Halloween Recipes

A Purrfect Halloween! -  Free Halloween eCard
A Purrfect Halloween!
Sending You A Halloween Coffin Break! -  Free Halloween eCard
Sending You A Halloween Coffin Break!
Feel It In My Bones This Halloween... -  Free Halloween eCard
Feel It In My Bones This Halloween...
24 oz Frozen strawberries -- thawed 
6 oz Lemonade, frozen concentrate 
1 qt Ginger ale 
1 c Raisins 
1 c Blueberries -- fresh or frozen 
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! 

4 egg whites
1/2 tsp. cream of tartar
2/3 cup granulated sugar
1/2 tsp. vanilla or lemon extract
2/3 cup powdered sugar
1/2 cup raisins or currants
Line two lightly greased baking sheets with parchment or brown papers; set aside.
In a small mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until mixture forms small peaks. Add sugar, 1 tablespoon at a time, beating constantly at high speed until stiff but still glossy. Beat in vanilla or lemon extract. Sift powdered sugar, about 1 tablespoon at a time, over top and fold in by hand.
In pastry bag fitted with decorator tip, spoon in meringue and fold over end to enclose. Squeeze slowly onto paper-lined baking sheets to make short, thick shapes (to avoid breakage) of ghosts, bats and other scary creatures. Decorate with raisins or currants for eyes and teeth.
Bake at 200F for 1 to 1 1/2 hours or until dry. Remove from pan with metal spatula and place on flat surface to cool. Store in an airtight container.
Makes 25 3-inch shapes.

Spooky Cups
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 

Peanut Butter Popcorn Balls
6 cups popped corn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup crunch-style peanut butter
1/2 tsp. vanilla
Lightly salt popcorn; keep warm. In medium saucepan, combine sugar and corn syrup; cook and stir over medium heat, just 'til mixture comes to a full rolling boil, 3-4 minutes. Remove from heat; stir in peanut butter and vanilla until all is combined. Immediately pour over warm popcorn, mixing gently 'til all is coated. With well buttered hands, form into balls using about 1/2 cup mixture for each. Wrap individually in clear plastic.

Halloween Snack Mix
1/2 Cup blood drops (red hots) 
1/2 Cup cats eyes (blanched almonds) or (gum drops) 
1/2 Cup cats claws (sunflower seeds) 
1 Cup chicken toenails (candy corn) 
1 Cup colored flies (M & M's) 
1 Cup butterfly wings (corn chips) 
1 Cup ants (raisins) 
1 Cup earthworms (cheese curls) 
1 Cup cobwebs (Triscuits) or (Golden Grahams) 
1 Cup snakes eyes (peanuts) 
1 Cup bats bones (shoestring potatoes) 
Mix together in a large bowl. Serve with several pints of blood (cherry punch). 

To make dough: 
8 tb Unsalted butter -- at room 
3 tb Honey 
1 t Vanilla extract 
1 c All-purpose flour 
1/2 ts Salt 
1/2 ts Vegetable oil 
1/2 c Chocolate chips 
To make sticky sauce: 
1/2 c Honey 
2 tb Sugar 
2 tb Ground cinnamon 
Preheat the oven to 300 degrees. 
In a medium bowl, mash the butter and honey with a fork until well blended. Gradually stir in the vanilla extract, flour and salt. The mixture should have a doughy consistency. Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour. 
Grease cookie sheets with the vegetable oil. After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls. If the dough sticks to your hands, dip them in flour. Roll out balls between your hands into snake like shapes, about the length and thickness of your pinky. 
Separate each ball into 4 smaller sections and roll each section into a snake. Place snakes 1 inch apart on cookie sheets. Bake for 20 to 25 minutes, or until the snakes begin to turn light brown. 
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter. Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake. Set aside until completely cooled. 
To prepare sticky sauce, mix honey, sugar and cinnamon in a small bowl. Drizzle over the cooled snakes and serve.
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