Wacky Witches Brew

Makes 5 quarts.
4 cups Cranberry juice cocktail
1 cup chopped candied ginger
2 large oranges
12 ounce can thawed frozen apple juice
6 ounce can thawed frozen limeade
2 cups seedless grapes
4 cups water
2 bottles gingerale (32 ounces each)
1-2 pounds dry ice In a 1qt. or 2qt. pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil uncovered, about 2 minutes, then set aside.
With a vegetable peeler, pare peel from oranges. Cut orange peel into thin 2-inch long worms. Add orange peel to cranberry mixture. Cover, and chill at least four hours or overnight.
Squeeze the juice from the oranges. Put juice in a 6qt. or 8qt. pan, or heavy bowl. Stir in cranberry-ginger mixture, plus 3 cups of cranberry juice, the apple concentrate, limeade, grapes and water. Add ginger ale and 1 pound piece of dry ice (***Never touch dry ice! Use tongs to handle). Ice should smolder at least 30 minutes.
© 1995 - 2002 QVC, Inc. All rights reserved.

Vampire Punch

8 cups cranberry juice
6 cups sparkling apple cider
6 orange slices

Put all ingredients in a punch bowl. Add ice cubes just before serving.

Makes 14 cups
From The Holiday Spot

Mystical Punch

Ice cube tray
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
sugar to taste

Place raisins in ice cube trays. Add water. Freeze. This will make them look like they have insects in them.

Keep the juices refrigerated until you are ready to use them. In a punch bowl, combine all the juices. Add the ice cubes and serve.

Makes 20 cups
From The Holiday Spot

Eyeball Potion

8 oz Frozen whipped topping;
Blueberries or raisins
1 1/2 c Boiling water
1 lg Pkg gelatin - any red flavor
1 c Cold water
Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the "pupil." Freeze 30 minutes, or until firm.

Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2 cups.

Add to gelatin, stirring until slightly thickened.

Remove any remaining ice. Pour about 1/2 cup gelatin around the two "eyeballs" in each dish, leaving the top of the "eyeballs" exposed.

Refrigerate 1-1/2 hours, or until firm.

©Kraft Foods

Dirt Pie with Worms

Pre-made Graham cracker crust
1 envelope chocolate pudding
Gummy worms

Make the chocolate pudding and place it in the graham cracker crust. Top with granola and add gummy worms.
© 1995 - 2002 QVC, Inc. All rights reserved.

Gooey Eyeballs

6 eggs, hard-boiled, cooled and peeled
6 ounces whipped cream cheese
12 green olives stuffed with pimentos

Cut the hard-boiled eggs in half lengthwise. Remove yolks and fill the hole with cream cheese. Smooth the surface of the cream cheese as much as possible. Press an olive into the cream cheese center with the pimento facing up.
Take a toothpick and dip it in some ketchup. Draw blood vessels in the cream cheese.
© 1995 - 2002 QVC, Inc. All rights reserved.

More recipes from QVC's in the kitchen with Bob

Halloween Chili

1 1/4 Pounds ground goblin gizzards (ground beef 15% fat)
1 Medium eye of Cyclops (onion)
1 15 Oz. Can soft shelled beetles (kidney beans)
1 28 Oz. Can blood of bat (V-8 juice)
1/8 Teaspoon pureed wasp (prepared mustard)
1/4 Teaspoon common dried weed (oregano)
1 Dash Redtailed hawk toenails (crushed red pepper)
2 Teaspoons ground sumac blossom (chili powder)
1 Teaspoon hemlock (honey or sugar)
1/2 Cup fresh grubs (sliced celery)
1 Tablespoon eye of Newt (pearled barley)
1 Tablespoon dried maggots (uncooked rice)
Water from a stagnant pond (tap water)

Brown the gizzards
add chopped eye of cyclops and simmer until the pieces of eye become translucent
add blood of bat and soft shelled beetles, bring to a slow bubbling boil.
add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp.

Hobgoblins’ Pumpkin Pudding

Serves 6
one and a half pounds (675g) pumpkin
one and a half pounds (675g) granulated sugar
2 tsps. of powdered cinnamon
2 oranges
2 pints (1.2 litres) water
Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan
Add the water and boil until the orange rind is soft
Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft
Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes
Return the pumpkin to the pan and simmer for about 5 minutes
Allow to cool then pour into a serving dish and refrigerate
Serve well chilled
From Hookery Cookery

Chocolate & Peanut Butter Dipped Apples

10 to 12 medium apples, stems removed
10 to 12 wooden ice cream sticks
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
1/4 cup plus 2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)

Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into stem end of each apple; place on prepared tray.

Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.

Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve. 10 to 12 coated apples.

From Hersheys

Swamp Slime

Make green Jello. Put some of it in clear plastic containers and put some aside. When the Jello starts to solidify, add various gummy bugs. Beat the rest of the Jello to a froth and add to the top of the slime. Let set.

Graveyard Pudding

Put chocolate pudding in clear plastic containers and place a gummy worm or two in the pudding half submerged. Cover the top of the pudding with crushed chocolate Oreo® cookie crumbs.Have one of the worms peeking out of the dirt.
Double, double toil and trouble  Fire burn and caldron bubble.
Fillet of a fenny snake,  In the caldron boil and bake;
Eye of newt and toe of frog,  Wool of bat and tongue of dog,
Adder's fork and bling-worms sting,  Lizard's leg and howlet's wing,
For a charm of powerful trouble,  Like a hell-broth boil and bubble.
Double, double toil and trouble;  Fire burn and caldron bubble.
Cool it with a baboon's blood,  Then the charm is firm and good.
~ By William Shakespeare ~
Wacky Witches Brew            Graveyard Pudding
Chocolate & Peanut Butter Dipped Apples
Eyeball Potion        Hobgoblins’ Pumpkin Pudding
Gooey Eyeballs            Halloween Chili
Dirt Pie with Worms          Vampire Punch
Mystical Punch             Swamp Slime