hi im paz kabul and im going to ttell you how to make a few spokky halloween recipies.
i hope you try to make some of them…. altough halloween is one day away.

*to make gingerbread corpes.. this what you need and what you need to do.

NGREDIENTS 3 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/2 cup white sugar 1/2 cup shortening 1 egg 1 cup molasses 1 teaspoon baking soda 1 1/2 teaspoons warm water 1/4 cup raisins for decorating

DIRECTIONS 1 In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth. 2 Slowly add flour, spices and salt. Mix until well blended. 3 Cover and chill for 24 hours. 4 Preheat oven to 350 degrees F. Grease cookie sheets. 5 Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Let cool on wire racks. 6 Use black icing to make an “X” where the eyes should be, you can also make a frown for a mouth using the icing.

*to make chocolate lolipops this what pyu will need and what you need to do.

NGREDIENTS 1 bag any color chocolate melts Sucker molds of your choice 1 bag of sucker sticks Disposable pastry bags 1 bag of sucker wrappers w/ ties
PREPARATIONTo melt the chocolate (Wilton’s Candy Melts work great), follow the directions on the back of the bag. The easiest way is to use a disposable pastry bag. Fill it with the melts, tie off the open end and zap it in the microwave. Squeeze the bag every few minutes as it melts to mix it.
Cut off the tip of the bag and fill each sucker shape to the top. We used orange melts and jack-o-lantern molds. You can also melt some yellow and brown melts and fill in the jack-o-lantern face before you fill with orange. Just let the faces harden first, then fill. You can find kits at mass retailers and craft stores to make these that have everything you need included in the kit.
When they are full, insert the sticks, you may have to work them into the chocolate a little and top it off to seal them in. They may look a little bumpy but they will level out as the chocolate settles. Place in your refrigerator to set.You can also look for different molds that have witches, skulls, etc and fill them accordingly.
To remove after they are set, just lift by the stick, they should easily pop right out. If they don’t come out, just bend the mold slightly, like getting ice from a tray. You can use candy paints or glazes at this time to add some color. Or you can use decorating gel or frosting to add faces!
STORAGE & SERVING For a Halloween party, serve on on a large serving tray or decorative plates. For treats, wrap individually in those little cellophane bags for suckers. You can find orange ones during the Halloween season. A very tasty little treat!  I guarantee they’ll disappear faster than a ghost in a graveyard!

*to make caramel apples this is what you need and what you need to do.

NGREDIENTS MAKES 5 CARAMEL APPLES 40 – Caramel cubes (I prefer the Borden Brand) 5 – Apples (I like Macintosh apples) 1 – Tablespoon of water 5 – Wooden sticks 1 – Wax paper
PREPARATION Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
STORAGE & SERVING Store your caramel covered apples in the refrigerator. Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.

INGREDIENTS 14 cups popped popcorn 2 cups sugar (packed) 1 cup butter 1/2 cup light corn syrup 1 teaspoon salt 1 teaspoon baking soda
PREPARATIONCombine the sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on a candy thermometer. (You may have to adjust according to altitude and humidity). Remove from heat and stir in baking soda. The mixture will start to foam, so stir well until blended.
Make your popcorn ahead of time, pop the popcorn either in a hot air popper or microwave. Once you have popped the pop-corn, remove any un-popped kernels. Now place the popcorn in a large, buttered metal bowl.Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly.
Spread onto 2 un-greased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden it may be time to take it out! Oven temperatures vary not only with model but with altitude, so you’ll have to adjust time accordingly.
STORAGE & SERVING Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container. For a Halloween party, serve on on a large serving tray or in decorative bowls. If you are having a child’s party, wrap some up in treat bags.

* to make vampire punch this is what you will need and what you will need to do.

INGREDIENTS For Punch 1 chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups) 1 chilled 1-quart bottle cranberry juice cocktail 1 chilled 1-liter bottle club soda or seltzer water 1 cup dark rum if desired For Spice Syrup 2 cinnamon sticks 5 whole cloves 3 tablespoons finely chopped peeled fresh ginger 1/3 cup water 1/3 cup sugar
DIRECTIONS Make spice syrup: In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Let syrup cool. Syrup can be made 1 week ahead and chilled, kept in a covered container or bottle. In a punch bowl combine Punch ingredients and strain syrup through a fine sieve or cheese cloth into punch. Stir punch and add lots of ice. Makes about 13 cups.
TIP Dress the punch bowl up with some decorative ice shapes. You can use food grade plastic gloves to freeze ice for floating hands. Gloves are available at restaurant supply stores, are made of clear plastic and have no talc on them like latex gloves do. Fill with water or colored water, juice, etc. and freeze. When hard, remove glove and float in your punch bowl! You can also look at specialty stores for ball shaped ice cube trays. Fill with cranberry juice and they become floating blood clots.

* to make jackolantern pizza this is what you will need and what you will need to do.

NGREDIENTS 1 pre-made soft pizza crust 1 bag of pre-cut pepperoni 1 8 oz. bag mozzarella & cheddar cheese mix 1 container pizza sauce 1 Green pepper Jack-O-Lantern cookie sheet Your choice of veggies
PREPARATIONFollowing the instructions on the pizza crust tube and pre-baking the crust after you shape it to the Jack-O-Lantern pan if this is called for. After the crust is done, cover it with the pizza sauce of your choice, add pepperoni and any veggies you want.
Cover liberally with the cheddar/mozzarella cheese mix, making sure to cover anything underneath it. Cut green peppers in to thin slivers, save a larger piece to make the stem. Lay pieces out to make the indentations of the pumpkin.  Cut pieces of pepperoni to make the eyes, nose and mouth of the Jack-O-Lantern. You could also use a yellow pepper to do this for variation on a meatless pizza. Here’s what it should look like before baking.
Bake according to the instructions on the pizza crust wrapper, usually about 20 minutes, but you’ll know when it’s done. The cheese will be all bubbly and the crust will be golden! It looks so yummy, you won’t be able to wait to taste it and, maybe, share with all your spooky friends!
The finished pizza! It’s almost too cute to cut! But never fear, with your trusty pizza cutter or a sharp knife, you can carve this Jack-O-Lantern just as easy as the real ones. And this one is much more fun to eat! Serve hot, while the cheese is still melted. You could do this using a solid pizza crust, it won’t be as cute since it won’t be a pumpkin shape but you can still make a Jack-O-Lantern face. i hope you liked these spooky halloween dishes and i hope you try to make them.