Brain Hemorrhage

Ingredients: 1 1/2 oz. peach schnapps 1 1/2 oz. Bailey's Irish cream dash of grenadine

Preparation: Pour peach schnapps into a glass. Slowly add the Bailey's Irish cream and top with a dash of grenadine. Great visual effects!

Vampire Kiss Martini

Serves 1 Ingredients: 1 part raspberry liqueur, such as Chambord 1 part vodka, such as Absolut 1 part Champagne, such as Korbel wax teeth, candy corn, licorice, and/or blood orange slice, for garnish

Directions: 1. Layer raspberry liqueur, vodka, and Champagne in a fluted or martini glass. 2. Garnish with wax teeth, candy corn, licorice, and/or blood orange slice. Sandra Lee Semi-Homemade The Complete Cookbook

Poisoned Apple

INGREDIENTS: 1 cup ice cubes 1 fluid ounce vanilla flavored vodka 1 fluid ounce sour apple schnapps 1 cup lemon-lime flavored carbonated beverage 1 dash grenadine syrup

DIRECTIONS: 1. Fill a large glass with ice, and pour in vanilla vodka and schnapps. Pour in the lemon-lime soda, and top with a splash of grenadine.

Halloween Eye of Newt

Halloween Eye of Newt

INGREDIENTS:

12 eggs 1 tablespoon sweet pickle relish 1 tablespoon mayonnaise 1 pinch celery salt

1 tablespoon prepared yellow mustard 2 drops green food coloring, or as needed 1 (6 ounce) can sliced black olives, drained

DIRECTIONS:

1.	Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2.	Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Strawberry Ghosts

Strawberry Ghosts

30 Servings

Prep/Total Time: 30 min.

Ingredients

• 30 fresh strawberries
• 8 ounces white baking chocolate, chopped
• 1 teaspoon shortening
• 1/8 teaspoon almond extract
• 1/4 cup miniature semisweet chocolate chips

Directions

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
• Dip each strawberry in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
• In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.
• Yield: 2-1/2 dozen.

Crescent Mummy Dogs

Crescent Mummy Dogs

INGREDIENTS:

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 2 1/2 slices American cheese slices,

quartered 10 large hot dogs Cooking spray Mustard or ketchup, if desired

DIRECTIONS:

1.	Heat oven to 375 degrees F.
2.	Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.
3.	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).
4.	Pat hot dogs dry. 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.
5.	Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'

Witches Brew

Witches 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 rubber 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 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.

Spooky Witches Fingers

Spooky Witches Fingers

Ingredients:

1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract

2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup whole almonds 1 (.75 ounce) tube red decorating gel

Directions:

1.	Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2.	Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3.	Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4.	Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5.	Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.