More GHOUL Halloween Recipes – 2015

Be sure to visit the main Halloween Recipes page for some cool Halloween party fun for the entire family, or your  children’s Halloween party!

 First Let’s Start With A Fun Game for the Party!

The Wicked Web

Supplies Needed:

  • 24″ x 24″ 1/2 in thick black foam-core board (get at art stores)
  • 1/2 in wide white painter’s tape
  • Scissors
  • Chenille stems in two colors
  • wooden dowels
  • Yarn
  • 3/4 in doughnut-shaped magnets

To Create:

  1.  Game Board – Create a spiderweb pattern on the foam-core board with painter’s tape.
  2. Spiders – Cut chenille stems into 8-in pieces.  Twist four of the pieces together at their centers several times.  Bend each of the eight resulting appendages into leg shapes (one bend for the “knee” and one for the “foot”), so each spider can stand on its own.  Repeat to create at least eight spiders (four in one color, four of the other).
  3. Fishing Rods – Tie a piece of yarn slightly longer than the dowel to one end of the dowel.   Tie a doughnut shaped magnet to the other end of the yarn.  (Magnets will be attracted to the metal in the chenille stems).
  4. Make sure you closely supervise any children under 4 as the magnets could be a potential choking hazard.


How About a Little Punch for the Game Activity?

Green Witches Brew


In a large blender, combine 12 cups of cubed honeydew melon, 1 1/2 cups cool decaffeinated green tea, and 3 Tbs. of honey – add more to taste.  Blend in batches – refrigerate up to 1 day in advance and then blend again just before serving.

And now, some Ghoulish Delights!!

First, the Spider Cheese Ball



  • 1 8oz. block Manchego cheese (or other cheese as desired)
  • 1 8oz. block cream cheese, softened
  • 1 4oz. log goat cheese, softened
  • 3/4 cup fig jam or fig butter
  • 1 thin strip roasted red pepper
  • 2 medjool dates, pitted and sliced
  • 16 pretzel sticks

To Make:

  1. Cut a 1/4 inch thick slice from the Manchego cheese and reserve.  Shred remaining Manchego cheese on a box grater.  In a large bowl, combine the shredded cheese, cream cheese, and goat cheese.  Using an electric mixer, beat to combine the mix.
  2. Transfer 2/3 of the cheese mixture to a serving platter.  Slightly dampen your hands and shape the cheese into a round mound to form the spider’s body.  Repeat with the remaining cheese to form the spider’s head.  If the cheese is very soft, refrigerate until firm.
  3. Spread the fig jam over the cheese to completely cover in a smooth, even layer.  Cut 2 long thin triangles from the reserved manchego cheese slice to form the fangs.
  4. Cut out 2 eyes from the remaining manchego.  Press the eyes and fangs into the head.  Cut 2 small bits from the red pepper and press into the eyes for the pupils.  Press the remaining red pepper above the fangs to form a smile.
  5. Use 1 date slice to stick 2 pretzels together to form a leg.  Insert into the spider’s body.  Repeat with the remaining pretzel pieces and date slices to form 4 legs on each side.
  6. Refrigerate for up to 1 day in advance.

Pizza Ghost Crostini



  • 4 ciabatta sandwich rolls
  • 1 8oz ball fresh mozzarella cheese
  • 1 black olive
  • 1/2 cup pizza sauce
  • Ghost cookie cutter

To Make:

  1. Preheat oven to 400 degrees F.  Line a large rimmed baking sheet with foil.
  2. Trim rounded tops off ciabatta rolls.  cut each roll in half crosswise.  Place rolls on prepared pan, cut side up.
  3. Slice mozzarella into 8 slices.  Use cookie cutter to cut each cheese slice into a ghost shape.  Cut olive into tiny bits to use for eyes.
  4. Spread 1 Tbs. pizza sauce on each roll half.  Top with a mozzarella ghost shape.  Press two olive bits into each to form the eyes.
  5. Bake until sauce is hot and cheese just starts to melt – approximately 6 – 7 minutes.  Serve warm.


Turkey Meatball Eyeballs



  • Olive oil
  • 1 lb. ground turkey breast
  • 1 cup whole milk ricotta cheese
  • 1/3 cup finely grated Pecorino Romano cheese
  • 1/4 cup thinly sliced roasted red peppers
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 Large Egg
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 16 pimento-stuffed green olives, cut crosswise into third

To Make:

  1. Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with foil.  Grease with olive oil.
  2. In a large bowl mix turkey, cheeses, red peppers, breadcrumbs, egg, salt and pepper until combined.  Form into 1 1/4 in balls.  Space 1/2 in. apart on prepared baking sheet.  Press 1 olive slice onto each.
  3. Bake until meat is cooked through (165 degrees F), about 15 minutes.  Let cool slightly on pan, transfer to serving platter and serve with toothpicks.

Haunted House Hummus Sandwitches



  • 16 slices of dark-pumpernickel bread (Pepperidge farms)
  • 1 cup roasted-red-pepper hummus
  • House shaped cookie-cutter (get at walmart)

To Make:

  1. Stack 2 slices of bread and cut using a house-shaped cookie cutter or bread knife.  Reserve trimmings.
  2. Remove top slice of bread, using a knife, cut out windows and a door from the top slice.  cut doorknobs from the trimmings.
  3. Spread 2 Tbs of hummus on the bottom slice of bread.  Place the top slice over the hummus.  Press in the doorknob.
  4. Repeat with remaining bread slices and hummus, and then serve.


Finally, a Ghoulish Dessert

Orange Chocolate Pudding Jack-O-Lanterns



  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 9 tangerines, washed and dried
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 4 cups whole milk, divided
  • 1/2 cup semisweet chocolate chips
  • 4 pretzel sticks, broken into halves


To Make:

  1. In a large saucepan, combine the sugar and sale.  Zest 1 tangerine directly into the pan; reserve the tangerine for another use.  Add the cocoa powder and cornstarch and whisk until combined.  Still whisking, slowly add 1 cup milk, whisk until smooth.
  2. Microwave the remaining 3 cups milk until warm, about 2 minutes.  Whisk into the cocoa mixture.  Bring to a boil over medium heat, stirring constantly.  Let boil for 2 minutes, still stirring.
  3. Remove from heat and add the chocolate chips.  Whisk until smooth.  Transfer to a bowl and press a piece of plastic wrap directly onto the surface of the pudding.  Refrigerate until cold and firm, at least 3 hours and up to 1 day.
  4. Meanwhile, cut 1/2 in off the tops of the remaining eight tangerines.  Reserve the tops.  Place 1 tangerine on  a cutting board.  Run a small knife around the edge of the tangerine, angling the tip of the blade toward the center, while rotating the fruit, to release the flesh from the rind without cutting thru the bottom.  Scoop out the flesh and save for another use.  Repeat with all tangerines.
  5. With a black permanent marker, draw a jack-o-lantern face on the tangerines.  Using the tip of a sharp knife, cut out the stem centers from the tops.  Insert a pretzel-stick half into each top.
  6. Uncover the pudding and whisk until smooth.  Divide the pudding among the tangerine cups you created.  Place the tops back on the tangerines, refrigerate until you serve.

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