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           Hobgoblin Stew

2 Tbsp. Flour
1-1/2 tsp. Salt
1/8 tsp.  Pepper
1 lb Beef Stew Meat
3 Tbsp. Vegetable Oil
1/4 cup Chopped Onion
3 cups Water
1/2 tsp. Garlic Powder
1 tsp. Thyme
1 tsp. Coriander
2 Large Potatoes; peeled and cubed (about 2 cups)
6 Carrots; peeled and sliced into rounds
1 cup Frozen Peas; thawed
1/2 cup Evaporated Milk

On plate, combine flour, salt and pepper; set aside. Cut meat into bite-size cubes, then roll in flour mixture to coat. Reserve flour mixture.  Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water, garlic powder, thyme and coriander; bring to boil. Cover and cook over low heat 1 hour.  After 1 hour, add potatoes, carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through, but do not boil.  To serve, pour into hollowed-out pumpkin shell decorated to look like a spooky jack-o'-lantern. 

Note:  Very small pumpkins can be made into serving bowls by hollowing them out just as you do the larger one above.


      Fudgy Bat Cookies

9 oz Chocolate wafer cookies
4 oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters. Save remaining cookies for another use. For each bat, place 2 cookie quarters 1/4" apart on waxed paper.  Repeat with remaining quarters. Melt candy melts. Drop about 1/2 teaspoon of melted candy at center of each bat, connecting cookies. Use a toothpick to smooth melted candy into a uniform circle. Cool completely before removing from waxed paper.


           Eyeballs on Crackers

Eggs; hard boiled
Black olives
Ritz crackers (or other round snack crackers)
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.


  Graveyard Dessert

2-1/4 cups Chocolate wafer cookie crumbs; divided
1/2 cup Sugar; divided
1/2 cup Margarine or butter; melted (1 stick)
1 pkg. Cream Cheese; softened, (8 oz)
12 oz (1 tub) Non-Dairy Whipped Topping; thawed
2 cups Boiling Water
1 pkg.  Orange Flavor Gelatin (8 serving size)
1/2 cup Cold Water
Ice Cubes

Assorted rectangular-shaped sandwich cookies
Decorator icings
Candy corn
Candy pumpkins

Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and melted spread in 13x9-inch pan. Press firmly into bottom of pan.    Refrigerate.
Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth. Stir in 1/2 of the whipped topping. Spread evenly over crust.  Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon slightly thickened gelatin over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining whipped topping over gelatin just before serving. Sprinkle remaining 1/4 cup cookie crumbs over whipped topping. Decorate sandwich cookies with icings to make "tombstones." Stand "tombstones" on top of dessert with candies to resemble a graveyard. Cut into squares. Store leftover dessert in refrigerator. Makes 15 to 18 servings.


Cat's Eyes

1/2 cup Peanut butter
8 Ritz crackers  (or any other round snack crackers)
1 Banana; cut into 8 slices
8 Raisins

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.

                   Toasted Tongues

6 Egg whites
1 cup White Sugar
Red food coloring
Pink or red sugar crystals

Parchment Paper & Popsicle Sticks

Position an oven rack on the lowest shelf, and preheat oven to 2ooF.

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 tow 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 on.  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.

Snouts & Beans

2 cans (16oz) plain baked beans
1 tsp. Worcestershire sauce
1/4 cup Brown Sugar
2 Tbsp. Barbeque 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. 

With an adult's help, 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. With the round tip of a carrot peeler, carefully hollow out two holes like a snout.   Place the snouts in a saucepan and cover them with water. With an adult's help, 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.


Worm Burgers

1 1/2 cups Mung bean sprouts
1 lb Ground Beef
1 Egg
Salt and pepper to taste
6 Hamburger buns

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. Reserve the remaining sprouts until later.

Form burgers into six patties. 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 (mayonnaise & ketchup). Serves 6 worm slurpers.

Sicko serving suggestion: Use a clean hole puncher to punch holes in lettuce garnish, then place one or two 'worms' into holes.