Bone Yard Recipes


3 cups (12 ounces) shredded sharp Cheddar cheese
1 (8-ounce) container chive-and-onion flavored cream cheese, softened
1 (4-ounce) jar diced pimiento, drained
1/2 cup chopped pecans, toasted
24 whole wheat or pumpernickel bread slices

Stir together first 4 ingredients. Using a 3- to 4-inch bat-shaped cutter, cut 2 bats from each bread slice. Spread about 2 tablespoons filling over 24 bats. Top with remaining 24 bats. Makes 24 sandwiches.


1 onion, diced
1/4 cup oleo
1 can creamed style corn
2 can potatoes, drained and diced
1 can tuna fish, flaked
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon pepper


Saute onion in oleo in a large saucepan. Add rest of ingredients. Cover and simmer until well heated. Serve with bread or rolls for dunking. Reheats easily in the microwave.
Serving Suggestions: Every year Ive been able to find large coffee cups that look like Frankensteins Head in the Halloween section of Department stores like Wal-Mart or the Dollar Tree.  This is a perfect way to serve Frankenstein Stew!


1 pkg Ballpark franks or any type of frank that expands when cooked Hot dog buns


Use a paring knife to cut a shallow fingernail in one end of each frank. Don't cut too deep since the franks distort when they cook. Make 3 shallow cuts about 1/3 of the way down the franks, one cut under the other for the knuckle. About 2/3 the way down, repeat the 3 scores for another knuckle so you have a fingernail and two knuckles. Place the franks in an electric skillet or any pan with just enough water to steam them. Throw in any scraps for added effect. Cook the franks until they plump and look like giant fingers.


1 lb ground beef
15 oz can tomato sauce
1 envelope taco seasoning mix
2 1/2 cup corn chips
15 oz can refried beans
1/2 cup shredded cheese


Brown meat in a skillet and drain. Stir in 1 1/2 cups of the tomato sauce and the taco seasoning.  Line the bottom of a baking dish with 2 cups of corn chips. Spoon the meat mixture over the chips. Stir the remaining tomato sauce into the refried beans. Spread over the meat. Bake at 275 degrees for 25 minutes. Crush the remaining corn chips. Sprinkle the shredded cheese and corn chips over the top and return to the oven to bake for 5 more minutes.


12 dozen eggs
(You can use as many eggs as you wish for this)
6 Raddishes
1 red pepper
1 bag of Raisons

Boil eggs until they become soft. Let them cool in the fridge for about 10-12 minutes. While your waiting you can cut the red pepper into little bits for eyes for the mice. Now cut the raddishes into thin slices as ears for the mice. Get the eggs out of the fridge and cut 2 slits for the ears to fit in. Insert the raddish slices into the slits. Cut a tiny slit at the front of the egg and take 1 raison as a nose and stick it into the slit. These look great on lettuce, to give the look of grass.


1 8-oz. tube crescent rolls
8 cooked beef sausages
1 squeeze bottle yellow mustard


Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow to cool ten to fifteen minutes. Cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each trough. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larvae, take two sausage halves and, with their mustard-filled sides touching, put them together to form a whole. Place a whole larva at the wide end of each dough triangle, and roll up dough as you would regular crescent rolls. Pinch the ends and seams of the rolls closed. Bake according to package instructions.


8 slices white bread
8 slices bologna
Serving Directions:
Cut each slice of bread into the shape of lips, with a slit in the middle.
Cut the bologna into strips that look like tongues.
Insert the bologna into the slits in the lips(so it looks like the tongues are hanging out of the mouths).
Cover the bread with mustard and broil until the bread is golden brown.
Notes: Yields 8 Servings

Ingredients :
Hot Dogs
Hot Dog Rolls
Preparation :
Cook hot dogs as you would normally, on the stove or grill. Take the buns and, with CLEAN scissors or a knife, cut out little triangle on the top part facing out. When done, the bun will look like a mouth with the upper teeth showing. Place hot dogs inside the bun, then put on ketchup.
Kids love this one!


Ingredients :
2 8-ounce cans white tuna, packed in water
3 tablespoons mayonnaise or plain yogurt
1/2 teaspoon curry powder
1 tablespoon honey mustard
20 slices wheat bread, crust removed
Whipped cream cheese
Black olive slices for garnish 
Preparation :
Mix the tuna, mayonnaise, curry powder, and mustard in a medium bowl. Cut the bread slices with a cookie cutter shapes like a ghost, bat, pumpkin, or gingerbread man. Spread 10 slices with the tuna mixture and cover with the second slice of bread. Now spread the top of each "spook" with cream cheese. Use 2 slices of olives to make eyes on each.
Makes 10 sandwiches. 


Ingredients :
1 tb oil
4 Boneless chicken breasts
1 c Flour
1 Egg beaten
1 c Bread crumbs
Pitted black olives halved lengthwise
Shredded lettuce

Preparation :
Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part way to create five fingers (the uncut part will be the palm of the hand). Dust in flour, dip in beaten egg and then bread crumbs. Broil 5 minutes on each side till golden brown and cooked through. Trim the finger tips with the halved black olives and serve on lettuce. 

  ~Worm Burgers~

  1 1/2  c bean sprouts
  1 lb Ground beef
  1 Egg
  Salt and pepper to taste
6 Hamburger buns
  Wash sprout (worms) with warm water. Using clean hands, mix one cup  of the sprouts, the ground beef and the raw egg together in a bowl.   Reserve the remaining srpouts until later.  Form burgers into six patties. Place in fry pan and srpinkle with  salt and pepper. With an adult's help, cook on medium heat until they are well browned underneath. Carefully turn the patties season again and cook until the second side is well browned.  Place on open buns and serve with the worms sprinkled on top as a garnish.
Serves 6 worm slurpers. 

From the Book: Gross Grub by Cheryl Porter Random House ISBN   0-679-86693-0
(Thank You friends for sharing this recipe)

Serving Suggestions: Use a clean hole paper pouncher to punch holes in lettuce garnish for visual effects.  After all.....worms always have holes to crawl in and out of.


1 lb ground beef/or cubed beef/& sausage chunks
1 frozen package of turnip greens
1 large can of mushrooms
1 can pinto beans
1 can blackeye peas
2 can black beans
1 large red onion
1 can french cut green beans

food proportions do not matter in this recipe- just toss in anything dark and ugly!

Brown grown beef or cubed meat & chunked sausage in skillet until browned.  Add to stew pot.  Dice red onion & mushrooms in skillet with butter and brown. ( I add red wine for flavor but this can be omitted. ) Add to stew pot. 
Add all the rest of the can ingredients & -Slowly stew all together-
Add water as needed----or a hot pot of black coffee
add black food coloring- according to looks------
Season according to taste------

This is my own personal recipe that is always a hit at my Halloween parties.
The idea here is to make a stew with the darkest in color and ugliest veggies that you can find.  You can't go wrong with mixing them together because all dark and ugly vegetables taste wonderful together.  Make your stew as ugly as you can.  For extra visual effect- use whole turnip green leaves and whole mushrooms.
Children's imaginations will run wild when you do this. 
This makes a terrible looking stew but wonderful in taste.
I usually make Ghost shape cornbread to serve along side the stew. You can find Halloween shaped cake pans/cornbread pans in the baking section, craft section or Halloween section of your local department store.
If your a Southerner--- this will temp your taste buds for sure!!

Serving Suggestions: I always serve this is a BIG BLACK CAST IRON POT & call it my Caldron. 
If you really want to have some fun......cook your "Witches' Black Brew Stew" over a camp fire in the yard after dark. 
I serve my stew in deep black stew bowls but any black dishes would work great.

Halloween is Here Buried Alive
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Boney Bones here!
Let us talk about creating shivers down the spines of your guests  shall we. This is something that I know a lot about so hede my words. Errie effect's are what
Halloween Parties are all about.  And when it comes to  refreshments, there's no need to worry about making your food look beautiful.  This is the one time of the year where everything can look unsightly and not so appitizing....yessssss