Check out ALL of our ‘Eat, Drink and Be Scary’ recipes below. Perfect for any Goblin or Ghoul
Edible Eyeball Snackers
Life Saver – Gummis
Take your powdered donut and place a gummi saver on top of it and then an M&M as the pupil. Draw red veins on the powdered donut.
Click here to see a pic of the Edible Eyeball Snacker!
Double Dare Slime
Green Food coloring
Mark Summers didn’t give the measurements, but cool to know what made the slime!
fun size Halloween candy (chocolate squares like Snickers or Milky Way)
pretzels, broken pieces
1 box red hots
Put the pretzel “legs” on the sides of the chocolates and use the red hots for eyes! Muahahahahahahahahaha!
Spooky Dirt Cake
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners’ sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces Oreo’s (or the generic kind)
Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in a bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in fun Halloween candy container (use the plastic pumpkin, ghost etc), but you’ll want one with a wide opening so it’s easy to serve. Start layering with cookies then cream mixture. Repeat layers. Chill until ready to serve. Put fun gummy candies in the cake like bugs and worms and put the creepy bites on top of the cake!
1 (14 ounce) package individually wrapped caramels, unwrapped
2 Tablespoons milk
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Hot Dog Mummies
1 11-ounce can of refrigerated bread sticks
1 12 pack of hot dogs
For each mummy, separate one bread stick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips. Wrap on strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog. Bake the mummies on a cookie sheet at 350 degrees for 15 to 18 minutes or until bread stick wrapping is golden brown. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving! (Serve with a side of blood…oops I mean ketchup!)
This recipe is from familyfun.com
1 gallon of lime sherbet
2-2 liters of 7Up (or Sprite)
2-2 liters of ginger ale
Thaw the sherbet for about 30-40 minutes before putting it in the punch bowl. Only put about half of it when you start. You’ll want to add the rest later when punch starts running out. Pour some 7UP and ginger ale (equal amounts) on top and use the ladle to get the mixture more married – it will never be completely mixed.
As the punch runs out replace in same order. ALWAYS use ginger ale and 7UP so that the punch won’t be TOO sweet. Ginger Ale evens it all out.
Fill a kitchen glove with water and tie the end of the glove. Freeze the water filled glove. Place hand in the punch one you have the punch at a good consistency. It keeps the punch cold and makes it spooky!
Bats & Bones Brownie Pizza
1 pkg (16 oz) brownie mix
Yellow and Red food coloring (15 drops yellow, 3 drops red)
2 cups thawed whipped topping
12 fun-size candy bars, chopped (about 1 cup)
2 tablespoons Halloween sprinkles
Heat oven to350 degrees. Prepare brownie batter as directed on package; spread onto bottom of 12 inch pizza pan sprayed with cooking spray. Bake 15 mins or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool 30 minutes. Add food colorings to whipped topping; stir gently until well blended. Spread over brownie; top with remaining ingredients. Cut into wedges.
Click here to see a picture of Kraft’s Brownie Pizza!
Spooky Halloween fingers (bread sticks!)
1 package refrigerated bread sticks
package of pepperoni
Unroll bread sticks (don’t twist like usual) and cut in half (a/b finger length). Put bread sticks on pan. Cut pepperoni in half to look like fingernails. Place fingernail pepperoni on the end of each “finger”. Cut 2 curved slits in the middle (knuckle) area.
Bake according to directions and serve with ketchup, marinara or spaghetti sauce (blood!).
Sweet and Spicy Pumpkin Seeds
2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce
Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan. Bake in preheated oven until crispy, about 45 minutes.
Jodi’s famous Pumpkin Bread
2 cups canned pumpkin (Jodi’s modified this to 1-15 oz can of pumpkin)
3 cups sugar
1 cup water
1 cup vegetable oil
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves (Jodi leaves out the cloves!)
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. You can also take a knife or fork and slide it around the edge of the pumpkin bread to help it comes out of the pan!
2 (8 oz) packages cream cheese
3/4 cup white sugar
1 (15 oz) can pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 prepared 8 inch pastry shells
Preheat the oven to 350 degrees. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts. Bake at 350 for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.
Cat Litter Cake
1 box German chocolate or spice cake mix
1 box of white cake mix
1 package (12 or 16 oz) Black & white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent SERVING “DISHES AND UTENSILS”
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper
Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill.
Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and dump in mixture.
Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.
Place box on a sheet of newspaper and serve with scooper. Enjoy!
Click here to see the picture of the Cat Litter Cake.
Halloween Layered Fudge
1 teaspoon butter (used to grease foil)
2 cups (12 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
8 ounces white candy coating (aka almond bark)
1/4 teaspoon orange extract
2 to 4 drops orange paste food coloring
Line an 8 inch square pan with foil. Butter butter and set aside. In a microwave safe bowl, heat chocolate chips and 1 cup of the sweetened condensed milk on high for 30 seconds; stir. Repeat (I did 15 sec intervals) until chips are melted and mixture is smooth. Pour into prepared pan and chill for 10 minutes. After 10 minutes, in a microwave safe bowl, melt candy coating with remaining sweetened condensed milk. Stir in extract and food coloring. Spread over chocolate layer. Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1 inch squares.
This recipe is from RealMomKitchen.com
Halloween Pumpkin Mini Cheesecakes
12 Halloween Oreos
1 (8 oz) package cream cheese, softened
1/4 cup sugar
1 tablespoon sour cream
1/2 teaspoon vanilla
1/2 cup canned pumpkin
red and yellow food coloring
3/4 cup whipping cream
2 tablespoons powdered sugar
Pumpkin Dump Cake
1 (29 ounce) can pumpkin puree
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Preheat oven to 350 degrees. Grease a 9×13 inch pan. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Spring pecans over the cake mix. Drizzle melted butter over all. Bake in the preheated oven to 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
This recipe is from allrecipes.com
Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 (15 oz) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or silicone liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool. Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12 cupcakes.
This recipe is from bakingbites.com
Homemade Pumpkin Spice Latte
2 tablespoons half and half
2 teaspoons white sugar, or to taste
1/4 teaspoon pumpkin pie spice
1 cup coffee
Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend. Heat in microwave until hot, about 15 seconds. Top with whipped cream.
Monster Munch Halloween Popcorn
1 package Almost Bark (1lb)
12 cups popped popcorn (a/b 1/2 cup kernels)
1 cup candy corn
1 cup dry roasted, honey roasted peanuts
3/4 cups M&Ms
Line two baking sheets with parchment paper. Melt chocolate/bark according to package directions. Put the popped popcorn in a very large bowl, taking car to remove all of the unpopped kernels before proceeding. You may need to do this step in two batches if you don’t have a big enough bowl for all of the popcorn. Add the candy corn, peanuts, and M&Ms to the top of the popcorn. Pour the chocolate over the top f the popcorn and mix-ins. Using a large spoon, carefully stir the chocolate into the popcorn, working in large scoops up from the bottom of the bowl. Spread the popcorn mixture out onto the baking sheets and let set-up for 30 minutes at room temp before breaking the popcorn into chunks. If you’re in a hurry, you can pop the baking sheets in the fridge for 10-15 minutes.
This recipe is from HERE.
Fast Fall Mix
1 bag of Chex Mix (whatever flavor you like)
1 bag of Bugles
A handful of mixed nuts (or just your faves, like cashews!)
1 cup of chocolate chip morsels (we use dark chocolate)
A handful of candy corn
1 cup of stick pretzels
I put it all in a big bag and shake to mix. You can also mix it carefully in a big bowl.
Halloween Bark 1 (the one Jodi made
1 bag milk chocolate chips
3 Kit Kats (3 full size packages, 6 individual bars), crushed
3/4 cup pretzels (slim rods or regular)
1/3 cup candy corn
Melt chocolate chips my microwaving for 40 seconds at a time and stirring vigorously in between each zapping. Stir hard – you’ll find they start to melt from their own heat, and this will keep them from burning. Lay out a baking sheet with a piece of parchment paper over it. Pour melted chocolate into baking sheet and add Kit Kats, pretzels, and candy corn all over. Place in refrigerator for 30 minutes to set.
Recipe is from sweetcsdesigns.com
Halloween Bark 2
12-14 orange and black sandwich cookies, broken up into large chunks
1 cup pretzels, broken into pieces
1 pound almond bark or white chocolate melts
1 1/2 cups candy corn
20-30 candy eyeballs
1-2 tablespoons of a variety of Halloween food sprinkles.
Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning. In the meantime, cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 1 cup of the candy corn onto the prepared cookie sheet. Drizzle the melted chocolate over the cookie mixture, spreading with spatula to coat evenly. Quickly sprinkle remaining candy corn, candy eyeballs and food sprinkles over the almond bark while it is still wet. Place cookie tray into refrigerator until set and firm. Break into small pieces and enjoy!
This recipe is from FamilyFreshMeals.
Rice Krispie Treat Ghosts
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows
6 cups Rice Krispies cereal
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into a jelly roll pan coated with cooking spray. Take a cookie cutter shaped like a tombstone and cut out the ghosts as close to one another as possible when the Rice Krispies have cooled a bit but are not hard. Transfer each ghost to wax paper and insert a sucker stick into the bottom of the ghost. Let them fully harden. Then dip the tops of each ghost into some melted white chocolate or almond bark and add a couple of mini chocolate chips for the eyes. Let the chocolate harden before wrapping up or serving.
This recipe is from The Idea Room.
Glow-in-the-Dark Marshmallow Buttercream Frosting
2 sticks butter, softened
1 7-oz. jar marshmallow creme
3 cups powdered sugar
¼ cup tonic water
Chocolate chips, for garnish
Using a hand mixer, beat butter and marshmallow until fluffy, about 3 minutes. Add in half of the powdered sugar and the tonic water and beat until smooth. Add remaining powdered sugar and beat until smooth and fluffy, another 3 minutes. Pipe immediately on baked and cooled cupcakes and garnish with chocolate chips for eyes.
Want to hear more? Listen to Murphy Sam and Jodi: On Demand