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Fun Halloween Recipes!

Chocolate Caramel Apples

  • 1 pkg (14 oz) caramels

  • 2 tbl water

  • 4 wooden sticks

  • 4 large tart apples

  • 2 cups chopped pecans or peanuts

  • 1 cup (6 oz) semisweet chocolate chips

  • 1 tsp shortening

  • 1 cup English toffee bits or almond brickle chips

In a microwave safe bowl, combine the caramels and water. Microwave, uncovered, on high for 1 minutes; stir. Microwave 30-45 seconds longer or until the caramels are melted. Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. 

Melt chocolate chips and shortening; drizzle over apples. Sprinkle with toffee bits. Set on waxed paper to cool Cut into wedges to serve. Makes 8 servings.

 Pizza Dip in a Pumpkin

  • 1 small pie pumpkin (about 2˝ pounds)

  • 1/2 cup finely chopped onion

  • 1/4 cup finely chopped green pepper

  • 1 tbl butter or margarine

  • 2˝ cups pizza sauce

  • 1 cup (4 oz) shredded mozzarella cheese

  • 1/2 cup finely chopped pepperoni

  • 1/2 cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • Breadsticks

Cut top off pumpkin, scoop out seeds and fibers. Replace top; place pumpkin on an ungreased baking sheet. Bake at 350° for 20-25 minutes or until hot. Meanwhile, in a small saucepan, sauté onion and green pepper in butter until tender. Stir in the pizza sauce, mozzarella cheese, pepperoni, parmesan cheese and Italian seasoning. Cook and stir over medium heat until dip is heated through and cheese is melted. Pour into hot pumpkin. Serve with breadsticks. 

*Get out your cookie cutters and serve bread cut into shapes of ghosts, cats, pumpkins and bats. 

Orange Halloween Punch

  • 1 can (46 oz) pineapple juice, chilled

  • 3 cups lemon-lime soda, chilled

  • 3 cups orange drink

  • 2 liters ginger ale, chilled

  • 1/2 gallon orange sherbet

In a punch bowl, combine the juice, soda and orange drink. Stir in ginger ale. Top with scoops of sherbet. Serve immediately. Make about 6 quarts.

Last-Minute Halloween Treat - Pumpkin Cookies

Put sweetened shredded coconut in a Ziploc bag. Add drops of orange food color, seal bag and shake until coconut is tinted. Spread frosting on purchased gingersnap cookies; sprinkle with the coconut. Cut black licorice twists for stems. 

Orange Whirl

Prepare 1 can (6 oz) frozen orange juice, as directed on can, in blender container. Add 1 medium banana, sliced. Cover and blend on medium speed, 10-15 seconds. Makes 4 servings.

Pumpkin Squares


  • 1 cup unsifted all-purpose flour                                    

  • 1/2 cup quick oats, uncooked

  • 1/2 cup firmly packed light brown sugar

  • 1/2 cup butter


  • 1 (16 oz) can pumpkin

  • 1 (13 oz) can evaporated milk

  • 2 eggs

  • 3/4 cup sugar

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp salt

  • 1/4 tsp ground cloves


  • 1 cup firmly packed light brown sugar

  • 1 cup chopped walnuts

  • 1/4 cup cutter

  • 2 tbl flour

Preheat oven to 375 degrees. Generously grease and flour 13x9" baking dish, set aside. In a small bowl combine first 3 ingredients for crust. Cut butter in with pastry blender or 2 knives used scissor fashion until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake 12 to 15 minutes until crust is light golden brown. Remove from oven. Reduce oven temperature to 350 degrees.

For filling: Prepare while crust bakes. In medium mixer bowl, place ingredients for filling. Beat at low speed until mixed. Increase speed to medium; beat 3 minutes. Pour into baked crust. Bake 15-20 minutes or until set. Meanwhile, combine ingredients for topping with fork until crumbly. Remove pan from oven. Sprinkle on topping. Return to oven and bake 10-15 minutes more or until topping is deep golden. Cut into 15 pieces.

Marbled Pumpkin Cake

  • 1 cup Libby's sold pack pumpkin

  • 2 tsp ground cinnamon

  • 1 pkg (18.25 oz) yellow cake mix

  • 4 eggs

  • 3/4 cup sour cream

  • 1/4 cup granulated sugar

  • 1/2 cup vegetable oil

  • 1/4 cup water

  • powdered sugar

Combine pumpkin and cinnamon in medium bowl. Combine cake mix, eggs, sour scream, sugar, oil and water in large mixing bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.

Stir 2 1/2 cups batter into pumpkin mixture. Alternately spoon plain and pumpkins batters into greased 10-cup Bundt pan.

Bake in preheated 375 degree oven for 40-45 minutes or until wooden pick inserted near center comes out clean. Cool in pan for 20 minutes; remove to wire rack to cool completely. Dust with powdered sugar before serving. 

Pumpkin Maple Cream Cheese Muffins

Cream cheese filling

  • 4 oz cream cheese, softened

  • 2 tbl packed brown sugar                                            

  • 1 1/2 tsp maple flavoring


  • 2 cups all purpose flour

  • 3/4 cup packed brown sugar

  • 1/2 cup chopped walnuts

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs

  • 1 cup Libby's solid pack pumpkin

  • 2/4 cup evaporated milk

  • 1/4 cup vegetable oil

  • 2 tsp maple flavoring

  • Nut topping (below)

For cream cheese filling: combine cream cheese, sugar and maple flavoring in small bowl until blended.

For Muffins: Combine flour, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl. Mix eggs, pumpkin, evaporated mil, oil and maple flavoring in a medium bowl; add to flour mixture, mixing just until blended.

For Nut Topping: Combine 2 tbl packed brown sugar and 1/4 cup walnuts in mall bowl.

Spoon into 12 greased or paper-lined muffin cups. Dollop 1 heaping tsp of cream cheese filling into center of each cup, pressing into batter slightly. Sprinkle Nut Topping over muffins. Bake in preheated 400 degree oven for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes, serve warm. Make 12 muffins

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