Nightmare Before

Christmas
Cookbook
Copyright © 2021 by Chris Japalino
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TABLE OF CONTENT
MYSTIFYING TREATS… pg 9
Candy Corn Marshmallow
Frankenstein Cupcakes
Spider Stacks
Scary Brownies
Oreo Rice Krispie Treats
Pumpkin Muddy Buddies
Monsters U Cookies
Halloween Sweet Popcorn
Halloween Sugar Cookies
Mummy Dogs
 Candy Corn Cheesecake
Candy Corn Bark
Pumpkin Pretzels
Halloween Rice Krispie Cake
Popcorn Balls

Bewitching Main Dishes…24

Spiderweb Black Bean Burgers
Chicken Enchilada Mummies
Taco Monster Mouths
Sneaky Snake Pinwheels
Serpent Subs
Grilled Ham and Cheese Boo Bites
RIP Banana PB ’n J Sandwiches
Spooky Spiderweb Pizza
Pizza Pot Pies
Scary Slow-Cooked Chili
Bloody Barbecue Ribs
Scary Pancakes
Cyclops Eyeballs

Jack Skellington bites & Drinks…40

Peppy Roasted Pumpkin Seeds
Witches’ Brew drink
devil Deviled Eggs
Lemon-Slime Punch drink
Crusty Mummy Fingers
 Mud Sodas
Bugs in a Blanket
Spooky Berry Shakes
Halloweenies with Mustard Dip
Mummy Toes
S’mores Shake Shots
Cheese-Filled Eyeballs
Wart-Topped Quesadilla Wedges
Chilling Jack-o’-Lantern Smoothies
Savory Bat Wing Truffles

Haunting Giftable Goodies…54

Candy-Covered Popcorn
Crunchy Peanut Butter Mix
Candy Corn Bark

Enchanted Cupcakes & Cakes…56

Bone yard Dirt Pops
Witchy Cake Balls
Tarantula Treats
Ghostly Brain Cupcakes
Pumpkin Spice Cupcakes

NIGHTMARE dinner…65
Witches Hair Pasta
Toxic Waste Mac and Cheese
Creepy Pasta Pie
 Halloween Feet Loaf
Meatball Mummies

Oogie Boogie Recipes for Kids…71

Caramel Popcorn
Creepy Halloween Fingers
Tangerine Pumpkins + Banana Ghosts
Deviled Egg Spiders
Coconut Eyeballs
Chocolate Tofu Pudding Pots
Pizza Dough Bones
Pumpkin Toast
Spooky Grilled Cheese

NIGHTMARE BEFORE CHRISTMAS

DRINKS…79
BUTTER GROG
IRISH MULLED WINE
FRENCH DRINKING CHOCOLATE
PLAIN EGGNOG
HOT BUTTERED RUM
TRADITIONAL WASSAIL

INGREDIENT MEASUREMENTS AND

CONVERSIONS…87
Introduction
The nightmare before Christmas was aired 1993 and since then, it
has never lost the heart. Every year, people watch and talk about it
as if it is the first time they watch the movie. Jack skellington, sally,
finkelstien, oogie boogie, or harlequin demon…etc. become a part of
our Christmas memories this year. Let’s make it more exiting with
these exclusive the nightmare before Christmas inspired food
In this book you are going to experience 65 recipes which are
inspired by the characters of the movie. All you need is to check the
table of content and choose a nice meal to prepare

MYSTIFYING TREATS
CANDY CORN MARSHMALLOW
Serves: 14-16

INGREDIENTS
1 bag of jumbo marshmallows
1 package almond bark or candy melts
Vegetable oil
Yellow food coloring
Orange food coloring
Black icing gel

INSTRUCTIONS
*Follow the package directions for melting almond bark/candy melts.
*Half the almond bark/candy melts that have melted.
*Fill one half with orange food coloring and the other with yellow food
coloring.
*Dip the marshmallows in the orange chocolate halfway and put
them to dry on parchment paper.
*Once all of the marshmallows have dried (which should only take a
few minutes), dip them about a quarter of the way into the yellow
chocolate and place them back on the parchment paper to dry.
*Carefully make two eyes on each marshmallow with a very small
amount of black icing gel and set aside to dry.

FRANKENSTEIN CUPCAKES
Serves: 8-10

INGREDIENTS
1 cake mix of your choice
Additional ingredients the cake mix calls for
Green ice cream cones
1 container chocolate icing
Black icing gel
Smarties candies

INSTRUCTIONS
*Prepare cake mix following the instructions on the package.
*Fill a muffin tin halfway with ice cream cones. One for each spot.
*Fill the cake batter cones 2/3 full.
*Bake until a toothpick inserted in the center comes out clean,
according to the cake mix guidelines.
*Allow to cool completely.
*To make Frankenstein's bolts, use a small quantity of chocolate
frosting to adhere two Smarties candies together. Apply a bit extra
icing to the cone's sides before sticking the "bolts" on. One bolt is
required on each side of the cone.
*Use chocolate frosting to ice the tops of the cupcakes.
*Make Frankenstein's face with the black icing gel and add some
stitches to his head.

SPIDER STACKS
Serves: 10-12

INGTREDIENTS
11 oz bag chocolate chips
11 oz bag peanut butter chips
12 oz bags chow mein noodles
Candy eyes (you can get it at hobby lobby)

INSTRUCTIONS
*In a double broiler, melt chocolate and peanut butter chips, swirling
thoroughly to combine the two types of chips.
*Carefully pour in the chow mein noodles and mix until they are
equally coated.
*Put by spoonful onto baking sheet lined with parchment.
*Allow 5 minutes for the stacks to cool before placing the candy
eyeballs in the center.
*Allow them to cool completely.

SCARY BROWNIES
Serves: 10-12

INGREDIENTS
1 box brownie mix
Additional ingredients brownie mix calls for
3 cups powdered sugar
1 cup butter
1 teaspoon vanilla extract
1-2 tablespoon whipping cream
Green food coloring
Black icing gel
Red icing gel
Candy corn

INSTRUCTIONS
*Prepare and bake brownies following package directions, then set
aside to cool.
*In a clean large mixing bowl, combine the powdered sugar and
butter until thoroughly combined.
*Blend in the vanilla and whipping cream until smooth.
*Mix in the green food coloring and continue to add more until it
reaches the desired shade of green.
*Cut brownies into rectangles with a sharp knife.
*Using green frosting, ice each brownie.
*Draw Frankenstein's face and hair on each brownie using the gel
icing. I drew a black squiggly line for his hair, two red dots for eyes
with small black dots for pupils, a black nose, and a black mouth.
*Place a candy corn on either side of the brownies (the "neck" area).

OREO RICE KRISPIE TREATS

Serves: 10-12

INGREDIENTS
3 tablespoon butter
4 cups mini marshmallows
6 cups rice krispies cereal
15 Halloween Oreos, crushed

INSTRUCTIONS
*In a saucepan, add butter and melt on low heat.
*Put the marshmallows, stirring constantly until they are completely
melted then remove the heat.
*Combine rice krispies and Oreos in a clean large mixing basin.
*Using a spatula sprayed with cooking spray, add the marshmallows
to the rice krispies and Oreos in the bowl and stir until well
combined.
*Gently press the mixture into a 13 x 9-inch baking pan that has
been sprayed with nonstick cooking spray.
*Allow to cool before cutting into squares.

MUDDY BUDDIES
Serves: 10-12

INGREDIENTS
7 cups Chex cereal
1 ½ cups white chocolate
1 ½ cups powdered sugar
1 tablespoon butter
3-4 teaspoon pumpkin pie spice
Reese’s pieces

INSTRUCTIONS
*Melt butter and white chocolate chips in a double broiler and stir
until well combined.
*In a large mixing bowl, pour the Chex cereal.
*Pour half of the melted white chocolate on top of the cereal, along
with 2 tsp pumpkin pie spice.
*Mix everything together, then add the rest of the chocolate and
pumpkin pie spice and stir until all of the cereal is well coated.
*Fill a gallon zip lock bag halfway with cereal and powdered sugar.
*Seal the bag and shake it vigorously until all of the cereal is well
coated.
*Toss in the Reese's pieces and give it another shake.
*Spread everything out on a baking sheet lined with parchment
paper and set aside to cool completely before serving.
 MONSTERS U COOKIES
Serves: 10-12

INGREDIENTS
1 tube sugar cookie dough
1 container vanilla icing
Food coloring
Candy eyeballs

INSTRUCTIONS
*Bake cookies following package directions and set aside to cool.
*Separate the icing into four or five small bowls.
*Drop a few drops of food coloring into each bowl (one color per
bowl) and stir well to incorporate. I used yellow, orange, blue, and
pink as my primary colors.
*Use different colors of icing to ice the cookies. On each cookie, use
only one color.
*In the center of each cookie, place a sugar eyeball.

HALLOWEEN SWEET POPCORN

Serves: 8-10

INGREDIENTS
1 bag popcorn, popped
1 package vanilla candy melts
¾ cup candy corn
Halloween colored candy corn

INSTRUCTIONS
*In a large mixing basin, pour the popped popcorn.
*Prepare candy melts following package directions and pour over
popcorn.
*Stir in the candy corn until thoroughly mixed.
*Transfer the batter to a baking sheet lined with parchment paper.
*Sprinkle the top of the mixture with sprinkles.
*If not serving right away, allow the mixture to firm and store in a zip
lock bag.

HALLOWEEN SUGAR COOKIES

Serves: 10-12

INGREDIENTS
1 roll sugar cookies
Black icing
Orange icing
White icing
Green icing
Cookie cutters (pumpkin, cat, ghost)

INSTRUCTIONS
*Bring out the plastic from the sugar cookie roll and let set it aside to
soften.
*Line a 9x13 baking dish with parchment paper. Extend the paper
over the dish's sides to make it easier to remove the cookies later.
*Using non-stick spray, coat the parchment paper.
*Place the dough ball in the baking dish and smooth it out evenly.
*Bake as directed on the packet.
*Take them out of the oven and set them aside for 5 minutes to cool.
*Take the parchment paper out of the pan and discard it.
*Using the cookie sheet, cut out various Halloween shapes. I used
the words "pumpkin," "cat," and "ghost."
*When the shapes have completely cooled, evenly apply the icing on
top. I used orange for the pumpkins, black for the faces, and green
for the tops, black for the cats with white faces, and white for the
ghosts with black faces.

MUMMY DOGS
Serves: 10-12

INGREDIENTS
2 cans breadstick dough
1 package hot dogs
Capers

INSTRUCTIONS
*Roll out the breadstick dough to a length of about a foot.
*Wrap hot dogs in dough. Allow the hot dog to show slightly within
the dough
*To make eyeballs, press capers into the mixture.
*Bake until the bread is golden brown (Check the package for time)

CANDY CORN CHEESECAKE

Serves: 6-8

INGREDIENTS
What you need:
1 graham cracker crust
8 oz cream cheese, softened
¼ cup powdered sugar
2 teaspoon vanilla
1 cup sour cream
8 oz cool whip, thawed
Yellow and orange food coloring
Candy corn

INSTRUCTIONS
*In a large mixing bowl, blend together cream cheese and powdered
sugar until smooth.
*Add the vanilla, sour cream, and whipped cream in the bowl and
mix until well incorporated.
*Divide the mixture into three bowls evenly.
*Fill one third with yellow food coloring and the other third with
orange food coloring. Leave the remaining third white.
*Add and spread the yellow filling on top of the graham cracker crust.
*Pour the orange mixture carefully over the yellow mixture.
*Pour the white mixture over the yellow mixture with care.
*Decorate the top of the cheesecake with candy corn.
*Allow 2 hours in the refrigerator before cutting and serving.

CANDY CORN BARK

Serves: 8-10

INGREDIENTS
1 bag waffle style pretzels
1 16-oz package white almond bark
1 11-oz package caramel bits
1 9-oz bag candy corn

INSTRUCTIONS
*Line a baking sheet with parchment paper and arrange the pretzels
in a uniform layer on the baking sheet.
*Melt the caramel following the package directions, then spoon half
of it onto the pretzels and set aside for 5 minutes to cool.
*Melt the almond barks following the package directions and pour
evenly over the caramel.
*Let the almond bark cool for 5 minutes before pouring the remaining
caramel on top.
*Let it cool for a minute before adding the candy corn on top.
*Allow the bark to harden before cutting it apart.

PUMPKIN PRETZELS
Serves: 10-12

INGREDIENTS
1 16-oz package white almond bark
1 tablespoon shortening
1 bag mini pretzels
1 bag M&M’s
Orange food coloring

INSTRUCTIONS
*Melt almond bark following the package instructions, but add
shortening before melting and stir everything together thoroughly
once it's melted.
*Add the orange food coloring to the almond bark and stir to mix
well.
*Dip each pretzel in the almond bark, then place on a parchment-
lined baking sheet. The pretzels should be completely covered in
almond bark, such that you can't see through the holes.
*Place a green M&M sideways in the crook of each pretzel before
the chocolate hardens.
*Dry the pretzels before serving.

NIGHTMARE RICE KRISPIE CAKE

Serves: 12-14

INGREDIENTS
3 tablespoon butter
1 16-oz package mini marshmallows
6 cups rice krispies
1 cup candy corn
1 cup Reese’s Pieces
2 tablespoon almond bark, melted

INSTRUCTIONS
*In a large saucepan, melt butter over low heat.
*Stir in the marshmallows until they are completely melted, then
remove from the fire.
*Add the rice krispies, candy corn, and Reese's Pieces and stir.
*Pour the batter into a greased bundt pan and firmly push it down.
*Set it aside to cool.
*Put a serving plate on the bundt pan and turn it all over so the cake
is inverted onto the plate.
*Drizzle the cake with melted almond bark.
*Cut into slices and serve.

POPCORN BALLS
Serves: 4-6

INGREDIENTS
1 bag popcorn, popped
¼ cup butter
1 10-oz bag mini marshmallows
½ teaspoon vanilla extract
1 cup Reese’s Pieces

INSTRUCTIONS
*In a large saucepan, melt the butter.
*Whisk in the marshmallows until they are completely melted, then
remove from the heat and stir in the vanilla extract.
*Add the popcorn and marshmallow mixture and mix all together.
*Fold in the Reese's Pieces gently.
*When the popcorn mixture is cool enough to handle, scoop about 1
cup and roll it into a ball with your hands. To keep things from
sticking to my hands, I sprayed them with cooking spray.
*Place each ball on a parchment-lined baking sheet and let aside to
cool.

BEWITCHING MAIN DISHES

SPIDERWEB BLACK BEAN BURGERS
Serves: 6
INGREDIENTS
5 teaspoons olive oil
¼ cup finely chopped onion
¼ cup finely chopped red bell pepper
1 clove garlic, finely chopped
2 cans black beans, drained, rinsed
3 tablespoons unseasoned dry bread crumbs
¼ cup chopped fresh cilantro
1 teaspoon chipotle chiles in adobo sauce (chopped)
½ teaspoon ground cumin
1 egg
½ cup sour cream
1½ teaspoons adobo sauce
6 hamburger buns, split 6 leaves lettuce
6 slices tomato

INSTRUCTIONS
*Add 1 teaspoon of oil to a 12-inch nonstick skillet on medium-high
heat.
Add onion, bell pepper, and garlic and cook 2 minutes, stirring
regularly, until they are soft.
*Slightly mash black beans in a clean large mixing dish. Mix in the
onion mixture, bread crumbs, cilantro, chipotle chiles, cumin, and
egg until everything is well combined. Form the mixture into 6 patties
and 1/2 inch thick.
*Heat 2 teaspoons oil in the same skillet over medium heat. Cook 3
patties in oil for 2 to 3 minutes.
*Cook for 3 minutes on each side. Bring it out from skillet and keep
warm by covering.
*Repeat the process with the other 2 tablespoons oil and 3 patties.
*In a separate bowl, whisk together sour cream and adobo sauce
until smooth. Fill a small resealable food-storage plastic bag halfway
with the mixture and seal it. Remove a teeny-tiny corner of the bag.
*Place lettuce, tomato, and patties on the bottoms of the buns.
Starting in the center, squeeze the bag to pipe the sour cream
mixture in a spiral pattern on the patties. To create web design, pipe
rays radiate outward from the center. Serve with the tops of the
buns.

CHICKEN ENCHILADA MUMMIES

Serves 6

INGREDIENTS
2 teaspoons vegetable oil
6 skinless, boneless chicken breasts slice into small pieces
1 medium onion, chopped (½ cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
½ teaspoon dried oregano leaves
1½ cups sour cream
¾ cup chopped roasted red bell peppers
1 can (4.5 oz) chopped green chiles
3 cups shredded Mexican cheese blend
12 flour tortillas (8 inch)
2 cans (10 oz each) enchilada sauce
INSTRUCTIONS
*Preheat the oven to 350 F. with cooking spray, coat 13x9-inch (3-
quart) and 8x8-inch (2-quart) baking dishes.
*Heat oil in a skillet on medium-high heat. Add chicken, onion and
cook for 4 to 5 minutes, or until chicken is no longer pink in the
center. Put the cumin, garlic salt, and oregano. Cook for an
additional minute; drain if required. Transfer the chicken mixture to a
large mixing bowl.
*Refrigerate 2 tablespoons sour cream in a small basin. Stir the
remaining sour cream, roasted peppers, chilies, and 112 cups of the
cheese blend into the chicken mixture.
*Place a heaping third of a cup of the chicken mixture in the center of
each tortilla. Roll up tortillas and place 8 in a 13x9-inch baking dish
and 4 in an 8x8-inch baking dish seam-side down.
*Spread enchilada sauce evenly over each baking dish. The
remaining ¹¹⁄ cup cheese should be sprinkled on top. Spray 2 sheets
of foil with cooking spray and place one sheet on top of each baking
dish, sprayed side down.
*Bake for about 50 minutes or until the enchiladas are steaming hot.
Fill a resealable plastic food-storage snack bag with the reserved 2
tablespoons sour cream. Cut off one corner of the bag and seal it.
Squeeze the bag to make each mummy's eyes and mouth.

TACO MONSTER MOUTHS

Serves: 6

INSTRUCTIONS
2 plum tomatoes, slice length-wise into 3 pieces
12 large pimiento-stuffed green olives
3 slices (½ oz each) American cheese
6 taco shells
½ lb lean ground beef
2 tablespoons 40% less-sodium taco seasoning mix
¹⁄ cup water
Shredded lettuce, if desired

INSTRUCTIONS
1. Cut each tomato in half lengthwise. If desired, the remaining
inside of the tomato can be diced for more taco filling.
2. Make a flat side by cutting a slit into one side of each olive. To
make teeth, cut each slice of cheese in half vertically in a zigzag
pattern.
3. Preheat the oven to 350 degrees Fahrenheit. Arrange taco shells
on a cookie sheet. Bake 5–7 minutes in the oven, or until heated.
Meanwhile, sauté ground beef 5 to 7 minutes in a 10-inch skillet over
medium-high heat, turning often, until completely done; drain. Add
taco seasoning mix and water. Reduce heat to medium and cook,
stirring constantly, for about 5 minutes, or until water has
evaporated.
*Assemble tacos by filling them with desired fillings and placing the
beef on top. To make each taco look like a tongue, place it on its side
on a serving platter and insert 1 tomato slice into the meat filling.
Place 1 cheese slice on the top side of the taco between the shell
and the filling, with the zigzag edge toward the meat. Place two
olives on top of the shell, flat sides down, to resemble eyes.

SNEAKY SNAKE PINWHEELS

Serves 16

INGREDIENTS
2 square flatbread (from 8-oz package)
1 package fat-free cream cheese, softened
Half a medium red bell pepper, chopped
4 leaves romaine lettuce
12 thin slices hard salami
Large pickle (Half), cut lengthwise into 4 spears
2 small red bell pepper, cut into snakelike tongues

INSTRUCTIONS
*Spread half of the cream cheese on each flatbread to within 1 inch
of the edge. Sprinkle 2 tablespoons minced bell pepper on top of
each.
*Place 2 romaine lettuce leaves and 6 thin salami slices on top of
each, leaving a 1-inch border on both long sides. Place 2 pickle
slices on each flatbread, end to end, lengthwise. Roll the flatbread
tightly.
*Individually wrap flatbread rolls in plastic wrap. Put it in the
refrigerator for 1 hour or up to 24 hours. Cut into 1-inch slices with a
serrated knife; fasten each slice with a toothpick. Arrange on a big
platter in a serpentine pattern. Place 1 red pepper piece on the front
piece at an angle slightly away from the body to resemble a head. 1
red pepper slice should be placed on the bottom of the pinwheel to
resemble a tongue. Arrange the back piece at an angle to the
snake's end.

SERPENT SUBS
Serves 12
4 cans Pillsbury® refrigerated crusty French loaf
½ cup olive oil and vinegar dressing
1 lb thinly sliced cooked ham
48 thin slices hard salami
1 lb provolone cheese, thinly sliced
1 cup sliced pepperoncini peppers
1 cup mixed sliced ripe olives and pitted green
1 cup chopped roasted red bell peppers
12 leaves leaf lettuce
4 pitted large green or ripe olives
1 large piece roasted red bell pepper

INSTRUCTIONS
reheat the oven to 350 F. coat 2 big cookie sheets, Place 2 loaves of
dough on each cookie sheet, seam side down; mold dough into a
continuous S shape. Cut diagonal slits across tops of loaves using
kitchen scissors, as suggested on container. Bake in the oven for
26–30 minutes, or until golden brown. Allow 20 minutes for cooling.
2. Horizontally cut each loaf in half. Drizzle the dressing over the
sliced sides. Evenly put ham, salami, cheese, pepperoncini peppers,
sliced olives, chopped roasted peppers, and lettuce on the bottoms
of bread. Cover the tops of the loaves with the tops of the loaves. On
a big dish or cutting board, arrange the sandwiches in S shape.
*Put large olives for eyes; secure with toothpicks. Cut roasted
pepper piece in half to resemble tongue and place 1 piece into end
of each sandwich. Cut crosswise into 2-inch slices to serve.

GRILLED HAM AND CHEESE BOO

BITES
Serves 4

INGREDIENTS
8 slices whole wheat bread
¼ cup chives-and-onion cream cheese spread
8 slices deli ham
4 slices sharp Cheddar cheese
2 tablespoons butter or margarine

INSTRUCTIONS
Cut out eyes, nose, and mouth in each of the 4 slices of bread with a
paring knife to resemble a pumpkin face; leave aside.
*Spread 1 tablespoon of cream cheese on the remaining 4 slices of
bread, then top with 2 slices ham and 1 slice cheese. Cut a slice of
bread and place it on top of each one. 1 tablespoon butter, melted in
a 12-inch nonstick skillet over medium-high heat.
*Put 2 sandwiches in skillet facing down and cook for 2 minutes or
until face is light brown and cheese start to melt. Flip sandwich, Drop
heat to medium-low; cook for another 3 to 4 minutes or until light
brown and cheese is melted.
*Repeat the process with the remaining 1 tablespoon butter and 2
sandwiches. Serve right away.

RIP BANANA PB ’ N J SANDWICHES

Serves 8

INGREDIENT
16 slices bread
8 tablespoons creamy peanut butter
¼ cup grape jelly
1 small banana, cut into 24 slices

INSTRUCTIONS
*Place one slice of bread over another. From the longest part of the
bread slices, cut out a 4x2 12-inch “casket” form. Both top corners of
the bread slices should be cut off by 1/2 inches. Rep with the rest of
the bread slices.
*Separate the slices of bread. Spread 1 tablespoon peanut butter on
each bottom slice. Place 1 teaspoon jelly and 3 banana slices on
top. Replace the top slices of bread.
*Fill a small resealable food-storage plastic bag with the remaining 1
tablespoon jelly and seal it. Remove a teeny-tiny corner of the bag.
Squeeze bag to pipe RIP on each “casket” sandwich. Serve or
refrigerate.

SPOOKY SPIDERWEB PIZZA

Serves 12

INGREDIENTS
1 can Pillsbury® refrigerated classic pizza crust
28 slices pepperoni (half of 3.5-oz package)
¼ cup sliced ripe olives
1 cup shredded mozzarella cheese (4 oz)
1 can (8 oz) pizza sauce
¼ cup refrigerated garlic Alfredo pasta sauce

INSTRUCTIONS
*Preheat the oven to 400 F. Using cooking spray, coat a 14-inch
circular pizza pan. Unroll the dough on the pan and shape it into
round to the desired thickness. Bake for 8 minutes. To within 1 inch
of the crust's edge, arrange pepperoni and 3 tablespoons of olives.
Cheese should be sprinkled on top. Pour pizza sauce evenly over
the toppings, gently spreading it to cover them.
*Place Alfredo sauce in a small resealable food-storage plastic bag;
seal bag. Remove a teeny-tiny corner of the bag. Squeeze bag to
sprinkle Alfredo sauce over pizza sauce in circles, starting at the
outer edge and working your way to the center.
*Make a spiderweb by draging the knife through the Alfredo sauce
from the center to the outside edge, changing direction with each
pull.
*To make spiders, sprinkle the remaining 1 tablespoon of olives on
top. Bake for another 8 to 12 minutes, or until the crust is golden
brown. To serve, cut into wedges.

PIZZA POT PIES

Serves 4

GREDIENTS
1 lb lean ground beef
1 medium onion, chopped (½ cup)
1 small green bell pepper, chopped
1 can (8 oz) pizza sauce
1 can (4 oz) mushroom stems, pieces and drained
1 cup shredded mozzarella cheese (4 oz)
1 cup Original Bisquick® mix
¼ cup boiling water

INSTRUCTIONS
*Preheat the oven to 375 F. Four 10- to 12-ounce casseroles should
be greased. Cook beef, bell pepper and onion in a 10-inch skillet on
medium heat, stirring periodically, until beef is brown; drain.
*Toss the beef with the pizza sauce and mushrooms. Allow to a boil,
then bring down the heat. Simmer for 5 minutes, uncovered, stirring
periodically. Fill casseroles with the beef mixture. ¹⁄ cup of the
cheese should be sprinkled on each.
*Stir Bisquick mix and hot water together in a small bowl until a soft
dough forms; beat rapidly for 20 strokes. Turn dough out onto a
baking mix-dusted surface and gently roll it in the baking mix to coat
it. Mold into a ball and knead for 10 minutes or until smooth.
*Make four balls out of the dough. Each ball should be patted into a
circle the size of the casserole's diameter. Place each circle in the
dish on top of the beef mixture.
*Bake in the oven for 16–20 minutes, or until the crust is golden
brown.

SCARY SLOW COOKED CHILI

Serves 6

INGREDIENTS
1 lb lean ground beef
½ lb bulk Italian pork sausage
1 medium onion, chopped (about ½ cup)
1 can whole tomatoes, undrained, cut
1 can tomato sauce
2 teaspoons chili powder
1 to 1½ teaspoons ground cumin
1 teaspoon sugar
1 teaspoon dried oregano leaves
1 can spicy chili beans in sauce
1 can chick peas drained, rinsed
6 slices (1 oz each) American cheese

INSTRUCTIONS
*Cook beef, sausage, and onion in a 10-inch skillet over medium-
high heat, turning frequently, for 5 to 7 minutes, or until beef is well
cooked and sausage is no longer pink; drain.
*Combine the beef mixture and the remaining ingredients, except the
cheese, in a 4-quart slow cooker.
*Cover and cook up to 8 hours on low heat. Cut out the shape from
cheese using a Halloween-themed cookie cutter. Cut outs should be
placed on top of individual servings.

BLOODY BARBECUE RIBS

Serves 8

INGREDIENTS
Ribs:
4 lb pork baby back ribs
4 teaspoons Montreal steak grill seasoning
Barbecue Sauce:
1 teaspoon vegetable oil
¾ cup chopped onion
4 cups ketchup
3 chipotle chiles in adobo sauce chopped
¼ cup molasses
¼ cup cider vinegar
2 tablespoons packed dark brown sugar
½ teaspoon garlic powder
½ teaspoon Dijon mustard

INSTRUCTIONS
*Preheat the oven to 300 F. Place the ribs in a 15x10x1-inch pan.
Season the ribs with grill seasoning. Cover with foil. 3 hours in the
oven
*Meanwhile, heat the oil in a 3-quart saucepan over medium heat.
Cook onion in oil until soft, stirring periodically. Add the rest of the
sauce ingredients. Heat to a low simmer, then remove cover and
cook for 15 minutes, stirring regularly. Remove the pan from the
heat. Allow to cool completely.
*Adjust the oven to broil. Brush the ribs with 11/2 cup barbecue
sauce. Broil for 4 minutes, or until sauce begins to caramelize on
ribs, with tops about 3 inches from flame. Serve the ribs with more
sauce. Any leftover sauce should be kept refrigerated.

SCARY PANCAKES
Serves 8

INGREDIENTS
1 container orange crème low fat yogurt
¼ cup maple-flavored syrup
2 cups Original Bisquick® mix
1¼ cups milk
1 egg
1 teaspoon unsweetened baking cocoa
1 teaspoon sugar

INSTRUCTIONS
*In a small mixing bowl, whisk together the yogurt and maple syrup
until smooth. Set aside.
*In a medium mixing bowl, whisk together the baking mix, milk, and
egg until thoroughly combined.
*Mix 2 tablespoons of the batter, the cocoa, and the sugar in a small
bowl until well combined.
*Preheat a 12-inch nonstick skillet or a large nonstick electric griddle
to 375°F. Grease a hot griddle.
*To make the eyes and lips of a ghost, put three 1/4- to 1/2-inch
drops of dark batter about 1 to 112 inches apart onto each pancake.
Cook for around 30 seconds. Pour 1/4 cup regular batter over the
“eyes and mouth,” then continue pouring downward to make an
uneven ghostly figure.
*Cook for 1–2 minutes, or until puffed and dry around the edges.
Cook for an additional minute or until golden brown on the opposite
side. Serve with the syrup mixture.

CYCLOPS EYE BALLS

Serves 8
Ingredients
1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
8 eggs
1 tablespoon ketchup

INSTRUCTIONS
*Preheat the oven to 375. Make 8 biscuits from the dough. Using
shortening or cooking spray, lightly grease 8 (6-oz) custard cups.
*Each biscuit should be pressed into the bottom and up side of each
custard cup, rolling the edges to make a rim. In each cup, crack an
egg. Cups should be placed on a big cookie sheet with sides.
*Bake for 18 to 22 minutes or until golden brown and the egg is fully
cooked. Fill a small resealable food-storage plastic bag halfway with
ketchup. Make a small hole in one of the bag's corners. To make
each egg look like a bloodshot eye, squeeze ketchup onto it and
serve warm.
 JACK SKELLINGTON BITES
AND DRINKS
PEPPY ROASTED PUMPKIN
SEEDS
Serves 8

INGREDIENTS
1 cup pumpkin seeds from fresh pumpkin
2 teaspoons oil
2 teaspoons taco seasoning mix

INSTRUCTIONS
*Preheat the oven to 350 F. Remove any pulp and fiber from the
pumpkin seeds by rinsing them. Using paper towels, pat the seeds
dry. Spread seeds in a 15x10x1-inch pan that hasn't been oiled.
Drizzle with oil and mix.
*Bake for 15 to 20 minutes, or until deep golden brown and crisp,
stirring once.
*Drizzle taco spice mix over warm seeds. Before serving, allow it
cool for 10 minutes or until totally cool.

WITCHES ’ BREW DRINK

Serves 16

INGREDIENTS
1 quart lime sherbet, slightly softened
1 can frozen limeade concentrate, thawed
1 liter ginger ale (4½ cups), chilled
Gummy worm candies, if desired
Lime slices, if desired

INSTRUCTIONS
*Combine sherbet, limeade, and ginger ale in a punch bowl or
pitcher.
*Pour or ladle into glasses. Serve with a candy and a lime slice on
top of each serving.

DEVIL DEVILED EGGS

Serves 24

INGREDIENTS
2 teaspoons paste food color
12 eggs
6 tablespoons chipotle mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons finely chopped celery
¹⁄ teaspoon salt
¹⁄ teaspoon pepper
Chopped fresh chives

INSTRUCTIONS
*Combine 8 cups water and the food color in a 5-quart Dutch oven.
Arrange the eggs in a single layer. Cover and bring to a boil.
Remove from immediately. Allow 15 minutes for cooling.
*Transfer eggs to paper towels one at a time, using a slotted spoon.
Tap each egg gently in numerous places with the handle of a
wooden spoon. Cover eggs with cooled cooking water in a large
mixing basin. Refrigerate for at least 2 hours.
*Slice the eggs in half lengthwise after peeling them. Take out the
yolks and place them in a medium bowl; set the egg whites aside.
With a fork, mash the yolks until they are completely smooth. Mix in
the mayonnaise, relish, celery, salt, and pepper until everything is
well combined.
*Mound egg yolk mixture into egg white halves. Garnish with chives.
Serve immediately, or cover and refrigerate.

LEMON SLIME PUNCH DRINK

Serves 24

INGREDIENTS
¾ cup lemon juice
1 can (46 oz.) pineapple juice, chilled
1 pint (2 cups) lime sherbet, softened
2 (20 oz each) bottles lemon-lime carbonated beverage, chilled

INSTRUCTIONS
*In a punch bowl, whisk together the lemon juice, pineapple juice,
and sherbet until the sherbet is completely dissolved.
*Slowly pour carbonated beverage into pineapple juice combination
just before serving.

CRUSTY MUMMY FINGERS

Serves 8

INGREDIENTS
2 large sweet potatoes, peeled
2 tablespoons water
2 egg whites
1 cup Italian style dry bread crumbs
¼ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground red pepper (cayenne)
Cooking spray

INSTRUCTIONS
*Preheat the oven to 450 F. grease 2 big cookie sheets with cooking
spray
*Peel potatoes and cut them into 4x12-inch strips. With a wire whisk
or fork, combine water and egg whites in a shallow bowl.
*Combine bread crumbs, cheese, salt, black pepper, and red pepper
in a shallow plate. Dip sweet potatoes in egg white mixture in
batches, then roll in bread crumb mixture. Put potatoes on cookie
sheets in a single layer. For about 10 seconds, spray the potatoes
with cooking spray.
*Bake for 18 to 20 minutes, until crisp, rotating after 10 minutes.

MUD SODAS
Serves 8

INGREDIENTS
4 cups chocolate milk, chilled
4 cups root beer, chilled
1 pint (2 cups) chocolate ice cream

INSTRUCTIONS
*Combine 1/2 cup milk and 1/2 cup root beer in each of 8 tall
glasses; whisk to combine.
*Add ¹⁄ cup ice cream to each serving.

BUGS IN A BLANKET
Serves 24
1 can (11 oz) Pillsbury® refrigerated breadsticks
24 cocktail-size smoked link sausages
¾ cup shoestring potatoes or chow mein noodles
Ketchup, barbecue sauce and/or mustard for decorating
Dip:
1 cup ranch dressing
1 tablespoon ketchup

INSTRUCTIONS
*Preheat the oven to 375 F. Unroll the dough and cut it into 12
breadsticks at the holes.
*Cut each breadstick in half crosswise with a knife or kitchen
scissors to get 24 pieces.
*Wrap each piece of dough around the middle of each sausage,
pinching to close and leaving one end exposed. On an ungreased
big cookie sheet, place seam side down and 1/2 inch apart.
*Bake until golden brown, about 11 to 14 minutes. Remove off
cookie sheet as soon as possible and place on a serving platter or
tray. Allow 2 minutes for cooling.
* To make the legs and antennae, insert shoestring potatoes into the
baked dough. Make ketchup dots or stripes on the “bugs.”
*Spread dressing on a dinner plate or in a 9-inch glass pie dish. Fill a
small resealable food-storage plastic bag halfway with ketchup. Cut
a little hole on the bottom corner of the bag and seal it. Squeeze the
bag to make a ketchup coil over the ranch dressing. Create a web by
dragging a toothpick through the coil from the center out. Serve dips
with “bugs”

SPOOKY BERRY SHAKES

Serves 4

INGREDIENTS
1 tablespoon white vanilla baking chips
¼ teaspoon vegetable oil
2 drops green food color
4 clear plastic cups
2 cups vanilla ice cream
1 cup frozen blueberries
1 cup frozen raspberries
2 cups milk

INSTRUCTIONS
*Microwave vanilla chips and oil, uncovered, on High for 1 minute or
until chips can be blended smooth in a small microwaveable bowl.
*Add the green food coloring and mix well. Spread the inside of each
cup with the tip of a knife to resemble eyes and a mouth.
*Combine the remaining ingredients in a blender. Blend until smooth,
covered. Pour the contents into cups. Serve right away.

HALLOWEENIES WITH MUSTARD DIP

Serves 44

INGREDIENTS
1 can Pillsbury Crescent Recipe Creations dough sheet refrigerated
seamless
44 cocktail-size smoked link sausages
½ cup creamy Dijon mustard
1 tablespoon dried oregano leaves

INSTRUCTIONS
*Preheat the oven to 375 F. use parchment paper to line two
15x10x1-inch pans.
2. Roll out the dough sheet to a 14x11-inch rectangle on a work
surface. Cut two (11x7-inch) rectangles vertically. Cut a total of 44
(7x12-inch) strips crosswise. Pat sausages dry with paper towel.
*To make each sausage look like a miniature mummy, wrap 1 strip of
dough around it and press hard at each end to bind it. For consistent
browning, place 2 inches apart on pans.
*Bake about 16 to 20 minutes, until golden brown. Meanwhile,
combine mustard and oregano in a small bowl. Warm sausages are
served with a mustard dip.

MUMMY TOES
Serves 12

INGREDIENTS
24 cocktail-size hot dogs
1 can Pillsbury® refrigerated garlic breadsticks
2 tablespoons cheese and ketchup or salsa dip
24 sliced almonds, if desired

INSTRUCTIONS
*Preheat the oven to 375 F. To make each cocktail hot dog look like
a toenail, cut a wedge into the end. Unroll the dough and cut it into 8
breadsticks at the perforations. Cut each breadstick in thirds using a
knife or kitchen scissors to make 24 pieces. Wrap one piece of
dough around each hot dog until it reaches the toenail's edge. Place
seam side down on a cookie sheet that hasn't been greased.
*Bake about 10 to 12 minutes, until golden brown. Allow 3 minutes
for cooling. Fill each toenail with 1/4 teaspoon dip or ketchup to
make it look like a toenail, insert an almond. Serve Warm.

S ’ MORES SHAKE SHOTS

Serves 4

INGREDIENTS
4 large marshmallows
1½ cups chocolate ice cream
½ cup 1% (low-fat) chocolate milk
2 graham cracker rectangles

INSTRUCTIONS
*Preheat the oven to broil. Use parchment paper to line a small
cookie sheet and the sides. Arrange marshmallows on a cookie
sheet. Broil for 2 minutes.
*In a blender, combine the ice cream, milk, and 1 graham cracker.
Blend on medium speed until smooth, covered.
*Crumble the remaining graham cracker into 4 large shot glasses
and evenly distribute the crumbs. Add the ice cream mixture evenly
over the crumbs. 1 toasted marshmallow on top of each cup.

CHEESE FILLED EYEBALLS

Serves 48
INGREDIENTS
2 lb ground beef round
1 cup Italian style dry bread crumbs
½ teaspoon salt
½ teaspoon pepper
3 eggs, slightly beaten
8 sticks (1 oz each) string cheese
1 can sliced ripe olives, drained
1 jar (24 oz) marinara sauce, heated

INSTRUCTIONS
*Preheat the oven to 375 F. 2 (15x10x1-inch) pans, sprayed with
cooking spray Combine beef, bread crumbs, salt, pepper, and eggs
in a large mixing basin. Make 48 (1-inch) balls out of the dough.
Place in frying pans.
*Cut each cheese stick into six pieces using a sharp knife. Each
meatball should have a bit of cheese gently pressed into it.
*Bake for 20 to 25 minutes, uncovered, or until meatballs are cooked
through and no longer pink in the center. On each meatball, place an
olive slice on top of the cheese. Warm marinara sauce is served on
the side for dipping.

WART TOPPED QUESADILLA

WEDGES
Serves 8

INGREDIENTS
4 flour tortillas
½ cup original barbecue sauce (refrigerated) with shredded pork
2 teaspoons sweet pickle relish
½ cup (2 oz) shredded American-Cheddar cheese blend
Cooking spray
4 teaspoons shredded American-Cheddar cheese blend
8 pitted large green olives, cut in half lengthwise

INSTRUCTIONS
*Preheat the oven to 375 F. grease a cookie sheet with cooking
spray. 2 tortillas should be placed on a cookie sheet. Over each
tortilla, spread 1/4 cup of barbecue sauce with pork. 1 teaspoon
pickle relish and 14 cup cheese on top of each. Each tortilla should
be topped with a second tortilla.Coat the tops with nonstick cooking
spray.
*Bake for 10 to 12 minutes or until the tortillas are gently browned
and the filling is bubbling.
*Remove the quesadillas from the oven once they have been partly
baked. Put Drop 4 tablespoons cheese by 1/4 teaspoonfuls around
the sides of the quesadillas, spacing evenly and creating 8 cheese
heaps on each. To make a wart, place 1 olive half on top of each
mound of cheese.
*Bake for more minute or until the cheese has melted. Allow 5
minutes before serving. Slice each quesadilla into 8 wedges.

CHILLING JACK O ’ LANTERN

SMOOTHIES
Serves 4

INGREDIENTS
1 tablespoon semisweet chocolate chips
4 (8 oz) clear plastic cups
3 containers orange crème nonfat yogurt or harvest peach nonfat
yogurt
¼ cup frozen (thawed) orange juice concentrate
1 can mandarin orange segments, chilled, drained
1 banana, sliced

INSTRUCTIONS
*Microwave chocolate chips uncovered on High for 1 minute, stirring
once, until softened and chips can be blended smooth in a small
microwaveable bowl. Place chocolate on the inside of each plastic
cup with the tip of a knife to resemble the eyes, nose, and mouth of a
jack-o'-lantern. Place in the Refrigerator for about 5 minutes, or until
the chocolate has hardened.
*Combine the remaining ingredients in a blender. Blend until smooth,
covered.
Pour into cups that have been painted with chocolate. Serve right
away.

SAVORY BAT WING TRUFFLES

Serves 14

INGREDIENTS
8 oz chèvre (goat) cheese, crumbled
1 container (4 oz) garlic-and-herbs spreadable cheese
¼ cup basil pesto
1 bag blue corn tortilla chips (9.5 oz)
Thin pretzel sticks, broken
½ cup sliced green olives or pitted ripe

INSTRUCTIONS
*Combine the cheeses and pesto in a medium mixing basin. 1/4
(112-inch) balls should be formed from the mixture.
*Place 4 cups tortilla chips in a resealable food-storage plastic bag;
seal bag.
*Using a rolling pin or the flat side of a meat mallet, finely smash the
chips. Place the crumbs on a dish.
*Coat the cheese balls completely in crumbs. For the eyes, press
two pretzel pieces into each truffle; lay olive slices on the pretzels. To
make bat wings, place two tortilla chips on either side of the eyes
just before serving.

HAUNTING GIFTABLE
GOODIES
CANDY COVERED POPCORN
Serves 8

INGREDIENTS
1 cup orange-colored vanilla candy melts
½ cup chocolate-flavored candy melts
8 cups popped microwave popcorn

INSTRUCTIONS
*Melt candy melts according per package directions in separate
resealable freezer plastic bags.
*Meanwhile, put 4 cups popcorn in a 13x9-inch pan.
*Make a small hole in one of the bag's bottom corners. Squeeze the
bag to pour half of the melted coating over the popcorn without
stirring. Repeat with the remaining candy coating bag, using half of
it. Cover with the last 4 cups of popcorn. Drizzle the rest of the
coatings on top.
*Refrigerate for 10 minutes to solidify the coating, or leave at room
temperature for 20 minutes to cool fully. Break up into bite-sized
pieces.

CRUNCHY PEANUT BUTTER MIX

Serves 20

INGREDIENTS
4 cups Golden Grahams® cereal
2 cups Cocoa Puffs® cereal
2 cups thin pretzel sticks (2¼ inch)
1 cup candy-coated peanut butter pieces
1 cup dry-roasted peanuts
10 oz white chocolate baking bars, chopped
2 tablespoons butter or margarine
½ cup powdered sugar

INSTRUCTIONS
*Combine cereals, pretzels, peanut butter candies, and peanuts in a
large mixing basin; put aside.
*Microwave white chocolate and butter in a 1-quart microwavable
bowl on High for 1 minute, stirring once, until melted and chocolate
can be mixed smooth. Pour on the cereal mixture, mixing until
coated evenly.
*Toss half of the cereal mixture with ¹⁄ cup powdered sugar in a
large resealable food-storage plastic bag until equally covered. Allow
to cool on waxed paper.
*Using the leftover cereal mixture and the remaining ¹⁄ cup
powdered sugar, repeat the process. Store at room temperature, well
covered.

CANDY CORN BARK

Serves 36

INGREDIENTS
24 oz vanilla-flavored candy coating, chopped
2 cups broken thin pretzel sticks
2½ cups candy corn

INSTRUCTIONS
*Coat a 15x10x1-inch baking pan using cooking spray. Waxed paper
should be used to line the pan.
*Candy coating for 1 minute 15 seconds on high in a large
microwave safe bowl; whisk. Stirring every 15-second intervals until
melted and smooth. Add pretzels and 2 cups candy corn. Spread
mixture equally in a baking pan. Sprinkle the remaining/ 12 cup
candy corn evenly over the top and lightly push it in.
*Allow it cool for 1 hour or until totally set. Cut into 2- to 3-inch
uneven chunks. Store at room temperature, covered.

Enchanted Cupcakes AND

Cakes
BONE YARD DIRT POPS
Serves 16

INGREDIENTS
1 (16.6 oz) package creme-filled chocolate sandwich cookies
1 package (8 oz) cream cheese, softened
1 (14 oz) bag dark cocoa candy melts
16 paper lollipop sticks
Bone-shaped candy sprinkles
1 block white polystyrene foam

INSTRUCTIONS
*Line two cookie sheets with waxed paper. Place cookies in food
processor. Cover and process in fast on-and-off motions until fine
crumbs form. 1/4 cup of the crumbs should be set aside. Combine
the remaining crumbs and cream cheese in a large mixing basin until
well combined. Using your hands, roll the dough into 112-inch balls.
Place the cookies on cookie sheets. Freeze until firm, up to 30
minutes.
*Microwave half of the candy melts in a small microwaveable bowl
on High for 1 minute 30 seconds, then in 15-second intervals, until
melted; mix until smooth.
*Remove the cake balls from the freezer and place them in the
refrigerator. At a time, remove few cake balls from the refrigerator. 1
lollipop stick, dipped in melted candy for about 1/2 inches, and
inserted halfway into 1 cake ball. To cover the pop, dip it into the
melted candy and tap off the excess. Sprinkle with the reserved
crumbs and candy sprinkles right away. Stick the other end of the
stick into the foam block. Continue with remaining the candy melts,
cake balls, crumbs, and candy sprinkles.

WITCHY CAKE BALLS

Serves 12

INGREDIENTS
Cake:
1 box pudding-filled chocolate fudge cake mix
Water, vegetable oil and eggs
Frosting and Decorations:
1 container chocolate creamy ready-to-spread frosting
Dark (8 oz) cocoa candy melts or coating wafers
12 ice cream cones with pointed ends in
Assorted Halloween candy sprinkles or nonpareils
12 thin chocolate wafer cookies
1 (16 oz) bag green or dark green candy melts
1 tube (4.25 oz) green decorating icing
4 pull-apart black licorice twists, separated, cut into 2-inch pieces
24 candy-coated chocolate candies
12 pieces candy corn

INSTRUCTIONS
*Preheat the oven to 350 ℉. Only the bottom of a 13x9-inch pan
should be greased with shortening or cooking spray. Use water, oil,
and eggs to make and bake the cake mix as recommended on the
package for a 13x9-inch pan. Cool for 10 minutes before removing
the cake from the pan and placing it on a cooling rack. Allow 15
minutes for cooling.
*With waxed paper, line a cookie sheet. Crumble the cake in a clean
large mixing bowl. Mix in the chocolate frosting with the back of a
spoon. Scoop the cake mixture onto the cookie sheet using an ice
cream scoop. Freeze for about 15 minutes, or until the mixture is
stiff. Keep cooled by refrigerating.
*Microwave dark cocoa candy melts uncovered on Medium (50
percent power) for 1 minute, then in 15-second increments until
melted; stir until smooth in a medium microwavable bowl. Brush
melted chocolate coating over each ice cream cone with a tiny food-
safe brush to coat completely; garnish as desired with sprinkles
before coating solidifies. Soak the open end of each ice cream cone
into the remaining melted chocolate coating; gently push the dipped
end of each cone onto a chocolate wafer cookie to make the hat and
brim. Allow to set for some minutes.
*Microwave green candy melts uncovered in a microwaveable bowl
on Medium for 1 minute, then in 15-second increments until melted;
mix until smooth. 1 cake ball should be placed on a fork and dipped
into melted green coating to cover.
*Remove any extra coating with a gentle tap. Place coated ball on
cookie sheet and carefully press 1 chocolate-coated cone hat on top.
Repeat with the rest of the cake balls and cone hats. Allow to set for
a few minutes. Apply icing from the tube to the bottom edge of each
chocolate wafer cookie; use icing to adhere licorice pieces to
resemble hair. Attach 2 chocolate candies for eyes and 1 piece
candy corn for a nose with icing.

TARANTULA TREATS
SERVES 48

INGREDIENTS
Cake:
1 box pudding-filled chocolate fudge cake mix
Water, vegetable oil and eggs
Frosting and Decorations:
1 bag semisweet chocolate chips (2 cups)
2 tablespoons butter (do not use margarine)
¾ cup whipping cream
2 tablespoons light corn syrup
96 orange jelly beans, if desired
Black string licorice, cut into 1-inch pieces
Chocolate sprinkles, if desired

INSTRUCTIONS
*Preheat the oven to 350 ℉. In each of the 48 mini muffin cups,
place a mini paper baking cup.
*Make and bake miniature-size cupcakes following the package
directions, using water, oil, and eggs. Take out the pans from the
oven and place them on cooling racks. Allow 20 minutes for cooling.
*In a medium mixing bowl, combine chocolate chips and butter. Bring
whipping cream and corn syrup to a boil in a 1-quart saucepan;
remove from heat. Pour over chocolate chips and butter. Let stand
for 1 minute. Stir with a wire whisk until the mixture is completely
smooth. Cover and chill for 30 minutes, stirring regularly, until
spreadable.
*Frost the cupcakes with frosting. For eyes, place two jelly beans on
each cupcake. For legs, press 8 licorice pieces into the frosting on
each cupcake. Sprinkle chocolate sprinkles on top.

GHOSTLY BRAIN CUPCAKES

Serves 18

INGREDIENTS
Cupcake Batter:
1 cup unsalted butter, room temperature
2 cups sugar
3 teaspoons vanilla extract
6 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ cups sour cream
Red food coloring
Buttercream:
3 cups unsalted butter, room temperature
1½ teaspoons vanilla extract
7 cups confectioners’ sugar
Pink food coloring
Extra:
½ cup strawberry jam

INSTRUCTIONS
Bake the Cupcakes:
*Preheat the oven to 350 ℉ and prepare a muffin tray with paper
liners.
*Use an electric mixer to combine the butter and sugar until creamy.
One at a time, add the vanilla and eggs, mixing well after each
addition.
*Combine the flour, baking soda, and salt in a separate clean bowl.
In two additions, alternate adding this to the batter with the sour
cream. To make the batter red, add a few drops of food coloring.
*Spoon the batter into the muffin pan that has been prepared. Bake
for about 20–25 minutes, or until a skewer inserted in the middle
comes out clean. Allow to cool completely.
Make the Buttercream:
*Using an electric mixer, cream the butter until pale and creamy. Add
in the vanilla extract and mix until everything is well mixed. 1 cup
confectioners' sugar at a time, stirring after each addition Then, for 3
to 5 minutes, beat on high speed until fluffy.
*Use a small amount of food coloring to tint the buttercream pale
pink. Fill a piping bag with the mixture and a large, round pipe tip.
To Decorate:
*Cut holes in the Centre of the cupcakes with the wide end of a
piping tip. Strawberry jam should be poured into the holes.
*Pipe two lines of buttercream over the centers of the cupcakes, then
squiggles on either side to make the brain design. Enjoy!

PUMPKIN SPICE CUPCAKES

Serves 12

INGREDIENTS
Cupcakes:
2 large eggs
1½ cups sugar
15 ounces plain pumpkin puree
½ cup unsalted butter, melted
2½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1½ teaspoons cinnamon
¾ teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon allspice
⅛ teaspoon cloves
Buttercream:
2 cups unsalted butter, room temperature
¼ cup canned plain pumpkin
½ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
5 cups confectioners’ sugar
Orange food coloring
Decoration:
Leaf sprinkles
Candy pumpkins

INSTRUCTIONS
Bake the Cupcakes:
*Preheat oven to 350 F and line a muffin tray with paper liners.
*In a large mixing basin, whisk together the eggs, sugar, pumpkin
puree, and butter. Combine the flour, baking soda, salt, cinnamon,
ginger, nutmeg, all-spice, and cloves in a separate basin. Mix this
into the pumpkin mixture thoroughly.
*Pour the mixture into the tray and bake for 20 to 25 minutes, or until
a skewer inserted in the center comes out clean.
Make the Buttercream:
*Using an electric mixer, cream together the butter, canned pumpkin,
and pumpkin pie spice until fluffy. Mix in the vanilla extract
thoroughly. 1 cup confectioners' sugar at a time, beating well after
each addition Add a few drops of orange food coloring and beat until
frothy, 3 to 5 minutes.
*Fill a piping bag halfway with buttercream and a large star-shaped
pipe tip.
Assembly:
*Pipe buttercream swirls onto the cupcakes. Use leaf sprinkles and
sugar pumpkins to finish the look. Enjoy!
 NIGHTMARE DINNER
WITCHES HAIR PASTA
Serves 4

INGREDIENTS
6 large garlic cloves
1 tablespoon salt
1 lb dried squid ink spaghetti
⅓ cup olive oil
1 tsp crushed red pepper flakes

INSTRUCTIONS
*Chop the garlic finely and set aside.
*Bring a large pot of water to a boil, then add the salt and the pasta
and cook following the package directions.
*Place the olive oil and chopped garlic in a big pan while the pasta is
cooking.
*Cook for about 4 minutes over low heat, stirring continually.
*Cook for another 30 seconds after adding the red pepper flakes.
*Remove 1/2 cup of the water the pasta is cooking in with a measure
cup.
*Carefully pour it into the garlic oil.
*Allow this mixture to simmer until the pasta is ready to be drained.
*Before draining the pasta, set aside another cup of the cooking
water.
*Over a high heat, add the cooked pasta to the garlic mixture and
toss well to incorporate.
*If necessary, add more cooking water and serve right away.

TOXIC WASTE MAC AND CHEESE

Serves 6

INGREDIENTS
.25 cup unsalted butter
.33 cup all-purpose flour
2.5 cups whole milk
0.5 teaspoon sea salt
.25 teaspoon ground black pepper
.25 teaspoon paprika
1 teaspoon onion powder
1 tablespoon dry mustard powder
1/16 teaspoon cayenne pepper (Plus more if desired)
8 ounces sharp white cheddar cheese (grated)
1 package frozen spinach (thawed and drained)
Green food coloring
1 pound dry pasta (cooked and drained
1 head fresh cauliflower (cut and steamed)

INSTRUCTIONS
*In a large pan/Dutch oven, melt the butter over medium-low heat.
*Stir in the flour until well combined. Simmer for about 2 minutes,
stirring continually.
*Pour in the milk and whisk to blend, ensuring that no lumps remain.
*Add the salt, pepper, onion powder, paprika, cayenne pepper, and
mustard and stir.
*Cook for another 6 to 8 minutes, or until the mixture begins to boil.
*Drop the pan from the heat and stir in the shredded cheese. Stir
until completely melted and mixed.
*Stir in the drained spinach until everything is well combined. If
desired, put some drops of green food coloring.
*Add in the pasta and stir until it is evenly coated.
*Serve immediately with the steamed cauliflower. (I left my
cauliflower in huge chunks and added them at the very end to keep
them whole and make them look creepier sitting at the top.)

CREEPY PASTA PIE

Serves 4

INGREDIENTS
1 (16 oz.) package rigatoni
2 Tbs. olive oil
1 cup grated Parmesan, divided
2 (24 oz.) jars pasta sauce
1 cup shredded mozzarella cheese
3 mozzarella cheese sticks, cut into ¼-inch rounds
Black olives

INSTRUCTIONS
*Preheat the oven to 400 ℉. Drain the pasta after cooking it
according to the package recommendations. Put 1 tbsp. olive oil.
Allow to cool.
*Brush the inside of a 9-inch springform pan with olive oil while the
pasta is boiling. Mix ¹⁄ cup Parmesan with the sauce in a separate
bowl.
Toss the rigatoni with the remaining Parmesan until it is evenly
covered.
*Tilt the pan against a pot or bowl, then pile the pasta in the pan until
it's completely full. Make any necessary adjustments so that they
stand on their ends, then place the pan on its bottom. Cover with
plastic wrap after pouring half of the sauce on top. Then tap the pan
against the counter to distribute the sauce throughout the pasta.
*Remove the wrap and bake for 15 minutes with the remaining
sauce. Take it out from the oven and top with shredded mozzarella.
*Bake for 15 minutes, or until golden brown. Remove the pan from
the heat, add the mozzarella rounds, and cook for another 2
minutes, or until they are just slightly melted.
*Olives' ends should be sliced off (or punch with a straw). Olives
should be pressed into the melted cheese. Allow 10 to 15 minutes
for the pie to rest before removing the outer ring and slicing to serve.

HALLOWEEN FEET LOAF

Serves 12

INGREDIENTS
2 lbs Ground Beef
2 Large Eggs
2 Cups Panko Crumbs
1 pkt Au Jus
1/2 teaspoon Pepper Freshly Cracked
1/2 teaspoon Dry Mustard
1 teaspoon Onion Powder
1 Medium Yellow Onion
1 Cup Ketchup
INSTRUCTIONS
*Preheat the oven to 375 ℉.
*Whisk together the eggs, au jus, pepper, dry mustard, and onion
powder in a large mixing basin. Put the beef and panko crumbs.
*Don't overmix; simply incorporate everything. Place half of the
mixture on a parchment-lined baking sheet. Form each part into a
foot shape.
*Cut a thick slice of onion into toenail shapes for each toe using one
ring.
*Place two small onion rings on the top of the ankle section (creating
a stump).
*Spread a little amount of ketchup over each onion ring, allowing
some to trickle down the sides. Bake for 40-50 minutes, or until
center is fully done.
*Allow 5 minutes to cool before serving.
*It goes well with ketchup or stewed tomatoes in my house. Brown
gravy is what I like on mine.

MEATBALL MUMMIES
Serves 6

INGREDIENTS
1 roll of prepared Pizza Dough, refrigerated
18 cooked meatballs homemade
6 strands raw spaghetti
12 edible eyeballs
1 tablespoon melted butter optional
Pasta Sauce for serving
INSTRUCTIONS
*Preheat the oven to 350 degrees Fahrenheit.
*Cut the pizza dough into thin strips about 1/4 inches wide.
*3 meatballs put onto a spaghetti strand (this just holds them in
place). Fold the dough around the meatballs, stretching and
crisscrossing it until it is completely coated. Make sure to allow
enough space for the eyes.
*Remove the spaghetti strand gently and lay the meatball mummy
on a parchment-lined baking sheet.
*Bake for 19-23 minutes, or until golden brown. Remove from the
oven and brush with melted butter before adding the edible eyeballs.
*Warm pasta sauce is served on the side.

OOGIE BOOGIE RECIPES FOR

KIDS
CARAMEL POPCORN
Serves 8

INGREDIENTS
5 cups popped popcorn (1/4 cup unpopped)
1/2 cup unsalted butter
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon kosher salt

INSTRUCTIONS
*Preheat the oven to 250 ℉. Before you start cooking, cover a baking
sheet with parchment paper.
*Transfer the popped popcorn to a large heat-resistant mixing dish.
Make sure the dish is free of unpopped kernels.
*In a medium saucepan, melt the butter over medium-high heat.
Bring to a boil after adding the sugar. Cook for 3-4 minutes,
constantly stirring and scraping the bottom of the pan.
*Remove the pan from the heat and add the vanilla, baking soda,
and salt. It's fine if the mixture bubbles up a lot. Stir until the caramel
has thickened and become shiny.
*Slowly pour the caramel over the popcorn while swirling it. If you
have a buddy to assist you, this will be much easier. Stir until all of
the kernels are completely covered.
Evenly distribute the popcorn on the baking pan.
Bake for 1 hour, stirring and breaking up any large clumps every 15
minutes.
Before serving, let the caramel corn cool fully.

CREEPY HALLOWEEN FINGERS

Serves 10 fingers

INGREDIENTS
5 long, thin carrots
5 mozzarella cheese sticks
1 teaspoon hummus
10 slivered almonds

INSTRUCTIONS
*Carrots should be washed and peeled with a paring knife. Slice a
thin chunk off the tip of each carrot to make a flat surface on one
side.
*Make a finger out of one end of each cheese stick. Remove a bit off
each side and round out the tip. Make small mark in the cheese, 1
inch from the tip and again about half way down the cheese stick to
look like knuckles. .
*To make fingernails, dab a dollop of hummus on each fingertip and
stick the sliced almonds.

*To make a frightening scene, serve with Buggy Nacho Dip or Black
Bean Hummus.

TANGERINE PUMPKINS WITH

BANANA GHOSTS
Serves 4

INGREDIENTS
4 bananas
24 chocolate chips, regular sized and/or mini
4 tangerines
1 stalk celery

INSTRUCTIONS
*Peel and cut the bananas in half. Place the sliced side of the
banana halves down to make them stand erect.
*Make ghost eyes with small chocolate chips and ghost mouths with
large chocolate chips.
*Remove the peel from the tangerines.
*Cut the celery into thirds lengthwise and then into 1/2 inch slices
across. To make the tangerines look like pumpkins, insert celery
pieces into the tops of the peeled tangerines.
 DEVILED EGG SPIDERS
Serves 12 spiders

INGREDIENTS
6 hardboiled eggs
1 teaspoon dijon mustard
1/4 cup mayonnaise (or vegan mayonnaise)
1/4 teaspoon kosher salt
20 whole pitted olives (black or green)

INSTRUCTIONS
*Peel the eggs and Slice in half lengthwise. Remove and Place the
yolks in a mixing dish. Toss the yolks with the mustard, mayonnaise,
and salt and mash them together with a fork.
*Pipe the egg yolk mixture back into the center of the egg white
using a piping bag or sandwich bag with the bottom tip cut off.
(Alternatively, return the egg yolk mixture to the egg white with a
spoon.)
*Cut 12 olives lengthwise in half. Place one half on top of each
deviled egg, cut side down.
*To make the legs, cut the remaining olives in half lengthwise and
then into four slices.
*On top of the deviled eggs, place 3-4 legs on each side of the olive
halves.

COCONUT EYE BALLS

INGREDIENTS
2 cups unsweetened shredded coconut, divided
1 tablespoon coconut oil, in liquid form
1/4 cup honey
1/4 cup light coconut milk
Pinch of kosher salt
17 dried cherries

INSTRUCTIONS
*In a food processor, combine all of the ingredients, except the
cherries, and process for 1 minute, or until a paste forms.
*Form the mixture into tiny balls with a 1 tablespoon measure. To
avoid stickiness, moisten your hands.
*Gently place a dried cherry into the center of each ball after lightly
flattening it.
*Place in the refrigerator for 30-60 minutes.

CHOCOLATE TOFU PUDDING POTS

Serves 4

INGREDIENTS
1 14 ounce package soft silken tofu
1/3 Cup pure cocoa powder
1/3 Cup agave nectar
1 tablespoon vanilla extract
24 Chocolate Wafers
Gummy Worms
4 Small Clay Flower Pots

INSTRUCTIONS
*In a food processor, add the first four ingredients and pulse until
smooth.
*Scrape down the sides of the food processor and blend one more to
ensure that everything is well blended.
*Place four full chocolate wafers in the bottom of the clay pots to
prevent the pudding from passing through the hole at the bottom.
*Pour the chocolate tofu pudding into each of the four pots.
*Crush the remaining 20 wafers with a rolling pin into little pieces that
resemble dirt in a ziploc bag.
*Place the gummy worms in the pots and sprinkle crushed wafers on
top of them.

PIZZA DOUGH BONES

Makes 10 bones

INGREDIENTS
1 pound pizza dough, at room temperature

INSTRUCTIONS
*Preheat the oven to 450 ℉.
*Split the pizza dough into ten equal pieces.
*Roll out each piece of dough and form bone shape, place on a
baking sheet lined with parchment paper.
*Bake in the oven for about 20 minutes.
*Enjoy the pizza dough bones with the sauce.

PUMPKIN TOAST
Serves 2
Ingredients
2 slices sandwich bread
4 tablespoons pumpkin butter
Chocolate chips

INSTRUCTIONS
*Toast the bread slices till golden brown in a toaster.
*Add and spread 2 tablespoons of pumpkin butter on each slice of
bread.
*To make a jack-o-lantern, add chocolate chips to the eyes and
mouth.

SPOOKY GRILLED CHEESE

Serves 4

INGREDIENTS
Butter
8 slices pumpernickel or dark rye bread
4 slices cheddar cheese

INSTRUCTIONS
*Cut out the centers of four slices of bread with a Halloween-themed
cookie cutter.
*In a griddle or skillet, melt butter over medium heat.
*In a saute pan, cook the cut side pieces of bread and the whole
pieces of bread for 3 minutes. Cook for an additional 3 minutes, or
until the cheese is melted, by flipping the entire piece of bread,
covering it with a slice of cheese, and topping it with the uncooked
piece of cut-out bread.

NIGHTMARE BEFORE
CHRISTMAS DRINKS
 BUTTER GROG
Serves 4-6

INGREDIENTS
1 ½ Tablespoon Butter
1 Tablespoon Dark Brown Sugar
4 Cup Apple Cider, Fresh is Best
2 Cinnamon Sticks
4 Cloves, Whole
Zest of 1 Lemon
1 Medium Orange, Juiced with Zest reserved
2 Teaspoons Rum Extract
1 Inch Ginger Root, Sliced & Peeled

INSTRUCTIONS
*Add butter to a medium saucepan over medium heat, melt. The
cloves, cinnamon, brown sugar, cider, and lemon and orange zest
will be added next.
*Mix in the ginger and orange juice thoroughly.
*Remove the pan from the heat once the liquid has begun to simmer.
*Stir in the rum extract thoroughly.
*Leave it to soak for 30 minutes before straining.
*Reheat it and make sure it's warm before serving.

IRISH MULLED WINE

Serves: 12-15 Cups

INGREDIENTS
6 Ounces Dark Brown Sugar
2 Sticks Cinnamon
3 Star Anise
1 Bottle Red Wine, Dry
½ Bottle Ruby Port
4 Dozen Cloves
1 Orange, Large
1 Lemon, Unwaxed

INSTRUCTIONS
*Peel your oranges and lemons and remove the pith.
*Study the fruit by sprinkling cloves all over it. Combine them with a
pint of water in a big pot.
*Set the heat to medium and stir in the cinnamon, star anise, and
brown sugar. If they wish to use it, some individuals will add the
orange and lemon peel at this point.
*Continue to stir over low heat, making sure the sugar is completely
dissolved.
*Leave it to simmer for 1 hour. Allowing it to sit for a day after this
hour will make it stronger.
*Strain the mixture, discarding the fruit and spices, and return it to
the pan.
*Put the port and red wine and reheat to boil.
*Top with lemon and orange slices and serve immediately.

FRENCH DRINKING CHOCOLATE

Serves 4-6

INGREDIENTS
8 Ounces Chocolate Bars, Bittersweet
1 ¾ Cup Whole Milk
¾ Teaspoon Vanilla Extract, Pure
2 Tablespoons Light Brown Sugar
½ Cup Heavy Cream

INSTRUCTIONS
*To begin, break your chocolate into little pieces and place them in a
sauce saucepan.
*Reduce the heat to low and add the cream, vanilla extract, milk, and
brown sugar, stirring constantly.
*Continue to whisk until the mixture comes to a low simmer and the
chocolate is completely melted. Continue cooking until the mixture is
slightly thickened and fully smooth. It has a much thicker consistency
than hot chocolate. However, it should not be as thick as chocolate
fondue.
*If necessary, add another 1/4 cup whole milk and stir until the
mixture returns to a simmer.
*Drink warm.

PLAIN EGGNOG
Serves: 6-7

INGREDIENTS
4 Egg Yolks
1 Pint Whole Milk
4 Egg Whites
1/3 Cup Cane Sugar
1 Tablespoon Cane Sugar
3 Ounces Bourbon (Optional)
1 Teaspoon Nutmeg, Grated
1 Cup Heavy Cream

INSTRUCTIONS
*Begin by beating your egg yolks until they brighten in color.
*Gradually add a third of a cup of sugar, beating constantly until the
sugar is completely dissolved.
*After the sugar has dissolved, slowly pour in the milk, cream,
bourbon, and nutmeg. Stir until everything is thoroughly
incorporated.
*In a mixing dish, whisk the egg whites to soft peaks.
*While the mixer is running, add in your tablespoon of sugar and
continue to beat until stiff peaks form.
*Incorporate the egg whites into the egg yolk mixture.
*Refrigerate before serving.

HOT BUTTERED RUM

Serves 8

INGREDIENTS
2 Quarts Hot Water
3-4 Cinnamon Sticks
½ Cup Butter (Not Margarine)
½-1 Teaspoon Nutmeg, Grated
6-8 Whole Cloves
1 Cup Whipped Cream, Sweetened
2 Cups Dark Brown Sugar
2 Cups Rum
¼ Teaspoon Sea Salt, Fine

INSTRUCTIONS
*In a medium saucepan, combine the boiling water, salt, butter, and
brown sugar. Before adding the cinnamon and cloves, bring the
mixture to a low simmer.
*It's important to remember to cook it on medium heat the entire
time.
*Reduce to a low simmer to leave to sit for 1 hour, whisking in the
rum once done.
*Ladle into mugs and top with whipped cream and a pinch of
nutmeg.

TRADITIONAL WASSAIL
Serves 1 Pitcher

INGREDIENTS
4 Small Apples
1 Medium Orange
13-15 Whole Cloves
¼ Cup Cane Sugar, Unrefined
2 Quarts Hard Apple Cider
1 Tablespoon Ginger, Powdered
1 Teaspoon Nutmeg, Grated
6 Allspice Berries
2 Cinnamon Sticks
6 Large Eggs, Separated
½-¾ Cup Brandy
INSTRUCTIONS
*Preheat the oven to 350 ℉. Scoop out the cores of the apples, but
don't go all the way through. A melon baller is the perfect tool for the
job.
*Place your apples on a baking sheet and fill them with cane sugar.
*Stud one orange with 13 cloves and place it on the baking sheet
with the others. Bake the apples and orange for about 40 minutes.
*While this is baking, combine the apple cider and brandy in a
heavy-bottomed stock pot. Warm it on a low heat setting.
*Add the powdered ginger and nutmeg and whisk to combine, but do
not bring to a boil.
*Cut a square of butter muslin and stuff it with cinnamon and
allspice. Tie the sachet with cooking twine and set it afloat in your
warm wassail.
*In a separate dish, beat your egg yolks until they lighten in color,
then set aside.
*In another separate dish, whisk the egg whites until stiff peaks form.
*fold the egg whites into the egg yolks into.
*Now you must temper the eggs by pouring half a cup of your
wassail into each egg.
*Remove the spice sachet from the wassail and pour the rest of the
wassail into the tempered eggs.
*Pour into a punch bowl.
*Place your apples and orange in the wassail and float them about.
Put aside for 30 minutes before serving.

INGREDIENT MEASUREMENTS
AND CONVERSIONS
Measurement conversion scale
Dash = 1/16 teaspoon
Pinch = 1/8 teaspoon
1 tablespoon = 3 teaspoons
1 cup = 16 tablespoons
1 cup =8 ounces
1 pound = 16 ounces
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
1 ml =1/5 teaspoon
1 teaspoon = 5 ml
1 ounce = 30 ml
1 cup = 240 ml
1 ounce = 28 grams
1 pound = 454 grams
1 liter = 34 ounces
100 grams = 3.5 ounces
1 kilogram = 35 ounces or 22 pounds
4 tablespoon = 1/4 cups
16 tablespoons = 1 cup
2 cups = 16 ounces

Units Abbreviations and Meanings

pkg. =package
oz. = ounce
med. = medium
tsp. = teaspoon
Tbsp. tablespoon
Pinch =1/8 tablespoon.
Dash = a small amount. A little less than a pinch
lb. = pound