Halloween Recipes

20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)

1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
2. Place wings on a foil-lined 15×10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip.

Makes 20 appetizers.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Hats:
6 chocolate wafer cookie wafers
6 chocolate ice cream cones
2 tablespoons melted chocolate or chocolate frosting
Hatbands:
Orange Fruit-by-the-Foot
Hair:
12 black licorice twists
Mouths and teeth:
6 (2-inch) strips of cherry Fruit-by-the-Foot
3 miniature marshmallows
Eyes:
12 tiny green candies
Noses:
3 caramels
Main Ingredients:
1 (14-ounce) bag caramels with sticks*
1 tablespoon water
6 small Granny Smith or Golden Delicious apples

1. For Hats: Place cookies on cutting board. Using tip of a paring knife, make a slit in middle of each for a stick. Insert stick to check opening size. Remove stick; set aside. With a serrated knife, saw 1 1/4-inch off wide end of cones. Spread melted chocolate on cut ends; glue cone onto cookies.
2. For Hatbands: Cut candy into strips to fit around hats with a slight overlap. Moisten one end; wrap around hat, overlapping moist end. Press to adhere.
3. For Hair: Cut each licorice twist in half crosswise, then in half lengthwise. cut 6 to 8 “hairs” from cut end to 1/4-inch of uncut end.
4. For mouths and teeth: With paper backing left on fruit roll, use scissors to cut a mouth from each strip. Snip each marshmallow in half, then each half in half again. Press 2 teeth onto each mouth.
5. For Noses: Cut 3 caramels in half diagonally. Shape each piece into a nose.
6. Line a cookie sheet with waxed paper or foil; coat with nonstick cooking spray.
7. With scissors, cut about 1/2-inch off each stick; insert cut end in stem end of each apple.
8. Coat blade of a knife with nonstick cooking spray.
9. Microwave caramels and water in a 2 1/2-cup bowl on HIGH (100%) 3 to 4 minutes, stirring every minute (careful, use a potholder - mixture gets very hot!), until smooth and bubbly.
10. Dip apples 1 at a time, letting excess drip back into bowl. When dripping stops, scrape caramel off bottom of apple with coated knife. Place on prepared cookie sheet. Refrigerate just until caramel sets, about 15 minutes.
11. To assemble: Press hair (8 strips per apple), hats, eyes and noses in place. Peel mouths off paper; press in place.

Serves 6.

Hats:
6 chocolate wafer cookie wafers
6 chocolate ice cream cones
2 tablespoons melted chocolate or chocolate frosting
Hatbands:
Orange Fruit-by-the-Foot
Hair:
12 black licorice twists
Mouths and teeth:
6 (2-inch) strips of cherry Fruit-by-the-Foot
3 miniature marshmallows
Eyes:
12 tiny green candies
Noses:
3 caramels
Main Ingredients:
1 (14-ounce) bag caramels with sticks*
1 tablespoon water
6 small Granny Smith or Golden Delicious apples

1. For Hats: Place cookies on cutting board. Using tip of a paring knife, make a slit in middle of each for a stick. Insert stick to check opening size. Remove stick; set aside. With a serrated knife, saw 1 1/4-inch off wide end of cones. Spread melted chocolate on cut ends; glue cone onto cookies.
2. For Hatbands: Cut candy into strips to fit around hats with a slight overlap. Moisten one end; wrap around hat, overlapping moist end. Press to adhere.
3. For Hair: Cut each licorice twist in half crosswise, then in half lengthwise. cut 6 to 8 “hairs” from cut end to 1/4-inch of uncut end.
4. For mouths and teeth: With paper backing left on fruit roll, use scissors to cut a mouth from each strip. Snip each marshmallow in half, then each half in half again. Press 2 teeth onto each mouth.
5. For Noses: Cut 3 caramels in half diagonally. Shape each piece into a nose.
6. Line a cookie sheet with waxed paper or foil; coat with nonstick cooking spray.
7. With scissors, cut about 1/2-inch off each stick; insert cut end in stem end of each apple.
8. Coat blade of a knife with nonstick cooking spray.
9. Microwave caramels and water in a 2 1/2-cup bowl on HIGH (100%) 3 to 4 minutes, stirring every minute (careful, use a potholder - mixture gets very hot!), until smooth and bubbly.
10. Dip apples 1 at a time, letting excess drip back into bowl. When dripping stops, scrape caramel off bottom of apple with coated knife. Place on prepared cookie sheet. Refrigerate just until caramel sets, about 15 minutes.
11. To assemble: Press hair (8 strips per apple), hats, eyes and noses in place. Peel mouths off paper; press in place.

Serves 6.