According to RetailMeNot, age 14 is the age when children need to stop trick-or-treating. But that doesn’t mean adolescents (and adults) have to stop celebrating the spooky holiday. In fact, two out of three adults feel Halloween is a holiday for them and not just kids. Some 13% of Americans say Halloween is their favorite holiday according to Forbes Magazine. I don’t know why, but maybe it’s the candy, the parties, the no traveling or dealing with relatives. You can wear what you want, act like a child and no one will judge. Yeah, I like Halloween too; reminds me of college.
Since Halloween is the second highest grossing commercial holiday after Christmas, why not invite your friends and family for a ghastly Halloween bash? Create a spooky spread with some of these delicious Halloween Treats.
This slightly spooky and totally tasty dessert will be the hit of this year’s Halloween party and you’ll delight all the resident ghouls and goblins. Be sure to add the cookie tombstones after chilling so they don’t get soggy.
Ghouls and goblins alike will delight in this Graveyard Delight.
Graveyard Delight
Yield: 10-12 goblin-sized servings
1 Family sized package of Oreo cookies, divided
1 8-ounce package of cream cheese, softened
1 3.4-ounce package of instant vanilla pudding
2 cups cold milk
1 cup powdered sugar
1 8-ounce container of frozen
whipped topping, thawed
Candy Pumpkins for garnish
Set aside 7-8 cookies for garnish. Crush the remaining cookies. Spread ¼ of the crushed cookies in a lightly greased 13×9” baking pan; set aside.
In a large mixing bowl, whip the cream cheese with an electric mixer on medium speed for 2-3 minutes. In a separate bowl, whisk together the pudding mix and milk until the pudding begins to thicken. Add the pudding to the cream cheese along with the powdered sugar and whipped topping. Beat with the mixer until well blended.
Spoon a layer of cream cheese over the cookie crumbs in the pan. Add another layer of crushed cookies and another layer of cream cheese mixture. Repeat once more, ending with a layer of cookies. Cover and chill for 2 hours.
Carefully slice the sides of the reserved cookies and arrange over the top of the dessert like tombstones in a graveyard and add the candy pumpkins. Serve. Keep refrigerated.
Is there ever a bad time of year to enjoy a snack mix? No. Has there ever been a bad time for snack mix to appear at a party? No. Snack mixes are de rigueur for any party get together. However, this snack mix is special. In my long and fruitful history with seasonal snack mixes, this is the only recipe (to my knowledge) that is actually mummy approved. There you have it. No reason not to make this for Halloween snacking.
It’s a fact. Mummy Munch is the only snack mix approved by mummies.
Mummy Munch
Yield: Enough for 12 hungry mummies
9 cups of your favorite cereal ( I used Cheerios and Wheat Chex)
4 cups air popped popcorn
1 ½ cups mixed nuts
1 stick of butter
1 cup of packed brown sugar
½ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon baking soda
1 10.5-ounce bag of Reese’s
Pieces Candies
Preheat the oven to 250°F. Lightly spray a large roasting pan with non-stick spray and set aside. In a giant bowl, mix together the cereal, popcorn and nuts; transfer to the prepared roasting pan.
In a medium saucepan set over medium heat, add the butter, brown sugar and corn syrup. Bring the mixture to a boil and boil, without stirring, for 5 minutes.
Remove from the heat and stir in the vanilla and baking soda; it will bubble up so take care. Mix well and pour over the cereal mixture in the roasting pan. Toss to coat the ingredients completely. Transfer the pan to the oven and bake for 45 minutes, stirring every 15 minutes.
Cool completely; stir in the candy pieces. Store airtight.
To make the container:
Tear pieces of white paper into strips and glue the around a clear plastic cup, leaving some of the cup showing. Glue on googley eyes. Let dry.
Everyone likes chips and dip, and at most parties, Halloween included, guacamole and queso are usually party favorites. But when you pair guacamole and queso with a vomiting pumpkin, be prepared for a stampede to the snack table. However, if you’re squeamish and would prefer not to eat from a vomiting pumpkin, rest assured this will taste just as good served from a bowl.
Jack O’Lantern Chips and Dip
By: Tasty
Take guacamole and queso to a new level and serve from a puking pumpkin.
Guacamole:
3 Haas avocados, halved and pitted
Juice of 1 lime
2 Roma tomatoes, peeled and diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 garlic clove, minced
1 teaspoon of salt
¼ teaspoon of chili powder
Mash the avocados with the lime juice; add the rest of the ingredients and mix thoroughly.
Queso:
1 Tablespoon of butter
1 scallion, chopped
2 cups of cheddar cheese, shredded
1 cups of Monterey Jack
Cheese, shredded
½ cup milk
1 Tablespoon of corn starch
4 ounce can of chopped mild,
green chilies, not drained
In a pot over medium heat, melt 1 Tablespoon of butter and sauté the scallion. Add the cheese, milk and cornstarch and mix until melted and smooth. Add the green chilies with their juice and mix until combined. Keep warm.
Draw eyes and carve a sad mouth in a small pumpkin. Hollow out the inside and insert a bowl. Pour queso into the bowl and top with chopped tomatoes; spoon guacamole coming out of the pumpkins mouth. Serve with chips.
