Planning a party menu is undoubtedly high on your list of goals as you start gearing up for your Halloween festivities. And while you may think guests would be fine with an assortment of Halloween desserts and drinks, you might want to balance the sweet stuff by adding savory dishes too. We've added 4 of our favourite halloween recipes your guests would die to take photos of before they tuck in!
- 4 beef burgers (from a frozen 8-pack)
- 4 slices 30% reduced-fat Cheddar
- 4 seeded burger buns, halved
- 2 tbsp lighter mayonnaise
- 3 tomatoes, sliced
- 4 sliced gherkins (Pickled Cucumber), sliced lengthways into 4
- 2 tbsp ketchup
- 8 olives stuffed with pimientos or carrots
- Preheat the grill and cook the burgers to pack instructions. Meanwhile, cut 1 side of each Cheddar slice in a zigzag pattern using the tip of a knife, so you end up with 4 sets of 'teeth'. Grill the burger buns, cut-side up, for 1 min until golden.
- For each burger, spread the mayonnaise on both halves of the bun. On the bottom half, place a slice of tomato, then the burger patty. Lay a gherkin slice over the top of the patty so it hangs over the edge to resemble a 'tongue'. Add a jagged slice of cheese, then carefully squeeze some ketchup over the top of the teeth. Position the top half of the bun at a slight angle so you can see the mouth inside.
- Skewer the olives on 8 cocktail sticks and push 2 through the top bun to make the eyes. Remove the cocktail sticks before eating.
- (8-oz.) can Crescent dough
- 3 slices American cheese
- 12 hot dogs
- 2 tbsp. melted butter
- 2 tbsp ketchup
To Create Eyes
Dip a tooth pick in Dijon mustard to make eyes, or you can add Kraft cheese with diced black olives on top.
- Preheat oven to 375° and line a large baking sheet with parchment paper. Separate crescent dough into 4 rectangles, pinching together seams as necessary. Cut each rectangle lengthwise into thin strips.
- Cut each slice of American cheese into 4 strips.
- Place a hot dog on top of a piece of cheese, then wrap with crescent dough to look like bandages. (You’ll need about 4 pieces of crescent dough per hot dog.) Repeat with remaining ingredients.
- Place on prepared baking sheet and brush with melted butter.
- Bake until crescent dough is golden and cooked through, 12 to 15 minutes.
- 8 oz. white chocolate
- 20 pretzel rods
- 20 Almonds or pumpkin seeds
- Green food coloring liquid
- Line cookie sheet with waxed paper. Place chocolate in large microwave-safe bowl. Microwave on high in 30-second increments until almost melted, add few tiny drops of food coloring liquid, stir occasionally until smooth.
- Holding 1 pretzel rod at a time over melted chocolate, spoon some chocolate over pretzel to coat, leaving about 3 inches uncoated at one end. Carefully place on prepared cookie sheet. Immediately press 1 almond onto coated tip to resemble fingernail. Repeat with remaining ingredients. Refrigerate 15 minutes to set chocolate. Fingers can be kept at room temperature in airtight container up to 2 weeks.
FOR THE COOKIE DOUGH
- 3 c. all-purpose flour, plus more for surface1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. (2 sticks) butter, softened
- 1 c. granulated sugar
- 1 tbsp. milk
- large egg
- 1 tsp. pure vanilla extract
- 3 c. powdered sugar
- 1/4 c. light corn syrup
- 1/4 c. milk, plus more for thinning
- 1/4 tsp. almond (or vanilla) extract
- Black food coloring
- In a large bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
- When ready to roll, preheat oven to 350º and line two large baking sheets with parchment. Lightly flour a clean work surface and roll out dough until 1/8” thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes.
- Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely.
- Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract.
- Place about 1/4 of icing into a small bowl and dye black with black food coloring.
- Place about half the white icing in a piping bag fitted with a small round tip and pipe edges around cookies.
- Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn't water thin. Place icing in another piping bag with a small round tip and fill in centers of cookies. Use a toothpick to pop any air bubbles and to spread icing to help fill any gaps. Let cookies dry until icing is set, 15 minutes.
- Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.