Ingredients
1 cup semisweet chocolate chips
1 teaspoon butter
24 large marshmallows
1 (6 ounce) package chow mein noodles
1 (12 ounce) package mini candy-coated chocolate pieces
Directions
1 In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside.
2 Line a cookie sheet with wax paper. Stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
Ingredients
4 cups Cranberry juice cocktail
1 cup chopped candied ginger
2 large oranges
12 ounce can thawed frozen apple juice
6 ounce can thawed frozen limeade
2 cups seedless grapes
4 cups water
2 bottles gingerale (32 ounces each)
1-2 pounds dry ice
In a 1qt. or 2qt. pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil uncovered, about 2 minutes, then set aside.
With a vegetable peeler, pare peel from oranges. Cut orange peel into thin 2-inch long worms. Add orange peel to cranberry mixture. Cover, and chill at least four hours or overnight.
Squeeze the juice from the oranges. Put juice in a 6qt. or 8qt. pan, or heavy bowl. Stir in cranberry-ginger mixture, plus 3 cups of cranberry juice, the apple concentrate, limeade, grapes and water. Add ginger ale and 1 pound piece of dry ice (***Never touch dry ice! Use tongs to handle). Ice should smolder at least 30 minutes.
For an extra scare, add a latex glove filled with frozen colored water.
