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Posted by 
 on Oct. 28, 2009 at 7:08 AM

2 medium potatoes 
8 oz thin spaghetti 
Jar Ragu
Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package. Then carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the sauce (blood) in a small pot. Remove the potatoes from the oven, and scoop out the insides of the potatoes. You won't need the insides for this recipe, the empty shells will serve as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull. 
by on Nov. 9, 2010 at 11:32 PM
Replies (11-20):
by on Sep. 28, 2011 at 4:34 PM


Creepy Spiders Recipe


  • 1 package (18-1/4 ounces) chocolate fudge cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 can (16 ounces) chocolate frosting
  • Shoestring black licorice, cut into 1-1/2 inch pieces
  • 1/4 cup red-hot candies


  • In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls.
  • Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
  • Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider. Yield: about 2 dozen.
by on Sep. 28, 2011 at 4:36 PM


Marshmallow Witches Recipe


  • 1/2 cup vanilla frosting, divided
  • 36 miniature semisweet chocolate chips
  • 12 large marshmallows
  • 1 drop each green, red and yellow food coloring, optional
  • 1/4 cup flaked coconut
  • 12 chocolate wafers
  • 12 miniature peanut butter cups
  • 12 milk chocolate kisses


  • For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
  • For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
  • For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
by on Sep. 28, 2011 at 4:38 PM


Quick Ghost Cookies Recipe


  • 1 pound white candy coating, coarsely chopped
  • 1 package (1 pound) Nutter Butter peanut butter cookies
  • Miniature semisweet chocolate chips


  • In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper.
  • Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.
by on Sep. 28, 2011 at 4:39 PM


by on Sep. 30, 2011 at 6:41 PM


by on Oct. 1, 2011 at 1:39 AM

How to Carve a Pumpkin

Basic Pumpkin Carving | Stenciled Pumpkin
Drilled Pumpkin | Cookie Cutter Pumpkin

What You Need:

  • Pumpkin
  • Pumpkin-carving tools
  • Flat-edged ice-cream scoop or scraper scoop
  • Paring knife
  • Masking tape
  • Ballpoint pen
  • Pushpins, corsage pins, or straight pins
  • Petroleum jelly
  • Candle
  • Tracing paper or tissue paper
  • Pencil
  • Scissors

What to Do:

  1. Choose a pumpkin that is an appropriate size and shape for the design you wish to carve. Tall pumpkins may lend themselves better to faces. For designs with lots of cutouts, look for large, round pumpkins with smooth surfaces. Look for a pumpkin with a flat bottom that will sit upright.
  2. How to Carve a Pumpkin

  3. Wipe the pumpkin clean with a soft damp cloth and dry.
  4. For a lid: Draw a 6-sided lid with a V-shaped notch at the back. This notch will serve as a guide to replace the lid. For a bottom: Draw an opening on the bottom of your pumpkin if you want to sit it over a candle. Be sure to draw the opening large enough so that it will be easy to reach inside and scoop out the contents when cut.
  5. Only grownups should do the actual cutting. To do so, cut along the drawn lines for the lid or bottom opening with a sharp paring knife. If cutting a lid, angle the blade toward the center of the pumpkin to create a ledge that supports the lid. If cutting a bottom, cut straight into the pumpkin.
  6. How to Carve a Pumpkin

  7. Scoop out the seeds and strings from inside the pumpkin. Use a large spoon or ice-cream scoop or the plastic scraper scoop that is made for this purpose.
  8. Scrape the inner pulp away from the area of the pumpkin that you plan to carve until the pumpkin wall is approximately 1 inch thick. To check the thickness, insert a straight pin into the wall.

Stenciling a Pumpkin

  1. Decide which patterns you want to use, and trace the design onto tracing paper.
  2. Tape the patterns to the pumpkin.
  3. To transfer the patterns to the pumpkin, use a pushpin, corsage pin or the tip of the poker tool to poke holes through the paper and into the pumpkin along the design lines about 1/16 inch to 1/8 inch apart. Make sure that all of the lines have been transferred. Remove paper, and use a pen or dull-point pencil to connect the dots. Save the paper patterns to refer to while carving.
  4. Cradle the pumpkin in your lap, and keep the pumpkin saw or small paring knife at a 90-degree angle to the pumpkin while carving. Carve from dot to dot to cut out the pattern shapes. If an older child wants to help, the saw is much safer than a knife but still requires adult supervision. Push the cut pieces into the pumpkin with your fingers. If a large piece becomes wedged, cut it into smaller pieces.
  5. If you happen to cut through a pumpkin section by mistake, reattach the pieces with straight pins or toothpicks.
  6. Rub all cut pumpkin edges with petroleum jelly to keep it fresh longer.
  7. Insert a short column candle, votive or battery-operated light in the pumpkin. If the candle is not in a holder, form a holder from aluminum foil and secure the candle with a few drops of melted wax.
  8. If candle smoke blackens the lid, cut a chimney hole in the lid top to vent the smoke and heat and preserve your design.

Drilling a Pumpkin

  1. Mark a dot design using a template or straight edge.
  2. Drill dot holes with electric screw-driver or cut out design with knife.
  3. Place candle inside pumpkin and secure to bottom with hot wax.

Cookie-Cutter Pumpkin Carving

Before you begin, carefully cut a circle around the pumpkin stem, lift off the lid and remove the seeds from the lid and inside the pumpkin.

  1. Place a cookie cutter on the pumpkin and tap firmly with a rubber mallet until at least half of the cutter has pierced the pumpkin's shell. (If the pumpkin shell is thin, the cutter may be pounded all the way through the shell.)
  2. Remove the cookie cutter, using a needle-nose pliers if needed.
  3. With a small serrated knife (or the serrated saw from a pumpkin carving kit), follow the pattern made from the cookie cutter to cut out the image, making sure to cut all the way through the shell.
  4. With one hand inside the pumpkin, push out cookie cutter image from the pumpkin and discard.
  5. Place candle inside pumpkin and secure to bottom with hot wax.

by on Oct. 1, 2011 at 1:40 AM

Pumpkin Carving Stencils

Today, there are a variety of tool kits on the market created especially for carving pumpkins. With these tools to the rescue, carving pumpkins is easier than ever before! 

Mix and match the patterns below, or create some of your own—cookie cutters and coloring books are good sources for inspiration.

Although any actual cutting should be left for the adults, there are plenty of opportunities for children of all ages to participate. Going to a pumpkin patch to pick out the pumpkin is a great beginning.

TIP: When not on display, store your carved pumpkin in the refrigerator with plastic wrap covering all the carved areas.

Flying Witch

Flying Witch

Halloween wouldn't be complete without one!

Download Flying Witch stencil»

Galaxy of Stars

Galaxy of Stars

Cut out as many stars as fit your pumpkin.

Download Galaxy of Stars stencil»



Invite trick-or-treaters to your home with this friendly ghost.

Download Casper stencil»

Going Batty

Going Batty

Different sized bats fly over the surface of your pumpkin, which looks equally enchanting from all sides.

Download Going Batty stencil»

Going Batty


Tip-toe along the fence with this fabulous feline.

Download Cat stencil»

Going Batty

Scaredy Cat

Say Boo to this little scaredy cat.

Download Scaredy Cat stencil»

Going Batty


Nothing says Halloween like a cute black kitty.

Download Kitty stencil»

Pumpkin Carving Stencils


What is Halloween without a ghost?

Download Boo! stencil»

To download the pumpkin stencils, you will need the latest Adobe Acrobat® Reader installed on your computer. Install Adobe Acrobat Reader for free.

by on Oct. 1, 2011 at 1:42 AM

Witches' Brew with Broomsticks

 Witches' Brew with Broomsticks
While growing up, my boys enjoyed helping me make this beverage with "broomsticks". Now I use the recipe with my grandchildren.
8 ServingsPrep: 25 min. Cook: 10 min.


  • 8 orange candy slices
  • 8 cinnamon sticks (5 inches)
  • 8 pieces black shoestring licorice (10 inches)
  • 1/2 cup water
  • 1/3 cup red-hot candies
  • 6 cups milk
  • 3/4 cup instant chocolate drink mix


  • For broomsticks, on a lightly sugared surface, roll each orange slice
  • into a 1/4-in.-thick triangle. With wet scissors, snip bottoms of
  • triangles to resemble broom bristles. Wrap pointed end of each
  • around a cinnamon stick. Coil a licorice piece around the top of
  • each orange slice to secure to cinnamon stick; set aside.
  • In a large saucepan, bring water and red-hots to a boil, stirring
  • frequently until dissolved. Whisk in milk and chocolate drink mix.
  • Cook, uncovered, over medium heat until hot. Pour into cups or mugs.
  • Serve with broomstick stirrers. Yield: 8 servings.
by on Oct. 1, 2011 at 1:43 AM

Ghoul Punch

 Ghoul Punch
“Because my son's birthday is so close to Halloween, I make this for his party every year," says Katheryn Sipos in Canon City, Colorado. "It's always a hit with the kids-they just love it-and there's never any left!”
32 ServingsPrep: 10 min. + freezing


  • 12 gummy spiders
  • 1 vinyl glove
  • 1 gallon tropical fruit punch, chilled
  • 2 liters lemon-lime soda, chilled
  • 1 quart raspberry sherbet


  • Pour water into an ice cube tray; add a gummy spider to each of 12
  • compartments. Freeze for at least 4 hours. Fill glove with water;
  • tie or seal and freeze for at least 4 hours.
  • In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice
  • cubes. Remove glove from hand-shaped ice; add to punch. Serve
  • immediately. Yield: 32 servings (6 quarts).
Nutrition Facts: 3/4 cup equals 133 calories, trace fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 33 g carbohydrate, 1 g fiber, trace protein.
by on Oct. 1, 2011 at 1:43 AM

Swamp Juice a la Slime

 Swamp Juice a la Slime
The green goo oozing down the sides of the eerie wine glasses make this fruity beverage perfect for any Halloween party. -Melisa Ann Beier, Howell, Michigan
10 ServingsPrep: 25 min. + freezing


  • 1/2 cup light corn syrup
  • Green paste food coloring
  • 5 cups unsweetened pineapple juice
  • 2 cups white grape juice
  • 2 drops yellow food coloring, optional
  • 1 cup club soda, chilled
  • Fresh pineapple slices, optional


  • Refrigerate 10 champagne flutes or cocktail glasses until chilled. In
  • a small bowl, combine corn syrup and green food coloring; dip rims
  • of chilled glasses into mixture. Turn glasses upright, allowing
  • mixture to slightly run down sides of glasses. Freeze until firm.
  • In a pitcher, combine the pineapple juice, grape juice and yellow
  • food coloring if desired. Refrigerate until chilled.
  • Just before serving, stir club soda into juice mixture. Pour juice
  • into prepared glasses; garnish with pineapple if desired. Yield: 10
  • servings (2 quarts).
Nutrition Facts: 3/4 cup equals 142 calories, trace fat (trace saturated fat), 0 cholesterol, 21 mg sodium, 36 g carbohydrate, trace fiber, 1 g protein.
Click here to find out more!

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