Halloween Snacks

Easy Monster Halloween Veggie Tray

Materials:

• Glassware
• Googly eyes 
• Your favorite vegetables (cut and sliced) and dips!

Directions:

• Grab a variety of glassware in different shapes and sizes (Whatever you have around!). Arrange them on a board, tray, or directly on the table or counter where you will be serving them.
• Attach your googly eyes to the glassware (Using double sided tape can make for easy removal later)
• Fill your glasses with veggies and dip and enjoy!

*Try using other craft supplies, such as craft paper or pipe cleaners, for more detail in your monsters!

This idea is courtesy of mapleandmango.com

 

Skeleton Veggie Tray

Ingredients

• Bell pepper, sliced, for the "ribs"
• Mushrooms, sliced, for the "hair"
• Cucumber, sliced, for the "spine"
• Carrots, sliced, for the "arms and legs"
• Celery, sliced, for the "arms and legs"
• Broccoli, chopped into florets, for the "hips"
• Cauliflower, chopped into florets, for the "hips"
• Grape tomatoes, for the "hands"
• Olives, sliced, for the "eyes"
• Dip of your choice

Directions: 

• Arrange your produce in the shape of a skeleton, using olive slices for the eyes and diced carrots for the mouth. 

**This skeleton can easily be customized with your favorite veggies, or even try it with fruit!

This recipe is courtesy of aussiehomecook.com

 

Apple Monsters

Ingredients:

• Apples**
• Watermelon, sliced into small triangles 
• Peanut butter*
• Slivered almonds*
• Candy eyes
• ½ tablespoon Lemon juice, optional 

Directions:

• Cut the apples into quarters and slice the core off the back, then cut the "mouths" into the front of the apples.
• OPTIONAL: Paint all the cut surfaces with lemon juice to help prevent the apples from turning brown. Don't put on too much or the peanut butter won't stick!
• Spread peanut butter on the inside of the apple mouths and place the watermelon slices inside for the tongues. Then, gently push the slivered almonds in rows on either side of the mouth to form the teeth
• Use a couple of small dabs of peanut butter to stick on the eyes and you're done!

*For a nut free alternative use your favorite nut free spread and replace the almonds with pumpkin or sunflower seeds!

**Any apple variety can be used!!

This recipe is courtesy of aussiehomecook.com

 

Taco-Stuffed Mini Sweet Pepper Mummies

Ingredients: 

• 12 mini sweet peppers
• 2 cups cooked shredded chicken breast
• 8 ounces cream cheese softened
• 1 tablespoon taco seasoning
• 1 8 oz. package crescent rolls, cut into thin strips
• 48 candy eyes

Directions:

• Preheat oven to 375F.
• Slice mini sweet peppers in half lengthwise. Scoop out seeds.
• Mix chicken, cream cheese and taco seasoning in medium bowl. Fill pepper halves with chicken/cream cheese mix. Wrap peppers with 1-2 crescent roll strips, leaving room for eyes.
• Place on baking sheet and bake 10-12 minutes or until lightly browned. Remove from oven and let cool before adding eyes.

**While this recipe uses taco stuffing, feel free to use your preferred stuffing mix!

This recipe is courtesy of healthyfamilyproject.com

 

Halloween Chocolate Strawberries

Ghost Strawberries

• 6 ounces (170 g) white chocolate, chopped into small pieces or baking chips
• 12 strawberries, medium to large size
• 24 candy eyeballs
• 12 chocolate chips or chocolate callets

Mummy Strawberries

• 6 ounces (170 g) white chocolate, chopped into small pieces or baking chips
• 12 strawberries, medium to large size
• 24 candy eyeballs

Halloween Sprinkle Strawberries

• 6 ounces (170 g) chocolate (dark, milk, semi-sweet or white), chopped into small pieces or baking chips
• 12 strawberries, medium to large size
• Halloween sprinkles

Zombie Strawberries

• 6 ounces (170 g) white chocolate, chopped into small pieces or baking chips
• 12 strawberries, medium to large size
• green sanding sugar sprinkles
• 24 candy eyeballs

Halloween Pumpkin Strawberries

• 6 ounces (170 g) white chocolate, chopped into small pieces or baking chips
• 12 strawberries, medium to large size
• orange sanding sugar or sparkling sugar sprinkles
• Optional: candy eyeballs and chocolate chips

 Directions:

• Wash and dry the strawberries thoroughly with paper towel. Make sure they are completely dry!
• Set aside a small handful of the chocolate. Place the remaining chocolate in a heat-proof bowl set over a saucepan filled with 1-inch of barely simmering water (making sure the water does not touch the bottom of the bowl). Or use a real double boiler if you have one. Stir constantly until the chocolate is melted. Remove from heat and stir in the reserved chocolate until melted and the mixture is smooth.
• Hold a strawberry at the top, pulling back the leaves to use as a handle and dip into the melted chocolate. Let the excess chocolate drip back into the bowl, gently scrape the bottom against the rim and place on a baking sheet lined with parchment paper (for the ghost strawberries you will want some excess chocolate to pool in the front to create the bottom of the ghost). Decorate and repeat with remaining strawberries. Allow the chocolate to set completely before serving!

This recipe is courtesy of mapleandmango.com