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Frighteningly Delicious Halloween Recipes

No tricks here, just 6 delicious treats for your Halloween get-together. 🎃👻🦇

Mozzarella Eyeballs

Mozzarella, olives and prosciutto wrapped into one little bite! These creepy eyeballs are the perfect spooky hors d'oeuvre and are quick and easy to prepare. Makes 16 eyeballs.


- Two 8-ounce containers of BelGioioso Fresh Mozzarella Ciliegine, drained

- 8 red pepper stuffed green olives


1. Pat the mozzarella balls dry with a paper towel. Cut a hole big enough to fit half of an olive in each mozzarella ball.

2. Cut each red pepper stuffed green olive in half. Stick the olive half into the hole in the mozzarella balls cut in step one.

3. Wrap each eyeball in a slice of prosciutto. Serve with sliced, toasted baguette.


Halloween Grazing Cheese Board

In our eyes, no get-together is complete without a cheese board. This recipe from Wisconsin Cheese features everything you'd ever want in a Halloween spread: candy, cheese fingers and eyeballs, and cured meats. Makes 8 servings.

Recipe and image by Wisconsin Cheese via their website.


- Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls)

- Toothpicks

- Sliced ripe and green olives

- Baker Mozzarella String Cheese

- Chopped sweet red, orange and yellow bell peppers

- Blaser's Muenster Red cheese, thinly sliced

- Hoard's Dairyman Farm Creamery Belaire cheese

- Thinly sliced Finocchiona (fennel) salami or salami of choice

- Thinly sliced fully cooked chorizo sausage

- Thinly sliced prosciutto

- Sweet potato chips

- Candy corn


1. Thread mozzarella balls on toothpicks; top with olives. Cut small grooves in string cheese for fingers; top ends with bell peppers for fingernails. Cut muenster with a ghost cookie cutter.

2. Arrange the mozzarella eyeballs, string cheese fingers, muenster ghosts and Belaire on a serving board. Fill in board with salami, chorizo, prosciutto, chips and candy corn.


Classic Bloody Mary

Bloody Marys are the perfect creepy Halloween cocktail. Serving them in a skull glass adds even more to the scary theme, but they'll be delicious regardless of the type of glass in which they are served. Makes 4 servings.


- 32 ounces tomato juice

- 2 ounces distilled white vinegar

- 3/4 teaspoon Worcestershire sauce

- 5 dashes hot sauce

- 3/4 teaspoon freshly ground black pepper

- 1 tablespoon lime juice

- 1 teaspoon celery seed

- 2 cloves of garlic

- 1/4 teaspoon salt

- Thin-sliced Soppressata, mozzarella balls, olives, celery stalks and cornichons for garnish.


In a large blender, blend together the tomato juice, vodka, vinegar, Worcestershire sauce, hot sauce, black pepper, lime juice, celery seed and garlic. After blending, give the mixture a taste and add salt if needed.

Fill 4 glasses of your choice with ice and divide the Bloody Mary evenly among the glasses. Skewer pieces of Soppressata, Mozzarella balls, black olives, and sliced cornichons on a toothpick and place on the glass. Add a celery stalk into the glasses if desired.


Baked Brie Mummy

This gooey baked brie with blackberry preserves is scary good! Makes 6 servings.

Image and recipe by Nibbles and Feasts.


- Flour for dusting

- 1 package puff pastry, thawed

- 5 tablespoons blackberry preserves, divided

- 1(16 ounce) brie wheel

- 1 egg, beaten

- 1 bosc pear

- 2 blueberries

- 10 almond slices

- crackers for serving

- blueberries for serving

- grapes for serving


1. Preheat oven to 400° F. Line a baking tray with parchment paper. Set aside.

2. Sprinkle some flour on a working surface. Roll out one sheet of puff pastry.

3. Place 3 tablespoons blackberry preserves on the center of puff pastry. Place brie over preserves, then top brie with remaining 2 tablespoons preserves. Cut 2 inches off puff pastry corners with a pizza cutter to make a circle. Fold pastry edges over cheese, making sure cheese is completely covered. Trim an extra dough if necessary.

4. Place wrapped brie on prepared baking sheet, seam side down. Brush with egg covering the top and sides evenly.

5. Roll out remaining pastry sheet and cut out 1/4-inch strips with pizza cutter. Place strips over brie in a horizontal direction, covering the top and sides of brie, trim edges. Place remaining strips arranged in different directions, resembling a wrapped mummy face. Discard any leftover scraps. Brush with egg. Bake for 12 minutes or until golden brown.

6. Cut one 1/4 -inch thick slice of pear. Using the bottom of a 1/2 inch pastry tip, cut out 2 circles and 2 half moons pieces.

7. While brie is hot, insert almond slices and pear circle eyes. Using a pastry brush, brush blackberry preserves in and around mouth area. Place blueberries over pear circle eyes, arrange pear half moon pieces over blueberries, resembling eye lids.

8. Transfer to a serving tray. Serve with crackers, berries and grapes.


Halloween Sangria

We love a good Sangria at Curd is the Word (even in the fall and winter 😉). This dark and spooky version is made with fruity red wine, frozen grapes, citrus slices, cinnamon, and brandy. 🥂 Makes 4-6 cocktails.

Image and recipe by Well Plated by Erin.


- 1 cup whole black grapes

- 1 cup whole green grapes

- 2 oranges sliced into rounds

- 1 lemon sliced into rounds

- 1 lime sliced into rounds

- 1 cinnamon stick

- 1/4 cup brandy

- 1 bottle fruity red wine (750 ml bottle) such as Pinot Noir or Beaujolais

- 1 can ginger ale (12 ounces)

- Colored sugar for rimming glasses


1. Rinse and de-stem grapes, then pat dry. Spread in a single layer a baking sheet, then place in the freezer at least 2 hours before you plan to serve.

2. In a large glass pitcher, combine 1/2 of the orange slices (reserve the second half for serving), lime, and lemon slices. Add the brandy and cinnamon stick and stir gently to combine. Slowly pour in the wine.

3. Refrigerate sangria for at least 2 hours or as long as overnight (a longer chill time will increase the flavor).

4. When ready to serve, add the ginger ale to the pitcher and stir gently with a spoon. To rim the glasses, place the colored sugar on a plate, then rub an orange slice around the glass rim. Dip the rim of each glass into the sugar, coating well. Fill glasses with frozen grapes and reserved orange slices, then slowly pour in the sangria. Sip immediately and enjoy.


Jack O Lantern Pumpkin Pie

Just in case everyone hasn't eaten enough sweets...this Pumpkin Pie is a delicious way to end the night. Carve into the crust whichever face your heart desires! Complete the pumpkin pie experience by serving it warm with Tillamook Vanilla Bean Ice Cream...the richest, most flavorful vanilla ice cream ever. Makes 6 servings.


- 1 rolled pie crust

- 1 premade pie shell in tin

- 15 oz pumpkin puree

- 3/4 cup brown sugar

- 1.5 teaspoons pumpkin spice

- ½ tsp salt

- 3 eggs large, room temperature

- 1 cup heavy cream, room temperature

- 1/2 cup whole milk, room temperature


1. Preheat oven to 425 degrees F. Make sure that the rack is in the center of the oven.

2. Prick the bottom of the premade pie shell with a fork. Cut a round of parchment paper and place it on the bottom. Add oven weights or beans and cook the crust for 20 minutes. Reduce the oven temperature to 350 degrees F. Be sure to keep the rolled pie crust in the fridge until it is ready to use in step 5.

3. To make the filling, add the pumpkin puree, brown sugar, pumpkin spice and salt to a large pot and place over medium heat and stir well to combine ingredients. Cook until the mixture is hot. Remove from heat.

4. Whisk together the eggs, heavy cream and whole milk. Add to pumpkin mixture and stir until fully incorporated.

5. Pour the filling into the baked pie shell. Roll the rolled pie crust onto a rolling pin and place on top of the pumpkin filling. Trim and crimp the edges.

6. With a sharp paring knife, gently carve your desired Jack O Lantern face into the crust.

7. Cover the pie loosely with foil and bake for 30 minutes in a 350 degrees F oven. After 30 minutes, remove the foil and bake for an additional 15-25 minutes until a toothpick inserted into the center of the filling comes out clean.

8. Cool for at least 30 minutes before cutting and serving with Tillamook Vanilla Bean Ice Cream and homemade whipped cream.


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