Ingredients:

* Three large, 6 ounce boxes of peach or watermelon flavored gelatin for flesh toned color.
* One 12 ounce can of lite evaporated skimmed milk (99.5% fat free). No other milk will work!
* Oil Cooking Spray (to lubricate the plastic mold)
* Green Food Coloring
* Three ½ cups of water(2 ½ cups boiled, 1 cup cold)

Recipe Instructions:

* Spray a small amount of vegetable oil inside of the cavity of the plastic mold. Wipe off any excess oil.
* Place gelatin from the boxes into a large bowl and add 2 ½ cups of boiling water. Stir gelatin with a whisk until it is completely dissolved.
* Stir in one cup of cold water.
* Add skimmed milk and stir for two minutes. (If a clear brain is desired, leave out the skimmed milk and add an additional 1 ½ cups of cold water)
* Add a few drops of green food coloring to produce the flesh tone color, re-stir.
* Pour gelatin mixture into the plastic brain mold.
* Leave approximately one inch space from the top of the mold.
* Place mold in fridge carefully. You can wrap a towel around the bottom of the mold to keep the mold upright.
* Refrigerator overnight.

Extracting the Jello Brain From the Mold:

*Carefully shake the mold until the gelatin is loosened from the plastic mold.
* Put on a cooking glove, and place the open palm of your hand on the top of the gelatin, and turn the mold over.
* Shake the mold again.
* Continue to carefully shake the mold until the brain plops out onto your gloved hand.
* Place mold onto a plate or a platter.
* Cover the mold with a plastic food wrap and return the mold to the refrigerator until you are ready to put it on display and serve it.

Grab a creepy looking brain mold from Halloween Mart along with a few other fun body parts or costumes you might like! To make more brains, just clean out the mold and start again- you can use any flavor mold or add some creepy liquid red jello over the top for a really gross Halloween recipe. Have fun and get the kids involved with it and watch them as the jello pops out- so much fun. You can also add fruit or nuts inside the mold- so experiment and enjoy.

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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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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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