Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Halloween Recipes please?

Any will do! I want as many as possible please!

7 Responses to Halloween Recipes please?

  • sassy says:


    This is easy and fun.
    Make green jello. Put some into a plastic container. When the Jello starts to solidify, add gummy bugs, and/or worms!
    Beat the rest of the Jello into a froth, and add to the top. Let sit and enjoy…or gag!!



    The heart is made from any red Jello with a some melted cream cheese or evaporated milk added to make it opaque.
    For the blood, use Karo syrup with red food coloring added. You can purchase "Heart" molds from any Halloween store. I saw them in Garden Ridge, and Walmart also.
    Place the ‘blood’ in a small ziplock plastic bag. Pour half of the jello into the mold, put the "blood" in next, then fill the rest of the way with remaining Jello. When setting the Heart out to be cut, make sure you use a fairly sharp knife so it can puncture that bag.
    Of course, when the bag is punctured, the heart oozes the blood mixture, and makes a really neat bleeding heart!
    Be sure you keep your heart in a pan or dish that will catch the oozing blood!!!


    Bloody Fingers:

    Fingers You take hotdogs and cut them in half and then slice three cuts(not all the way through) in two quarters to look like knuckles and a slot out of the top for the nail. A water chestnut cut in half is used for the nail. Put the hotdogs in a baking dish and bake them, just a little, with BBQ sauce out the base of the fingers.




    Witch’s Brew

    One 14 oz. can of Eagle brand Sweetened Condensed Milk (NOT evaporated milk)
    One 46 oz. can of Pineapple juice, chilled
    One 2-liter bottle of orange soda, chilled
    Orange Sherbet

    In a bowl or plastic Halloween pumpkin, stir together the condensed milk and pineapple juice.
    Add the orange soda.
    Top with sherbet and serve over ice. Refrigerate leftovers.
    Delicious and festive looking!


    Kool Whip Ghosts



  • Hailee D says:

    Tongue of newt and toe of dog, throw it up and make some fog.

  • Niki says:

    Go to martha stewarts website, OR go to http://www.foodtv.com they have tons of recipes, and you can browse by holiday!!
    there’s also http://www.bhg.com (better homes and gardens)

    Have fun!!!


  • AQHA34 says:

    If you go to my profile..I asked a question similar to yours…there are some great ideas and websites:)

  • missnikity says:

    From AllRecipe.

    2 (1 ounce) squares unsweetened chocolate
    1 1/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 cup butter
    1 cup white sugar
    1 egg
    1 teaspoon vanilla extract
    40 cinnamon red hot candies

    Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
    In a saucepan melt chocolate over low heat. Let cool.
    In a small bowl mix flour, baking powder and salt.
    In a medium bowl beat margarine on low speed until smooth. Add sugar and beat until creamy. Stir in egg, vanilla and chocolate. Add flour mixture and mix well, forming a stiff dough.
    To make spider, shape a 2 inch flat oval for the body. Make the spider’s head by flattening a circle about 1/2 inch wide. Shape dough for legs each about 2 inches long and less than 1/4 inch wide.
    Attach the head and legs to body. Put two red candies into head for eyes. Bake for 5-8 minutes. Let spiders cool on baking sheet to avoid breaking when moving.

    15 apples
    2 cups white sugar
    1 cup light corn syrup
    1 1/2 cups water
    8 drops red food coloring

    Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
    In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
    Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.




  • Glinda says:

    "Spooky Joes" – 8 servings

    2 lbs. ground beef
    2 (10 3/4 oz.) cans condensed tomato soup; undiluted
    1 tsp. onion salt
    2 cups (8 oz.) shredded cheddar cheese
    8 hamburger buns; split
    8 slices cheddar cheese

    In large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup and onion salt; heat through. Stir in shredded cheddar cheese until melted. Spoon about 1/2 cup onto the bottom of each bun. Cut cheese slices with 2 1/2" Halloween cookie cutters; place over beef mixture. Serve with bun tops on the side.

    "Fingers of Fright" – 10

    5 red, black and/or green jelly beans
    10 circus peanut candies (they look like peanuts in shells)

    Cut jelly beans in half lengthwise. Press each half into the end of a circus peanut.

    "Spider Cupcakes" – 2 dozen

    1 (18 1/4 oz.) pkg. chocolate cake mix
    2 cups sugar
    1/2 cup baking cocoa
    1/2 cup butter; cubed
    1/2 cup milk
    2 tsp. vanilla extract
    12 large marshmallows
    Chocolate sprinkles
    48 M&M’s miniature baking bits
    192 pieces black licorice (3")

    Prepare cake batter according to package directions. Fill 24 greased or paper-lined muffin cups. Bake at 350* for 21-26 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
    For frosting, combine the sugar, cocoa, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Cool to 110*. Beat with a wooden spoon until thickened and mixture begins to lose its gloss, about 8 minutes.
    Cut marshmallows in half widthwise; place a half on each cupcake. Frost the marshmallows and tops of cupcakes. Dip cupcakes in chocolate sprinkles. Place a dab of frosting on each baking bit and press on cupcakes for eyes.
    For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.

  • *Pinky* says:

    Rat, Bat, and Cat Fries:

    6 large sweet or baking potatoes
    Halloween cookie cutters
    1/4 cup extra virgin olive oil
    Coarse salt or kosher salt

    1. Preheat oven to 400 degrees, Scrub potatoes clean and leave peel on. Slice lengthwise into 1/4-inch slabs. Place in a bowl of cold water to keep moist and prevent discoloration.

    2. Press out shapes with cookie cutters; if it’s hard to press cutter through potato slab, tap with a rolling pin.

    3. Pat shapes dry with a paper towel, brush with olive oil, and place on a nonstick baking sheet. Sprinkle with salt. Bake for 20 to 30 minutes, turning shapes once and checking frequently, until crisp on the outside and lightly browned around the edges. Serve immediately.

    Yield: about 36 fries
    Harvest Moon Lollipops:

    These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.

    12 (10- to 12-inch-long) lollipop sticks
    1 (24-ounce) package Chocolate Flavor MoonPies
    1 (14-ounce) package orange candy melts
    1 zip-top plastic bag
    Wax paper
    Halloween candies
    Halloween sugar cake decorations
    Decorator icing
    Ribbon (optional)

    Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.

    Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.

    Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.

    Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.

    Yield: 1 dozen

Halloween Books