Halloween Ideas For The Perfect Kids PartyOctober 24, 2019
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Here are the perfect Halloween ideas for you to make your spooky party a screaming success. From healthy kids snacks that can be made the night before to our special Halloween recipes that can be ordered for next week, we’ve got you covered.
Our vegetarian Jack O’lantern Quesadillas are a great thing to cook with your kids and a fun way to get creative in the kitchen, whilst Chef Jesse’s Spooky Spaghetti or Halloween Haunted Chilli are spooktacular show-stopping recipes that shouldn’t be missed.
Jack O’Lantern Quesadillas
- 200g Diced Butternut Squash
- 230g Black Beans
- 1 Garlic Clove
- 7g Mexican Spice
- 35ml Worcester Sauce
- 180g Vine Tomato
- 13g Coriander
- 1 Lime
- 30g Mature Chedder
- 1 Avocado
- 320g Whole Wheat Soft Tortillas
- 150g Sour Cream
- Preheat the oven to 200 degrees. Pop the diced butternut squash onto a large baking tray and drizzle with oil. Season well with salt and pepper. Toss to coat the squash evenly in oil then pop on the top shelf of the oven to roast until slightly golden and tender, 20-25 mins. Turn half way through. Peel and grate the garlic (or use a press). Drain and rinse the beans in a colander.
- Heat a splash of oil in a frying pan over medium-high heat. Pop in the garlic. Cook for 1 minute. Add the Mexican spice (careful, it’s hot!) and the beans. Mix well and cook for 30 seconds. Stir in the Worcester sauce. Bring to boil, reduce the heat and mash some of the beans up with the back of a fork. Leave to gently cook, stirring occasionally. Add a splash of water if they begin to look too dry!
- Meanwhile, roughly chop the coriander (stalks and all). Chop the tomatoes into 1cm pieces. Zest the lime and cut into wedges. Coarsely grate the cheese. Pop the tomatoes into a small bowl with half the coriander, the lime zest, a drizzle of olive oil, a pinch of salt and pepper. Set aside.
- Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull apart. Remove the stone then scoop out the insides onto a board. Slice lengthways into 1cm strips and squeeze over the juice from a couple of the lime wedges. Set aside and return to your beans. Stir in the rest of the coriander. Season to taste with salt and pepper. Stir and remove from the heat.
- Lay half of the tortillas on a lightly oiled baking tray (or two). Lay the other half on a chopping board and use a small knife to carve out some pumpkin faces. Get everyone involved! To assemble, divide the beans between the tortillas on the baking tray and spread out. Top with the cubes of butternut squash and a layer of the grated cheese. Lay the pumpkin-faced tortillas on top and lightly press down to flatten slightly.
- Brush the tortillas with a little oil and bake on the top shelf of the oven for 10 mins, until golden and crispy! Once cooked, divide between plates with a serving of tomato salad and avocado slices at the side. Serve with a nice dollop of sour cream and a wedge of lime. TRICK OR TREAT!
We love these healthy Halloween treats. Quick to make and fun to eat, they’re a great way to get fresh fruit and veg onto the Halloween party menu!
- Small tangerines (peeled)
- Celery sticks (cut into small green stalks)
- Peel the tangerines
- Cut the celery sticks into thin matchsticks and pop them in the top of the tangerine so they look like mini pumpkins.
HALLOWEEN SPIDER COOKIES:
These quick and easy peanut butter cookies are perfect for making with your kids and make a great addition to the Halloween spread. Creepy crawlies never looked so good…!
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter or margarine softened
- 1 egg
- 1 1/2 cups Flour
- 3/4 tsp baking soda
- 1/2 teaspoon baking powder
- Extra granulated sugar
- Cookie Toppings
- 72 chocolate whopper balls
- 72 candy eyes
- Melting chocolate
- Preheat oven to 375 degrees F.
- In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
- Roll dough into 1 inch balls then into the additional sugar. Put them 2 inches apart on an ungreased cookie sheet.
- Bake 8-10 minutes until the edges are brown. Use a small spoon and indent the middle. Let cool on a cooling rack.
- Once fully cooled. Pipe some chocolate dots in the middle of the cookie then stick the milk duds in. Use some for the candy eyes then draw legs coming out of the body.
- Let harden and cool. Enjoy!
Frozen banana pops make a great healthy treat for Halloween. Dipped in white chocolate and coated in desiccated coconut, they’re as easy to eat as they are to make!
- 1 medium banana
- 100g good quality white chocolate
- 8 mini chocolate chips for eyes
- Desiccated coconut
- 4 ice lolly sticks
- Cut banana in half lengthwise, then in half to make four quarters.
- Push the ice lolly stick into the less pointy end of the banana, and freeze bananas on a greaseproof paper.
- After a few hours, your bananas will be frozen. You can then chop your chocolate up add it to a bowl and melt it by adding it to the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.
- Dip the bananas into the chocolate, scraping off the excess chocolate from the back of the banana, roll in desiccated coconut, and place it on a baking tray lined with greaseproof paper.
- Add the chocolate chips for the eyes before while the chocolate is still wet.
Freeze again for about 2 hours. Eat!
These spooky strawberry snacks are perfect for Halloween parties. Make them the night before and store in the fridge before serving. The kids will love decorating them – who can make the spookiest expression?!
- Strawberries, whole
- Bag of White Chocolate melts
- 1 cup of Milk Chocolate melts
- Melt white chocolate melts in a bain Marie or a microwave safe bowl by following the directions on the back of the package. In a small bowl do the same thing with the milk chocolate.
- Wash and dry the strawberries and then dip them. Place them on a sheet of parchment paper. Before you place them, make a little tail before you place the dipped strawberry down to create the ghost. Continue with all the strawberries and let them dry.
- Put the milk chocolate in a piping bag with a small circle tip. (or you can place in a ziplock bag and cut a tiny slit in the corner of the bag)
- Pipe 2 circle eyes and an oval mouth on each strawberry to create the white chocolate strawberry ghost.
Don’t forget to share your spooky #HelloFreshSnaps with us for the chance to win £15 off your next HelloFresh box!