Fall Halloween

do u know any good fall/halloween recipes?

and make sure it`s simple and easy!
well, i found this recipe and it only showed how to make the icing and i need to know how to make the “other”
part,http://girlslife.com/g-blog/?p=2969

Mummy Wraps
1 11-oz. package (12) refrigerated bread sticks
12 jumbo frankfurters
Ketchup
Mustard
1. Preheat oven to 375�F. Unwrap breadsticks. Stretch each bread stick to 12 inches. Wrap dough around frankfurters, letting the frankfurters show slightly through the bread.
2. Bake about 12 minutes or until bread is golden brown. Serve with ketchup and mustard. Makes 12 servings.

Halloween Candy Corn Rice Crispy Treats Recipe
1/2 cup butter
10 cups crispy rice cereal
9 cups miniature marshmallows
2 cups mixture of candy corn and Indian candy corn
3/4 cup miniature chocolate chips
Candy pumpkins
Yellow and red food coloring
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1-1/2 inches apart. Refrigerate and cut into
squares.

Halloween Creepy Crawler Pie Recipe
1 ready-made chocolate cookie pie crust
1/4 gallon orange sherbet
3/4 cup chocolate sauce
10 gummy worms
Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate sauce to form “spider web” design. Freeze
for at least one hour. Decorate with “worms”.
NOTE: Do not freeze pie too long or it will be difficult to cut
through the gummy worms.

Molasses Popcorn Balls
10 cups popped popcorn
1 1/2 cups granulated sugar
1/2 cup water
2/3 cup molasses
1 tsp. vinegar
1/4 tsp. salt
3 tbs. butter or margarine
Put sugar, water, molasses, vinegar and salt into a pot. Heat & stir until it starts to boil. Boil gently, without stirring, until it reaches the hard ball stage.
Remove from heat. Add butter/margarine. Pour over popcorn in a large bowl.
Mix until popcorn is coated with syrup. Form into balls.
Makes 12 – 15 popcorn balls. Hard ball stage is 270F or when you drop a bit in cold water and it forms a hard ball.

Orange Worms
2 cans Apricot halves packed in light syrup
4 Envelopes unflavored gelatin
2 c Orange juice
Wiggle these worms any way you want on your plate. If you like, give them ‘eyes’ made from licorice bits. Place apricots in colander and let drain. Place drained apricots in food processor, cover, and whirl until well blended. Place gelatin in 3 quart pan, add orange juice, and let5 stand for 5 minutes to soften gelatin. Place pan on burner and bring to a boil over med/high heat, stirring with whisk. Turn off burner and remove pan to rack. Add apricots and mix with whisk until well blended. Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set. Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips. (you should have about 13 strips) Use pancake turner to remove strips to serving plate. Use your hands to twist strips into worm shapes. Makes 13 worms.

Witches’ Brew
2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped and peeled fresh ginger
1/3 cup water
1/3 cup sugar
1 chilled bottle (25.4 ounces) sparkling cider (about 3 1/4 cups)
1 quart chilled cranberry juice cocktail
1 liter chilled club soda or seltzer
1 cup dark rum (optional)
In small saucepan, bring cinnamon, cloves, ginger, water and sugar to boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. (Syrup may be made ahead up to 1 week and chilled, covered). In punch bowl, combine remaining ingredients and strain syrup through fine sieve into punch. Stir punch and add ice blocks. Makes about 13 cups.

Toasted Tongues
6 Egg whites
1 cup Sugar
Red food coloring
Pink or red cake crystals
With an adult’s help, position an oven rack on the lowest shelf, and preheatoven to 2ooF. Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites. Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring. Place a sheet of parchment paper on a cookie sheet. To form tongues: Spoon about 3 tablespoons of meringue in the shape of a
tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2″ of
stick hanging out. Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers.

Magical Hats
1 C. tiny marshmallows
1/2 C. peanuts
1/2 C. candy corn
1/2 C. large milk chocolate pieces
20 plain, colored and/or chocolate ice cream cones
6 (2 oz.) squares chocolate- or vanilla-flavored candy coating, melted
20 (2- to 3-inch) chocolate cookies
Assorted small candies
In a medium bowl stir together marshmallows, peanuts, candy corn and chocolate pieces. Set mixture aside.
Place ice cream cones on the wax paper-lined baking sheet. Spread outside of cones with melted chocolate or vanilla coating. If desired, sprinkle small candies on the cone before the coating dries completely.* Let coating dry. Turn cones upside down and fill with about 2 tablespoons of the marshmallow mixture. Place the cones upside down inside a mug and brush a generous amount of melted chocolate or vanilla coating along the bottom edge of the cone. Press a cookie against the coating and let dry. Carefully turn the cone right side up onto the wax-paper-lined baking sheet.

*If desired, leave some cones plain and decorate after filling. Decorate the outside of the plain cones with small candies, using the melted coating to stick the candies onto the cone.

Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.

FOR LOTS MORE RECIPES GO TO FAMILYFUN.COM

You will be suprised how much you will find there too.
I sure hope this helped you out a bunch!!

nfd♥

THE DRESDEN DOLLS HALLOWEEN 10th ANNIVERSARY & FALL TOUR

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