Halloween means colder nights, parties, spiced cider, candy corn and just all around good fun. The best parties are made by having great food that people can graze and intermittently fill their plates with. These delectable snacks are great for young and old alike and are even more nutritious than the average Halloween party fair of candy and cupcakes! Blending healthy foods like fruits, whole grain ingredients and fun adds just the thing your party needs!
Halloween Party Mix
1 bag whole grain or fat free pretzels (you can use either sticks or mini pretzels)
1 small can peanuts
1 bag candy corn
1 box raisins
1 bag M&M chocolate candies (you can substitute Peanut Butter M&Ms or Peanut M&Ms or a combination of both)
1 bag mini marshmallows
In large mixing or decorative bowl, combine all ingredients
Caramel Peanut Butter Apple Dip
1 bag Caramels, unwrapped
1 cup smooth peanut butter
Apple Wedges (Usually one bag of apples will provide plenty and you can use red, yellow or green apples)
In small crock pot, on low setting, melt caramel candies until smooth. Add peanut butter and mix thoroughly until combined and smooth. Serve with apple wedges, leaving crock pot on low to keep mixture gooey. This recipe can be doubled for larger parties.
Sausage Cheese Dip
½ pound ground beef
½ pound ground turkey
1 small onion, diced
1 pound block of Velveeta cheese, cubed
1 can condensed Cream of Mushroom soup
1 can RoTel tomato and chilies
In medium pan, cook onions on medium heat until clear. Add ground beef and ground turkey and cook thoroughly. In small crock pot on high setting, add Velveeta cheese and melt completely. Add meat mixture and other ingredients, turn crock pot on low and heat thoroughly. This recipe can also be doubled and I use 85/15 ground beef, 98% fat free soup and 2% Velveeta to cut some of the fat.
1 tube refrigerated biscuits
1 pound ground beef
2/3 cup salsa
Taco seasoning mix
Preheat oven to 350 degrees. Prepare taco meat according to instructions on seasoning packet. When taco meat is done, add salsa. Take refrigerated biscuits and on floured surface, roll biscuits to 4″ diameter. Spoon one tablespoon of taco mixture to middle of rolled out biscuits and top with shredded cheese. Fold over biscuit in to half moon shape and seal edges by pinching closed. Place on ungreased cookie sheet and bake for 10-12 minutes until golden brown. Serve with sour cream, salsa and guacamole.