Halloween Recipes

Let the kids help with Halloween recipes whenever possible. They'll have as much fun making them as they do eating them! Bonus: You get to spend quality time with your kids.

These are great treats to feed the kids before trick or treat or for a great Halloween party! Feeding the kids before trick of treat makes eating the candy before they get home less tempting.

So, don't send them out hungry. I hope you enjoy creating and eating these great Halloween recipes. Have a safe and happy Halloween

8 medium baking apples
1/2 cp apple or orange juice
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup grated sharp cheddar cheese
1/4 cup raisins
1/4 cup chopped pecans, toasted

Preheat oven to 350 degrees F. Remove cores from apples to within 1/2 in. of bottoms, pierce the skins with sharp knife. Place apples in shallow baking dish. Combine juice, sugar and cinnamon: pour over apples.Bake 30-35 min. or until tender, basting occasionally w/juice mixture. Remove apples from oven. Combine cheese, raisins and pecans, spoon evenly into centers of apples. Let stand 1 minute.

- From Kraft's Food and Family Magazine. Get your free subscription and other great recipes at KraftFoods.com.

2 slices whole wheat bread
3 slices Oscar Mayer Smoked Ham
1 KRAFT Singles
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf
CUT bread slices into coffin shapes. LAYER with sliced meat, Singles, dressing and lettuce. Spear each sandwich with plastic toothpick to hold it together, if desired.

CUT sandwich into coffin shape using coffin template and sharp knife. (Click here to print template.) For an even stronger template, trace the template onto a piece of cardboard and cut out. - KraftFoods.com

Our Time Saving Halloween recipes Tip: Use tuna or peanut butter and jelly and skip the meat trimming! Just cut the bread in the coffin shape.

A warm punch that looks extra-spooky when served in a black pot. Stick three small oranges with eight whole cloves each and place the oranges in the brew. Can be served cold also.

1 1/2 cups canned unsweetened pineapple juice
1 quart apple juice
3 Tablespoons honey
2 Tablespoons fresh lemon juice
3 Cinnamon sticks
3 small oranges
24 whole cloves

In a medium saucepan, combine all ingredients. Warm over low heat, stirring occasionally, for about 15 minutes.Remove the cinnamon sticks. Add Oranges. Ladle the brew into small cups to serve.

*Make ahead to allow for cooling.
1 (6 oz) package butterscotch morsels
1 (5 oz) can chow mein noodles
3/4 cup peanuts

In medium mixing bowl, heat the butterscotch morsels in microwave oven on Low for 2 minutes, until melted. Heat again for 30 seconds if needed. Remove from microwave and stir. Add the chow mein noodles and the peanuts and mix wellDrop by teaspoonfuls onto a sheet of waxed paper and let cool for 1 hour. Peel from the paper and store in an airtight container.

12 large firm apples
1/4 cup (1/2 stick) butter
1/2 cup raspberry jam
12 gummy worms

Preheat the over to 350 degrees F. With a sharp paring knife, carefully core the apples from the stem end to about 1/2-inch from the bottom. Don't push the knife all the way through because you don't want filling to leak out. Carefully stuff 1 teaspoon of butter into each hole. Spoon in about a teaspoon or so of jam.

Arrange the apples in a single layer in a large baking dish. Add about 1 inch of water. Bake them, uncovered, for about 35-45 minutes. Baking time varies with size of apples. The should be just tender but not mushy and losing their shape. Allow the apples to cool at room temperature for about 10 min. Place the baked apples in 12 cereal or dessert bowls and spoon some of the syrup from the baking pan around each. Insert a gummy worm in the top of each apple, making sure that at least half of the body is sticking out!

Ingredients:
2 cups all purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temp
1 cup firmly packed brown sugar
1 cup sugar
1 egg, lightly beaten
1 teasppoon vanilla extract
1 cup canned pumpkin
1 cup chocolate chips
Candy corn and raisins for decoration
(optional)
1/2 cup Vanilla Icing (optional)

1. Preheat oven to 350 degrees F. Lightly spray some baking sheets with cooking spray.
2. In a mixing bowl, stir the flour, oats, baking soda, cinnamon, and salt.
3. In a medium mixing bowl, with a hand held electric mixer set on medium, cream the butter for 1 minute. Gradually add the two sugars and continue to beat until light and fluffy. Add the egg and vanilla and beat for 1 minute. Add half the flour mixture and beat 2 minutes. Add half the canned pumpkin and beat for 1 minute. Add the remaining flour mixture and remaining pumpkin and beat well. Stir in the chocolate chips.
4. For each cookie, scoop 1/4 cup of dough onto the prepared baking sheet. Spread into a pumpkin shape with a spatula or fingers. Add a bit more dough to form a stem. Bake for 15-20 minutes until golden brown. With a spatula, remove cookies to rack to cool.
5. When cooled, decorate with raisins or candy corn by gluing these on with icing if desired.

Halloween Recipes Resources