Halloween Recipes


Compiled by Quinn Storm, News Editor

Chocolate Crescent Witch Hats (pillsbury.com)

Servings: 8

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • ¼ cup miniature semisweet chocolate chips
  • 2 teaspoons powdered sugar or unsweetened baking cocoa


  • Heat oven to 375°F and separate the dough into 8 triangles
  • Sprinkle a heaping teaspoon of chocolate chips on wide end of crescent triangle
  • Roll over once to form brim of a witch hat
  • Form the rest of the crescent triangle into hat shape and repeat for the remaining crescent triangles
  • Place on ungreased cookie sheet and bake 9 to 11 minutes, or until golden brown
  • Sprinkle crescent hats with powdered sugar or cocoa- serve warm


Halloween Witches Wart Juice (ladybehindthecurtain.com) 

Servings: As many test tubes as you buy
Ingredients/ Supplies:

  • Test Tubes
  • ½ cup small tapioca pearls
  • 6 cups water
  • Food coloring (mixed to make brown)
  • Mountain Dew


  • Boil 6 cups of water and add tapioca pearls
  • Simmer for 20 to 25 minutes, stir occasionally
  •   Take off heat and add food coloring
  • Stir and let sit uncovered for 20 minutes 
  • HINT:  The top of the water will become slimy, drain and rinse the pearls with cold water to clean them off
  • Drop a teaspoon of pearls into a test tube and fill with soda


Poisoned Apple Cake Pops (thekitchenmccabe.com)

Servings: enough cake for a 9×13 pan

  • 9×13 pan
  • Red velvet cake mix
  • Cream cheese frosting
  • Melted red chocolate
  • Molding chocolate
  • Melted white chocolate
  • Piping bag with small circular tip
  • Sucker sticks


  • Bake the red velvet cake in the 9×13 pan
  • Cool the cake
  • Crumble the cake and mix it with the cream cheese frosting until it feels like a dough
  • Roll the “dough” into small balls, pinching to make an apple shape
  • After they’re shaped, freeze them for 45 minutes
  • Dip the tip of the sucker sticks into the melted red chocolate and stick the sucker stick into the bottom of the apple shaped cake pops
  • Dip the whole cake pop into the red chocolate
  • Mold the molding chocolate into a small stem and place on top of the cake pop- allow the stem to set on top
  • Pipe onto the apple eyes and a mouth with the piping bag, and then drip white chocolate over the rest of the apple so that some of the red is visible


Bat Wings (marthastewart.com)

Servings: 10

  • 1 cup soy sauce
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 1/4 cup light-brown sugar
  • 1/4 cup black bean sauce
  • 1 teaspoon black paste food coloring
  • 20 large whole chicken wings with tips


  • Whisk soy sauce, oyster sauce, sugar, black bean sauce, and food coloring
  •  Set aside 1/3 cup soy sauce mixture
  • Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag
  • Toss bag until wings are coated
  • Refrigerate and let marinate for at least 2 hours- turn the wings every 30 minutes to coat evenly
  • Preheat oven to 375 degrees and line two baking sheets with parchment paper or a nonstick baking mat
  • Remove wings from marinade and shake off the excess
  •  Place them in an even layer on prepared baking sheets arranged so that the wings are out
  • Bake until juices run clear (20 to 25 minute) and brush with reserved soy sauce mixture every 10 minutes
  • Remove from the oven and brush any remaining soy sauce mixture over the wings
  •  Cool the wings slightly before serving them