BLACK CAT CUPCAKES Serving Size : 24 Preparation Time :0:10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c Reduced Fat OreoĈ cookie crumbs 18 1/4 ozs reduced fat chocolate cake mix 24 pcs Halloween OreoĈ cookies 16 ozs reduced fat milk chocolate frosting black string licorice jelly beans semisweet chocolate chips 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. - - - - - - - - - - - - - - - - - - Per serving: 274 Calories; 8g Fat (25% calories from fat); 2g Protein; 50g Carbohydrate; 0mg Cholesterol; 342mg Sodium -------------------------------------------------------------------------------- BLACK WIDOW SNACK CAKES Serving Size : 32 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Devil's food cake mix Vegetable cooking spray -----GLAZE----- 4 cups Powdered sugar -- sifted 5 tablespoons Milk -- to 7 tbls -----DECORATE----- 1 cup Powdered sugar -- sifted 1/4 cup Unsweetened cocoa 2 tablespoons Milk Plastic spiders Prepare cake as directed on package. Pour into 2, 8" square aluminum foil pans coated with cooking spray; bake at 350~ for 30-35 minutes or until tested done. Cool in pans on wire racks. Combine 4 cups powdered sugar and 5-7 tbls milk in a large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag securely and snip a tiny hole in bottom corner of bag. Carefully pipe concentric circles onto each cake. Pipe straight lines at intervals from the inner circle through the outside circle, forming a web design. Garnish with plastic spiders. ------------------------------------------------------------------------------- BLACKBERRY BLACKHEADS Serving Size : 1 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Butter -- at room temperature 1 tablespoon Butter -- at room temperature 2/3 cup Sugar 2 Egg whites 4 cups Flour Blackberry jam -- with seeds -----TOOLS----- Bowl Mixer Pastry brush Cookie sheet Spatula Wire cooling rack sm Spoon Preheat oven to 325F. Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all the sugar has been used. Add the egg whites and flour to the butter and sugar. Beat until the dough is well blended. Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet. With clean hands, roll the dough into golf ball sized balls. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one. Place cookies, dent size up, about 1" apart on cookie sheet. Bake aobut 12 minutes or until brown. Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula. When the cookies are completely cooled, use a small spoon to fillthe dent in each one with jam. Makes about 3 1/2 dozen blackheads. -------------------------------------------------------------------------------- BLOODY BUG JUICE Serving Size : 6 Preparation Time :0:00 Categories : Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 oz Frozen strawberries -- thawed 6 oz Lemonade, frozen concentrate 1 qt Ginger ale 1 c Raisins 1 c Blueberries -- fresh or frozen Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd's thirst, double or tripple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy- looking effect! -------------------------------------------------------------------------------- BLOODY EYEBALLS ON THE ROCKS Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Radishes 7 oz Olives -- pimiento-stuffed 46 oz Tomato juice Prepare these bloody eyeballs the day before your plan to serve them. Peel radishes, leaving thin streaks of red skin on them for blood vessels. Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish. Stuff a green olive, pimiento side out, in each hole. Place 1 radish eyeball in each section of an empty ice cube tray. You may need to pare your eyeballs down a bit to fit. Fill the tray with water and freeze overnight. Pour tall glasses 3/4 full of tomato juice and add a pair of eyeballs to each glass. -------------------------------------------------------------------------------- BOOGERS ON A STICK Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Jar cheez whiz Green food coloring 25-30 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. -------------------------------------------------------------------------------- BRAIN CELL SALAD Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package (6oz) blueberry jello mix 1 ct (16oz) small curd cottage Cheese 1 can (16 1/2oz) can blueberries In syrup -=OR=- 3/4 cup Frozen blueberries -- thawed Blue food coloring -----TOOLS----- 2 Mixing bowls Can Opener Spoon 6 Salad plates Prepare jello according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the corrage cheese a nice grayish color with blended. To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons. -------------------------------------------------------------------------------- BUTCHERED SNAKE BITS WITH BARBECUE SAUCE Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package (10oz) rigatoni pasta 2 cans Squirtable cheese spread 1 small Jar barbecue sauce 16 - 20 whole black Peppercorns 1 Carrot -----TOOLS----- Large Saucepan Colander Platter Carrot peeler Knife Toothpicks Cook pasta according to directions on package. Carefully drain the cooked pasta through a colander over the sink. Rinse the pasta in cold water and drain again. To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Sicko serving suggestion: Assemble two or three snakes lying on their backs, as if they died in agony! Belly up snakes have no markings drawn on them, as snake bellies are generally a solid color. Allow one or two sidewinders to wriggle over the edge of your plate. ------------------------------------------------------------------------------ CHICKEN POX PANCAKES Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method --------- ------------ -------------------------------- Strawberries Pancake mix Bananas Powdered sugar -----TOOLS----- Knife Cutting board Mixing bowl Lg Flat skillet Spatula Plates With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set aside. With an adult's help, prepare the pancake mix according to package directions. When the pancakes are done, place each serving in a stack on a separate plate. For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends and put one on top of each stack for a nose. Then cut two thin slices from each endfor eyes. Then cut banana in half for a long curved mouth. Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch of powdered sugar on each pox for a tasty bit of pus. Serves as many little polka dotted people as your heart desires. -------------------------------------------------------------------------------- CHOCOLATE BLOOD CAKE Serving Size : 0 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bar white chocolate (500g at least) 1 Bottle red food colouring a vast number of red smarties (or M&M's ) Icing (frosting for your USA types) 1 tub strawberry ice cream A set of plastic vampire teeth Make up the sponge mix but add loads of red food colouring to get the mixture nice and blood like. Next, add about 400g of the chocolate (melted of course) to the sponge mix, adding more food colouring if the mixture seems to be getting too pinky. Allow to cook for the normal length of time. Make up quite a bit of icing in the meantime (adding the final 100g of chocolate to this) and colour this red also. When the cake has cooked, allow to cool for about 1 hour and then cut in 1/2, taking the top half, pour the icing over and allow to set pretty randomly, but place the vampire teeth in the icing where they will cause maximum effect (in the centre is usually a good bet). Before you serve this cake, place a generous layer of the ice-cream on top of the bottom layer and replace the top. serve with extra scoops of the ice cream and strawberry sauce. ------------------------------------------------------------------------------- CHOCOLATE SPIDERS Yield: 2 dozen 12 oz Twizzlers; chocolate flavor 4 oz Milk chocolate candy melts Cut twizzlers into 1 1/2" pieces. Slice each piece in half lengthwise. On waxed paper place 4 legs (pieces) on each side and then drop 1 tsp melted candy in middle for body. Use a toothpick to smooth to uniform circle and connect all candy pieces. Cool completely before removing from waxed paper. -------------------------------------------------------------------------------- CHOCOLATE SPIDERWEB SNAPS Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ----------- -------------------------------- 1 1/4 c Shortening 2 c Sugar 4 1-ounce squares unsweetened Chocolate, melted 2 Eggs 1/3 c Light corn syrup 2 1/2 tb Water 1 t Vanilla extract 4 c All-purpose flour 2 t Baking soda 1/2 t Salt Frosting 1/2 c Semisweet chocolate morsels 6 c Sifted powdered sugar About 6 tablespoons warm water Paste food coloring Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add melted chocolate, eggs, corn syrup, water, and vanilla; mix well. Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Shape dough into two 12-inch rolls; wrap in wax paper. Chill several hours. Unwrap rolls, and cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Spread frosting over cookies to within 1/8 inch of edge; let stand until frosting sets.Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let stand until almost cool but not set. Spoon melted chocolate into decorating bag fitted with metal tip No. 2. For round pattern, pipe chocolate in 5 or 6 circles around top of cookie. Pull the point of a wooden pick across chocolate circles from the center to the outer edge. Repeat 8 or 10 times, spacing evenly across top of cookie.For linear pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top of cookie. Pull the point of a wooden pick diagonally across lines. Let stand at room temperature until chocolate is firm. Yield: 6 dozen.FRO sugar and enough water to make frosting a spreading consistency, stirring well. Color as desired with a very small amount of paste food coloring. Yield: 1-3/4 cups.NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed. -------------------------------------------------------------------------------- CRISPY CATERPILLAR COCOONS Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Tube refrigerated crescent Rolls 8 Brown & serve sausages 1 Squeeze bottle yellow Mustard -----TOOLS----- Frying pan Metal tongs Paper towels Knife Cutting board Carrot peeler Cookie sheet With an adult's help, preheat the oven according to directions on crescent roll package. Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool fopr 10-15 minutes. With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through. Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larve on a baking sheet and bake accoring to package instructions. (Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers. -------------------------------------------------------------------------------- CRITTERS IN THE HAY Yield: 4 quarts 1 1/2 c Sugar 1 c Light corn syrup 2 tb Butter 1 1/2 ts Pumpkin pie spice 1 ts Vanilla 1/2 ts Salt 1/2 ts Green food color(optional) 3 1/2 qt Popped popcorn; remove any unpopped kernals 1 c Candy corn Licorice ropes;black wooden picks small black gum drops or other small black candies red decorating icing tiny red jaw-breakers candy wormshape candies In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 1/2 minutes. Stir in pumpkin pie spice,vanilla,salt and food coloring (if desired) mix until evenly colored. Add popcorn and toss until evenly coated. Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl; set aside. To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs. Repeat cuts at opposite end. Leave about 1/2 inch in center uncut. Gently pull legs apart and curl down. Push wooden pick through center of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto exposed pick to make a body. Using writing tip of decorating icing, squeeze two small dots of icing into gumbrops. Press jaw-breakers into icing to make eyes. Place"spiders" and worm- shaped candies in popcorn. Remove wooden picks before eating. Makes 4 quarts. -------------------------------------------------------------------------------- CRUDITES WITH VOMIT VINAIGRETTE Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cherry tomatoes Carrots -- peeled Zucchini Celery stalks Radishes Mushroom caps 2 c Cottage cheese 1 pk Onion soup mix 1/4 c Milk Yellow food coloring Rinse the vegetables in warm water, except the mushroom caps. Wipe those gently with a damp paper towel. Then slice the carrots, zucchini and celery into thin sticks. The cherry tomatoes can be served whole, but you may want to remove any green stems. The radishes and mushrooms can be halved or served whole. If you are not serving right away, put the vegetables in a plastic bag and store them in the refrigerator to keep them fresh and crispy. In a small bowl, mix the cottage cheese, onion soup mix and milk. Stir in some food coloring until you get the desired yellowish color. Do not overmix! Lumpy is more realistic! Arrange your vegetables on a platter surrounding the Vomit Vinaigrette. Vomit Vinaigrette tastes great in sandwiches, too! Try splattering some into pita pockets! -------------------------------------------------------------------------------- DAY OLD BATHWATER Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Can frozen lemonade 12 ounces Can frozen pink lemonade 12 ounces Can frozen limeade 1/2 gallon Rainbow sherbert -----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. -------------------------------------------------------------------------------- DEAD MEN'S LEGS (COOKIES) Serving Size : 0 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 cup sugar 1/3 cup finely chopped blanched/skinned almonds 1/2 cup all purpose flour Preheat oven to 325F. Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy--about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 3 inch lengths and place on ungreased cookie sheets. Bake in oven until light brown--about 10 minutes. Remove from cookie sheets and cool completely before storing in airtight containers. Stores 1 to 2 months. Makes 2 dozen cookies. -------------------------------------------------------------------------------- DEAD SEA SOUP Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Celery heart with whitish Leafy stalks 1 small Jar artichoke hearts 1 can (10 1/2oz) chicken with rice Soup Blue and green food Colorings 1 cup Fish shaped crackers -----TOOLS----- Knife Cutting board Lg Saucepan Spoon Soup ladle 4 Soup bowls Chop the celery heart into small pieces. Using clean hands, pull apart the surrounding whitish leafy stalks, leaving them long and stringy; these celery pieces will be your seaweed. Set aside. Drain the jar of artichoke hearts and cut into the size of a penny. Prepare soup according to directions. Add the celery and artichokes and heat until soup comes to a boil. Turn heat to low and carefully add two or three drops each green and blue food coloring until the soup reaches an appropriately murky seawater color. Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup of crackers on top of each one. Encourage some of the floating celery seaweed to hang over edge of bowls and serve. Artichoke pieces and rice from the soup will sink. ------------------------------------------------------------------------------- DEVILED MICE Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Eggs 4 1/2 tablespoons Mayonnaise 6 large Letuce leaves 16 Pimento stuffed olives 1 tablespoon Chocolate sprinkles -----TOOLS----- Lg Saucepan Knife Bowl Fork 64 Toothpicks Platter Gently place the eggs in a saucepan and fill it with water until the eggs are just covered. With an adult's help, bring the water to a boil over high heat. Turn the heat down to medium and allow to simmer for 10 minutes. Remove the pan from the heat and carefully drain off the oht water into the sink. Cover the eggs with cold water and set aside for five minutes. Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. With clean fingers, scoop out the yolks and put them in a small bowl. Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Crefully fill the empty egg whites with yolk mixture. Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies.To give them each eyes and a mose, pull the pimento out of an olive and cut it into three smal With an adults help, cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Out of the remaining olives, cut thirty two small triangular ear pieces. To garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been noshing. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette. Serve -------------------------------------------------------------------------------- DIAPER DUMP PORRIDGE Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can (10 oz) beef broth 1 tube refrigerated biscuits 1 can (10 oz) chicken broth -----TOOLS----- 2 small Saucepans Knife Slotted spoon Soup ladle 4 Soup bowls Pour the beef froth into a saucepan. Set aside and don't add any water. Remove the biscuits from the tube, seperate them and carefully cut each one in half. Then, using clean hands, sculpt the biscuit pieces into "dump" shapes. Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully check the broth level often. Pour the chicken broth (diaper fluid) and one can water into the second saucepan. With a slotted spoon, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan. Heat chicken broth according to the directions on the can. Sicko serving suggestion: When you're done eating, place a container of baby wipes on the table for guests to clean up with! -------------------------------------------------------------------------------- DUTCH DANDRUFF Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable shortening Flour 1 can (16 oz) dark chocolate Frosting Maraschino cherries 1 Fruit roll up for tongue 1 can (3 1/2 oz) coconut flakes -----TOOLS----- Bowl Mixer 2 (9") cake pans Wire cooling rack Knife Ziploc bag Scissors Cake plate Preheat oven to temperature on package. Grease the inside of both cake pans with vegetable shortening, then lightly dust with flour. Prepare and bake cake according to package directions. After removing cake from pans, allow to cool on wire rack for at least 1/2 hour. Place one layer upside down on cake plate. Spread a thin layer of frosting on top only, then carefully place the second layer on top of the first layer. Fill ziploc bag with the rest of the frosting and twist the top tightly shut. Using scissors, cut off a TINY bottom corner of the bag. To decorate: Think of the top of the cake as the top of a human head and imagine a part running down it's middle. Now, using the plastic bag of icing as a pastry bag, squeeze a stream of frosting hair falling from the imaginary part down the side of the cake. Using a dab of frosting, glue two cherries on the cakes face for eyes and one for a nose. then, using clean scissors, carefully cut a piece of fruit roll into the shape of a tongue. Fold tongue in half lengthwise to form a realistic crease down the middle. Sicko serving suggestion: Stick a sterilized comb or afro pick in the side of your cakes head!