Trick Or Treat Yo’ Self: 5 Snacks To Indulge In This Halloween

Halloween: no doubt one of the most exciting times of the year, especially for college students. What better time to throw on your cooking apron and turn into Betty Crocker for a day. It’s Halloween after all, so don’t worry about calories and treat yo ‘self to some of these tasty holiday snacks.

Pizza Skulls

What You’ll Need

Photo by Genius Kitchen

• nonstick cooking spray
• pizza dough
• 1 ½ c mozzarella Cheese
• 6 tbsp grated parmesan cheese
• ½ lb crumbled sausage (cooked)
• 18 slices pepperoni
• ¾ c marinara Sauce
• Skull molding tray

What You’ll Do

1. Preheat oven to 400 degrees
2. Spray skull molds with non-stick spray
3. Unroll pizza dough, roll into a 21×8 rectangle with the long edge closest to you
4. Cut into six three inch wide strips
5. Lay dough into skull cavities
6. Add to the center
   • Tbsp shredded mozzarella
   • Tbsp grated parmesan
   • Tbsp marinara sauce
   • Spoonful sausage
   • 3 pepperoni
   • Another tbsp marinara
   • Another tbsp mozzarella
7. Fold dough over fillings and pinch together to seal
8. Bake for 20 minutes, remove from mold and let cool
9. Pull apart and enjoy!

Jack ‘O Lantern Stuf

Photo by Jonathan Boulton. Courtesy of Delish.

fed Peppers

What You’ll Need

• 4 orange bell peppers
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 onion, finely chopped
• 2 minced garlic cloves
• 2 tsp chili powder
• 1 lb ground beef
• 1 c cooked white rice
• 1 c chicken stock
• 1 (15 oz) can fire-roasted tomatoes
• 1 c shredded monterey jack cheese

What You’ll Do

1. Preheat oven to 350 degrees
2. Cut off the top of each pepper (discard core and seeds)
3. Using a small sharp knife, carve a jack o lantern face into each pepper
4. Drizzle the inside of each pepper with olive oil and season with salt and pepper
5. Place peppers upright in a large baking dish (keep pepper tops on the side)
6. Heat a tbsp of olive oil in a large skillet. Saute the onions for about 5 minutes
7. Add garlic and cook for 30 seconds
8. Add beef and saute until browned and cooked through, breaking up meat with a wooden spoon
9. Turn off heat and drain fat
10. Return skillet to stovetop over medium heat
11. Season with salt and pepper to taste, then stir in chili powder
12. Add tomatoes, ½ c chicken stock, cooked rice and 3/4c cheese. Stir until evenly combined
13. Divide rice and beef mixture between peppers. Top with remaining cheese.
14. Pour remaining ½ c chicken stock into pan. Cover with foil and bake for 30 minutes.
15. Remove foil and cook for another 10-15 minutes until peppers are tender and cheese is melted.

Ghosts in the Graveyard

What You’ll Need

Filling:

Photo from Sugar Spun Run

• 1 c chocolate chips
• 2 c heavy cream
• 8oz cream cheese
• 28 oreo cookies (crushed)
• 1 c powdered sugar
• ½ teaspoon vanilla extract

Ghosts:

• 1 c heavy cream
• ¾ c powdered sugar
• ½ tsp vanilla

Other Toppings:

• 12 milano sandwich cookies
• 1 tube black frosting (for writing)

What You’ll Do

Filling:

1. In small saucepan, combine chocolate chips and ½ c heavy cream over medium heat, stirring until melted
2. Remove from heat and pour into heatproof bowl. Stir in vanilla extract.
3. Allow mixture to cool.
4. In a medium sized bowl, use an electric mixer to beat remaining 1 ½ c of heavy cream until stiff. Set aside.
5. Combine cream cheese and chocolate mixture
6. Add in powdered sugar
7. Stir in vanilla extract and oreo crumbs (save 1/4c crumbs for later)
8. Fold in the whipped cream, stirring on low speed
9. Set out 24 disposable shot glasses
10. Pour mixture into large Ziploc bag, snip off one corner and pipe the filling into the shot glasses, filling each one about ¾ of the way
11. Cover tops of each shooter with remaining oreo crumbs
12. Write “RIP” on each cookie with black frosting
13. Press milano cookies into dessert shooters

Ghosts:

1. Combine heavy cream, powdered sugar, vanilla, and mix until stiff (or just use cool whip)
2. Pour cream into piping bag and pipe ghost-shaped swirls on the remaining dessert shooters.
3. Using black frosting, gently draw eyes and mouths onto the ghosts

Bacon Jalapeno Popper Mummies

What You’ll Need

Photo from Genius Kitchen

• 6 jalapeno peppers, cut in half and scooped
• 4 oz cream cheese
• 2oz grated monterrey jack cheese
• 2oz grated cheddar cheese
• ¼ c chopped scallion
• 3 slices of bacon chopped up
• Crescent roll dough
• 24 small eyeball candies
• Ranch dressing for dipping

What You’ll Do

1. Preheat oven to 400 degrees
2. Line a baking sheet with parchment paper and set aside
3. In a large bowl, combine cream cheese, cheddar cheese, jack cheese and scallions
4. Fill jalapeno halves with cheese mixture
5. Top each with bacon, then place onto tray
6. Unroll crescent rolls and pull them apart into 5 triangles
7. Cut each triangle into 6 long strips
8. Wrap 2 pieces of dough around each pepper (leaving room for eyes)
9. Place wrapped peppers 2 inches apart on pan and bake until golden (13-15min)
10. Remove poppers from oven and place two eyes on the opening toward the stem
11. Place on platter and serve with ranch dressing

Color Changing Witches Brew

What You’ll Need (per glass)

Photo from Genius Kitchen

• 2 cups water
• 2 grams of butterfly pea flower tea
• 2 teaspoons honey
• 1 cup crushed ice
• 1 cup blue ice mix
• 2 ounces vodka
• 4 ounces ginger beer
• 1 lime (½ for juice, ½ for garnish)

What You’ll Do

1. Bring water to a boil
2. Remove from heat, adding tea and honey and letting steep until water is a deep blue color (5 min)
3. Strain, pour into ice tray, and then freeze
4. Using a blender, crush up both the blue ice mixture and regular ice (separately)
5. Fill regular glass halfway with regular crushed ice, then top with 1c crushed blue ice
6. Pour in vodka and ginger beer and juice from ½ lime
7. Top with another cup of crushed blue ice and garnish with remaining lime

Show off your skills in the kitchen and get in the spooky spirit! Tweet @ValleyMag your favorite Halloween recipe.

Valley does not support underage drinking. Please remember to always drink responsibly.