Halloween Treats!

Whether you're planning a scary and spectacular Halloween bash or just fueling up the kids before a long night of trick-or-treating, your little monsters will scream for joy for these tasty Halloween treats. Making food with your family is always a great way to bond and create memories! And who doesn’t love getting a little spooky??


Monster Munch 

INGREDIENTS

3 c. kettle corn
2 c. pretzels
1 c. semisweet chocolate chips, melted
1 c. white chocolate chips, melted
1/2 c. candy corn
1/2 c. yellow, orange, and chocolate M&M's
2 tsp. Halloween-colored sprinkles or nonpareils


DIRECTIONS 

 On a parchment-lined baking sheet, place a single layer of kettle corn. Mix in pretzels, making sure you have a single layer.

Transfer melted chocolates to separate piping or Ziploc bags (with a corner snipped).

Drizzle kettle corn and pretzels with melted semisweet chocolate, making sure to drizzle lines very close together (you want the majority of the mix to be covered in chocolate).

Top with candy corn and M&M's and drizzle with melted white chocolate. Top with sprinkles and freeze or refrigerate until chocolate is firm, 20 minutes.

Break into pieces and serve.


Jack-o'-Lantern Rice Krispies
 
INGREDIENTS

Non-stick baking spray
6 tbsp. butter, divided
1 drop green food coloring
6 c. Mini Marshmallows, divided
6 c. Rice Krispies
1 drop orange food coloring
Candy corn, for eyes
Melted chocolate, for mouths

 DIRECTIONS 

 Lightly coat a baking sheet with non-stick spray. In a small saucepan over medium heat, melt 2 tablespoons butter. Stir in green food coloring and 2 cups mini marshmallows.

Cook until marshmallows are melted, then turn off heat and add 2 cups Rice Krispies, stirring until combined.

Meanwhile, in another saucepan over medium heat, melt 
remaining 4 tablespoons butter. Stir in orange food coloring and remaining 4 cups marshmallows. Cook until marshmallows are melted, then turn off heat and add 4 cups Rice Krispies, stirring until combined.

Using slightly dampened hands, press mixtures into pan, alternating to create three thin horizontal stripes of green and larger horizontal stripes of orange.

 Use a 2.5" pumpkin cookie cutter to stamp out shapes, then make eyes with candy corn and mouths using melted chocolate in a piping bag.



Jack 'O Lantern Quesadillas 

INGREDIENTS

Cooking spray, for pan
2 c. shredded rotisserie chicken
Juice of 1/2 lime
1/2 tsp. chili powder
1/2 tsp. garlic powder
8 medium flour tortillas
3/4 c. shredded Cheddar
3/4 c. Shredded Monterey Jack
1 tbsp. extra-virgin olive oil
Hot sauce, for serving 

DIRECTIONS 

Preheat oven to 425° and grease a large baking sheet with cooking spray.

In a large bowl, add chicken and toss with lime juice, chili powder, and garlic powder. 
Assemble quesadillas: Using a paring knife, cut a Jack-o-Lantern pattern into 4 flour tortillas.

Sprinkle chicken and cheese onto remaining 4 tortillas, and top with Jack-o-Lanterns. Place quesadillas onto baking sheet, brush with oil, and bake until cheese is melty and tortillas are golden, 15 minutes.

Serve with hot sauce.


 Mummy Meatballs
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INGREDIENTS 

1 lb. ground beef
1/4 c. minced onion
1/4 c. panko breadcrumbs
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1 large egg
kosher salt
Freshly ground black pepper
1 8-oz. tube Pillsbury crescent roll sheet
Yellow mustard, for decorating 

DIRECTIONS 

Preheat oven to 400°. Line a large, rimmed baking sheet with parchment.

In a large bowl, add beef, onion, panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside.

Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.

Bake until meatballs are cooked through and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.

Make two mustard dots for eyes on each mummy meatball and serve.
 

Ghost Pizza Bagels

INGREDIENTS

 8 slices mozzarella
8 mini bagels
1/2 c. marinara
4 black olives

DIRECTIONS 

Preheat oven to 350 degrees F.

Cut mozzarella slices into ghost shapes using a paring knife.

Spread a thin layer of marinara over pizza bagel and top with ghost. 

Bake until cheese is melty, 10 minutes.

Meanwhile, cut olives into little pieces for eyes. Dot the ghosts and serve.