Spooky Ice Cubes:
Food coloring
Water

Special Equipment: Novelty ice cube trays

Devil Eyeballs:
20 maraschino cherries
20 chocolate chips (white or dark chocoale)
20 lychee nut fruits (canned and pitted)

For the Punch:
Combine all ingredients in a large glass punch bowl and mix well.

For the Ice Cubes:
Color water with desired food colorings and pour into ice cube trays. Freeze until firm.

For the Devil Eyeballs:
Remove the stems from the cherries. Insert a chocolate chip, point side in, into each cherry to make "pupil" of the eye. Stuff cherry into pitted lychee nut fruit.

Ladle some of the punch into each glass. Garnish with ice cubes or devil eyeballs.

Here are some Festive Drink Recipes for the kids:

Vampire Blood Drink

Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.

Before serving, chill with the Body Part Cubes of floating face and hands.

Pour into glasses and stir with glow stick swizzle sticks.

Body Part Ice Cubes:
12 cups cold water
2 to 3 drops green food coloring

Special Equipment:
1 roll packing tape
1 roll plastic wrap
2 plastic gloves
1 plastic Halloween face mask

Color the cold water with enough green food coloring to make it stand out against the background of the punch.

Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.

Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.

When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.

Carefully float the face and hands in the punch.

Red Rooster

Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.

Here are some festive food recipes for everyone:

Steak Bites with Bloody Mary Dipping Sauce

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Pumpkin Bread Sandwich with a Pumpkin Seed and Cream Cheese Filling

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the shortening and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder and salt and set aside. Add the eggs, one at a time, to the creamed mixture and mix until incorporated. Add the pumpkin puree and mix until smooth. Add the sifted flour mixture, about 1/2 cup at a time, alternately with the buttermilk until all is incorporated and the batter is smooth. Fold in the pecans.

Pour into the prepared pan and bake for 55 to 60 minutes or until golden brown and when a knife inserted in the center comes out clean. Remove from the oven and cool for 10 minutes before serving.

Slice the bread into 1/2-inch slices. Spread the some of the Cream Cheese Frosting between 2 slices and form a sandwich. Slice in half diagonally and place against eachother on a serving plate. Garnish with confectioners' sugar and a sprig of fresh mint.

Pumpkin Seed and Cream Cheese Filling:
4 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk
1/4 cup pumpkin seeds, salted and toasted

With an electric mixer, in a medium mixing bowl, cream the butter and cream cheese until smooth. Add the confectioners' sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pumpkin seeds.

Yield: about 1 cup

Preheat the broiler.

In a shallow bowl, combine the wine, garlic, and pepper sauce. Add the oysters and scallops and toss to coat. Let marinate for 10 minutes. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Place 1 oyster or scallop on each piece of bacon and roll up to enclose. Secure with a toothpick and place on a foil-lined baking sheet.

Place on the top rack of the oven and broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.
Remove from the oven and serve immediately.

Filling:
3 cups milk
3/4 cup sugar
1/2 teaspoon salt
6 tablespoons all-purpose flour
3 eggs
2 teaspoons vanilla

Icing:
2 (1-ounce) squares chocolate
2 cups sugar
1 cup whipping cream

Preheat the oven to 400 degrees F.
Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake for approximately 30 minutes or until light brown. Set aside to cool. Prepare filling by combining milk, sugar, salt and flour; cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla.

With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.

From Food Network Kitchens