Roasted Pumpkin Seeds
After carving a pumpkin, rinse the seeds and remove any remaining
Pat the seeds dry.
Mix the seeds with several tablespoons of melted butter and a dash of Worcestershire Sauce.
Spread out the seeds on a cookie sheet and sprinkle them with salt.
Bake in oven at 350 degrees,
stirring occasionally, until the seeds are brown and crispy.
Allow the seeds to cool on paper towels before serving.
Bloody Bug Juice
24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 cup Raisins
1 cup 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!
1 cup flour
1/4 cup sugar
1/2 cup butter or margarine
1(8oz) package cream cheese
1/4 cup powdered sugar
1/2 tsp. vanilla
1 can pineapple chunks
1 banana, strawberries, kiwi or any other fruit
Mix together the flour and sugar.
Cut in butter until you have a well mixed dough.
Line pizza pan with foil then press dough down all the way to the edges making a ridge to keep in the filling.
Bake at 350 degrees for 12-15 minutes until crust is firm but not too brown.
Cool completely before going on to the next step.
Mix cream cheese with sugar and vanilla.
Spread evenly over cooled crust.
Drain the juice from the pineapple into a bowl.
Slice the banana and dip the slices into the pineapple juice.
Slice your other fruit choice and arrange everything in a circular pattern on top of the pizza.
Keep chilled until ready to serve.
Ghoul-To-Go Popcorn Balls
2 batches of popped popcorn
1 1/2 cup light corn syrup
2 cups sugar
1/2 cup water
1/4 cup oleo (margarine)
16 large marshmallows
Food coloring (if desired)
Combine the corn syrup, sugar and water in a heavy saucepan.
Cook over moderate heat unitl it strings
(240 degrees on your candy thermometer).
Stir in oleo and marshmallows until melted.
You can add a drop or 2 of food coloring
if you want colorful treats.
Pour over the pre-popped popcorn.
Run your hands under cold water and form into balls.
Let the popcorn balls sit out on waxed paper to cool.
2 sticks oleo
2 cups sugar
4 Tbsp cocoa
1 1/2 cup flour
1 cup nuts
1 pkg miniature marshmallows
1 stick oleo
4 Tbsp cocoa
1 box powdered sugar
1 small can evaporated milk
Melt oleo in a saucepan or microwave and add the cocoa.
Beat the eggs and add the melted oleo-cocoa mixture
plus the sugar and flour.
Stir in the nuts last.
Pour into a greased 9"x13" pan and bake at 350 degrees for 30 minutes.
Cover with the miniature marshmallows while still hot from the oven.
For the icing:
Melt the oleo and add the cocoa.
Beat in the sugar and milk.
Drizzle the icing evening over the top.
Cut into squares when well cooled.
Toxic Waste Punch
1/2 gallon of rainbow (mixed flavors) sherbert
2 2-liter bottles of 7-Up or Ginger Ale
1 pkg. green Kool-Aid
Put the sherbert in a 2-3 gallon bowl.
Sprinkle the Kool-Aid across the top.
Slowly pour the soda around the sides of the sherbert.
The soda will lift the Kool-Aid leaving
delightful color streaks and sour flavors.
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