Halloween is perfect for having fun with food! It’s also a great way to get the kids involved and get them thinking “outside the box.” It’s even fun for adults to release their inner kitchen monster or killer zombie bartending skills. Whichever you choose, you can’t go wrong with these frightfully delicious recipes and ideas!
Halloween Devilled Eggs
Everyone loves these spooky little devils!
To make these, all you need are some canned black olives (whole olives) and the regular fixins for the eggs. Make the devilled eggs and set on a tray while you give your attention to the olives. Drain the can of olives and slice each one in half. Place a sliced olive half, round side up, on top of each egg. Slice enough of the remaining olive halves into slivers, lengthwise, so that you have black strips. Place 3-4 olive strips on each side of the round olive half so that they look like spider legs. Cover with plastic wrap and refrigerate until ready to serve. If desired, add a tiny piece of chopped pimiento to the middle of the spider so that it looks like a Black Widow!
Monster Bark
A great Halloween party activity for the kids!
12 to 16 whole graham crackers
1 12-ounce package bright green candy melts
1 c. purple candy melts
Candy eyeballs, for topping
Assorted green sprinkles and nonpareils, for topping
Lay the graham crackers in a single layer on a large, rimmed baking sheet, breaking to fit as needed.
Melt the green and purple candy melts in separate medium microwave-safe bowls in the microwave according to the package directions. Pour the green candy melts over the graham crackers and spread in an even layer using an offset spatula or the back of a spoon. Working quickly, drop tablespoonfuls of the purple candy melts about two inches apart over the green layer. Swirl with a toothpick to create a marbled look.
Top the bark with candy eyeballs, sprinkles, and nonpareils while it’s still wet. Refrigerate until set, about 15 minutes, then break into pieces.
Ghoul-ash
This is comfort food for all ghouls, both young and old!
2 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, chopped
1 1/2 lb. ground beef
1 (15 oz.) can beef broth
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt
2 tsp. dried Italian seasoning
1 Tbsp. ground paprika
1/2 tsp. ground black pepper
2 c. elbow macaroni
1 c. sharp cheddar cheese, grated
Chopped fresh herbs, like parsley, chives, or dill, optional
Place the oil in a large Dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika, and ground black pepper. Stir to combine and return to a simmer.
Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if you like.
Halloween Chex Mix
No tricks, all treats!
Nonstick cooking spray
3 c. rice Chex cereal
3 c. corn Chex cereal
4 c. mini twist pretzels
2 c. roasted, salted cashews
1 stick salted butter (1/2 cup)
1/2 c. brown sugar
2 Tbsp. maple syrup
1 8- to 10-oz. bag peanut butter candies, such as Reese’s pieces (about 1 1/2 cups)
1 1/2 c. candy corn
1 c. chocolate chips
Preheat the oven to 275°F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Add the cereals, pretzels, and cashews in a single layer.
Place the butter in a medium microwave-safe bowl, cover, and microwave on high to melt, about 1 minute. Add the brown sugar and maple syrup and whisk well until combined. Pour the butter mixture over the cereal mixture and toss gently until evenly coated. Bake for 45 minutes, stirring halfway through. Cool completely on the sheet tray, stirring occasionally.
Add the peanut butter candies, candy corn, and chocolate chips. Toss gently on the baking sheet. Transfer to a serving bowl, or store in an airtight container for up to 1 week.
French Bread Mummy Pizza
An easy way to get dinner on the table fast! Especially fun to make with slices of cheese to make it look like a mummy.
1 loaf French bread
4 tablespoons butter, melted
2 cloves garlic, finely minced
½ tablespoon extra-virgin olive oil
½ teaspoon Italian (or pizza) seasoning
1 tablespoon grated parmesan cheese
1 cup marinara sauce
Your favorite pizza toppings (optional)
9 ounces sliced thinly mozzarella cheese
4 sliced black olives
Preheat the oven to 400 degrees F. Slice a loaf of French bread evenly down the middle to create two halves.
Flatten out the middle of each piece by pressing it down firmly with your hands. Place onto a baking sheet/sheet pan and set aside.
In a small bowl, stir together the 4 tablespoons butter, 2 cloves of minced garlic, ½ tablespoon olive oil, ½ teaspoon Italian seasoning, and 1 tablespoon grated Parmesan cheese. Next, spread this mixture evenly onto the center of each loaf of French bread. With the bread still on the baking sheet, place it into the oven to bake for 6 to 10 minutes, until lightly toasted.
Carefully remove from the oven and spread the 1 cup marinara sauce on the toasted French bread, top with your favorite toppings (optional), and then place your thin slices of mozzarella cheese on top to create the mummy wrapping, along with the two sliced black olives for the eyes.
Place under the broiler on low until the cheese is melted and heated throughout. Keep an eye on it while it is in the oven. Carefully remove from the pizza oven. Slice and serve while still warm. Enjoy!
Double-Bubble, Boil and Trouble – – These Halloween Drinks are Trouble!
Witch’s Brew
To get the eerie glow of coming straight from the cauldron, layer the sparkling lemonade with Blue Curaçao and then the purple gin for a chilling effect.
3 oz. Purple Gin (or gin lightly infused with purple food coloring)
3 oz. Sparkling Lemonade
1/2 oz. Blue Curaçao
1 fresh rosemary sprig
Ice
Sparkling Apple Cider Sangria
This is also a great refresher to serve for Thanksgiving.
1 lemon wedge
1/4 c. cinnamon-sugar
1 (24-fl oz.) bottle sparkling cider, chilled
1 bottle white wine, chilled
1/3 c. fireball
2 apples, thinly sliced, some reserved for garnish
Cinnamon sticks, for serving
Rim each glass with lemon wedge and dip in cinnamon-sugar.
In a large pitcher, combine cider, wine, and fireball. Add sliced apples and stir to combine.
Serve into prepared glasses and garnish with an apple slice and cinnamon stick.
Categorized in: General
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