Here's our complete menu. I linked to the original recipe and if I made significant changes, I am going to post those below.
Hopefully, you'll find something you'll want to use.
EntreesTombstone Sandwiches, original recipe, see below for more info
Tortured Squash Soup, a remake of my butternut squash and apple soup
Ghost and Eyeball Pizzas, see below
Appetizers/Side DishesWitch Vomit, original Pinterest item
Hummus Veggie Tray
DessertsOgre Eye Cookies, original recipe
Witch's Hats, original recipe, see below for more info
Jello Worms, original recipe, see below for more info
Ghost S'Mores Brownies, original recipe, see below for more info
Monster Eye Cupcakes, original recipe, see below for more info
Monster Munch, see below
IngredientsHoagie Rolls (cut in half)
2 cans, Canned Chicken
2 tbsp, Miracle Whip
2 tsp Brown mustard
1 small Cucumber, peeled and well- chopped
3 tsp, Tarragon
Directions1. Combine all ingredients in a bowl.
2. Spoon into hoagie rolls.
Notes for Future: I just leaned them up against each other on a platter. The effect would be stronger if they had been in a bed of shredded lettuce.
Ghost Pizza and Eyeball Pizza(I only a picture of the post-cut ghost pizza -original crust recipe is from Cottage Living magazine, so old that my paper copy is wrinkled and dirty.)
Ingredients2 cups bread flour
2 cups wheat flour
1 (1/4 ounce) envelope active dry yeast
1 tbsp salt
2 tbsp olive oil
- Dissolve yeast in 1/2 cup warm water (100 to 110 degree). Let stand 10 minutes (mixture should be creamy and bubbly.) Combine yeast mixture with 1 cup warm water and remaining ingredients in a large bowl of a stand mixer fitted with a dough hook. Mix at medium 5 minutes or until smooth and elastic. (Dough will be slightly wet.) Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap, and let rise 2 to 3 hours in a draft-free environment. (Dough will double/triple in volume.)
- Push dough down gently, turn into a floured surface, and divide into 3 portions (for three large pizza, can also do 6 small pizzas). Form into round balls, cover with lighly greased plastic wrap, and let stand 20 minutes.
- Stretch dough gently into the Halloween shapes - make one look like a ghost and the other into an ellipse for the eye - directly on baking stones (I always use Pampered Chef) sprinkled with flour. Top as desired to look like an eye or ghost.
- Bake in preheated 450 degree oven for 10 to 15 minutes.
Mozzarella, pre-shredded cheese
Pepperonis - for mouth
Black Olives - for black part of eyes
IngredientsFudge Stripe Cookies
Chocolate for melting (I bought Wilton's melting chocolate)
DirectionsFudge Stripe cookies flip over, melt chocolate (I picked up neon green), and make a circle around the middle hole. Then push a Hershey's Kiss into the center.
Thinking of doing at Christmas and using white and red for Santa Hats
WormsSo disgusting, but so worth it in terms of appearance.
Ingredients100 flexible plastic straws (The straws with a bendable neck make the most realistic worms by adding ridges to the worm.)
Empty, clean 1-quart milk or orange juice carton to hold straws (The straws will fill up to the height of the container, the taller the better.)
1 package (6 ounces) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
3/4 cup whipping cream
12 to 15 drops green food coloring
- Combine both kinds of gelatins in a bowl and add boiling water. Stir until gelatins completely dissolve. Chill until lukewarm, about 20 min.
- Meanwhile, gently pull straws to extend to full length; place in tall container with bendable necks at the bottom.
- Blend cream and food coloring with the lukewarm gelatin mixture. Carefully pour into the straws. If the coloring is off, just get the red food coloring out and try to adjust the coloring. I think mine had a bit too much green.
- Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
- Pull straws from container or, if you’re using a carton, simply tear the carton away from the filled straws. Pull straws apart. Run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with your fingers.
- Lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temperature for about 2 hours. I filled a bowl up of the worms and placed that bowl in a bowl of ice - the worms lasted hours.
Ghost S'More Brownies
Graham Cracker Crust
1 stick of unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch of salt
- Press the crumb mixture evenly over the bottom of a well-buttered 8 x 8 pan~ the scarily perfect size for 3 rows of 4 marshmallow ghosts.
- Bake crust 10 minutes at 350 degrees.
Top of S'more IngredientsBrownie Mix, plus ingredients for brownies
Peeps - 12 Ghosts
Mini Chocolate Chips (@12)
- Pour your brownie batter on top of the graham cracker crust and bake according to recipe/mix directions.
- Added a layer of chocolate chips during the 5 minutes of baking time for more chocolatey-s’more-goodness and to help the marshmallow spooks stick to the brownies.
- Place your PEEPS® Ghosts on top your chocolate chip/brownie layer and broil very briefly! If you do and burn them to death like I did, rescue them, scrape off the black part and put on new ghosts and make another attempt.
Monster CupcakesDevil's Food Cupcake Mix & Ingredients
- Make the cupcakes according to the box directions.
- Frost the cupcakes.
- Sprinkle icing with purple sprinkles.
- Place a large marshmallow on sideways. Use a bit of icing to stick a chocolate chip in the center.
Basically a Halloween trail mix...
Ghost Poop - mini marshmallows
Witch's Nails - candy corn
Scarecrow Stuffing - rice chex
Worms - sour worms
Bat Poop -chocolate covered raisins
Kidney Stones - dried cranberries
Pumpkin Hearts - dried mango
Throw it in a bowl, make a cute sign and you are ready to roll!