Halloween has never been my favorite holiday. Now, it seems to really be a favorite holiday from what I have observed. People have their homes decorated with ghosts, lights and goblins.
I can remember Halloween parties in elementary school. I realize now that schools don’t have them anymore. I decided to have a Fall/Halloween Class Celebration with my second-grade class. During the entire day, everything will be Halloween/fall themed, from math to spelling.
The first thing I plan to do is have some Halloween riddles. I hope you will enjoy them as much as I will.
• What do you call a witch who lives at the beach? A sandwich.
• Where does a ghost go on Saturday night? Anywhere he can boogie.
• Why did the game warden arrest the ghost? He didn’t have a haunting license.
• Where does Count Dracula usually eat his lunch? At the casketeria.
• Where did the goblin throw the football? Over the ghoul line.
• What tops off a ghost’s ice cream sundae? A whipped scream.
• What is a vampire’s favorite holiday? Fangsgiving.
• Where do most werewolves live? In Howllywood, Calif.
• What happens when two vampire meet? It is love at first bite.
• Where do most goblins live? In North and South Scarolina.
• What do witches use in their hair? Scare spray
• What do you get when you cross a black cat with a lemon? A sour puss.
• What do you get when you cross a pumpkin with a squash? A squashed pumpkin pie.
• What is a witch’s favorite subject in school? Spelling.
I will end on that note. If you are having a Halloween celebration or helping with a party, I hope you can use today’s recipes. Thanks for reading.
GRAB GHOST MUNCH
2 cups corn chex
2 cups miniature pretzels
1 cup dry-roasted peanuts
20 caramels, coarsely chopped
1 (10-ounce) package caramels, coarsely chopped
In a large bowl, combine the first four ingredients. In a microwave, melt the chips. Stir until smooth. Pour over cereal mixture and toss to coat.
Immediately spread onto waxed paper-lined baking sheets. Let stand until set for about 30 minutes. Break into pieces, and store in airtight containers.
BLOOD AND GUTS CHEESE SPREAD
1 (8-ounce) package cream cheese, softened
½ cup butter, softened
1 (3½-ounce.) jar prepared pesto
¼ cup grated Parmesan cheese
½ cup chopped oil-packed sun-dried tomatoes
Line a 3-cup bowl with plastic wrap, and set aside. In a small bowl, beat cream cheese and butter until smooth.
In another bowl, combine pesto and Parmesan cheese.
Layer half the cream cheese mixture, pesto mixture and sun dried tomatoes in prepared bowl. Repeat layers.
Cover and refrigerate overnight. Serve with crackers or chips.
APPLE BRICKLE DIP
1 ( 8-ounce) package cream cheese, softened
½ cup brown sugar
¼ cup sugar
1 teaspoon vanilla extract
1 (10-ounce) package English toffee bits
3 medium tart apples, cut into chunks
In a bowl, beat cream cheese, sugar and vanilla. Fold in brickle chips. Serve with apples.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
