Yummy Mummy Dog Wraps

Ingredients:
1 package refrigerated breadstick dough 8 pieces
1 package 8 hot dogs
Mustard
Ketchup
Poppy seeds (if desired)

Preparation:
Preheat oven to 375 degrees. Use one breadstick dough strip for each hot dog. Wrap the strip around the hot dog to look like a mummy. Leave an opening at the top so his head can stick out or leave some of the dog showing for a face. Place on an ungreased baking sheet. Bake 12 to 15 minutes until light golden brown. Place small dots of mustard on exposed dog and add poppy seeds for his eyes. Use ketchup for eyes or little smiles if you wish. You can cut slits in the dog for the eyes and mouth so the mustard/ketchup won't run. The options are endless so be creative! Makes 8 scary servings!

Bleeding Cake

Ingredients:
Any white cake mix
White frosting
Strawberry/Raspberry Syrup
Seedless red jam/jelly

Preparation:
Bake the cake as usual, hollowing out the bottom layer and then frost it. This will be the lake that holds the "blood" inside. Fill the frosted hole with syrup. Frost the underside of the top layer of the cake and set that on top of the syrup lake.
The syrup tends to soak into the cake fairly quickly so if desired, add some jam/jelly to the syrup for a longer, lasting effect.

 

Chocolate Coke®

Ingredients:
Tall glass
Hersheys Chocolate Syrup
Coke (cold)
Straw

Preparation:
Pour cold Coke into a tall glass (so the bubbles will not run over when you stir the syrup). Add chocolate syrup to taste and stir. Add straw, sip and enjoy! I do not use ice cubes in this drink. The ice melts semi-watering down the drink and it is just not as good.
For those of you wondering, Diet Coke just does not work well for this drink.
My mom has been making these for me as long as I can remember. My grandma (my moms mother) made them for her, back in the 1930's and 1940's, when she was a little girl so as you can see, we have been drinking them in our family for a very long time!

Boo-Nilla Shakes

 Ingredients:
1/4 cup semisweet chocolate chips
4 clear glasses
3/4 cups whole milk
4 cups vanilla ice cream
Whipped cream

Supplies You Will Need:
Small paintbrush or Q-tip
Microwave-safe bowl
Blender

Preapration: 
Glasses: Place chocolate chips into bowl. Microwave on high for 1 to 1 ½ minutes or until chocolate is melted. Then stir until smooth. If chocolate begins to harden, microwave for 20 more seconds While chocolate remains warm, use a Q-tip to paint ghostly faces on the inside of each glass. Refrigerate glass until you are ready to add shake.

Vanilla Shake Preparation: Blend milk and half of the ice cream in a blender until smooth. Add the remaining pint of ice cream. Blend until smooth. Pour shake into 6 decorated glasses, filling them ¾ full. Top with whipped topping. Serve immediately. Makes 4 servings.

Original Green Goddess Salad Dressing

Ingredients:
1 garlic clove
2 green onions
1 cup mayonnaise
1/2 cup sour cream
1/2 green bell pepper, chopped
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
1/8 teaspoon Worcestershire sauce
salt and freshly ground pepper to taste

Preparation:
Place green onions, bell pepper, parsley and lemon juice in a blender container or food processor. Then, add mayonnaise, sour cream, anchovies, garlic, pepper and Worcestershire sauce. Process mixture at high speed until pale green and well blended, about 10 seconds. Scrape down the sides of the mixture and process a few seconds longer. Taste and adjust the seasonings. Use immediately or cover and refrigerate.

Although this is a recipe for preparing at home, you can find it on the shelves at your local Wal-Mart and at The Vermont Country Store under the Seven Seas (Kraft) label.

Wookiee-ookies (Wookie Cookies)

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips

Preparation:
Preheat the oven to 375º

Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside. 

Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.

Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake.

Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes.

Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely.
Makes about 3 dozen cookies.

Darth Malt

Ingredients:
6 Malted Milk Balls
2 lrg scoops Vanilla Ice cream or your fav flavor
3/4 cup milk

Yoda Soda

Ingredients:
3 limes
3 tablespoons sugar, or more to taste
1 cup sparkling water
1 scoop lime sherbet or sorbet

Preparation:
Place 1 lime on the cutting board and cut it in half. Squeeze the juice from each half into a measuring cup. Repeat with the remaining limes until you have 1/4 cup juice.

Put the lime juice and 3 tablespoons sugar in a small pitcher. Stir with a wooden spoon until the sugar dissolves. Add the sparkling water and stir until mixed. Taste and add more sugar, if desired.

Using a ice cream scoop, scoop up the sherbet and drop it into a tall glass. Pour in the lime water. Serve immediately. Makes one serving.

Variation: You can substitute rainbow sherbet or lemon sorbet for the lime sherbet.

Haunted Forest Platter

Ingredients:
3 stalks of broccoli
3 medium beets
3 hard-boiled eggs
1 oz. angel hair, cooked and drained
Ripe olives, pimiento-stuffed olives, and/or tiny sweet pickles
Assorted vegetables such as cherry tomatoes, pea pods, radishes, sweet red peppers, sweet yellow peppers and shredded carrot
Liquid, green food coloring

Preparation:
To make a haunted forest, first create trees. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. Break wood toothpicks in half. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. Stand broccoli upright. Cover to keep moist.

To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. Cover to keep moist.

Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. Hide egg ghosts in forest along with creepy creatures. Scatter piles of vegetables such as pea pods, beet slices, olives, pickles, and/or any other desired vegetables. Add strips of red pepper to the broccoli branches. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives and radishes.
Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes.

Fish Bowl Jell-O Cake

Ingredients:
1 Clean, unused fish bowl
1 pkg. (12 oz.) pound cake, cut into 1-inch cubes
1/2 cup jelly beans or rock-looking hard candy
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
4 cups ice cubes
12 bite-size fish-shaped chewy fruit snacks

Preparation:
Place cake cubes in bottom of clean new 2-qt. plastic fish bowl; top with the "rocks". Fruit cocktail can be substituted for "rocks". Set aside.

Stir boiling water into dry gelatin mixes in large bowl until completely dissolved. Add ice cubes; stir until gelatin begins to thicken. Remove any unmelted ice. Pour thickened gelatin into fish bowl.

Arrange fruit snacks in gelatin to resemble fish swimming in a fish bowl. Refrigerate 4 hours or until gelatin is set. To serve, scoop out the gelatin and cake with a large spoon. Store leftover dessert in refrigerator. If you wish to leave out the pound cake, you may.

For a smaller, party version, Aquarium Cups will also work. (see below)

Aquarium Cups

Ingredients:
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
Ice cubes
1/2 cup cold water
1/2 cup chopped strawberries
4 bite-size fish-shaped chewy fruit snacks

Preparation:
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened.

Place fruit on bottom of 4 clear plastic cups. Pour thickened gelatin evenly over fruit. Suspend fruit snacks in gelatin.

Refrigerate about 1 hour or until firm. Keep in mind that any variation of candies and flavorings can be used.