Witches Fingers
1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp. almond extract
1 tsp. vanilla
2 2/3 cups flour
1 tsp. salt
3/4 cup almonds, whole
1 tube red decorator gel
Beat together butter, sugar, egg, almond extract and vanilla. Beat in flour and salt. Cover and refrigerate at least 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Squeeze twice along finger length to create knuckle shapes. Press almond firmly into one end for nail. After arranging on the lightly greased baking sheets, make slashes with a paring knife across in several places to form knuckles.
Bake in 325 F oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood."
Let cool on racks before storing. Repeat with remaining dough.
Alien Secretion
Mountain Dew
Grenadine
Bailey’s
Straws
Have all ingredients chilled. Pour Mountain Dew into a glass. Dip a straw into the bottle of grenadine. When the straw is submerged, place your finger over the top to trap the liquid inside. Place the straw in the bottom of the glass with the soda. Slowly lift your finger so the grenadine settles on the bottom of the glass. Repeat the procedure with a clean straw with the Baileys. Drizzle this on top of the soda. Serve immediately.
Ghostly Potatoes
3 pounds potatoes
2 tbsp. Butter
Salt
White pepper
8 ounces cream cheese, softened
Canned Black beans, rinsed
Rinse and cut potatoes into 1 inch cubes. Boil in lightly salted water. Drain and rinse in cold water. With an electric mixer, beat potatoes with butter and cream cheese. Season with salt and pepper. Cool slightly. Spoon into a gallon baggie and seal the top. Snip a corner off the bottom edge. Pipe into a lightly greased baking sheet to form the ghost. Place the beans for eyes. Bake in a 325 F oven for 15 – 20 minutes until heated through.
Mummy Dogs
1/4 cup cheddar spread
2 Tbsp. Honey mustard
11 ounce breadstick dough
I pack hot dogs, halved
1 egg, lightly beaten
Black peppercorns
Preheat oven to 350 F. With a sharp knife CAREFULLY cut the peppercorns in half. Combine cheese and mustard. Spread on each separated breadstick dough strip. Wind each strip around one hotdog, leaving a small opening near the top. Brush with egg. Arrange peppercorns for eyes. Bake about 13 minutes or until golden brown.
