Steaming Holiday Hot Punch

3 cups apple juice
3 cups orange juice
6 cups cranberry juice cocktail
3/4 cup maple syrup
2 teaspoons powdered sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
cinnamon sticks*

* Cinnamon sticks are optional but make a very pretty addition as stirrers in steaming hot mugs of punch. Combine all the ingredients in a very large heavy pan, except the cinnamon sticks. Bring to a boil and turn to simmer for few minutes. You can put the ingredients in a crockpot after it has boiled and keep warm over low heat.

                                     Halloween Punch

12 oz orange juice concentrate, frozen
12 oz white grape juice
2 litre bottle 7-Up
1pt sherbet, lemon or lime
Green food coloring

Mix together orange juice concentrate, white grape juice, 7-Up, sherbet, and several drops of green food coloring.

                                         Mystic Punch

Make ice cubes with raisins in them
4 1-pint bottles cranberry juice
2 ½ cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste

In a punch bowl mix all juices. Add the ice cubes (with insects in them)!

                                      Phantom Punch

1 quart of Orange Juice
1 quart of Seltzer Water or Club Soda
1/2 Gallon of Sherbet
Apple Pieces
Raisins
Tangerine Slices
Grape Juice

Combine the liquid ingredients in a large bowl. Using a muffin tin, make 6 phantom faces by freezing apple pieces, raisins, and tangerine slices in grape juice. Float these on the mixture. Complete by slicing sherbet into small squares and float on top. Serves 8-10 thirsty ghosts!

                             Sparkling Harvest Punch

2 cups chilled cranberry juice
2 cups chilled apple juice
1 1/2 cup chilled orange juice
2 cups chilled club soda
Orange slices
Frozen cranberries

Mix together everything in a punch bowl.

                                      Hot Witch's Brew

1/4 cup cocoa powder
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 tsp. salt
3-1/2 cups milk
dash of vanilla
dash of cloves
cinnamon sticks

Combine cocoa, sugar, cinnamon, nutmeg, and salt in pan; add the 1/2 cup hot water slowly. Heat to boiling, stirring, and cook 2 mins. Add milk; but do not boil. Remove from heat, add vanilla and cloves. Beat with mixer until frothy and serve in mugs with cinnamon stick.

                                Bewitching Smoothie

2 cups apple cider
2 cups vanilla ice cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
food coloring

Combine all ingredients in blender; process until smooth. Add any color combination of food coloring depending on how gross or cute you want it to look! Orange, green, purple, etc.

                                        Caramel Coffee

"Brew a pot of this delicious coffee to serve to adults who tag along with their youngsters on the trick-or-treat route."
 

6 tablespoons Maxwell House Coffee, any variety
1/2 cup KRAFT Caramel Dessert Topping
4 1/2 cups cold water
Whipped topping
Chocolate-covered toffee

Place coffee in filter in brew basket of coffeemaker. Place topping in empty pot of coffeemaker. Prepare coffee with cold water.  When brewing is complete, stir until well mixed.  Top each serving with whipped topping and chocolate-covered toffee, if desired.

                                      Halloween Brew

In a saucepan mix together 2 cups apple juice, 1/2 cup orange juice, 1/4 teaspoon ground cinnamon and 2 to 3 whole cloves. Simmer over low heat for 20 to 30 minutes. Remove the cloves and allow the Brew to cool slightly before pouring it into cups. Makes 5 small servings.

For extra added fun: Decorate a straw for each child by attaching two Halloween stickers, back to back, near the top end. Let the children use their decorated straws for sipping their Halloween Brew.

                        Hot Buttered Cinnamon Cider

2 quarts apple juice or apple cider
12 ounces apricot nectar
1 tablespoon brown sugar
1/2 teaspoon allspice
1/3 cup butter
1/2 cup cinnamon liqueur

In slow cooker, combine apple juice, apricot nectar, brown sugar and allspice.  Cover and cook on LOW for 5 hours.

Just before serving, heat butter and cinnamon liqueur in a small saucepan or microwave. Spoon 1/2 tablespoon into mug or heatproof cup. Add 3/4 cup apple juice mixture.  Garnish with orange slices, if desired.  Serve immediately. Serves 12.

                   Hot Cocoa with Floating Eyeballs

16 large marshmallows
16 black licorice candies
2 quarts milk
1 cup chocolate-flavored drink mix
1 cup mint-flavored semisweet chocolate chips
Supplies
16 lollipop sticks

Make slit in center of each marshmallow; insert licorice candy into slit. Insert lollipop stick into center of bottom of each eyeball; set aside.  Combine milk and drink mix in medium saucepan. Stir in chocolate chips. Cook over medium heat, stirring occasionally, until chips are melted and milk is heated through.  Place 2 eyeballs in each mug; fill mug with hot cocoa. Serve immediately.

                                 Warm Witch's Blood

4 cups Apple-cranberry juice
2 cups Orange juice
1 tsp whole Cloves
1 stick Cinnamon
3-4 Allspice berries
1-2 tblsp Sugar to taste

Bring to a boil in a saucepan and reduce heat to simmer. Simmer gently for 15 minutes, stirring and muttering appropriate incantations. Serve in ghoulish glasses, garnish with an orange slice if desired.

                                 Bewitching Smoothie

2 cups apple cider
2 cups vanilla ice cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
food coloring

Combine all ingredients in blender; process until smooth. Add any color combination of food coloring depending on how gross or cute you want it to look! Orange, green, purple, etc.

                                     Bloody Milkshake

1 quart plus 2 cups buttermilk
1 quart plus 2 cups vanilla ice cream
3/4 cup brown sugar
3/4 cup unsweetened pineapple chunks, drained and juice reserved
3/4 cup maraschino cherries, stemmed

Combine first 3 ingredients and reserved pineapple juice in a blender. Blend until smooth and creamy. Add more ice cream for extra thick drink. Add pineapple for phlegm and cherries for blood clots and blend very briefly until cherries are roughly chopped. Fill glasses and serve.

Per serving: calories 493, fat 16.7g, 30% calories from fat, cholesterol 68mg, protein 13.2g, carbohydrates 75.3g, fiber 0.5g, sodium 381mg.

               Ghoul-Ade over Gopher Guts

3 ounces cherry gelatin powder
10 to 12 lemons --or 2 cups bottled lemon juice
7 cups water
1 cup sugar
green food coloring

Prepare a bowl of gelatin dessert according to the directions on the package. Chill in the freezer for 45 minutes, or until partially set.  While the gelatin cools, squeeze the juice from the lemons into a pitcher, being careful not to include any seeds. Add the 7 cups of water to the lemon juice. Stir. Add the sugar and stir again. Add green food coloring until Ghoul-ade is the desired shade.  Pour Ghoul-ade into individual glasses, then spoon partially set gelatin gopher guts into glasses. Include long spoons when serving this drink to help your guests eat their guts out!  Serves 8.

                                           Goblin Shake

1 tub (8 ounces) COOL WHIP® Whipped Topping, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 juice can water (3/4 cup)
1-1/2 cups crushed ice
Few drops red and yellow food coloring
Candy corn and pumpkins
Additional thawed COOL WHIP® Whipped Topping

Place 1 tub whipped topping, juice concentrate, water, ice and food coloring in blender container; cover.  Blend on high speed 1 minute or until smooth.  Pour into glasses. Garnish with additional whipped topping and candies. Serve immediately.

                                       Halloween Slush

1 package of lime gelatin
1 cup of sugar
7-Up or ginger ale
4 cups of boiling water
3 cup of pineapple juice

Mix all ingredients together except 7-Up. Place in container and freeze 4 to 5 hours. Remove from freezer when mixture is slushy. Fill glasses 1/2 full of slush.  Fill remainder of glass with 7-Up. This can also be used in punch bowl.  Place all slush in (12 inch) serving bowl and add 2 quarts 7-Up or ginger ale.

                  Lime Chiller with Blood Drippings

1/4 cup honey or corn syrup
12 drops red food coloring
4 cups chilled pineapple juice
6 ounces frozen limeade concentrate
3 cups chilled ginger ale

In a shallow pan, add honey and food coloring and mix until well blended. Dip the rims of wine goblets into the mixture one at a time, coating the rims of the glasses. Turn upright and let stand to allow the mixture to drip down, resembling blood. Place a paper towel around the base of the glass to catch drips. At time of serving, in a serving bowl or punch bowl, combine pineapple juice with limeade and stir until limeade dissolves; stir in ginger ale.

TIP: This may be doubled or tripled.

Note: Instead of using ice that can water down the drinks, freeze seedless red grapes to keep the punch cold. Fill a baking sheet in a single layer with grapes and freeze until they are frozen solid and store in freezer in a resealable bag until time of serving.

                                   Pumpkin Milkshake

1 cup solid pack pumpkin
1/2 cup brown sugar (firmly packed)
1 tsp ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup reconstituted Minute Maid Frozen concentrated orange juice (or chilled minute maid orange juice from concentrate may also be used)
1 qt vanilla ice cream
 

In blender, combine all ingredients; blend until smooth. Serve immediately in short glasses or punch cups. Garnish with licorice stick "stirrers"

                                  Pumpkin Pie Shots

2 ounces Bailey's Irish cream
2 ounces Kahlua
1/2 ounce dark rum
1/2 ounce Goldschlager
Ice
Dash cinnamon

Mix everything but the cinnamon in a cocktail shaker. Strain into shot glasses and sprinkle with cinnamon.

                             Pumpkin Pie Smoothie

15 ounces LIBBYS¨ 100% Pure Pumpkin, chilled
12 ounces Evaporated Milk, chilled chilled
1 cup vanilla lowfat yogurt (8-ounce container)
1/4 cup granulated sugar
1/4 tsp pumpkin pie spice
Whipped cream
 

Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth.  Top with whipped cream; sprinkle with additional pumpkin pie spice.