When the full moon comes up, it’s time for a spooky party. Try these simple but fun games that will also work in the basement or game room. Serve with pumpkin cookies, apples for bobbing and candy corn, and you’ll have happy little goblins!
PUMPKIN BOWLING – Cover two-liter bottles with white handkerchiefs and decorate them like scary ghosts. Fill the bottles with a small amount of water to weigh them down and place them together in your backyard. Each child will attempt to knock the ghostly pins down by rolling a pumpkin at them. The child that knocks the most over wins.
WITCHY WART – Find a large picture of an ugly Halloween witch and hang it on a wall or door. Have the children chew a piece of gum, blindfold them, spin them around and have them put the wad of gum on the witch. The one who puts the wart on her nose wins.
PUMPKIN CARVING – Give a small group of children a pumpkin, pipe cleaners, felt, glitter and markers and have them transform their pumpkins into terrifying creations.
CHOCOLATE CUPCAKES/PB FILLING
7 oz. milk chocolate
3/4 c. butter or margarine
1 tsp. vanilla extract
1 1/3 c. granulated sugar
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
12 mini peanut butter cups
Melt chocolate and butter; stir in vanilla. In separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt. Stir in chocolate mixture. Fill paper-lined cups in muffin pan half full; place peanut butter cup in center of each and top with remaining batter. Bake 20-25 minutes in 350° oven or until toothpick inserted comes out clean. Makes 12 servings.
1 qt. apple juice 2 Tbsp. honey
1 1/2 c. unsweetened 2 Tbsp. lemon juice
pineapple juice 3 cinnamon sticks
Mix in saucepan. Heat over low heat until ready to serve. Remove cinnamon sticks and serve in cups. (Works well in slow cooker.)
GHOSTLY ROCKY ROAD SQUARES
24 (2 1/2”) graham cracker squares
1/2 c. butter, melted
1 c. salted peanuts
1 (6 oz.) pkg. semisweet chocolate chips
2 c. miniature marshmallows
Line 15-inch by 10-inch jelly roll pan with graham crackers so sides touch. Pour melted butter evenly over crackers; sprinkle with chips. Bake eight-10 minutes in preheated 350° oven or until butter is absorbed. Spread chips over crackers; sprinkle with peanuts and marshmallows. Continue baking for three minutes or until marshmallows begin to soften. Cool completely and cut into bars. Makes two dozen.
Cut off thin slice from bottom of orange so it sits level. Cut a slice off top of orange; reserve. Cut around top edge of orange and membrane. Remove orange sections (use for juice or salads). Cut out eyes, nose and mouth from orange shell. Fill orange shell with chocolate ice cream, mounding it slightly. Replace top of orange. Use green gumdrop for stem. Freeze two hours or until ready to serve.
1 (1 oz.) unsweetened baking chocolate square, melted
3 Tbsp. corn syrup
1 c. miniature marshmallows, melted
3 c. puffed rice cereal
1 (12 oz.) pkg. semisweet chocolate chips, melted
Preheat oven to 350°. In saucepan melt unsweetened chocolate and marshmallows. Add corn syrup. While chocolate is melting place puffed cereal in shallow pan. Bake for 10 minutes. Then place in buttered bowl. Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly. Form into eight cones, flattening large end to make brim. In double boiler melt chocolate chips. Dip cones into melted chocolate to coat. Place on waxed paper to cool and harden.
1 (2-layer size) yellow cake mix
1 tsp. vanilla
1 (3.4 oz.) pkg. vanilla flavor instant pudding
1 (8 oz.) pkg. cream cheese softened
1/4 c. butter, softened 6 drops green food color
1 (16 oz.) pkg. powdered sugar, sifted (4-4 1/2 cups)
1 (.75 oz.) black decorating gel
8 Oreo cookies, finely crushed
3 miniature marshmallows, cut in half
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups. Cool completely. Beat cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Arrange cupcakes on platter or tray to resemble a monster’s head (from top, 3 across, then 4, 6, 5, 3 and 3). Spread with frosting. Use black decorating gell to outline eyes, mouth, a couple of scars, nose and hairline on cupcakes. Fill in hair with cookie crumbs. Place one marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated. (Note: Instead of a monster cake, shape the cupcakes into a ghost, jack-o-lantern or witch face, frost and decorate.)
MUFFIN TIN FACE PAINT
In each cup of muffin tin mix one teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple drops of food coloring, a different color for each cup.
HAVE A FUN AND SAFE HALLOWEEN!!!