How about having a Halloween party for kids? It would definitely be fun, isn’t it? I would love to have and organize one when I have kids already, I know that they would love it!
Take a look at these Halloween recipes that kids would love! Maybe they will be pleased too if you allow them to help you make these recipes.
Mexican “Dia de los Muertos” Sugar Skull (Calavera) Sandwich
 ~ Bread ~ Peanut Butter & Jelly ~
~ Mini Marshmallows ~ Assorted Decorations ~ This sandwich works well with peanut butter & jelly because the jelly shows through the eyes and nose holes and looks cool and creepy, but feel free to substitute whatever kind of filling you want. - Spread fillings on bottom slice of bread, set aside.
- Cut eyes and nose holes in top piece of bread (eyes: I used a bottle cap. nose: you could use a heart shaped cutter, but I used a skewer to poke holes in the shape I wanted and then pushed the piece out of the bread).
- Cut teeth out with butter knife.
Decorate: - Use any little doodads in your kitchen to create decorative dots, flowers, and swirls. Google “sugar skulls” for tons of decoration inspiration!
- I used craisins, pumpkin seeds, mini marshmallows cut in half, chocolate chips and a mini cookie.
- Other good materials would be: candy, fruit snacks, licorice, etc.
- Fill in the teeth with something to make them show up (I used pumpkin seeds turned sideways).
- Garnish plate with marshmallow dots.
Halloween Lollipops  Yield 10 Lollipops
Ingredients:
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
10 drops orange food coloring
8 drops pure orange oil or other flavor 10 lollipop sticks
Assorted candies, for decorating Directions:
- Line three baking sheets with Silpats (nonstick baking mats), or grease them generously with vegetable oil. Prepare an ice-water bath. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. When the syrup comes to a boil, stop stirring and clip on a candy thermometer. Continue to cook, without stirring, until the mixture turns golden and reaches 300 to 310 F (hard-crack stage) on the thermometer, 5 to 7 minutes. Occasionally wash the sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
- Remove the pot from the heat. Transfer the syrup to a 2-cup heatproof measuring cup. Using a heatproof rubber spatula, stir in the food coloring and orange oil until completely combined.
- Working quickly, pour ten 3-inch circles of syrup onto prepared baking sheets. Press in lollipop sticks. With your fingertips or a toothpick, lightly press candies into the syrup. Set aside until completely cooled and hardened.
Scary Pudding Cups
Ingredients:
1 square BAKER'S Semi-Sweet Chocolate 6 drops green food colouring 1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding MELT chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four 5-oz. clear plastic cups with the melted chocolate. Refrigerate until ready to use. ADD milk and food colouring to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Immediately pour into prepared cups. TOP with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.
Sweet Skull
 Ingredients:
|  | 12 marshmallows | | Confectioners' sugar | | 24 unfrosted cupcakes (white or yellow works best) | | White frosting | | Junior Mints, chocolate chips, and slivered almonds |
Directions:
1. Cut the marshmallows in half widthwise using kitchen shears dipped in confectioners' sugar (this keeps them from sticking). 2. Carefully pull each cupcake liner partially away from the cake and tuck half a marshmallow between the paper and the cupcake to create the skull's jaw. 3. Frost each cupcake and marshmallow, then add Junior Mints with white frosting dots for eyes, a chocolate chip nose, and slivered almond teeth. Blue Slime Sipper
 Ingredients - 1 6-ounce package blueberry-flavored gelatin
- 3 cups lemonade, chilled
- 3 cups lemon-lime carbonated beverage, chilled
- 2 cups boiling water
- 4 cups cold water
Directions 1. In a large mixing bowl, combine gelatin and two cups of boiling water; stir until dissolved. Stir in 4 cups of cold water. Cover and chill at least 4 hours. Gelatin will be partially set. 2. To serve, stir gelatin with a large spoon, fork, or wire whisk until gelatin is broken into small pieces. Place 1/4 cup of the lemonade in a large, clear glass or plastic tumbler. Add 1/2 cup of the gelatin to the lemonade, then add 1/4 cup of the carbonated beverage. 3. Stir slightly and you're ready to slurp some slime. Makes 12 servings.
Spider Cupcakes
Ingredients:
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding 1/3 cup KOOL-AID Orange Sugar Sweetened Drink Mix 1 container (450 g) vanilla ready-to-spread frosting 12 pieces black shoestring licorice (32 inch each) 48 miniature candy-coated chocolate pieces
PREPARE cake batter as directed on package. Blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely. DISSOLVE drink mix in hot water. Stir into frosting until well blended. Use to frost cupcakes, reserving some of the frosting for attaching the candies. CUT each licorice piece into 16 (2-inch) lengths; set aside. Place 1 cookie on top of each cupcake. Insert 4 licorice pieces into frosting on each side of cookie for each spider's legs. (Eight licorice pieces for each cookie.) Use reserved frosting to attach candies to tops of cookies for the spiders' eyes. Halloween Popcorn
 Happy Halloween Mini Popcorn Balls
Ingredients:
10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring
Directions:
- Place popcorn, fruit and butterscotch chips in large bowl; set aside.
- Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.
- Grease hands and form into 3-inch balls. Yield: About 16 balls
Haunted Popcorn Hands
Clear Polyethylene food service gloves Candy corn Popcorn Ribbon or yarn Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn. Haunting Hot Chocolate
 Ingredients - 1 medium orange
- 3 cups whole milk
- 2/3 cup vanilla-flavored baking pieces or vanilla-flavored candy coating
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla
- Whipped cream (optional)
- Ground nutmeg (optional)
- Purchased marshmallow ghosts
Directions 1. Remove peel of orange with vegetable peeler; set aside. 2. In a medium saucepan combine 1/4 cup of the milk, the vanilla-flavored baking pieces, orange peel, and nutmeg; whisk over low heat until baking pieces are melted. Remove orange peel. Whisk in remaining milk and heat through. Remove from heat. Stir in vanilla. 3. Serve warm in mugs. Add a marshmallow ghost, dollop with whipped cream, and sprinkle with nutmeg, if desired. Makes five 6-ounce servings. Witches Broom
Ingredients:
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups Gold Medal all-purpose flour
1/8 teaspoon salt
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
Butterscotch-flavored chips, melted
- Heat oven to 350 F. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
- Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.
- Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
- Cover cookie sheet with waxed paper. Place brooms on waxed paper.
- Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. No need to rush when you're melting chocolate. Melt chocolate slowly over low heat so it doesn't burn.
- Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.
- Make cookies up to a day ahead, and store in an airtight container. Your little ghosts and goblins can help you decorate these Halloween goodies when the time is right!
Yield: 20 cookies Hope you love these recipes for your kids Halloween party! Enjoy! Sources: southwestblend.com pastrywiz.com kraftcanada.com FamilyFun.com kraftcanada.com croqzine.com/blog bhg.com
 Labels: Halloween, Halloween for Kids Recipes, Halloween Recipes |
