Swamp Slime

Make green Jell-O. Put some of it in clear plastic containers and put some aside. When the Jell-O starts to solidify, add various gummy bugs. Beat the rest of the Jell-O to a froth and add to the top of the slime. Let Jell-O set.

Monster Claws

2 tbsp flour
1 tbsp plus 2 tsp Cajun seasoning -- divided
1 lb boneless skinless chicken breasts --cut lengthwise into 3/4-inch strips
1 1/2 c cornflake crumbs
2 tbsp chopped green onions
3 eggs -- lightly beaten
1 red, yellow or orange bell pepper -- cut into triangles
Barbecue sauce

Preheat oven to 350F. Lightly grease baking sheets. Place flour and 2 teaspoons Cajun seasoning in large resealable plastic food storage bag. Add chicken and seal. Shake bag to coat. Combine cornflake crumbs, green onion and remaining 1 tablespoon Cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl. Dip each chicken strips into eggs and then into crumb mixture. Place coated chicken strips on prepared baking sheet. Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center. When chicken is cool enough to handle, make 1/2-inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce for dipping. Makes about 30 strips.

Haunted Hint: A bewitching way to garnish a Halloween dish is with vegetable cutouts! Use a small metal cookie cutter or sharp knife to cut Halloween shapes from bell peppers, carrots, parsnips, squash, eggplant or tomatoes.

Magical Brew

Blood drops (red hots)
Chicken toes (candy corn)
Colored flies (M&M's)
Chicken Gizzards (shoestring potatoes)
Cat's claws (sunflower seeds)
Owl eyes (peanuts)
Bat Bones (straight pretzels sticks)
Dead Flies (raisins)
Ghost noses (mini-marshmellows)
Dried knuckles (popcorn)

 

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