Cream cheese or American cheese
Cilantro or parsley sprigs
1. Spread cream cheese or lay American cheese slices on sun-dried-tomato tortillas. 2. Roll them up, then cut them into 1-inch sections. Secure with a toothpick topped with a cilantro or parsley sprig.
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. 2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. 3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. 4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
Fresh green pear (makes 2 heads and noses)
2 raisins (eyes)
1 chocolate chip (wart)
Red apple (mouth)
Canned chocolate frosting
Oreo ice-cream cone (hat)
Large, soft chocolate cookie (hat); we used an Archway Dutch Cocoa Cookie
Carrot (hair) and grater
1. Cut the pear in half lengthwise and remove the core (a parent's job). Place one pear half on a plate as shown. 2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch's face to hold it, and set it in place. 3. Attach the eyes and wart by carving small circles in the face to hold them. 4. Cut a grin from the red apple. Carve out an area on the face to hold the grin, and put it in place. 5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head. 6. Grate lengths of carrot hair and tuck them underneath the hat.
Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.
FOR 8 SERVINGS:
1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores)
4 tablespoons sugar
8 gummy fish
8 gummy worms
1. MAKE THE EGGS: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes. 2. COLOR THE EGGS: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (we used 3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water. 3. ASSEMBLE THE DRINK: Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon as shown.