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Whip up a healthy, gross Halloween recipe … Your kids will want to eat it

Elvis Elvis

The creepy names are what make Halloween party foods so much fun.

Every day chili becomes Bug Eye & Worm Chili with a simple substitution of black eyed beans. Cheesy breadsticks tranform into Witch Fingers just by adding a roasted almond and a little green food coloring. And chicken pasta salad becomes a disgusting blob of Dog Barf Salad with some thinly, “grass-like” sliced lettuce.

Not only will your little witches and monsters scream with delight as you serve these Halloween party foods, they’ll likely get a good meal in before heading to the streets to collect their bags of sweets.

Halloween Party Foods

Gross Halloween Recipe #1:  

Bug Eye & Worm Chili

Your chili is watching you!

2 tablespoons vegetable oil or corn oil
2 large onions, sliced into thick rings and halved
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional)
1/2 teaspoon cayenne pepper (optional)
2 pounds lean ground beef
2 (15-ounce) cans black eyed beans, drained and rinsed
1 (28-ounce) tomato puree
1 can (15 ounce) tomato sauce
1 (15-ounce) can beef broth
Salt and black pepper

In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are translucent. Add the garlic and cook the mixture, stirring, for 1 minute. Add the ground beef and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink.

Mix the spices together in a bowl and add half to the meat mixture, stirring, for 1 minute. Add the tomato sauce, puree, and the broth, bring the mixture to a boil, and simmer it, covered, stirring occasionally. After about 30 minutes, taste and adjust seasoning accordingly. Simmer 20-30 minutes longer. Add the black eyed beans, salt, and black pepper to taste and simmer the mixture, uncovered, for an additional 15 minutes.

Gross Halloween Recipe #2:  

Witch Fingers*

Whip up a healthy, gross Halloween recipe ... Your kids will want to eat it

Witch Fingers from all over the world. Choose parmesan for a taste of Italy or Cheddar for Tex-Mex fare.

2 cups flour
1 teaspoon salt
1 pound extra-sharp Cheddar or Parmesan cheese
1 stick (1/2 cup) unsalted butter, cut into bits
5 to 6 tablespoons ice water colored light green
Whole, roasted almonds
Optional: jalapeño peppers, pepperoni

In a food processor blend the flour, the salt, the cheese, and the butter until the mixture resembles meal. With the motor running add 5 tablespoons of the water and and blend the mixture, adding more water if necessary, until it just forms a dough. Do not overblend the dough. Transfer the dough to a sheet of wax paper.

In the food processor grind fine the pepperoni or jalapeño peppers, add the dough and blend the mixture until the pepperoni/jalapeño is just distributed throughout the dough. On the sheet of wax paper divide the dough into six pieces. Roll each piece of dough into an 8-inch rope and cut into three pieces.

Push an almond into one end of each finger. Bake in an oven preheated to 400°F for 10 minutes, or until they are golden. Transfer them as they are baked to racks, and let them cool.

Gross Halloween Recipe #3:  

Rotten Apples*

These apples aren’t just “a little bruised” … they’ve got worms and they’re mushy! But you shouldn’t have any problems getting the kids to eat them.

6 baking apples (Golden Delicious, Rome, Beauty)
6 tablespoons toffee bits (such as Skor)
3 tablespoons unsalted butter
1 1/2 cups apple cider
3 tablespoons maple syrup
1 tablespoon sugar
1/4 teaspoon ground cinnamon
6 gummy worms

Preheat oven to 350°F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon butter to cavity of each apple. Whisk cider, maple syrup, sugar and cinnamon in bowl; spoon over and around apples.

Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with a gummy worm poking out of the hole.

Gross Halloween Recipe #4:  

Skeleton Crunch

Have fun while making these by giving your skeletons boney names: Humerus Hank, Patella Patty, or Victor Vertebrae.

5 egg whites
1/4 teaspoon salt
1 cup confectioners’ sugar
1 teaspoon white vinegar
1 tablespoon cornstarch
1/2 teaspoon vanilla

Beat egg whites and salt until stiff. Add sugar 1 tablespoon at a time until gone. Meringue should be thick and shiny. Gently stir in vinegar, cornstarch and vanilla. Spoon into a pastry bag fitted with a medium plain piping tip. Pipe in the shape of a skeleton on a cookie sheet lined with parchment paper.

Preheat oven to 200 degrees and place skeleton in the oven. Bake for 1 hour. Turn oven off and leave skeleton to dry for another hour.

Gross Halloween Recipe #5:  

Chocolate Spiders

Even the staunchest arachnophobe will grab these little creepy, crawly critters.

1 4 ounce package cream cheese
1-1/2 cups smooth peanut butter
1 stick butter
1 box powdered sugar
Chow mein noodles
12 ounce bag of chocolate chips
1/3 bar paraffin wax

Mix the cream cheese, peanut butter, butter and powder sugar together  and roll into balls. Refrigerate. In a double boiler, melt the chocolate and paraffin wax. To make spider’s legs, insert 8 chow mein nooldes into the body. Dip the spiders into the melted chocolate. Add red or yellow eyes and lay in a web of white cotton candy.

Gross Halloween Recipe #6:

Witch’s Brew

2 1-liter bottles of Sprite or 7Up
2 cans of lemonade concentrate
1 large can pineapple juice
1 quart lemon-lime sherbet
Frozen lychee nuts with red grapes or maraschino cherries in the middle

Chill all ingredients and pour into large punch bowl. Scoop sherbet and float on top of beverage. Add frozen eyes (i.e., frozen lychee nuts) and serve from a cauldron with dry ice.