Hauntingly Good Halloween Recipes Worth Celebrating
'Tis the season for ghouls, goblins, and good recipes!
Pumpkin Baked Brie with Praline Pecans
1 sheet puff pastry dough
1 8 oz. round brie cheese
½ cup pumpkin butter
¼ cups Praline Pecans or if you can’t find them, regular pecans work as well
1 Tbsp. water
Thaw puff pastry dough and roll to smooth out seams.
Place a generous helping of pumpkin butter on the dough and layer with praline pecans.
Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
Whisk egg and water and use a pastry brush to brush both sides completely.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with with additional pecans and/or dough
Bake at 400 degrees for 25 minutes or until golden brown.
1 29 oz. can pumpkin puree
1 cup apple juice or apple cider
½ cup sugar
¼ cup honey
2 tsp. cinnamon
2 tsp. lemon juice
1 tsp. ground ginger
¾ tsp. ground nutmeg
Combine all ingredients in a large saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to medium-low and allow to simmer 10 to 15 minutes, with continued stirring. Mixture will become smooth as it is heated and stirred.
The Deetz Shrimp Cocktail (from Zach Neil’s The Nightmare Before Dinner)
4 cups water
½ cup sweetened coconut cream
1 tsp. salt
¼ cup lime juice
12 jumbo gulf shrimp or prawns, peeled and deveined
Shredded lettuce for garnish
Raspberry Cocktail Sauce:
½ cup seedless raspberry preserve
2 Tbsp. sugar
3 Tbsp. tomato paste
2 Tbsp Worcestershire sauce
¼ tsp. garlic powder
½ tsp. salt
2 Tbsp. apple cider vinegar
1 Tbsp. horseradish
To make the shrimp: Combine the water, coconut cream, salt, and lime juice in a pot and bring the mixture to a boil. Add the shrimp and boil until cooked, 5 to 7 minutes. Remove the shrimp with tongs and immediately store in a container in the refrigerator.
To make the raspberry cocktail sauce: Blend all the sauce ingredients in a food processor until very smooth, 2 to 3 minutes. Refrigerate the sauce until cold.
Keep the raspberry sauce on the side or pour it directly into your serving dish. Hang the shrimp around the rim of your serving dish in a coupe or cocktail glass if serving individually or all together in a large serving dish. Garnish with shredded lettuce if desired.
Jalapeño Popper Pinwheels
1 8 oz package cream cheese, softened
1 cup Mexican Fiesta shredded cheese
8 to 10 pickled jalapenos, finely chopped
4 strips of bacon, cooked and crumbled
Dash garlic salt
2 flatbreads or you can use large tortillas
In a small bowl, combine the cream cheese, cheddar cheese, jalapenos, bacon and garlic salt.
Divide the mixture in half, spreading each half evenly in a thin layer on each flatbread or large tortilla.
Roll the flatbread or tortilla up tightly starting on the long end of the flatbread or tortilla. Slice into 12 inch slices with a serrated knife. You can chill in the refrigerator for about 30 minutes to make slicing easier.
If serving cold, chill until serving. For hot pinwheels, bake on a greased baking sheet in a preheated oven at 305 degrees for 5 to 8 minutes.
Beetle Bacon Bread (from Zach Neil’s The Nightmare Before Dinner)
I large loaf Italian bread, sliced 1 ½ inches thick
½ cup butter, melted
1 tsp. chopped garlic
½ tsp. honey
1 pkg. (13 ounces) sun- dried tomatoes, dry packed
6 strips hickory smoked bacon, cooked
½ cup heavy whipping cream
½ cup mayonnaise
1 cup finely grated Parmesan cheese
½ tsp. garlic powder
1 tsp. dried rosemary
¼ cup diced red onion
1 cup balsamic vinegar
¼ cup sugar
Pinch sea salt
1 to 2 large mozzarella balls or loaves, sliced ½ inch
¼ to ½ cup chopped scallions
½ cup chopped roasted red peppers
To make the bread coating: Stir the butter, garlic, and honey until combined and set aside.
To make the spread: Combine the sun-dried tomatoes, cooked bacon, cream, mayonnaise, Parmesan, garlic powder, rosemary, and onion in a food processor. Process until smooth and creamy. Using a spatula, scrape the spread into a bowl and transfer it to the refrigerator.
To make the glaze: Pour the balsamic vinegar, sugar and salt into a small saucepan. Heat the mixture on medium, stirring occasionally, until the glaze reduces by half and becomes syrupy but not too thick. Remove from heat and allow to cool.
Preheat the oven to 350 degrees.
Meanwhile, brush the bread coating mixture evenly over each slice of bread, making sure to cover it entirely. Place the coated bread slices on a baking sheet and bake them until they start to turn slightly brown, 5 to 7 minutes.
Take your spread out of the refrigerator and heat it on the stove for 3 to 5 minutes so it’s a little warmer than room temperature. Using a spoon, cover each slice of bread with a generous amount of the spread, so that the coating is ¾ to 1 inch thick.
On top of the spread, place one slice of mozzarella, leaving the edges uncovered and making sure that the cheese covers at least two-thirds of the bread. Place the bread back in the oven and bake until the cheese is melted, 7 to 10 minutes.
Drizzle about ½ tsp. of balsamic glaze over the top of each piece of bread. Then place about a teaspoon of the chopped scallions and roasted red peppers on each piece.
Yield: 10 – 15 servings. Garlic Mash (from Zach Neil’s The Nightmare Before Dinner)
4 medium russet potatoes
2 Tbsp. salted butter
1 cup heavy cream
1 ½ tsp. salt
2 tsp. crushed garlic
1 tsp. sugar
Peel the potatoes and then cut each into 3 or 4 pieces. Boil them until soft, 15 to 20 minutes.
Transfer the potato pieces to another pot or just drain them and put them back in the same pot. Add the butter, heavy cream, salt, crushed garlic, and sugar. Smash with a potato smasher, and then whip with an electric mixer until smooth and creamy.
Yields: 2 servings.
The Craig's Chili
2 to 3 lbs ground meat or turkey, browned, drained and seasoned
3 cans chili beans
2 cans chili seasoned diced tomatoes
1 can petite diced tomatoes
1 small can tomato sauce
1 box of your favorite chili seasonings (we always use 4 or 5 Alarm Chili Seasonings)
Brown ground meat, drain and season.
Add meat mixture to the other ingredients in a large pot or crockpot. If to thick, add cup of water.
Cook on low for 2 to 3 hours.
Recently Deceased Pork Chops
(Inspired by Zach Neil’s The Nightmare Before Dinner)
¼ cup olive oil
1 clove garlic, crushed
1 sprig rosemary, chopped
½ tsp. sea salt
¼ cup apple cider
¼ tsp. black pepper
2 boneless pork chops
2 Tbsp. butter, salted
½ tsp. crushed garlic
½ cup diced red onion
1 cup sliced portobello mushrooms
¼ tsp. chopped rosemary
1 cup sliced Granny Smith apples (not peeled)
1 cup apple cider, plus more as needed
¼ tsp. sea salt
1/8 tsp. black pepper
2 Tbsp. seedless raspberry preserve
2 Tbsp. water
1 Tbsp. soy sauce
To make the marinade: Mix all the marinade ingredients in a bowl. Marinate the pork chops for 2 to 4 hours before cooking.
To make the pork chops: When ready to cook, add pork chops and marinade to the frying pan coating the pork chops with the marinade. Cook on medium heat for 5 to 7 minutes on each side. Remove the pork chops and set aside.
To make the sauce: Heat the butter in the frying pan over medium heat until melted. Then add the garlic, onion, mushrooms, rosemary, and apple slices to the pan and saute for approximately 3 minutes.
Add the apple cider, salt and pepper. Raise the heat to medium-high and cook, stirring often, until the sauce thickens to a syrupy consistency and caramelizes.
Return the pork chops to the frying pan and coat with the sauce, turning several times.
To make the raspberry glaze: Add the ingredients to a small saucepan and heat on medium until the mixture has the consistency of syrup, approximately 5 minutes.
To serve, spoon the mushrooms, apples and onions in the center of the plate. Place the pork chop on top and drizzle 2 to 3 tablespoons of the sauce over it.
I gallon apple cider
48 oz Ginger Ale
1 red apple, sliced thin
1 green apple, sliced thin
1 navel orange, sliced thin
4 cinnamon sticks
1 cup frozen cranberries
I Tbsp. pumpkin pie spice
In a large container, add 2 cups apple cider.
Whisk in pumpkin pie spice until all clumps are gone.
Add the remaining ingredients to the jar and gently stir.
Refrigerate for at least 3 to 4 hours before serving cold.
Candy Corn Cheesecakes
1 ½ cups chocolate cookie crumbs
2 Tbsp. butter, melted
12 ounces cream cheese, room temperature
½ cup sugar
2 Tbsp. all purpose flour
½ cup sour cream
1 ½ tsp. vanilla
2 large eggs
Yellow gel icing color
Orange gel icing color
½ cup heavy whipping cream, cold
5 Tbsp. powdered sugar
½ tsp vanilla extract
Orange gel icing color
Favorite Halloween sprinkles
Preheat oven to 325 degrees. Add cupcake liners to a cupcake pan and spray with nonstick baking spray.
Combine the chocolate cookie crumbs and melted butter. Divide the mixture between the cupcake liners (about 2 Tbsp. per cup) and press into the bottoms.
Bake the crusts for 5 minutes then remove from the oven. Allow to cool while you make the filling.
To make the filling, reduce oven to 300 degrees. In a large bowl, mix the cream cheese, sugar and flour until combined. Scrape down sides of the bowl as needed.
Add the sour cream and vanilla extract. Beat on low speed until well combined.
Add the eggs, one at a time, beating slowly and scraping the sides of the bowl after each addition.
Divide the batter evenly into three bowls. Leave one as is, then color one orange and other yellow.
Layer the colored batter into the crusts, starting with a tablespoon of yellow batter in each cup, then a tablespoon of orange and ending with a tablespoon of white. The cups should be mostly full.
Bake the cheesecakes for about 15 minutes, then turn off the oven and leave the door close for another 10 minutes.
Crack the oven door and allow cheesecakes to cool for 15 to 20 minutes, then put in the refrigerator to finish cooling.
When cheesecakes are cooled, remove them from the pan.
To make the whipped topping, add the heavy whipping cream, powdered sugar and vanilla to a large mixing bowl. Whip on high speed until stiff peaks form. Color the whipped cream with the orange gel icing color.
Pipe the whipped cream onto the tops of the cheesecakes and add your Halloween sprinkles.
Refrigerate the cheesecakes in an airtight container until ready to serve.
Yields: 12 mini candy corn cheesecakes.
Beetle Pie (from Zach Neil’s The Nightmare Before Dinner)
35 chocolate cookie wafers
¼ cup salted butter, melted and cooled to room temperature
¼ cup roasted salted shelled pistachios
2/3 cup sugar, divided
2 Tbsp. water
½ tsp. vanilla
2 cups whole milk
2 large egg yolks
2 Tbsp. cornstarch
Pinch of salt
2 Tbsp. unsalted butter
Green food coloring
1 cup fresh blackberries
2 cups water
1 cup sugar
1 cup whipped topping
6 to 8 whole fresh blackberries
To make the crust: Preheat the oven to 350 degrees.
Place the cookie wafers into a food processor and pulse until the crumbs are about the size of peas. Add the melted butter and continue to process until the consistency is like coffee grounds.
Transfer the crumbs to a 9-inch pie plate. Use a cup or your hands to firmly press the crumbs evenly into the bottom and sides of the pan. Bake until fragrant, 10 to 15 minutes. Remove and cool completely before filling.
To make the filling: Place the pistachios into the food processor. Add 1/3 cup of the sugar. Pulse until the nuts and sugar are as close to the consistency of powder as you can get. Add the water and pulse until the mixture becomes a paste.
In a medium saucepan, whisk together the pistachio paste, vanilla extract, and milk over medium heat until the mixture just starts to boil slightly. Then remove it from the heat.
In a separate mixing bowl, whisk together the remaining 1/3 cup sugar, the egg yolks, cornstarch and salt. Continue whisking until you have a smooth yellow paste. Add the egg mixture to the milk mixture and return to medium heat, whisking frequently until the pudding starts to boil. Whisk for another 30 to 60 seconds, until the pudding thickens fully, then remove from the heat.
Stir in the butter until it is melted and blended with the pudding. Add 2 to 3 drops of green food coloring to get a brilliant green color. Transfer the pudding to a container with a lid and place in the refrigerator for 2 to 3 hours, or until cold.
To make the blackberry jam: Place the fresh blackberries, water and sugar into a medium saucepan. Heat on medium for approximately 20 minutes, stirring frequently and using a whisk to break up the berries. Continue to heat and stir until a medium-thick syrup has formed. Remove from the heat.
Using a spatula, pour the cold pudding into the pie crust. Fill the crust to about 2 inches below the top of the crust edge. Use the spatula to make sure the mixture is spread evenly.
Using another spatula, dab a large helping of jam into the center of the pie.
Place the whipped topping directly in the center of the pie. Use a spatula to create peaks and valleys in the whipped topping so that it resembles a cloud. Finish the dessert by sticking the whole blackberries in the whipped topping.
Yields: 8 servings.
Pumpkin Spice Cake
2 ¾ cups cake flour, sifted
2 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. allspice
1 tsp. nutmeg
½ tsp. ground ginger
1 cup unsalted butter, room temperature
¾ cup packed brown sugar
1 cup sugar
3 eggs, room temperature
2 tsp. vanilla extract
1 ½ cups canned pumpkin puree
1 cup buttermilk
1 cup toasted coconut
1 cup praline pecans
For Cream Cheese Frosting:
1 cup unsalted butter, room temperature
16 oz cream cheese, room temperature
8 cups powdered sugar
1 Tbsp. vanilla extract
½ tsp. salt
Preheat oven to 350 degrees and prepare two 9-inch cake pans by spraying the sides with cooking spray and placing a parchment paper circle into the bottom of each on.
Measure the cake flour by spooning into your measuring cup and leveling it. Place in medium bowl and add the baking powder, baking soda, salt, ground cinnamon, allspice, nutmeg, and ground ginger. Whisk together, and set aside.
In bowl of stand mixer, cream the butter until it’s light and fluffy for about 2 minutes. Add in white and brown sugar and continue to mix on for another two minutes. Scrape down sides as needed.
Add the eggs one at a time,mixing until incorporated. Add in vanilla extract and pumpkin puree to the wet mixture and mix until combined.
With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the buttermilk in a steady stream and mix until just incorporated. Scrape down sides and bottom of the bowl to make sure there are no lumps.
Pour batter evenly between the cake pans and bake for 35 to 40 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for ten minutes before removing and continuing to cool on a wire rack.
Make cream cheese frosting: In the bowl of stand mixer, fitted with paddle attachment, cream the butter and cream cheese on high until light and fluffy for about 5 minutes.Turn the mixer to low and add the powdered sugar a few cups at a time, mixing thoroughly. Add the vanilla and salt, mixing on low for another 30 seconds.
Once the cakes have cooled completely, fill and frost the layers with the cream cheese frosting. In the middle layer of cream cheese frosting add in ½ cup of toasted coconut and a ½ cup of praline pecans. Finishing frosting the cake and add the remaining coconut and pecans.
Halloween Sweet and Salty Snack Mix
I jar salted peanuts
1 bag candy corn
1 bag candy pumpkins
1 bag caramel popcorn
1 bag orange and black milk chocolate candies
1 bag pretzels
3 cups Chocolate Chex Cereal
1 package of eyeball sprinkles
1 package of white chocolate pretzels
In large bowl, combine all ingredients and mix well. Store in covered container at room temperature.
BEWARE: It’s addicting!
Whew! With just a week before Halloween, we hope this gives you some fun and festive options to create for your family. Most importantly, though, we wish you a lifetime of memories as you make the most of each and every moment with those you love!
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In: Halloween, Halloween Party Ideas, Halloween food, Recipes
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