Gummy Worms These gooey worms complete with ridges will make you take a second glance, but don’t worry, they’re only made with gelatin! You’ll need:

• 1 (6 ounce) packages raspberry gelatin powder or 1 (6 ounce) packages grape gelatin
• 3 (1/4 ounce) envelope unflavored gelatin
• 3 cups boiling water
• 100 flexible plastic straws
• 1 tall slender 4 cup container ( same height as extended straws)
• 3/4 cup whipping cream
• 12 -15 drops green food coloring

1. In a bowl, combine gelatins.
2. Add boiling water; stir until gelatin completely dissolves. Chill until lukewarm, about 20 minutes.
3. Meanwhile, gently pull straws to extend to full length; place in tall container.
4. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
5. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
6. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
7. Cover and chill until ready to use, at least 1 hour or up to 2 days.
8. Worms will hold at room temperature up to 2 hours.

• 1 (18 1/4 ounce) boxes chocolate cake mix
• 3 cups any flavor cookie crumbs
• 1 (18 ounce) cans chocolate icing
• 1 (16 ounce) bags gummy worms

1. Preheat oven according to cake mix package directions.
2. Grease and flour a 12-cup cupcake pan.
3. Prepare cake mix according to package directions.
4. Pour batter into cupcake pans and bake as directed on cake mix box.
5. Let cupcakes cool thoroughly before frosting.
6. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
7. Cut gummy worms in half (as many as you like).
8. Put icing onto cut end of the worms and stick to the top of cupcakes.
9. You can use as few or as many as will fit on each cupcake.
10. Let icing set for 10 minutes and then enjoy.

• 1 dozen large eggs
• 8 cups water
• 2 cups frozen blueberries
• sea salt, for serving

1. Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil. Remove from heat. Cover; let stand for 10 minutes.Using a slotted spoon, remove eggs one at a time, and place on several layers of paper towels. Lightly crack shell on one side with the handle of a whisk or wooden spoon. Transfer egg to medium bowl.
2. Repeat with remaining eggs and then pour all of the cooking liquid on top of the cracked eggs.
3. Place bowl in the refrigerator and let cool completely.
4. Carefully peel shells from eggs. Serve with salt.

• Pepperidge Farm Milano Cookies (any variety)
• vanilla frosting
• black decorating gel

1. Ice cookies on one side with frosting
2. decorate frosted cookies using black gel. Get creative with symbols and designs.

• 1 (12 oz.) package cocktail-size frankfurters
• 1 (8 oz.) sheet frozen puff pastry, thawed
• 1/4 cup ketchup

1. Preheat oven to 375°F.
2. Cut off 1/2 inch diagonally from one end of each hot dog, to create a “fingernail.”
3. Cut puff pastry into 1/2 -inch-by-3-inch strips. Wrap each hot dog in a piece of pastry, overlapping edges slightly and leaving both ends visible. Place “fingers” seam side down on a baking sheet.
4. Freeze for 15 minutes, or cover and freeze for up to 1 week.
5. Bake until pastry is puffed and golden, 20 minutes. Spread ketchup onto each “fingernail” and serve hot.