Labratory Libations!
Grab one of the special Kilmer Safari Party drinks from the menu below.
But watch out for those floating eye balls, they're really salty going down! LOL
You can thank Kildareme for the creative recipes!
1/2 oz. each; Southern Comfort, Midori & Stoli,
Nuclear Accelerator
Equal parts of; Vodka, Grand Marnier & Peppermint Schnapps.
The Brain
3/4 oz. Strawberry Schnapps, Dash of Grenadine & Chilled Baileys
Doc's Suicide
3/4 oz. Jack Daniel's, 3/4 oz. Southern Comfort, 1/2 oz.
Dead Girl Delight
1 1/4 oz. Vodka, 3/4 oz. Chambord, Splash of Cranberry juice
Garnish with a banana slice stabbed with a slivered almond and lay against the rim of the glass.
Witchee's Smokin' Cauldron of Punch!
Here's How:
1. Prepare your punch recipe and put in your punch bowl or cauldron.
Tips:
1. Dry ice is crystalized CO2, and very cold. It will burn your skin, or inner linings if ingested.
Crowhorse’s Decaying Finger Ice Block
· New rubber glove
To make the hand, fill a new rubber glove with Jello
Dragon’s Blood Punch
· Apple juice
To make the punch, mix equal parts of apple and
Splash of Cranberry juice, Dash of Sour mix,
Shake over ice, Strain into a chilled cocktail
or Rocks glass.
Layer in order into a Pony or Shot glass.
Hand swirl Strawberry Schnapps over ice,
Strain into large Shot glass, Add Grenadine,
Slowly Float Baileys on top
Orange juice, 1/4 oz. Seven-Up,
1/4 oz. Grenadine
Shake with ice, Strain into a sterling silver cup.
Swirled with ice, Strain into a Rocks glass.
2. Put gloves on to protect yourself from the dry ice.
3. Wrap chunks of dry ice in cheesecloth and secure. A big tea ball can also be used, but will have to be replaced more often.
4. Carefully place in punch.
5. Replace as necessary.
2. Always wear gloves when handling dry ice.
3. Make sure dry ice is wrapped securely when placing in the container.
4. A black plastic trick or treat witch's cauldron makes a perfect container.
· Red food coloring (optional)
· 1 pound Coffee can
· 1 large box blue Jello
· 1 ½ cups water
· ½ cup cranberry juice (for the color)
mixture. Tie at the wrist with string and freeze one
or two days. Unmold. Sometimes a finger will fall off
when unmolding, this only adds to the ghoulish or
Crowhorse effect. To make a base for the hand, fill a
one-pound coffee can about 1/3 full with punch
mixture. Insert the unmolded hand, fingers up, and
freeze until firm. (or simply float the hand in the
punch). For added effect, place a few drops of red
food coloring on the tips of the fingers just before
serving.
· Cranberry juice
· Ginger ale
cranberry juice and ginger ale. Refrigerate. When
ready to serve, place half the mixture in the
punch bowl. Insert hand ice mold in the
center. Fill bowl with remaining punch.
Grab some treats from the list below, but check for missing body parts before you swallow!
Eyeball........, er Finger Foods
Your favorite deviled egg recipe
Cut eggs in half length wise
Scary Lobster Bites
2 Eggs
*** Season peeled crawfish to taste well ahead of
Wriggling Prison Maggots
1-1/2 cups Grits
Midnight Caper Butter Sauce
6 tbs Butter
*** In skillet melt butter; add capers, lemon juice
African Devil Bones
24 Chicken Wings
*** Rub each chicken wing with salt and 1 tsp of
And Hell Rode With Them
12 cups of Popcorn popped in oil
*** Preheat oven to 375°F. Spread peanuts on large
Flaming Monster Pig Balls
1 pound ground pork sausage
Brown sausage and onion in a large skillet,
In a separate large bowl combine the cream cheese
Snot Your Ordinary Mustard (for Monster Pig Balls)
1 small jar sweet mustard
Blend mustard and oatmeal together well
· 2 1/4 cups Chocolate wafer cookie crumb
Graveyard Look:
· Rectangle-shaped cookies -- for gravestones
To make a crust, mix 2 cups of the cookie crumbs, 1/4
Black Tom Cat Cookies
· 1 cup. crunchy peanut butter
Beat together peanut butter, eggs, and water.
1 recipe Moist Spiced Pumpkin Bread baked
Thinly slice the moist pumpkin bread. Using your
Moist Spiced Pumpkin Bread
This recipe makes two regular sized loaves of bread
3 1/2 cups flour
Preheat the oven to 350 degrees (325 for mini loaf
Or
12 hard boiled eggs
Pimentos
Sliced green olives stuffed with pimentos
1 tablespoon finely minced onion
2 tablespoons finely minced sweet pickle
1 tablespoon horseradish sauce
Enough mayo to moisten as desired
Mash egg yokes together with the onion,
pickle, salt and pepper.
Thoroughly mix in the horseradish, then the mayo.
Fill each egg white with a part of the yolk mixture.
In the center of each egg half,
place an olive slice, with pimento.
If desired, very thinly slice pimento
strips and place on egg
To simulate blood vessels.
1/2 (Juice) Lemon
1/2 tbs Mayonnaise
1/2 tsp Baking Powder
1 lb Peeled Crawfish
time. Make a batter with the above ingredients and
soak seasoned crawfish for 15-30 minutes. Remove
from batter and roll in flour and deep fat fry.
6 cups Boiling Water
1-1/2 Sticks Margarine or Butter
1 lb Velveeta Cheese
2 tsp Salt
2 tsp Seasoned Salt
Few Drops Louisiana Hot Sauce
3 Well Beaten Eggs
*** Stir grits into boiling water. Cook slowly 20-30
minutes, stirring often. Remove from heat and add
butter. Stir well. Add grated cheese, salt, hot
sauce, then add eggs and mix well. Pour into
greased baking dish and bake 1-1/2 hours @ 250°F.
(for Scary Lobster Bites)
1/4 cup Capers
2 tbs Lemon Juice
1/2 tsp Salt
and salt. Serve with fish, chicken or vegetables
1 tsp Salt
1-1/2 tsp Pepper Sauce
1/3 cup Flour
3/4 cup Vegetable Oil
1/4 cup Chopped Onion
3 tbs Tomato Paste
1/2 tsp Thyme
1/4 cup Peanut Butter
pepper sauce. Flour each piece and brown in
skillet using vegetable oil. Remove chicken.
Remove oil except 1 tbs, saute onion and stir in 1
tbs of flour. Put tomato paste in 2 cup measure,
add water to make 1/2 cup of liquid. Stir in thyme and
1/2 tsp pepper sauce. Blend in peanut butter. Add
chicken wings. Simmer 30 minutes. Serve warm.
Tombstone Party Mix
2 cups Large Spanish Peanuts
2 cups Bugles
1 Stick Melted Butter (12 Tablespoons)
2 tsp Chili Powder
1/4 tsp Cayenne
2 Cloves Crushed Garlic
1/2 tsp Salt
1/2 tsp Ground Coriander
baking pan and bake 5 minutes. In small bowl, mix
melted butter, chili powder, garlic, cayenne, salt and
coriander. Pour 1/3 of mixture over peanuts. Bake for
5 more minutes. Pour 1/3 of mixture over popcorn and
mix well, add peanuts and mix well, then add Bugles
and pour the remaining 1/3 of butter mixture over
everything and mix welll. Adjust seasoning and serve.
¼ cup chopped onion
1 16 oz can Bavarian style chopped sauerkraut, well drained
3 Tablespoons fine dry bread crumbs
2 3oz packages cream cheese
2 Tablespoons chopped fresh parsley
1 teaspoon prepared mustard
¼ teaspoon garlic salt
1/8 teaspoon pepper
2 large eggs
¼ cup milk
½ all purpose flour
1 cup fine dry bread crumbs
Vegetable oil
stirring into crumbles.
Drain well
Stir in sauerkraut and 3 tablespoons of bread crumbs
and next 4 ingredients
Add sausage mixture, mix well
Cover and chill for 2 hours
In a small bowl, combine eggs and milk, set aside
Place flour and bread crumbs in separate dishes
Shape sausage mixture into ¾ inch balls
Roll balls in flour
Dip floured balls in egg mixture
Roll balls in bread crumbs
Pour oil in frying pan to a depth of 2 inches and heat
to 375 degrees
Fry a few balls at a time, 2 minutes,
until golden brown
Drain on paper towels
Serve with Snot Your Ordinary Mustard
Or Mix 1 cup mayo with ¼ cup prepared mustard as a
dipping sauce.
1 tablespoon of cooked plain oatmeal
and serve with Pig Balls.
· 1/2 cup Sugar
· 1/2 cup Butter or margarine -- melted
· 8 ounces Cream cheese -- softened
· 12 ounces Cool Whip -- thawed
· 2 cups Water -- boiling
· 1 large Orange flavor gelatin
· 1/2 cup Water -- cold
· Ice cubes
· Decorator icings
· Candy corn
· Candy pumpkins
cup of the sugar and the melted butter in 13" x 9"
pan. Press firmly into bottom of the pan. Refrigerate.
Beat the cream cheese and remaining 1/4 cup sugar in
a medium bowl until smooth. Stir in 1/2 of the whipped
topping. Spread evenly over crust. Add boiling water
to orange jello in a medium bowl; stir for 2 minutes
or until completely dissolved. Mix cold water and ice
to make 1 1/2 cups. Add to the jello, stirring until
slightly thickened. Remove any remaining ice. Spoon
slightly thickened gelatin over cream cheese layer.
Refrigerate at least 3 hours until firm. Spread
remaining whipped topping over jello just before
serving. Sprinkle remaining 1/4 cup cookie crumbs over
whipped topping to look like the ground. Decorate the
sandwich cookies with colored icings to make the
tombstones. Stand the tombstones on top of dessert to
resemble a graveyard. Decorate with assorted candy
corn and candy pumpkins. Cut into squares. Store
leftover dessert in refrigerator.
Makes 15-18 servings.
· 1/3 cup. water
· 2 eggs
· 1 pkg. chocolate cake mix
· M & M's (plain)
· Red hots
Gradually add cake mix. Mix well. Form dough into
1-inch balls. Place on ungreased cookie sheet. Flatten
balls with bottom of glass dipped in
sugar. Pinch out 2 ears at top of cookie.
Add M & M's (eyes) and red hots (nose). Press fork into
dough to form whiskers. Bake at 375 degrees for
8-10 minutes.
Makes 4 1/2 dozen.
Better than Drive through
Alfred's Pumpkin Bread Cream Cheese Sandwiches
in mini loaf pans.
16 ounces cream cheese, softened
Optional:
favorite Halloween cookie cutters, cut out shapes from
the bread (in even numbers to make sandwiches).
Spread the cream cheese on one of the shapes. Add the
second shape and press firmly to make a sandwich.
Refrigerate before serving. These are fantastic plain,
but they are even better if you lightly flavor the
cream cheese or add chopped fruit or nuts to the
sandwiches. I like to make a wide variety of
sandwiches, with each shape being a separate flavor.
Some great ones to try are ginger-date, cinnamon-nut,
nutmeg-cranberry, cinnamon-nutmeg-raisin-nut, orange
zest-juice, cranberry-lemon zest, nuts-ginger-orange
zest, cinnamon-ginger-nutmeg, cinnamon-lemon, and even
cranberry-date-raisin-nut-ginger-cinnamon-nutmeg.
and 4 mini loaves. This bread is one of the most
convenient recipes to have. It stores well
(in the refrigerator or freezer) and is actually
better if you make it a day or two ahead of time.
2 teaspoons baking soda
1 1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons freshly grated nutmeg
3 cups sugar
4 eggs
2 cups of fresh pumpkin puree
1/2 cup water
1 tablespoon pure vanilla extract
1 cup vegetable oil
1 cup chopped roasted pecans
pans) and heavily grease your loaf pans. Combine
flour, soda, salt, cinnamon, nutmeg and sugar in a
large mixing bowl. In a medium bowl beat the eggs.
Add the water, vanilla, oil, and pumpkin puree. Stir
until well blended. Add the roasted pecans. Pour into
the prepared loaf pans. Bake for 1 hour
(40 minutes or until firm for the mini loaf pans).
Place the pans on a rack and let cool for 10 minutes.
Remove the bread from the pan and let cool on a rack
until at room temperature. Bread seasons best if
chilled overnight and then served at room temperature
the next day.
