Audree's
Batty Recipes
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While you're here, check out "Aud's Roadkill Cafe"
CRISPY POPS
6 cups Rice Krispies
1 cup M&Ms
1 cup margarine or butter
10 1/2 ounce miniature marshmallows
14 (5 ounce) cold drink cups
14 popsicle sticks
Microwave instructions: In a large bowl, combine Rice Krispies and
M&Ms. In a 2-quart microwave-safe bowl, place marshmallows and
margarine. Microwave on high for 1 to 2 minutes, stirring after 1
minute. Beat until well blended. Pour marshmallow mixture
over cereal; mix gently. Fill each cup with cereal mixture; press
lightly. Insert sticks and let cool completely. Makes 14 cups.
WIGGLY, WICKED CUT-OUTS
12-ounce can frozen cranberry juice concentrate, thawed
1 1/2 cups apple juice
3 envelopes unflavored gelatin
Lightly grease a 13x9 inch pan. In medium saucepan, combine
juices. Sprinkle gelatin over top and allow to soften 1 to 2
minutes. Bring to a boil over medium-high heat. Stir constantly
to dissolve gelatin. Pour into prepared pans. Refrigerate until
firm. Cut into Halloween shape with cookie cutters or simply cut
into squares.
MONSTER EYES
Serve pitted prunes stuffed with cream cheese and topped
with a raisin.
CHOCOLATE SPIDERS
12 ounces chocolate almond bark (don't use chocolate chips,
they set up too quickly)
1 can (5 ounces) chow mein noodles
1 cup salted peanuts
Melt chocolate in either a microwave or in double boiler.
Remove from heat and add noodles and peanuts, stirring to coat.
Drop by teaspoonful onto greased cookie sheet. Refrigerate (or
freeze) about 10 minutes. Keep chilled until ready to serve.
Makes about 2-3 dozen "spiders."
GHOSTS
This is the easiest and most fun to make. Dip Nutter Butter
peanut butter cookies in white almond bark until almost totally
covered. Let drizzle slightly and then place on lightly greased
cookie sheet. Use miniature M&Ms or chocolate chips to make eyes
and a mouth. Place in refrigerator for about 1/2 hour.
Black Widow Snack Cakes
1 package Devil's food cake mix
Vegetable cooking spray
- -----GLAZE-----
4 cups Powdered sugar -- sifted
5 tablespoons Milk -- to 7 tbls
- -----DECORATE-----
1 cup Powdered sugar -- sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders
Prepare cake as directed on package. Pour into 2, 8" square
aluminum foil pans coated with cooking spray; bake at 350~ for
30-35 minutes or until tested done.
Cool in pans on wire racks. Combine 4 cups powdered sugar
and 5-7 tbls milk in a large bowl; spread a thin layer evenly over
each cake.
Combine 1 cup powdered sugar, cocoa and 2 tbls milk; spoon into a
small zip-lock bag. Close bag securely and snip a tiny hole in
bottom corner of bag.
Carefully pipe concentric circles onto each cake. Pipe straight lines
at intervals from the inner circle through the outside circle, forming
a web design. Garnish with plastic spiders.
BLACKBERRY BLACKHEADS
1/2 pound Butter -- at room temperature
1 tablespoon Butter -- at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam -- with seeds
- -----TOOLS-----
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack
sm. Spoon
With an adult's help, preheat oven to 325F.
Beat 1/2 pound butter until creamy., Add sugar, a little at
a time, until all the sugar has been used.
Add the egg whites and flour to the butter and sugar.
Beat until the dough is well blended.
Dip a pastry brush into the tablespoon of butter and lightly
brush a very thin layer onto the cookie sheet.
With clean hands, roll the dough into golf ball sized balls.
Flatten the balls slightly, and using your thumb, press a dime
size dent into the middle of each one. Place cookies, dent size
up, about 1" apart on cookie sheet. Bake about 12 minutes or until
Allow the cookies to cool on the cookie sheet for a few minutes
before moving them to a wire rack with a spatula. When the cookies are
completely cooled, use a small spoon to fill the dent in each one
with jam. Makes about 3 1/2 dozen blackheads.
BOOGERS ON A STICK
8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
- -----TOOLS-----
Waxed paper
Long handled spoon
Platter
With an adults help, melt the cheez whiz 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 boogerish 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. Serves 5 to 6 booger buddies.
BRAIN CELL SALAD
1 package (6oz) blueberry jello mix
1 ct (16oz) small curd cottage
Cheese
1 can (16 1/2oz) can blueberries
In syrup -=OR=-
3/4 cup Frozen blueberries -- thawed
Blue food coloring
- -----TOOLS-----
2 Mixing bowls
cn Opener Spoon 6 Salad plates
With an adult's help, 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 with blended.
To serve 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.
BUTCHERED SNAKE BITS WITH
BARBECUE SAUCE
1 package (10oz) rigatoni pasta
2 cans Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot
- -----TOOLS-----
lg Saucepan Colander Platter Carrot peeler Knife Toothpicks
With an adult's help, cook pasta according to directions on
package. Carefully drain the cooked pasta through a colander
over the sink. Rinse the pasta in cold water and drain again.
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 rigatonis 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 skin off 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 tong Sicko serving suggestion:
Assemble two or three snakes lying on their backs, as
if they died in agony! Belly up snakes have no markings
drawn on them, as snake bellies are generally a solid color.
CRUNCHY CARAMEL TREATS
3 cups miniature marshmallows
15 caramels
1/4 cup butter or margarine
2 T. frozen orange juice concentrate
1 tsp. vanilla
5 cups Rice Krispies
Lightly butter a 13x9 inch pan. In a large heavy saucepan,
combine marshmallows, caramels, margarine and orange juice
concentrate. Cook over low heat, stirring frequently until
marshmallows and caramels are melted and thoroughly blended.
Remove from heat and stir in vanilla.
Add cereal; mix well. Lightly press mixture into prepared
pan. Cool completely and cut into bars or squares. Store in tightly
covered container. Makes 24 bars.
FROZEN JACK O'LANTERN
24 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole cinnamon sticks
Cut off the top of the oranges. Gently hollow out the pulp,
leaving a thick shell; hollow pulp out of cut-off tops too. Cut
Jack-O'Lantern faces into each orange. Pack scoops of ice cream
into shells (try to avoid letting ice cream ooze out of eyes or mouth).
Cut a small hole in the top of each orange. Set tops back on over the
ice cream and insert a cinnamon-stick stem through the hole. Place in
the freezer for at least 3 hours or until serving time.
TAFFY APPLE COOKIES
1/2 lb. plus 2 T. butter
8 T. powdered sugar
3 cups flour
2 egg yolks
1 tsp. vanilla
pinch salt
Cream butter and add powdered sugar, yolks, vanilla and
salt. Mix well. Add flour, shape into balls and place on ungreased
cookie sheet one inch apart. Bake at 375 degrees for 12 to 15 minutes.
Cool and place toothpick in center.
MELT: 1 bag Kraft caramels in 1/2 cup water.
Dip each cookie into melted caramel and roll in chopped nuts.
Place on waxed paper and let set for an hour. Do these when you have
some extra time. They take a while but they are cute and taste great.
EYEBALL COOKIES
1/2 cup butter, softened
1 1/2 cups peanut butter
1 pound powdered sugar
1 T. vanilla extract
12 ounces white chocolate almond bark
Cream the butter and peanut butter together. Add the sugar
and vanilla and thoroughly blend. Shape into small 1-inch balls and
refrigerate on waxed paper for 30 minutes.
Melt the white chocolate in the microwave. With a toothpick,
dip the "eyeballs" into the white chocolate, covering all but a
small circle on the top. Let cool on waxed paper. Makes 40 eyeballs.
Top
CREEPY CATERPILLAR
2 pints mint-chocolate or pistachio ice cream
8 chocolate wafer cookies
28 miniature marshmallows
2 pieces (3 inches each) red licorice
2 green peanut M&Ms
1 red hot candy
Scoop ice cream onto 8 cookies. Arrange in a zigzag fashion
on a cookie sheet. Place 2 marshmallows on each site of 7 scoops
for feet. Insert licorice in top scoop for antennae. Stick peanuts on
for Eyes. Freeze for at least one hour. Just before serving, position
red-hot for mouth. Serves 8.
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ANTI-VAMPIRE POPCORN
1 bag Pillsbury Microwave popcorn
2 cups crisp wheat square cereal
2 cups cheddar cheese-flavored goldfish crackers
1 3/4 ounce can shoestring potatoes
1 cup unsalted peanuts
1/2 cup margarine or butter
1 tsp. dried parsley flakes
1/2 tsp. chili powder
1/4 tsp. onion powder
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese.
MICROWAVE INSTRUCTIONS: Prepare popcorn as directed on the
packaged. Remove any unpopped kernels. In a large bowl, combine
popcorn, cereal, crackers, shoestring potatoes and peanuts.
Place margarine in a 2-cup microwave-safe measuring cup.
Microwave on high for 1 to 1 1/2 minutes or until melted. Stir
in parsley flakes, chili powder, onion powder, and garlic powder.
Drizzle seasoned mixture over popcorn mixture. Sprinkle with
cheese. Toss until evenly coated.
Transfer half of mixture to ungreased 12x8 inch microwave
safe dish. Microwave on HIGH for 3 minutes or until thoroughly heated,
stirring once halfway through heating. Spread on paper towels to cool.
Repeat with remaining mixture. Makes 12 cups.
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HALLOWE'EN POPCORN BALLS
1 package (4-serving size) orange Jell-O
1 cup light Karo syrup
1 cup sugar
Combine all ingredients in a heavy saucepan and bring to a
boil. Pour
over 5 quarts of popped corn. Form into popcorn balls with
buttered
hands. Place in a zip-loc baggie or insert a popsicle stick
in and then
place in a sandwich bag. Makes 12.
MONSTER MASH
In a large bowl combine 10 cups popped popcorn, 1 16-ounce
bag of M&Ms, a 14-ounce bag of chocolate covered peanuts, 1 cup candy
corn and 1 cup peanut butter chips. Place 1 cup each in a zip-loc bag.
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KOOL-AID HALLOWEEN CUPCAKES
>From Mr. Food Nov./Dec.1999/posted 10/99
1 package (18.25 ounces) white cake mix
1/4 cup plus two tablespoons Kool-aid sugar sweetened soft drink mix,
orange flavor
4 1/2 cups confectioners sugar
1/2 cup (1 stick) butter or margarine, softened
4 tablespoons milk
Prepare cake mix according to package directions, adding 1/4 cup
Kool-aid before beating. Bake according to directions for cupcakes. Let cool.
Meanwhile, in a large bowl, beat sugar, butter, milk and 2 tablespoons
kool-aid on low speed until well blended and smooth. Spread frosting on
the cooled cupcakes.
Top
BUZZARD’S NESTS
2 egg whites
1/8 tsp cream of tartar
1/2 tsp ground cinnamon
3/4 tsp vanilla extract
Dash of salt
2/3 cup sugar
1/2 pkg (10oz) large shredded wheat cereal biscuits, crushed
1 pkg (12oz) candy-coated chocolate-covered peanuts
Combine first 5 ingredients in a small mixing bowl; beat at high speed
with an electric mixer until soft peaks form. Gradually add sugar, 1 tbs
at a time, beating until stiff peaks form and sugar dissolves; stir in
crushed cereal. Drop by level tablespoonfuls onto lightly greased baking
sheets; make an indentation in center of each with the back of a
teaspoon.
Place 3 peanut candies in each indentation; bake at 275 degrees F. for
30
minutes or until set. Immediately remove to wire racks to cool. Store in
an airtight container. Yield: about 3 dozen.