9 Spooky Halloween Recipes to Try
I don’t know about you, but I live for Halloween. The decorations, the costumes, the candy and the trick-or-treating! But my favorite part about All Hallows Eve is the parties and let’s be honest, those probably aren’t happening this year. That doesn’t mean you can’t still have fun…gather up the family, put those costumes on, watch spooky movies and try out some of these scary recipes.
Slime Popcorn from Allrecipes
What you’ll need:
10 cups popped popcorn
½ cup packed brown sugar
¼ cup butter
1 (16 ounce) package marshmallows
5 drops green food coloring
1/2 cup candy eyeballs
Instructions:
Pour popcorn into a large bowl. Melt brown sugar and butter together in a saucepan over medium heat, stirring often. Stir in marshmallows until melted and smooth. Stir in green food coloring until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Sprinkle in candy eyeballs.
Hotdog Mummies from Food Network
What you’ll need:
One 16-ounce package bun-size hot dogs (8 hot dogs), each halved crosswise
2 ounces Cheddar, cut into 16 thin slices
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
8 sheets phyllo dough
4 ounces (1 stick) unsalted butter, melted
Ketchup, yellow mustard, barbecue sauce or your favorite dipping sauce, for serving and decorating
Instructions:
Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Cut a slit in each hot dog piece and stuff with a slice of cheese. Set aside. Combine the salt, garlic powder and pepper in a small bowl.
Working with one sheet of phyllo at a time and keeping the rest covered under a damp towel or paper towels, lay a phyllo sheet on a large cutting board or counter and lightly brush with melted butter. Lightly sprinkle with some of the spice mix and fold in half lengthwise. Brush the top with more melted butter and cut into 1/2-inch-thick strips. Using 2 pieces of stuffed hot dogs per phyllo sheet, wrap half of the strips around each piece of hot dog to create a mummy look. Leave a small section of hot dog exposed towards the top so it looks like the top part of the face peeking out from the phyllo wrappings. Don’t worry about frayed edges or tears– it will add to the mummy look.
Place on the prepared baking sheet and repeat with the remaining phyllo, melted butter, spice mix and hot dogs. Remelt the butter if it cools down too much while forming the mummies.
Bake until the phyllo is crisp and golden brown, about 25 minutes. If desired, dot ketchup or mustard eyes on each mummy using a toothpick and serve with extra sauces for dipping.
Pumpkin Cheesecake Truffles from Crème de la Crumb
What you’ll need:
1 1/2 cups gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/3 cup graham cracker crumbs
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 ounces cream cheese, softened
1/2 cup white chocolate chips
white chocolate chips or white dipping chocolate
red food coloring
Instructions:
In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt 1/2 cup white chocolate chips and mix into truffle mixture.
Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.
(Photo: Shutterstock)
Baked Brie Spider from Food.com
What you’ll need:
1 brie cheese wheel
2 garlic cloves (sliced)
2 sheets puff pastry
3 -4 prosciutto, slices
2 black olives
For topping:
4 tablespoons olive oil
1⁄2 teaspoon rosemary (chopped)
1⁄2 teaspoon thyme (chopped)
1 teaspoon basil (chopped)
1 pinch salt
black pepper (to taste)
1 egg (for egg wash)
Instructions:
Slice a grid on top of a brie wheel; approximately 4 slits horizontally and vertically.
Insert thinly sliced garlic in the slots.
To make the spider legs: roll out a sheet of puff pastry dough; then a layer of prosciutto on top; cut 1-2″ strips.
To make the spider’s head: take a puff pastry dough and make it into a small ball (the size of a large meatball); slice black olives and insert them into the ball to make the eyes and fangs.
Position the head and brie wheel on a baking sheet lined with parchment paper.
Twist each strip of pastry dough/prosciutto and place them around the spider’s body to form the legs.
In a bowl, mix olive oil, rosemary, thyme, basil, salt and black pepper; spoon the mixture over the brie cheese wheel.
Brush egg wash over the head and legs.
Bake at 400°F for 15 minutes.
Pumpkin Snack Mix from Taste of Home
What you’ll need:
3 quarts popped popcorn
4 cups Cheerios
4 cups Corn or Rice Chex
2 cups salted peanuts
1 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, cubed
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 package (16 ounces) candy pumpkins
Instructions:
In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy.
Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Stir in candy pumpkins.
Dirt Cake from Allrecipes
What you’ll need:
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
½ cup confectioners’ sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling
Instructions:
Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve. Add artificial flower and trowel. Enjoy!
(Photo: Shutterstock)
Candy Corn Ice Cream Sandwiches from Taste of Home
What you’ll need:
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange paste food coloring
2-1/2 quarts orange sherbet
Halloween sprinkles
Instructions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white.
Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic. Chill for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Scoop 1/3 cup sherbet on the bottom of half of the cookies. Top with remaining cookies; dip edges in sprinkles. Wrap in plastic. Freeze for at least 1 hour.
Graveyard Enchilada Dip from Delish
What you’ll need:
2 c. shredded pepper Jack cheese
1 c. enchilada sauce
1 c. shredded rotisserie chicken
12 oz. cream cheese, softened
1 oz. (4.5-oz.) can green chiles
1 tbsp. taco seasoning
4 flour tortillas
Tortilla chips, for serving
Instructions:
Preheat oven to 350 degrees F. In a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning.
Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.
Meanwhile, make tortilla graves: Cut tortillas into grave shapes and place on a baking sheet. Bake until sturdy, 5 to 7 minutes.
Top dip with shredded lettuce and insert graves. Serve with tortilla chips.
Spooky Shepard’s Pie from Food.com
What you’ll need:
1 lb extra lean ground beef
1 medium onion, coarsely chopped
2 1⁄2 cups frozen mixed vegetables
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (12 ounce) jar beef gravy
3 cups mashed potatoes
1⁄4cup grated parmesan cheese
1 egg, slightly beaten
Instructions:
Heat oven to 375*F. Spray a 12 inch skillet with cooking spray and brown the ground beef and onions over medium high heat for 5 to 7 minutes, stirring occasionally. Drain, if necessary.
Set aside 12 peas from the mixed vegetables for garnish. Add the remaining frozen vegetables, tomatoes, and gravy to the ground beef. Heat to boiling. Reduce the heat to medium low, cover and simmer for 8 to 10 minutes or until the vegetables are crisp tender, stirring occasionally.
Spoon the ground beef mixture into an ungreased 8 inch square baking dish.
Mix together the mashed potatoes, Parmesan cheese and egg. Spoon onto the hot beef mixture in upright mounds to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
Bake for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
(Photo: Shutterstock)
