Here are some yummy Halloween recipes that I found over the internet and have tested them all. I have also included special recipes for people with food allergies. (Alphabetical. Sorted by Foods, Drinks, and Cakes.)
GF= GLUTEN FREE
DS= DAIRY SAFE
GF= GLUTEN FREE
DS= DAIRY SAFE
SPOOKY FOOD!
Apple Bites (GF + DS)
These toothsome treats are a fun and healthy break from Halloween sweets.
Ingredients:
Apples
Almonds
Directions:
Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth. If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.
Ingredients:
Apples
Almonds
Directions:
Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth. If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.
Black Cat Cookies
Ingredients:
1 cup Crunchy Peanut Butter
1/3 cup Water
2 Eggs
1 Box Chocolate Cake Mix
candy coated plain milk chocolate candy pieces
Red Hot Candies
Directions:
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add candy pieces (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375F degrees for 8-10 minutes.
1 cup Crunchy Peanut Butter
1/3 cup Water
2 Eggs
1 Box Chocolate Cake Mix
candy coated plain milk chocolate candy pieces
Red Hot Candies
Directions:
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add candy pieces (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375F degrees for 8-10 minutes.
Chocolate Frogs (GF)
1/2 cup chocolate chips
2 tsp. butter or shortening
24 gummy frogs
DIRECTIONS:
In a double boiler, melt the chips and butter. With a clean paintbrush, lightly paint the melted chocolate onto the tops of the gummy frogs. Set onto a wax paper-lined cookie sheet to dry. Once dry, store in an airtight container. Makes 24. What I really love about this recipe is the texture you get. Hard chocolate shell with a yummy gummy center!
NOTE: THIS RECIPE IS GLUTEN FREE ONLY IF YOU BUY GUMMY FROGS THAT ARE GLUTEN FREE! CHECK THE INGREDIENTS OF EVERY PRODUCT YOU BUY!
2 tsp. butter or shortening
24 gummy frogs
DIRECTIONS:
In a double boiler, melt the chips and butter. With a clean paintbrush, lightly paint the melted chocolate onto the tops of the gummy frogs. Set onto a wax paper-lined cookie sheet to dry. Once dry, store in an airtight container. Makes 24. What I really love about this recipe is the texture you get. Hard chocolate shell with a yummy gummy center!
NOTE: THIS RECIPE IS GLUTEN FREE ONLY IF YOU BUY GUMMY FROGS THAT ARE GLUTEN FREE! CHECK THE INGREDIENTS OF EVERY PRODUCT YOU BUY!
Coffin Sandwiches (Possible DS and GF)
2 slices whole wheat bread
3 slices OSCAR MAYER Smoked Ham
1 KRAFT Singles
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf
...
OR
...
Make any sandwich you feel like!
DIRECTIONS:
Cover 1 of the bread slices with ham and Singles. Spread with dressing; top with lettuce. Secure with plastic toothpick, if desired. Cut sandwich into coffin shape using a sharp knife. You can, of course, use whatever ingredients you like. This is just what I use to make my coffin sandwiches.
NOTE: SANDWICHES ARE SAFE FOR LACTOSE INTOLERANT PEOPLE ONLY IF YOU DO NOT USE CHEESE. SANDWICHES ARE SAFE FOR GLUTEN FREE PEOPLE IF GLUTEN FREE BREAD IS USED.
3 slices OSCAR MAYER Smoked Ham
1 KRAFT Singles
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf
...
OR
...
Make any sandwich you feel like!
DIRECTIONS:
Cover 1 of the bread slices with ham and Singles. Spread with dressing; top with lettuce. Secure with plastic toothpick, if desired. Cut sandwich into coffin shape using a sharp knife. You can, of course, use whatever ingredients you like. This is just what I use to make my coffin sandwiches.
NOTE: SANDWICHES ARE SAFE FOR LACTOSE INTOLERANT PEOPLE ONLY IF YOU DO NOT USE CHEESE. SANDWICHES ARE SAFE FOR GLUTEN FREE PEOPLE IF GLUTEN FREE BREAD IS USED.
Creepy Toes (DS)
Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks
DIRECTIONS:
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.
You can also buy your standard pigs in a blanket and just use those.
6-inch tortillas
Ketchup or mustard
Toothpicks
DIRECTIONS:
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.
You can also buy your standard pigs in a blanket and just use those.
Pumpkin Guts Sandwich (GF)
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
-1 - 10 ounce box of gluten free brown rice crispie cereal
-1 - 10 ounce bag of marshmallows
-1/2 cup butter (1 stick)
-1 teaspoon vanilla extract
-4 tablespoons cocoa
DIRECTIONS:
Total Time: 20 minutes
Ingredients:
-1 - 10 ounce box of gluten free brown rice crispie cereal
-1 - 10 ounce bag of marshmallows
-1/2 cup butter (1 stick)
-1 teaspoon vanilla extract
-4 tablespoons cocoa
DIRECTIONS:
- Butter a large sheet pan (jelly roll) pan
- In a large pan, melt butter over low heat.
- Whisk in cocoa. Stir until thoroughly blended with butter.
- Add marshmallows and stir over low heat until melted. Remove pan from heat. Stir in vanilla extract.
- Stir in rice cereal and gently fold cereal with marshmallow mixture.
- Pour rice mixture into prepared pan. With buttered fingers press the mixture flat.
- Cut in 20 - 2 1/2 inch squares.
- Soften orange sherbet until it's easy to scoop. Place about 1/3 cup of orange sherbet on 10 rice crispie squares. Press another square on top and gently press down. Even edges of ice cream sandwich with your finger.
- Wrap ice cream sandwiches individually, place in a freezer bag and freeze until ready to serve.
Makes 10 - 2 1/2 inch ice cream sandwiches but make them as large or small as you like!
Tasty Eyeballs
Makes 20 servings
2 bags (12 ounce) white chocolate morsels, Nestle®
2 teaspoons vegetable shortening, Crisco®
20 glazed donut holes, Entenmann’s®
20 round jellied candies, Gummi Savers®
20 milk chocolate candies, M&M’s®
Red food coloring, Schilling®
Prep time: 30 minutes
Cooking time: 5 minutes
DIRECTIONS:
Line a cookie sheet with parchment paper or wax paper and set aside. Melt chocolate morsels with vegetable shortening in a stainless steel bowl by setting bowl over a pan of simmering water and stirring until smooth. Cut two 1/8-inch-slices from opposite sides of each donut hole. Drop the donut holes into the chocolate, one at a time. Using a fork, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. Place on prepared cookie sheet, cut side down. Repeat with remaining donut holes. Reserve unused chocolate. Place the jellied candies on top surface of donut holes. Refrigerate until set. Re-heat chocolate if necessary. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies. Refrigerate until set, about 10 minutes. In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate. Use a toothpick to draw "veins" on the eyeballs. Refrigerate until ready to serve.
2 bags (12 ounce) white chocolate morsels, Nestle®
2 teaspoons vegetable shortening, Crisco®
20 glazed donut holes, Entenmann’s®
20 round jellied candies, Gummi Savers®
20 milk chocolate candies, M&M’s®
Red food coloring, Schilling®
Prep time: 30 minutes
Cooking time: 5 minutes
DIRECTIONS:
Line a cookie sheet with parchment paper or wax paper and set aside. Melt chocolate morsels with vegetable shortening in a stainless steel bowl by setting bowl over a pan of simmering water and stirring until smooth. Cut two 1/8-inch-slices from opposite sides of each donut hole. Drop the donut holes into the chocolate, one at a time. Using a fork, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. Place on prepared cookie sheet, cut side down. Repeat with remaining donut holes. Reserve unused chocolate. Place the jellied candies on top surface of donut holes. Refrigerate until set. Re-heat chocolate if necessary. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies. Refrigerate until set, about 10 minutes. In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate. Use a toothpick to draw "veins" on the eyeballs. Refrigerate until ready to serve.
DEVLISH DRINKS!
Blood Bath (Alcoholic) (GF + DS)
1 ounce bourbon
1/2 ounce lime juice
Tomato Juice
1 teaspoon tequila
DIRECTIONS:
Pour over ice in a glass, fill with tomato juice, stir. Add tequila last. Be the first to send in a pic of this drink!!!
1/2 ounce lime juice
Tomato Juice
1 teaspoon tequila
DIRECTIONS:
Pour over ice in a glass, fill with tomato juice, stir. Add tequila last. Be the first to send in a pic of this drink!!!
Melted Witch (GF + DS)
1 (32 fluid ounce) bottle of lemon-lime soda
1 (32 fluid ounce) bottle of lemon-lime sports drink
DIRECTIONS:
Mix and stir the sports drink and the soda together in a punch bowl. Serve in a glass with ice. I prefer to use Mountain Dew and lemon-lime Gatorade (or Powerade). Don't like lemon OR lime? Try Cherry Coke and Fierce Berry Gatorade. The most delicious witch remains EVER! For extra effect you can add pop rocks!
1 (32 fluid ounce) bottle of lemon-lime sports drink
DIRECTIONS:
Mix and stir the sports drink and the soda together in a punch bowl. Serve in a glass with ice. I prefer to use Mountain Dew and lemon-lime Gatorade (or Powerade). Don't like lemon OR lime? Try Cherry Coke and Fierce Berry Gatorade. The most delicious witch remains EVER! For extra effect you can add pop rocks!
Orange Ooze (GF)
1 cup vanilla yogurt
1 cup orange juice
2 cups orange carbonated beverage
2/3 cup orange carbonated beverage (for each tray)
1. In a blender container combine the vanilla yogurt, orange juice, and 2 cups range carbonated beverage. Cover and blend until combined.
2. Pour the mixture into ice cube trays. Freeze.
3. Just before serving, put the cubes into the blender, adding 2/3 cup of orange soda for each tray. Cover and blend until icy.
1 cup orange juice
2 cups orange carbonated beverage
2/3 cup orange carbonated beverage (for each tray)
1. In a blender container combine the vanilla yogurt, orange juice, and 2 cups range carbonated beverage. Cover and blend until combined.
2. Pour the mixture into ice cube trays. Freeze.
3. Just before serving, put the cubes into the blender, adding 2/3 cup of orange soda for each tray. Cover and blend until icy.
Toxic Waste Smoothie (GF)
Ingredients:
8 ice cubes
1 cup Milk
1 large Scoop vanilla ice cream
Blue food coloring
Directions:
Add milk and ice to blender; process until ice is crushed. Add one large scoop of ice cream and blend again for about 30 seconds. Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color desired. Try mixing colors for gross effects, or using red and yellow for an orange smoothie.
8 ice cubes
1 cup Milk
1 large Scoop vanilla ice cream
Blue food coloring
Directions:
Add milk and ice to blender; process until ice is crushed. Add one large scoop of ice cream and blend again for about 30 seconds. Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color desired. Try mixing colors for gross effects, or using red and yellow for an orange smoothie.
CREEPY CAKES!
Black Magic Cake
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Kitty Litter Cake
1 (18.25 ounce) package spice or German chocolate cake mix
1 (18.25 ounce) packagewhite cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix Green food coloring
12 small Tootsie Rolls
1 *NEW* kitty litter box
1 *NEW* kitty litter box plastic liner
1 *NEW* pooper scooper
DIRECTIONS:
1. Prepare cake mixes and bake according to directions (any size pans).
2. Prepare pudding mix and chill until ready to assemble.
3. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup.
4. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
5. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probablywon't need all of the pudding, mix with the cake and "feel"it, you don't want it soggy, just moist; gently combine.
6. Line new, clean kitty litter box. Put mixture into litter box.
7. 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 and bury in mixture.
8. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.
9. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.
10. Spread 5 of the 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.
11. Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
12. Serve with a *new* pooper scooper.
1 (18.25 ounce) packagewhite cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix Green food coloring
12 small Tootsie Rolls
1 *NEW* kitty litter box
1 *NEW* kitty litter box plastic liner
1 *NEW* pooper scooper
DIRECTIONS:
1. Prepare cake mixes and bake according to directions (any size pans).
2. Prepare pudding mix and chill until ready to assemble.
3. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup.
4. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
5. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probablywon't need all of the pudding, mix with the cake and "feel"it, you don't want it soggy, just moist; gently combine.
6. Line new, clean kitty litter box. Put mixture into litter box.
7. 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 and bury in mixture.
8. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.
9. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.
10. Spread 5 of the 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.
11. Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
12. Serve with a *new* pooper scooper.
Pumpkin Cake
Ingredients:
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped nuts
Ingredients:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground
cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin
mixture and mix until just combined. If desired, stir in some chopped nuts. Pour
batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in
the middle comes out clean. Let cake cool in pan for 5 minutes then turn out
onto a plate and sprinkle with confectioners sugar.
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped nuts
Ingredients:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground
cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin
mixture and mix until just combined. If desired, stir in some chopped nuts. Pour
batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in
the middle comes out clean. Let cake cool in pan for 5 minutes then turn out
onto a plate and sprinkle with confectioners sugar.
