Are you planning a Halloween party that will include your little ghosts and ghoulies? If so here are some not so spooky fun food ideas that they are sure to enjoy.
Hot Dog Mummy
1 can refrigerated crescent dinner rolls
2 1/2 slices American cheese, quartered
10 large hot dogs
Mustard or ketchup, if desired
Heat oven to 375°F. Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard or ketchup, draw features on “face.”
1 c sugar
1 c butter/margarine
1 lrg egg
1 tbsp vanilla extract
1/2 tsp cardamom
1 tsp cinnamon
1 tsp baking powder
3 1/2-4 c flour + 1/3 c for dusting
Green food coloring (optional)
Prepare cookie dough
Cream butter and sugar (whip until fluffy). Add egg, vanilla, cardamom and cinnamon (food coloring if desired). Mix slightly. Add in baking powder and flour, mix until the dough is just JUST not-tacky to the touch (should not stick to your fingers, but should be sticky. Place dough in fridge for 1 hour. Simply roll out some sugar-cookie dough into a thin line make your cookies thin because they spread, apply an almond shard, score the knuckles, then bake as directed.
You can also brush them with a little cocoa-powder after baking (with a paint brush) to make the hands look dirty and contrast-like.
2 green apples, each quartered
32 sunflower seeds
2-3 strawberries, sliced
1-2 homemade googly eyes per apple bite (Recipe below)
Cut the middles out of each quarter of the apple to create a mouth. Don’t worry about perfection, you are filling this gap with sunbutter anyway so if you cut too deep, you can always just cover it up and no one will know.
Coat the inside of the cut gap with a filling of sunflower butter.
Place 4 sunflower seeds on the top of the “mouth” for the teeth.
Place 1 sliced strawberry inside the mouth for the tongue.
“Glue” each eye above the mouth with a dab of sunbutter to stick.
1 c. powdered sugar
1 tsp. cornstarch
1 Tbsp. corn syrup
2 tsp. milk
¼ tsp. almond or vanilla extract
mini chocolate chips
Whisk together the powdered sugar and cornstarch. Add the remainder ingredients except for the chocolate chips and mix until combined. It should be a thick paste at this point. Place into either a piping bag or Ziploc baggie and pipe dots into one row onto a baking sheet lined with wax paper. Gently top each dot with the mini chocolate chip–you don’t want to wait too long to place the chocolate chip in the middle or it will set. Repeat until all the paste is gone. Allow the googly eyes to set for at least 24 hours on your counter.
2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food coloring
6 Granny Smith apples
Grease a piece of baking paper and place on a tray/baking sheet. Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food coloring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F). Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.
cotton swab or small paintbrush, 1/2 inch diameter round cookie cutter,
PAM or vegetable oil (for the molds)
Pan – hemisphere mold (1 mold, 15 cavities), two small dishes (mini-loaf pans work well)
3 cups white cranberry or white grape juice
4 envelopes Knox gelatin
Green and Blue food coloring
Prepare the hemisphere mold. Spray a little PAM on a paper towel, and wipe each mold cavity. Then, wipe each mold cavity with a clean paper towel. This will leave the very slightest residue which will assist in removing from the mold but won’t affect the taste of your jelly shots.
Place juice in saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over very low heat until the gelatin is dissolved. (About 5 minutes.) Remove from heat.
You will need two 1/2 cup portions of the gelatin mixture for the “iris” portions of the eyeballs. Pour one into each mini loaf pans. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix well. Place pans in freezer, allow to quick set (approximately 15 to 20 minutes), until firm but not frozen.
Reserve the remaining gelatin mixture in container on counter.
When the colored gelatin has set, cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a non-stick plate or cookie sheet. Dab a round dot in the center each using the blue food coloring. Place the plate in the refrigerator and allow the food coloring to set for a few minutes (until no longer shiny).
Check the reserved gelatin mixture. It should be room temperature, but not set.
Spoon about a teaspoon of gelatin into each mold cavity. Retrieve the colored gelatin circles from the refrigerator. Place one in each mold cavity, dot side down. Fill to the top with the remaining gelatin mixture. Chill mold in refrigerator, until fully set, several hours or overnight.
To serve, remove from mold and garnish as desired. Makes about 15 eyeballs
Halloween Recipes For Kids