Halloween Recipes - There's nothing I like better than cooking up some traditional Halloween Treats during the magical month of October, and they're easy to make! So try out some of my favorite recipes and have fun!

www.halloweenkitchen.com/

Here are a few more blood recipes I found.

www.shades-of-night.com/larp/blood.html

175 Halloween Recipes from Recipe Source

www.recipesource.com/holiday/halloween/indexall.html

CAT LITTER CAKE RECIPE - A sure fire hit for the next family get together or party. WANT TO HAVE FUN AT A PARTY? PREPARE THIS RECIPE AND WATCH YOUR FRIENDS' FACES !!

*NOTE: THIS CAKE CONTAINS ABSOLUTELY NOTHING THAT IS NOT EDIBLE!!*

CAKE INGREDIENTS

1 box spice or German chocolate cake mix

1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"

1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.

Place box on a sheet of newspaper and serve with scooper. Enjoy!

1.0 drop Grenadine
0.5 oz Irish Cream
0.5 oz Peach Schnapps
Directions:
Pour half a shot of Peach Schnapps, then half a shot of Irish Cream. Finally, slowly drop a little grenadine into the glass over the back of a warm spoon. The finished shot will be a gruesome floating bloody brain. 

Please remember to drink responsibly!

Bloody Mary1 1/2 oz Vodka In a tall Collins glass Over ice Fill with your favorite Bloody Mary Mix Garnish: Celery, olives, pickles, etc. Witches Brew1 oz Strega 1/2 oz green creme-de-menthe 2 oz Sweet and Sour mix Blend and strain in to a rocks glass filled with ice Top with 1/4 oz Pernod Garnish: Cherry Ghost1 1/2 oz Ouzo Over ice in a rocks glass Fill with 7-up Black Devil2 oz Dark Rum 1/2 oz Dry Vermouth Black Olive Stire and strain into chilled Martini glass Garnish with olive Illusions1/4 oz Medori cream 1/4 oz Galliano 1/4 oz Malibu Rum 1/4 oz Gin 1/4 oz Rum 1/4 oz Vodka Pour ingredients over ice in a Collins or Hurricane glass Fill with pineapple juice Zombie1/2 oz Light Rum 1/2 oz Dark Rum 1/2 oz Triple Sec 1/2 oz Creme de Almond 1 oz sweet & sour mix 1 oz orange juice 1 oz pineapple juice Blend and strain into a Collins or Hurricane glass Top with 1/2 oz 151 Rum Garnish: Cherry

Devil in a Blue DressIn a Snifter or 2 oz Pony glass 1 1/2 oz Cointreau 1/2 oz Blue Curacao Smashed Pumpkin1 oz Sourthern Comfort 1/2 oz Peach Schnapps 1/2 oz Rumplemintz Pour ingredients over ice in a highball glass, fill with soda Green Ghost1 oz Blue Curacao 1 oz Gin 1/2 oz Peach Schnapps 2 oz lemonade Splash of orange juice Blend and strain and pour over ice in a Collins or Hurricane glass Black Cat1 1/2 oz Kahlua over ice in a rocks glass Fill with coke Garnish with a lemon squeeze Vampire1 scoop Vanilla ice 1 oz Triple Sec 1/2 oz White Creme-de-Cacao Blend until smooth, pour into a stemmed ****tail glass Drizzle grenadine over top White Spider1 1/2 oz Vodka 1/2 oz White Creme de Menthe Pour over ice in a rocks glass

Recipes found at:

www.773bartend.com/halloween.html

Nice site, go check it out.

 Razzle Dazzle

Have great fun..But fun without food is something you cannot imagine. So here we bring for you collection of some great foodies specially for this Halloween. Hope you enjoy preparing them and more when you eat them.............
	GELLATIN EYEBALLS
INGREDIENTS 3 oz lemon gelatin 1 cup hot water 1/2 cup minature marshmallows 1 cup pineapple juice 1 8-0z. pkg cream cheese 1 cup heavy cream, whipped 1 cup mayonnaise
DIRECTIONS Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in whipped cream and mayo. Chill until thickened or firm for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use food coloring and an old paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. For 1999, I found rubber ice cube trays that worked beautifully with much less waste than the melonballer technique (see above). I sprayed the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then I was able to carefully pop the eyeballs out to paint them. Some of the eyeballs did break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them.
	WITCHES FINGERS
INGREDIENTS Yield: 5 dozen 1 cup Butter, softened 1 cup Icing sugar 1 Egg 1 tsp Almond extract 1 tsp Vanilla 2 2/3 cups Flour 1 tsp Baking powder 1 tsp Salt 3/4 cup Almonds, whole blanched 1 Tube red decorator gel
DIRECTIONS Gross everyone out with these creepy cookies. In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood." (ed. note - I opted not to go for the bloody effect as you can see in my picture above, and my guests were still grossed out! - Britta) Remove from baking sheets and let cool on racks. Repeat with remaining dough
	MERANGUE BONES
INGREDIENTS 3 large egg whites 1/4 tsp. cream of tartar 1/8 tsp. salt 2/3 cup white sugar 1/2 tsp. vanilla
DIRECTIONS Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones.
	THICK SUGAR COOKIES
INGREDIENTS 2 cups margarine or butter 2 1/4 cups sugar 3 eggs 1 1/2 tsp. vanilla 6 cups flour 3/4 tsp. salt 4 Tbsp. milk
DIRECTIONS Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degress Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

Borrowed from:

Funmunch.com

Lots of great recipes for your favorite goblins.

Big Mamas Halloween Recipes