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Halloween Recipes Page 4
FLAT CAT COOKIES
FRIGHTFULLY EASY GHOST COOKIES
FROGS EYE SALAD
FUDGY BAT COOKIES
FUNGUS AMONG US VEGETABLE SALAD
GHOST COOKIES 1
GHOST COOKIES 2
GHOSTLY GREEN BREW
GHOSTS IN THE GRAVEYARD
GHOSTS ON BROOMSTICKS
GHOUL-ADE OVER GOPHER GUTS
GLOWING JACK-O-LANTERN COOKIES
GOOD MORNING PUMPKIN PANCAKES
GORY GORILLA TONSILS
GRAVEYARD PUDDING DESSERT
GREEN GRASSY COW PATTIES
HAIRBALL SALAD WITH SALIVA DRESSING
HALLOWEEN PARTY CUPCAKES
HALLOWEEN BLACK CAT COOKIES
HALLOWEEN BRAIN CELL SALAD
HALLOWEEN JACK- O - LANTERN FROSTIES
HALLOWEEN SNACK MIX
HALLOWEEN CRISP CANDY CORN TREATS
HALLOWEEN MEATLOAF MICE
HALLOWEEN PARTY POPS
FINGER JELLO Back to Top
3 packages Jell-O -- (any flavor) (3 ounce)
1 cup Whipping cream
2 ½ cups Boiling water
Boil water. Add gelatin and Jell-O, stirring until dissolved very well. Add whipping cream and continue stirring. Pour into 8 x 8-inch pan and chill well. (You could adapt this recipe for any holiday. For Halloween I suggest using orange Jell-O, and use pumpkin shaped cookie cutters. The little ones really like this recipe).
FINGER PIZZAS Back to Top
1 red bell pepper (4 ounces)
12 sticks (1 ounce each) mozzarella
8 small (about 5 inches in diameter) baked pizza crusts
1 cup purchased pizza sauce
Core, stem and seed pepper; cut lengthwise into 1-inch wide strips. Cut each strip crosswise into ½-inch pieces (fingernails). Round corners on one end of each piece.
Cut each cheese stick in half crosswise. On rounded end of each stick (finger), cut out a ½-inch square notch into which a pepper piece will fit to make a nail.
Lay crusts slightly apart on 3 baking sheets, each 12 x 15 inches. Spread 2 Tablespoons sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins to melt, about 8 min. Makes: 8 pizzas
Nutritional Analysis per pizza: 338 cal., 40% (135 cal) from fat; 10 g protein; 15 g. gat (6.9 g. sat); 36 g carbo.; 422 mg. sodium; 33 mg. chol.
FLAT CAT COOKIES (KITTY ROAD KILL) Back to Top
1 package (20 ounces) refrigerated sugar Cookie dough
1 to 2 tablespoons flour
Red cinnamon candies
Seedless strawberry jam
Wire cooling rack
With an adult's help, preheat oven to temperature specified on package.
Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the package calls for. Using a butter knife, cut out cookies in the shape of a flattened cat. Use a large spatula to carefully transfer cookies to cookie sheet.
Bake according to package directions. While they're cooling, count out enough cinnamon candies to put two eyes and a nose on each cat. Carefully flatten between the front and bake of two spoons and set aside.
Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose.
Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood. Makes approximately 3 dozen
Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that are missing a limb and/or tail. Why not even sever a head or two? Drip jam blood at stumps for an authentically dismembered look?
FRIGHTFULLY EASY GHOST COOKIES Back to Top
12 Ounces Vanilla-Flavored Candy Coating -- Cut Into Pieces
1 Pound Nutter Butter Cookies
64 Miniature Chocolate Chips
In small saucepan, melt candy coating over low heat, stirring constantly until smooth.
Line cookie sheets with waxed paper. Holding cookies with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place two Chocolate chips in coating to form eyes. Let stand 10 minutes until set. Makes 32 cookies.
NOTES: I used white chocolate chips in place of the vanilla candy coating. It works great.
FROGS EYE SALAD Back to Top
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 cup Pineapple juice
1 teaspoon Lemon juice
1 cup uncooked Anci de Pepi
1 can (11 ounces) mandarin oranges
1 can (20 ounces) pineapple tidbits
1 can (20 ounces) crushed pineapple
2 cups Whipped topping
1/2 cup coconut -- optional
Make dressing by combining the first six ingredients in a saucepan. Cook over medium heat until it boils, stirring constantly. Cook until mixture is thick.
Cook acini de pepe according to package directions. Drain, rinse and cool to room temperature.
Mix with dressing. Drain fruit and fold into macaroni mixture. Add whipped topping and coconut (if desired). Serve cold.
NOTES: Whipped topping can be decreased if desired.
FROZEN HAND Back to Top
1 quart water
food coloring of your choice (red, blue, green)
1 rubber or sturdy plastic glove (New and clean)
1 rubber band
Make sure you rinse the glove well. Some rubber gloves come with a fuzzy lining inside, avoid those! If the glove has a powder inside, turn it inside out. Place 1 quart of water in a bowl, and add food coloring of your choice. Pour colored water into glove, tie off glove with a rubber band. Lay glove on its side in your freezer, and freeze overnight. It is a good idea to put the glove on a cookie sheet, or in a large flat container, as a bit of the liquid may leak. When frozen solid remove, and place into punch.
FROZEN JACK-O-LANTERNS Back to Top
12 Navel oranges
12 Cinnamon sticks
1/2 Gallon Dark chocolate ice cream
Cut off tops of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern faces into each orange. Pack chocolate ice cream into shells, avoid letting ice cream come out of holes. Cut a hole into top of orange top. Set tops back on, over ice cream, and inset cinnamon stick stem through the hole.
Place in freezer for at least 3 hours, or until serving time.
FUDGY BAT COOKIES Back to Top
9 ounces chocolate wafer cookies
4 ounces milk chocolate candy melts
Use a serrated knife to carefully cut 18 of the cookies into quarters. Save remaining cookies for another use. For each bat, place 2 cookie quarters ¼-inch apart on waxed paper. Repeat with remaining quarters.
Melt candy melts. Drop about 1/2 teaspoon of melted candy at center of each bat, connecting cookies. Use a toothpick to smooth melted candy into a uniform circle. Cool completely before removing from waxed paper. Yield: 3 dozen
FUNGUS AMONG US VEGETABLE SALAD Back to Top
9 ounces Frozen creamed spinach
1/2 Iceberg lettuce
2 Red onions
Prepare the creamed spinach in a saucepan according to the directions on the package and let cool in the refrigerator for 30 minutes. Wash the lettuce, carrots, cucumbers, tomatoes and radishes in cold water. Pat the lettuce dry with paper towels, tear it into pieces and place it in a salad bowl. Peel the carrots, cucumbers and onions, and then slice all of the vegetables into small pieces. Add to the salad bowl. Pour the cooled creamed spinach (fungus) into the salad bowl and toss. Makes 6 servings.
GHOST COOKIES 1 Back to Top
1 package of Nutter Butter cookies
1 package of white chocolate bark
1 or 2 small tube(s) of chocolate decorating frosting OR mini-chocolate chips
Dip Nutter Butters in white chocolate
Draw eyes, mouth, make folds in ghost's "flowing skirt-like bottom" with decorating tubes OR use the mini-chips for the eyes, etc.
GHOST COOKIES 2 Back to Top
6 ounces Vanilla flavored almond bark
15-1/2 ounces Nutter butter cookies
Small black jellybeans
Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jellybeans in half and place on cookies. Cool completely before removing from rack. Yield: 32 cookies
GHOSTLY GREEN BREW Back to Top
2 liters chilled ginger ale
1/2 gallon lime sherbet
Allow sherbet to soften for about 1 hour in bottom of punch bowl. Pour ginger ale over and stir until all sherbet is dissolved. For a great Halloween treat, serve in a large well-cleaned pumpkin with a great face painted in it!
GHOSTS IN THE GRAVEYARD Back to Top
3-1/2 Cups Cold Milk
2 Packages (4 Serving Size) Chocolate-Chocolate Pudding
1 Tub (12 Ounces) Cool Whip Thawed
1 Package (16 Ounces) Oreo Chocolate Sandwich Cookies
Crush cookies in zip style bag, with rolling pin, or in food processor.
Make pudding as directed on package using 3-1/2 cups milk; let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into13 x 9-inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour.
Decorate with candy pumpkins, candy corn, milanos and spoonfuls of whipped topping for ghosts (pipe in chocolate eyes)
GHOSTS ON BROOMSTICKS Back to Top
1 pound White chocolate chips
1/2 cup Tiny red cinnamon candies
12 Wooden sticks
Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard.
GHOUL-ADE Back to Top
1 package Kool-aid grape, unsweetened
1 package Kool-aid orange, unsweetened
2 cups Sugar
3 quarts Water -- cold
1 quart Ginger ale -- chilled
Mix all together in punch bowl or large pitcher.
NOTE: This will be black as midnight and frightfully delicious!
GHOUL-ADE OVER GOPHER GUTS Back to Top
3 ounces Cherry gelatin powder
10 Lemons or 2 cups bottled lemon juice
7 cups Water
1 cup Sugar
Green food coloring
Prepare a bowl of gelatin dessert according to the directions on the package. Chill in the freezer for 45 minutes, or until partially set. While the gelatin cools, squeeze the juice from the lemons into a pitcher, being careful not to include any seeds. Add the 7 cups of water to the lemon juice. Stir. Add the sugar and stir again. Add green food coloring until Ghoul-ade is the desired shade. Pour Ghoul-ade into individual glasses, and then spoon partially set gelatin gopher guts into glasses. Include long spoons when serving this drink to help your guests eat their guts out! Serves 8.
GHOUL-AID 3 Back to Top
1 package Kool-Aid - grape
1 package Kool-Aid -- orange
2 cups Sugar
3 quarts Water
1 liter Ginger ale -- cold
Use the unsweetened Kool-Aid
In a large non-metal pitcher, combine envelopes of Kool-Aid with sugar and water. Stir until thoroughly mixed and Kool-Aid is dissolved. Add ginger ale and serve immediately. Makes about 8 to10 servings.
GLOWING JACK-O-LANTERN COOKIES Back to Top
1/2 cup Butter
1 cup Granulated sugar
1 teaspoon Vanilla
2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1 tablespoon Milk
Orange and green food coloring
1 package (5 ounces) Lemon drops
Preheat oven to 350~. Cover 3 cookie sheets with foil. Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Roll 1-inch balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets. Roll stems out of the green dough and attach to the top of the pumpkin. Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8 to 10 minutes or until done.
DO NOT ALLOW TO BROWN.
Allow to cool for 10 minutes and carefully peel off foil.
Note; Crush lemon drops in food processor. If mixture becomes sticky, add a little powdered sugar while chopping. Yield: 24 servings
GLYCOL PUNCH Back to Top
Glycol Punch has two primary ingredients:
Diet Mountain Dew, which has a decidedly evil odd yellow glow to it. Diet is necessary so that you don't over sugar people. BTW, we also tried other sodas, including Squirt, 7-up and Sprite, but none had that evil yellowness.
A fluorescent blue liquid. I know for a fact that the raspberry "little hugs" drinks for kids are the perfect color. There is a recent Kool-Aid blue flavor that I'm sure would work well, too.
For the "little hugs" the ratio is about 4 to 5 barrels to a 2-liter bottle of soda. Adjust as you think best. I'd start by pouring out the soda and adding the blue. You know you've got it right when you get the sickly yellow-green of many Glycol-based Antifreezes. Plus, when you drink, it fizzes!
GOOD MORNING PUMPKIN PANCAKES Back to Top
2 cups Bisquick
2 tablespoons Brown sugar -- packed
2 teaspoons Cinnamon
1 teaspoon Allspice
1-1/2 cups Evaporated milk
1/2 cup Solid pack pumpkin
2 tablespoons Vegetable oil
1 teaspoon Vanilla
In large mixing bowl, combine bisquick, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto heated, lightly greased griddle. Cook until top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey. Makes 16.
GOOEY EYEBALLS Back to Top
6 eggs, hard-boiled, cooled and peeled
6 ounces whipped cream cheese
12 green olives stuffed with pimentos
Cut the hard-boiled eggs in half lengthwise. Remove yolks and fill the hole with cream cheese. Smooth the surface of the cream cheese as much as possible. Press an olive into the cream cheese center with the pimento facing up. Take a toothpick and dip it in some ketchup. Draw blood vessels in the cream cheese.
GORY GORILLA TONSILS Back to Top
2 Brussels sprouts
1/4 teaspoon Salt
4 ounces American cheese -- grated
2 tablespoons Milk
10 Iceberg lettuce leaves
1/4 teaspoon Paprika
Wash the Brussels sprouts and remove any discolored leaves. Trim off the stem ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice and tender. Place the sprouts in a pot containing about 2 inches of water and sprinkle with the salt. Cover the pot and cook over medium heat until boiling. After 8 to 10 minutes, carefully stab a few sprouts with a fork to see if they're tender. When you can easily pierce them through to their centers, remove the pot from the heat and carefully drain the sprouts in a colander. Place the grated cheese in a small saucepan and add the milk. Simmer over low heat, stirring continuously with a wooden spoon until the cheese melts. Remove the saucepan from the heat as soon as the cheese melts. Arrange a bed of washed lettuce leaves on a platter. Place the gorilla tonsils ~ in pairs, of course - on the leaves. Drizzle the melted cheese (pus) over the tonsils. Sprinkle with paprika (blood specks) and serve. Makes 6 servings.
GRAVEYARD PUDDING DESSERT Back to Top
3-1/2 cups cold milk
2 packages (4-serving size) chocolate instant pudding
1 tub (12 ounces) whipped topping -- thawed
1 package (16 ounces) chocolate sandwich cookies -- crushed
Decorations: assorted rectangular-shaped cookies, decorator icings, candy corn, candy pumpkins
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk or electric mixer on lowest speed 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon into 13 x 9-inch dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour or until ready to serve. Decorate rectangular shaped sandwich cookies with icings to make tombstones. Stand tombstones on top of dessert with candies to resemble a graveyard. Makes 15 servings.
GRAVEYARD TREAT Back to Top
2-1/4 Cup chocolate wafer cookie crumbs, divided
1/4 Cup sugar
1 stick margarine
8 ounces low-fat cream cheese -- very soft
1 Cup confectioners' sugar
1 container Cool Whip -- (8 ounces)
2 Cups boiling water
1 package orange Jell-O - (8-serving size or two 4-serving size)
1/2 Cup cold water
Decorations: assorted rectangle-shaped (with rounded edges) sandwich cookies (something which has ends which are the general shape of the top of a tombstone - it's the shape that counts here), both vanilla and chocolate; decorator icing tubes in orange, green and brown; candy corn and pumpkins (approximately same size as candy corn)
Mix 2 Cups of the cookie crumbs, sugar and margarine in 13 x 9-inch pan. Press firmly onto bottom of pan. Refrigerate.
Mix cream cheese, confectioners' sugar and 1 Cup Cool Whip. Spread evenly over the first layer. Chill.
Stir boiling water into gelatin bowl for 2 minutes or until dissolved well. Mix cold water and ice to make 1-1/2 Cup. Stir into gelatin until slightly thickened. Remove any remaining ice. If Jell-O is not slightly thickened, refrigerate until it is. Gently spoon over cream cheese layer.
Refrigerate 3 hours or until firm. Spread remaining whipped topping over Jell-O. Sprinkle with remaining cookie crumbs.
Decorate as graveyard. To make tombstones, using icing, decorate top half of sandwich cookies with items like "Boo," "RIP," skull and crossbones, pumpkins, or circles with smaller circles inside to look like scary eyes, add squiggly lines for frightening eyebrows. When icing has dried, insert bottom halves of cookies into dessert in uneven rows of 2 and 3 cookie to simulate a graveyard, using about 13 cookies in all.
Scatter candy corn and pumpkins around "tombstones." Makes 12 servings.
GREEN GRASSY COW PATTIES Back to Top
3 ounces Package lime Jell-O
1 cup Hot water
1 cup Sweetened shredded coconut
1/2 pound Butter -- softened
2/3 cup Firmly packed brown sugar
1/4 cup Sugar
2 tablespoons Milk
2 teaspoons Vanilla
1-3/4 cups Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
2-1/2 cups Old-fashioned oats
1 cup Chopped walnuts
1 cup Currants
2 small Bowls
Large Mixing bowl
Wire cooling rack
With an adult's help, preheat oven to 375F.
Mix Jell-O and hot water in a small bowl. Stir until Jell-O is dissolved. Add the shredded coconut, stir and set the bowl aside.
Beat the butter and sugars until creamy. Add the eggs, milk and vanilla and beat again. Set aside.
Combine the flour, baking soda and salt in a small bowl. Add this to the big bowl and stir well. Stir in oats, nuts and currants and mix.
With a slotted spoon, separate the shredded coconut from the gelatin and set the coconut on a few paper towels to drain. Place another 2 paper towels on top of the coconut and press, squeezing out any liquid.
The leftover Jell-O is not needed. Add a cup of Spoon out tablespoon sized lumps of dough and place them 1 to 2 inches apart on an ungreased cookie sheet. Bake 9 to10 minutes until golden brown. Allow lumps (which should now be shaped like steaming patties) to cool on cookie sheet for 1 minute. Then, put on wire
HAIRBALL SALAD WITH SALIVA DRESSING Back to Top
1 large ripe avocado
2 cups Alfalfa sprouts
5 to 6 large carrots -- washed peeled and grated
4 Salad bowls
With an adult’s help, cut avocado in half. Use a spoon to scoop out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some lumps. Set the mixture aside.
Divide the grated carrots among the four salad bowls.
Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve. Serves 4 cat fanciers.
Sicko serving suggestion: Squeeze ribbons of chocolate icing "hairball" medicine out of a paper cone onto the backs of your guests hands to be licked off for dessert.
HALLOWEEN PARTY CUPCAKES Back to Top
1 package Pillsbury plus cake mix-any flavor
1 can Pillsbury Vanilla or chocolate frosting supreme
Orange slice gumdrop candies- (for pumpkins)
Small green gumdrops- (for pumpkins)
Large black gumdrops- (for cats)
Large marshmallows- (for ghosts)
Heat oven to 350 F. Line 24-30 muffin cups with paper baking cups. Prepare and bake cupcakes according to package directions. Remove from pans, cool completely. Spread top of cooled cupcakes with frosting.
TO MAKE EACH PUMPKIN: cut thin slice off of straight edge of 2 orange slices, press cut sides together to make pumpkin. Cut small green gumdrop into quarters, place a piece on top of pumpkin to make stem. Place on frosted cupcake.
TO MAKE EACH BLACK CAT: cut large black gumdrop crosswise into three equal slices. Place bottom and top slices, sugared side up, on top of cupcake to make head and body of cat. Cut thin strip from edge of center slice to make a curved tail; place on cat. Cut 2 small triangles and place on head for ears.
TO MAKE EACH GHOST: cut marshmallow in half with scissors; flatten into ghost shape *Place on frosted cupcake. Cut two pieces of gumdrop and place on ghost to make eyes.
TIP: * To soften marshmallows, place on microwave-safe waxed paper and microwave on HIGH for 5 to 8 seconds.
Use a bit of imagination, the easy directions, and the assistance of a youngest to quickly create Halloween treats for a classroom of monsters. Top the cupcakes with pumpkins, black cats and/or ghosts. The ghost look best on chocolate frosted cupcakes and the black cats look best on vanilla frosted cupcakes. Makes 30 Servings
HALLOWEEN BLACK CAT COOKIES Back to Top
1 Cup crunchy peanut butter
1/3 cup water
1 Package chocolate cake mix
M&Ms. Plain Chocolate Candy
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and Red Hots (nose). Press fork into dough to form whiskers.
Bake at 375 degrees for 8 to10 minutes. Makes 4-1/2 dozen.
HALLOWEEN CHILI Back to Top
1-1/4 Pounds ground goblin gizzards (ground beef 15%fat)
1 Medium eye of Cyclops (onion)
1 (15 Ounce) Can soft-shelled beetles (kidney beans)
1 (28 Ounce) Can blood of bat (V-8 juice)
1/8 Teaspoon pureed wasp (prepared mustard)
1/4 Teaspoon common dried weed (oregano)
1 Dash Red-tailed hawk toenails (crushed red pepper)
2 Teaspoons ground sumac blossom (chili powder)
1 Teaspoon hemlock (honey or sugar)
1/2 Cup fresh grubs (sliced celery)
1 Tablespoon eye of Newt (pearled barley)
1 Tablespoon dried maggots (uncooked rice)
Water from a stagnant pond (tap water)
Substitutions are in parenthesis. Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of Cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.
HALLOWEEN BRAIN CELL SALAD Back to Top
1 package (6 ounces) blueberry Jell-O mix
1 (16 ounces) small curd cottage cheese
1 (16-1/2 ounces) can blueberries in syrup OR
3/4 cup frozen blueberries, thawed
Blue food coloring
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 Jell-O, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.
HALLOWEEN HASH Back to Top
1 Pound ground beef
1 Large onion, chopped
1 Teaspoon salt
1/4 Teaspoon pepper
1 Cup stewed tomatoes
1 Can Whole Kernel Corn -- (2-1/2 Cups)
1/4 Pound Cheddar cheese, cubed
Place ground beef, onion, salt and pepper in skillet. Cook and stir over heat until meat is lightly browned and onion is soft. Drain off grease before adding other ingredients. Add tomatoes and corn. Cover and simmer over low heat about 30 minutes. Stir in cheese cubes. Cover skillet and let stand a minute or two until cheese melts. Serve with nacho chips.
JACK-O-LANTERN FROSTIES Back to Top
4 navel oranges -- (4 to 6)
1 (8 Ounce) Container vanilla or plain yogurt
Icing tubes -- several colors
*Marshmallows, silver decors, colored candies, gumdrops, green-colored cherries, or pineapple
Cut a thin slice of peel from the bottom of each orange so it will not roll. Slice off the top 1/3 of each orange. Scoop out the inside with the knife and grapefruit spoon. Put the pulp and juice (minus seeds) into the blender. Add container of yogurt and blend well. Decorate orange like a Jack-O-Lantern. Cut a hole in the "cap" and insert a straw. Pour drink from blender into Jack-O-Lantern cups and serve.
HALLOWEEN SNACK MIX Back to Top
1/2 Cup blood drops (Red Hots)
1/2 Cup cats eyes (blanched almonds) or (gumdrops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M & M's)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry punch).
HALLOWEEN SPIDERS Back to Top
1 (12 Ounce) Package chocolate chips
1 Medium can chow mein noodles (may not need all of them)
1 Package M&Ms. Plain Chocolate Candy
Melt chocolate in microwave. Stir in noodles. Drop by spoonfuls onto waxed paper. Add 2 M & M's for spider eyes.
NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.
HALLOWEEN COOKIES Back to Top
1 package Pillsbury Refrigerator Sugar or Chocolate Chip Slice and Bake Cookies
Ready to Spread frosting- tinted to desired colors
Candies, tinted coconut, and- tinted sugar
For easier cutting: work with part of the dough at a time and refrigerate the rest until needed. Slice cookie dough into ¼-inch thick slices. Shape cookies on ungreased cookie sheets. Bake at 350~ for 8 to10 minutes or golden brown around edges. Cool 1 to 2 minutes. Remove from cookie sheet. Cool completely on rack before decorating.
CAT: Use 2 slices. Cut bottom 1/3 off one slice. Roll remaining 2/3rd slice into ball to form head. Cut a small pie shaped wedge out of second slice to form tail. Push dough together where wedge was removed to form whole slice for body. Place a ball above this to form head and body. Cut the 1/3rd slice into 2 equal pieces. Attach pieces to head and shape to form ears. Attach cut wedge to one side of body, pointed end out, to form tail. Bake. Cool on rack. Frost as desired; decorate.
PUMPKIN: Use one slice. Cut a small pie-shape wedge out of slice for stem. Push dough together where wedge came from to form a whole slice. Place wedge, pointed-end out, at top of slice to form stem. Bake. Cool on rack. Frost and decorate as desired.
OWL ON A BRANCH: Use 2 slices. Cut bottom 1/3 off each slice. Place the remaining 2/3 slices above each other, the cut sides touching, to form head and body. Cut one of the 1/3rd slice to form legs. Attach point-side down. Place remaining 1/3rd slice lengthwise under legs to form branch. Bake. Cool on rack. Frost and decorate as desired.
MOON: Use 1 slice. Cut each slice in half. Overlap one pointed end of each half slice, curved edges facing the same direction. Press dough together to form crescent moon shape. Bake. Cool on rack. Frost and decorate as desired.
HALLOWEEN CRISP CANDY CORN TREATS Back to Top
1/2 cup Butter
10 cups Crispy rice cereal
9 cups Miniature marshmallows
2 cups Mixture of candy corn-and Indian candy corn
3/4-cup Miniature chocolate chips
Orange food coloring (can be bought at cake decorating suppliers)
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jellyroll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1-1/2 to 2 inches apart. Refrigerate and cut into squares.
Note: these are great for school treats for the class Halloween party.
HALLOWEEN DRINKS Back to Top
Easiest is to mix something yellow with something blue. Orange juice and Mountain Dew are good for the yellow; Great Bluedini kool-aid is good for the blue. You'll end up with a radioactive shade of green. If you're using a punch bowl, try this: Get some of those latex gloves, fill them with water or juice, and freeze. Unmold carefully and float the disembodied hands in the punch bowl. Dry ice and back lighting is good for effect too
HALLOWEEN FROSTING Back to Top
4 tablespoons Butter
5 cups powdered sugar -- sifted
2 Egg whites -- unbeaten
2 tablespoons Cream -- about
1-1/2 teaspoons Vanilla
1/4 teaspoon Salt
2 ounces Unsweetened Chocolate -- melt
4 teaspoons Cream -- about
Cream butter; add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with egg whites then with 2 tablespoons cream until of the right consistency to spread. Beat after each addition until smooth. Add vanilla and salt. Divide frosting in two parts. To one part add orange coloring to give an orange shade and spread between layers of cake, reserving about ¼ for pumpkin decoration. To remaining untinted frosting, add chocolate; then add 4 teaspoons cream until of right consistency to spread. Spread chocolate frosting on top and sides of cake Decorate top with jack-o'-lantern, made of orange-tinted frosting. Makes enough frosting to cover tops and sides of two 9-inch layers and for decorating.
HALLOWEEN MEATLOAF MICE Back to Top
1/2 cup Catsup
2 Egg whites; beaten
6 ounces Ground turkey
6 ounces Ground beef
1 Onion; chopped fine
2/3 cup Oatmeal; uncooked
Salt and pepper to taste
Spaghetti noodles; uncooked
Spaghetti sauce, canned
** First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse. Steam until they are crisp tender. DON'T OVERCOOK!! Preheat oven to 350F.
Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have them shaped to a point in the front and rounded in the back. Bake for 45 minutes in preheated oven or until desired doneness. Take and cut little slits for the ears about 1/3 from the pointed end. Place the carrot coins in the slits for the ears. Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail. Use the raisins for the eyes. Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve. Makes 4 servings
HALLOWEEN PARTY POPS Back to Top
1 package Refrigerated sliceable cookie dough
20 Wooden sticks
Cut dough into about twenty ½-inch slices. Roll each slice into a ball. Arrange part of the balls in a circle on ungreased baking sheets, 3 inches apart and 2 inches from edges. Securely insert a wooden stick into each ball with end pointing toward center of cookie sheet. Bake in a 350* oven for 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from baking sheet. Cool completely on wire racks. Frost or decorate as desired with ready to spread frosting (or your favorite homemade). This is the oldest trick in the book and still is a hit (even with teen-agers). Festive and fun!
Decorate the cookies to make pumpkin faces, spider webs and cat faces. Use assorted seasonal candy for eyes, mouth, whiskers, etc.
HALLOWEEN PIZZA Back to Top
1 pound Frozen bread dough -- thawed
2 teaspoons Vegetable oil
1 cup Mozzarella cheese -- shredded
1 can (15 ounces) Tomato sauce
1 tablespoon Onion -- chopped
1 teaspoon Salt
1 teaspoon Dried oregano leaves
1/2 teaspoon Garlic powder
2 cups Cheddar cheese -- shredded
4 ounces Pepperoni or salami -- sliced
Green pepper strips
Ripe olives -- sliced
Heat oven to 325-degrees. Divide thawed dough in half. Roll and stretch each half into 10 to 12-inch circle on lightly floured baking sheet. Turn up edges ½-inch and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese. Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with cheddar cheese. Decorate with overlapping pepperoni slices around edge of pizzas, olive slices for eyes, and green pepper strips for eyebrows, noses and smiles. Bake until crust is brown, 20 to 25 minutes. (2 pizzas)
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