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Monster mouths
Give veggies a frightening feel this fall by creating these silly monster mouths featured on Snixy Kitchen. Even the pickiest of eaters will gobble up these wholesome bites, made with snap peas, bell peppers and almond slivers. Whether you serve them up plain or pair them with some hummus or ranch, they’re bound to be a hit with your own mini monsters!
Eyeball deviled eggs
Deck out your traditional deviled eggs for Halloween with this neat idea from Susi’s Cooking and Baking Adventures. To make these eerie yet tasty eyeballs, add blue, green and yellow food coloring to your usual egg mash; and diced pimientos make for creepy pupils. Get the full scoop, along with another great Halloween snack idea, by visiting the site.
“Worm” sandwich
Give guests a slimy supper surprise with a wiggly “worm sandwich,” like this one featured on The Peach Kitchen. Lightened up with chicken hot dog “worms,” this slippery, squirmy sammy is sure to shock and awwww party guests.
Candy corn chicken quesadillas
Add a playful Halloween spin to a family favorite with the help of Boulder Locavore, and turn those plain old quesadillas into cool candy corn lookalikes. To make your own snacks, load up on your choice of fillings (chicken, salsa, sour cream, etc.) and top with three different colored slices of cheese. See the rest of the post for the full tutorial.
Corn dog centipedes
Add a playful touch to your Halloween party eats with these creepy, crawly corn dog centipedes included on Hungry Happenings. Easily made with store-bought mini corn dogs and chow mein noodles or potato sticks, these funny critters are sure to be a hit among guests of all ages.
Tomato eyeball soup
For the truly daring diners gracing your dinner table this Halloween, consider serving up some steaming eyeball and bug soup with Recipe Girl’s helpful tutorial. This easy homemade tomato soup base gets its spooky appeal from fresh mozzarella, pimiento olive “eyeballs” and pitted Kalamata olive creepers.
Severed fingers
Serve up some truly bone-chilling hors d’oeuvres by making these spooky severed fingers featured on The Peach Kitchen. To get started, you’ll only need three ingredients: hot dogs, ketchup and whole wheat tortillas. Easy, inexpensive finger food!
Edible jack-o’-lantern
Deck out this year’s Halloween relish tray as a creepy-cool, edible jack-o’-lantern, like this one featured on Coupon Clipping Cook. Pulling from the traditional orange and black colors, creative foodie Nancy says that carrots and black olives were a perfect match for this festive appetizer plate.
Creepy black bean hummus
Take a tip from Susan of Fatfree Vegan Kitchen and lighten up your spooky fare this season with a delicious black bean hummus. Made with canned (or fresh) beans, tahini, lime juice, garlic, yogurt, cumin and chipotle pepper to taste, this is one dip that will surely keep guests going back for seconds (and thirds).
Puff pastry intestines
Serve up some gory goodies this Halloween with this fun idea for making puff pastry intestines featured on Wanna Bite. To get started, you’ll want to have a thawed package of puff pastry on hand, along with one beaten egg and red food coloring. The “intestines” can be filled with savory or sweet fillings, depending on your craving. Either way, this is one party snack that’s bound to please!
Falafel spiders
Another fun idea for creating healthy creepy critters, these falafel spiders included on Veggie Belly will impress even the pickiest of pastafarians. Made with delicious whole ingredients such as fava beans and chickpeas, these sneaky little spiders gain their good looks from olives and green and red bell pepper pieces. See the full post for the complete recipe.
Candy corn parfaits
Give your little goblins and ghouls a sweet festive treat that packs plenty of nutrition by making these candy corn parfaits featured on Kara’s Party Ideas. Easily made with colorful pineapple, peaches (or mangoes) and a delicious dollop of whipped cream, these quick and easy treats can be made in a matter of minutes to please your hungry guests.
Editor’s note: This story was originally published a few years ago and updated in October 2022. Jen Betterley and Vicky McDonald contributed to this article.
