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Tricky Treats!

Totally fun and yummy things for Halloween. body { background: url(""); background-repeat: repeat-y }
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You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts. Simply form them into pointy mounds and then personify—no, make that "ghostify"—them with seed "eyes." Don't be surprised if these become a new family must-have for Halloweens to come. Found on Epicurious.

Recipe #487804

by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza in: Muy Bueno: Three Generations of Authentic Mexican Flavor. "This intoxicating drink was inspired by a Halloween night when I was using dry ice in a punch bowl. The eerie trail of wispy smoke created by the dry ice looked like the long, flowing gown worn by La Llorona. La Llorona, according to ancient Mexican folklore, was a beautiful woman who drowned her children to be with a man and when he wanted nothing to do with her, she lost her mind. In the afterlife, she walks up and down bodies of water, wailing and looking for her children. It's a conversation starter for a Halloween party, but you can skip the dry ice for a yummy drink year-round."

Recipe #487803

6 Reviews |  By Annacia

I suppose that this isn't really a recipe as much as passing along a tip for something that I enjoy in Oct.

Recipe #466123

Made for the Halloween Today show , these would be good anytime! From the Today's Kitchen cookbook.

Recipe #405281

Found this punch recipe and thought that it would be fun to try with the grandkids this Halloween. I'm guessing at the number of servings.

Recipe #249173

I found this on a Cool Whip ad and made them with the grandkids. They had so much fun and they looked really cute. We used orange M&M's for the eyes. Time does not include making the cupcakes and can be drastically off depending upon how much 'help' you have.

Recipe #249017

2 Reviews |  By Annacia

This is a fabulous Halloween creation that I fell in love with and had to keep safe (as in not losing the recipe!). It's from ( and I unashamedly stole it word for word. You'll find some amazing photo's of these apples there too. All credit goes to Matt and Adam, and they deserve it in truckloads! "*A Note About The Black Apples:* Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky! Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores." Do Not take the times I gave as gospel they are a complete guess. IMPORTANT: You will also need "8-10 wooden twigs, twimmed"

Recipe #396430

It comes from All You and it's a good idea for Halloween.Preparation time includes chilling time.

Recipe #393134

The perfect Halloween drink. They are quite tasty and you may become addicted.

Recipe #252597

2 Reviews |  By Annacia

Adorn your door with this festive holiday wreath and welcome your guest with apples, cinnamon spice and everything nice. Source: Betty Crocker, TM of General Mills, Inc.

Recipe #396009

Wait till you tell the kids whats for dinner on Halloween! These are guaranteed to be the most delicious rats you’ll ever eaten. Serve on a bed of worms tossed with blood (spaghetti mixed with rat sauce) or simply place on a mound of mashed potatoes and prepare for a ghoulish feast... The "rats" are the first 9 ingredients, the remaining make up the "blood"

Recipe #186679

A halloween edible craft from family fun. However, we might do this on a snow day now. From family fun.

Recipe #354477

8 Reviews |  By Annacia

I just love this! Halloween is too much fun. The corn syrup works the best and be sure to dip lightly. Don't take the times or servings as gospel I just had to put something in.

Recipe #187366

I've made a variation of this for the past two years for Halloween dinner. We enjoy carving the 'pumpkins' and eating the 'worms'.

Recipe #328185

I have to admit, every once in a while I've just gotta play with my food. Being an adult is hard work, so sometimes you just have to say NO. This cute idea is from Betty Crocker, but they used the Old El Paso Stand 'n Stuff shells with the flat bottoms. Since I couldn't find them, I used tostada bowls. More room for more spiders! You can add whatever else you like - I added some refried beans as the first layer and also some guacamole.

Recipe #333172

The title says it all. It's the perfect coup de grace for your intimate dinner at home. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood issues majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. You hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve. First of all, find your mold. I found mine a couple years ago at Spencer's Gifts around Halloween season. It came with a very similar recipe, but not any instructions to make it bleed. Second, thoroughly wash your mold, especially all the detail where the veins are. When completely dry, spray the mold with non-stick cooking spray. You'll see below that Penn & Teller used a Valentine's Day-style heart-shaped cake pan...I think using the human heart mold improves on their concept one-hundred percent...! My human heart mold isn't large enough to handle the whole Penn & Teller recipe, so I halved the following recipe...I also altered the blood by using raspberry syrup and Chambord raspberry liqueur instead of the grenadine, since I was using raspberry gelatin. After the mold is set, I turn out the heart and set it on a crystal pedestal plate and use food coloring and a small brush to accent the veins. I even use red food coloring to shade the contours (it really does make a difference). I use my large Psycho-style butcher knife to sever and serve, as they suggest below. Otherwise, I have left the original Penn & Teller recipe intact's rather long, but VERY descriptive and detailed... Penn & Teller's Bleeding Heart Penn & Teller's How to Play With Your Food© 1992 by Buggs & Rudy Discount Corp. *NOTE*: You will need a 1-gallon size food-storage bag (the plain kind without the zip closure) and a 6 1/2 cup heart-shaped gelatin mold or cake pan (The Zaar puter will not let me add them in the recipe)

Recipe #248927

I found this on Baking Bites Blog. Thank you Nichole. These cupcakes are so fitting for a Halloween party.

Recipe #370574

I made these for my son's boy scout troops Halloween party and the boys went wild over them. Recipe adapted from Southern Living.

Recipe #331170

So easy and fun for kids to make, and then eat! Adapted from What's Cooking, a Cookbook for Kids by Disney, taken from the movie Ratatouille.

Recipe #344014

From Hungry Girl email: These are the FLUFFIEST, MELTIEST, YUMMIEST and CUTEST meringues you will ever chew. You MUST make them ASAP!!!!!! NOTE: I wish I could copy the picture that is in the email and post it here!

Recipe #334577

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