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Halloween Recipes Page 3

 

"GHOUL-ADE" FOR HALLOWEEN

BEEF IN COSTUME FOR HALLOWEEN

BLACKCATS CUPCAKES

BLACK WIDOW SNACK CAKES

BLACKBERRY BLACKHEADS

BLOODY BUG JUICE

BLOODY EYEBALLS ON THE ROCKS

BOOGERS ON A STICK

BRAIN CELL SALAD

BUTCHERED SNAKE BITS WITH BARBECUE SAUCE

CANDIED APPLES/HALLOWEEN

CARAMEL APPLE WITCHES

CAT LITTER CASSEROLE

CHOCOLATE BLOOD CAKE

CHOCOLATE SPIDERS

CHOCOLATE SPIDER WEB SNAPS

CHRISSIE'S FROG EYE SALAD

COOL GHOUL TREATS

CREEPING CATERPILLAR CUPCAKES

CREEPY CRAWLY GELATIN

CREEPY CRAWLY SPIDER COOKIES

CREEPY CRITTERS

CRISPY CATERPILLAR COCOONS

CRITTERS IN THE HAY

CRUDITÉS WITH VOMIT VINAIGRETTE

CUPCAKES W/CHOCOLATE SPIDER WEB

DAY OLD BATHWATER

DEAD MEN'S LEGS (COOKIES)

DEAD SEA SOUP

DECADENT HALLOWEEN BROWNIES

DEVILED GREEN EGGS AND SPAM

DEVILED MICE

DIAPER DUMP PORRIDGE

DOUBLE DELICIOUS HALLOWEEN BARS

DUTCH DANDRUFF

EAR WAX WIENERS ON COTTON SWABS

EASY HALLOWEEN COOKIES

EERIE WITCH'S BREW

EYEBALL POTION

FABRIC SOFTENER SMOOTHIE

FIELD OF GHOSTS

FIG SPOOKS

FILLED "PUMPKIN" COOKIES

 

 

"GHOUL-ADE" FOR HALLOWEEN   Back to Top

Back to Top 1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle (1 quart) ginger ale, chilled


Mix Kool Aids together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale.

 

 

BEEF IN COSTUME FOR HALLOWEEN    Back to Top

1 (4 pounds) pumpkin
1 Pound lean ground beef
1 Cup chopped onion
Cooking oil
1/3 Cup chopped red pepper
1/3 Cup chopped green pepper
1 Clove minced garlic
1 Teaspoon salt
1/4 Teaspoon thyme
1/4 Teaspoon pepper
1 (7-1/2-ounce) pitted ripe olives
1 (8-ounce) Can tomato sauce
2 beaten eggs

Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain. Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil.

Bake at 350o F for 1 hour. Let stand 10 minutes. Cut into edges to serve.

 

 

BLACK CAT CUPCAKES   Back to Top

1-1/4 cup Reduced Fat Oreo® cookie crumbs
18-1/4 ounces reduced fat chocolate cake mix
24 pieces Halloween Oreo® cookies
16 ounces reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips

Preheat oven to 350o F. Prepare 24 (2-1/2-inch) muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4 (1-1/2-inch) licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3-inch piece licorice string on back half of each cupcake for tail.

 

 

BLACK WIDOW SNACK CAKES    Back to Top

1 package Devil's food cake mix
Vegetable cooking spray

GLAZE
4 cups Powdered sugar, sifted
5-7 tablespoons Milk

DECORATE
1 cup Powdered sugar, sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders

Prepare cake as directed on package. Pour into 2 (8-inch) square aluminum foil pans coated with cooking spray; bake at 350o F for 30-35 minutes or until tested done. Cool in pans on wire racks. Combine 4 cups powdered sugar and 5-7 tablespoons milk in a large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered sugar, cocoa and 2 tablespoons milk; spoon into a small zip-lock bag. Close bag securely and snip a tiny hole in bottom corner of bag. Carefully pipe concentric circles onto each cake. Pipe straight lines at intervals from the inner circle through the outside circle, forming a web design. Garnish with plastic spiders.

 

 

BLACKBERRY BLACKHEADS   Back to Top

1/2 pound Butter, at room temperature
1 tablespoon Butter, at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam, with seeds

TOOLS
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack
small Spoon

With an adult's help, preheat oven to 325o F.

Beat 1/2 pound butter until creamy. Add sugar, a little at a time, until all the sugar has been used. Add the egg whites and flour to the butter and sugar. Beat until the dough is well blended. Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one. Place cookies, dent size up, about 1-inch apart on cookie sheet. Bake about 12 minutes or until done.

Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula. When the cookies are completely cooled, use a small spoon to fill the dent in each one with jam. Makes about 3-1/2 dozen blackheads.

 

 

BLOODY BUG JUICE   Back to Top

24 ounces Frozen strawberries, thawed
6 ounces Lemonade, frozen concentrate
1 quart Ginger ale
1 cup Raisins
1 cup Blueberries, fresh or frozen

Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd's thirst, double or triple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect!

 

 

BLOODY EYEBALLS ON THE ROCKS   Back to Top

12 Radishes
17 ounces Jar pimento-stuffed
Olives
146 ounces Can tomato juice

You can " see" this drink is eye-deal on a hot day !This is a recipe for older Kids to make with an Adult's help.

What you will need. Vegetable peeler ice cube tray tall glasses

Prepare these bloody eyeballs the day before you plan to serve them. With an adult's help, peel 12 radishes, leaving thin streaks of red skin on them for blood vessels. Using the tip of the vegetable peeler or small knife, carefully scoop out a small hole in each radish. Stuff a green olive, pimento side out, in each hole. Place 1 radish in each section of an empty ice cube tray. ( You may need to pare your eyeballs down a bit to fit the ice cube tray.) Fill the tray with water and freeze overnight. Pout tall glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass. Cheers !! This bloods for you !

 

 

BOOGERS ON A STICK   Back to Top

1 (8-ounce) Jar Cheez whiz
Green food coloring
25 To 30 pretzel sticks

TOOLS
Waxed paper
Long handled spoon
Platter

With an adults help, melt the Cheez whiz in the microwave or on top of the stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.

To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.

Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones.

 

 

BRAIN CELL SALAD   Back to Top

1 package (6 ounces) blueberry Jell-O mix
1 carton (16 ounces) small curd cottage cheese
1 can (16-1/2 ounces) can blueberries in syrup -=OR=-
3/4 cup Frozen blueberries, thawed
Blue food coloring

TOOLS
2 Mixing bowls
can Opener
Spoon
6Salad plates

With an adult's help, prepare Jell-O according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color with blended.

To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.

 

 

BUTCHERED SNAKE BITS WITH BARBECUE SAUCE   Back to Top

1 package (10 ounces) rigatoni pasta
2 cans Squirt-able cheese spread
1 small Jar barbecue sauce
16 To 20 whole black Peppercorns
1 Carrot

TOOLS
large Saucepan
Colander
Platter
Carrot peeler
Knife
Toothpicks

With an adult's help, cook pasta according to directions on package. Carefully drain the cooked pasta through a colander over the sink. Rinse the pasta in cold water and drain again.

To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tong

Sicko serving suggestion: Assemble two or three snakes lying on their backs, as if they died in agony! Belly up snakes have no markings drawn on them, as snake bellies are generally a solid color. Allow one or two sidewinders to wriggle over the edge of your plate.

 

 

CANDIED APPLES/HALLOWEEN   Back to Top

2 Cups granulated sugar
2 Cups corn syrup
1/3 Cup cinnamon candy
1 Cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon cloves
3/4 teaspoon red food coloring
6 Medium apples

Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300o F using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300o F, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.

 

 

CARAMEL APPLE WITCHES   Back to Top

49 Caramels
2 tablespoons Water
5 medium Apples
Wooden sticks
Miniature marshmallows
Candy corn

Melt caramels with water in 1-1/2 quart saucepan over low heat, stirring until sauce is smooth. Wash and dry apples; insert stick into stem end of each apple. Dip into hot caramel sauce; turn until coated. Scrape off sauce from bottom of apples. Place on greased waxed paper. Create eyes and mouth with miniature marshmallow halves. Create nose with candy corn. Make hat from construction paper, leaving opening for wooden stick.

 

 

CAT LITTER CASSEROLE   Back to Top

1 cup Bisquick
1 cup Shredded Cheddar cheese
1 pounds Ground beef, turkey or pork Sausage

Litter
2 cups Long grain rice
3-3/4 cups Water
2 teaspoon Salt
2 tablespoons Butter or margarine

Tools
large Mixing bowl
Rectangular baking pan
Deep saucepan with lid
Fork
Paper towels
large Spoon
Stainless steel pooper
Scooper

To make dumps: With an adult's help, preheat the oven to 350o F. Using clean hands, mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in an ungreased baking pan. Use two if they don’t all fit. With an adult's help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty. While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult's help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes. With an adult's help, remove the saucepan from the stove and carefully (to avoid having your face melted away by the steam), liftoff the cover. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry. Serves 8-10 litter box lovers. Use pooper scooper to serve.

 

 

CHOCOLATE BLOOD CAKE    Back to Top

1sponge cake mix (or the ingredients to make a sponge cake)
1 large bar white chocolate(500g at least)
1 Bottle red food coloring
a vast number of red smarties (or M&M's)
Icing (frosting for you USA types)
1 tub strawberry ice cream
A set of plastic vampire teeth

Dead simple this. Make up the sponge mix but add loads of red food coloring to get the mixture nice and blood like. Next, add about 400 grams of the chocolate (melted of course) to the sponge mix, adding more food coloring if the mixture seems to be getting too pinky. Mix the smarties into the cake mix, and stick a few more in the icing. And remember use RED ones (you can really freak people out by telling them they are blood clots!). Allow to cook for the normal length of time. Make up quite a bit of icing in the meantime (adding the final 100 grams of chocolate to this) and color this red also.

When the cake has cooked, allow to cool for about 1 hour and then cut in half. Taking the top half, pour the icing over and allow to set pretty randomly, but place the vampire teeth in the icing where they will cause maximum effect (in the center is usually a good bet). Before you serve this cake, place a generous layer of the ice-cream on top of the bottom layer and replace the top. serve with extra scoops of the ice cream and strawberry sauce.

 

 

CHOCOLATE SPIDERS    Back to Top

12 ounces Twizzlers; chocolate flavor
4 ounces Milk chocolate candy melts

Cut Twizzlers into 1-1/2-inch pieces. Slice each piece in half lengthwise. On waxed paper place 4 legs (pieces) on each side and then drop 1 teaspoon melted candy in middle for body. Use a toothpick to smooth to uniform circle and connect all candy pieces. Cool completely before removing from waxed paper. Yield: 2 dozen

 

 

CHOCOLATE SPIDER WEB SNAPS   Back to Top

1-1/4 cups Shortening
2 cups Sugar
4 (1-ounce) squares unsweetened
Chocolate, melted
2 Eggs
1/3 cup Light corn syrup
2-1/2 tablespoons Water
1 teaspoon Vanilla extract
4 cups All-purpose flour
2 teaspoons Baking soda
1/2 teaspoon Salt
Frosting
1/2 cup Semisweet chocolate morsels
Frosting
6 cups Sifted powdered sugar

About 6 tablespoons warm water, paste food coloring Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add melted chocolate, eggs, corn syrup, water, and vanilla; mix well. Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Shape dough into two 12-inch rolls; wrap in wax paper. Chill several hours. Unwrap rolls, and cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350o F for 10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. 

Spread frosting over cookies to within 1/8 inch of edge; let stand until frosting sets. Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let stand until almost cool but not set. Spoon melted chocolate into decorating bag fitted with metal tip No. 2. For round pattern, pipe chocolate in 5 or 6 circles around top of cookie. Pull the point of a wooden pick across chocolate circles from the center to the outer edge. Repeat 8 or 10 times, spacing evenly across top of cookie. For linear pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top of cookie. Pull the point of a wooden pick diagonally across lines. Let stand at room temperature until chocolate is firm. Yield: 6 dozen.

 FROSTING: sugar and enough water to make frosting a spreading consistency, stirring well. Color as desired with a very small amount of paste food coloring. Yield: 1-3/4 cups.

NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed.

 

 

CHRISSIE'S FROG EYE SALAD   Back to Top

1 cup sugar
2 teaspoons flour
1/2 teaspoon salt
1-3/4 cups pineapple juice
2 egg -- beaten
1 tablespoon lemon juice
3 quarts water
2 teaspoons salt
1 teaspoon cooking oil
1 package Acini de Pepe (A type of pasta)
3 cans mandarin oranges, (11 ounces each) drained
2 cans crushed pineapple, (20 ounces each) drained
1 carton Cool Whip, (12 ounce)

(Fruit & Pasta Salad)
Combine sugar, flour, 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe, mix lightly but thoroughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but thoroughly. (I use a huge Tupperware bowl with a lid) Chill. Salad may be refrigerated as long as a week in air tight container.

Variation- Add red (or green) food coloring to pasta as it cooks. May add a package of colored marshmallows. I add the marshmallows and this makes a good pot luck recipe as it makes a big portion.

 

 

COOL GHOUL TREATS   Back to Top

Clear plastic or latex gloves
Twist ties
Scissors
Flavored drink mix, regular or sugar-free
Gummy worms (optional)

If the gloves have a powdery residue inside them, turn them inside out and soak in warm water or wipe with soapy water and rinse. Allow gloves to dry. Or, turn gloves inside out, leaving the powdery side on the outside.

Mix your favorite fruit drink (sugar-free liquid freezes better than liquids with sugar) and pour into the gloves. Add enough drink to fill the gloves loosely but not so full that the fingers will not move. Fasten the gloves with the twist ties. Place paper towels on a cookie sheet and lay the hands on the paper towels. Freeze. When the hands are frozen sol- id, carefully cut off gloves with scissors. Float hands in a bowl of punch for scary fun. If you wish, you may add gummy worms to the juice before freezing.

 

 

CREEPING CATERPILLAR CUPCAKES   Back to Top

Basic cake:
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter or margarine, softened to room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
3 ounces unsweetened chocolate, melted (optional)
1/2 cup milk

Frosting and decoration:
3 cups prepared white frosting (tinted with green, yellow, purple or orange food coloring)
Tinted coconut (green, yellow, purple or orange)
licorice shoe strings (variety of colors)
variety of round candies for eyes or spots

Preheat oven to 375o F. Line 24 cup muffin tins with paper liners. In a large bowl whisk together the cake flour, baking powder and salt. In a stand-alone mixer or using a handheld electric mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla and beat to combine. If making chocolate cake add the cooled, melted chocolate and mix well, then add in milk. Gradually add the flour mixture into the butter mixture and mix until just combined. Pour the batter into the prepared tins and bake for 20 minutes. Cool completely.

Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar. Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil. Snip licorice into short lengths to form antennae and legs. Place round candies for eyes and mouth. If desired, round candies can be placed on cupcakes for a spotted caterpillar. Yield: 24 cupcakes

 

 

CREEPY CRAWLY GELATIN   Back to Top

1-1/2cups boiling water
1 package (8-serving size) or 2 packages (4-serving size)
orange flavor gelatin dessert
1-1/2 cups cold water
Gummy worms

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 9-inch pie plate that has been sprayed with non-stick cooking spray. Refrigerate about 1-1/2 hours or until thickened (when a spoon drawn through leaves a definite impression). Push gummy worms into gelatin. Refrigerate 2 hours or until firm. Unmold by dipping pie plate in warm water about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of pie plate. Invert pie plate and serving plate; holding plates together, shake slightly to loosen. Gently remove pie plate and center gelatin on serving plate. Garnish with additional gummy worms, if desired. Makes 8 servings.

 

 

CREEPY CRAWLY SPIDER COOKIES   Back to Top

2 cups Chocolate chips, semi-sweet, Divided
1/2 cup Crispy-rice cereal
1/4 cup Shredded coconut
1-1/2 cup Chow mein noodles
Cake decorator frosting = in tube; if desired

Melt 1 cup of chocolate chips in a heavy saucepan over low heat. Mix in the cereal and the coconut. Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies. Melt the second cup of chocolate chips. Gently stir in chow mein noodles. When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider). Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be made into more spider cookies. Yield: 36 servings

 

 

CREEPY CRITTERS   Back to Top

24 miniature York peppermint patties
24 rectangular butter cookies (purchased is fine)
1 cup prepared vanilla frosting
Orange food coloring
48 orange Reese's Pieces candy
24 candy-coated milk chocolate sprinkles
1/2 cup prepared chocolate frosting

Attach peppermint patties to cookies with small amount of the frosting tinted orange. Pipe 8 legs on the cookie and 2 eyes and a nose on the candy bars. Attach Reese's Pieces for the eyes with chocolate frosting (can also add an iris with the frosting). Attach Chocolate Shoppe pieces with chocolate frosting for the nose. Makes 24.

 

 

CRISPY CATERPILLAR COCOONS   Back to Top

8 ounces Tube refrigerated crescent Rolls
8 Brown & serve sausages
1 Squeeze bottle yellow Mustard


TOOLS
Frying pan
Metal tongs
Paper towels
Knife
Cutting board
Carrot peeler
Cookie sheet

With an adult's help, preheat the oven according to directions on crescent roll package.

Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool for 10-15 minutes.

With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through.

Separate the crescent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larvae, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larvae on a baking sheet and bake according to package instructions.

(Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 gobblers.

 

 

CRITTERS IN THE HAY   Back to Top

1-1/2 cups Sugar
1 cup Light corn syrup
2 tablespoons Butter
1-1/2 teaspoons Pumpkin pie spice
1 teaspoon Vanilla
1/2 teaspoon Salt
1/2 teaspoon Green food color (optional)
3-1/2 quart Popped popcorn; remove any unpopped kernels
1 cup Candy corn
Licorice ropes; black
-wooden picks
-small black gum drops or
-other small black candies
-red decorating icing
-tiny red jaw-breakers candy
-worm-shape candies

In Dutch oven, bring sugar, corn syrup and butter to a boil; boil 2-½ minutes. Stir in pumpkin pie spice, vanilla, salt and food coloring (if desired) mix until evenly colored. Add popcorn and toss until evenly coated. Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl; set aside. To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs. Repeat cuts at opposite end. Leave about 1/2 inch in center uncut. Gently pull legs apart and curl down. Push wooden pick through center of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto exposed pick to make a body. Using writing tip of decorating icing, squeeze two small dots of icing into gumdrops. Press jaw-breakers into icing to make eyes. Place "spiders" and worm-shaped candies in popcorn. Remove wooden picks before eating. Makes 4 quarts.

 

 

CRUDITÉS WITH VOMIT VINAIGRETTE   Back to Top

Cherry tomatoes
Carrots -- peeled
Zucchini
Celery stalks
Radishes
Mushroom caps
2 cups Cottage cheese
1 Onion soup mix
1/4 cup Milk
Yellow food coloring


Rinse the vegetables in warm water, except the mushroom caps. Wipe those gently with a damp paper towel. Then slice the carrots, zucchini and celery into thin sticks. The cherry tomatoes can be served whole, but you may want to remove any green stems. The radishes and mushrooms can be halved or served whole. If you are not serving right away, put the vegetables in a plastic bag and store them in the refrigerator to keep them fresh and crispy. In a small bowl, mix the cottage cheese, onion soup mix and milk. Stir in some food coloring until you get the desired yellowish color. Do not over-mix! Lumpy is more realistic! Arrange your vegetables on a platter surrounding the Vomit Vinaigrette.

NOTE: Vomit Vinaigrette tastes great in sandwiches, too! Try splattering some into pita pockets!

 

 

CUPCAKES W/CHOCOLATE SPIDER WEB    Back to Top

CUPCAKES:  Use packaged brand
FOR CHOCOLATE WEB AND SPIDER
1/2 cup Semisweet chocolate chips

Make cupcakes and set aside. 

CHOCOLATE WEB AND SPIDER: On a sheet of parchment paper draw an 11-inch circle with a pen or pencil and draw a spider web on it, extending some of ends beyond circle. Tear off a large corner of the paper and on it draw a spider. Turn drawings over onto a large baking sheet. In a metal bowl set over a saucepan of simmering water melt chocolate chips, stirring until smooth. Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8-inch). (Alternatively, form a makeshift pastry bag: Transfer chocolate to a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off about 1-inch from corner making a small hole.) Pipe chocolate on web, beginning with spokes, and on spider. Freeze web and spider on baking sheet until very firm, at least 1 hour and up to 1 day.

 

 

DAY OLD BATHWATER   Back to Top

12 ounces Can frozen lemonade
12 ounces Can frozen pink lemonade
12 ounces Can frozen limeade
1/2 gallon Rainbow sherbet

TOOLS
Ice cream scoop
Mixing bowl
Long stirring spoon
large Punch bowl Ladle Cups


About 45 minutes before serving time, set cans of lemon and limeade and the container of sherbet out to thaw. After 15 minutes, scoop out half of the sherbet's containers contents and mix it into a brownish color. Place the remaining sherbet back in the freezer. Prepare lemon and limeades according to the package directions and pour into the punch bowl.

Carefully float spoonfuls of the brown blended sherbet on top of the lemonade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups. Serves about 30 dirty, non-bathing buddies.

SICKO SERVING SUGGESTION: Float a handful of green, yellow and white tiny after
dinner mints (tiny bars of soap), on top of your scummy punch.

 

 

DEAD MEN'S LEGS   Back to Top

1 egg
1/2 cup sugar
1/3 cup finely chopped blanched/skinned almonds
1/2 cup all purpose flour

Preheat oven to 325o F. Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy--about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 3 inch lengths and place on ungreased cookie sheets. Bake in oven until light brown--about 10 minutes. Remove from cookie sheets and cool completely before storing in airtight containers. Stores 1 to 2 months.

Makes 2 dozen cookies.

 

 

DEAD SEA SOUP   Back to Top

1 Celery heart with whitish Leafy stalks
1 small Jar artichoke hearts
1 can (10-1/2ounces) chicken with rice soup
Blue and green food Colorings
1 cup Fish shaped crackers

TOOLS
Knife
Cutting board
large Saucepan
Spoon
Soup ladle
4 Soup bowls

With an adult's help, chop the celery heart into small pieces. Using clean hands, pull apart the surrounding whitish leafy stalks, leaving them long and stringy; these celery pieces will be your seaweed. Set aside.

Drain the jar of artichoke hearts and cut into the size of a penny.

Prepare soup according to directions. Add the celery and artichokes and heat until soup comes to a boil. Turn heat to low and carefully add two or three drops each green and blue food coloring until the soup reaches an appropriately murky seawater color.

Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup of crackers on top of each one. Encourage some of the floating celery seaweed to hang over edge of bowls and serve. Artichoke pieces and rice from the soup will sink.

 

 

DECADENT HALLOWEEN BROWNIES   Back to Top

2 cups (4 sticks) unsalted butter
16 ounces chocolate chips
6 ounces unsweetened chocolate
6 eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla extract
2-7/8 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
Orange food coloring (or mix red and
yellow)

Preheat oven to 350o F. Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature.

In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture; combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15 x 10-inch baking pan.

Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.

 

 

DEVILED GREEN EGGS AND SPAM   Back to Top

Hardboiled eggs
1 can Spam
Mayonnaise
Mustard
Cayenne pepper

Slice eggs into halves. Separate yoke from whites. Soak whites in water dyed with green food dye until desired color is reached, rinse and place on plate to dry. Mix yokes with Spam in food processor until pasty. Mix in any other desired deviled egg ingredients. Mustard, mayonnaise and Curry powder are some favorites. Spoon Spam and yoke mixture into egg white halves. Cover and cool until serving time.

 

 

DEVILED MICE   Back to Top

8 Eggs
4-1/2 tablespoons Mayonnaise
large Lettuce leaves
16 Pimento stuffed olives
1 tablespoon Chocolate sprinkles

TOOLS
large Saucepan
Knife
Bowl
Fork
64Toothpicks
Platter

Gently place the eggs in a saucepan and fill it with water until the eggs are just covered. With an adult's help, bring the water to a boil over high heat. Turn the heat down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the hot water into the sink. Cover the eggs with cold water and set aside for five minutes. Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. With clean fingers, scoop out the yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Carefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies. To give them each eyes and a nose, pull the pimento out of an olive and cut it into three small

With an adults help, cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Out of the remaining olives, cut thirty two small triangular ear pieces. You

To garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been noshing. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette. Serve.

 

 

DIAPER DUMP PORRIDGE   Back to Top

1 can (10 ounces) beef broth
1 Tube refrigerated biscuits
1 can (10 ounces) chicken broth

TOOLS
2 small Saucepans
Knife
Slotted spoon
Soup ladle
4 Soup bowls

Pour the beef broth into a saucepan. Set aside and don't add any water. Remove the biscuits from the tube, separate them and carefully cut each one in half. Then, using clean hands, sculpt the biscuit pieces into "dump" shapes.

Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully check the broth level often. Pour the chicken broth (diaper fluid) and one can water into the second saucepan. With a slotted spoon, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan. Heat chicken broth according to the directions on the can.

Sicko serving suggestion: When you're done eating, place a container of baby wipes on the table for guests to clean up with!

 

 

DOUBLE DELICIOUS HALLOWEEN BARS    Back to Top

1/2 Cup margarine or butter
1-1/2 Cups graham cracker crumbs
1 (14-ounce) Can sweetened condensed milk
1 (12-ounce) Package milk chocolate chips
1 Cup peanut butter chips


Preheat oven to 350o F (325o F for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

 

 

DUTCH DANDRUFF   Back to Top

1 package (18-1/2-ounce) devils food cake mix, plus ingredients specified on package
Vegetable shortening
Flour
1can (16 ounces) dark chocolate Frosting
Maraschino cherries
1 Fruit roll up for tongue
1 can (3-1/2 ounces) coconut flakes

TOOLS
Bowl
Mixer
2 (9-inch) cake pans
Wire cooling rack
Knife
Ziploc bag
Scissors
Cake plate

With an adult's help, preheat oven to temperature on package.

Grease the inside of both cake pans with vegetable shortening, then lightly dust with flour. Prepare and bake cake according to package directions. After removing cake from pans, allow to cool on wire rack for at least 1/2 hour.

Place one layer upside down on cake plate. Spread a thin layer of frosting on top only, then carefully place the second layer on top of the first layer.

Fill Ziploc bag with the rest of the frosting and twist the top tightly shut. Using scissors, cut off a TINY bottom corner of the bag.

To decorate: Think of the top of the cake as the top of a human head and imagine a part running down it's middle. Now, using the plastic bag of icing as a pastry bag, squeeze a stream of frosting hair falling from the imaginary part down the side of the cake. Using a dab of frosting, glue two cherries on the cakes face for eyes and one for a nose. then, using clean scissors, carefully cut a piece of fruit roll into the shape of a tongue. Fold tongue in half lengthwise to form a realistic crease down the middle

SICKO SERVING SUGGESTION: Stick a sterilized comb or afro pick in the side of your cakes head!

 

 

EAR WAX WIENERS ON COTTON SWABS   Back to Top

8 tablespoons Butter or margarine, melted
24 Cocktail franks
1/2 cup Mustard
1/2 cup Mayonnaise
Toothpicks
Cotton balls

Melt the butter or margarine in a small pan over low heat, being careful not to burn it. Place the franks on a broiling pan and carefully brush them with melted butter. Broil the franks until they are evenly browned, turning them 2 or 3 times. While the franks are cooking, combine the mustard and mayonnaise in a small bowl and set aside. This will be your ear wax. Arrange the cooked franks on a serving platter. Pierce each frank with a toothpick, then stick a wet cotton ball on the end of each pick. Place the small bowl of ear wax in the middle of the platter, surrounded by franks.

 

 

EASY HALLOWEEN COOKIES   Back to Top

Ritz crackers
Creamy peanut butter
White chocolate -- melted
Orange sprinkles

Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling. Then coat each one in melted chocolate "almond bark" (without almonds). Place on wax paper. Put some orange sprinkles on top and put in the refrigerator to cool. Store in an air tight container. No need to refrigerate once they set.

 

 

EERIE WITCH'S BREW   Back to Top

4 cups Cranberry juice cocktail
1 cup Chopped candied ginger (1 jar)
3 medium Oranges
1 can (12 ounces) thawed frozen apple juice concentrate
1can (6 ounces) thawed frozen limeade concentrate
2 cups Seedless grapes
4 cups Water
2 Bottles (32-ounce each) ginger ale
1 pounds Dry ice -up to 2 pounds

A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms.

A SERIOUS CAUTION: never touch dry ice; use tongs to handle

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside.

With a vegetable peeler, pare peel (colored part only) from oranges; cut peel into thin 2-inch-long worms; or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ail and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups – you DO NOT want anyone to accidentally drink any of the dry ice!!!); ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.

Makes 5 quarts; allow about 1-1/2 cups for a serving.

 

 

EYEBALL POTION   Back to Top

8 ounces Frozen whipped topping; thawed
Blueberries or raisins
1 -1/2 cups Boiling water
1 large Pkg. gelatin, any red flavor
1 cup Cold water
Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the "pupil." Freeze 30 minutes, or until firm.

Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the two "eyeballs" in each dish, leaving the top of the "eyeballs" exposed. Refrigerate 1-1/2 hours, or until firm. Makes 10 servings.

 

 

FABRIC SOFTENER SMOOTHIE   Back to Top

7 Or 8 ice cubes
1 cup Milk
1 large Scoop vanilla ice cream
Blue food coloring

TOOLS Blender
Ice cream scooper
Tall glass

With an adult's help, grind ice cubes in blender.

Add milk to crushed ice and lend on low speed for 10 seconds. Add one large scoop of ice cream and blend again for about 30 seconds.

Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color of your favorite fabric softener. Serves 1 downy dude.

 

 

FIELD OF GHOSTS   Back to Top

Sugar cookie recipe:
1/2 cup Butter
1 cup Sugar
1 Egg
1 teaspoon Baking powder
1-3/4 cups Flour
1 tablespoon Milk
1/2 teaspoon Vanilla
1/4 teaspoon Salt

ghost cookie cutters
green decorating icing

black and orange decorating gel in tube
9 x 13-inch baked cake (your favorite flavor)
chocolate icing

Preheat oven to 375o F. Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate 2 hours. Roll out 1/8-inch thick on lightly floured surface, dip cutters into flour before each use. For moon and bat, place a small ball of dough on sheet. Place cookie stick on dough, press cookie gently on dough and stick. Place ghosts on ungreased cookie sheet. Bake 6-15 minutes or until lightly browned. Remove small cookies first. Place on cooling rack for 5 minutes, remove from sheet and cool. Ice a sheet cake using chocolate icing. Cover ghost cookies with white icing and add black gel face. Ice moons with orange gel, bats with black gel. Add tufts of grass with green icing and star tip or tip 233. Prop ghosts on cake using craft sticks. Add moon, bats and jack-o-lantern icing decorations. Makes 12-15 servings.

 

 

FIG SPOOKS   Back to Top

1 package Cake mix gold, spice or white
1/2 cup California dried figs stemmed
Soft white butter icing

Make cake according to package instructions, folding in figs which have been cut into small pieces. Fill cup cake pans 2/3 full. Bake 25 minutes at 375o F. To make Spooks, turn cup cakes upside down. Place a dab of icing in the center, and set whole California dried fig upright with the stem standing erect at the top. Let stand until firm, then ice the whole thin with soft white butter icing. Let icing flow around the base of the cake to resemble a sheet. Mark off slits for eyes. Weird-looking; wonderful-tasting!

 

 

FILLED "PUMPKIN" COOKIES   Back to Top

1 cup Butter
1 cup Sugar
1 Large egg
1 teaspoon Vanilla
2 teaspoons Baking powder
1 tablespoon Pumpkin pie spice
2-3/4 cups Flour
Orange food color

FILLING
2 cups Raisins
3/4 cup Chopped walnuts
1/2 cup Frozen orange juice concentrate; thawed

Preheat oven to 375o F

In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add baking powder, spice, and flour one cup at a time mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. To tint with icing color, add small amounts until desired color is reached. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter. Dip "Jack-O-Lantern Cutters" in flour before each use. Place half the cookies on cookie sheets. Place 1 tablespoon filling on cookie. Cut eyes and mouth from remaining cookies. Place on top of filling. Press to seal edges. Bake for 12 to 15 minutes or until lightly browned. To make filling just mix all ingredients in a bowl. You can also use jelly.

 

 

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