Halloween Party Recipes

Visit this link for even more Halloween party snacks, like Mummy dogs, brain food, worm sandwiches, bloody cheese fingers and more.

Witches Brew

• Champagne or sparkling wine (750ml bottle)
• Sparkling pomegranate or raspberry juice (ginger ale can be substituted in a pinch) (750 bottle or 1/2 liter)
• 3 ounces of vodka
• 4 cups of Orange juice
• 1 cup frozen raspberries (as garnish)

Mix all ingredients together. For a special Halloween effect, place your punch bowl in a larger bowl or platter of dry ice. This will keep the beverage cold the condensation from the punch bowl will react with the dry ice create a theatrical smoky haze around the punch! Dry ice can be purchased from many Wal-Mart stores and some grocery stores; it's located in a freezers marked Dry Ice.

Poison Apples

• 5 red apples
• 3 ounces of Spiced Rum
• 1 bag of caramel squares (12 ounces)
• 1 bag of semisweet chocolate chips (12 ounces)
• 1 box of toothpick and 1 box of paper candy cups
• 1/2 to 1 cup of chopped nuts

Wash and melon ball apples (or cut apples into 2 inches pieces, making sure each piece has one side that is the red skin of the apple). Place apple balls into a plastic zip-lock bag with 3 ounces of Spiced Rum (you can use more or less depending on how potent you want your apples).

Zip and Shake bag and leave in refrigerator for at least two hours and up to overnight. Dry apples thoroughly and place toothpicks through the red skin of each apple. Very slowly melt chocolate in a double boiler on the stove. Unwrap the caramel squares and melt in the microwave on low heat (melt only half of the caramel at a time as it will harden).

Dip the apples in the caramel first, then the melted chocolate, sprinkle with nuts and place in paper candy cup. If the caramel hardens, reheat slowly in microwave. Not that if your apples are too wet, the caramel will not stick.

Halloween party recipes aren't complete without a touch of ketchup flavored blood! So let's make something to go in it:

Frankenstein's Frankforts

Frankforts, chicken, or turkey sausages (2 lbs)

• 1 cup ketchup
• 1/2 cup of grape or currant jelly
• 2 tablespoons of Dijon mustard
• 2 tablespoons minced onion
• 1 to 4 tablespoons of Sirachi hot sauce (Tobasco sauce can be added or substituted according to taste)
• Salt to taste

Grill sausages (or cook on stove top until browned) and cut into 2 inch pieces. Place meat in crock pot over low heat. Mix all other ingredients, adding hot sauce one tablespoon at a time until desired heat is achieved. Pour sauce over sausages and slow cook for 2-5 hours.

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