Halloween parties are a great time to serve little goblins some tricky tasteful treats, and maybe even sneak some healthy treats in.
Halloween parties do not have to be all about candy and sweet treats. Some good hearty dishes, or appetizers, should be made available for these ghoulish gatherings. Here are some recipes for pumpkin pizza, pasta with cheesy pumpkin sauce, and turkey chili for a frightfully delicious Halloween evening.
It is fun to play some tricks on Halloween, and this pizza will not only be a trick but also a treat.
- 1 15 ounce can of pumpkin pie filling
- 2 cups, fresh shredded mozzarella
- 1 cup shredded cheddar
- 1/2 cup parmesan cheese
- Thinly sliced tomatoes or sun dried tomatoes (optional)
- 1 tablespoon oregano
- 1 refrigerated pie crust (pizza or pie)
- Preheat oven to temperature on pie crust package. Roll out the dough, use a fork to put some holes around the bottom, and bake for 8-10 minutes.
- Spread pumpkin pie filling over the crust. Sprinkle oregano on top. Place the tomatoes around the pie. Sprinkle the parmesan, cheddar, and mozzarella on top. Bake for about 6 minutes or until the cheese is melted.
- Wait 5 minutes before cutting the pie. Slice and serve.
Guests will be pleasantly surprised at the taste and combination of flavor. This recipe can be made in many different ways. The sauce could even be combined with softened cream cheese, much like the pumpkin pasta sauce to top some salty noodles.
Pumpkin Pasta Sauce
Inspired by Rachael Ray and Kraft, this pasta sauce is scary easy.
- 1 pound linguine
- 1 15 ounce can pumpkin puree
- 1 8 ounce package cream cheese, cubed
- 1 stick butter
- 1/2 cup fresh shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 to 1 cup milk
- Cook pasta according to packaging.
- Melt butter over medium heat in a large sauce pan. Add the cubes of cream cheese and soften.
- Pour in the pumpkin, nutmeg, cinnamon, and ginger. Stir in with the butter and cream cheese. Cook for 3 minutes until heated through. Pour in mozzarella, parmesan cheese, and 1/2 cup of milk.
- Stir together until the cheese is melted. If the sauce is too thick, add more milk. If it is too thin, add some extra mozzarella cheese.
For a Halloween look, hollow out two small cooking pumpkins. Toss noodles with sauce and serve inside pumpkins.
Easy Turkey Graveyard Chili
This recipe was inspired by Bush’s Beans, Taste of Home Ultimate Halloween magazine, and a personal love for turkey and chili. The recipe is easy, and adds some Halloween flare to any party or family table.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large can of Bush’s mild chili beans
- 1 10 ounce can kidney beans
- 1 14.5 ounce can diced tomatoes (drained)
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon cayenne
- 1 red onion, chopped or diced
- 2 stalks celery, chopped or diced
- salt and pepper to taste
- 1 loaf of rye bread, cut in half (bottom half hollowed out)
- 1 cup cheddar cheese
- 1/4 cup sour cream
- Heat olive oil in a stock pot over medium heat. Add onion, celery, thyme, sage, cayenne, and poultry seasoning. Cook until onions and celery are softened (about 3 minutes).
- Add turkey, and cook until meat is not raw (about 5 minutes). Add the tomatoes, Bush’s beans, and kidney beans (in their juices). Bring to boil, cook about 10 minutes, or until thick.
- Pour the finished chili into the bottom half of the rye bread. Sprinkle cheddar cheese on top and place some sour cream in the middle. Place the top half of the bread propped beside the lower half, making it look like a coffin.
For some added Halloween fun, put a skeleton hand or bones hanging out of the chili. For more on the coffin, check out the Ultimate Halloween issue by Taste of Home magazine.
All of these tricky treats can be easily made. The pumpkin pizza and pumpkin sauce can be made using a 28 ounce of pumpkin puree or pumpkin pie mix, making it less expensive and easier to empty out the can of pumpkin. The graveyard chili is a great recipe all season long, and makes for a great Thanksgiving leftover using already cooked roast turkey.