Jodi’s Sweet Treats
Click here to watch Jodi make her sweet treats!
Sting cheese finger
String cheese slices
Cut the cheese stings in half, and slice a piece off the end off – to create a fingernail. Put a dollop of cream cheese on the end, and place an almond sliver. Cut some knuckles into the finger.
Fudge stripe cookies
Turn cookies upside down, put icing around the center hole, and place the kiss on top of it. Make sure you used enough icing to really make the green show up.
Fun size chocolate bars (3 Musketeers or Milky Way works best- since there are no nuts to get in the way)
Broken pretzel pieces
Icing and red hots
Make the legs by sticking pretzel pieces in the side of the candy bar. Use a dollop of icing and and place red hots on top for the eyes.
Sam’s Yucky Treats
Click here to watch Sam make his yucky treats!
Earwax on Swab
Poke marshmallows on each end of lollipop stick. Over a double boiler or in microwave melt the butterscotch chips until smooth. (You can also use creamy peanut butter) Gently dip each end of the swab into the melted candy and set on waxed paper. Do not refrigerate.
Graham crackers (broken along perforations into 4 rectangles)
Red hots candy or cut up fruit roll ups.
Cut the marshmallow into 4 slices and trim edges to square them off. On each piece of marshmallow place a red hot or fruit roll up piece. Place the decorated marshmallow on top of a graham cracker rectangle. You can serve as is or microwave the grahams a few seconds to soften and spread the marshmallow.
1/2 cup smooth peanut butter
3 Tbs butter
One 10-oz bag marshmallows
Green food coloring
4 cups crispy rice cereal
Red fruit leather (fruit roll-ups)
In a large saucepan over low heat, melt peanut butter, butter, and marshmallows, stirring until smooth, about 5 minutes. Remove from heat; stir in a few drops food coloring, then add cereal. Coat a 9×9-inch pan with cooking spray, then spread mixture evenly in the pan. Let cool 20 minutes. Invert pan on a cutting board and slide out the cooled square. Cut it into about 8 long rectangles. Mold each rectangle into the shape of a snake and press in 2 raisins for eyes and a pointed sliver of fruit leather for the tongue.
Other Tricky Treats
Crescent Mummy Dogs
1 can (8 oz) crescent dinner rolls
2 1/2 slices American cheese, quartered
10 large hot dogs
mustard or ketchup, if desired
Heat oven to 375 degrees. If using crescent rolls: Unroll dough, separate at perforations, creating 4 rectangles. press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shoes through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
This recipe is from pillsbury.com
Spooky Halloween Fingers (bread sticks)
1 package refrigerated bread sticks
package of pepperoni
Unroll bread sticks (don’t twist like usual) and cut in half (a/b finger length). Put bread sticks on pan. Cut pepperoni in half to look like fingernails. Place fingernail pepperoni on the end of each “finger”. Cut 2 curved slits in the middle (knuckle) area.
Bake according to directions and serve with ketchup, marinara or spaghetti sauce (blood!).
Spooky Dirt Cake
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners’ sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces Oreos (or the generic kind)
Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in a bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in fun Halloween candy container (use the plastic pumpkin, ghost etc), but you’ll want one with a wide opening so it’s easy to serve. Start layering with cookies then cream mixture. Repeat layers. Chill until ready to serve. Put fun gummy candies in the cake like bugs and worms and put the candy critters on top of the cake! The candy critters recipe is the first one on this page.
Edible Eyeball Snackers
Life Saver – Gummis
Take your powdered donut and place a gummi saver on top of it and then an M&M as the pupil. Draw red veins on the powdered donut.
Click here to see a pic of the Edible Eyeball Snacker!
1 gallon of lime sherbet
2-2 liters of 7Up (or Sprite)
2-2 liters of ginger ale
Thaw the sherbet for about 30-40 minutes before putting it in the punch bowl. Only put about half of it when you start. You’ll want to add the rest later when punch starts running out. Pour some 7UP and ginger ale (equal amounts) on top and use the ladle to get the mixture more married – it will never be completely mixed.
As the punch runs out replace in same order. ALWAYS use ginger ale and 7UP so that the punch won’t be TOO sweet. Ginger Ale evens it all out.
Fill a kitchen glove with water and tie the end of the glove. Freeze the water filled glove. Place hand in the punch one you have the punch at a good consistency. It keeps the punch cold and makes it spooky!