*BLOODY DEVIL DOGS
Ingredients:
Hot Dogs
Hot Dog Rolls
Ketchup
Preparation:
Cook hot dogs as you would normally, on the stove or grill. Take the buns and, with CLEAN scissors or a knife, cut out little triangle on the top part facing out. When done, the bun will look like a mouth with the upper teeth showing. Place hot dogs inside the bun, then put on ketchup.
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*NIGHT CRAWLERS
Ingredients:
12 large apples
1 8-ounce jar boysenberry jam
4 tablespoons butter
12 gummy worms

Preparation:
Preheat oven to 350 degrees. Core apples from the stem end to 1/2 inch from the bottom. Do not push through. Stuff each hole with 1 teaspoon each jam and butter. Place in a pan and bake uncovered for 35 to 45 minutes, depending on the size of the apples. When done, the apple should be tender but not mushy. Remove the apples from the oven. Let cool 15 minutes. Now set each apple in a bowl and spoon syrup from the baking pan around it. In top of each apple, insert a gummy worm with at least half of its body protruding. Makes 12
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*Finger Pizzas
1 red bell pepper (4 oz.)
12 sticks (1 oz. each) mozzarella
8 small (about 5" diam.) baked pizza crusts
1 cup purchased pizza sauce

Directions:
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 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 12x15". Spread 2 tablespoons 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 minutes.
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*Worms on a Bun
Ingredients:
Hot Dogs (one per guest)
Hamburger rolls (one per guest)
Ketchup

Directions:
Cut the hot dogs into thin slices and score the edges (about three cuts per slice).
Boil or microwave until the slices curl like wiggly worms.
Serve three or four worms to a bun and, for an extra-icky touch, add a few squiggles of ketchup.
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*Stuffed Pumpkin
5-6 lb pumpkin
1/2 cup chopped onion
1/2 cup thin sliced celery
2 Tbsp butter
1 cup cooked brown rice
1 cup cooked wild rice
2 slices whole wheat bread, cubed
1/2 cup apple chunks
1 tsp salt
1/4 tsp pepper
1/2 cup orange juice

Heat oven to 375. Cut 1-inch slice off top of pumpkin. Remove seeds and fibers. Cook onion and celery in butter until softened. Stir in remaining ingredients except juice. Fill pumpkin with rice mixture. Pour juice over filling. Cover with pumpkin lid. Place pumpkin in an ungreased pan. Bake about 2 hours or until pumpkin is tender. Let stand about 15 minutes
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*Spooky Jacket Potatoes
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 pices. 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.
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*PUMPKIN BREAD
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin --> 16 ounces if using canned pumpkin
2/3 cup water --> if pumpkin is canned
1/2 cup water --> if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans

Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5" loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
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*CRISPY CATERPILLAR COCOONS
1 8-oz. tube refrigerated crescent rolls
8 beef sausages (such as Brown & Serve)
1 squeeze bottle yellow mustard

Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow to cool ten to fifteen minutes. 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 trough. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larvae, take two sausage halves and, with their mustard-filled sides touching, put them together to form a whole. Place a whole larva at the wide end of each dough triangle, and roll up dough as you would regular crescent rolls. Pinch the ends and seams of the rolls closed. Bake according to package instructions. (Allow the little buggers to cool fifteen to twenty minutes before chowing down on their tender torsos!). Serves: 4 goo gobblers
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*GNARLED WITCHES FINGERS
1 T vegetable oil
4 boneless chicken breasts
1 cup flour
1 egg, beaten
1 cup bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce

Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part way 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, broil 5 minutes on each side until golden and cooked through. Trim the tips with the olive fingernails and serve on lettuce.
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*WORMS AU GRATIN
Worms: 6-7 oz egg noodles, cooked with 8 oz spaghetti, broken into short pieces Toss with: 2 T butter or margarine 1 1/2 cups grated cheddar cheese Place in greased casserole. Dirt: 2 slices whole wheat bread, toasted, crumbled into tiny crumbs 1 T butter or margarine, melted 1/4 tsp salt Mix dirt ingredients together, sprinkle over worms. Place under broiler for 5 minutes.
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*Wormy Head Sandwiches
Ingredients:
6 - 8 Small Hamburger Buns
16 oz Pkg. Sliced Bologna
Green Stuffed Olives
Black Olives
Tooth Picks
Leaf Lettuce
Mayonnaise or Mustard (optional)

Preparation:
Unwrap bologna and slice into thin strips. Place in bowl or plate and toss meat so the bologna will resemble a pile of worms. Place sandwich spread on bottom half of bun. Place a piece of lettuce on bottom half of bun. Pile bologna worms on lettuce. Place top half of bun on sandwich. With a tooth pick place the green olives for eyes and the black olive makes a cute nose. With pickles, fresh vegetable slices and a few of the kids favorite chips this makes for a exciting and memorable meal.
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*Mummified Black Widow Burrito
Ingredients:
1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cumin
3 C. cooked brown rice
1 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can corn, drained
6 8-inch flour tortillas
3/4 C. (6 ounces) shredded Cheddar cheese
2 green onions, thinly sliced
1/4 C. sour cream yogurt
1/4 C. prepared salsa

Preparation:
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn; cook, stirring 2 to 3 minutes until mixture is thoroughly heated. Remove from heat. Spoon 1/2 cup rice mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and 1 sour cream; roll up, top with 1 tablespoon salsa.
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*Pumpkin Gut Nachos
Ingredients:
1 C. shredded Cheddar cheese
1/4 C. sliced almonds
1/4 C. Mayonnaise
1/4 tsp. red chili powder (optional)

Preparation:
Mix together all ingredients until smooth. Spread cheese mixture over nacho chips and broil in a 350 degree oven until the cheese is slightly toasted.
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*Pumpkin Nut Bread
Ingredients:
1 cup Fresh or Canned Pumpkin
2 cups Sifted Flour
1 cup Sugar
2 Eggs
1/2 cup Milk
1/4 cup Soft Butter or margarine
1 cup Chopped Walnuts
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Salt

Preparation Directions:
Preheat oven to 350 degrees. Stir together the flour, baking powder, baking soda and spices. In a separate large bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients, and butter to pumpkin mixture until well blended. Mix in chopped nuts. Pour into greased loaf pans(9x5x3). Bake in oven for 45 to 55 minutes. Check with a toothpick. It is done when it comes out clean.
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