Title: GHOST COOKIES Categories: Kids, Cookies, Halloween Yield: 32 Cookies 6 oz Vanilla flavored almond bark 15 1/2 oz Nutter butter cookies Small black jelly beans 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 jelly beans in half and place on cookies. Cool completely before removing from rack. Source: Gifts That Taste Good Title: JACK O LANTERN COOKIES Categories: Cookies, Kids, Halloween Yield: 20 Cookies 9 oz Chocolate wafer cookies 1/2 c Peanut butter; smooth 24 oz 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. Source: Gifts That Taste Good ---------------------------------------------------------------------------- Title: JACK-O'-LANTERN PIE Categories: Halloween, Kids, Weird, Desserts Yield: 8 Servings 1 c Boiling water 1 pk Jell-O orange flavor gelatin 4 serving size 1 pt Vanilla ice cream; softened (2 cups) 1 Prepared chocolate flavor crumb crust (6 oz) Thawed Cool Whip Candy Corn Black licorice, cut into 1 inch pieces Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Spoon in ice cream, stirring until melted and smooth. Refrigerate 10 minutes or until slightly thickened (consistency of unbeaten egg whites). Spoon into crust. Refrigerate 3 hours or until firm. Just before serving, make jack-o-lantern face on pie with whipped topping, candy corn and licorice. Store leftover pie in refrigerator. ---------------------------------------------------------------------------- Title: DAY OLD BATHWATER Categories: Personal, Kids, Halloween, Gross Yield: 1 Servings 12 oz Can frozen lemonade 12 oz Can frozen pink lemonade 12 oz Can frozen limeade 1/2 ga Rainbow sherbert MMMMM---------------------------TOOLS-------------------------------- Ice cream scoop Mixing bowl Long stirring spoon lg Punch bowl Ladle Cups About 45 minutes before serving time, set cans of lemon and limeade and the container of sherbert out to thaw. After 15 minutes, scoop out half of the sherbert's containers contents and place it into a brownish color. Place the remaining sherbert back in Prepare lemon and limeades according to the package directions and pour into the punch bowl. Carefully float spoonfuls of the brown blended sherbert on top of the lemnade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups. Serves about 30 dirty, nonbathing buddies. Sicko serving suggestion: Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap), on top of your scummy punch. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 ---------------------------------------------------------------------------- Title: NASTY SPIDER CAKE Categories: Cake, Halloween Yield: 1 Cake 1 Cake mix 1 pk Green jello prepared Black frosting 8 Licorice sticks 8 Gumdrops (once made as a tease for a woman who HATED spiders) 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 Jello, 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. Why not add a red hourglass to the back and make it toxic? ;-) ---------------------------------------------------------------------------- Title: Black Cat Cupcakes Categories: Holiday/, Halloween Yield: 24 servings 1 1/4 c Reduced Fat Oreo. cookie crumbs 18 1/4 oz reduced fat chocolate cake mix 16 oz reduced fat milk chocolate frosting : black string licorice : jelly beans : semisweet chocolate chips : Halloween Oreo. cookies Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail. Recipe By : Recipes From Nabisco's Kitchen ---------------------------------------------------------------------------- Title: Dirt Cups Categories: Dessert, Kids, Fun, Amphibians, Plants Yield: 10 servings 2 c Cold milk 1 pk JELL-O chocolate pudding 1 pk COOL-WHIP topping,thawed 1 pk Chocolate sandwich cookies 10 7 ounce plastic cups MMMMM-------------------SUGGESTED DECORATIONS------------------------ Gummy worms Gummy frogs Candy flowers Chopped peanuts 1. POUR milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1-2 minutes. Let stand 5 minutes. 2. STIR in whipped topping and half of crushed cookies. 3. PLACE 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate. From: Carl Berger ---------------------------------------------------------------------------- Another good idea we do is make a 1/4 sheet (9by13) of rice crispy treats then cut in small pieces put keep in cake sheet form . Ice the top like you would a cake except for the sides so everyone can see what it is. Make a pumpkin patch on the top or any Halloween scene. Bring to school party and all the kids have to do is look and enjoy then pull out the pieces cause they are already cut. ---------------------------------------------------------------------------- The most inportant thing to remember about these recipes is to always place a name tag directly below the dish. Otherwise who would know what ingredients you have used? Frog’s Eyes Yield - * gallon Ingredients * LB COLAVITA PEPE PASTA * LB COLAVITA SMALL RINGS PASTA * TSP GREEN FOOD COLORING 1 CUP SUGAR 1 TBSP FLOUR 1/4 TSP SALT 2 EGGS 2 CANS MANDARIN ORANGES (reserve juice) 2 CUPS COOL WHIP Method Cook pasta separately, drain. Use the food coloring to color the small rings green, set both pastas aside. Beat eggs until frothy and combine with sugar, flour, salt and juice from the mandarin oranges. Place this egg/sugar/juice mixture in a saucepan, and heat until thick and frothy. Pour this concoction over the pastas and mix well. Refrigerate until well chilled. Blend in Cool whip and mandarin oranges. Plate Presentation Serve in a large bowl or platter as a dessert or use as an "icing" for a sheet cake. Chef's Notes: Thanks to Ms Barbara Kincaid for the inspiration for this most unusual recipe. ---------------------------------------------------------------------------- "Dem Bones" Yield - 24 - 26 enchiladas Ingredients Sauce 2/3 CUP PEANUT OIL 2 TBSP CHILE POWDER 2 TBSP SPANISH PAPRIKA 1 TBSP CUMIN * TSP WHITE PEPPER * TSP CAYENNE PEPPER Stuffing 3 CUPS YELLOW ONIONS (Finely diced) 2 LBS CHEDDAR CHEESE (Shredded) 1 LBS ROASTED ANAHIEM PEPPERS (Chopped) 6 OZ BLACK OLIVES (Chopped) 30 CORN TORTILLAS * Method In a shallow bowl mix the sauce ingredients, whip with a whisk or hand blender. Also combine the stuffing ingredients in a stainless steel bowl. Microwave the wrapped tortillas for 30 to 40 seconds. This will soften them and make them pliable. Dredge a tortilla through the sauce, then place about a * cup of stuffing on top of the sauced tortilla. Roll the tortilla into the traditional enchilada shape. Place the enchilada widthwise and 2 abreast on a parchment lined * sized baking sheet. When finished spread any additional sauce on top of the "bones". The tray can be wrapped with film and refrigerated for future use. When ready to serve, bake uncovered in a 350F oven for 15 minutes. Remove from oven when done and allow to cool to the touch. Alternate Method * CUP JALEPENOS PEPPERS (Chopped fine) For a spicier stuffing. Plate Presentation Use a "Jack-o-Lantern" for a head and arrange the "bones" as ribs on a serving tray. Chef's Notes: A great Halloween party treat, that can be eaten with just a paper napkin. * Additional tortillas are called for since quite often some tortillas are broken or dried out, and are difficult to use. ---------------------------------------------------------------------------- Voodoo Witch’s Hands Yield - 12 Dinner party servings Ingredients 12 CHICKEN BREAST (Boneless and skinless) Marinade 2 -12 OZ DIXIE’S CRIMSON VOODOO BEER 2 TBSP MINCED FRESH GARLIC 2 TBSP EXTRA VIRGIN OLIVE OIL 2 MEDIUM ONIONS (Cut into rings) 1 TSP WHITE PEPPER 1 CUP WHITE FLOUR 3 MEDIUM EGGS (Beaten) 3 CUPS ITALIAN SEASONED BREAD CRUMBS LOT BLACK OLIVES (Pitted halved lengthwise) Method Use a heavy mallet and pound breast flat, carefully cut chicken breasts to create four fingers and a thumb (the uncut part of the breast will be the palm of the hand). Slice them a little crooked for effect. Marinade breasts, refrigerated and covered for 2 to 3 hours. Dust in flour, dip in egg, then coat in bread crumbs. Arrange on a parchment lined baking sheet. Bake in a preheated 350F oven for 25 minutes or until golden brown and cooked through. Meanwhile, over medium high heat, reduce the marinade in a sauce pan until thick and glossy. Plate Presentation LOT RED LEAF LETTUCE Trim the tips with the olive fingernails and serve on lettuce. Place the sauce in a finger bowl to allow for dipping or spooning on top of the breasts. Chef's Notes: Great Halloween party entree that can be prepared in advance and held warm in the oven. ---------------------------------------------------------------------------- Blood-shot Eyeballs Yield 12 Eyeballs Ingredients 6 MEDIUM EGGS (Hard-boiled, cooled, and peeled) 6 OZ WHIPPED CREAM CHEESE 12 GREEN OLIVES STUFFED WITH PIMENTOS LOT RED FOOD COLORING OR KETCHUP Method Half eggs widthwise. Remove yolks (reserve for other dishes), fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese. Plate Presentation Serve on a bed of lettuce. ---------------------------------------------------------------------------- Bloody Hands Yield 6 - Ice molds Ingredients * GALLON RED FRUIT PUNCH 6 SURGICAL GLOVES LOT TWIST TIES Method Fill a glove with the fruit punch. Twist the wrist portion of the glove then wrap tightly with a twist tie. Freeze over night. Alternate Method Use orange, cranberry, or grapefruit juices as substitutes. Plate Presentation When ready to serve cut small holes in the gloves with a scissors and float the "hands" in your favorite punch bowl. ---------------------------------------------------------------------------- Boogers On A Stick Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Jar cheez whiz Green food coloring 25 To 30 pretzel sticks -----TOOLS----- Waxed paper Long handled spoon Platter With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies. Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 ---------------------------------------------------------------------------- Ghoul-Ade Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Kool-aid grape unsweet 1 package Kool-aid orange unsweet 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 frighfully delicious! - - - - - - - - - - - - - - - - - - ---------------------------------------------------------------------------- GHOSTS ON BROOMSTICKS Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Kids Misc Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb White chocolate chips 1/2 c Tiny red cinnamon candies 12 Wooden sticks Recipe by: Creepy Cuisine, Lucy Munroe 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. Penny Halsey (ATBN65B). ---------------------------------------------------------------------------- PUS POCKETS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Kids Misc Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sm Pitas 8 oz Mozzarella cheese -- shredded Ketchup Recipe by: Creepy Cuisine, Lucy Munroe 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 can not only pick your pimples, but you can eat them too! Penny Halsey (ATBN65B). ---------------------------------------------------------------------------- FUNGUS AMONG US VEGETABLE SALAD Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Kids Misc Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 oz Frozen creamed spinach 1/2 Iceberg lettuce 4 Carrots 2 Cucumbers 2 Tomatoes 6 Radishes 2 Red onions Recipe by: Creepy Cuisine, Lucy Munroe 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, 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.