halloween

Halloween Confetti Cookies #HalloweenTreatsWeek

Oct 07, 2020

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Halloween Confetti Cookies – soft and chewy sugar cookies rolled in Halloween sprinkles. The perfect sweet and spooky treat!

It’s #HalloweenTreatsWeek hosted by the wonderful Angie of Big Bear’s Wife!

One of my favorite treats to make for every holiday is a confetti cookie. They’re basically just soft sugar cookies (my favorite!) rolled in whatever holiday sprinkles.

So these Halloween Confetti Cookies are rolled in a Halloween sprinkle mix that had candy eyeballs throughout and they just turned out so cute!

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Ghostly Snack Mix #HalloweenTreatsWeek

Oct 05, 2020

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Ghostly Snack Mix – the cutest Halloween snack mix with chocolate covered ghost pretzels, Bugles, peanuts, M&Ms, and candy corn!

Happy #HalloweenTreatsWeek!

The lovely Angie at Big Bear’s Wife organizes this event every year and every year I get so excited to participate. All the other participating bloggers are linked below. Plus there’s a great giveaway that you should enter right before the recipe!

Today I’m sharing this Ghostly Snack Mix made with super cute ghost pretzels, a couple salty things, and some Halloween candy. It’s so cute and so tasty!

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Halloween Candy Popcorn

Sep 29, 2018

Halloween Candy Popcorn – the perfect way to use leftover Halloween candy! Popcorn, peanuts, and candy bars with chocolate and whilte chocolate drizzle!

This post has been sponsored by BUTTERFINGER®. All thoughts and opinions are my own.

Halloween candy season is my favorite.

I know I tell you guys this every single year. I love any excuse to have tiny candy bars in my house.

Sure, I love the cute decorations and picking out costumes with my kids but I’m 100% into Halloween for the candy. I’ve had jars of Halloween candy around my house since August 1st.

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20+ Halloween Treats

Sep 16, 2015

Happy Wednesday! I hope you guys love this post as much as I do. I just love seeing all the fun Halloween treats ideas! Would you be shocked if I told you that I bought the kids’ Halloween costumes on Monday? Or that I’ve had Sofia’s (#halfwiener) costume for at least a month? Or that I ordered Halloween decorations from Target.com because I got tired of waiting on my Target to put stuff out? Guys. I am ready. Lots of fun Halloween ideas here. We’ve got sweets, cocktails, and even some dinner ideas! …

Jack-O-Lantern Layer Dip

Oct 23, 2014

Jack-O-Lantern Layer Dip – how cute for a Halloween party! Layers of refried beans, guacamole, salsa, cheese, and green onions topped with tortilla chips and olives to look like a scary pumpkin!

Okay guys, who’s been watching Once Upon a Time since the beginning?

I think I mentioned that I was obsessed with it and I watched all of season 1 within a day and a half or something ridiculous like that.

But now I’m stuck on season 2. Because Mulan’s there. And I had it in my brain that only classic fairy tale characters were allowed in Once Upon a Time and dangit, Mulan doesn’t belong there!

And Frankenstein. Frankenstein shouldn’t be there either!

What is happening.

Then I went to the IMDB page for the show, and I see what appears to be the Frozen girls? In really bad wigs? Stop, just stop.

Tell me, is it worth continuing? I’m just not into it like I was and it’s kind of depressing because I have the worst time finding new shows to watch.

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Candy Corn Pudding Pops

Oct 21, 2014

One way I know that I am getting old is that I no longer like candy corn.

Like, it was only a couple years ago that I had one of my friends over to make those homemade butterfingers out of candy corn because our husbands said they didn’t like candy corn and we were all “WHAT?! YOU DON’T LIKE CANDY CORN?!”

So obviously, we needed to trick them into eating (and enjoying) candy corn.

But now, bleh.

I even bought all those fun ones that came out this year. Pumpkin Spice, Caramel something-or-another, S’mores.

Nope. Hated all of them.

But I do love regular foods dressing up to look like candy corn. I made these cookies a few years ago and I absolutely had to make these Candy Corn Pudding Pops this year because I’m currently eating Fudgesicles like it’s my job and I figured these were kind of close to that.

Super simple – you use box pudding mixes and then you just layer them in popsicle molds and freeze overnight. These don’t taste like candy corn (if you can find candy corn pudding, go for it) but I used a cheesecake pudding for the white layer (white chocolate would also work) and then french vanilla with food coloring for the other two layers.

They turned out super cute and my kids were obsessed.

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Spooky Eyes Pretzel Bark

Oct 25, 2013

It’s time for my final Halloween post! I hope you guys enjoyed the week and got some good ideas for spooky treats.

And sorry this post is much later than it usually is. Normally I prep posts at night and then type something up early in the morning but I was feeling especially lazy this morning and then I had to get my spray tan on because I was also especially lazy yesterday and skipped my usual spray tan time. And then I got sucked into the vortex that is Target. AND THEN I got home to a very bad husky. I’ve been locking her in the older boys’ room because she breaks out of her crate and destroys stuff and I figure there’s not really much she can destroy in there. Well, she pulled up a tiny bit of carpet. So yeah.

Anyway, I saved this treat for last because it was my favorite. It is chocolate covered pretzels on steroids! This batch didn’t last 2 hours in my house. It’s so good and so cute with the little eyeballs on top. And btw, I’ve seen the eyeballs at Target, Walmart, and Michaels this year. You should be able to find them just about anywhere.

If you’re a fan of chocolate covered pretzels, I definitely recommend making this. Soon.

One year ago: Bloody Hot Chocolate
Two years ago: Mummified Oreos
Four years ago Slow Cooker Beef and Barley Stew

Spooky Pretzel Bark

adapted from Cookies & Cups

Ingredients

1 bag mini pretzels
3 cups white chocolate
2 cups semi sweet chocolate
mini Oreos M&Ms and spooky eyes ( all optional) for garnish

Instructions

Line an 8x8 pan with parchment paper or aluminum foil.
Cover the bottom of the pan in a single layer of pretzels.
Melt white chocolate in a double boiler (or microwave if you prefer) until smooth. Pour over pretzels - go slow so you don't disturb them. Use a rubber spatula to smooth it out and make sure all the pretzels are covered. Lay another single layer of pretzels on top of the white chocolate. Allow to firm up at room temperature for about 20 minutes.
Melt the semi sweet chocolate in a clean double boiler (or microwave) until smooth. Pour over the second layer of pretzels - once again, go slowly or your pretzels will get messed up. Smooth it out with a rubber spatula.
Decorate the top with mini Oreos, festive M&Ms, and spooky eyes.

Pumpkin Cheese Ball

Oct 23, 2013

Pumpkin Cheese Ball – savory cheese ball filled with salsa and cheddar cheese and covered in crushed Doritos to look like a pumpkin. How cute for Halloween!

I was sitting next to my husband on the couch while I was working on these photos yesterday and kept asking him “If I call this a pumpkin cheese ball, will they assume there’s pumpkin in it? That I rolled a ball of pumpkin in Doritos crumbs? WILL THEY CLICK THAT X UP THERE AS SOON AS THEY SEE THE TITLE?!”

He has assured me that you won’t think that. So here’s hoping he’s right.

It definitely doesn’t have any pumpkin in it but it is rolled in those Doritos crumbs I mentioned and then topped with a bell pepper stem so it looks like a pumpkin. It’s actually kind of taco-y.

My husband’s mom makes a taco salad dip that starts with a layer of cream cheese mixed with taco seasoning and this reminded me so much of that. If you’ve had that kind of dip, you will know what I’m talking about.

It was so delicious and addictive. I found myself making unnecessary trips to the kitchen just so I could grab another chip covered in cheesiness. My husband was on 24-hour staff duty the day I made it and I swear I got 6 texts during that time reminding me not to eat all of it.

And look how cute it is!

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Turkey Eyeballs (Turkey Pesto Meatballs)

Oct 30, 2012

I’m definitely dreading dinner tomorrow night. My kid gets to wear his costume to school andÂ alllllll afternoon I’ll have to listen to “Is it time yet?!” and then there will be a huge fight at dinner time because he’ll be too busy pretending to be a Power Ranger to eat. I’m hoping a fun dinner like this will ease my pain.

These eyeballs were such a hit with the kids! I mean, of course it’s fun to pretend to eat eyeballs!

The meatballs themselves are as fantastic as they sound. Put pesto in anything and I’ll probably love it. And they couldn’t be easier since the meatballs are baked in the sauce. If you aren’t a fan of turkey, you could use beef or chicken or whatever ground meat you typically buy.

What’s your plan for dinner tomorrow?

One year ago: Southern Comfort Apple Pie
Two years ago: Falafel
Three years ago: Pomegranate Butter Chicken

Turkey Eyeballs (Turkey Pesto Meatballs)

from Lick the Bowl Good

Ingredients

1 pound lean ground turkey
1/4 cup pesto
1/4 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
sliced black olives about 7 olives
3 cups marinara sauce

Instructions

Preheat oven to 350F.
In a large bowl, combine turkey, pesto, breadcrumbs, Parmesan, salt, and black pepper. Use your hands to make sure everything is incorporated evenly.
Using about 1 tablespoon of the mixture per meatball, roll into balls and place on a plate. Press a slice of olive on top of each meatball.
Pour the marinara sauce into a 9 x 9 inch baking pan and top with the meatballs.
Cover with foil and bake until meatballs are cooked through, about 20 minutes. Serve over noodles,.

Monster Munch

Oct 29, 2012

Two days to Halloween! I hope you’re ready! I bought a second round of candy this weekend – this time I got the Tootsie Roll pack with Dots, that way I’m not tempted because Dots? Are disgusting. And I kind of feel bad for handing them out to the neighborhood kids but you know.

I’ve got two more Halloween recipes to get through before the big day. This one is a fun little snack mix that’s kind of like my favorite Christmas mix but this one has popcorn, pumpkin seeds and candy corn! Mmm! My kids went nuts over it, for obvious reasons.

I have been avoiding the popcorn trend because I thought for sure that covering popcorn with something would make it soggy but that wasn’t the case with this. The popcorn was the most fought over part!

Monster Munch

adapted from Betty Crocker

Ingredients

4 cups Chex cereal
4 cups popped microwave popcorn
1 cup honey-roasted peanuts
1 cup pumpkin seeds
1/4 cup butter
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 cup harvest mix or candy corn

Instructions

In a large microwavable bowl, mix cereal, popcorn, peanuts and pumpkin seeds; set aside.
In a small saucepan, heat butter, brown sugar, and corn syrup on high over medium-low heat until mixture is boiling, stirring occasionally; stir in vanilla pumpkin pie spice. Pour over cereal mixture, stirring until evenly coated.
Microwave 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up.
Stir in harvest mix. Store in airtight container.

Bloody Hot Chocolate

Oct 25, 2012

As promised, this week I have the perfect Halloween drink for kids! Bloody hot chocolate – yum!

This is just a regular hot chocolate but it’s dyed red. It’s perfect for Halloween night, especially if it’s chilly whenever you are. Make this after trick-or-treating to warm up those kiddos. Not like they’ll need more sugar at that point but yeah… warmth!

It’s very simple to make and honestly? You could totally get away with using a packet of hot chocolate mix. Just make it on the stove and stir in some red food coloring right at the end.

Nicole made bloody punch! I hope y’all are enjoying our drink series! Much more to come in the next few months!

One year ago: Mummified Oreos
Two years ago: Cookie Dough Cupcakes
Three years ago: Beef & Barley Stew

Bloody Hot Chocolate

from Une-deux senses

Ingredients

4 cups whole milk
1 dash water
3/4 cup semi-sweet chocolate chips
1/4 cup sugar
1 tsp. red food coloring
whipped cream for serving

Instructions

In a medium saucepan, warm the milk over medium heat. Add the dash of water and the chocolate chips, constantly stirring gently with a rubber spatula. When almost melted, add the red food coloring and stir. When the chocolate chips are thoroughly melted, pour the hot chocolate into mugs and top with whipped cream.

Candy Corn Roll-Up Cookies

Oct 24, 2012

Candy Corn Roll Up Cookies – the cutest Halloween cookies! Sugar cookie dough is dyed yellow and orange and rolled together before baking. These are easy and so fun!

Halloween is one week away! Are you ready?! I think we are – bought the costumes, bought the candy, ate all the Snickers and Twix, so yeah… I think we’re ready. Now all I have left to do is share some Halloween ideas with y’all!

And this is the first one. Remember those candy corn cookies I did last year? These are like those but swirly! They’re just as easy too. You start with a batch of sugar cookie dough (you could buy the rolls of cookie dough if you want) and dye the dough. Then you stack them on top of each other, roll them up, and slice. See, real easy and real cute!

My kids were so excited by these but they were pretty sad that they didn’t taste like candy corn. ha! Maybe one day someone will make a candy corn extract for things like this.

Candy Corn Roll-Up Cookies

from Betty Crocker

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
zest of 1 orange
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon orange gel food color
1/8 teaspoon yellow gel food color

Instructions

In the bowl of a mixer fitted with a paddle attachment, beat butter and powdered sugar until light and fluffy; add egg and orange peel and beat until combined. Sift in flour, baking soda and cream of tartar; beat until just combined.
Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
On separate sheets of waxed paper lightly dusted with powdered sugar, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle. Top with plain dough rectangle. Starting on a long side, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
Heat oven to 375F. Use a very sharp knife to cut dough into 1/4-inch slices. Place on parchment lined baking sheet about 1 inch apart.
Bake 7 to 8 minutes or until edges are set. Cool on baking sheet for 1 minute before moving to a wire rack to cool.

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Monster Nachos

Oct 28, 2011

The final recipe for my Halloween week is not a sweet one! Because let’s face it, no one wants to send their kids out trick-or-treating on an empty stomach. The outcome of that would definitely not be good. So here’s something to serve your kids before they go out – and if you want it to be more hearty, throw some spicy, comforting chili on top! That’s my plan for Halloween night!

These are monster nachos because they’re green. And monsters are green. Get it? Yeah buddy.

I used these guacamole flavored tortilla chips and they were actually pretty lame. If you can find the Quaker Tortillaz in the guacamole flavor, I definitely recommend using them. Yes, they are triangle-shaped rice cakes but they are the best things ever. Sometimes I buy a bag when I’m grocery shopping and eat the entire bag on the drive home just so I don’t have to share with anyone. Don’t tell my husband.

Use whatever toppings your family enjoys – we used sour cream, pico de gallo, and lots of jalapenos! The cheese sauce is awesome and I can’t believe I never thought of making a quick sauce for nachos before. Literally took 5 minutes!

Monster Nachos

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
2 cups sharp cheddar cheese
1 tsp. onion powder
1/2 tsp garlic salt
1 bag guacamole flavored chips
extra cheese sour cream, salsa, jalapenos, olives, or whatever toppings you like

Instructions

Melt butter over medium heat; whisk in flour and continue whisking until smooth. Slowly pour in chicken broth and milk, whisking constantly. Bring to a slight simmer and cook until it thickens. Remove from heat; add cheese, onion powder, and garlic salt; stir until cheese is melted. Serve piping hot over chips!

Candy Corn Cookies

Oct 26, 2011

Candy Corn Cookies – sugar cookies that look like candy corn! The cutest cookies for Halloween parties.

How cute are these?!

I have been meaning to make these candy corn cookies for probably 3 years now but I always forget about them! I’m so happy that I finally managed to get it done.

These are just sugar cookies and believe it or not, they’re SO simple. You make a single batch of sugar cookies dough, divide it into 3, dye two of the pieces orange and yellow, and then layer them in a loaf pan. After that you just have to chill, slice, and bake! See?! Easy! And everyone you share them with will ask you if you bought the refrigerated seasonal cookie dough and you’ll get to smile and say, “Nope, I’m just amazing.”

I normally use lemon extract in my sugar cookies but went with almond this time since it seems more fallish. Use whatever you enjoy though!

Candy Corn Cookies

Ingredients

one batch sugar cookie dough
yellow and orange food coloring
sanding sugar, coarse raw sugar, or sprinkles (optional)

Instructions

Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.
Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you donâ€™t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.
Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shape and dip top side in sugar if desired. Bake according to sugar cookie directions. Cool completely.

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