1 1/2 cups boiling water
1 large package (8-serving) orange Jelly
1 1/2 cups cold water
Spray a 9-inch pie plate with cooking spray.
In a large bowl, stir boiling water into Jelly. Stir for a minute or two, until completely dissolved. Stir in cold water; pour into pie plate.
Refrigerate for about 1 1/2 hours, or until partially thickened. Push gummy worms into
jelly. Refrigerate until firm, about 2 more hours. To unmold, dip pie plate in warm water for about 15 seconds then gently loosen edges with moistened fingers. Place a moistened plate over the pie plate then invert, holding plates together. Garnish with more gummy worms. Serves about 8.
Ice Cream Vampire Bats
4 (3 1/2 inch) soft oatmeal, cookies
4 large Scoops of chocolate ice, cream
Assorted candies for decoration, such as candy corn, licorice whips, jellybeans and fruit rolls
For the "bat's wings," Place cookies on a work surface. Cut cookies in halves. Using a teaspoon, cut a scalloped edge on the straight side of each cookie; set aside.
For the "bat's body," place a scoop of ice cream on four individual serving plates. Using a knife make 1/2" deep cut on opposite sides of each scoop of ice cream.
To assemble, insert the end of cookie half into each cut in the scoop of ice cream to form wings. Decorate ice cream with candies to create the bat's face. Use licorice whips for the ears, jelly beans for the eyes, candy corn for the fangs. Serve immediately or freeze up to two hours before serving.
Yields 4 servings.
Hand Ice Mold & Dragons Blood Punch
New rubber glove
Red food coloring
1 pound Coffee can
To make the hand, fill a new rubber glove with water. Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a finger will fall off when unmolding, this only adds to the ghoulish effect. To make a base for the hand, fill a one-pound coffee can about 1/3 full with water. Insert the hand and freeze until firm.
To make the punch, mix equal parts of apple and cranberry juice and ginger ale. Refrigerate. When ready to serve, place half the mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch.
For added effect, place a few drops of red food coloring on the tips of the fingers just before serving
1 3/4 cup. whole wheat flour
1 cup. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 cup. margarine or butter
1 cup. packed brown sugar
1/2 tsp. vanilla
1/2 cup. dairy sour cream
3 oz. yellow or red clear hard candy, finely crushed
Combine flours, spice, baking soda and 1/4 teaspoon salt. In bowl beat margarine or butter on medium speed 30 seconds or until softened. Add sugar; beat until fluffy. Add egg and vanilla; beat well. Add flour mixture and sour cream alternately, beating well after each addition. Halve dough. Cover, chill 2 hours or until easy to handle. On a lightly floured surface roll half of the dough 1/8 inch thick. Cut out cookies with a 6 inch pumpkin cutter or use a knife to cut out 6 inch pumpkin shapes. Place on foil lined cookie sheets. Using hors d'oeuvre cutters or sharp knife, cut out eyes, mouths, or noses. Use dough scraps to make noses or eyebrows; attach. With knife, make stem and vein marks in cookies. Spoon enough candy into each cutout to fill hole. Repeat with remaining dough; reroll as necessary. Bake in a 350 degree oven 6 to 8 minutes or until very light brown around edges. Cool on baking sheets 10 minutes. Peel off foil; cool. Store in airtight container.
Note: The crushed candy melts during baking, and hardens upon cooling.
1 cup. semi-sweet chocolate chips or
butterscotch chips (6 oz.)
2 cup. chow mein noodles
1/2 cup. pecans or walnut pieces
Cover a baking sheet with waxed paper. In a small saucepan over very low heat, melt chips. Stir until smooth. Remove from heat. Stir in noodles and nuts until coated. Drop by spoonfuls onto waxed paper. Chill for 15 minutes or until firm.
Remove from refrigerator. Store loosely covered in a cool place.