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Halloween Recipes Page 6
PATHOLOGY POUND CAKE
PEANUT BUTTER & JELLY FILLED SPIDERS
PEANUTS 'N CANDY HALLOWEEN CAKE
PENN & TELLER DESSERT
PUKED UP POTATOES
PUMPERNICKEL PUS LUMPS
PUMPKIN SHEET CAKE
QUEASY QUAIL EGGS
QUICK& EASY FROG'S EYE SALAD
ROTTING CRONE'S KISSES
SLAB O SCABS
SNOUTS & BEANS
SPOOKTACULAR CHOCOLATE CUPCAKES
SPOOKY GHOST TOASTIES
STRAINED EYE BALLS
SULFURIC ACID SWIG
TANTE'S BOOZE CAKE
TOMATO HORNWORM WIPEOUTS
TORTURED TOMATOES WITH BIRD DROPPING DRESSING
VARICOSE VEINS ON A LEAF
WEREWOLF IN THE WALDORF SALAD
WIGGLIN' JIGGLIN' CUPCAKES
WITCH'S BREW 2
WORMY BAKED APPLES
PATHOLOGY POUND CAKE Back to Top
1-1/4 cups Seedless strawberry jam
1/2 pint Whipping cream
3 tablespoons Sugar
1 package (12 ounces) frozen blueberries
Wire cooling rack
2 small Serving bowls
With an adult's help, preheat oven and mix cake according to package directions.
Grease and flour a loaf pan. Pour a half-inch layer of batter into the pan. Then, using a spoon, glop several lines and small pools of blood (jam) over the batter. Repeat until you put one final layer of batter covering all signs of jam. You should have a Bake according to package directions. After removing from pan, cool 35 to 40 minutes.
Beat the whipping cream until stiff peaks form. Add the sugar, and then whip for another minute. Using a spoon, gently swirl 2 tablespoons of the extra blood into the whipped cream and refrigerate until ready to serve the cake.
Place the partially thawed blueberries in the Ziploc bag. Seal and lightly pound the berries until they are squished, but not complete mush. Pour into a bowl, add two tablespoons jam and mix well.
Slice and arrange the cake on a platter. Place the bloody whipped cream and blueberry blood clots beside the platter for guests to use as toppings. Serves 8 to10 psycho scientists.
Sicko serving suggestions: Garnish your platter with a garland or little flowers made of blood splattered sterile gauze bandages.
PEANUT BUTTER & JELLY FILLED SPIDERS Back to Top
3 tablespoons reduced fat peanut butter
3 tablespoons strawberry jam
1 pound Frozen Bread Dough -- thawed
Prepare two baking sheets with cooking spray; set aside. In a small bowl, combine peanut butter and jam; set aside. Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider.
To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs. Roll each of these pieces into thin ropes, each being eight inches long. Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
For the spider's body, divide a second piece of dough, one twice as large as the other. On a floured surface, pat larger piece of dough with the palm of your hand to flatten. Place two teaspoons peanut butter and jam mixture onto center of circle. Bring ends of dough up together and seal seams. Gently roll this piece of dough into a ball; set aside.
Roll smaller piece of dough in a round ball (this will be the spider's head). Place peanut butter filled body and head centered on top of the four ropes of dough. The spider should now have eight legs. Finish with remaining pieces of dough to make eight spiders. Let rise until doubled in size, one hour. Bake in a 375 degree oven for ten minutes, or until golden brown.
NOTES: The Peanut Butter & Jelly Spiders are so cute and very good! They rise and turn a nice light brown while baking. They will make a hit with kids because of the shape and the filling.
Per serving: 180 Calories; 3g Fat (17% calories from fat); 6g Protein;
32g Carbohydrate; 17mg Cholesterol; 218mg Sodium
PEANUTS 'N CANDY HALLOWEEN CAKE Back to Top
1 package Yellow Cake mix
1 cup unsalted roasted peanuts; coarsely chopped
1 cup Water
1/3 cup Oil
1 can Vanilla Frosting Supreme
1/4 cup Peanut butter
1/2 cup unsalted roasted peanuts; coarsely chopped
1 Butterfinger bar; chopped
1/3 cup Candy corn -OR-
16 Candy pumpkins
Heat oven to 350~. Grease and flour 13 x 9-inch pan. In large bowl, combine all cake ingredients. Beat as low speed until moistened; beat 2 minutes at high speed. Pour into prepared pan. Bake at 350~ for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. In medium bowl, mix frosting and peanut butter until smooth. Spread evenly over cake. Sprinkle with peanuts and candy bar. Arrange candy corn on cake. Makes 12 to 16 servings.
PENICILLIN PIZZA Back to Top
6 English muffins
1 Jar pizza sauce
2 cups Shredded mozzarella cheese
3 tablespoons Grated Parmesan cheese
Yellow -- green and red food
Plastic sandwich bag
Split muffins and place on an ungreased cookie sheet, making sure they don't touch.
Spoon a thin layer of sauce on top then cover the sauce with a layer of shredded cheese. Set aside.
Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring until it's an even shade of mold green. (Use plastic bag to prevent your fingers from staining.) Set aside.
With an adult's help, broil the pizzas until the cheese has melted and begun to brown. Remove from oven and let cool about 1 minute.
Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly before you slip on a lab coat and serve. Serves 6 peaked patients.
PENN & TELLER DESSERT Back to Top
Red Jell-O mix
Dark red wine or grape juice
Okay, start off by making some Jell-O, preferably strawberry or cherry or some other flavor that's naturally red. But, use two to three times as much Jell-O mix as you normally would, to thicken up the consistency. After this is mixed, stir in some cool whip, and pour it into your favorite standard party mold (the dome kind would be good).
Get a CLEAN plastic bag (inside and out) and place in it some Karo syrup. Now add something like a very dark red wine, or grape juice. What you want is a semi-thick VERY dark red (opaque) liquid that looks not unlike blood. Starting to get the picture yet?
Okay, now place this bag in the mold, so that the bag is still floating on top. Keep in mind that you want the Jell-O plus the bag to completely fill the mold, but have a level surface, as this thing is going to flip over later on. Put it in the fridge, and allow it to chill and set.
When you take it out of the refrigerator, you should decorate it a little. Try drizzling some chocolate glaze on top and popping a couple of strawberries or cherries on top of this. Allow to set if necessary, and then bring it out to your dinner guests.
At this point, your dinner guests will probably be oo'ing and ah'ing over this rather nice dessert you've brought out to them. Make sure you've got that big pointy butcher knife in one hand as you set this beauty down on the table.
Now you get to play Norman Bates: cut into the side of this, making sure you go deep enough to cut into the bag real wide. As you continue to cut out a piece of the gelatin mold, the bag will leak into this, and your bewildered guests will think your dessert is
"BLEEDING." Not to disappoint them, cut out one of these bloody pieces of gelatin and plop it down on a plate. If you're lucky, it will look like a recently extracted body organ.
POTTY JELLO Back to Top
Purchase the plastic bowl that fits in a child's potty training chair (they sell them at places like K-Mart). Wash the bowl and prepare lemon Jell-O per package directions. Float miniature O-Henry bars in it, refrigerate, and serve. Get the picture?
Have you ever seen a recipe for Aquarium Jell-O? You take blue Jell-O; make it in a clean glass aquarium bowl. Float gummy fish and plastic people for swimmers and plastic plants and stuff. Well, what we'd do for a Halloween party would be to make a Toxic Aquarium. Mix orange and blue Jell-O to get a sickly shade of green. Lifesavers make old tires and you can toss in other junky things for trash on the bottom of the sea. Something barrel-shaped for that illegally dumped toxic waste. Float your fish upside-down on top, and add a plastic skeleton or two. Haven't figured out a good way to put something on the bottom to represent the sand.
PUKED UP POTATOES Back to Top
1 medium Carrot
4 medium Potatoes
3 Celery stalks
1/2 cup frozen green beans
1 (12 ounce) Jar chicken or turkey gravy
3 tablespoons Butter
1/2 cup Milk
2 Serving dishes
With an adult's help, carefully peel carrots and potatoes. Chop the carrots and celery into small pieces and the potatoes into 1" cubes.
Place the carrots, celery and green beans in the small pan and the potatoes in the larger one. Cover both with water and add a pinch of salt to each. With an adult's help, set the pans over medium heat until they come to a boil. Turn the heat to medium low
Pour the gravy into the pan of carrot mixture. With an adult's help, cook over low heat until hot, stirring often.
Add the butter and milk to the potatoes and mash until they are fairly lump free.
Place a lump of mashed potatoes on a plate, then cover with a ladle of pukey gravy. Serves 6 hurlers.
Sicko serving suggestion: Almost any meal tastes better with you heave puke on it! To create a realistically splattered tableau, place a plate full of food in the sink. Then take a large spoonful of gravy and, with a flick of the wrist, fling it onto the food.
PUMPERNICKEL PUS LUMPS Back to Top
1 (3-3/4-ounce) Jar capers
4 ounces Tub whipped cream cheese
8 slices Pumpernickel bread
Carefully drain the capers through a colander over the sink. Place the drained capers through a bowl.
Scoop the cream cheese into the bowl of capers and mix gently.
Toast the bread. Spread each slice with a generous glop of pus lumps and serve, open faced, immediately. Serves 4 infectious friends.
PUMPKIN CAKE Back to Top
2 cups Sugar
2 cups Cooked pumpkin
1 cup Oil
3 cups All-purpose flour
1 teaspoon Salt
2 teaspoons Baking soda
2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Nuts or raisins
In the food processor, combine the eggs and sugar until smooth. Add the flour, baking powder, baking soda, salt, cinnamon and raisins or nuts. Stir in the cooked and mashed pumpkin. Turn the batter into two round cake molds, greased and lightly floured. Bake in a preheated oven at 350F for 40 minutes. Unmold and stack the cakes, and ice with an orange - tinted frosting.
PUMPKIN COOKIES Back to Top
1/2 cup Shortening
1-1/4 cups Brown sugar
1 cup Pumpkin puree
2 cups All-purpose flour
2 teaspoon Baking powder
1/2 teaspoon Salt
1/2 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 cup Raisins
1/2 cup Chopped nuts
Combine all the dry ingredients in a bowl. In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well. Drop spoonfuls of the batter on an ungreased cookie sheet. Bake at 375F for 10 to 15 minutes. Source:
PUMPKIN SHEET CAKE Back to Top
4 ea extra large eggs
1 cup oil
2 cups sugar
1 can (1 pound) pumpkin
2 cups unsifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 ounces cream cheese, softened
6 tablespoons butter
1 tablespoon milk
1 teaspoons vanilla
1-3/4 cups powdered sugar
Place eggs, cooking oil and sugar in large bowl of mixer. Beat on medium speed until well blended. Add pumpkin. Mix thoroughly. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth, scraping down sides of bowl frequently. Pour batter into greased and floured jellyroll pan, 10 by 15 inches. For thinner cake, use 11 by 17 jellyroll pan. For thicker cake, divide batter between two 9 by 9' pans. Bake on center shelf of preheated 375 oven 20 minutes or longer, depending on size of pan, until wooden pick inserted in center comes out clean. Cool. Spread with cream cheese frosting.
PUS POCKETS Back to Top
4 small Pitas
8 ounces Mozzarella cheese -- shredded
Preheat the oven to 350 degrees. Slit open each pita along 1/4 of its edge to make a pocket, and spoon 1/2 cup shredded cheese into each one. Place the stuffed pitas on an ungreased cookie sheet. Bake for 15 minutes, or until the pitas turn golden brown. Remove from the oven. With a knife, poke a hole in the top of each pita. Carefully squeeze pitas; they'll be hot, until a little melted cheese oozes out of the hole. Dab ketchup around the hole and arrange on a platter. Now you cannot only pick your pimples, but you can eat them too!
QUEASY QUAIL EGGS Back to Top
1 Dozen small boiling Potatoes
1-1/2 cups Frozen broccoli
1 (8 ounce) Jar Cheez Whiz
1 large Saucepan
2 small Saucepans
Wash potatoes thoroughly in cold water and place them in the large saucepan. Place frozen broccoli in small saucepan. Cover both with water and a pinch of salt.
Cook potatoes over high heat for approximately 15 minutes or until tender. Cook the broccoli about 5 minutes or until tender. Carefully drain the vegetables through a colander over the sink.
Put the broccoli in the blender and blend on medium for a few seconds until it is the consistency of thick salsa.
Place the cheese spread in a small saucepan and cook on low heat, stirring continuously, until it's completely melted.
Remove cheese from the stove and pour into a mixing bowl. Add the broccoli and mix until the cheese is completely green.
Using a fork, spear the potatoes one at a time and dip in the cheese mixture, covering completely. Set the potatoes on a platter, spoon extra cheese over and serve. Serves 4-6 foul fellows.
Sicko serving suggestion: Rotten eggs are the perfect side dish to serve with chicken or other poultry. Just ask Mom or Dad to rustle up a dead bird and bake it!
QUICK & EASY FROG'S EYE SALAD Back to Top
1-1/3 cups (8 ounces) RONZONI Acini Pepe - uncooked, drained
2 cans (11-ounces each) Mandarin orange - segments, drained
1 can (20-ounces) Pineapple chunks - in juice, undrained
1-3/4 cups Milk
3-1/2 cups (8 ounces) Frozen non-dairy whipped topping, thawed and
1/4 cup Sugar
1 package (4-serving size) Vanilla instant pudding & pie filling mix
1 can (8-ounces) Crushed pineapple -divided
3 cups Miniature marshmallows
1/2 cup Flaked coconut
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut. Mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 cup each).
RALPH'S RETCH Back to Top
1 (3 ounce) Box strawberry Jell-O
40 Ice cubes
2 can (12 ounces) strawberry soda
Shallow 9 x 12-inch pan
Iced tea spoons
Prepare Jell-O according to package directions. Pour into shallow pan and chill until firm, about 3 hours.
Using a dull knife, make as many cuts as possible across the length and width, forming tiny cubes.
With an adult's help, grind ice cubes in a blender.
Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2 inches away from tops. Slowly pour soda into each glass until full, and then stir gently. Serve retch with ice teaspoons, so your guests can get at every chilly glob
Sicko serving suggestion: Almost any cooked food can look like puke if you grind it for a few seconds in a blender. And it makes for a tasty sandwich spread!)
ROTTING CRONE'S KISSES Back to Top
1/2 pound Fresh peas -- in the pod
Green food coloring
8 ounces Cream cheese -- softened
6 Round crackers -- about 3-inch
6 ounces Pimientos -- drained
1 cup Raisins
Open the pea pods and remove the peas into a bowl; set aside. In another small bowl, mix food coloring, drop by drop, into the cream cheese, stirring with a spoon until the desired shade of green is reached. Spread a large thin oval of cream cheese on each cracker. Use clean scissors to cut pimientos into upper and lower lip shapes - you'll need 1 upper and 1 lower for each cracker. Using extra cream cheese, if necessary, to adhere lips to crackers, place a set of lips on top of each cracker, surrounding the oval of cream cheese. This will form your open mouth. Place 2 rows of peas and raisins (rotten teeth) between each set of lips. Arrange on a serving platter.
SEWER SODA Back to Top
1 quart Chocolate chocolate chip ice Cream
3/4 cup Chocolate syrup
1 liter Club soda
4 Tall glasses
Let ice cream sit at room temperature until it is easy to scoop.
Spoon ice cream into glasses until it is about halfway full. Pour or squeeze about 3 tablespoons chocolate syrup into each glass.
Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall spoon for excavating those luscious brown lumps. Serves 4 sewage slurpers.
Sicko serving suggestion: To make this slop especially disgusting, plop an unwrapped tootsie roll into each glass.
SIMPLE PIMPLES Back to Top
2 To 4 cherry tomatoes per Person
Flavored soft cream cheese Spread
Carrot peeler or sharp
Rinse tomatoes in cold water and dry gently with paper towels.
Ask an adult to use carrot peeler or knife to core tomatoes. Drain excess tomato juice.
Using a butter knife, fill holes in tomatoes with cream cheese. Wipe excess cream cheese from the outside of the tomatoes with a clean paper towel.
Give each pimple a gentle squeeze and arrange on a platter.
SLAB O SCABS Back to Top
12 To 16 raisins
2 slices Bread
Butter or margarine
Seedless berry jam
Tear raisins into variously sized scab like pieces and set aside. Toast bread until golden brown. Carefully place hot toast on a plate.
Spread each slice of toast first with butter and then with jam. Artfully arrange scabs on jam and eat. Serves 1 wounded worshiper.
Sicko serving suggestion: Surreptitiously place a raisin scab on the gauze part of a sterile, non-medicated, bandage and apply it to the clean, dry appendage of your choice. Then tell your intended victim that you're so hungry you could eat a scab. Whip off your bandage and chow do
SNOUTS & BEANS Back to Top
2 can (16 ounces) plain baked beans
1 teaspoon Worcestershire sauce
1/4 cup Brown sugar
2 tablespoons BBQ sauce
1 tablespoon Teriyaki sauce
8 Beef knockwursts
2 small Saucepans
Tongs or slotted spoon
Shallow serving dish
With an adult's help, empty the cans of beans into a saucepan and add Worcestershire, brown sugar, BBQ sauce and teriyaki sauce to the beans. Stir and set aside.
With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1-inch long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully shape the knockwurst slices to look like pig snouts.
Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the sauce bubbles and thickens slightly.
Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers.
Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.
SPIDER CAKE Back to Top
Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. One 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 stix 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
NOTES: Another good cake. I would modify this one by using two round pans, cutting a smaller circle out of one and using it as the head and filling the hole left over. Place the other layer on top, and trim to shape
12 ounces semisweet chocolate chips -- melted
2 cups chow mein noodles
40 pieces M&M's Chocolate Baking Bits
In a double boiler, melt chocolate chips. Stir in noodles. Drop by spoonfuls onto waxed paper. Add 2 pieces chocolate baking bits for eyes.
Per serving: 257 Calories; 13g Fat (44% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 22mg Sodium
NOTES: Add 2 to 4 tablespoons water, if needed, to thin chocolate.
SPIKED JELLO Back to Top
1 (8-serving) box of Berry Blue Jell-O
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka
Add the Jell-O and gelatin to the boiling water and stir well. Add the vodka and allow to set in the refrigerator.
SPIT-WAD SANDWICHES Back to Top
2 slices Bread
Creamy peanut butter
2 large Marshmallows
Spread each slice of bread with peanut butter.
Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces.
Press the marshmallow wads onto the peanut butter. Put together, wad sides facing, and enjoy. Serves 1 who loves spit wads.
Sicko serving suggestion: Make spit wad place cards for your next sit down affair! Write guests names on torn pieces of notebook paper with a pencil. Place a small amount of vegetable oil in a bowl and dip paper pieces into it until completely covered. Crumple papers into balls and set them on the table at each place setting.
SPOOKTACULAR CHOCOLATE CUPCAKES Back to Top
2 Cups all-purpose flour
2 Cups sugar
3/4 Cup cocoa
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon baking powder
3/4 Cup shortening
3/4 Cup buttermilk
3/4 Cup water
1 Teaspoon vanilla extract
Assorted candies (optional)
Peanut Butter Cream Filling:
2 (3-Ounce) Package cream cheese -- softened
2/3 Cup creamy peanut butter
1/4 Cup milk
1 Teaspoon vanilla extract
3 Cups powdered sugar
Heat oven to 350 degrees. Line muffin cups that are 2-1/2 inches in diameter with paper baking cups.
Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Fill muffin cups 1/3 full with batter. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large star tip. Insert tip into center of cupcakes; pipe filling into cupcake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies if desired. Cover; refrigerate leftover cupcakes. Yields about 3 dozen cupcakes.
SPOOKY GHOST TOASTIES Back to Top
Ghost Toasties can be made by toasting slices of white or wheat bread and cutting out ghoulish shapes with a cookie cutter. A bowl of mixed berries and fruit becomes more appealing than ever when it goes by the name of scary berries. Gummi candy spiders and worms can be scattered on plates.
SQUASHED FROGS Back to Top
1 Stick margarine
40 Large marshmallows (10-ounce bag)
5 Cups corn flakes cereal
1/2 Teaspoon vanilla (optional)
2 Teaspoons green food coloring
M&Ms. Plain Chocolate Candy
Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix. Add corn flakes and mix until well-coated and bright green.
STRAINED EYE BALLS Back to Top
6 ounces Whipped cream cheese
7 ounces Green olives -- with pimientos
Red food coloring
Place the eggs in a saucepan and cover them with cold water. Cook over high heat until the water begins to boil. Then turn the heat to low and simmer for 10 minutes. Place the cooked eggs in cold water. When they are cool enough to touch, crack the eggshells all over by rolling them on a hard surface. Peel away the shells carefully and cut the eggs in half widthwise.
Remove the yolks from the eggs and fill the holes with cream cheese. You won't need the yolks for this recipe. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.
SULFURIC ACID SWIG Back to Top
6 ounces Lemonade, frozen concentrate--partially thawed
1/2 cup Lemon juice
1 cup Grapefruit juice -- cold
2 quarts Lemon sherbet
1 quart Club soda -- cold
In a large pitcher, mix together the lemonade concentrate, lemon juice and grapefruit. Add to this the amount of water required on the lemonade can. Pour the liquid into tall glasses, filling them halfway, and add a scoop of lemon sherbet to each. Fill the glasses with club soda and serve immediately. Just before serving, sprinkle the top of each glass with a pinch of lemon or lime-flavored powdered drink mix. Makes for a totally toxic-looking treat!
SWAMP SLIME Back to Top
Make green Jell-O. Put some of it in clear plastic containers and put some aside. When the Jell-O starts to solidify, add various gummy bugs. Beat the rest of the Jell-O to a froth and add to the top of the slime. Let set. Serve with more gummy bugs on top of the salad.
TANTE'S BOOZE CAKE Back to Top
1 package Orange Supreme Cake Mix
1 package Instant vanilla pudding
1/2 cup Oil
1/2 cup Orange juice
1/4 cup Galliano liqueur
3/4 cup Vodka
Lightly grease and flour a 10-inch spring form pan. Mix all the ingredients together in a mixer until well blended.
Pour into the pan and bake in a preheated oven at 350 degrees for about 50 minutes. Let cool on a rack for 25 minutes before removing from the pan.
NOTE: This makes a great adult Halloween cake. Frost with orange cream cheese frosting and decorate like a jack-o-lantern.
TOASTED TONGUES Back to Top
6 Egg whites
1 cup Sugar
Red food coloring
Pink or red cake crystals
2 small Bowls
Large Mixing bowl
With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 200F. Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites. Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. The whites should now form stiff, shiny peaks. Add two to three drops of red food coloring. Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2 inches of stick hanging o Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers.
Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.
TOMATO HORNWORM WIPEOUTS Back to Top
1 Extra large ripe tomato
1 package (4 ounces) string cheese
1 (8 ounce) Container whipped cream Cheese
1 To 2 tablespoon salad dressing
With an adult's help, use a carrot peeler to remove the cucumber skin. Discard the skin and continue peeling long thin strips the entire length of the cucumber until you reach the seedy core. Set these strips aside. Dice the seedy core into tiny pieces.
You now need to remove the top of the tomato, much as you would the top of a pumpkin to make a jack-o-lantern. Ask an adult to do the following: Take a paring knife and carefully poke it into the tomato, about 1 inch from the stem, pointing the knife at a
Using a spoon, scoop out the tomato's center, leaving a large, bowl shaped space inside the tomato. Chop these tomato insides into tiny pieces, drain off excess juice and add them to the cucumber.
Pull apart the pieces of string cheese into strips that are about the width of a pencil. Cut each strip into thirds and set aside.
To make hornworms, use a butter knife to spread thin layers of cream cheese onto each side of a cucumber strip. Then, using the cream cheese as a "glue", wrap the cucumber in a coiling fashion around a piece of string cheese, from one end of the cheese to
Blend the remaining cream cheese with one or two tablespoons of your favorite salad dressing and stir into the cucumber and tomato. Spoon this into your hollowed out tomato and refrigerate any extra.
Place the tomato on the center of a plate. Ask an adult to use a paring knife to carve out three or four holes the same diameter as the worms in various places on the tomato. Carefully insert the worms into the holes and arrange others on the plate. Serve
Sicko serving suggestion: Cover the plate with torn lettuce leaves and arrange worms crawling through gnawed out holes. Use cream cheese to seal one worm inside a folded leaf as if it had made a cocoon.
TORTURED TOMATOES WITH BIRD DROPPING DRESSING Back to Top
2 large ripe tomatoes
2 tablespoons Crumbled blue cheese
4 Salad bowls
Wash the tomatoes in cold water and with an adults help, cut into half inch slices.
Place slices in plastic bag. Squeeze out any extra air and close the bag tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look tortured.
Divide the tortured tomatoes among the four bowls and sprinkle with a half tablespoon of crumbled cheese. Then, holding a spoon at least 12 inches from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.
TOXIC TOMATOES Back to Top
6 medium Tomatoes
1/2 Avocado--peeled, pitted and chopped
4 ounces Swiss cheese -- grated
6 Fresh basil leaves -- chopped--or 1 tablespoon dried basil
1/4 tsp, Dried oregano
Wash the tomatoes and cut them in half crosswise. Place the halves - open side up - on a cookie sheet. In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter). Spoon the mixture on top of the tomatoes and sprinkle with oregano (fly wings). Broil the tomatoes for 5 minutes, or until pus begins to ooze. Carefully remove the tomatoes from the broiler and serve hot, or allow to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
VARICOSE VEINS ON A LEAF Back to Top
1 can (15-1/2 ounces) French-style green beans - undrained
1 head iceberg lettuce
Red food coloring
6 tablespoons Almonds -- sliced
Heat the beans in their liquid according to the directions on the can. Wash and dry the lettuce and arrange the leaves on a serving platter. Pour the beans and liquid into a glass bowl. Add red food coloring, drop by drop, until the liquid turns the color of blood. Place the bowl in the refrigerator for 15 minutes. Using a slotted spoon, remove the veins and place them in a vein like pattern on top of the leaves. Sprinkle almonds over the beans for an added bony crunch and flavor.
VEGGIE VOMIT Back to Top
1 (6-ounce) Box lime Jell-O
1/4 Head cabbage
3 Carrots -- washed and peeled
1 can (8 ounces) crushed pineapple Drained
1 can (11 ounces) mandarin orange Segments -- drained
With an adult's help, prepare Jell-O according to directions on box. Refrigerate 2-1/2 hours or until partially set.
Grate about half a cup cabbage and half a cup carrots into a bowl. Add the drained pineapple and orange segments to the vegetables and mash with a fork until mixture looks well chewed.
Remove the Jell-O and dump the vegetables in. Stir gently with a fork. Cover with plastic wrap and chill 2-4 hours until it has the consistency of a grassy pile of gelatinous puke. Serves 8-10 chunk chompers.
WEREWOLF IN THE WALDORF SALAD Back to Top
2 large Apples
1 tablespoon Lemon juice
1/2 cup Golden raisins
1/2 cup Walnuts -- chopped
1 cup Diced celery
1/2 cup Mayonnaise
1/2 tablespoon Milk
1 teaspoon Sugar
1/2 Iceberg lettuce
8 Endive--or other curly, leafy green
Alfalfa sprouts -- a large handful
4 Carrots -- peeled--sliced lengthwise into 2-i
Peel, core and dice the apples; toss in a large bowl with the lemon juice. Add the raisins, nuts and celery to the apples and toss together. In a small bowl, mix the mayonnaise, milk and sugar until well blended. Add the dressing to the other ingredients and toss. Place 2 or 3 lettuce leaves on individual salad plates and spoon the salad over the lettuce in a "head" shape. To create the werewolf in your Waldorf, decorate each salad with pointy endive ears, alfalfa sprout hair and beard, pointy carrot fangs and radish-half eyeballs.
WIGGLIN' JIGGLIN' CUPCAKES Back to Top
2-1/2 cups boiling water (do not add cold water)
2 packages (8-serving size) or 4 packages (4-serving size) orange-flavor gelatin dessert
1 package (2-layer size) yellow or chocolate cake mix or yellow or chocolate cake mix with pudding in the mix
1 tub (12 ounces) frozen whipped topping, thawed
Halloween sprinkles (orange and black)
Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Pour into 15 x 10-inch pan. Refrigerate at least 3 hours or until firm. Meanwhile, prepare and bake cake as directed on package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake in half horizontally.
Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using 2-inch round cookie cutter, cut out 24 Jigglers. Place small dollop of whipped topping atop bottom half of each cupcake. Place Jiggler circle atop each and add another small dollop of whipped topping. Place top half of cupcake on each stack and gently press onto whipped topping. Top with additional whipped topping and sprinkles. Makes 24. This recipe is from the folks at Crayola Kids magazine and Jell-O brand gelatin.
WITCH'S BREW 1 Back to Top
3 pints purple grape juice
1-1/2 pints club soda
Mix the grape juice and soda in a pitcher. Halve the grapes and take out the seeds. Cut the apple into small chunks. Float the fruit in the brew just before serving; by magic, the grapes and apples will look just like eyes and teeth. Make a swizzle broomstick from a straw and black paper cut into a fringe.
WITCH'S BREW 2 Back to Top
36 ounces unsweetened apple juice concentrate -- thaw, undiluted
5 cups Water
4 cups Vodka -- can use water instead
1/2 cup lime juice
1/2 gallon Lime sherbet -- softened
8 cups Club soda -- chilled
Combine apple juice, water, vodka, and lime juice in a large bowl. Cover and chill. Just before serving, spoon sherbet into a large punch bowl. Slowly pour apple juice mixture and club soda over sherbet, stirring gently.
WITCHES' HATS Back to Top
1 ounce unsweetened baking chocolate squares -- melted
1 cup miniature marshmallows -- melted
3 tablespoons corn syrup
3 cups puffed rice cereal
12 ounces semisweet chocolate chips -- melted
Preheat oven to 350. In a saucepan, melt unsweetened chocolate and marshmallows. Add corn syrup. While chocolate is melting, place puffed cereal in a shallow pan. Bake for 10 minutes. Then, place in prepared bowl. Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly. Form into 8 cones, flattening large end to make brim. In a double boiler, melt chocolate chips. Dip cones into melted chocolate to coat. Place on waxed paper to cool and harden.
Per serving: 408 Calories; 18g Fat (38% calories from fat); 5g Protein; 60g Carbohydrate; 0mg Cholesterol; 17mg Sodium
WORM BURGERS Back to Top
1-1/2 cups mung bean sprouts
1 pound Ground beef
Salt and pepper to taste
6 Hamburger buns
Large Frying pan
Wash sprout (worms) with warm water. Using clean hands, mix one cup of the sprouts, the ground beef and the raw egg together in a bowl. Reserve the remaining sprouts until later. Form burgers into six patties. Place in fry pan and sprinkle with salt and pepper. With an adult's help, cook on medium heat until they are well browned underneath. Carefully turn the patties season again and cook until the second side is well browned.
Place on open buns and serve with the worms sprinkled on top as a garnish. Don't forget the pus and blood. Serves 6 worm slurpers.
Sicko serving suggestion: Use a clean hole puncher to punch holes in lettuce garnish.
WORMY APPLES Back to Top
1 Package caramel apple mix (for 8 apples)
1 Bottle red crystal decorating sugar
8 Or more gummy worms
Prepare caramel apples according to package directions. As each is done, roll it in red sugar while still warm. Place on individual plates and put a gummy worm on each.
WORMY BAKED APPLES Back to Top
6 large Golden Delicious apples
1/2 cup *each* raisins and chopped walnuts
1/2 cup Firmly packed brown sugar
1/4 cup Water
1/4 cup (1/2 stick) butter/margarine
1/2 teaspoon *each* ground cinnamon and ground nutmeg
6 Wiggly candy worms ("Gummy Worms")
1 cup Whipping cream -- optional
Core apples from blossom ends, leaving stem ends intact. Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up in a 7 x 12-inch pan.
In a 1 to 2 quart pan, mix brown sugar, water, butter, cinnamon, and nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples. Bake, uncovered, in 350~ oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes.
Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature. Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Offer cream to pour over apples. Makes 6 ghastly servings.
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SHALOM FROM SPIKE & JAMIE
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