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Ingredients:
1 (12 oz.) package of semi-sweet chocolate morsels
1 cup creamy peanut butter, divided
1/3 cup powdered sugar
3 cups toasted rice cereal
Directions:
Heat morsels and 3/4 cup peanut butter in a small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.
Place cereal in a large bowl. Add 1 cup of the melted chocolate mixture; stir until well coated. Place on ungreased baking sheet. Using a small metal spatula, shape into a 10-inch circle with a slightly raised 1-inch-wide border. Pour remaining chocolate mixture in the center of the circle; spread to the border.
For the spiderweb, place the remaining peanut butter in a small, heavy-duty plastic bag. Cut a tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using a wooden pick or tip of sharp knife, pull the tip through the peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.
Guts and Eyeballs
Serving Size: 4-6 Mad Scientists.
Ingredients:
1 1/2 Lb. ground beef
1 Cup Italian Seasoned bread crumbs
1 Egg
1/4 Tsp. Pepper
1/2 Tsp. Italian Seasonings
1 Jar Olives (with Pimentos)
1 Jar Spaghetti Sauce
Pasta
Parmesan cheese
Directions:
Preheat your oven to 350 degrees F. Mix ground beef, bread crumbs, egg, pepper, Italian seasonings in a large bowl. Roll into 30 eyeball sized balls. Push an olive into each "eyeball" with the pimento facing out. Place the balls into a baking dish, cover and bake for 45 minutes.
While cooking, prepare your pasta. *When finished, drain pasta and place in a large serving bowl. *Carefully place the eyeballs onto the spaghetti,and spoon the spaghetti sauce, heated, over the pasta and drizzle over the eyeballs. Sprinkle with parmesan cheese for that moldy look.
Ghosts In The Graveyard
Serving Size: 8-10 graveyard ghosts.
Ingredients:
- 3 1/2 Cups Cold Milk
- 2 Pkgs (4 Serving Size) Jello-Chocolate Pudding
- 1 Tub 12 Oz. Cool Whip Thawed
- 1 Pkg 16 Oz. Oreo Chocolate Sandwich Cookies
Directions:
Crush cookies in zip style bag, with rolling pin, or in food processor. Make pudding as directed on package using 3 1/2 cups milk; let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9 dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour. Decorate with candy pumpkins,candy corn, milanos and spoonfuls of whipped topping for ghosts (pipe in chocolate eyes).
Hairball Salad With Saliva Dressing
Serving Size: 4 cat fanciers.
Ingredients:
1 large Ripe avocado
2 cups Alfalfa sprouts
5 or 6 large carrots - washed, peeled and grated
Italian dressing
Directions:
With an adults help, cut avocado in half. Use a spoon to scope out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some lumps. Set the mixture aside. Divide the grated carrots among four salad bowls. Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve.
Sicko serving suggestion: Spread chocolate icing, "hairball medicine", onto the backs of your guests hands to be licked off for dessert.
