Prepare Jell-O according to package directions and chill in refrigerator until firm. Break Jell-O into small flakes with a fork and spoon 1/2 cup into a tall glass. Pour 1/2 cup of Kool-Aid over Jell-O in each glass and serve with a straw. *For something a little more special: Just before serving, make Kool-Aid with ginger ale instead of water.
SWAMP DIP
Ingredients:
1 ounce packet Hidden Valley Ranch Dip Mix
16 ounces Sour Cream
10 ounce package Frozen Chopped Spinach (thawed and drained)
8 ounce can Water Chestnuts (finely chopped)
Green Food Coloring
Mix dip mix with sour cream. Add the spinach and water chestnuts. Mix well. Add drops of food coloring into dip mix, stirring together until desired shade is achieved. Refrigerate at least one hour before serving. Serve with blue or green tortilla chips.
STUFFED DEMON HORNS
Ingredients:
24 large red peppers
Finely shredded or grated Sharp Cheddar Cheese
Finely shredded or grated Mozzarella Cheese
Seasoned Bread Crumbs
Directions:
Cut off top of the peppers and clean out the seeds, rinse under cold water. (NOTE: Wear gloves while you do this. The seeds contain oil that will burn your skin.) Stuff the peppers with a mixture of 2 parts cheddar and 1 part mozzarella. Dip stuffed peppers in egg wash (raw egg and milk, scrambled together), and roll in breadcrumbs. Repeat with the egg wash and breadcrumbs. Refrigerate for at least one hour to set breadcrumbs. Deep fry to a golden brown before serving. Serve with lots of liquid refreshments!
FINGER BONES
Ingredients:
6 ounces Vanilla-flavored Almond Bark
1 10 ounce Bag Pretzel Sticks (lightly salted or unsalted)
1 Package of sliced almonds
Follow instructions on bag of almond bark and melt the bark into a saucepan. Lay pretzel sticks, leaving space between each, on wire rack above a cookie sheet (to catch drips). Drizzle spoonfuls of melted almond bark over pretzels until they are completely covered. Allow them to cool before serving. Use sliced almonds to simulate fingernails.
EYEBALLS
Ingredients:
1 dozen Eggs (hard-boiled)
1/4 cup Mayonnaise
4 teaspoons Dijon Mustard
2 tablespoons Pitted Black or Green Olives (sliced)
Red Food Coloring
Shell eggs, cut each egg in half lengthwise. Carefully remove yolks and place in a bowl. Set whites on serving platter. Add mayonnaise and mustard to yolks and mash with a fork until well blended and smooth. Mound scant tablespoon of yolk mixture into hollow of each egg white. Lightly press olive slice on center of yolk mixture. Put a drop or two of red food coloring in a small bowl, dip a toothpick into coloring and paint thin crooked lines on surface of yolk mixture to simulate blood veins.
Melt the Almond Bark in a saucepan. Remove from heat. Immerse two-thirds of each cookie into the melted white chocolate. Hold the cookie above the saucepan until it stops dripping. Lay the cookie on a wire rack and place two chocolate chips on each to make the ghosts' eyes. Let cookies completely cool before serving.
