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Halloween Recipes Page 5















































POPCORN GRUNCH     Back to Top

8 cups Popcorn

1/2 cup Salted pumpkin seeds

1/2 cup Dried cranberries or raisins

1/2 cup Banana chips; broken into Pieces

1-1/2 cups Sugar

1/2 cup Corn syrup

1/4 cup Water

1/4 cup Butter

1 teaspoon Vanilla

In large buttered bowl, combine first 4 ingredients; set aside. In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), 4 to 5 minutes. Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn mixture; toss quickly to coat. Turn mixture out onto greased baking sheet and spread using buttered hands. Cool and break into pieces.





2 X the batter for any cake recipe or 2 boxes cake mix, prepared

2 X any white frosting recipe or 2 cans white frosting food coloring

1 Hostess Ho-Ho or similar cake-roll snack item

Prepare two cakes in Bundt pans, cool completely

Color most of the frosting a deep orange, reserving about 1/2 cup, which should be colored black (you may also use dark chocolate fudge frosting)

Place one Bundt cake upside down (rounded side on the bottom) on cake plate; frost top only. Place second Bundt cake flat-side down on top of first cake. Frost entire cake with orange frosting, making up and down motions with spatula to simulate pumpkin.

Insert Ho-Ho in the middle of the top of the Bundt cake to make the stem.

Use black frosting to make eyes, nose, mouth, etc. Black rope licorice may also be used.





1-1/2 cups canned pumpkin

2 Eggs

2 Egg yolks

2/3 cup Sugar

1/2 teaspoon Salt

1 teaspoon Ground cinnamon

1/4 teaspoon Ground ginger -OR- 1 teaspoon Fresh ginger root -- fine ground

1/4 teaspoon Nutmeg -- freshly grated

1-1/4 cups half & half


1 cup Flour

3 tablespoons Sugar

1/4 teaspoon Baking powder

Dash Salt

1/4 cup Unsalted butter; cut in 12-inch pieces, cold

1 large Egg

Put canned pumpkin into bowl. Whisk in eggs and yolks.

Add sugar, salt, and cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on lowest oven rack until crust is baked through and filling is set, about 1 hour.

Cool pie on rack. If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once or twice to mix. Add butter and pulse until mixture is powdery. Add egg and continue to pulse until dough forms ball. May be wrapped in plastic wrap and chilled until baking time. When ready to assemble pie, remove dough from refrigerator and unwrap. Lightly flour work surface and dough. Roll out into 12-inch disk. Fold dough in half and ease into 9-inch pie pan. Unfold dough and press firmly into pan. Trim away all but ½-inch excess dough at edge of pan. Fold dough under and flute edge.



HALLOWEEN PUNCH 1     Back to Top

4 cups Apple cider

1-1/2 cup Orange juice

1 cup Pineapple juice

2 tablespoons Sugar

4 cups Ginger ale

Ice cubes

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.

Pour in the ginger ale. Add ice cubes.

Makes 10-1/2 cups.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.



HALLOWEEN PUNCH 2     Back to Top

12 ounces orange juice concentrate, frozen

12 ounces grape juice, white, bottle

2 liter 7-Up

1 pint sherbet, lemon or lime

Green food coloring

Mix together a 12-ounce can of orange juice concentrate, a 12-ounce bottle of white grape juice, 2-liter bottle of 7-Up, pint of lemon or lime sherbet, and several drops of green food coloring (rum or vodka to taste, optional). If desired, serve with large, buoyant, and well-washed plastic spiders on the top!





2 tablespoons Peanut butter

2 tablespoons powdered sugar

2 tablespoons Graham cracker crumbs

2 tablespoons Coconut



Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other. Roll balls in coconut and place smaller ball on top of larger one. The smaller ball will be the head and the larger 1, the abdomen. Add 8 licorice legs and 8 raisin eyes. Makes 1 scary spider.





1/2 cup Butter; softened

1 cup Sugar

2 Eggs

1-1/2 teaspoons Vanilla extract

2-1/2 cups Flour

1 teaspoon Baking powder

1/4 teaspoon Salt

Orange paste food color

Chocolate sprinkles

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

Beat butter and sugar in mixer until creamy. Beat in eggs, 1 at a time, then add vanilla. Combine flour, baking powder and salt in large bowl and beat in butter mixture. Add small amount orange paste food color to dough with toothpick and beat at low speed until dough is evenly colored.

Form dough into walnut-sized balls and place 2 inches apart on lightly greased baking sheet. Flatten balls gently with palm of your hand, then press with fork tines to make grid pattern. Top with chocolate sprinkles and bake at 375 degrees 10 to 12 minutes.

Makes about 2 dozen cookies. Each cookie contains about: 116 calories; 87 mg sodium; 28 mg cholesterol; 4 grams fat; 17 grams carbohydrates; 2 grams protein; 0.04 gram fiber.





1 cup Butter or margarine; soften

1-1/2 cups Sugar

2 Eggs

1/4 cup Milk

2 teaspoon Vanilla

2/3 cup Cocoa

2 cups Flour

1/2 teaspoon Salt

Orange and green filling:

1 cup powdered sugar

2 tablespoons Butter or margarine; soften

4 teaspoons Milk

1/2 teaspoon Vanilla

1/2 teaspoon Grated orange peel

In a large bowl, beat butter, sugar, eggs, milk and vanilla until well blended. Stir together flour, cocoa and salt; add to butter mix, mixing until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle. Heat oven to 350~. Lightly grease cookie sheets. Shape dough into 1-inch balls. Place on cookie sheets. Press thumb gently in center of each cookie. (You may need to coat finger with sugar for indentation to remain). Bake for 10 to 12 minutes or until set. Cool slightly; remove from cookie sheets to wire rack. Cool completely.

Spoon about 1/4 teaspoon orange filling in each thumbprint. Decorate with green filling to look like stem of a pumpkin.

ORANGE AND GREEN FILLING: In a small bowl, combine powdered sugar, softened butter, milk and vanilla. Beat on high until smooth. Remove scant 2 Tablespoons of filling. Tint this with green food color; set aside.

Add freshly grated orange peel to remaining icing and use red and yellow food coloring to make orange. GHOST COOKIES: Make icing and omit food coloring and orange peel. Decorate cookies to look like ghosts. Makes 48 servings.




14 ounces Wilton candy melts

Halloween mini baking and pa

Candy cups

Wilton mini pumpkins icing

1/2 cup Whipping cream

Chop candy melts coarsely; set aside. Place cream in a small saucepan over medium heat and bring to a boil, stirring constantly. Once cream reaches a boil, remove from heat; add chopped coating and cover pan. Let stand approximately 5 minutes, or until coating has melted. Stir until smooth and creamy. Refrigerate until firm. Roll into rounds. Truffles may be rolled in a variety of coatings, such as cocoa, coconut or chopped nuts.

Place in Halloween Baking cups or pipe directly into candy cups. To pipe, refrigerate truffle mixture just until it holds the shape when spooned. Place in a decorating bag fitted with tip 21. Add mini pumpkin icing decorations.





1 package (6 ounces) raspberry or grape flavor gelatin

3 envelopes unflavored gelatin

3 cups boiling water

100 flexible plastic straws

1 tall (same height as extended straws), slender 4-cup container

3/4 cup whipping cream

12 to 15 drops green food coloring

Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws

Makes: About 100, including a few casualties

In a bowl, combine gelatins. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min.

Meanwhile, gently pull straws to extend to full length; place in tall container. Blend cream and food coloring with the lukewarm gelatin mixture.

Pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.

Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temperature up to 2 hours.

Nutritional Analysis: Per worm: 17 cal., 42% (7.2 cal. from fat; 0.4 g. protein; 0.8 g fat (0.5 g sat.); 2 g carbo; 6.8 mg sodium; 3 mg chol.





1 cup Crunchy peanut butter

1/3 cup Water

2 Eggs

1 package Chocolate cake mix

M&Ms Plain Chocolate Candy

Red Hots

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 8-10 minutes. Makes 4 1/2 dozen.





2 cups chocolate wafer cookie crumbs

1/4 cup granulated sugar

1 stick margarine -- melted


8 ounces package fat-free cream cheese

1 (12-ounce) tub Cool Whip Lite® topping -- thawed

2 cups water -- boiling

2 (4-serving) packages of orange gelatin

1/2-cup water -- cold

Ice cubes

1/4 cup chocolate wafer cookie crumbs

7 rectangular shaped sandwich cookies

7 oval shaped sandwich cookies

Decorator icing brown, green, orange, -- & white candy corn candy pumpkins

Preheat oven at 350. Prepare a 9 x 13 x 2-inch pan with cooking spray and flour.

To prepare crust, combine 2 cups cookie crumbs, 1/4-cup sugar, and margarine in a small mixing bowl. Press firmly into prepared pan. Bake for 10 minutes and then chill. To prepare filling, combine cream cheese, remaining sugar, and 1/2 cup Cool Whip in a mixing bowl. In another mixing bowl, combine boiling water into gelatin until completely dissolved.

Mix cold water and ice cubes together to make 1-1/2 cups. Stir ice water into gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm.

Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining cookie crumbs. Decorate as a "grave yard" by poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy and pumpkins around the surface.





2 (18-ounce) boxes devil's food cake mix

White frosting -- enough for 2 cakes

Orange and green food coloring

3 pieces candy corn

1 piece black licorice

Prepare cake mixes according to package directions. Except make the cakes in 12-cup Bundt Pans with ridges (to resemble a pumpkin). Also, take enough batter to make one cupcake*. Unmold pans and place them bottom-to-bottom. Set the cakes on a large platter and frost them with the white frosting tinted orange. Then, frost cupcake with white frosting tinted green. There will be a hole in the middle of the cake. Fill with leftover frosting and set green cupcake on top (pumpkin stem). Place candy corn where eyes and nose should be. Then, place licorice where mouth should be.

NOTES: *Cupcake can be substituted with an ice cream cone covered with green frosting.




SPIDER CAKE    Back to Top

1 (18-1/4 ounce) box white cake mix

1 (4-serving) package green gelatin*


Blue food coloring

Chocolate frosting


4 black licorice

2 big green gumballs

6 little gumballs

Prepare cake and gelatin according to package directions. Except use 9-inch" round cake pans for the cake. Cut a smaller circle out of one cake and using it as the head. Fill the hole left over with gelatin. Place the other layer on top and trim to shape. To prepare frosting, in a mixing bowl, add blue food coloring to chocolate frosting until black in color.

Frost cake black. Then, use the black licorice as legs and gumballs as eyes.

NOTES: *When cake is cut in to, it spurts green goop.




HAM HEAD    Back to Top

1 Round ham slice

1 Hard-boiled egg; cut in half lengthwise

2 Long slices dill pickle

Red pimento

7 Black olives

2 Baby carrots

String cheese

Lay ham on plate.

Cut small slice off back of each egg half so egg sits flat. Place eggs on ham for eyes. Lay pickle slices on ham for mouth. Cut pimento in thin slices and place on whites of eggs for bloodshot eyes. Lay 5 olives inside pickles for teeth. Cut round ends off 2 olives. Place in centers of egg yolks for pupils of eyes. Place carrot on each side of ham slice for ears. Lay strips of string cheese above ham to make hair.




Apple juice

Cranberry juice

Ginger ale

New rubber glove

Red food coloring

1 pound Coffee can


To make the hand, fill a new rubber glove with water. Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a finger will fall off when unmolding, this only adds to the ghoulish effect. To make a base for the hand, fill a one-pound coffee can about 1/3 full with water. Insert the hand and freeze until firm.

To make the punch: Mix equal parts of apple and cranberry juice and ginger ale. Refrigerate. When ready to serve, place half the mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch.






1 pound Ground turkey

1 cup Chopped onion

1 cup Celery, diced

2 Cloves garlic, diced

6 cups Water

1 Cube vegetable, beef or chicken bouillon

1 cup Red potatoes, diced

1 Bay leaf

1/8 teaspoon Basil

2 tablespoons Parsley, chopped

1/2 teaspoon Thyme

6 Tomatoes, diced

1 cup Leftover turkey gravy

2 cups Vermicelli

Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked. Serves 6.





2 tablespoons Vegetable oil

1/4 cup Flour

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon Garlic powder

1 pound Stew beef cut in one-inch Chunks

2 cans (14-1/2 ounces) plain stewed Tomatoes

1 can (10-1/2 ounces) beef broth

1 teaspoon Thyme

1 Bay leaf

3 to 4 medium carrots

1 cup Fresh or frozen green beans

3/4 cup Orzo pasta


Sharp knife

Lg. Stew pot with lid

Ziploc bag

Long handled cooking spoon

Carrot peeler

Lg. Saucepan


Slotted spoon

8 Soup bowls

Soup ladle

Place oil in stew pot and with an adult's help. Turn heat to medium low. Measure flour, salt, pepper and garlic powder into Ziploc bag. Drop in stew beef, seal bag and shake until well coated. Pour contents of bag into the stew pot. Turn the heat up to med

With an adult's help, use a long handles spoon to turn the meat every 3-4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth, thyme and bay leaf. Bring to a boil, then lower heat to low.

With an adult's help, peel the carrots and cut them into small coins with a knife. When the stew has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another 45 minutes.

With an adult's help, cook the orzo in a saucepan according to the package directions. When just tender, drain it through a colander into the sink, shaking out any excess water. These are your maggots. Add them to the stew pot, and then turn off heat and care

Sicko serving suggestion: Turn any meaty meal into a freakish feast by spreading a layer of orzo maggots on top of your roasted, baked or boiled beast!




To make muffins:

1 tablespoon Butter or margarine

1 Egg

1/4 cup Vegetable oil

1 cup Milk

2 cups All-purpose flour

3 teaspoon Baking powder

1 teaspoon Salt

1/4 cup Sugar

To make frosting:

4 ounces Cream cheese -- softened

3 tablespoons Unsalted butter -- at room

1-1/2 cups powdered sugar

1/2 teaspoon Vanilla extract

Juice of 1/4 lemon or 1 teaspoon bottled lemon juice

Red food coloring

Yellow food coloring

Green food coloring

Blue food coloring

Black licorice strings

Preheat the oven to 400 degrees. Grease the bottoms, but not the sides, of 12 medium-sized muffin cups with the butter or margarine. Beat the egg in a large bowl with a fork. Stir in the vegetable oil and milk. Combine the flour, baking powder, salt and sugar in a small mixing bowl and stir together. Add to the egg mixture. Stir lightly until the dry ingredients are barely moistened. The batter should be lumpy. Fill the muffin cups 3/4 full of batter. Bake for 20 to 30 minutes, or until the muffins turn golden brown.

Carefully remove from the oven, turn out of the pan and set on a rack to cool. To prepare frosting, mix cream cheese and butter together with an electric mixer. Slowly add powdered sugar and continue beating.

Add vanilla extract and lemon juice, and mix thoroughly. Put a small portion of frosting in a separate bowl and mix into it a few drops of red food coloring. Set aside. Color the remaining frosting, drop by drop, with red, yellow, green and blue food coloring until it is black. With a rubber spatula, spread the black frosting on top of each muffin. Then add a small red Black Widow hourglass to each one. Add legs to your spiders using licorice whip strings. You may need to cut the licorice into shorter pieces.

Place arachnids on a platter and serve. You may want to decorate the platter with fake spider webs.




2 ounces unsweetened chocolate

1 -1/4 cups Flour

1-1/2 teaspoons Baking powder

1/4 teaspoon Salt

1/4 cup Margarine

1 cup Sugar

1 Egg; beaten

1 teaspoon Vanilla

1 Red Hot candies

Preheat oven to 375~. Lightly grease a baking sheet. In a saucepan melt chocolate over low heat. Let cool. In a small bowl mix flour, baking powder and salt. In a medium bowl

Beat margarine and sugar until creamy. Stir in egg, vanilla and chocolate. Add flour mix and mix all well, forming a stiff dough.

To make spiders, shape a 2-inch flat oval for the body. Make the spiders head by flattening a circle about 1/2" wide. Shape dough for 8 legs, each 2 inches long and less than ¼-inch wide. Attach the head and legs to the body. Use red candies for the eyes. Bake in 375~ oven for 5-8 minutes. Let spiders cool on baking sheet to avoid breaking when removing.




To make dough:

8 tablespoons Unsalted butter -- at room

3 tablespoons Honey

1 teaspoon Vanilla extract

1 cup All-purpose flour

1/2 teaspoon Salt

1/2 teaspoon Vegetable oil

1/2 cup Chocolate chips

To make sticky sauce:

1/2 cup Honey

2 tablespoons Sugar

2 tablespoons Ground cinnamon

Preheat the oven to 300 degrees. In a medium bowl, mash the butter and honey with a fork until well blended. Gradually stir in the vanilla extract, flour and salt. The mixture should have a doughy consistency. Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour. Grease cookie sheets with the vegetable oil. After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls.

If the dough sticks to your hands, dip them in flour. Roll out balls between your hands into snakelike shapes, about the length and thickness of your pinky. Separate each ball into 4 smaller sections and roll each section into a snake. Place snakes 1 inch apart on cookie sheets. Bake for 20 to 25 minutes, or until the snakes begin to turn light brown. Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter. Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake. Set aside until completely cooled. To prepare sticky sauce, mix honey, sugar and cinnamon in a small bowl.

Drizzle over the cooled snakes and serve.




8 Maraschino cherries

1 quart Eggnog

3 ounces Box lime Jell-O




Cutting board


8 small Dessert glasses

With an adult's help, chop the cherries into small bits.

Pour the eggnog and Jell-O powder into a blender. Blend for one minute or until

Jell-O is completely dissolved and the eggnog is a uniform gangrenous green color.

Pour the green ooze into eight glasses. Drop cherry chunk blood clots on top of each and sprinkle with powdered plasma (nutmeg). Serves 8 wittle wound wuvers




9 ounces Chocolate wafer cookies

1/2 cup Peanut butter; smooth

24 ounces Vanilla flavor almond bark

Orange paste food coloring

Black licorice candy

Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies. Cut licorice into triangles and squares to make faces. Melt almond bark following package directions. Remove from heat and tint with food coloring. Using tongs, dip each sandwich cookie in melted candy, coating completely.

Gently shake each cookie to remove excess coating. Place on wire rack with waxed paper underneath. Place licorice pieces on the cookies for faces. Cool completely before removing from rack.




1-1/2 cup cake flour

2-1/2 teaspoons baking powder

1/8 teaspoon salt

½ cup butter (1/2 stick) -- room temperature

1 cup granulated sugar

3 egg yolks -- at room temperature, well beaten

1 teaspoon grated lemon rind

3/4 cups milk


5 cups (to 6) confectioners' sugar

2 egg whites

2 tablespoons liquid glucose

Orange and black food colorings

Preheat the oven to 375 F. Line an 8-inch round pan with wax paper and grease.

Sift together the flour, baking powder, and salt. Set aside.

With an electric mixer, cream the butter and sugar until light and fluffy. Gradually beat in the egg yolks, and then add the lemon rind. Fold in the flour mixture in 3 batches, alternating with the milk.

Spoon the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 35 minutes. Let stand 5 minutes, then unmold and transfer to a rack.

For the covering, sift 4 1/2 cups of the confectioners' sugar into a bowl. Make a well in the center; add 1 egg white, the glucose, and orange food coloring. Stir until a dough forms.

Transfer to a work surface dusted with confectioners' sugar and knead briefly.

Roll out the cake covering to a sheet about 1/8 inch thick. Gently place the sheet on top of the cooled cake and smooth the sides. Trim the excess and reserve.

From the trimmings cut shapes for the lid. Tint the remaining cake covering trimmings with black food coloring. Roll out thinly and cut shapes for the face.

Brush the undersides with water and arrange the face and lid on the cake. Place 1 tablespoon of the remaining egg white in a bowl and stir in enough confectioners' sugar to make a thick frosting. Tint with black food coloring, fill a paper-piping bag and pipe the outline of the lid

Cook's Tip: If preferred, use ready-made roll-out cake covering or rolled fondant, available at specialist cake decorating supply shops and some supermarkets. Knead in food coloring, if required.





1/2 Can Pillsbury Cream Cheese Frosting

2 Ounces Vanilla Flavored Candy Coating

Orange Food Coloring

14 Crème-Filled Chocolate Sandwich Cookies

7 Small Green Gumdrops -- Cut In Half

1 Tube Decorator Icing - Chocolate

In small saucepan, combine frosting and candy coating; melt over low heat, stirring occasionally until smooth. Remove from heat. Stir in desired amount of food color.

Line cookie sheets with waxed paper. Using tongs, dip each cookie in melted frosting mixture, coating completely. Lay flat on cookie sheets. Let stand 10 minutes until set.

Decorate coated cookies with jack-o'-lantern faces using decorator icing. Top each with 1 gumdrop half for stem. Makes14 cookies

NOTES: For Halloween, crème filled chocolate sandwich cookies are available with orange filling; these special festive cookies are perfect for this recipe.




1 package Yellow cake mix

1-1/2 teaspoon Pumpkin pie spice

1 cup Buttermilk

1 cup Pumpkin

2 Eggs


3 tablespoons Margarine; softened

3 tablespoons Pumpkin

2 cup powdered sugar

1/2 teaspoon Milk

1/2 teaspoon Vanilla

Black licorice twists

Small green gumdrops

Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups.

In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minutes at medium speed, scraping down sides of bowl. Pour batter into prepared muffin cups. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, beat margarine and 3 tablespoons pumpkin until well blended. Gradually add 1 cup of the powdered sugar; beat until smooth, about 1 minute. Add milk and vanilla. Gradually add remaining 1 cup powdered sugar; beat an additional 2 minutes. Spread on tops of cupcakes. Cut down 1 side to open licorice twist into triangular pieces for 3y3s and noses. Cut jagged curved pieces for mouths. Arrange on top of cupcakes for faces. Slice gumdrops in half; attach to head for stems.





2-1/4 cup Flour

2/3 cup Sugar

1/2 cup Butter-flavor shortening

1/4 cup Light molasses

1 teaspoon Ground ginger

3/4 teaspoon Baking soda

1/2 teaspoon Ground cinnamon

1/4 teaspoon Salt

1 large Egg

15 Lollipop sticks*; (8 inches long)

Ornamental frosting:

16 ounces Confectioner's sugar

1/3 cup Warm water

3 tablespoons Meringue powder*

Orange and green food colorings and black food colorings

Early in day or day ahead:

Into large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Divide dough in half. Shape each half into a disk; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or, place dough in freezer 30 minutes.) 2. Preheat oven to 375 degrees.

Between 2 sheets of waxed paper, with rolling pin, roll half of dough slightly less than 1/40-nch thick. Remove top sheet of waxed paper. With 3-1/2-inch pumpkin-shape cookie cutter, cut as many pumpkin shapes from dough as possible. Place pumpkin cookies on ungreased large cookie sheet.

Place a lollipop stick on each cookie so that 2 inches of stick is in cookie. Place 1 teaspoon of cookie dough from trimmings on top of each stick, pressing gently to seal onto cookie.

Bake cookies about 12 minutes until browned around edges. With pancake turner, carefully remove cookies to wire rack to cool.

Repeat steps 3, 4, and 5 with remaining dough and trimmings, and lollipop sticks to make about 15 cookies in all.

Prepare Ornamental Frosting. Spoon frosting into as many small bowls as needed. Tint frosting with different food colorings as desired, but reserve a portion of the frosting untinted. Keep bowls covered with plastic wrap to prevent frosting from drying out. With small metal spatula and artists' paintbrush, decorate cookies with frosting as desired. (For painting frosting on cookies with a brush, you may need to thin the frosting with a little water to a softer spreading consistency.) Set cookies aside to allow frosting to dry completely, at least 1 hour. If not using right away, store cookies in tightly covered containers.

Frosting: In small bowl, with mixer at low speed, beat the sugar, warm water, and meringue powder until mixture is an easy spreading consistency.

Keep bowl covered tightly with plastic wrap to prevent frosting from drying out.



JACK-O-LANTERN CAKE 2    Back to Top

18-1/4 ounces reduced fat white cake mix

2 pounds reduced fat vanilla frosting

2 drops green food coloring

1 whole ice cream cone -- with flat bottom

2 drops yellow food coloring

2 drops red food coloring

Prepare, bake, and cool cake according to package directions. Except make the cake in a 10-cup fluted tube pan with ridges (to resemble a pumpkin). Measure 1/4 cup vanilla frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate. Tint remaining frosting with yellow and red food coloring until frosting is desired shade of orange frosting in small bowl. Frost cake with orange frosting. Add green food coloring to make brown frosting. Make eyes, mouth, and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.




2 cups Cake Flour -- sifted

1 teaspoon Soda

1/2 teaspoon Salt

1 cup Butter -- or shortening

1-1/3 cups Brown sugar -- firmly packed

3 Eggs -- well beaten

4 ounces Unsweetened Chocolate -- melt

2/3 cup Water

Sift flour once, measure, add soda -and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then chocolate and blend. Add flour, alternately with water, a small amount at a time, beating after each addition until smooth. Bake in two greased deep 9" layer pans in 350~ oven for 30 minutes, or until done. Use Halloween

Frosting (See recipe) Spread orange tinted frosting between layers, reserving about 1/4 for pumpkin decoration. Spread chocolate frosting on top and sides of, cake, reserving small amount for decorating.

Decorate top of cake with pumpkin of orange tinted frosting. Outline eyes, nose, and mouth of jack-o'-lantern- face with chocolate frosting, using pastry tube or a small knife. Melted chocolate may be used for outlining jack-o'-lantern faces.




1 small Orange Jell-O

1 cup Water -- boiling

1 pint Vanilla ice cream -- softened

1 9-inch chocolate piecrust

------OR -

1-1/2 cup reduced fat Oreo® cookie crumbs

1/4 cup reduced fat margarine -- melted

3 tablespoons granulated sugar

Candy corn

Black licorice strips

Whipped topping -- if desired

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly into a 9-inch pie pan.

Pour Jell-O into a bowl. Add boiling water. Stir until dissolved, about 2 minutes. Add ice cream to Jell-O. Stir until ice cream is melted and mix is smooth. Place in refrigerator and chill until slightly thick, about 10 minutes. Remove from refrigerator and pour mix into piecrust. Put pie in refrigerator to chill until firm, about 2 hours. Take pie from refrigerator and make Jack-O-Lantern face on pie with candy corn and licorice. Decorate with whipped topping if desired.





1 package Spice cake mix

1 package White cake mix

1 package White sandwich cookies

1 package Vanilla pudding mix

Green food coloring

12 Small Tootsie rolls

Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining cookie crumbs and the chilled pudding. Gently combine. Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top; this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper-scooper.





Chocolate ingredients:

1/2 cup honey

2/3 cup (1-1/3 stick) butter or margarine

1 egg

1 teaspoon vanilla -- or peppermint extract

2 cups whole-wheat flour

1/3 cup cocoa powder

Grape-nuts(tm) cereal

Gingerbread ingredients:

1/4 cup honey

1/4 cup molasses

2/3 cup (1 and 1/3 stick) butter or margarine

1 egg

7 cups whole-wheat flour

Spices-ginger, cinnamon, cloves to taste (maybe 1/2 tsp each)


Mix-ins: coconut

Chocolate chips

Butterscotch chips

Peanut butter chips

Microwave the honey till it bubbles (about 1 minute). Add the butter, and the molasses, if any. Add the egg, mix well, and then mix in all the other stuff. Add mix-ins of your choice to some or all of the batter.

Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops. Roll logs in Grapenuts and bake at 350 degrees till done (10 to 15 minutes).

Serve in a disposable cat litter box on a bed of Grapenuts, with a cat litter scoop. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding.

This recipe worked especially well at the Halloween party where the table was already decorated with plastic flies

NOTES: There are two flavors-chocolate, and gingerbread. The cookies are dense and not very sweet, this is necessary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won't look like poop.





2 packages Chocolate cake mix

2 cans Cream cheese frosting

1 Banana with peel

1 package Cherry fruit roll-ups

Food colors; red, green and yellow

Make the two chocolate cakes in Bundt pans according to package directions. Cool

Completely. Set one upside down on a plate with the second right side up so that

They resemble a pumpkin shape. Set aside 1/4 cup of the frosting and tint the

remaining frosting orange using the red and yellow food coloring. Cut the banana

in half leaving the skin on and place it on the top center of the cake. Tint the

reserved frosting green and frost the banana (this is the stem). Cut eyes, nose,

mouth and any other features out of the cherry fruit roll up and decorate as desired.




2 pounds potatoes, peeled and cut into 1-inch chunks (about 5 cups)

5/8 cup hot milk

2 tablespoons butter

1/2 teaspoon salt

7/8 teaspoon black pepper

1/2 cup grated sharp cheddar cheese (optional)

2 tablespoons freshly chopped parsley or dill (optional)

1/2 cup small black olives

Place potatoes in large pot and add enough water to cover. Bring to boil and cook 13 to 15 minutes, or until very tender. Drain in colander. Return cooked potatoes to pot and stir over medium heat about 1 minute, until excess water has evaporated. Remove from heat and, using potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in optional add-ins if desired.

Create stencils of ghost shapes out of heavy-duty aluminum foil. Place stencils on cookie sheet or microwavable serving dish. Working with ½ to 1 cup mashed potatoes per ghost, use rubber spatula to fill in stencil's ghost shapes. Lift stencils off finished ghosts. Using small paring knife, slice olives to create circular shapes to be used for eyes and mouth.

To warm ghosts, microwave on high (100% power) 3 to 5 minutes on microwavable dish. If using an oven, place potatoes on cookie sheet and reheat at 350 degrees, loosely covered with foil, 10 to 15 minutes or until heated through. Makes 4 to 6 servings.




MONSTER MUNCH    Back to Top

1 Cup Dry roast peanuts -- unsalted

1/3 Cup Butter or margarine

1 Pound Marshmallows

1/2 Cup Peanut butter

3 Cups Puffed rice cereal

1 Cup Apricots -- chopped

1 Cup Raisins

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13 x 9-inch, melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated.

Working quickly with greased hand, form into balls, using about 1/2 Cup mixture, per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired, mixture may be spread in unbuttered 13 x 9-inch dish and cooled and cut into bars.

Makes 1 dozen balls or 2 dozen bars, this is very similar to the Rice Krispie treats, but with the apricots and raisins it definitely gives it a fall look. I saw another idea of putting the mixture into cookie cutters, and letting it cool there so the shapes could be pumpkins, witches, etc. With a little gel piping they would be great.




MOUNDS OF BUGS    Back to Top

24 Mounds snack-size candy bars

144 (1-inch pieces)

Twizzler Pull-n-Peel candy

1 cup prepared chocolate frosting

48 yellow Reese's Pieces candies

Candy-coated milk chocolate sprinkles (not jimmies, Hershey's Chocolate Shoppe used)

Using a skewer, poke 3 holes into each long side of the Mounds bars. Insert grape Pull-n-Peel in holes as the bug's legs. Spoon frosting into pastry bag with small plain tip or small zipper-lock bag with a corner snipped. Pipe 2 small dots on one short end of candy bar and attach the Reese's Pieces as the eyes. Pipe dots on top of candy eyes and on body. Press Chocolate Shoppe pieces on frosting dots on the body.

Makes 24. This party favor recipe is from Hershey's





2 cups Buttermilk

2 Vanilla ice cream

1/2 cup Pineapple juice

4 tablespoons Brown sugar

2 cups Milk

Measure all of the ingredients, except the milk, into a blender. Then blend on medium speed until smooth and creamy. Add more ice cream if you like your mucus extra thick. Fill tall glasses with the mixture and refrigerate. Heat the milk in a small pan over medium heat until it begins to boil. Remove from the heat and let it cool until a film develops on its surface. Using a wooden spoon, carefully scoop off the film and place some on top of each milkshake. If you need more mucus, just reheat the remaining milk and repeat this step. Blend chunks of pineapple into your milkshake (for phlegm balls) or red cherries (for blood clots)!





1 Cake mix

1 package Green Jell-O prepared

Black frosting

8 Licorice sticks

8 Gumdrops

Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. Once unmolded, cut the bigger one (the "body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jell-O, and reattach the halves. Frost black, arrange on serving platter. Use licorice sticks as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on.

Why not add a red hourglass to the back and make it toxic?




2 medium Tomatoes

1 pound Ground beef

1 package Burrito or taco seasoning

1 can (30 ounces) refried beans

8 Or 10 burrito size soft

Flour tortillas

2 carton (8 ounces) guacamole

1 carton (16 ounces) sour cream



Cutting board

3 Bowls

Frying pan

5 Spoons


Small Saucepan

With an adult's help, dice the tomatoes into small pieces and place in a bowl.

With an adult's help, place the ground beef in a frying pan, sprinkle with the burrito seasoning and sauté on medium heat until it's well browned. Cover and set aside.

With an adult's help, cook the beans in a saucepan on low heat, stirring occasionally. When the beans are hot, gently combine them with the ground beef in a clean bowl.

To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus), a strip of

Tightly fold the left and right sides of the tortilla over your ingredients, and then tuck the lower third of the whole burrito under itself, making a nose shape.

With an adults' help, use a knife to cut out two large holes for nostrils. Gently squeeze the nose until some of the ingredients ooze out.

Sicko serving suggestion: Instead of napkins, set each guest's place with an individual size packet of facial tissues.




NUCLEAR WASTE    Back to Top

1 measure blue curacao

1 measure Bailey's Irish Cream

Top up with one pint cider -- (or lager if you prefer)

The end result is a sort of greenish-brown liquid with scummy bits floating in it and a THICK layer of scum on top. Tastes wonderful, though, especially if you dunk chocolate bars in. (These are referred to as Control Rods, and the bar of preference is a Toffee Crisp, if only because the crisped rice pieces start floating around in the drink and making it look even nastier)

The nuclear wastes I've seen mix blue curacao and orange juice (and vodka). Turns everything a very nice shade of fluorescent green




ORANGE WORMS    Back to Top

2 cans Apricot halves packed in -- light syrup

4 Envelopes unflavored gelatin

2 cups Orange juice

Wiggle these worms any way you want on your plate. If you like, give them 'eyes' made from licorice bits.

Place apricots in colander and let drain. Place drained apricots in food processor, cover, and whirl until well blended. Place gelatin in 3-quart pan, add orange juice, and let 5 stand for 5 minutes to soften gelatin. Place pan on burner and bring to a boil over med/high heat, stirring with whisk. Turn off burner and remove pan to rack. Add apricots and mix with whisk until well blended. Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set. Use butter knife to cut gelatin crosswise into 9-inch long, 1-inch wide strips. (You should have about 13 strips) Use pancake turner to remove strips to serving plate. Use your hands to twist strips into worm shapes. Makes 13 worms.






8 Ounces Cream cheese -- softened

1 Egg

1/3 Cup Sugar

Yellow and red food coloring

6 Ounces Chocolate chips


3 Cups Flour

2 Cups Sugar

½ Cup Cocoa

2 Teaspoons Baking soda

1/2 Teaspoon Salt

2 Cups Water

1/2 Cup Plus 2 tablespoons vegetable -- oil

2 Tablespoons Cider vinegar

2 Teaspoons Vanilla

Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.

In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips; set filling aside.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.

In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.

Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling.

Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.

When done, wear oven mitts to remove pan from oven and turn off oven.

If desired, frost with orange icing--or just let the orange filling ooze out as a surprise.


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