Halloween Recipes – Banana Ghosts
Banana Ghosts
Remove any stringy fibers from the peeled banana, then cut it in half widthwise. Push a Popsicle stick into each half through the cut end, then cover each pop with plastic wrap and freeze until firm (about 3 hours).
Next, place a 1.5-ounce piece of white chocolate candy in a microwave-safe bowl and cook on high until melted (it generally takes about 1 minute). With a butter knife, spread the melted white chocolate on the frozen banana halves.
Set the pops on a waxed-paper-covered dish. Press on candies or currants for eyes and mouths and return the pops to the freezer until ready to serve. Makes 2.
Halloween Recipes – Yummy Brains
Yummy Brains
You will need blueberry Jell-O, 16-ounce can of cottage cheese, canned blueberries and a little blue food color. Prepare the package of blueberry jelly mix according to directions given on the pack. Pour the cottage cheese in a bowl. Drain the syrup from the can and mix the drained blueberries with the cottage cheese. Add the blue coloring sparingly to the mixture so that it turns to a light shade of grey. To serve, place one scoop of Jell-O on a plate, pour some blueberry syrup on it, and top up with the cottage cheese mixture. Get ready to eat yummy brains!
Halloween Recipes – Edible Eyeballs
Scary-looking Halloween food for kids should be simple to prepare, so that it is easy for kids to make.
This food craft is perhaps the simplest of all. Take a deviled egg and add a black olive to show the eye black in the middle.
For the deviled eggs – they are quite easy. Boil the eggs for about 5 minutes and remove them from the heat. Let them sit in the hot water for about 10 more minutes.
Now run them under cold water and then refrigerate them. It is easier to peel cold eggs.
Once they cool down, peel the eggs. Cut each of them in half length-wise. Remove the yolk or the yellow portion and collect it in a bowl. With the help of a fork, mash the yolks to get a crumbly consistency.
Now, add some mayonnaise. Make sure to put little quantity at a time so that it remains thick and has a creamy mixture. Too much mayonnaise will make it quite runny. For extra flavor add some mustard. Fill the egg white with the yolk mixture. Last, as said earlier, press in the black olives and the edible eyeballs are ready to scare!
Halloween Recipes – Bloody Fingers
Bloody Fingers
For this you need some cocktail wieners and one refrigerated biscuit dough can.
Now, around the bottom of the wiener, wrap the dough. Make sure that you leave the tip showing.
From the tip of the wiener that we had left unwrapped, cut an oval piece. This would be the fingernail.
At a temperature of 350 degrees , cook it in the oven. Check that the biscuits should get slightly browned. Now, let them cool down. Add some ketchup in place of the fingernail. Your bloody fingers are now ready to be the talk of the party!
Halloween Recipes – Edible Dirt
Edible Dirt
Kids at the tender age love eating dirt – amazed? Yes, it’s true! So, how about creating a Halloween food craft that looks just like dirt?
For this take clear & small plastic cups. Place scoops of chocolate ice cream at the bottom, one in each cup. Now provide the kids with sealed zip-loc baggie filled with Oreos. Instruct the child to smash these cookies as much as they can. That is turning these cookies in to real small bits.
Now pour the cookie bits on the top of your ice cream. Add some gummy worms, and your dirt is ready to eat!
Halloween Recipes – Phony Snot
Phony Snot
- ½ cup of water
- 3 packs of unflavored gelatin
- Light corn syrup
Heat the water until it just starts to boil and then remove it from the heat. Sprinkle in the gelatin. Let it soften a few minutes and stir it with a fork. Add enough corn syrup to make one cup of thick “goop”. Stir it with a fork and lift out the long strands of goop. If it thickens too much, add more water.
Halloween Recipes – Witch’s Brooms
Witch’s Brooms
- Roll of Fruit by the Foot
- Thin pretzels
For each one, cut a 2-inch length from a roll of Fruit by the Foot. With the shorter ends on the side, fringe the bottom of the strip (leaving a 1/4-inch border uncut along the top) to create thin broom bristles. Then moisten the upper edge of the fruit with a drop of water and tightly wrap it around one end of a thin pretzel-stick broom handle.
Halloween Recipes – Gross Monster Brains
Gross Monster Brains
- 2 very ripe, dark skin avocados (soft to the touch)
- 5 ounces of shredded cheddar cheese
- 10 sprigs of fresh cilantro (wash and chop)
- 4 T. chunky salsa (medium spicy)
- Fresh-ground pepper and salt
Cut the avocados lengthwise into halves, remove the pits. Scoop out the meat from the skin and put it in a large bowl. Using a fork, mash the avocado meat to remove the lumps. Stir in the salsa, cheese and cilantro. Add pepper and salt to taste.
This will make a sufficient amount for ten small brain eaters or five large brain eaters.
Halloween Recipes – Batty Chips
Batty Chips
- a lrg flour tortilla
- Halloween cookie cutters
- salt
- 1/4 c. of olive oil
Preheat the broiler. Cut the tortilla into ghost and bat designs with the cookie cutters. Lightly brush each side of the ghost and bat with oil. Put them on a cookie sheet and broil them. Watch them carefully and flip them over when they begin to brown. When they are brown on both sides, remove from broiler and lightly sprinkle them with the salt.
Halloween Recipes – Chocolate Spider Cookies
Chocolate Spider Cookies
- black lace licorice
- 2 oreo type chocolate cookies
- chocolate frosting
- mini chocolate chips or M&M’s
Using the two cookies, spread the frosting on the flat sides of the cookies. Cut a piece of black licorice into 8 pieces, 2 or 3 inches long. Add the licorice to the frosting on one of the cookies so they imitate spider’s legs (4 legs sticking out on each side).
Then put the other cookie, frosting side down, on top of the other cookie to hold the spider legs in place.
Use the chocolate frosting as glue to add the eyes. Using the chocolate chips or M&M’s, add the two eyes to your spider.
