More Creepy Halloween Recipes

The following recipes are adapted from ones found in Woman’s World magazine. 

Hotdogs with Gopher Guts 


8 hotdogs

1 tsp. green food colouring

1 pkg. of Mr. Noodles/Top Ramen noodles (discard the yucky oh so high in sodium seasoning packet)

¾ cup shredded cheese

1/3 cup ketchup

2 T. mustard

8 hotdog buns

 Directions:  Preheat your oven to 350 degrees F.  Cut an approximately 3 inch slit down the middle of each hot dog, going about halfway but not all the way through and place these in a foil lined baking pan.  Bake the hotdogs for about 8 minutes (the slits should open up and expand).  Cook the noodles according to package directions (remembering NOT to add the packet of seasoning) making sure to add the food colouring to the cooking water.  Drain the noodles and stir in the shredded cheese.  Mix together the mustard and ketchup and brush this mixture over the hotdogs and the insides of the buns.  Place a hotdog into each bun, opening side up and return them all to the baking pan.  Divide the noodles into 8 even servings and stuff the hotdog openings with a portion of noodles allowing them to spill out as if the hotdog is “spilling its guts”.  Bake once more for about 5 minutes until heated right through.

 Spider Sliders


4 cups coleslaw

2 lbs. ground beef

1 cup BBQ sauce (divided into ½ cup for mixing with meat and ½ cup for basting)

2/3 cup pickle relish

2/3 cup minced onion

4 cups frozen shoestring or curly French fries

8 dinner or similar rolls (use something appropriate as slider buns)

8 green olives (stuffed with pimento), cut in half

 Directions:  Preheat oven to 400 degrees F.  Mix together the beef, sauce, relish, and onion. (Note: there is no reason why you can’t just use your favourite ground beef blend for hamburgers for this).  Shape 8 slider sized burgers out of the meat mixture.  Place these on a cookie sheet and brush with the other ½ cup of BBQ sauce.  Bake for 10-15 minutes until cooked thoroughly (allowing any pink to remain in the middle of ground beef can be risky).  Place the fries on another cookie sheet and bake for about 20-25 minutes, until golden brown and crispy.  Put one burger on each roll bottom.  Arrange the fries around the burger to make the legs of the spider.  Pile some coleslaw on each burger and cap off with the roll tops.  Use 2 olive halves on each one to make eyes. 

 Meatloaf Coffins with Ghostly Potatoes


½ cup + 2 T. ketchup

¼ cup Worcestershire sauce

1/8 tsp. black food colouring

3 slices white bread, torn up into small pieces

1 ½ lbs. ground beef

¼ cup minced onion

1 egg

1 clove garlic

1 T. Montreal steak spice

2 2/3 cup mashed potatoes

¼ tsp. green food colouring

 Directions:  Preheat your oven to 350 degrees F.  Spray a rimmed cookie sheet with cooking spray.  Combine the ½ cup ketchup and Worcestershire sauce and put aside.  Mix together the black food colouring and the remaining ketchup, place in a small Ziploc bag and put this aside as well.  Soak the bread bits in ¼ cup water and then squeeze out the excess water.  Mix the soaked bread together with the beef, onion, egg, garlic, spice, and half of the reserved Worcestershire mixture.  Divide this mixture into 8 equal portions and shape these into mini meatloaves.  If you are really creative, you can use something with a flat surface like a large kitchen scraper to press against each of the mini loaves to form flatter sides and sharper corners like on some coffins you see but even just a normal loaf shape gets the idea across.  Bake these mini meatloaves for 20-25 minutes until cooked right through.  Put 1 ½ cups of the mashed potatoes into a pastry bag.  Mix the remaining potatoes with the green food colouring and spread out on your serving tray using a fork to create the texture of grass.  Brush the meatloaves with the rest of the Worcestershire mixture and place these on top of the “grass”.  Using the potatoes in the pastry bag, pipe dollops of potatoes onto each of the meatloaves to form ghosts.  Snip the corner off the Ziploc bag containing the ketchup and black food colouring mixture and pipe eyes and mouths onto each of the mashed potato ghosts. 

 Halloween Breakfast from Rachael Ray

 Easy Eggy Eyes


1 T. butter

6 eggs

3 pitted black olives, cut in half

6 green peas

Ketchup or hot pepper sauce

 Directions:  In a skillet over medium low heat, melt the butter.  Cook the eggs in the butter, sunny side up.  Place two eggs on each plate and adorn the yolks with first the black olive halves and then a green pea on each one to form the eyeballs.  Using the ketchup or pepper sauce (it works best if in a squeeze bottle), draw “veins” branching out from the yolks onto the whites of each egg to make the eyes look bloodshot.  Serve with severed hand toasts, made quite simply by using a hand shaped cookie cutter to cut out pieces of toast and placing dabs of raspberry or strawberry jam around the wrist area of the hand toasts to make it look like blood from having severed the hand.


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