Scare up a menu of munchies guaranteed to satisfy the most monstrous of appetites. Not all are recommended for year round eating, but everything in moderation around holidays!
It wouldn’t be Halloween without a skeleton – in this case, one that’s been disassembled into a pile of tasty bones to pick. Unroll a tube of refrigerated breadsticks (we used an 11-ounce tube to make 12 bones) and separate the rectangular pieces. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 1 ½ inch slit in the center of each end. Shape the resulting four flaps of dough into knobs that look like the ends of a bone. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse sea salt. Bake the bones at 375° until they are light golden brown, about 12 minutes.
Disguises aren’t just for trick-or-treaters this Halloween. Surprise your gang of ghouls with these dressed-up, spooky-looking snacks. To create one, first spread a tablespoon of organic pizza sauce onto half of a whole wheat English muffin (toast it first, if you like). Set black olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils. Lay strips of fat-free cheese (we used a pulled-apart cheese stick) across the muffin for the mummy’s wrappings. Bake at 350° until the cheese is melted and the muffin is toasty, about 10 minutes.
Cute little gourds can help stave off big hunger on Halloween. Simply lay American cheese slices (we know!) or spread low-fat cream cheese on sun-dried-tomato multi-grain tortillas, then roll them up and cut them into 1-inch sections. Use a toothpick to secure each roll-up, topped with a sprig of fresh green cilantro or parsley.
Made from nothing more than a small, round seedless watermelon, this spooky cerebral creation is bound to turn heads. First, use a vegetable peeler to remove the entire green rind, exposing the inner white rind. Then slice off the bottom of the melon to create a flat base that will keep it from rolling. With a toothpick, outline squiggly furrows that resemble the folded surface of a brain. Finally, carve narrow channels along the tracings with a sharp paring knife (a parent’s job) to expose the pink fruit beneath the rind.
Creepy, Crawly Cupcakes
When it comes to worming your way into little tricksters’ good graces, this treat takes the cake. Start with a dozen of your favorite chocolate-frosted chocolate cupcakes. Then make the worm topping by melting 1/2 cup white chocolate chips in a microwave for 1 minute and stirring them until smooth. Stir in 5 drops of red food coloring, 1 drop of blue food coloring, and 1 tablespoon each of light corn syrup and hot water. Gently fold in 1 cup of chow mein noodles until they are evenly coated. Scoop the mixture onto waxed paper and use two forks to separate the noodles into individual worms or smaller clumps. Allow about 20 minutes for the coating to set. Meanwhile, sprinkle the cupcakes with chocolate cookie wafer crumbs (1/2 cup should be plenty for one dozen) and gently press them into the frosting. When the worms are ready, arrange them on top.
Frozen Frog Eggs
The scariest holiday of the year calls for chilling fare – and these frosty pops fit the bill. To make a batch of eight, cut a ripe, peeled kiwi fruit into chunks. Blend the fruit chunks with 1 cup of limeade (find a natural brand without artificial color) and a tablespoon or so of pure honey until the mixture is somewhat smooth (some small lumps are fine). Slice a second kiwi into eight thin pieces and press them into the bottoms of eight 3-ounce plastic or paper cups. Pour the blended mixture into the cups, filling them each about halfway. Place the cups in a glass baking dish and cover them with foil. Insert a popsicle stick through the foil and into each cup (the foil will hold the sticks in place) and freeze the pops until solid, about 4 hours. When you’re ready to remove the pops from their molds, you can loosen them by briefly dipping the bottoms of the cups in warm water if necessary.
Looking for a treat that truly embodies the spirit of Halloween? Try serving some of these flavorful phantoms. For each, toast a slice of white bread (the only time we’ll allow it!) and then cut a ghost shape from it. You can do this freehand using a knife, or you can use a gingerbread-girl cookie cutter. When the cutouts have cooled, spread on a generous coating of whipped cream cheese. For eyes and mouths, add plump currants.