Halloween is suppose to be fun, so keep it simple! Try these easy recipes to make delicious treats for the kids and adults. Celebrate Halloween before or after the trick or treating and make the day a special memory! Be sure to check out our entire Party Bluprint for The Ghoulest Halloween with Kmart!
- 1 box of your favorite cake mix (+ ingredients listed on box)
- 1 can of chocolate frosting
- white frosting
- black frosting
- mini marshmallows
- Follow instructions on box for preparing and baking cupcakes. Allow cupcakes to cool thoroughly before decorating. Frost cupcakes with chocolate frosting and set aside. If you are not using decorating frosting/icing in a tube with a fine tip, simply put frosting/icing into a sandwich size plastic bag, seal and then snip off the very end of one corner of the bag with a scissors to create a “make-shift” pastry bag for piping on your silly skeleton designs. Do this with both your white and black frosting/icing.
- Now it’s time to have some fun. Using the picture as a guideline, be creative and give your silly skeletons some of your personality.
- For help with placement, place a mini marshmallow on the cupcake as the head and then start drawing on the skeleton – starting with the neck and spine, adding on the bones and exaggerating the joints. If you need some inspiration, sing “Dem Bones” The leg bone’s connected to the knee bone,The knee bone’s connected to the thigh bone,The thigh bone’s connected to the hip bone…
- Finish off your silly skeletons by drawing on his face with the black frosting. Arrange on platter and serve.
- 1 can refrigerated breadsticks (usually contains 12)
- Olive oil
- Coarse sea salt
- Preheat oven to 375. Grease to baking sheets.
- Remove breadsticks from can, unroll and allow to warm to room temperature, six on each sheet. Gently stretch each breadstick to make it longer and skinnier. Using a knife, make a 1″ cut into each end of breadstick and separate so it looks like a fishes tail. Then, roll each piece to the outside and back to the breadstick in a spiral. Repeat with other side and then other end. Once you have repeated this process with each breadstick, brush or spray each with olive oil and sprinkle on coarse sea salt. Bake for 8-10 until golden brown on the bottom. Remove from baking sheets, arrange on platter and serve. (makes 12)
- 4 boxes orange jello
- Whipped cream
- Mini chocolate chips
- Prepare jello according to package instructions. Pour into clear disposable cups, cover and refrigerate. When ready to serve, pipe a ghost on the top of each cup and use the mini chocolate chips to decorate the face. Note: if not using whipped cream from a can, fill a plastic sandwich bag 1/2 full with whipped cream, snip end of bottom corner off bag, the wider you cut it the larger the diameter of the piping. Starting at the base pipe the cream in a spiral with the base being the widest with each layer getting smaller until you end up with a peak. (makes 12)
- 1 package English muffins (split each muffin in half)
- 1 cup tomato sauce
- 1 16 oz. pkg. part-skim mozzarella cheese, shredded
- 6 thinly sliced pieces of pepperoni, cut into triangles
- 1 carrot, thinly sliced from skinny end of carrot to create small rounds
- Preheat oven to 350°. Place muffins halves face up on baking sheets and toast in oven for 7-9 minutes until lightly golden brown. Place a tablespoon of tomato sauce in the center of each muffin and gently spread toward outer edges. Place 2 pieces of pepperoni triangles on muffin to secure placement of mummy eyes. Sprinkle/place shredded pieces of cheese over top ¼ and bottom 2/4 of muffin, leaving space around eyes free from cheese – see picture.
- Bake for 5-7 minutes until warmed through and cheese begins to melt. You don’t want the cheese to “over melt” or brown, so watch carefully during last few minutes of cooking time. Remove from oven and place carrots slices in center of pepperoni triangles to complete the mummy eyes. Place on platter and serve. (makes 12 – to make more, simply double recipe)
- 1 package cocktail franks
- 1 container refrigerator crescent rolls
- Preheat oven to 375. Grease two baking sheets and set aside. Remove crescent rolls from package and unroll. Using a knife cut along the length of the dough making cutting very thin strips. Wrap each crescent roll with thin strips of dough as you would a mummy, leaving the eye area exposed. Once the mummy-weenie is completely wrapped, take two very small pieces of dough and roll into balls for the eyes. Arrange eyes on exposed area of frank. Bake for 10 minutes. Arrange on platter and serve. You ‘ll see each mummy-weenie takes on it’s own persona/look.
- 1 bag circus peanuts candy
- 1 bag jelly beans (Starburst contain green and dark purple)
- leftover white frosting from skeleton cupcakes
- Line up circus peanuts vertically on a tray. Place a dab of white frosting on the top of each peanut and place a jelly bean, the gnarly witches nails, on top. Note: the frosting acts as glue – don’t glob it on, use just enough to get jelly beans to stick, but not so much that it’s oozing all over peanut. We used alternating colors of green and dark purple jelly beans. Arrange the witches fingers in the pattern of a hand, as pictured above and serve.
We partner with Kmart and were compensated for our original tips and ideas. Inspiration for the treats above came fromCupCakesTakeThe Cake.com – Skeleton Cupcakes , Kraft Food – Ghost Jello, Disney Family Fun.com – Pizza Mummies, Pilsbury.com – Crescent Mummy Dogs, Pilsbury.com – Breadsticks and Bukisa.com-Witches Fingers. The recipes are our own.