Family Dinner Halloween Menu

This year Halloween falls on a Tuesday. Even if you are planning to host or attend weekend parties, trunk or treat, or head to the mall for some free sweets, you may want to schedule in a family meal with some themed dishes.

Eyeball Pasta

Ingredients:

• 1 pound ground beef
• ½ medium onion, finely chopped
• ¼ cup Panko bread crumbs
• 2 cloves garlic, minced or pressed
• 2 tablespoons fresh parsley, chopped
• 1 large egg, beaten
• salt and pepper to taste
• 1 pound spaghetti
• 1 ½ cups marinara sauce, warmed
• mozzarella cut into rounds
• black olives, sliced into rounds

Directions:

• Preheat oven to 400 and line a large, rimmed baking sheet with parchment paper.
• In a large bowl combine beef, onion, bread crumbs, garlic, parsley, and egg. Season with salt and pepper and mix until ingredients are well combined.
• Form meat into 1 inch balls and place on baking sheet.
• Bake for 13 minutes or until beef is completely cooked. Add a piece of round mozzarella and top with olive to create an “eyeball”. If necessary, bake until just melted.
• Meanwhile, cook spaghetti according to package directions. Drain and transfer to a platter.
• Add marinara sauce to the platter and scatter eyeball meatballs.

Mummy Chicken Fingers

Ingredients:

• 2 pounds (10 to 12) chicken tenders
• 1 cup teriyaki marinade
• 6 sheets phyllo dough

Directions:

• Preheat oven to 425 and position the rack on the upper third of the oven.
• Marinate chicken in the teriyaki for 30 minutes to 1 hour.
• Tear phyllo into small pieces and place in a shallow dish.
• Dry the chicken and dredge each piece in the torn phyllo.
• Place the chicken on a baking sheet sprayed with non stick spray. Spray the tops of the chicken/phyllo with the cooking spray.
• Bake until chicken is fully cooked and dough is golden brown, about 12 minutes.

Jack O’Lantern Pies

Ingredients:

• 1 ½ pounds ground beef
• 1 onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• salt to taste
• ¼ teaspoon garlic powder
• 1 can (15 ounces) tomato sauce
• 1 cup shredded carrots
• 1 can (6 ounces) chopped black olives, drained
• 1 can (12 ounces) refrigerated biscuit dough
• 10 slices American cheese

Directions:

• Preheat oven to 400. Grease 10 muffin cups.
• Over medium heat, cook ground beef and onion until meat is browned and crumbly. Drain excess grease.
• Add chili powder, cumin, salt, garlic powder, tomato sauce, carrots, and olives. Bring to a simmer. Cover and cook until slightly thickened and carrot is tender. Stir occasionally.
• Working on a floured surface, separate each biscuit and roll into 4-inch circles. Press the dough into prepared muffin cups. Bake until slightly browned.
• Remove biscuit cups from the pan and place on a baking sheet.
• Cut each slice of cheese into a 3-inch circle and and cut Jack O’Lantern faces into the rounds.
• Chop the remaining cheese and add it to the meat mixture.
• Fill each cup with meat mixture. Top with a cheese face.
• If necessary, return to the oven until the cheese is soft.

Brownies

Ingredients:

Brownies

• 12 ounces bittersweet chocolate bars, chopped
• 1 ½ cups granulated sugar
• 1 ¼ cup firmly packed brown sugar
• 1 ¼ cups butter, cubed
• ½ cup unsweetened cocoa powder, sifted
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 ¾ cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon espresso powder, optional

Topping:

• ½ cup butter, cubed
• 8 ounces bittersweet chocolate bars, chopped
• Assorted candies
  • 10 fun-sized chocolate bars cut into pieces
  • ¼ cup mini M&Ms
  • ¼ cup Reese’s Pieces
  • ¼ cup candy corn
  • 2 tablespoons candy bones or eyeballs
  • 1 tablespoon Halloween sprinkles

Directions:

Brownies:

• Preheat oven to 350.
• Over medium-low low heat, combine the 12 ounces bittersweet chocolate, sugar, brown sugar, and butter until the chocolate is melted. Remove from heat and whisk in cocoa powder. Allow to cool slightly.
• Stir in eggs one at a time and mix until well combined.
• Add vanilla, flour, salt, and espresso powder and mix gently until completely combined.
• Spray a 13 X 9 inch baking pan with non-stick spray that contains flour. Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles.
• Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Do not overbake. Allow to cool in the pan.

Topping:

• In a microwave-safe bowl combine butter and 8 ounces of chocolate. Microwave at 50% power in 30-second intervals, stirring, until melted. Pour over brownies, smoothing with a spatula.
• Top with assorted candies.
• Allow to cool thoroughly, at least an hour, before slicing.