Tootsie Pop Sucker Ghosts
Incredients :
Tootsie Pops
White Kleenex
White yarn
Procedure :
Cover a wrapped Tootsie Pop with 1 Kleenex. Tie yarn around Kleenex, then tie a knot so it stays tight. Use a colored marker to place two dots for your ghost\’s eyes.
Scars
Incredients :
1 package unflavored gelatine
2 tablespoons hot water
Red food coloring (if needed)
A little baby powder
Procedure :
Mix gelatin and hot water in a small bowl and stir until the gelatin thickens. Add the food color to a small amount of the scar goop, if you want the scar to be \”fresh.\” Use a wooden craft stick or your fingertip to apply the \”scar\” to your skin. Dust with a small amount of baby powder until it resembles skin.
Monster Face
Incredients :
Unflavored gelatine
Water
Cereal (flakes type)
Procedure :
Mix together gelatine and water. Gob the mixture onto face and let dry. For added effect, try sticking cereal to your face.
Jack o\’Lantern Votive Candle Holders
Incredients :
Small baby food jars
Liquid starch
Orange tissue paper
Black tissue paper
Votive candles
Procedure :
Wash and scrub the outside of the jars well, making sure all the adhesive is off.
Cut the orange tissue paper into varying shapes with no dimension greater than 3/4 inch.
Cut eyes, nose and mouth out of black tissue paper. Set aside.
Pour a small amount of starch onto a Styrofoam plate. Dip each piece of orange tissue paper into starch and place on the outside of the jar, overlapping. Cover the jar well. Let the orange tissue paper dry.
Dip the black tissue cut-outs into the starch and place in the appropriate place to make a jack o\’lantern face. Place a small votive candle in the jar.
Halloween Gourd Face
Incredients :
Gourds of any size or shape, of course this includes
pumpkins (especially those cute miniature ones)
Clear paint sealer (aerosol form is the easiest to handle)
Fabric pieces - the brighter the better
Felt yarn ribbons
Little eyes (Found at any craft store or make your own with fabric pieces)
Acrylic paints
Spray paint sealer
Hot glue gun
Procedure :
Once you have picked your gourd, use a slightly damp sponge to clean it off.
Spray the gourd with the sealer. This will make the gourd have a shine and prevent chipping of the paint. It dries fairly quickly. Remember to spray in a well-ventilated area.
Hair can be made with yarn or fabric strips. The yarn can be braided or cut into strands and glued to the top of the gourd. Fabric and ribbons can be attached to the hair.
Paint faces onto gourd or pumpkin. Spray paint sealer over the dried paint to prevent chipping.
Cut out pieces of felt or fabric in the shapes of mouth, eyes, ears and nose for decoration.
Ghost Tree Ornaments
Incredients :
1 white plastic trash bag per ghost
1 round balloon per ghost
1 rubber band per ghost
Black paint or permanent marker
String or thin rope
Procedure :
Blow up a balloon until it is as big as you would like the head of your ghost. (Don\’t make it too big because it may pop.)
Put the balloon in a plastic bag and situate it so that a corner of the bottom of the bag is at the top of the balloon.
Tie the bag just below the bottom of the balloon.
Draw a face onto the balloon with paint or marker. The bag should be tied tightly enough so that the surface is shaped evenly with the balloon.
Make a hole in the top of the bag (make sure you don\’t get the balloon) just large enough to insert the rope or string. Tie the string tightly and hang from a tree branch.
Yummy Treats
Incredients :
2 cups confectioners\’ sugar
1 cup graham cracker crumbs (about 14 cracker squares)
1/2 cup (1 stick) margarine
1/2 cup creamy peanut butter
1/2 cup sweetened flaked coconut
Procedure :
Combine confectioners\’ sugar and graham cracker crumbs in a mixing bowl. (Make the crumbs in the food processor and then add the confectioners\’ sugar.)
Melt the margarine and peanut butter in a microwave-safe measuring cup for 1 minute in the microwave.
Meanwhile, place coconut in a bowl.
Mix both mixtures together. The dough will be crumbly.
Make balls of dough using a small cookie scoop or rolling about 1 teaspoon in your hand. Roll the balls in the coconut, turning to coat.
Line a cookie sheet with aluminum foil. Place the balls on the foil and put in the refrigerator to cool.
Makes 24.
Yummy Mummy Cookies
Incredients :
2/3 cup butter or margarine, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
1 or 2 (10 ounce) packages white chocolate chips, your choice
1 to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
Additional mini semi-sweet chocolate chips
Procedure :
In a large bowl, beat butter, sugar and vanilla extract until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup mini chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.
Preheat the oven to 350 degrees F.
For mummy body, roll 1 tablespoon dough into 3 1/2-inch long carrot shape; place on ungreased cookie sheet.
For head, roll 1 teaspoon dough into a ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.
Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Microwave 1 2/3 cups (10 ounces) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl on high for 1 minute; stir until chips are melted.
Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper. If mixture begins to thicken, return to microwave for a few seconds. Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use wooden pick to score lines in body and on face to resemble mummy. Place two mini chocolate chips on each for eyes.
Store, covered, in cool dry place.
Wormy Apples
Incredients :
6 large Golden Delicious apples
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup butter or margarine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 gummy worms
Procedure :
Core apples from blossom ends, leaving stem ends intact.
Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up, in a 7 x 12 inch pan.
In a large saucepan, mix brown sugar, water, butter, cinnamon and nutmeg; stir over high heat until mixture boils.
Pour hot syrup around apples. Bake, uncovered, in a 350 degree oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes.
Remove from oven, cool in pan at least 10 minutes or to room temperature.
Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Pass cream to pour over apples.
Witches Brooms
Incredients :
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups Gold Medal� all-purpose flour
1/8 teaspoon salt
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
Butterscotch-flavored chips, melted
Procedure :
Heat oven to 350 degrees F.
Mix brown sugar, butter, water and vanilla extract in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble \”bristles\” of broom.
Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
Cover cookie sheet with wax paper. Place brooms on wax paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.