Recipes to try this Halloween. (Credit: Marge Perry)

Recipes to try this Halloween.

Halloween recipes

Whether you're feeding party guests or looking for something to do with all that extra candy, these Halloween recipes will get you in the holiday spirit.

Yummy mummy mini pizzas

WHAT YOU'LL NEED: 1 cup bottled marinara
(Credit: Marge Perry)

1 cup bottled marinara sauce
4 multigrain light English muffins, split
6 ounces reduced-fat Cheddar or mozzarella cheese, cut in 1/8-inch thick by 1/4-inch wide strips
8 pimiento-stuffed green olives, cut across in half
4 black pitted Kalamata olives, quartered lengthwise
Miscellaneous vegetables for garnish


1. Line a baking sheet pan with foil. Coat the foil with cooking spray. Preheat the broiler.

2. Spread thin layer of marinara on cut side of English muffins. Place cheese in zigzag pattern on top of marinara for "bandages." Place green olives, cut side facing up, on each pizza for eyes and a strip of black olive for mouth. Add garnishes such as scallions, celery and peas, to dress up faces as desired.

3. Place under the broiler until cheese just melts, about 1 to 2 minutes. Serve immediately. Makes 4 servings.

Peanut butter cup brownies

WHAT YOU'LL NEED: 1 cup (2 sticks)
(Credit: Tony Jerome, Recipe from "Chocolate" by Nick Malgieri)

1 cup (2 sticks) unsalted butter, cut up, plus 2 tablespoon to butter pan
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed dark brown sugar
2 teaspoons vanilla
1 cup flour
20 Reese's Peanut Butter Cups (full size)
1/2 to 1 cup roasted peanuts, chopped


1. Butter a 9-by-13-by-2-inch pan, then line with foil and butter foil. Set aside.

2. Bring saucepan of water to boil and turn off heat. Combine butter and chocolate in heatproof bowl and set over the pan of hot water, stirring occasionally until melted.

3. Whisk eggs in large bowl. Whisk in salt, sugars and vanilla. Stir in chocolate and butter mixture, then fold in flour.

4. Pour 1/2 of batter into prepared pan and spread evenly. Place peanut butter cups on top of batter, spacing evenly. Pour remaining batter over peanut butter cups and spread evenly. Decorate top with chopped peanuts.

5. Bake on middle rack at 350 degrees about 45 minutes or until top has formed a shiny crust and batter is moderately firm. Cool in pan on wire rack for at least 2 hours or in refrigerator for 1 hour to allow peanut butter cups to firm up again before cutting. Wrap pan in plastic wrap and keep at room temperature or refrigerate until next day to make brownies easier to cut. Or you can wrap pan in plastic wrap and freeze for several weeks.

6. To cut brownies, unmold onto cutting board, remove foil and place another cutting board on top. Turn cake right side up and trim away edges. Cut into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or wax paper in tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze. Makes 24 (2-inch) pieces.

Split pea soup with black cat toast

WHAT YOU'LL NEED: 2 tablespoons olive oil,
(Credit: Marge Perry)

2 tablespoons olive oil, divided
2 cups chopped onion
2 ribs celery, chopped
2 carrots, chopped
1/2 teaspoon dried thyme
1 1/2 cups yellow split peas (about 12 ounces)
5 cups low-sodium vegetable or chicken broth
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Heat 1 tablespoon of oil in a Dutch oven or soup pot over medium-high; add the onion, celery, carrots and thyme. Cook, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and add the split peas and broth; bring to a boil, reduce the heat to medium and gently simmer until tender, about 50 minutes. Remove from heat and transfer to a blender or food processor in batches to puree. Stir in the rosemary, salt and pepper.

2. Cut each slice of bread into a cat shape (I used a cat-shaped biscuit cutter). Brush the cats on both sides with the remaining 1 tablespoon of oil. Heat a large, nonstick skillet and toast the bread lightly on both sides in the pan. Place a cat on top of each bowl of soup. Makes 4 servings.



Pumpkin bread pudding

WHAT YOU'LL NEED: 2 large eggs 4
(Credit: Marge Perry)

2 large eggs
4 cups skim milk, divided
3/4 cup brown sugar
1 (15-ounce) can pumpkin
2 teaspoons pumpkin pie spice mix
1 teaspoon vanilla
1 pound sliced dense white bread
Candy corn, ice cream and/or whipped cream to taste


1. Preheat oven to 350 degrees. Coat a 9-by-12-inch baking dish with cooking spray.

2. In a large bowl, lightly beat the eggs. Stir in 3 cups of the milk, the sugar, pumpkin, spice mix and vanilla.

3. Place a layer of the bread in the baking dish and pour some of the mixture over it. Add another layer of bread and repeat until all the ingredients are used.

4. Bake 30 minutes and remove from oven. Use a fork to prick holes all over the pudding and slowly pour the remaining cup of milk into pudding, stopping to allow the bread to absorb some of the milk before the next addition. Return to oven and bake another 25 to 30 minutes, until pudding is slightly puffed. (The pumpkin on top will still be soft, but it will be cooked through on the interior.)

5. When bread pudding is slightly cooled, decorate with candy corn, if desired, and serve topped with ice cream or whipped cream. Makes 8 servings.

Bloody eyeball sandwiches

WHAT YOU'LL NEED: 1 large egg 1
(Credit: Marge Perry)

1 large egg
1 pound lean ground beef (93 percent lean)
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan
1 tablespoon olive oil
1 ounce provolone cheese, cut in 1/2-inch rounds
1/4 cup sliced green pimento-stuffed olives
1 1/2 cups tomato-basil sauce
6 potato (or regular) hot dog rolls


1. Coat a baking sheet or broiler pan with cooking spray; preheat the broiler.

2. Beat the egg lightly with a fork in a large bowl. Add the beef, bread crumbs and Parmesan; mix thoroughly. Form into 18 round balls (each about 11/2 inches in diameter), press lightly on the top and bottom to slightly flatten.

3. Heat the oil in a large nonstick skillet over medium high. Add the meatballs and cook until browned on the undersides, about 4 minutes; turn and cook until again browned, about another 4 minutes. Transfer to the prepared pan.

4. Top each meatball with a piece of provolone and broil until just melted, about 2 minutes. As soon as it comes out of the oven, top each piece of cheese with an olive slice stuffed with pimento.

5. Warm the tomato sauce in the skillet; place the meatballs "eyeballs" facing up in the sauce until warmed through. To serve, spoon the sauce in the folds of each roll and top with the meatballs. Makes 6 servings.

Snickers cheesecake

WHAT YOU'LL NEED: For the crust: 1
(Credit: Tony Jerome, Recipe by Amy Pincus)


For the crust:

1 cup graham cracker or cookie crumbs
2 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons butter, melted

For the cake:

1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla
16 mini Snickers bars, chilled or frozen, 12 chopped into 1/4-inch pieces and the rest sliced for garnish

For the topping:

24 ounces sour cream
1 1/2 cups sugar
1 teaspoon vanilla extract


1. Combine crust ingredients and press into a 9-inch springform pan.

2. With a standing mixer, beat cream cheese until light and fluffy, about 1 minute, scraping down sides of the bowl often. Add sugar, eggs and vanilla and beat until smooth, scraping down the sides. Fold in chopped candy.

3. Bake at 350 for 50 to 55 minutes or until lightly golden at the edges and slightly puffed. Remove from oven and let cool 15 minutes, leaving oven on. The cake will fall while cooling.

4. After the cooling period, evenly spread the topping on the cheesecake and return to oven for 10 minutes. Let cool and refrigerate. Top with additional chopped candy.

Note: To make the recipe using a premade graham-cracker pie shell, use the following quantities for the cake: 1 pound cream cheese, 1/2 cup sugar, 3 large eggs, 1 teaspoon vanilla extract, 12 mini Snickers bars (8 for the filling, 4 for garnish); topping: 8 ounces sour cream, 1/2 cup sugar, 1/4 teaspoon vanilla extract. Bake 50 minutes, cool 15 minutes, then bake another 10 minutes with topping on.

Halloween candy blondies

WHAT YOU'LL NEED: 1 1/2 cups unbleached
(Credit: Eve Bishop, Recipe by Lauren Chattman)

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
16 mini peanut butter cups
1 cup M&M's


1. Preheat oven to 350 degrees. Line an 8-inch-square baking pan with heavy-duty aluminum foil, making sure that the foil is tucked into all the corners and at least 1 inch overhangs the top of the pan on all sides.

2. Combine flour, baking powder and salt in a small mixing bowl.

3. Melt butter in a medium saucepan over low heat. Remove it from heat. With a wooden spoon, stir in the brown sugar until it dissolves. Quickly whisk in the egg, yolk and vanilla. Stir in flour mixture until just incorporated.

4. Set aside 1 cup batter and spread the rest into the prepared baking dish. Arrange peanut butter cups on top of the batter in the pan, with about 1/2 inch between each candy. Smooth the reserved 1 cup of batter over peanut butter cups. Sprinkle with M&M's.

5. Bake brownies until they are just set in the center, 30 to 35 minutes. Let cool completely on a wire rack.

6. Grasping overhanging foil on either side of the pan, lift out the brownies and place them on a cutting board. Cut into 32 pieces. These blondies will keep at room temperature in an airtight container for up to 3 days. Makes 16 blondies.

Kit Kat Ice-Cream Cake

WHAT YOU'LL NEED: 1/2 gallon vanilla bean
(Credit: Tony Jerome, Recipe by Wayne Harley Brachman)

1/2 gallon vanilla bean ice cream
8 full-size Kit Kat bars
1 cup heavy or whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Chocolate sauce (store bought)


1. Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap, lengthwise and crosswise. Make sure there is more than enough wrap to overlap edges of the pan. Place in freezer to chill.

2. Let ice cream soften about 15 minutes. Place in a bowl or standing mixer and beat until the consistency of soft-serve ice cream. Immediately spoon all the ice cream into loaf pan, using a spatula to pack down and smooth.

3. Push 2 Kit Kat bars into the softened ice cream so that they are standing up on their long side, about 1/2 inch from the long side of the pan. Repeat with remaining Kit Kats, leaving at least 1/2 inch between the "rows" of bars. Smooth down the ice cream on top to make a level surface. Cover with plastic wrap. Freeze for at least 2 hours.

4. Place large bowl and whisk (or whisk attachment) in freezer or refrigerator to chill. Pour whipping cream into bowl with vanilla and beat until cream starts to thicken. Add confectioners' sugar and continue to beat until the consistency of shaving cream.

5. Remove loaf pan from the freezer. Unwrap top and invert over a freezer-proof plate or small cutting board covered with foil. Remove plastic wrap from the ice cream. Spoon whipped cream all over loaf, letting it remain soft and fluffy. Return to freezer for at least 1 hour.

6. To serve, cut with a hot chef's knife, cutting straight down. Drizzle chocolate sauce over each slice. Makes 6 to 8 servings.



Subscribe to the Feed Me Newsletter for the latest restaurant news, recipes and recommendations.

Related Media

These spooky Halloween cocktails are perfect for any Spooky cocktails for Halloween The best cocktails to try this fall. 29 festive fall cocktail recipes From perfect pies to delicious main dishes, here 14 amazing apple recipes


Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.