choose one to bring to the party
let me know which on the invite or via email
Tuna Spooks (or Chicken Salad Spooks, whatever you like)
GLOP OF MOLDY (Guacamole)2 ripe avocados, peeled and pitted
2 tablespoons lime juice
1/2 small onion
1/2 small tomato
1 jalapeno pepper, seeded
1/2 cup chopped cilantro
2 tablespoons canned chopped green chiles
1 teaspoon salt
Upchuck Dip w/Boar Skins2 cups cottage cheese
2 hard-boiled egg yolks
1/4 cup mayonnaise
1 or 2 TBL ground hot peppers or Tabasco Sauce
2 TBL finely chopped onion
Salt and Pepper to taste
A few drops lemon juice
Mash cottage cheese and egg yolks with pastry blender. Add mayonnaise and mix well.
Add peppers, onion, salt, pepper or Tabasco Sauce and lemon juice. Beat well. Serve chilled with pork rinds as an appetizer.
BRAIN DIP1 whole cauliflower
Spinach and Artichoke Dip
assorted raw vegetables, crackers for dipping
Cut florets from the top of the cauliflower until you have a cauliflower 'bowl'. Remove greens from bottom. Cut stems from radishes, leave the root, remove skin. Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (where the top was). The root will look like the optic nerve. Fill cauliflower with dip, garnish with radish 'eyes', serve with veggies and crackers.
Mix the cream cheese, mayonnaise, ranch dressing mix, Tabasco, salt and pepper in large bowl. Make sure it's in a very thick spreading, frosting - like consistency. Lay individual slices of thinly sliced lunchmeat on clean surface, and slather each slice with 1/4 inch thick layer of cream cheese mix. Lay the Slim Jims each on a slice. Use 2 pieces of lunchmeat if they aren't long enough. Roll the Slim Jim up in the piece(s) of lunchmeat. Repeat this in the same fashion with the rest of the lunchmeat and the scallions (one at a time), and the pickles and shrimp (lined up long ways in a line, to make a rolled up 'stick' shape inside the lunchmeat) Put your lunchmeat "batons" on a plate, cover with saran wrap and chill for 1 hour, up to 24 hours. Just before your party, lay your "meat batons" on a cutting board. With a sharp knife, cut them into 1 inch rounds, so they look like bull's-eyes. Line them up on a large serving dish, with the centers showing. Place one or two plastic novelty eyeballs amongst them for effect. Garnish with parsley.
Nightcrawlers in a Bait Bucket1 child's plastic sand pail, labeled "bait" in black marker on the outside; or a new bait pail, thoroughly cleaned and dried
1 package whole wheat linguini, prepared, drained and cooled
1 can black beans, drained
1 c prepared pesto sauce
1 c shredded parmesan or Asiago cheese
1 avocado, peeled and chopped into small chunks
1 small can sliced black olives, drained, or Creole olive salad (muffeletta spread)
Puree 1/2 of the can of black beans in a food processor or blender. Add a little olive oil if needed to aid in pureeing.
Combine pureed beans and the remaining whole beans, as well as the rest of the ingredients in a large bowl, tossing to combine well. Season with salt and pepper to taste. Pour into "bait pail" and garnish with clean garden spade or the sand shovel that comes with the bucket.
Enucleated Werewolf Eyes
1 (12 ounce) package ground sausage, raw and thawed - whatever kind you like except smoked (Polish or Andouille)
2 pint cartons of fresh mushrooms (either white buttons or baby Portobello)
1 (8 ounce) packages cream cheese, softened
1 cup of shredded sharp cheese - such as sharp cheddar, jack, blue cheese, Asiago or good parmesan
3/4 cup dry bread crumbs, or Japanese Panko
dash cayenne pepper or Tabasco sauce
1 tsp garlic powder
salt and black pepper to taste
1/2 cup red wine, if desired
pre-made pesto sauce
Preheat oven to 350º F
Clean the mushrooms by rinsing in cool water and pulling out the stems. Try to leave the caps whole. Save the stems for cooking later. In a large bowl, combine everything else besides the mushrooms, the pesto and mayonnaise, combine very well.
With a tablespoon or small ice cream scoop, fill each mushroom with a scoop of the filling and place filling side up on a lightly greased cookie sheet (with sides, or else you'll have a grease fire in your oven...) Bake for 25 - 30 minutes, until browned thoroughly.
Allow to cool for 10 minutes. Arrange on some lettuce leaves or kale on a platter. Mix 4 tbsp pesto (you can use tomato sauce if you'd like 'red' eyes) with 4 tbsp mayonnaise in a small bowl. With a small spoon or a pastry bag, "dot each eyeball" with a gob of the mayo mixture
Wicked Black Widow Centerpiece Prep: 30 min, Cook: 45 min, plus rising time.
Cut out your "clay":
Tounges on Toast
Use your favorite recipe, but instead of shaping it into a log, shape it into a corpse. Legs together, arms folded across chest. Bake as usual, but before serving, stab the poor guy in the heart and dump spaghetti sauce over him and serve him up on a bed of green Ramen noodles. Guaranteed to gross out just about anyone!
Le Brea Tar pit wings
24 chicken wings (about 4 pounds) thawed
1 cup soy sauce ( get the good stuff - if it has 'Caramel Color' in the ingredients, like most of the really cheap ones do, then it's imitation soy sauce and therefore it's extremely salty)
1/2 cup red wine or good rice wine (remember - if you wouldn't want to drink it, don't cook with it either!)
1/2 cup plus 1 tablespoon dark brown sugar
1/4 teaspoon ground ginger, or 2 tsp grated fresh ginger
1/4 cup minced onion or shallot
1 Tbsp minced garlic
pepper to taste (the soy will eliminate the need for salt)
1 Tbsp fish sauce - if you have it, otherwise leave it out
juice of one lime
Cut off wing tips, reserving them for another use, and halve wings at joint.
In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved. Cool, and pour into large ziplock bag along with the wings. Marinate for 6 - 48 hours in refigerator.
Preheat oven to 400°F.
Arrange the wings in a pan large enough to put them in a single layer. Pour the marinade over the wings.
Bake in middle of oven 45 minutes. Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.
Transfer wings with tongs to a platter.