10 Must-Have Halloween Recipes

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Rebecca Rash
Freshman Zoology Major

Halloween is all about one thing: junk food, the apex of the food chain and a staple in many a college kid’s diet. Here’s a veritable monster-mash of easy, fun Halloween recipes sure to be a scream at your next gathering:

Appetizers:

1. Halloweenies

Ingredients:
1 can of crescent roll dough
10 hot dogs
Cooking spray
Mustard
Cookie sheet

Directions:
Heat oven to 375 ºF. Unroll and separate the dough. Create four rectangles by pressing the perforations on the dough triangles together. Cut each rectangle lengthwise into 10 strips, ending up with 40 strips in total. Wrap 4 strips of dough around each hot dog, creating mummy-like bandages. Leave about 1/2 an inch of space at one end of the hot dog for the face. Grease a cookie sheet and lay the hot dogs on the sheet. Bake for approximately 15-20 minutes. After baking, use the mustard to create eyes in the end space between bandages.

2. Dip Bats

Ingredients:
Your favorite dip
Blue corn chips
Olive slices (optional)
Ice cream scooper

Directions:
Scoop balls of dip using the ice cream scooper onto a serving platter. Place chip triangles onto either side so that they look like wings. Use olive slices to create eyes.

Dinner:

3. Spaghetti and Eyeballs

Ingredients:
Meatballs, uncooked
Spaghetti, uncooked
Spaghetti sauce
Mozzarella, small pieces
Olive slices
Baking Sheet

Directions:
Heat oven to 375 ºF. Form meatballs. Insert one pieces of cheese into the top of each meatball, with the end showing at the top. Place meatballs on the baking sheet. Top each meatball with an olive slice so that the cheese and olive look like an eyeball. Bake about 20-25 minutes, or until meatballs are fully cooked. While the meatballs are baking, cook spaghetti and heat the spaghetti sauce. Drain the spaghetti. Serve with meatballs and sauce.

Dessert:

4. Jack Skellington Cookies

Ingredients:
Sugar cookie dough
Red food coloring
Black food coloring
Flour
Wax paper
Rolling pin
Round cookie cutter
Knife
Baking sheet
Cooling rack
White cookie icing
Flaked coconut
Round white candies

Directions:

Divide the cookie dough into two equal portions. Knead the red food coloring into one half. Dust a sheet of wax paper with flour and roll out the dough about 1/4 an inch thick. Use the round cookie cutter to cut out circular cookies for Jack’s face. Roll out the red dough and use the knife to cut triangle shapes for each face. These triangles will be the Santa hat. Use the round cookie cutter to cut a curve in the base of each hat. Top each of the faces with a hat and curl the top. Press down gently on the overlapping dough to make them stick together. Transfer the cookies to a baking sheet and bake according to the dough’s instructions. Let them cool after baking before icing. Ice each cookie face with white icing, leaving some icing left to color black. Use the black icing to create Jack’s facial features. Line the brim of the hat with the white icing and press the coconut flakes into the icing. Stick a round, white candy into the top of the hats like a pompom.

5. Spider-Shaped Cookies

Ingredients:
Sugar cookie dough
Spider cookie cutters (or a kitchen knife if you’re feeling crafty)
Icing
Rolling pin
Cookie sheet
Wax paper
Flour

Directions:
Roll out the dough on flour-dusted wax paper. Use cookie cutters or a knife to create spider shaped cookies. Bake on cookie sheet according to instructions on dough package. Use icing to decorate the spider.

6. Pumpkin Cupcakes

Ingredients:
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can pumpkin
2 1/3 cups flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger
1 cup buttermilk

Directions:
Preheat oven to 350 ºF. In a large bowl, beat butter and sugar until creamy and fluffy. Add eggs one at a time, beating each one into the mixture separately. Add pumpkin. In a separate bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda, and ginger. Add the dry ingredients to the creamed mixture alternately with buttermilk, beating each addition into the batter. Bake 20-25 minutes. Cool cupcakes in their pans and then on a wire rack. For the best complimentary frosting, use cream cheese frosting, and then add cinnamon.

7. Marshmallow Witches

Ingredients:
Vanilla frosting
Chocolate chips
Marshmallows
Chocolate cookies (like Oreo halves without the filling)
Peanut butter cups
Milk chocolate kisses
Pretzel sticks (optional)
Food coloring (optional)
Flaked coconut (optional)

Directions:
Create the face of each witch by using frosting to glue chocolate chips for the eyes and nose onto each marshmallow. Create hair by coloring some frosting and spread a small amount on the sides of the marshmallow. Use the same food coloring color and combine the coloring with a drop of water and the flaked coconut in a small plastic bag. Shake well to color the coconut. Press the colored coconut into the frosting on the sides of the marshmallows. To create the hats, use the remaining frosting to glue the chocolate cookie, upside-down peanut butter cups, and chocolate kisses on top of each other respectively. To create broomsticks, stick extra peanut butter cups upside down onto the ends of the pretzel sticks.

8. Poison Apples

Ingredients:
Caramel apples
Any decorations you want

Directions:
Caramel apples are the perfect canvases for creativity: using edible ingredients, create pumpkins, cauldrons, poison apples, etc. for a quick and easy treat.

9. Pumpkin Mini-Pies

Ingredients:
1 pkg refrigerated pie crusts
1/2 cup pumpkin puree
8 tbsp sugar
3 tsp butter, melted
1 egg, beaten
1/4 tsp vanilla
1/2 tsp pumpkin pie spice
3/4 tsp cinnamon
Popsicle sticks
Pumpkin shaped cookie cutter
Knife

Directions:
Preheat oven to 325 ºF. In a large bowl, mix pumpkin, sugar, butter, 2 tsp of the beaten egg, vanilla, pumpkin pie spice, and cinnamon. Roll out the pie crust. Cut pumpkins out of the piecrust and use the knife on half of the pumpkins to create faces. Have an even number of pumpkins. Lay a blank pumpkin down on a prepared baking pan. Top with a tsp of the pumpkin mixture in the center and press a popsicle stick into the mixture. Take a pumpkin with a face and top the mixture. Carefully press on the edges of the pumpkins to seal. Crimp with a fork (optional). Repeat until each pumpkin pie is created. Brush the pockets with the remaining beaten egg and sprinkle with sugar and cinnamon. Bake for 16-19 minutes or until the crusts are golden. Cool before serving.

Drinks:

10. Hot Chocolate, A Classic

Ingredients:
Dark chocolate (about 2 oz for every cup of milk)
Whole milk
Sweetener
Salt
Spices or espresso powder (optional)
Marshmallows

Directions:
Chop chocolate into small pieces. Heat up the milk and sugar over medium-low heat, stirring occasionally. Add the chocolate when the milk starts to bubble and whisk until smooth. Add a dash of salt and spices/caffeine if desired and whisk until smooth. Pour into cups and add marshmallows.

Now, throwing your next Halloween event will be less “Abandon all hope, ye who enter here,” and more “Abandon all hope, ye who enter here because everyone’s fighting over the last mini-pie,” (because that’s totally what Dante would have written, if pumpkin mini-pies on a stick existed). Happy Halloween!

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