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Halloween recipes are great for creating ghoulish Halloween food and candy treats by faststride

Halloween is meant to be the most frightening and scary night of the year. The guests at your Halloween themed party are certainly going to want to see you using some Halloween recipes to create fantastic Halloween treats for the table. Of course, the more ominous looking, and shockingly scrumptious the Halloween food is at your Halloween themed party, the more fun it will be. You can find a lot of different Halloween recipes that will bring out the devil in you, and provide you with inspiration to create ghoulish Halloween treats from almost any type of food that you can imagine.

Frighteningly Fun Halloween Recipes

One of the most well known and enjoyable types of Halloween decorations is a Jack O'Lantern, carved from a pumpkin. Of course, once you have carved a handful of pumpkins into scary masterpieces that you can display around your home, you are left with a lot of pumpkin flesh - this means it is time to get cooking some pumpkin Halloween treats. Some of the best Halloween recipes that are a great way to use this leftover pumpkin are for pies, soups, cookies and muffins.

Apples are another popular Halloween food item, because they are in season then too. Toffee apples are wonderful Halloween treats, and bobbing for apples makes a great game at your Halloween themed party that all the kids will love. Cookies are always a favorite treat, and you can create some creepy cookies for your Halloween party. The type of cookie mixture doesn't need to be anything fancy, the fun comes from using Halloween themed cookie cutters, such as bats, ghosts or Jack O'Lanterns, or just letting your imagination run wild and creating your own free hand designs. Food coloring adds a truly frightening finishing touch to the icing on these Halloween treats.

Halloween Tricks - or Treats?

It doesn't matter whether you are choosing which types of Halloween treats and drinks you want to serve at your Halloween party, or are trying to decide what sort of treats you are going to dish out to the miniature monsters and small spooks that turn up at your door, there are a lot of fun Halloween recipes that you can wrap up and give away as Halloween party favors, or rewards for not having any tricks played on you.

For example, a great idea for treats for your Halloween themed party is to make popcorn ghosts. Just use your favorite popcorn ball recipe, and shape them into ghostly shapes. Add a Popsicle stick for a handle, and jellybeans for eyes, and you have the perfect Halloween treat. You can adapt all of your kids' favorite foods into terrifying treats. There is no need to spend a lot of money on Halloween treats, and it can be easy to create some monstrous munchies with a little imagination. You can add your own hint of Halloween to almost anything to create devilish drinks and gruesome goodies.

Daryl Plaza is a regular contributor to Spookynite.com a Halloween informational website on creative ideas for planning a Halloween party with decorations, music, costumes, food and candy treats.

Article Directory: http://www.articledashboard.com

This cool idea for a festive but easy Halloween dessert came to us from Jenny Wanderscheid, editor of Childfun.com , where you can visit year round for great kids crafts and activities.

One gallon of ice cream makes 24 individual desserts, enough for the whole class? Adjust amounts according to what you need.

24 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole cinnamon sticks

Cut off the top of the oranges and gently hollow out the pulp, leaving a thick shell; hollow pulp out of cut-off tops too. Carefully cut Jack-O'Lantern faces into each orange. Freeze hollowed shells for at least 1 hour.

Pack scoops of ice cream into frozen shells, avoiding letting the ice cream ooze out of eyes or mouth. Cut a small hole in the top of each orange. Set tops back on over the ice cream and insert a cinnamon-stick stem through the hole. Freeze for at least 3 hours or until serving time.

Don't throw out the seeds when making Jack-O-Lanterns or cooking fresh pumpkins, they make great snacks that are rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends.

1 1/2 cups pumpkin seeds
2 tsp. melted butter or oil ( olive oil or vegetable oil work well)
salt to taste
Options To Taste:
garlic powder
cayenne pepper
seasoning salt
Cajun seasoning blend

Preheat oven to 300° F.

While it's O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet . Bake for about 45 minutes, stirring occasionally, until golden brown.

Halloween Spiders

2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other.

Roll balls in coconut and place smaller ball on top of larger one.

The smaller ball with be the head and the larger 1, the abdomen. Add 8 licorice legs and 8 raisin eyes.

Makes 1 scary spider.

Brain Cookies with Blood Glaze

Brain Cookies:
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring

Blood Glaze:
2 cups confectioners' sugar
35 to 40 drops red food coloring

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the "blood glaze," in a small bowl, combine the confectioners' sugar with the food coloring to make a thick glaze, whisking together. Drizzle the "blood" onto the cookies and serve either warm or at room temperature.

Edible Eyeballs Recipe

2 small packets yellow gelatin

1 1/4 cups boiling water

24 blueberries

Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (there should be enough mixture to fill two trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube trays in warm water for 15 to 30 seconds and run a knife around the edge of each ice cube. Turn the "eyes" out onto a serving plate and refrigerate until serving time.

Chocolate-Covered Bugs

1 package red-licorice whips

24 each soft caramel candies

6 oz. chocolate chips

1 C. colored sprinkles

1 C. red hots

1 C. sliced almonds

1 C. assorted decors and dragees

Line a baking sheet with waxed paper. Cut licorice into small pieces.

Use your hands to flatten each caramel into a small oval. Press bits of licorice onto 12 of the flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking sheet.

Put chocolate in a microwave-safe bowl. Microwave on High about 1 minute. Stir and then microwave on High 1 minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.

Pull-Apart Brains

1 package frozen Parker-House rolls (2 dozen)
1 small box butterscotch pudding mix
1/2 C. brown sugar
1/2 C. melted margarine
3/4 C. pecans
Candied cherries to decorate

Grease a bundt pan. Place pecans and cherries in the bottom of the pan. Place frozen rolls over the the pecans (do NOT defrost). Sprinkle the pudding mix over then rolls, then sprinkle on the brown sugar. Drizzle the melted margarine over the whole thing. Cover with waxed paper and a towel. Let stand
overnight, or at least 8 hours.

Bake at 350°F. for 40 minutes. Let stand 5 minutes and then invert onto a serving plate.

Halloween Party Pops

Cookies
1 roll (16.5 oz) refrigerated sugar cookies
16 craft sticks (flat wooden sticks with round ends)
White Frosting
1 cup powdered sugar
1 tablespoon milk
1 tablespoon butter or margarine, softened

Chocolate Frosting
1 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1 to 2 tablespoons milk
1 tablespoon butter or margarine, softened
Assorted candies (gumdrops, candy corn and licorice)

Freeze cookie dough 1 hour. Heat oven to 350 degrees. Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.

Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.

In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.

Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.

Makes 16 cookie pops

Witches' Brew

2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped and peeled fresh ginger
1/3 cup water
1/3 cup sugar
1 chilled bottle (25.4 ounces) sparkling cider (about 3 1/4 cups)
1 quart chilled cranberry juice cocktail
1 liter chilled club soda or seltzer
1 cup dark rum (optional)

In small saucepan, bring cinnamon, cloves, ginger, water and sugar to boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup. (Syrup may be made ahead up to 1 week and chilled, covered).

In punch bowl, combine remaining ingredients and strain syrup through fine sieve into punch. Stir punch and add ice blocks.

Makes about 13 cups.

Toasted Tongues

6 Egg whites
1 cup Sugar
Red food coloring
Pink or red cake crystals

With an adult's help, position an oven rack on the lowest shelf, and preheat
oven to 2ooF.

Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites.

Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring. Place a sheet of parchment paper on a cookie sheet.

To form tongues: Spoon about 3 tablespoons of meringue in the shape of a
tongue onto the parchment paper. Tongues should be the length of the popsicle sticks.

Press a popsicle stick gently into the center of the tongue, leaving about 2" of
stick hanging o

Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper.

Makes about 12 little lickers.

Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.

Witches Fingers

1 C. butter, softened
1 C. powdered sugar
1 egg
1 t. almond extract
1 t. vanilla
2 3/4 C. all-purpose flour
1 t. baking powder
1 t. salt
3/4 C. whole blanched
almonds
1 tube red decorator gel

In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one-quarter of the dough at a time while keeping remaining dough refrigerated, roll heaping teaspoons of dough one at a time into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape.

Using a paring knife, make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325°F. oven for 20 - 25 minutes or until pale or golden.

Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.

Remove from cookie sheet and let cool. Repeat with remaining dough.

Makes about 5 dozen fingers.

Cranberry Bog Gorp

1/4 cup unsalted butter
1/4 cup packed light brown sugar
1 tablespoon maple syrup
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1-1/2 cups dried cranberries
1-1/2 cups coarsely chopped walnuts and/or slivered almonds
1-1/2 cups lightly salted pretzel nuggets

1. Preheat oven to 300°F. Melt butter, brown sugar and maple syrup in large saucepan over medium heat. Stir in curry powder and cinnamon. Add cranberries, walnuts and pretzels; stir to combine.

2. Spread mixture on greased 15 x 10-inch jelly-roll pan. Bake 15 minutes or until mixture is crunchy and lightly browned.

Bubbling Cauldron

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 rods
Cocktail rye or pumpernickel bread

Melt 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.

Crispy Caterpillar Cocoons

8-oz. tube crescent rolls
8 cooked beef sausages
1 squeeze bottle yellow mustard

Preheat 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.

Spiced Bat Wings

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.

Witches Cauldron

1 loaf dark bread
spinach dip
yellow and red peppers
assorted vegetables
pretzel logs

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.

Witches Brew 2.... Mix up a batch of lemonade from concentrate. Add green food coloring to the lemonade to give it a spooky look. Get a plastic witch's cauldron and place a piece of dry ice in it. Pour the brew over the dry ice and watch your kid's delight.