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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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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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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Creepy Halloween Tunnel Cake Ingredients:

1 package white cake mix

Tunnels:
3 ounces red Jell-O mix (you can use any flavor really… the red is really neat looking though)
3/4 cup boiling water
1/2 cup cold water

Topping:
1 1/2 cups cold milk
1 small package instant vanilla pudding mix
1 envelope dream whip topping
1 teaspoon vanilla
1 handful of candy corn

Creepy Halloween Tunnel Cake Directions:

Dissolve gelatin in boiling water. Add cold water and stir until mixed and place in fridge until ready to use- do not allow to ‘set’, just keep it chilled enough.

Prepare cake following the package directions for a bunt sized cake. Let the cake cool for some time and then turn upside down on a large platter with a brim as the jello will leak out.

Using a straw or skewer “poke” tunnels and holes around and to the bottom of the cake about an inch apart, you can do it at random or in a tunnel like pattern, it’s up to you. Pour the cool liquid gelatin into the holes! Place in fridge so the gelatin sets.

Beat together the topping ingredients until stiff peaks begin to form, add red or scary green food coloring if desired. Once gelatin is set and you are ready to show off your gross Halloween treat, frost your creepy Halloween tunnel cake, sprinkle with gummy worms, or other candies for decoration and enjoy!

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Halloween Graveyard Cake Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 eggs

Frosting:
1/4 cup butter or margarine
3 tablespoons milk
2 tablespoons baking cocoa
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

Halloween Graveyard Cake Decorations:

18 cream-filled chocolate sandwich cookies
9 cream-filled oval vanilla sandwich cookies
1 cup marshmallow sauce
1 small package Nutter Butter cookies
Green and brown decorator’s icing or tube gel
Pumpkin candies and gummy worms, optional

Halloween Graveyard Cake Directions:

In a mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan over medium heat, combine butter, water and cocoa; bring to a boil. Add to flour mixture; beat well. Beat in sour cream and eggs.

Pour into a greased 9-in. x 13-in. x 2-in. baking pan. Bake at 350 F for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.

Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat and stir in sugar and vanilla. Pour over the warm cake. Crumble chocolate cookies and sprinkle over frosting while still warm to give the appearance of dirt. Cool.

For tombstones, use icing to decorate vanilla cookies with names or faces of the ‘deceased’ and place on cake. For ghosts, you can cover the nutterbutter cookies with marshmallow cream and use icing to add eyes and mouths as desired.

Just before serving, add pumpkins and gummy worms if desired.

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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 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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Brownie Ingredients

6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs

Tombstone Brownies Directions

In a microwavable dish, melt the 1/4 cup of butter. Stir in the 6 Tablespoons of Unsweetened Cocoa. Mix in sugar, eggs, 1/2 teaspoon Vanilla extract, flour, and salt. Pre-heat the oven to 325F degrees. While waiting for the oven to warm up flour the baking pan.

Pour the brownie batter into an 8×8 dish and cook for 35-40 or until a toothpick stuck in comes out clean.

Cookie Ingredients

3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp almond extract

Chocolate, white and green icing and little candy pumpkins for decor.

Directions for the Tombstone Cookies

Sift dry ingredients together and place into a bowl. Add butter, eggs, cream, and almond extract. Blend thoroughly and chill for several hours. Once chilled break off a piece of dough the size of an apple and pat it flat in your hand.
Roll out dough onto floured board about a 1/4 inch thick. Cut out using tombstone shaped cookie cuter and place onto an ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turn color and let cool on a wire rack

Put chocolate frosting on the cut brownies and on one side and place the sugar cookies on the side of the brownie. Decorate with mini pumpkins and more.

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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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