This is easy!
A never ending supply of... Salsa! It's quick, pour it in a bowl! Most people love it, & it looks kinda gross & bloody in a Halloween atmosfear! Serve it with colored tortillas & corn chips.
Fun with ice...
I suppose you've heard about filling a clean unpowdered latex glove with red punch, freezing, unpeeling & used as ice in the punch bowl. If not, then ya just did! All I wanted to add was to drape the glove over an upside-down bowl while it freezes, giving a curled finger look. Hey- you can have the curled fingers hanging onto the rim of the punch bowl! hee-hee!
Another way to keep your punch cold is an ice ring made from a bunt cake ring. Add a layer of water or punch & freeze. (Freezing juice instead of water will garauntee your punch won't get too watery.) Add sliced fruit, gummy worms, pickled pig's feet or whatever to the 1st layer, add more water or juice to cover that & freeze again (this is to make sure your stuff stays in place). After that's frozen, add another layer or fill the rest of the way & freeze again. To remove your frozen ring, run warm water over the bottom til your ring loosens, then plop it pretty side up in your punch!
Don't have a bunt cake pan? Neither do I, so just use any freezer-safe bowl or container!
Jack O'Lantern Cake
You need: Two 16oz. packages of cake mix, two 16oz. cans of frosting, icing in a tube, & two 1 & a half quart ovenproof bowls. If you only have 1 that'll do, but it'll take longer!
If you can't find orange frosting, get vanilla & use food coloring to make orange. Of corse, you can always make your frosting from scratch, but you're planning a party & we don't have time for that!
Pre-heat your oven, make your cake batter, then spray your bowls with no-stick cooking spray, flour them, & pour cake mix evenly into both bowls. Bake til a toothpick or fork poked in the middle comes out clean- this recipe says 55 minutes, but ya better check it anyway! When done, cool bowls for 10 minutes or so, turn cakes out & let them cool completely. Slice the tops off the flat tops of the cakes so they fit together & cut a small flat 'bottom' on the bottom of 1 cake so your cake doesn't roll away!
Frost the bottom cake, put the top half on & frost it all together. You can use one of the leftover cake slivers as the jack o' lantern's top. Draw a face on it & it's ready! If you carved a really nifty pumpkin, ice your cake to match & set them side by side. Another variation is to make it a Jell-O cake with 'bloody' red innerds.
My recipe states the easiest way to cut & serve this cake is to take the top frosted part off & cut the 2 pieces up individually.
Frozen Pumpkins... borrowed from The Best Party Book
For this recipe you'll need a half gallon vanilla ice cream, an 8oz. can of pumpkin pie filling, & 8 to 12 oranges.
Cut the tops off the oranges & scoop out the innards, like a pumpkin. Pat them dry, & draw little faces on them with a marker. Soften the ice cream & scoop into a bowl, add the pumpkin pie filling & mix well. Scoop this mixture into your little pumpkins & freeze. Set them out 5 minutes before serving.
I have no idea how good this is, but I plan on finding out this year!
Pina Ghoulada... borrowed from Martha Stewart's Holiday magazine
Yes I know, but she's got some really good ideas!
Pour 3tblsp. of corn syrup into a shallow bowl, add a tiny bit of red food coloring for 'blood' or maybe green for goo or slime. Dip rim of glass into the syrup, turning it to coat. When you set the glass upright, your blood or goo will drip slightly. Do a bunch of glasses & set aside.
This will probably go great with any fruity beverage, but here's the Ghoulada recipe;
20 oz. pineapple juice
1 15oz. can cream of coconut
1 half cup heavy cream
1 cup orange juice
10 oz. rum (optional)
Combine ingredients. To make add 1 cup drink mixture to 2 & a half cups ice in blender. Blend til smooth. Add more pineapple juice if too thick. Pour in glasses & serve.
Ghosts in the Graveyard
There are many ways to serve this 'dirt dessert', & here's one now!
You need;
2 pkgs. chocolate instant pudding
1 container of whipped cream
1 pkg (16 oz) of chocolate sandwich cookies, crushed
Make the pudding & let stand 5 minutes, stir in 3 cups of whipped topping & half of the crushed cookies. Spoon into a 13"x9" dish & sprinkle remaining crushed cookies on top. Refrigerate 1 hour, decorate with candy, oblong cookies for tombstones, & blobs of whipped cream for ghosts.
You can also serve this up in a brand new, unused flower pot, with gummy worms poking out of the 'dirt' & new unused hand shovels as the serving utensils.
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