Easy and Fun Halloween Recipes

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Whether the kids are out trick or treating, going to a party or need some cool ideas for the class, we have rounded up a few of our favorite “ghoulishly good” treats just for the occasion!

MANGO MONSTER PUDDING

by Jenn Messina, Family Dietician and Mom

This pudding is delicious and loading with protein, fibre and micronutrients. It’s also SO easy to make which is a massive bonus!
Enjoy it on its own or create “Monsters” for a fun Halloween treat!
Makes 2 monsters
Ingredients:
1 cup Gnubees Mango Tango
1 tbsp corn starch
1 egg yolk
Butter
Leftover chocolate cake or muffins
Marshmallows
Eyes
Icing
Instructions:
1. In a small pot, warm 1 cup of Gnubees Mango Tango and sprinkle cornstarch in slowly. Stirring constantly allow to thick and boil for 1 minute.
2. Separate egg yolk from egg and place in a bowl. Remove mango mixture from the stove and spoon in a few tablespoons of the hot liquid into the egg yolk. Then stir egg mixture back into the pot and boil additional 1 minute. Remove from heat.
3. Stir in 1 tsp butter and let cook, covered, in fridge.
4. Once cool layer pudding, muffin/cake pieces, and pudding again
5. Top with marshmallow and eyes (secures with a touch of icing)

THAT'S MINE MUMMY DOGS

by Elda’s Kitchen

Mummy Dogs Ingredients:

  • A pack of your favorite hot dogs
  • A pack of your favorite crescent roll dough
  • An 8 oz bottle of That’s Mine Organic Ketchup
  • Directions:
    Preheat your oven to 375 degrees Fahrenheit.
  • While the oven is preheating, roll out your dough and
    cut it into long, bandage-like strips.
  • Next, take your hotdogs and wrap each one in dough. Carefully use your fingers to make a space in the bandages so you can see about an inch of hotdog poking out near the top (this is for the face!).
  • Once the oven is warmed up, it’s time to bake! Place all your mummy dogs on a medium-large baking sheet and bake for about 15 minutes or until the
    crescent dough is golden brown.
  • Once cooked through, remove from the oven.
  • Using a spoon (or your finger!) dab two That’s Mine Organic Ketchup eyes where you left space in the bandages.
  • Pour a bowl of ketchup for dipping and enjoy your spooky snack!

MONSTER VANILLA CUPCAKES

by XO Baking Co.

Ingredients:

  • XO Baking Co Vanilla Cake Mix- Use Ingredients Listed on box!
  • purple frosting
  • googley eyes
  • sprinkles

Directions:

  • Prepare Baking Co Vanilla Cake Mix as shown on the package
  • Scoop the batter into lined cupcake pan about 3/4 full
  • Bake on 350 degree for 20-25 minutes
  • Then decorate with purple frosting
  • Add googley eyes and sprinkles

Viola!

MUMMY PIZZA

by Attoria's Family Bakery

Ingredients:

  • 1 sheet Traditional Mini Lavash
  • 1–2 Tbsp. Pizza Sauce
  • Italian Seasoning
  • 2 slices of cheese
  • olives or ranch and pizza sauce for the eyes

Directions:

  1. Preheat oven to 350 F.

  2. Slice the Lavash in half.

  3. Spread pizza sauce in the center of both pieces and sprinkle with Italian seasoning.

  4. Cut sliced cheese into thin strips and lay them across each piece of Lavash in a cross-cross pattern.

  5. Bake for 6-8 minutes, or until cheese is melted and Lavash is crisp.

  6. Add olives or drops of ranch and pizza sauce for the eyes!

JACK-O’-LANTERN LAVASH

by Attoria's Family Bakery

Ingredients:

  • 1 sheet Traditional Lavash
  • 2 Tbsp. Chocolate hazelnut spread (or chocolate peanut butter powder)

Directions:

  1. Press a pumpkin shaped cookie cutter all over the Lavash.
  2. Use the scraps to cut triangles for the eyes and nose.
  3. Make half circles and cut out a square for the toothless smiles.
  4. Spread each pumpkin with nut butter and arrange the eyes, nose, and mouths.
  5. Optional: Bake on a lined baking tray at 350F. for 6-8 minutes to get them crispy.

HALLOWEEN BARK

by Attoria's Family Bakery

Ingredients:

  • 1 sheet Mini Lavash Whole Grain & Flax
  • 1/4 cup white chocolate chips (use a chocolate brand with a sugar substitute for less carbs)
  • Candy corn
  • Reece’s Pieces

Directions:

  1. Preheat oven to 350°F.

  2. Bake Mini Lavash for 5 minutes.

  3. Remove from oven, top with chocolate chips.

  4. Let chips melt on the warm Mini Lavash for a few minutes (or place back into the warm oven for 1 minute).

  5. Spread the chocolate chips over the entire Mini Lavash and top with chopped candy.

  6. Refrigerate for at least 1 hour to allow chocolate to set.

  7. Break into pieces and enjoy!

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Eryn is a health conscious momma of four amazing kiddos ranging in age from 5 to 19! She is a marketing maven and mentor with 20 years of business development and marketing under her belt. She beyond obsessed with all things purpose, giving back, wellness, and marketing. Living in Orlando for over 15 years, this Flo-Grown, Miami native has fallen for The City Beautiful and all it has to offer! From the local arts, to the craft beer and foodie scene, to all of the non-profits and giving opportunities, Eryn is is love with all things Orlando! Her connection with local moms, businesses of Orlando and philanthropy goes deep. Eryn uses her 𝘦𝘹𝘱𝘦𝘳𝘪𝘦𝘯𝘤𝘦 to 𝘦𝘥𝘶𝘤𝘢𝘵𝘦, 𝘦𝘯𝘤𝘰𝘶𝘳𝘢𝘨𝘦, 𝘦𝘯𝘨𝘢𝘨𝘦, 𝘦𝘮𝘱𝘰𝘸𝘦𝘳 & 𝘦𝘭𝘦𝘷𝘢𝘵𝘦 other mompreneurs in life & business. Eryn is also an accredited Integrative Wellness Consultant, Purpose Coach and certified Social Entrepreneurship/Small Business Coach, and a clean beauty advocate with Beautycounter. She strives to help other women prosper and flourish in life and business and she thrives on creating authentic partnerships and building relationships. Her motto is be on purpose and she lives to better the lives of others.

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