Halloween: Recipes

GREEEN SLIME Make LIME JELLO as the instructions on your Jello package reads. After it is set up, use a fork to mash it up really goooooy good. Then add GUMMY WORMS for a gruesome treat for your Halloween Guest. Keep in the fridge until you are ready to serve this Halloween Treat.

BLOOD RED PUNCH
… AND ICE HANDS Add 2 LARGE CANS HAWAIIAN FRUIT PUNCH and one 2 LITER GINGER ALE to a large punch bowl. Add the ice to cool … OOOOoooo about the ICE … Get a pair of LATEX GLOVES (wash the gloves off really good) then fill with water. Tie off the ends of the gloves and put the gloves in the freezer. When they turn to ice, carefully set them into your punch. OOOOoooo how scary looking, a HAND is in your punch bowl.

Ghost Suckers
Take a round headed lollipop. Lay the head in the center of a white handkerchief (disposable tissue or cloth). Fold and gather the handkerchief down around the stick and tie just below the head with a thread/ribbon/rubber band. Add 2 black dots for eyes. Viola – a ghost. These make good party favors. To use as an invitation, write the information around the outside of the handkerchief before assembling and mail them in padded envelopes.

Halloween Spider Cake
When cake is cut, it spurts green goop.
—-Batter—-
18 1/4 oz box white cake mix

1 (4 servings) package green gelatin
—-Black Frosting—-
Blue food coloring
Chocolate frosting
—-Decorations—-
4 black licorice whips
2 big green gumballs

6 little gumballs Prepare cake using two 9-inch round cake pans. Cool.

Prepare the gelatin according to package directions. It works best if it is just a little on the soft side. On a foil-covered cookie-sheet, place one cake layer for the body. Cut a smaller circle out of the center of the layer. Place this smaller round of cake as the spider’s head. Fill the hole left in the body layer with gelatin. Place the other cake layer on top of the body and trim cake slightly to shape , if desired. To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost the entire cake black. Cut the black licorice whips in half and insert for the eight legs. Position the gumballs as eyes.

MYSTIC PUNCH Ice cubes with raisins frozen in them to look like “insects” 4 1-pint bottles cranberry juice 2 1/2 cups juice from 2 1-pound, 14-ounce cans of spiced peaches 1 cup fresh lime juice (about 8 limes) 2 cups orange juice Sugar to taste Keep the juices refrigerated until you are ready to use them. In a punch bowl, combine all the juices. Add the ice cubes and serve. MAKES 20 CUPS

FELINE PUNCH
2 1-quart bottles cranberry-apple drink 1 cup brown sugar 1 1-quart bottle ginger ale 2 whole oranges Whole cloves Heat the cranberry-apple drink and sugar in a pan until the sugar is dissolved. Let cool thoroughly. When ready to serve, pour into a punch bowl and add the ginger ale. Create faces on the oranges by studding them with whole cloves to form eyes, noses, and mouths. Place in the punch. Add ice cubes just before serving. MAKES 24 1/2-cup servings

ORANGES WITH PEPPERMINT STRAWS
16 oranges 16 peppermint sticks With an apple corer, cut into each orange about three-fourths of the way down. Insert a peppermint stick into each hole so that it fits snugly. The stick becomes the straw. Advise each child to squeeze his orange this will make the juice go up the straw. MAKES 16

VAMPIRE PUNCH
8 cups cranberry juice 6 cups sparkling apple cider 6 orange slices Put all ingredients in a punch bowl. Add ice cubes just before serving. MAKES 14 CUPS

MULLED CIDER
6 1-inch cinnamon sticks 1 tablespoon whole cloves 1 tablespoon whole allspice 2 pieces whole nutmeg 2 cups brown sugar 1 gallon apple cider 16 whole cinnamon sticks Tie the first four ingredients in a cloth bag. In a large pot, stir together the sugar and the cider. Add the spice bag. Bring to a boil and simmer for about 20 minutes. Remove the spice bag and serve hot with a whole cinnamon stick in each mug. SERVES 16

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 a punch bowl, mix the orange juice, apple cider, pineapple juice, and sugar. Chill for a couple of hours. Just before serving, add the ginger ale, apples, orange slices, and ice cubes. MAKES 10 1/2 CUPS Joyce Bogart puts dry ice in a large bowl and sets her smaller punch bowl inside. She buys the dry ice that afternoon (it lasts only 6 to 8 hours), chops it up into several smaller pieces, and puts it in the bowl using tongs

Toasted Pumpkin Seeds Recipe
Ingredients
Pumpkin seeds
Cooking spray or butter
Salt or other seasoning such as cayenne, garlic, onion powder, etc. (optional)

Instructions
Method 1:
Rinse seeds and separate all pulp and fiber from seeds. Let seeds dry. Spray cookie sheet with oil or coat seeds with melted butter. Spread seeds on a cookie sheet in a single layer. Sprinkle with salt or other seasoning if desired. Roast at 250 degrees F. for about an hour, stirring every 15 to 20 minutes until golden brown. Watch so they don’t burn. (If the seeds are very dry, you can increase the temperature up to 300 F. and reduce the cooking time.) Let cool before eating. Seed shells are edible as well as the seed inside. Store in an airtight container at room temperature for up to three months or in the refrigerator up to one year.

Method 2:
If you like them saltier, soak overnight in salted water. Let dry overnight. Then roast as per above.

Microwave Method:
Rinse 1 cup of seeds in water to remove some of the fibers, then pat seeds dry with paper towel. Place 2 tablespoons butter in a 2-quart rectangular dish and microwave on high 30 seconds. Stir in seeds to coat; spread evenly in dish. Microwave on high 7 to 8 minutes or until toasted, stirring every 2 minutes. Sprinkle with salt or other seasonings. Cool before storing in an airtight container.

Skillet Method:
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.

Peggy’s Notes: I like these with a spicy flavor, so I used a spicy seasoning blend.

Pumpkin seeds are also known as pepitas..

Found at About.com

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