Halloween again! Although we have downsized quite a bit on our decorations and parties, we still get a big kick out of Halloween. I consider myself a professional one-day-a-year witch. I call all of our kids and grandkids and give them a telephone cackle that seems to jump right out of the phone and grab them. I do get a few boos and pranks sent my way too. When our kids were little we had the whole neighborhood coming to our house and lining up in the driveway to see what the witch was up to that year. Maybe a magic brew smoking in a kettle, an old bench with jars of gooey brains, worms or guts as well as cartons of fingernails and such. Magic was in the air. I even had a dummy mummy on the lawn in a chair where the older kids would laugh and say, “Not scary at all, ha ha!” But I had a matching real live mummy in a chair on the porch. When the big kids tried to mess with this mummy too, the mummy jumped out of the chair and the young teen boys jumped out of their skin. I laughed my head off, but not literally. I was the best-dressed witch in Bear Branch and to this day many grown-up kids still call me the witch, a title I’m proud of, but only one day a year. As for witchy foods to eat, I have a book full of them, so today I invite you to “Please Join Our Table” and enjoy the ghoulish goodies as we make Halloween witchy foods and treats.


Black Cat Kitty Litter Cake

This is a great gross Halloween food for a party, a kitty litter cake. It looks gross enough for the kids, but tastes yummy. Note: You must go to a dollar store and buy a litterbox to serve it in it as it adds that authentic look.

1 German chocolate cake mix plus the ingredients to make the cake
1 white cake mix plus the ingredients to make the cake
1 large box instant vanilla pudding
1 package vanilla Oreo sandwich cookies
Green food coloring
1 new kitty litterbox (optional)
1 new kitty litter liner (optional)
1 New kitty litter scoop
4 to 6 full size Tootsie Rolls

Prepare each cake according to package directions. Bake in whatever pans are convenient for you. Let cakes cool. Meanwhile, prepare pudding according to package directions. Refrigerate. Place sandwich cookies in a food processor fitted with a metal blade. Pulse until crushed. Remove about 1/4 cup of the cookie crumbs. Mix with a few drops of the green food coloring. Set aside. In a large bowl, crumble the cake mixes and half of the remaining sandwich cookie crumbs. Stir in just enough vanilla pudding to moisten. You may not use all of the pudding. If using a kitty litter box (make sure it is new!), line it with the new kitty litter liner. Pour the cake mixture into the kitty litter box or another large serving pan. Sprinkle the remaining sandwich cookie crumbs evenly over the cake mixture. Sprinkle the green colored sandwich cookie crumbs over top. Place unwrapped Tootsie Rolls on a microwave-safe plate. Heat on high for 10-20 seconds, just until soft enough to bend. Unwrap, and shape Tootsie rolls so that the ends are slightly curved. Scatter on the kitty litter cake.


Witches’ Hats Cookies

An easy and fun recipe for kids!

2 16-ounce packages of any fudge-dipped or topped round cookies such as OREO Thin Bites Fudge-Dipped Chocolate Sandwich Cookies or Keebler Fudge Shoppe Fudge Stripes Cookies
1/3 cup premade chocolate icing/frosting
1 9-ounce bag Hersheys chocolate kisses, unwrapped
1 package orange Tic Tacs or round dot candy
1 small tube orange or white icing (if you can’t find it you can use decorating gel, but it will not harden)

Place a cookie onto a cookie sheet or tray (with the chocolate side up if using the Keebler Fudge Stripes Cookies). Smear a small dab (about 1/4 teaspoon) of chocolate icing on the bottom of a chocolate kiss, and place the kiss piece on the center of the cookie. If using the Keebler fudge stripe cookie, be sure it covers the hole. Place the smallest plastic top on the tube of orange icing and pipe a small hatband onto the cookie at the base of the candy kiss. Add the Tic Tac or candy dot on the band. Repeat with remaining ingredients. So cute!

Karen Boughton
Author: Karen BoughtonEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
I grew up in a big, Greek, cooking family. I married my high school sweetheart and soon had three daughters. My husband and I worked in the family’s Greek restaurant, “Zorba’s,” for several years before moving to Baton Rouge and eventually Corpus Christi. There I taught microwave cooking classes for Amana.in studio and on television for three years before moving to Kingwood in the late '80s. I reached out to learn more about regional and international foods, spending 16 years in management in private athletic/dining/country clubs for ClubCorp, where I embraced health and cooking. In 2008 I joined the Tribune Newspapers as food editor, the same time that I became a nutrition advisor and USANA Health Sciences Associate. These two passions have given me better health and the freedom to live life my way.

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