Archive for the ‘Recipes’ Category

You didn’t actually think I would forget to post a ghoulish recipe right before the return of The Walking Dead this Sunday, did you?

Back in 2009, while I was performing with my dance troupe The Horror Dolls, we were scheduled to perform at a horror convention about four hours away. Knowing that our gelatin-based gore and brains that we  utilized (and ingested) for our performances likely wouldn’t hold up during the drive and heat, I was desperate for another inexpensive option. I happened to have both marshmallows and Rice Krispies on hand, so I got to work, added a little food coloring, and the next thing I knew, I had created Rice Krispy Treats that looked exactly like raw meat.
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This recipe was a guest post in October on my friend Devi’s blog, Diddles and Dumplings. I realized I never shared the recipe here, so I wanted to add it to my site. Plus, I’ve been hearing that boxes of Count Chocula and the other Monster Cereals have been making appearances at stores like Big Lots, or, if you’re like me, you stocked up shortly after Halloween!

Chocaholics be warned: you will have a love-hate relationship with my Count Chocula Monster Chow. It starts off with Count Chocula cereal, coated in chocolatey-goodness, and is then mixed with even more chocolate. In case you weren’t convinced, it certainly will satisfy any chocolate craving you may be having, but I guarantee that you won’t stop munching on it!

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Monster Cereal Recipes Recipes

I’ll be honest – I have only made Cake Mix Cookies a total of three times in my life, and this recipe is included in those three. Now, before I developed this recipe, I never really thought about Cake Mix Cookies and how awesome they are. I mean, what’s not to love? They are low-cost, super-easy, and the combinations and possibilities of different flavors seems limitless! They are soft, chewy and moist, and practically fail-proof. But being that I always bake from scratch, they are often neglected from my baking.
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Monster Cereal Recipes Recipes

If you’ve seen any of my recent posts, then you already are aware that my next few recipes will be featuring all of General Mills’ Monster Cereals, including the return of Yummy Mummy and Frute Brute from the cereal graveyard! If you haven’t been following, or are new to my site, then you are in for a treat with today’s recipe! This is the first of many of my “Monster Chow” recipes, and for this one, I am sharing the recipe for my Frankenberry Monster Chow!

Whether you’re familiar with Chex snack mix as ‘Puppy Chow’ or ‘Muddy Buddies’, this is the same concept…except The Homicidal Homemaker uses the strawberry-deliciousness of Frankenberry cereal!
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Monster Cereal Recipes Recipes

As you probably saw on one of my previous posts, I was over the moon about General Mills bringing back Yummy Mummy and Frute Brute, two of the discontinued Monster Cereals. Frute-Brute-Fruity-Yummy-Mummy

I am proud and excited to say that I received both Yummy Mummy and Frute Brute, along with the other three Monster Cereals, before they hit the shelves, so I could concoct some delicious recipes just in time for the Halloween season! A huge thanks to General Mills for giving me this opportunity!

The cereals arrived this past Friday while I was hosting my brother’s “The Walking Dead”-themed birthday party, and it took every ounce of willpower to not immediately tear into them and gobble them up! So…I waited until I was absolutely certain on a few of the recipes I was going to make before doing the “taste test”, and trust me…I was not disappointed! Every bite was pure nostalgia for me, as I haven’t gotten to taste this particular cereal since the early 90’s!
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Monster Cereal Recipes Recipes

Anyone who knows me knows I have a little problem (okay, a huge problem) with collecting gelatin molds. I have no idea where my fascination started, but I imagine that it has something to do with my childhood, and that we had vintage copper gelatin molds on the wall in our kitchen.

pomegranate wine, twin pomegranates, fruit wine, sweet wine, California pomegranate wineMany people frown upon gelatin – they associate it with ‘hospital food’ or with being ill. I can assure you that this recipe will remind you of neither of those. With fresh seasonal strawberries, juicy green grapes, and crisp green apple, this gelatin dessert screams summertime! This recipe uses a pomegranate wine from a wonderful local winery here in Central California, called Twin Pomegranates Wine. They have several varieties and they are all wonderful!

Pomegranate Sangria Gelatin

1/2 cup water
2 envelopes of unflavored gelatin
2 cups 100% pomegranate juice (I used Bolthouse Farms)
1 cup Twin Pomegranate’s Wine, chilled
1 Granny Smith apple, diced
1.5 cups strawberries, sliced
1 cup green grapes, sliced in half

STEP ONE: In a large bowl, sprinkle the unflavored gelatin over 1/2 cup water; allow gelatin to “bloom” for a few minutes. In a saucepan, bring your pomegranate juice to a boil; stir boiling pomegranate juice into the gelatin mixture with a wire whisk until gelatin has dissolved, about 2 minutes. Allow to cool slightly, and then stir in the Twin Pomegranate’s wine. Place the mixture in the refrigerator until thickened.

STEP TWO: Core and dice one granny smith apple. Hull strawberries and cut into slices and add to the apple. Slice the green grapes into halves and add to the strawberries and apple.

STEP THREE: When gelatin has thickened, gently fold in the apples, strawberries and grapes. Return to refrigerator while you prepare your mold.

STEP FOUR: Prepare a gelatin mold by lightly spraying with cooking spray, and then using a paper towel to wipe it down – this leaves just a light residue that will help you unmold your gelatin. Gently pour/spoon the gelatin mixture into the mold and refrigerate until firm, about 6 hours, but overnight is best.

STEP FIVE: Invert gelatin mold onto a chilled plate, and enjoy!


It’s February, and you all know what that means – all over the world, people are anticipating that very special day that is taking place towards the middle of the month. No, not Valentine’s Day…I’m talking about the return of The Walking Dead on February 10th. Whether you’re choosing to celebrate this night solo, or that special ghoul you only have eyes for, these eyeball-shaped gnocchi dumplings with visceral-looking fettucine are the perfect dish to chow down on.  Who doesn’t love eyeball pasta?

Get the recipe for my “Putrid Pasta: Eyeball Gnocchi with Guts” in my upcoming cookbook! 


No matter what time of the year it is, one bite of these creamy, decadent Pumpkin-Cheesecake Truffles will take you straight to autumn!  

Get the recipe for my Pumpkin-Cheesecake Truffles in my upcoming cookbook!


For as long as I can remember, I have been a huge fan of the Monster Cereals. Boo Berry holds a special place in my heart, but Frankenberry is the favored monster amongst many of my friends. After some experimenting, we realized I had created a drink that was not only Frankenberry-colored, but tasted like an alcoholic-version of the very sweet cereal milk a bowl of Frankberry leaves behind.

This potent, bright-pink colored concoction is best served in a tall shotglass, or in test-tube shotglasses if you can get your hands on them!

NOTE: Because of the high alcohol content mixed with the creme liqueur, the mixture will begin to separate from the milk if sitting for a few minutes, giving the appearance of ‘curdling’, so drink fast!



  • 1 oz Strawberry Whipped Cream OR Cherry Whipped Cream flavored Vodka (or strawberry/cherry flavored vodka of your choice)
  • 2 oz Tres Leches Triple Creme Liqueur
  • 1 oz Grenadine Syrup (I used Angostura brand)
  • 1 oz half and half
  • Colored sugar, optional (for garnish)

Combine all ingredients in a cocktail shaker filled half-way with ice; shake for about 10 seconds, and strain into two tall shooter glasses. Drink fast, and enjoy!


The Homicidal Homemaker shows you how to make this impressive way to present your shrimp cocktail, with a ghoulish surprise in the middle that makes this dish look strikingly close to a maggot-infested brain once your guests have starting digging in and picking this brain apart! I knew that it would be impressive, disgusting-looking and delicious-tasting. 

This dish is not for the faint of heart, or weakest of stomachs. Seeing the reactions of my taste-testers, I knew I had a keeper. 

Don’t be fooled by the gelatin mixture – you’re not eating shrimp-infested JELL-O here! There’s just enough to hold the brain together. 

WARNING: as your guests eat this dish, it WILL seem to come to life on it’s own, bursting and losing shape, and in turn, the ‘maggots’ will seem to crawl out of it. AWESOME!!!!

Get the recipe for my “Maggot-Infested Brain Shrimp Cocktail” in my upcoming cookbook!