Posted By Vicki McClure Davidson on October 7, 2011
There’s a hint of sweet crispness to the air, summer is ebbing away here in Arizona, and before you know it, Halloween will be here!
FOOD. GLORIOUS HALLOWEEN FOOD.
Fabulous, spooky edibles… Halloween foods tend to be appetizer/party food or desserts, but I’ve also hunted down several main dish photos and recipes for awesome Halloween lunches or dinners. There are a number of creative Halloween food photos here that should spark your imagination for making some of these into a low-cost dinner, Halloween party spread, a picnic, a church potluck dish, or a work luncheon during the fall months. Many of these Halloween food photos didn’t come with recipes, but most look like they’d be fairly easy to duplicate.
For more Halloween food and drink photos, instructions, and recipes, here are links to previous postings:
When they’re available, recipes and recipe links often accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included in that Friday’s post.
Photographer/cook ensign_beedril provided the link and recipe for these festive Halloween candy corn sugar cookies:
Candy Corn Sugar Cookies
Adapted from Martha Stewart.com
* 4 tablespoons unsalted butter, very soft
* 1/2 cup sugar
* 1 large egg yolk
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup all-purpose flour (spooned and leveled)**
* About 18 pieces of candy corn
** For chocolate cookies, reduce the flour to 1/2 cup and add 1/4 cup of unsweetened cocoa powder
Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour (or flour and cocoa, if you’re making chocolate cookies), and mix until a dough forms.
Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle).
Place balls on baking sheets, 2 inches apart. As an alternative to a level teaspoon of dough, I use my ice cream scoop. I fill it with dough, release the dough from the scoop, and divide that amount in half to form two smaller balls of dough.
Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
Yield: 18 cookies
There was no title nor description included with this photo from radialmonster, but it appears to be a Mexican layered bean dip with a carefully drawn or piped spider web, presumably from sour cream.
A few plastic spiders thrown in create this unique and inexpensive Halloween party appetizer.
To pipe sour cream: Place 2 to 3 tablespoons sour cream in a ziplock plastic bag. Seal bag; cut off one corner of bag. Squeeze bag to pipe the spider web.
Photographer/cook Gourmet-Mom-on-the-Go provided the recipe link for this Spooky Snake Pizza, and also wrote:
My daughter came up with this one for dinner, pretty good!
I get excited when I find a new-to-me food/cooking blog with fab recipes and conversational information. Adventures in the Baking Aisle is my newest find — these Halloween bars look super-good and super-easy to make. Other recipes I must try from this site include Lemon Ricotta Gnocchi and Pioneer Woman’s Pecan Pie.
Halloween Bars Recipe
* 1-1/2 c. quick cook oats
* 1-1/2 c. all purpose flour
* 1 . brown sugar, packed
* 3/4 tsp salt
* 1 c. butter, melted
* 1 c. chopped pecans
* 14 ounces sweetened condensed milk
* 1 c. semisweet chocolate chips
* 2 Tbsp butter, softened
* 3/4 c. Reese’s Pieces
Preheat oven to 350 degrees F. Spray 13×9 in. pan with cooking spray.
In a large bowl, mix oats, flour, sugar, salt, and 1 cup butter with a spoon. Stir in pecans. Remove 1 cup, set aside to use later as the topping.
Press remaining mixture into pan.
In a saucepan, cook condensed milk, chocolate chips, and 2 tbsp butter over medium heat, stirring constantly, until the chocolate chips are melted and the mixture has turned into a smooth and creamy goodness.
Spread chocolate mix over crust.
Sprinkle with candies and reserved oat mixture, pressing oat mix into chocolate mixture.
Bake 23-25 minutes or until set.
Cool completely – around 2+ hours. Cut into bars.
Love these! Photographer/cook Sister Mary Eris wrote:
Candied apples with black food coloring added. They came out totally awesome.
These whimsical Zombie Mice appear to be made from jumbo marshmallows that have chocolate sprinkles covering them. However, no instructions were provided, so I have no idea how the chocolate sprinkles stay stuck. The mice tails appear to be made of shoestring red licorice. I’m guessing the ears are some kind of sliced nut, perhaps almond.
The terrified faces (piped sour cream) on these chicken enchilada mummies are priceless, and guaranteed, this dish will be a hit at a Halloween party or family Halloween dinner — the recipe is from Betty Crocker.
Chicken Enchilada Mummies Recipe
* 2 teaspoons vegetable oil
* 6 boneless, skinless chicken breasts (about 2-1/2 lb), cut into 1-inch pieces
* 1 medium onion, chopped (1/2 cup)
* 1 teaspoon ground cumin
* 1 teaspoon garlic salt
* 1/2 teaspoon dried oregano leaves
* 1-1/2 cups sour cream
* 3/4 cup chopped roasted red bell peppers (from a jar)
* 1 can (4.5 oz) Old El Paso® chopped green chiles
* 3 cups finely shredded Mexican cheese blend (12 oz)
* 2 cans (10 oz each) Old El Paso® enchilada sauce
* 12 Old El Paso® flour tortillas (8-inch)
Heat oven to 350°F. Spray 13×9-inch (3-quart) and 8×8-inch (2-quart) baking dishes with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt, and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1-1/2 cups of the cheese blend.
Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13×9-inch baking dish and 4 seam-side down in 8×8-inch baking dish.
Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream in Ziploc® Brand snack bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.
Description from photographer/cook starmama:
THESE are the cupcakes I made and HOLY HELL look at how good they turned out. There was: The Bloody Eyeball, The Speeder Web with Speeder, and these Little Graveyards of sweet frosting goodness.
Photographer/cook Dave Kemp wrote this:
Blood and Guts for Halloween
Liz prepares Anthony Bourdin’s recipe for tripe which also includes pig’s ears and cow hoovess.
I found the Bourdin recipe posted at Fein Dining — the dish takes three days to make and requires the aforementioned tripe (two kinds, honeycomb and feathered, 4 lb total), pig’s ears, and a calf’s hoof, as well as a pound of pork belly, three blood sausages, and ham scraps. The recipe feeds 12.
Photographer/cook lensfodder wrote this:
My first attempt at a cream cheese skull and sweet chili sauce bloooood!
Description provided by photographer/cook Monica:
The Invasion of the Creepy Marshmellows
Unluckily I haven’t found the white marshmellows
the effect would be better :o)
They are decorated with chocolate paste, strawberry syrup, caramel syrup and crunchy coloured sugar drops.
A Goblin Goo description provided by photographer/cook bunchofpants:
We had a Hallowe’en party at work today. All the food had to have gory/ghastly names. This was one of my favorites. The dish itself was damn tasty.
Here is the recipe, sort of. The pecans and blueberry syrup were left out (it really didn’t need the syrup) and mixed berries were substituted for blueberries.
(No, I didn’t make this.)
Recipe link here and description below of this Halloween Goulash from photographer/cook Gordon N. Hamilton:
Fiendishly Hot, Gruesomely Garlicky, Halloween Goulash
This fiery goulash is perfect for Halloween – the garlic will scare away more than the vampires!
Eye-popping and easy mummy pizza crackers for Halloween snacking — photographer/cook ontheflyrecipes provided this recipe link.
Brilliant! Photographer The Facey Family wrote this:
Mmmm… Pumpkin Burger!
Shannon won her pumpkin contest at work ($100!) with her hamburger pumpkin. Yes, the bun is pumpkin with seeds glued on it to look like a sesame seed bun. The rest is all real, hamburger, cheese, lettuce, and tomatoes.
No Halloween chili recipe was provided by photographer Erich Peters (I love the cast iron pot used in the photo), so I hunted down this one that is easy, fairly cheap to make (you can decrease the amount of ground beef or substitute ground chicken or turkey to defray costs), and it seems pretty close from ChiliRecipes4U — there are many other regional chili recipes on the site, so pop over for a look-see.
Jammin’ Tarheel Chili for Halloween Dinner
* 2-1/2 pounds ground beef
* 3 tablespoons olive oil
* 3 stalks celery, diced
* 2 large onions, diced
* 2 cloves garlic, minced
* 1 (29 ounce) can tomato sauce
* 1 (28 ounce) can crushed tomatoes
* 1 (6 ounce) can mushrooms, drained
* 1-1/2 cups dark beer
* 2 (16 ounce) cans chili beans, drained
* 1 (15 ounce) can kidney beans, drained
* 1 tablespoon ground cumin
* 1/4 cup chili powder
* 2 teaspoons ground coriander
* 2 teaspoons cayenne pepper
* 1 dash Worcestershire sauce
In a large skillet over medium heat, cook beef until brown. Drain.
In a large pot over medium heat, cook celery, onions, and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne, and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.
Delightful instructions for these Halloween pumpkin seeds from photographer/cook Valette Keller:
Step 1: Gut a pumpkin. When you’ve lost patience and your arms are sticky to your elbows, you’re probably still not done. Whine. When you remember that you’re too old for your mom to come finish for you, scrape the rest of the pumpkin. And stop your whining.
Step 2: Soak the pumpkin guts in cold water while you carve your pumpkin and eat dinner. Watch some horrible WIRED television show.
Step 3: Separate all of the seeds from the pulp. Get a comfortable position because this takes a while. Put the seeds in a bowl and the pulp in the trash. Rinse the seeds a few times.
Step 4: Coat the seeds in a tablespoon of olive oil. Add salt and seasonings to taste. Like garlic powder. Or paprika. Or curry powder.
Step 5: Bake at 350°F, stirring every five minutes or so until they are crispy.
These Wolfman cupcakes are weirdly adorable — I wish some info had also been provided on the eyeball cupcakes to the left. Photographer/cook snarkygurl prepared them for a work party and wrote:
The Wolfman cupcakes were a repeat from last year. Two people asked me if they were Chewbacca, and someone else was calling them the “angry cupcakes”. I need to add wolf ears or something next year.
Photographer/cook Diana Johnson provided this Halloween Butternut Squash Soup that she concocted for her finicky husband, which is also posted on her Dianasaur Dishes food blog — she wrote:
A simple butternut squash soup recipe that uses seasonal ingredients. Tastes rich and creamy but is surprisingly healthy!
This is an uplifting, penny-pinching, eating-healthy recipe and food blog, one worth exploring — added to my “must make list” are Diana’s Tomato Basil Chicken Roulade, Picante Pork Taco Appetizer, Strawberry Conserve, and Fresh Summer Tomatoes and Peas with Shrimp.
Butternut Squash Soup Recipe
If you’re looking for autumn in a bowl, this is the recipe for you. I wanted to make a recipe for butternut squash soup that would use affordable and seasonal ingredients, as well as appeal to my husband. It also needed to be healthy, no heavy cream and light on the butter. Not only did I meet all those qualifications, but this is a SUPER simple butternut squash soup because it’s all made in one pot.
* 3 T. butter
* 1 large yellow onion, diced
* 2 med white thin skinned potatoes (or other potatoes peeled), diced
* 1 butternut squash, peeled, seeded and diced
* 1/4 cup orange juice (I used seasonal clementines)
* 1 T. orange zest (used clementines as well)
* 3 cups vegetable stock
* 1-1/2 tsp kosher salt
* 1/4 tsp fresh ground pepper
* 1/4 tsp all spice
* 1/4 tsp fresh ground nutmeg
* 1/4 tsp ground ginger
* 1/2 cup dried cranberries
Melt the butter in a large pot on medium, then add the onion. Stir to coat the onion in the butter and let cook 3 minutes until it starts to soften. Add the diced potatoes and squash and stir again. Let cook another 5 minutes, stirring every minute or so.
Add orange juice, zest, and vegetable stock. Stir and cover the pot. Let simmer for 30 minutes.
Use an immersion blender (make sure it’s submerged, this soup is like napalm!) to blend the vegetables into a nice thick and creamy soup. Once blended, add salt, pepper, and spices, tasting as you go.
Ladle soup into individual mugs or bowls and sprinkle with dried cranberries (pomegranate seeds are fun, too!).
Makes 5-7 servings.
From photographer/cook shashinjutsu:
Halloween dinner: Kookgrrl Ellen’s Indian vegetable curry with cashews in pumpkin, posted at Graasland.
Recipe/instructions link here, and photographer/cook Sappymoosetree also wrote:
Did I go too far?
My sister Michelle has been sending me Halloween treat ideas all month and this one just stuck with me. I switched it up from the original directions and used cream cheese to hold the meat on.
Quick description from photographer/cook Scurzuzu:
Mini “eye” muffins. Some people wouldn’t eat them. With cream cheese frosting and frosted irises/pupils.
Photographer/cook G J Charlet III provided this description of this spooky-looking Halloween pasta salad:
My Pasta Salad: Black noodles with red onion, cherry tomatoes, olives, garlic, basil, provolone, and vinaigrette.
Packed with vitamins and flavor, photographer/cook Lynn Gardner used this simple and inexpensive Betty Crocker Butternut Squash Sauté recipe:
Halloween Butternut Squash Sauté
* 4 slices bacon, cut into 1-inch pieces
* 1 medium onion, chopped (1/2 cup)
* 6 cups 1/2-inch pieces peeled butternut squash (2 small)
* 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
* 1/8 teaspoon pepper
* 3 cups firmly packed baby spinach leaves
In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
Stir in squash, thyme, and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.
Recipe for Halloween Ghost Roast is posted here at Frytopia, and photographer/cook frykitty wrote:
Roasted veggie and cream cheese filling in cheese-topped dough. Mmm.
Snow Pumpkin description from photographer tandabat42:
Made from snow on the porch. Colored with food coloring.
The recipe for these clever cheese creations and additional photos are posted at the blog That’s So Michelle.
Check out the homemade vegan candy corn recipe and additional instruction photos at The Urban Housewife food blog (tag line: “Rock ‘n’ roll & a mixing bowl” — love it!) These prep notes on the site are helpful:
October is right around the corner & thoughts have already turned to Halloween! While most are getting creative with costumes, many vegans are figuring out what candies they can eat! Packaged candy corn at your local store typically is packed with animal products like gelatin, egg whites, & beeswax, so members of the PPK were lamenting the lack of the sugary little confection in their lives. Well, lament no more!
These taste great, although slightly less sugary than the pre-packaged versions. I find that’s the case with most artisan versions of standard junk food, but you’ll still enjoy these very much & they’ll quell your candy corn craving! I wouldn’t add more sugar, as the dough will get too firm to work with. In fact, the dough is pretty firm in the first place & you may find your fingers hurting from kneading. When adding the food coloring, I found it best to keep folding the dough in to itself, then flattening it with my palm. Also, I didn’t have gloves, so I kept a layer of plastic wrap over my dough as I was kneading it, which worked fine with minimal staining. The ropes of dough are VERY long, they took up the length of my dining table, so you can consider working in sections. I also used a rolling pin to slightly flatten the tops of the 3 connected ropes, it makes cutting easier & slightly pushes the ropes together.
Finally, please be conscious of the corn syrup you use! The widely available Karo is packed with nasty High Fructose Corn Syrup, something you DON’T need in your system. I bought an organic corn syrup, which was pricey, but I found it to be worthwhile.
Candy corn trivia from History.com:
More than 35 million pounds of candy corn are sold annually. That equates to nearly 9 billion pieces — enough to circle the moon nearly 21 times if laid end-to-end.
Gorgeous sweet potato and pecans casserole, perfect for a Halloween, Thanksgiving, or Christmas feast — or, heck, any other time.
Photographer/blogger/cook Freckled Past has the recipe posted at Evin’s Cooking Peas & Q’s food blog.
Hilarious… description from photographer/cook Cupcake Queen:
Devil’s Food Cake topped with eyeballs, fiends and bits of blood and guts make for a delicious Halloween treat!
No description or recipe was provided, but this appears to be cocktail weiners in a BBQ sauce. Clever name choice.
On her Halloween dinner, photographer/cook Kirsten Jennings wrote this:
On your left, pumpkin soup (with queso fresco, pomegranate seeds, & cilantro pesto) – on your right, black bean soup (with avocado, red onion, cilantro, & sour cream) – at the top, CORN SKULLS.
I was really quite proud of this meal.
Vintage-style Halloween poster, created by artist Dan Dipaulo, with recipe for pumpkin pie — click image to enlarge. Posted at AllPosters.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts:
Thai Curry Noodles, Pesto Biscuits, Guinness Chocolate Pie, Mattar Paneer, Tuna Potato Chip Casserole, Shrimp Gumbo, Fab Cakes, Balsamic Chicken & Garlic-Roasted Potatoes, Asado Negro, Easy Recipes, & More
Five-Spice Chicken, Sherried Tomato Soup, Vegan Enchilada Casserole, Chinese Peanut Cookies, Beef & Barley Soup, Salads, Baked Costa Rican-Style Fish, Chili Shrimp Pasta, Lamb Shanks, More Frugal Recipes
Red Pesto Ravioli, Easy Chicken Stew, Black Bean Burgers, Cheese Fritters, Stamppot, Lemon Pork Cutlets, Halo-halo, Bacon & Leek Risotto, Buttered Leeks & Radishes, Tiramisu, Crusted Eggplant, & More Recipes
Hamburger Corn Pone Pie, Spaghetti Bolognaise, Spicy Collard Flowers, Sausage-Stuffed Apples, Butternut Squash Macaroni & Cheese, Chicken Satay, Soups, Fish with Onions & Mushrooms, Frugal Recipes, & More
BBQ Cabbage, Ham & Cheese Omelette, Banana Bento, Lentil-Nut Loaf, Pistachio Almond Cupcakes, Meatballs Toscana, Pasta, Chicken Fried Bacon, Potato-Herb Bread, Turkey Chili, African Kale & Yam Soup, Recipes, & More
Broccoli & Bleu Cheese Soup, Chilli Crab Spaghetti, Apricot Rugelach, Grilled Eggplant, Kale Salad & Peanut Dressing, Strawberry Trifle, Buttermilk Cornmeal Waffles, Pasta, Candied Horseradish, Recipes, & More