Spooky Halloween Recipes for your Halloween Party

Get into the spirit this Halloween with some of these spooky recipes!  These fun recipes are great whether you are hosting a party for adults, gathering the kids before trick-or-treating or looking to pack something fun in your child's lunch box.  Enjoy!

 

Mummy Pies

Makes about 6 mini pies

 

Ingredients

• One double pie crust recipe (or store bought prepared pie pastry)
• 1 jar Stonewall Kitchen Apple Pie Filling
• 12 Raisins

 

Directions

1. Preheat oven to 375 degrees F.
2. Grease 6 wells of a 12-cup muffin tin.
3. Roll pie dough to be 1/8 inch thick.  Cut six, 4.5-inch circles.  Press dough circles into prepared muffin tin wells allowing extra dough to hang over lip of muffin tin well.
4. Fill each well with Apple Pie Filling.
5. Roll remaining pie dough into a circle and cut into 1/4 inch strips.  Place strips randomly over the top of each mini pie, covering entire surface.  Trim edges and crimp top to bottom crust.  Place two raisins on each mini pie for eyes.
6. Bake mini pies for 30 minutes or until crust is golden brown.  Cool about 5 minutes and then gently remove Mummy Pies from pan.  Serve warm or at room temperature.

 

 

Spooky Sandwiches

Makes 12 spooky sandwiches

 

Ingredients

• 12 slices Dark Rye Bread (for cats or bats)
• 12 slices thin white bread (for ghosts)

For the sandwich spread

• 8 ounces cream cheese, softened
• 1/4 cup Stonewall Kitchen Old Farmhouse Chutney
• 2 Tablespoons scallion, diced
• 1/2 teaspoon garlic, crushed
• Dash of salt and pepper
• 1/4 cup Colby cheese, shredded
• 1/4 cup Monterey Jack cheese, shredded

 

Directions

1. Cut 24 spooky shapes from the bread with cookie cutters (the shapes are easier to cut if roll each slice gently with a rolling pin before cutting)
2. Combine all spread ingredients and mix until uniform
3. Evenly spread cream cheese mixture on 12 of the spooky bread shapes and top with remaining spooky bread shapes.  Garnish with sliced scallions to make eyes and mouths on sandwiches.

 

Also try our popular Jack-O-Lantern Layered Mexican Dip & Witch Finger Cookies!





Butternut Squash Lasagna

Lasagna is always a crowd pleaser, whether serving it to your family on a weeknight or bringing it to a get together on the weekends.  When it comes to building lasagna, most people stick to the basics  but there are so many variations out there to try.  Here is a great version to try during these cool fall nights!

Butternut Squash Lasagna
Serves 4-6

Ingredients:

• 8 sheets no boil lasagna
• 15 ounces ricotta cheese
• 1/2 cup cream
• 1 egg yolk, slightly beaten
• Pinch of ground nutmeg
• 1/2 teaspoon salt
• 5 ounces frozen spinach, thawed, cooked and drained well
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• Salt & Pepper to taste
• 2 cups shredded mozzarella cheese
• 1 jar Stonewall Kitchen Butternut Squash Pasta Sauce (Product of the Month for October - save 10% in stores and online)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease an 8x8 inch baking dish.  Place sheets of no boil pasta in hot water in a 9x13 inch baking dish; make sure pasta does not stick together while it soaks for 10-15 minutes.  Drain off water; keep pasta separated so sheets do not stick.
2. In a medium size bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded mozzarella cheese.
3. In a medium size saute pan heat the olive oil.  Add the mushrooms and salt and pepper to taste.  Saute mushrooms until tender and moisture has evaporated.
4. Spread a small amount of sauce on the bottom of the baking dish.  Place two sheets of lasagna side-by-side.  Spread 1/3 ricotta mixture over pasta, spread 1/3 cooked mushrooms over ricotta and 1/3 spinach and 1/2 cup mozzarella - top with 1/4 jar Butternut Squash Pasta Sauce.  Repeat layers of ricotta, mushrooms, spinach, mozzarella and sauce two more times.  Top with the last two sheets of pasta, remaining sauce and the remaining mozzarella cheese.
5. Bake in 350 degree F oven for 30 minutes or until the cheese has melted and the sauce is bubbling.  Allow dish to sit 10 minutes before serving.