halloween recipe

These Halloween Cookies are soft, fluffy, and made with just 4 ingredients. The sprinkles lend some Halloween fun and using cake mix makes it so easy. It&#x27;s a simple recipe for a spooky night!

Halloween Cookies

(15.25

vegetable oil

eggs

Halloween sprinkles (if desired)

Preheat oven to 375°F. Line a baking sheet with parchment paper, silpat mat, or lightly coat with cooking spray. Set aside.

In a large bowl, stir the cake mix, oil and eggs together until thoroughly combined. Fold in the sprinkles, if desired.

Shape dough into rounded balls and place onto prepared baking sheet, leaving at least an inch of space between ball.

Bake for 8-10 minutes or until edges are set. Remove from oven and let cool for 10 minutes, then move to wire rack to cool completely.

Blood and guts cinnamon rolls are the frighteningly good way to start Halloween! The slice and bake sweet roll gets a spooky makeover thanks to a little food coloring and jam.

Guts Cinnamon Rolls

Cans Pillsbury Grand Cinnamon Rolls

½ Cups Dixie Crystals Powdered Sugar

½ Cup Raspberry Preserves

Milk

Tablespoons Heavy Cream

Tablespoons Strawberry Preserves

Teaspoon Red Gel Food Dye

Drops Black Gel Food Dye

Preheat the stove to 350 degrees and grease an 11x15 square cake pan.

One at a time, unravel the cinnamon rolls completely, and arrange them in a snake pattern. Each cinnamon roll will stick to one side of the pan, and alternate to each side from cinnamon roll to cinnamon roll.

Bake for 20 minutes or until cinnamon rolls are golden brown on the top.

Remove and let cool completely. Do not remove them from the pan.

While cinnamon rolls are cooling, place the powdered sugar, strawberry preserves, raspberry preserves, heavy cream, and 2 tablespoons of milk in a medium bowl. Mix well. If the consistency is too thick, add in more milk, 1 Tablespoon at a time. It will be thicker than normal icing, but thinner than frosting.

Add in the dyes and stir well. You want almost a purple-ish burgundy color, with red undertones so that when it’s wiped on and thins out, it will look like real blood with the darker, reddish look.

Cover every single inch of the cinnamon rolls with a basting brush or spoon.

Serve, freak people out, and enjoy!

After you've carved your jack-o-lantern for Halloween, it's time to roast perfect pumpkin seeds! Here's the recipe for how you can make this salty and crunchy snack.

Perfect Pumpkin Seeds

Lawry’s Seasoned Salt

olive oil

salt

Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.

Soak the clean seeds in a bowl full of water for 1/2 hour on the kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.

Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes.

Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in a thin layer onto a cookie sheet. Sprinkle with Lawry&#8217;s Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow.

Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar or another food-safe storage container. Enjoy!

I love roasted pumpkin seeds but I have never made them on my own before. I tried this tonight after I carved my pumpkin. I was so excited. I followed all the directions to the T, so I think my oven may cook hotter than the temp it's set on because when my second 10 minute timer went off and I went to stir them around a bit they were burnt. I will definitely try this method again though and check them around the 12-15 minute mark.

Thanks for the recipe!! I share your link in my latest blog post, 50 Things to do this Fall -  Thank you :)

I tried making these today, and after 10 minutes in the oven there were dark spots all over the seeds. What did I do wrong? I've checked the temperature on the oven and it seems to be right.

We carved pumpkins yesterday, and I made the seeds today. I painstakingly followed these instructions, and thought to myself, I’m not sure if I’ll do all this next time. Seems like a lot of work. WRONG. These are the most amazing pumpkin seeds I have ever had in my life. Just the other week I bought a bag from the store, and I never want store bought ones again. Worth every single step. Except next time, I want to do more seeds! They’ll be gone before I know it!

I LOVE this recipe! My favorite after fall pumpkin carving :)

Thank you for sharing! I planned on baking pumpkin seeds next week and was searching for a little while for one that looked easy!

Great way to save pumpkin seeds. What a good idea to save !

I love this recipe! I have used spaghetti squash too and they taste delicious!!!

I like to use about 1 cup of salt when I boil the seeds, making them similar to the salted pumpkin seeds we used to buy when I was a kid.  Just checking recipes to remind me of the baking temp and time.  Thanks!

I have been making pumpkin seeds, since I was a little girl, and that was 50 years ago. Although I have made them similarly to this,and this is the better of the recipes as far as cooking the integrity. I use garlic salt and cayenne pepper for flavor though, we like it hot!! all-in-all, a great recipe thank you!

I made this recipe and needed to bake it quite a bit longer but they turned out fantastic! Love the taste! 
Thank you!

Yep... definitely a keeper! I did sprinkle a bit more seasoned salt the first 2 times I stirred the seeds while they were still a bit wet.  Love how they turned out nice and crisp!!

This is the first time I've boiled pumpkin seeds before bakng. It made a difference and roasted up much better. Great taste too! Thanks.

Perfectly crunchy. No need to throw away the shells. I took your advice with the time. I swished the seeds around every 10 minutes and took them out of the oven at 37 minutes. Yum!

No wonder my pumpkin seeds didn’t ever come out right. I never knew to boil them first. Wow I’m very impressed using this recipe.

This delicious broccoli macaroni and cheese recipe is a fun take on the comfort food staple - and a tasty way to get more green on your plate! It doesn't look like your typical mac and cheese with the green color from broccoli, so I like to break this out around Halloween and call it "toxic waste mac and cheese" for something spooky and fun!

Broccoli Mac and Cheese Recipe

2 eggs

evaporated milk

broccoli

teaspoon dry mustard

garlic powder

onion powder

teaspoon salt

teaspoon pepper

butter

parmesan,

Bring 2 quarts of water to a boil in a large pot, stir in noodles, and cook until almost tender.

Meanwhile, add the eggs, evaporated milk, thawed broccoli, mustard powder, garlic powder, onion powder, salt, and pepper to the jar of your blender. Blend until smooth, about 30 seconds.

Drain the pasta, and return to the pot. Set the pot over low heat, and stir in the butter until melted.

Stir in the egg mixture and half of the cheddar.

Continue to cook over low heat, gradually stirring in the remaining cheese, until the mixture is hot and creamy, and the cheese is melted, about 5 minutes.

Frightfully delicious! 🧟‍♂️🍕😆

Halloween Pizza

pizza doughs

tomato sauce

black olives

pesto sauce

mozzarella balls

almonds

bacon

mozzarella cheese

Roll out the pizza dough and sprinkle cheese around the border. Fold the edges of the pizza around the cheese, creating a stuffed crust. Cover the pizza with tomato sauce and more cheese.

On the second pizza dough,  place the large mozzarella ball on one end and fold over the dough to form the head. Then wrap the head in bacon. Place on the pizza and fill the mouth with tomato sauce. Cut the hot dogs in half and cut pieces of the ends to make a nail shape. Place around the edge of the pizza. Add a little extra cheese around the hot dogs. bake for 25 minutes at 350 °F

Place almonds in the mouth of the head to create teeth. Cover with basil leaves and mini mozzarella balls. Place dots of tomato sauce on half of the mini mozzarella balls and pesto sauce on the other half. Put small pieces of black olives in the sauce to create eyes.

https://medias.chefclub.tools/20514d32-2400-4bf2-bed2-25f4f95bd54d.mp4

Halloween Pizza recipe by Chefclub US original

Loaded with RedHot Chili, these peppers are carved up for Halloween and ready to party. Serve with all the fixin's so the fam can build their own spicy Jack-o-lantern. 

RedHot Chili Pumpkin Peppers

onion

beef

(15 1/2 oz) kidney beans

(14 1/2 oz) diced tomatoes

FRANKS RedHot Original Cayenne Pepper Sauce

tomato paste

tsps French’s® Classic Worcestershire Sauce

tsps McCormick® Chili Powder

tsps McCormick® Garlic Powder

tsp McCormick® Ground Cumin

tsp McCormick® Paprika

orange bell peppers

step 1

PREHEAT oven to 400°F. Use a sharp knife to carve peppers to resemble Jack-o-lanterns. Place peppers upright on large sheet pan sprayed with no stick cooking spray (if necessary, cut thin slice from bottom of each pepper so they stand upright).

step 2

ROAST peppers 15 to 20 minutes or just until tender-crisp but firm enough to maintain shape. Cool slightly.

step 3

MEANWHILE, heat oil in large deep skillet on medium-high heat. Add onions, cook and stir 3 to 5 minutes or until softened. Add ground beef, cook and crumble until browned, about 5 minutes. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 8 to 10 minutes until slightly thickened

step 4

FILL pepper pumpkins with chili mixture and serve with desired toppings, such as shredded cheese, sour cream, sliced green onions or chopped cilantro. Don’t be scared to drizzle with extra RedHot Sauce.

A flavored cream cheese dip shaped into a creepy hand and wrapped in prosciutto to make a disturbingly realistic Halloween appetizer in just 10 minutes! 

Creepy Halloween Hand

prosciutto

(8 oz) blocks of cream cheese

(8 oz) prosciutto rolled

Tbsp oregano

basil

Crackers, for serving (I prefer Wheat Thins with this dip)

To start, allow 16 oz of cream cheese to soften slightly at room temperature for about 15-20 minutes. Then, in a large bowl, mix together the cream cheese with your desired flavorings (I used 1 Tbsp each of garlic powder and onion powder and 1/2 Tbsp each of dried basil and oregano).

Place your prosciutto/mozzarella log down on your serving platter of choice as the wrist bone. Make sure you leave enough room on your platter for the rest of the hand! (PS: You don't have to use saran wrap, I just did that because I needed it for photographing on my chalkboard!) 

If you were unable to find a pre-made prosciutto/mozzarella roll, you can simply use an extra 8 oz of cream cheese and 2 oz of prosciutto. (Just be sure to increase your seasoning amounts to compensate for the extra cream cheese!) 

Spoon out about 1 C worth of your cream cheese mixture to make the palm of the hand at the base of the wrist bone. Smooth a little over the top of the prosciutto log to make it continuous. 

Next, roughly create the 5 fingers with your remaining cream cheese mixture, saving a little for touch-ups. 

You can use a small spatula for this, but I find it is easier to just use your fingers.

Smooth out all of the fingers and add extra cream cheese as needed to give the form of a true hand. 

Don't forget to add a little extra "hand meat" between the thumb and palm and the pinky finger and palm to make the hand look more realistic. 

Nothing here has to be too smooth or perfect because you're going to be lining it with prosciutto, but keep in mind that prosciutto is very thin so you'll at least want to have the thickness of the fingers correct! 

Cover the cream cheese entirely with prosciutto pieces. 

I find that it looks more realistic/creepy to rip the prosciutto into smaller pieces first, rather than just laying it down in full sheets. This also gives you some of the creepy looking fat strips, too! 

This will also make it simpler to eat because the smaller pieces will easily break off with crackers or a cheese knife rather than having to constantly slice through a large piece of prosciutto with each bite!

Top 7 halloween recipe recipes from across the web

The most viewed halloween recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Halloween Cookies

Guts Cinnamon Rolls

Perfect Pumpkin Seeds

Broccoli Mac and Cheese Recipe

Halloween Pizza

RedHot Chili Pumpkin Peppers

Creepy Halloween Hand

Top 7 halloween recipe recipes from across the web

The most viewed halloween recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Halloween Cookies

Guts Cinnamon Rolls

Perfect Pumpkin Seeds

Broccoli Mac and Cheese Recipe

Halloween Pizza

RedHot Chili Pumpkin Peppers

Creepy Halloween Hand

The most viewed halloween recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine