Appetizers:

Bat Wings with Swamp Dip
Source: Better Homes & Gardens

20 chicken wings (3-1/2 pounds)
1/2 cup  soy sauce
2 tsp  grated fresh ginger or 1/2 teaspoon ground ginger
1/4 tsp  crushed red pepper
1 tsp  five spice powder
2 cloves garlic, minced Swamp Dip  
1 8-ounce container of dairy sour cream
3 Tbs  coarse ground mustard

Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Yield: 20 appetizers

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Bleeding Popcorn

popped popcorn
butter
red food coloring paste

Combine butter and a little of the red food coloring. Drizzle over popped popcorn. You can use other food coloring pastes such as green or black. The paste food colorings works best, but liquid can be used too. Servings: 4

Ghost Eaters Queso Blanco
Source: Land-O-Lakes
8 flavored tortillas, (8-inch)
1 Tbs LAND O LAKES® Butter
1 medium onion, (1/2 cup) chopped
1 tsp finely chopped fresh garlic
1/2 lb slice LAND O LAKES® Deli White American Ch, (2 cups) shredded 1/2 lb slice LAND O LAKES® Deli White Jalapeño Ch, (2 cups) shredded 1/2 cup milk
1/2 cup LAND O LAKES® Sour Cream

Heat oven to 375°F. Cut tortillas with 2 to 2 1/2-inch Halloween-themed cookie cutters. Place onto large ungreased baking sheet. Spray cut-outs with no-stick cooking spray. Bake for 5 to 7 minutes or until crisp.

Meanwhile, melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium heat until softened (3 to 4 minutes). Reduce heat to low; add cheeses and milk. Cook, stirring occasionally, until cheeses are melted. Add sour cream; mix well. Cook until heated through (1 to 2 minutes). Serve warm dip with tortilla cut-outs.

Petrified Cheese Log

5 oz  blue cheese
2 drops blue food coloring
5 oz  cream cheese  
black sesame seeds

Mix 5 ounces blue cheese with 2 or 3 drops blue food coloring (if desired); then combine with 5 ounces softened cream cheese. Roll into a log, and wrap in plastic. Refrigerate until firm. Unwrap, and roll log in black sesame seeds. Serve with crackers.

Skeleton and Brain Dip
Source: Kraft Foods
Try this fun way to get kids excited about eating their vegetables. For a lighter dressing, prepare as directed, using KRAFT Light Ranch Reduced Fat Dressing.

Lettuce leaves
1 cup KRAFT Ranch Dressing
2 cups assorted cut-up fresh vegetables, such as bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets

LINE small bowl with lettuce leaves; fill with dressing. Place near one end of a large serving platter.

ARRANGE vegetables in a skeleton shape on platter, using the bowl as the head of the skeleton. Servings: 8 Preparation time: 20 minutes Ready in: 20 minutes

Spiced Bat Wings  
A party favorite with an exotic twist. Season the chicken ahead of time, then serve hot from the oven with any chutney dip

4 tsp curry powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
2 lbs (20 to 24) chicken wing drummettes
3 Tbs butter or margarine, melted
1 cup chutney (mango chutney is good)

Place curry powder, ginger, cinnamon and salt in large zipper plastic food storage bag. Add chicken; seal. Shake bag until chicken is evenly coated with spices. Refrigerate for at least 3 hours or overnight. Heat oven to 350°F. Arrange chicken on aluminum foil-lined 15x10x1-inch shallow pan. Drizzle with butter. Bake for 30 to 35 minutes or until chicken is golden brown and juices run clear when pierced with a fork. Serve chicken with chutney. Yield: 20-24 drummettes

Spider Web Dip

1 (16-ounce) jar black bean dip (1 3/4 cups)
1 (12-ounce) container guacamole
1/4 cup  sour cream
1 cup  shredded lettuce
1 cup  (4 ounces) cheddar cheese, shredded
1/2 cup  chopped tomato  
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole. Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design. Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

Zombie Eyeballs
Perfect Halloween Hors d'Oeurve - easy to make and easy to make-ahead

1/2 stick butter
1/2 lb  Monterey jack cheese, shredded
1 cup  flour
1 tsp  paprika
1/2 tsp  salt
24 olives, small, pimiento stuffed

Preheat oven to 400°. Leave the butter out until softened. Combine with cheese in a mixing bowl until well blended. In a different bowl, mix the flour, paprika, and salt. Combine the two mixtures until completely blended together. Teaspoon by teaspoon, form “eyeballs” around the olives. Place them on ungreased baking sheets. Bake for 12-15 minutes. Or, freeze them unbaked. When hard, place in plastic bags and thaw and bake as needed. Servings: 24



Beverages

Body Parts "Punch"

8 cups  cranberry juice
6 cups  sparkling apple cider
2 cups  pineapple juice
2 cups  ginger ale
16 oz  rum, optional
orange slices
8 grapes
8 raisins
You will also need: 1 or more clean, new latex gloves (if gloves have a powdery residue, turn inside-out and soak in warm water or wipe off, then turn back ; OR, keep them turned inside-out)

The night before serving, pierce grapes with knife then stuff each with a raisin to make eyeballs, then freeze. Fill the glove(s) with water tinted with a sugar-free soft drink or dark red-black food coloring - enough liquid to fill the glove, but not enough so the fingers can't move. Fasten with a twist-tie, place on paper towels on a cookie sheet and freeze. The next day, combine the juices and orange slices in a punch bowl with a bunch of ice cubes. Place the grapes & frozen hand (carefully cut glove off with scissors)) and float it in the punch. Servings: 10

Ghoul-Ade

1 envelope grape flavored unsweetened drink mix
1 envelope orange flavored unsweetened drink mix
2 cups granulated sugar or Splenda
3 quarts cold water
1 (32-ounce) bottle ginger ale, chilled

Combine drink mixes together with sugar in a large pitcher. Add water and mix. Refrigerate. Just before serving, pour into punch bowl and add ginger ale. Servings: 20 (1/2-cup servings)


Pina Ghoulada
Source: Martha Stewart

3 Tbs light corn syrup
few drops red food coloring
2 1/2 cups pineapple juice
15 oz cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 oz rum

Combine drink ingredients: pineapple juice, cream of coconut, cream, orange juice and rum.

To make the blood: combine corn syrup and food coloring in a shallow bowl. Dip the rim of each glass into the mixture, turning to coat the entire rim. Turn the glasses upright, and the red liquid will drip down slightly.

In a blender, combine 1 cup of the drink mixture with 2 1/2 cups of ice and blend until smooth. Repeat this step until the drink mixture is gone.
Carefully pour the icy drinks into the prepared glasses, and serve immediately.  Servings: 12


Side Dishes

Breadstick Bones
Source: Pillsbury
Twist refrigerated breadsticks into bone shapes for a hauntingly delicious Halloween snack.   Serve the warm "bones" with a variety of dipping sauces, such as ranch dressing, pesto and honey mustard.

1 can (7 oz) Pillsbury® refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 Tbs grated Parmesan cheese
1/2 tsp dried basil leaves
1 can (8 oz) pizza sauce, heated

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
Brush breadsticks with egg white. Sprinkle with cheese and basil.
Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.  Servings: 6  (Yield: 2 tablespoons dip and 1 breadstick each)
Preparation time: 10 minutes  Ready in: 25 minutes

Gingered Sweet Potato Puree in Orange Baskets

6 medium oranges
4 large sweet potatoes
1 egg
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp grated lemon peel
2 Tbsp chopped walnuts

Preheat oven to 350 degrees F. Halve oranges and scoop pulp into a bowl. Reserve pulp for another use (such as Fresh Cranberry-Orange Relish, recipe included in this cookbook).
Peel and slice sweet potatoes. Steam until soft (about 15 minutes). Mash in a large bowl with egg, ginger, cinnamon, nutmeg, and lemon peel.
Spoon puree into orange baskets, dividing equally. Set on a large baking sheet and sprinkle with chopped walnuts. Bake for 25 minutes.
Note: To save time, assemble this side dish in advance and freeze before baking. There is no need to thaw the puree before baking; just add 15 minutes to baking time.  Servings: 12

Main Dishes

Cauldron of Chili with Spider Breads
Source: Pillsbury
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

Chili :
1 recipe Chili - your favorite recipe for 8 servings
Breadstick Spiders :
1 can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)
1 egg white, beaten
3 to 4 small pimiento-stuffed olives, sliced
1/2 cup finely shredded Cheddar cheese (2 oz)

Prepare chili as directed in recipe.

Breadstick Spiders
Meanwhile, heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.

Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumbled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center. Brush breads with beaten egg white. Place 2 olive slices on each to look like eyes.

Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown. Top individual servings of chili with cheese; serve with warm spider breads.  Set out small bowls of shredded cheese, sour cream and chopped onion for chili toppers.  Servings: 8

Preparation time: 40 minutes
Ready in: 55 minutes

Constricting Snake Bites
Source: Better Homes & Gardens
Complete with olive eyes, this slithering fellow is so realistic, you expect him to hiss.

3 (16-ounce) loaves frozen white bread dough, thawed
6 Tbsp brown mustard
16-ounces thinly sliced ham
12-ounces thinly sliced salami
6-ounces provolone cheese, shredded
6-ounces mozzarella cheese, shredded
1 Tbsp water
Green, red, and yellow liquid food coloring
3 large egg yolks
2 whole cloves
3 Tbsp Freshly grated Parmesan cheese, optional
2 small pimiento-stuffed olives

Line 3 cookie sheets with foil, grease the foil and set aside. Roll one of the loaves of dough on a lightly floured surface to a 26 x 6-inch rectangle. May need to allow dough to rest a few minutes occasionally while rolling out. Lightly brush 2 tablespoons mustard to within 1 inch of the sides of dough. Layer one third of the ham and salami over mustard. Mix together cheeses. Sprinkle one third of the cheese mixture over ham and salami. Brush edges of dough with water. Roll up into a spiral, tightly, starting with one of the long sides. Pinch all edges to seal. Shape dough on baking sheet in an 'S' shape.

Combine one of the egg yolks, one teaspoon water, and several drops of desired food coloring. Repeat making green, red, and yellow egg wash. Using a small brush paint stripes crosswise over loaf, allowing wash to drizzle down the sides.

Let loaf rise in a warm place for about 20 minutes. Sprinkle top of loaf with 1 tablespoon of the Parmesan cheese, if desired.

While one section of the 'snake ' rises, repeat with remaining bread dough and ingredients. Taper one end of each of these loaves to a rounded point making a head and tail. Insert 2 whole cloves at one of these ends making nostrils of the 'snake'. Place on remaining prepared cookie sheets. Paint and let rise as above.

Bake snake sections in a 375° F oven for 25 to 30 minutes or until bottoms of loaves are golden. Insert olives with toothpicks above the cloves, to form eyes. Place red pepper strip in front of snake's mouth. Assemble snake portions on bamboo leaves, if desired. Slice and serve warm. Makes 24 slices. Servings: 24
Preparation time: 45 minutes; Ready in: 1 hour and 30 minutes


Crescent Mummy Dogs
Source: Pillsbury

These were a hit at our last Halloween party - and much easier to make if you have helpers. We assembled them two hours before the party. This year we're going to try a mini version with cocktail sausages.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count) *
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."  Servings: 12 
Preparation time: 30 minutes
Ready in: 50 minutes

*To make with refrigerated breadstick dough: For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog. Bake at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.

Jack-O'-Lantern Cheeseburger Pie

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, pressed
3/4 tsp salt
1/2 tsp pepper
1/4 cup ketchup
1 tsp Worcestershire sauce
1 package refrigerated piecrusts, (15-ounce)
1 Tbs prepared mustard
3 cups shredded Monterey Jack cheese, (12 ounces) divided
2 Tbs water
1 large egg
Red and yellow liquid food coloring

Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.

Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust. Bake at 425°F (220°C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.

Spaghetti and Eyeballs


Eyeballs
1 1/2 lbs Ground beef
1 cup Seasoned bread crumbs
1 Tbs Ketchup
1 Egg
1/4 tsp Pepper
1/2 tsp Oregano
7 oz Olives (pimento-stuffed)
Spaghetti and Sauce
14 oz Spaghetti sauce
3 quarts Water
1 tsp Salt
8 oz Spaghetti
2 Tbs Butter or margarine

Preheat the oven to 350°. Mix the ground beef, bread crumbs, ketchup, egg, pepper and oregano in a large bowl. Then form the meat mixture into about 18 to 24 eyeball-sized balls. Press an olive into each ball, pimento side out. Place the eyeballs in a baking dish, cover them with spaghetti sauce and bake for 45 minutes.

About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Set on medium heat and follow package directions to cook the spaghetti. Drain and transfer it to a serving bowl and toss with the butter or margarine.

When your eyeballs are done, remove them from the oven and spoon onto the spaghetti, irises up. Spoon sauce from the pan around them.

Spooky Eyeball Tacos
Source: Kraft Foods

1 lb ground beef
1 pkg.  Taco Seasoning Mix, (1-1/4 oz.)
12 Taco Shells
3/4 cup Salsa
3/4 cup Sour Cream
1 can sliced pitted ripe olives, (2-1/4 oz.)

MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in x10x1-inch baking pan. BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs." Start to Finish Time: 0:40

Spooky Sloppy Joes

1 lb ground beef
1 small onion, chopped
1/2 cup chopped orange bell pepper
1 can tomato sauce with basil, (8 oz.) garlic and o
1/2 cup chili sauce
1 Tbs Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
4 Kaiser rolls, split

Brown ground beef with onion and bell pepper in large nonstick skillet over medium heat 8-10 minutes, or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in tomato sauce, chili sauce, Worcestershire sauce, salt and pepper. Cook an additional 3 minutes or until heated through; stirring occasionally. Spoon equal amounts of beef mixture on bottom half of each roll. Decorate beef mixture or roll tops with vegetable decorations, as desired (see below). Close with top half of each roll.

To make one spider: Cut pitted black olive in half lengthwise and place each half slightly overlapping in center of ground beef mixture or on center of roll top. Slice orange bell pepper into eight 1/4-inch thick strips. Place strips in spoke fashion around olive to make legs. Cut two small pepper pieces to make antennas. Place above olive slices.

To make jack-o-lantern face: Cut out pumpkin shape from Cheddar cheese slice with cookie cutter. Using small thin-bladed knife, cut out mouth, nose and eyes from pumpkin shape. Place cheese cutouts on top of ground meat mixture or on roll top.

To make cheese curl devil horns: Instert two cheese curl snacks vertically into roll top.

To make green onion broomsticks: Cut off the root end of green onion with small thin-bladed knife. Carefully cut thin slits 1/2-inch deep lengthwise into the white part of the onion. Soak sliced part of onion in cold water so ends curl up. Place on plate with Spooky Sloppy Joe.



Worm Casserole

6 oz egg noodles, cooked as directed
8 oz spaghetti, cooked as directed
1 Tbs butter
1 1/2 cups grated cheddar cheese
bread crumbs

Preheat oven to 350°. Mix cooked pasta (worms) with butter and cheddar cheese. Bake until cheese is melted. Sprinkle with bread crumbs (dirt) and bake until toasted.



Desserts and Snacks

Dracula's Eyes
Source: Better Homes and Gardens

1/2 cup peanut butter
3 Tbs butter, softened
1 cup sifted powdered sugar
4 oz vanilla-flavored candy coating
20 candy-coated milk chocolate pieces
Red and black decorator gel icing

In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. Shape into 1-inch balls; place on waxed paper. Let stand about 20 minutes or until dry. In a small saucepan melt candy coating over low heat, stirring constantly. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls. Place on waxed paper. Immediately press a candy-coated chocolate piece into center of each peanut butter ball. Let stand until coating is firm. Add a dot of black gel to the center of candy pieces for pupils. Drizzle red gel onto balls for bloodshot eyes. Makes about 20 eyeballs.

Make-ahead tip: Cover and store at room temperature for 24 hours.


Great Pumpkin Cake
Source: Kraft Foods

1 pkg. (2-layer) cake mix (any flavor)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
few drops each: green, red and yellow food colorings
1 COMET Cup

PREPARE and bake cake mix in 12-cup fluted tube pan as directed on package. Cool 10 min. in pan. Remove from pan to wire rack; cool completely.

BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Set remaining green frosting aside for later use.

ADD red and yellow food colorings to remaining white frosting to tint it orange. Place cake, rounded-side up, on serving plate. Spread with orange frosting to resemble pumpkin. Invert ice cream cone in hole in top of cake for the "pumpkin's stem." Pipe the reserved green frosting in vertical lines down side of cake (see picture). Servings: 24
Preparation time: 20 minutes; Ready in: 1 hour and 5 minutes



Ghost Cookies

Dip Nutter Butter cookies in melted white chocolate. Use two mini chocolate chips for eyes-- great ghost


Kellogg's® Rice Krispies Treats® Spider
Source: Kellogg's
3 Tbsp margarine or butter
1 package marshmallows, (10 oz. about 40)
    or 4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
Food coloring
Prepared frosting, candy corn, candy-corn
Colored, flaked coconut

In a large microwave safe bowl, melt margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. (Microwave cooking times may vary so watch carefully).Add a few drops of food coloring and stir mixture until smooth. Add cereal. Stir until well coated. Cool slightly.

With buttered hands, shape cereal mixture into spider shapes and place on waxed paper. Cool completely.

Decorate spiders using candy corn for eyes, candy-coated gum for teeth, licorice for legs and colored coconut for hair. Attach decorations with frosting. Best if served the same day. Yield: 8 spiders

Tip: Color coconut by soaking in warm water with a few drops of food coloring for about 30 minutes. Dry coconut on paper towels before using.

CONVENTIONAL DIRECTIONS: Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Follow steps 2 thru 4 above.

NOTE:
For best results, use fresh marshmallows
*1 jar (7oz.) marshmallow creme can be substituted for marshmallows
*Diet, reduced calorie or tub margarine is not recommended.
*Store no more than two days in airtight container.

Meringue Bones

3 large egg whites
1/4 tsp cream of tartar
1/8 tsp salt
2/3 cup white sugar
1/2 tsp vanilla or almond

Preheat oven to 200°. Line cookie sheet with Silpat or parchment. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually — one spoonful at a time — add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.  Add vanilla.

Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches — it will deflate if it sits too long. Makes 4 to 5 dozen small bones.

Tips: To give the "bones" an ivory or "aged" look, add 1 to 2 drops yellow food coloring with the extract.

Baked meringue is brittle, so make your bones thicker than you may think you need to make them. If you have leftover meringue, go back over the piece you've already made and thicken them up.

When you are removing the meringue from the parchment, pick it up and peel the paper off the bones, rather than trying to lift the bones off the flat paper.


Spiders

Use Oreo cookies lift top put three strands of licorice across cookie and put top back on. Use two dots of icing to anchor red hots for eyes

Witch's Finger Cookies
1 cup butter, softened
1 cup sugar
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 3/4 cup flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
red food coloring and/or 1 tube red decorator gel

Preheat oven to 325° F. Combine dry ingredients. Lightly grease a cookie sheet.
In a large bowl, beat together butter, sugar, egg, almond extract and vanilla, beat in dry ingredients. Cover and refrigerate dough for 30 minutes.

Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create a knuckle shape and use a paring knife make slashes in several places to form knuckle. If you want to paint the nails, use some red food coloring that's been diluted with water and brush on with a clean artist's brush.

Place cookies on the prepared cookie sheet and bake for 20-25 minutes or until pale golden. Let cool for three minutes. If desired, lift up almond and squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.

Remove from cookie sheet and let cool on a wire rack. Repeat with remaining dough.

Note: Make cookies smaller than you think they need to be, as they spread when cooking. One year I tried to use refrigerated cookie dough - it was too soft and they flattened. If you want to use the dough, mix flour into it to make a stiff dough.


For even more gross recipes check out recipeusa.com



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