Wickedly Tasty Halloween Treats For Kids

From Eerie Entrées to Spooky Sweets… your little Gobblins are in for some Wickedly FaBOOlous Treats.

Eerie Entrées:

Picture & Recipe via OurBestBites

Mummy Dogs: Simply cut Crescent Roll Dough into strips and wrap around Hot Dogs; bake according to package directions. Use Ketchup or Mustard to make the eyes. To make mini appetizers, cut Hot Dogs in half.

Witches’ Brew Chili: A colorful combination of Beans, Vegetables and Sweet Potato hash to keep your little one’s warm during the cool fall evenings.

Ingredients:

• 2 Sweet Potatoes, peeled & chopped into small cubes
• 1/2 lb. Ground Beef (or Turkey), cooked & drained
• 1 Sweet Onion, chopped
• 1 Bell Pepper (preferably red), chopped
• 1/2 cup Frozen Corn
• 1 (14 oz.) can Black Beans, drained & rinsed
• 1 (14 oz.) can Chili Beans, do not drain
• 2 (14.5 oz.) cans Fire Roasted Diced Tomatoes
• 1 (4.5 oz.) can diced Green Chilies
• 2 1/2 cups Chicken Broth
• 3 Garlic cloves, minced
• 2 tbsp. Ground Cumin
• S+P to taste
• Olive Oil (for Sautéing)

Toppings:

• Sour Cream or Greek Yogurt (I personally love subbing Greek Yogurt for Sour Cream)
• Diced Avocado
• Cilantro
• Lime Wedges
• Diced Jalapenos
• Cheddar
• Sliced Radishes

Directions:

1. Preheat oven to 425; in a medium size bowl, mix Sweet Potatoes with a dab of Olive Oil, Salt and Pepper. Roast until tender. About 20 minutes. Once cooked, set aside.
2. In a large Dutch Oven (or pot), sauté the Ground Beef & Onion for about 10 minutes. Drain and return to the pot. Next add the Bell Pepper and sauté for an additional couple of minutes. Finally add the Garlic and sauté for one minute. Stirring constantly.
3. Pour in the Frozen Corn, Beans, Tomatoes, Green Chilies, Chicken Broth and Cumin. Bring to a boil and then reduce heat to low. Cover and allow to simmer for 15 minutes.
4. Once simmered, uncover and fold in Sweet Potatoes. Allow flavors to merry, on low heat for 5 minutes.
5. Serve warm with desired toppings.

Picture & Recipe via MyRecipes.com

Ghostly Pizza:

Ingredients:

• 1 tablespoon Olive Oil
• 1 pound frozen Pizza Dough, thawed
• 3/4 cup jarred Tomato Sauce
• 8 ounces sliced low-moisture Mozzarella Cheese
• 1 tablespoon Capers

Directions:

1. Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with Olive Oil. Press and stretch Dough evenly to cover bottom of sheet. (If Dough resists at first, let it rest for a minute and then continue.)
2. Spread Tomato Sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until underside of Dough is golden (lift up Pizza with a spatula and take a peek), about 15 minutes. Use a ghost-shaped cookie cutter to cut ghosts from Cheese. Place ghosts on top of hot Pizza and bake for 5 minutes. Place two Capers on each piece of Cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving.

Spooky Sweets:

Dracula’s Mouth Cookies: Chocolate Chip Cookies filled with Icing (preferably Cream Cheese Icing), Marshmallows and slivered Almond Fangs. A creative way to use Cookies for Halloween. Simply take two Cookies (homemade or store bought) and slather their insides with Pink tinted Icing (the gums). Next, place mini Marshmallows in-between the gums along with two slivered Almonds to serve as fangs.

Picture & Recipe via Thebigmansworld

Pumpkin Fudge: Only 4 ingredients until you are popping one of these bad boys into your mouth.

Ingredients:

• 2 cups Cashew Butter (or any nut butter of choice)
• 1/4 cup + 1 tbsp. Maple Syrup
• 1/2 cup Pumpkin Puree (not pumpkin pie filling)
• 1/2 cup Coconut Oil
• Pumpkin Pie Spice (optional)

Directions:

1. Line an 8×8 baking dish with aluminum foil.
2. In a medium microwave safe bowl, melt Cashew Butter with Coconut Oil. Once melted, add the Maple Syrup and stir until combined. Stir in the Pumpkin Puree and mix together until well combined. Top with optional Pumpkin Pie Spice.
3. Pour mixture into lined baking dish, refrigerate until firm.

Recipe via Kraft Foods

Pumpkin Fluff Dip:

Ingredients:

• 1 can (15 oz) Pumpkin
• 1 pkg. (3.4oz) JELL-O Vanilla Instant Pudding
• 1 tsp. Pumpkin Pie Spice
• 1 tub (8oz) COOL WHIP Whipped Topping, thawed
• Assorted Cookies (for dipping)

Directions:

1. Mix everything together and refrigerate for at least 1 hour before serving.
2. Serve with Graham Crackers and assorted Cookies. Optional – serve in hollowed mini Pumpkin.

For the Adults:

Recipe via Buzzfeed.com

Caramel Apple JELL-O shots:

Ingredients:

• Fresh Lemon juice from 1 Lemon
• 5 Apples (Granny Smith work best)
• 1/2 cup Water
• 1 envelope Caramel Hot Chocolate Mix (Nestle or Land o Lakes; regular hot chocolate is ok too; each envelope is about 1 oz.)
• 1/4 cup sweetened Condensed Milk
• 1/4 cup Caramel sauce
• 1 envelope unflavored Knox Gelatin
• 1/4 cup Sugar
• 1 cup Vodka

Note: You could definitely swap out the Vodka for Bourbon, use Coconut Milk instead of evaporated Milk, and regular Hot Chocolate mix if you can’t find Caramel Hot Chocolate.

Directions:

1. Cut the Apples in half lengthwise. Using a melon baller, scoop out the inside of the Apples, taking care to create a shell of even thickness. Set Apple halves into cups of a muffin pan and squeeze or brush Lemon juice onto cut apples to reduce browning. Place in fridge until filling is ready.
2. Make filling: In a medium saucepan, combine Water with Hot Chocolate mix and whisk until the cocoa dissolves. Add sweetened Condensed Milk and Caramel sauce and whisk again to combine. Sprinkle Gelatin onto mixture evenly and allow to sit about 2 minutes. Heat the mixture over medium-low heat, whisking occasionally, until it just reaches a gentle simmer — this is to ensure Gelatin is fully dissolved.
3. Add Sugar and simmer gently for about a minute. Turn off the heat and let mixture cool to warm. Add Vodka. Transfer to a container with a spout.
4. Fill each Apple cup with Caramel Jell-O mixture. Refrigerate a few hours or overnight.
5. To serve, place Apples flesh-down (Jell-O down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve immediately. (The Lemon juice can only prevent the browning for so long).