Halloween is a great time to have fun with food. Make your shopping list with apples, eggs, peppers, and artisan meats for some creepy eats to get you in the spirit. Start with pumpkins, the iconic Halloween theme. Roast the seeds for snacks (recipe here) and fill the “bowl” with everything from soup to stew. What could be more fun?

Mac-O-Lantern and Cheese Bowls

recipe from Food Network Kitchen

Ingredients:

  • Salt
  • 6 medium bell peppers
  • 8 ounces elbow macaroni
  • 1 1/4 cups half-and-half
  • 8 ounces cream cheese, at room temperature
  • 4 ounces mild Cheddar, shredded (about 1 1/2 cups)

Directions:

  1. Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
  2. Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
  3. Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don’t rinse the pasta).
  • Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
  • Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce and season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top. Makes 6 servings.

The beauty of these fun little pepper jack-o-lanterns is that they can be filled with anything you like. Stuff them with Spanish rice, chicken salad, pulled pork, the possibilities are endless. I even saw a recipe for one stuffed with spaghetti with the noodles coming out of the holes like worms!

Skeleton Meat Platter

recipe from Food Network Kitchen

Ingredients:

Skeleton Head:

  • 4 strips thick-cut bacon, chopped
  • Three 8-ounce packages cream cheese, at room temperature
  • One 8-ounce bag shredded Cheddar
  • 4 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 8 ounces thinly sliced prosciutto
  • 1 pimento-stuffed green olive, cut in half widthwise

Skeleton Body:

  • 1 medium red bell pepper, stem removed
  • 2 pounds coiled Italian or Polish sausage
  • 1 full rack cooked ribs, cut in half (about 13 ribs)
  • 2 pounds cooked pulled pork
  • Sliced baguette and assorted crackers, for serving

Directions:

  • For the skeleton head: Cook the bacon in a medium nonstick skillet over medium-high heat until golden and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate; set aside.
  • In a large bowl, combine the cream cheese, Cheddar, scallions, bacon, some salt and a few grinds of pepper and mix until fully incorporated.
  • On a piece of parchment, mold the cheese mixture with your hands into the shape of a skull, then wrap the head in the prosciutto. Make 2 divots for the eyes and place the olive halves in the divots. Pinch the middle of the face together to make a nose and create an indent below the nose to make a mouth. Refrigerate until firm, about 20 minutes.
  • For the skeleton body: Prepare a grill or grill pan for medium-high heat.
  • Grill the pepper whole, rotating occasionally, until charred on all sides and slightly soft, about 10 minutes. Cut the pepper from stem end to bottom on one side to create one long piece of pepper. Grill the sausage coil in one piece, flipping halfway through, until opaque and completely cooked through, 10 to 12 minutes.
  • To assemble: Position the skeleton cheese head at the top of a board or platter. Place the red pepper directly underneath the head and fold it slightly to create a heart. Align the baby back rib racks around the heart, one on each side, with the bony parts facing up to resemble a rib cage. Position the sausage coil under the rib cage to resemble intestines.
  • Fill the space around the intestines, heart and rib cage with the pulled pork, tucking it under as needed. Refrigerate until ready to serve.
  • Serve with sliced baguette and assorted crackers. Maks 12-14 servings.

This idea is perfect for a grownup Halloween party.  Just ghoulish enough and totally tasty!

Jalapeno Popper Mummies

recipe from Genius Kitchen

Ingredients:

  • 6 jalapeno peppers, cut in half through the stem and scooped clean*
  • 4 ounces cream cheese, room temperature
  • 2 ounces grated pepper jack cheese
  • 2 ounces grated cheddar cheese
  • 1⁄4 cup chopped scallion
  • 3 slices bacon, crisped, drained and chopped (optional)
  • 1 crescent roll dough
  • 24 small candies, eyeballs
  • ranch dressing

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
  2. Fill jalapeño halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
  3. Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
  4. Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing. Makes 12 poppers.
  5. Bake: Preheat oven to 400 degrees F. Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan. Bake for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven. Makes 4 servings.

*This recipe can be made with milder peppers for young children. And it’s just as cute as it can be. By the way, you can use the same “wrap” method on hot dogs or sausages.

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