Pattianne's Halloween Kitchen

WELCOME

Pattianne's "Halloween Kitchen"

"BOOOOOOO"..
Sample some of my "Creepy Gooey Oooooey Recipes"!!
"Creepy" has been busy in the kichen all year and has added some "new" Gooey Ooooey recipes...

On our Menu tonight from "Creepy" our Chef we have heheheheeee!!...

Eyeball Potion------Chocolate Spider Web Cake------Perfect Popcorn Balls------Black Cat Cookies------Halloween Spiders heheheheee!---Howling Full Moon Cheesecake---Spooky Eyeball Tacos heheheheee!!------Chocolate Mice Cookies------Gnarled Witches Fingers------Halloween Ghosts on Broomsticks------Pumpkin Patch Cream Torte------Pumpkin Spice Cake------Spooky Graveyard Dessert Pizza heheheheheee!!------The Devil's Salsa & Tortilla Spikes!---Orange-ooze Cupcakes---Dead Fingers heheheheee!!---Popcorn Owls------"Pigeon Poop"! heheheheee!------Spooky Fingers---"Yummy" Squashed Frogs!!------No-Bake Halloween Graveyard Cake------"Brain Cell Delight"!! heheheee------"Yummy" Wormy Apples"!!------Easy "Dirt Cemetery"------"Chunky Cat Barf"!------Lizard Skins------"Goopy Halloween Spider's Web Cake"!------Easy Halloween Toadstools------"YUM" Cat Poop Cookies"!!------Chocolate-Covered Bugs------Slim Dessert!!------Halloween Party Pops---"Slippery Snake Cake"------"YUMMY" Spicy Halloween Ginger Cake------Mystery Punch with Frozen Hand!!------(very good)"Halloween Midnight Madness"!------Cheese Eyeballs Recipe------Brains on the Half Skull hehehehe!------Spider's Nest Dip------Tuna Spooks------Ice Cream Bats!------Freaky Fudge------Chocolate Mud Frosting------Easy Impossible Pumpkin Pecan Pie---Witch's Brew---Pumpkin Dip------Cream Cheese Apple Dip------Halloween Cookie Treats------Caramel Popcorn---Chocolate Brownie Pizza Recipe------Halloween Monster Bread------Ghoul-Ade------Hand Ice Mold With Dragon's Blood Punch------Peanut Butter & Jelly Bars------Pina Ghoulada------Rocky Road Halloween Squares------"YUMMY" Grasshopper Guts"!!------"NEW" Monster Hands------"NEW" Spider Poke Cake------"NEW" Scarecrow Chicken Sticks------"NEW" Marshmallow Fudge Pops------"Kitty Litter Cake" YUM!!..

Now have a "Howling Halloween" from "Creepy" the Chef at
Pattianne's Halloween Kitchen!!

MIDI playing "Twilightzone"

The "Hangman's" dancing girlfriend.."Skelly"! hehehehehehe

Play
"Halloween Hangman" and Garfields Haunted House Games
hehehehehehe!!

Highlight your "Creepy" recipe Copy and Paste to notepad then print out.
"ENJOY"!!

Recipe #1 Eyeball Potion 8 oz Frozen whipped topping (thawed) Blueberries or raisins 1 1/2 cup Boiling water 1 lg. Pkg. gelatin - any red flavor 1 cup Cold water Ice cubes Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the "pupil." Freeze 30 minutes, or until firm. Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the two "eyeballs" in each dish, leaving the top of the "eyeballs" exposed. Refrigerate 1-1/2 hours, or until firm. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #2 Chocolate Spider Web Cake 1 1/2 cups white sugar 1/2 cup HERSHEY'S Cocoa Powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 eggs 1/2 cup shortening 1 1/2 cups buttermilk 1 teaspoon vanilla extract Frosting: 6 tablespoons butter 2 2/3 cups confectioners' sugar 1/2 cup HERSHEY'S Cocoa Powder 6 tablespoons cold milk 1 teaspoon vanilla extract Spider Web: 1/2 cup HERSHEY'S Premier White Chips 1/2 teaspoon shortening Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease and flour two 9-inch round baking pans. Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans. Bake about 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely. Frost with One-Bowl Buttercream Frosting. Immediately pipe or drizzle Spider Web in 4 or 5 circles on top of cake. Using a knife or wooden pick, Immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a "spider", using a caramel, licorice and other candies. 12 servings. One-Bowl Buttercream Frosting: Beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups frosting. Spider Web: Place 1/2 cup Hershey's Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 Seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed. "ENJOY"!! From Pattianne's "Halloween Kitchen"!

Recipe #3 Perfect Popcorn Balls 2-1/2 quarts popped popcorn 1 14-ounce package light caramels 1/4 cup light corn syrup 2 tablespoons water Keep the popped corn warm in a 200-degree F. oven. Melt the caramels in the top of a double boiler over simmering water. Add the corn syrup and water and mix until smooth. Slowly pour over the popcorn in a large bowl or pan. Stir to mix well. With greased hands, shape the mixture into balls about the size of softballs. Let the balls cool and dry completely before wrapping (you can make them the day before). Wrap in plastic wrap or in corsage bags, available at any florist, and tie with orange and black ribbons. Makes 15 popcorn balls. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #4 Halloween Black Cat Cookies Cake Mix Recipe 1 cup crunchy peanut butter 2 eggs 1/3 cup water 1 pk chocolate cake mix M&Ms Plain Chocolate Candy Red hots Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M&M's for the eyes and red hots for the nose. Press fork into dough to form whiskers. Use a knife to carve out the mouth. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen. From Pattianne's "Halloween Kitchen"!

Recipe #5 Halloween Spiders 1 (12 Oz.) Pkg chocolate chips 1 med. Can chow mein noodles (may not need all of them) 1 pk M&Ms. Plain Chocolate Candy Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto waxed paper. Add 2 M&M's for spider eyes. NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate. From Pattianne's "Halloween" Kitchen hehehehehe!!

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Recipe #6 Howling Full Moon Cheesecake "YUM YUM"!! Easy/Quick! No Bake! 28 Halloween OREO Chocolate Sandwich Cookies, divided 1/4 cup (1/2 stick)butter, melted 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3 cups cold milk, divided 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1-1/2 cups thawed COOL WHIP Whipped Topping yellow food coloring decorations, such as cinnamon red hot candies and decorating gel. Finely crush 26 of the cookies; mix with butter. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2 cups milk to pudding mixes in another bowl. Beat with wire whisk 2 minutes or until well blended. Add to cream cheese mixture mix well. Gently stir in whipped topping and 2 drops food coloring. POUR into prepared crust; smooth top with spatula. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering "full moon" effect. CUT remaining 2 cookies in half to resemble bats' wings. Add candies for the "eyes," securing candies to cookies with decorating gel. Place "bats" on top of cheesecake. Refrigerate 4 to 6 hours or until set. Loosen cake from rim of pan before removing rim. Store leftover cheesecake in refrigerator. From Pattianne's "Halloween Kitchen"!

Recipe #7 Spooky Eyeball Tacos 1 lb. ground beef 1 pkg. (1-1/4 oz.) Taco Seasoning Mix 12 Taco Shells 3/4 cup your favourite Thick 'N Chunky Salsa 3/4 cup Sour Cream 1 can (2-1/4 oz.) sliced pitted ripe olives MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-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." Makes 6 servings, 2 tacos each. From Pattianne's "Halloween Kitchen" hehehehe!!

Recipe #8 Chocolate Mice Cookies "YUM"!! Easy/Quick! No Bake 4 (1 ounce) squares semisweet chocolate 1/3 cup sour cream 1 cup finely crushed chocolate wafer cookies 1/3 cup chocolate cookie crumbs 1/3 cup confectioners' sugar 24 silver dragees decorating candy 1/4 cup sliced almonds 12 long red vine licorice Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate wafer crumbs. Mix well. Cover and refrigerate until firm. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail. Refrigerate for at least two hours until firm. From Pattianne's "Halloween Kitchen"!

Recipe #9 Gnarled Witches Fingers 1 Tbsp. Veg. oil 4 Boneless chicken breasts 1 cup Flour 1 Egg beaten 1 cup Bread crumbs Pitted black olives Halved lengthwise Shredded lettuce Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part way to create five fingers (the uncut part will be the palm of the hand). Dust in flour, dip in beaten egg and then bread crumbs. Broil 5 minutes on each side till golden brown and cooked through. Trim the finger tips with the halved black olives and serve on lettuce. **NOTE: You can use shake-n-bake instead of the flour and bread crumbs. "ENJOY!! From Pattianne's "Halloween Kitchen"!

Recipe #10 Halloween Ghosts on Broomsticks 1 lb White chocolate chips 1/2 cup Tiny red cinnamon candies 12 Wooden sticks Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard. From Pattianne's "Halloween Kitchen"!

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Recipe #11 Pumpkin Patch Cream Torte "YUM"!! Easy/Quick! No Bake! 30 OREO Chocolate Sandwich Cookies, finely rolled 1/3 cup margarine or butter 1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin 1 cup boiling water 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1-1/2 cups cold milk 2 cups thawed COOL WHIP Whipped Topping Green food coloring Assorted Halloween candies, colored gels and gummy candies BLEND cookie crumbs and margarine; press on bottom and 1 inch up side of 9-inch springform pan. Set aside. DISSOLVE gelatin in boiling water; refrigerate until thickened. Prepare pudding as directed on package for pie using milk. Gently fold thickened gelatin and 1 cup whipped topping into prepared pudding. Spoon mixture into prepared crust. Refrigerate 3 to 4 hours. TINT remaining whipped topping with a few drops green food coloring. Spread evenly over prepared gelatin mixture to within 1-inch of edge. Decorate with assorted candies, colored gels and gummy candies to simulate pumpkin patch scene. From Katlin in Bellingham, Washington U.S.A. "Thank-You" Katlin! Pattianne's "Halloween Kitchen"!

Recipe #12 Pumpkin Spice Cake "YUMMY"!! Easy/Quick! 1 pkg. (2-layer size) yellow cake mix 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1 cup mashed cooked fresh pumpkin 1/2 cup oil 3 eggs 1 Tbsp. pumpkin pie spice 1/2 cup chopped toasted PLANTERS Pecans PHILADELPHIA® Cream Cheese Frosting (recipe follows) Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. POUR into greased and floured 13x9-inch baking pan. BAKE at 350°F for 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with frosting; sprinkle with pecans. PHILADELPHIA Cream Cheese Frosting: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup (1/2 stick) butter or margarine, softened 1 tsp. vanilla 1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. ADD sugar gradually, beating until well blended after each addition. From Pattianne's "Halloween Kitchen"!

Recipe #13 Spooky Graveyard Dessert Pizza "YUM"!! Easy/Quick! 1 pkg. (18 oz) refrigerated sliceable sugar cookies 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/3 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed additional COOL WHIP Whipped Topping (for decorating) CAMEO Creme Sandwich Cookies OREO Chocolate Sandwich Cookies, crushed decorating icings or gels BAKER'S ANGEL FLAKE Coconut Assorted Halloween candies PRESS cookie dough onto bottom of greased 12-inch pizza pan. Bake at 350°F for 20 minutes or until golden brown. Cool completely in pan on wire rack. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 tub of the whipped topping. Spread over cooled crust. DECORATE with remaining ingredients to resemble graveyard. "ENJOY"!! From Pattianne's "Halloween Kitchen" hehehehe!

Recipe #14 The Devil's Salsa & Tortilla Spikes The spiciness of this salsa will vary, depending on the heat of your peppers. Add a little at a time, until it’s as spicy as you like. 2 ears corn, kernels shaved from the cob 3 tablespoons olive oil, plus 1 teaspoon for baking sheet 1 orange bell pepper 1 fifteen-and-a-half-ounce can black beans, rinsed and drained 1 mango, peeled, pitted, and cut into 1/4-inch dice 1 hot red pepper, seeded and finely diced, or more to taste 1/2 red onion, finely diced Juice of 2 limes (about 5 tablespoons) 1 teaspoon salt Heat oven to 450° F. Place corn on a baking sheet brushed with 1 teaspoon olive oil, and roast until the kernels begin to brown, about 10 minutes. Set kernels aside to cool. Place pepper directly on a lit gas burner; roast, turning with tongs, until charred on all sides. Transfer to a bowl; cover with plastic wrap. When cool enough to handle, wipe off charred skin with a paper towel, and remove stem and seeds. Chop into 1/4-inch dice; place in a large bowl. Add corn, beans, half the diced mango, hot red pepper, onion, lime juice, remaining 3 tablespoons oil, and salt; toss to combine. Makes about 5 cups. Finely chop remaining mango until a thick purée forms; stir into salsa. TORTILLA SPIKES: 1/4 cup olive oil 1 teaspoon chili powder 12 flour tortillas 1 1/2 teaspoons coarse salt Heat oven to 350° F. Combine oil and chili powder in a small bowl. Brush tortillas with oil mixture, and sprinkle with salt. Cut tortillas into 1-inch-wide strips, and arrange in a single layer on two baking sheets (you will need to do two batches). Bake until crisp and golden brown, 8 to 10 minutes. Serves 8. From Pattianne's "Halloween Kitchen"!

Recipe #15 Orange-ooze Cupcakes Filling and Frosting: 8 ounce cream cheese, softened 1 egg 1/3 cup sugar Yellow and red food coloring 6 ounces chocolate chips Cupcake - Muffin Recipe 3 cups flour 2 cups sugar 1/2 cup cocoa 2 teaspoon baking soda 1/2 teaspoon salt 2 cup water 1/2 cup plus 2 tablespoons vegetable oil 2 teaspoons vanilla Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners. In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Stir in chocolate chips, set filling aside. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir to combine. Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling. Place cupcake pans in oven; bake approximately 25 minutes or until done. Remove pan from oven If desired, frost with orange icing or just let the orange filling ooze out as a surprise. Makes 36 Cupcakes. From Pattianne's "Halloween Kitchen"!

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Recipe #16 Dead Fingers (Butter cookies) 2 cups Butter 1 cup Sugar 4 Egg -- beaten 2 tsp. Almond flavoring 5 cup Flour 1/4 tsp Salt Cream butter; add sugar. Cream mixture until light. Add eggs and flavoring. Sift flour and salt together and add to first mixture. Mix well. Press dough through cookie press onto ungreased cookie sheet and form into shapes. Bake at 350 *F. for 8 to 12 minutes. Shape Dead Finger's: Use Almonds blanched or unblanched: The dough is piped (use a bag without any tip to get a finger sized cylinder) onto the cookie sheet. Then using the dull side of a butter knife make lines suggesting knuckle and wrinkles, and add an almond for the fingernail. The unblanched variety look particularly creepy. You can add a bit of red icing or red jelly if you want a bloody finger. "ENJOY"!! hehehe. From Pattianne's "Halloween Kitchen"!

Recipe #17 Popcorn Owls Sweet and chewy popcorn balls are a “hoot” when they’re formed into wide-eyed owls perfect for a Halloween party. 5 quarts popped popcorn 2 cups sugar 1-1/2 cups water 1/2 cup light corn syrup 1/2 teaspoon salt 3 tablespoons butter or margarine 1 teaspoon white vinegar 1 to 2 tablespoons marshmallow creme 20 candy corn candies 20 candy orange slices 10 M&M's miniature baking bits Black shoestring licorice Place popcorn in a large bowl; keep warm in a 200 F oven. In a heavy saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 250 F (hard-ball stage). Remove from the heat; stir in butter and vinegar until butter is melted. Immediately pour over popcorn; toss to coat. When mixture is cool enough to handle, quickly shape into five 3-1/4-in. balls and five 4-in. balls, dipping hands in cold water to prevent sticking. Flatten bottom of popcorn balls slightly for stability. Place a small ball on top of a large ball, forming the owl’s head and body. Immediately decorate owl, using marshmallow creme to attach candies. Add candy corn for claws. Press the orange slices into sides for wings. Flatten and cut additional orange slices to make triangle ears and nose and 3/4-in. circular eyes. Press M&M’s into orange circles to complete the eyes. Add a 3-in. licorice strip above eyes. Makes 5 Owls. From Pattianne's "Halloween Kitchen"!

Recipe #18 Pigeon Poop Made with white chocolate, mini marshmallows and pretzels, this is a yummy snack for Halloween. 5 cups of peanut butter crunch cereal 3 cups of Rice Krispies 2 cups of skinny pretzels/broken in half 2 lbs. of white chocolate 2 1/2 cups mini marshmallows Mix all dry ingredients in large bowl. Melt white chocolate in double boiler or microwave oven. Pour melted chocolate over the dry ingredients and spread out on wax paper to cool. Break into chunks. "ENJOY"!! From Debbie in Toronto, Ontario Canada "Thank-You" Debbie! Pattianne's "Halloween Kitchen"! hehehehe

Recipe #19 Spooky Fingers 5 hot dogs 1 package refrigerated biscuit dough 10 sliced almonds Preheat oven to the temperature on the biscuit package. Separate biscuit dough into individual pieces. Roll and stretch a biscuit until flat. Cut each hot dog in half. Lay a half of hot dog in the center of a flattened biscuit and roll dough around the hot dog until it is enclosed in the biscuit. Place wrapped hot dog on a cookie sheet. Repeat the above steps until you have 10 wrapped hot dogs, "Spooky fingers". Place a sliced almond at one end of each wrapped hot dog so it looks like a fingernail. You can also use a toothpick to make knuckle lines. Bake your fingers for about 10 minutes or until golden brown. Serve warm with some ketchup (blood) at the severed end, if you want. Pattianne's "Halloween Kitchen"!

Recipe #20 Squashed Frogs 1 Stick margarine 40 Large marshmallows (10 oz. bag) 5 Cups corn flakes cereal 1/2 Teaspoon vanilla (optional) 2 Teaspoons green food coloring M&Ms. Plain Chocolate Candy Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix. Add corn flakes and M&Ms and mix until well coated and bright green. Drop from a tablespoon on a peice of wax paper and cool the globs. Use M&Ms for eyes. From Della in New Westminster, B.C. Canada "Thank-You" Della! Pattianne's "Halloween Kitchen"!

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Recipe #21 No-Bake Halloween Graveyard Cake Easy!! 2 packages Instant Chocolate Pudding (four serving size) 3 1/2 cups milk 2 8-ounce tubs of whipped topping 1 16-ounce package of chocolate sandwich cookies 1 package of Milano Cookies Gummy Worms Crush the entire package of cookies by placing them all in a zip style plastic bag and have the kids pound on the package. In a large bowl, make pudding as directed on the package but use 3 1/2 cups milk for both packages. Let stand 5 minutes. Mix in one tub of the whipping topping then mix in half of the crushed cookies. Spread the mixture into a 13x9 pan. Sprinkle the rest of the crushed cookies on top. Put in refrigerator and refrigerate for 1 hour. Use the Milano cookies to make the grave stones. Use the other tub of whipped topping to make ghosts. Stick gummy worms into the mixture so it looks like they are coming out of the dirt. From Pattianne's "Halloween Kitchen"!

Recipe #22 Brain Cell Delight 1 pk (6oz) blueberry jello mix 1 (16oz) small curd cottage Cheese 1 (16 1/2oz) can blueberries in syrup Prepare jello according to package directions. Chill until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add food coloring to turn the cottage cheese a nice grayish color when blended. To serve put a couple of spoonfuls of jello (congealed brain fluid) on a plate, some of the syrup on that, and a scoop of the cottage cheese & blueberry mix(brain matter) on top. Serves six. From Pattianne's "Halloween Kitchen" heheheheeeeeee!!!!

Recipe #23 Wormy Apples 6 large Golden Delicious Apples 1/2 cup Raisins 1/2 cup Walnuts - chopped 1/2 cup Firmly packed brown sugar 1/4 cup Water 1/4 cup Butter/margarine - 1/2 stick 1/2 teaspoon Ground cinnamon 1/2 teaspoon Ground nutmeg 6 Wiggly candy worms ("Gummy Worms") Core apples from blossom ends, leaving stem ends intact. Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up in a 7 x 12 inch pan. In a 1 to 2 quart pan, mix brown sugar, water, butter, cinnamon & nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples. Bake, uncovered, in 350~ oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes. Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature. Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Offer cream to pour over apples. From Pattianne's "Halloween Kitchen"!

Recipe #24 Dirt Cake "YUM"!! Easy!! **see below for "Dirt Cemetery" Cake! 1/4 cup butter or margarine, softened 1 8oz pkg. cream cheese, softened 3 1/2 cup milk 2 (3 1/2 oz. each) pkgs. instant French vanilla pudding 1 (12oz.) container whipped topping, thawed 1 (20oz.) pkg. Oreo cookies, crushed gummy worms 8-inch plastic flower pot (unused) garden trowel (unused) aluminum foil The night or day before serving, cream butter and cream cheese. In another bowl, mix milk, pudding and whipped topping. Combine the mixtures. Put a small piece of foil over the bottom of the flower pot to cover the holes. Put one third of the cookie crumbs in the flower pot. Next add one half of the filling mixture. Finish the layers with crumbs, filling and top with crumbs. Refrigerate overnight. Before serving add gummy worms to top of dessert. Use the trowel as the serving utensil. **For HALLOWEEN make a Dirt Cemetery: Put the filling is an oblong glass pan (9 x 11 inches). Top with the crumb mixture. For the tombstones use flat oblong shaped cookies like Milanos. Use a tube of black gel icing to write R.I.P. on the tombstones. Gently push tombstones in the Dirt. For ghosts in your cemetery, use spoonfuls of whipped topping slightly swirled. Use the icing again to give the ghosts eyes. Sprinkle with candy corn or have the gummy worms coming in and out of the Dirt. From Pattianne's "Halloween Kitchen"!

Recipe #25 "Chunky Cat Barf" "YUMMY"!! 1 lg Spaghetti Squash 8 oz Cottage Cheese 16 oz Mozzarella (grated) 8 oz Parmesan (grated) 1 qt Spaghetti sauce 1/2 green pepper, chopped Cook squash. Fork out insides into a giant casserole dish. Add cottage cheese, spaghetti sauce, peppers, and half of the mozzarella and parmesan cheeses. Mix until it looks like cat barf. Top with the remaining cheeses. Bake at 350 degrees F. for about 45 minutes. From Pattianne's "Halloween Kitchen"!

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Recipe #26 Lizard Skins "These are really Good"!! 1/2 cup Peanut butter 12 oz Marshmallows 4 drops Green food coloring 4 cups Rice krispies Pam spray 16 Raisins Heat peanut butter with marshmallows in a large saucepan over low heat until melted. Add green food coloring and mix in. Pour in rice krispies cereal and stir quickly. Spray 8" pan with pam then pour contents into pan. Allow to cool in fridge, then cut into long thin strips, about 1" x 4". Cut each raisin in half and stick on one end of each strip to make the lizard's eyes. From Pattianne's "Halloween Kitchen"!

Recipe #27 Goopy Halloween Spider's Web Cake White Cake Mix* 1 small box green gelatin Frosting: Black Frosting Blue food coloring Chocolate frosting Decorations: Black licorice 2 large green gum balls White Frosting *Enough to fit in two 9" round cake pans. Prepare cake and gelatin according to package directions. Cut a smaller circle out of one cake and use it for the spider's head. Fill the hole left over with gelatin. Place the other layer on top and trim to shape. To prepare Black Frosting: In a mixing bowl, add blue food coloring to chocolate frosting until black in color. Frost cake with the black frosting. Pipe a spider web on the body of the spider using white frosting. Cut the black licorice to the appropriate size and use as the spider's 8 legs; use the gum balls as the eyes. When the cake is cut, it spurts ucky green goop.\ From Pattianne's "Halloween Kitchen"!

Recipe #28 Halloween Toadstools Microve Recipe Easy!! Peanut butter Saltine crackers Hershey bar* marshmallow, large, cut in halves *Cut into pieces a bit smaller than the cracker. Spread peanut butter on the saltine crackers. Top with Hershey bar pieces and marshmallow halves. Microwave 20 seconds. Enjoy! From Pattianne's "Halloween Kitchen"!

Recipe #29 Cat Poop Cookies Utensils: NEW disposable cat litter box NEW cat litter scoop. Chocolate Ingredients: 1/2 cup Honey 2/3 cup Margarine 1 Egg 1 tsp. Vanilla extract 2 cup Whole wheat flour 1/3 cup Cocoa powder Grape-nuts cereal Gingerbread Ingredients: 1/4 cup Honey 1/4 cup Molasses 2/3 cup Margarine 1 Egg Ginger, cinnamon, cloves to taste Grape-nuts(tm) cereal Mix-Ins: Coconut (tapeworms) Chocolate chips Butterscotch chips Peanut butter chips Ramen noodles, cooked (roundworms) Corn Peanuts Topping: Melted Chocolate For Chocolate Ingredients: Microwave the honey for about a minute or until it bubbles; add the margarine, egg vanilla extract, whole wheat flour, cocoa powder and Grape Nuts cereal; mix well. For Gingerbread Ingredients: Microwave the honey for about a minute or until it bubbles; add the molasses, margarine, egg, ginger, cinnamon, cloves, and Grape-nuts cereal. Add the mix-ins as desired: Chill the two doughs for 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops and roll the logs in grapenuts. Bake at 350 degrees F. about 10 to 15 minutes or until done. Serve in a NEW disposable cat litter box on a bed of grapenuts, with a NEW cat litter scoop. For the final touch, melt the chocolate and drizzle it over top and over the scoop. "ENJOY"!! From Dianne in Vancouver, B.C. Canada. These cookies are really good too. "Thank-You" Dianne! From Pattianne's "Halloween Kitchen"! hehehehehheeee!!

Recipe #30 Chocolate-Covered Bugs Microve Recipe: Red-licorice twizzlers 24 each caramels 6 oz Chocolate chips Decorations: Colored sprinkles Small cinnamon candies Sliced almonds Line a baking sheet with waxed paper. Cut licorice into tiny pieces. Flatten each caramel into a small oval. Press pieces of licorice onto the edges of 12 out of the 24 flattened caramels; this is for the legs (use as many legs as you want for your bug). Top each caramel with a second caramel and press edges to seal. Put on prepared baking sheet. Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir and then microwave on high another minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and use the cinnamon candies for the eyes. From Cheyanne in Daly City California, U.S.A. "Thank-You" Cheyanne! From Pattianne's "Halloween Kitchen"!

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Recipe #31 Slime Dessert Cherry flavored gelatin Lime flavored gelatin Cool Whip Lite M&Ms plain chocolate candy Make equal quantities of cherry and lime gelatin. When set, mash each color up separately. Place alternate layers of cherry and lime gelatin into a large glass bowl. Top with "eyeballs" of whipped cream blobs and use the M&M for the eyeballs (or use marashino cherries for the eyeballs). From Pattianne's "Halloween Kitchen"!

Recipe #32 Halloween Party Pops Easy!! 1 pkge. Refrigerated sliceable cookie dough 20 Wooden sticks Your Favorite Frosting Cut cookie dough into aobut twenty 1/2 inch slices, rolling each slice into a ball. Arrange part of the balls in a circle on ungreased baking sheets, 3 inches apart and 2 inches from edges. Securely insert a wooden stick into each ball with end pointing toward center of cookie sheet. Bake in 350 degrees F. oven for 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from baking sheet. Cool completely on wire racks. Frost or decorate as desired with ready to spread frosting (or your favorite homemade recipe). Decorate the cookies to make pumpkin faces, spider webs, black cat faces, etc. Use assorted seasonal candy for eyes, mouth, whiskers, etc. From Pattianne's "Halloween Kitchen"!

Recipe #33 Slippery Snake Cake 2 baked ring or Bundt cakes 5 cups green frosting 2 blue gum balls Red Fruit by the Foot, cut into the shape of a snake's tongue Yellow round candies, such as M&M's, Necco wafers or nonpareil mints Step 1: Cut the rings in half and arrange them in a slithery pattern, frosting them together. Step 2: Carve a little cake off the sides of the nose, then frost the entire snake. Step 3: Add the gum ball eyes and the Fruit by the Foot tongue. Decorate the rest of the body with yellow candy spots. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #34 Spicy Halloween Ginger Cake "YUM"!! 2 cups dark molasses 1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature 1/4 cup strong brewed coffee 4-3/4 cups cake flour 1/2 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cloves 4 teaspoons ground cinnamon 4 teaspoons ground ginger 2 teaspoons ground mace 2 teaspoons freshly grated nutmeg 1-1/2 teaspoons baking soda 4 tart medium apples, such as Granny Smith 1/2 cup (packed) dark brown sugar 2 large eggs 2 cups sour cream 1/2 cup semisweet chocolate chips or baking chocolate cut into small pieces Preheat the oven to 350 degrees F. Lightly oil a 13 x 9 x 2-inch baking pan. Combine the molasses, butter, and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally. As soon as it boils, remove from the heat. Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm. Sift the flour, salt, spices, and baking soda together onto a large piece of waxed paper. Core, peel, and halve the apples, then slice them into l/4-inch thick slices. Line the prepared pan with the apple slices slightly overlapping them. Sprinkle them with the brown sugar. Whisk the eggs into the molasses mixture. Add the dry ingredients and mix quickly but thoroughly. Then add the sour cream, mixing just until it is incorporated. Fold in the chocolate chips, and then pour the cake batter over the apple slices. Bake in the center of the oven until the cake springs back when touched lightly and a knife inserted in the center comes out clean, about 55 minutes. Remove the pan from the oven, and transfer it to a wire rack to cool at least to lukewarm before serving. To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top. Or turn the whole cake out onto a large serving platter, and serve. Makes One 13 x 9-inch cake (12 to 14 servings) From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #35 Mystery Punch with Frozen Hand 1/4 cup lemon juice 1 teaspoon ground ginger 2 quarts cider or apple juice 3 cups water 1 can (12 ounces) frozen orange juice concentrate 1 frozen hand (see below) In a large pitcher or glass gallon jar, stir lemon juice and ginger until blended. Add cider, water and orange juice concentrate and stir until blended. Cover and chill at least 1 hour. To serve cold, place punch in a large, chilled punch bowl. Add frozen hand or ice ring. Ladle into punch cups. Frozen Hand: red, blue or green food coloring water 1 new disposable plastic or rubber glove (use glove without powdery coating inside) Add food color to water until you reach desired color. Fill glove with water, fastening end with a twist tie or rubber band. Hang glove from a shelf in the freezer and freeze overnight. When frozen, pull glove from ice and place "hand" in the punch. From Pattianne's "Halloween" Kitchen!! hehehehe

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Recipe #36 Halloween Midnight Madness "YUMMY"! 8 oz cream cheese, softened 1/2 cup Mayonnaise 1/2 cup Sugar 2 Eggs 1 pkge. Semi-sweet chocolate chips, melted 1 tsp. Vanilla 1 Chocolate pie crust Preheat oven to 350 degrees F. In a large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth; gradually beat in sugar. Beat in eggs, one at a time, beat in chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet. Bake for 30 to 35 minutes or until set. Chill 4 hours before serving. From Sue in Sumas, Washington U.S.A "Thank-You" Sue! From Pattianne's "Halloween Kitchen"!

Recipe #37 Cheese Eyeballs Recipe 1/2 pound (2 cups) cheddar cheese, grated 1/2 cup margarine 1/2 teaspoon salt 1 teaspoon paprika 1 cup flour 1 6 ounce bottle stuffed green olives Preheat oven to 400 degrees F. Shred cheese in work bowl of food processor, then place metal chopping blade in work bowl and add margarine. Combine salt, paprika, and flour in separate bowl. Turn on food processor, and slowly add flour mixture tbrough the feed tube. Stop processing as soon as ingredients are combined. Measure approximately one teaspoon of this mixture and form an "eyeball" around an olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet. Bake in the oven for approximately 15 minutes. If you want to make these ahead of time, freeze them UNBAKED on the cookie sheet and transfer to a plastic bag when frozen. Then just thaw and bake when needed. Makes 24. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #38 Brains on the Half Skull 2 medium-sized potatoes 1 (8-ounce) package thin spaghetti 1 (14-ounce) jar spaghetti sauce Preheat the oven to 400 degrees F. Wash the potatoes and cut them in half lengthwise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium-sized pot according to the directions on the package. Carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the spaghetti sauce (blood) in a small pot. Remove the potatoes from the oven. Then, wearing oven mitts, scoop out the insides of the potatoes. (You won't need the insides for this recipe.) The empty shells will serve as skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull, take off your thinking cap, and enjoy! Serving suggestion: Arrange your Brains on a platter of alfalfa-sprout hair! Makes 4 brainiacs. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #39 Spider's Nest Dip 2 (8-ounce) pkg cream cheese, Kraft Philadelphia 1 (1.25-ounce) pkg taco seasoning mix, McCormick 1-1/2 cups sour cream 1 cup guacamole 1/2 cup fresh chunky salsa 1 (16-ounce) can black refried beans 1 (12-ounce) pkg shredded Mexican cheese 1 (2.25-ounce) can chopped black olives 1 (15-ounce) can whole black beans, drained and rinsed 4 to 6 bags blue tortilla chips In a small bowl, mix cream cheese and taco seasoning with one cup of the sour cream (hold the rest of the sour cream to decorate). Set mixture aside. Spread a thin layer of refried beans in the bottom of a microwaveable serving dish. Add a layer of shredded cheese. Heat dish in microwave for 20-25 seconds, until cheese is slightly melted. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #40 Tuna Spooks 2 8-ounce cans white tuna, packed in water 3 tablespoons mayonnaise or plain yogurt 1 8-ounce can water chestnuts, sliced 1/2 teaspoon curry powder 1 tablespoon honey mustard 20 slices wheat bread, crusts removed Whipped cream cheese Black olive slices for garnish Mix the tuna, mayonnaise, water chestnuts, curry powder, and mustard in a medium bowl. Cut the bread slices with a cookie cutter in the shape of gingerbread men. Spread 10 slices with the tuna mixture and cover each with a second slice of bread. Now spread the top of each "spook" with cream cheese. Use two slices of olive to make eyes on each. Makes 10 sandwiches. From Pattianne's "Halloween" Kitchen!! hehehehe

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Recipe #41 Ice Cream Bats 4 (3 1/2 inch) soft oatmeal cookies 4 large Scoops of chocolate ice, cream Assorted candies for decoration, such as candy - candy corn, licorice whips, jellybeans, fruit rolls For the wings, place cookies on a cutting board. Cut cookies into halves. Using a teaspoon, cut a slightly scalloped edge on the straight side of each cookie; set wings aside. For the body of the bat, place a scoop of ice cream on each of four serving plates. Using a knife make a cut about 1/2-inch deep on each side of the scoops of ice cream. To assemble the ice cream bats, insert the end of cookie wing into cuts on sides of ice cream scoops. Place so they look like wings. Decorate ice cream with candies to create the bat's face. Use licorice pieces for the ears, jelly beans for the eyes, candy corn for the fangs, or use your own imagination. Serve immediately or freeze for up to two hours before serving. Serves 4. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #42 Freaky Fudge Microwave Recipe 12 oz. pkg. semisweet chocolate chips 1 cup milk chocolate chips 14 oz. can chocolate sweetened condensed milk 2 Tbsp. butter Gummy worms and gummy bugs In microwave, melt chocolate chips with sweetened condensed milk and butter on MEDIUM for 2-3 minutes. Stir well. Return to microwave if necessary and continue melting on MEDIUM for another 2-3 minutes. Stir until smooth. Pour into greased 8" square pan, and top with the candy creatures, pushing them gently into the fudge. Chill until firm. Store well covered in the refrigerator. Use your imagination adding extra edible creatures to garnish the fudge. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #43 Chocolate Mud Frosting 2 cups unsalted butter, softened 2 tsp. vanilla extract 4 oz. unsweetened chocolate, melted 6 cups confectioners' sugar 2/3 cup cocoa powder 4 to 6 tbsp. milk In the bowl of an electric mixer, cream the butter, vanilla extract and melted chocolate. In a separate bowl, sift the confectioners' sugar and cocoa powder. Gradually add it to the butter mixture, blending well after each addition. Mix in enough milk to make the frosting "muddy." TIP: The frosting may be made a few days in advance and stored in the refrigerator. Before frosting, bring it to room temperature, then rewhip. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #44 Impossible Pumpkin Pecan Pie Easy!! 1 cup Bisquick baking mix 1/2 cup Sugar 1 tsp. Pumpkin pie spice 2 tsp. Vanilla 2 Eggs 15 oz Pumpkin, canned (not pie fill) 12 oz Evaporated milk 3/4 cup Pecans, chopped Spiced Topping: 1 1/2 cup Whipped topping, thawed 1/4 tsp. Pumpkin pie spice Heat oven to 350 *F. Grease 10" pie plate. Stir all ingredients excepts pecans and Spiced topping until blended. Stir in pecans. Pour into pie plate. Bake uncovered 50-55 minutes or until knife inserted in center comes out clean; cool. Mix topping ingredients until smooth and serve with the pie. Refrigerate any remaining pie. From Pattianne's "Halloween Kitchen"!

Recipe #45 Witch's Brew 1 can sweetened condensed milk 1 large can (46oz) pineapple juice, chilled 1 bottle (2-liter) orange soda, chilled orange sherbet, optional ice In a punch bowl, combine sweetened condensed milk and pineapple juice; add orange soda and stir well to blend thoroughly. Store in the refrigerator. Serve over ice, topped with scoops of orange sherbet, if desired. Makes about 4 quarts of punch, enough for 16 8-ounce servings. From Pattianne's "Halloween" Kitchen!! hehehehe

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Recipe #46 Pumpkin Dip 2 cups pumpkin puree 1 cup dark brown sugar 2 teaspoons ground cinnamon 1/8 teaspoon ground cloves 1/2 teaspoon ground ginger 1 package (8 ounces) cream cheese, softened 1/4 teaspoon freshly grated nutmeg Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. Refrigerate overnight. Serve with gingersnaps and graham crackers. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #47 Cream Cheese Apple Dip 4 packages (24 ounces total) cream cheese 1/3 cup milk 2 1/4 cups brown sugar 3 teaspoons vanilla 6 apples, peeled and sliced Blend cream cheese with milk and brown sugar; beat until smooth. Serve as a dip for apple slices. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #48 Halloween Cookie Treats Ritz Crackers creamy peanut butter white chocolate, melted orange sprinkles or multicolored Halloween sprinkles Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling. Then coat each one in melted white chocolate or almond bark. Place on wax paper. Put some orange sprinkles on top and put in the refrigerator to cool and set. Store in air-tight container for up to one week. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #49 Caramel Popcorn 3 quarts popped popcorn 3 cups dry roasted mixed nuts, unsalted 1 cup brown sugar, firmly packed 1/2 cup light or dark corn syrup 1/2 cup butter 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract Preheat oven to 250°. In a large roasting pan combine the popcorn and nuts. Place in the oven while preparing glaze. In a medium saucepan combine brown sugar, corn syrup, butter, and salt. Bring to a full boil over medium heat, stirring constantly, then continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well. Bake another 60 minutes, stirring freqently, about every 10 minutes. Cool and break apart. Store in an airtight container. Makes 4 quarts. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #50 Chocolate Brownie Pizza 1 package (21-ounce) chocolate brownie mix 2 tablespoons flour 1/3 cup water 1/4 cup vegetable oil 1 egg 1/2 cup chopped peanuts, optional 1/2 cup of small candy-coated chocolate or peanut butter candies 1 cup miniature marshmallows caramel or butterscotch ice cream topping In a mixing bowl, combine brownie mix with flour, water, oil, egg and peanuts. Beat by hand for about 1 minute, or until ingredients are thoroughly combined. Spray a 12-inch pizza pan with nonstick cooking spray. Spread brownie batter in pan; sprinkle with the small candies. Bake at 350° for 20 to 25 minutes. A toothpick inserted into the center should come out clean. Remove from the oven and sprinkle with miniature marshmallows. Cool and drizzle with caramel or butterscotch ice cream topping. From Pattianne's "Halloween" Kitchen!! hehehehe

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Recipe #51 Easy Halloween Monster Bread EASY/QUICK! Sweet bread with decorations. 2 tablespoons butter 2 pounds frozen bread dough, thawed 1 tablespoon granulated sugar 1/8 teaspoon cinnamon Suggested decorations: raisins and small candies marshmallows licorice fruit roll-ups Melt butter. Shape the bread dough into a disc. Cut horizontally almost all the way through, leaving about 1/4" uncut along one side. Open, brush with half the butter and sprinkle with sugar and cinnamon. Close and press edges together. Roll into l0-inch circle. Put on a baking sheet, cover and let rise about 30 minutes. Use scissors to cut holes for a mouth and eyes. Push crumpled up foil into holes to keep them from closing. Cut deep gashes into top of head for spiky hair. Press raisins into dough to make eye brows. Brush with remaining butter. Bake at 350° until bread sounds hollow when tapped, about 35 to 45 minutes. Remove foil and continue baking until lightly browned, about 5 minutes. Decorate with candy while bread is still warm. use licorice for spiky hair, marshmallows for eyes, with some type of round candy on top so actually the marshmallows are the white of the eyes; the fruit roll-ups can used for the tongue and ears. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #52 Ghoul-Ade 1 Envelope Kool-Aid grape flavor unsweetened mix 1 Envelope Kool-Aid orange flavor unsweetened mix 2 Cups sugar 3 Quarts cold water 1 Bottle(quart) ginger ale -- chilled Mix Kool Aid's together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #53 Hand Ice Mold With Dragon's Blood Punch 2 quarts apple juice 2 quarts cranberry juice 2 liter bottle ginger ale new rubber glove red food coloring 1 pound coffee can water To make the hand, fill a new rubber glove with water. Make sure the glove does not have powder inside. Tie at the wrist with string and freeze one or two days. Carefully cut glove away to unmold. Don't worry if you lose a finger when unmolding, this only adds to the ghoulish effect. To make a base for the hand, fill a one-pound coffee can about 1/3 full with water. Insert the hand and freeze until firm. To make the punch, mix apple juice, cranberry juice, and ginger ale, If you would like to change the size of the recipe, use an equal amount of each juice and the ginger ale. Refrigerate to chill thoroughly. When ready to serve, place half the mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch. For added effect, place a few drops of red food coloring on the tips of the fingers just before serving. Makes 1 1/2 gallons of punch. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #54 Peanut Butter & Jelly Bars 1 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar, firmly packed 1/2 cup butter, chilled 1/4 teaspoon salt 1 egg yolk Filling: 1/2 cup chopped peanuts 1/2 cup granulated sugar 3/4 cup peanut butter 1 egg white 1/2 cup jelly, your choice Preheat oven to 350 degrees. In a large bowl, combine flour, oats, brown sugar, margarine, salt and egg yolk; beat at low spread just until crumbly. Reserve 1 cup of mixture for topping; press remaining crumbs in bottom of ungreased 9-inch square pan or an 11- x 7-inch baking pan. In the same bowl, combine peanuts, sugar, peanut butter and egg white; beat well. Crumble and spread evenly over crust. Bake at 350 degrees for 10 minutes. Spread jelly over the peanut butter mixture sprinkle with reserved crumbs. Return to oven and bake for 25 to 30 minutes or until golden brown. Makes about 24 bars. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #55 PINA GHOULADA A frothy drink is tempting enough, but one served in a red-rimmed glass is particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic piña colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat (below, right). Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve. Drinkers’ lips may be stained pink—much like those of a sated vampire. Makes 10 to 12 eight-ounce servings. The ghoulada mixture can be made several hours in advance and chilled. 3 tablespoons corn syrup 1/4 teaspoon red food coloring, plus more for rims 20 ounces pineapple juice 1 fifteen-ounce can cream of coconut 1/2 cup heavy cream 1 cup orange juice To coat rims, pour corn syrup into a shallow bowl. Dip a toothpick into food coloring, and stir a very small amount into corn syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside. In a bowl, whisk together remaining ingredients, including 1/4 teaspoon red food coloring. Place 2 1/2 cups ice cubes in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining drink mixture and ice. Carefully pour into prepared glasses; Serve. From Pattianne's "Halloween Kitchen"! hehehehehehe!!

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Recipe #56 Rocky Road Halloween Squares 1 (12 oz.) pkg. semi-sweet chocolate chips 1 (14 oz.) can sweetened condensed milk 2 tbsp. butter 2 cups dry roasted peanuts 1 (10 1/2 oz.) pkg. white miniature marshmallows assorted soft Halloween candy pieces such as candy corn, or use candy coated chocolate candies Line a 13x9-inch baking pan with waxed paper. In top of double boiler melt chocolate with milk and butter; remove from heat. In a large bowl, combine peanuts and marshmallows. Fold in melted chocolate and press into the prepared paper-lined pan. Top with candy pieces. Chill until firm and cut into squares. Store at room temperature. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #57 Grasshopper Guts 3 cups chow mein noodles 1 cup peanuts 1-6 ounce package butterscoth chips In a saucepan, melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts and chow mein noodles. Drop by teaspoons onto waxed paper and cool. Makes 30-40. From Pattianne's "Halloween Kitchen"! hehehehehehe!!

Recipe #58 Monster Hands 5 cups popped corn, buttered 1 cup salted peanuts 1 teaspoon salt 1 1/2 cups Brownulated Sugar 1/4 cup water 2 tablespoons light corn syrup 1 teaspoon vanilla Candy corn 6 new clear, food handler's gloves Orange and black ribbon To check soft crack stage, drop a small quantity of syrup into chilled water. It will separate into hard threads, which when removed from the water will bend. Preheat oven to 250°F. Grease 3 cookie sheets; set aside. Combine popped corn, peanuts and salt and spread evenly on a cookie sheet and place in warm oven until ready to use. Combine Brownulated Sugar, water and corn syrup in a heavy 2-quart saucepan. Place over medium heat, stirring until sugar dissolves. Wipe crystals from side of pan as necessary. Boil, without stirring to 270-272°F or until soft crack stage. Remove from heat; add vanilla. Pour syrup in fine stream over warm corn mixture. Stir syrup through corn quickly. Turn out on cookie sheets; separate corn with two forks quickly. Cool completely. Place candy corn in end of each glove finger for fingernail; then pack glove tightly with caramel corn. Close bag tightly at wrist; tie with ribbon. Makes 6 servings. From Pattianne's "Halloween" Kitchen!! hehehehe

Recipe #59 Spider Poke Cake 1 box white cake mix 1 pkg. green jello blue food coloring chocolate frosting 4 back licorice strips 2 big green gumballs 6 little gumballs Prepare cake and gelatin according to package directions. Except use the 9" round cake pans for the cake. Cut a smaller circle out of one cake using it as the head. Fill the hole left over with the gelatin. Place the other layer on top and trim to shape. To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost cake black. Then use the black licorice as legs and gumballs as eyes. NOTE: When cake is cut into, it spurts green goop. Pattianne's "Halloween Kitchen"! hehehehehehe!!

Recipe #60 Marshmallow Fudge Pops Preparation time 15 minutes Refrigeration Time Overnight Plastic wrap 10 squares semi-sweet chocolate, about 10 oz (280 g) 300- ml can sweetened condensed milk 1 tsp (5 mL) vanilla 2 cups (500 mL) mini marshmallows 30 small wooden skewers (optional) Line bottom and sides of a 9x5-in. (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting them hang over sides of pan. Coarsely chop chocolate, then place in a bowl. Microwave uncovered on medium, stirring halfway through, until chocolate is almost melted, from 3 to 4 min. Remove and stir until smooth. Or place chocolate in the top of a double boiler or in a bowl that will fit over a saucepan. Set over simmering water. Stir occasionally until chocolate is just melted. Remove and stir until smooth. Pour condensed milk into a large bowl. Microwave uncovered on medium-high, stirring halfway through, until warm, from 1 to 2 min. Or heat in a medium-size saucepan over medium-high, stirring often until warm, from 2 to 3 min. Scrape in melted chocolate. Remove from heat. Using an electric mixer, beat chocolate-condensed milk mixture until blended and smooth. Stir in vanilla. Using a spatula, fold in marshmallows. Mixture will be thick. Scrape into loaf pan. Drop pan on counter to prevent air bubbles. Smooth surface. Fold ends of plastic wrap overtop to completely cover. Refrigerate overnight to set. Keep refrigerated and don't slice until the day before serving. Fudge will keep well, wrapped and refrigerated, up to 2 weeks. The day before serving, remove fudge from refrigerator and, using ends of plastic wrap, lift out of pan to a cutting board. Discard wrap. Using a sharp knife, cut fudge into 11 slices, each approximately 3/4 in. (2 cm) thick. Then cut each of these slices into 3 pieces. Carefully insert tip of skewer halfway through fudge. Or slice fudge and place on a platter. Cover well and refrigerate until serving. Makes 30 pops. Pattianne's "Halloween Kitchen"! hehehehehehe!!

Recipe #61 Scarecrow Chicken Sticks Coconut is the secret behind the chicken's straw-like coating. Preparation time 15 minutes Baking Time 20 minutes 10 wooden skewers 1 pouch Shake 'n Bake Original or Extra Crispy Coating Mix 1/2 cup (125 mL) unsweetened desiccated coconut 1/3 cup (75 mL) creamy ranch or Caesar dressing or mayonnaise 3 skinless, boneless chicken breasts Soak skewers in water. Preheat oven to 400F (200C). Line a baking sheet with foil. Place a wire rack on top. Spray with oil. In a bowl, stir coating mix with coconut. Pour dressing into another bowl. Cut chicken strips lengthwise into 1/2-in.- (1-cm-) thick strips. Add to dressing and stir to coat. Then add to coconut mixture and stir. Press coating onto bare spots. Thread skewers through meat. Place on rack. Bake in centre of oven, without turning, until chicken is cooked through, 20 to 30 min. Serve with creamy ranch or Caesar dressing for dipping. Makes 10 sticks. From Pattianne's "Halloween Kitchen"!

Recipe #62 Kitty Litter Cake 1 box spice or German chocolate cake mix 1 box of white cake mix 1 package white sandwich cookies 1 large package vanilla instant pudding mix A few drops green food coloring 12 small Tootsie Rolls or equivalent *SERVING "DISHES AND UTENSILS"* 1 NEW cat-litter box 1 NEW cat-litter box liner 1 NEW pooper scooper Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy! Now, look below and see for yourself how enticing your creation will be!!! From Diane Vancouver, B.C. Canada "Thank-You" Diane! From Pattianne's "Halloween Kitchen"!

Would you like to leave "Creepy" our Chef a message in the Guest Book...and let him know you visited his kitchen...oh and he wants to know if you enjoyed his Ooooooey Gooooey recipes too heheheheheeee!!:>)

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Up-Dated October 2010