Graveyard Ants and Log Ingredients:

• celery sticks
• crunchy peanut butter
• raisins or (Optional - Chocolate Jimmies)

1. Wash the celery and cut it into pieces (about 5 inches long).
   
2. Spread peanut butter on the celery, from one end to the other.
   
3. Press raisins into peanut butter or sprinkle Jimmies. Put some ants (I mean Chocolate Jimmies) on the table too...!
   
4. OR roll the peanut butter covered section in chocolate flavored Jimmies.

Operating Room Ingredients:

• 12 garden radishes.
• 7 - 8 ounce Jar of whole olives - stuffed with pimento.
• 1 ice cube tray.
• 46 ounce can tomato or V8 juice.

1. Prepare these bloody eyeballs the day before your plan to serve them.
2. Peel radishes, leaving thin streaks of red skin on them for blood vessels.
3. Using the tip of a vegetable peeler or small knife, carefully scoop out a small hole in each radish to fit the stuffed olive.
4. Stuff a green olive, red pimento side out, in each hole.
5. Place 1 radish eyeball in each section of an empty ice cube tray. You may need to trim your eyeballs down a bit to fit.
6. Fill the tray with water and freeze overnight.
7. Pour tall glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass.

Brain Cell and Fluid Ingredients:

• 1 package (6 oz) Blueberry JELL-O® mix (brain fluid).
• 1 carton (16 oz) Small curd cottage Cheese (brain matter).
• 1 can (16 oz) Blueberries in heavy syrup.
• 1 bottle food coloring.

1. Prepare JELL-O® according to package directions. Chill until JELL-O® is firm and set.
2. Scoop cottage cheese into a medium bowl.
3. Drain and set aside the syrup from the blueberries.
4. Add the berries to the cottage cheese and carefully mix them in well together.
5. Add food coloring to turn the cottage cheese a nice grayish color when blended.

TO SERVE: Put a couple of tablespoons of JELL-O® (congealed brain fluid) on a plate. Then put some of the blueberry syrup on that. Finally, add a scoop of the cottage cheese & blueberry mix (brain matter) on top. Serves 6 to 8 ghoulish graveyard fiends (I mean Friends). Happy Halloween eating...!

Dried Blood Popcorn Ingredients:

• Package of Popcorn - regular or microwave.
• Chili powder (Dried Blood).
• Butter or Margarine as required.

1. Pop the Popcorn as directed on the package.
2. Melt butter or margarine and pour over the popped corn.
3. Sprinkle with chili powder (Dried Blood).

Dead Man's Hand Ingredients:

• 1 Latex Hospital or Doctor's Exam Glove.
• Red or Orange fruit juice.
• Punch Bowl.

1. Clean the latex glove very well before use.
2. Fill the glove up with juice or water.
3. Use a different color juice in the hand than will be in the punch bowl.
4. Fill the glove so that you can put a twist tie or elastic band around the filled glove.
5. Place carefully in the freezer. When frozen, peel off the glove leaving the formed ice hand.
6. Put the ice hand in your punch bowl with the juice and have some scary Halloween fun...!

Bloodshot Eye Ball Graveyard Soup Ingredients:

• 1 cup vanilla pudding (instant or regular)
• 6 Green Grapes
• 6 Chocolate Chips
• 1 Wooden Toothpick
• 1 Teaspoon Tomato Ketchup

1. Carefully press 1 chocolate chip, pointed side down, into each grape.
2. If the grape skin is tough, you may have to trim off the top of each grape.
3. Carefully place your "eyeball" into the pudding so the "pupil" is looking at you...!
4. Dip the toothpick in the Ketchup and carefully apply around the chips for "Blood".
5. Throw in some extra grapes for lumps...!
6. You can increase the size of this recipe very easily.
7. Happy Halloween... here's looking at you...!!!

Halloween Ghoul-Aide Ingredients:

• 1 Envelope Kool-Aid grape flavor unsweetened mix
• 1 Envelope Kool-Aid orange flavor unsweetened mix
• 2 Cups sugar
• 3 Quarts cold water
• 1 Bottle (quart or liter) ginger ale -- chilled
• Witches Caldron or Punch Bowl

1. Mix the Kool Aid's together with sugar, in large pitcher.
2. Add water and mix very well to dissolve the sugar.
3. Just before serving, slowly add the ginger ale.

Grasshopper Guts Ingredients:

• 3 cups chow mein noodles (Large Can).
• 1 cup peanuts (Plain or Salted).
• 1 package (6 ounce) butterscotch chips.

1. In a medium saucepan, melt butterscotch chips over low heat, stirring constantly.
2. Remove the saucepan of melted butterscotch chips from the heat.
3. Stir in peanuts and chow mein noodles.
4. Drop by teaspoons onto waxed paper and cool. Makes 30 to 40 Grasshopper Guts.

Squashed Frogs Ingredients:

• 1 Stick margarine
• 40 Large marshmallows (10 oz. bag)
• 5 Cups corn flakes cereal
• 1/2 Teaspoon vanilla (optional)
• 2 Teaspoons green food coloring
• 1 cup M&M's. Plain Chocolate Candy

1. Melt margarine in large saucepan.
2. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat.
3. Add vanilla and food color. Mix very well.
4. Add corn flakes and M&Ms and mix until well coated and bright green.
5. Drop from a tablespoon on a piece of wax paper and cool the Squashed Frog globs.

Worms in Dirt Ingredients:

• 3/4 cup chocolate pudding (Instant or Regular) (Wet Dirt)
• 1/4 cup chocolate pie crust crumbs (Dried Dirt)
• 2 to 4 gummy worms (Ghoulish Green, Sickly Orange, Blood Red)

1. Layer 3/4 cup of chocolate pudding into desert dish.
2. Top with 1/4 cup of chocolate pie crust crumbs.
3. Serve with 2 to 4 ghoulish colored gummy worms, half buried in the chocolate pie crust crumbs, hanging out of the dish.

Halloween Pumpkin and Graveyard Dirt Ingredients:

• 1 3.5 oz box of orange JELL-O®
• 1 cup boiling water
• 1 pint vanilla ice cream, brought to room temperature, and somewhat softened
• 1 chocolate crumb pie crust (Graveyard Dirt) (Crush Oreos and mix with melted butter for texture or purchase pie crust ready made)
• 1 can Reddi Whip Topping (Check Date)
• Candy corn and pumpkins (Harvest mix makes a nice pie presentation)

1. Mix JELL-O® with water according to directions on package. Stir until mixed and melted.
2. Add the softened ice cream (if necessary microwave the ice cream for 1 minute to soften). Stir until completely melted.
3. Place mixture in the refrigerator and allow it to chill 30 to 45 minutes.
4. Pour chilled mixture into prepared pie crust. Chill about 2 1/2 to 3 hours until set and firm.
5. Decorate in shape of a pumpkin face using the reddi whip topping.
6. Place candy corn and pumpkins around the edge of crust.

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Recipes from www.yankeehalloween.com