Monster Brain Dip
2 ripe avocados
5 oz. shredded cheddar cheese
10 sprigs fresh cilantro (washed and chopped)
4 tablespoons medium-spicy chunky salsa
Salt
Cut the avocados in half lengthwise and remove the pits. Using a spoon or a fork, scoop out the meat from the skin and place it in a large mixing bowl. Use a fork to mush the avocado meat until only a few lumps remain. Stir in the cheese, cilantro and salsa. Add salt and pepper to taste.
Serving idea: Serve the Monster Brain Dip in a skull carved out of a squashes. Use a spoon to scoop out the insides, then carve a monster face on the front.
Melanie’s Werewolf Paws
½ cup butter or margarine
9 cups mini-marshmallows
10 cups chocolate crispy rice cereal
¾ cup mini-chocolate chips
candy corn
non-stick cooking spray
Spray large saucepan with non-stick spray. Melt butter over medium heat and add marshmallows. Stir till good and smooth. Spray large mixing bowl with non-stick spray. Mix chips and cereal in bowl. Pour marshmallow mixture over it. Spray large spoon with cooking spray and mix well. Let cool a few minutes as you butter your hands. Scoop out a small handful and shape into flattened oval. Push three candy corns, wide side in, into one side of the oval for claws. Place on waxed paper-covered pan. Cool. For bloody werewolf paws, pipe on some red gel.
Dracula's Eyeballs
½ cup peanut butter
2 tablespoons butter, softened
1 cup sifted powdered sugar
2 ounce vanilla-flavored candy coating
20 candy-coated milk chocolate piece (We used plain M&M's)
Red and black decorator gel icing.
In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. Shape into 1-inch balls; place on waxed paper. Let stand about 20 minutes or until dry. In a small saucepan melt candy coating over low heat. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls. Place on waxed paper. Immediately press a candy-coated chocolate piece into center of each peanut butter ball. Let stand until coating is firm. Add a dot of black gel to the center of candy pieces for pupils. Drizzle red gel onto balls for bloodshot eyes. Makes about 20 eyeballs.
Witches' Fingers
1 cup butter, softened (do NOT use margarine!)
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel
In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!
Chocolate Mice
4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup chocolate wafers, finely crushed
1/3 cup confectioners' sugar
24 silver dragees (small silver, edible balls for eyes)
1/4 cup sliced almonds
12 licorice strings (for tails)
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate wafer crumbs. Mix well. Cover and refrigerate until firm. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours until firm.
