Halloween Food Ideas
Halloween will be a little different this year due to the global pandemic, but we've pulled together some Halloween treats that you can make at home.
1 lb. ground beef
1/2 medium onion, finely chopped
60g Panko bread crumbs
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1 large egg, beaten
1 lb. spaghetti
90g. marinara, warmed
Cherry Mozerella, cut into rounds
Black olives, sliced crosswise into rounds
Salt & Pepper
- Preheat oven to 400° and line a large, rimmed baking sheet with parchment.
- In a large bowl, add beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a rubber spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.
- Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.
- Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to platter.
- Pour warm marinara sauce over spaghetti, then scatter with meatballs.
See original recipe on the Delish website
Graveyard Chicken Enchilada Dip
240g shredded pepper Jack cheese
120ml enchilada sauce
120g shredded chicken
30g cream cheese, softened
30g green chillies
1 tbsp. taco seasoning
4 flour tortillas
Tortilla chips, for serving
- Preheat oven to 350 degrees F. In a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning.
- Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.
- Meanwhile, make tortilla graves: Cut tortillas into grave shapes and place on a baking sheet. Bake until sturdy, 5 to 7 minutes.
- Top dip with shredded lettuce and insert graves. Serve with tortilla chips.
See the original recipe on Delish
Sausage Mummy Dippers
oil , for greasing
1 tbsp honey
1 tbsp ketchup
2 tsp French's yellow mustard , plus a little extra to decorate
12 Love What You Eat sausages
tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)
- Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
- Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.
- Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.
See the original recipe on BBC Good Food