Gelatin Eyeballs

Ingredients:
3 oz lemon gelatin
1 cup hot water
1/2 cup minature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise
 

Directions:
Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in whipped cream and mayo. Chill until thickened or firm for scooping into eyeballs.

Using a melonballer  scoop full balls of the mixture and set aside for decoration. To decorate, use food coloring and an old paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils.
 

Creepy Witches' Fingers

Yield: 5 dozen

Ingredients:
1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional, not pictured)

Directions:
Gross everyone out with these creepy cookies.
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood."

Remove from baking sheets and let cool on racks. Repeat with remaining dough.
 

Creepy Crispy Crunchies

Ingredients:
3 Tbsp margarine
4 cups miniature marshmallows
(or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
orange and brown Halloween M&Ms (about 6oz)

Directions:
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and stir until well coated. Add the candy and mix until candy is evenly mixed. Spray a pan with non-stick cooking spray or line with waxed paper. Using a buttered spatula or waxed paper, press the mixture evenly into a 9x13" pan. Cut into squares when cool.
 

Deviled Eggs

Ingredients:
hardboiled eggs
mustard (can even be dijon or other flavored mustards if you like)
mayonnaise

Directions:
To hardboil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over meduim heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use.

Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve.
 

Brittle Merangue Bones

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

Directions:
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.

Witches' Brew
(alcoholic)

(this one pretty much fills a 12-quart cauldron)

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

Directions:
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)