Colorful, yummy, spooky and fun Halloween foods for kids. Check out the step by step instructions. Boooo!

Driving through the neighborhood these last days of October, I'm struck by how my boys are drawn in by the Halloween houses. I can see their feelings are complex, perhaps a combination of excitement and fright.

But whatever their exact feelings, there's no doubt they face Halloween with more focus and exuberance than, say, Valentine's Day. And they are definitely enjoying themselves. That's where these fun Halloween foods for kids come in.

If your kids are anticipating Halloween with excitement, too, here are a few frightfully fun menu ideas shared with me by our friends at Family Fun magazine.

Menu Suggestion

Appetizer – FRANKen-Dip
Main Dish – Pasta Pie and Centipede Bread
Dessert – Apple Lollipops
Beverage -Peepers for Punch

Halloween Foods for Kids

Here are the recipes and instructions:

FRANKen-Dip

Ingredients

2 cups shelled edamame
2 teaspoons soy sauce
2 teaspoons sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1/2 teaspoon grated fresh ginger
1 garlic clove
Black sesame seeds to garnish
Blue corn chips
Rice crackers

Mix all ingredients in a food processor, adding a little water if necessary.
Garnish with black sesame seeds and serve with the blue corn chips, and rice crakers.

Creepy Peepers Pasta Pie

1 (16 oz.) package rigatoni
2 Tbs. olive oil
1 cup grated Parmesan, divided
2 (24 oz.) jars pasta sauce
1 cup shredded mozzarella cheese
2 to 3 mozzarella cheese sticks, sliced into ¼-inch rounds
Black olives

See video in the recipe card at the end of this post.

Pre-heat oven at 400°F

Cook the pasta according to package directions; drain. Mix in 1 tablespoon of olive oil and let cool.
While the pasta is boiling, brush the inside of a 9-inch springform pan with olive oil, cover the bottom and sides on the outside with foil, and place it on top of a baking sheet (this will help with leakage) *Thank you Joanna McBean for the foil suggestion.
In a separate bowl, mix ½ cup Parmesan with the sauce.
Add remaining Parmesan to the rigatoni and toss until the pasta is coated.
Tilt the pan against a pot or bowl, then layer the pasta into the pan until it is filled. Adjust as needed so that they stand on their ends, then set the pan on its bottom. Pour half the sauce, and cover with plastic wrap. Then tap the pan on the counter to work the sauce inside the pasta.
Remove wrap, add remaining sauce, and bake for 15 minutes. Remove; top with shredded mozzarella.
Bake 15 minutes or until the cheese is golden. Remove, add mozzarella rounds, and put back in for 2 minutes or until they are just barely melted.
Slice ends from olives (or punch with a straw). Press olives into the melted cheese. Allow the pie to rest for 10 to 15 minutes, then remove the outer ring and slice to serve.

Centipede Bread

Ingredients

1 French-bread refrigerated dough, like Pillsbury
1 baking sheet
Parchment paper
Chow mein noodles
Black olives
Olive oil

Cover the baking sheet with parchment paper.
Open the french-bread dough package and place it on the baking sheet, curving it as you go.
Add black olive circles for eyes and put toothpicks to hold the olives on while baking.
Brush with olive oil and bake according to the instructions in the package.
Poke chow mein noddles into the sides.

Apple Lollipops

Ingredients

You won't need all the ingredients (unless you want to make them all), just choose the ones you like. I recommend reading all the recipes first, though, to give you an idea of the process.

Granny Smith Apples
Melted chocolate
Chew caramel candies
Candy melts
Chopped pecans
Marshmallow creme
Graham cracker crumbs
Sprinkles
Peanut butter chips
Butter
Cinnamon sugar

You will also need

1 Melon baller
Parchment paper
Paper towels
Lollipop sticks

Line a couple of plates with parchment paper (you’ll need these for chilling the pops), then peel several Granny Smith apples. Use a melon baller to scoop out mini apple “balls.” Pat them with a paper towel, getting them as dry as possible. Insert a lollipop stick and get ready to dip! (Be sure to pat dry again before you dunk.)

Flavor combos:

TURTLES

Dip apples in melted chocolate. Place on the parchment paper–lined plate and chill in the fridge for 10 minutes until set.
Melt chewy caramel candies according to package directions, adding water to thin as necessary.
Let cool slightly—piping hot caramel will melt the chocolate—then spoon over the apples.
Immediately press chopped pecans on top. Chill for 10 minutes more.

S’MORES

Microwave marshmallow crème at 50 percent power for 30 seconds, then dip apples.
Chill for 10 minutes.
Drizzle apples with melted chocolate and then roll in graham- cracker crumbs.
Chill again for another 10 minutes.

CONFETTI

Dip apples into melted white candy melts.
Immediately roll in rainbow sprinkles.
Chill for 10 minutes.

PEANUT BUTTER CUP

Microwave together 1⁄2 cup peanut butter chips and 1 tablespoon of butter at 50 percent power for 30-second intervals, stirring between each interval, until just  melted and smooth.
Dip apples. Chill for 10 minutes.
Dip apples in melted chocolate. Chill for 10 minutes more.

CINNAMON SPICE

Dip apples in melted white candy melts and immediately sprinkle with cinnamon sugar. Chill for 10 minutes.
Melt chewy caramel candies according to package directions, adding water to thin as needed.
Spoon the caramel over the apples. Chill for 10 minutes more.

Green punch for Halloween with blueberry eyes

Peepers for Punch

Add ½ teaspoon of water and a blueberry into the wells of a cake-pop pan. Freeze.
Cover with water, and freeze again.
Pair with your favorite punch.

Happy Halloween!!

4.66 from 63 votes

Creepy Peepers Pasta Pie

Ingredients

1 16 oz. package rigatoni
2 Tbs. olive oil
1 cup grated Parmesan divided
2 24 oz. jars pasta sauce
1 cup shredded mozzarella cheese
2 to 3 mozzarella cheese sticks sliced into ¼-inch rounds
Black olives

Instructions

Pre-heat oven at 400°F
Cook the pasta according to package directions; drain. Mix in 1 tablespoon of olive oil and let cool.
While the pasta is boiling, brush the inside of a 9-inch springform pan with olive oil. While the pasta is boiling, brush the inside of a 9-inch springform pan with olive oil, cover the bottom and sides on the outside with foil, and place it on top of a baking sheet (this will help with leakage)
In a separate bowl, mix ½ cup Parmesan with the sauce. Add remaining Parmesan to the rigatoni and toss until the pasta is coated.
Tilt the pan against a pot or bowl, then layer the pasta into the pan until it is filled. Adjust as needed so that they stand on their ends, then set the pan on its bottom. Pour half the sauce, and cover with plastic wrap. Then tap the pan on the counter to work the sauce inside the pasta.
Remove wrap, add remaining sauce, and bake for 15 minutes. Remove; top with shredded mozzarella.
Bake 15 minutes or until the cheese is golden. Remove, add mozzarella rounds, and put back in for 2 minutes or until they are just barely melted.
Slice ends from olives (or punch with a straw). Press olives into the melted cheese. Allow the pie to rest for 10 to 15 minutes, then remove the outer ring and slice to serve.

Video

Course: Dinner, Pasta & Rice

Cuisine: American

Keyword: food for halloween, halloween food, spooky food

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Author
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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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