With Halloween parties and trick-or-treating around the corner, get everyone spooked with these fun and tasty treats! Easy-to-prepare treats are perfect for a quick Halloween-themed bite before heading out to celebrate, or after you’ve come home from trick-or treating with the kids. Happy Halloween!

Halloween is around the corner and to get us in the mood we are putting together some frightful snacks to enjoy over a marathon of Hocus Pocus, The Exorcist and Friday the 13th!  Below our a few of our favourite bite size snacks that are not only delicious but easy to make!

Halloween is around the corner and to get us in the mood we are putting together some frightful snacks to enjoy over a marathon of Hocus Pocus, The Exorcist and Friday the 13th! 

Below our a few of our favourite bite size snacks that are not only delicious but easy to make!

Vincent Van Berries

These cute ghosts are actually so simple to make. Combine that and the fact that they’re super healthy, and we have a winner!

Ingredients

-30 fresh strawberries  -8 ounces white baking chocolate, chopped  -1 teaspoon shortening  -1/8 teaspoon almond extract -1/4 cup miniature semisweet chocolate chips

  1. Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

  2.  Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.

  3. In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers. Yield: 2.5 dz.

     


Graveyard Pizza

Although the recipe is made to be vegetarian, it’s easy to throw some pepperoni or sausage slices on there too to satisfy meat-lovers! You can also substitute the white pizza sauce with a tomato version to make things bloodier.

 Topping:

3 cups (24 ounces) 4% cottage cheese

1 envelope ranch salad dressing mix

1/2 cup mayonnaise

1/4 cup milk

2 cups (8 ounces) shredded part-skim mozzarella cheese

1 cup chopped fresh broccoli

1 cup chopped fresh cauliflower

2 cans (4-1/4 ounces each) chopped ripe olives

1/2 cup chopped celery

1/3 cup shredded carrot

1/4 cup chopped onion

1 jar (2 ounces) sliced pimientos, drained

1 package (3 ounces) cream cheese, softened

10 teaspoons sour cream

10 to 15 crackers

Preparation: 

  1. In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos.

  2. For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving. Yield: 15 servings.


Cobweb Cookies

For all you Gluten-Free monsters out there, these cookies are the perfect solution to get your ghoul-thang on, without cheating! Best part is, no one can tell the difference!

Ingredients

Cookie

  • One box GF Betty Crocker Yellow Cake Mix

  • 87 grams of unsalted butter, room temp or 87 grams Spectrum Solid Vegetable Shortening. (6 tablespoons of either)

  • 1 extra-large whole egg plus 1 extra-large egg white, room temperature

  • 75 grams milk or almond milk (1/3 cup)

  • 1 teaspoon vanilla extract

  • ½ teaspoon pure lemon extract

  • Follow the directions on the box

    Icing

Preparation

  • Betty Crocker Decorating Cookie Icing (one black, one orange)

  1. Line 2 baking sheets with parchment. Set aside. Preheat oven to 350.

  2. In a medium sized bowl whisk cake mix to remove lumps. Be careful - it likes to create a cloud of flour dust if you whisk too vigorously. Add butter or shortening, egg and egg white, milk or almond milk, flavorings and mix on medium low speed until incorporated. Turn mixer to medium and mix for another minute until the batter is smooth. It will be quite thick.

  3. Scoop by generous ¼ cup scoops onto baking sheets - 7 scoops to a sheet leaving plenty of room in between. Using an offset spatula or a small spoon flatten the scoop slightly but be very careful to keep the shape in a really good round. Rap the pan on the counter before putting it in the oven to remove air bubbles.

  4. Bake 8 minutes and rotate pans. Bake about 3-4 minutes more or just until lightly golden. The cookies made with butter will brown slightly. The others made with shortening will not.

  5. Cool for a few minutes and carefully remove to a rack to cool completely. They will be very fragile until they are very cool. 

Assembly for Spidey Webs

  1. Apply either orange or black icing in an outline on the entire cookie. Pipe more icing onto the cookie generously, just enough to cover the cookie but not overflow the sides. Using a small offset spatula or the back of a small spoon spread the icing. Immediately pipe the opposite color icing on top. Make three piped circles starting in the center. One small one in the center. One more, a little larger next to that one but not touching and then one toward the cookie edge, much larger but also not touching the other. It should look like a bullseye dart board. Immediately take a clean toothpick and starting from the center pull it toward the edge in one smooth pull. Don't press too hard. A little pressure will make the perfect design. Do the opposite side and keep going until you think it looks spidey enough. Study the cookie photo for a guide. Honest - you can't mess them up. Let them set for a few hours. 

    Serve with plastic spiders on the side                                                                               

Ginger-dead Cookies          

Do you have those seasonal cookie cutters stashed away somewhere, nowhere near ready for Christmas yet? How about breaking them out for these Ginger-Dead men? You can do so much with this one!

Ingredients

2/3 cup shortening

1/2 cup sugar 1 egg

1/2 cup molasses

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon each ground cinnamon, ginger and cloves

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

 

1.    In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 1 hour.

2.    On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool on wire racks.

3.    For icing, in a large bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.)

4.    Frost and decorate cookies as desired.


Vampire Sangria

After all your snacking, quench your thirst like Dracula does on his day off- with a Vampire Sangria of course!

Ingredients

2 cups cold water

2 cups red wine (or cranberry juice if making Virgin Sangria)

1 pkg crystal light lemon aid mix

orange slices

apple slices

lime slices

2 cups cold club soda

Preparation

  1. In a large pitcher or bowl mix the water, wine and lemon aide mix well.

  2. Put in the oranges, apples & lime slices. Place in the fridge over night or until chilled.

  3. Add in the club soda just before serving & mix.


Enjoy your Halloween with these recipes, and let us know how they turned out!

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