CRISPY POPS
6 cups Rice Krispies
1 cup M&Ms
1 cup margarine or butter
10 1/2 ounce miniature marshmallows
14 (5 ounce) cold drink cups
14 popsicle sticks
Microwave instructions: In a large bowl, combine Rice Krispies and
M&Ms. In a 2-quart microwave-safe bowl, place marshmallows and
margarine. Microwave on high for 1 to 2 minutes, stirring after 1
minute. Beat until well blended. Pour marshmallow mixture over cereal;
mix gently. Fill each cup with cereal mixture; press lightly. Insert
sticks and let cool completely. Makes 14 cups.
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WIGGLY, WICKED CUT-OUTS
12-ounce can frozen cranberry juice concentrate, thawed
1 1/2 cups apple jluice
3 envelopes unflavored gelatin
Lightly grease a 13x9 inch pan. In medium saucepan, combine juices.
Sprinkle gelatin over top and allow to soften 1 to 2 minutes. Bring to
a boil over medium-high heat. Stir constantly to dissolve gelatin.
Pour into prepared pans. Refrigerate until firm. Cut into Halloween
shape with cookie cutters or simply cut into squares.
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MONSTER EYES
Serve pitted prunes stuffed with cream cheese and topped with a raisin.
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CHOCOLATE SPIDERS
12 ounces chocolate almond bark (don't use chocolate chips, they set up
too quickly)
1 can (5 ounces) chow mein noodles
1 cup salted peanuts
Melt chocolate in either a microwave or in double boilder. Remove from
heat and add noodles and peanuts, stirring to coat. Drop by teaspoonful
onto greased cookie sheet. Refrigerate (or freeze) about 10 minutes.
Keep chilled until ready to serve. Makes about 2-3 dozen "spiders."
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GHOSTS
This is the easiest and most fun to make. Dip Nutter Butter peanut
butter cookies in white almond bark until almost totally covered. Let
drizzle slightly and then place on lightly greased cookie sheet. Use
miniature M&Ms or chocolate chips to make eyes and a mouth. Place in
refrigerator for about 1/2 hour.
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Black Widow Snack Cakes
1 package Devil's food cake mix
Vegetable cooking spray
-----GLAZE-----
4 cups Powdered sugar -- sifted
5 tablespoons Milk -- to 7 tbls
-----DECORATE-----
1 cup Powdered sugar -- sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders
Prepare cake as directed on package. Pour into 2, 8" square aluminum foil pans
coated with cooking spray; bake at 350~ for 30-35 minutes or until tested done.
Cool in pans on wire racks. Combine 4 cups powdered sugar and 5-7 tbls milk in a
large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered
sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag
securely and snip a tiny hole in bottom corner of bag. Carefully pipe concentric
circles onto each cake. Pipe straight lines at intervals from the inner circle
through the outside circle, forming a web design. Garnish with plastic spiders.
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BLACKBEERRY BLACKHEADS
1/2 pound Butter -- at room temperature
1 tablespoon Butter -- at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam -- with seeds
-----TOOLS-----
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack
sm Spoon
With an adult's help, preheat oven to 325F.
Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all
the sugar has been used.
Add the egg whites and flour to the butter and sugar.
Beat until the dough is well blended.
Dip a pastry brush into the tablespoon of butter and lightly brush a very thin
layer onto the cookie sheet.
With clean hands, roll the dough into golf ball sized balls. Flatten the balls
slightly, and using your thumb, press a dime size dent into the middle of each
one. Place cookies, dent size up, about 1" apart on cookie sheet. Bake aobut 12
minutes or until
Allow the cookies to cool on the cookie sheet for a few minutes before moving
them to a wire rack with a spatula. When the cookies are completely cooled, use
a small spoon to fillthe dent in each one with jam.
Makes about 3 1/2 dozen blackheads.
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BOOGERS ON A STICK
- 8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
-----TOOLS-----
Waxed paper
Long handled spoon
Platter
With an adults help, melt the cheeze whiz in the microwave or on top of the
stove, according to directions on the jar.
Allow the cheese to cool slightly in the jar.
Using a long handled spoon, carefully stir about three drops of green food
coloring into the warm cheese, using just enough to turn the cheese a delicate
snot green.
To form boogers: Dip and twist the tip of each prtezel stick into the cheese,
lift out, wait twenty seconds, then dip again. When cheese lumps reach an
appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed
paper.
Allow finished boogers on a stick to cool at room temperature for ten minutes
or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5
to 6 booger buddies.
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Brain Cell Salad
1 package (6oz) blueberry jello mix
1 ct (16oz) small curd cottage Cheese
1 can (16 1/2oz) can blueberries
In syrup -=OR=-
3/4 cup Frozen blueberries -- thawed
Blue food coloring
-----TOOLS-----
2 Mixing bowls
cn Opener Spoon 6 Salad plates
With an adult's help, prepare jello according to package directions. Chill 4-5
hours or until firm.
Scoop cottage cheese into a bowl. Drain and set aside the syrup from the
blueberries. Add the berries to the cottage cheese and mix well. Add three drops
of food coloring to turn the corrage cheese a nice grayish color with blended.
To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid),
onto individual serving plates. Top with a scoop of cottage cheese (brain
tissue) mixture and serve. Serves 6 psycho surgeons.
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Butchered Snake Bits With Barbecue Sauce
1 package (10oz) rigatoni pasta
2 cans Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot
-----TOOLS-----
lg Saucepan Colander Platter Carrot peeler Knife Toothpicks
With an adult's help, cook pasta according to directions on package. Carefully
drain the cooked pasta through a colander over the sink. Rinse the pasta in cold
water and drain again.
To make snakes: Covering one end of the rigatoni with your finger (to prevent
leakage), carefully fill each piece of pasta with cheese spread. Place six to
eight cheese-filled rigatonis end to end on a serving platter, in a
realistically curvy snake shape
Using a toothpick, spread lines of barbecue sauce along the top of each snake
for markings. To form heads, use barbecue sauce to glue two black peppercorn
eyes onto the end opposite the tail of each snake.
Wash, dry and carefully peel skin off carrot. When completely clean of skin,
make one more peeling for each snake you have formed. At the narrow end of each
peel, carefully cut out a long, thin triangle. These are your snakes forked
tongues. Position tong
Sicko serving suggestion: Assemble two or three snakes lying on their backs, as
if they died in agony! Belly up snakes have no markings drawn on them, as snake
bellies are generally a solid color.
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MONSTER BOLTS
Skewer cubes of various kids of cheese with pretzel sticks.
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CRUNCHY CARAMEL TREATS
3 cups miniature marshmallows
15 caramels
1/4 cup butter or margarine
2 T. frozen orange juice concentrate
1 tsp. vanilla
5 cups Rice Krispies
Lightly butter a 13x9 inch pan. In a large heavy saucepan, combine
marshmallows, caramels, margarine and orange juice concentrate. Cook
over low heat, stirring frequently until marshamllows and caramels are
melted and thoroughly blended. Remove from heat and stir in vanilla.
Ad cereal; mix well. Lightly press mixture into prepared pan. Cool
completely and cut into bars or squares. Stor ein tightly covered
container. Makes 24 bars.
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FROZEN JACK O'LANTERSN
24 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole cinnamon sticks
Cut off the top of the oranges. Gently hollow out the pulp, leaving a
thick shell; hollow pulp out of cut-off tops too. Cut Jack-O'Lantern
faces into each orange. Pack scoops of ice cream into shells (try to
avoid letting ice cream ooze out of eyes or mouth). Cut a small hole in
the top of each orange. Set tops back on over the ice cream and insert
a cinnamon-stick stem through the hole. Place in the freezer for at
least 3 hours or until serving time.
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TAFFY APPLE COOKIES
1/2 lb. plus 2 T. butter
8 T. powdered sugar
3 cups flour
2 egg yolks
1 tsp. vanilla
pinch salt
Cream butter and add powedered sugar, yolks, vanilla and salt. Mix
well. Add flour, shape into balls and place on ungreased cookie sheet
one inch apart. Bake at 375 degrees for 12 to 15 minutes. Cool and
place toothpick in center.
MELT: 1 bag Kraft caramels in 1/2 cup water.
Dip each cookie into melted caramel and roll in chopped nuts. Place on
waxed paper and let set for an hour. Do these when you have some extra
time. They take a while but they are cute and taste great.
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EYEBALL COOKIES
1/2 cup butter, softened
1 1/2 cups peanut butter
1 pound powdered sugar
1 T. vanilla extract
12 ounces white chocolate almond bark
Cream the butter and peanut butter together. Add the sugar and vanilla
nad thoroughly blend. Shape into small 1-inch balls and refrigerate on
waxed paper for 30 minutes.
Melt the white chocolate in the microwave. With a toothpick, dip the
"eyeballs" into the white chocolate, covering all but a small circle on
the top. Let cool on waxed paper. Makes 40 eyeballs.
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PEANUTTY PUMPKIN SPREAD
1 1/2 cup solid-pack pumpkin
1/2 cup peanut butter
2 T. honey
1/4 tsp. ground cinnamon
2 T. chopped peanuts
carrot, celery sticks, apple slices
Combine pumpkin, peanut butter, honey and cinnamon; mix well. Chill.
Before serving, top with nuts. Serve with vegetable sticks and apple
slices. Makes one cup.
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CREEPY CATERPILLAR
2 pints mint-chocolate or pistachio ice cream
8 chocolate wafer cookies
28 miniature marshmallows
2 pieces (3 inches each) red licorice
2 green peanut M&Ms
1 red hot candy
Scoop ice cream onto 8 coopies. Arrange in a zig-zag fashion on a
cookie sheet. Place 2 marshmallows on each site of 7 scoops for feet.
Insert licorice in top scoop for antennae. Stick peanuts on for Eyes.
Freeze for at least one hour. Just before serving, position red-hot for
mouth. Serves 8.
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ANTI-VAMPIRE POPCORN
1 bag Pillsbury Microwave popcorn
2 cups crisp wheat square cereal
2 cups chedar cheese-flavored goldfish crackers
1 3/4 ounce can shoestring potatoes
1 cup unsalted peanuts
1/2 cup margarine or butter
1 tsp. dried parsley flakes
1/2 tsp. chili powder
1/4 tsp. onion powder
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese.
MICROWAVE INSTRUCTIONS: Prepare popcorn as directed on the packaged.
Remove any unpopped kernels. In a large bowl, combine popcorn, cereal,
crackers, shoestring poatoes and peanuts.
Place margarine in a 2-cup microwave-safe measuring cup. Microwave on
high for 1 to 1 1/2 minutes or until melted. Stir in parsley flakes,
chili powder, onion powder, and garlic powder. Drizzle seasoned mixture
over popcorn mixture. Sprinkle with cheese. Toss until evenly coated.
Transfer half of mixture to ungreased 12x8 inch microwave safe dish.
Microwave on HIGH for 3 minutes or until thorougly heated, stirring once
halfway through heating. Spread on paper towels to cool. Repeat with
remaining mixture. Makes 12 cups.
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HALLOWEEN POPCORN BALLS
1 package (4-serving size) orange Jell-o
1 cup light Karo syrup
1 cup sugar
Combine all ingredients in a heavy saucepan and bring to a boil. Pour
over 5 quarts of popped corn. Form into popcorn balls with buttered
hands. Place in a zip-loc baggie or insert a popsicle stick in and then
place in a sandwich bag. Makes 12.
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MONSTER MASH
In a large bowl combine 10 cups popped popcorn, 1 16-ounce bag of M&Ms,
a 14-ounce bag of chocolate covered peanuts, 1 cup candy corn and 1 cup
peanut butter chips. Place 1 cup each in a zip-loc bag.
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- Orange Worms
2 cn Apricot halves packed in
-light syrup
4 Envelopes unflavored gelatin
2 c Orange juice
Wiggle these worms any way you want on your plate. If you like, give them
'eyes' made from licorice bits.
Place apricots in colander and let drain. Place drained apricots in food
processor, cover, and whirl until well blended. Place gelatin in 3 quart
pan, add orange juice, and let5 stand for 5 minutes to soften gelatin.
Place pan on burner and bring to a boil over med/high heat,stirring with
whisk. Turn off burner and remove pan to rack. Add apricots and mix with
whisk until well blended. Pour into baking pan,cover with plastic wrap, and
refrigerate for about 4 hours, until set. Use butter knife to cut gelatin
crosswise into 9 inch long, 1 inch wide strips. (you should have about 13
strips) Use pancake turner to remove strips to serving plate. Use your
hands to twist strips into worm shapes. Makes 13 worms.
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Poached Skull and Crossbones
4 bananas
1 can pear halves -- drained
1 handful raisins
strawberry or raspberry fruit sauce
--or "all fruit" preserves
Preheat the oven to 350 degrees. Cut bananas in half
lengthwise and place 2 halves, or bones, crisscrossed in X
shapes in a baking dish or on a cookie sheet. Place your
pear-half skulls on top of the banana X's, curved side up.
With a blunt knife, make 2 small slits in the pears for the
eyes. Insert a raisin in each slit. Bake for 10 to 15
minutes. Remove from the oven and carefully transfer to
individual serving plates. Drip some fruit sauce blood
around your creepy crossbones.
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Raisin Gnats
8 ounces semisweet chocolate chips
9 ounces raisins
1 small pack shredded coconut
6 ounces lime gelatin powder
Heat 2 inches of water to simmering, not boiling, in
the bottom of a double boiler. Place the chocolate chips in
the top of the double boiler. Set the top into the bottom
part and melt over low heat. Once the chocolate begins to
melt, stir constantly until it is fully melted. Remove from
the heat and set aside to cool for about 5 minutes. To
prepare gnats, spear raisins on each tine of a fork. Dip
the fork into the melted chocolate, and then arrange the
raisins on a cookie sheet lined with waxed paper. Repeat
until all of the raisins are chocolate covered. Stick 2
pieces of shredded coconut antennae onto each raisin and
freeze for 20 to 30 minutes. Prepare the gelatin according
to the directions on the package. Pour into individual
dessert bowls and set in the freezer for 20 minutes, or
until the gelatin begins to harden. Remove the gelatin when
it is partially set and arrange the gnats on top.
Refrigerate until the gelatin sets completely.
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Rotting Crone's Kisses
1/2 pound fresh peas -- in the pod
green food coloring
8 ounces cream cheese -- softened
6 large round crackers -- about 3-inches (6
to 12)
6 ounces pimentos -- drained
1 cup raisins
Open the pea pods and remove the peas into a bowl; set
aside. In another small bowl, mix food coloring, drop by
drop, into the cream cheese, stirring with a spoon until the
desired shade of green is reached. Spread a large thin oval
of cream cheese on each cracker. Use clean scissors to cut
pimentos into upper and lower lip shapes - you'll need 1
upper and 1 lower for each cracker. Using extra cream
cheese, if necessary, to adhere lips to crackers, place a
set of lips on top of each cracker, surrounding the oval of
cream cheese. This will form your open mouth. Place 2 rows
of peas and raisins (rotten teeth) between each set of lips.
Arrange on a serving platter.
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Slash 'Em, Gash 'Em Spuds
6 medium russet potatoes
2 teaspoons salt
1/2 cup milk
4 tablespoons butter or margarine -- softened
1 teaspoon pepper
12 small mushrooms
2 red bell peppers
--cored, seeded and sliced
assorted vegetables
--broccoli, zucchini, carrots, etc.
ketchup
additional melted butter
Peel off potato skins with a vegetable peeler. Cut
potatoes into quarters and put them in a large pot 3/4 full
of cold water. Add 1 teaspoon of salt to the water, cover
the pot and boil for 15 to 20 minutes, or until the potatoes
are soft. Using a slotted spoon, carefully remove potatoes
from the hot water and place in a large mixing bowl. Add
the milk, butter, pepper and the remaining teaspoon of salt.
Beat with an electric mixer for 3 to 4 minutes, or until
light and fluffy. Spoon a mound of potatoes onto individual
plates. Allow to cool slightly, then using clean hands,
sculpt a human head on each plate. Using vegetables of your
choice, add eyes, a nose and a mouth to each head. Try
mushrooms for eyes, red pepper slices for lips, broccoli for
hair or mustaches, etc. Using a blunt knife, slash a gash
down the side of each heat. Pour ketchup (blood) into each
gash and dribble on melted-butter pus for a deliciously
disgusting side dish!
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Spaghetti and Eyeballs
1 1/2 pounds ground beef
1 cup seasoned bread crumbs
1 tablespoon ketchup
1 egg
1/4 teaspoon pepper
1/2 teaspoon oregano
7 ounces olives -- pimento-stuffed
14 ounces spaghetti sauce
3 quarts water
1 teaspoon salt
8 ounces spaghetti
2 tablespoons butter or margarine
Preheat the oven to 350 degrees. Mix the ground beef,
bread crumbs, ketchup, egg, pepper and oregano in a large
bowl. Then form the meat mixture into about 18 to 24
eyeball-sized balls. Press an olive into each ball,
pimento side out. Place the eyeballs in a baking dish,
cover them with spaghetti sauce and bake for 45 minutes.
About 15 minutes before the eyeballs are done, fill a large
pot with 3 quarts of water. Add salt. Set on medium heat
and follow package directions to cook the spaghetti. Drain
and transfer it to a serving bowl and toss with the butter
or margarine. When your eyeballs are done, remove them from
the oven and spoon onto the spaghetti, irises up. Spoon
sauce from the pan around them.
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Sulfuric Acid Swig
6 ounces lemonade, frozen concentrate
--partially thawed
1/2 cup lemon juice
1 cup grapefruit juice -- cold
2 quarts lemon sherbet
1 quart club soda -- cold
In a large pitcher, mix together the lemonade
concentrate, lemon juice and grapefruit. Add to this the
amount of water required on the lemonade can. Pour the
liquid into tall glasses, filling them halfway, and add a
scoop of lemon sherbet to each. Fill the glasses with club
soda and serve immediately. Just before serving, sprinkle
the top of each glass with a pinch of lemon or lime-flavored
powdered drink mix. Makes for a totally toxic-looking
treat!
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Tempting Toenail Truffles
3 ounces semisweet chocolate
9 ounces pretzel nuggets
12 ounces beer nuts
Carefully remove the thin sugar shells from the beer
nuts and set aside. Heat 2 inches of water to simmering,
not boiling, in the bottom of a double boiler. Place the
chocolate in the smaller pot and set it over the simmering
water. Stir until the chocolate melts. When the chocolate
is melted, remove the small pan from the heat. Carefully
insert a toothpick into each pretzel nugget, then dip the
nugget into the melted chocolate. Be sure your pretzel
(toe) is completely covered. Place 1 sugar shell (toenail)
on the end of each toe. Place on waxed paper to cool and
repeat with as many toes as you desire.
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Tongues on Toast
8 white bread slices
8 bologna slices
mustard
With clean scissors, cut each slice of bread into a
closed mouth shape. Then, with a dull knife, cut an opening
between the upper and lower lips. Cut the bologna with
scissors into thin, tonguelike strips. Place the tongues
between the bread lips so that the tongues hang out of the
mouths. Spread mustard on the bread and toast lightly in a
toaster oven or under the broiler until the bread is golden
brown. Arrange on a serving platter.
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Toxic Tomatoes
6 medium tomatoes
1/2 avocado
--peeled, pitted and chopped
4 ounces Swiss cheese -- grated
6 fresh basil leaves -- chopped (6 to
10)
--or 1 tablespoon dried basil
1/4 teaspoon dried oregano
Wash the tomatoes and cut them in half crosswise. Place
the halves - open side up - on a cookie sheet. In a small
bowl, mash together the avocado (sludge), grated Swiss
cheese (pus), and basil (poisonous plant matter). Spoon the
mixture on top of the tomatoes and sprinkle with oregano
(fly wings). Broil the tomatoes for 5 minutes, or until pus
begins to ooze. Carefully remove the tomatoes from the
broiler and serve hot, or allow to cool slightly and eat
them with your hands .
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Varicose Veins on a Leaf
15 1/2 ounces French-style green beans --
1 head iceberg lettuce
red food coloring
6 tablespoons almonds -- sliced
Heat the beans in their liquid according to the
directions on the can. Wash and dry the lettuce and arrange
the leaves on a serving platter. Pour the beans and liquid
into a glass bowl. Add red food coloring, drop by drop,
until the liquid turns the color of blood. Place the bowl
in the refrigerator for 15 minutes. Using a slotted spoon,
remove the veins and place them in a veinlike pattern on top
of the leaves. Sprinkle almonds over the beans for and
added bony crunch and flavor.
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Viennese Vampire Fangs
6 large apples
1/4 cup lemon juice
1/2 cup sugar
10 ounces strawberry fruit sauce
--or "all fruit" preserves
Peel the apples, core them and cut them in half. Then
cut each apple in half again to make quarters. Cut each
quarter again to make eighths. Place the apples in a bowl
and toss with the lemon juice. Cut and shape the apple
eighths into fangs then return them to the bowl with the
lemon juice and toss lightly. Sprinkle sugar over the fangs
and toss until evenly mixed throughout. Arrange the fangs
on a party platter splattered with strawberry sauce blood.
(The illustration shows a bowl of strawberry sauce in the
center of the platter.)
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Wild Lice
2 cups ouzo
1/4 cup light cream
2 tablespoons butter
3/4 cup grated Parmesan cheese
1 tablespoon fresh parsley -- chopped
--or 1 teaspoon dried parsley
1/2 teaspoon pepper
1/2 teaspoon vegetable oil
1 ham steak -- about 1 1/2 pounds
Preheat the oven to 350 degrees. Prepare the ouzo
according to the directions on the package. Drain the ouzo
through a colander. Pour the ouzo into a large bowl and add
to it the cream, butter, cheese, parsley and pepper. Toss
well. Grease a casserole dish with the vegetable oil. Place
the ham steak in the dish and then cover it with the ouzo
(lice). Bake for 20 to 30 minutes.
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Witch's Brew
6 chicken wings -- (buzzard wings)
6 lamb riblets -- (squirrel legs)
4 chicken necks -- (severed necks)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans tomato soup, condensed
2 cups water
2 fresh basil leaves -- (2 to 4)
--or 1/2 teaspoon dried basil
Rinse the meat, or body parts, and place them in a
large pot with enough water to cover the meat. Add the salt
and pepper and cook over medium heat until the water comes
to a boil. Lower the heat and continue to simmer,
uncovered, for about 45 to 60 minutes, or until the meat is
thoroughly cooked. While the meat is cooking, mix the
tomato soup and water in another large pot. Stir in the
basil and cook over medium heat until your brew begins to
boil. Turn the heat to low and simmer, uncovered, for 15
minutes, continuously stirring with a long spoon. When the
meat is fully cooked, transfer it with a slotted spoon into
the soup mixture. Ladle brew into individual bowls.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Worms au Gratin
To make worms:
4 quarts water
1 tablespoon salt
2 cups egg noodles
8 ounces spaghetti
--broken into short pieces
2 tablespoons butter or margarine
1 1/2 cups American cheese -- grated
1/2 teaspoon vegetable oil
To make dirt: 2
whole-wheat bread slices -- toasted 1 tablespoon
butter or margarine -- melted 1/4 teaspoon salt
To prepare worms: Fill a large pot with 4 quarts of
water and add the salt. Heat over medium to high heat until
the water comes to a rapid boil. Add the egg noodles and
spaghetti (worms) and allow the water to come to a boil
again. Lower the heat and cook the worms on a slow boil,
uncovered, for about 8 to 10 minutes. Drain and pour them
into a large bowl. Toss with butter or margarine and the
grated cheese. Grease the inside of a casserole dish with
the vegetable oil. Pour the cooked worms into the dish and
set aside. To prepare the dirt: In a small bowl, crumble
the toasted bread into tiny crumbs. Mix melted butter and
salt with the crumbs to create dirt. Sprinkle dirt over
worms and place under the broiler for 5 minutes.
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