With more kids staying home and giving parties or churches and organizations throwing trick-or-treat parties, I thought I might help with some recipes, games and decorations I found on the website http://familyfun.go.com/halloween/
You can go there for even more great ideas.
· vegetable dip
· 4 long carrots
· 1 medium carrot
· softened cream cheese
· baby carrots
1. To prepare them, just fill a serving bowl with your favorite vegetable
dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb.
2. With a paring knife (a parent's job), cut a flat, shallow notch in the tip of each carrot. Then use a dab of dip or softened cream cheese to glue a sliced-almond fingernail atop each notch.
3. Stick the fingers in the dip, as shown, and serve with plenty of peeled baby carrots for dipping.
· Slivered almonds
1. Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.
These edible peepers may be a frightful sight, but there’s good news:they’re made of three kinds of dried fruit.
· Apple rings (1 per eye)
· Dried Apricots (1/2 per eye)
· Raisins (1/2 per eye)
1. For each pair of eyes, gently flatten two dried apple rings with the palm of your hand.
2. Carefully slice a dried apricot through the middle so that you end up with two circular halves. Press a half, sticky side down, onto the center of an apple ring, covering the hole.
3. For pupils, use kitchen scissors to cut a raisin in two, and press the halves, sticky side down, onto the apricots.
Disguises aren’t just for Halloween. Kids can help by spooning the pizza sauce on the English muffin and making the mummy face with cheese and vegetables.
· English muffins
· Pizza sauce
· Black olives
· Red or green pepper
· Cheese sticks or slices
1. Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).
2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.
4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.
· 1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
· Coarse salt
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.
2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end.
3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.
4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
· Mozzarella string cheese
· Green bell pepper
· Cream cheese
1. Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
2. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.
3. For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.
· 1 pea pod
· 1 red bell pepper
· few slivered almonds
1. For each one, use the tip of a paring knife to cut a slit centered in one side of an edible pea pod (a parent's job).
2. Cut out a tongue shape from red bell pepper and insert the top of it through the opening in the pea pod (it looks best if the inside of the pepper faces up).
3. For the finishing touch, insert a few slivered almonds for teeth.
· 2 (11-ounce) bags white chocolate chips
· 12 doughnut holes
· Semisweet chocolate chips
· Tube of red decorator frosting
1. To coat a dozen doughnut holes, melt the white chocolate chips over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.
2. Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.
3. Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.
· Chocolate cupcake (body)
· Canned chocolate icing
· Chocolate sprinkles (hair)
· 2 pieces of eye-type candy (we used Bassett's Liquorice Allsorts)
· Clean scissors
· 1 package of black string lace licorice (legs)
1. Frost the cupcake with chocolate icing and cover with sprinkles.
2. Press the eyes into place.
3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.
Ketchup or mustard
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.
· FOR 8 SERVINGS:
· 1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores)
· Food coloring
· 4 tablespoons sugar
· 8 gummy fish
· Seltzer water
· 8 gummy worms
1. MAKE THE EGGS: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.
2. COLOR THE EGGS: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (we used 3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water.
3. ASSEMBLE THE DRINK: Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon as shown.
For more of these fun Halloween recipes visit http://familyfun.go.com/halloween.
Assembled by Rebecca Ryals Russell, author of YA/MG Fantasy. You can see more about this author at YellowHatAuthor or Plotting Worlds You can read about her upcoming YA Dark Fantasy series Seraphym Wars. Book 1 Odessa is due to be released April 1, 2011 at MuseItUpPublishing.com. Book 1 Zarena, of her MG series, Stardust Warriors, is due to be out July 1, 2011 at Muse as well. She also has a very dark horror story, Don't Make Marty Mad, coming out next Halloween at MuseItUp Publishing. And if you write for teens or are a teenaged writer, visit Teen Word Factory, a grog produced by several YA/MG Muse authors filled with helpful writing advice and suggestions. You can also reach Rebecca directly at myrnawatts (at) gmail (dot) com.