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Hard boil the eggs.
Gently crack the eggs against a hard surface,
then carefully peel off the shells. Slice each
egg in half lengthwise. Scoop out the yolks
and put them in a small bowl.
Mash the yolks with a fork until they are crumbly.
Add mayonnaise and blend.Carefully fill the empty
egg whites with yolk mixture.
Cover a platter with lettuce leaves, setting a leaf
or two aside for garnish. Arrange the egg halves,yolk
side down, on the leaves. These are your mice
bodies.
To give them each eyes and a nose, pull the pimento out of an olive and cut it into three small pieces.
Cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Out of the remaining olives, cut thirty two small triangular ear pieces.
To garnish: Tear small pieces of lettuce and position
in front of the mice's mouths. As a final touch, heap a
pile of mouse droppings (chocolate sprinkles) on the
platter to re-create an authentically tidy mouse
toilette.
Cook pasta according to directions on package. Rinse the pasta in cold water.
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 tongues.
Preheat oven to 350 degrees. Grease 9x5-inch loaf pan.
Mix all ingredients together with wooden spoon. Pour into prepared pan. Bake for 45 minutes. Test with knife, if the knife comes out clean the bread is done.
If it is not done put back in oven for 10 minutes.
Cool before removing from pan. Store in plastic bag.
To make dumps:preheat the oven to 350F. Using clean hands, mix together the dump ingredients in a large bowl.
Mold pieces of this mixture into various size/shape dumps.Place so they don't touch each other in an ungreased baking pan. Use two if they don't all fit.
Bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty.
While the meat cooks,put all four litter ingredients into a large saucepan. Heat on high until the watercomes to a boil. Stir,turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes.Remove the saucepan from the stove and carefully lift off the cover.
Break apart, or "fluff" the rice with a fork and set pan aside.
When dumps are done, carefully transfer them onto paper towels to drain.
Spoon the rice and dumps into
the now empty baking pan, leaving somedumps partially uncovered,
the way Kitty does when he/she is in a hurry.
Dice the tomatoes into small pieces and place in a bowl.
Place the ground beef in a frying pan, sprinkle with the burrito seasoning and saute on medium heat until it's well browned. Cover and set aside.
Cook the beans in a saucepan on low heat, stirring occasionally. when the beans are hot, gently combine them with the ground beef in a clean bowl.
To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus), a strip of guacamole,beans and beef.
Tightly fold the left and right sides of the tortilla over your ingredients,then tuck the lower third of the whole burrito under itself, making a nose shape.
Use a knife to cut out two large holes for nostrils.
Gently squeeze the nose.
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 powderedsugar, 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 concentriccircles onto each cake. Pipe straight lines at intervals from the inner circle through the outside circle, forming a web design.
Garnish with plastic spiders.
In a large bowl, combine cereal, apricots, raisins and peanuts.
In a microwave safe 13x9", melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer.
Stir until well blended, add cereal mixture to dish and toss until well coated.
Working quickly with greased hand, form into balls, using about 1/2 C mixture, per ball.
If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired,mixture may be spread in unbuttered 13x9" dish and cooled and cut into bars.
Makes 1 dozen balls or 2 dozen bars.
Prepare two baking sheets with cooking spray; set aside.
In a small bowl, combine peanut butter and jam; set aside.
Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider.
To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs. Roll each of these pieces into thin ropes, each being eight inches long. Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
For the spider's body, divide a second piece of dough, one twice as large as the other. On a floured surface, pat larger piece of dough with the palm of your hand to flatten. Place two teaspoons peanut butter and jam mixture onto center of circle. Bring ends of dough up together and seal seams. Gently roll this piece of dough into a ball; set aside.
Roll smaller piece of dough in a round ball (this will be the spider's head). Place peanut butter filled body and head centered on top of the four ropes of dough. The spider should now have eight legs.
Finish with remaining pieces of dough to make eight spiders. Let rise until doubled in size, one hour.
Bake in a 375 degree oven for ten minutes, or
until golden brown.
