Market Mixx Jewel-Osco Blog Blog Home

Easy, spooktacular Halloween snacks for kids and adults

Amber Graefen


Sep 21st, 2017

If you’ve ever attempted Pinterest-worthy holiday food-crafts and failed, you probably know that “ playing” with food can sometimes lead to scary — and decidedly non-Pinterest-worthy — results.

To that we say, Boooo! Don’t let past nightmares keep you from having fun with your food this year. We found a few foolproof ways to dress up some standard dishes. So whether you’re putting together a spooky spread for a party or just need to feed a few ghouls and goblins before they go door-to-door, these fun, classic treats will do the trick.

Yummy Mummies
(makes 10 mummies)

1 tube (8 ounces) refrigerated crescent roll dough
10 hot dogs or sausages
cooking spray
Signature Kitchens mustard, ketchup, mayo or other dipping sauces

Heat oven to 375 degrees.

Unroll dough and use a sharp knife to slice into thin strips. Haphazardly wrap strips around hot dogs, stretching them slightly and leaving a small opening where the “eyes” will be. Place on ungreased sheet pan. Spray mummies with cooking spray.

Bake for about 15 minutes or until dough is golden brown and hot dogs are warmed through. Create “eyes” with dots of a condiments or poppy seeds, peppercorns or similar.

Freaky Fruit

green apples
Signature Kitchens peanut butter
yogurt-covered raisins
Signature Select marshmallows
chocolate-covered raisins or other small chocolate candy
bananas (firm, not overly ripe)

For the apples: Cut into quarters (or eighths for large apples). Carefully core then cut a wedge from the skin side to create a monster’s mouth. Fill each mouth with peanut butter and position yogurt-covered raisins upright for teeth.

Add a dab of peanut butter in the center of each marshmallow to hold a chocolate-covered raisin to create an eye. Add another dab of peanut butter on top of each apple slice to hold the marshmallow.

For the bananas: Peel each banana and cut in half. Use a dab of peanut butter to hold raisin or candy eyes and mouth and also to help the bananas stand upright.

Fiery Devilish Eggs
(makes 24)

12 Jewel large eggs
1/2 cup Signature Kitchens mayonnaise
2 1/2 tablespoons Signature Kitchens sweet pickle relish
1 tablespoon spicy mustard
1/2 to 2 tablespoons hot sauce (optional)
1 teaspoon celery salt
1 red pepper
1 small can (2.25 ounces) pitted, sliced black olives

Hard boil the eggs: Place eggs in a saucepan and add cold water until covered a few inches. Bring to a boil and then remove from heat and cover. Let sit 15 minutes. Drain and add cold water and ice cubes. Gently tap each egg on the counter and carefully peel under running cold water.

Cut each egg in half lengthwise and scoop yolks into a bowl, placing whites on a tray. Mash yolks, then add mayo, relish, mustard, celery salt and hot sauce (if desired) and mix until smooth. Spoon mixture into a plastic bag, squeeze into one corner and snip corner with scissors to make a piping bag. Fill egg-white halves with yolk mixture.

Seed and cut red pepper into strips, then cut strips into tall triangles for devil horns. Cut olive slices to make furrowed brows and eyes. Finish each with a dash of paprika.

Gravely Good Pudding
(makes four 4-ounce servings)

1 package instant chocolate pudding mix
2 cups Jewel cold milk
chocolate cookies or king-size Butterfinger bar
4 Pepperidge Farm Milano cookies
tube of black Cake Mate decorating icing for writing
gummy worms

In a medium-sized bowl, combine pudding mix and milk, then whisk for 2 minutes. Spoon pudding into individual serving cups and place in refrigerator.

Meanwhile, use a small food processor or meat tenderizer to crush wafer cookies or Butterfinger to a fine crumb. Set aside. On the top of each Milano cookie, write “RIP” or other tombstone message.

Remove pudding from refrigerator, then top each serving with cookie or candy crumb “dirt.” Place Milano tombstone and then the gummy worms.

Leave a Reply