Halloween Recipes Halloween Brews Magic Brew Yogurt Refreshers Source: Better Homes and Gardens Ingredients . 1 8-ounce carton vanilla yogurt . 1 cup orange juice . 4 cups orange soda Directions 1. Put the vanilla yogurt, orange juice, and 2 cups of the orange soda in the blender container. Cover blender with lid. Blend on high speed until combined. Turn off blender. 2. Pour the mixture into 2 ice cube trays. Cover the ice cube trays with plastic wrap. Put the ice cube trays in the freezer. Freeze for 6 hours or overnight. 3. Just before serving, remove the frozen cubes from 1 of the ice cube trays. Put the cubes in the blender container. Add 1 cup of the orange soda. Cover and blend on high speed until slushy. Turn off the blender. Pour into 6 glasses. Repeat with remaining frozen cubes and orange soda. Makes 12 servings. Make-Ahead Tip: Prepare the fruit mixture. Pour into ice cube trays. Cover and freeze up to 24 hour ---------------------- Blue Slime Sipper Ingredients . 1 6-ounce package blueberry-flavored gelatin . 3 cups lemonade, chilled . 3 cups lemon-lime carbonated beverage, chilled . 2 cups boiling water . 4 cups cold water Directions 1. In a large mixing bowl, combine gelatin and two cups of boiling water; stir until dissolved. Stir in 4 cups of cold water. Cover and chill at least 4 hours. Gelatin will be partially set. 2. To serve, stir gelatin with a large spoon, fork, or wire whisk until gelatin is broken into small pieces. Place 1/4 cup of the lemonade in a large, clear glass or plastic tumbler. Add 1/2 cup of the gelatin to the lemonade, then add 1/4 cup of the carbonated beverage. 3. Stir slightly and you're ready to slurp some slime. Makes 12 servings. ---------------------- Brew-Ha-Ha Punch INGREDIENTS 2 cups sugar 2 quarts water 2 (0.13-ounce) envelopes lime drink mix 1 (46-ounce) can pineapple juice 1 quart ginger ale INSTRUCTIONS Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl. (Handling dry ice with bare hands can cause burns. Wear gloves and handle dry ice carefully.) Read about dry ice presentation and safety tips. YIELD: Makes 4 quarts PREPARATION TIME: 5 min. ------------------ Putrid Bug Potion 3 cups lime sherbet 1 cup pineapple juice 1 [.13 oz.] package grape-flavored drink mix 2 cups ginger ale Frozen seedless red grapes, optional In blender, combine sherbet, juice and drink mix. Blend until smooth. Add ginger ale. Hold lid down tightly and process until just blended. Add frozen grapes, if desired. Serve immediately. Makes 5 cups Tip: Fake ice cubes with bugs or other critters can be added for an extra Buggy presentation. Make this grayish, ghoulish concoction pale pink by Substituing cherry-flavored drink mix for the grape. -------------------------- Creamy Crypt Coolers 2 cups orange sherbet 2 cups vanilla ice cream 2 cups orange juice 5 drops yellow food coloring 5 drops red food coloring 1 cup lemon lime sodaIn a blender, combine sherbet, ice cream, juice and food colorings. Blend until smooth. Add soda. Hold lid down tightly and process until just blended. Serve immediately. Makes 5 cups Tip: Sever in creepy, Halloween themed cups with spooky straws. ------------------------- Children's Witch's Brew Ingredients: 1 (10 ounce) package frozen raspberries, thawed 2 1/2 cups cranberry juice 2 envelopes unflavored gelatin 2 liters ginger ale 2 liters sparkling apple cider (non-alcoholic) 6 gummi snakes candy Directions: 1. To make the frozen hand: Wash and rinse the outside of a latex Dish-washing glove. Turn glove inside out and set aside. In a 4 cup Measuring cup,combine the thawed raspberries and cranberry juice. 2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle The gelatin over and let stand 2 minutes. Warm over low heat, stirring Constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. 3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. 4. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes. ----------------------------- Halloween Bug Juice INGREDIENTS: 2 10 ounce packages frozen strawberries, defrosted 1 6 ounce can lemonade concentrate, thawed 1 quart ginger ale 2 cups raisins 6 gummy worms DIRECTIONS: Mix the strawberries and lemonade concentrate in a blender until smooth and thick. Gradually add ginger ale. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect. ================================ Cockroach Clusters 12 ounces chocolate chips 1 teaspoon grated chocolate 1 cup raisins 2 cups thin pretzel sticks, broken into 1-inch pieces Place chocolate in a microwave-safe bowl. Microwave on high power for 2 minutes. Stir. Continue to microwave in 15 second increments until chocolate is almost melted. Remove from microwave and stir grated chocolate into melted chocolate. Add raisins and pretzels and stir. Drop mixture using a tablespoon onto waxed paper. Let stand until firm. Makes about 34 clusters. --------------------------- Dracula's Eyes 1/2 cup peanut butter 3 tablespoons butter, softened 1 cup sifted powdered sugar 4 ounces 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 ------------------------- Halloween Spider Cake When cake is cut, it spurts green goop. DECORATIONS 4 black licorice whips 2 big green gum balls 6 little gum balls ~ BATTER ~ 18 1/4 oz box white cake mix 4-serving package green gelatin ~ BLACKFROSTING~ Blue food coloring Chocolate frosting 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 gum balls as eyes. ----------------------- VAMPIRE BLOOD FUDGE 1 1/2 C. granulated sugar 1 tsp. salt 2 T. butter or margarine 1/2 C. evaporated milk 1 small box cherry-flavored gelatin 2 to 3 T. raspberry jam 2 C. semisweet mini chocolate chips 1 1/2 tsp. vanilla extract Butter an 8-inch square pan. Mix sugar, salt, butter or margarine and milk in a saucepan. Place the mixture on the stove, and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring, the mixture will rise in the pan and burn. If the mixture is too near the top of the pot, the heat is too high and should be lowered. Prepare gelatin according to package directions, using only 1 cup water. While gelatin is still liquid, add it and raspberry jam to fudge mixture. Boil for 3 minutes, stirring constantly. Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately, and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight. When fudge is hard, turn the pan over and run hot water over the bottom so you can remove the fudge easily. Cut into 16 squares. -------------------------------------------------------------------------------- [Non-text portions of this message have been removed]
