Ingredients are :1 package unflavored gelatine
2 tablespoons hot water
Red food coloring (if needed)
A little baby powder And the recipe is Mix gelatin and hot water in a small bowl and stir until the gelatin thickens. Add the food color to a small amount of the scar goop, if you want the scar to be “fresh.” Use a wooden craft stick or your fingertip to apply the “scar” to your skin. Dust with a small amount of baby powder until it resembles skin.

Ingredients are :Unflavored gelatine
Water
Cereal (flakes type) And the recipe is Mix together gelatine and water. Gob the mixture onto face and let dry. For added effect, try sticking cereal to your face.

Ingredients are :Gourds of any size or shape, of course this includes
pumpkins (especially those cute miniature ones)
Clear paint sealer (aerosol form is the easiest to handle)
Fabric pieces – the brighter the better
Felt yarn ribbons
Little eyes (Found at any craft store or make your own with fabric pieces)
Acrylic paints
Spray paint sealer
Hot glue gun And the recipe is Once you have picked your gourd, use a slightly damp sponge to clean it off.

Spray the gourd with the sealer. This will make the gourd have a shine and prevent chipping of the paint. It dries fairly quickly. Remember to spray in a well-ventilated area.

Hair can be made with yarn or fabric strips. The yarn can be braided or cut into strands and glued to the top of the gourd. Fabric and ribbons can be attached to the hair.

Paint faces onto gourd or pumpkin. Spray paint sealer over the dried paint to prevent chipping.

Cut out pieces of felt or fabric in the shapes of mouth, eyes, ears and nose for decoration.

Ingredients are :2/3 cup butter or margarine, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
1 or 2 (10 ounce) packages white chocolate chips, your choice
1 to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
Additional mini semi-sweet chocolate chips And the recipe is In a large bowl, beat butter, sugar and vanilla extract until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup mini chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.

Preheat the oven to 350 degrees F.

For mummy body, roll 1 tablespoon dough into 3 1/2-inch long carrot shape; place on ungreased cookie sheet.

For head, roll 1 teaspoon dough into a ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.

Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Microwave 1 2/3 cups (10 ounces) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl on high for 1 minute; stir until chips are melted.

Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper. If mixture begins to thicken, return to microwave for a few seconds. Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use wooden pick to score lines in body and on face to resemble mummy. Place two mini chocolate chips on each for eyes.

Store, covered, in cool dry place.

Ingredients are :6 large Golden Delicious apples
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup butter or margarine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 gummy worms And the recipe is Core apples from blossom ends, leaving stem ends intact.

Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up, in a 7 x 12 inch pan.

In a large saucepan, mix brown sugar, water, butter, cinnamon and nutmeg; stir over high heat until mixture boils.

Pour hot syrup around apples. Bake, uncovered, in a 350 degree oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes.

Remove from oven, cool in pan at least 10 minutes or to room temperature.

Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Pass cream to pour over apples.

Ingredients are :1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups Gold Medal� all-purpose flour
1/8 teaspoon salt
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
Butterscotch-flavored chips, melted And the recipe is Heat oven to 350 degrees F.

Mix brown sugar, butter, water and vanilla extract in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom.

Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

Cover cookie sheet with wax paper. Place brooms on wax paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Ingredients are :4 boneless, skinless chicken breasts
1 beaten egg
1 cup Triscuit crumbs And the recipe is Cut each chicken breast into 4 fingers and a thumb, leaving them attached at the bottom like a palm. Dip in beaten egg, then dredge in crumbs. Saut� in hot oil, spreading out the fingers as it cooks.

Use black olives for finger nails.

Serve on black or green pasta tossed with spaghetti sauce.

Serves 4.

Ingredients are :1 1/2 cups granulated sugar
1 teaspoon salt
2 tablespoons butter or margarine
1/2 cup evaporated milk
1 small box cherry-flavored gelatin
2 to 3 tablespoons raspberry jam
2 cups semisweet mini chocolate chips
1 1/2 teaspoons vanilla extract

Butter an 8-inch square pan. And the recipe is Mix sugar, salt, butter or margarine and milk in a saucepan. Place the mixture on the stove, and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring, the mixture will rise in the pan and burn. If the mixture is too near the top of the pot, the heat is too high and should be lowered.

Prepare gelatin according to package directions, using only 1 cup water. While gelatin is still liquid, add it and raspberry jam to fudge mixture. Boil for 3 minutes, stirring constantly.

Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately, and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.

When fudge is hard, turn the pan over and run hot water over the bottom so you can remove the fudge easily.

Cut into 16 squares.

Ingredients are :4 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon water
Orange food color
Miniature marshmallows
Green food color And the recipe is Mix together sugar, water and orange food color. Mix well to evenly blend food color and to smash any lumps in sugar. It is helpful to wear gloves to prevent staining hands during this process. The mixture will feel like wet sand. Pack sugar in pumpkin molds which have had cornstarch sprinkled in them to prevent sticking. Press sugar firmly in mold. Remove excess sugar by scraping over edge with long knife or spatula. Unmold at once by turning upside down on flat surface and gently tapping back side of mold. Lift mold free of sugar.

Mark rounded side of sugar with toothpicks where desired window and shape should be. Cut window in mold using a string, slicing through sugar. A large doughnut or biscuit cutter pressed on top of pumpkin also works well. Leave window section on pumpkin while drying to prevent over dying around window. Dry for 1 1/2 to 2 hours.

Hollow out pumpkin shell by holding pumpkin half firmly, but gently, in the cup of hand. Scoop out center of sugar being careful to leave 1/4 inch wall of sugar around the entire mold. Sugar may be reused. Dry about 24 hours – or place on a cookie sheet and bake at 200 degrees F for 20 minutes. Allow sugar to cool before handling.

Decorate inside back hollow of pumpkin shell with candies, frosting figures, tinted coconut, etc. Join halves together by “gluing” them together with royal icing. Allow halves to set until dry and firm.

To finish pumpkins: Place beads of frosting around pumpkin halves to hide seam. Also decorate edge of window. Stem is made by gluing a marshmallow on top and decorating with green frosting.

Ingredients are :1/2 cup (1 stick) butter or margarine
40 large marshmallows (10 ounce bag)
5 cups corn flakes cereal
1/2 teaspoon vanilla extract
2 teaspoons green food coloring
M&Ms plain chocolate candy And the recipe is Melt butter in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla extract and food color. Mix. Add corn flakes and M&Ms and mix until well coated and bright green. Drop from a tablespoon on a piece of wax paper and cool the globs.