Ingredients:

sliced bread of your choice
sandwich filling of your choice
condiments of your choice
Halloween cookie cutters

Procedure:

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.

Ingredients:

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
1/2 tsp. allspice

Procedure:

One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350F/180C) 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.

Ingredients:

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

Procedure:

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!)

Ingredients:

small Brie cheese round
packaged puff pastry sheet

Procedure:

Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Use the leftover pastry scraps to add your own design to the top of the Brie, gluing on the pastry with water, milk or egg wash. Cookie cutters might give you inspiration, or roll your scraps into thin ropes and make a spiderweb design. Brush with milk or egg wash for nice browning. Place on greased foil on a cookie sheet and bake in the oven at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers. You can leave your Brie en Croute plain which is still tasty, or you can add a layer between the pastry and the Brie if you like.

Ingredients:

40 to 50 chicken wings, disjointed, tips discarded

Marinade:
1 stick margarine, (4 oz)
1 cup brown sugar
1/2 cup soy sauce
1/2 cup red wine
2 teaspoons dry mustard
garlic salt, to taste
pepper, to taste
1/4 cup fresh lemon juice

Procedure:

Combine and heat marinade ingredients. Place chicken wings in flat pan and pour marinade over them. Refrigerate for at least 1 hour. After wings are thoroughly marinated , put in preheated 350 degree oven; reduce heat to 250 degrees. Bake 4 to 5 hours, turning wings carefully 2 to 3 times. If all sauce has not been absorbed, pour off and dry out the wings a bit in the oven, before serving. Makes 8 to 10 servings.

Ingredients:

hardboiled eggs
mustard
mayonnaise

Procedure:

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 medium 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.

Ingredients:

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

Procedure:

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.

This is the traditional recipe that glues gingerbread houses together or makes a hard candy-like surface on cookies or cakes.

Ingredients:

16 oz powdered sugar (icing sugar)
3 egg whites
1/2 tsp cream of tartar

Procedure:

Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets. This hardens when exposed to air, but dissolves in water, so keep a moist towel over the bowl while working with it. Use a tight-fitting plastic container to store in the refrigerator for a couple weeks, but the egg whites begin to separate from the sugar any longer than that.

Makes enough to ice 5-6 dozen sugar cookies.

Ingredients:

miniature sweet pickles
cream cheese
sliced salami
toothpicks

Procedure:

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.

Ingredients:

plastic wrap
1 small party favor plastic skull candy container
1 package cream cheese
1 jar chili sauce or salsa
crackers for spreading

Procedure:

Set the cream cheese out to thaw to room temperature. Line the inside of the plastic skull dish with plastic wrap leaving enough edges to wrap around later. Spoon the softened cream cheese into the plastic-lined skull dish, mashing in as much cream cheese as possible to pick up the most detail in the mold. Scrape any extra cream cheese off the top so it is flat. Close the plastic wrap over the flat cream cheese top and place in the freezer to set. Once set, remove the plastic wrap from the skull dish, and carefully wrap in foil to cushion the face shape. Line the skull dish with fresh plastic wrap to make more cream cheese skulls. Store in the freezer until night before the party, then thaw in the refrigerator. To serve, place the skull in a shallow dish, garnish with your preferred bloody salsa or chili mixture, including inside the eye sockets, and stab with your favorite spreader. You can extend the time before needing to refill by placing the skull on half a block of cream cheese, but cover the plain cream cheese with enough sauce so you can only see the skull above the “blood.”