Don’t be spooked! The food may look scary, but a trip to the graveyard never tasted so good!
• 1 cup soy sauce
• 1/4 cup plus 2 tablespoons oyster sauce
• 1/4 cup light-brown sugar
• 1/4 cup black bean sauce
• 1 teaspoon black paste food coloring
• 20 large whole chicken wings with tips
In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food
coloring. Set 1/3 cup soy sauce mixture aside.
Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture
over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at
least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking
mat; set aside.
Remove wings from marinade, shaking off any excess; discard marinade. Place them in an
even layer on prepared baking sheets, arranging them so that wings are extended. Bake until
juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes.
Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire
rack before serving.
Spider Cheese Ball
• 1 8 oz cream cheese, softened
• 8 oz pepper jack cheese, grated
• 2 t. cayenne pepper sauce
• 3 green onions, thinly sliced including greens
• 1 C. black sesame seeds
• 8 legs (I used a carving tool to make strips from eggplant peel supported with wire)
• 1 red pepper (cut like shape on a black widow spider)
Mix together cream cheese, pepper jack, hot sauce and green onions. Form into the shape of a
spider. Freeze for at least one hour. Place sesame seeds on a plate and roll cheese ball to
adhere. Decorate with red pepper shape and legs. Serve chilled with crackers or pita crisps.
Casket Cheese Dip
• 1 lb. Velveeta Cheese, cut into cubes
• 1 can (15 oz) Chili, no beans
• 1 can (10 oz) Rotel Diced Tomatoes with Green Chiles
Combine all ingredients in a microwave safe bowl. Heat until smooth, stirring occasionally and
cheese is melted, about 5 minutes.
• 80 mini marshmallows
• 40 pretzel sticks
• 16 oz of white candy melting chips or white chocolate chips
Line a large baking sheet with parchment paper. You may need a couple
Push a mini marshmallow onto each end of each pretzel stick.
Melt the white candy by heating in the microwave for 45 seconds, stirring and repeating until
melted and smooth.
Using a fork, dip the pretzel sticks with marshmallows on each end in the white chocolate to
coat completely. Shake off excess and place on prepared baking sheet.
Let pretzels sit on the counter to set up. If they aren’t covered well, you can dip them a second
time. But once is usually enough.
Stuffed Date Roaches
• 1/3 Cup cream cheese, softened
• ¼ Cup walnuts, chopped semi-fine
• 20 – 30 dates, pitted
Combine cream cheese and nuts until well mixed. Gently fill each date with cream cheese
mixture. Turn split/stuffed side down on platter.
Red Velvet Cheeseball Rat
• 8 ounces cream cheese, at room temperature
• ½ cup butter, at room temperature
• 1 ½ cups red velvet cake mix, dry
• 2 tablespoons brown sugar
• Chocolate graham cracker cookies, finely crumbled
• 10 pink marshmallows
• 2 brown M&M’s (eyes)
In the bowl of a stand mixer (or food processor) beat the cream cheese and butter until smooth.
Add the red velvet cake mix, brown sugar and powdered sugar. Beat until smooth and
Turn the mixture out onto a piece of plastic wrap. Wrap up into an elongated ball and refrigerate
for at least 2 hours. Remove from refrigerator, unwrap and place on serving platter. Shape into
final rat shape and freeze overnight. Remove from freezer. Press with graham cracker crumbs.
Using kitchen shears, cut marshmallows into ear, nose and toenail shapes and attach. Put
remaining marshmallows in a ziplock bag. Heat in microwave for 10 seconds. Snip corner and
pipe the tail. Place on a serving plate and serve with vanilla wafers, graham crackers or sugar
Apple Crisp Grave
• 4 medium tart cooking apples, sliced (4 cups)
• ¾ cup packed brown sugar
• ½ cup all-purpose flour
• ½ cup quick-cooking or old-fashioned oats
• 1/3 cup butter or margarine, softened
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground nutmeg
Heat oven to 375ºF. Grease bottom and sides of sheet pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well
mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced
with a fork.
Dirt Cake Grave
• 2 3.4 oz packages chocolate instant pudding
• 3 ½ cups cold milk
• 12 oz Cool Whip
• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar
• 1 package Oreos
Combine instant pudding and milk in a large bowl. Whisk for 5 minutes or until pudding is soft
set. Fold in Cool Whip and set aside.
In a separate bowl, stir together cream cheese, butter and powdered sugar until smooth. Add
pudding mixture and stir to combine.
Crush Oreos in food processor, blender or put in a freezer bag and smash with a rolling pin,
mallet or other suitable weapon.
Layer 1 ½ cups of cookie crumbs then ½ of the pudding mixture, then 1 ½ cups of cookie
crumbs, remaining pudding and top with remaining cookie crumbs. Chill for at least 1 hour. (for
the grave I served it on a sheet pan the same width as the tombstone and garnished with jello