Whether you’re throwing a party or just feeling festive, making a few delicious recipes is the perfect way to get into the spooky Halloween spirit. Her Campus has compiled some of the best Halloween recipes on the Internet, from appetizer to dessert. Enjoy!
1. Appetizers: Hot Dog Mummies from Mommy Noire
- 1 11-ounce can of refrigerator breadsticks
- 1 12-pack of hot dogs
- Yellow mustard
- For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
- Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
- Bake the mummies on a cookie sheet at 350º F for 15 to 18 minutes or until the breadstick wrapping is golden brown.
- Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.
2. Salad: Mesclun Meanies from MyRecipes.com
- 8 large thick-skinned oranges
- 3 tablespoons red wine vinegar
- 2 tablespoons maple syrup
- 2 teaspoons grainy mustard
- ¼ teaspoon ground ginger
- ½ teaspoon fresh lemon juice
- Freshly ground black pepper
- ¼ teaspoon salt
- ¼ cup of olive oil
- 5 oz.-bag baby mixed greens
- ½ cup of toasted pumpkin seeds
- Grate 1/4 tsp. zest from top of an orange. Slice 1/2-inch slice off top of oranges and carve out pulp; slice enough off the bottom of oranges so they won't roll.
- Slice pulp of four oranges into half-moons (1 1/2 cups); set aside. Juice rest of pulp (1/4 cup); set aside.
- Cut a jack-o'-lantern face on each orange.
- Whisk together reserved orange zest and juice with vinegar, maple syrup, mustard, lemon juice, ginger, pepper, and salt. Whisk oil in until combined.
- Toss greens and reserved orange pieces with 2 to 3 tbsp. dressing. Stuff orange shells with salad; top with pumpkin seeds.
3. Entrée: Chili-Filled Coffins from TasteOfHome.com
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 2/3 cup milk
- 2 eggs
- 1/4 teaspoon black paste food coloring
- 1 medium sweet red pepper, sliced
- 1 Serrano pepper, seeded and finely chopped
- 1/3 cup chopped onion
- 1 tablespoon canola oil
- 2 cans (15 ounces each) fat-free vegetarian chili
- 1 tablespoon process cheese sauce
- 1 tablespoon ketchup
- In a large bowl, combine the cornbread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
- In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl.
- Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately.
4. Entrée: Ghostly Pizza from MyRecipes.com
- 1 tablespoon olive oil
- 1 pound of frozen pizza dough, thawed
- 3/4 cup jarred tomato sauce
- 8 oz. slices low-moisture mozzarella cheese
- 1 tablespoon capers
- Preheat oven to 475º F. Brush bottom of a 16-by-11-inch rimmed baking sheet with olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute and then continue.)
- Spread sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until the underside of dough is golden (lift up pizza with a spatula and take a peek), about 15 minutes.
- Use a ghost-shaped cookie cutter to cut ghosts from cheese. Place ghosts on top of hot pizza and bake for 5 minutes.
- Place two capers on each piece of cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving.
5. Punch: Bloody Vampire Punch from Squidoo.com
- 1 quart or liter of cranberry juice
- 1 liter 7-Up or Sprite
- 1 package of frozen strawberries in syrup
- Thawed grenadine (pomegranate syrup)
- Place strawberries in punch bowl.
- Add cranberry juice. Stir.
- Pour in 7-Up or Sprite.
- Pour in grenadine. Do not stir. The grenadine looks like blood!
6. Punch: Apple Cider Punch from Better Homes and Gardens
- 6 cups apple cider
- 2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
- ½ cup lemon juice
- 1 750-milliliter bottle sparkling white grape juice
- In punch bowl, large pitcher, or pitchers, combine apple cider, orange juice, and lemon juice.
- Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
7. Dessert: Jack Skellington cupcakes from DisneyFamily.com
- Batch of chocolate cupcakes
- White buttercream frosting
- 2 toothpicks
- Tube of black decorators icing
- Frost the cupcakes using the white icing.
- For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.
- Slowly pipe black decorator's icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.
- Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, randomly top the mouth with a bunch of short icing barbs.
8. Dessert: Halloween Oreo Pops from MomEndeavors.com
- 1 package of Oreos
- Candy Melts/Bark Coating (dark chocolate, orange, and white with green food coloring)
- Popsicle sticks
- Grape (or dark fruit) leather
- Chocolate chips
- Insert the stick into the cream layer of the Oreos.
- Melt your chocolate according to the package directions.
- Coat each “Oreo on a stick” with chocolate (dark for bats and orange for the pumpkins). Let harden.
- While those are hardening, cut out bat wings. Lay the fruit leather out and cut the shape of bat wings.
- For the bats, once the chocolate is just about hard, push in sprinkles to the front.
- Use white sprinkles for the mouth and fangs and some large round sprinkles for the eyes.
- To affix the wings, just put a dab of melted chocolate on the back and stick it on. Let it harden, face down.
- For the pumpkins, once the orange coating is hard, put some melted chocolate in a baggie with the tip cut off (or a piping bag) and pipe on jack-‘o-lantern faces.
9. Snack: Pumpkin-Shaped Oranges from TrendHunter.com
- 1 bag of oranges
- Choice of preferred filling (raspberries, strawberries, etc.)
- Cut off the top of the orange.
- Scoop out the inside.
- Carve a face.
- Put your filling inside. Put the top back on.
10. Snack: Chocolate-dipped strawberry rats from Canadian Living
- 20 large strawberries
- 40 sliced almonds
- 2 3.5-oz. bittersweet or semisweet chocolate bars, coarsely chopped and melted
- 40 slivered almonds
- 20 2-inch pieces of black licorice laces
- Line a baking sheet with wax paper or parchment paper. Trim a small piece from one side of each strawberry so they can rest flat on wax paper.
- Insert 2 sliced almonds about 1 inch from pointed end of strawberry to make the ears on the rat. Repeat with remaining strawberries.
- Insert a fork into the wide end of a strawberry. Holding the strawberry on fork, spoon the melted chocolate over the fruit to coat, allowing any excess chocolate to drip off.
- Place on baking sheet. While chocolate is still wet, arrange 2 slivered almonds to create eyes, then place licorice pieces at the bottom of the wide end of the strawberry to form a tail.
- Repeat with remaining strawberries, chocolate, almonds and licorice. Chill until firm.
What recipes will you be making this Halloween, collegiettes?