Recipe: Vampire Party Recipes - Black Punch, Freaky Finger Food, Dinosaur Eggs, Gnarled Witches Fingers, Strained Eyeballs, Cheese Eyeballs, Varicose Veins on a Leaf, Toasted Tongues

Tori, here are a few more ideas for your party. I hope they help.

BLACK PUNCH
It makes 32 half-cup servings.

1 env. orange unsweetened Kool-Aid
1 env. raspberry unsweetened Kool-Aid
2 c. sugar
3 qts. water with ice cubes
1 liter ginger ale

Mix Kool-Aid and sugar in pitcher; add water and ice.

Stir. Add ginger ale just before serving. You can also get the black color by mixing grape and lemon-lime or grape and orange.

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Originally posted by eggy/oz

FREAKY FINGER FOOD
Makes about 18 decrepit digits

1 cup all-purpose flour
2 tbsp cornstarch
1/8 tsp salt
1/2 cup unsalted butter, softened
1/2 cup confectioners' sugar, sifted
1/2 tsp vanilla
1/3 cup very finely chopped pecans
1/3 cup medium-coarse pecans
1/4 cup sliced almonds

Preheat oven to 350 degrees F.

Sift the flour and place it in a small mixing bowl. Add the cornstarch and salt. Stir together with a fork and set aside.

Place butter in a large mixing bowl and cream with an electric mixer. Sift in the sugar. Mix together until batter is fluffy. Add vanilla and pecans and blend well. Now slowly pour the flour mixture into the butter mixture, and combine until dough appears crumbly.

Place a piece of waxed paper about 12-inches long onto a smooth work surface. Place the dough on top of the waxed paper, then cover it with another piece of waxed paper about the same size. With a rolling pin, roll out the dough to 1/4-inch thick and slowly remove the top piece of paper.

Slice the dough with a butter knife into oblong shapes about the width of your middle finger. Use a metal spatula to lift the fingers onto an ungreased cookie sheet, making sure you leave about 1-inch in between each finger.

To give fingers an old and knotted appearance, bend some of them sideways at the knuckles. Use slivered almonds for each fingernail.
Place on lightly greased baking sheet.

Bake for 12 to 15 minutes. Then remove with potholders and transfer the cookies with the metal spatula to a wire rack to cool.

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DINOSAUR EGGS
From: eggy/oz

2 pkgs (6 oz each) lime gelatin powder
2 1/2 cups boiling water
1/2 tsp ground cinnamon
1 cup cold milk
1 (3.4 oz) pkg instant vanilla pudding mix
Alfalfa sprouts (optional, for serving)

In a large bowl, dissolve gelatin in 2 1/2 cups boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon.

In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. Pour into a 13x9x2-inch pan coated with cooking spray.* Refrigerate for 3 hours or until firm.

Cut into ovals or use an egg-shaped cookie cutter. Serve over alfalfa sprouts if desired.

*TO MAKE IN JELL-O JIGGLERS EGG MOLD:
Coat the inside and rim of each egg mold with cooking spray. Securely close each egg mold. Place mold, fill side up on a tray. After whisking pudding mixture into gelatin, immediately pour it into the mold through fill holds just to the top of the egg shape. Refrigerate for 3 hours or until firm. To unmold eggs, slide a dull, flat knife between eggs. Gently pry between each egg (do not pull the handle). Turn mold over and shake gently to remove eggs.

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GNARLED WITCHES FINGERS
From: Dawn NY

1 tbsp vegetable oil
4 boneless chicken breasts
1 cup flour
1 egg, beaten
1 cup bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce

Grease cookie sheet with oil, set aside.

Carefully cut chicken breasts partway to create five fingers (the uncut part will be the palm of the hand). Slice them a little crooked for effect. Dust in flour, dip in egg, coat in bread crumbs.

Broil 5 minutes each side or until golden and cooked through.

Trim the tips with the olive fingernails and serve on lettuce.

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Strained Eyeballs

6 eggs, hardcooked, cooled, and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup

Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

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CHEESE EYEBALLS

2 cups grated Cheddar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives

Combine cheese and butter. Add salt, paprika, and flour and mix well.
Measure approximately one ts of this mixture and form an "eyeball" around an
olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line
up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15
minutes.

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Originally posted by Vicki,LA
VARICOSE VEINS ON A LEAF
Recipe by: Creepy Cuisine, Lucy Munroe

15 1/2 oz French-style green beans --
1 Iceberg lettuce
Red food coloring
6 tb Almonds -- sliced

Heat the beans in their liquid according to the
directions on the can. Wash and dry the lettuce and
arrange the leaves on a serving platter. Pour the
beans and liquid into a glass bowl. Add red food
coloring, drop by drop, until the liquid turns the
color of blood. Place the bowl in the refrigerator for
15 minutes. Using a slotted spoon, remove the veins
and place them in a veinlike pattern on top of the
leaves. Sprinkle almonds over the beans for and added
bony crunch and flavor.

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Originally posted by Vicki,La
Toasted Tongues

6 Egg whites
1 cup Sugar
Red food coloring
Pink or red cake crystals

-----TOOLS-----
2 small Bowls
lg Mixing bowl Spoon Mixer Parchment paper Cookie sheet Popsickle sticks
Spatula
Toothpicks

Position an oven rack on the lowest shelf, and preheat oven to 2ooF.
Separate the whites from the yolks of the eggs into two small bowls. Make
sure there are no yolks in the bowl of whites.
Rapidly beat the eggs until they form stiff peaks.

Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper.

Tongues should be the length of the popsicle sticks.
Press a popsicle stick gently into the center of the tongue, leaving about 2" of stick hanging off. Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers.

Sicko serving suggestion: To serve coated tongues, use a toothpick to spread
a thin layer of mucus (marshmallow topping) down the length of the lickers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0