-
-
-
Kitty Litter Cake
1 spice or German chocolate cake mix
1 white cake mix
2 large package vanilla instant pudding mix, prepared
1 large package vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls
1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new pooper scooper1. Prepare cake mixes and bake according to directions (any size pans).
2. Prepare pudding mix and chill until ready to assemble.
3. Crumble white sandwich cookies in small batches in food processor, scraping 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 until completely colored.
4. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.
5. Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
6. 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 bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.
7. Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!
Crudit’es With Vomit Vinaigrette
Cherry tomatoes
Mushroom caps
Bunch of carrots peeled
2 cups cottage cheese
1 envelope dry onion soup mix
Zucchini
¼ cup milk
Celery stalks
Yellow food coloring
Radishes
You’ll Need
Paper towels
Vegetable peeler
Sharp knife
Mixing spoon
Small bowl
Serving platter
- 1.
Before you begin your vomit sauce, you have to prepare your raw
vegetables, or "crudit'es". (Use whatever quantity and
selection of raw vegetables you think your guests would enjoy.
Allow approximately 1 heaping handful per person).
- 2.
First rinse all the vegetables in warm water except the mushroom
caps (wipe those gently with a damp paper towel). Then, carefully
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 this dish right away, put the
vegetables in a plastic bag and store them in the refrigerator to
keep them fresh and crispy.
- 3.
In a small bowl, mix the cottage cheese, the onion soup mix, and the
milk. Stir in some food coloring until you get the desired
yellowish color. Do not over mix. Lumpy is more realistic!
- Now arrange your vegetables on a platter surrounding the Vomit
Vinaigrette.
Serves 6 to 8 strong-stomached guests.
Serving Idea: Vomit Vinaigrette tastes great in sandwiches or Try splattering them into pita pockets.
Strained Eye Balls
6 eggs
1 (60oz) tub whipped cream cheese
1 (70oz) jar green olive with pimento
Red food dye
What You’ll Need
Medium-sized saucepan
1 sharp knife
1 teaspoon
Toothpicks
1. Place the eggs in a saucepan and cover them with cold water. Cook over high heat until the water begins to boil. Then turn the heat to low and simmer (low boil) for 10 minutes.
2. Place the cooked eggs in cold water. When they're cool enough to touch, crack the eggshells all over by rolling them on a hard surface. Peel away the shells carefully and cut the eggs in half widthwise.
3. Remove the yolks from the eggs and fill the empty yolk holes with cream cheese. (You won't need the yolks for this recipe).
4. Press an olive into each cream cheese eyeball, pimento facing up, for an eerie green iris and startling red pupil!
5. For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese. Your guests' eyes will pop when they spot these creepy peepers!
Serves 6 eyeball eaters.
Dead Man’s Meat Loaf
1½ lbs ground beef
¼ tsp. Pepper
1 egg beaten
¼ cup minced onion
1cup breadcrumbs
1 (26oz) jar spaghetti sauce
1 tbsp ketchup
Olives
Corn
Pimentos
1 tsp salt for garnish
¼ tsp garlic powder
What You’ll Need
Large mixing bowl
Baking pan
1. Preheat the oven to 350 degrees.
2. Using clean hands, mix together all the ingredients (except for spaghetti sauce and garnishes) in a large bowl.
3. To form the corpse: In an un-greased baking pan, sculpt the meat mixture into a body. (Generally, bodies have a single head, torso, 2 legs, and 2 arms, but yours can have as many or few as you like).
4. Using olives for eyes, corn kernels for teeth, and pimentos for a tongue, decorate your loaf. (Feel free to try other vegetables, too. For example, carrot coins and peas work nicely as eyes and buttons).
5. Pour spaghetti sauce around the corpse and bake for approximately 1 hour and 15 minutes. (Your oven may cook at a different rate so make sure the meat is fully cooked before removing the loaf from the oven).
Serves 6 creepy carnivores.
Serving Idea: Right before serving, stick a dagger or butter knife into the "heart" of the corpse as a garnish.
Frank-In-Steins
1 (16oz) package hot dogs
1 (16oz) Can sauerkraut
Mustard
Ketchup
What You’ll Need
Beer steins or coffee mugs
Sharp knife
Long-handled fork
- 1.
Prepare the hot dogs according to directions on the package.
- With a long-handled fork, divide the sauerkraut equally among the
steins, filling each no more than half full.
- 2.
Carefully cut the cooked hot dogs into small pieces and drop into
steins. Allow guests to dribble mustard (yellow pus) or ketchup
(thickened blood) over their Frank-in-Steins.
- 3.
Now arrange your vegetables on a platter surrounding the Vomit
Vinaigrette.
Serves 8 monsters.
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
½ cup sugar
1 egg yolk slightly beaten
3-teaspoon milk
½ teaspoon vanilla or almond or zest of or orange
Stir flour, baking powder and salt together. Cream butter, add sugar gradually, beating between additions. Add egg yolk, mix well. Add dry ingredients alternately with milk, add vanilla. Chill dough thoroughly. Roll ¼ inch thick on lightly floured board, cut out with fancy cutters. Bake on un-greased cookie sheet in a moderate oven (375°) 7-8 minutes. Makes 3 dozen medium sized cookies.
Spaghetti and Eyeballs
1 ½ lbs ground beef
1 (70oz) jar pimento stuffed olives
1 cup seasoned bread crumbs
1 (14oz) jar spaghetti sauce
1 tbsp ketchup
3 quarts water
1 egg
1 tsp salt
¼ tsp pepper
1 (80oz) package spaghetti
½ tsp oregano
2 tbsp butter
What You’ll Need
Large Mixing bowl
Mixing spoon
Baking dish
Large pot
Colander
Serving bowl
Serving spoon
1. Preheat oven to 350 degrees.
2. Mix the ground beef, breadcrumbs, ketchup, egg, pepper, and oregano in a large bowl. The form the meat mixture into about 18 to 24 eyeball-sized balls.
3. Press an olive into each eyeball, pimento side out. Place the eyeballs in a baking dish, cover them with the spaghetti sauce, and bake for 45 minutes.
4. About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Set on medium heat and follow package directions to cook the spaghetti.
5. After the spaghetti has cooked, carefully drain it in a colander over the sink. Transfer it to a serving bowl and toss with butter (so spaghetti doesn't stick together).
6. When your eyeballs are done, carefully remove them from the oven and spoon onto the spaghetti, irises up. Spoon sauce from the pan around them.
Serves 6 evil optometrists.
Mucous Membrane Milkshake
2 cups buttermilk
4 tbsp brown sugar
2 scoops vanilla ice cream
2 cups milk
½ cup pineapple juice
What You’ll Need
Blender
Tall glasses
Small pan
Wooden Spoon
- 1.
Measure all the ingredients except the milk
into a blender. Then, blend on medium speed until smooth and
creamy. (Add more ice cream if you like your mucous extra thick).
- 2.
Fill the tall glasses with the mixture and
refrigerate.
- Heat the milk in a small pan over medium heat
until it begins to boil. Remove from the heat and let it cool
until a film develops on its surface. Using a wooden spoon,
carefully scoop off the film and place some on top of each
milkshake.
- If you need more mucous, just reheat the
remaining milk and repeat this step. Be careful not to burn the
milk or your Mucous Membrane Milkshake will taste disgusting
instead of delicious!
Serves 4 phlegm fanciers.
Serving Idea: Blend chunks of pineapple into your milkshake (for phlegm balls) or red cherries (for blood clots)!
Gangrenous Scrambled Legs
1 dozen small sausage links
Green food dye
8 eggs
1-2 tbsp butter or margarine
1 tsp salt
¼ cup chopped onions
¼ tsp pepper
What You’ll Need
Sharp knife
Aluminum foil
Medium sized mixing bowl
Wire whisk or eggbeater
Large frying pan
Long handled fork or spatula
Serving platter
1. Prepare the sausage links according to the directions on the package. After they have cooled slightly, carefully slice them in half lengthwise. Wrap them in aluminum foil and set aside.
- 2.
In a medium-sized mixing bowl, combine the eggs, milk, salt and
pepper. Beat with a whisk until frothy. Slowly add food coloring,
1 drop at a time, until you reach your desired shade of gangrene
green.
- 3. Heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle.
- 4.
Add the chopped onions (toenails) and saute for a few minutes. Then
add the egg mixture to the pan.
- 5.
Stir the egg mixture with a long-handled fork or spatula until the
eggs are firm and not too runny. When the eggs are almost done,
add the sausage links (little legs) and cook just until the
sausage is heated.
- 6.
Transfer the Gangrenous Scrambled Legs to individual plates or a
serving platter.
Serves 4 barfing breakfasters.
Serving Idea: You can sprinkle shredded mozzarella cheese on top of hot, just-cooked eggs and - voila - in just a minute your Gangrenous Scrambled Legs are nice and pus covered.
Worms Au Gratin
To Make Worms
4 quarts water
1 tbsp salt
2 cups (6-7oz) egg noodles
2 cups (8oz) spaghetti broken into short pieces
2 tbsp butter
1 ½ cups grated cheese
½ tsp vegetable oil
To Make Dirt
2 slices whole-wheat bread
1 tbsp butter melted
¼ tsp salt
What You’ll Need
Large pot
Colander
Large bowl
Mixing spoon
Casserole dish
Small bowl
1. To prepare the worms: fill a large pot with 4 quarts of water and add the salt. Heat over medium to high heat until the water comes to a rapid boil.
- 2.
Carefully add the egg noodles and spaghetti (worms) and allow the
water to come to a boil again. Lower the heat and cook the worms
on a slow boil, uncovered, for about 8 to 10 minutes.
- Ask an adult to carefully drain the worms
through a colander and pour them into a large bowl. Toss with
butter and the grated cheese.
- 3. Grease the inside of a
casserole dish with the vegetable oil. Pour the cooked worms into
the dish and set aside.
- 4.
To prepare the dirt: In a small bowl, crumble
the whole-wheat toast into tiny crumbs. (The more well-toasted the
bread is, the easier it will be to create crumbs).
- 5.
Mix melted butter and salt with the crumbs to
create dirt.
- 6.
Sprinkle dirt over worms and, place the
casserole under the broiler for 5 minutes. Then make like an
invertebrate and dig in!
Serves 6 ghouls or boils.
Wild Lice
2 cups orzo (rice shaped pasta)
½ tsp. Pepper
¼ cup light cream
½ tsp vegetable oil
2 tbsp butter
1 ham steak approximately 1 1/1 lbs
¾ cup grated parmesan cheese
1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
What You’ll Need
Large cooking pot
Colander
Large Mixing bowl
Casserole dish
1. Preheat oven to 350 degrees.
2. Prepare the orzo according to the directions on the package.
3. Drain the orzo through a colander over the sink. Pour the orzo into a large bowl and add to it the cream, butter, cheese, parsley, and pepper. Toss well.
4. Grease a casserole dish with the vegetable oil. Place the ham steak in the dish and then cover it with orzo (lice). Bake for 20 to 30 minutes.
Serves 8 little buggers.
Slash’em, Gash’em Spuds
6 medium russet potatoes
2 tsp salt
8-12 small mushrooms
½ cup milk
4 tbsp (1/2 stick) butter softened
1 tsp pepper
2 red peppers, sliced
Ketchup
Assorted vegetables (broccoli, zucchini, carrots, etc.
Additional melted butter
What You’ll Need
Vegetable peeler
Sharp Knife
Large pot with cover
Slotted spoon
Large mixing bowl
Electric mixer
Salad plates
Blunt knife
1. Peel potato skins with a vegetable peeler.
2. Cut potatoes into quarters and put them in a large pot 3/4 full of cold water. Add 1 tsp of salt to the water, cover the pot, and boil for 15 to 20 minutes, or until the potatoes are soft.
3. Using a slotted spoon, carefully remove potatoes from the hot water and place in a large mixing bowl. Add the milk, butter, pepper, and the remaining 1 tsp of salt. Beat with an electric mixer for 3 to 4 minutes, or until light and fluffy.
4. Spoon a mound of potatoes onto individual salad plates. Allow to cool slightly, then using clean hands, sculpt a human head on each plate.
5. Using vegetables of your choice, add eyes a nose, and a mouth to each head. (Try mushrooms for eyes, red pepper slices for lips, broccoli for hair or mustaches, etc.)
6. Using a blunt knife, slash a gash down the side of each head. Pour ketchup (blood) into each gash and dribble on melted-butter pus for a deliciously disgusting side dish!
Serves 4 to 6 slasher-ettes.
Serving Idea: Serve Slash'em, Gash'em Spuds ungarnished and let your guests dress and slash'em. Then give a hand (made out of potatoes, of course) to the maker of the best one.
Ghoulie Fingers
Party size small franks, cook, cut one end like a finger nail cutout.
Wrap opposite end with bread (no crust) or soft taco. Cut in strips to look like a bandaid. Fill cut out fingernail with ketchup or mustard to represent the Ghoulie’s finger nail.
Ghoulie Hands
You need clear plastic hand shaped baggies like the ones used by deli grocery workers. These can be hard to find but a grocery restaurant wholesaler, or Costco should have them.
Cook and cool popcorn. Open each bag hand and put a piece of candy corn at the end of each finger for the nail. Fill with popcorn. Close bag with a twist tie, then cover with ribbon and/or tie to balloons for a cute decoration and treat.
Candied Apples
12 apples, washed and dried
12 wooden skewers
4 ½ cups sugar
3/4 cup light corn syrup
1 tsp red food coloring
1 ½ cups water
Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils.
Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.
Grave Yard Pudding
2 Pkg. Chocolate Pudding Mix
Chocolate Wafer Cookies
Lady Fingers
Cocoa Powder
Confectioner's Sugar
Decorator Icing - Chocolate
Gummy Worms
Follow directions for chocolate pudding, and add the gummy worms. Place in a baking dish. Refrigerate at least 2 hours. In a zip-loc bag, place 10 chocolate wafers. Close and place on a counter and proceed to smash with a rolling pin. Sprinkle over the pudding. Place back in the refrigerator.
In another zip-loc bag, place 1/2 cup of cocoa powder and 1/4 cup confectioner's sugar. Place 4 ladyfingers in the bag at a time, close and shake until well covered. Take out and place on a cookie sheet. When finished doing all the lady fingers (8-10 are usually enough, depending on the size of your graveyard), use black icing or chocolate icing (the kind that comes in small tubes used to write on birthday cakes) and write on the gravestones "RIP" or what ever. Place in refrigerator for 1/2 hour.Bloody Popcorn
Make pop corn as usual. Mix red food dye into corn syrup until it looks like blood. drizzle syrup over popcorn and salt it. it looks creepy and is actually pretty tasty!
(Please let your guests know when you use red dye as many people are allergic).
Serves 6 to 8
strong-stomached guests.
Serving Idea: Vomit
Vinaigrette tastes great in sandwiches or Try splattering them into pita
pockets.