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BAKED RAT

Ingredients:
1 1/2 lb. lean ground beef
1/2 lb. Country style sausage
1 cup oatmeal or dry bread crumbs
1 medium onion, chopped fine
1/4 cup milk
1 egg, beaten
1 tsp. salt & pepper
1 tsp. Dijon mustard
Dash Worcestershire sauce
1 cup cubed Cheddar cheese
2 15 oz cans tomato sauce
1 ounce cooked spaghetti
1/2 carrot, cut into 1/2-inch slices
1 Tbs. frozen green peas

Instructions:

  • Preheat oven to 350°F.
  • In a large bowl, break up the beef and sausage.
  • Sprinkle the oatmeal, onion over the meats and blend with your hands.
  • Add the milk, egg, salt and pepper, Dijon mustard and Worcestershire sauce in the bowl.
  • Continue blending until all is incorporated well.
  • Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball.
  • Shape into a point at one end and lengthen the body a bit by rolling between your hands.

 

BLACK PUNCH

Ingredients:
grape juice
pomegranate juice
ginger ale
frozen hand

Frozen Hand:

  • Fill a food handlers glove with water.
  • Seal the opening, place in the freezer until frozen solid.
  • Run warm water over glove until you can remove the glove.
Punch:
  • Pour punch into large bowl and add the Ginger Ale.
  • Add the frozen hand for a spooky effect!

 

FLESH WORM

Ingredients:
1 pork tenderloin
4 to 5 bacon strips
10 slivered almonds
1 yellow onion, diced
3 garlic cloves
2 Tbs. butter
4 cups diced tomatoes

 

Instructions:

  • Trim tenderloin to form a nice worm shape.
  • Chop trimming into thin strips.
  • Wrap the loin with bacon making sure the seams are underneath.
  • Bake in a preheated 350 degree oven till the temperature in the center reaches 165 degrees.
  • Remove and let cool.
  • In the meantime cook the meat pieces with butter onions and garlic until tender.
  • Add the tomatoes and cook until thick.
  • Season with salt and pepper.
  • Once meat is cools slice and wedge in the front of the loin to resemble the mouth.
  • Place almonds for teeth, place cloves for eyes and make a long cut in the belly.
  • Place the sauce like its coming from the inside of the worm and stab with a small pairing knife.
  • Serve warm.

  •  

    BRAIN CUPCAKES

    1 batch of cupcakes

    Frosting:
    1/2 cup of shortening
    1/2 cup butter
    1 tsp. vanilla
    4 cups of powdered sugar
    2 Tbs. milk

  • Color the frosting gray with a little bit of black food coloring or use red, green and blue until you reach the desired color.
  • Frost each cup cake with the gray frosting.
  • Using a round tip in your pastry bag (or cut a hole in the end of a sandwich bag) divide the cupcake in half and squiggle down each side to look like brains.

  •  

    COOKIE GHOSTS AND MUMMIES

    1 package of Nutter butter cookies
    1 package of white chocolate chips melted in the microwave 30 seconds at a time until smooth
    Candy sugar eyes, small chocolate chips for eyes, or black icing for eyes
    • Dip the cookies into the melted chocolate and then place on parchment paper to set.
    • Place the eyes while the chocolate is still wet.
    • If you want to make a mummy, take white frosting and a thick line tip and do criss -crosses over the cookie until it looks like a mummy.

     


     

    BROWNIE EYE BALLS

    1 pan of brownies baked soft
    1 package each of red, green, blue and black color gel
    1/2 package of white chocolate chips melted (for directions see above)
    • Take pieces of brownie and roll it in to a ball.
    • Dip it in melted white chocolate and place it on parchment to set.
    • Then take the gel icing and put a round circle of blue or green in the middle of the eyeball.
    • Place a black circle in the middle of the colored circle.
    • With the red gel draw blood shot veins.

     


     

    KITTY LITTER BROWNIES

    1 new kitty litter box
    1 new kitty litter scoop
    1 pan of brownies baked soft
    2 boxes of grape nut cereal

    • Place the cereal into the kitty litter box.
    • Take chunks of brownie and mold into desired shapes.
    • Roll the brownies around in the cereal until it looks appropriate.
    • Serve with the kitty litter scoop!
    • Trust me this is some funny crap!

     


     

    NO BAKE PUMPKIN OATMEAL COOKIES

    Ingredients:
    1.5 cups white sugar
    0.5 cups brown sugar
    0.75 cups butter
    0.66 cups milk
    1 (3.4 oz) box instant pumpkin spice pudding mix (if you canít find sub vanilla pudding & 1 TBSP pumpkin pie spice)
    3.5 cups quick cooking oats
    1 tsp pumpkin pie spice
    1 tsp vanilla extract
    Directions:

    • In a saucepan, combine sugars, butter and milk.
    • Bring to a boil and boil 2 minutes.
    • Remove from heat and add in the pudding mix, stirring to combine completely.
    • Add in pumpkin pie spice, vanilla and oats.
    • Stir to combine and let stand for 5 minutes.
    • Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.
    • Store in airtight container.

    Source: onceamonthmeals.com

     

    HALLOWEEN RAINBOW BUNDT CAKE

    Ingredients:
    1 box Betty Crocker SuperMoist white cake mix
    Water, vegetable oil and eggs called for on cake mix box
    1 box Betty Crocker SuperMoist Dark Chocolate cake mix
    Water, Vegetable oil and eggs called for on cake mix box
    Black food coloring
    Purple food coloring
    Orange food coloring
    1 (12 oz) can Betty Crocker Whipped Fluffy White Frosting
    Directions:

    • Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.

    • Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.

    • Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the tube pan).

    • Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.

    • Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate.

    • Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.

    • Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

    • Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black.

    • Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange.

    • Set cake aside to dry.

    • Store loosely covered and unrefrigerated.

    • Cake can be made a day or two in advance.


    Source: keyingredient.com/