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Spooky Recipes for Halloween
Apple Punch with Shrunken Heads
This ghoulish punch makes a great centerpiece for a Halloween gathering. Carving funny faces on the apples can be a great family or group activity.
Ingredients:
- 1/4 c. lemon juice
- 2 t. salt
- 4-8 apples whole cloves for the eyes
- Apple Cider
- Sparkling Lemonade or Ginger Ale
- Whole spices (optional)
Prep Time: Can take several hours depending on the number of apples carved
Ready In: 90 minutes
For the shrunken heads: Preheat your oven to 250˚. Mix together lemon juice and salt in a wide, shallow bowl. Peel apples, and cut them in half, down through the stem. Use a paring knife and cut out small pieces on the rounded side out of each apple for eyes, nose and mouth, embellishing each head as you like. After making a face on each of your apples, put into the lemon salt mixture for one minute, coating on all sides, so they do not turn brown. Dry on paper towels. Place the apples onto a baking sheet lined with parchment and bake for about 90 minutes. Remove from oven and cool, then press whole cloves into the eye sockets.
Punch: Combine a good quality apple cider like Apple-a-Day organic juice and a sparkling lemonade or ginger ale for more of a kick. You can add cinnamon sticks, cloves or cardamom pods to spice it up even more. For adults, add rum of your choice, spiced is nice. Serve in a large punch bowl or a stock pot and loat your shrunken apple heads on top.
Cheesy Monster Toes
This super easy recipe is perfect for a kids Halloween party! Serve with a warmed tomato sauce for a pizza-like snack.
Ingredients:
- String Cheese
- Green or red bell pepper
- Cream cheese
- Tomato sauce (optional)
Prep Time: 15-20 minutes
Cut each of your string cheese into thirds. Using a pairing knife, cut a shallow depression in each rounded half where you will insert the toenail. Carve out tiny horizontal lines to mark where the knuckle would be. Cut pieces from green or red bell pepper strips for the toenails, and attach to the toes with a small dollop of cream cheese or other spread.
Halloween Witch Fingers
The creeptastic witch fingers – made with breaded chicken tenders and topped with an olive fingernail are sure to delight at any party, whether for kids or adults!
Ingredients:
- 1 T. olive oil
- 8-12 chicken tenders
- 1 c. all-purpose flour
- 1 egg — beaten
- 1 c. seasoned bread crumbs
- black olives, drained
- 1 head lettuce, shredded
Prep Time: 25 minutes
Grease a cookie sheet with oil and set aside. Pound the chicken to ¾ inch thickness. Put the flour, egg and bread crumbs into separate bowls and line the bowls up next to each other. Dust the chicken strips with flour, working with 2 or 3 at a time. Dip them into the bowl of beaten egg then roll each strip in bread crumbs. Place strips on the cookie sheet. Broil the Witch’s Fingers for 5 minutes on each side, or until they are golden brown.
To make fingernails, cut the olives in half lengthwise and shape as desied. Carefully place the olives on hot fingertips using a dab of cream cheese or other spread to attach, and arrange on a bed of shredded lettuce.
Serve with barbecue sauce (coagulated blood sauce) or honey mustard salad dressing (for a painfully pus-covered look).
Spiced Pumpkin Seeds
Spiced and toasted pumpkin seeds make a great addition to any fall party. Add them to your Halloween party menu, or make a batch to snack on while you hand out sweet treats.
Ingredients:
- 3 c. pumpkin seeds
- 2 T. olive oil
- 1 T. chili powder
- 1 T. ground cumin
- 1 T. sea salt
Prep Time: 10 minutes
Ready In: 10 minutes
Preheat the oven to 350˚. Place the pumpkin seeds in a large bowl and toss with the oil, chili powder, cumin, and salt. Mix well. Spread evenly on a baking sheet and bake for 8-10 minutes, stirring once. The seeds should be puffed up slightly. Let them cool down and store in an airtight container for up to a week.
Halloween Salty Bones
If you are a fan of soft pretzels then these salty bones will be a perfect addition to your Halloween party fare. No one will have a bone to pick with you if you are serving these!
Ingredients:
- 4 t. active dry yeast
- 1 t. sugar
- 1 ¼ c. warm water (110º F)
- 5 c. all-purpose flour
- ½ c. sugar
- 1 ½ t. salt
- 1 T. olive oil
- ½ c. baking soda
- 4 c. hot water (160º F)
- ¼ c. coarse salt, for topping
Prep Time: 1 hour 45 minutes, includes 1 hour rest time for the dough
Preheat oven to 450˚. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 24 equal pieces. Roll each piece into a rope. Cut a small slit in each end, and twist into a small ball on each side for the bone shapes.
Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle it with salt. Bake for 8 minutes, until nicely browned. Serve with grainy mustard.
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