Halloween Dinners

Cooking instructor Lorie Fangio shares some spooky dinner ideas to send your kids out with a full tummy. They can also get your kids in the kitchen to help with Halloween dinner and create lifelong memories.

Eye Ball Soup

2 28 ounce cans of crushed tomatoes
2 28 ounce can of diced tomatoes
3 cups chicken broth
1 onion chopped
2 carrots peeled and chopped
1 clove garlic pressed
¾ cup fresh basil cut in a chiffonade or 2 tablespoons dried basil
¾ teaspoon onion powder
½ teaspoon salt
½ teaspoon fresh ground pepper
½ cup heavy cream
3 tablespoons butter divided
Ricotta cheese
Green olives

In large soup pot, melt 2 tablespoons butter, cook the onions and carrots in the butter for about 10 minutes.  Add garlic and cook 1 minute more.  Add tomatoes and chicken broth and bring to a boil. Add seasonings and basil Reduce heat and simmer for 20-30.  Puree soup with an emersion blender. Add cream and warm through; last stir in butter.  To garnish soup by scooping rounds of ricotta cheese into soup and place a green olive cut in half in the center of each one to create eyeballs.

Mummy Pizzas

4 English muffins
1 jar pizza sauce
1 small can black olive slices
2 tablespoon chopped red pepper
8 pieces string cheese

Preheat oven to 350 degrees.  Split each English muffin in half and spread each half with 1 tablespoon pizza sauce.  Pull 1 cheese stick apart for each half muffin.  Lay the strips of cheese across the muffin to look like gauze.  Place 2 black olives on the muffin mummy to resemble eyes and put a piece of red pepper in the center of each olive for the pupil.  Serves 8

Jack O Lantern Quesadillas

8 flour tortillas
1 cup shredded cheese
1 cup shredded chicken
1 tablespoon chopped onion
1 cup fresh or frozen corn
1 cup mild salsa

In a bowl, combine chicken, cheese, onions, corn and salsa and mix well.  Using kitchen scissors cut a jack o lantern face out on 4 of the tortillas.  Place the uncut tortillas on a griddle and spoon on equal amounts of chicken mixture.  Top with face tortillas.  Cook for 3-4 minutes until getting very hot and browned.  Carefully flip and cook face side down for another minute or two.   


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