Marshmallow Spiders

Ingredients:

• 1 pack of Jumbo Marshmallows (or analogue brand)
• 1 pack of Pretzels
• Chocolate for Dipping or Covering
• Red Decorating Gel

Directions:

1. Beak apart the pretzels leaving only the curved sides. Insert each pretzel piece into the sides of the marshmallow, 4 on each side. Set spiders on a lined baking sheet, freeze for about 30 minutes.
2. Melt chocolate. Dip and cover each spider in chocolate and return to the baking sheet.
3. Refrigerate for 15 minutes or until set.
4. Add 4 eyes with the red gel at the front of each spider.

Scaredy Cat Brownies

Ingredients:

• 1/2 cup (1 stick) unsalted butter, plus more for baking pan
• 1 cup all-purpose flour (spooned and leveled)
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/4 cups sugar
• 1/2 pound bittersweet chocolate chips (1 1/2 cups)
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 32 miniature chocolate peppermint patties
• Candy eyes, chocolate chips, and icing pens, for decorating

Directions:

1. Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature for about 10 minutes.
3. Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.
4. Bake until cake is puffed and just set, for about 35 minutes. Let cool on a wire rack, for 25 minutes, and then top with 16 peppermint patties.
5. Let cool for 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set for about 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

Jack-o-lantern Sloppy Joe Pie

Ingredients:

• 1 1⁄2 lbs lean ground beef
• 1⁄2 cup onion, chopped
• 2 teaspoons all-purpose flour
• 1 cup salsa
• 1⁄2 cup chili sauce
• 1 cup frozen corn
• 1 (4 ounce) can green chilies, chopped
• 1 tablespoon brown sugar
• 1 pie pastry, sheet refrigerated pie pastry
• 1 egg
• Orange paste food coloring

Directions:

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
3. Transfer to a deep-dish 9-inch pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o-lantern and flute edges. Beat egg and food coloring; brush over pastry.
4. Bake at 450 degrees for 9-11 minutes or until crust is golden brown and filling is bubbly.

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"I Scream" Graveyard Pie

Ingredients:

• 16 graham crackers, broken into large pieces
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 pint vanilla ice cream, softened
• 1 cup roughly chopped chocolate flaky-crisp candy bars (about 8)
• 1 pint chocolate ice cream, softened
• 1 cup roughly chopped chocolate-coconut candy bars (about 8)
• 2 tablespoons chocolate chips, melted and cooled
• 6 oval chocolate sandwich cookies, such as Milano, halved crosswise
• 12 candy skulls, for decorating
• 20 chocolate wafers

Directions:

1. Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
2. In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in flaky-crisp candy bars. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
3. Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
4. Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately.

Fanta Jack-o-lantern Floats

Ingredients:

• 1 (2 Liter) Fanta Orange (could also use Fanta Mini Cans)
• 1 container vanilla ice cream
• Clear plastic cups, decorated if desired

Directions:

1. Pour a small amount of Fanta Orange into the bottom of a decorated plastic cup.
2. Add a scoop of vanilla ice cream to the top.
3. Pour more Fanta over the top of the ice cream until foamy and bubbly.
4. Repeat instructions to make more floats. Serve each with a fun straw and enjoy!

Bloody Mary Mix

Ingredients:

• 3 stalks celery, cut into 2-inch pieces
• 6 cups tomato juice
• 1/4 cup fresh lemon juice (from 2 to 3 lemons)
• 3 tablespoons lightly packed grated peeled fresh horseradish
• 2 tablespoons Worcestershire sauce
• 1 teaspoon celery salt
• 1 to 2 teaspoons hot sauce
• Freshly ground pepper
• Shooters
• Black lava salt and coarsely ground black pepper, for rim
• 1 lemon wedge
• 2 ounces black vodka
• 2 small stalks celery, for garnish

Directions:

1. Bloody Mary Mix: Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days.
2. Shooters: Stir together equal parts salt and pepper on a small plate. Rub lemon wedge around the rims of two double shot (3-ounce) glasses. Dip rims into salt and pepper mixture.
3. Pour 2 ounces Bloody Mary mix into bottom of each glass (reserve remaining Bloody Mary mix for another use). Holding a spoon upside down over the top of the glass, slowly pour 1 ounce of vodka over spoon into each glass (vodka should sit on top of Bloody Mary mix and create a layer of black). Garnish with celery.

Frankenstein's punch recipe

Ingredients:

• 850g (1 3/4lb) lychees in syrup
• 9 black grapes
• 9 white grapes
• 1 ltr (1 3/4pt) sugar-free ginger beer
• 1 ltr (1 3/4pt) sugar-free limeade or lemonade
• Green food coloring gel

Directions:

1. Drain the lychees, reserving the juice. Stuff the lychees with the grapes.
2. Divide the lychee 'eyeballs' between 6 tumblers.
3. Put the reserved lychee juice in a large jug with the ginger beer and limeade or lemonade. Add enough food coloring to turn the liquid a bright green.
4. Pour it over the 'eyeballs' just before serving.

Vampire Vodka Cocktail

Ingredients:

For syrup:

• 1/2 cup light agave syrup
• 1/2 cup pomegranate juice
• 1/2 cup grated red beet

For cocktail:

• 2 ounces vodka
• 1 ounce fresh grapefruit juice
• 1/2 ounce fresh lime juice

Directions:

1. Syrup: Bring agave, pomegranate juice, and beet to a boil in a saucepan. Strain, then return mixture to pan and bring to a boil. Cook over medium-high heat until syrup has reduced to 3/4 cup, 5 minutes. Let cool completely. Syrup yields enough for 8 and can be refrigerated up to 1 month.
2. Cocktail: Pour vodka and both juices over ice. Sweeten with syrup to taste.

Sources: marthastewart.com, geniuskitchen.com, realfood.tesco.com.
Photo sources: marthastewart.com, geniuskitchen.com, realfood.tesco.com, depositphotos.com. All images belong to their rightful authors.

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