Jamie's Halloween Site

Halloween Chili

Ingredients:

1 1/4 lb ground goblin gizzards: (ground beef 15% fat) 
1 med eye of Cyclops (onion) 
15 oz Can soft shelled beetles: (kidney beans) 
28 oz Can blood of bat: (V-8 juice) 
1/8 tsp. pureed wasp: (prepared mustard) 
1/4 tsp. common dried weed: (oregano) 
1 tsp. Redtailed hawk toenails: (crushed red pepper) 
2 tsp. ground sumac blossom: (chili powder) 
1 tsp. hemlock: (honey or sugar) 
1/2 c fresh grubs: (sliced celery) 
1 Tbsp eye of Newt: (pearled barley) 
1 Tbsp dried maggots: (uncooked rice) 
Water from a stagnant pond: (tap water) 
Substitutions are in parenthesis.

Preparation:

Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.

Spooky Jacket Potatoes
Serving Size: 8

Ingredients:

4 medium sized potatoes
2 Tbsp. butter
1 Tbsp. milk
2 Tbsp. sour cream
2 Tbsp. grated cheese
1/2 tsp. salt
Black Olive (slices)

  Preparation:

Preheat oven to 400 degrees. Skore potatoes with your fork. Bake for 25 to 30 minutes or until the potatoes are cooked through. Remove potatoes from oven, and allow them to cool.  When potatoes are cool enough to handle scoop out the centers, be sure to leave 1/2 inch or so around the sides so the potatoes stay whole. In a bowl place all remaining ingredients, and the scooped out potatoes. Mix potatoes through. Place the mashed potatoes in the potato jackets. Dry black olive slice with a paper towel. Cut slice into tiny pieces. Place slices on potatoes two pieces for the eyes, and one for the nose. Place potatoes back in the oven and bake for an additional 15 minutes. 

Glycol Punch

Serving Size: Varies

Ingredients:
2 liters of Diet Mountain Dew 
1 pkg. Blue Kool-Aide prepared

Preparation:

In a large punch bowl add the Diet Mountain Dew. Add in enough of the prepared Blue Kool-Aide to obtain the Glycol color. We obtained our color with about 3 cups of Kool-Aide. 

Spider Cake

Serving Size: varies

and decorated some cupcakes into spiders.
Ingredients:
1 (18 oz.) pkg. chocolate cake mix for the cake
1 (18 oz.) pkg. chocolate cake mix for the cup cakes.
1 stick (1/2 cup) butter or margarine
Chocolate Frosting
2/3 C. Cocoa 
3 C. powdered sugar
1/3 C. milk 
1 tsp. vanilla extract
1 tube of decorator white frosting
black pipe cleaners for cup cakes
a few chocolate coated candies for cup cakes

Preparation:

Prepare one chocolate cake mix as directed but use two 9 inch pans for the cake. When the cakes cool, frost with chocolate frosting. Decorate with the white frosting by painting on a spider web shape.  You can decorate cupcakes into spiders by frosting them with chocolate frosting, and cutting pipe cleaners into fourths, and adding four legs to each side. Add the eyes by placing two candies between the two sets of legs. 

Kitty Litter Cake
Serving Size: 24
Notes: This is a fun cake! It might look gross, but it does taste good!

Ingredients:

1 (18 oz.) box spice or german chocolate cake mix 
1 (18 oz.) box white cake mix 
1 pkg. white sandwich cookies 
1 large box vanilla instant pudding mix 
12 small tootsie rolls 
1 litter box (preferably unused) 
1 plastic scoop
green food coloring 

Preparation:

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper. 

Chocolate Ghost Cookies

Ingredients:

1 lb. white chocolate coating
1 pkg. Nutter Butter Peanut Bars
1 pkg. mini chocolate chips

Preparation:

In the top of a double boiler melt white chocolate coating. Dip cookies into coating covering completely. Set on waxed paper to cool. Spread melted chocolate to areas which did not get covered. Add eyes using mini chocolate chips. 

Creepy Witch's Fingers

Serving Size: 5 dozen

Ingredients:

1 cup Butter, softened 
1 cup Icing sugar
1 Egg 
1 tsp Almond extract
1 tsp Vanilla 
2 2/3 cups Flour
1 tsp Baking powder 
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel (optional)

Preparation:

Gross everyone out with these creepy cookies.In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. Using paring knife, make slashes in several places to form knuckle.Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood."

  JELLO

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 jello per package directions. Float miniature O-Henry bars in it, refrigerate, and serve."

"AQUARIUM" JELLO

Great idea for a simple dessert at kid's parties!
goldfish bowl
red hots or Jelly Belly gravel beans
blue Jello
ice cubes
cold water
purple endive
parsley sprigs
gummy fish
Use a new or well cleaned goldfish bowl. In the bottom, the original recipe called for red-hots as the 'gravel', but I plan to use the Jelly Belly beans that look like rocks. Mix up as much blue Jello as your bowl will hold. Mix using ice cubes & cold water instead of the cold water called for on the box. Pour this into the bowl over a knife blade or something to keep from disturbing the gravel. If you want it to have 'seaweed', poke a couple of pieces of purple endive or something similar down into the gravel. When the whole thing starts to jell, use a wooden skewer to push gummy fish into different parts of the bowl. If you're going to be able to supervise the serving, you could even add a plastic diver man, etc. 

  COOL WHIP GRAVEYARD TREAT

From a Cool Whip advertisement - October 1994. Makes 15-18 single servings.

Dessert:
2-1/4 cups chocolate wafer cookie crumbs, divided
1/2 cup sugar, divided
1/2 cup (1 stick) butter or margarine, melted
1 8-oz pkg cream cheese, softened
1 12-oz tub Cool Whip topping, thawed
2 cups boiling water
2 4-serving pkgs orange Jello
1/2 cup cold water
ice cubes
Decorations:
12-14 rectangular or oval-shaped sandwich cookies
decorator icing -- brown, green, orange, white candy corn candy pumpkins (mellowcream pumpkins)
Mix together 2 cups of the cookie crumbs, 1/4 cup sugar, and margarine in a 13x9x2" pan. Press firmly into the bottom of the pan to create a crust. Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in a bowl until smooth. Stir in 1/2 of the Cool Whip. Spread over crust. Stir boiling water into Jello in bowl for 2 minutes or until completely dissolved. Mix cold water and ice cubes together to make 1-1/2 cups. Stir ice water into Jello until thickened. Remove any remaining ice. Spoon Jello over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over Jello layer. Sprinkle with remaining cookie crumbs. Decorate as a "graveyard" by poking sandwich cookies on end into the dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy corn and pumpkins around on the surface.