Candy Eyeballs

Ingredients:

• 1 1/2 cups creamy peanut butter
• 3 tbsp. butter, softened
• 3 cups powdered sugar
• 2 Butterfinger candy bars
• 3 cups white chocolate chips
• 5 tbsp. shortening
• 2 packages small, red, cinnamon candies
• Red food coloring
• Toothpicks

Method:

1. Combine the creamy peanut butter and the softened butter in a large mixing bowl, and beat the ingredients with a mixer on medium speed until they become smooth and creamy.
2. Turn the mixer on low setting, and add the powdered sugar a little at a time until the mixture is moist enough to stick together.
3. Chop the Butterfinger candy bar into small pieces, and stir it into the peanut butter mixture.
4. Use your hands to press and shape the mixture into round shapes about the size of a walnut, and put the "eyeballs" on a tray or baking sheet lined with waxed paper. Then, put the eyeballs into the freezer, and leave them for about an hour.
5. Place the white chocolate chips and shortening in a large microwaveable bowl, and cook them at 10-second intervals just until they melt, stirring after each interval.
6. Remove the eyeballs from the freezer, and roll each one into the melted white-chocolate mixture, holding the eyeballs with a toothpick. Press a small, red, cinnamon candy "pupil" into each eyeball.
7. Put them in the refrigerator until the chocolate sets up. Dip a toothpick into red food coloring and draw bloodshot veins on the candy eyeballs. Store the candy eyeballs in the refrigerator until you're ready to serve them.
   
   
   
   
   
   

Candy Spiders

 Ingredients:

Black jumbo gumdrops

Thin black licorice

Red hot candies

Method:

1. Using a toothpick or tip of a sharp knife, poke holes in the sides of the gumdrops.

2. Insert thin licorice, cut to desired leg length.

3. Make holes at the top.

4. Press red hots into the gumdrops for eyes.

5. Store in tightly covered containers and serve when required.

 

Mummy Franks And Vampire Dip

Mummy Franks or Mummy Dogs

These are hot dogs wrapped in puff pastry to look like Mummies.

Ingredients:

1 sheet frozen puff pastry, thawed
8 pork or beef hot dogs
mustard or ketchup ( or tomato sauce dending on where you live )

Method

1.Preheat oven to 190 degrees C or 375 degrees F.

2.Optional: Cut a slit in the hot dog and insert a piece of cheese.

3.On lightly floured surface, roll out puff pastry dough slightly to remove creases and cut into 16 strips.

4. Wind strips around a hot dog, starting at the bottom, pulling dough slightly and overlapping a bit so the dough looks like bandages. When one strip runs out, add another and keep on wrapping. Leave a space near the top for the face and then keep wrapping to make a cap at the top. Be sure that the cheese is covered with the dough if you used cheese.

5.Place on ungreased cookie sheet.

6.Bake for 13-18 minutes until pastry is puffed and golden brown and hot dogs are hot.

7.Remove from oven and draw eyes on the exposed hot dog using mustard or ketchup.

8.Serve with Vampire Dip. Serves 8

Vampire Dip

This is a great recipe to serve with Mummy Franks for a Halloween party. The spiderweb on top is a nice finishing touch.

Ingredients:

1/2 cup ketchup
1/4 cup mustard
1/4 cup drained dill or sweet pickle relish

Method:

1.In small bowl, combine all ingredients.

2.Place in serving bowl.

3.Pipe concentric circles on the top using more mustard. Use a toothpick to draw lines from the center to the outside, then the outside to the center, alternating directions, to look like 1.a spiderweb, if desired.
2.Serve with mini franks or Mummy Franks.