Halloween is fast approaching and if you plan a party for your kids, you need to not only decorate your home and put on costumes, but also prepare the appropriate food! We have collected some super cool and fun Halloween kids party food recipes to help you with ideas for your feast!
Scary, Spooky and Fun Halloween Kids Party Food Recipes
The food that is prepared for the holiday table should have the spirit of the holiday. The whole effect of Halloween will simply disappear if you serve an ordinary cake, a simple cookie, or some simple salad to the guests. Halloween party food recipes can be prepared with common foods, but with a twits – spiders, ghosts, a bloody heart, etc. There are numerous ways to transform a simple sandwich into a Halloween themed sandwich and even the humble pumpkin soup can get a Halloween look. All it takes is a little imagination and your Halloween party food will be a huge hit!
Halloween Kids Party Food Recipes and Ideas for Sandwiches and Burgers
The children will be excited to eat monster sandwiches or burgers. How cool is that! Make these sandwiches for a spooky Halloween party! Here are some great Halloween sandwiches and burgers recipes for you!
Jack-O’-Lantern Halloween Cheeseburgers Recipe
1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices cheddar cheese
10 hamburger buns, split
In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture and mix well. Shape into 10 meatballs. Grill, broil or pan-fry until the meat is ready.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o’-lantern.
Place cheese on burgers and cook until cheese is slightly melted, about 1 minute.
Monster Toast Recipe
4 tbsp cream cheese
1 pinch tomato paste
4 slices of cheese
4 black olives
8 sandwich toast slices
8 slices of salami
Vegetables, for decoration
Mix the cream cheese with tomato paste, season with salt, pepper and paprika powder. Cut the cheese into 1 cm wide strips. Wash the cucumber and cut into thin slices, cut the olives in half.
Toast slices of bread, then spread the cream cheese on each side, cut the toast into triangles.
Cover half of the triangles with salami slices and cheese strips so that the “salami tongues” and “cheese teeth” protrude from the long edge. Top with the remaining triangles.
Make eyes on from cucumber slices and olives.
Serve with vegetables to your liking.
Halloween Kids Party Food Recipes – Mummy Sandwiches
4 slices of sandwich
Tomato sauce (or ketchup)
Mozzarella cheese, sliced
Garnish the sandwiches with tomato sauce, then add some slices of Mozzarella cheese, add the olive for the mummy’s eye.
Grill in preheat oven for a couple minutes until the cheese is melted.
Spooky Halloween Pizza Recipe
290g packet pizza base mix
90ml (6tbsp) sun-dried tomato paste or tomato pizza topping
10ml (2tsp) olive oil
240g Mozzarella slices
Preheat the oven to 220°C/425°F. Make up the pizza base mix according to the instructions and knead on a floured surface for 5 minutes. Then, roll out thinly to a 23 x 35cm (9 x 14in) rectangle.
Place on a baking sheet and spread over the sun-dried tomato paste or pizza topping. Drizzle over the olive oil and bake for 10 minutes.
Using cookie cutters, cut out ghost, pumpkin and bat shapes from the cheese slices. Remove the pizza from the oven and top with the cheese shapes. Return to the oven for a further 5-6 minutes until the pizza base is crisp and the cheese has just melted.
Monstrous Spaghetti and Eyeballs
2 tbsp olive oil
1 small onion
1 clove of garlic
1 pinch of sugar
1 tbsp tomato paste
1 can of peeled tomatoes
1 pinch of salt
1 pinch of pepper
400 g spaghetti
Dice onion and garlic and sauté with a pinch of sugar in olive oil until translucent.
Add the tomato paste, peeled tomatoes and rosemary and simmer for 20 minutes on a low heat. Season the tomato sauce with salt and pepper.
Cook the spaghetti in salted water until al dente.
Pour the tomato sauce over the spaghetti and decorate as a Halloween party monster.
Monster Eyes Recipe
3 cups all-purpose baking mix
1 pound ground mild or hot pork sausage
10 oz Cheddar cheese, shredded
54 small pimiento-stuffed olives
Preheat oven to 400°F/200°C.
Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.
Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball.
Bake for 20-25 minutes or until lightly browned.
Chocolate Bat Cookies
125 g butter, softened
85 g icing sugar
1 large egg yolk
1 tsp vanilla extract
1 tsp milk
175 g plain flour, plus extra for rolling
1 tsp fine powder coffee
50 g cocoa powder
¼ tsp salt
100 g bar dark or milk chocolate
Heat oven to 180C and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 minutes.
Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Cut a 1.5cm x 5mm notch at the base of each bat’s body.
Bake for 10 minutes. Cool on the sheets for 5 minutes, then lift the cookies onto a wire rack and cool completely.
To decorate, melt the chocolate over a pan of simmering water or in the microwave. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry. Keep in an airtight container for up to a week.
Halloween Spider Meatballs
500 g lean minced beef
50 g Fresh Breadcrumbs
1 pinch Black Pepper
3 tbsp Oil
1 pinch Salt
1 tbsp Paprika
3 Green Peppers, sliced into very thin strips
1 tbsp Mayonnaise
Place the minced beef, breadcrumbs, egg, paprika and a pinch of salt and pepper in a bowl and mix together until well combined. Divide into 12 balls.
Warm the oil in a pan set over a medium heat. Add the meatballs and cook for 6 minutes on each side, until cooked through.
Using a toothpick, make 8 holes in each meatball (4 on each side). Put a pepper strip into each hole to look like a spider leg. For the eyes, dab on two dots of mayonnaise and stick on two peas.
Halloween Meatball Eyes
1 cup panko crumbs
1 cup buttermilk
2 1/2 pounds ground beef
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Sliced black olives
For marinara sauce:
2 tablespoons butter
1/4 cup grated onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, crushed or finely minced
2 (28-ounce each) cans crushed tomatoes
1/2 teaspoon sugar
Prepare the marinara sauce. In a medium saucepan, melt the butter over medium heat. Add the onion, basil, oregano, salt and pepper and cook, stirring occasionally, for 5 minutes, until the onion is softened and translucent. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes and sugar. Bring the mixture to a simmer and cook until slightly thickened, about 10-15 minutes, or let it gently simmer for upwards of 45 minutes.
Prepare the meatballs. Line a large rimmed baking sheet with foil and lightly coat with cooking spray. Set aside. Preheat the oven to 400F/200C. In a large bowl, stir together the panko and buttermilk. Let the mixture sit for five minutes. Add in the ground beef and all the other ingredients. Mix until well combined. Form golf-ball sized meatballs and place them on the prepared baking sheet. Bake the meatballs for 30 minutes, until cooked through. Remove from oven and transfer to a platter or plate.
Cover the meatballs in marinara sauce and put two sliced olives on each meatball for the eyes. Serve immediately.
Unfold/unroll the puff pastry. Cut it into strips (1 thicker + 2 thinner per hot dog). Pat dry each hot dog with a paper kitchen towel.
Wrap the thicker puff pastry piece around the hot dog, making sure to leave a gap for the eyes. Repeat the same with the thin strips.
When done, place them onto a baking tray lined with baking paper.
Bake them in a preheated oven at 360⁰F/180⁰C for 12-15 minutes or until the pastry is puffed and light brown.
Let them cool slightly before putting the eyes on. To do this, just put a little mayo/ketchup/mustard on the back side of the eye and stick to the hot dog.
Serve with a dip of your choice.
Halloween Witches’ Hats
6 ice-cream cones
6 round biscuits
100 g of dark chocolate
colored icing, plus your choice of sugar sprinkles and cake decorations
Melt the chocolate in the microwave or in a bowl over a pan of simmering water. Brush the melted chocolate on to one side of each biscuit and on the outside of the ice-cream cones. Place a cone upside down on each of the biscuits brushing extra chocolate on to the points where they join to make sure they are well stuck together. Leave the hats to rest for a couple of minutes, then decorate them using colored icing and sprinkles.
Spider Deviled Eggs
12 black olives
6 hard-boiled eggs, halved
3 tablespoons mayonnaise
1⁄2 teaspoon mustard
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
Cut eggs in half lengthwise. Slip out yolks and mash.
Stir in mayonnaise, mustard, salt, and pepper.
Place yolk mixture back in eggs.
Cut whole olive in half.
Put one half of olive for the spiders body.
Thinly slice the other half for the spiders legs. Put four legs on each side.