There are several methods for making this spooky dessert but the simplest method includes donut holes, white frosting, food coloring, tiny chocolate chips and forks. Grab all your ingredients and head to the kitchen to prepare this favorite creepy dessert.

In a mixing bowl take a small amount of white frosting and blend in enough red food coloring to make a convincing blood color. Set this aside while you prepare each donut hole. Spear each of your donut holes with a fork and stand them upright, you can do this easily with a foam block for flower arrangements. Ice each hole completely with white frosting then place a small chocolate chip or M&M mini in the center of your “eye”. Carefully drizzle the red icing in squiggly lines from the iris of the eye to the back of the donut hole. You have now created the perfect creepy eyeball dessert for kids of all ages.

You can also use white chocolate for coating the donut eyeballs; however, you should be aware that this would require more hands and precision. Melting chocolate can be tedious and once it has reached melting point you will want to use it immediately. Frosting gives you more time and latitude when creating spooky desserts.

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What you will need:

1-Box of pudding and pie filling

2- Chocolate Sandwich cookies

4- Vanilla Wafer Cookies

1- Tube Black Cake Decorating Gel

4- Serving Cups

4- Cake Candy Flowers, Rosettes, or other fun Halloween candies

Pudding Directions;

Stir pudding mix and two cups of milk into a sauce pan and place on stove

While stirring constantly bring mixture to a full boil over medium heat

Place in serving cups

“Dirt”

Remove filling from chocolate sandwich cookies

Place in small sandwich bag and crush to a medium crumb consistency using the side of a drinking glass or cup

Sprinkle crushed chocolate cookies on top of pudding before it sets

“Headstone”

Using the black cake decorating gel write RIP on vanilla wafer leaving enough room on one side to insert into the “dirt” without covering up the letters

Place candy flower or rosette (available in cake decorating department of your grocery store) in front of “headstone”. You can have lots of fun and let the kids enjoy this Halloween dessert as well; they can place other candies like worms, pumpkins, or even zombies. Its also a perfect dessert for a kids Halloween party as you can let them do it all.

Refrigerate before hand and place on the table when serving your meal to add to the Halloween décor.

This post was contributed by Kaila West, who writes about all things Halloween, from adult Halloween costumes to party ideas at CostumeSuperCenter.com.

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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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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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You will need a large punch bowl or ‘cauldron’ bowl if you can find one at your local Halloween store. You will also need to find some food grade plastic gloves to to fill with water for the floating mummy hands. Make sure you look for the ones made of clear plastic that have no talc on them like latex gloves do. Fill with water or colored water and freeze.

Mummy’s Hand Halloween Punch Ingredients

* 2 (6 ounce) cans frozen pink lemonade concentrate
* 1 (6 ounce) can frozen pineapple juice concentrate
* 1 gallon cranberry juice
* 2 liters ginger ale or 7-Up
* 4 cups crushed ice

Mummy’s Hand Halloween Punch Directions

* In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. Once the ice hands are frozen, remove the glove and float them in your punch bowl. Add extra ice if needed. Pour in the ginger ale last to keep the fizz. For an extra spooky effect you can also use dry ice to give the Halloween punch a smoky, eerie effect. To make the punch into a cocktail just add 1 cup rum or vodka to mixture and enjoy.

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Gross Halloween Spaghetti Ingredients:

2 lbs. lean ground beef or turkey
1 1/2 cups seasoned bread crumbs
2 tbsp. ketchup
2 eggs
1 tbsp. fresh basil or 1 tsp. dried
1 7-oz. jar pimiento-stuffed olives
1 26-oz. jar prepared pasta sauce
1 lb. spaghetti
1 tbsp. olive oil

Gross Halloween Spaghetti Directions:

1. Preheat the oven to 350 degrees.

2. Mix the ground meat, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs.

3. To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce, and bake for 45 minutes.

4. Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl.

5. Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta sauce around them. Makes 10 servings.

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Halloween Lizard Rice Crispy Dessert Ingredients:

* 1/2 c Peanut butter
* 12 oz Marshmallows
* 4 dr Green food coloring
* 4 c Rice krispies
* Pam spray
* 16 Raisins

Halloween Lizard Rice Crispy Dessert Directions:

Heat peanut butter with marshmallows in a large saucepan over low heat until melted. Add green food coloring and mix in. Pour in rice krispies cereal and stir quickly.

Spray 8″ pan with pam then pour contents into pan and allow to cool in fridge. Once cooled, you can cut into long thin strips, about 1″ x 4″ or use a lizard shaped cookie cutter.

Cut each raisin in half and stick on one end of each strip to make the lizard’s eyes.

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Witches Finger Ingredients:

* 1 cup butter, softened
* 1 cup powdered 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 or large sliced almonds
* 1 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. Place 1 large 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. If you don’t want the cookies to look scary, you can also use the gel to make the nails red on the top.

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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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