Halloween Kid Friendly Recipes

Printer-friendly versionPrinter-friendly versionSend by emailSend by email

The kids always like to help make the party food, so why not try a few Halloween kid friendly recipes? These recipes are not only fun and easy to make, but also delicious. The kids will love them!


Candy Corn Bark

Yield: 20 pieces

Ingredients

  • 16 Halloween-colored chocolate sandwich cookies, chopped
  • 1 1/2 cups broken small pretzels
  • 1/3 cup raisins
  • 1 1/2 pounds white chocolate, broken into squares
  • 2 cups candy corn
  • orange and brown sprinkles

Directions

  1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Popcorn Pumpkins

Yield: 1 dozen pumpkins

Ingredients

  • 5 cups popped popcorn
  • 1 cup candy corn
  • 1 cup chopped salted peanuts
  • 1/2 cup butter or margarine
  • 3 cups miniature marshmallows
  • 4 drops red food coloring
  • 3 drops yellow food coloring
  • 4 sticks red or black licorice, cut into thirds

Directions

  1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
  2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
  3. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes.

Mummy Dogs

Yield: 10 mummy dogs

Ingredients

  • 10 large hot dogs
  • 1 (8 ounce) can refrigerated crescent dough rolls
  • cooking spray
  • mustard or ketchup, if desired

Directions

  1. Heat oven to 375°F.
  2. Unroll crescent roll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
  3. With knife, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
  4. Wrap 4 pieces of dough around each hot dog to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate bandages so hot dog shows through for face.
  5. On ungreased large cookie sheet, place wrapped hot dogs; spray dough lightly with cooking spray.
  6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, dot face to make eyes.

Candy Monster Toes

Ingredients

  • 1 bag of candied peanuts
  • 1 large tube of black frosting
  • 1 small tube of green gel frosting
  • 1 leaf frosting tip

Instructions

  1. Cut peanuts in half. Notch out a piece at the top to make spot for toenail. Using a leaf frosting tip and your black frosting tube, fill in the notch to make a nauseating toenail.
  2. Make a puddle of green gel frosting on a plate and dip the cut end of the toe into it. This is meant to look like the monster’s blood after you cut off his toe, so you can be messy about it.
  3. Arrange on a plate with other toes to serve.

Peanut Butter Eyeballs

Ingredients

  • 1 cup smooth peanut butter
  • 2 tbsp. softened butter
  • 2 cups confectioners sugar, sifted
  • 8 oz. white chocolate chips
  • 40 M&Ms
  • Red gel icing
  • Black gel icing

Instructions

  1. Place the peanut butter and softened butter in a large mixing bowl and stir them until they're thoroughly blended.
  2. Stir in the confectioner's sugar gradually, mixing well.
  3. Form the mixture into walnut-size balls, and put them on a sheet of waxed paper.
  4. Put the white chocolate chips in a small saucepan and melt them over low heat
  5. Dip the peanut butter balls into the melted white chocolate, allowing the excess chocolate to drip back into the pan. Put them back on the waxed paper.
  6. Put an M&M immediately into the center of each coated peanut butter ball, and put a small black "iris" in the middle of each M&M with the black gel.
  7. Use the red gel to create the appearance of bloodshot eyes. Allow the peanut butter eyeballs to set up before serving.

Boogers on a Stick

Yield: 3 dozen

Ingredients

  • 8 oz. jar cheez whiz
  • 3 dozen pretzel sticks
  • green food coloring

Instructions

  1. Melt cheeze whiz in the microwave according to jar directions. Allow the cheese to cool slightly in the jar. Carefully stir in food coloring using just enough to turn the cheese a pale snot green.
  2. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach a boogerish size, set pretzels boogerd on wax paper to cool.