Caramel covered apples
10 Apples
2 table spoons of water
Caramel cubes
Wooden sticks
Melt the caramel bars on very low heat and stir constantly. Wash and dry the apples. Remove the stems and stick the wooden stick till the middle of the apple. Dip the apple into the caramel sauce and coat it completely. Place it on greased wax paper till dry.
Ghost Cookies
Vanilla flavored almond bark
Nutter Butter cookies
Small black jellybeans or sprinkles
Melt the almond barks. Dip each cookie to 2/3. Use the sprinkles for eye and your ghosts are ready.
Popcorn balls
1/2 Corn syrup
1/2 cup - Molasses
1 cup butter
8 cups popped popcorn
Cook corn syrup with molasses and stir in butter and some salt. Make a ball from the popcorn and coat the popcorn. Grease your hands with butter and carefully shape the balls. Make them the size you want. Put them on wax paper and leave them to hard.
Roasted Pumpkin Seeds
Pumpkin seeds
Salt
When you clean the pumpkin separate the seeds. Do not wash the seeds because the washing can remove some of the flavor. Add salt to taste and mix together. Bake on 200 degrees for 15-30 minutes and stirring occasionally until the seed turn a very light gold.
Veins salad
500 g French style green beans
1 Iceberg lettuce
50 g almonds
red food coloring
Wash the lettuce and decorate the serving platter with it. Boil the beans in their liquid and drop by drop red food coloring. The liquid will turns to the color of blood. Cool them for 30 minutes in refrigerator. Place the beans into a veinlike pattern on the lettuce leaves and sprinkle the almonds.
Halloween Fruit Dip
2 cups pumpkin
3 table spoons honey
1 cup butter
2 g ground cinnamon
3 tablespoons peanuts
Apple slices
Celery sticks
Small carrots
Combine butter, cinnamon and pumpkin and mix it very well. Put in the refrigerator for 30 minutes to chill. Chop the nuts and before serving top the mixture. Serve this dip with vegetables and apple slices.