1 package green spinach pasta (elbow macaroni is best)
1 jar spaghetti sauce
stuffed Spanish olives

Boil pasta according to package instructions. Heat spaghetti spaghetti sauce. Cut olives in half to make “eyeballs” and place on top of the “blood and guts.”

Instructions

1. Before the party, tape a small, lightweight prize to the end of a roll of toilet tissue. Wrap up the prize in the toilet tissue and continue taping prizes and wrapping them until the roll is completely wrapped.
2. Ask players to sit in a circle. Each person gets to wrap the end of the toilet tissue around a body part (an arm, forehead, waist, ankle and so on) until she finds a prize. She then tears the paper and passes the roll to the next player. Play continues until all the prizes have been unrolled.

Recipe Ingredients

1 large flour tortilla per person
1/4 cup olive oil
Salt

Directions

Preheat your broiler. Using Halloween cookie cutters, cut each tortilla into bat and ghost shapes. Lightly brush both sides of each creature with oil. Arrange on a cookie sheet or jelly roll pan. Broil, flipping once when they begin to brown. When brown on both sides, lightly sprinkle with salt.

Use these gumdrops as party favors by placing several in a small crate, papier-mache box, or basket lined with crimped shredded paper. Tuck in a plastic spider ring as the frightful finishing touch.

• Orange slice-shaped jelly candies
• Small green gumdrops

Kids will love the gross-out factor of this tasty finger food. Parents will love the fact that it is candy-free. Try some for a party or pre-trick-or-treating dinner.

Recipe Ingredients:

Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks

Directions

1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

Ingredients:
1 bottle (700mL) vodka or vanilla vodka
7 C. fresh orange juice with pulp
1.5 liters (3/4 of a 2 liter bottle) Dr. Pepper
Ice

Instructions: 1. In a large, clear punch bowl combine the vodka, orange juice, and Dr. Pepper.

2. Fill a separate container or ice bucket with ice.

3. Fill each punch glass with ice before serving. Serve with a lemon wedge if desired.

Ingredients

2 cup(s) Pineapple Juice
1 bottle(s) Apple Cider (750 ml)
1 bottle(s) Cranberry Juice (64 oz.)
1 bottle(s) Ginger Ale (1 Liter)
1 bottle(s) Skyy Infusions Passion Fruit Vodka (750 ml)
Apple (Red)

Instructions

Combine all ingredients in a large black witch’s cauldron with ice and stir. Garnish with large slices of red apple floating on top and dry ice.

 Ingredients

• 2 Fifths Dark Rum

• 2 Fifths Light Rum

• 1 Fifth Bacardi 151

• 2 Pints Triple Sec

• 3 Quarts Lemon Juice

• 1 Quart Grenadine                                                                     

Drink Recipe Instruction

Mix ingredients throughly. Chill with large cake of ice in punch bowl, letting it stand an hour or so before serving. Makes 75-80 4oz. servings.

1 measure blue curacao
1 measure Bailey’s Irish Cream
Top up with one pint lager

The end result is a sort of greenish-brown liquid with scummy bits floating in it and a THICK layer of scum on top. Tastes wonderful, though, especially if you dunk chocolate bars in. (These are referred to as Control Rods, and the bar of preference is a Toffee Crisp, if only because the crisped rice pieces start floating around in the drink and making it look even nastier)

The nuclear wastes I’ve seen mix blue curacao and orange juice (and vodka). Turns everything a very nice shade of fluorescent green.

Blackberry Bat Wings Ingredients
Blackberries, 4 pints
3/4 cup sugar

Preparation
1) Puree sugar and berries. Strain the puree into a sauce pan to eliminate any seeds.
2) Cook on medium heat stirring occasionally until the puree is reduced by 3/4.
3) Place a Silpat or waxed paper on a sheet pan. Spread reduced puree on the covered portion of the sheet pan.
4) Bake on sheet pan at 200 degrees for 1-3 hours until the top is almost not sticky to the touch.
5) Allow to cool for 3 hours. Tear or trim with a parring knife into jagged shapes resembling bat wings.
6) Store in airtight container on parchment to keep “wings” separated until serving.