.Bedeviled Eggs.

.Ingredients.
prepared put not put together deviled eggs
cayenne pepper or hot sauce
red bell pepper
dark green scallions
chives


.Instructions.
1. Mix up deviled eggs using your favorite recipe, and add a dash of cayenne and some hot sauce for kick. 2. Bring them to life with pointed facial features: Triangles of red bell pepper and dark green scallions make horns and a goatee; snipped chives form a skinny 'stache.


(Source: Martha Stewart)


Enjoy!

.Pumpkin Veggie Tray.

.Ingredients.
A large serving tray or cutting board
1 large bag of baby carrots
1 cucumber
1 head of broccoli
1 carton of your favorite veggie dip
Ramekins or small bowls


.Instructions.
1. Create an outline for your pumpkin by laying some of the carrots out in an oblong circle. Once the carrot outline is to your liking, carefully fill in the circle with the rest of the carrots.

2. Remove enough of the carrots to create a cucumber-filled smile. Set the carrots you removed on top of the other carrots within your pumpkin.

3. Place halved cucumber slices in the space you created for your carrot pumpkin's smile.

4. Fill your ramekins with the veggie dip and shimmy them into place where you want the pumpkin's eyes and nose to be.

5. Slice off the stem of the broccoli head. Place the broccoli at the top of your pumpkin.


(Source: Taste of Home)


Enjoy!

.Deviled Eyes.

.Ingredients.

Batch of Deviled Eggs
Blue Food Coloring OR Guacamole/Avocado
Black Olives
Beet Juice





.Instructions.

1. Make deviled eggs as usual.
2. If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.
3. Slice some black olives crosswise.
4. Place an olive slice in the middle of each egg.
5. Give the eyeballs a bloodshot look by dripping beet juice onto the white of each egg, starting from the center and moving outward toward the edge.





(Source: Top 50 States)




Enjoy!

.Goblin Tongues.

.Ingredients.
Mini bagels
Cream cheese
Bologna slices


.Instructions.
1. For each Goblin Tongue sandwich, spread cream cheese between the top and bottom of a mini bagel.

2. Use a butter knife or kitchen shears to cut a tongue shape from a half slice of bologna. Then gently press the base of the tongue into the bagel hole.


(Source: Spoonful)


Enjoy!

.Pumpkin Roll-ups.

.Ingredients.
Cream cheese or American cheese
Sun-dried-tomato tortillas
Toothpicks
Cilantro or parsley sprigs


.Instructions.
1. Spread cream cheese or lay American cheese slices on sun-dried-tomato tortillas.

2. Roll them up, then cut them into 1-inch sections. Secure with a toothpick topped with a cilantro or parsley sprig.


(Source: Spoonful)


Enjoy!

.Mummy Fingers.

.Ingredients.
1 package cocktail weiners
1 package phyllo dough
1/2 cup grated Parmesan cheese
Almond slivers
Prepared tomato or pizza sauce
Italian seasoning


.Instructions.
1. Preheat the oven to 375 degrees. Start with cocktail wieners. (Healthy tip: You can also use mini turkey dogs. They're better for you and have a lot of protein.) First, slice into the top of the dog to make a small opening that will form the cuticle once nails are added. Slide a sliced almond into each opening to form a nail. It's okay if they look sloppy: Mummies never get good manicures.

2. Next, wrap the fingers in mummy bandages (also known as phyllo dough.) Spray the dough with oil, and sprinkle with parmesan cheese.

3. Next, wrap the fingers in mummy bandages (also known as phyllo dough that you've cut with a pizza roller.) Spray the dough with oil, and sprinkle with parmesan cheese.

4. Pop the fingers in the oven for 12 minutes while you work on the dipping sauce. To make it, add some Italian seasoning to some pizza or tomato sauce. Heat it up and you've got a bloody good dipping sauce!


(Source: Spoonful)


Enjoy!

.Broomstick Bites.

.Ingredients.
American cheese slices
Green onions
Cream cheese, softened
7-inch pretzel rods


.Instructions.
1. Cut a cheese slice into 1/4-inch strips about 3 inches long.

2. Remove the white end from a green onion. Cut the green end lengthwise into strips about 3 inches long. Place in a bowl and pour on boiling water; let stand 2 minutes or until limp. Drain.

3. Spread about 1/2 teaspoon of cream cheese on 1-1/2 inches of the end of a pretzel rod. Press on strips of cheese. Wrap a green onion strip near the top of the cheese forming a broom.

4. Cover and keep refrigerated for up to 2 hours.


(Source: Better Homes and Gardens)


Enjoy!

.Night Eyes.

.Ingredients.
Parsley, finely chopped
Prepared deviled egg filling
Black olives
Red sweet pepper
Asparagus tips
Pimento-stuffed green olives
Cornichons


.Instructions.
1. Stir chopped parsley into your favorite deviled egg filling mixture to give it a green tint; spoon or pipe into cooked egg whites.

2. Version 1: Use black-olive slices for pupils and a bit of red pepper pushed into the center for evil glint. Add asparagus tips for eyebrows.

3. Version 2: Use green-olive halves for eyes and cornichons for eyelids. Cut tiny triangles of red pepper for eyelashes.


(Source: Better Homes and Gardens)


Enjoy!

.Meaty Mummies.

.Ingredients.
Pre-Made or Home-Made Meatballs
4-inch pieces of Summer Sausage
2 pkg 8 oz cream cheese
pre-made or home-made pesto
cooked fettuccine noodles
capers
pasta sauce
6 inch wood skewer


.Instructions.
Wrap a legion of scary mummies for a Halloween dinner or party appetizer. To make, skewer a purchased meatball and a 4-inch piece of summer sausage stick with a 6-inch wooden skewer. Combine 8 ounces of cream cheese and 1 teaspoon of purchased pesto. Spread some of the mixture over the meat skewer and wrap with cooked fettuccine noodles. For a more bulky body, spread with additional cream cheese mixture and wrap with another layer of cooked fettuccine. Add capers for eyes. Serve with pasta sauce for dipping.


(Source: Better Homes and Gardens)


Enjoy!

.Scary Cerebrum.

.Ingredients.
3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
1 cup chicken broth
1 teaspoon unflavored gelatin
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper


.Instructions.
1. In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.

2. In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl. Cover and chill at least 5 hours or overnight.

3. To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours). Makes 12 appetizer servings.


(Source: Better Homes and Gardens)


Enjoy!

.Chicken Fingers.

Yield: 40 fingers

.Ingredients.
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika

Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil


.Instructions.
1. Romesco Dipping Sauce: For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.

2. Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).


.Tips.
You can prepare the sauce ahead of time. Cover and chill up to 3 days.


(Source: Better Homes and Gardens)


Enjoy!

.Bloodshot Eyeballs.

Yield: 1 dozen.

.Ingredients.
6 eggs
3 cups hot water
2 tablespoons red food coloring
1 tablespoon white vinegar
1/3 cup mayonnaise
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
2 teaspoons Dijon mustard
12 sliced ripe olives
1 teaspoon ketchup


.Instructions.
1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).

2. In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.

3. Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.

4. To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared.


(Source: Taste of Home)


Enjoy!

.Veg­gie Jack O’ Lantern.

.Ingredients.
2–4 1 lb. bags of baby carrots
2 cans of black olives
cucum­ber, broc­coli, or cel­ery for the stem


.Instructions.
Fill a large plate/platter with baby car­rots and use black olives to make the face of the jack o’ lantern. Start by out­ling the spaces for the olives with car­rots. Once they are some­what in place, put one layer of olives down (most of them cut in half). Then to make the plat­ter look fuller & more 3D, add more car­rots and a sec­ond layer of olives. The stem is a cut cucumber.


(Source: Mom Endeavors)


Enjoy!

.Olive Spiders.

.Ingredients.
1 olive
9 rosemary leaves
1 caper


.Instructions.
Use a wooden skewer or toothpick to make 4 holes on 2 opposite sides of an olive. Insert a rosemary leaf in each hole. Use another rosemary leaf to secure a caper at one end of each olive. Use olives in different sizes and colors. (Pick out the rosemary leaves if you want to eat the olives.)


(Source: My Recipes .Com)


Enjoy!

.Deviled Green Goblin Eggs.

Yield: 1 dozen

.Ingredients.
6 cups hot water
1 (0.3-ounce) bottle yellow liquid food coloring
1/2 (0.3-ounce) bottle blue liquid food coloring
1/2 (0.3-ounce) bottle green liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked eggs, with shells cracked
1/2 cup instant potato flakes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon salt
1/2 teaspoon seasoned pepper


.Instructions.
1. Stir together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour.

2. Remove and drain on paper towels. Peel eggs to reveal pattern on whites.

3. Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in potato flakes and next 5 ingredients until blended.

4. Spoon the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.


(Source: My Recipes .Com)


Enjoy!

.Monster Eyes.

.Ingredients.
3 cups all-purpose baking mix
1 pound ground hot pork sausage
1 8-ounce block Muenster cheese, shredded
1 7-ounce jar pimiento cheese-stuffed Spanish olives


.Instructions.
1. Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended.

2. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets. Press 1 pimiento-stuffed Spanish olive (you'll need 1 7-oz. jar) deeply into center of each ball.

3. Bake at 400° for 15 to 18 minutes or until lightly browned.


(Source: My Recipes .Com)


Enjoy!

.Bat Bites.

Yield: 16 Servings

.Ingredients.
1 (4 oz.) package cream cheese, softened
8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto
2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 peppercorns
32 triangular blue corn chips


.Instructions.
1. Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes.

2. Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes and place peppercorns in centers for pupils.

3. Insert chip on either side of ball for wings; serve.


(Source: My Recipes .Com)


Enjoy!

.Monster Claws with Blood Sauce.

This makes 4 servings, 2 claws per person - Increase recipe as needed.


.Ingredients.
4 small boneless skinless chicken breasts (1 lb.), cut lengthwise in half
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/4 red pepper, cut into 8 triangular pieces
1/2 cup KRAFT Original Barbecue Sauce


.Instructions.
1. HEAT oven to 400ºF.

2. COAT chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

3. BAKE 13 to 15 min. or until chicken is done.

4. MAKE 1/2-inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with barbecue sauce.


(Source: Kraft Foods)


Enjoy!

.RITZ Spiders.

This makes 6 servings, one spider each.


.Ingredients.
12 RITZ Crackers
1/4 cup peanut butter, divided
48 small pretzel sticks
1 Tbsp. Halloween sprinkles
12 currants


.Instructions.
1. SPREAD each of 6 crackers with 1 tsp. of the peanut butter; cover with second cracker for the spider's body.

2. INSERT 8 pretzel sticks into the peanut butter layer in each sandwich for the spider's legs.

3. SPREAD 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles. Add currants for the eyes.


(Source: Kraft Foods)


Enjoy!

.Coffin Sandwiches.

.Ingredients.
2 slices whole wheat bread
3 slices OSCAR MAYER Smoked Ham
1 KRAFT Singles
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf


.Instructions.
1. COVER 1 of the bread slices with ham and Singles. Spread with dressing; top with lettuce. Secure with plastic toothpick, if desired.

2. CUT sandwich into coffin shape using coffin template and sharp knife. (Click here for template.) For a more durable template, trace the template onto a piece of cardboard and cut out. You can also easily free-hand cut them into coffins.

3. Write scary messages on sandwiches with decorating gel, yellow mustard or ketchup.


.Tips.
* You can use whatever you want inside the sandwich, the key is the coffin shape.


(Source: Kraft Foods)


Enjoy!