It’s that time of year again, and whether you’re celebrating with the little ones or planning an evening enjoying some adult fun, Halloween is a time to conjure the creative juices and test those simple culinary pleasures.
There are hundreds if not thousands of fun and decorative ideas for home and tummy this time of year, but we wanted to share just a few simple yet festive ideas we thought could help you get your creativity flowing. So, here are six fun culinary treats inspired by Halloween that we hope you’ll enjoy.
- Pumpkin Keg – Grab a tap from your local liquor store, clean out the inside of an enormous pumpkin (24lb is a nice size), pop the tap through the front, bottom section, and then fill the cavity with your favorite lager.
- Pumpkin Cooler – Not into the lager? No problem. Take an extremely large pumpkin (25lb or bigger), cut the top off about 4/5 down the pumpkin, so you have a wide open top. Gut and clean out the inside, and then fill with dry ice. Place your favorite bottled beverages. If you found a pumpkin large enough it should be able to hold 10-12 bottles at a time. This makes a fun centerpiece on your snack table.
- Deviled Eggs with Spiders – You’ll probably want to make a couple dozen eggs – boiled, then halved, and then scoop out the yokes. In a separate bowl, mash up the yolks along with a some mayo, a hint of horseradish, little salt, pepper, onion powder and touch of paprika. Scoop a teaspoonful of the mixture back into the emptied hard-boiled egg halves (a piping tool for icing works well for this). Now, take a can of pitted black olives. Cutting one olive in half and putting that half upside down (flat side down) atop the smashed yolk. Take the other half of the olive and slice it thinly into eight little slivers. Place these slivers on either side of the olive to create the legs for your spider. Continue until all eggs have their spiders in place.
- Stuffed Pepper Jack-o-lantern – You’ll need to have orange bell peppers for the best results (6-10). Cut off the tops and scoop out the insides. Brown 1lb hamburger, add 1 cup instant rice with 2 cups water and simmer until the excess liquid has evaporated, and rice is soft and plump. Add ½ diced onion and chives, salt, pepper, one can tomato paste and stir. Scoop ½ cup of the mixture into each of the peppers, then sprinkle with your favorite shredded cheese. Take a small paring knife and carve a little jack-o-lantern face in the side of each pepper, then place in the oven at 350 degrees for about 15min. Garnish with guacamole or a green colored sour cream. Use the tops of the peppers to complete the display before serving.
- Mummy Dogs for the Kids – All you need here are some regular ‘ole hot dogs, a little brown mustard, and Pillsbury’s crescent dough. Cut your dogs in half. Pop open the can of dough and unravel the triangular perforated pieces. Take a sharp paring knife and cut those triangles into strips. Use the last small triangular pieces of each to create a handkerchief wrap at the rounded part of the hotdog. Leave a small space below then start loosely wrapping those strips of dough in a variety of directions; stretching down the rest of the hot dog and wrapping around the bottom until it looks like the loose wrap of a mummy. Don’t worry about being perfect. Pop this into the oven at 350 degrees for 7-10 minutes on a cookie sheet, and then finish by adding two dots for eyes using the mustard. Cool and serve.
- Rice Krispie Treat Skull – You can find plastic skull molds a vast at any of your local paper and party stores this time of year; typically marketed to create ice molds for your punch bowl, but we’re going to fill it with your favorite rice crispies treat recipe mix. Press firmly to fill the mold, and then shake loose carefully upside down onto a platter. Use a premixed colorful frosting to fill in the eye and mouth cavity to give it just a little more flare, or chocolate pen to add a crack to the forehead or jawline for just a bit more character. Finish with a knife to the skull so your guests can cut off a piece to eat.