HALLOWEEN IDEAS!!!!!

It’s the most exciting time of
the year once again. It is
ALSO the time also to be
more safety conscious than
ever.
This year I want to suggest
Halloween parties as an
alternative to going door to
door trick or treating.
It's safer, and an excuse for
families to be together to share
in the fun. Every Halloween we
hear horrible stories of harmful
pranks played by strangers on
our children. Some of these
pranks result in deaths.

So What do you do?
Give an party that will please
everyone and get the whole
family together and your good
friends!
Make your own Invitations with
drawings or cutouts of
Halloween stuff (eg. witches
on broomsticks, owls, black
kittens and such things.)
Menu cards will be fun
mementoes for the guest to
take home. Simply cut shaped
cards out of stiff paper, decorate
and neatly print the occasion,
the menu, date, and even a little
poem or quotation.
Hand them out at the door as the
guest arrives.
Homemade Decorations can be
fun. Jack-o-lanterns peeking from
every corner, dried corn with
branches of colored fall leaves
on the doors and walls.
Pumpkin shells can be scraped
clean and used for soups, dips
or casseroles.
Visit the neighbourhood $ stores,
for reasonable priced decorations
or make your own.
String popcorn, buy black plastic
spiders and use cotton balls for
the web.
Games for Halloween
Bobbing for apples, dance
contestsand door prizes are
some of the simpler ideas.
On the bottom of each plate or
chair tape a number.
After everyone finishes eating
draw numbers and give away
adult and kid's door prizes.
Beanbag animals, marbles, and
card games, puzzels are fun
and inexpensive for the kids.
Adult door prizes can be boxes
of herb tea, jams, coffees,
fancy cookies, crackers or
funny socks.
Be sure to have some fun music
such as and besides dancing,
musical chairs is a great game
to encourage the kids and adults
to play together.
A game of Pin the Stem on the
Pumpkin can be fun for all ages!
Have large pumpkin sitting on a
table. Use a piece of felt to cut a
stem and leaf out. With one hand
behind their backs have the
guest take turns trying to pin the
stem on the pumpkin.
The kids and adults will have a
blast.
Halloween parties at home also
beats going out on THOSE
COLD COLD nights.

Menu Ideas found on the web
MONSTER MUNCH
Use your favorite snack foods
in this crunchy mix RECIPE.
INGREDIENTS:
3 cups round corn puff cereal
2 cups bugle-shaped crisp
crackers
2 cups salted mixed nuts
2 cups tiny goldfish crackers
1/2 cup butter, melted
1/2 tsp. garlic powder
1/8 tsp. Tabasco sauce
1 Tbsp. dried Italian
seasoning
PREPARATION:
Combine cereal, crackers and
nuts in a 15x10" jelly roll pan.
Drizzle with melted butter and
toss to coat. Sprinkle mixture
with seasonings and toss well.
Bake at 350 degrees for
12 - 15 minutes, stirring once
halfway through cooking.
Cool on paper towels and
store in airtight container.
12-16 servings

FREAKY FUDGE
This is the easiest fudge in
the world to make.
INGREDIENTS:
12 oz. pkg. semisweet
chocolate chips
1 cup milk chocolate chips
14 oz. can chocolate
sweetened condensed milk
2 Tbsp. butter
Gummy worms and gummy
bugs
PREPARATION:
In microwave, melt chocolate
chips with sweetened
condensed milk and butter
on MEDIUM for 2-3 minutes.
Stir well. Return to microwave
if necessary and continue
melting on MEDIUM for
another 2-3 minutes.
Stir until smooth.
Pour into greased 8" square
pan, and top with the candy
creatures, pushing them gently
into the fudge.
Chill until firm.
Store well covered in
the refrigerator.

DRAGON'S BREATH DIP
There are two heads
(yes, entire heads) of garlic
in this dip!
(That’s why it’s called
Dragon’s Breath). But I assure
you,
when garlic is roasted, it
becomes sweet and nutty.
((Use chips, vegetables or
crackers on the side))
INGREDIENTS:
2 heads garlic
1 Tbsp. olive oil
8 oz. Brie cheese
1/2 tsp. seasoned salt
dash white pepper
PREPARATION:
Preheat oven to 350
degrees. Cut top 1/2" off the
top of the garlic heads.
Remove some of the loose
papery skin, leaving the heads
intact. Place each on a square
of foil, drizzle each with the
olive oil, and wrap well.
Bake at 350 degrees
50-60 minutes, until the
garlic is very soft and
begins to brown.
Cool until easy to handle.

TERIYAKI CHICKEN
WINGS RECIPE
Easy teriyaki wings are
marinated overnight, then
baked in the oven for a fast
and tasty appetizer or main
dish.
INGREDIENTS:
1/3 cup water
1/4 tsp pepper
1/3 cup soy sauce
1/4 cup brown sugar
1/2 tsp garlic powder
1/3 cup balsamic vinegar
1/2 tsp ginger
2 green onions, thinly
sliced, tops included
16 chicken wings,
separated at the joints,
wing tips discarded or
saved for soup
PREPARATION:
Combine water, pepper,
soy sauce, brown sugar,
garlic powder, balsamic
vinegar, and ginger in a
small saucepan.
Gently heat until sugar is
dissolved. Remove from
heat and let cool to room
temperature. Stir in green
onions.
Place chicken wings in a large
zip-top freezer bag. Pour in the
teriyaki marinade. Squeeze
out the air and seal. Turn bag
to distribute the marinade
over the wings.
Refrigerate 12 hours or
overnight. Preheat oven to
375 degrees F. Line a baking
pan with foil.
Place a cooling rack in the
bottom of the pan. Place
chicken wings on the rack and
cover with the marinade from
the bag. Cover pan with foil
and bake 30 minutes.
Remove foil and bake another
10 minutes to crisp up the skin.
Yield: 4 servings
((DOUBLE/TRIPLE TO
SUIT YOUR PARTY SIZE))

MYSTERY PUNCH WITH
FROZEN HAND
Ingredients
1/4 cup lemon juice
1 teaspoon ground ginger
2 quarts cider
or apple juice
3 cups water
1 can (12 ozs) frozen orange
juice concentrate1 frozen
hand (see below)
Instructions
In a large pitcher or glass
gallon jar, stir lemon juice
and ginger until blended.
Add cider, water and orange
juice concentrate and stir
until blended. Cover and chill
at least 1 hour.
To serve cold, place punch
in a large, chilled punch bowl.
Add frozen hand or ice ring.
Ladle into punch cups.
Frozen Hand
Ingredients
red, blue or green food
coloring water
1 new disposable plastic
or rubber glove
(use glove without powdery
coating inside)
Instructions
Add food color to water until
you reach desired color.
Fill glove with water, fastening
end with a twist tie or
rubber band. Hang glove from a
shelf in the freezer
and freeze overnight.
When frozen, pull glove from
ice and place "hand" in
the punch.
Credits for this Recipe from:
Cheryl Miller, Fort Collins, CO

***If anyone has any other

menu ideas please feel

free to add them in the

comments area.