These Halloween Recipes are Quick & Easy, But Definitely Ghoul-tastic!
If you’re looking for some Halloween food ideas for your Halloween party, we’ve put together some tasty treats that are easy and fun to make.
- Favorite Punch
- Light Corn Syrup
- Red Food Coloring
Wash and peel the radishes. Then hollow out the middle of the radishes into the shape of a circle and set aside. Next, wash olives and cut them in half. Place the half olive inside the hollow part of the radish and freeze.
In a small mixing bowl, mix light corn syrup and red food coloring until you get the desired red, blood color. Apply the light corn syrup mixture to the edge of the rim of the serving pitcher and drip some of the corn syrup down the sides of the pitcher.
Once the “eyeballs” have frozen, drop them into the pitcher, along with your favorite punch and serve.
The Great Pumpkin Halloween Dinner
- 1 Pumpkin
- 1 Cup Chopped Onion
- 1 Chopped Green Pepper
- 1 (or more) Cloves Garlic
- Olive Oil
- 1 1/2 lbs Ground Meat
- 2 TBS Soy Sauce
- 2 TBS Brown Sugar
- 1 Can Cream of Chicken Soup
- 1 (4 oz) Can Sliced Mushrooms (or saute fresh)
- 2 Cups Cooked Rice
Pre-heat oven to 350 degrees. Clean out the pumpkin and draw a face with a marker. In a skillet, cook onion, pepper and garlic until brown and set aside. In the same skillet, cook ground meat until done and drain excess water. Add onion, pepper and garlic to the meat. Add soy sauce, brown sugar and mix well. Add soup, rice, mushrooms and mix well. Put mixture into pumpkin, cover with lid and bake for 1 1/2 hours.
Fried Eggplant & Mozzarella Sandwich
- 1 lb Eggplant
- 1/2 lb Whole Milk Mozzarella
- 2 Large Eggs
- 2 Cups Plain Dried Bread Crumbs
- Olive Oil
Peel & slice eggplant into 1/4″ rounds and place on large platter. Sprinkle eggplant with salt and let stand for about 30 minutes to allow the salt to draw out the bitter juices. Pat dry with paper towel. Cut mozzarella into 1/8″ slices and add 1 or 2 slices over the eggplant and add another piece of eggplant on top to form a sandwich. Repeat until all slices are used.
Lightly beat eggs in a small bowl and add a pinch of salt. Spread bread crumbs over sheet of aluminum foil. Dip the sandwiches into the eggs and coat with bread crumbs. Heat 1″ of oil in a medium skillet over medium/high heat. When oil is hot, fry the sandwiches until they are golden crisp on each side, about 2-3 minutes. Remove with a slotted spoon and place on paper towel to drain. Serve hot. Yields 8 servings.
- 1 Package Brownie Mix
- 1 Bag Milk or Dark Chocolates
- 1 Bag Small Size Candy Bars
- 1 Bag Candy Coated Chocolate Candies for Halloween
Prepare the brownie mix according to the package directions for an 8 x 8 inch pan. Bake and cool slightly. Place the bag of chocolates in a mixing bowl over a pot of simmering water. Stir the chocolate as it melts. When it is shiny and smooth, turn off the heat. Pour half of the chocolate over the top of the brownies and set aside the remaining half. Sprinkle with 3/4 cup chopped small size candy bars and 2 cups of candy coated chocolate candies. Drizzle remaining chocolate on top. Cool completely.
Ghost in the Graveyard
- 2 Pkg. (3.9 oz. each) Chocolate Instant Pudding
- 3 Cups Milk
- 1 Tub (12 oz.) Whipped Topping (Divided)
- 15 Cookies (Your Favorite), Crushed (about 1-1/2 cups)
- 3 Creme Sandwich Cookies
- Decorating Gel
- 5 Candy Pumpkins
- 10 Candy Corn Pieces
Beat the pudding mixes and milk in large bowl with a whisk for about 2 minutes. Let stand for 5 minutes. Stir in 3 cups whipped topping and half the cookie crumbs. Spread into 13″x9″ dish; sprinkle with remaining cookie crumbs.
Refrigerate for1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use. Insert the decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining whipped topping onto dessert to resemble ghosts.
Makes 18 servings.
Great Pumpkin Cake
- 1 Pkg. (2-layer) Cake Mix (Any Flavor)
- 1 Pkg. (8 oz.) Cream Cheese (Softened)
- 1/4 cup Butter (Softened)
- 4 Cups Powdered Sugar
- Food Coloring (Green, Red & Yellow)
- 1 COMET Cup
Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Let cool for 10 minutes in pan. Invert cake onto wire rack; remove pan. Cool cake completely.
While cake is cooling, beat cream cheese and butter in medium bowl with mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add a couple of drops of green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.
Add drops of red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin’s stem. Pipe the reserved green frosting in vertical lines down side of cake.
Makes 24 servings.
- 1 Pkg. (2-Layer Size) Chocolate Cake Mix
- 1 Pkg. (4-Serving Size) Chocolate Instant Pudding
- 1 Pkg. (8 oz.) Cream Cheese (Softened)
- 1/4 Cup Butter (Softened)
- 1 Tsp. Vanilla
- 1 Pkg. (16 oz.) Powdered Sugar (Sifted)
- 24 Ring-Shaped Chewy Fruit Snacks
- 24 Mini Candy-Coated Chocolate Pieces
- 1 Tube (19.28 g) Red Decorating Gel
Prepare cake batter as directed on package. Add dry pudding mix and mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
Beat cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.
Place 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.
Makes 24 servings.
- 1 Quart Lime Sherbet (Slightly Softened)
- 1 Container (12 oz) Frozen Limeade (Thawed)
- 1 Bottle (1 Liter) Ginger Ale
- Gummy Worm Candies
- Lime Slices
In punch bowl, mix sherbet, limeade and ginger ale. Then pour into glasses. Garnish each glass with candy and lime slices. Serve immediately. Swap the lime sherbet and frozen limeade with orange sherbet and frozen orange juice concentrate for a different flavor.
Crusty Mummy Fingers
- 2 Lb Sweet Potatoes (Peeled)
- 2 TBS Water
- 2 Egg Whites
- 2 Cup Italian Style Bread Crumbs
- 1/4 Cup Grated Parmesan Cheese
- 1/2 TSP Salt
- 1/2 TSP Pepper
- 1/4 TSP Ground Red Pepper (Cayenne)
- Cooking Spray
Heat oven to 450 degrees F. Spray 2 large cookie sheets with cooking spray. Cut potatoes into 1/2″ x 1/2″ strips.
In shallow dish, mix water and egg whites with wire whisk or fork. In another shallow dish, mix bread crumbs, cheese, salt, pepper and red pepper.
Working in batches, dip sweet potatoes into egg white mixture, roll in bread crumb mixture. Place potatoes in single layer on cookie sheet. Spray potatoes with cooking spray about 10 seconds.
Bake 18-20 minutes, turning after 10 minutes, until crisp. Serve with ranch dressing for dipping.
Halloweeenies with Mustard Dip
- 1 Can (8 oz) Refrigerated Flaky Dough Sheet
- 44 Cocktail Size Smoked Link Sausages
- 1/2 Cup Creamy Dijon Mustard
- 1 TBS Dried Oregano Leaves
Heat oven to 375 degrees F. Line (2) 15 x 10 x 1 inch pans with cooking parchment paper. On work surface, roll dough sheet out to 14 x 11 inch rectangle. Cut vertically to make (2) 11 x 7 inch rectangles. Cut crosswise into total of 44 (7 x 1/2) strips. Pat sausages dry with paper towels.
Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
Bake 15 to 20 minutes or until golden born. Meanwhile, in a small bowl, mix mustard and oregano. Serve sausages warm with mustard dip.