••••HOCUS POCUS FIZZ••••

(Source: karaspartyideas.com & country living.com)

••••INGREDIENTS•••

1 1/2 cups pineapple juice
1/4 teaspoon almond extract (or 1/2 cup rum)
1/4 teaspoon Imitation Coconut Extract
3 drops McCormick® Red Food Coloring
2 drops McCormick® Yellow Food Coloring
1 bottle Welches® sparkling white grape juice (or sparkling white wine)
Cranberries (optional)
2 tablespoons sugar
5 drops red food coloring
5 drops yellow food coloring

Directions:
“Mix pineapple juice, almond extract, coconut extract and food coloring in a small picture or large measuring cup.
For each drink, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white grape juice.

How to Rim Glass with Orange-Tinted Sugar: Place 2 tablespoons sugar in small resealable plastic bag. Add 5 drops McCormick® Red Food Color and 5 drops Yellow Food Coloring. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into Orange-tinted sugar to lightly coat.

To top it off, drop cranberries into the glass to float on top.”

••••WITCHES BREW••••

(Source: Lilliana.com & country living.com & photos also)

Witches Brew

 

Ingredients

• 1 quart lime sherbet, softened just a bit
• 1 - 12 oz can. frozen limeade concentrate, thawed
• 1 liter Sprite or 7UP

Instructions

1. Mix all ingredients in a punch bowl right before serving.
   

••••CANDY CORN JELLO SHOTS••••

(Source: hoosierhomemade.com & countryliving.com & photos)

Candy Corn Jello Shots

 

Prep time

10 mins

Total time

10 mins

 

Fun treat to serve at a Fall or Halloween Party. Recipe from HoosierHomemade.com

Serves: 10-12 shot glasses (2 oz)

Ingredients

• 1 small box lemon jello
• 1 small box orange jello
• 2 packets (3 tablespoons) Knox unflavored gelatin
• 2 cups boiling water
• Cool Whip
• Sprinkles for garnish, optional

Instructions

1. In a small bowl, combine lemon jello and 1 packet of unflavored gelatin, stir
2. Add 1 cup boiling water and stir 2 minutes or until dissolved
3. Add jello to shot glasses, fill about ½ way
4. Place in fridge for 20 minutes
5. Repeat with 1 cup boiling water, orange jello and unflavored gelatin
6. Fill shot glasses and place in fridge for 20 minutes
7. Up to 1 hour before serving, add Cool Whip to the top and sprinkles if you like

Adult version

1. Add 1 cup boiling water to 1 box of Jello and stir to dissolve.
2. Add ¾ cup vodka and ¼ cup cold water, stir to combine
3. Add to shot glasses and chill
4. Note - this is for a single flavor

Notes

You can easily double the recipe to serve more. Prep time does not include chilling time.

••••BLACK SANGRIA HALLOWEEN COCKTAIL••••

(Source: sugarandcharm.com & country living.com)

Hellooo Friday! It’s the weekend before Halloween, which means major party time for many of you. You’ll be happy to know that I have the BEST sangria recipe ever for Halloween! I call it the Black Sangria and the name says it all! A sangria made with blackberries, black plums, black grapes and Apothic Dark wine. If you let it sit for about an hour the plums turn a mean shade of black and everything is black! It’s pretty incredible and super easy to make. You know me, it’s got to be easy or it ain’t happening! Entertaining is fun people! Happy weekend before Halloween, Charmers!

Black Sangria Recipe

1 bottle Apothic Dark
2 cups organic blackberries, washed
4 black plums, washed and sliced
1/4 cup brandy
2 cups black grapes, washed
1 cup sparkling water if you desire, but you don’t have to if you want a strong wine taste.

Directions:
Add everything into a pitcher and mix with a large spoon.
Let it sit in the refrigerator for 1 to 2 hours. The longer it sits the darker the plums becomes. Best to keep sangria in the fridge. Enjoy!!!

••••DRACULA'S DENTURES•••

(Source-the-girl-who-ate-everything.com & country living.com)

Dracula’s Dentures for Halloween

 

Ingredients

• 1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
• ½ cup prepared vanilla frosting, tinted red
• 1¾ cups miniature marshmallows
• 48 slivered almonds

Instructions

1. Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
2. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Notes

recipe by Lori Fillmore; NestleUSA 

••••GRIM REAPER HALLOWEEN COOKIES••••

(Source: semisweet designs.com & photos also & country living.com)

Preparing the Dough

Making these grim reaper cookies requires one easy alteration. After cutting out the girl gnome shape in the dough, simply trim off the hat at an angle with a knife like shown below. Bake and you are ready to decorate.

1. 1

   Begin by sketching out the shape of the hood with a food coloring marker.

   
   

2. 2

   With black flood icing and a food-only paintbrush, paint the inner area of the hood. Try not to get black icing on the outside of the outer line. Let the icing dry.

   
   

3. 3

   With purple (or which ever color you choose for the cloak) piping icing, pipe over the hood outline, the teardrop-shaped hood opening, and around the lower edges of the cookie. Fill the middle with flood icing. Leave the icing to dry and crust over. (About 1 to 2 hours.)

   
   

4. 4

   Once the base layer is dry, add the two arm sleeves. I like to pipe the circle openings first, then connect the circles to the middle shoulder bump of the cookie. Fill the middle area with flood icing.

   
   

5. 5

   With white piping icing, pipe a keyhole-shaped skull with two eye openings then flood the middle area. Using a #1 icing tip, add skeleton hand details by piping tiny dots and dashes. Leave this to dry completely. (6 hours or overnight.)

   
   

6. 6

   Once the cookie is completely dry, add the fine details with a food marker. I added the nostril skull holes, teeth, and fold accents on the cloak using a Rainbow Dust food pen.

   

••••MORE HALLOWEEN RECIPES••••

(photos-google+ & kappboom wallpaper)