At Halloween, it’s important to feed the ghosts and goblins in your home. They may look like normal children today, but with a simple costume change, they suddenly become anything from Batman to a butterfly. Use these fun moments to sneak in a little learning and build some memories by creating a Halloween Cookbook!
Once the fall season arrives announce a Halloween supper. It doesn’t have to be on October 31st, just a date close to Halloween that everyone is available to sit together for a meal. Encourage kids to make sure all family members know when the meal is and that costumes are strongly encouraged! Costumes can be elaborate or as simple as plain clothes detective or school teacher.
Have kids pick out recipes and help them plan an appropriate menu for the supper. Explain that the recipes will be added to a special family Halloween Cookbook. You can use a little imagination to create fun names for new or favorite dishes. You may also let your ghosts and goblins flip through a cookbook to find recipes. To create a Halloween Cookbook, you can use a notebook or use our FREE Downloads and place them in a three-ring binder. Add recipes to your cookbook and decorate with stickers or drawings. Make sure to note the year(s) the recipe has been served, and once the dishes have been created children can photograph the results to add to the cookbook.
Suggest nutritious and fun food selections. Explain that Batman needs his strength (maybe spinach) and a butterfly needs energy to fly (definitely a good excuse to serve broccoli). Take learning to the next level by requesting that recipes be read and a grocery list created from the proposed menu. Enlist help in prepping food for practice on how to measure ingredients and properly use kitchen equipment.
For the icing on the cake, so to speak, have the children decorate the table. Handmade placemats can be created in advanced or place cards for each character that will be attending. Have kids pick out which plates and cups to use and set the table. By adding a few fun decorations and some decorated napkins, you will be ready to have a monstrous good time.
Scrumptious Strawberry Shake – also known as – Vampire Shake Rattle N’ Roll
2 C. milk
1 T. honey
1 tsp. vanilla
1 C. frozen strawberries
2 whole strawberries, optional
In a blender, combine milk, honey, vanilla and frozen strawberries. Blend mixture until smooth and pour into glasses or goblets to serve. If desired, garnish glasses with a strawberry placed on the rim. Makes 2 servings.
Glazed Baby Carrots – also known as – Orange Troll Toes
1-1 lb. bag fresh baby carrots
1 T. butter
1 T. dark brown sugar
1/8 tsp. cinnamon
1/8 tsp. salt
In a medium saucepan over medium high heat, cook carrots in boiling water for 8 to 10 minutes, until tender. Drain water from saucepan and add butter, brown sugar, cinnamon and salt to carrots. Toss until carrots are evenly coated. Serve warm. Makes 6 servings.
Baked Spaghetti Corn – also known as – Brains
1/2-6 oz. pkg. uncooked spaghetti, broken
1-15 1/4 oz. can whole kernel corn, drained
1 C. shredded Cheddar cheese
1-15 oz. can creamed corn
1/2 C. margarine, melted
Preheat oven to 350°. In a 1 1/2-quart baking dish, combine broken spaghetti, drained corn, shredded Cheddar cheese, creamed corn and melted margarine. Bake in oven for 20 to 25 minutes, until spaghetti is cooked. Makes 6 servings.
Crunchy Chicken Fingers – also known as – Crunchy Bat Fillets
2 eggs, beaten
1/2 C. milk
1-12 oz. pkg. tortilla chips, crushed
2 lbs. skinless, boneless chicken breast halves, cut into strips
Preheat oven to 400°. In a shallow dish or bowl, combine beaten eggs and milk. Place crushed tortilla chips in a separate shallow bowl. Dip chicken strips first in the egg mixture and then in the crushed chips. When chicken is thoroughly coated with crushed chips, place strips on an ungreased baking sheet. Bake in oven for 10 minutes. Turn strips over and bake for an additional 10 minutes. Makes 6 servings.
Monster Cookies – also known as – Monster Cookies (made with lots of monster bits and pieces)
1 1/2 C. chunky peanut butter
1 C. dark brown sugar
1 C. white sugar
1 stick softened butter
1 tsp. vanilla
4 C. oats quick
2 1/2 tsp. baking soda
1/2 tsp. salt
1 C. chocolate chips
1 cup M&M’s Minis
1 C. peanut butter chips
In a large mixing bowl combine peanut butter, sugars, butter, eggs, oats, baking soda, vanilla and salt. Mix well with an electric mixer. Add in all other ingredients and mix again until well blended. Form dough into golf ball sized cookies and place two inches apart on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Let cook 5 minutes before removing from pan. Makes 2 1/2 dozen.