There are some really cute and creative Halloween recipes on HowStuffWorks.com that you can make with the kids. Choose one recipe to make per day until Halloween, or choose your favorite dishes to make for your big Halloween party this year! Here is my fave healthy dish:
Ingredients:
6 sugar pumpkins or acorn squash (1 to 2 pounds each)
Salt and ground black pepper
6 tablespoon butter
6 tablespoons all-purpose flour
3 cups canned chicken broth
8 ounces frozen mixed vegetables
8 ounces frozen pearl onions or chopped onions
4 cups cooked chicken, cut into bite-size pieces
1 tablespoon dried thyme
1 tablespoon dried leaf sage
2 tablespoons finely chopped fresh parsley
1 refrigerated pie crust
1 egg beaten with 1 tablespoon milk for egg wash
Preparation:
1. Preheat oven to 375°F. Slice tops off pumpkins. Remove seeds and pulp. Sprinkle insides of pumpkins with salt and pepper. Place pumpkins cut side up on a baking sheet. Cover pumpkins tightly with foil. Bake 25 to 30 minutes or just until skin is easily pierced with knife. Remove from oven. Reduce oven temperature to 350°F.
2. Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly until well blended, about 1 minute. Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes. Add vegetables, onions, chicken and herbs. Add salt and pepper to taste. Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
3. Unwrap pie dough and place on lightly floured work surface. With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils. Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
4. Use egg wash as glue to attach dough strips, twisting gently to form coils. Attach leaves. Brush all decorations with egg wash. Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.
…and for dessert.
Ingredients:
18 to 20 chocolate cupcakes
1 box (4-serving size) white chocolate pudding mix, prepared according to package directions and dyed green
1 container (16 ounces) fudge frosting
Halloween cupcake liners
Black licorice, cut in half for spider legs
Red cinnamon candies for eyes
2 black licorice strings, cut into 1/4-inch pieces for eyelashes (optional)
Preparation:
1. Poke small hole in the bottom of each cupcake with toothpick. Snip off a corner of a freezer bag with scissors, making a hole just large enough for a small, round piping tip to fit through. Place tip through bag and into hole. Spoon green pudding into bag.
2. Insert piping tip into bottom of cupcake. Pipe some pudding gently and slowly into upcake. Repeat with remaining cupcakes.
3. Frost tops and sides of cupcakes with frosting. Place each cupcake unfrosted-side down in a slightly flattened cupcake liner.
4. Place 4 cut licorice sticks on each side of cupcake to form legs. Press in cinnamon candies for eyes. Press licorice strings about cinnamon candies to create eyelashes, if desired. Serve immediately.
Check out more Halloween recipes here.
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About evette
I love fun recipes like these! They are fun, cute and festive. I like the pumpkin pot pies for the cold weather. I think I’ll try it when it cools down outside!