Halloween Treats

Here are some of the fun Halloween treats we've made over the years:

 

witches brew avocado hummus with sweet potato jack-o'-lanterns, skull cucumber, ghost yellow squash, finger carrots and radish eyeballs (& red pepper strips and sugar snap peas just because they're delicious)

 

candy corn made from pineapple, Mandarin orange, and apple

 

meringue bones

 

boo-nana muffins with scream cheese frosting (shaped like ghosts with chocolate chip eyes and mouths)

 

 

rice crispy treat candy corn, Nilla wafer eyeballs, and string cheese/pretzel whiches' brooms

 

Dracula's Dentures (homemade chocolate chip cookies with red frosting, mini marshmallows, and almond slivers)

 

caprise skewer "eyeballs" (1/2 grape tomato, mini fresh mozzarella balls (bocconcini), torn piece of fresh basil leaf, and a slice of pimento olive, drizzled in a balsamic vinegar reduction)

 

deviled eggs with olive spiders or sprinkled with paprika

 

Wreath Cookies

Wreath Cookies


1/2 cup butter or margarine
34 large marshmallows (nearly one 10 oz. pkg.)
1 t. green food coloring
1 t. vanilla
4 c. Cornflakes
cinnamon red hot candies

Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring and vanilla. Pour over cornflakes in a large bowl and mix well.

Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with buttered fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

This is another treat that's great for other holidays (images are linked):

Christmas trees decorated with craisins

(Christian, Porter and Breck in preschool, Dec. 2009)

pumpkins


nests

Meringue Cookies

(photo of bone meringue cookies that we brought to Joy's Halloween party in 2010)

Even though they're fat-free and low calorie, these are still scrumptious!

Meringue Cookies

3 egg whites, room temperature
1 cup white sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 235 degrees. Line baking sheets with parchment paper.

Whip egg whites to soft peaks. Gradually add the other ingredients while whipping to stiff peaks. Drop by spoonfuls or pipe onto prepared cookie sheets.

Bake for 1 1/2 hours, turn oven off. Open oven door about one inch and let sit in oven for an additional hour. Remove carefully from parchment.

*Also delicious with mini chocolate chips added.
*Can replace the sugar with 1/2 to 3/4 cup of Splenda to make sugar-free!

Can just drop by tablespoonful for plain, or get creative with holiday shapes! (photos are linked for credit and/ or tutorial)