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These recipes are sure to put smiles on any spooks face

Halloween Snack Mix

1/2 Cup blood drops (red hots)

1/2 Cup cats eyes (blanched almonds) or (gum drops)

1/2 Cup cats claws (sunflower seeds)

1 Cup chicken toenails (candy corn)

1 Cup colored flies (M & M's)

1 Cup butterfly wings (corn chips)

1 Cup ants (raisins)

1 Cup earthworms (cheese curls)

1 Cup cobwebs (Triscuits) or (Golden Grahams)

1 Cup snakes eyes (peanuts)

1 Cup bats bones (shoestring potatoes)

Mix together in a large bowl.

Serve with several pints of blood (cherry punch).


5 jalapeno peppers, chopped

1 pound jack cheese, grated

1 cup chopped parsley

16 tortillas

Combine the peppers, cheese, and parsley. Place a portion of the mixture in the middle of a flat tortilla. Fold over and press the edges together. Spray a large skillet with vegetable spray and fry the tortillas over medium heat, or toast in a toaster oven. The quesadilla is ready when the cheese has melted. Keep warm until ready to serve or reheat in toaster oven for 5 minutes. Do not reheat in the mircowave. You may want to make some without the peppers for those who don't like them hot.

Monster Ghoulash

2 pounds of ground beef

2 cups of cooked rice or corn chips or tortilla chips

1 (10 3/4oz) can of Cream of Mushroom Soup

1 (4oz) can of sliced mushrooms (drained)

2 big sliced bell peppers (orange and green colors are good)

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 medium onion, chopped

large skillet

1.Precook your rice until tender. 2.Preheat your oven to 350 degrees. While it is heating: 3.Take the skillet and add in your chopped onions and vegetable oil. Cook over medium heat, stirring, until the onions are slightly brown and tender. 4.Crumble up your beef and add it to the skillet, stirring until no pink remains and the meat is brown. 5.Drain the grease from the skillet into a grease can. 6.Open up the cans of mushrooms, mushroom soup. 7.Dice bell peppers. 8.Stir soy sauce, brown sugar, mushroom soup, mushrooms and bell-peppers into the pan with your meat. Add in rice or chips. 9.Cook for 10 minutes, stirring. 10.Spoon the veggie/meat mixture into a pumpkin shaped bowl if available.



1/2 c Catsup

2 Egg whites; beaten

6 oz Ground turkey

6 oz Ground beef

1 Onion; chopped fine

2/3 c Oatmeal; uncooked

Salt and pepper to taste



Spaghetti noodles; uncooked


Spaghetti sauce, canned

First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse.

Steam until they are crisp tender. DON'T OVERCOOK!! Preheat oven to 350F.

Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have them shaped to a point in the front  and rounded in the back. Bake for 45 minutes in preheated oven or until  desired doneness. Take and cut little slits for the ears about 1/3 from the   pointed end. Place the carrot coins in the slits for the ears. Make a tiny   slit in the rounded wide end for the tail and place one of the carrot  strips in the slit for the tail. Use the raisins for the eyes. Break the  uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of  sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve.

Pumpkin Stew

11/2 LB beef stew meat

package of small carrots

potatoes cut small

one large onion slice

one lb. fresh mushrooms sliced

one green pepper sliced

one stalk celery sliced

2 cans Golden Mushroom soup

I mix this together in a bowl then pour in pumpkin shell and bake in a slow oven 300 degrees for 3.5 hours or until meat is tender. I also add some of the cut pumpkin and sometimes sweet potatoes cut up.

When finished, I carefully carry the pumpkin (which is on a cookie sheet) to the table and serve right from the pumpkin! It puts everyone in a Halloween mood. I usually serve this with some crispy French bread and some kind of a green salad.

Mashed Potato Ghosts

2 pounds potatoes, peeled and cut

into 1-inch chunks (about 5 cups)

5/8 cup hot milk

2 tablespoons butter

1/2 teaspoon salt

7/8 teaspoon black pepper

1/2 cup grated sharp cheddar cheese (optional)

2 tablespoons freshly chopped parsley or dill (optional)

1/2 cup small black olives

Place potatoes in large pot and add enough water to cover. Bring to boil and cook 13 to 15 minutes, or until very tender. Drain in colander. Return cooked potatoes to pot and stir over medium heat about 1 minute, until excess water has evaporated. Remove from heat and, using potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in optional add-ins if desired.

Create stencils of ghost shapes out of heavy-duty aluminum foil. Place   stencils on cookie sheet or microwaveable serving dish. Working with 1/2 to 1 cup mashed potatoes per ghost, use rubber spatula to fill in stencil's ghost shapes. Lift stencils off finished ghosts. Using small paring knife, slice olives to create circular shapes to be used for eyes and mouth.

To warm ghosts, microwave on high (100% power) 3 to 5 minutes on microwavable dish. If using an oven, place potatoes on cookie sheet and reheat at 350 degrees, loosely covered with foil, 10 to 15 minutes or until heated through.

Pumpkin Sheet Cake

4 ea extra large eggs

1 c oil

2 c sugar

1 cn (1 pound) pumpkin

2 c unsifted flour

2 ts baking powder

1 ts baking soda

1/2 ts salt

2 ts cinnamon

1/2 ts ginger

1/2 ts cloves

1/2 ts nutmeg


3 oz cream cheese, softened

6 tb butter

1 tb milk

1 ts vanilla

1 3/4 c powdered sugar

Place eggs, cooking oil and sugar in large bowl of mixer. Beat on medium speed until well blended. Add pumpkin. Mix thoroughly. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth, scraping down sides of bowl frequently. Pour batter into greased and floured jelly roll pan, 10 by 15 inches. For thinner cake, use 11 by 17 jelly roll pan. For thicker cake, divide batter between two 9 by 9' pans. Bake on center shelf of preheated 375 oven 20 minutes or longer, depending on size of pan, until wooden pick inserted in center comes out clean. Cool. Spread with cream cheese frosting.

Mystical Punch

Ice cube tray


4 1-pint bottles cranberry juice

2 1/2 cups peach juice

1 cup fresh lime juice

2 cups orange juice

sugar to taste

Place raisins in ice cube trays. Add water. Freeze. This will make them look like they have insects in them.

Keep the juices refrigerated until you are ready to use them. In a punch bowl, combine all the juices. Add the ice cubes and serve.

Pumpkin Ice Cream

1 can pumpkin pie filling

1 cup heavy cream

1 1/4 cups simple syrup (1 part water to 1 part sugar)

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

In a bowl, mix together all of the ingredients. Pour the mixtur into an electric ice-cream maker. Freeze for 20 minutes,or follow the instructions for your ice cream machine.

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