Gross Recipes for Halloween

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What is the season without at least one or two Gross Recipes for Halloween? Whether you're looking for some scary or gross recipes for a party, or just want to make something fun for the children, these recipes are sure to please!

Eewy Gooey Eyeballs


  • 3 oz lemon gelatin
  • 1 cup hot water
  • 1/2 cup miniature marshmallows
  • 1 cup pineapple juice
  • 1 8-0z. pkg cream cheese
  • 1 cup heavy cream, whipped
  • 1 cup mayonnaise


  1. Dissolve lemon gelatin in 1 cup water in double boiler.
  2. Add marshmallows and stir constantly to melt.
  3. Remove from heat and add the pineapple juice and cream cheese, beat together until smooth.
  4. Fold in whipped cream and mayonnaise.
  5. Allow to cool until firm. Get out the melon baller and scoop full balls. Decorate using food coloring and a clean small paintbrush.

Now you have gross slimy eyeballs ready for the party goers!

Giant Warts


  • 1/4 cup butter, cubed
  • 8 oz. Semi-sweet chocolate
  • 1/2 cup heavy cream
  • 2 bags fun size candy bars, chopped into small pieces


  1. Melt butter.
  2. Remove from heat and add semisweet chocolate. Cover and let sit until chocolate is melted (3 to 5 minutes approximately) then stir to smooth.
  3. Gradually and carefully add in the heavy cream while stirring, keep stirring while you pour, chocolate will lose it's shine.
  4. Refrigerate about 25 minutes to gain firmness. Roll globs of the chocolate into round balls in the palm of your hand, then roll them in the chopped up candy bars pressing so that it sticks to the edges.

A great way to get creative with the Halloween candy haul after trick or treating or for a great handout at your party.

Kitty Litter Cake

Yield: 20 servings


  • 1 (18.25 ounce) package German chocolate cake mix
  • 1 (18.25 ounce) package white cake mix
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (12 ounce) package vanilla sandwich cookies
  • 3 drops green food coloring
  • 1 (12 ounce) package tootsie rolls


  1. Prepare cake mixes and bake according to package directions (any size pan).
  2. Prepare pudding according to package directions and chill until ready to assemble.
  3. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
  4. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
  5. Line kitty litter box with the kitty litter liner. Put cake mixture into box.
  6. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
  7. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.

Munchy Mummy Dip


  • 1/4 cup mayonnaise
  • 3/4 cup plain low-fat yogurt
  • 2 teaspoons tarragon vinegar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon thyme
  • 2 teaspoons chili sauce
  • 1 celery stick, chopped


Combine ingredients and chill for at least one hour before serving. Perfect in the center of your veggie tray. In addition to veggies, use Halloween shaped cookie cutters to cut out mini finger sandwiches, the dip can also be used as a spread on those, yummy! For super festivity on the serving table scoop the dip into a hollowed out mini pumpkin.

Bowl of Brains


  • Dozen Eggs
  • 6 tbsp of milk or cream
  • Green, red and blue food coloring


  1. Combine all ingredients into bowl and whisk until well combined.
  2. Heat a skillet over medium heat while melting a pat of butter.
  3. When butter starts to melt, pour in egg mixture.
  4. Once eggs begin to set in pan, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
  5. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.
  6. When the eggs look wet but are no longer liquid, remove from heat and serve.