Wicked Witch Fingers

We all know that the Wicked Witch was green but who knew her fingers could be so tasty?

WICKED WITCH FINGERS
Dough:
3/4 C warm water (115 degrees)
3 t SAF dry active yeast
1 T buttermilk powder or powdered milk
1 egg
1/2 C grated Parmesan cheese
1/2 C soft butter
2 T sugar
1 t salt
1 t Italian seasoning
1 t garlic salt
1/2 t garlic powder
1/2 t green food coloring
2+ C flour

Topping:
1 egg white, beaten
1/2 package of shredded Italian cheese blend
sliced almonds
1/4 C melted butter

In a Bosch mixer combine all the dough ingredients in order, except at first add only 1 cup of flour. Mix until blended. Add the rest of the flour. On speed 2 mix the dough until it pulls clean away from sides and bottom of bowl. If it's too dry add a bit of water, if it's too wet add a bit more flour. (Turn on the oven to 200 degrees). Knead on speed 2 for 6-8 minutes. The dough should be smooth and elastic like. Pinch off balls of dough, place onto a lightly oiled surface and roll into bread stick shapes. Place bread sticks on a sprayed baking sheet. When all the bread sticks are formed turn the oven off and place the bread sticks in the oven to proof. Let the bread sticks rise, about 20-30 minutes, until about doubled in size. Pull bread out of the oven. Brush the bread sticks with the egg white, sprinkle the Italian cheese blend over the bread sticks then gently push a sliced almond into the tip of each bread stick. Bake the bread sticks at 350 degrees for 10-12 minutes or until lightly browned. Pull the bread out of the oven and brush with melted butter. Serve warm or let cool and store in an air tight container.

Eyeballs a la Fork

This recipe was in Family Fun and I just had to try it. It was trickier to pull off than I thought! Good luck and make sure to really keep your eyes on the white chocolate... hee hee hee!

EYEBALLS A LA FORK
2 dozen doughnut holes
1 bag of white chocolate chips
2 T milk
24 milk or semi-sweet chocolate chips
1 tube of red decorator's icing
24 strong plastic forks

Place the doughnut holes on the prongs of the forks. Melt the white chocolate and milk in a small saucepan until smooth. Dip a doughnut hole into the chocolate and coat well. Push a chocolate chip into the coated doughnut hole, using the tip to push inside the doughnut. Place doughnut and fork in a glass to set. Repeat until all the doughnut holes have been dipped. Let them sit for at least an hour or two. After the chocolate coating has set use the red decorator's icing to draw eyeball lines on the doughnuts. Let sit so the icing can harden. Serve when ready.

Monster's Brew

When I was growing up there was a house in our neighborhood that always served homemade root beer for Halloween. Naturally, I associate homemade root beer with Halloween now. I was so excited to give this a try and luckily it turned out great.

MONSTER'S BREW (aka Root Beer)
3 C sugar
3 C dark brown sugar
1 bottle of root beer extract
6 liters of club soda
2 liters plus of cold water
10 lbs. dry ice

In a large container, such as a cooler or cauldron, mix sugars and 2 liters of water until the sugar is dissolved. Add the bottle of root beer flavoring. Stir then add the club soda. Mix and taste. If it's too sweet add more water. If it's not sweet enough stir in more brown sugar until the taste is right. Once you feel the taste is right drop in 4-5 lbs. of the dry ice. Let it "brew" for about an hour. When it's ready to serve add the rest of the dry ice and it'll look like a creepy concoction for all your guests to enjoy.

Poison Apples

One of my favorite things on Earth is a good caramel apple. How could I resist making some for Halloween desert?

POISON APPLES
10 organic Granny Smith apples, organic ones don't have a wax layer
2 bags of Kraft caramel bits
2 T water
2 T milk
butter or non-stick spray

Optional toppings:
crumbled Oreo cookies
diced nuts
mini-marshmallows
chocolate chips
candy sprinkles
M&M candies
melted chocolate

Remove any stems from the apples. Push a craft stick into the bottom of each apple. In a medium saucepan, on medium heat, melt caramel bits, water, and milk until smooth. Dip each apple in the mixture then place onto buttered/sprayed wax paper sheet. Let sit for at least an hour or two before serving. If you want to add toppings you'll need to roll the caramel covered apple in the desired topping right after it's been dipped. You can even drizzle melted chocolate over the apple too. Have fun!

The apple above was done by my four year old son, isn't it a beauty?

Frankenbrownies

This treat is so simple it's frightening! I stumbled upon this idea on the Betty Crocker website and had to give it a try.

FRANKENBROWNIES

1 box of brownies, prepared according to package
1 can of vanilla frosting
green food coloring
1 small bag of candy corn
1 small tube of black decorator's frosting
1 bag of mini-marshmallows
1 bottle of chocolate sprinkles

Prepare the brownies in a 13"x9"pan then let them completely cool. Carefully cut the brownies into 12 equal pieces. Drop some green food coloring in the can of frosting and stir until blended. Frost the brownies with the green frosting. Sprinkle the chocolate sprinkles on the "top" of the Frankenbrownie "heads". Cut 12 marshmallows in half to make 2 circles. Place the halves to make the whites of the eyes. Use the black decorator's frosting to add the pupils to the eyes and draw mouths. Stick candy corns in the sides of the brownies to add some monster bling and you're done. Yummy yet creepy too!

Mini Mummies

I found this recipe on Picky Palate. It's really easy and doesn't wrap up too much of your time... pun totally intended.

MINI MUMMIES
12-14 hot dogs
2 cans of Pillsbury crescent dough sheets

Roll out the dough sheets onto a lightly oiled surface. Cut the dough into thin quarter to half inch size strips. Start at the end of a hot dog and wrap the dough around until it runs out. It took 2 and a half strips to wrap each hot dog. Make sure to leave a small space for the "face". Place wrapped hot dogs on a sprayed baking sheet. Bake at 350 degrees for 10-15 minutes or until golden brown. Let cool then dot mustard to make eyes on the mummies. Serve.

Ghouly Guts and Bat Blood

My mom always served us this devilish dish before we headed out trick-or-treating. With a little help from our imaginations, and food coloring, we turned regular old spaghetti into a monstrous meal.

GHOULY GUTS
1 package of spaghetti pasta, prepared al dente according to package
green food coloring

After preparing the pasta add some green food coloring and stir. Coat the noodles until green.

BAT BLOOD
Prepare a batch of tomato sauce and just call it bat blood. I have a good recipe for sauce already posted in case you need one.