As the undisputed "Queen of Halloween", Elvira Mistress of the Dark offers you more than a handful in your trick-or-treat basket!  From Halloween costumes and horror flicks to party music and decor, Elvira's got it all... and she's more than happy to give a little to anyone who's asking!
ELVIRA DESKTOP WALLPAPERS
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Elvira Cookies
From Whipped Bakeshop in Philadelphia. A chocolate-espresso shortbread cookie just in time for Halloween!  Visit Whipped Bakeshop's webiste.
Halloween Party Treats and Recipes
People are always asking me how I get my pumpkins to look SO perfect! It's easy! First, you have to choose a good lookin' pumpkin. Always get a pumpkin that's as close to round as possible. Try to avoid the gnarly looking ones that are all flat or covered in warts... unless you're going for a Barbara Walters design.

The next step is to draw a face... or just wing it and start hacking away freehand. Personally, I like to draw the faces first, using celebrities as my inspiration. Of course, I want to make my jack-o'-lanterns as scary as possible, so someone like Amy Winehouse or  Paris Hilton would make a good model.

After plunging a razor-sharp knife deep into your pumpkin and carving a large hole in the top, carefully scrape out the disgusting, stringy guts with a large spoon. Don't throw them away! Recycle! I like to smear mine all over my face as a pumpkin facial. It won't help your complexion any, but if you answer the door wearing it, you're guaranteed to scare any trick-or-treaters that might show up.

Now, most people prefer to use a carving knife to do the details on
the face, but I prefer to use a chainsaw.  I find that you get a more
realistic look on the pumpkin's face when it see's what you're about
to do to it!
Elvira's Pumpkin Carving Tips ...
Not sure what to do with the messy left overs?

Make a really mouth-watering pumpkin pie! Here's all you have to do. First, using a razor-sharp knife and all the skill of a Beverly Hills plastic surgeon, cut a large hole in the top of your pumpkin and scrape out the guts, spending lots of time to remove all the strings and seeds. Slowly and laboriously peel the incredibly tough skin off of each piece. If you finish this step, bring a large pot of water to a boil and add the pumpkin pieces. After cooking it for what seems like an eternity, let the pumpkin chunks cool. Then, using a food processor or blender, whip into a smooth puree until it looks like something that you'd find in a baby's diaper. After that, toss the whole ugly mess on to the compost pile and head to the store for a delicious, "I can't-believe-it's-not-homemade" frozen pumpkin pie. Thaw and serve. That's all there is to it.

Hey, what do I look like? Betty Crocker?

CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)
5 - Apples (I like Macintosh apples)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper

PREPARATION:  Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.

STORAGE & SERVING : Store your caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes.
HALLOWEEN PUNCH
1 chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups)
1 chilled 1-quart bottle cranberry juice cocktail
1 chilled 1-liter bottle club soda or seltzer water
1 cup dark rum if desired

For Spice Syrup
2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped peeled fresh ginger
1/3 cup water
1/3 cup sugar

DIRECTIONS:  Make spice syrup: In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Let syrup cool. Syrup can be made 1 week ahead and chilled, kept in a covered container or bottle.

In a punch bowl combine Punch ingredients and strain syrup through a fine sieve or cheese cloth into punch. Stir punch and add ice. Makes about 13 cups.
SPICY PUMPKIN SOUP
1 stick unsalted fresh butter
6 cups fresh yellow onions, finely chopped
3 15-ounce cans solid pack pumpkin
1 cup fresh whole milk
1 cup fresh half and half
3/4 teaspoon dried crushed red pepper
8 cups low-salt chicken broth
salt, and fresh gound peppercorns
Cream Topping for Pumpkin Soup:
1/2 cup fresh sour cream
1/2 cup fresh whipping cream
1 teaspoon freshly squeezed lime juice
1 cup shelled green pumpkin seeds, toasted. These are available in a organic food shops.

Whisk the 3 cream topping ingredients in small bowl. Cover and chill 2 hours before serving.

DIRECTIONS: Melt butter in large pot over medium heat. Add the onions and cook until clear, about 15 minutes. Mix in the pumpkin, milk, half and half, and the crushed red pepper.  Add the chicken broth. Simmer the mixture 15 minutes to blend. Season with salt and pepper to taste. Spoon cream topping onto soup. Sprinkle with the toasted pumpkin seeds.
Elvira and the Vi-Tones (1982) :
Elvira's Vinyl Macabre (1983) :
Elvira's Monster Hits (1994) :
Revenge of the Monster Hits (1995) :
Mistress of the Dark Soundtrack (1988) :
Elvira's Haunted Hills Soundtrack (2001) :
Ghoultown Maxi CD/DVD Single (2009) :
Elvira's Haunted Hits (1987) :
Leslie and the Ly's "Zombie Killer Single (2008) :
Halloween Music Sampler