BOO! This Halloween, whether you’re planning a party for your little ghosts or your grownup zombie friends, we’ve got you covered for creative recipe ideas that we compiled and some of our readers shared. There are sugary treats, savory yummies, things children can make and even a couple of beverage ideas, too. Have a safe but scary Halloween!
You’ll need a package of cocktail wieners, phyllo dough, a handful of almond slivers and parmesan cheese. In one end of each of the cocktail wieners, make a small slit. Slice the phyllo dough — your mummy bandages — into two inch strips, and then wrap the wieners loosely in the dough. Insert an almond sliver — your fingernail — into the cut you made. Lay them on a baking sheet, spray with cooking spray, and then sprinkle with parmesan cheese. Bake for 10-12 minutes at 375 degrees. Serve with ketchup, barbecue or marinara sauce.
Black Bat Chicken Wings
Make your favorite chicken wing marinade, enough to coat however many wings you’ll be serving — be warned that a red-colored marinade may make the finished wings appear greenish, rather than fully black. Add a teaspoon of black food coloring, and then add a few more drops if you think it’s not black enough. Make sure you get whole chicken wings, as the effect will be less impressive with halved wings. Marinate the wings in the sauce for at least two hours, then bake in a 375 degree oven until juices run clear.
(Adapted from Martha Stewart Living)
Healthy Ghosts and Pumpkins
A fun activity, submitted by reader Brandy Woodward of Brewer, that you can do with the wee ones requires only bananas, clementine oranges, chocolate chips and celery. Make little pumpkins by peeling a whole clementine, and then sticking a celery “stem” into the top; make ghosts by slicing peeled bananas in half and then sticking chocolate chips in the top to make eyes and a mouth. Healthy, tasty and easy enough for even the smallest of goblins.
For this, you’ll need basmati or jasmine rice, a can of coconut milk, a half cup water, a handful of peanuts, sriracha hot sauce, honey and soy sauce. Place a saucepan on medium-high heat and add the can of coconut milk and the water and bring to a simmer. Add 1 cup of rice and cook, stirring regularly, until the rice is fully cooked and sticky. Add salt and pepper to taste. Let partially cool, then shape the rice into “brains,” using a fork to add an indentation to make “lobes.” If you have small brain molds you can use those instead. Stick a peanut on the backside to make a “brain stem.” In a separate dish, combine a 1/4 cup of sriracha with 1 tablespoon each honey and soy sauce. Drizzle a little sauce over your brains and have a bloody, zombie-rific good time.
There’s so much you could do to decorate a cupcake for Halloween. You could make spiderweb cupcakes by frosting them in orange, green or white, making a bullseye shape on top with a tube of black frosting, and then using a toothpick to create a web look. You could frost them in white and use black and red frosting tubes to make a Jack Skellington face, from “The Nightmare Before Christmas.” Or frost them in chocolate, take Pepperidge Farms Milano cookies, break them in half, use black tube frosting to write an “R.I.P.” on it and stick it in the cupcake. Voila: morbid munchies.
Mini Caramel Apples
Put the bounty of apples from this season to use for Halloween. Using a 1-inch melon baller, scoop around 20 small balls out of three or four apples, and into each one stick a toothpick or, if you’re feeling extra festive, some twigs. Meanwhile, heat on medium high ¾ cup light corn syrup, one cup sugar, one stick of butter and one cup heavy cream in a saucepan until mixture reaches 275 degrees on a candy thermometer, about 15 minutes, stirring regularly. Remove from heat, add another ¼ cup of heavy cream and stir until it’s very smooth. Dip each apple into the caramel, and then roll the apples in your favorite chopped nuts or Halloween-themed mini candies.
The iconic drink from the Harry Potter books can’t truly be replicated at home, of course, but a reasonable facsimile can be made by simply combining two liters of cream soda with two tablespoons each of rum and butter extract — though you may want to add a tiny bit less of the extract, as it does impart an artificial taste. For the topping, blend a cup of marshmallow fluff and a cup of whipping cream with a teaspoon of the rum extract. If you’d like to make it an adult version, subtract the rum extract, and replace with six to eight ounces of gold rum.
A creepy drink garnish, alcoholic or not, can be made by obtaining a can of lychees, the popular Asian fruit that can be found at most large supermarkets. Lychees already have a hollowed out center where their pit was, so to make some sweet but slimy eyeballs, let the lychees dry out on a paper towel, then fill that center with fruit preserves of your choice. Then insert a blueberry into the preserves to make your pupil. Place the lychee eyeball into the bottom of a martini glass, and top with a fruity, see-through cocktail or mocktail. Deliciously disgusting.