Check out ALL of our ‘Eat, Drink and Be Scary’ recipes below. Perfect for any Goblin or Ghoul 😉
Fast Fall Mix
1 bag of Chex Mix (whatever flavor you like)
1 bag of Bugles
A handful of mixed nuts (or just your faves, like cashews!)
1 cup of chocolate chip morsels (we use dark chocolate)
A handful of candy corn
1 cup of stick pretzels
I put it all in a big bag and shake to mix. You can also mix it carefully in a big bowl.
No-Bake Energy Bites from Holly Clegg
1 cup old-fashioned oats
1/3 cup toasted coconut
1/2 cup peanut butter
1/2 cup ground flaxseed
1/2 cup dark chocolate chips (optional)
1/3 cup honey
1 teaspoon vanilla extract
In medium bowl, stir together all ingredients until thoroughly mixed. Refrigerate 30 minutes or until well chilled. Once chilled, roll into heaping teaspoon-size balls. Store in airtight container and keep refrigerated up to 1 week.
Halloween Bark 1 (the one Jodi made
1 bag milk chocolate chips
3 Kit Kats (3 full size packages, 6 individual bars), crushed
3/4 cup pretzels (slim rods or regular)
1/3 cup candy corn
Melt chocolate chips my microwaving for 40 seconds at a time and stirring vigorously in between each zapping. Stir hard – you’ll find they start to melt from their own heat, and this will keep them from burning. Lay out a baking sheet with a piece of parchment paper over it. Pour melted chocolate into baking sheet and add Kit Kats, pretzels, and candy corn all over. Place in refrigerator for 30 minutes to set.
Recipe is from sweetcsdesigns.com
Halloween Bark 2
12-14 orange and black sandwich cookies, broken up into large chunks
1 cup pretzels, broken into pieces
1 pound almond bark or white chocolate melts
1 1/2 cups candy corn
20-30 candy eyeballs
1-2 tablespoons of a variety of Halloween food sprinkles.
Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning. In the meantime, cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 1 cup of the candy corn onto the prepared cookie sheet. Drizzle the melted chocolate over the cookie mixture, spreading with spatula to coat evenly. Quickly sprinkle remaining candy corn, candy eyeballs and food sprinkles over the almond bark while it is still wet. Place cookie tray into refrigerator until set and firm. Break into small pieces and enjoy!
This recipe is from FamilyFreshMeals.
1 (.13 ounce) envelope unsweetened
grape soft drink mix
1 (.13 ounce) envelope unsweetened
orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect. (Jodi also thinks some gummy worms would look cool!)
Rice Krispie Treat Ghosts
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows
6 cups Rice Krispies cereal
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into a jelly roll pan coated with cooking spray. Take a cookie cutter shaped like a tombstone and cut out the ghosts as close to one another as possible when the Rice Krispies have cooled a bit but are not hard. Transfer each ghost to wax paper and insert a sucker stick into the bottom of the ghost. Let them fully harden. Then dip the tops of each ghost into some melted white chocolate or almond bark and add a couple of mini chocolate chips for the eyes. Let the chocolate harden before wrapping up or serving.
This recipe is from The Idea Room.
1 pack mini marshmallows
1 bakers bar of white chocolate
microwave safe bowl
Fist you need to assemble the “bones”. Place a mini marshmallow on each end of the pretzel stick. Make as many as you like. Set to the side. Next, microwave the white chocolate for about 4 minutes or until melted. Dip the assembled pretzels in the white chocolate and set on wax paper to cool and harden. That is all! Quick and cute way to add a spooky flare to snacking!
Glow-in-the-Dark Marshmallow Buttercream Frosting
2 sticks butter, softened
1 7-oz. jar marshmallow creme
3 cups powdered sugar
¼ cup tonic water
Chocolate chips, for garnish
Using a hand mixer, beat butter and marshmallow until fluffy, about 3 minutes. Add in half of the powdered sugar and the tonic water and beat until smooth. Add remaining powdered sugar and beat until smooth and fluffy, another 3 minutes. Pipe immediately on baked and cooled cupcakes and garnish with chocolate chips for eyes.
Jodi’s famous Pumpkin Bread
2 cups canned pumpkin (Jodi’s modified this to 1-15 oz can of pumpkin)
3 cups sugar
1 cup water
1 cup vegetable oil
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves (Jodi leaves out the cloves!)
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. You can also take a knife or fork and slide it around the edge of the pumpkin bread to help it comes out of the pan!