HOW-TO HALLOWEEN: These Halloween recipes will set a spooky mood for your celebration

Bavarian Meatballs (beer meatballs)

– 1 package (38 ounces) frozen cooked Italian meatballs

– « cup chopped onion

– ¬ cup packed brown sugar

– 1 envelope onion soup mix

– 1 can (12 ounces) beer

– Optional- hoagie buns and mozzarella cheese

In 3 qt. slow cookers combine ingredients. Cover and cook on low for 31/2 to 41/2 hours. If you don’t have a slow cooker, ingredients can be cooked in covered pot on low, but remember to stir occasional for even cooking.

Meatballs can be served on hoagie bun with cheese as a sandwich or on platter with toothpicks as an appetizer.

Pumpkin pie shot

– 2/3 oz. Goldschlager

– 2/3 oz. Bailey’s Irish Cream

– 2/3 oz. Kahlua

– Whipped cream

Mix in shaker with some ice and top with whipped cream

Carmel apple shot

– 1 oz. Apple Pucker

– 1 oz. Butterscotch Schnapps

– Whipped cream

Mix in shot glass and top with whipped cream.

Brain Hemorrhage

– 1/2 – 3/4 oz. Peach Schnapps

– 1 to 2 tbsp. Baileys Irish Cream

– 1 tsp. grenadine

Pour Peach Schnapps into glass and slowly pour Baileys on top so it floats. Drop grenadine through Baileys.

Dracula Drink

-1 bottle of vodka

– « cup Triple Sec

– 6 cups of red fruit punch (Kool Aid)

– 6 cups of apple juice

– 6 cups of cranberry juice

– 2 liters of ginger ale

Mix together and garnish with candy corn at the bottom.

Non alcoholic- Warm Witch’s Blood

– 4 cups Apple-cranberry juice

– 2 cups Orange juice

– 1 tsp. whole Cloves

-1 stick Cinnamon

– 3 to 4 Allspice berries

– 1 to 2 tbsp Sugar to taste

Bring to a boil in a saucepan and simmer for 15 minutes. Let the drink cool some and then enjoy.

– Pamela Crimbchin