Spooky Recipies For Halloween

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   Spooky Recipes 

Blood Red Ice

Freeze diluted Ribena, or other red drink inside either a plastic glove, or any other shape, until solid. Try putting it in a punchbowl, sit back and watch your friends' reactions!

Mystery Punch                                              

1/4 cup of lemon juice

1 teaspoon of ground ginger

2 quarts of apple cider

3 cups of water

12 ounce can of frozen concentrated orange juice

Stir all the ingredients together until well blended. Chill for approx one hour. Then serve cold with blood red ice mold (above). Or, serve warm, after chilling, bring mixture to a boil, then simmer for 5 to 10 minutes. Remember to take out the Blood Red Ice first though. 

Strained Eyeballs

6 eggs, hardcooked, cooled, and peeled

6 oz whipped cream cheese

12 green olives stuffed with pimientos

Red food coloring or ketchup

Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese. 

Gnarled Witches Fingers

1 tablespoon of vegetable oil

4 boneless chicken breasts

1 cup of flour    

1 egg, beaten

1 teaspoon bread crumbs

Pitted black olives, halved lengthwise

Shredded lettuce 

Grease cookie sheet with oil, set aside. Carefully cut chicken breasts partway to create five fingers (the uncut part will be the palm of the hand). Slice them a little crooked for effect. Dust in flour, dip in egg, coat in bread crumbs, boil  for 5 minutes each side until golden and cooked through. Trim the tips with the olive fingernails and serve on lettuce.

Bleeding Heart Jelly

The heart is made from red jelly with a some evaporated milk added to make it opaque. The blood is honey with red food coloring added. Place the 'blood' in a small fastened plastic bag and submerge in the jelly. You can use any mould for the jelly.

The heart shaped mould will sit on a platter. Pierce with a sharp knife so that it oozes blood red sauce. The effect is vile, but hey, it tastes great! Gather everyone together to cut it, and, using a sharp knife pierce the bag. Twist the knife at the centre of the heart. This oozes blood out of the "wound" and looks great! 

Popcorn Balls

Thesse are great for any Halloween party. You can wrap them in orange tinted cellophane or clear wrap and tie with a ribbon. This recipe will make about 18 three inch balls. However, there is a recommendation to make these in two batches, unless you have a really large pot!

1/2 cup butter 

2-10oz packages of large, white marshmallows 

     orange paste food coloring

20 cups popped, fresh plain or colored popcorn (don't        use microwave corn) 

1 cup candy corn (optional)

extra butter 

Melt the margarine in a large pot. Add some marshmallows, turn them to cover them with oil. Cook slowly to melt completely. Stir in tiny amounts of food coloring with a spoon until the color appeals to you. When completely melted, remove from heat. Stir in popcorn and candy, covering well with melted marshmallow until marshmallow turns to stringy threads. Let sit a few minutes. Butter your hands well, and begin to pack mixture into balls. (Adults mind that the mixture can still be quite hot, so put aside a pan in which to set balls down if children find them too hot). Let balls thoroughly cool, then wrap them up! 

Bread of the Dead                          

The most traditional form of this Mexican holiday bread is made into a round shape with a cinnamon or anise flavored star shape on top, tinted red, blue or purple and sprinkled with sugar. But you can also make the dough into shapes. Serve with milk or hot chocolate.

 2 cups flour 

2 teaspoons baking powder 

2 Tablespoons sugar 

1/4 t. salt 

1 egg 

2/3 cup milk 

1/4 cup vegetable oil 

10 drops anise extract 

Mix all of the above until smooth. 

Heat the oven to 400 degrees and grease a cookie sheet. 

With clean hands, mold the dough into a round shape with a knob on the top (which will be a skull) or into smaller round shapes, animals, faces or angels. 

Place dough on cookie sheet.

1/4 cup brown sugar 

1 tablespoon of flour 

1 teaspoon of ground cinnamon 

1 tablespoon of melted butter

Mix together brown sugar, flour, cinnamon and melted butter for the topping. Sprinkle topping on dough.

Bake for 20 to 25 minutes. 

When cool, decorate the skull shaped knobs, animals or faces with icing sugar to make eyes, nose and mouth. 

Halloween Spider Cake

When cake is cut, it spurts green gunk. 

The Batter - 

18 1/4 oz box white cake mix

1 (4-servings) package green gelatine

The Black Frosting

Blue food coloring

Chocolate frosting

The Decorations

4 black licorice whips

2 big green gumballs

6 little gumballs

Prepare cake using two 9-inch round cake pans. Allow to cool. 

Prepare the gelatine according to package directions. It works best if it is just a little on the soft side. 

On a foil-covered cookie-sheet, place one cake layer for the body. Cut a smaller circle out of the center of the layer. Place this smaller round of cake as the spider's head. Fill the hole left in the body layer with gelatin. Place the other cake layer on top of the body and trim cake slightly to shape , if desired. 

To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost the entire cake black.

Cut the black licorice whips in half and insert for the eight legs. Position the gumballs as eyes.

Graveyard Dessert 

The Crust

2 cups chocolate wafer cookie crumbs

1/4 cup granulated sugar

1 stick (1/2 cup) margarine, melted

 The Filling

8-oz package fat-free cream cheese

12-oz tub Cool Whip Free or Lite(r) topping, thawed

2 cups boiling water

2 (4-servings) packages orange gelatin

1/2 cup cold water

Ice cubes

The Decorations

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 degrees F.

Prepare a 9 x 13 x 2" 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 1/4 cup 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. 

Creepy Deviled Eggs

Start with deviled eggs make nasty faces on the yolk part with sliced green olives for eyes and green or red pepper for mouth and eyebrows.

Mouldy Dinner Rolls

For Halloween parties try little dinner rolls and put in enough green food coloring that they look totally molded. Gross looking but good.

Chuckie's Upchuck                             

2 teaspoons of butter 

2 medium onions chopped

16 ounces of cream style corn

2-10 ounce cans of cream of mushroom soup

2 cups milk

Whatever leftover vegetables you have in the fridge! (tomatoes, green beans, Mushrooms, cauliflower, etc) 

Saute onions in the butter. Add everything else and bring it to a boil. Simmer 5 minutes. 

Serve immediately..... with a barf bag of course!

Meathead

Ingredients - 

A hollow skull (they sell these in Halloween shops. The top comes off and there is a space inside for candy or whatever)

Cherry or strawberry Jelly mix

Cold cuts (ham and turkey look good)

Red or green food coloring (optional)

Eyes (optional)

This recipe is rather labor intensive and must be done ahead of time!

First, we prepared some red ice (water and food coloring mixture) although green ice or no color at all should work equally as well. We also modified our skull slightly by drilling holes from the internal compartment to the outside of the skull to allow for drainage.

Second, wash the skull completely, making sure that it is clean enough to eat off of (which is what you will be doing). I worked in two sections and put each section into zip-lock plastic bags after I was finished. It is important to store everything in the *FREEZER* until maybe an hour before you serve it.

Third, prepare your Jelly. I make mine in several pans and make sure it is only 1/4" thick. When it has set up, you will be slicing it up into 2-3" strips which can be layered over the skull sections. 

Fourth, cut up your cold cuts. I typically use thin sliced meats and cut them into 2x6" strips but almost anything will work. If you use ham, the head will look more natural but using turkey looks like a zombie head. You can experiment with other meats and see how they look. Even using a combination of meats looks good.

Fifth, once everything is prepared, take the two halves of skull and pick one to work on. I decided to go all out and grabbed a pair of those spring glasses (the ones with the eyeballs on springs) and cut the eyes out. I washed them and placed them into the eye sockets, which gave the skull a very interesting look. Layer the slices of Jelly over the skull and on top of it, layer the sliced meat. The meat will act as a bonding agent to hold the whole mess together. It will probably take 10-15 layers of meat to make the head look "natural" and will probably take some practice to get it to look right. 

As each half of the skull is finished, put it into a sealable plastic bag and put it into the freezer. This keeps the meat and Jelly cold but keeps the moisture in the meat from freezing solid. 

About an hour before serving, remove the pieces from the freezer. Fill the skull with the ice that you had prepared previously and seal the two ends of skull together with more cold cuts. I suggest putting it into the refrigerator to let any ice that had formed in the freezer time to melt. Place it on a platter of lettuce and serve.

The effect it gives is quite interesting. As parts of the meathead are cut away, both the red Jelly are exposed and parts of the skull. The Jell-O also does melt somewhat and starts to ooze through the meat. As the ice inside the skull melts, it drains through the holes that I previously mentioned and starts to pool on the platter.

Cupcake Rats

Take a toy rubber or plastic mouse/rat and mold pieces of aluminum foil by pressing the foil over the top of the rat, forming a foil cup that has the shape of the rat on the inside, leave the bottom open and pull the toy rat out. Make a bunch of these aluminum rat cups. Use some additional foil to form legs so the molds sit open side up on a cookie sheet. 

Spray the inside of the foil rat molds with non-stick cooking spray and fill with chocolate cake batter following the instructions on the box. Leaving the molds on the cookie sheet for support, bake the rat cakes in the oven, again follow box instructions, you may find it helps to over bake them a bit. 

When finished baking, let cool and pull off the foil mold and trim the bottom of the cupcake rat with a knife so it sits flat. 

Use red cake icing in the little squeeze tubes to inject (from the bottom) the insides with a little gooey "blood", use licorice whips for a tail and red cake decorating beads for eyes.

You usually will only get one rat per mold so make plenty of the foil molds, they're easy to do. You can make these into bats by adding wings made from Fruit Roll-Ups and leaving off the tail.

[n]Kitty Turds on bed of Kitty Litter

Very simply, make little chocolate "logs", like Tootsie Rolls, and serve then in a foil-lined box, on a bed of sugar-dusted Grape Nuts. Make sure the family cat is clearly in evidence.

Brain Dip

1 whole cauliflower

1 recipe of ranch dip

radishes

assorted raw vegetables, crackers for dipping

Cut florets from the top of the cauliflower until you have a cauliflower 'bowl'. Remove greens from bottom. 

Cut stems from radishes, leave the root, remove skin. 

Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (where the top was). The root will look like the optic nerve. 

Fill cauliflower with dip, garnish with radish 'eyes', serve with veggies and crackers. 

Pus Pockets                                 

4 small pita rounds

2 cups shredded mozzarella cheese

1 teaspoon Italian Seasoning Spice or Oregano

Tomato sauce

Sprinkle seasoning into cheese and spoon about a half cup of cheese into each pita. 

Place on ungreased cookie sheet and bake at 350 degrees for 15 minutes. until the pitas are browned. 

Remove from oven and poke a hole in the top of the pita until the cheese oooozes out. 

Dab tomato sauce around cheese and enjoy.

Happy Halloween Everyone!