Swamp Juice

1 (12 ounce) can frozen limeade, thawed

1 (2 liter) bottle Sprite, 7-up, or gingerale

1 quart lime sherbet

gummy (optional) worms, frozen strawberries, plastic spiders, plastic eyeballs, dry ice

green food coloring if desired

  1. Mix limeade and Sprite (or 7-up, gingerale) in a punch bowl.
  2. Add lime sherbet by the spoonfuls.
  3. Garnish with gummy worms, plastic spiders and eyeballs, or frozen strawberries (witch hearts) is desired.

Halloween Finger Food


Weiner sausages, I like the mini ones, they look more like tender kids fingers rather than grizzly adult ones.

White onion


Cut a small section off the top of the weiner, this is where the nail will go

Then make 3 small cuts half way down, this will be the knuckle

Cut the onion into thick slices, the cut the slices into slightly triangular pieces, pop the onion and weiners into boiling water for a few minutes. As they boil the fingers will bend slightly.
Dip the bottom of the sausage in the ketchup, then put a little ketchup on the wiener where the nail with go, add a piece of onion and you are done!      http://www.jojoebi-designs.com/

Vampire Caramel Apples

Submerge apples in caramel and swirl upon removal to let excess caramel drip off. Invert onto prepared cookie sheet and use a knife to remove any excess caramel that pools on the bottoms.

Let the apples set for about an hour and set any extra caramel aside.

With a sharp knife, cut out a wedge of apple to make the “mouth”. Use the edge of the knife to push back the caramel a little along the edge to make “lips”.

Use scissors to cut mini marshmallows in half for the central teeth and into triangles for the fangs.

Use leftover caramel to help secure the marshmallow teeth to the mouth.


Sweet Scarecrow Cupcake

With an ice cream cone hat and a candy corn nose, this tasty scarecrow cupcake is better suited for eating than for protecting the fields from scary birds.

Decorate Halloween cupcakes using these simple steps:

  1. Snip green fruit leather into thin, short strips and place on top of the cupcake for hair.
  2. Place a piece of candy corn in the center of the cupcake for the nose.
  3. Put a jelly bean on each side of the nose; attach a mini candy-coated chocolate to each jelly bean using a dab of frosting to secure.
  4. Curve a piece of black string licorice into a smile below the nose. Place small pieces of licorice across the smile for teeth.
  5. Attach a wafer ice cream cone to the cupcake for a hat.

Cheesy Crescent Ghosts

Cheesy Crescent Ghosts

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese or Colby-Monterey Jack cheese blend (4 oz)
Assorted sliced olives and chiles, as desired 
  • 1Heat oven to 375°F. Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.
  • 2On cutting board, unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each as needed to look like ghost shape. Arrange triangles on cookie sheet, folding narrow point under about 1/ 2 inch, to form head of ghost.
  • 3Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with 1 tablespoon cheese; top with sliced olives to form mouth and eyes. Bake 2 to 3 minutes longer or until cheese is melted.
  • Pillsbury

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