Good Halloween Party Food Recipes Please!?

---AWFUL ARACHNIDS--- Edible Spiders These are very fragile, but enough stayed intact to give the desired effect...I used a deocrating tube to pipe the icing into spider shapes on waxed paper. They are made from Royal Icing, which needs to be used right away since it hardens to a rocklike texture very quickly! Royal Icing 16 oz powdered sugar (icing sugar) 3 egg whites 1/2 tsp cream of tartar Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets. I only made a third of this recipe and I still had tons of icing left over after making two dozen spiders. I used black paste food coloring to get it as dark as I could... ---EERIE EYEBALLS--- Yields approximately 9 dozen bite-sized eyeballs 3 oz lemon gelatin (can be sugar-free) 1 cup hot water 1/2 cup miniature marshmallows 1 cup pineapple juice 8 oz cream cheese (can be lowfat/Neufchatel) 1 cup mayonnaise (can be fat-free) Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in mayo. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. For 1999, I found rubber ice cube trays that worked beautifully with much less waste than the melonballer technique. I sprayed the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then I was able to carefully pop the eyeballs out to paint them. Some of the eyeballs did break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them. Since 2001 I have found that Wilton truffle candy molds are even better, since the swirl design on the top is the right size for the cornea shape on the eyeball. When using the truffle molds, one recipe makes about 9 dozen eyeballs - plenty for a party crowd! ---FREAKY WITCHE'S FINGERS--- Yield: 5 dozen 1 cup Butter, softened 1 cup Icing sugar 1 Egg 1 tsp Almond extract 1 tsp Vanilla 2 2/3 cups Flour 1 tsp Baking powder 1 tsp Salt 3/4 cup Almonds, whole blanched 1 Tube red decorator gel (optional, not pictured) Gross everyone out with these creepy cookies. In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood." (ed. note - I opted not to go for the bloody effect as you can see in my picture above, and my guests were still grossed out! - Britta) Remove from baking sheets and let cool on racks. Repeat with remaining dough. ---BRITTLE MERANGUE BONES--- 3 large egg whites 1/4 tsp. cream of tartar 1/8 tsp. salt 2/3 cup white sugar 1/2 tsp. vanilla Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones. ---SAVORY BRAIN SHRIMP SPREAD--- 1 (10 3/4-ounce) can cream of mushroom soup 8 ounces Philadelphia cream cheese, softened 1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water 1 bunch green onions, chopped 3 pounds cooked shrimp, coarsely chopped (or 1 pound crab meat) 1 cup mayonnaise 1 Tablespoon lemon juice Tabasco or creole seasoning to taste Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers. (I originally found this recipe for MardiGras 2000, which was quite yummy. When I got a brain mold for my birthday - can you tell my friends know I love Halloween? - I started thinking of what I could use for making a brain. Since the brain mold is only about 3 cups, I halved this recipe except for the amount of gelatin, left out the green onions, and finely chopped the shrimp into more of a paste for the sake of making it look more smooth-textured like a real brain.) ---THICK SUGAR COOKIES--- 2 cups margarine or butter 2 1/4 cups sugar 3 eggs 1 1/2 tsp. vanilla 6 cups flour 3/4 tsp. salt 4 Tbsp. milk Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degress Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes. This was the frosting used on the sugar cookies for 1998... (...also on the gingerbread cottage...) Kathy Henricks' Buttercream Frosting 1 1/4 cup Crisco shortening (only use Crisco) 2 lbs. powdered sugar 1 tsp salt 1/2 cup water 2 Tbsp Karo light corn syrup 1 tsp butter flavoring 1 tsp vanilla Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating. ---PUMPKIN PIE--- 2 eggs, slightly beaten 3/4 cup sugar 1 1 lb. can pumpkin(2 cups) 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 1 2/3 cups evap. milk(1 can) 1/2 tsp. allspice One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of pie comes out clean. Cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream. ---SALAMI AND CREAM CHEESE WRAPS--- miniature sweet pickles cream cheese sliced salami toothpicks Cut the miniature pickles into fourths lengthwise, so that the pickle slices are still roughly the same length as the salami slices. Spread a thin layer of cream cheese on a slice of salami, wrap around a pickle slice and close with a toothpick. ---JACK-O-LANTERN CHEESE AND CRACKERS--- your choice of cracker (Ritz is pictured) orange cheese, preferably already sliced a contrasting layer (I used white cheese slices) Cut the slices of cheese into cracker-sized squares. Cut the orange cheese into jack-o-lantern shapes by hand, or use a miniature cookie cutter if you're lucky (I wasn't lucky, so I cut all of these by hand). Lay the contrasting layer on the cracker, then top with the jack-o-lantern slice. For 1999, I used a cookie stamp on melted American cheese while it was cooling in a flat cookie sheet. After it cooled thoroughly, I trimmed away the edges and had what you see above with the purple background. ---TRICKY CRAB TRIANGLES--- one stick (1/2 cup) melted butter one 6 1/2 oz can crab meat 1 small jar (approximately 5 oz) Kraft Old English cheese 1/2 cup mayo 1/2 tsp. garlic salt one package split English muffins Combine first 5 ingredients, spread on muffins, put on cookie sheet and freeze. When frozen, cut into triangles (eighths). Put in plastic bag, return to freezer. When ready to use, put under broiler until bubbly. (as you can see, these really aren't so tricky) ---SPOOKY SANDWICHES--- sliced bread of your choice sandwich filling of your choice condiments of your choice Halloween cookie cutters Make your sandwiches however you'd like, but try to have ingredients that will stick together and not fall apart after the sandwiches have been cut. The metal cookie cutters work best, since not all the plastic ones are as tall to cut through all the bread and fillings. For 1999 I used turkey and cheddar cheese, ham and swiss cheese (with just a little mayonnaise to moisten the bread), and herbed cheese spreads for my variety of sandwiches. I used a pumpkin cookie cutter for the ones shown above. ---CREEPY CRISPY CRUNCHIES--- 3 Tbsp margarine 4 cups miniature marshmallows (or 10 oz large marshmallows, about 40) 6 cups rice crispy cereal orange and brown Halloween M&Ms (about 6oz) Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and stir until well coated. Add the candy and mix until candy is evenly mixed. Spray a pan with non-stick cooking spray or line with waxed paper. Using a buttered spatula or waxed paper, press the mixture evenly into a 9x13" pan. Cut into squares when cool. For 2000, since I got a jack-o-lantern lollipop pan for my birthday, I made the KrispyPops pictured above instead... ---DEVLIED EGGS--- hardboiled eggs mustard (can even be dijon or other flavored mustards if you like) mayonnaise To hardboil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over meduim heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use. Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve. ---DECAYED CORPSE CHIPS WITH ENTRAILS SALSA--- blue corn tortilla chips coffin salsa This isn't so much a recipe as it is a creative display. Arrange the blue corn chips in a coffin in the shape of a long-dead corpse. The natural blue corn chips have almost a dusky shade of brown in them that hints of decayed skin. Serve with a nice blood-red chunky salsa as accompanying entrails. For 1999 I got more elaborate. I found a larger coffin that happened to fit a rubber skeleton I have had for years. I lined the coffin with crushed velvet, propped up the skeleton, arranged the chips around him, and set the crystal bowl of "entrails" between his calves...yummm... ---SPICY BAT WINGS--- barbecue chicken wings (buffalo wings) This is another creative description of a familiar dish. Since I am not one for extremely spicy food, I got honey BBQ wings, but they sure are yummy... ---DRIED CHERRY SCABS--- dried cherries (could adapt and use dried currants or dried cranberries) Yes, another nasty name for an otherwise mediocre dried fruit...but call them "scabs" and all of a sudden no one will eat them! ---TOOTH DECAY FODDER--- assorted candy This is my attempt to make even one of the best parts of Halloween scary by naming it with the possible consequences of overindulgence...bwah-ha-ha-ha...! ---ODDLY ORANGE OREOS--- Halloween Oreos (orange cream filling vs. the standard white) I usually don't have any purchased cookies around, but I couldn't pass these up when I saw them... -WITCHES' BREW--- 500 ml (5 parts) Midori 800 ml (8 parts) vodka 2 liters (20 parts) ginger ale 200 ml (2 parts) water (or) Witches' Brew (Alternate) (this one pretty much fills a 12-quart cauldron) four 48 oz cans pineapple juice one 96 oz bottle orange juice four 2 liter bottles lemon-lime soda one 1.75 liter bottle vodka one 1.75 liter bottle rum All measurements are approximate. Adjust to your own taste. Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect. (Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice - you can get burned by the extreme cold!) ---BLEEDING HUMAN HEART) First of all, find your mold. I found mine a couple years ago at Spencer's Gifts around Halloween season. It came with a very similar recipe, but not any instructions to make it bleed. Second, thoroughly wash your mold, especially all the detail where the veins are. When completely dry, spray the mold with non-stick cooking spray. You'll see below that Penn & Teller used a Valentine's Day-style heart-shaped cake pan...I think using the human heart mold improves on their concept one-hundred percent...! My human heart mold isn't large enough to handle the whole Penn & Teller recipe, so I halved the following recipe...I also altered the blood by using raspberry syrup and Chambord raspberry liqueur instead of the grenadine, since I was using raspberry gelatin. After the mold is set, I turn out the heart and set it on a crystal pedestal plate and use food coloring and a small brush to accent the veins. I even use red food coloring to shade the contours (it really does make a difference). I use my large Psycho-style butcher knive to sever and serve, as they suggest below. Otherwise, I have left the original Penn & Teller recipe intact below...it's rather long, but VERY descriptive and detailed... Penn & Teller's Bleeding Heart Penn & Teller's How to Play With Your Food© 1992 by Buggs & Rudy Discount Corp. The title says it all. It's the perfect coup de grace for your intimate dinner at home. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood issues majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. You hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve. INGREDIENTS 4 cups of water four 3-oz. boxes or two 6-oz boxes of peach (pink; think of lung tissue) or strawberry (redder; think of livers and hearts) gelatin dessert mix. 4 envelopes unflavored gelatin one 12-ounce can unsweetened evaporated milk 1/2 cup grenadine syrup 1 cup light corn syrup one small bottle (0.3 fl. oz.) red food coloring 3 drops blue food coloring one 1-gallon food-storage bag (the plain kind without the zip closure) 6 1/2 cup heart-shaped gelatin mold or cake pan PREPARATION Boil the water. Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems). Stir in the condensed milk. Note how it already is acquiring the color of freshly skinned flesh. Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think. Refrigerate until it gels firmly. Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff). For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out. Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic. Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot. When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart. Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time). Pour in the remaining gelatin until the mold is as full as you can handle. Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it. Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours. To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink. Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan. Remove the mold from the water, and run the blade of a knife around the edge of the gelatin. Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place. Then use both hands to turn over the mold and the plate. Remove the mold; you may need to tap or shake the mold slightly to free the gelatin. PRESENTATION The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently--but what the hell, it's the effect that matters. To serve, use a nice, big Psycho-style chef's knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out. Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve. This dish delights all five senses: Sight: red, glossy, and elegantly surreal when the blood starts to flow. Taste: sweeeet. Smell: classic artificial-fruity Touch: cold and wiggly. Hearing: the screaming of guests. A NOTE ABOUT SAFETY: Be careful not to serve pieces of the food-storage bag to your friends. They could choke to death. We want to help you become a more exciting host, not a criminally negligent klutz. If, on the other hand, you're deliberately trying to murder your guests, please think up your own modus operandi. Don't try anything that might implicate a couple of innocent fun-book writers. We developed this with Jell-O brand gelatin dessert, Knox unflavored gelatin, Carnation unsweetened condensed milk, Karo syrup, Rose's grenadine, and Baggies food-storage bags. This is not product placement--we haven't received truckloads of free Jell-O; it's our attempt to use ingredients we know people can find easily in grocery stores everywhere. This is not to say that we'd reject any research and development supplies the abovementioned companies might graciously bestow now that we've given them such a big plug. Sorry it took so long for my answer but its a lot of information!!! Hope it helps a lot!

Try Marthastewart.com and look for holiday recipes then to Halloween...there are soooooo many to choose from! The best are the severed lady fingers-Have fun!

Ghost Cookies Yield: 2 dozen 1/2 cup butter or margarine, softened 1/2 cup shortening 1 1/2 cups powdered sugar 1 large egg 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 16-ounce can pre-made vanilla frosting colored sugars, for decoration mini-morsels, for decoration candy sprinkles, for decoration black or brown decorating frosting, for decoration Preheat the oven to 375ºF Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well. Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick. Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely. Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. . ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~… Ghost Meringues (makes 12 ghosts) 3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants 1. Preheat oven to 200°F (130°C). Line two large, heavy baking sheets with parchment paper. Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla. Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening. Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes. Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~… Ghosts in the Graveyard Serves: 15 to 18 1 pkg. (16 oz.) chocolate sandwich cookies 3-1/2 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 tub (12 oz.) COOL WHIP Whipped Topping , thawed Preparation: CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor. POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies. REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator. To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make "ghosts." Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desire. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~… Graveyard Cups 24 clear 12-oz. plastic cups 2 pkgs. Oreo cookies 2 recipes of chocolate pudding whipped cream 24 Pepperidge Farms Milano Cookies brown or black cake decorating gel 24 gummi worms Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half "RIP" with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones. Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~… Jack O' Lantern Cookies Makes 18 to 20 large cookies 3/4 cup dark molasses 3/4 cup paked brown sugar 1/4 cup water 3 tbsp. butter, melted 3 cups flour 1 tsp. baking soda 1 tsp. ginger 1/2 tsp. each salt, ground allspice and cinnamon 1/4 tsp. cloves Orange icing (recipe follows) 2 cups seedless grapes Preheat the oven to 350ºF Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 - inches in diameter and place on lightly greased cookie sheet. Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces. ORANGE ICING Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency. Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.

Topcookbooks.com will have them on next week.

This is a good recipe if you drink: per eyeball: 1 radish 1 pimiento stuffed green olive per drink: 1 shot gin or vodka 1/4 shot dry vermouth (more or less to taste)

just take a few minutes and go to google or ask.com and search for cool halloween recipes. one fun and easy one i can think of is peeled grapes... it's eyeballs!!

http://www.cooksrecipes.com/holiday-recipes/halloween.html...really cute and creepy and easy recipes......have fun!!

One site that has great Halloween recipes is razzledazzlerecipes.com. They don't have pictures though. But everything I've made from that site turned out looking and tasting great. Here's a link to another site I've seen some fun looking stuff on, it does have pictures with the recipes. http://www.britta.com/HW/HWr.html

Pumpkin Dip 1/2 cup powdered sugar 4 oz. cream cheese 1/2 can pumpkin pie mix (30 oz can - freeze other half) 8 oz. Cool Whip Mix first 3 ingredients together. Fold in 8 oz Cool Whip. Serve with ginger snaps.