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Halloween Recipes Page 3 |
BUTCHERED SNAKE BITS WITH BARBECUE SAUCE
CRUDITÉS WITH VOMIT VINAIGRETTE
CUPCAKES W/CHOCOLATE SPIDER WEB
DOUBLE DELICIOUS HALLOWEEN BARS
EAR WAX WIENERS ON COTTON SWABS
"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
BLACK WIDOW SNACK CAKES Back to Top
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
BLOODY EYEBALLS ON THE ROCKS Back to Top
BOOGERS ON A STICK Back to Top
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
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
CARAMEL APPLE WITCHES Back to Top
CAT LITTER CASSEROLE Back to Top
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
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
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.
NOTE:
Vomit
Vinaigrette tastes great in sandwiches, too! Try splattering some into pita
pockets!
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.
TOOLS
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.
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. 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.
TOOLS Sicko serving suggestion: When you're done eating, place a container of
baby wipes on the table for guests to clean up with!
SICKO SERVING SUGGESTION: Stick a sterilized comb or afro pick in
the side of your cakes head!
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.
black and orange decorating gel in tube
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.
The song playing on this page is
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.
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
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.
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
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.
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.
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.
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.
CUPCAKES: Use packaged brand
FOR CHOCOLATE WEB
AND SPIDER
1/2 cup Semisweet chocolate chips
Make cupcakes and set aside.
12 ounces
Can frozen lemonade
12 ounces
Can frozen pink lemonade
12 ounces
Can frozen limeade
1/2 gallon
Rainbow sherbet
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.
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.
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.
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.
Hardboiled eggs
1 can Spam
Mayonnaise
Mustard
Cayenne pepper
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
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
1 can (10 ounces) beef broth
1 Tube refrigerated biscuits
1 can (10 ounces) chicken broth
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.
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.
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
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.
Ritz crackers
Creamy peanut butter
White chocolate -- melted
Orange sprinkles
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.
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.
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.
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
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.
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!
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
Toccat and Fugue
Please do NOT link to any of the midis. I change the names frequently.
They are here for your listening pleasure and enjoyment
and are believed to be in the public domain.
All copyrights belong to their respective authors. 
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