Diyflavorshack contest - halloween fun- take a peek dont be scared

[liblue1]

Mini Donut Spiders

All you need are large pretzel twists, mini donuts, M&Ms, and a little frosting or chocolate

Use a sharp knife to cut the two curved sides off a pretzel. 2 – Carefully push 8 pretzels curves into the top of a mini donut to form legs. Press slowly so you don’t snap the pretzels. 3 – Melt a little chocolate in a sandwich bag or place a bit of frosting in a sandwich bag. Clip off a tiny corner and pipe some chocolate/frosting onto the mini donut, and use it to stick two M&Ms on for eyes.

 

[Reddhott]

ghastly-pear-ghosts
ingredients
9 medium ripe Bosc pears
9 Popsicle sticks
2 packages (14 ounces each) caramels
1/4 cup water
2 pounds white candy coating disks
2 tablespoons plus 2 teaspoons shortening, divided
1/2 cup semisweet chocolate chips
1/2 cup orange candy coating disks


Directions
Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry pears; insert a Popsicle stick into the top of each.
In a microwave, melt caramels and water; stir until smooth. Dip each pear into caramel mixture; turn to coat. Place on prepared pan; let stand until set.
Melt white candy coating and 2 tablespoons shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip pears into coating; allow excess to drip off. Return to pan; let stand until set.
In the same microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with orange candy coating and 1 teaspoon shortening. Decorate ghost faces; let stand until set. Yield: 9 servings.

 

[whodat2112]

1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (16 ounce) can white frosting

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring


Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

 

[whodat2112]

2 avocados
1/2 cup prepared salsa
1 head cauliflower
6 thin slices red and blue fruit leather


Slice the avocados in half. Remove the seeds and set aside. Scoop the avocado out of the skin into a bowl. Mash with a fork or whisk and stir in the salsa. Set aside. Slice off one side of each pit to make it flat and expose the cores of the pits. They will look like eyes.
Remove all of the leaves from the cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Use toothpicks to hold it together if it starts to fall apart.
Place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower is up out of the bowl. The bowl is just for stability. Fill with the avocado dip and arrange the pits as eyes. Decorate the white ''brain'' by weaving thin strands of red and blue fruit leather between the florets to make veins and arteries. I wrap the bowl with cheesecloth and decorate with red food coloring to make it even more horrific!

 

[Reddhott]

GRAVEYARD GRUEL
Ingredients

GRAVEYARD GRUEL
1.25 pars Courvoisier VSOP
.75 parts DeKuyper Rootbeer Schnapps
1 part pineapple juice
Preparation

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry.

 

[whodat2112]

1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup pizza sauce


HEAT oven to 350°F.

UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.

CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.

BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.

BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.

SERVE calzone with the sauce.

 

[whodat2112]

Ghoulish Punch

2 cups boiling water
1 pkg. (8-serving size) JELL-O Lime Flavor Gelatin
2 cups cold orange juice
1 bottle (1 liter) seltzer, chilled
Ice cubes
1 pt. (2 cups) orange sherbet, slightly softened
1 orange, thinly sliced
1 lime, thinly sliced


STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. Cool to room temperature.

POUR into punch bowl just before serving. Add seltzer and ice; stir.

ADD scoops of sherbet and fruit slices.

 

[Reddhott]

witch-s-hairy-finger-breadsticks

ingredients
3 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 egg
1/4 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2 to 2-1/2 cups all-purpose flour
1 egg white, lightly beaten
1/4 cup shredded Parmesan cheese
1/3 cup sliced almonds
Marinara or spaghetti sauce


Directions
In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10-in. rope. Cut in half. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes.
Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375° for 8-10 minutes or until lightly browned. Serve warm with marinara sauce. Yield: 32 breadsticks.

 

[whodat2112]

Mummy Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies or Golden OREO Cookies, finely crushed
3-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (14 oz.), divided
Suggested decorations: chocolate sprinkles, miniature semi-sweet chocolate chips or colored decors



MIX cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.

DIP balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.

MELT remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips. Refrigerate until firm.

 

[catsitter]

Flayed Face or Meathead:
Two Spooky Halloween Recipe Ideas
It's best to use thinly sliced meat from the deli, but you can use whatever lunch meat you like-- turkey, ham, corned beef, you name it. My favorite is ham or prosciutto (or Spanish jamon, as in the photo of the "Flayed Face"), which gives the "flayed face" a burn victim appearance. Mmm... appetizing, right?
Halloween Meathead Recipe (Easy)
Ingredients:
1 full-sized plastic human skull
1.5 lbs. thin sliced deli meat, your choice
Cream cheese, BBQ sauce, or cranberry sauce (see below)
2 hard boiled egg yolks, round mini-mozzarella pieces, or cocktail onions
2 slices of pimento-stuffed green olive
Instructions: 1. Buy a plastic skull. Wash the skull with soap and water and allow to dry.
2. Spread a "base" over the skull. BBQ sauce and jellied cranberry sauce give the skull a bloody, gory look as your guests lift away the lunch meat. Cream cheese is not as fun, but probably tastes better with most meats. This is entirely your choice.
3. Evenly distribute your lunch meat over the prepared skull, leaving openings at the eyes and mouth. Smallish pieces of meat work better than larger ones, as they're easier to manipulate and form. You may need to use toothpicks to get some of the meat to stay in place.
4. For eyes, place one hard boiled egg yolk or small mozzarella cheese ball in each eye socket. Top with a slice of pimento-stuffed green olive.
6. Cover with plastic wrap and refrigerate until ready to eat.

 

[Reddhott]

FIERY EYEBALL
Ingredients

1 oz. pineapple juice
1 oz. orange juice
½ oz. apple brandy
2 oz. light rum
2 oz. dark rum
1 oz. lime juice
½ oz. grenadine
1 oz. 151 Rum
1 eyeball candy
Preparation

Chill mixing glasses with ice. Remove the ice and add the juices, brandy, and the light and dark rums. Then add eyeball candy. Prepare glass by pouring grenadine around inside of rim and letting it bleed down along the glass. Carefully pour the contents of the mixer into glass. Float the 151 rum and grenadine. Make sure the candy is floating on the bottom of your glass. Carefully light the cocktail with a wooden match. Extinguish flame before consuming. Never leave a lit cocktail unattended.
i mean who wouldnt blow it out hahahahaha

 

[jj2]

PUMPKIN PUNCH BOWL

This one makes a great center piece for your table as well as a handy punch bowl! Use a black marker to paint a jack-o-lantern face on the front, you'll need this pumpkin whole!

The punch recipe is a good one that can be used in any type punch bowl, you can find all kinds of Halloween themed punch bowls at this time of year, even a ceramic pumpkin which will last year after year!

Wanda_Sig.jpg (4760 bytes)
INGEDIENTS
1 hollowed and well cleaned pumpkin

2 oranges
Whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice


Use a medium to large sized pumpkin, gut it out and carefully scrap the inside until it is smooth and clean. You'll be using this for your punch bowl. Using a black marker, draw a Jack-O-Lantern face on it. Set aside until the punch is ready. Add ice to the punch when filled, this will keep the punch cold and help preserve the pumpkin until the party is over.

PUNCH DIRECTIONS
1 Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, spacing them about two inches apart and bake for 30 minutes. Remove from oven.

2 In a large saucepan, combine the apple juice and cinnamon stick; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in the nutmeg, honey, lemon juice and pineapple juice.

3 Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top. To serve in the hollow pumpkin, you may want to cool it first so it doesn't cook the inside of the pumpkin.

 

[whodat2112]

GHOSTLY GRAVEYARD

4 cups miniature marshmallows
1/4 cup butter, cubed
6 cups crisp rice cereal
12 oval cream-filled chocolate sandwich cookies
1 tube white decorating gel
1 can (16 ounces) chocolate frosting
Halloween sprinkles


In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside.
Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write "RIP" on each cookie, using white decorating gel.
Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles. Yield: 12 servings.

 

[whodat2112]

Purple People-Eater

6 chocolate or vanilla cupcakes baked in black foil liners
1 can (16 ounces) vanilla frosting
Neon purple food coloring
9 large marshmallows
18 thin pretzel sticks
Black licorice laces
12 mini marshmallows
6 pink fruit chews
18 brown mini M&M's


1. Spread the tops of the cupcakes with a mound of vanilla frosting. Spoon 1 tablespoon vanilla frosting into a small resealable bag. Tint the remaining vanilla frosting neon purple with the food coloring and place in a microwave-safe measuring cup.
2. Line a cookie sheet with waxed paper. Cut the large marshmallows in half crosswise with scissors. Insert a pretzel stick into the side of each marshmallow to create the eyes. Cut the black licorice laces into eighteen 2-in. pieces. Cut the mini marshmallows in half on the diagonal to make the teeth. Soften the pink fruit chews in the microwave for no more than 3 seconds.
Roll out each fruit chew into a 3-in. length. Cut into a long tongue with a rounded end. Press the back of a knife down the middle of the fruit chew to make the crease in the center of the tongue.
3. Place a wire rack over a cookie sheet lined with waxed paper. Heat the neon purple frosting in the microwave, stirring every 10 seconds, until the frosting is the consistency of slightly whipped cream, about 25 to 30 seconds total. Holding the frosted cupcakes by the foil liners, dip the cupcakes just up to the liners. Allow the excess frosting to drip off before inverting cupcake. Transfer to the wire rack to set.
Repeat with the remaining cupcakes. If the frosting becomes too thick, return to the microwave and heat for about 5 to 10 seconds longer, stirring well before dipping.
4. Holding the marshmallow eyes by the pretzel end, dip the top half of the marshmallows into the frosting to make the eyelids. Transfer the marshmallows to the waxed paper-lined cookie sheet. While the frosting is still wet, add the black licorice lace along the dipped edge as the eyelid. Repeat with the remaining marshmallows. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on the marshmallow area and add the brown M&M as a pupil. Let eyes set for about 30 minutes before assembling cupcakes.
5. Spoon some of the remaining purple frosting on top of the dipped cupcakes and allow the frosting to drip over the sides.
6. While frosting is still wet, add three to four cut mini marshmallow pieces as the teeth along one edge of the cupcakes. Insert three marshmallow eyes at different heights. Transfer to a serving platter and add the fruit chew tongue under the teeth. Yield: 6 cupcakes.

 

[jj2]

Halloween recipesVAMPIRE PUNCH



Can't find a blood bank for some real Vampire Punch? Then try my recipe for something equally as tasty with a nice autumn spice flavor! It's great for a party or even Thanksgiving dinner.

Wanda_Sig.jpg (4760 bytes)


INGREDIENTS
For Punch
1 chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups)
1 chilled 1-quart bottle cranberry juice cocktail
1 chilled 1-liter bottle club soda or seltzer water
1 cup dark rum if desired For Spice Syrup
2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped peeled fresh ginger
1/3 cup water
1/3 cup sugar

DIRECTIONS
Make spice syrup:
In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Let syrup cool. Syrup can be made 1 week ahead and chilled, kept in a covered container or bottle.

In a punch bowl combine Punch ingredients and strain syrup through a fine sieve or cheese cloth into punch. Stir punch and add lots of ice. Makes about 13 cups.
TIP
Dress the punch bowl up with some decorative ice shapes. You can use food grade plastic gloves to freeze ice for floating hands. Gloves are available at restaurant supply stores, are made of clear plastic and have no talc on them like latex gloves do. Fill with water or colored water, juice, etc. and freeze. When hard, remove glove and float in your punch bowl! You can also look at specialty stores for ball shaped ice cube trays. Fill with cranberry juice and they become floating blood clots.

 

[GreenLeaf]

Witches Fingers

Kick off the holiday baking season with a popular Italian Halloween cookie. These are seriously delicious cookies, in spite of looking like severed witches fingers. The dough is a versatile cookie recipe-I use the same dough for thumbprint cookies for Christmas filling the centers with chocolate ganache or jam.

3 cups blanched almonds, divided

4 oz. cream cheese, softened

1/2 cup (1 stick) butter, softened

3/4 cup powdered sugar

1 tsp. almond extract

1/4 tsp. salt

1-1/2 cups flour

red food coloring or red cake decorating gel

Preheat oven to 325ºF.

Reserve 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

Roll dough into 60 three inch fingers, using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. With a cotton swab dab a thin layer of red coloring on the tip of each finger. Press 1 of the reserved nuts into red dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

Bake 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.

 

[GreenLeaf]

Jell-O Blood Worms

These edible Halloween Jell0 Worms are a BIG hit for our Halloween Dinner. The first time I served these up the kids really freaked out. My daughter couldn’t even look at them at first, but after some coaxing and a little good natured teasing, she ate one. Then much too her surprise, she liked them.

They take a little effort to make, but I think they are worth it. Plan to make these at least a day ahead of time.

Ingredients:

100 flexible plastic straws

(The straws with a bendable neck make the most realistic worms by adding ridges to the worm. Place bendable necks of straws at the bottom of the container).

an empty, cleaned 1-quart milk or orange juice carton to hold straws.

(The straws will fill up to the height of the container, the taller the better.)

1 package (6 ounces) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin or 3 Tbsp
3 cups boiling water
3/4 cup whipping cream
12 to 15 drops green food coloring

waxed paper

Instructions:

1. Combine gelatins in a bowl and add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min.

2. Meanwhile, gently pull straws to extend to full length; place in tall container. Wrap together with a loose rubber band to hold straws together.

3. Blend cream and food coloring with the lukewarm gelatin mixture. Carefully pour into container, filling straws.

4. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.

5. Pull straws from container or, if you’re using a carton, simply tear the carton away from the filled straws. Pull straws apart. Run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers.
Pin It

6. Lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temperature for about 2 hours.

 

[GreenLeaf]

Shrunken Heads in Cider

Ingredients:

2 cups lemon juice
2 tablespoons coarse salt
8 large Granny Smith apples
32 whole cloves
2 gallons apple cider
2 (12-ounce) cans frozen lemonade concentrate, thawed
2 cups spiced rum (optional)

Directions:

Step 1
Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.

Step 2

Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.

Step 3

Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.

Step 4
Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.

 

[GreenLeaf]

Kitty Litter Cake

Ingredients:

* 1 package German chocolate cake mix
* 1 package white cake mix
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 package vanilla sandwich cookies
* 6 drops green food coloring
* 1 package tootsie rolls

Directions:

Prepare cake mixes and bake according to package directions. Pan size does not matter. *Don’t use the litter box to bake in.

Prepare pudding according to package directions and chill until ready to assemble.

Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.

When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding.

You probably won’t need all of the pudding, you want the cake to be just moist, not soggy.

Line kitty litter box with the clear liner (plastic wrap work fine too) and put cake mixture into box.

Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape and curve the tootsie rolls slightly to resemble cat poop. **Trust me kids love doing this disgusting deed!

Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.

Heat 3 or 4 of the tootsie rolls in the microwave until almost melted and lay them gently on the side of the kitty box and sprinkle lightly with some of the green cookie crumbs.

Sprinkle with any remaining cookie crumbs and place final tootsie roll poop on top on the cat to resemble a very full littler box.

Serve using the pooper scooper for a really gross Halloween dessert!

 

[jj2]

Halloween MARSHMALLOW GHOSTS & MONSTERS

This is one of my all time favorites for a really sweet treat! I love marshmallows and I love white chocolate so I decided to try them together and what a hit they are with all my ghouls and fiends!

INGREDIENTS
Marshmallows 4" sucker sticks
Chocolate Melts (your color choice) Black decorating gel

Stick marshmallows into a 4" lollipop sticks, and place them in the freezer for about 15 minutes, until they are cold.

PREPARATION

While the marshmallows are chilling, heat one cup of white chocolate melts slowly on a simmering heat (Wilton's Candy Melts work great) in a double-boiler, stirring constantly until the chocolate is completely melted. You can use different color melts for different monsters. Mummies can be white, green for Frankie.
Halloween
Remove the marshmallows from the freezer and dip them lightly in the melted chocolate for a thin coating. To get a Mummy look, swirl them a bit to look like layers of white wrapped around it. Ghosts should be dunked to make a little twisted peak on top. Frankenstein can be dunked and a spoon used to flatten the chocolate on top. Orange can be used to make Jack-O-Lanterns. marshmallow_ghosts-03.jpg (16618 bytes)
Use a block of Styrofoam to stick them in to cool. If you stick them in the fridge it shouldn't take long for them to set up.

After they harden, you can add faces. Using a small tube of black decorating gel, with a small tip, carefully paint on two ghostly eyes onto the marshmallow. Add a little mouth as well. Decorate other monsters accordingly.
marshmallow_ghosts-04.jpg (11769 bytes)

STORAGE & SERVING

Pick out the more mummy looking ones and turn them into the undead, like the picture here, last one on the right. You can stick these in sucker cellophane wraps to keep or just stick in your refrigerator until ready to serve.

TIP: Use green melts for Frankenstein, Orange for Jack-O-Lanterns, White for ghosts and mummies.