, in the bottom of a
double boiler.

Place the white chocolate chips in the smaller pot and set it over the
pot of simmering water. Cook on low heat, stirring constantly until
the chocolate is fully melted. Remove from the heat.

Cover 2 cookie sheets with waxed paper.

Arrange the wooden sticks on the waxed paper, 6 to a sheet.

Spoon ghost-shaped blobs of chocolate onto the paper, partially
covering each stick. Press 2 candies into each ghost for eyes.

Freeze ghosts for 15 minutes, or until hard.

1 c crunchy peanut butter
2 eggs
1/3 c water
1 pk chocolate cake mix
M&Ms Plain Chocolate Candy
Red hots

Beat together peanut butter, eggs, and water.

Gradually add cake mix. Mix well.

Form dough into 1-inch balls. Place on ungreased cookie sheet.

Flatten balls with bottom of glass dipped in sugar.

Pinch out 2 ears at top of cookie. Add M&M’s for the eyes and red hots
for the nose. Press fork into dough to form whiskers. Use a knife to
carve out the mouth.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

8 oz Frozen whipped topping;-thawed
Blueberries or raisins
1 1/2 c Boiling water
1 lg Pkg gelatin - any red flavor
1 c Cold water
Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into
each of 10 dessert dishes for “eyeballs.” Place a blueberry or raisin
in each scoop for the “pupil.” Freeze 30 minutes, or until firm.

Meanwhile, stir boiling water into gelatin in large bowl at least two
minutes until completely dissolved. Mix cold water and ice cubes to
make 2-1/2 cups.

Add to gelatin, stirring until slightly thickened.

Remove any remaining ice. Pour about 1/2 cup gelatin around the two
“eyeballs” in each dish, leaving the top of the “eyeballs” exposed.

Refrigerate 1-1/2 hours, or until firm.