Colored Popcorn Balls

Submitted by Heather Sheehan

Basic idea: Pop popcorn of choice. Melt marshmallows and butter together in a "rice krispy" style way. Add a packet of jello (color and flavor of choice: orange used here for Halloween). Pour over popcorn and with buttered hands, form into balls, and allow to cool.

Fun & Icky Halloween Snack Ideas

Finger Dogs


Slice 3 cuts for each knuckle, and shave off the tip for the nail. Broil in the oven until hot, toasted, and all cuts bulge. Serve with sourkraut (brains) and catchup (blood).

Lunch Meat Skull (not for the squeemish)

Wash a plastic skull decoration really well. Cut a dime sized hole into the center of the eyes.

Use very thin sliced lunchmeat of choice to cover the skull with meat. Tip: Be patient and apply meat one slice at a time, overlapping in a patchwork fashion. It will stick better to the skull this way. Insert a stuffed green olive into each eye hole (pimiento pointing out) for the eyes.

At this point you can cover in plastic wrap and refrigerate till later or serve immediately. Serve with crackers cheese and a relish dish.

Ghoul Aid (from recipezaar.com)

Submitted by Sarah Terry

Ingredients
1 package grape kool-aid
1 package orange kool-aid
3 quarts cold water
2 cups sugar
1 (1 liter) bottle ginger ale

Directions
1Mix all together, will be dark brown, black in color.
2Refrigerate.

Crescent Mummy Dogs (from allrecipes.com)

Submitted by Sarah Terry (Sarah used refrigerated biscuit dough so that they would be less "poofy". They were quite tasty!)

Ingredients
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Directions
Heat oven to 375 degrees F.

Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.

With 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 shows 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.'

Footnotes
High Altitude (3500-6500 ft): Bake 15 to 19 minutes.