41 Scary Good Halloween Potluck Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Shortbread Cookies

Halloween Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 cookies’]

These Halloween Shortbread Cookies are buttery, crisp and made with just 4 simple ingredients plus festive sprinkles. They’re an easy Halloween treat for class parties, bake sales, Halloween parties and sharing with friends and family.

Ingredients

• 1 cup all purpose flour
• ½ cup cornstarch
• ½ cup powdered sugar
• ¾ cup butter
• Sanding sugar in  Halloween colors

Instructions

1. Preheat oven to 300°F. Line two baking sheets with parchment paper. 
2. Sift together all-purpose flour, cornstarch and powdered sugar. If you don’t have a sifter, place the ingredients in a large mixing bowl and give it a really good whisk or mix with wooden spoon.
3. Using a wooden spoon, or with clean hands, blend in the butter until a soft dough forms. Do not overwork the dough. As soon as the dough forms, shape it into a ball. 
4. Shape dough into one inch balls and place a few inches apart on baking sheet. They will spread a little as you flatten them with a fork.
5. Press down lightly on each cookie with a floured fork. Sprinkle with sanding sugar or sprinkles. I have really been enjoying Ann Clark’s sanding sugar. It is very light and has a beautiful sparkle.
6. Bake in 300°F oven for 15 to 20 minutes. I took my cookies out in 17 minutes and let them sit on the cookie sheet for two minutes before transferring to a cooling rack and that was perfect.

2. Turkey Meatball Eyeballs

Turkey Meatballs & Black Bean Pasta: a Halloween Dinner recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [’20’, ’20 meatballs (appetizer servings: 10, entree serving size: 5-6)’]

Mexican-flavored Turkey Meatballs and spicy Black Bean Pasta are a protein-packed comfort food recipe. A simple trick turns the meatballs into ‘eyeball’s for a perfect Halloween dinner recipe.

Ingredients

• 1 ½ pound Ground Turkey
• 1 Egg
• ½ cup crushed Red Tortilla chips
• 1/3 cup finely grated Mexican-blend Cheese (either purchased mix or equal parts Cheddar, Monterey Jack and Cobly cheese)
• 1 envelope Taco Seasoning*
• 10-12 Stuffed Green Olives (stuffed with pimentos or red peppers), halved horizontally forming a circle with a red ‘pupil’)
• 2 tablespoons Olive Oil
• 3 tablespoons Jalapeno Chile pepper (finely diced)
• 1 tablespoons Garlic cloves (finely diced (approximately 2 large cloves)
• 1 package Black Pasta ((Spaghetti, Angel Hair or Fettucini))

Instructions To make the Turkey Meatballs

1. Preheat the oven to 425 degrees.
2. Line a large rimmed baking sheet with parchment paper or foil (dull side up) with cooking spray. Set aside.
3. In a large mixing bowl, combine the ground turkey, egg, crushed corn tortilla chips, cheese and taco seasoning. Mix well with hands to fully incorporate.
4. Roll meat mixture into 1 1/2-2 inches meatballs.

To Make ‘Eyeballs’

1. Make an indentation with your forefinger deep enough to insert an olive half.
2. Place an olive half, with the round end (uncut), into the meatball. Ensure the cut side it flush with the edge of the meatball. The meatballs shrink when cooked and the edge of the ‘eye’ will stick out if not inserted so the cut edge is flush with the edge of the meatball.
3. Bake for 10-15 minutes or until no longer pink in the center (internal temperature should be 160 degrees). Note: turkey is a very lean meat so if overcooked it can before dry. Check the meatballs at 10 minutes and allow to cook longer if necessary.

Prepare the pasta according to package instructions while the meatballs are cooking. Rinse (if indicated on the pasta instructions) and drain fully.

1. In a large skillet of cooking pot, heat olive oil over medium high heat.
2. Reduce heat to medium and add the jalapeno and garlic. Saute for 2-3 minutes until very fragrant and garlic begins to turn golden. Turn off heat.
3. Add the pasta to the oil mixture and toss to fully coat.
4. Serve a portion of the pasta with meatballs. Serve hot.

3. Frankenstein Pudding Cups

Frankenstein Pudding Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT30M · Yield: [‘8’, ‘8 Servings (in 9oz. cups)’]

Make your Halloween festivities even sweeter and cuter with Frankenstein pudding cups. They are super simple to make and are perfect for classroom parties and more!

Ingredients

• 3½ cups cold milk
• 6.8 oz. vanilla instant pudding mix ((2 boxes))
• 8 oz. cream cheese (softened)
• ¼ cup butter (softened)
• 1 cup powdered sugar
• Green food coloring
• 24 Oreos

Instructions

1. Stir together the milk and pudding until completely combined. Put to the side to set up a bit.
2. Beat the cream cheese and butter together until the mixture is completely smooth.
3. Add powdered sugar and mix to combine.
4. Stir in the pudding until smooth.
5. Add enough green food coloring to get your desired shade of green.
6. Spoon into clear plastic cups. Tap the bottom of the cup on the counter a few times to level out the top.
7. Crush Oreos or process into crumbs in your food processor. Spoon over top of the pudding to make a layer of hair.
8. Use a permanent marker to draw a face on the side of the cup.
9. Refrigerate until ready to serve.

4. Buffalo Chicken Wing Dip

Buffalo Chicken Wing Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 Servings’]

Are you planning a fun Halloween party? Then look no further than this yummy, AND FUN, Buffalo Chicken Wing Dip! It is super easy to make and extra delicious!

Ingredients

• 1 lb Shredded Chicken
• 1/3 cup Hot or 1/2 cup (Medium) Buffalo Sauce
• 8 oz Orange Cheddar Cheese
• 8 oz Cream Cheese
• Blue Tortilla Chips
• Celery

Instructions

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, combine chicken, sauce, cheese & cream cheese and mix well.
3. Pour into a round or oval baking dish.
4. Bake for 15 minutes.
5. Remove from oven and use blue tortilla chips to make eyes and a nose.
6. Use the leafy part of the celery to make a stem.
7. Serve with tortilla chips and celery for dunking and enjoy!

5. High Hat Cupcakes

High Hat Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’12’, ’12 cupcakes’]

These Hi-Hat Cupcakes are super moist and super chocolatey! Frosted sky-high with vanilla buttercream, then dipped in chocolate, these babies are over the top in the best way!

Ingredients

• 3 oz bittersweet chocolate, finely chopped
• ⅓ cup dutch process unsweetened cocoa powder
• ¾ cup hot coffee ((see note))
• ¾ cup flour
• ¾ cup sugar
• ¼ tsp salt
• ½ tsp baking soda
• ⅓ cup vegetable oil
• 2 eggs
• 2 tsp white vinegar ((see note))
• 1 tsp vanilla extract
• 1 tsp chocolate extract ((see note))
• 2 cups unsalted butter, at room temperature ((4 sticks))
• 4 cups powdered sugar, sifted
• 1 Tbsp vanilla extract
• 1 Tbsp heavy (whipping) cream
• 12 oz bittersweet chocolate, chopped fine
• 2 Tbsp vegetable oil
• 8 jumbo marshmallows ((or 2 cups mini marshmallows))

Instructions For Cupcakes

1. Preheat oven to 350℉. Line muffin pan with cupcake liners and set aside.
2. In a medium heatproof bowl, combine chopped chocolate and cocoa powder. Pout hot coffee over the top (see note) and whisk until smooth. Refrigerate chocolate mixture for 20 minutes.
3. Combine flour, sugar, salt, and baking soda in a large bowl. Set aside.
4. After chilling 20 minutes, remove chocolate mixture from the refrigerator. Add oil, eggs, vinegar (see note), vanilla extract, and chocolate extract, whisking until smooth.
5. Add chocolate mixture to flour mixture and whisk until smooth.
6. Divide batter among 12 muffin cups. Each will be about 3/4 full. Bake 15-18 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool cupcakes 10 minutes in the pans, then turn out onto wire racks to cool completely.

For Buttercream

1. Cream room temperature butter and sifted powdered sugar until well mixed and smooth.
2. Add vanilla extract and cream. If the buttercream is too thin, you can add more powdered sugar to thicken it. If it seems too stiff, more cream can be added until the buttercream is the desired consistency.
3. Pipe the buttercream on the cooled cupcakes in tall swirls. Place the frosted cupcakes in the refrigerator to chill while you prepare the chocolate.

For Chocolate

1. Place chopped chocolate and vegetable oil in a heatproof container. You want the container to be both wide enough and deep enough to dip the buttercream.
2. Warm the chocolate mixture in the microwave for 30-second bursts, stirring after each, until the mixture is smooth. Allow the chocolate to cool slightly (about 10 minutes) before dipping chilled cupcakes.

For Webs

1. Place marshmallows in a heatproof bowl and microwave for 20-30 seconds or until puffed. Stir.
2. Dip fingertips into the melted marshmallows and stretch the “webs” between your fingertips and over the cupcakes. You may need a second set of hands to hold the cupcakes steady while you apply the webs. It’s so messy and so fun!Enjoy!

6. Mummy Hot Dogs

Mummy Hot Dogs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 mummy dogs’]

Mummy hot dogs with crescent rolls make for a fun and easy Halloween dinner after a busy night of trick-or-treating.

Ingredients

• 8 ounce crescent roll dough
• 8 hot dogs
• 4 cheese slices (cut in half (optional))
• 16 candy eyes
• decorating gel

Instructions

1. Preheat oven to 375 F. Prepare a baking sheet with non-stick spray or parchment paper and set aside.
2. Lay out crescent dough. If using roll, pinch the seams together to form a single sheet.
3. Use a knife or pizza cutter to cut the dough into long strips.
4. Place hotdogs on a clean surface, with a piece of cheese under each, if desired. Wrap strips of crescent dough around each hot dog. Note: If you are making these with cheese, be sure to wrap well using enough crescent dough to keep the cheese from oozing out. If you are making these without cheese, you can wrap with the crescent dough more sparingly.
5. Place wrapped hot dogs on baking sheet and bake for 12-16 minutes, or until the dough turns light golden brown. Remove from oven and allow to cool fully.
6. Use a small dot of decorating gel to stick the candy eyes on the hot dogs.
7. Serve with ketchup or mustard for dipping and enjoy!

7. Halloween Popcorn

Monster Halloween Popcorn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’10’]

This spooky Popcorn is one of those easy Halloween treats that require only 5 ingredients and a few minutes to whip up.

Ingredients

• Monster Popcorn
• 70 g (10 cups) popped popcorn
• Halloween Sprinkles
• Candy eyes
• Sweets
• 340 g (12 oz) bag of candy melts (you can have a mix of colours)

Instructions

1. Add the popcorn in a large bowl and lay out the sprinkles, candy eyes and sweets.
2. Melt the candy melts in a large bowl according to the packet instructions.
3. Pour the melted candy into the popcorn and mix till all coated.
4. Then stir in the sprinkles, eyes and sweets, decant into serving sized bowls and set aside to harden and serve.

8. Halloween Candy Cookie

Halloween Candy Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT92M · Yield: [’20’, ’20 cookies’]

Put your leftover Halloween candy to good use with this Halloween candy cookie recipe.

Ingredients

• ½ cup shortening
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• 1 egg (room temperature)
• ½ tsp pure vanilla extract
• 1⅓ cups all-purpose flour (sifted)
• ¼ tsp salt
• ½ tsp baking soda
• 1½ cups chopped candy (of your choice)

Instructions

1. In a large mixing bowl, cream together the shortening and the sugars until light and fluffy (2-3 min). Add in the egg and vanilla, and beat until fluffy.
2. In a separate bowl, whisk together the sifted flour, salt, and baking soda. Add the dry mixture into batter, and mix until fully combined. (Avoid overmixing the dough.)Using a spatula, stir in chopped candy.
3. Cover the dough with plastic wrap, and refrigerate for 1 hour.
4. Preheat the oven to 350°F, and cover 2 baking sheets with aluminum foil. Scoop cookie dough onto baking sheets, leaving a few inches between each ball of dough. Bake for 12 minutes or until golden brown. Let the cookies cool & enjoy!

9. Apple Sweet Potato Bake

Apple Sweet Potato Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 bowls’]

This Apple Sweet Potato Bake is a flavorful, sweet, and festive side dish for any occasion. It tastes marvelous and goes well with any main.

Ingredients

• 4 sweet potatoes (peeled and diced)
• 4 medium apples (cored and diced)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/3 cup raisins
• 2/3 cup walnuts
• 1/4 cup butter
• a pinch of salt

Instructions

1. Preheat the oven to 350F (180C) and oil the baking dish.
2. Add peeled and diced sweet potatoes with apples into the baking dish (I used 8”x13”) . Toss to mix them up.
3. In a small bowl, mix together cinnamon, nutmeg, and ground ginger.
4. Sprinkle the spice mixture all over the sweet potatoes and apples.
5. Cover the casserole with raisins and walnuts.
6. Drop tablespoons of butter all over the casserole, so it’s evenly spread.
7. Finally, add salt to taste.
8. Bake in the oven for 45 min to 1 hour or until potatoes are soft.

10. Witches Brew Brownies

Witches Brew Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: 12

Halloween brownies are a must-have Halloween dessert and these Witches Brew Brownies are easy to make, delicious, and festive for Halloween. This easy Halloween dessert can be made for any Halloween party, movie night, or just because and they’re great for kids to help with.

Ingredients

• 1 box dark chocolate brownie mix (any brownie mix works)
• 1 large egg
• ⅓ cup whole milk
• ½ cup canola or vegetable oil
• 4 ounces white chocolate
• 2 tablespoons heavy cream
• ¾ cup unsalted butter, room temperature
• ½ teaspoon kosher salt
• 2-3 drops green food color
• 3 cups powdered sugar
• ⅓ cup large green round pearl sprinkles
• 12 small pretzel sticks
• Skull and crossbone sprinkles
• Candy eyes
• Round purple and black sprinkles (optional)

Instructions

1. Preheat the oven to 350 degrees F. Grease and flour a 12-hole muffin pan and set aside. In a large bowl, combine brownie mix, egg, milk, and oil. Mix until well combined. Scoop brownie mix into prepared muffin pan. Bake for 25-30 minutes or until the top of the brownies start to crack. Allow brownies to set in the pan for 10 minutes before transferring them to a wire rack to finish cooling. Once the brownies have cooled, prepare the buttercream. Add the white chocolate and heavy cream to a microwave-safe bowl. Microwave on high for 45 seconds. Allow the bowl to sit for 90 seconds, then stir until smooth and well combined. Allow the ganache to cool to room temperature before moving on. Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth, around 1-2 minutes. Scrape down the sides of the bowl and add the cooled ganache. Beat on medium speed until well combined, around 4-5 minutes. Add salt, food color, and powdered sugar and beat on low until no powdered sugar is visible. Increase the speed to medium-high and beat frosting until light and fluffy, around 4-5 minutes. Using a large cookie scope, place a large scoop of frosting on top of the cooled brownies. Add a generous amount of the green sprinkles to the frosting to create the bubbles and lightly press down. Press a pretzel stick into each brownie through the frosting to create the mixing spoon. Add the skull and crossbones, candy eyes, and purple and black sprinkles to complete the witch’s brew.

11. White Chicken Chilli

Healthy White Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT35M · Yield: [’10’]

White chicken chili is an easy recipe that’s perfect for stove-top or crock-pot. Top with cheese (cheddar, jack or even jalapeno jack), chopped green onions, tortilla chips, sour cream and chopped cilantro. (Nutritional information is based on chili alone.)

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 4 cups cooked chicken (white or dark meat chicken, about 2 large chicken breasts, shredded or diced)
• 4-5 cups chicken broth (Less broth for a thicker chili, more for a thinner, ore soup-like consistency. )
• 8 ounces green chilies (chopped (canned or frozen Hatch))
• 2-3 teaspoons cumin powder
• 2-3 teaspoons dried oregano
• 3 cans white beans (Great Northern or cannellini, rinsed and drained)
• 3 cups frozen corn
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• 2 Tablespoons lemon or lime juice

Instructions

1. In a large pot, heat oil over a medium heat until shimmering. Add chopped onions and sauté for 3-4 minutes. Add garlic and sauté another minute.
2. Add chicken broth, chicken, chiles, beans, corn and spices and seasonings.
3. Bring to a boil and reduce heat. Simmer on low until hot, about 30-35 minutes.
4. Add lime or lemon juice and adjust seasonings, adding more salt and pepper if necessary.

Crock Pot Instructions

1. Follow first step above. Add onions and garlic to crock-pot add remaining ingredients and set slow-cooker or crock-pot to low.
2. Heat on low until hot, about 6 hours.

12. Maple Cinnamon Cookies

Maple Cinnamon Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’28’, ’28 3″ cookies’]

These Maple Cinnamon Cookies are soft, chewy, and delicious! The warm flavors of maple, cinnamon, and brown sugar are complemented so well by the vanilla maple glaze! <3

Ingredients

• 3 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 cup unsalted butter, very warm or melted
• 1½ cups brown sugar, packed
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 1 egg
• 2 cups powdered sugar, sifted
• 2 tsp maple syrup
• 1 tsp vanilla bean paste ((see note))
• 3 Tbsp milk ((I used whole))

Instructions For Cookies:

1. In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). Stir to combine. Set aside.
2. In a large heatproof bowl, warm butter in the microwave until melted/nearly melted. Set aside to cool slightly.
3. Add the brown sugar, maple syrup, and vanilla extract to the butter and stir to combine. Add egg and stir to incorporate.
4. Add the dry ingredients to the wet ingredients, stirring with a spoon or silicone spatula until just combined. Chill the dough for 30 minutes.
5. While the dough is chilling, line baking sheet with parchment or silpats (see note) and set aside. Preheat oven to 375° F.
6. Once the dough has chilled, portion all the dough into balls (see note). I used my large cookie scoop (see note). Place dough balls onto cookie sheets at least 2″ apart. Bake one sheet of cookies at a time, storing the remaining dough balls in the refrigerator until you’re ready to bake them.
7. Bake 10-12 minutes, or until the cookies are puffed and slightly browned at the edges. Allow to cool on pan at least 5 minutes before removing to a wire rack to cool completely.

For Glaze:

1. Combine all glaze ingredients in a medium bowl and stir until smooth. Transfer the glaze to a zip-top bag with the corner cut or a pastry bag to drizzle the glaze over the top of each cookie. You could also just drizzle that goodness over with a spoon. Allow glaze to set before serving.Enjoy!

13. Pumpkin Dip

Pumpkin Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 servings’]

This deliciously easy Pumpkin Dip With Cream Cheese is perfect for fall. From graham crackers to gingersnaps, pretzels to fruit, everything tastes amazing with this wonderfully creamy dip.

Ingredients

• 1 8oz package cream cheese (softened)
• 1/2 cup brown sugar
• 1 15oz can pure pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 teaspoon maple syrup
• 1 1/2 cups frozen whipped topping (thawed)

Instructions

1. Use an electric mixer, blend together softened cream cheese and brown sugar.  Blend this until creamy. Blend in the pumpkin puree, pumpkin spice, and maple syrup.
2. Fold thawed whipped topping into the pumpkin mixture gently, just until combined. Over stirring will make the dip more dense.
3. Store in the refrigerator for up to five days.

14. Halloween Puppy Chow

Halloween Puppy Chow is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘9’, ‘9 Cups’]

You only need a few minutes and 5 ingredients to whip up this spooky treat

Ingredients

• 12 ounces (340g) 1 box Rice Chex Cereal
• 1 ½ cups (150g) chocolate chips (semi-sweet)
• 1 cup (250g) peanut butter
• 2 cups (224g) powdered sugar
• ½ cup (101g) mini chocolate candies (Halloween colored )
• 1 cup (200g) candy corn
• 1 handful eyeball candies

Instructions

1. Pour Chex cereal into a large bowl. You want to have space to mix in the chocolate.
2. In a separate microwave-safe bowl, melt chocolate chips using 30 second increments, stirring the chocolate each time. Then mix in the peanut butter. If you find the mixture is too thick, melt int the microwave for an additional 10 seconds.
3. Pour the mixture over the cereal and gently stir so that the cereal is just coated.
4. Transfer into a large ziplock bag , then add powdered sugar and zip the bag closed. Be sure it’s tightly sealed shut.
5. Then shake the bag until the all of the cereal is coated with powdered sugar.
6. Transfer into a serving bowl, add the candy, and gently mix together.

15. Spider Deviled Eggs

Spider Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt to taste
• Pepper to taste
• 4–6 large black olives, for spider legs
• 2 olive slices (or small cheese pieces) for eyes
• Paprika for dusting

Instructions

1. 1. Place eggs in a single layer in a saucepan; cover with water and bring to a boil, then simmer 9 minutes. Cool and peel.
2. 2. Slice eggs in half and scoop yolks into a bowl; mash yolks with mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
3. 3. Pipe or spoon yolk filling back into white halves. Cut olives into thin strips to create spider legs and place around the yolk filling; add eye pieces at the center.
4. 4. Dust lightly with paprika and refrigerate until serving.

16. Ghost Brownies

Ghost Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’16’, ’16 brownies’]

Spooky, but not spine-chilling! These ghost brownies are a fun Halloween treat to make with kids or just because. Today we’re showing you how to create adorable marshmallow ghosts on top of your favorite brownie recipe.

Ingredients

• 3/4 cup unsalted butter (melted)
• 2/3 cup semi-sweet chocolate chips
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 7/8 cup all-purpose flour (1 cup minus 2 tablespoons)
• 1 1/4 tsp unflavored gelatin
• 1/2 cup granulated sugar
• black gel icing
• 1/4 cup cold water (to be added to gelatin)
• 1/4 cup water (to be mixed with sugar)

Instructions To Make The Brownies

1. Preheat oven to 350 F and line a 9×9 baking pan with parchment paper. Allow parchment to hang over the side to use as handles later.
2. Pour melted butter over chocolate chips in a bowl and allow to sit for a minute to soften chocolate. Stir with wooden spoon.
3. Add eggs, cocoa, sugar and vanilla and stir.
4. Stir in the flour just until no more traces of flour remain. Do not overmix.
5. Scrape the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow brownies to cool in pan for at least five minutes. Use the parchment handles to lift the brownies out and onto a cooling rack. Allow to cool completely before piping on the marshmallow ghosts.

To Make The Ghosts

1. Add the gelatin along with the cold water to a bowl. Set aside.
2. Mix together the sugar and water in a saucepan over medium-high heat stirring until the sugar dissolves and the water starts to boil. Once boiling, stop stirring. Allow the sugar mixture to boil until the temperature reaches 238F on a candy thermometer.
3. Combine the gelatin with the sugar using a hand mixer set to medium for 3 minutes. After 3 minutes, up the speed to high and mix until soft peaks form.
4. Add the marshmallow to a piping bag and pipe straight onto the cooled brownies. Use a heavy squeeze towards the top of the ghost, then taper off and pull the marshmallow downward to create the “ghost” shape. Pipe on black gel icing for the eyes and mouths.
5. Allow the ghosts to set for 1-2 hours before slicing.

17. Spider Peanut Butter Jelly Sandwiches

Silly and Spooky Spider Peanut Butter & Jelly Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘4’]

Ingredients

• 8 slices bread
• 48 pretzel sticks
• 16 candy eyes
• strawberry jelly
• peanut butter
• large biscuit cutter

Instructions

1. Place bread on a cutting board. Use the biscuit cutter to cut out the center of the bread into circles. Do this for all the slices and set aside.
2. Put peanut butter on four of the slices of the bread. Put jelly on four slices of bread. Place the pieces together.
3. Stick three pretzels on each side of the sandwich for legs. Place two candy eyes on top of each sandwich.

18. Healthy Apple Snacks

Healthy Apple Snacks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 apple snacks’]

Make these low-calorie sweet apple snacks! Almond butter makes these bites extra nutritious, rich in flavors, and delicious. They’re vegan0friendly, low-calorie and gluten-free.

Ingredients

• 2 apples
• 3 tbsp almond butter
• 3 tbsp unsweetened granola
• 1/8 tsp cinnamon
• 1/4 cup dark chocolate chips

Instructions

1. Deseed the apples and cut them into flat wedges. Keep them as flat as possible.
2. Spread the almond butter on one side of the apple, sprinkle some granola and cinnamon.
3. Melt chocolate chips in the microwave. Stir every 30 seconds until it’s fully melted.
4. Finally, drizzle chocolate over the apple wedges.

19. Gnocchi

Spooky Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT65M · Cook: PT2M · Yield: [‘3’, ‘3 servings’]

This spooky gnocchi is a purple skull shaped gnocchi! This vegan gnocchi is extra soft while being fun and festive. Simply bake some potatoes, peel and mash, form your skulls, and boil; this simple gnocchi recipe is a fun family project!

Ingredients

• 1 1/2 lbs Purple Potato*
• 2 tsp Flax Seed Powder*
• 1 tbs Olive Oil
• 3/4- 1 1/2 Cups Flour*

Instructions

1. Roast your potatoes in oven on a baking sheet at 400 F for 50-60 minutes or until potatoes are soft through the middle when you poke with a fork after they’re out of the oven. After they’ve cooled enough to handle, peel the potatoes. Then either rice your potatoes or mash them. Ricing your potatoes will give you the best result.
2. Add your flax seed powder and olive oil together for 2-3 minutes to thicken up- then mix it into your potatoes
3. Boil a large pot of salted water
4. Add to your potatoes and start to add flour, doing 1/4 cup at time. You want to use as little flour as possible while having a workable dough. The amount of flour you will use depends on the moisture level of your chosen potatoes. Gently work the flour into the dough with your hands, being careful not to overwork the dough as that can result in a tougher chewier result
5. Drop one gnocchi into the boiling water to test the flour consistency. Cook it until it floats after 1-2 minutes, then scoop it out. If it is too soft and falls apart, add more flour to your dough
6. Reduce water to low heat while you assemble the gnocchi
7. Roll your dough into a thin log, about 1 inch in thickness, then cut the dough into roughly 1 inch pieces Press the dough into your floured skull mold, then carefully remove them. You may need to use extra dough to press into the mold for it to come out properly, then cut off the excess at the back of the skull Repeat this until you’ve used up all your dough; don’t let the skulls touch until you boil them or they may not turn out as well
8. Now that you have your gnocchi formed, turn your pot of water back on high to bring to a boil
9. Boil your gnocchi until it floats and scoop them out using a slotted spoon or sieve

20. Jack Skellington Cupcake

How to Make a Jack Skellington Cupcake Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 standard-size cupcakes (store-bought or homemade)
• For cupcakes: 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2/3 cup milk
• 1 teaspoon vanilla extract
• For frosting: 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Black icing or melted dark chocolate for Jack Skellington features
• Optional: white fondant for eyes

Instructions

1. 1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
2. 2. Cream butter and sugar; add eggs one at a time, then mix in milk and vanilla. Add dry ingredients gradually until just combined.
3. 3. Divide batter into liners and bake 18–22 minutes until a toothpick comes out clean. Cool completely.
4. 4. Beat frosting ingredients until fluffy. Frost cupcakes with white icing and decorate with black icing to draw Jack’s eyes and mouth; use white fondant or icing for eyes if desired.

21. Vegan Butternut Squash Mac and Cheese

Vegan Butternut Squash Mac and Cheese (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4-6 Servings’]

Out of this world, creamy Vegan Butternut Squash Mac and Cheese! It’s a healthy, gluten-free, and allergy-free recipe! No soy, nuts, dairy, or fake cheeses needed! Super easy and baked to perfection (or leave it unbaked!), this cheesy and kid-friendly butternut squash sauce is savory with fresh herbs and so quick to make along with your favorite pasta for a weeknight dinner or lunch!

Ingredients

• 1 TB Olive Oil (or Vegan Butter)*
• 1 Cup Chopped Sweet Vidalia Onion
• 1 Tsp Minced Garlic
• 4 Cups (about 1lb) Peeled & Cubed Butternut Squash**
• 1/2 Cup Unsweetened Non-Dairy Milk*
• 3 to 4 TB Nutritional Yeast
• 1 TB Chopped Fresh Sage (1 tsp dried)
• 1 TB Chopped Fresh Thyme (1 tsp dried)
• 2 Tsp Crushed Dried Rosemary
• Salt & Black Pepper (to taste)
• 8 oz Gluten-Free Pasta
• 3 TB Gluten-Free Breadcrumbs (optional, if baking)

Instructions

1. In a large pot, heat the oil over medium heat, then add the chopped onion and garlic. Saute for 3 to 5 minutes until the onion softens.
2. Add the cubed butternut squash and allow the squash to cook for about 5 minutes before adding the milk, herbs, and nutritional yeast.
3. Turn the heat off and use an immersion blender or transfer the squash sauce to a standard blender and blend until smooth and creamy.
4. Transfer the blended sauce to a bowl if you would like to use the same pot to boil the noodles.
5. Boil the gluten-free pasta according to package directions, drain, and add 2-3 cups of sauce to the cooked pasta and mix.

To Bake:

1. While the pasta is boiling, preheat the oven to 350°F.
2. Drain the cooked pasta, add it back to the pot, and mix in 2 cups of butternut squash sauce.
3. Add the coated pasta to an 8×8 casserole dish, then add the remaining sauce to the pasta, pushing it down between the noodles and covering the top.
4. Sprinkle on the gluten-free bread crumbs, if desired, and bake the mac and cheese for about 10 minutes until golden brown on top.

22. Peanut Butter Cup Cookie Spiders

Peanut Butter Cup Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT65M · Yield: [’36’, ’36 cookies’]

Peanut butter cup cookies are decadent twist on the classic peanut blossom cookie.. Turn them into spooky spiders for Halloween.

Ingredients

• 1/2 cup butter (softened)
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1/2 cup creamy peanut butter
• 2 Tablespoons milk
• 1 teaspoon vanilla
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 miniature peanut butter cups
• 1/4 cup sugar

Instructions

1. Pre-heat oven to 375 degrees F.
2. Using a stand mixer fitted with the paddle attachment, cream butter, brown sugar and 1/2 cup white sugar until blended, light and creamy, about 3 minutes.
3. Add egg, 1/2 cup peanut butter, milk and vanilla, and beat until well blended, 1-2 minutes.
4. In a medium sized bowl, mix flour, salt and baking soda. Slowly add flour mixture to butter and sugar, just until dough comes together. Don’t over mix. For best results chill dough 30 minutes, or over-night.
5. Roll dough into walnut-sized balls, about 1 Tablespoon. Or weigh the dough and divide the measurement by 36 for uniform cookies. Cookie dough can also be frozen at this stage.
6. Roll each ball additional sugar, then place on cookie sheets lined with parchment or silpat.
7. Bake at 375 degrees F. for 10-12 minutes, until light golden brown, but still soft.
8. Remove from oven. Allow the cookies to cool about 3 minutes then place a peanut butter cup in the center of each cookie, pressing down slightly.

23. Graveyard Pudding Cups

Graveyard Pudding Cups: A Fun Halloween Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT1H20M · Yield: 5

These are perfect for a fun Halloween dessert!

Ingredients

• 20 Oreos, crushed
• 1 3.4 ounce box instant chocolate pudding
• 2 cups milk
• 1 cup whipped topping
• 5 Milano cookies
• 5 gummy worms
• Black gel decorating icing
• Clear plastic cups

Instructions

1. In a large bowl, whisk together the chocolate pudding and milk until well combined. Allow to thicken for five minutes. Spread a thin layer of Oreo cookie crumbs in the bottom of each cup. Divide half the pudding evenly across each of the cups, spread a smooth layer of pudding on top of the crushed cookies. Sprinkle a second layer of crushed cookies on top of the pudding layer. Add the whipped topping to the remaining pudding and stir to combine. Divide the remaining pudding mixture evenly across all five cups, smoothing the top of the pudding. Sprinkle the remaining crushed cookies over the top of the pudding cups. Place the pudding cups in the refrigerator to chill for at least one hour. When ready to serve, make the grave stones by using the black gel decorating icing to write RIP on the front of each Milano cookie. Press one cookie into each cup and top each cup with one gummy worm.

24. Spooky Brownies

Spooky Brownies for Halloween is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 12

These easy and fun spooky brownies for Halloween are perfect for sharing. If you need fast and easy halloween treats these brownies are the perfect solution.

Ingredients

• One Box Brownie Mix, Prepared
• Circle Cookie Cutter
• One tub Vanilla Frosting
• Black Food Coloring
• Piping Bag
• Toothpicks

Instructions

1. Prepare brownies as instructed. Let cool a little and then run the knife along the edge of the pan to release.
2. Then take a cooling rack and lay over top of the pan and flip, be careful because the pan will still be hot.
3. Once they are out of the pan, place a cookie sheet over and flip again, so brownies are right side up.
4. Take a round cookie cutter and cut out as many brownies as you can get. Let cool completely.
5. Take ½ Cup frosting and add 3 drops black food coloring.
6. Spoon into pastry bag and cut off small tip.
7. Frost top of cooled brownies with white icing.
8. Then pipe a spiral with black icing.
9. Then take a toothpick and starting in the center drag through frosting and continue around the whole brownie to create the spider web.
10. Serve and enjoy!

25. Cookie Candy Corn Bark

Easy Candy Corn Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’16’, ’16 servings’]

This quick and easy Halloween Candy Corn Bark makes a fun Halloween dessert or party treat. It’s made in minutes, and is salty, sweet and delicious!

Ingredients

• 20-24 ounces white chocolate candy coating or almond bark
• 16 sandwich cookies
• 1-2 cups pretzels
• 1 cup Candy Corn
• Candy Eyeballs
• Halloween Sprinkles

Instructions

1. Roughly chop sandwich cookies than transfer to a baking sheet that has been lined with a silicone baking mat or parchment paper. Sprinkle pretzels on top. Make sure pieces are touching, but have some room for chocolate to fill in spaces between.
2. Melt white chocolate candy coating according to package directions. Pour over cookies and pretzels. Tap tray a few times to help candy coating sink down around items. Sprinkle with Brach’s Candy Corn, candy eyeballs and Halloween sprinkles. Place in refrigerator to chill for at least two hours.
3. Remove from fridge and break or cut into approximately 16 pieces. Store covered in a cool, dry place.

26. Hot Dog Spaghetti

Halloween Hot Dog Spaghetti Spiders Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Kids will love our Hot Dog Spaghetti Spiders for their Halloween dinner! Simply thread spaghetti through hot dogs, cook and serve tossed with butter and Parmesan cheese, marinara sauce or just ketchup. An easy recipe that’s fun for kids to eat!

Ingredients

• 8 ounces spaghetti
• 8 hot dogs (, cut in 1-inch pieces)
• ½ cup grated Parmesan cheese
• 6 Tablespoons butter (, cut in pieces)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• Marinara sauce ( or ketchup, serving suggestions)

Instructions

1. Thread uncooked spaghetti through pieces of hot dogs.
2. Cook according to pasta package directions; drain.
3. Toss with Parmesan cheese, butter, kosher salt and pepper.

Serving Suggestions:

1. Serve tossed with marinara sauce or with ketchup on the side as a dipping sauce.

27. Chocolate Chip Pumpkin Cookies

Pumpkin Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT34M · Yield: [’28’, ’28 cookies’]

Soft pumpkin chocolate chip cookies are the perfect cozy cookie delight—a fall favorite!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ cup butter (slightly softened)
• ½ cup brown sugar (packed)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 1 egg
• 1 ½ cups chocolate chips

Instructions

1. Preheat oven to 375°F.
2. Line a strainer with paper towel and place pumpkin in the strainer to drain any moisture, about 5 minutes.
3. While pumpkin is draining, combine flour, baking soda, baking powder, salt and pumpkin pie spice in bowl. Set aside.
4. In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add drained pumpkin puree and egg and mix well.
5. Stir the flour mixture into the creamed mixture then add the chocolate chips until fully incorporated.
6. Using a 1 ½ tablespoon scoop, drop onto ungreased cookie sheets. Refrigerate for 15 minutes.
7. Press cookies down slightly then bake in preheated oven for 14-16 minutes. Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.

28. Mummies Cookies

Nutter Butter Mummies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT1H20M · Yield: 40

Nutter Butter Mummies are the perfect Halloween treat. Plus, they only use three ingredients!

Ingredients

• 18 oz. (9 cubes) vanilla almond bark
• 40 Nutter Butter cookies
• 80 medium-sized candy eyeballs

Instructions

1. Melt one third of the vanilla almond bark according to the package.
2. Pour the melted vanilla almond bark into a ziptop plastic bag (or a pastry bag, if you have one of those). Cut a small section of the tip of the ziptop bag.
3. Lay 14 of the Nutter Butter cookies on a silicone baking mat-lined cookie sheet.
4. Pipe zigzags of the vanilla almond bark across the Nutter Butter cookies. Let them cool slightly.
5. If the almond bark has melted while you were waiting for the cookies to cool, remelt it. Pip zigzags of vanilla almond bark, in the opposite direction, across the Nutter Butter cookies.
6. Quickly, before the almond bark cools, put two candy eyes on each cookie.
7. Set the cookies in the fridge for about 20 minutes, until the vanilla almond bark has hardened. Pop the cookies off the mat and put them in an airtight container, then put them back in the fridge.
8. Repeat the entire process two more times until you’ve made all the cookies.

29. Pumpkin Soup

Pumpkin Soup Recipe (Easy and Freezes Well) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

A super easy and delicious creamy pumpkin soup recipe.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium onion ((or large, diced))
• 1 can organic pumpkin ((or 2 cups/450 g of cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed))
• 4 cups vegetable stock ((or chicken stock))
• 2 medium potatoes ((peeled and cut into chunks))
• ¼ tsp salt ((to taste))
• ⅛ tsp pepper ((to taste))
• 1/2 cup milk ((optional))
• 1 Tbsp cream ((optional-see instructions))

Instructions

1. Add the onions to the hot oil in a pot, and sautè for a few minutes over medium high heat until they start to become translucent.
2. Add your choice of pumpkin. I used baked, fresh pumpkin. Cook for a few minutes, then add the stock.
3. Next, put potatoes into the pot. Stir and bring to a boil, then turn down to simmer about 20 minutes. The soup is ready when the potatoes are soft.
4. Use an immersion blender to purée the soup (or put into a blender, but be careful as hot liquid can splash out). Process until the soup is a smooth and creamy consistency.
5. Optional: Add the milk, if using. Ladle into bowls and serve hot with some crusty bread or savory scones. You can add a little cream and swirl it in for a pretty presentation.
6. Or you can make dots of cream in a circle, in the bowl, then use a toothpick to drag through them in one constant direction to form a ring of hearts. Thicker cream works better than runny cream.

30. Chicken Salad with Apples

Chicken Salad with Apples (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 bowls’]

This chicken salad with apples is a low-calorie and high protein meal. It’s nutty, creamy, a little sweet, and tasty.

Ingredients

• A handful dried cranberries
• 2 chicken breasts (boiled)
• 3 apples
• A handful cashew nuts
• 3 tbsp greek yogurt
• ½ tsp Dijon mustard
• A pinch of salt & pepper

Instructions

1. Add cranberries into a bowl and pour in some boiling water. Leave for 15 minutes or so.
2. Cut chicken breasts into cubes. Deseed apples and cube them as well.
3. Add chicken, apples, cranberries, and cashew nuts into a bowl.
4. Combine yogurt and Dijon mustard in a separate bowl and add it to the salad.
5. Toss all the ingredients together. Salt and pepper it to your taste.

31. Halloween Feet Loaf

Halloween Feet Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 Servings’]

This fun and spooky Halloween Feet Loaf recipe is disgustingly delicious, and easy to make with onion ring stumps, and celery toe nails.

Ingredients

• .67 cup Italian bread crumbs (2/3 cup)
• .67 cup milk (or beef stock)
• 2 pounds ground beef (85/15)
• 0.5 cup onion (finely diced)
• 4 cloves garlic (minced)
• 2 large eggs
• 2 teaspoon sea salt
• 1 teaspoon ground black pepper
• .25 teaspoon ground nutmeg
• 0.5 cup grated Parmigiano-Regiano cheese (if available, regular parmesan if not.)
• 2 tablespoons chopped Italian parsley (or 2 teaspoons dried)
• 1 cup barbecue sauce
• 2 stalks celery (cut into squares)
• 1 medium white onion (cut in half or thick slices)

Instructions

1. Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper and set aside.
2. Mix the breadcrumbs and milk together in a medium-sized bowl. Set aside for at least 5 minutes to absorb the liquid.
3. Add the ground beef, onion, garlic, eggs, salt, pepper, nutmeg, Parmesan cheese, and parsley to a large bowl. Gently mix together just enough to spread out the ingredients.
4. Add the breadcrumb mixture and mix with your hands until just combined. Do not over mix.
5. Divide the mixture in half and place on prepared baking sheet. Form each loaf into the shape of a foot, including toes. Place the cut celery pieces on each toe to create a toe nail.
6. Stack thick onion slices together and place on the back of the foot to create a stump.
7. Bake in preheated oven for 40 minutes. Remove from oven and brush barbecue sauce over the feet loaf including the stump.
8. Return to the oven and bake for an additional 10 to 15 minutes or until a meat thermometer reads 160 degrees when inserted into the center of the loaves.
9. Allow meatloaf to stand for 10 minutes before serving.

32. Spaghetti

Eyeball Halloween Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘6’]

This 5 ingredient pasta is perfect for serving on Halloween night.

Ingredients

• 1 pound (450g) spaghetti
• 1 pound (454g) ground beef meatballs
• 1 ½ cups (337g) marinara sauce (warmed)
• 5 mozzarella pearls ((bocconcini), sliced into small circles)
• 1 handful black olives

Instructions

1. Preheat the oven to 400F /200C and line a rimmed baking sheet with some lightly oiled parchment paper.
2. Place the meatballs on the baking sheet and bake for 12-15 minutes, until cooked through. Take out of the oven and set aside.
3. Meanwhile, bring a large pot of salted water to a boil, add spaghetti and cook according to package directions. Drain well and transfer to a serving platter.
4. Pour warm marinara sauce over spaghetti, then scatter with meatballs.
5. Place a mozzarella pearl on each of the meatballs, and then top with each with an black olive so they resemble eyeballs.

33. Baked Apple Chips

Baked Apple Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’30’, ’30 apple chips’]

These low-calorie apple chips are a perfect snack you can meal prep and have during the day. They’re low in sugar, calorie, rich in fiber, and vegan-friendly!

Ingredients

• 2 apples (thinly sliced)
• 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 225F (110C). Now, lane a baking sheet with parchment paper.
2. Slice the apples crosswise with the skin on. Keep the slices as thin as possible. You don’t have to worry about deseeding the apples as they will just fall out once baked.
3. Squeeze in in lemon juice into a bowl and toss in the apples.
4. Place them on a baking tray and sprinkle with cinnamon. Make sure the apple slices aren’t on top of each other.
5. Bake for 2 hours, flipping the apples halfway through.
6. To check whether they’re done, we’ll remove one apple chip and let it cool down for 5 minutes. If it’s crisp, the chips are done.
7. Finally, let the chips cool down before serving.

34. Orange Fruit Jack-O-Lantern

Orange Fruit Jack-O-Lantern is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘3’]

Make an Orange Fruit Jack-O-Lantern for a Fun, Healthy Halloween! Just follow our easy orange “carving” directions and fill with your favorite fruits.

Ingredients

• 3 Large Oranges
• ½ cup Blackberries
• ½ cup Blueberries
• ½ cup Strawberries (sliced)

Instructions

1. Rinse all fruit. Dry.
2. Using a straight edged knife on your grapefruit orange, turn knife inward at an angle while making a complete circle. This will release the top of your grapefruit orange. Remove and set top aside.
3. Begin to remove the inside of the grapefruit orange by using a small spoon. Place the grapefruit orange juice and pulp into a small bowl.
4. Once the grapefruit orange is empty, use a small knife to cut out your jack-o-lantern face! Be creative. You can carve square eyes, triangle eyes, a smile, or big teeth! Have fun!
5. Slice the very top from 3 strawberries. Use this as a garnish on top of your orange jack-o-lantern! You can secure it with a toothpick, or a dab of honey.
6. Slice the strawberries into quarters and then in half again.
7. Evenly distribute the blackberries, blueberries, and strawberries into each jack-o-lantern. Use a toothpick or tiny spoon to serve.

35. Mummy Jalapeno Poppers

Mummy Jalapeno Poppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT100M · Yield: [’32’, ’32 Jalapeno Poppers’]

These festive Gluten Free Mummy Jalapeno Poppers use a SUPER easy homemade dough. Fun to make, fun to eat, great to serve everyone this Halloween!

Ingredients

• 1 1/4 cup Light buckwheat flour
• 3/4 cup White rice flour
• 1/4 cup Sweet rice flour
• 1/4 cup Corn starch
• 2 tsp Xanthan
• 8 oz Cream cheese (8 oz)
• 1/2 cup Cold butter
• 1 Large egg
• 1/4 cup Cold water
• 16 oz Cream cheese (softened)
• 2 cup Finely shredded cheese of choice
• 16 Large jalapeno peppers
• 1 Large egg
• Candy eyes or sliced olives

Instructions Dough:

1. Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.
2. Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
3. Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
4. Remove dough from processor, knead lightly to bring it together as a ball.
5. Wrap in plastic film, allow to rest for 1 hour.

Filling:

1. Beat cream cheese until smooth and with no lumps. Add shredded cheese, stir until well distributed.
2. Spoon all of the mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut.(You can spoon the filling in to the peppers, if you like… but piping it in is so much quicker, easier, and cleaner!). Set aside.
3. Wearing gloves, cut the tops off the jalapeno peppers, and cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.
4. Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe filling into each of the pepper halves.

Assembly:

1. Preheat oven to 425 F, line 2 large baking sheets with parchment paper.
2. On a lightly floured surface, roll dough out to 1/8″ thickness. Use a pizza wheel to cut it into thin strips.
3. Carefully wrap strips of pastry dough around a filled jalapeno half, leaving some open area for the eyes (after baking).
4. I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.
5. Squeeze all over, to join layers of dough to each other.
6. Arranged wrapped jalapeno poppers on prepared baking pan.
7. In a small bowl or cup, whisk the egg with 1 Tbsp water until smooth.
8. Use a pastry brush to brush this egg wash all over each wrapped wiener.
9. Bake for 18-20 minutes. For a more browned finish, do a second brushing of egg wash, bake for an additional 2 minutes.
10. Carefully place two candy eyeballs in the hot cheese of each popper. Alternatively, you can use olive slices.
11. Serve hot, with ranch dressing

36. Spiderweb Cake

Spooky Spiderweb Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT210M · Total: PT270M · Yield: [’12’, ’12 servings’]

Get ready for Halloween with this fun and spooky spiderweb cake. Electric green ooze and a ginormous spider sitting on top, this is a party cake!

Ingredients

• 3/4 cup vegetable oil
• 3 cups granulated sugar
• 3 eggs
• 1 tablespoon vanilla
• 1 cup strong coffee
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1 cup black cocoa powder
• 2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• black gel paste color
• 1 cup butter (room temperature)
• 2 3/4 cup powdered sugar
• 2 tablespoon milk
• 2 teaspoon vanilla
• electric green gel paste color
• 1 cup butter (room temperature)
• 1 cup black cocoa powder
• 4 cups powdered sugar
• black gel paste color
• 7 tablespoon milk
• 1/2 cup marshmallow fluff
• electric green gel paste color
• 1/4 cup black candy melts
• Red sprinkles

Instructions

1. Preheat oven to 350 degrees. Spray four 8 1/2 inch round pans with non-stick cooking spray and add 1 tablespoon of cocoa powder to each pan. Move the cocoa powder around to cover the pans and tap out the excess into the next pan or into the garbage. Feel free to use regular cocoa powder for this.
2. In a mixing bowl, add in the vegetable oil and sugar. Mix until incorporated.
3. Add in the vanilla and one egg at a time until incorporated. Once incorporated, add the next egg.
4. In a large measuring cup or bowl, add in the cold buttermilk and strong coffee. The cold buttermilk will cool down the coffee if it’s hot. Set aside.
5. In a large bowl, add in the flour, cocoa powder, baking soda, baking powder and salt. Mix to combine.
6. Alternately add the dry and wet mixtures into the vegetable oil and sugar mixture starting and ending with flour. I broke mine into flour 4 times and buttermilk 3 times. Scrape down the sides and bottom and mix for additional 30 seconds. If you want the cake darker, add the gel paste color in with the last addition of flour.
7. Pour 3 of the 4 pans 3/4 full of batter. In the last pan, add enough batter to cover the bottom of the pan.
8. Place the 3 pans that are 3/4 full in the oven and let them bake for 35 – 40 minutes or until done. To check, place a toothpick in the center of the cake. If it comes out with batter on it, bake it longer and check it again. If it comes out clean or with moist crumbs, it’s done.
9. Place the 4th pan in the oven and bake for 15 minutes or until done. Check it the same way as the first 3 pans.
10. Let the cakes cool completely.

Green Frosting

1. In a mixing bowl, add in the butter, powdered sugar, milk and vanilla. Mix on low until almost combined. This will help prevent powdered sugar from flying all over.
2. Once everything is nearly combined, add in the electric green gel paste color and turn the mixer on high and mix about 2 minutes.
3. Set aside.

Black Chocolate Frosting

1. In a mixing bowl, add in the butter and cocoa powder and mix until combined.
2. Add in the powdered sugar and milk and mix until incorporated.
3. If you want it darker, add in the black gel paste color. Mix on high for about 2 minutes until light and fluffy. If it’s too thick, add another tablespoon of milk.

Green Fluff

1. Prepare the fluff after the cake is frosted.
2. In a sandwich bag, add in the fluff and green gel paste color.
3. Heat in the microwave for 30 seconds and squish the bag around to color the fluff. The bag will be pretty warm so be careful.

Assemble

1. In a piping bag with a coupler, add about 3/4 cup of black frosting.
2. Place a layer of cake on the cake plate. If it needs cut to be flat, do so and set the scrapes aside with the very slim layer of cake we baked.
3. Pipe a ring of black frosting on the edge of the cake.
4. Fill the center of the cake with the green frosting.
5. Add another layer of cake. Trim as needed and place scrapes with the last ones. Repeat filling the cake.
6. Add the top layer of cake. Run a spatula around the outside around the black frosting to seal in the green frosting. Chill at this time if you have room in the fridge for about 30 minutes. It will help stabilize the cake.
7. Add a big dollop of black chocolate frosting to the top of the cake. Work it over the edges. Try to move the frosting back and forth and not to pull the spatula straight away from the cake. That will help prevent crumbs from coming to the surface.
8. Once the cake is covered, smooth out the frosting with the spatula.
9. Add a swirl to the top of the cake by placing your spatula into the center and spinning a turntable and moving your spatula towards the outside of the cake. It’s a nice little additon to the cake.
10. Draw a spiderweb on the top of the cake similar to mine or better! Run the remaining fluff along the edge of the cake and let it drip over the edge.
11. Add about 1/4 cup of black frosting to the cake scraps and mix to form cake balls. Scoop out the cake balls and place on parchment paper.
12. Place in the fridge for 25 – 30 minutes.
13. Roll the cake into balls. If you do this before it’s been chilled, they will be incredibly messy.
14. Heat the black melting chocolates for 30 seconds and stir. Repeat microwaving and stirring two more times.
15. Place in a sandwich bag and cut out a corner. Pipe V’s that would fit the shape of your cake balls. Try to keep the size of the legs the same. Let dry. It will take 15 – 30 minutes depending on the temperature of your kitchen or just place them in the fridge. Be sure to make extra legs, they break easy!
16. Stick the red eyes into the cake ball. Place the cake ball on the cake and add the legs.

37. Crustless Pumpkin Pie

Gluten Free Crustless Pumpkin Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT65M · Yield: [‘8’, ‘8 people’]

A gluten-free crustless pumpkin pie for your dietary needs. No crust but still one of the best pumpkin pies I have ever had! Easy and delicious. 

Ingredients

• 1 1/4 cups organic white sugar
• 3 tablespoons gluten-free flour blend
• 3 eggs
• 2 cups canned pumpkin puree
• 3/4 cup evaporated milk
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. In a large glass mixing bowl, combine your sugar and flour, whisk to combine.
2. Add the eggs, and mix everything until it’s fully incorporated.
3. Stir in the pumpkin puree, evaporated milk (I’ve tried this with both the dairy and non-dairy versions, and it works either way!), vanilla, and cinnamon.
4. Mix everything together until no lumps remain.
5. Pour your pie into a greased 9-inch pie plate.
6. Place your pie plate into a jellyroll pan, and add 1/2 an inch of hot water.
7. Bake the pie at 350 degrees Fahrenheit for 50 to 55 minutes, or until a knife inserted near the center comes out clean.
8. Allow your pie to cool on a wire cooling rack until it’s close to room temperature. Serve with fresh whipped cream (or coconut whipped cream, which is my current favorite).

38. Mummy Meatballs

Mummy Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: 20

Turn frozen meatballs into a cute Halloween appetizer using your air fryer with this simple recipe for mummy meatballs.

Ingredients

• 20 frozen meatballs, thawed
• 1 8-count package crescent rolls
• Sliced black olives
• Marinara sauce for dipping

Instructions

1. Unroll the crescent roll dough and pinch the seam between each triangle to create a solid sheet. Cut the sheet into strips around ¼ inch wide.
2. Wrap the strips around the meatballs, using two to three strips per meatball.
3. Preheat the air fryer to 350 degrees. Place the meatballs in an even layer in the air fryer basket, making sure they aren’t touching. Cook the meatballs in batches, if needed.
4. Air fry the meatballs for five to seven minutes, until the crescent rolls are golden brown.
5. Before serving, place two sliced olives on each meatball to create the mummy’s eyes. Serve with marinara sauce for dipping.

39. Witches Fingers

Witches’ Fingers – Scary Halloween Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT65M · Yield: [’30’, ’30 cookies’]

Scary finger cookies that look bad, but taste good!

Ingredients

• ½ cup unsalted butter (at room temperature)
• ¾ cup confectioner’s sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• ¼ tsp baking powder
• ⅛ tsp salt
• ¼ cup raspberry jam (or strawberry jam (even better as it’s more red) as needed)
• 30 almond slices (pick out the ones that aren’t broken)

Instructions

1. Preheat oven to 325℉ (160℃).
2. Cream butter and sugar until smooth.
3. Add the egg and vanilla and mix well.
4. Gradually add flour, baking powder and salt to the mixture.
5. Refrigerate the dough for about half an hour, so it’s not too soft to handle.
6. Begin by taking pieces of dough and rolling into a thin “finger” shape. They can be long and thin or fat and short, they all look great in the end. Make them a little crooked for a more authentic “witch” look.
7. Use a knife to make the knuckle marks and then an indentation for the fingernail.
8. Place on silicone sheet lined baking tray about 2″ apart. Bake for 15-20 minutes or until just beginning to brown. Cool on rack.
9. Put a little jam on the nail bed and add an almond slice. Store in tin.

40. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’19’, ’19 cookies’]

These quick pumpkin oatmeal cookies are high in protein! They’re a perfect healthy dessert when you’re craving for a treat. These cookies are gluten-free, vegetarian, low-sugar, high protein and high in fiber!

Ingredients

• 2.5 cups 250 g rolled oats
• 3 tbsp vanilla protein powder
• 1 tsp cinnamon
• 1/2 cup sugar-free chocolate chips
• 1 cup 240 g pumpkin puree
• 1 egg white
• 2 tbsp maple syrup

Instructions

1. Preheat the oven to 350 F (180 C). Mix wet ingredients, then combine the dry ingredients.
2. Combine the wet and dry ingredients to form a thick dough. Now, form cookie shapes exactly how you want them because they won’t change while being baked.
3. Line your baking tray with parchment paper and place the cookies on it. Bake in the oven for 10-15 minutes until the cookies turn golden brown.
4. Let the cookies cool down before serving.

41. Pumpkin Spice Oat Cookies

Vegan Pumpkin Spice Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘5’, ‘5 servings’]

These pumpkin spice oatmeal cookies combine delicious spices and sweetness, and make for a tasty fall cookie for adults and kids alike. Super easy to make in just 30 minutes!

Ingredients

• 1 cup oats
• 1/8 cup oat flour
• 1/8 cup pumpkin seeds
• 1/4 tsp ginger powder
• 1/4 tsp cardamom powder
• 1/2 tsp cinnamon (optional, if tolerated*)
• 1/4 cup pumpkin puree
• 1/4 cup almond butter (or other nut or seed butter)
• 1/4 cup maple syrup
• pinch salt
• 1 tbsp milled flaxseed
• 3 tbsp water

Instructions

1. Make a flax egg by combining the milled flaxseed and water, and stirring well. Set aside for ten minutes.
2. Preheat the oven to 375F / 190C and line a baking tray with parchment paper.
3. Combine the ‘dry’ ingredients, the oats, oat flour, spices, salt and pumpkin seeds in a bowl. Stir to combine.
4. Add the almond butter, maple syrup, pumpkin puree and flax egg to the bowl with the dry ingredients. Stir very throughly to combine.
5. Either use a cookie scoop or wet your hands and take a small ball of the cookie dough. Roll it in your hands into a cookie shape. Place on the baking tray. Repeat for the rest of the dough. Bake for 10-12 minutes. Keep an eye for any signs of burning after 8 minutes. Cook time will vary slightly depending on the size of the cookie.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.