Our Favorite Halloween Recipes 2019
Posted By Pam Tyson Yasinski on October 24th, 2019
One of my best elementary school memories was hovering around to see the lunch menu hanging on the wall the week of Halloween. I don’t remember the deep, dark details all these years later other than there was always witches brew...aka soup.
The memory faded into the back of my mind where it resided until I had my own kids. Then it resurfaced and has lived on and grown, ever since. Now my adult kids continue the tradition of the always loved and never to be forgotten Halloween Dinner.
Some recipes, I made up myself. Some came from other sources but with my own added tweaks since I can never leave a recipe as is. But when it’s all said and done, here are some of our favorite Halloween recipes in 2019.
- 3-pounds of ground beef (or turkey)
- 1 medium onion, finely chopped
- 1 small bell pepper, chopped
- 3 packs McCormick chili seasoning mix
- 1 can (14 oz) crushed tomatoes
- 2 cans (15 oz) tomato sauce
- 2-3 cans dark red kidney beans, drained
- 1 cup cooked white rice
- Brown meat with onions and bell pepper until meat is thoroughly done. Drain grease.
- Add seasonings, tomatoes and tomato sauce.
- Bring to a boil, stirring and scraping bottom of pot.
- Add beans.
- Cover and reduce heat. Simmer 15 minutes.
- Just before serving, top with a mound of cooked white rice.
- Serve Fritos and sour cream on the side.
- Makes a large pot full!
- Blue corn tortilla chip “feathers”
- 3 boneless chicken breasts, cooked and shredded
- 8 oz cream cheese, softened
- 8 oz Ranch dressing
- 1/2 bottle Franks buffalo sauce
- 8 oz cheddar cheese, shredded
- 2 tablespoons blue cheese dressing
- Mix all ingredients (excluding chicken) with mixer until smooth.
- Stir in chicken.
- Bake or microwave until warm and cheddar cheese is melted.
- Can also be served in a small slow cooker to keep warm. Will need stirring often with this method.
- Serve with blue tortilla chips.
Related Story: 13 Genius Ways to Save Money During Halloween 2019
- 20 jalapeño peppers
- 8 oz cream cheese
- 2 cups cheddar cheese, shredded
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wash and dry jalapeños. (Word of caution: wear gloves. These guys can burn your skin!)
- Cut peppers in half, scrape and remove seeds.
- In a mixing bowl, mix remaining ingredients with mixer.
- Fill jalapeño halves with cheese mixture.
- Place on baking sheet.
- Bake at 350 degrees Fahrenheit for approximately 20 minutes or until cheese is brown and bubbly.
- Arrange and label in a spooky fashion!
- 1 can (28 oz) diced or crushed tomatoes
- 2 tablespoons sliced, bottled jalapeños
- 1 small-medium white onion
- 1/2 teaspoon cumin
- 1 tablespoon cilantro
- 3-4 tablespoons sugar or 6 packets of Stevia
- 1 teaspoon salt (or to taste)
- 1 very small red bell pepper
- Tortilla chips (I always use blue during Halloween for the creepy factor!)
- Excluding chips, put all remaining ingredients in a blender.
- Blend on high until it's a smooth consistency and onion is not clearly visible.
- Do a taste test to be sure it suits your taste. Now is the time to add anything extra you might prefer.
- Pour into a serving bowl. Place small red pepper on top for the heart.
- Serve with tortilla chips.
- Fresh whole green beans (amount depends on how big you want Frankie to be)
- Pork strips for seasoning
- 2 cans black olives, drained well
- Two cucumber slices
- 3 baby carrots
- Fry pork seasoning in a large pot until crisp. Be careful not to burn.
- Remove strips but leave grease in pot.
- Carefully add water to pot until approximately 1/3 full.
- Add green beans.
- Bring to boil.
- Reduce heat and simmer until desired tenderness.
- Arrange beans in the shape of Frankenstein’s head on large serving platter.
- Place olives for hair, cucumbers with an olive slice for eyes and position carrots for mouth and “neck bolts”.
- 2 cups original Bisquick mix
- 2/3 cup milk
- 2 tablespoons sour cream
- 3/4 cup cheddar cheese, shredded
- 1/2 cup butter, melted
- 1/2 teaspoon garlic powder
- 12 medium or large canned black olives
- Heat oven to 425 degrees Fahrenheit.
- Stir together Bisquick mix, milk, sour cream and cheese until soft dough forms.
- Drop 12 spoonfuls onto slightly buttered cookie sheet. Try to keep them from being too flat. (When the sides touch, the biscuits will be softer!)
- Gently and partially insert an olive into each biscuit. Make sure it is still visible as this is the spider in the sack.
- Bake 8 to 10 minutes or until golden brown.
- Stir together the butter and garlic powder. Brush over biscuits. (The garlic keeps vampires away!)
- Individual plastic serving cups from the dollar store.
- 8 oz cream cheese, softened
- 1 can sweetened condensed milk
- 1/2 lemon, juiced
- 1 teaspoon vanilla flavoring
- One can strawberry pie feeling
- Cayenne pepper powder
- Finely crushed graham cracker crumbs
This will make approximately 6 servings. Double recipe for a larger crowd. Or if you love cheesecake!
- Thoroughly beat cream cheese with sweetened condensed milk.
- Add lemon juice and vanilla flavoring, beat until smooth.
- Sprinkle approximately one teaspoon of graham cracker crumbs in bottom of serving cup.
- Top with two tablespoons of cream cheese mixture.
- Add layer of strawberry pie filling.
- Repeat layers.
- Using your preference, add a small pinch of cayenne pepper at random spots in each individual serving. You need just enough for a noticeable, tiny sting. Put it in different spots in each one to keep guests guessing. It is a delicious dessert and you don’t want the entire thing to be saturated with pepper. The spot with the cayenne pepper is the snakebite!
- 1 1/4 cups apple cider
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- Simmer apple cider over low-medium heat in a small saucepan for 15-20 minutes. This reduces the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider, cooled.
- Preheat oven to 350 degrees Fahrenheit.
- Spray a mini muffin pan with nonstick spray. Set aside.
- Combine the flour, baking powder, baking soda, cinnamon, cloves and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the egg, melted butter, brown sugar and granulated sugar together until smooth.
- Whisk in the buttermilk, vanilla and 1/2 cup of concentrated apple cider.
- Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be gentle as overmixing will result in a tough textured doughnut. Whisk until all ingredients are combined. Some small lumps may remain.
- Pour the batter into the mini muffin pan, filling 3/4 full.
- Bake the doughnut holes for 9-10 minutes or until a toothpick inserted in the center comes out clean
- For the topping, mix the granulated sugar and cinnamon together in a small bowl. Dip the top of the doughnut holes lightly into the melted butter. Then dunk them all the way into the cinnamon sugar, using your hands to mix it around so the entire doughnut hole is coated generously. Repeat with each doughnut.
- Add more cinnamon-sugar if needed.
- Best eaten on the same day, but they may be covered tightly and stored at room temperature for up to three days.