1 can (8 oz) canned refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. 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).
2 . 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.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

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Just place a lifesaver gummy into a plastic egg with a jelly bean in the center for the eye. Fill the plastic egg with vanilla jello pudding and then place into an empty egg carton and set in the freezer until ready to serve.

See the full instruction below.

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Halloween Guacamole Ingredients

2 small orange tomatoes, diced
1 small orange pepper, diced
1 small yellow pepper, diced
2 minced garlic cloves
1 small minced onion
1 small red pepper, sliced
a handful of well drained sliced black olives
2 tablespoons lime juice
1 tablespoon minced cilantro or parsley
salt and pepper to taste
pinch(or two) of cayenne pepper
3 large ripe avocados
1/4 cup toasted pumpkin seeds

Directions

Mash together all of the ingredients except the red pepper slices, olives, and pumpkin seeds in a large bowl. Spoon into a serving bowl and add the avocado pit to keep the dish from turning brown. Cover the bowl tightly and chill for at least two hours. Remove from the fridge and add monster olive eyes, a creepy red pepper mouth and sprinkle with pumpkin seeds before serving. A great Halloween recipe for kids as well if you go easy on the spiciness.

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Brain Surgery Salad

- 2 small packages of lime gelatin
- 16oz can of fruit cocktail
- 2 surgical or rubber gloves

Prepare the gelatin according to the instructions on the package. Transfer to a dome shape mold (a mixing bowl will do). Drain the fruit cocktail and add it to the gelatin. Put it in the refrigerator to harden. When fully hardened, unmold it onto a platter and drape surgical gloves on each side.

Vampire Fangs in Blood

- 8 Large Red Delicious Apples
- ¼ cup lemon juice
- 1 tbsp sugar
- 10oz. jar of strawberry or cherry jam

Wash, peel, and core all of the apples and cut each one in eight pieces. Dip the apples in lemon juice to prevent them from turning brown. To make the fangs cut the apples slices into long narrow triangles. Redip the apples in lemon juice and then sprinkle them with sugar. Arrange the on a platter with the blood (jam) in the middle. Make sure you splatter some of the blood on the fangs!

Worms on a Bun

-Hot Dogs
-Hamburger rolls
-Ketchup

Cut the hotdogs into thin slices and score the edges. Boil or microwave the slices until they curl like wiggly worms. Put three to four worms on a hamburger bun, add squiggles of ketchup, and serve.

Bat Chips

- Large flour tortillas
- Olive oil
- Salt
- Bat or other Halloween shape cookie cutter

Start by preheating your broiler. Using a bat shaped or other Halloween shape cookie cutter cut the tortillas into shapes. Lightly brush both sides of the shapes with oil and lay out on a cookie sheet. Broil the shapes, flipping once when they begin to brown. When both sides are brown sprinkle with salt

Bug Juice

- 2-10oz packages of frozen strawberries defrosted
- 6 oz can of lemonade concentrate
- 1 quart of ginger ale
- 2 cups of raisins
- 6 gummy worms

Mix the strawberries and lemonade concentrate in a blender until smooth and thick, and then gradually add the ginger ale. Transfer the juice to a punch bowl and add raisins. Finish it by placing the gummy worms on the rim of the bowl for a swampy effect.

This post was contributed by Kelly Rockey who writes about kids costumes over at StarCostumes.com

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Gross Pus Filled Peppers Ingredients:

* 12 ounces cream cheese, softened
* 1 (8 ounce) package shredded Cheddar cheese
* 12 ounces jalapeno peppers, seeded and halved
* 1 cup milk
* 1 cup all-purpose flour
* 1 cup dry bread crumbs
* 2 quarts oil for frying

Gross Pus Filled Peppers Directions:

* In a medium bowl, mix the cream cheese and Cheddar cheese. Spoon this mixture into the jalapeno pepper halves.
* Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
* Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
* In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

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Gooey Bloody Dipping Sauce Ingredients:

3/4 cup water
1/3 cup sugar
1/4 cup regular corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
1/4 teaspoon red food coloring (enough to make it dark red!)
1/8 teaspoon onion powder
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
pinch cayenne pepper
pinch garlic powder
pinch paprika

Gooey Bloody Dipping Sauce Directions:

1. Combine all the ingredients except the peppers in a small saucepan. Blend well.

2. Set saucepan over medium/high heat, uncovered. Add peppers
and bring mixture to a full boil, stirring often.

3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
thick. Remove from heat and let sauce sit for about 10 minutes.
Stir and cover.

4. Use sauce when it reaches room temperature or cover and chill
until needed.

Makes about 1 cup

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Barbecued Black Bat Wings Ingredients:

* 4 pounds chicken wings
* 1 lb. margarine
* 4 tsp. salt
* 3 tbsp. Worcestershire sauce
* 1/2 c. vinegar
* 2 tsp. black pepper
* 1/2 lemon
* 5 tbsp. honey
* 2 cups ketchup
* Salt
* Black pepper
* Black food coloring

Barbecued Black Bat Wings Directions:

Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot. While the wings are cooking, prepare the sauce. Melt margarine and add rest of ingredients, add enough black food colorings to the sauce to make it black looking. Bring to a boil, turn down and simmer 20 minutes.
Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork. Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 10 minutes. Serve hot or at room temperature.

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Gross Halloween Snack Mix Ingredients:

*Caramels
* Candy Corn
* Gummy Worms
* Raisins
* Mini Marshmellows
* Pretzel Sticks
* Cheerios or Chex Cereal
* Nuts (be sure no one has peanut allergies)
* Tubed Gel Frosting in Red or Green
* Black and Orange paper cups

Gross Halloween Snack Mix Directions:

Give each child a paper cup and let them scoop the ingredients into their bowl mixing and creating as they go along. For that extra creepy look drizzle some red or green gel frosting on top of the mixture.

**For some extra activity fun you can have some markers, glue, googly eyes, feathers, etc. available for the kids to decorate their cups or bags before they add their Gross Halloween Snack Mix.

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Ingredients

* 3 egg whites
* 1/4 tsp. cream of tartar
* pinch of salt
* 2/3 cup granulated sugar
* 1 tsp. vanilla

Cooking Instructions

1. Preheat the oven to 225 degrees F (105 degrees C). Line two cookie sheets with parchment paper.
2. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually, just a spoonful at a time, add the sugar, beating well. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Then beat in the vanilla.
3. Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide. Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches and they will deflate if it sits too long.
4. Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
5. Remove from cookie sheets carefully or you will end up with a bunch of broken bones!
6. Serve atop a plateful of crushed oreos to make it look as if they are lying in dirt.

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Ingredients:

* 10 small apples (red or green are fine), washed and stems removed
* 1 cup coarsely chopped peanuts, crushed pretzels, and mini marshmallows
* 21 ounces (about 75) caramels, unwrapped
* 3 tablespoons water
* 1 cup semisweet chocolate pieces plus
* One scoop of creamy peanut butter
* Large bowl of ice water

Directions:

1. Insert a 5-inch dowel or popsicle stick into a 5-inch length into the top of each apple. Place chopped nuts, pretzels, and mini marshmellows in a small bowl.
2. Place caramels and water in a heavy medium saucepan, and stir both of the ingredients together over medium-low heat. Continue cooking just until all of the caramels are almost melted, 10 to 12 minutes. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Stir in the chocolate pieces and peanut butter.
3. Dip one apple into the caramel, coat the top and sides using a spoon. (If necessary, add hot water, 1 teaspoon at a time, to make the caramel easier to dip.) Roll the apple’s bottom in the peanuts, pretzels, and marshmallows. Transfer the rolled apples to a serving platter and let stand about 30 minutes or until firm.
4. To make ahead: Prepare apples as directed. Cover and chill in the refrigerator for up to 2 days.

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