Mummy Brie
all-purpose flour for surface
1 sheet puff pastry, thawed
1 (7-oz) wheel of brie
1 large egg
1 tbsp milk
2 mini pepperoni
2 sliced black olives
Preheat the oven to 400°. On a floured work surface, unroll the puff pastry and cut into 1” strips. Wrap strips around the brie like a mummy. Whisk together egg and milk and brush over pastry. Transfer the brie to a parchment-lined baking sheet. Bake until the brie is warm and gooey and puff pastry is deeply golden (about 20 minutes). For eyes, place two mini pepperonis into two sliced olives and serve with crackers.
Halloween Veggie Tray
1 (6-oz) can large black olives
2 lb bag baby carrots
celery
1 cucumber
your favorite veggie dip
Slice the celery and create the pumpkin stem. Fill two small bowls with your favorite dip and place the bowls on the round plate for the eyes. Create a triangle nose using the black olives. Slice the cucumber and create a mouth. Fill in the empty space with the baby carrots. Refrigerate until serving.
Halloween Chex Mix
nonstick cooking spray
3 cup rice Chex cereal
3 cup corn Chex cereal
4 cup mini twist pretzels
2 cup roasted, salted cashews
1 stick salted butter
1/2 cup brown sugar
2 tbsp maple syrup
1 (10-oz) bag of peanut butter candies, such as Reese’s pieces
1 1/2 cup candy corn
1 cup chocolate chips
Preheat the oven to 275°F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Add the cereals, pretzels, and cashews in a single layer. Melt butter, add brown sugar and maple syrup, and whisk well until combined. Pour the butter mixture over the cereal mixture and toss gently until evenly coated. Bake for 45 minutes, stirring halfway through. Cool completely on the sheet tray, stirring occasionally. Add the peanut butter candies, candy corn, and chocolate chips. Toss gently on the baking sheet. Transfer to a serving bowl, or store in an airtight container for up to 1 week.
Spider Web Taco Dip
1 (16-oz) can refried beans
2 tbsp taco seasoning
1/4 cup taco sauce
guacamole: (1 ripe avocado, 1 tsp lime juice, 1/2 tsp salt, pinch garlic powder)
1/2 cup sliced ripe black olives
1 cup shredded cheddar cheese
1/2 cup chopped ripe tomato
1 green onion, thinly sliced
1/2 cup sour cream
2-3 tbsp milk
plastic squirt bottle (optional)
plastic spider ring (decoration only)
warm tortilla chips
Stir together the refried beans, taco seasoning, and taco sauce; warm up. Spread beans on the bottom of a glass pie plate. Mash the avocado and stir with the lime juice, salt, and garlic powder. Spread guacamole over the top of the beans. Mix sour cream with enough milk to make it thin and easy to come out of the squirt bottle. Draw a spider web on the top of the guacamole with the sour cream. Sprinkle olives, cheese, tomato, and green onion around the edges. Place a spider in the center for decoration and serve with warm tortilla chips.
Candy Corn Fruit Parfait
2 (15-oz) cans of mandarin oranges
3 cups fresh pineapple, cut into chunks
1 cup heavy whipping cream
3 to 4 tbsp powdered sugar
1 tsp vanilla
candy corn for decorating
Into a decorative glass, layer fresh pineapple on the bottom and mandarin orange slices on top of it. Make the whipped cream: In a large bowl combine heavy whipping cream, powdered sugar, and vanilla and beat until stiff peaks form. Place it on top of the fruit, add a few candy corn on top, and serve.
Pumpkin Cheesecake Dip
3/4 cup International Delight Pumpkin Pie Spice Creamer
1 (3.4-oz) package of pumpkin spice instant pudding
1 (8-oz) package of cream cheese, softened
1/4 cup granulated sugar
2 cups frozen whipped topping, thawed
graham cracker crumbs for garnish
Whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes. In a mixing bowl, beat together the softened cream cheese and sugar. Add the pudding to the cream cheese mixture and beat. Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate. When ready to serve, fill a bowl with the dip, and topped with graham cracker crumbs. Serve dip alongside graham crackers or fruit.
Candy Corn Bark
12 to 16 whole graham crackers
1 (12-oz) package of white candy melts
1 cup orange candy melts
1 cup yellow candy melts
orange and yellow candy-coated chocolates, for topping
orange, yellow, and black nonpareils for topping
Lay the graham crackers in a single layer on a large baking sheet, breaking to fit as needed. Melt the white, orange, and yellow candy melts in separate bowls in the microwave according to the package directions. Pour the white candy melts over the graham crackers and spread in an even layer using an offset spatula or the back of a spoon. Working quickly, drop tablespoonfuls of the orange and yellow candy melts about 2 inches apart over the white layer. Swirl with a toothpick to create a marbled look. Top the bark with candy-coated chocolates and nonpareils while it is still wet. Refrigerate until set (about 15 minutes) and break into pieces.