Happy Halloween!
Halloween Eyeballs
Yield: 4 pairs of “eyeballs”
• 1 quart vanilla ice cream
• Strawberry syrup (such as Hershey’s)
• 8 M&M’s (blue, green, or brown)
• Black decorating gel
1. Scoop ice cream into balls and set on wax-paper–lined cookie sheet. Freeze until ready to serve (at least 20 minutes).
2. Place two ice cream balls on each serving plate, an inch apart.
3. Drizzle syrup onto each ball to create a bloodshot effect. Put an M&M (logo facing down) at the center of each and top with a drop of black decorating gel to form a pupil.
Scary Ghosts
9 to 10 ghosts
- 1 10-ounce bag of marshmallows
- 1/4 cup margarine or butter
- 6 cups crisp rice cereal
- 12-ounces vanilla-flavored candy coating, melted
- Black licorice candy
- Chocolate sprinkles
- Miniature semisweet chocolate pieces
Directions
1. In a large saucepan combine marshmallows and margarine. Cook and stir over medium-low heat until mixture is melted. Gradually stir in cereal until well combined.
2. Using 1/2 to 1 cup of the cereal mixture for each, form into ghost shapes. Place on waxed paper-lined baking sheet or tray and cool completely.
3. Dip each ghost shape into melted candy coating. Replace on lined tray. Use pieces of licorice, chocolate sprinkles, and/or chocolate pieces for the eyes, nose, eyebrows, and mouth. Let stand until set. Makes 9 to 10 ghosts.
Slime-Ade
Yield: 6 cups
• 2 cups white grape juice
• 2 cups apple juice
• 12 to 15 drops neon-green food coloring
• 4 to 7 drops neon-blue food coloring
• 2 cups seltzer
• 1/4 cup light corn syrup
• 6 to 12 gummy worms, optional
1. In a pitcher, mix grape and apple juices. Add 10 to 12 drops neon-green food coloring, plus 3 to 5 drops neon-blue. Stir. Add seltzer; set aside.
2. For “slime,” pour corn syrup into a small bowl (wide enough for the rim of a glass). Stir in 2 to 3 drops neon-green food coloring, and 1 to 2 drops neon-blue.
3. Dip the rims of 6 glasses into syrup. Turn glasses upright. (Note: You can do this ahead of time; just be sure to store “slimed” glasses in a cool, dry place.)
4. Fill each glass with juice/seltzer mixture. Garnish with gummy worms if you like — they’ll stick to the slime.
Silly Popcorn Treats
about 20 popcorn balls
Cook: 26 minutes
Cool: 20 minutes
Stand: 20 minutes
Directions
1. Remove all unpopped kernels from popped popcorn. Put popcorn in a greased 17×12x2-inch baking or roasting pan. Keep popcorn warm in a 300 degree F oven while making syrup.
2. For syrup mixture, butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, water, corn syrup, vinegar, and salt. Cook and stir over medium-high heat until mixture boils, stirring to dissolve sugar (about 6 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 250 degrees F, hard-ball stage (about 20 minutes).
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour syrup mixture over the hot popcorn and stir gently to coat, adding candies. Cool until the popcorn mixture can be handled easily. With buttered hands, quickly shape the mixture into 2-1/2-inch diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 3 days. Makes about 20 popcorn balls.
