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Halloween recipes that are SCARY good!

It’s the most frightening time of the year; Halloween!  On Halloween trick or treating yields tongs of delicious candy and snacks, but you don’t have to just enjoy sweets from the stores.  With a little creativity, you can make your own fantastic Halloween treats!  here are just a few popular recipes that are easy to make and will be the delight of everyone you share them with.

Toxic Macaroni & Cheese

Sure to delight even the most picky of ghouls in your home, this delicious recipe has a gross name, but an amazing flavor.  It’s a spin on your traditional mac and cheese dish with a little extra food coloring to bring out the “ick” factor!

INGREDIENTS

1/4 cup unsalted butter
1/3 cup all-purpose flour
2 1/2 Cups milk or half & half
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon onion powder
1 Tablespoon dry mustard powder
pinch cayenne pepper
8 Ounces sharp white cheddar cheese
Package frozen spinach (thawed and drained)
green food coloring (optional)
1 Pound box pasta, cooked and drained
1 head fresh caulflower (steamed**)

Directions

  • Melt butter in a large pan/Dutch oven over medium-low heat.
  • Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
  • Pour in the milk and whisk to combine and remove all lumps.
  • Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
  • Continue cooking until mixture starts to simmer, 6 to 8 minutes.
  • Remove from heat and add the grated cheese. Stir until melted and completely combined.
  • Add the drained spinach, stir to combine. Add a few drops of green food coloring if desired.
  • Add the drained pasta and stir until completely coated.
  • Stir in the steamed cauliflower, and serve immediately.

Peanut Butter Spider Cookies

These creepy, but delicious cookies are sure to be a huge treat!

Ingredients
1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar for rolling
48 miniature Reese’s cups unwrapped and frozen
96 candy eyes
1/2 cup chocolate chips

Directions

  • Preheat oven to 375.
  • In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • Gradually add dry mixture to wet mixture and beat until blended.
  • Form into 1″ balls.
  • Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
  • Bake 10-12 minutes or until golden.
  • Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
  • After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
  • Place in refrigerator for 10 minutes to allow cookies to firm.
  • Put chocolate chips in the corner of zippered sandwich bag.
  • Microwave for 20 seconds, knead and repeat until chocolate has melted.
  • Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
  • Place in refrigerator for 10 minutes to allow legs to set.

Pumpkin Bread

There’s nothing wrong with going with the old reliable, yet always delicious, pumpkin bread.  It’s a simple recipe, but you can spook things up a bit by topping it off with some red frosting, or green frosting to make it look extra spooky.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour

2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
  • Pour into the prepared pans.
  • Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nick Eugenis
Nick Eugenis is the Digital Content Specialist at Beltone. Nick supports the digital marketing efforts of Beltone along with providing assistance to various Beltone locations throughout North America. He spends his free time with his wife, daughter and Shiba Inu named “Hachi”.

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