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Recipes: Create Halloween-Themed Eats

Whether you're looking for Halloween dishes for the kids or the 21 and over crowd, Patch has rounded up some recipes that could be adapted to give everyone a scary good time.

Recipes: Create Halloween-Themed Eats Recipes: Create Halloween-Themed Eats Recipes: Create Halloween-Themed Eats Recipes: Create Halloween-Themed Eats

Severed fingers, witches' brew: 'Tis the season for frighteningly good Halloween eats. 

And, regardless if you're planning for a party of costumed characters, or are just looking to add some life to your kids' plates, these festive Halloween-themed recipes are sure to please. 

Cheesy Jack-o'-Lantern


  • 3 green onions, divided
  • 2 packages (8 oz. each) cream cheese, softened
  • 1pkg. (8 oz.) shredded cheddar cheese, divided
  • 1/4cup  finely chopped red peppers
  • 2 slices pepperoni  
  • Crackers

Make it

Cut 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.

Shape into ball; roll in remaining cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.

Serve with crackers.

Severed Fingers


  • Hot dogs 
  • Ketchup 

Make it

Carve hot dogs

Heat on a baking sheet in the oven until warm

Add ketchup for the severed finger blood effect

Caramel Apples with Coconut and Chocolate Drizzle


  • 5 apples (1-1/2 lb.), washed and well dried
  • 1 package (14 oz.) Caramels
  • 2 Tbsp. water
  • 1-1/2 cups Baker's angel flake coconut, toasted
  • 2oz. Baker's semi-sweet chocolate

Make it

Insert wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 minutes, or until caramels are melted, stirring every minute.

Dip apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 min.

Microwave chocolate in separate deep microwaveable bowl on HIGH 1 min. to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.

Tips: You can substitute 2/3 cup chopped salted peanuts for the toasted coconut. If your apples are waxed, be sure to completely wash off the wax before dipping apples in melted caramels.

Pink brain shooter


  • 1 brain-shaped gelatin mold
  • 4 (3 ounce) packages peach flavored gelatin mix
  • 3 cups boiling water
  • 1 (12 fluid ounce) canevaporated milk
  • 1 1/2 cups peach schnapps
  • 4 drops blue food coloring
  • 2 drops red food coloring
  • 2 teaspoons water

    Make it

      Lightly oil a brain-shaped gelatin mold.

      Stir the peach gelatin mix with boiling water in a bowl to dissolve the gelatin. Allow to cool to room temperature, about 20 minutes. Mix in the evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.

      To decorate, dip the mold in very warm water (don't let the water enter the top of the mold) to loosen; invert the mold on a serving platter and lift to leave the brain in place.

      Mix blue and red food coloring in a small bowl with 2 teaspoons of water. Use a small clean paintbrush to paint the coloring into the grooves of the brain. Return the brain to the refrigerator until the food coloring sets. Serve cold.

      Tip: A non-alcoholic version may be made by substituting water for peach schnapps.

      Looking for more recipes? Check out our recipes from Halloween 2011 here. 

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