The Ultimate Halloween Party
Here’s a perfect cocktail for Halloween this year for any themed party!
1/4 raspberry liqueur
1/3 lime juice
1 tbsp sugar
Purple food coloring
Combine all ingredients into a shaker fill with ice. Strain into the cocktail glass.
Only add completely crushed dry ice. Dry ice is simply solid CO2 gas and it foes straight from solid to gas without a liquid phase in the middle (this is called sublimation). Buy pellet or add the dry ice into an ice bag and crush it using an ice crushing mallet or a similar tool. ALWAYS wear glove when handling dry ice.
THE SHOT OF LIFE
2 oz. vodka
2 oz. cranberry juice
3 oz. ginger beer
1/4 lime juice
Fill glasses with ice cubes
pour in the ginger beer into the glasses
In a separate glass mix together vodka, cranberry juice and lime juice. Then add liquid into the shot syringes
Wrap up a hot dog in true mummy fashion!
1 can (8oz) Pillsbury refrigerated crescent rolls or 1 can (8oz) Pillsbury refrigerated Crescent Dough Sheet
2 1/2 slices American cheese, quartered
Heat oven to 375 F.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, make a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slices of cheese to look like “bandages",” starching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shoes through for “face.” On uncreased large cookie sheet, place wrapped hot dogs (cheese slide down); spray dough lightly with cookie spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
TOXIC WASTE MAC AND CHEESE
1/4 cup unsalted butter
1/3 all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprike
1 teaspoon onion powder
1 tablespoon dry mustard powder
1/16 teaspoon cayenne peper
8 ounces sharp white cheddar cheese (grated)
1 pound dry pasta (cooked and drained - I use medium shells)
Melt butter in a large pan/Dutch oven over medium-low heat.
Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in the milk and whisk to combine and remove all lumps.
Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
Continue cooking until mixture starts to simmer, 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted and completely combined.
Add the drained pasta and stir until completely coated.
Small mozzarella balls
Small red tomatoes
Cut the small red tomatoes in half and scoop out the inside
Cut the small mozzarella balls and place them into the tomatoes
Put the toothpicks through the tomato and mozzarella
Garnish them off with a small piece of the basil leaves