Kid Halloween Recipes

What kid doesn't love Halloween? Some of us grownups seem to get a kick out of it as well... Here are some really easy, kid-friendly recipes you can use for halloween parties or special halloween treats!  Also check out these other fun Halloween party food ideas and quick Halloween treats!

NEW!  Spooky Graveyard Treats

Ingredients:

15 chocolate sandwich cookies, crushed
3 cups cold milk
2 pkg. (4 serving size) Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 ounce) Whipped Topping, thawed, divided
1-2 green Fruit Rollups, shredded
6-8 raisins
3 Creme Sandwich Cookies
Black, brown or grey decorating gel
5 candy pumpkins
10 pieces candy corn

Directions:

Place both boxes of instant pudding powder into a large mixing bowl.  Add milk.  Beat with electric mixer on low speed until all the powder is absorbed in milk and there are no lumps.  Let stand until slightly thickened.  Mix in 2 cups of Cool Whip with rubber spatula.  Gently fold in 1/2 of the cookie crumbs, folding until well blended.  Place pudding mixture in a large rectangular pan.  Cover top completely with remaining cookie crumbs.  Cover and refrigerate for 2 hours.  After dessert has chilled remove from refrigerator and decorate.  Take shredded fruit rollups and place strategically around top of dessert for grass.  Decorate CAMEO Cookies to look like tombstones with gel.  To make ghosts, take remaining Cool Whip and using a tablespoon place a large dollop on top of dessert.  Next take a smaller dollop and place on top of large dollop.  Be sure to take spoon in an upward swirl to make top of ghost head. Add raisins for the ghost eyes.  Finally place pumpkins and candy corn strategically around the top.  Serve immediately.

NEW!  Crispy Halloween Chips

Ingredients:

1 package of large flour tortilla
1/4 cup olive oil
Salt, optional
Halloween shaped cookie cutters

NEW!  Jack-O-Lantern Face Pancakes

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tablespoons melted butter plus 1 tablespoon for frying
1/2 cup canned pumpkin
1 stick of butter
Strawberry syrup

Directions:

In a large bowl blend flour, baking powder, salt, sugar and spice together well.  In another large bowl blend eggs.  Add milk and stir.  Add 3 tablespoons of melted butter and canned pumpkin.  Stir until all ingredients are mixed together well. Gradually add dry ingredients to pumpkin mixture. Stir until all dry ingredients are moistened only.  Batter will be slightly lumpy. Heat pancake griddle on medium heat to 350 degrees. Test temperature by putting a few drops of water on the griddle.  If they bubble your temperature is just right.  Place 1 tablespoon of butter on griddle. Pour 1/2 cup of batter on griddle.  Cook pancake until bubbles appear on top.  Flip and continue cooking until golden brown.  To serve place 2-3 pancakes on top of each other. On top pancake take 3 slices of butter cut into triangle shape. Place 2 triangles at top of pancake for the eyes and one in the middle for the nose.  Make the pumpkin mouth with strawberry syrup.

NEW!  Creepy Crawly Fruit Punch

Ingredients:

2 10-oz. pkgs. frozen strawberries, thawed
1 6-oz. can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
Gummy worms 
 
Directions:

Place thawed strawberries in a food processor.  Add thawed lemonade and process until smooth and starts to thicken.  Pour liquid in a punchbowl.  Add ginger ale and blend together.  Add raisins.  Mix well to be sure raisins don't stick together.  Place some of the gummy worms in the punch and the rest put around top of punch bowl.  Serve with a gummy worm over the side of the cup. 

NEW!  Monster Mash Potato Skins

Ingredients:

8 baking potatoes
1 package (16 ounces) shredded mozzarella cheese
4 tablespoons mild salsa or taco sauce
Ketchup to decorate

Directions:

Wash and prick baking potatoes.  Place directly on rack of a preheated 450 degree oven for approximately 2 hours. Potatoes should feel soft when done. Remove potatoes and cool completely.  Slice each potato in half. With a spoon remove most of the soft potato from skin and place in bowl. Be sure to leave a little potato on the skin this will help preserve the skin to refill. Set skins on foil lined cookie sheet.  Add shredded mozzarella and the 4 tablespoons of salsa or taco sauce to soft potato in bowl.  Mix together well.  Spoon potato mixture back into the skins.  Add more ketchup to the top of potato to look like dripping blood.  Place potatoes back in the oven for 10 minutes or until warm and skins are of desired crispness.

NEW!  Sweet Goblin Snack

Ingredients:

1/4 cup maple-flavored syrup
2 tablespoon butter or margarine
1/4 teaspoon ground cinnamon
4 cups Cocoa or Fruity Pebble Type Cereal
1 cup Dry Roasted Peanuts
2 cups Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces

Directions:

Grease a large baking dish.  In a microwave safe bowl put maple syrup, cinnamon and butter.  Microwave on high for 45 seconds.  Remove bowl from microwave and stir until butter is melted.  Can microwave an additional 5 seconds if butter is not soft enough. Mix cereal and peanuts together in large bowl.  Add to syrup mixture and fold together with rubber spatula making sure all ingredients are covered well.  Heat oven to 300 degrees.  Place cereal mixture into baking dish being sure to spread out evenly.  Place in oven and bake 30 minutes, stirring at 10 minute intervals to make sure cereal mixture cooks evenly.  Cool.  Once cereal is cool enough to touch, break into pieces in bowl.  Be sure the bowl has an air tight lid.  Add marshmallows and candies.  Place lid on bowl and shake to make sure all ingredients are mixed together. Can be stored at room temperature, in airtight container, for up to 3 days.

NEW!  Trick and Treat Cookies

Ingredients:

6 squares of White Baking Chocolate
2 squares of  Semi-Sweet Baking Chocolate 
Peanut Butter Sandwich Cookies
Chocolate Sandwich Cookies
Chocolate Chip Cookies
Vanilla Wafers
Red and yellow food coloring
Decorating gels
Assorted candies
Fruit snack rolls
Wax paper

Directions:

Place baking chocolate in separate microwave bowls.  Microwave each baking chocolate according to directions on box.  Remove bowls from microwave and stir making sure chocolate has completely melted. Spread wax paper out on flat surface to place cookies on once decorated.  To make pumpkins place some of the white chocolate in another bowl.  Add a one drop of red and yellow food coloring and stir to make white chocolate orange. Ice chocolate sandwich cookies, chocolate chip cookies and vanilla wafers with orange colored chocolate.  Place green gel at the top for stem and use candies or gel to make your pumpkin face.  To make your ghosts, ice Nutter Butter cookies with white chocolate.  Make faces with decorating gel or candies.  For bats coat Nutter Butter cookies with dark chocolate.  Lay cookie sideways and make eyes and fangs with red decorating gel.  To make mummy shaped cookies take Nutter Butter cookies and cover with white chocolate.  Wrap fruit rolls around cookie to make the mummy effect.  Add eyes with candies or gel. 

NEW!  Freaky Edible Eyeballs

Ingredients:

1 box (18.25-ounce) dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs
1 box (3.4-ounce) instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 container (12-ounce) ready-to-spread white frosting 
Red, black, green, blue and brown decorating gel
24 Halloween paper baking cups

Directions:

Place cake mix in large mixing bowl.  Add milk and blend with hand mixture until cake mix is moistened.  Add oil and eggs and continue mixing until all ingredients are mixed well.  Continue to mix until no lumps appear. Line muffin tins with baking cups.  Fill cups 2/3 full of cake batter.  Bake in a preheated 350 degree oven for 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean.  Remove from oven and cool on wire rack.  In the meantime take pudding mix and place in bowl and add milk.  Mix until pudding is completely dissolved in milk.  Add peanut butter and mix well. Mixture should be smooth and slightly thick.  Place in refrigerator for 30 minutes or until pudding is set. Once cupcakes are cooled make a small hole from top to bottom of cupcake. Using a pastry bag or large freezer bag with a small hole snipped in one bottom corner place filling into hole in cupcake making sure to only fill 3/4 of the up.  Ice cupcakes with ready to spread frosting making sure to go all the way to the edges.  In the middle of cupcake using the black gel make small pupil of eye.  In a wider circle around pupil use blue, green or brown gel to make the iris color of the eye.  Use the red gel to make red veins running from the iris to the edge of cupcake.

NEW!  Yummy Witchy Fingers

Ingredients:

Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce, shredded

Directions:

In a small bowl place 2 eggs and beat throughly.  In another bowl place flour.  In a third bowl place bread crumbs.  Slice chicken cutlets into strips that resemble a long witch's finger.  Cut them slightly skinny, long and crooked for better looking fingers.  Take chicken finger and flour slightly being sure to cover entire finger. Then dip in the egg and roll in the bread crumbs.  Place fingers onto a broiler pan sprayed with cooking spray.  Broil 5 minutes then turn and continue to broil until brown and cooked through. Place shredded lettuce on plate.  After chicken fingers have cooled place on lettuce bed.  Cut the olives in half. Trim to look like a long jagged fingernail.  Place a dab of ketchup on the end of chicken finger and place olive nail into ketchup so it will hold.  Serve.

NEW!  Ghoulish Brain Dip

Ingredients:

2 ripe, dark-skinned soft avocados
5 ounces of shredded cheddar cheese
10 sprigs fresh cilantro
4 tablespoons chunky salsa
Salt and freshly-ground pepper to taste

Directions:

Wash and chop cilantro.  On a cutting board and using a sharp knife, slice avocados in half.  Remove the pits and put aside.  Remove the center of avocados with knife and place in a bowl.  Mash leaving a few lumps for brain effect.  Stir in salsa until well blended.  Add cheese and mix well.  Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown.  Cover and refrigerate for at least 1 hour.  Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well.  Serve with your favorite chips or fresh vegetables.

Caramel Apples

Ingredients:

6 apples

1 (14 ounce) package individually wrapped caramels

2 tablespoons milk

Directions:

Lightly butter a baking sheet and set aside.  Remove the stem from each apple and stick a craft (popsicle) stick into the top of each apple.  Unwrap caramels and place caramels and milk in a microwave safe bowl.   Microwave approximately 2 minutes, stirring half way through.  Carefully remove caramel from microwave and let cool for about 1 minute.  Quickly roll each apple in caramel until well coated.  Place on prepared baking tray and allow to set.

Easy Halloween Party Mix

Ingredients:

10 cups prepared popcorn

1 package peanut butter chips

1 cup candy corn

1 cup chocolate chips

Directions:

Combine all ingredients in a large bowl and mix well.

Monster Party Mix

Ingredients:

* Be warned this mixture is very rich and contains quite a bit of sugar… serve in small amounts!

1(11 ounce) package of small pretzels

1 (10 ounce) package miniature peanut butter filled crackers 

1 cup sugar

½ cup butter or margarine

½ cup light corn syrup

2 teaspoons vanilla extract

1 teaspoon baking soda

1 (10 ounce) package M&M's

1 (18 ounce) package candy corn

Directions:

In a large bowl combiner pretzels and peanut butter crackers and set aside.  In a large saucepan combine sugar, butter and corn syrup.  Bring to a boil over medium heat and simmer for approximately 5 minutes, stirring occasionally.  Remove from heat and stir in vanilla and baking soda.  Pour over pretzel mixture and stir until coated.  Transfer mixture to a greased baking pan. 

Bake at 250F for 45 minutes, stirring every 10 minutes.  Remove from oven and break apart while warm then allow to cool completely.  Transfer to large bowl and toss with candy corn and M&M's.  Store in an airtight container.

Hot Witch's Cider

Ingredients:

1 gallon apple cider

1 (16 ounce) can frozen orange juice concentrate

2 cinnamon sticks

2 cloves

Directions:

Combine all ingredients in a large saucepan.  Simmer over low heat for approximately 15 minutes.  Transfer to punch bowl and serve.

Creamy Orangy Punch

Ingredients:

1 (12-ounce) can frozen orange juice concentrate, thawed

1 (14-ounce) can sweetened condensed milk
2 (1-liter) bottles of ginger ale

1 package orange sherbet

Directions:

In a punch bowl combine condensed milk and orange juice concentrate.  Add ginger ale and mix well.  Right before serving top with scoops of orange sherbet and serve.

Super Easy Bug Cubes

Ingredients:

*These are great for serving in party punch or drinks.

Water

Raisins

Directions:

Fill ice cube tray with water and place a raising in each ice cube.  Freeze and use. 

Submitted by:

Ryan Sommers, Age 6

Mummy Dogs

Ingredients:

6 hot dogs

1 package ready to bake pastry

Parmesan cheese

Directions:

Wrap each hot dog in a pastry sheet and lightly brush with melted butter.  Sprinkle parmesan cheese over top.  Place "mummy dogs" on a lightly greased baking tray and bake at 350F for approximately 15 minutes or until golden and baked through.  Top with "blood" (ketchup) and serve. 

Spooky Burgers

Ingredients:

6 hamburgers or veggie burgers 

6 slices cheese

Pitted olives

Red and green bell peppers

6 lettuce leaves

6 hamburger buns (split)

Directions:

Using a pumpkin shaped cookie cutter cut cheese into pumpkin shapes.  Cut olives into shapes for eyes and nose. 

Cut bell peppers into shapes for mouth and pumpkin top (green pepper). Cook burgers according to recipe and during the last few minutes of cooking top with cheese.  Carefully remove and place into lettuce-lined buns.  Garnish pumpkin face using olives and peppers.  Serve open top.

Ghostly Eyeballs

Ingredients:

2 packages red gelatine

Vanilla ice cream

Raisins

Red decorating jell

Directions:

Prepare jello according to package instructions.  Fill individual glass serving bowls with jello and place in refrigerator to set. 

Once jello has set, using a spoon scoop out a circle of jello in center of bowl.  Fill circle with one scoop of vanilla ice cream. 

Place one raisin in center of ice cream and using red decorating jell paint lines going down the side.  This will create a "bloodshot eye" swimming in "blood".

Moist Pumpkin Cake

Ingredients:

3 1/2 cups self-rising flour

2 1/2 cups brown sugar

4 eggs

1 cup vegetable oil

1 (16 ounce) can pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon all spice

1 cup chopped walnuts (optional)

Directions:

In a large bowl combine flour, sugar and spices.  In a separate bowl combine beaten eggs, vegetable oil and pumpkin puree. 

Mix well and add pumpkin mixture to flour mixture.  Mix well.  Fold in chopped walnuts (if using).  Place in a lightly greased cake baking tin.  Bake in a preheated oven at 350 for approximately 25 minutes or until golden and baked through.

Graveyard Cupcakes

Ingredients:

Prepared Cupcakes 

Frosting of choice

1 package gummy worms

1 package chocolate cookies or graham crackers

Directions:

Place a few cookies in a plastic bag and using the back of your hand or a rolling pin press down until mixture resembles fine breadcrumbs.  Using a teaspoon make a small well in the center of each cupcake.  Frost cupcakes around well and sprinkle with cookie crumb mixture.  Stick a gummy worm into the center of each cupcake

Skeleton Bones

Ingredients:

4 large egg whites

2 cups icing sugar

Directions:

Preheat oven to 250F.  In a large bowl beat egg whites until stiff.  Gradually start adding the sugar, one tablespoon at a time. 

Keep beating and adding sugar until you have a meringue.   Line baking trays with paper.  Using a piping bag with a plain nozzle pipe a straight meringue bone line (approximately 4 inches long). Pipe a meringue ball at the end of each bone.  If necessary shape bones further using a small knife. Bake for approximately 1 hour and 15 minutes or until bones have dried out. 

Remove from oven and let cool on paper.