Halloween will soon be here. This sampling of Halloween party food for kids is from almost 600 Halloween recipes at allrecipes.com.
Hot Dog Mummies
8 hot dogs
8-oz. package refrigerated crescent rolls
1 teaspoon yellow mustard or ketchup
Preheat the oven to 350 degrees. Place hot dogs in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
Roll crescent dough onto a work surface. Tear into 8 pieces.and roll 1 piece of dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
Bake in the preheated oven until the crescent dough is golden brown and flaky, about 10 minutes.
Witches Brew Punch
1 cup boiling water
3/4 cup white sugar
2 (3-oz.) packages lime-flavored gelatin mix
46-oz. can chilled pineapple juice
2-liter bottle ginger ale
1/2 gallon orange sherbet
3 cups orange drink
20 gummy worms, or more to taste
Mix boiling water, sugar and lime-flavored gelatin together in a large bowl until sugar and gelatin are dissolved. Stir in pineapple juice.
Pour pineapple juice mixture into a punch bowl. Add ginger ale, orange sherbet, orange drink, and gummy candy; stir well until blended. Hang gummy worms on the edge of the punch bowl. Have extra gummy worms available to hang on the rim of each glass of punch served.
Creepy Skull Cupcakes
15.25-oz. package devil’s food cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1-1/2 (16-oz.) packages prepared vanilla frosting
7-oz. pouch prepared chocolate frosting
Preheat the oven to 350 degrees. Line two 12-cup muffin tins with dark-colored or Halloween-themed paper liners.
Combine cake mix, water, eggs, and oil in a large bowl and beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
Frost each cupcake with a thin layer of white vanilla frosting and refrigerate for 30 minutes to make decorating easier.
Remove cupcakes from the fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large “stitched” smile for the mouth.
Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
