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Creative Appetizers and Pasta Recipes for Halloween

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

easy-creative-halloween-recipes

Witch Fingers Bread Sticks Recipe

Ingredients:

Vegetarian

Produce

  • 1/2 Tblspn basil
  • 1 Tblspn garlic powder
  • 1/2 Tblspn oregano
  • 1/2 Tblspn parsley

Baking & Spices

  • 2 1/2 cups Flour
  • 1 Pinch Sugar
  • 2 1/2 Tspn rapid rise yeast

Oils & Vinegars

  • 2 Tblspn olive oil

Dairy

  • 1 cup Mozzarella cheese

Liquids

  • 1 cup Water

Instructions:

  • Preheat oven to 450 degrees.
  • Mix yeast, flour and sugar in a medium mixing bowl.
  • Add water and olive oil. Mix thoroughly until dough is smooth.
  • Cover with a damp paper towel and let stand for 5-10 minutes, depending on how thick you like your breadsticks (I like ’em thick, so 10 minutes it is for me!).
  • While that’s sitting, slice the cherry tomatoes into 10 triangles (or more, if you think you’re going to want more than 10 “fingers”).
  • Turn the dough out onto a lightly-floured sheet of wax paper.
  • Pat or roll until it’s a uniform flatness or a rectangle-ey shape for the breadsticks (if the baking sheet is rectangle, it's okay).
  • Cover the dough in a thin layer of mozzarella cheese.
  • Sprinkle garlic powder, basil, and oregano over the whole of the dough.
  • Place in the oven and bake for 12-17 minutes or until the cheese is completely melted and edges are browned the way you like it.
  • Remove from heat and allow to cool for approximately 5 minutes.
  • Slice into long, finger-like sticks.
  • Place a tomato triangle on the end of each bread-stick.
easy-creative-halloween-recipes

Creepy Jalapenos Recipe

Ingredients:

Meat
6 slices: Bacon, cooked

Produce
8: Jalapenos, large

Dairy
8 oz: Cream cheese
1 cup: Pepper jack cheese

Desserts
32: Candy eyes

Other
1 container: Crescents

Scroll to Continue

Instructions:

  • Preheat oven to 400 degrees. In a small bowl add cream cheese, pepper jack cheese and bacon and mix until combined.
  • Slice the jalapenos in half lengthwise and seed and core them.
  • Spoon in cream cheese mixture into jalapenos.
  • Pinch two crescents together to form a rectangle. With a knife or pizza cutter slice each rectangle into 10 thin strips.
  • Wrap 2-3 strips around stuffed jalapenos. Making sure to leave some space for the eyes.
  • Bake 12-14 minutes.
  • Remove from the oven and let cool 10 minutes. Place the candy eyes into the jalapenos.

Evil Pumpkin Pasta Recipe

Ingredients:

Meat
12 slices: Buddig honey ham
1 cup: Wisconsin turkey sausage sticks, Old thin

Produce
1/2: Cucumber, large
1: Pie pumpkin, small
1/2: Yellow onion

Condiments
1 2 oz can: Black olives
1/2 cup: Italian dressing

Pasta & grains
1 16 oz box: Rotini pasta

Baking & spices
1/2 cup: Red peppers, roasted

Dairy
10: Frigo wisconsin cheddar cheese sticks
1/4 cup: Parmesan cheese, grated

Instructions:

  • Cook pasta according to box directions. Drain.
  • In a large bowl, mix together pasta, veggies, meat, and cheese sticks.
  • Add 1/2 cup Italian dressing and toss to coat.
  • Add additional dressing to taste if needed.
  • Pour into a serving dish.
  • Add grated Parmesan on top.
  • Cover and chill until ready to serve.

Pumpkin Appetizers Recipe

Ingredients:

Vegan • Gluten free

Produce
1: Pumpkin, small

Condiments
1: Guacamole

Snacks
1 Bag: Tortilla chips

Instructions:

  • Cut open the top of your pumpkin and clean out the "guts" on the inside. Discard the guts and place the top back on.
  • Carve a barfing pumpkin face by making 2 triangle slits for the eyes and a round hole for the mouth. Place the pumpkin on the serving tray and spread the guacamole from the mouth of the pumpkin, and down the center of the serving tray. Set tortilla chips on the side, serve and enjoy!

Halloween Deviled Eggs Recipe

Ingredients:

Gluten free

Meat
16 slices: Pepperoni

Refrigerated
1: Egg -slightly beaten with

Condiments
2 tbsp: Marinara sauce + more

Dairy
8: Mozzarella, mini

Instructions:

  • Preheat the oven to 400°F, line a baking sheet with parchment paper ad set aside.
  • Roll out pizza dough and using a 3 ½ or 4-inches cutter cut out 8 circles of dough.
  • Place a small dollop of marinara sauce in the center of each circle, add 2 pepperoni slices and a cube or a ball of mozzarella.
  • Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on the prepared baking sheet.
  • Wrap each dough ball in along piece of kitchen twine, around the ball to divide it into eight sections. The rolls are baked with the string attached and the dough rises around the string forming little pumpkin shapes.
  • Brush each ball with egg wash and bake 15-20 minutes, or until it rises and get nice golden- brown color.
  • Allow rolls to cool for a few minutes, then remove the twine. Serve warm with marinara sauce alongside.

Pumpkin Pesto Recipe

Ingredients:

Vegetarian

Produce
1: Chives

Condiments
2 tbsp: Pesto, Red

Baking & spices
1 1/2 tsp: Paprika

Snacks
6: Pretzels sticks
12: Ritz crackers

Dairy
8 oz: Cream cheese

Instructions:

  • In a small bowl, combine the cream cheese, red pesto and paprika. Mix well.
  • Take a plate or chopping board and line it with aluminium foil or baking parchment.
  • Take a small amount of the cream cheese mixture and roll it into a bite-size ball. It will be sticky. Place the ball onto the plate/chopping board and repeat until you have used all the cream cheese mixture.
  • Refrigerate for 3 hours. After 3 hours, take them out and place each cheese ball onto a Ritz cracker. Using your finger press down each ball so that they look more like pumpkins. Now, insert a little piece of a pretzel stick into each ball and decorate with chives.
  • Serve while still warm.

Mini Pumpkin Rolls Recipe

Ingredients:

Makes 12 rolls

Condiments
1 tbsp: Honey

Baking & spices
1 (.25 ounce) package: Active dry yeast
3 cups: All-purpose flour
1 tsp: Salt, fine

Oils & vinegars
1: Vegetable oil

Dairy
4 tbsp: Butter
1 cup: Milk

Other
null: kitchen string (4 per roll)

Instructions:

  • Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
  • Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
  • Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
  • Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
  • Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
  • Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
  • Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
  • Let rolls rise for about 30 minutes.
  • Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
  • Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
  • Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

Easy Appetizer With Crackers Recipe

Ingredients:

Vegetarian

Produce
1: Celery
1: Parsley

Snacks
1: Cheez it crackers
15: Ritz crackers

Dairy
1 cup: Cheddar cheese
5 oz: Garlic & herb cream cheese

Instructions:

  • In a medium size bowl, mix the cream cheese and the shredded cheese.
  • Using a cookie scoop or spoon, scoop about 1 Tablespoon of mixture and roll into a ball. Place on a parchment lined cookie sheet.
  • Place in fridge for about 10-15 minutes to firm them up just a bit.
  • Take the finely crushed cheez-its and place in a bowl. Add one cheese ball and roll around in the mixture until well coated.
  • Cut up the celery into skinny ½ inch pieces. Place one stalk into a cheese ball. Add a piece of parsley if you wish.
easy-creative-halloween-recipes

Tortilla Chips Appetizer Recipe

Ingredients:

Vegetarian • Gluten free

Produce
1 tsp: Garlic powder
1: Jalapeno
1: Shallot
1: Yellow bell pepper

Snacks
1: Tortilla chips

Dairy
12 oz: Cheddar cheese
16 oz: Cream cheese
1 cup: Doritos nacho cheese

Instructions:

  • In a mixing bowl, use a hand mixer to beat the cream cheese until smooth.
  • Add shredded cheese and garlic powder. Beat again.
  • Finely dice the shallot, bell pepper and jalapeño. Stir into cream cheese. Remember to save the stem from bell pepper for later.
  • Place mixture onto some plastic wrap and form a ball. When a nice circular ball is formed, close up the plastic wrap around the ball.
  • Place 3 rubber bands around the ball to make indention that looks like a real pumpkin.
  • Place in fridge and chill for about 3 hours.
  • Remove the rubber bands ad plastic wrap. Crunch up Doritos and lightly pat it around the cheese ball.
  • Place the bell pepper stem on top of cheese ball and serve with tortilla chips.
easy-creative-halloween-recipes

Halloween Eggs Recipe

Ingredients:

Vegetarian • Gluten free

Produce
1: Chives

Refrigerated
6: Eggs, hard

Condiments
1/4 cup: Mayonnaise
2 tsp: Mustard, yellow

Baking & spices
1: Black pepper
1: Salt
1: Sprinkled paprika or red cayenne pepper

Instructions:

  • Peel and slice hard boiled eggs lengthwise.
  • Separate yolks into a separate bowl. Add mustard, mayonnaise, salt, and pepper to the yolks. Mash and mix thoroughly with a fork.
  • With a spoon, scoop about 2 teaspoons of the yolk mixture and gently roll it until it is round. Place in an empty egg white.
  • Lightly press the yolk mixture down with your finders to fill the egg whites.
  • With a knife, make 3-4 indents to the eggs to make them look like pumpkins. Top each egg with a 1/4-1/2 inch piece of chive. Sprinkle with paprika or cayenne pepper if you prefer spicy eggs.

Eggs With Pesto Recipe

Ingredients:

Gluten free

Refrigerated
6: Eggs, Hard

Condiments
2 tbsp: Mayonnaise
2 tbsp: Pesto, Green

Baking & spices
1 pinch: Black pepper
1: Gel food color, Red
1: Salt

Desserts
12: Candy eyes, Large

Instructions:

  • Cut each egg in half and using a teaspoon scoop out the yolks. Place the yolks into a small bowl (a soup bowl will do) and add pesto, salt, black pepper and mayonnaise. Mix well, until smooth-ish. Set aside.
  • Dip a toothpick into the red food color and paint “veins” on each egg white.
  • Spoon this mixture back into the egg white cavities and top each with a candy eye and you are done!

Guacamole Eggs Recipe

Ingredients:

Gluten free

Produce
1: Chives
1: Red bell pepper

Condiments
1: Black olives

Baking & spices
1: Paprika
1: Turmeric

Desserts
1: Candy eyes

Deli
1 batch: Deviled eggs, regular
1/2 batch: Guacamole deviled eggs

Instructions:

  • Pumpkin deviled eggs: Top orange filled deviled eggs with a small slice of chive and sliced olives for a jack o'lantern face.
  • Spider deviled eggs: Top ½ of the regular filled deviled eggs with 1 half of a sliced olive for the body. Slice remaining olive half to make legs and place 4 on each side of the body. Add 1 small candy eye if desired.
  • "Devil" deviled eggs: Top remaining half of regular filled deviled eggs with sliced red bell pepper for horns, candy eyes, and sliced olives for the mouth. Green Eyed Monster deviled eggs: Top guacamole deviled eggs with 1 large candy eye. Sprinkle all as desired with pepper and more paprika. Keep chilled until ready to eat!

History of Halloween

The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts. In the eighth century, Pope Gregory III designated November 1 as a time to honor all saints. Soon, All Saints Day incorporated some of the traditions of Samhain.

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