Bloody Punch With Floating Hand
This wickedly refreshing party punch, made of sweet apple, cranberry and grape juices and fizzy cola, is sure to chill your guests at your next Halloween bash.
Ingredients
3 cups (500 mL) cranberry juice
1-1/2 cups (250 mL) apple juice
1-1/2 cups (250 mL) grape juice
2 cups (500 mL) caffeine-free cola
1 cup (250 mL) frozen strawberries
3 cups (500 mL) cranberry juice
1-1/2 cups (250 mL) apple juice
1-1/2 cups (250 mL) grape juice
2 cups (500 mL) caffeine-free cola
1 cup (250 mL) frozen strawberries
Cooking Instructions
In a large pitcher or punch bowl, combine the cranberry juice, apple juice and grape juice. Stir, then refrigerate until you're ready to serve. At the last possible moment, add the cola, the strawberries and, of course, the Floating Hand of Death (directions below).
In a large pitcher or punch bowl, combine the cranberry juice, apple juice and grape juice. Stir, then refrigerate until you're ready to serve. At the last possible moment, add the cola, the strawberries and, of course, the Floating Hand of Death (directions below).
Floating Hand
In a measuring cup or jar, stir a few drops of green food coloring into some water — not too much, just enough to give it a slightly decomposed tint. Pour the greenish water into a disposable rubber glove (the stretchy kind — make sure it's not powder-coated inside) and tie the top securely. Place in the freezer for several hours or overnight. At serving time, peel the glove off the hand and deposit icy hand in chilled punch. Yum.
Servings: Makes about 10 servings.
In a measuring cup or jar, stir a few drops of green food coloring into some water — not too much, just enough to give it a slightly decomposed tint. Pour the greenish water into a disposable rubber glove (the stretchy kind — make sure it's not powder-coated inside) and tie the top securely. Place in the freezer for several hours or overnight. At serving time, peel the glove off the hand and deposit icy hand in chilled punch. Yum.
Servings: Makes about 10 servings.
How kids can helpStir together the punch ingredients.Un-glove the Hand of Death and add to the punch.
Severed Chicken Fingers with Toxic Dip
Served alongside ghastly green dip, these crunchy, potato-chip-coated chicken tenders serve as a spooktacular snack for hungry trick-or-treaters before they head out for some Halloween fun.
Ingredients
1 lb. (500 g) skinless, boneless chicken breasts
1 bag (170 g) potato chips — any kind
2 eggs, beaten
1 lb. (500 g) skinless, boneless chicken breasts
1 bag (170 g) potato chips — any kind
2 eggs, beaten
Cooking Instructions
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
With a sharp knife, cut each breast into 1/2-inch (0.5 cm) thick lengthwise strips. Depending on the size of the chicken breasts, you may get 4 to 6 strips out of each one.
Cut a small slit into the unopened bag of potato chips and, with a rolling pin, crush the chips thoroughly by rolling back and forth over the bag. (The slit is to let the air out of the bag so that it doesn't explode.) Now open the bag but don't dump out the chip crumbs.
Working with one or two chicken strips at a time, dip each one into the beaten egg, then drop into the bag with the potato chip crumbs. Shake to coat thoroughly, then fish out the fingers and place them on the prepared baking sheet. Repeat with the remaining chicken strips, until they are all coated with crumbled chips.
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
With a sharp knife, cut each breast into 1/2-inch (0.5 cm) thick lengthwise strips. Depending on the size of the chicken breasts, you may get 4 to 6 strips out of each one.
Cut a small slit into the unopened bag of potato chips and, with a rolling pin, crush the chips thoroughly by rolling back and forth over the bag. (The slit is to let the air out of the bag so that it doesn't explode.) Now open the bag but don't dump out the chip crumbs.
Working with one or two chicken strips at a time, dip each one into the beaten egg, then drop into the bag with the potato chip crumbs. Shake to coat thoroughly, then fish out the fingers and place them on the prepared baking sheet. Repeat with the remaining chicken strips, until they are all coated with crumbled chips.
Place in the oven and bake for 20 to 25 minutes — turning over after 10 minutes — or until fingers are lightly browned and crisp. Remove from baking sheet.
Discard any leftover potato chip crumbs that have been in contact with the raw chicken.
Toxic Dip:
1 cup (250 mL) mayonnaise
3 medium dill (or other) pickles, roughly chopped
3 green onions, roughly chopped
1 tbsp. (15 mL) mustard (Dijon or regular — whichever you like)
2 tsp. (10 mL) sugar
In a blender or food processor, combine all the ingredients. Blend, pulsing on and off, until the dip is mixed but still has a slightly chunky texture.
1 cup (250 mL) mayonnaise
3 medium dill (or other) pickles, roughly chopped
3 green onions, roughly chopped
1 tbsp. (15 mL) mustard (Dijon or regular — whichever you like)
2 tsp. (10 mL) sugar
In a blender or food processor, combine all the ingredients. Blend, pulsing on and off, until the dip is mixed but still has a slightly chunky texture.
Serve as a dip for Severed Fingers (or even just with raw veggies).
Servings: Serve with Toxic Green Dip (or any other dip you like — as long as it has a creepy name). Makes about 4 servings (16 to 20 severed fingers).
How kids can help:Crush the potato chips and toss the chicken strips into the crumb mixture.Arrange the fingers around the bowl of toxic dip and decorate the platter.
Servings: Serve with Toxic Green Dip (or any other dip you like — as long as it has a creepy name). Makes about 4 servings (16 to 20 severed fingers).
How kids can help:Crush the potato chips and toss the chicken strips into the crumb mixture.Arrange the fingers around the bowl of toxic dip and decorate the platter.
(This one doesn't sound to good but you never know!)
