Halloween Recipes!

Boo!

Frighteningly Festive Fare for Fantastic Phantom Fiestas

Welcome! Halloween Recipes don't all have 2 B spooky, but they have to be tasty, fun and not your ordinary party fare.

Set your sights on giving Halloween food its own dress-up fun. Halloween Sweets and candy colors tend to grab the most attention, but don't forget there's a lot of energy being expended, and sooner or later everyone needs a bite of something hearty and solid.

Not only are the costumes and decorations fun for Halloween, but creepy, ooky, or just plain visually disgusting party food you can make that still tastes yummy. It goes with the spirit of Halloween as a holiday, but unfortunately not everyone shares the die-hard enthusiasm for many can't get past the visuals to find out that these really do taste good so give these eerie eats a try.

Save Those Pumpkin Seeds To Make Satisfying Snacks

The scariest part of carving a Halloween pumpkin is thrusting your hand into stringy goo.

Unless the carver -- or the carver's mother or father -- is clever enough to save seeds for roasting, the slippery, slimy innards are flung onto newspaper and then trashed. What a shame.

Roasted pumpkin seeds are satisfying snacks. Think sunflower seeds without the spitting. Sprinkle them on green salads or creamy soups. A bit of salt and oil or butter are all you really need, but you can get a quick flavor boost by spiking them with taco seasoning or powdered ranch dressing mix.

If you need more reason than taste to save your pumpkin seeds, we'll play the nutrition card. Seeds are packed with vitamin A, beta carotene, protein and potassium. OK, they do have 15 grams of fat per quarter cup, but most of it is unsaturated.

Store roasted seeds in airtight containers and eat within a week. Experiment with cayenne pepper, chile powder, garlic or onion salt and Cajun seasonings.

To roast fresh pumpkin seeds: Preheat oven to 250 degrees. Wash seeds well, removing all orange pulp. Drain and blot excess water. Mix 2 cups of seeds with 2 tablespoons vegetable oil or melted butter. Stir in 1 teaspoon of coarse salt. Place on a baking sheet in one layer and roast until slightly brown, about 1 hour. Check and stir frequently.

Other flavors

Curry seeds. Heat 2 tablespoons vegetable (not olive) oil in saute pan. Add 1 cup washed and dried pumpkin seeds, 1 1/2 tablespoons curry powder, 1 teaspoon each turmeric and paprika and 1/2 teaspoon cayenne (more or less to taste). Saute about 8 minutes, stirring regularly and watching carefully. Serve warm or let cool.

Taco seeds. To slightly wet seeds, add 1 tablespoon packaged taco seasoning for every cup of seeds. (For more heat, add cayenne pepper to taste.) Roast for 20 to 30 minutes at 300 degrees.

Ranch seeds. To washed, damp seeds, mix 2 tablespoons of powdered ranch dressing mix for every cup of seeds. Roast for 20 to 30 minutes at 300 degrees.

Deviled Eggs

hardboiled eggs
French’s Mustard
mayonnaise

To hardboil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over medium heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use.

Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve.

These are, of course, standard fare anytime of the year but they are healthy, good tasting and devilish, after all.

Awful Arachnids

These are very fragile, but enough should stay intact to give the desired effect. Make them with Royal Icing but know they need to be used right away as it hardens to a rocklike texture very quickly! Use a decorating tube to pipe the icing into spider shapes on waxed paper.

Royal Icing
16 oz powdered sugar (icing sugar)
3 egg whites
1/2 tsp cream of tartar
Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets.

Only a third of this recipe will result in tons of icing left over after making two dozen spiders. Use black paste food coloring to get it as dark as you can.

Halloween Worms (made with Jello)

Makes about 100, including a few casualties

1 pkg. (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (same height as extended straws), slender 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring

In a bowl, combine gelatins. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min. Meanwhile, gently pull straws to extend to full length; place in tall container. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temp. up to 2 hours.

Cooking time: ~5 min. Prep time: ~ 15 min., plus overnight chilling

Note: Use a cleaned 1-quart milk or orange juice carton to hold straws

Booger On A Stick

8 ounces Jar cheez whiz
Green food coloring
25 pretzel sticks -- or more

Melt the cheeze whiz in the microwave or on the stovetop, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.

To form booger: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.

Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.

Gently pull boogers off waxed paper and arrange on a serving platter.

Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain booggers into bloody-booggers.

Sausage Ghoulash

A sausage 'Ghoulash' featuring orange bell peppers and black olives is easy to make and could sensibly feed both monstrous hunger and mere haunting pangs.

Serves 4

2 orange bell peppers
2 to 3 large Yukon Gold potatoes (1 3/4 pounds)
2 tablespoons butter
1 to 2 tablespoons olive oil
1 clove garlic, peeled and minced
Salt and freshly ground pepper
1 1/4 pounds spicy chicken or Italian pork sausages
12 to 16 pitted black olives
1 tablespoon chopped chives
Juice of 1/2 lemon

Preheat broiler. Place peppers on a foil-lined baking sheet and broil them, turning them until the skin blackens. When charred, place peppers in a paper bag or in a bowl covered with plastic wrap. Let cool until you can easily peel away skin. Rinse peppers. Remove stems and seeds and cut each pepper into 4 or 5 slices.

Peel potatoes, halve them lengthwise and slice. Pat dry. Heat butter and 1 tablespoon olive oil in large skillet. Add potatoes and saute over medium heat until golden, 15 to 20 minutes. When nearly done, add garlic and salt and pepper to taste. Turn off heat.

Meanwhile, in separate skillet, saute chicken sausages in remaining tablespoon of olive oil over medium-low heat. (If you are using pork sausages, saute them with 2 to 3 tablespoons water over medium-low heat.) When sausages are browned and cooked through, drain them and cut into 1/2-inch slices.

Add peppers and sausage to potatoes and heat mixture through. Stir in olives and chives. Add lemon juice to taste.

Spooky Sandwiches

sliced bread of your choice
sandwich filling of your choice
condiments of your choice
Halloween cookie cutters

Make your sandwiches however you'd like, but try to have ingredients that will stick together and not fall apart after the sandwiches have been cut. The metal cookie cutters work best, since not all the plastic ones are as tall to cut through all the bread and fillings. Use turkey and cheddar cheese, ham and Swiss cheese with just a little mayonnaise to moisten the bread, and herbed cheese spreads for a variety of sandwiches. It is better to use a pumpkin cookie cutter or other Halloween shapes.

Brains on the Half Skull

Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise.

Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium-sized pot according to the directions on the package. Then carefully drain the cooked spaghetti in a colander over the sink.

A few minutes before the potatoes are ready, begin to heat the spaghetti sauce (blood) in a small pot. Remove the potatoes from the oven. Then scoop out the insides of the potatoes. You won't need the insides for this recipe, the empty shells will serve as the skulls.

When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull.

Bewitching Ice Cream Cones

Ice cream 'witches with pointy cone hats could be a temptation for both young and old, while black cat cookies on sticks are fun to make and within the skill range of small children to help decorate.

Serves 8

8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafer cookies (2 1/4-inch diameter)
1 quart ice cream, pistachio, mint or flavor of your choice
Black shoestring licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel

Coat edge of ice-cream cones with chocolate decorating gel; press chocolate wafer against gel to make brim of hat. Set aside.

Drop 8 scoops of ice cream onto a waxed-paper lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.

Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen.

Black Cat Cookies

To serve the black cat cookies: You can make a centerpiece for a party by painting a clean clay pot in yellow and orange stripes, then lining the pot with plastic wrap. Fill the pot with candy corn and stick the cat cookies in upright among the candies.

Makes 2 dozen cookies

1 cup (2 sticks) butter, softened
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups flour
1 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 red-hot candies

Preheat oven to 350 degrees. In mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture. Roll dough into 1 1/2-inch balls. Place 3 inches apart on lightly greased baking sheets.

Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. To make whiskers, press a fork twice into each cookie. Bake at 350 degrees for 10 to 12 minutes or until cookies are set. Remove from oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.

Dried Cherry Scabs

dried cherries
(could adapt and use dried currants or dried cranberries)

Yes, another nasty name for an otherwise mediocre dried fruit; but call them "scabs" and all of a sudden no one will eat them!

Brittle Meringue Bones

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

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.

Eerie Eyeballs

Yields approximately 9 dozen bite-sized eyeballs

3 oz lemon gelatin (can be sugar-free)
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
8 oz cream cheese (can be lowfat/Neufchatel)
1 cup mayonnaise (can be fat-free)

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 mayo. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail 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 carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils.

There are rubber ice cube trays that work beautifully with much less waste than the melonballer technique. 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 carefully pop the eyeballs out to paint them. Some of the eyeballs might 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. Wilton truffle candy molds are even better, since the swirl design on the top is the right size for the cornea shape on the eyeball. When using the truffle molds, one recipe makes about 9 dozen eyeballs - plenty for a party crowd!

Phlegm Brulee

While the gelatin is setting, pour the milk into another small bowl and add the pudding mix. Combine with an electric mixer for 1 to 2 minutes until well blended.

Immediately pour the pudding mix into dessert dishes, leaving room at the top for the phlegm. Let the dishes set in the refrigerator.

After the gelatin phlegm firms up to an oozy, semi-hard state, drizzle over the pudding. Garnish with crumpled facial tissues lightly dipped in cold coffee. The tissues can be tapped lightly with the tip of a red felt pen for a bloody, coughed-up look!

Devil's Food Cake

1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 pound butter, soft
3 ounces unsweetened chocolate, melted
3 egg yolks
1/4 cup water
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
3 egg whites, stiffly beaten

Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter.

Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly.

Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf.

Serving Size: 8

Penn & Teller's Bleeding Heart

The title says it all. It's the perfect coup de grace for your intimate dinner at home. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood issues majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. You hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve.

First of all, find a mold. Penn & Teller used a Valentine's Day-style heart-shaped cake pan but using an human-heart mold greatly improves on their concept. You can find human-heart molds at specialty shops Halloween season.

Second, thoroughly wash your mold, especially all the detail where the veins are. When completely dry, spray the mold with non-stick cooking spray.

The human heart mold isn't large enough to handle the whole Penn & Teller recipe, so you may halve the recipe. You may alter the blood by using raspberry syrup and Chambord raspberry liqueur instead of the grenadine and use raspberry gelatin.

After the mold is set, turn out the heart and set it on a crystal pedestal plate. Use food coloring and a small brush to accent the veins and red food coloring to shade the contours to really make a difference. If you can, use a large Psycho-style butcher knife to sever and serve, as they suggest below.

INGREDIENTS

4 cups of water
four 3-oz. boxes or two 6-oz boxes of peach (pink; think of lung tissue) or strawberry (redder; think of livers and hearts) gelatin dessert mix.
4 envelopes unflavored gelatin
one 12-ounce can unsweetened evaporated milk

1/2 cup grenadine syrup
1 cup light corn syrup
one small bottle (0.3 fl. oz.) red food coloring
3 drops blue food coloring
one 1-gallon food-storage bag (the plain kind without the zip closure)
6 1/2 cup heart-shaped gelatin mold or cake pan

PREPARATION

Boil the water. Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems). Stir in the condensed milk. Note how it already is acquiring the color of freshly skinned flesh.

Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think. Refrigerate until it gels firmly.

Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff). For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out. Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic. Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.

When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart. Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time). Pour in the remaining gelatin until the mold is as full as you can handle. Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it.

Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours.

To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink. Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan. Remove the mold from the water, and run the blade of a knife around the edge of the gelatin. Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place. Then use both hands to turn over the mold and the plate. Remove the mold; you may need to tap or shake the mold slightly to free the gelatin.

PRESENTATION

The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently--but what the hell, it's the effect that matters. To serve, use a nice, big Psycho-style chef's knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out. Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve.

This dish delights all five senses:

Sight: red, glossy, and elegantly surreal when the blood starts to flow.
Taste: sweeeet.
Smell: classic artificial-fruity
Touch: cold and wiggly.
Hearing: the screaming of guests.

A NOTE ABOUT SAFETY: Be careful not to serve pieces of the food-storage bag to your friends. They could choke to death. We want to help you become a more exciting host, not a criminally negligent klutz. If, on the other hand, you're deliberately trying to murder your guests, please think up your own modus operandi. Don't try anything that might implicate others.

Drinks

Non-Alcoholic

Bloody Bug Juice

24 ounces frozen strawberries -- thawed
6 ounces lemonade, frozen concentrate --
1 quart ginger ale
1 cup raisins
1 cup blueberries -- fresh or frozen

Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the
strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses.

Pour the liquid over the bugs, then sit back and watch the bugs
and scum rise to the top of each glass.

To quench a creepy crowd's thirst, double or triple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect!

Eerie Witch's Brew

Ingredients:
4 cups Cranberry juice cocktail
1 cup chopped & candied Ginger
3 Orange
12 oz frozen Apple juice concentrate
6 oz frozen Limeade concentrate
2 cups seedless Grapes
4 cups Water
1/2 gal Ginger ale
Mixing instructions:
In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a vegetable peeler, pare peel (colored part only) from oranges: cut peel into thin 2 in long worms: or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight. Juice oranges: put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups): ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.

A SERIOUS CAUTION: never touch dry ice: use tongs to handle.

Warm Witch's Blood

4 cups Apple-cranberry juice
2 cups Orange juice
1 tsp whole Cloves
1 stick Cinnamon
3-4 Allspice berries
1-2 tbsp Sugar to taste
Mixing instructions:
Bring to a boil in a saucepan and reduce heat to simmer. Simmer gently for 15 minutes, stirring and muttering appropriate incantations. Serve in ghoulish glasses, garnish with an orange slice if desired.

Make sure it is not tooooo hot when you serve it to young kiddies

Goblin Goo Drink

1 (6 ounce) package JELL-O Brand Grape or Orange Flavor Gelatin
4 cups cold prepared KOOL-AID Grape or Orange Flavor Soft Drink Mix

PREPARE gelatin as directed on package.

Refrigerate 4 hours or until firm.

Break gelatin into small flakes with fork. Spoon about 1/2 cup gelatin into each of 8 tall glasses. Pour 1/2 cup cold soft drink over gelatin in each glass. Serve immediately with a straw to sip gelatin pieces and soft drink.

Two Color Goo: Prepare 1 pkg. (4-serving size) each grape and orange flavor gelatin as directed on package. Refrigerate and break into flakes as directed. Layer 1/4 cup each orange and grape gelatin flakes in each glass. Pour 1/2 cup cold soft drink over gelatin in each glass.

Fizzy Goblin Goo: Just before serving, prepare KOOL-AID as directed, substituting cold seltzer for water.

Yield: 8 servings.

Cherry-Berry Spider

4 cherries
4 blueberries
2 tablespoons raspberry syrup
2 cups prepared lemonade
2 scoops vanilla ice cream

Place 2 cherries and 2 blueberries in each tall glass. Measure 1 tablespoon of raspberry syrup into each glass. Gently pour in the lemonade. top each glass with a scoop of ice cream.

This is a delicious non-alcoholic drink. You may substitute black currant syrup for raspberry syrup. Garnish with more cherries and/or blueberries.

Yield: 2 servings.

Alcoholic

Martini on the Rocks With a Bloody Eyeball!

Leprosy!
My God I have leprosy!
I saw an eyeball
In Murphy's Highball!

Here's How to Make it!

Per eyeball you need:
1 radish
1 pimiento stuffed green olive

Prepare the ice 'eyeballs' a day before or more before you plan to use them. Begin by peeling a dozen or so radishes parallel to its main axis, leaving on thin streaks of red skin to represent blood vessels. Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish, roughly the size of an olive. Stuff a green olive pimiento side out, into each hole. Place 1 radish eyeball in each section of an empty ice cube tray. Pare the radishes down a bit to fit, if necessarry. Fill the tray with water and freeze overnight.

Per drink:
2 shots gin or vodka
1/2-1 shot dry vermouth (more or less to taste)

To make drink, fill shaker with 3-4 ice cubes, add ingredients in the order given. Stir then strain over frozen eyeball into a cocktail glass.

Be careful not to drink too many of these creepy cocktails for the frozen eyeballs staring back can become disconcerting! Oh! And you can fall down and hurt yourself after four or more of them.

Witches' Brew
Sure to cast a spell on you.

Fills a 12-quart cauldron.

four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum

All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect. Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -- you can get burned by the extreme cold!

Salem Witch

1/2 oz Vodka
1/2 oz Raspberry schnapps
1/2 oz Midori melon liqueur
Splash Lime juice
Splash Grenadine
Fill with 2/3 Sour mix
Fill with Soda water

In a Collins glass with ice, pour vodka, midori, and raspberry schnapps. Add a splash of lime juice. Fill 2/3 with sour mix and the rest with soda water (or seltzer). Stir gently, and finally top with a splash of grenadine.

Red Witch

1 shot Pernod
1 pint Cider
Blackcurrant cordial to taste

Put Pernod in a pint glass. Fill almost to the top with cider and add the blackcurrant. After that, it's up to you.

Vampire

1 oz Chambord raspberry liqueur
1 oz Vodka
1 oz Cranberry juice

Combine ingredients in a shaker over ice. Serve as shots in a highball (rocks) glass.

Vampire's Kiss

2 oz Vodka
1/2 oz dry Gin
1/2 oz Dry Vermouth
1 tblsp Tequila
1 pinch Salt
2 oz Tomato juice

Shake with ice. Strain over ice in an old fashioned glass.

Zombies:

Zombie

Zombies for the Chapter House

Halloween Index!