Anyone have any Halloween Recipes?

Question

That are fun and easy enough for a 6yr old to help with.

Answer 1

Here are some ideas I found for you. There are pictures of them on the Kraft website...also if you want more ideas you can go to www.kraftfoods.com. Go to advanced search (on the left) and then choose Seasonal favorites. Halloween is a choice!! Have fun and enjoy!!


Jack-o'-Lantern

3 RITZ Crackers
1 Tbsp. KRAFT EASY CHEESE American Pasteurized Cheese Snack
1 tsp. apple peel
3 parsley springs

SPREAD crackers evenly with cheese snack.
CUT apple peel into small pieces for the jack-o'-lanterns' eyes, noses and mouths. Arrange on crackers as desired.
ADD parsley for the pumpkin stems.

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"Eyeball" Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
24 ring-shaped chewy fruit snacks
24 miniature candy-coated chocolate pieces
1 tube (19.28 g) red decorating gel

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.
PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.

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Halloween Spook Cookies

2 squares BAKER'S Premium White Baking Chocolate or BAKER'S Semi-Sweet Baking Chocolate
6 NABISCO Cookies, such as NUTTER BUTTER Peanut Butter Sandwich Cookies, OREO Chocolate Sandwich Cookies, CHIPS AHOY! Real Chocolate Chip Cookies and NILLA Wafers
Decorations, such as decorating gels, assorted candies and chewy fruit snack rolls

MICROWAVE chocolate in small microwavable bowl on HIGH 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted.
COAT cookies with melted chocolate. Place on sheet of wax paper, then decorate as desired (see Tips below).
LET stand until chocolate is set.

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Witches' Brew for Kids

2 pkg. (4-serving size each) JELL-O Brand Black Cherry Flavor Gelatin
1-1/2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin
3/4 cup boiling water
1/4 cup blueberries
3 qt. (12 cups) prepared KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix, chilled

FOR Hand: Dissolve black cherry gelatin in 1-1/2 cups boiling water, stirring 2 minutes until completely dissolved. Pour into greased 8-inch square pan. Refrigerate 2 hours or until firm.
FOR Eyeballs: Meanwhile, dissolve orange gelatin in 3/4 cup boiling water, stirring 2 minutes until completely dissolved. Pour into round or square ice cube trays. Refrigerate until thickened but not set. Insert a blueberry into the center of each gelatin eye ball. Refrigerate until completely set.
TO Assemble: Trace outline of small hand on piece of paper. Cut out pattern, then place on top of cherry gelatin. Cut around the pattern with a small sharp knife. Carefully pull hand away from pan. Place hand in punch bowl, allowing the fingers to hang over the side of the bowl. Arrange the eyeballs around the inside edge of the punch bowl. Gradually pour in the prepared drink. Serve immediately.

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I make this all the time...it's so good!! (It's not spicy at all either!)

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

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Popcorn Balls

12 cups popped popcorn
1 cup light corn syrup
1/2 cup sugar
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
1-1/2 cups PLANTERS COCKTAIL Peanuts, coarsely chopped

PLACE popcorn in large bowl.
MIX syrup and sugar in saucepan; bring to boil. Remove from heat. Add gelatin; stir until dissolved. Add peanuts.
POUR over popcorn; mix well. Cool about 5 minutes. Shape into 18 balls, each about 3 inches in diameter.

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Trick-or-Treat Banana Pops

6 medium bananas
12 wooden pop sticks
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/3 cup butter or margarine
3 Tbsp. multi-colored sprinkles

CUT bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.
MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.
DIP frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

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Caramel-Dipped Apples

5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water

INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with wax paper; grease paper with butter. Set aside.
PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.
DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftover dipped apples in refrigerator.

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OREO® Caramel-Dipped Apples

5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
12 OREO Chocolate Sandwich Cookies, coarsely chopped (about 1-1/2 cups)
1 square BAKER'S Premium White Baking Chocolate, melted
Yellow and red food coloring (optional)

INSERT wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
STIR 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.


Here are a few from Food Network...

Green Ghoulade
Recipe courtesy Sandra Lee

2 (6-ounce) cans limeade, frozen concentrate, thawed
3 cups lemon-lime soda
3 1/2 cups green sports drink
Green food coloring
Ice
Whipped cream, for topping
Candy sticks or sipping straw, optional

In a pitcher, combine limeade, soda, and sports drink. Add 5 drops of food coloring, or until desired color green, and stir. Add ice and pour ghoulade to each glass. Place whipped cream in a piping bag and pipe it on top of each glass. Garnish with a fun straw or candy stick.

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Gum Worm Cupcakes
Recipe courtesy Sandra Lee

Cupcakes:
1 box devil's food cake mix
1 1/2 cups cola
3 eggs
1/2 cup canola oil

Frosting:
2 cans ready-to-spread white frosting
20 drops yellow food coloring
10 drops red food coloring
1 1/2 teaspoons orange extract
1 cup powdered sugar, sifted

Garnish:
48 candy worms
1/2 package chocolate cookies, crushed


Preheat oven to 350 degrees F.

Place cupcake papers in muffin pans. Set aside.

In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting.

In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center.

Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.

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Witches Fingers
From Food Network Kitchens

1 cup water
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs
Pinch cayenne
1 tablespoon Dijon mustard
1 cup grated Cheddar, (about 4 ounces)
1 large egg yolk
Whole unblanched almonds
Kosher salt

Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.

Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.

Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.

Answer 2

1

Answer 3

Chocolate Spiders
1and 1/2 cups semi-sweet chocolate chips
5 oz. can chow mein noodles
1 cup salted peanuts
Place chocolate chips in top of double over hot water. Cook until chocolate melts. Add noodles and peanuts, Stirring well. Drop mixture by teas. onto buttered baking sheet. Refrigerate for 8 hours or overnite. Keep chilled until ready to serve. Have fun!

Answer 4

Kitty Litter Cake
1 spice or German chocolate cake mix
1 white cake mix
2 large pkg vanilla instant pudding mix, prepared (I like Bird's® dessert mix)
1 large pkg vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls®

1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new pooper scooper


Prepare cake mixes and bake according to directions (any size pans).

Prepare pudding mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.

Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.

Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!

Further notes: I had a reader write in saying this recipe only needed half the amount of pudding. I personally liked the cake with the amount given in this recipe. But feel free to use this as a loose guideline, use more or less as you see the need. Also, since the layer of cookies (with the chloropyll green specks, covers the top, you could really use any flavor or flavors or cakes underneath. Last but not least, you can also opt not to crumble the cakes, but rather layer them in the pan with the layers of pudding in between (much like you would layer a trifle into a trifle dish), sprinkle the top layer of pudding with a heavy layer of crumbled cookies. Same effect, different texture entirely to the dessert.

This is really fun and gross looking. Enjoy

Answer 5

Mummy Wraps
take hot dogs and wrap with refrigerated croissant dough. Wrap in strips so it looks like a mummy. Then for the eyes use capers. Looks cute, taste great!

Answer 6

There are some good recipes here... http://halloween.123holiday.net/halloween_recipes.html

Answer 7

no but ya can go to google and type in halloween recipes...

Answer 8

Skeleton Hands
Use clear plastic gloves, like the ones cafeteria workers use. The gloves can be bought at a kitchen supply store or possibly a supermarket. Put a candy corn candy in each fingertip in the glove so they look like fingernails. Then stuff the glove with popcorn (or marshmallows), and tie the end of it with black and orange curly ribbon. You can also give these out as favors as your guests are leaving.
http://members.aol.com/pumpkinave/recipes/popcorn.htm

Halloween Party Pops
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
16 craft sticks (flat wooden sticks with round ends)
White Frosting
1 cup powdered sugar
1 tablespoon milk
1 tablespoon butter or margarine, softened
Chocolate Frosting
1 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1 to 2 tablespoons milk
1 tablespoon butter or margarine, softened
Assorted candies (gumdrops, candy corn and licorice)
1 . Freeze cookie dough 1 hour.
2 . Heat oven to 350°F. Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
3 . Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4 . In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
5 . In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
6 . Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=43624

Giant Glowing Pumpkin Cookies
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
2/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
4 butterscotch hard disk candies, crushed
4 cinnamon hard disk candies, crushed

1 . Heat oven to 350°F. Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
2 . On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
3 . Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.)
4 . Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=15962

Halloween Recipes
http://familyfun.go.com/recipes/special/specialfeature/halloween_ms_food/
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=halloween
http://www.bettycrocker.com/recipes/search/search_results.aspx?searchText=halloween&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540
http://www.pillsbury.com/recipes/search/searchResults.aspx?SearchString=halloween&MSCSProfile=3C79F0C7EA3162B21FF208C41AAB815B46D2383E0DCDDBD849EC81436A653D94D6260CA3DCFF452D5A76C87A62034B224F246E4C993E0C91EE07665866FA68D730A2FB1D3B2D830A34058BEB826BB0218F3470D2C50C6DF00FF2D55FC5EBCE5C539CE3643C0E341A0C6CFBDE62AAD1B15C3DD0DBF7DA5A69C8302047C6B6A794
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If you'd like to make your own cookie dough...

OLGA's SUGAR COOKIES:
1/2 cup butter (softened)
1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
In a large bowl, cream butter, shortening and sugar. Add eggs and vanilla extract until light and fluffy. Sift dry ingredients together and add to butter mixture. Chill dough for 1 to 2 hours.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie cutters. Place on greased baking sheets or parchment paper. Sprinkle with colored sugar or leave plain to frost later. Bake at 350 degrees for 5 to10 minutes or until lightly browned. Cool on wire racks.