It’s Halloween! With just a few little changes or additions to things that you probably already make, you can put the spirit of Halloween on your table.

Scary Eyeballs – Add a little more mustard into the egg centers or a thin dollop under where you will lay a black olive into the creamy center.

Ghost Sandwiches – Cut your bread into ghosts, add the filling of your choice and your children will have a ghostly treat for their school or after school sandwich.

Wormy Hot Dogs – Thinly slice your hot dogs and then microwave. This will make them curl to look like worms. Put them on a hamburger bun and dress with mustard, catsup and pickles to make a slimy swamp underneath.

Ghostly Toast – Toast your bread. When it is cool enough to cut, with a gingerbread girl cutter or a plain knife, cut to make a ghost body. Top with whipped cream cheese or flavored yogurt with raisins or dates cut for eyes.

Orange Jack O Lantern – With a toothpick, gently carve a face into the orange. Careful not to injure the meat/pulp of the orange, your child will have a small version of the Jack O Lantern that is healthy and edible.

Graveyard Snack – Take a cup of plain or buttered popped popcorn; add a half cup each of mini pretzels, mini marshmallows, chocolate chips, goldfish crackers and raisins.

Spider Snack – Taking two round crackers, such as the ritz, put peanut butter in the middle. Take 8 small pretzels and stick all around, 4 on each side to make the legs. Add raisins for eyes.

Salty Bones – Making breadsticks for your spaghetti tonight? Here’s a Halloween twist. Unroll a tube of refrigerated breadstick roll and separate the triangle pieces. Stretch each individual piece to make a long bone like figure. Cut about a 1 and a half inch slit in each end with your kitchen scissors. Roll the remaining 4 flaps into what would make the end of a dog bone. Sprinkle with coarse salt and bake as directed.

Goblin Tongues – Using mini bagels, spread cream cheese or mayonnaise, your preference, onto bagel. Cut slices out of circular pieces of bologna lunch meat to look like tongues and put into the top center of the bagel, leaving it to hang out like a tongue.

These are just a small sampling of things you can do to impress the kids or grandkids. Nothing fancy, quite simple for you but they’ll love them. Presentation and excitement is part of children accepting new and different things. Let them help you when creating these treats and they may just be a little more receptive to the new Halloween changes in foods they already love.

What You Need:

4 bananas, peeled and cut into bite size chunks
2 t Halloween sprinkles
2/3 C semisweet chocolate chips
2/3 C milk chocolate frosting

How to Make It:

Cover a serving plate with wax paper.
Place the banana chunks, cut side down onto the wax paper.
Place a toothpick into each banana chunk.
Place the banana chunks into the freezer for 20 minutes or until hard.
Place the Halloween sprinkles into a small cup and set aside.
Dump the chocolate chips into a microwave safe bowl.
Microwave the chips on high for 60 seconds.
Remove the melted chips and stir until smooth.
Place the frosting into the bowl with the melted chip.
Stir the mixture until blended together well.
Place in the microwave on high for 15 seconds.
Remove and stir until the mixture becomes a dip consistency.
Remove the bananas from the freezer.
Dip each banana into the melted chocolate mixture until completely covered.
Sprinkle each dipped banana with the Halloween sprinkles.
Place the banana chunks back onto the wax paper.
Put the all the dipped banana chunks back into the freezer for 1 hour or until the chocolate has completely hardened.

If the chocolate frosting mixture begins to harden before you have all the bananas coated place it back into them microwave and heat on high for 10 to 15 seconds or until soft.  Be sure to stir the mixture before you resume the dipping process.

Makes 10 servings

Preparation Time:  approximately 15 minutes
Freezing Time:  approximately 1 hour 20 minutes
Total Time:  approximately 1 hour 35 minutes

Nutritional Information (approximate values per 2 chunks)
Calories 190; fat 8g; sodium 0 mg; carbohydrates 30g; sugars 23g; protein 1g

What You Need:

12 oz. white candy coating, chopped
Green paste food coloring
22 peanut butter filled oblong sandwich cookies
11 miniature Tootsie rolls, cut in half lengthwise

How to Make It:

Place the candy coating into a microwave save bowl.
Heat the candy on high for 1 minute.
Remove and stir.
If the candy is not completely melted and smooth continue heating at 30 second intervals, stirring after each time until melted and smooth.
Add enough green paste food coloring to reach the desired color.
Dip each cooking into the green frosting until completely coated, letting any excess drip back into the bowl.
Place the coated cookies on wax paper.
Press half of a Tootsie roll into the top of each cookie to form a nail.
Let the cookies stand for 15 minutes or until the coating has hardened.

These no bake simple cookies take very little time to make and even less time to eat.  The kids will love them and so will the adults.  There so simple to make even the kids can join in the cooking fun.

Makes 22 cookies

Preparation Time:  approximately 10 minutes
Cooking Time:  approximately 1 minute
Cooling Time:  approximately 15 minutes
Total Time:  approximately 26 minutes

What You Need:

8 C of milk, divided
1 C mint chocolate chips
1 C instant hot cocoa mix
16 large marshmallows
16 Crows candies
16 lollipop sticks

How to Make It:

Pour 1 C of milk into a saucepan and place the pan over low heat.
Stir in the chocolate chips and hot cocoa mix.
Cook, stirring frequently, for 5 minutes or until the chips has completely melted.
Add the remaining milk and stir to blend in well.
Cook 5 minutes or until the milk is hot.
Cut a slit into the top of each of the marshmallows.
Insert 1 piece of candy into each of the marshmallows slits.
Insert 1 lollipop stick into the bottom of each marshmallow.
Pour the hot cocoa into mugs.
Place 2 of the prepared eyes into each cup just before serving.

Halloween can be a cold gloomy nigh and a cup of hot cocoa can really hit the spot.  All ages will get a kick out of these eerie cups of cocoa and they are one of the simplest Halloween treats to create.

Makes 8 servings

Preparation Time:  approximately 10 minutes
Cooking Time:  approximately 10 minutes
Total Time:  approximately 20 minutes

1/2 cup firmly packed brown sugar
4 cinnamon sticks
1 gallon apple cider
1 tbsp. whole cloves
1/2 tsp. salt
1 tbsp. allspice

Place the spices into a piece of small cheesecloth and make it into a bag,
putting a rubber band around the top. In a large soup pot, place the apple
cider, with the spice bag and allow it to simmer for approximately 20
minutes. Dip some of the cider out into a large cup and use a cinnamon stick
to stir it.

What You Need:

12 gummy spiders
1 vinyl glove
1 gallon green fruit punch, chilled
2 (1 liter bottles) ginger ale
1 qt raspberry sherbet

How to Make It:

Fill an ice cube tray 2/3 full of water.
Add a gummy spider to each second of the ice cube tray.
Place in the freezer for 4 hours or until completely frozen.
Fill the vinyl glove with water and tie the end closed.
Freeze the glove for 4 hours or until solid.
Pour the fruit punch into a 7 qt. punch bowl.
Stir in the ginger ale until well combined.
Add the raspberry sherbet.
Place the frozen spider cubes into the punch.
Lay the frozen hand in the middle.

Kids love the scary aspect of this punch along with its great taste.  Use any type of fruit punch you like and lemon lime soda can be used in place of the ginger ale if you prefer.

Makes 32 servings

Preparation Time:  approximately 10 minutes
Freezing Time:  approximately 4 hours
Total Time:  approximately 4 hours 10 minutes

What You Need:

4 qt. popcorn, popped
2 (1 oz.) squares unsweetened chocolate
2 C of sugar
1/2 C light corn syrup
1 C of water

How to Make It:

Preset the oven to 200 degrees.
Place the popcorn into a large heat proof bowl and place in the oven to keep warm
Put the chocolate into a heavy saucepan placed over low heat.
Stirring constantly, heat the chocolate for 5 minutes or until completely melted.
Stir in the sugar and the corn syrup until blended in well.
Add the water and stir to blend in.
Adjust the heat to medium and stirring constantly cook until it comes to a steady boil.
Continue cooking until a candy thermometer reaches 250 degrees or hard ball stage.
Remove the popcorn from the oven and pour the chocolate mixture over the popcorn stirring until the popcorn is evenly coated.
When the mixture cools enough to handle form it into 3 inch balls.
Place the balls on a wire rack to cool.

These popcorn balls are a fun change from the classic popcorn balls most of us grew up with.  When forming these balls, dip your hands in cold water to keep the popcorn from sticking.  Wrap the popcorn balls in plastic wrap and tie the tops with a spooking Halloween ribbon.

Makes 1 dozen

What You Need:

1 (10 1/2 oz.) pkg. miniature marshmallows
3 T of butter
1/8 t of salt
Red and yellow gel food coloring
6 C of crisp rice cereal
6 Popsicle sticks
3 miniature Tootsie rolls, cut in half
3 miniature green apple Air Head candies, cut into thin strips
Black decorating gel

How to Make It:

Place the marshmallows, butter and salt into a large sauce pan over medium low heat.
Stirring constantly, cook 5 minutes or until completely melted and smooth.
Remove the pan from the heat.
Stir in the red and yellow food coloring until you have reached a pumpkin orange color.
Fold in the cereal and coat well.
Lightly butter your hands and fingers and form the mixture into 6 equal size balls.
Insert 1 Popsicle stick 1/2 way up into each ball.
Place 1/2 of each Tootsie roll on the top of the ball to represent the pumpkin stem.
Roll the Air Head candy strips between your palms to form a vine.
Press the vine into the pumpkin ball as close to the stem as you can, allowing it vine over the edge of the pumpkin.
Make a face on the pumpkin using the black decorating gel.
Allow the pops to cool completely on a wire rack.

These make fun little treats to give out on Halloween.  Need more than 6 just double or triple the ingredients.  They also make great treats for that Halloween school party or as an after school Halloween snack.

Makes 6 servings

What You Need:

1 (11 oz.) pkg. butterscotch chips
2 T of creamy peanut butter
1 (12 oz.) jar dry roasted peanuts
1 (4 oz.) can potato sticks

How to Make It:

Place the chips into a large heavy saucepan.
Add the peanut butter to the pan and place the pan over low heat.
Stirring constantly, heat the mixture for 5 minutes or until very smooth.
Remove the pan from the heat and stir in the peanuts until well coated.
Add the potato sticks and carefully stir to coat them well.
Line a pan with wax paper and drop the mixture by teaspoonfuls onto the paper.
Chill the hay bales until firm.

These sweet salty drops will have them coming back again and again.  They make great trick or treat candies when wrapped tightly in plastic and tied with a Halloween bow.  Semisweet chocolate chips may be used in place of the butterscotch chips if you prefer.  The nuts are optional.

Makes 5 dozen drops

Bubbling Cauldron Recipes: Dip and Witch Brew Fit for Halloween Parties

Throwing or attending a Halloween party this year and wondering what to make? Bubbling cauldrons are the dish of choice for the ghosts and witches of the night. Here are two recipes everyone in attendance is sure to enjoy.

Goblin Dip

Ingredients:

1 pkg (16 oz.) Velveeta processed cheese, cubed
16 oz shredded Swiss cheese
1 can(10 ½ oz.) cheddar cheese soup
2 cans (15 oz.) black beans (drain well)
1 jar medium or hot salsa
1 can (4 oz) diced jalapeno peppers, (drain well)
1 round loaf of pumpernickel or round marble rye bread, unsliced
2 loaves (18 ounces each) round marble rye bread, unsliced
Pretzel rods

Preparation:
Put canned soup into saucepan. Add the processed and swiss cheese into the pan. Melt cheeses over low heat, stirring often. Remove from heat. Stir in beans, salsa and jalapeño peppers, if desired. Carefully cut center out of bread, leaving 1-1/2-inch shell. Cut or tear bread center into pieces for dipping.
Fill your emptied bread bowl (cauldron) with the cheese. Take your cut or tore bread pieces that you took from your bowl and place on a serving plate. For an added extra touch, you could “assemble a campfire” of pretzel rods around the bowl. Put 1 full pretzel rod into the cheese dip and serve immediately.

Alternate Ideas for Goblin Dip

If you want more of a Mexican taste to your cheesy dip, add a package of taco seasoning into the saucepan when cooking and a can of Ro-tel tomatoes with green chilis.

Using Halloween cookie cutters (you can purchase them) and cocktail bread, cut out some decorative pieces of bread for dipping.

Witch’s Brew Recipe

Ingredients:

2 packages lime Jell-O
Ice (if needed)
Lime Kool-Aid
1 Gallon Green Punch Kool-Aid or Green Punch (any brand)
Cauldron or Punch Bowl
Ladle

Directions:

The night before, using the lime Kool-Aid prepare ice cubes. You’ll need to use the flavored ice cubes as this particular witch’s brew does not do well watered down with plain water ice cubes. It will water it down too much.

In enough time for the Jell-O to set before serving, prepare both packages of lime Jell-O. Place in fridge to set. Make one gallon of Green Punch Kool-Aid or you can purchase a gallon of any brand green punch. Chill.

When ready to serve, using a fork, mash up the set Jell-O into globs. Pour the punch into punch bowl or cauldron. Add Jell-O globs and Kool-Aid ice cubes.

Tips for serving: Because this is a Jell-O punch, do not use a pitcher to serve. The Jell-O will try and sit on the bottom. Make certain you stir the punch well and ladle it into your guests’ cups.

What You Need:

8 individual graham cracker tart shells
8 scoops of vanilla ice cream
16 chocolate cream filled cookies, crumbled
16 red M&M candy pieces
16 pieces of black shoestring licorice

How to Make It:

Place the shells on a baking sheet.
Add 1 scoop of ice cream to each of the shells.
Crumble the cookies into a mixing bowl.
Sprinkle the cookies over the ice cream to cover it well.
Place the filled shells in the freezer for 30 minutes or until the ice cream has hardened.
Remove the shells and press 2 M&M’s into the front of each scoop of ice cream to resemble eyes.
Cut the licorice strips into fourths.
Press 8 strips of licorice into each ice cream scoop to form the spider’s legs.
Return to the freezer until ready to serve.

These simple little spiders are so easy make and the kids will love them.  Use any flavor of ice cream you like and use different colors of M&M’s for the eyes if you prefer.

Makes 8 servings

Preparation Time:  approximately 10 minutes
Freezing Time:  approximately 30 minutes
Total Time:  approximately 40 minutes

What You Need:

1 sweet red pepper
2 T flour
2 t + 1 T Cajun seasoning, divided
3 eggs
1 1/2 C cornflake crumbs
2 T green onion, chopped
1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips

How to Make It:

Set the oven temperature to 350 degrees allowing it to preheat.
Lightly spray a baking sheet with a non stick cooking spray.
Cut the pepper into 16 triangles and set aside.
Place the flour and 2 t of the Cajun seasoning into a plastic zip lock bag.
Close and shake the bag to combine the ingredients together well.
Place the eggs in a shallow bowl and beat lightly with a fork.
Place the cornflake crumbs in a shallow bowl.
Add the green onion and remaining Cajun seasoning to the cornflake crumbs and toss to combine.
Place a few strips of chicken into the flour mixture, close and shake to lightly cover.
Dip the coated strips in the egg shaking off any excess.
Roll in the cornflake mixture covering the strips well and place on the baking sheet.
Repeat until all the chicken strips are covered.
Place the chicken into the oven and bake for 20 minutes or until the juices run clear.
Remove and allow cooling enough to handle.
Cut a small slit into one end of each of the strips.
Insert a pepper triangle; point out, into the strips.

These claws will really “grab” your guest’s attention.  The Cajun seasoning gives these strips a bold taste while the cornflake covering helps to keep the chicken moist during baking.  The Cajun seasoning can be left out if preparing these for children.

Makes 8 servings

Preparation Time:  approximately 15 minutes
Baking Time:  approximately 20 minutes
Total Time:  approximately 35 minutes

What You Need:

2 (8 1/2 oz.) pkgs. corn bread mix
2/3 C of milk
2 eggs
1/4 t black paste food coloring
1 T of canola oil
1 sweet red pepper, sliced
1 Serrano pepper, seed and chopped very fine
1/3 C onion, chopped
2 (15 oz.) cans vegetarian chili

How to Make It:

Preset the oven to 400 degrees allowing it to preheat.
Generously spray a 9 X 5 loaf pan on the bottoms and sides with a cooking spray.
Place the corn bread mix into a large mixing bowl.
Add the milk and eggs and whisk until well blended.
Add in the food coloring and blend until well combined.
Transfer the batter to the prepared loaf pan.
Bake 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes then remove and place on a wire rack to cool completely.
When the bread has cooled slice off the top one fourth.
Gently remove the bread from the middle of the bottom piece, leaving a 1 inch shell.
Pour the oil into a skillet placed over medium heat.
Stir in both types of pepper and the onion.
Cook for 8 minutes or until tender.
Remove 1/4 C of the mixture and set aside.
Stir the chili into the remaining onion mixture until blended together well.
Heat the mixture for 10 minutes or until completely heated through.
Fill the hollowed out bread with the chili mixture.
Spoon the reserved onion mixture over the top of the chili.
Cover with the top one fourth of the bread.

This coffin is a fun way to serve your chili on a cold Halloween night.  If you have remaining chili place it in a bowl next to the coffin just in case you run out of your coffin chili.

Makes 6 servings

Preparation Time:  approximately 30 minutes
Cooking Time:  approximately 18 minutes
Baking Time: approximately 30 minutes + cooling
Total Time:  approximately 1 hour 18 minutes + cooling

1 (16 oz.) pkg. hot dogs
1 T of canola oil
1/2 C of ketchup
2 t Worcestershire sauce
1/2 t spicy brown mustard
1 T brown sugar
6 hamburger buns

How to Make It:

Cut each of the hot dogs into 8 strips.
Place the oil in a skillet positioned over medium heat.
Stir in the hot dog strips.
Cook the hot dogs for 8 minutes or until a golden brown.
Stir the ketchup, Worcestershire sauce and mustard into the skillet.
Sprinkle the brown sugar over the top and stir until it is blended in well.
Cook the mixture 5 minutes or until heated through.
Transfer the mixture to the bottom of half of the 6 buns.
Place the tops back on the buns before serving.

These wormy sandwiches will be a big hit at any Halloween party.  The kids will love them and the parents will be talking about them for a long time.  Regular mustard may be used in place of the brown mustard if you prefer.  A dash of liquid smoke may also be added to the sauce.

Makes 6 servings

Preparation Time:  approximately 10 minutes
Cooking Time:  approximately 13 minutes
Total Time:  approximately 23 minutes

4 C miniature marshmallows
1/4 C of butter, cubed
6 C crispy rice cereal
12 oval shaped chocolate cream filled cookies
1 tube white decorating gel
1 (16 oz.) can ready to spread chocolate frosting
Halloween sprinkles

How to Make It:

Place the marshmallows and butter into a large saucepan.
Place the pan over medium low heat and stirring continuously cook the mixture for 5 minutes or until completely melted.
Remove the pan from the heat and fold in the cereal until well coated.
Grease a 13 X 9 inch baking pan.
Press the cereal mixture evenly into the pan.
Allow the cereal mixture to cool then cut into 12 squares.
Cut about 1/2 inch off the bottom of each of the cookies and place into a bowl.
Use the white decorating gel to write RIP onto each of the cookies.
Place 2 T of the frosting in a circle in the middle of each of the cereal squares.
Place 1 decorated cookie into each frosting circle.
Crush the reserved cookies and sprinkle over the top of each square.
Sprinkle each square with the Halloween sprinkles.

This is one graveyard you won’t be able to keep the trick or treaters out of.  In fact they may ask for more.  Make more by doubling the ingredients in this recipe.

Makes 12 servings

Preparation Time:  approximately 30 minutes
Cooking Time:  approximately 5 minutes + cooling
Total Time:  approximately 35 minutes + cooling

What You Need:

1 1/4 C of water
1/3 C of canola oil
3 eggs
1 (18.25 oz.) box yellow cake mix with pudding
3/4 C ready to spread chocolate frosting
24 gummy worms

How to Make It:

Preset the oven temperature to 350 degrees allowing the oven to preheat.
Place paper cupcake liners into the cups on a muffin tin.
Spray the lines lightly with a non stick cooking spray.
Pour the water into a mixing bowl.
Whisk the canola oil into the water.
Add the eggs and whisk until well combined.
Add the cake mix powder and stir until blended in well.
Fill the paper lines 2/3 full of the batter.
Bake for 22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove the cupcakes to a wire rack and cool for 20 minutes.
Using a wooden spoon handle make a hole in the center of each cupcake about as wide as a penny.
Place the frosting into a baggie and snip one corner off the bag.
Squeeze the frosting into the holes on the cupcakes allowing a small amount to top the cupcake.
Press a gummy worm into the frosting hole of each cupcake leaving a portion of the worm over the edge of the cupcakes.

Kids will love these cupcakes.  Wrap them in decorative plastic wrap to give as treats or place them on your Halloween party table for the kids to enjoy.

Makes 24 cupcakes

Preparation Time:  approximately 20 minutes
Baking Time:  approximately 22 minutes
Cooling Time:  approximately 20 minutes
Total Time:  approximately 1 hour 02 minutes

Nutritional Information (approximate value per cupcake):
Calories 200; fat 8 g; sodium 160 mg; carbohydrates 30 g; sugar 24 g; protein 2 g

By Arleen M. Kaptur
http://arleenswriting.blogspot.com

Jack-O-Lanterns, black cats, ghosts, goblins, and a full moon – all add up to a lot of fun and enjoyment for family, friends, and neighbors.  Safety- of course, should be “preached” well before Halloween as well as safety precautions to insure that little ones and “scary monsters” enjoy themselves, but are safe and sound. Read more »

This black cat takes a little time to put together, but it’s worth the trouble when you place it on the Halloween party table.  The kids will get a kick out of seeing and eating this piece of work.  Brownie mix may be used in place of the cake mix if you prefer. Read more »

These are most fun to make, most fun to eat and the kids just love them! They add a nice touch to a school treat or just to have when having friends over.

Read more »

Halloween is a holiday that is filled with lots of sweet treats. But it’s easy to get burned out on candy when there’s so much of it. For a nice change of pace, try these fun and whimsical no-bake spider cookies. They make a great alternative to the usual candy for trick-or-treaters, and they are also a hit at Halloween parties. And of course you can always make them to keep on hand for snacks at home!

Read more »

1 ½ cups onions, chopped
3 tbsp olive oil
8 large garlic cloves, chopped
2 19oz cans red kidney beans
2 19 oz cans black beans
1 red pepper, cut in chunks
1 green pepper, cut in chunks
1 15 oz can tomato sauce
1 6oz can tomato paste
¼ cup taco seasoning
1 tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
3 cups vegetable broth
Salt and pepper to taste

Heat the olive oil in a skillet. Add garlic and onions and sauté until onions are translucent. Add peppers and beans, taco seasoning and spices. Sauté for a further few minutes, then add tomato sauce, tomato paste and vegetable broth. Mix well.

Simmer until the chili mixture thickens, approximately 45 minutes. Season with pepper and salt and serve with grated cheese and tortilla chips.