Halloween Appetizers & Snacks
It’s that time of year when we’re all looking for Halloween appetizers for the kids and adults.
I’ve looked around and found some that could work for the whole family. You’ve probably even made some of these recipes before but just needed someone to say, “Hey, this would be a great Halloween appetizer!”
12 boiled eggs, cut in half
6 T mayonnaise
2 T yellow mustard
¼ tsp salt
1/8 tsp ground pepper
Remove the yolk from the egg whites. In a bowl, smash the yolk using a fork. Add the mayonnaise, mustard, salt, and pepper and mix well.
Spoon the yolk mixture into the halved egg whites. Garnish with red and/or green peppers, sliced black olives, or chopped green onions. (24 Devilish Eggs)
Variations: to yolk mixture, add:
- 2 T minced red onion and 1 T horseradish
Witches’ Taco Pies
2 T pickle relish and 1 T minced fresh dill
2 T minced onion, 2 T celery, 1 T minced fresh dill
¼ C shredded Cheddar cheese and ½ tsp Worcestershire sauce
1 lb. ground beef
1/3 C chopped onion
1/3 C sliced black olives
1 can (8 oz.) tomato sauce
¼ C water
1 package taco seasoning mix
2 T hot pepper sauce
1 egg, beaten
4 tortillas (10-inch)
1/3 C sour cream
½ C shredded Cheddar cheese
Preheat oven to 350 degrees F. Grease 12 muffin pan cups. Set aside.
Cook beef and onion in skillet until meat is browned. Drain off the grease and remove from heat.
To the meat, add olives, tomato sauce, water, taco seasoning, hot pepper sauce, and egg. Mix well.
Using a 4-inch cookie cutter, cut each tortilla into 3 rounds. Fit the rounds into the prepared muffin pan cups. Fill each tortilla cup with ¼ cup meat mixture. Top each with a small dollop of sour cream and a cheese.
Bake for 25 minutes or until heated through. (12 pies)
4 C cornflakes, lightly crushed
1 tsp salt
1 tsp garlic powder
1 tsp paprika
½ tsp dried thyme
½ C mayonnaise
8 chicken drumsticks, skin removed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Set wire rack on sheet and mist with nonstick cooking spray.
Combine cornflakes, salt, garlic powder, onion powder, paprika, thyme and ¼ Dc mayonnaise in a medium bowl. Stir until mixture is crumbly.
Coat each drumstick with ½ T mayonnaise, then coat with crumb
mixture. Place on prepared rack. Bake until chicken is golden and an instant-read thermometer inserted into leg registers 165 degrees F, about 30 minutes, tenting with foil if legs begin browning too quickly.
Remove baking sheet from oven and let check rest for 10 minutes. Wrap bone end of each drumstick with aluminum foil and serve. (8 crunchy bones)
Hot Dog Mummies
1 can (8 oz) crescent roll dough
2 T barbecue sauce
1/3 C shredded sharp Cheddar cheese
8 hot dogs
¼ tsp poppy seeds (optional)
Additional barbecue sauce or spicy mustard (optional)
Preheat oven to 350 degrees F. Spray large baking sheet with
nonstick cooking spray. Set aside.
Unroll the dough and separate it into 8 triangles. Cut each triangle in half lengthwise to make 16 triangles.
Lightly spread barbecue sauce on each triangle then sprinkle with cheese.
Cut each hot dog in half then trim off the rounded ends. Place one hot dog half at the large end of the triangle and roll up jelly-roll style from the wide end. Continue with the rest of the hot dogs.
Place each “mummy” point side down on the baking sheet. Sprinkle with poppy seeds (optional). Bake 13 minutes or until the “Mummies” are golden brown. Allow to cool 1-2 minutes on the baking sheet.
Serve with additional barbecue sauce or spicy mustard. (16 Mummies)
1 package crescent dinner rolls (8 rolls)
½ tsp dried basil (optional)
16 turkey (or regular) pepperoni slices
3-4 salami sticks, cut into 2 inch pieces
2 C pizza sauce
Preheat oven to 375 degrees F. Separate dough. Gently shape each piece into a tall triangle. Sprinkle with basil.
Place a piece of salami along the base of each triangle and roll up the dough until the salami is covered. This makes the “brim” of the hat.
Using a knife, cut each pepperoni slice into 2 crescent (1/4 moon shapes). Arrange them toward the top part of the “hats”. Place “hats” on a nonstick cookie sheet.
Bake 12 minutes or until the “hats” are slightly golden.
Warm the sauce and use as a dipping sauce for the “Witches’ Hats”. (8 hats)
1-1/4 C all-purpose flour
6 T unsweetened cocoa powder, sifted
½ tsp baking soda
½ tsp salt
10 T unsalted butter, softened
1 C sugar
1 large egg
1 tsp vanilla extract
1 C chocolate sprinkles
36 mini M&M’s
72 mini pretzel sticks (4 inches long – snapped in half)
Preheat oven to 350 degrees F. Line two baking sheets with
In a bowl, add flour, cocoa, baking soda, and salt. Whisk to
In a separate bowl, cream butter and sugar by hand or with an
electric mixer until fluffy. Add the egg and vanilla and beat until smooth.
Add the flour mixture to the butter and egg mixture and beat until combined.
Roll a teaspoonful of dough, forming a ball. Roll the ball in the sprinkles and place on the baking sheet. Repeat for the remaining dough, approximately 9 balls per baking sheet.
Press lightly to flatten the cookies a bit. Place two M&M’s on the end of each ball (to look like eyes). Insert 4 pretzel halves into each side of each ball (the legs).
Bake one sheet at a time for approximately 12 minutes. (The cookies should be dry on top.) Allow to cool for a few minutes before removing from the pan. (18 spiders)
And this is another fun one from Angie Dierikx, Taylor Ridge,
Illinois in Taste of Home – Holiday, Halloween,, 2010. You can even let the kids design their own tombstone.
4 C miniature marshmallows
¼ C butter, cubed
6 C crisp rice cereal
12 oval cream-filled chocolate sandwich cookies
1 tube white decorating gel
1 can (16 ounces) chocolate frosting
In a large saucepan, combine the marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-inch. X 9-in. dish; cool. Cut into 12 squares and set aside.
Cut a ½ in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write “RIP” on each cookie, using white decorating gel.
Position cereal squares on a large serving tray. With 2 T frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle the reserved crumbs around tombstones; add the Halloween sprinkles. (12 tombstones)
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