Ingredients

• 3/4 pound shrimp — large, raw, peeled, and deveined
• 3 tablespoons olive oil
• 1 1/2 teaspoon garlic — minced
• 1/8 teaspoon crushed red pepper flakes
• 1 dash salt
• chopped parsley

Directions

Heat the oil in a large skillet over medium-high heat.

Add the shrimp and cook until just pink.

Toss in the garlic, crushed pepper, and salt. Remove the skillet from the flame and allow to sit for 4 minutes.

Place the pan over medium-low flame and re-heat for about 2 minutes. Garnish with the parsley. Serve warm.

Serves 2

Ingredients

• 1½ tsp Worcestershire sauce
• 1 tsp salt
• 2 cups pumpkin seeds
• 2 tbsp melted butter

Directions

Leave pumpkin seeds unwashed with shells left on but fibers rubbed off. Combine ingredients in shallow pan. Stirring frequently, bake at 250 degrees to 2 to 3 hours, until dry. Cool, then store in tightly covered container.

Ingredients

• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/4 cup whipping cream
• 1/3 cup light corn syrup
• 1/4 cup butter
• 8 ounces semisweet chocolate, coarsely chopped
• 4-1/2 cups (16 ounces) powdered sugar, sifted
• White chocolate chips (about 30)

Directions

1. Line 11×7-inch pan with foil, extending foil beyond edges of pan; grease foil.

2. Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla and salt. Remove from heat and gradually stir in powdered sugar until smooth.

3. Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.

4. Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.

*Fudge may also be cut with cookie cutters or into squares.

Ingredients

• 1 cup Butter, softened
• 1 cup Icing sugar
• 1 Egg
• 1 tsp Almond extract
• 1 tsp Vanilla
• 2 2/3 cup flour
• 1 tsp Baking powder
• 1 tsp Salt
• 3/4 cup Almonds, whole blanched
• 1 Tube red decorator gel

Directions

Gross everyone out with these creepy cookies.

In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with “blood.”
(ed. note – I opted not to go for the bloody effect as you can see in my picture above, and my guests were still grossed out! – Britta)

Remove from baking sheets and let cool on racks. Repeat with remaining dough.

Ingredients

• 1/2 cup peanut butter
• 1 pkg (10.5 oz) mini marshmallows
• 3 T. butter or margarine
• 5 cups Cheerios
• 1 cup candy corn

Directions

Place butter and marshmallows in large microwave safe bowl. Microwave uncovered, on high for 2 minutes or until puffed. Stir in peanut butter until blended. Add the cereal and M&Ms; mix well. Spoon into greased 13×9 inch pan; press down gently. Cool slightly before cutting. Makes 15 servings.