Recipes for Halloween Fun

Feature Image is from Delish.com

I love Halloween. There are few holidays that allow your imagination to run wild. Halloween is a free pass to be as creative or wacky as you want to be. It’s the one holiday where anything goes. That goes double for the food! The creepier or scarier the better. Here are some recipes that I love to make for parties and get-togethers. You can use them for your next zoom party!

Ghost S’mores Dip by Delish

Image by Delish

I love this recipe. It’s all the best things about S’mores without all the mess and it’s super quick and easy to make.

YIELDS:8 – 10
PREP TIME:HOURS MINS
TOTAL TIME:HOURS MINS
INGREDIENTS
packages of ghost Peeps
2 c. semi-sweet chocolate chips
1/4 c. heavy cream, warmed
Graham crackers, for serving
mini chocolate chips

DIRECTIONS

  1. Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over the Dogeyes and mouth. (The already-drawn faces will fade in the oven.)
  2. Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.
  3. Serve warm with graham crackers for dipping.

 

Mummy dogs by Saltysidedish.com

Image by Salty Side Dish

I have to say these are super easy and who doesn’t love pigs in blankets?

PREP TIME 10 minutes
COOK TIME 12 minutes
TOTAL TIME 22 minutes

INGREDIENTS

  • 16 regular length hot dogs
  • 1 package, 8 rolls, crescent rolls
  • mustard

DIRECTIONS

  1. Preheat oven to 375 and line a baking pan with parchment paper.
  2. Use a paper towel to dry hot dogs if wet.
  3. Use a pastry cutter or pizza cutter to cut each crescent triangle into thin strips.
  4. Pull and stretch the strips before wrapping them around each hot dog.
  5. Do your best to keep the seams on the back and tuck any loose dough under the back/bottom of the hot dog.
  6.  Leave a small opening for the eyes.
  7. Bake for 15-18 minutes or until golden brown.
  8.  Let cool before using a toothpick dipped into mustard to add eyes.

 

Candy Corn Fudge by Princess Pinky Girl

Image by Princess Pinky Girl

This recipe really is as easy as it seems.

PREP TIME:15 minutes
CHILL: 2 hrs
TOTAL TIME: 2hrs & 15 minutes
SERVINGS: 30 pieces

INGREDIENTS

  • 4 1/2 cups white chocolate chips (1 1/2 cup for each color)
  • 3/4 cup heavy whipping cream (1/4 cup for each color)
  • 3 tsp vanilla extract (1 tsp in each color )
  • 3 tbsp honey (1 tbsp in each color)
  • yellow food coloring
  • orange food coloring

DIRECTIONS

  1. Line a 9×5 baking dish with foil or parchment paper.

Yellow Layer

  1. Combine white chips ( 1 1/2 cups ), heavy whipping cream ( 1/4 cup ), vanilla, and honey in a small saucepan ( 1 tbsp. honey and 1 tsp vanilla).

  2. Heat on medium to high heat.
  3. Stir constantly until chips are melted and smooth.

  4. Add the yellow food coloring to your first batch and stir until color is blended. (About 8 drops)

  5. Spread the mixture evenly into the prepared dish and chill for 30 minutes.

Orange Layer

  1. Repeat the steps above for the yellow layer. (For the orange use about 12 drops of yellow and 4 drops of red)

  2. Spread the mixture evenly onto the chilled yellow layer and chill for at least 30 minutes.

White Layer

  1. Repeat steps above.
  2. Spread the mixture evenly onto the chilled orange layer and chill for at least 2 hours.
  3. Remove the fudge from the pan
  4. Cut into small squares or triangles

Recipe Notes

Tip: If you can find clear vanilla it helps make the white more white.

 

Pumpkin Pie Cheesecake Dip by A Night Owl Blog

Image by A Night Owl Blog

I do not like Pumpkin…anything really, but this dip is out of this world.
Prep Time: 10 minutes
Total Time: 10 minutes

INGREDIENTS

  • 3/4 cup International Delight Pumpkin Pie Spice Creamer
  • 1 3.4 oz package pumpkin spice instant pudding
  • 1 8 oz package cream cheese softened
  • 1/4 cup granulated sugar
  • 2 cups frozen whipped topping thawed
  • Graham cracker crumbs for garnish

DIRECTIONS

  1. In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
  2. In a mixing bowl, beat together the softened cream cheese and sugar.
  3. Add pudding to cream cheese mixture and beat.
  4. Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
  5. When ready to serve, fill a bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.

Recipe Notes

If you can’t find pumpkin spice instant pudding (it is seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.

What are some of your favorite Halloween treats? Let me know in the comments. Until next time.

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