Halloween Eyes and Ears Pasta (Chicken and dumplings)

Deb Crane


Ok, so I LOVE Halloween!
I found this recipe by Mark Hill on Razzle Dazzle Recipes. What a creative and fun way to serve up some gruesome fun for Halloween! I must add, that after making this, my guest would NOT even try it! It is way off the gross charts, but what a conversation starter for the party! I found it to be quite tasty! In fact, I made it 2 years in a row for Halloween! The second year, I used Alfredo sauce and called it appendages in puss. ( I know, gross!) But the kids got a big kick out of it! No adult dare tried them! (sissies) lol I have included Marks photo of the finished dish. I didnt get an eyeball picture! Guess I will be making this again this year to get additional pics! :)


★★★★★ 1 vote

Slow Cooker Crock Pot



  • 1 1/4 c
    cake flour (not self rising)
  • 1/2 tsp
  • 2
    large egg yolks
  • 1 1/2 Tbsp
    olive oil
  • 1/4 c
  • 3
    drops red food coloring

  • 1 1/2 lb
    of ground chicken (or more)
  • 1/8 tsp
  • 1/8 tsp
    white pepper
  • 1/8 tsp
  • ·
    pitted green olives
  • ·
    black olives

How to Make Halloween Eyes and Ears Pasta (Chicken and dumplings)


  1. For the ears and eyes:
    Mix all dry ingredients together in a mixing bowl. In another bowl, mix wet ingredients together. Add the wet ingredients to the dry ingredients and mix. You might have to add a little more flour if it is too sticky to work with.
    On a floured surface, kneed the dough about 5 minutes. Let it rest while preparing the eyeballs.
  2. For the eyeballs:
    Dump the ground chicken in a mixing bowl, add the spices and mix well. Make little balls of chicken about 1 1/2 inches in diameter and place on a cookie sheet. To make the iris, take a green olive and cut in half and remove pimento. To make the pupil, cut a black olive into small pieces. Now insert the black loive piece into the half of green olive. Stick the green olive onto the chicken eyeball. When you cook the eyeballs, you do not want them to brown, so steam them just like you would steam vegetables. It should take about 20 minutes over medium heat.
  3. Back to the ears and appendages:
    Roll out the dough onto a floured surface with a rolling pin. The dough should end up being about 1/8 inch thick. Cut round pieces of dough using a glass about 3 inches in diameter. Cut a small hole in the middle to form the ear canal. Roll up edges of the round piece of dough and form into an ear shape. It helps to have a picture of an ear.
  4. Put the finished shaped dough on a dish towel, and let dry over night. ( at least an hour or 2 if you dont have time)
    Cook the appendages in boiling water until they float to the top of the water. Drain your ears in a colander.
    In a crock pot or dish, pour "blood" (spaghetti sauce with a bit of red food coloring or Alfredo sauce)
    Arrange appendages and cooked eyes and your done! It can be easily microwaved or heated in a crock pot.

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