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 fun and easy to make like eyeball cupcakes, ghosts in the graveyard, goblin brownie bars and Halloweenies.
- 1 Package Brownie Mix
- 1 Bag Milk or Dark Baking Chocolates
- 1 Bag Small Size Candy Bars, Chopped
- 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.
Melt the cooking chocolate per the instructions on the bag (usually by either using a double boiler or a microwave). 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
- 1 box Chocolate Brownie Mix
- 3 Cups Milk
- 12 oz. Whipped Topping (Divided)
- 1 1/2 Cups Crushed Cookies (Your Favorite)
- 3 Creme Sandwich Cookies
- Decorating Gel
- 5 Candy Pumpkins
- 10 Candy Corn Pieces
Make the brownies according to the instructions on the box. When the brownies are done, set them out to cool. Beat the pudding mix 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. Crumble up the brownies into the pudding mixture and spread the entire mixture into a 13″x9″ dish; sprinkle with remaining cookie crumbs. Refrigerate for 1 hour.
Now you have 2 choices. You can either decorate creme sandwich cookies with decorating gel to resemble tombstones or you can dunk the cookies into melted white chocolate to create ghosts. Insert the decorated cookies into top of the dessert just before serving. Add candy corn and/or pumpkin candies on top of your graveyard. If you’re using the cookies as tombstones, then drop large spoonfuls of the remaining whipped topping onto the graveyard to resemble ghosts.
Makes 18 servings.
- 1 Pkg. (2-Layer Size) Chocolate Cake Mix
- 8 oz. Cream Cheese (Softened)
- 1/4 Cup Butter (Softened)
- 1 Tsp. Vanilla
- 16 oz. Powdered Sugar (Sifted)
- 24 Ring-Shaped Chewy Fruit Snacks
- 24 Chocolate Chips
- 1 Tube Red Decorating Gel
Prepare cake batter as directed on package. 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 chocolate chip to the center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of the fruit snacks to resemble eyeball veins. Place your cupcake in a fun Halloween cupcake wrapper.
Makes 24 servings.
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″ pans with cooking parchment paper. On your work surface, roll dough sheet out to 14″ x 11″ rectangle. Cut vertically to make (2) 11″ x 7″ 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. Once the Halloweenies have cooled, dab on a small amount of Mustard for eyes. Serve sausages warm with mustard dip.
Great Pumpkin Cake
- 1 Pkg. (2-layer) Cake Mix (Any Flavor)
- 8 oz. Cream Cheese (Softened)
- 1/4 cup Butter (Softened)
- 4 Cups Powdered Sugar
- Food Coloring (Green, Red & Yellow)
- 1 Ice Cream Cone
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 coloring to remaining white frosting to tint it orange. Spread onto cake to resemble a pumpkin. Invert the ice cream cone into the hole of the cake for the pumpkin’s stem. Pipe the reserved green frosting in vertical lines down the side of the cake. Note: in the picture above, we took the quick route and found green ice cream cones, which will work if you find yourself pressed for time.
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 a punch bowl, mix sherbet, limeade and ginger ale. Then pour into glasses. Garnish each glass with candy and lime slices. Stick some Halloween jar labels on your glasses and 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 lbs. Sweet Potatoes (Peeled)
- 2 tablespoons 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 a 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 breadcrumb mixture. Place potatoes in single layer on cookie sheet. Spray potatoes with cooking spray.
Bake 18-20 minutes, turning after 10 minutes, until crisp. Serve with ranch dressing for dipping.