Halloween is the time of spooks, ghouls, and ghastly sites! It’s all the time for tricks and treats! No Halloween party would be complete without some terribly disgusting ghostly halloween treats!
1/2 c Peanut butter
16 Ritz crackers
1 large Banana; cut into 16 slices
Spread peanut butter on crackers and top each with a slice of banana. Place a raisin in center of each banana to form a cat’s eye and repeat for all banana topped crackers.
Eyeballs on Ritz
1 dozen eggs; hard boiled
Red food coloring
Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out small hole from bottom center of each egg (about 5/8″ diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up, on a ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.
Chocolate Spiders version #1
4 cups semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax paper. Store in refrigerator laid flat.
Chocolate Spiders version #2
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 the body. Use a toothpick to smooth to uniform circle and connect all candy pieces. Cool completely before removing from waxed paper.
2 cup Milk
1 pkg. Chocolate Pudding, instant
3 1/2 cup Cool Whip
16 oz Oreos
Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2 minutes. Crush Oreos and set aside. Let stand 5 minutes. Stir in cool whip and half of the cookies. To assemble: place 1 Tb crushed cookies in bottom of 8 oz cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crumbs. Stick gummy worms into the dirt.
Boogers On A Stick
1 jar cheese topping – 8 oz. (similar to Cheez WhizR)
green food coloring
25 pretzel sticks
1 long handled spoon
Melt the cheez topping 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 pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly booger-ish 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.
Brain Cell Salad
1 pkg. (6 oz) blueberry jello mix
1 ct (16 oz) small curd cottage cheese
1 cup fresh blueberries
Blue food coloring
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 cottage cheese a nice grayish color when blended. To serve the 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.
Brains on the Half Skull
2 med. potatoes
8 oz Thin Spaghetti
14 oz Spaghetti sauce
Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package. Then carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the sauce (blood) in a small pot. Remove the potatoes from the oven, and scoop out the insides of the potatoes. You won’t need the insides for this recipe, the empty shells will serve as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull.
Butchered Snake Bits With Barbecue Sauce
1 Package rigatoni pasta — (10oz)
2 Cans squirtable cheese spread
1 Small Jar barbecue sauce
16 Whole black peppercorns — (16 to 20)
Cook pasta according to directions on package. Rinse the pasta in cold water. 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 rigatoni 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 the skin off the 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. Position tongues.
Kitty Litter Casserole
1 cup Bisquick
1 cup Shredded Cheddar cheese
1 lb ground beef, turkey or pork sausage
TO MAKE LITTER
2 cup Long grain rice
3 3/4 cup Water
2 tsp Salt
2 tbsp Butter or margarine
Preheat the oven to 350 degrees F. In a large bowl, combine the Bisquick, cheddar cheese, and ground beef. Mold pieces of this mixture into various size/shape dumps. Place so they don’t touch each other in an ungreased baking pan. Use two if they don’t all fit. Bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty. While the meat cooks, put all four litter ingredients into a large saucepan. Then, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes. Remove the saucepan from the stove and carefully (to avoid having your face melted away by the steam), lift off the cover. Break apart, or “fluff” the rice with a fork and set pan aside. When dumps are done, carefully transfer them to paper towels to drain. Spoon the rice and dumps into the now empty baking pan. Use a new pooper scooper to serve.
Chicken Pox Pancakes
Chop the berries into small chunks, allowing one or two per pancake face. Set aside. 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 end for eyes. Then cut a 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.
Severed Finger Pizza
1 Red bell pepper (4 oz.)
12 Sticks (1 oz. each) mozzarella string cheese
8 Small (about 5″ diam.) baked pizza crusts
1 cup Pizza sauce
Core, stem and seed pepper; cut lengthwise into 1″-wide strips. Cut each strip crosswise into 1/2″ pieces (fingernails). Round corners on one end of each piece. Cut each cheese stick in half crosswise. On the rounded end of each stick (finger), cut out a 1/2″- square notch into which a pepper piece will fit to make a nail. Lay crusts slightly apart on 3 baking sheets, each 12″x15″. Spread pizza sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins to melt, about 8 min. Yield: 8 personal pizzas
Dead Sea Soup
1 1/2 cups chopped fresh veggies (broccoli, cauliflower, sweet peppers, thin-sliced carrots,e tc)
1 Celery heart with whitish Leafy stalks
1 sm Jar artichoke hearts
1 can (10 1/2oz) chicken with rice soup
Blue and green food coloring
1 cup fish shaped crackers
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. In a large pan, add the soup, celery, veggies, 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 sea water 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 the edge of bowls and serve.
Roadkill Kittie Cookies
1 pkg. (20oz) refrigerated sugar Cookie dough
1 tbsp To 2 flour
Red cinnamon candies
Seedless strawberry jam
Preheat the oven to temperature specified on the cookie dough package. Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the package calls for. Then, using a butter knife, cut out cookies in the shape of a flattened cat. Use a large spatula to carefully transfer cookies to cookie sheet. Bake according to package directions. While they’re cooling, count out enough cinnamon candies to put two eyes and a nose on each cat. Carefully flatten between the front and back of two spoons and set aside. Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose. Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood. Makes approximately 3 dozen kitty road kill. Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that are missing a limb and/or tail. Why not even sever a head or two? Drip jam blood at stumps for an authentically dismembered look.
Gross Guess Game
2 cup cooked spaghetti (brains)
2 cup grapes (eyeballs)
1 tbsp vegetable oil
3-4 cups prepared jello
1 cup slivered baby carrots (severed fingers)
3 ice cream buckets (or any plastic containers) WITH covers
Put the spaghetti in 1 bucket/container. Cut a hand sized hole in the top of all of the bucket covers. Mix the grapes with 1 tbsp vegetable oil and put in a bucket. Put the 2 cup jello and carrots in the 3rd bucket. Place all of the covers on. Have a friend feel each one of them and guess what they are! Note: this is NOT an edible game. DO NOT eat the contents. Get creative! What else do you have in the fridge or pantry that could be disguised as something gross?
Hairball Salad with Saliva Dressing
1 large Ripe avocado
2 cup Alfalfa sprouts
5 to 6 carrots, washed peeled and grated
Chocolate frosting – for later
With an adults help, cut avocado in half. Use a spoon to scoop out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado. Mash with a fork. It is ok to leave some lumps. Set the mixture aside. Divide the grated carrots among the four salad bowls. Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian “saliva” dressing over hairballs and serve. Serves 4 cat fanciers. Sicko serving suggestion: Squeeze ribbons of chocolate icing “hairball” medicine out of a paper cone onto the backs of your guests’ hands to be licked off for dessert.
2 tbsp Vegetable oil
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic powder
1 lb Stew beef cut in one-inch Chunks
2 can (14 1/2oz) plain stewed Tomatoes
1 can (10 1/2oz) beef broth
1 tsp Thyme
1 Bay leaf
3 to 4 carrots
1 cup Fresh or frozen green beans
3/4 cup Orzo pasta
Place oil in stew and turn heat to medium low. Measure flour, salt, pepper, and garlic powder into a zip bag. Drop in stew beef, seal bag and shake until well coated. Pour contents of bag into the stew pot. Turn the heat up to medium. Use a long handled spoon to turn the meat every 3-4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth, thyme and bay leaf. Bring to a boil, then lower heat to low. Peel the carrots and cut them into small coins with a knife. When the stew has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another 45 minutes. Cook the orzo in a saucepan according to the package directions. when just tender, drain it through a colander into the sink, shaking out any excess water. These are your maggots. Add them to the stew pot, then turn off heat and carefully blend.
2 md Tomatoes
1 lb Ground beef
1 pkg taco seasoning
1 can (30oz) refried beans
8 Or 10 burrito size soft
2 ct (8oz) guacamole
1 ct (16oz) sour cream
Dice the tomatoes into small pieces and place in a bowl. Place the ground beef in a frying pan, sprinkle with the taco seasoning and saute on medium heat until it’s well browned. Cover and set aside. Cook the beans in a saucepan on low heat, stirring occasionally. when the beans are hot, gently combine them with the ground beef in a clean bowl. To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus). Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of the whole burrito under itself, making a nose shape. With an adults’ help,
use a knife to cut out two large holes for nostrils. Gently squeeze the nose. Sicko serving suggestion: Instead of napkins, set each guest’s place with an individual size packet of facial tissues.
6 English muffins
1 Jar pizza sauce
2 cup Shredded mozzarella cheese
3 tb Grated Parmesan cheese
Yellow, green and red food
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. 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 sickly patients.
1 md Carrot
4 md Potatoes
3 Celery stalks
1/2 cup Frozen green beans
12 oz Jar chicken or turkey gravy
3 tb Butter
1/2 cup Milk
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. 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. 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 scoop of mashed potatoes onto a plate, then cover with a ladle of pukey gravy. Serve with some Garbage Pita’s!
Blood Frost Soda
3 oz box strawberry jello
40 Ice cubes
2 can (12 oz) strawberry soda
Prepare jello 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. Grind ice cubes in a blender. Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2″ away from tops. Slowly pour soda into each glass until full, then stir gently. Serve retch with iced tea spoons, so your guests can get at every chilly glob.
1 qt chocolate, chocolate chip ice cream
3/4 cup Chocolate syrup
1-liter club soda
Let ice cream sit at room temperature until it is easy to scoop. Spoon ice cream into glasses until 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.
Snouts & Beans
2 can (16oz) plain baked beans
1 tsp Worcestershire sauce
1/4 cup Brown sugar
2 tbsp Bbq sauce
1 tbsp Teriyaki sauce
8 Beef knockwursts
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. 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″ long, making each cut at the same slight angle. Place the snouts in a saucepan and cover them with water. 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.
Sliced Bread (your choice, whole grain works!)
Creamy peanut butter
Spread each slice of bread with peanut butter. Break up the marshmallows into many tiny spit-wad-sized pieces. Press the marshmallow wads onto the peanut butter. Put together, wad sides facing, and enjoy.
6 Egg whites
1 cup Sugar
Red food coloring
Pink or red cake crystals
Position an oven rack on the lowest shelf, and preheat oven to 200 degrees F. 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″ of stick hanging out. 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.
Tortured Tomatoes with Bird Poop Dressing
3-4 large beef steak tomatoes
blue cheese crumbles
blue cheese dressing (MarzettiR is wonderful!)
Wash the tomatoes in cold water and cut into half inch slices. Place slices on a plate and lightly sprinkle with salt. Sprinkle each slice with a half tablespoon of crumbled cheese. Then, holding a spoon at least 12″ from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one. Chill until ready to serve.
2 cups bean sprouts, divided
3 lb ground beef
Salt and pepper to taste
8 Hamburger buns
8 whole lettuce leaves,
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. Form the mixture into several patties (about 8). Place in fry pan and sprinkle with salt and pepper. 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 8worm slurpers. Sicko serving suggestion: Use a clean hole puncher to punch holes in lettuce garnish, to resemble worm holes. Serve with some ghostly potato salad.
Bugs on a Log
Celery stalks – cut into 4 inch logs
Peanut butter, cream cheese, spray cheese
Chocolate chips, raisins, craisins
Alternate filling celery stalks with peanut butter, cream cheese and spray cheese. Sprinkle with chocolate chips, raisins and craisins. You could also use goat cheese mixed with a little honey and pistachios.
3 cup puffed rice cereal (or corn pops)
1 cup dried apricots; chopped
1 cup craisins
1 cup dry-roasted peanuts
1 cup chocolate candies (M&M’s)
1/3 cup butter
1 pkg colored marshmallows
1/2 cup creamy peanut butter
In a large bowl, combine cereal, apricots, raisins, chocolate candies, and peanuts. In a large pot, melt butter and marshmallows. Stir in the peanut butter. Stir until blended. Add cereal mixture to dish. Toss until well coated. Turn out onto parchment paper. Working quickly, with greased hands, form into balls, using about 1/2 cup mixture per ball. If mixture begins to cool and harden, microwave on high 30 seconds or until softened. Can substitute peanuts with pecans, cashews, pistachios, etc.
Bugs in the Sand
2 pkg Graham crackers
1/2 cup chocolate sprinkles (ants)
1/2 cup raisins (beetles)
1/2 cup red hots or small round cherry candies (lady bugs)
1/2 cup mini chocolate chips (spider eggs)
Place graham crackers in a food processor and process till crumbly. Add remaining ingredients and shake to combine. then seal the bag. Scoop into snack-sized zip bags for kids to take outside and eat or let them pour it into a small bowl and eat at the table–using their fingers, of course.
20 Saltine cracker
20 Small pieces of Hershey bar
20 tsp creamy peanut butter
10 Large marshmallows
Spread peanut butter on a saltine cracker. Top with Hershey bar piece and marshmallow. Microwave 20 seconds. Grown ups will love these as much as the kids do. They are addicting!!
Don’t forget to request your Halloween Pumpkin Carving Templates below! No Halloween is complete without some spooky jack-o-laterns!
Copyright 2017 CookingWithLisaB