13 Easy Halloween Snacks

• In small bowl, combine softened cream cheese, enchilada sauce, green chiles, cumin, and chili powder. Spread in an even layer on the bottom of a glass pie pan or 9'x9' casserole dish.
• Brown ground beef in a skillet over medium heat. Once no longer pink, add in taco seasoning and water. Allow to simmer until liquid is slightly reduced. Pour on top of cream cheese layer.
• Sprinkle shredded cheese on top of ground beef mixture.
• In small bowl, combine all guacamole ingredients, using a hand beater to remove all clumps. Layer guacamole on top of cheese.
• Transfer sour cream into a small Ziploc bag. Snip off the corner of the bag and pipe a spider web on top of the guacamole.
• Serve with corn chips.

• Prepare sushi rice according to package. Allow rice to cool until it can easily be handled.
• Using your hands, shape 1/4 cup rice into small mound (mouse shape).
• Cut the green portion of green onions into 2-inch slices. Add one to each mound to be the mouse tail.
• Add two sesames for eyes.
• Using a potato peeler or paring knife, peel 1/2 inch of the cucumber skin. Add two slices to be the mouse ears.
• Serve on top of a seaweed sheet with sliced peppers and avocados.

• Preheat oven to 400F.
• Slice each mushroom in half lengthwise. Use the end of a plastic straw to dig out two eye sockets. Use a paring knife to create a triangle nose and vertical lines in the stem for the teeth. Place face side up on a parchment paper lined cookie sheet.
• Drizzle with olive oil and season with salt & pepper. Bake at 400F for 15 minutes.
• Meanwhile, cook pasta according to the package, adding 5 drops of food dye to water.
• Drain pasta and add garlic powder, red pepper flakes, and salt & pepper to season.
• In small saucepan, melt 1/4 cup butter and cook until it begins to brown. Remove from heat and add spinach allowing it to wilt.
• Pour browned butter and spinach over pasta and serve with roasted mushrooms.

• Blend all ingredients together until smooth. Add more milk if a thinner consistency is desired.
• Top with whipped cream and crushed graham crackers.

• Add Jello and gelatin to boiling water. Stir until completely dissolved. Stir in honey and cool until room temperature.
• Stir in heavy cream and food coloring.
• Place 50-100 flexible straws upright in a large mason jar.
• Slowly pour mixture into each of the straws. Refrigerate four hours or overnight.
• Remove straws from jar. Gently pinch one end and squeeze out the “worm” moving one end to the other.

• Slice crescent dough sheet into eight equal-sized strips.
• Gently wrap each hot dog with the dough, leaving a small area uncovered for the eyes.
• Bake at 350F for 8-10 minutes until golden brown.
• Cut slice of cheese into smaller 1-inch slices. Place cheese slice in the uncovered portion of the hot dog. Return to oven for one minute until cheese has started to melt.
• Add candy eyeballs on top of melted cheese.
• Serve with ketchup and mustard.

• In small bowl, beat or vigorously whip egg yolks.
• Combine eggs, sugar, cornstarch, cocoa powder, salt, milk, and cream into small saucepan.
• Heat on medium-low heat until mixture thickens and large bubbles start to break the surface.
• Stir for one more minute and then remove from heat.
• Pour mixture through a sieve into a medium size bowl to eliminate any clumps.
• Add in butter, vanilla, coffee, and chopped chocolate. Stir until smooth.
• Divide pudding into small cups. Top with crushed Oreos and gummy worms.

• Preheat oven to 350F. Grease wooden or metal skewers and set aside.
• Roll out crescent dough sheet on flat surface. Slice dough lengthwise into eight equal parts.
• Loosely wrap one strip around a greased skewer and place on cookie sheet lined with parchment paper. Flatten out one end to create the snake head. Repeat with remaining dough.
• Sprinkle garlic powder and cheese over breadsticks to create stripes. Add two sesame seeds for the eyes.
• Bake at 350F for 10-12 minutes or until golden brown.
• Remove skewers by rotating them and gently pulling them out.
• Serve snake breadsticks with warm marinara sauce.

• Preheat oven to 350F. Prepare a cookie sheet with parchment paper.
• In large bowl, cream together 1/4 cup sugar, brown sugar, peanut butter, and butter. Add in egg.
• Beat in remaining ingredients until dough comes together.
• Form dough into 1-inch balls. Drop balls one at a time into remaining 1/2 cup sugar and completely coat.
• Place on prepared cookie sheet two inches apart. Use the heal of your hand to flatten the dough.
• Bake at 350F for 8-10 minutes.
• While still slightly warm, gently press an unwrapped Hershey’s kiss into the center of each cookie. Allow to cool completely.

• Preheat oven to 350F. Grease a 9″x13″ casserole dish or sheet pan.
• Unroll Pilsbury Grands cinnamon rolls. Place cinnamon rolls into a random squiggle pattern to mimic guts.
• Sprinkle with pumpkin pie spice.
• Bake 350F 18-20 minutes until golden brown.
• While baking, combine food dye with provided cinnamon roll icing until uniform in color. Add more food coloring until you reach your desired color.
• Spread icing over warm rolls, making sure to get in all the grooves.

• Spread pumpkin pie puree on a parchment lined sheet pan. Bake at 325F for 20-30 minutes. This will help intensify the flavor and reduce the liquid.
• Melt butter in large dutch oven over low heat until it starts to brown. Add in 1/4 cup roasted pumpkin puree.
• Stir in marshmallows, pumpkin pie spice, and vanilla until fully melted.
• Remove from heat and fold in Rice Krispies until completely coated.
• Using a silicone (or buttered) spatula spread Rice Krispies onto a parchment lined baking sheet. You can also use a 9×13” casserole dish.
• Once cooled, cut into squares or use a cookie cutter for fun shapes. Drizzle with melted chocolate.

• In large dutch oven, combine all ingredients. Simmer over medium heat for 2-3 hours.
• Strain mixture through a sieve or cheesecloth into a pitcher.
• Refrigerate overnight.

Shrunken Heads

• Preheat oven to 250F.
• Peel apples and cut them in half.
• Using a paring knife, carve a face into each apple.
• Place cut side down on a parchment lined cookie sheet.
• Brush lemon juice on top of each apple.
• Bake at 250F for 2 hours. Apples will float on top of apple cider.

• Lightly tap hard boiled eggs on surface to crack the shell, but do not remove it.
• Place eggs in large bowl of water mixed with red food dye. The water should cover all the eggs. Allow to sit for one hour or overnight in the fridge.
• Peel all eggs.
• Slice eggs lengthwise and scoop out yolks.
• In small bowl, combine yolks, mayonnaise, sriracha, salt, pepper, and garlic powder. Use a handheld mixture until smooth. Add more mayonnaise until desired consistency is reached.
• Transfer yolk mixture to a gallon-sized bag and snip bottom corner. Pipe yolk mixture into egg whites.
• Top eggs with candy eyeballs.