Halloween Recipe Favorites: Freaky Appetizers, Drinks, Desserts

1/2 oz (15 mL) blue_curacao
1 oz (25 mL) creme_de banane

Preparation: Fill cocktail shaker with ice. Add blue curacao and creme de banane; shake vigorously to blend and chill. Strain into shooter glass.

500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water

1-1/2 oz (40 ml) apricot nectar or juice
1-1/4 oz (35 ml) Tennessee whiskey or bourbon
1 oz (30 ml) apricot brandy
1 tsp (5ml) lemon juice
Garnish:
1 length (4-inch/10cm) black licorice

Preparation: Fill cocktail shaker with ice. Add apricot nectar, whiskey, apricot brandy and lemon juice; shake vigorously to blend and chill. Strain into old-fashion glass. Garnish with licorice for swizzle stick.

Ingredients:

• 1 can sweetened condensed milk
• 1 large can (46oz) pineapple juice, chilled
• 1 bottle (2-liter) orange soda, chilled
• orange sherbet, optional
• ice

Preparation: In a punch bowl, combine sweetened condensed milk and pineapple juice; add orange soda and stir well to blend thoroughly. Store in the refrigerator. Serve over ice, topped with scoops of orange sherbet, if desired.
Makes about 4 quarts of punch, enough for 16 8-ounce servings

For each fried spider:
1 frozen ready-to-bake breaded cream-cheese-filled jalapeno popper
4 frozen ready-to-bake breaded onion rings
egg wash
wooden toothpicks soaked in water

Thaw the jalapeno poppers and onion rings enough to be able to use toothpicks and knives on them. Cut the onion rings in half to make the curved legs. Attach the 8 legs to the jalapeno pepper body with egg wash and hold in place with the wet toothpicks. Bake in the oven according to the jalapeno popper package instructions, taking care not to burn the legs. Carefully arrange on a serving platter, since the legs might fall off, just like real fried spiders!

• 1 tbsp (15 mL) butter
• 1 clove garlic, minced
• 1 cup (250 mL) chopped onion
• ½ cup (125 mL) chopped celery
• 4 cups (1L) peeled and diced yellow fleshed or oblong potatoes (about 3 large)
• 4 cups (1 L) reduced- sodium chicken stock

• 1-½ cups (375 mL) shredded Canadian old white Cheddar cheese
• 1 cup (250 mL) low fat sour cream (5% M.F.)
• 6 tbsp (90 mL) canned whole cranberry sauce

1 large head cauliflower (about 2 lb/1 kg)
Pinch paprika
Cheese sauce:
3 tbsp (50 mL) butter
3 tbsp (50 mL) all-purpose flour
1-1/2 cups (375 mL) milk, warmed
1 cup (250 mL) shredded old cheddar cheese
1/4 tsp (1 mL) each salt and pepper

1 tbsp (15 mL) all-purpose flour

3/4 cup (175 mL) milk

4 oz (125 g) cream cheese, softened, cut into small cubes

1 cup (250 mL) shredded Canadian Cheddar or Colby cheese

1 to 2 tbsp (15 to 30 mL) sun-dried tomato pesto or basil pesto

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

Yield: 5 dozen

1 cup Butter, softened
1 cup Icing sugar (powdered sugar)
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder*
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional, not pictured)

In saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated.

Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch (10 cm) long ghost shapes. Let stand for about 30 minutes or until firm. Spread with Pallor Icing; let stand for about 30 minutes or until set.

In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces. (Ghosts can be refrigerated in airtight container for up to 3 days.)

1 egg
8 ounces softened cream cheese
1/3 cup sugar
red food coloring or frosting tint
6 ounces white chocolate chunks
1 recipe homemade or boxed cake batter

2 ounces unsweetened chocolate
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
40 red baking candies