Halloween Appetizer Recipes
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Baked Monster Eyes
1 lb. lean ground beef 2 T. taco seasoning 2 T. ice water 1/2 C. shredded Mexican cheese (or cheddar, Monterey jack, or Colby) 1 C. crushed tortilla chips 1 C. sour cream 32 black olive halves taco sauceMix together the ground beef, taco seasoning, and ice water. Press into 32 mini tart (or muffin) tins. Press firmly into the bottom and up the sides of the pans. Sprinkle the cheese and then the tortilla chips over the bottom and sides of the beef mixture, gently pressing into the beef if necessary to hold the mixture on the sides. Spoon the sour cream into each meat cup. Top with a half olive, cut side up. Fill the cavity in the olive with the taco sauce. Bake at 375°F. for 10 minutes. Serve hot.
Barbecued Bat Wings
4 pounds chicken wings 2 cups ketchup 1 1/2 cups molasses 1/3 cup apple cider vinegar 3 tablespoons Worcestershire sauce 2 tablespoons sugar Hot sauce to taste Salt Black pepper Black paste food coloring Blue paste food coloring Green paste food coloringPreheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot. While the wings are cooking, prepare the sauce. Whisk together the ketchup, molasses, vinegar, Worcestershire sauce, sugar, hot sauce, salt, and pepper until smooth in a large roasting pan. Add enough black, blue, and green food colorings to the sauce to make a dark black sauce. Place the pan in the oven and bake for 10 minutes, stirring once. Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork. Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 15 minutes. Serve hot or at room temperature. Makes 8 Servings.
Bat and Spook Pizza
4 Italian bread shells (6-inch) 2/3 cup pizza or spaghetti sauce 1 package pepperoni slices (3 1/2 oz) 4 slices mozzarella cheese (1 oz each)Preheat oven to 375F. Place baking shells on ungreased baking sheet. Spread pizza sauce evenly on bread shells; top evenly with pepperoni slices. Cut out ghost and bat shapes from cheese slices with cookie cutters; place on pizza sauce. Bake 10 to 12 minutes or until cheese is melted. Makes 4 servings.
Black Olives Cream CheeseStuff black olives with cream cheese. Serve on a plate. A perfect, fast, fun, creepy treat!
1 large flour tortilla per person 1/4 cup olive oil SaltPreheat your broiler. Using Halloween cookie cutters, cut each tortilla into bat and ghost shapes. Lightly brush both sides of each creature with oil. Arrange on a cookie sheet or jelly roll pan. Broil, flipping once when they begin to brown. When brown on both sides, lightly sprinkle with salt.
Bat Wings & Swamp Dip
20 chicken wings (3 1/2 pounds)
½ cup soy sauce
2 teaspoons grated fresh ginger or 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
1 recipe Swamp Dip, to follow
Place wings in a plastic bag set in a shallow dish.
In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally.
Remove wings from bag, reserving marinade. Place wings on a foil-lined 15-by-10-by-1-inch baking pan. Bake, uncovered, in a 450-degree oven for 10 minutes. Brush with reserved marinade (discard remaining marinade).
Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip.
8 ounce dairy sour cream
3 tablespoons coarse ground mustard
Chives for garnish
Stir together sour cream and mustard. Garnish with chives.
Blazing Monster Eyes
4 T. softened butter 1 t. paprika dash cayenne pepper 1 C. extra sharp cheddar cheese 1 C. mild cheddar cheese 1 C. flour 50 whole black olives 50 small chunks of pepperoniPreheat the oven to 400°F. In a medium bowl beat the butter until very soft and smooth. Add the paprika and cayenne and blend. Add the cheeses and mix well. Stir in the flour. Take an olive and insert the chunk of pepperoni. With your fingers wrap about 1 1/2 teaspoons of dough around the olive, leaving a small part of it outside the dough to form an iris on the eye (use the pepperoni stuffed opening for the part that is seen for the best effect). Roll the mixture into a smooth ball and place one inch apart on an ungreased baking sheet.Bake until the cheddar pastry is firm and crispy, but not browned, about 12 minutes. Serve hot or cold.
Bloody Mary Dip
Use the dip with fresh veggies, crackers or chips. 3 cups cream cheese, softened 1/2 cup V8 juice 1/3 cup tomato purée 1 large green bell pepper, finely minced 1/2 cup finely minced onion 1/3 cup finely minced celery 1/3 cup mayonnaise horseradish, lemon juice, Tabasco Sauce and salt and pepper to tasteMix all in food processor, then add in horseradish, lemon juice, tabasco, salt and pepper to taste.Source of Recipe: Vermont’s Woodstock Inn Resort
1 whole cauliflower 1 tub Spinach and Water Chestnut dip radishes assorted raw vegetables, crackers for dippingCut florets from the top of the cauliflower until you have a cauliflower ‘bowl’. Remove greens from bottom. Cut stems from radishes, leave the root, remove skin. Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (where the top was). The root will look like the optic nerve. Fill cauliflower with dip, garnish with radish ‘eyes’, serve with veggies and crackers.
1 package (16 ounces) processed cheese with jalapeno peppers 2 cans (15 ounces each) black beans, well drained 1 cup medium or hot salsa 2 loaves (18 ounces each) round marble rye bread, unsliced Pretzel rodsCocktail rye or pumpernickel breadMelt cheese in medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in beans and salsa. Carefully cut center out of bread, leaving 1 1/2-inch shell. Cut bread center into pieces for dipping. Reserve one pretzel rod. Arrange remaining pretzel rods on serving plate to resemble campfire logs. Place bread cauldron on pretzels; fill with cheese dip, allowing some to spill over top of bread cauldron. Arrange bread pieces and cocktail bread around cauldron. Place reserved pretzel rod in cheese dip: serve immediately. TIP: Use your favorite Halloween cookie cutters to cut scary shapes from the cocktail bread.
Bugs in the Bed
4 green apples 1 cup of chunky peanut butter 1/2 cup of chopped peanuts (optional) 1/2 cup of rice Krispies 1/4 cup of raisinsCut the apples into quarters and remove the core, leaving it hollow for the filling. Mix the peanut butter, chopped peanuts, cereal and raisins. Spoon them into the apple hollows. Looks like bugs, but kids just love it. Serves 14
Celery stalks Trim roots and cut off leaves of celery; separate stalks and wash. Cut into 4 inch lengths. Taper narrow end for broom handle. Cut other end into many fine strips, 1 inch long to make brush part. Chill in ice water until brush strips separate and slightly curl. Use to scoop up your favorite dip or spread with peanut butter.
2 cups grated Cheddar 1/2 cup butter 1/2 teaspoon salt 1 teaspoon paprika 1 cup flour 6 ounce bottle pimento-stuffed green olivesCombine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one ts of this mixture and form an “eyeball” around an olive. Turn the olive in the “eyeball” so that it is “staring” outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes.
Cut a 7-inch cheese log into 1-inch sections. To make each ghost, cover a cheese section with a 5-inch square of plastic wrap, leaving the bottom part open. Insert a popsicle stick up into the cheese. To complete the ghost, drape two white facial tissues over the cheese section “head” and tie a piece of white yarn around the “neck”. Then use a black felt-tip marker to add a face. Makes 7 cheese ghosts.
8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leavesLine small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator. Makes 8 pumpkins
Crispy Caterpillar Cocoons
8-oz. tube crescent rolls 8 cooked beef sausages 1 squeeze bottle yellow mustardPreheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow to cool ten to fifteen minutes. Cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each trough. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larvae, take two sausage halves and, with their mustard-filled sides touching, put them together to form a whole. Place a whole larva at the wide end of each dough triangle, and roll up dough as you would regular crescent rolls. Pinch the ends and seams of the rolls closed. Bake according to package instructions.
1-1/2 cups animal cracker cookies 1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cups) 1 cup dried tart cherries 1 cup plain candy-coated chocolate pieces 1 cup honey roasted peanutsPut animal crackers, goldfish crackers, dried cherries, M& Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature. Makes 6 cups. Recipe provided courtesy of the Cherry Marketing Institute.
1 package (6 ounces) sliced ham 3/4 cup shredded Swiss cheese 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1/2 teaspoon mustard 1/4 teaspoon black pepper 6 slices white breadPlace ham in bowl of food processor or blender; process until ground. Combine ham, cheese, mayonnaise, relish, mustard and pepper in small bowl until well blended. Cut out 12 bone shapes from bread using 3-1/2-inch bone-shaped cookie cutter or sharp knife. Spread half of “bones” with 2 tablespoons ham mixture; top with remaining “bones.”
Deviled Ham Dip
5 ounces cream cheese with pimento 1 2 1/4 ounce deviled ham 1/4 cup mayonnaise or Miracle Whip 2 tablespoons snipped parsley 1 tablespoon minced onion 4 drops Tabasco sauce 1 dash MSGCombine all ingredients in small mixer bowl. Beat until creamy.
Deviled Ham Spread
1 small can (6 oz.) deviled ham 1 8 oz. package cream cheese, softened
2 T. minced onion
Fresh ground pepper
Combine all ingredients in a small bowl and mix well. Serve with crackers.
6 hard-boiled eggs
1/4 cup plus 2 Tbs. mayonnaise
3/4 tsp. paprika
6 pimento-stuffed green olives
Cut through hard cooked egg about 1/3 of the way from the tip, just enough to scoop out yolk. Place cooked yolk in a bowl and mash with a fork. Stir in mayonnaise, paprika and salt to taste. Mix thoroughly and fill egg white eye socket with mixture. Smooth yolk mixture. Press olive into yolk mixture so pimento is facing out. Cut just enough of the other end of egg to create a flat surface to stand egg on. Serve upright.
6 green grapes
1/4 cup whipped topping
Place a grape onto a toothpick long-ways, so that approximately 1/8 of the tooth pick comes through the top.
Place a raisin on the 1/8 exposed toothpick.
Using the backside of a spoon, cover 2/3 of the grape with whipped topping for the “whites” of your eyes!
To serve, slice and orange in half.
Place open side down on a plate and stick long end of tooth picks inside the rind.
To garnish the plate, surround orange half with loose grapes.
2 cans sliced ripe olives (2 1/4 oz each) — divided
1/4 cup chopped roasted red pepper — divided
1 package cream cheese (8-oz) — softened
1 clove garlic — minced
8 flour tortillas (6- to 7-inch)
16 slices deli roast beef
Reserve 48 olive slices, 48 pieces red pepper and 1 tablespoon cream cheese.
Chop remaining olives. Combine remaining cream cheese, olives, red pepper and garlic in small bowl; mix well.
Spread about 2 tablespoons cream cheese mixture on each tortilla. Top each tortilla with 2 beef slices, overlapping slightly. Roll up tortillas, jelly- roll fashion. Trim off uneven ends of each tortilla; discard. Slice each tortilla roll into 8 (3/4-inch) pieces.
Using reserve cream cheese, attach reserved olives and red peppers to make roll-ups look like eyes.
Make 4 dozen pieces
8 (8-inch) flavored tortillas
1 tablespoon LAND O LAKES® Butter
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1/2 pound (2 cups) slice LAND O LAKES® Deli White American Cheese Product, shredded
1/2 pound (2 cups) slice LAND O LAKES® Deli White Jalapeño Cheese Food, shredded
1/2 cup milk
1/2 cup LAND O LAKES® Sour Cream
Heat oven to 375°F. Cut tortillas with 2 to 2 1/2-inch Halloween-themed cookie cutters. Place onto large ungreased baking sheet. Spray cut-outs with no-stick cooking spray. Bake for 5 to 7 minutes or until crisp.
Meanwhile, melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium heat until softened (3 to 4 minutes). Reduce heat to low; add cheeses and milk. Cook, stirring occasionally, until cheeses are melted. Add sour cream; mix well. Cook until heated through (1 to 2 minutes).
Serve warm dip with tortilla cut-outs.
Ingredient Substitution Index
Yield: 3 cups dip, 48 cut-outs
Nutrition Facts (1 tablespoon dip plus 1 tortilla cut-out)
Fat: 4.5 g
Cholesterol: 10 mg
Sodium: 240 mg
Carbohydrates: 8 g
Dietary Fiber: 0 g
Protein: 3 g
1 (16-ounce) can chili without beans
1 (16-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin
Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.
Yield: 6 cups.
2 (13.5-ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt
Cut tortillas with a 3 1/2-inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas.
Bake at 250° F. for 30 minutes or until crisp.
Yield: 60 crackers.
Note: Flour tortillas may be cut into bone shapes using kitchen shears.
1 ripe medium avocado
1 tablespoon minced jalapeño pepper
1 tablespoon lime juice
1/4 teaspoon garlic salt
16 cherry tomatoes
8 pitted black olives, halved horizontally
Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
Mash avocado with fork in medium bowl. Stir in jalapeño, lime juice, and garlic salt.
Cut off top 1/3 of each tomato. With serrated spoon, scoop out seeds; discard. Fill tomatoes with 1 rounded teaspoonful avocado mixture. Center olive half in each tomato to resemble the pupil of an eye.
This wonderful dip is made with fresh spinach and flavored with onion, garlic and cheese.
1/4 cup LAND O LAKES® Butter
1 large (1 cup) onion, chopped
1 small (1/2 cup) red bell pepper, chopped
1 tablespoon finely chopped fresh garlic
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup LAND O LAKES™ Heavy Whipping Cream
1/2 cup feta cheese with garlic and herbs*
1/4 cup plain yogurt
1 (10-ounce) package fresh spinach leaves, stems removed, cut into thin strips
1/8 teaspoon hot pepper sauce
Sesame crackers, party rye cocktail bread slices and/or assorted vegetable sticks (such as carrots or celery)
Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until onion is softened (5 to 6 minutes). Stir in flour; continue cooking 1 minute. Add broth and whipping cream. Continue cooking, stirring with wire whisk, until mixture is thickened (2 to 3 minutes).
Stir in cheese, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through. Remove from heat. Season with salt and pepper to taste. Serve warm with crackers, bread slices or assorted vegetable sticks.
*Substitute 1 cup freshly shredded Parmesan cheese.
TIP: Dip can also be spooned into a bread bowl.
Yield: 4 cups dip
Nutrition Facts (1 tablespoon dip without crackers)
Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 30 mg
Carbohydrates: <1 g
Dietary Fiber: 0 g
Protein: <1 g
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 pound ground turkey
1 clove garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1/4 teaspoon salt
Egg Yolk Paint (recipe follows)
1 package (15 ounces) refrigerated pie crusts
1 egg white
1/2 cup chopped tomato
1/2 cup taco-flavored shredded cheese
Heat oil in large skillet over medium heat. Add onion and cook until tender. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in garlic, oregano, chili powder and salt; set aside.
Preheat oven to 375°F. Lightly grease baking sheets. Prepare Egg Yolk Paint; set aside.
On lightly floured surface, roll 1 pie crust to 14-inch diameter. Using 3-inch Halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, rerolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 tablespoon taco mixture onto each shape. Sprinkle with 1 teaspoon tomato and 1 teaspoon cheese. Top with remaining matching shapes; press edges to seal. Decorate with Egg Yolk Paint.
Bake 10 to 12 minutes or until golden brown.
Egg Yolk Paint
Ingredients 4 egg yolks, divided
4 teaspoons water, divided
Red, yellow, blue and green liquid food colorings
Place 1 egg yolk in each of 4 small bowls. Add 1 teaspoon water and a few drops different food coloring to each; beat lightly.
2 packages (3 ounces each) cream cheese with chives, softened
1 cup sour cream
1/3 cup finely chopped cucumber
2 tablespoons chopped fresh parsley
2 tablespoons dry minced onion or 1/4 cup finely chopped fresh onion
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon curry powder (optional)
6 large carrots, peeled
3 medium zucchini
Beat cream cheese in small bowl until fluffy; blend in sour cream. Stir in cucumber, parsley, onion, garlic and salt. Add curry powder, if desired. Spoon into small serving bowl; cover. Refrigerate 1 hour or until serving time.
Just before serving, cut carrots lengthwise into thin strips; gather into bundles. Tie raffia around bundles to hold in place. Repeat with zucchini.
Place bowl of dip on serving tray; garnish, if desired. Surround with bundles of carrots and zucchini.
Note: The vegetable bundles can be made ahead of time. Cut vegetables as directed. Place carrots in medium bowl; cover with cold water. Refrigerate until ready to use. Place zucchini sticks in small resealable plastic food storage bag and refrigerate until ready to use. Just before serving, gather vegetables into bundles and tie with raffia as directed.
2 C. spider webs (Rice Chex)
2 C. spider legs (Corn Chex)
2 C. snake skin (Wheat Chex)
1 C. cat bones (pretzel sticks)
2 C. bats eyes (Cheerios)
6 T. melted owl fat (margarine)
2 t. Witch’s dandruff (seasoned salt)
3 t. vampire blood (soy sauce)
1/4 t. powdered ghost guts (garlic)
Melt owl fat in electric skillet at 200° F. Stir in Witch’s dandruff, powdered ghosts and vampire blood. Blend well. Add spider webs, spider legs, snake skin, cats bones and bats eyes. Mix well until all is coated. Cover skillet leaving lid vents open. Heat at 250° F for 10 to 15 minutes, stirring halfway through. Cool on paper towels. Keep in an airtight container.
Source: Chyrel’s Recipe Box
2 cups raw, whole pumpkin seeds
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon dried rosemary
1 tablespoon dried basil
Rinse seeds well in cold water, removing all of the fibrous strings and pat thoroughly dry. Transfer to a large bowl and add the oil and salt, rosemary and basil, stirring well to coat. Spread seeds on a baking sheet in a single layer. Bake at 350 degrees until crisp and golden, 12 to 15 minutes. Taste for seasoning add more salt if desired. Yield: 2 cups
For Spicy Seeds: Use 1 teaspoon salt and 2 teaspoons chili powder.
For Indian Seeds: Use 1 tablespoons curry powder, a pinch of cayenne pepper and 1 teaspoon salt.
1 cup raw, whole pumpkin seeds, cleaned
1/4 cup salt
6 cups water
1 tablespoon oil
Garlic powder to taste (optional)
Cayenne pepper to taste (optional)
Remove seeds from the pumpkin pulp and wash them thoroughly. In a large bowl, add 1/4 cup salt to 6 cups water. Add pumpkin seeds and let soak overnight.
In morning, drain water and lay seeds out to dry on a cookie sheet. When seeds are dry, toss them with 1 tablespoon oil until they are coated with oil. Add garlic powder, cayenne pepper or your favorite seasoning.
Spread the seeds out on a cookie sheet. Bake at 350 degrees for 30 to 60 minutes. Stir them every 10 to 15 minutes while they are baking.
Yield: 1 cup roasted seeds.
2 C. shredded cheddar cheese
1/4 C. solid pack pumpkin
1/4 C. pineapple preserves
1/4 t. ground allspice
1/4 t. ground nutmeg
1 large Pretzel rod — broken in half
4 oz. cream cheese
Dark rye bread
Black olive slices
Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover refrigerate 2-3 hours until cheese is firm enough to shape.
Shape mixture into round pumpkin, place on serving plate. Using a knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut bread into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth. Surround with parsley.
Yield: Makes about 8 servingsIngredients: 2cans (11.5 ounces each) refrigerated corn breadstick dough (8 breadsticks each) or 3 cans (4.5 ounces each) refrigerated buttermilk biscuits (6 biscuits each)
1can (15 ounces) mild chili with beans
1cup frozen corn
6slices Cheddar cheese
Olive slices, bell pepper and carrot pieces for decoration
Preparation: 1.Preheat oven to 425°F. Lightly grease 16 to 18 standard (2-1/2-inch) muffin pan cups. Lightly roll out corn bread dough to press together perforations. Cut out 18 circles with 3-inch round cookie cutter. Press 1 circle onto bottom and 1 inch up side of each muffin cup.
2.Combine chili and corn in medium bowl. Fill each muffin cup with 1 tablespoon chili. Cut out 16 to 18 circles from cheese with 2 inch round cookie cutter; place rounds over chili mixture in cups. Decorate cheese with olive, bell pepper and carrot pieces to resemble jack-o’-lanterns. Bake 10 to 12 minutes or until corn bread is completely baked and cheese is melted.
1 pre-made soft pizza crust
1 bag of pre-cut pepperoni
1 8 oz. bag mozzarella & cheddar cheese mix 1 container pizza sauce
1 Green pepper
Any other veggies you’d like.
Jack-O-Lantern cookie sheet
Following the instructions on the pizza crust tube for pre-baking the crust after you shape it to the Jack-O-Lantern pan. After the crust is done, cover it with the pizza sauce of your choice, add pepperoni and any veggies you want.
Cover liberally with the cheddar/mozzarella cheese mix, making sure to cover anything underneath it. Cut green peppers in to thin slivers, save a larger piece to make the stem. Lay pieces out to make the indentations of the pumpkin. Cut pieces of pepperoni to make the eyes, nose and mouth of the Jack-O-Lantern. You could also use a yellow pepper to do this for variation on a meatless pizza. Here’s what mine looks like before baking.
Bake according to the instructions on the pizza crust wrapper, usually about 20 minutes, but you’ll know when it’s done. The cheese will be all bubbly and the crust will be golden! It looks so yummy, you won’t be able to wait to taste it and, maybe, share with all my spooky friends!
The finished pizza! It’s almost too cute to cut! But never fear, with your trusty pizza cutter or a sharp knife, you can carve this Jack-O-Lantern just as easy as the real ones. And this one is much more fun to eat! Serve hot, while the cheese is still soft.
You could do this using a solid pizza crust, it won’t be as cute since it won’t be a pumpkin shape but you can still make a Jack-O-Lantern face.
Mold and Mildew Dip
2 boxes frozen artichoke hearts, defrosted and drained
2 cups mayonnaise
1 bunch thinly sliced scallions
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups grated Parmesan cheese
1 teaspoon white pepper
1 teaspoon Hungarian paprika
green food coloring
Coarsely chop the artichoke hearts and place in a medium ovenproof serving dish. Add the mayonnaise, scallions, spinach, grated cheese, and spices. Add as much green food coloring as desired. Bake at 350 degrees for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.
2 ripe avocados
5 oz. shredded cheddar cheese
10 sprigs fresh cilantro (washed and chopped)
4 tablespoons medium-spicy chunky salsa
Cut the avocados in half lengthwise and remove the pits. Using a spoon or a fork, scoop out the meat from the skin and place it in a large mixing bowl. Use a fork to mush the avocado meat until only a few lumps remain. Stir in the cheese, cilantro and salsa. Add salt and pepper to taste.
Serving idea: Serve the Monster Brain Dip in a skull carved out of a squashes. Use a spoon to scoop out the insides, then carve a monster face on the front.
2 tablespoons flour
1 tablespoon plus 2 tsp cajun seasoning — divided
1 pound boneless skinless chicken breasts -cut lengthwise into 3/4-inch strips
1 1/2 cups cornflake crumbs
2 tablespoons chopped green onions
3 eggs — lightly beaten
1 red, yellow or orange bell pepper — cut into triangles
Preheat oven to 350ºF. Lightly grease baking sheets. Place flour and 2 teaspoons cajun seasoning in large resealable plastic food storage bag. Add chicken and seal. Shake bag to coat.
Combine cornflake crumbs, green onion and remaining 1 tablespoon cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl. Dip each chicken strips into eggs and then into crumb mixture. Place coated chicken strips on prepared baking sheet. Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center.
When chicken is cool enough to handle, make 1/2-inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce for dipping.
Makes about 30 strips.
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/2 cup chopped green bell pepper
1/4 cup finely chopped green onions
Green Onion Curls (recipe follows, optional)
1. Line 8- or 9-inch round cake pan with foil. Spray with nonstick cooking spray; set aside.
2. Combine cream cheese, Monterey Jack cheese, bell pepper and chopped green onions in medium bowl; mix well. Spoon into prepared pan; press mixture evenly into pan. Cover; refrigerate 1 to 2 hours or overnight.
3. When ready to serve, invert pan onto large platter or serving tray; remove pan. Discard foil. Garnish with Green Onion Curls, if desired. Serve with crackers.
Tip: Substitute shredded Cheddar cheese for Monterey Jack cheese with jalapeno peppers. Drain 1 can (4 ounces) chopped green chilies and stir into cheese mixture before spreading into prepared pan.
Green Onion Curls
Makes several curls
3 to 4 green onions (tops only)
Using scissors or small knife, cut each green onion lengthwise into long, narrow strips; place in bowl of ice water. Refrigerate until strips are curled, about 2 hours or overnight.
19 ounce can of chick peas
1/2 cup toasted sesame oil
1/4 cup sesame tahini
Juice of 1 lemon
5 garlic cloves
1/4 teaspoon salt
4 dashes hot red pepper sauce
1/4 cup water
4 teaspoons fresh mint
1. Open the can of chickpeas, drain.
2. Ask for a Parent Wizard’s help. Pour the chickpeas into the food processor or blender. Whir on medium speed until smooth.
3. Add the sesame oil, tahini, lemon juice, garlic, salt, and red pepper sauce to the blender. Blend until smooth.
4. Add the water and blend until smooth.
5. Chop up the mint leaves. Stir most of the mint into the hummus. (Reserve a few leaves to place around the edges of the hummus.)
6. Serve with fresh veggies or Mummy Wraps.
Preheat the oven to 400 degrees F (204 degrees C)
2. Cut the bread into small triangles. Split the bread in half so that each triangle is only one layer of the bread.
3. Brush the triangles with a LIGHT coating of the olive oil.
4. Place the pita bread triangles onto the cookie sheet and toast for 5 minutes, or until golden brown.
5. Chop up a small bunch of fresh parsley while the pita triangles are toasting.
6. Use your oven mits to remove the cookie sheet from the oven. (Be careful – it will be HOT!)
7. Once toasted, sprinkle the Mummy Wraps with the freshly chopped parsley.
8. Serve with fresh veggies or Mummy Hummus.
1/4 cup mayonnaise
3/4 cup plain low-fat yogurt
2 teaspoons tarragon vinegar
1/2 teaspoon curry powder
1/8 teaspoon thyme
2 teaspoons chili sauce
1 celery stick, chopped
Combine all ingredients and chill for a few hours before serving.
Yields 1 cup.
Yield: 1 Servings
1 ½ cup Solid-pack pumpkin
½ cup Peanut butter
2 tablespoon Honey
¼ teaspoon Ground cinnamon
2 tablespoon Chopped peanuts
Carrot, celery sticks, apple slices
Combine pumpkin, peanut butter, honey and cinnamon; mix well. Chill. Before serving, top with nuts. Serve with vegetable sticks and apple slices. Makes one cup. Fun to serve the spread in little individual paper cups with the fruit and vegetables in individual zip-loc bags. Easy to transport to parties.
12 dragon eggs — (if you can’t find fresh dragon eggs, use chicken eggs)
4 cups tap water
1 cup beet juice
1 small onion cut into rings
1 cup vinegar
1 clove garlic
1 bay leaf
2 teaspoons pickling spice
1/2 teaspoon salt
food coloring – colors of your choice
Place eggs in sauce pan and cover with with water.
Cook the eggs until they are hard boiled (about 8 to 10 minutes of boiling).
Slowly add lukewarm water to the eggs to help them cool.
Mix the water, beet juice, vinegar, garlic, food coloring and spice in the cauldron. Mix well. (Chant: Mix and Stir, Mix and Stir . . .)
Use tongs to gently remove eggs from sauce pan. Gently crack the shells all the way around the egg. Place the cracked eggs into the cauldron.
Cover the eggs with the onion rings.
Cover the cauldron with plastic wrap and let brew in the refrigerator for 2 days (be sure to turn the eggs in the morning and at night).
After brewing for 2 days the pickled dragon eggs are ready for eating. Peel the shells and amaze your friends.
2 cups raw whole pumpkin seeds
4 tablespoons melted butter
1 teaspoon salt
3 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
A pinch of ground nutmeg
A pinch of ground cloves
A pinch of salt
After rinsing seeds in cold water and removing all strings, pat dry. Transfer to a large bowl and add the butter, salt, brown sugar, cinnamon, allspice, nutmeg, clove and salt, stirring well to coat. Spread seeds on a baking sheet in a single layer. Bake at 350 degrees until crisp and golden, 12 to 15 minutes.
Yield: 2 cups.
3/4 cup creamy peanut butter
5 ounces cream cheese, softened
1 jar (8 ounces or 1 cup) pineapple preserves
1/3 cup milk
1 teaspoon Worcestershire sauce
Dash hot pepper sauce (optional)
1 can (7 ounces) refrigerated breadstick dough (6 breadsticks)
5 rich round crackers, crushed
Cut-up vegetables such as carrots and celery, or fruit such as apples and pears, for dipping
Combine peanut butter and cream cheese in large bowl until well blended. Stir in preserves, milk, Worcestershire sauce and hot pepper sauce, if desired. Spread in 8- or 9-inch glass pie plate. Cover with plastic wrap and refrigerate until ready to serve.
Preheat oven to 375°F. Cut each breadstick in half crosswise; place on ungreased baking sheet. Make 3 slits in one short end of each breadstick half to resemble fingers. Cut small piece of dough from other short end; press dough piece into “hand” to resemble thumb. Bake 8 to 10 minutes or until golden brown.
Just before serving, sprinkle dip with cracker crumbs; serve with breadstick hands, vegetables and fruit. Garnish as desired.
After carving the pumpkin, simply roast the pumpkin seeds for an interesting fall snack.
1 C. pumpkin seeds, cleaned
1 T. butter, melted
1/4 t. salt
Heat oven to 350°F. Combine pumpkin seeds, butter and salt in medium bowl. Place mixture onto ungreased 15 x 10 x 1-inch jelly-roll pan. Bake for 30 minutes, stirring every 10 minutes, until seeds are dry and begin to brown.
Makes 4 (1/4-cup) servings.
VARIATION: Garlic Roasted Pumpkin Seeds: Omit salt. Prepare as directed above except use 1/4 t. garlic salt. Bake as directed above.
1 (10 3/4 oz.) can cream of mushroom soup
8 oz. cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 lb. cooked shrimp, coarsely chopped (or 1 lb. crab meat)
1 C. mayonnaise
1 T. lemon juice
Tabasco or creole seasoning to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.
1/2 pk Frozen bread dough -[1/2 of 1 lb pkg][8 oz]
1 Egg, beaten
1 tb Water
1 tb Poppy seeds
Thaw and let bread rise according to manufacturer’s instructions. Punch down dough; divide in half. Set 1 half aside.
Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17×11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck.
Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders.
With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes.
Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375F 190C oven for about 15 minutes or until golden.
The sweet savory spice of curry adds a new flavor twist to a party favorite. Season the chicken ahead of time, then serve hot from the oven with a chutney dip.
4 teaspoons curry powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 pounds (20 to 24) chicken wing drummettes
3 tablespoons LAND O LAKES® Butter, melted
1 cup mango chutney
Place curry powder, ginger, cinnamon and salt in large resealable plastic food storage bag. Add chicken; seal. Shake bag until chicken is evenly coated with spices. Refrigerate for at least 3 hours or overnight.
Heat oven to 350°F. Arrange chicken on aluminum foil-lined 15x10x1-inch jelly-roll pan. Drizzle with butter. Bake for 30 to 35 minutes or until chicken is golden brown and juices run clear when pierced with a fork.
Serve chicken with chutney.
TIP: Look for a variety of chutney flavors at the supermarket. Mango chutney is the most classic, but apple, peach and ginger chutneys would be equally delicious with the chicken.
2 loaves frozen Sweet Dough, thawed
1 egg, beaten
Form one loaf into a round ball for body. Place on a large cookie sheet that has been sprayed with nonstick cooking spray.
With other loaf, cut off end and form a small round ball (about one eighth of loaf) and place above body. Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under head and upper body. Place raisins on head for eyes. Brush with beaten egg and cover with plastic wrap coated with nonstick spray. Let rise 1-1/2 to 2 hours, or until doubled in size.
Preheat oven to 350°F. Remove plastic wrap from spider and bake 25-30 minutes. Allow to cool on rack. Slice off top of body and hollow out. Line with lettuce and spoon in salsa or nacho dip.
This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.
Use frozen dough for dinner rolls to make a batch of hot-and-tasty baked spiders.
Each spider requires two rolls. Use one roll for the body and divide the second roll into thirds to make the head and legs. Use one-third of the second roll for the head, and divide the remaining two-thirds into four equal portions and roll into thin logs for the legs.
Take the thin logs and make two U-shaped legs going down and two U-shaped legs going up.
Place the large roll on the back for the body and the small roll on the front for the head (figure A).
Give the dough spider an eggwash or spray.
Sprinkle poppy seeds over the spider and bake according to the instructions on the dinner-roll package.
1 (16-ounce) jar (1 3/4 cups) black bean dip
1 (12-ounce) container guacamole
1/4 cup LAND O LAKES® Sour Cream
1 cup shredded lettuce
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped tomato
Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.
Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.
Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.
Yield: 15 servings
1 package (8 oz.) cream cheese, softened
1 jar (8 oz.) prepared salsa
1/2 C. prepared guacamole
2 T. sour cream
Prepare Spooky Tortilla Chips; set aside.
Place cream cheese and salsa in blender or food processor container; blend until almost smooth.
Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2-inch border. Place sour cream in small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in spiral shape over guacamole. Run tip of knife through sour cream to make “spider web.” Serve with Spooky Tortilla Chips.
Spooky Tortilla Chips
Makes about 90 chips3 packages (12 oz. each) 8-inch plain or flavored flour tortillas
Salt to taste
Preheat oven to 350°F. Spray baking sheet with olive oil nonstick cooking spray. Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Discard scraps.
Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt. Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
1 good size pumpkin
5 tablespoons sugar
1/4 teaspoon coarse salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper or to taste
1-1/2 tablespoons peanut oil
Gut the pumpkin and remove the seeds from the strings. Do not wash them. Place a single layer on a cookie sheet lined with parchment paper. Bake at 250 degrees 15 to 30 minutes, stirring occasionally, until the seeds are dry and start to turn a light gold.
In a medium bowl, combine 3 tablespoons sugar and the salt, cumin, cinnamon, ginger and cayenne pepper.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds after they’re baked and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.
Transfer to the bowl with the spices and stir well to coat. Let cool.
3 cups raw whole pumpkin seeds
1 teaspoon salt
1 tablespoon butter
Clean and dry pumpkin seeds so there is no goo or strings. Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt. Bake at 350 degrees for 10-15 minutes, shaking the pan every 4 minutes to ensure even baking.
Yield: 3 cups or 12 servings.
1 can (16 to 17 ounces or 8 biscuits) refrigerated jumbo biscuits
3 tablespoons prepared pizza sauce
Assorted pizza toppings such as cooked crumbled Italian sausage, pepperoni slices, sliced mushrooms and black olives
1/2 cup shredded pizza-blend or mozzarella cheese
1 egg yolk
1 teaspoon water
Assorted food colorings
Preheat oven to 375°F. Press 4 biscuits into 4-inch rounds on ungreased baking sheet. Spread center of each biscuit with about 2 teaspoons pizza sauce. Place 4 to 5 pepperoni slices on each biscuit; top with 2 tablespoons cheese. Press remaining 4 biscuits into 4-inch rounds and place over cheese; press edges together to seal. Press design into top of each biscuit with Halloween cookie cutter, being careful not to cut all the way through top biscuit.
Combine egg yolk and water in small bowl. Divide yolk mixture into several small bowls and tint each with food colorings to desired colors. Decorate Halloween imprints with egg yolk paints. Bake 12 to 15 minutes or until biscuits are golden brown at edges.
Note: This recipe tastes best when made with regular biscuits and not butter-flavored biscuits.
1 loaf dark bread
yellow and red peppers
Prepare cauldron: Hollow out bread, fill with spinach dip. Cut vegetables into flame shapes; arrange vegetables and pretzel logs around base of cauldron. Position witch at cauldron, place hat on head and spatula in hands.